We found this recipe inside the package of the Purdue Soup & Stew Hen we bought at the supermarket, during the time when Purdue was introducing more-matured hens that would be better for long, moist cooking than for roasting. The recipe is printed on a flexible plastic index card with a tab in the top… Continue reading Chicken Salad Niçoise
Tag: fresh parsley
Tonnato Sauce for Spaghetti
This is a high-protein pasta sauce if I ever heard one. Essentially, it is tuna-mayonnaise. 1 can Italian tuna in oil or water8 anchovy fillets (drained on paper towel)¼ cup lemon juice2 tablespoons brandy¾ cup olive oila few capers fresh parsley, choppedParmesan cheese Place tuna, anchovies, lemon juice and brandy in blender; blend slightly, then, blending… Continue reading Tonnato Sauce for Spaghetti
Bowties with Chickpeas and Tomato Sauce
There is one disagreement in our household concerning this. The majority of adults here find raisins in tomato sauce to be interesting and innovative. Other members of the family did not think it a good idea and they were not charmed after sampling it. 1 pound tricolor bowtie pasta2 tablespoons olive oil4 cloves garlic, sliced1… Continue reading Bowties with Chickpeas and Tomato Sauce
Lemony Herb Pasta
1 container (15 ounces) part skim ricotta cheese5 tablespoons lemon juice2 teaspoons lemon zest¼ cup grated cheese1/3 cup chopped parsley1 tablespoon olive oil½ teaspoon salt¼ teaspoon pepper1 pound penne pasta1 pound asparagus, trimmed and cut into 1" pieces8 slices bacon, cooked and crumbled Bring a large pot of salted water to a boil. In a… Continue reading Lemony Herb Pasta
Creamy Pork with Mushroom Sauce
3 pounds boneless, skinless pork shoulder½ teaspoon salt½ teaspoon black pepper2 cups low-sodium chicken broth2 sweet onions, thinly sliced3 cloves garlic, minced1 pound cremini mushrooms, sliced2 sprigs rosemary2 tablespoons cornstarchchopped parsley (¼ cup)1/3 cup heavy cream Cooked rigatonishredded Parmesan cheese Season pork with half the salt and half the pepper. Heat oil in large skillet… Continue reading Creamy Pork with Mushroom Sauce
Beef Stew with Mushrooms, Rosemary, and Tomatoes
4 pounds boneless beef chuck, cut in 2" pieces½ cup all-purpose floursalt and pepper¼ cup olive oil2 medium onions, chopped4 garlic cloves, chopped1 tablespoon tomato paste1 cup dry red wine2 cups beef broth4 medium carrots, peeled and sliced ¼" thick1 cup chopped canned tomatoes1 sprig fresh rosemary1 bay leaf2 tablespoons unsalted butter1 pound white mushrooms,… Continue reading Beef Stew with Mushrooms, Rosemary, and Tomatoes
Indonesian Beef Curry
(6 servings) 2 tablespoons vegetable oil2 pounds beef chuck, cut in 2" chunks½ teaspoon salt¼ teaspoon pepper1 large onion, sliced thinly¾ pound (2" diameter) potatoes, quartered¼ pound peeled baby carrots1 can (13 ounces) light coconut milk2 tablespoons curry powder1 tablespoon low-salt soy sauce½ teaspoon ground ginger2 cloves garlic, chopped fine¼ teaspoon cayenne pepper3 large pita… Continue reading Indonesian Beef Curry
Grandma’s Meatballs
This is the recipe my grandmother used to make wonderful, cloud-soft meatballs – which, unsurprisingly, we cannot duplicate. Measurements for all ingredients tend to be approximate. We used to remember the ingredients by listing them in the traditional order.“To the meat, addsalt, pepper, parsley, garlic, cheese, bread, and egg!” 1 pound or a bit more… Continue reading Grandma’s Meatballs
Savory Beef and Sweet Potato Stew
2 pounds lean beef stew meat½ teaspoon black pepper3 teaspoons olive oil2 large sweet potatoes, peeled and cut in 1 inch cubes2 cloves garlic, minced¼ teaspoon ground cloves2 dried bay leaves2 sticks cinnamon2 large onions, cut into eighths2 cans (28 ounces each) diced tomatoes, undrained3 cups water16 dried apricots, cut in halfchopped fresh parsley Remove… Continue reading Savory Beef and Sweet Potato Stew
Moroccan Lentils with Couscous
The Japanese kombu seaweed marks this recipe is having some connection to a health-food store. It is an essential ingredient in making miso soup, and they say that it adds to the flavor of the sauce and makes the beans more digestible. I find it to be just as good when cooked with regular brown… Continue reading Moroccan Lentils with Couscous
Recipes out of the Blond Box 