Hudson Valley Nesties
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
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In honor of Pasta du Charlotte - Post your recipes here
doesn't matter if it is slow cooker, grilled, stove, whatever. please share a great recipe with me.
ok go!
sometimes all you really need in life is a pink wig.
Re: In honor of Pasta du Charlotte - Post your recipes here
I don't know what Pasta du Charlotte means.... do you only want pasta recipes? (sorry if this is a dumb question)
this is one of my DH's favorites.
http://www.epicurious.com/recipes/food/views/Penne-with-Swiss-Chard-and-Garlic-10671
Spinach works just as well if you dont have or cant find Swiss Chard
I made this last week and it was quick and delicious, a great weeknight meal and no oven required!
Rigatoni with Tomatoes and Mozzarella
Source: Everyday Food, June 2004
Prep Time 10 minutes
Total Time 20 minutes
Yield Serves 4
Ingredients
? Coarse salt
? 3/4 pound rigatoni, or other short tubular pasta
? 2 pounds plum tomatoes, coarsely chopped
? 1 tablespoon balsamic vinegar
? 3 tablespoons olive oil
? 3 garlic cloves, thinly sliced
? 1/4 teaspoon red-pepper flakes
? 1/2 cup chopped fresh parsley
? 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
? 8 ounces fresh mozzarella cheese, diced
Directions
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
it's i3utaphly1's recipe:
All of the ingrediants are to your taste but this is what I approximately do:
2 small zucchinis
3 cloves of garlic
4 good sized tomatoes
a quarter of a red onion
a few shakes of Italian seasoning
olive oil
salt + pepper
cut it all up in a bowl mixed together then mix with spaghetti
one of our resident Nesties (Charlotte- her screen name is too hard to remember, its i with a bunch of letters
) posted a delicious pasta recipe a while back that we call Pasta de Charlotte.
yes this is it! its delicious and one of my favs!
Thanks for the "Charlotte" explanation...I know what you're referring to now.
We also really enjoy this dish. It's from a NJ Nestie.
Creamy Taco Mac
Source: "Lauren's Kitchen"
Ingredients
1-1/4 lbs ground turkey
1/2 onion, chopped
8 oz dry pasta (1/2 pound) + 1 cup reserved pasta water
1 16oz jar of salsa
4 Tbsp mild taco seasoning (I used regular/medium)
3 oz cream cheese (I use low fat)
1/2 cup sour cream (I use fat free)
Salt & pepper
1 cup shredded Mexican cheese, plus more for garnish (I use low fat)
Directions
- Bring a large pot of salted water to boil and cook pasta per directions. Reserve 1 cup of pasta water. (I did not need to use the entire cup of water. I guess it depends on the salsa you use and how watery or chunky it is.)
- Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes.
- Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes.
- Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese.
- Give it a good stir until cheeses are melted. Simmer over low heat for 2-3 minutes.
- Season with salt & pepper, as desired. Top off with cheese for extra cheesy goodness.
Coconut Ice Pops, the easy version:
2 cups of Coconut Milk
2 cups of evaporated milk
sweetener (sugar or substitute, to taste)
mix well, put in molds, freeze and enjoy.
i make mine using fresh coconut, make my own coco milk and pretty much complicate my life but do it the way my grandma taught me.
Sorry! This is one of the best recipes eva! I thought about making some while at a farm stand the other day.
Panzanella salad: I would eat this everyday if I could. It's amazing how peasant food makes me so happy. Everything in here except the bread is to taste.
1 loaf of Parisian bread
Fresh mozzarella chopped up and cubed
Fresh basil
Grape tomatoes
Red onion
Olive oil
Balsamic Vinegear
Parmesean cheese
Put it all in a bowl and toss together, enjoy!
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My Blog:Life in the Glam Lane: Where curves are beautiful and made for fashion!
Planning
Married!
.::Hudson Valley Bio::.
This is one of my new favorite summer recipes. Its based off this, but I changed it up for what I had.
2 Avocados
2 or 3 ears of corn grilled and cut off the husk (or you can sub w/ a can of corn)
1 small, red, yellow and orange pepper diced
1 cup red cherry tomatoes halved
1 cup yellow cherry tomatoes halved
1/2 cup diced cucumber
1/2 diced onion (I used a sweet one, Im not a fan of red ones)
1/2 lime juiced
Dressing: All in a mini food processor,
1/2 cup fresh cilantro, about 6 T EVOO, 1 garlic clove, a couple chunks of the avocado, 1/4 cup balsamic, the other half of the lime juiced, and some salt and pepper to taste.
Mix up, toss together and it is DELISH. I've thrown some grilled shrimp in there and it was fantastic, chicken would work too. Enjoy
{House Bio}
{Blog}
Here are some current favs in casa del Char
Baked Chicken Fajitas
Pasta with Mascarpone and roasted grape tomatoes
The Simplest Tomato Sauce
i've made those fajitas, but they were on another blog (rookie chef) - yum!
this was awesome. served it last night. light, fluffy and deliciously fresh tasting!and it took less than 10 minutes to assemble and get into the freezer.
watermelon granita: http://www.bonappetit.com/recipes/2011/06/watermelon-granita
i used the following for a dinner party recently and they were delicious. i've made the shrimp a few times since too. i really liked the orzo salad, but as the only one in my house who will eat it, it has to wait for company to make another appearance. the chicken was so good too!
Cold Spinach Orzo Salad - makes a lot! This is great because you can make it early in the day which leaves extra time when you are prepping dinner.
http://allrecipes.com/Recipe/spinach-and-orzo-salad/detail.aspx
i did not have white pepper, and i just shook some black pepper from my shaker over it.
Grilled Rosemary Chicken
http://www.thenovicechefblog.com/2011/02/winner-winner-chicken-dinner/
instead of thighs (original recipe it adapted) or breasts, i bought pre-made, unseasoned chicken kebobs (made with red onion and colored peppers) and used this marinade on them. i doubled the marinade for the amount i bought (10 kebobs). after grilling, i spritzed with the half lemon and tented like it said. DH is not a rosemary fan, but it wasn't overpowering and I don't even think he knew it was in there.
Grilled Shrimp
http://www.pink-parsley.com/2010/06/bb-grilled-herb-shrimp.html
i didn't have red pepper flakes because no one other than me likes spicy, so I omitted it, and i over pulsed all the minced ingredients in an overzealous attempt to mince quickly by using the food processor, but this was still delicious! And I'd make it again the same way.
also I grilled potato slices (sprayed with Pam on both sides, drizzle olive oil, heavy sprinkling of garlic powder and lightly salted) - turned out yummy!
and i also LOVE this cheese stuffed tomato recipe for the grill which can also be made in the oven: http://www.thenovicechefblog.com/2010/06/cheese-stuffed-tomatoes/
and my friend's mom's mac salad that i really like and have made myself. Of course the measurements are not exact and i have no clue what size her bowls are, as she eyeballs most since she's been making it for years:
For "fancy" I use the rotini pasta (screw) or you could use elbow (or anything else you like)
Two salad bowls of pasta (raw) before I added it to the water to boil
Boil the pasta and make sure it is soft but not too soft and drain out of the water
Cool the pasta (you can run it under cold water)
Chop some celery and red pepper and add to the pasta for color (you could use carrots)
Add about 1 tsp of salt (maybe about 3/4) - the truth is that I just shake it in but I tried to measure these things on Sunday.
Add about 4 tbl of white vinegar (I use Heinz)
Mix
Add Splenda or sugar one tsp at a time until when you taste the pasta it doesn't taste bitter/sour but don't make it to sweet (mix after adding each tsp)
Add mayo, a little at time mixing each time you add it until it looks like there is enough. I don't like too much mayo. I would guess that for that much pasta I use about 1/4 c mayo, maybe less.
Ava, DH and I love this Sweet and Sour Chicken dish, but it's too hot to cook inside this long in the summer so I won't be making it again until the fall. It is great as leftovers, but I didn't think it froze/thawed too well - a little chalky:
http://juliannseasyeats.blogspot.com/2010/03/sweet-and-sour-chicken.html
i add canned pineapple bits or chunks and some of the juice too. thinking of adding large pieces of diced red pepper too next time.
Also tried this in the NJ recipe swap in June and we liked it:
Grilled Chicken Thighs and Roasted Tomatoes
http://lacucinadilauren.blogspot.com/2008/06/grilled-chicken-thighs-and-roasted.html
I suggest to go a little heavier on the lemon and garlic next time (I might have used a package of thighs that were 1.8lbs instead of closer to 1.5). I'd even consider adding some parsley to it to match the tomatoes. I grilled it 4 min per side, which was perfect (heat all the way up - beautiful grill marks).
The tomatoes were a welcome new recipe - I really liked them. It's not something I would have ever made on my own since my gang only eats tomatoes that are pureed in pasta sauce or from a jar of salsa. But they were part of the recipe, so I made them and also made steamed broccoli thinking my crew would need a veggie side. I forgot to get fresh parsley, so I subbed dry. The biggest bonus was that DD and DH both tried the tomatoes. DDwas not a fan; DH took a few more servings (this man won't even eat a slice of tomato on a sandwich and always picks it out of salads!)
I served this with a box of pine nut couscous. A 5 minute dish that you don't need to keep an eye on is always nice.
and our most favorite garlic rice pilaf - again waiting until it's cooler before i use the oven for long periods: http://annies-eats.net/2009/09/23/garlic-rice-pilaf/
those of us that made it would have liked it to have more sauce, so i'd try to double that part next time i make it.
also, one reviewer on the Cooking Light boards suggested adding the tomato before baking, so i did that.
Bacon Pierogi Bake
Photo: John Autry; Styling: Leigh Ann Ross
Total: 38 minutes
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
Ingredients
Preparation
1. Preheat oven to 400?.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400? for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Nutritional Information
Calories:303 Fat:12.8g (sat 6g,mono 4.3g,poly 0.4g) Protein:12.1gCarbohydrate:36.4gFiber:2.2gCholesterol:38mgIron:0.4mgSodium:646mgCalcium:141mgim always looking for an easy tomato sauce recipe! thanks!
I've been eating this a lot recently
Minestrone Soup (WW recipe)
2 Cans 99% FF Chicken Broth
10 oz bag frozen mixed veggies
1 onion
2-3 Celery stalks (can leave out)
Can of canellini beans rinsed and drained (I used kidney this week and preferred them)
2 oz whole wheat linguini
15 oz can diced tomatoes
Chop onion and celery and cook for 5 mins in a Tbsp of olive oil (I add a pinch of salt,pepper and italian seasoning here)
Add frozen veggies and cook until thawed (5 mins)
Add broth and diced tomatoes, bring to a boil and then simmer 15 mins
Break linguini into pieces, add to soup and cover, cook 12 mins
Add beans and cook until heated through