Posts Tagged ‘crushed red pepper’

by Sarah Steimer

I'm not big on New Year's resolutions, but I do want to try creating more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with pure laziness and whatever happens to be in the pantry/fridge.

One of my goals this year is to make more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with total laziness and whatever happens to be in the pantry/fridge.

  • 5-6 lasagna noodles
  • olive oil
  • 1/2 sweet onion, sliced thin
  • 1-2 cloves garlic, minced
  • 1 medium parsnip, peeled and cut into about 1/4-inch pieces
  • salt and pepper
  • 1/2 cup roughly chopped sun-dried tomatoes
  • 1/2 cup vegetable broth, divided
  • 1/4 cup roughly chopped fresh mozzarella
  • 3/4 cup ricotta
  • 1 egg yolk
  • 2 tablespoons fresh, chopped parsley
  • 2 teaspoons dried oregano
  • 1-2 teaspoons crushed red pepper
  • 3 tablespoons shredded Parmesan or Asiago

Break the lasagna noodles into (not too small) pieces. Cook until al dente. Strain and return to the pot, tossing with a couple teaspoons of olive oil to keep the noodles from sticking together.

Heat a saute pan over medium-low heat and add about 2 teaspoons olive oil. Once the oil is hot, add the onion, garlic and parsnips. Season with salt and pepper. Cook for about 15 minutes or until the parsnips can be easily pierced with a fork. Occasionally add the broth as the vegetables cook to de-glaze the pan. Add the sun-dried tomatoes during the last few minutes of cooking time.

Whisk together the ricotta, egg yolk, parsley, oregano and crushed red pepper. Season with a pinch of salt.

Lightly grease the bottom and sides of an 8-by-8-inch cooking pan with olive oil. Loosely layer half of the noodles on the bottom. Sprinkle with half the mozzarella and evenly distribute half the onion, parsnip and tomato mixture. Dot with half of the ricotta mixture, working in 1-teaspoon increments. Repeat this layering with the second half of all ingredients and top with the shredded Parmesan or Asiago.

Bake at 375 degrees for about 30 minutes, or until the cheese on top has started to brown.

Makes about 4-6 servings.

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by Sarah Steimer

I am not even remotely exaggerating when I say I’ve eaten this guacamole at least once a week for the last two months. This dip has turned guac nonbelievers into believers. So kudos to Bill – he doesn’t know how to make many dishes, but he has mastered his small repertoire.

  • 2 avocados, pitted
  • 1 tomato, seeded and chopped
  • 1-2 cloves of garlic, minced
  • juice from 1/2 lemon or lime
  • 1/2 cup onion, chopped
  • 1 tablespoon jalapeno hot sauce
  • 1 serrano pepper, finely chopped
  • 2 tablespoons red pepper flakes (we probably use way more than this)
  • salt, to taste

Mash the avocados with a fork or potato masher. Mix in the tomato, garlic, lemon juice, onion and red pepper flakes. Add the salt and adjust to taste.

Refrigerate in a well-sealed container if you are not eating it right away. Anything less than well-sealed will cause the avocado to brown.

Serves 6-8? Maybe more? Maybe less? Not sure, Bill and I usually just tackle it between the two of us.

Recipe from: Bill Harris

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by Sarah Steimer

I made these on the first day of spring - unintentionally, I promise. It wasn't until I started eating them that I noticed the connection. I swear I'm cool.

  • 8 rice papers
  • 3-4 ounces of brown rice noodles – this is about half of the usual-sized pack
  • 1 medium sweet potato
  • 1/2 medium onion
  • 1 clove garlic
  • 1 tablespoon chili flakes (crushed red pepper)
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • pinch of salt
  • soy sauce, for dipping

Cut sweet potato into long and thin sticks (about 1/4-inch thick) and slice onion (not dice).

These would be awesome as appetizers - but only make as many as you need. They're less than great the day after because the rice paper gets kind of tough.

In a small bowl, mix together the chili flakes, garlic, honey, vinegar and salt. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast at 375 degrees for 25-35 minutes, or until the sweet potato begins to brown.

Cook brown rice noodles according to package directions. Drain hot water into a dish or other low-walled pan that is big enough to fit the rice paper.

Soak a sheet of rice paper in the warm water for 10-15 seconds then place flat on a cutting board. Add a few noodles, sweet potato sticks and onions on the rice paper and roll up. Start by folding the paper over the mixture length-wise, then fold in the sides on the left and the right before rolling the rest of the way up, length-wise.

Here’s a video if that’s not terribly clear.

Repeat steps until you use up all the filling. Serve with soy sauce for dipping.

Makes eight spring rolls.

Recipe adapted from: Naturally Ella

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by Sarah Steimer

This is one of those easy recipes that I knooow you'll all use one lazy night and I won't get any thanks for it.

  • 1 small head of broccoli, trimmed to just the florets
  • 1 garlic clove, minced or finely sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup chopped walnuts
  • zest and juice from 1/2 lemon
  • 3 tablespoons shredded Parmesan cheese
  • salt and pepper, to taste
  • olive oil

Add the olive oil to a small or medium saute pan. Cook the broccoli florets until they begin to brown, about four minutes.

Add the garlic clove, stirring occasionally, until broccoli is crisp-tender (I don’t know what that means, either), about three minutes. Add the walnuts, crushed red pepper, salt and pepper.

Transfer the broccoli mix to a bowl and toss with the lemon zest and juice, plus the cheese.

Serves two to four as a side dish.

Recipe: Everyday Food

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