Ravioli With Sage-Walnut Butter Recipe and Free Cooking Tips

Total Time:25 min
Prep:10 min
Cook:15 min

Ingredients

Kosher salt

1/4 cup balsamic vinegar

2 teaspoons honey

1 bay leaf

2 9-ounce packages refrigerated cheese ravioli

6 tablespoons unsalted butter

1/3 cup fresh sage leaves

1 cup walnuts, roughly chopped

3/4 cup grated parmesan cheese

Directions:Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Per serving: Calories 613; Fat 47 g (Saturated 19 g); Cholesterol 94 mg; Sodium 633 mg; Carbohydrate 29 g; Fiber 4 g; Protein 17g

(Collect From Food Network)

Aida's Corn, Tomato and Avocado Salad Recipe and Free Cooking Tips

Ingredients

For the dressing:

1 1/2 cups packed fresh cilantro

1/2 cup good-quality extra-virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon finely grated lime zest

Kosher salt and freshly ground pepper 

For the salad:

4 ears corn, kernels removed (about 3 cups)

1 1/2 pounds grape tomatoes, halved (about 3 cups)

1 pound fresh mozzarella, diced

2 medium avocados, diced

Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

Strawberry-Blackberry Summer Trifle Recipe Cooking Tips Free (dessert)

 

Ingredients

5 cups strawberries (about 2 pounds)

3 cups blackberries (about 10 ounces)

3/4 cup sugar

2 cups heavy cream, chilled

1/3 cup elderflower syrup or lychee syrup

1 prepared angel food cake

Directions

Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.

Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)

Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.

Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.

Grilled Mango With Jalapenos Recipe and Free Cooking Tips

Ingredients

3 mangoes

Kosher salt and freshly ground black pepper

Cayenne pepper, to taste

Extra-virgin olive oil, for drizzling

1 lime, halved

1/2 cup Mexican crema (or 1/3 cup sour cream mixed with 2 tablespoons milk)

Thinly sliced jalapeno peppers and fresh cilantro, for topping

Directions

Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.

Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.

Pasta Primavera Recipe and Free Cooking Tips

Ingredients

Kosher salt

12 ounces fusilli or other corkscrew pasta

1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)

2 carrots, shredded

1 yellow bell pepper, cut into thin strips

1/4 cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, thinly sliced

1 pint cherry tomatoes, halved

1/4 to 1/2 teaspoon red pepper flakes

1/2 cup roughly chopped fresh mint

1/2 cup grated parmesan cheese

4 ounces goat cheese, crumbled

Directions

Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.

Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Per serving: Calories 638; Fat 27 g (Saturated 10 g); Cholesterol 33 mg; Sodium 841 mg; Carbohydrate 77 g; Fiber 7 g; Protein 24 g

Mustard Roasted Salmon Recipe and Free Cooking Tips

Total Time:25 min

Prep 10 min

Cook 15 min

Yield:4 pieces

Ingredients

1 1/4 pound wild salmon, skin removed, cut into 4 pieces

2 tablespoons whole grain mustard

2 tablespoons 100% pure maple syrup

1 clove garlic, minced

Juice of 1/2 a lemon

Directions

Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.

In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

Nutrition Information (per serving):

Calories: 240; Total fat: 9 grams; Saturated fat: 1.5 grams; Carbohydrates: 14 grams; Cholesterol: 50 milligrams; Sodium: 125 milligrams; Protein: 25 grams

Roast Chicken with Herbed Mushrooms Recipe and Free Cooking Tips

Ingredients
1 (3 pound) organic free-range chicken
Kosher salt and freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound sliced bacon, cut in 1/2
3 pounds whole cremini mushrooms, wiped clean with a damp towel

Directions
Heat the oven to 400 degrees F.
Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

Sugar Free Brownie Pudding Cake Recipe and Free Cooking Tips

Total Time:40 mins

Prep Time:10 mins

Cook Time:30 mins 
 Ingredients

1/2 cup flour

3 tablespoons sugar substitute

1 tablespoon unsweetened cocoa powder

3/4 teaspoon baking powder

1/4 cup skim milk

1 tablespoon low-sugar apple butter

1/2 teaspoon vanilla extract

5 tablespoons sugar substitute

2 tablespoons unsweetened cocoa powder

3/4 cup boiling water

Directions:

Stir together flour, 3 Tablespoons sugar, 2 tablespoons cocoa powder, and baking powder.

Add milk, apple butter, and vanilla.

Stir till smooth.

Transfer batter to 1-quart baking dish.

Combine the 5 Tablespoons sugar and 2 tablespoons cocoa.

Gradually stir in boiling water.

Pour evenly over batter.

Bake in 350 degree oven for about 30 minutes or until toothpick inserted into cake comes out clean.

Serve warm.

Chocolate Brownie Pudding Cake Recipe and Free Cooking Tips

Total Time:10 mins

Prep Time:5 mins

Cook Time:5 mins

Servings:4-6

Ingredients

1 cup sugar

2/3 cup flour

2/3 cup cocoa

1/4 teaspoon salt

1 teaspoon baking powder

3 eggs

2 tablespoons melted butter

1 teaspoon vanilla

1/2 cup boiling water, with

3 tablespoons sugar, added

Directions:

Boil water with 3 tbsp of sugar and set aside.

Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.

Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.

Spread mixture evenly into the buttered pan.

Very slowly pour water into the center of the mixture and do not stir!

Cover well, with plastic wrap or lid.

Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.

Sprinkle with powdered sugar and serve with your favorite toppings.

Roasted Fish Recipe and Free Cooking Tips

Ingredients

Extra-virgin olive oil

2 smallish Italian eggplants

Kosher salt and freshly ground black pepper

1 large zucchini, cut crosswise into 1-inch sections

3 anchovy fillets

1 onion, finely sliced

3 garlic cloves, finely chopped

1 bulb fennel, thinly shaved vertically, use a mandolin if you have one

2 pints cherry tomatoes

1 tablespoon tomato paste

Pinch red pepper flakes

Crunchy herbed bread crumbs, recipe follows

1 whole side of salmon (about 4 pounds), boned tail piece, skin on

1 bunch fresh basil

2 sticks unsalted butter, room temperature

Kosher salt and freshly ground black pepper

Directions

Preheat oven to 500 degrees F.

Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan.

Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.

Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.

Sprinkle the buttered fish with the bread crumb mixture.

Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.

To serve, portion the fish along the score marks, serve with a scoop of the vegetables. 
Crunchy herbed bread crumbs:

1/2 loaf old country-style bread, crust removed

1 clove garlic, minced

1/2 bunch basil

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.

Super 5 Star Roll with Shut Up Sauce Recipe and Free Cooking Tips

Ingredients

Shut Up Sauce:

1 cup cilantro leaves

1/2 cup lemon juice

1/4 tablespoon salt

7 Thai chiles

6 habanero chiles

4 serrano chiles

2 small slices white onion

Super 5 Star Roll:

2 sheets spicy seaweed paper

1 cup cooked sushi rice

1/2 cucumber, peeled, seeded and cut into long thin slices

2 spicy salmon fillets (about 7 ounces each), uncooked

4 ounces seared spicy tuna

Special equipment: bamboo mat

Directions

For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth.

For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients.

Smokey Salmon Lettuce Wraps Recipe and Free Cooking Tips

Ingredients

3 medium-large leaves romaine lettuce

1 tablespoon fat-free cream cheese

1/4 teaspoon salt-free lemon pepper seasoning

2 ounces lox-style smoked salmon

1/4 cup finely chopped red onion

1 small seedless cucumber, thinly sliced

2 tablespoons sun-dried tomatoes packed in oil, drained and sliced

Directions

Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.

Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.

Wrap 'em up and devour!

PER SERVING (entire recipe, 3 wraps): 145 calories, 6g fat, 905mg sodium, 10.5g carbs, 2.75g fiber, 3.5g sugars, 15.5g protein

Savory Salmon Recipe and Free Cooking Tips

Ingredients

1 (2-pound) salmon fillet

House Seasoning, recipe follows

1 small red bell pepper, julienne

1 small green bell pepper, julienne

1 medium onion, sliced thin

1 medium orange, sectioned and seeded

1 pint strawberries, cleaned and sliced

1/2 cup water

1/2 cup honey

1/2 cup chopped fresh chervil or baby dill

4 cloves garlic, minced

2 tablespoons chopped green onion

2 lemons, juiced

Directions

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix well. Store in shaker near stove for convenience.

Smoked Salmon Pizza Recipe and Free Cooking Tips

Ingredients

1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand

1/2 cup sour cream

1/2 lemon, juiced

2 tablespoons fresh dill leaves, chopped or snipped

1/3 pound Nova Scotia smoked salmon, thinly sliced

Toppings:

1/4 English cucumber, thinly sliced

1/4 red onion, finely chopped

3 tablespoons capers, drained

Directions

Preheat oven to 400 degrees F.

Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.

While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.

Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.

On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.

Top pizza with sliced cucumber, red onion, and capers.

To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.

Salmon Cakes with Creamy Ginger-Sesame Sauce Recipe and Free Cooking Tips

Ingredients

6 slices whole-wheat sandwich bread

2 (15-ounce) cans salmon, drained, skin and bones removed

2 eggs, lightly beaten

5 scallions

1/2 cup finely chopped canned water chestnuts

1/4 cup finely chopped fresh cilantro leaves

1/2 teaspoon freshly ground black pepper

3 teaspoons olive oil, divided

Creamy Ginger-Sesame Sauce, recipe follows

Directions

Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Serves: 6; Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams

Creamy Ginger-Sesame Sauce:

1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt

2 tablespoons mayonnaise

1 1/2 tablespoons freshly grated ginger

1 teaspoon toasted sesame oil

1 teaspoon low-sodium soy sauce

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup

Portuguese Fish Stew Recipe and Free Cooking Tips

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving

2 medium onions, chopped

4 garlic cloves, finely chopped

1 pound linguica or chorizo sausage, sliced in chunks

5 sprigs fresh thyme sprigs

1 handful fresh oregano, hand torn

2 bay leaves

2 pounds Yukon gold potatoes, sliced

3 quarts chicken broth

1 pound kale, chopped

Sea salt and freshly ground black pepper

2 dozen Littleneck clams, scrubbed

1/2 pound perch, cod, or bass fillets, skin and pin bones removed

1/4 cup coarsely chopped flat-leaf parsley

1 Recipe Rustic Crusty bread, for serving, recipe follows

Directions

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.

Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Rustic Garlic Bread:

4 garlic cloves, coarsely chopped

4 fresh oregano sprigs, leaves stripped off the stem

4 fresh thyme sprigs, leaves stripped off the stem

1 handful fresh flat-leaf parsley, coarsely chopped

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large loaf country or Portuguese bread

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

Yield: 6 to 8 servings