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)

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.

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

Fish Tacos with Roasted Tomatillo Salsa Recipe and Free Cooking Tips

Ingredients

12 to 16 corn tortillas

1 large egg

1/4 cup milk

1/4 cup water

1/2 cup all-purpose flour

2 teaspoons Southwestern Essence, plus more for dusting

1/2 teaspoon baking powder

2 pounds firm white fish, cut into 4 by 1 by 1/4-inch strips

4 cups vegetable oil, for frying

4 cups very thinly shaved mixed white and red cabbage

2 tablespoons sour cream

1/2 lime, juiced, plus more for serving

1/2 teaspoon ground cumin

1 recipe Roasted Tomatillo Salsa, recipe follows

1 cup chopped fresh cilantro leaves, for garnish

Directions

Preheat the oven to 350 degrees F.

Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.

In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.

In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.

To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately.

Roasted Tomatillo Salsa:

1 pound tomatillos, husked and rinsed

6 cloves garlic, unpeeled

1 small onion, cut into quarters

1 1/2 tablespoons olive oil

Salt and freshly ground black pepper

1 jalapeno, stemmed, seeded, and minced

1 lemon, juiced

1 lime, juiced

Preheat the oven to 400 degrees F.

Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.

Yield: about 2 1/2 cups