Mol (mollyringle) wrote,

Best recipes we tried in 2007

Email me if you'd like a more printable Word version. Enjoy!

Best Recipes of 2007
from Molly & Steve

Table of contents:

Southwest Corn and Sweet Potato Soup
Chicken Tortilla Soup
Bruschetta with Tomato and Arugula
Denver Omelet
Potato, Sage, and Rosemary Pizza
Oven-Fried Chicken Tenders
Skillet Enchilada
Ravioli Panzanella Salad
Pasta with Spinach and Ricotta
Penne with Sausage and Feta
Chocolate, Orange, and Oatmeal Muffins
15-Minute Chocolate Walnut Fudge

Southwest Corn and Sweet Potato Soup

Adapted from a recipe that was in turn adapted from the Moosewood cookbook. So rich and tasty, hard to believe it's just vegetables!

This recipe makes a lot of soup, so you might want to scale it down if cooking for just two people.

1 onion, chopped
2-4 garlic cloves, chopped
1-2 small fresh chilies (jalapeno, Anaheim, etc.--your choice), seeded and minced
1/4 tsp salt
about 5 cups vegetable or chicken stock
4 tsp cumin, or to taste
2-3 medium sweet potatoes, chopped
1 bell pepper, cored, seeded, and chopped
3 cups fresh or frozen corn kernels

Add 1 1/2 cups of stock to a big stock pot, and simmer the onions, garlic, chilies, and salt in it until the onions are soft.

Stir in the cumin and simmer for another few minutes.

Add the sweet potatoes and the rest of the stock, and simmer until the potatoes are soft. Add water if more liquid is needed.

Add the bell pepper and the corn and simmer, covered, for about 15 minutes, or until all veggies are softened.

Puree about half the soup (stick/immersion blender makes this a dozen times easier) and remix with the rest of the soup. This makes the soup thick and chowder-like.

Eat with soft bread and beer.

Chicken Tortilla Soup
By Jill4man on

Really delicious and spicy. Whatever you do, don't skip the garnishes! They provide the truly special touch.

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onions
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce
1/2 teaspoon chipotle peppers (optional)

1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Throw everything except the garnishes into your crockpot and let it cook on high for 5-6 hours. Dress with garnishes and give it a squeeze of lime and you're good to go!

If you are not using a crockpot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients. Simmer for at least an hour so that the flavors mix together.

Makes 6 servings.

Bruschetta with Tomato and Arugula

From Country Gardens, Summer 2007, by Bill McKay. Clipping sent up to us by Lynn & Joan--thanks!

Fresh and delightful. You'll feel like you're vacationing in Tuscany, or at least Napa Valley.

2 medium tomatoes, seeded and chopped (1 1/2 cups)
1/2 cup chopped arugula leaves
1 small onion, finely chopped
1/4 cup snipped fresh Genovese or other basil
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 8-oz loaf baguette-style French bread
2 to 3 tablespoons olive oil

In a medium bowl, stir together tomatoes, arugula, onion, basil, garlic, 1 tablespoon olive oil, vinegar, salt and pepper. Let stand at room temperature for 1 hour.

Slice bread diagonally into 1/2-inch-thick slices. Lightly brush both sides with the 2 to 3 tablespoons olive oil. Place on a baking sheet. Bake in a 425°F oven for 5 to 7 minutes or until crisp and light brown, turning once. Cool on a wire rack.

To serve, top toasted bread slices with tomato mixture.

Makes about 24 servings.

Denver Omelet

From ILoveBagels at

The great thing about omelets is they work for breakfast, lunch, or dinner. Also, omelets are accommodating, so you can add or subtract things if you like. Some cheese on top at the end is a nice touch.

4 large eggs
1 cup onion, chopped
1/2 cup red bell peppers, chopped
1/2 cup green bell peppers, chopped
1/2 cup cooked ham, diced
8 slices cooked bacon, drained and crumbled
2 tablepoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
a couple drops of your favorite hot sauce (optional)

Melt butter in a large skillet or on a griddle. Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become translucent.

In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired.

Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side.

You can omit the bacon for a more traditional Denver Omelet.

Makes 2 servings.

Potato, Sage, and Rosemary Pizza
from Bon Appétit, March 2007

Almost an herbed focaccia rather than a pizza, since there's no red sauce. Quite tasty, whatever you call it. Add meat if you like--we used ham once and that worked fine.

3 tablespoons extra-virgin olive oil
12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds
1 (13.8-ounce) tube refrigerated pizza dough
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese

Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.

Unroll dough on rectangular rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.

Makes 4 main-course servings.

Oven-Fried Chicken Tenders

From Easy Home Cooking, August/September 2007

Tastes like fried chicken, without being quite so unhealthy. Yum!

3/4 cup vegetable oil
1 cup buttermilk
1 large egg, beaten
1 cup flour
2 to 3 teaspoons Cajun seasoning
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 pounds chicken tenders, rinsed and dried
salt and black pepper to taste

Place rimmed baking sheet on rack of cold oven. Add oil. Heat oven to 425°F.

Meanwhile, in medium bowl, combine buttermilk and egg and whisk until well blended. In shallow baking dish or pie plate, combine flour, Cajun seasoning, paprika, and garlic powder. Coat each chicken tender in flour mixture. Dip in buttermilk mixture. Coat again in flour mixture. Place on plate in single layer. (Note: if chicken begins to absorb flour, coat again.)

Place coated chicken tender in heated oil in baking sheet in oven. Bake 6 minutes. Turn. Bake 6 to 7 more or until golden. Place baked tenders on serving platter. Season with salt and pepper.

Makes 4 servings.

Skillet Enchilada

Based on a recipe in a Campbell's Soup ad. Easy and good. Flexible too: add or subtract anything you might like in enchiladas or tacos (olives, beans, tomatoes, chilies...).

1 lb ground beef or turkey
1/2 bell pepper, chopped
1 can (10 3/4 oz) tomato soup
1/2 cup salsa
1/2 cup water
1/2 cup corn kernels, frozen or canned
6 tortillas (6"), cut into 1" pieces
1/2 cup shredded cheddar cheese

Cook meat and bell pepper in 10" skillet until meat is browned, stirring to break up. Pour off fat.

Stir in soup, water, salsa, tortillas, and corn. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese.

Makes 4 servings.

Ravioli Panzanella Salad

Adapted from Easy Home Cooking, April/May 2007

Mixing greens and ravioli? We didn't expect it to work, but it does. Salad and main course in one delicious dish.

1 package (9 oz) refrigerated fresh ravioli or tortellini; or half a bag of the 25-oz frozen ravioli/tortellini for a bigger meal
1/4 cup finely chopped celery
1 large tomato, cored and chopped
1/2 cup sliced olives, your choice of type/flavor
1/4 cup chopped onion or shallot, or some minced garlic
1 cup mixed greens
2 tablespoons olive oil
2 teaspoons white vinegar
1/8 teaspoon black pepper
1/4 cup finely chopped Italian parsley
Parmesan cheese to taste

Bring large pot of salted water to full boil. Add ravioli. Cook according to package directions. Drain well. Put ravioli into large serving bowl and set aside.

Add celery, tomatoes, olives, greens, parsley, and onion. Toss gently. Whisk in the oil, vinegar, and pepper. Add to ravioli and toss again. Sprinkle with Parmesan and serve.

Makes 4 main-dish or 6 side-dish servings.

Pasta with Spinach and Ricotta

From Easy Home Cooking, August/September 2007

Simple, light, and satisfying. This was in the heart-healthy section of the magazine, so enjoy with a clear conscience.

8 oz uncooked tricolor rotini
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
2 teaspoons minced garlic
1 cup fat-free or part-skim ricotta cheese
3 tablespoons grated Parmesan cheese, divided

Cook pasta according to package directions; drain.

While pasta is cooking, coat skillet with nonstick cooking spray; heat over medium-low heat. Add spinach and garlic; cook and stir 5 minutes. Stir in ricotta cheese, half of Parmesan, and 1/2 cup water; season with salt and black pepper to taste.

Add pasta to skillet; stir until well blended. Sprinkle with remaining Parmesan cheese.

For a special touch, garnish with fresh basil leaves.

Makes 4 servings.

Penne with Sausage and Feta

Adapted from Easy Home Cooking, August/September 2007

Another mix of greens and pasta, this time with sausage and feta too. Bold flavors and colors; really tasty.

6 oz uncooked penne or rigatoni
12 oz mild Italian bulk sausage
1/4 teaspoon red pepper flakes
2 cups spring greens or packed baby spinach leaves
1/2 cup roasted red bell peppers, cut into thin strips (you get these in jars)
12 pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
1 cup (4 oz) crumbled feta cheese
1 large tomato, chopped
salt to taste

Cook penne according to package directions. While penne is cooking, place large skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add sausage and red pepper flakes. Cook until sausage is browned, stirring constantly to break up meat. Remove from heat.

Drain cooked penne. Add to skillet with sausage. Add greens, roasted peppers, olives, basil, tomatoes, and oil. Toss gently until mixed well and greens have wilted slightly. Add feta and salt (if desired). Toss again.

Makes 6 (1 1/3-cup) servings.

Note: If bulk sausage is not available, use regular sausage and remove casings.

Chocolate, Orange, and Oatmeal Muffins

From Silverback's CookSmart Chocolate recipe board book

These almost qualify as dessert, they're so chocolatey and moist. But as you can see from the ingredients, they're really not too bad for you, as desserts (or even muffins) go.

1 cup all-purpose flour
2 teaspoons baking powder
zest of 1 orange
1/4 cup quick-cooking rolled oats, plus extra for sprinkling
1/3 cup light brown sugar
7 oz (a little under 1 cup) plain yogurt
4 tablespoons sunflower or canola oil
1/2 cup milk
1 egg
1 cup chocolate chips

Line a muffin pan with paper cases. Sift together flour and baking powder in a bowl. Stir in orange zest, oatmeal, and sugar.

Beat yogurt with oil, milk, and egg. Add to dry ingredients. Mix in chocolate chips and stir until just combined. Add a little extra milk if needed.

Divide the mixture among the paper cases and sprinkle with some extra oatmeal. Bake the muffins in a preheated oven at 400°F for 15-20 minutes until risen and just firm. Serve warm or cold.

Makes 10 deeper muffins or 12 shallower muffins.

15-minute Chocolate Walnut Fudge

From Cook's Illustrated, recipe by David Pazmino

The gold standard of fudge!

16 ounces semisweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup coarsely chopped walnuts

Note: Don't omit the walnuts, which are crucial to the fudge's texture.

Line bottom of an 8-inch square pan with foil, leaving 1 inch overhanging at two opposite sides of pan. Spray foil with nonstick cooking spray.

Toss chocolate, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

Makes about 49 pieces.


15-minute Peanut Butter Fudge
Follow recipe for 15-minute chocolate walnut fudge, substituting 18-ounces peanut butter chips for chocolate in step 2 omitting walnuts.

15-minute Rocky Road Fudge
Follow recipe for 15-minute Chocolate Walnut Fudge, substituting 1 cup miniature marshmallows, 1 cup coarsely chopped peanuts and 1/2 cup semisweet chocolate chips for walnuts in step 3.
Tags: food

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