Sunday, July 27, 2008
Labels: Pesce in Acqua Pazza - Italian
The Neapolitan dish that consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce. As the sauce resembles sauce used to make pizza, it was named pizzaiola, can also be said is "pizza style".
2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker
1/4 Cup Olive Oil
1 medium Onion, Finely Chopped
Salt & Pepper To Taste
Red Pepper Flakes
2 Cloves Garlic, Minced
1 Cup Chopped Tomatoes
1/2 Cup Red Wine
1/2 Cup Chopped Fresh Parsley
Gently Pounding the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add some onion and garlic to the pan and sauté until tender. Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.
Note: it can sometimes add a tablespoon or two of capers to change the flavor.
Labels: Steak Pizzaiola - Italian
Sunday, July 20, 2008
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
Labels: Broccoli Marinara - Italian
"This recipe is the definition of versatility - if the weather's mild, use the grill outside to prepare this appetizer. In colder months, use your oven instead. The amount of ingredients for this recipe can be scaled back or multiplied to accommodate any range of party guests. You can also alter the amount of most of the ingredients according to your personal preference. You'll enjoy this variation on regular old bruschetta appetizers!"
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
2 skinless, boneless chicken breast halves
1 1/4 cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
1/4 cup olive oil
1) Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
3) Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
4) In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
5) Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Sunday, April 20, 2008
So simple, yet this is one of the most delectable sauces you can find for chicken. Be sure to allow a few hours to marinate the chicken.
3 1/2 lb (1.6 kg) chicken, cut in serving pieces
1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil
1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) oregano
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chicken stock
In a small bowl, mix together 1/4 cup (60 ml) oil, lemon juice, oregano, salt and pepper. Pour over the chicken and marinate for several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade.
Heat the remaining 2 tablespoons (30 ml) oil in the pressure cooker and brown the chicken pieces on all sides. Reserve chicken pieces on warm platter. Pour off the fat and add to the pressure cooker the reserved marinade and the chicken stock.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Serve the chicken with the sauce spooned over it.
Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.
Labels: Lemon Chicken - Pressure cooker.
This chicken and rice is a Spanish classic enjoyed with many variations.
3 lb (1.3 kg) chicken, skin removed and cut into 8 pieces
3 tablespoons (45 ml) olive oil
1 chorizo sausage, thinly sliced (optional)
1/2 cup (125 ml) white wine
1 small onion, diced
2 garlic cloves, minced
1 red bell pepper, cored, seeded and diced
1 large ripe tomatom peeled, or 2 canned plum tomatoes, seeded and chopped
1 cup (250 ml) uncooked long-grain white rice
1/2 cup (125 ml) frozen peas
3 cups (750 ml) chicken stock or broth
1 teaspoon (5 ml) salt
Salt and pepper the chicken pieces. Heat 2 tablespoons of olive oil in the pressure cooker. Add the onion, garlic, red bell pepper and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken pieces, and chorizo sausage, with any accumulated juices. Stir well.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid.
Suggested time for fast 15 psi pressure cookers: Cook for 7 minutes on high pressure.
3/4 lb (350 g) boneless, skinless chicken breasts
1 tablespoon (15 ml) balsamic vinegar
500 ml (2 cups) chicken stock or broth
1 onion, cut into thin wedges
1 teaspoon (5 ml) dried tarragon
1 can (11 oz) mandarin oranges, drained
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) low-sodium soy sauce
4 tablespoons (60 ml) cornstarch
8 oz (225 g) Chinese wheat noodles
1/4 cup (60 ml) water
Freshly ground pepper, to taste
In the pressure cooker, combine chicken, vinegar, stock and onions. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method for 10 minutes, and then release remaining pressure by the quick release method or automatic release method and remove the lid.
Transfer chicken to a platter and keep warm. Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce. Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
Serve the chicken over cooked noodles. Add freshly ground pepper to taste.
Suggested time for fast 15 psi pressure cookers: Cook for 5 minutes on high pressure.
Monday, April 14, 2008
2 tablespoons (30 ml) olive oil
1.5 lb (700 g) pot roast such as chuck
1 medium onion, chopped
3 tablespoons (45 ml) vinegar
1 can tomato paste
1 1/2 cups (375 ml) water
16-24 very small pearl onions, peeled
1 clove garlic, unpeeled
A potpourri bag of 2 bay leaves, 8 allspice and
1 teaspoon (5 ml) cumin seed
1/4 teaspoon (1 ml) sugar
Salt and pepper, to taste
Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.
Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary. Adjust seasoning. Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method  or automatic release method  and remove the lid. Slice the meat and serve with the sauce and the pearl onions.
3 tablespoons (45 ml) canola oil
1.5 lb (700 g) pot roast
Salt and pepper
1 onion, chopped
1 bay leaf
1 1/2 cups (375 ml) water or beef stock
Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.
If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes.