For the Love of the Stove

Food Network Magazine, May 2012

I'm always looking for interesting side dishes and this has lots of my favorite herbs in it.  I ate the leftovers for a couple of days and when it was gone, I made it again.  I would actually get excited to go grab some out of the fridge.  I know, it's the little things.....

Ingredients
2 lemons
1/4 c vegetable oil
2 c long-grain rice
2 T rice wine vinegar
2 t packed light brown sugar
Kosher salt and freshly ground pepper
1/2 medium red onion, thinly sliced
1 medium carrot, shredded
1 Kirby cucumber, seeded and diced (my grocery store didn't have any so I bought and English cucumber and used half of that instead)
1/2 c chopped salted roasted peanuts
1/2 c fresh cilantro, roughly chopped
1/2 c fresh mint, roughly chopped
1/2 c fresh basil, roughly chopped
1 bunch watercress, tough stems removed, leaves torn

Directions
1. Remove 2 wide strips zest from 1 lemon with a vegetable peeler.  Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes.  Let the lemon oil cool.
2. Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water.  Transfer the rice to a large baking sheet and spread out, discarding the zest and fluff with a fork.  Let cool to room temperature.  
3. Meanwhile, make the dressing: Juice both lemons into a medium bowl.  Add the vinegar, brown sugar, 1 3/4 t salt and 1/2 t pepper and whisk until the sugar dissolves.  Discard the zest from the lemon oil, then whisk the oil into the dressing.  Add the onion slices and let marinate 15 minutes.
4. Add the carrot, cucumber, peanuts, cilantro, mint, basil, watercress and rice to a large bowl.  Add the dressing mixture and gently toss. 

Food Network Magazine, May 2012

Yet again, I read this and had to have it. (I think that seems to be my MO.)  I love asparagus, but adding bacon, what could be better??  If asparagus isn't your favorite, think again.  Now the recipe says to steam the asparagus, but I always roast my asparagus because I think it really enhances the flavor.  Your choice.

Ingredients
1 lb asparagus 
Salt and pepper to taste 4 strips of bacon, chopped
4 egg yokes
3 T water
1 T white wine vinegar
1 t dijon mustard
Pinch of cayenne
Salt
1 - 2 T chopped chives (optional - I didn't add them because my grocery store didn't have them and honestly, I didn't miss them.)


Directions
1. Heat oven to 400 F.  Snap ends off of asparagus.  Lay on a baking sheet and spray with Pam (or coat with olive oil), salt and pepper.  Cook for 10 - 20 minutes depending on how big they are. 
2. Cook bacon until crisp and drain on paper towels, reserving the drippings.
3. Combine egg yokes, water, white wine vinegar, dijon and cayenne in a heatproff bowl set over simmering water; whisk until thick, 4 minutes.  
4. Remove from heat and whisk in 1 T of bacon drippings, and salt to tase.  
5. Serve over asparagus and top with bacon and chives.
 

from Family Circle

I was looking for something healthy to go with a lemon-herb rice salad and this sounded perfect.  Huge success and super easy.  I like the idea of having such a quick, easy, delicious and really affordable way to make fish.  I could definitely eat this once a week.  Different sides would really change it up and there are so many things that would go with this main dish.  Two thumbs up.

Makes 4 servings
Prep: 5 minutes 
Bake at 425 for 15 minutes (My pieces were small so I went for a 400 degree oven.)

Ingredients
4 fresh or frozen tilapia fillets (about 1 1/2 pounds)
18 rich round crackers (such as Ritz)
1/4 c grated Parmesan cheese
3 T olive oil
3/4 t dried basil
2 T Dijon mustard
1/4 t salt
1/4 t black pepper
Lemon wedges (optional - but I thought added a great flavor to the fish)
Tartar sauce (optional - I can honestly say that I didn't read this part of the recipe but if you like tartar sauce it couldn't hurt for sure.)

Directions
1. Thaw fish if frozen.  Rinse fish; pat dry with paper towels.  Heat oven to 425 F.  Spray a baking sheet with nonstick cooking spray.  Place fish on prepared baking sheet.
2. In a plastic bag, crush crackers.  Add cheese, oil and basil; shake to combine. 
3. Brush top side of each fillet with about 1/2 t of the mustard and season with salt and pepper.  Press cracker mixture onto mustard coated side of fillets.
4. Bake at 425 F for 15 minutes or until fish flakes easily with a fork.  If desired, serve with lemon wedges and tartar sauce. 

Big surprise, I was watching Food Network, one of Giada's shows and I watched her make this.  I had to make it.  It's a bit time consuming because you have to saute all the vegetables in batches but it smells divine! 


By Giada De Laurentiis
Prep: 20 min
Cook: 20 min
Inactive: 8 hours
Serves 6

Ingredients
1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar


Directions
1. Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. 
2. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. 
3. Using a slotted spoon, transfer the fried zucchini to a baking dish. 
4. Sprinkle generously with salt and pepper. 
5. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
6. Add the remaining oil to the frying pan. 
7. Add the carrots to the hot oil and saute until golden, about 5 minutes. 
8. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. 
9. Sprinkle generously with salt and pepper. 
10. Sprinkle the remaining garlic, basil, and mint leaves over. 
11. Drizzle the vinegar over the vegetable mixture and toss gently to coat. 
12. Cool to room temperature. 
13. Cover and marinate in the refrigerator overnight. 
14. Allow the vegetables to come to room temperature before serving. 
15. Transfer the scapece to a platter. Serve with bread, fish or chicken.

Yum!  Perfect for a cold and/or rainy night!  My one change is that the recipe calls for diced tomatoes and then you have to blend the sauce.  That means an extra thing to clean and I don't ever notice a difference between diced and crushed.  Your call.

Fine Cooking
Serves 4
Ingredients
2 cloves garlic, minced
3/4 t crushed red pepper flakes; more to taste
2 T extra-virgin olive oil
1 28-oz can crushed tomatoes 
3 T vodka
1/2 c freshly grated Parmegiano-Reggiano (I used already grated cheese)
1/4 cup chopped fresh flat-leaf parsley
3 T heavy cream
Kosher salt and freshly ground black pepper
3/4 lb dried rigatoni (about 4 cups)

Directions
1. Bring a large pot of well salted water to a boil and cook the pasta, stirring occasionally, until it's just tender to the tooth, 10-12 minutes.
2. Meanwhile, in a large saucepan, heat the garlic and red pepper flakes in the oil over medium-high heat until they're fragrant and sizzle steadily for about 30 seconds.
3. Add the tomatoes and their juices and the vodka, and bring to a boil.  
4. Reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10-15 minutes.
5. Stir in 1/4 of the Parmegiano, the parsley, cream, 1/2 t salt and pepper, and more red pepper flakes if you like (I added a little bit more and it was really spicy - make sure you taste it first)
6. Simmer to incorporate the cream and reduce the sauce slightly, about 5 minutes.  
7. Reduce the heat to low, cover and keep warm.
8. Drain well and return the pasta to its pot.
9. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absob some of the sauce, 1 minute. 
10. Serve immediately, sprinkled with the remaining 1/4 cups Parmegiano.


Also, I sauteed some shrimp and topped my portion with that.  I just sprinkled with garlic powder, salt and pepper and cooked on both sides until pink and curled.  Delicious.