Recipes

[thatsmyDJ]

I haven't seen any good recipes in awhile. Gardening season is right around the corner, and I am curious to see what others are cooking as we enter another growing season.

Here's what I have for today.

Sausage-Spinach Pasta Casserole Recipe

Serve with salad and/or garlic bread.

Ingredients
12 oz. baby spinach
8 oz Italian sausage, remove from casings and crumble; or not, if you don't eat tasty, delicious, sausage.
2 cloves garlic, minced
1 medium onion, chopped
1 TB flour
1 c. chicken stock or veg. stock
1 (14.5oz) can of diced tomatoes in juice
1 (16oz) can kidney beans, drained and rinsed
1/2 tsp. crushed red pepper flakes
1 lb. rigatoni, penne or ziti pasta cooked and drained
1/4 c. freshly grated parmesan cheese or more to suit taste

Directions
Wash spinach and set aside to drain.
In a large nonstick skillet, cook the sausage over medium heat until browned. Remove sausage and set aside.
Sauté the minced garlic and onion until fragrant.
Put the spinach in the skillet and toss for no longer than 45 seconds. ( You just want to wilt it.)
In a small bowl, stir the flour into the broth. Add to the spinach and bring to a boil.
Add the tomatoes, beans and crushed red pepper.
Simmer for about 6 minutes, stir in sausage and simmer for 1 minute longer.
Toss the sauce with the hot pasta and parmesan cheese.
Serve immediately with extra parmesan cheese to sprinkle on.

[poofdogg]

I made an Orange Saffron rotisserie chicken tonight on my grill. Unless you have a rotisserie, it doesn't do much good. However, it was decent. Marinaded chicken in rosemary, thyme, white pepper, saffron, garlic, olive oil, and orange zest along with fresh orange juice from the zested oranges.

If you want the full recipe, please just ask and I'll hook it up. It turned out very juicy.

[mrjohnchimpo]

my dad is the chef in our family, but we have no recipes whatsoever to pass around. he's one of those "throw it in and taste it" kinda cooks. i've been trying to get him to write stuff down, but he doesn't like to. he says that recipes aren't the proper way to make things.

sigh...i guess it's gonna be frozen pizzas for me :p

[Soul Queen]

I made a delicious wild rice chowder the other day. It was yummy. Recipe soon to follow.

[JVO]

FYI, I have access to over 50,000 recipes on my computer (I work with a bunch of chefs) so if anybody ever needs a recipe for something let me know and I can probably hook you up.

[007]

Made this recently & turned out deliciously.
Do you grow Leeks, DJ?

Cauliflower Bake

1 lb. Cauliflower [florets]
1 lb. Potatoes [cubed]
1/4 lb. Tomatoes [quartered]
2 Tbs. Butter
1 Leek [sliced]
1 Clove Garlic [minced]
3 Tbs. Flour
1-1/4 Cups Milk
3 oz. mixed Cheese [Cheddar, Parm, Asiago, etc.]
1/2 tsp. Paprika
2 Tbs. Fresh Parsley
S & P
Preheat oven to 350. Bring two pans of salted water to a boil. In one, cook Cauliflower, the other Potato. Drain & set aside.
To make sauce, melt butter in large pan, add Leek & Garlic & cook over low for 1 minute. Stir in flour & cook stirring constantly for 1 minute. Remove from heat. Gradually stir in Milk, 1/2 the Cheese, Paprika & Parsley. Return to heat & bring just to a boil stirring constantly. Season to taste with S&P.
Transfer Cauliflower to deep baking dish. Add Tomatoes & top with Potatoes. Pour sauce over all & sprinkle with remaining Cheese.
Bake in oven 20 minutes. Garnish with extra Parsley & serve hot.
Note - could sub Broccoli or Broc/Cauli mix if desired.

[thatsmyDJ]

Thanks for the idea 007. I don't have leeks, but I should have all the other veggies. Leeks have to be started indoors during the winter, but I am not set-up to do this. I will probably have some sort of greenhouse for next year because many of the nurseries I have used in the past are going under. This is unfortunate, but will force me to produce my own plants sets. And then I can grow any variety of veggie that I want.

[Lori Burger]

Made this recently & turned out deliciously.
Do you grow Leeks, DJ?

Cauliflower Bake

1 lb. Cauliflower [florets]
1 lb. Potatoes [cubed]
1/4 lb. Tomatoes [quartered]
2 Tbs. Butter
1 Leek [sliced]
1 Clove Garlic [minced]
3 Tbs. Flour
1-1/4 Cups Milk
3 oz. mixed Cheese [Cheddar, Parm, Asiago, etc.]
1/2 tsp. Paprika
2 Tbs. Fresh Parsley
S & P
Preheat oven to 350. Bring to pans of salted water to a boil. In one, cook Cauliflower, the other Potato. Drain & set aside.
To make sauce, melt butter in large pan, add Leek & Garlic & cook over low for 1 minute. Stir in flour & cook stirring constantly for 1 minute. Remove from heat. Gradually stir in Milk, 1/2 the Cheese, Paprika & Parsley. Return to heat & bring just to a boil stirring constantly. Season to taste with S&P.
Transfer Cauliflower to deep baking dish. Add Tomatoes & top with Potatoes. Pour sauce over all & sprinkle with remaining Cheese.
Bake in oven 20 minutes. Garnish with extra Parsley & serve hot.
Note - could sub Broccoli or Broc/Cauli mix if desired.

That sounds like I would love it!!!!! Too bad I don't have the first three ingredients in the house, and am too tired to go anywhere...

[Soul Queen]

Thanks for the idea 007. I don't have leeks, but I should have all the other veggies. Leeks have to be started indoors during the winter, but I am not set-up to do this. I will probably have some sort of greenhouse for next year because many of the nurseries I have used in the past are going under. This is unfortunate, but will force me to produce my own plants sets. And then I can grow any variety of veggie that I want.

My mom and dad start their own plants. They have a small greenhouse that is perfect for starting tomatoes, peppers and such. A few years ago they even had some surprise Morels show up on the floor of it.

Every spring they drive over 100 miles to some seed place that they really like alot to most of their stuff. I will ask her next time what it is called.

You should try leeks next year. I'm addicted to them. I've started to make my own stock and they are essential.

[Soul Queen]

3/4 cup wild rice
1/2 tsp sea salt

1 small onion diced
Leeks (1 lg or 2 sm) sliced
1 to 2 carots sliced
potato, diced
celery root, peeled and diced
2 celery ribs, diced
1 fennel bulg, sliced lenghwise, save some stalks for topping
2 Tbsp butter
salt and pepper to taste
2 Tbsp floud
1/2 cup cream or milk

Add rice to 6 cups of water and some salt. Bring to boil, lower the heat, simmer covered about 30 minutes. After its finished pour liquid off and set aside. Rice will finish steaming in empty hot pan.

Melt butter in soup pot, add vegetables, and sti. Cook over medium heat for several minutes. Add 1/2 tsp salt and the flour. Pour water from above rice, plus more water to make a total of around 7 cups. Simmer until vegetables are tender, about 20 minutes. (can puree part of veggies if you like a thicker soup). Or leave as it is.

Add the rice and stir in (cream or milk). salt and pepper to taste. Garnish with fennel leaves.