Ok, so a couple of weeks ago, I told you that I was inspired to start cooking at least once a week and that Betty Crocker was going to help me. Well...it's been two weeks and still no cooking...no Betty Crocker. Due to my usual procrastination and my fear of blowing up the kitchen and making something as my daughter would say was...Ewww...Gross, I have not started on my culinary journey. However, that does not mean I am giving up.
I need you, my readers to help me decide what my first attempt at a "real" dinner should be. As discussed, I will NOT be Mastering the Art of French Cooking, so PLEASE no Julia Child's recipes! In doing some research I have discovered a delightful, fun, down-to-earth, home-made chef that can help me...supposedly in 30 minutes...Rachel Ray. Now, she makes cooking look fun and easy, but until I attempt this task, I reserve the right to remain judgemental. I also am still giving Betty Crocker some love!
So, below, I have listed three recipes that seem easy enough for my first attempt. If all goes well, I will increase the level of difficulty. So, here is where you come in...
I need you to comment below and VOTE for the first recipe you think I should make. I will tally the votes and make that dish on Sunday 9/27/09. It is in your hands...BE GENTLE!!!
Rachel Ray's Ratatouille Pasta Toss
http://tinyurl.com/lfkjyj
Ingredients:
Salt
1 pound rigatoni
1/4 cup extra-virgin olive oil (EVOO), 4 turns of the pan
4 garlic cloves, crushed
1 pound zucchini, diced
1 pound eggplant, diced
1 large yellow onion, diced
Freshly ground pepper
3 whole roasted red peppers, fresh, or canned, drained
1/2 cup dry white wine, chicken stock or vegetable stock (a couple of glugs)
One 15-ounce can crushed tomatoes
A handful of flat-leaf parsley, chopped
10 leaves fresh basil, shredded or torn
Grated Parmigiano-Reggiano or Pecorino Romano cheese
Crusty bread, to pass around at the table
Directions:
1.Bring a large pot of water to a boil, add salt and then cook the pasta until al dente.
2.While the pasta is working, heat a large, deep skillet over medium-high heat. Add the EVOO (4 turns of the pan), garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
3.Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.
4.Deglaze the veggies with the wine, then stir in the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.
Rachel Ray's Tuscan Cacciatore Risotto
http://tinyurl.com/my4vcp
Ingredients:
One bottle (750 ml) dry red wine
3 cups beef broth
3 tablespoons extra-virgin olive oil (EVOO)
¼ pound pancetta or bacon, chopped
2 portobello mushroom caps, finely chopped
1 onion, chopped
4 cloves garlic, finely chopped
2 pinches crushed red pepper
1½ cups arborio rice
2 tablespoons finely chopped fresh rosemary
2 tablespoons tomato paste
Salt and freshly ground pepper
1 pound boneless chicken thighs, chopped into bite-size pieces
½ cup freshly grated Pecorino Romano cheese (a couple of generous handfuls), plus more to pass around the table
Directions:
1.In a medium saucepan, bring the wine and broth to a simmer, then reduce the heat to low to keep warm.
2.In a deep, large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the pancetta and cook, stirring occasionally, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the pancetta to a plate; set aside. Add the remaining 2 tablespoons EVOO, 2 turns of the pan, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes. Stir in the rice until coated with the oil and slightly toasted, about 2 minutes. Stir in the rosemary and tomato paste, season with salt and pepper and cook for 1 minute.
3.Reduce the heat to medium and stir a ladle or 2 of the warm broth mixture into the risotto every few minutes until absorbed. After about 7 minutes, stir in the chicken along with some broth. Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes. Stir in the cheese and adjust the seasoning. Serve the risotto in shallow bowls topped with the reserved pancetta bits. Pass more cheese around the table.
Recipe #3
Betty Crocker's Home-Style Chicken Dinner
http://tinyurl.com/mkfwsa
1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (0.87 ounce) chicken gravy mix
1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained
Chopped fresh chives or parsley, if desired
1. Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2. Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.
3. Serve vegetable and gravy mixture over chicken. Sprinkle with chives.
PLEASE CAST YOUR VOTE!!! Click the COMMENT LINK below to cast your vote!!!
Thanks for all the help!!!
