kosher salt

Quick Cannellini Bean Soup With Arugula

Quick Cannellini Bean Soup With Arugula

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Quick Cannellini Bean Soup With Arugula
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Cut the chicken sausages into ½ inch-sized pieces. Set aside.
  2. Using a large, heavy-bottomed pot, heat the olive oil over medium heat.
  3. Add the garlic and cook, stirring, just until garlic turns golden, about 2 minutes.
  4. Add the tomatoes, beans and sausage. Add salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Turn off the heat
  5. Add the arugula and stir, just until arugula begins to wilt, about 1 minute. Ladle into bowls and top each portion with a tablespoon of parmesan.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2016/01/05/quick-cannellini-bean-soup-with-arugula/

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Colache

Colache

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Colache
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
  2. Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
  3. Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
  4. Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/

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Red Quinoa Salad With Citrus and Pistachios

Red Quinoa Salad With Citrus and Pistachios

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Red Quinoa Salad With Citrus and Pistachios
Prep Time 15
Cook Time 20
Servings
Ingredients
Prep Time 15
Cook Time 20
Servings
Ingredients
Instructions
  1. Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow cooked quinoa to "rest", covered, while you prepare the vinaigrette.
  2. Whisk together the olive oil, lemon juice, cumin, orange zest, salt and pepper.
  3. Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
  4. Add the orange sections, pistachios and parsley. Toss. Garnish and serve over baby greens.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2016/04/08/red-quinoa-salad-with-citrus-and-pistachios

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Hummus

Hummus

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Hummus
Prep Time 10
Cook Time 10
Servings
cups
Ingredients
Prep Time 10
Cook Time 10
Servings
cups
Ingredients
Instructions
  1. Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the bowl and process for 20 seconds more.
  2. Add the lemon juice and water, then process for 20 seconds.
  3. Add the tahini and process for 20 seconds. Scrape down the sides of the bowl again.
  4. With the processor running, slowly pour in the olive oil.
  5. Spoon the hummus into a bowl garnish and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2013/05/28/hummus-from-scratch-2/

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Moo Moo’s Baked Meatballs

Moo Moo’s Baked Meatballs

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Moo Moo’s Baked Meatballs
Course Main Dish
Cuisine Italian
Servings
meatballs (4 servings)
Ingredients
Sauce:
Course Main Dish
Cuisine Italian
Servings
meatballs (4 servings)
Ingredients
Sauce:
Instructions
  1. Beat the eggs slightly and mix in the rest of the ingredients, except for the flour.
  2. Shape into meatballs, roll each one in the flour and place on a sided sheet pan.
  3. Preheat the oven to 400 degrees while you prepare the sauce.
Sauce:
  1. Mix all ingredients together and spoon over each meatball.
  2. Bake for 35-40 minutes in 400 degree oven. Serve over buttered egg noodles.
Recipe Notes

http://lizthechef.com/2010/08/09/moo-moos-baked-meatballs/

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Shrimp in Ginger Butter Sauce

Shrimp in Ginger Butter Sauce

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Shrimp in Ginger Butter Sauce
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Using a small saucepan, bring 2 cups of water to a boil. Add the peeled garlic cloves and boil for 2-3 minutes. Drain and chop the garlic finely.
  2. In a large skillet, heat the oil. Add the shrimp, garlic, parsley, thyme and ginger. Add the salt and pepper and cook shrimp over high heat for 2 minutes. Flip them over and cook for 2 more minutes. Add the sherry and cook for 1 minute, then, using a slotted spoon, remove shrimp and set aside, covering them to keep warm.
  3. Add the lemon zest, lemon juice, butter and cornstarch to the skillet. Cook over low heat, stirring, until sauce thickens slightly, about 1 minute. Add the shrimp back into the sauce, cook for a minute or so, then serve. Add red pepper flakes, if desired.
Recipe Notes

http://lizthechef.com/2013/03/29/shrimp-in-ginger-butter-sauce/

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Chicken with Fennel, Shallots and Potatoes

Chicken with Fennel, Shallots and Potatoes

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Susan's Chicken with Fennel, Shallots and Potatoes
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Place chicken pieces in a large bowl.
  3. Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
  4. Chop 2 tablespoons of the fennel fronds and add to mixture.
  5. Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
  6. Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
  7. Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.
Recipe Notes

http://lizthechef.com/2013/04/26/susans-chicken-with-fennel-shallots-and-potatoes/

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Poached Salmon with Chive Yogurt Sauce

Poached Salmon with Chive Yogurt Sauce

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef
Print Recipe
 Poached Salmon with Chive Yogurt Sauce
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Place the salmon in a fish poacher or large skillet. Add enough water to cover the salmon halfway. Squeeze the lemon over the fish, then add the halves to the water. Sprinkle with salt and cover the skillet.
  2. Cook over medium-low heat for about 10 minutes, until the center of the filet is cooked through.
  3. Allow the salmon to rest , off the heat, for 10 minutes, then use 2 spatulas to carefully remove the fillet, cool, then refrigerate until serving.
  4. To make the sauce, add the chives, yogurt milk and salt to a food processor. Process until smooth. Chill until serving.
  5. Cut and serve the salmon, spoon a generous portion of the sauce over each portion, garnish with more chopped chives and serve.
Recipe Notes

http://lizthechef.com/2015/07/31/poached-salmon-with-chive-yogurt-sauce/

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Grilled Halibut with Fresh Blueberry Salsa

Grilled Halibut with Fresh Blueberry Salsa

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef
facebook: Liz the Chef
Print Recipe
 Grilled Halibut with Fresh Blueberry Salsa
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Ingredients
Halibut
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Ingredients
Halibut
Instructions
  1. For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
  2. For the halibut, heat up the grill, brush oil on each filet and salt.
  3. Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
  4. Serve with salsa.
Recipe Notes

http://lizthechef.com/2013/05/17/grilled-halibut-with-fresh-blueberry-salsa/

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Roasted Pepper Frittata

Roasted Pepper Frittata

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Print Recipe
 Roasted Pepper Frittata
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
  3. Place the skillet in the oven and cook for 25 minutes, until center of the frittata has set and top is golden brown.
  4. Place the peppers and onions on a sheet pan. Drizzle with the olive oil, reserving one tablespoon for later. Toss with salt and pepper.
  5. Sprinkle with Fontina cheese and bake another 3 minutes.
  6. In a 10 inch ovenproof skillet, heat the remaining olive oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
  7. Using a large bowls, whisk eggs, milk, and Parmesan.
  8. Cut into wedges and serve.
Recipe Notes

http://lizthechef.com/2013/03/08/roasted-pepper-frittata/

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