red onion

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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Cannellini Beans with Spinach and Prosciutto

By Stephanie Kinturi

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 Cannellini Beans with Spinach and Prosciutto
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Over medium low heat, sauté the onions and garlic in the olive oil until browned. Add the tomato paste and stir making sure that the paste does not burn.
  2. Add the chicken stock and scrape the browned bits from the bottom of the pan.
  3. Add the beans, seasonings, and spinach. Cook until most of the liquid has cooked  off and until heated through. (Approx 15 minutes)
  4. Add proscuitto. Stir to combine. Remove from heat.
  5. Top with fresh basil. Serve immediately
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Tuscan Salad

Tuscan Salad

By Stephanie Kinturi

Print Recipe
 Tuscan Salad
Servings
Ingredients
Dressing
Salad
Servings
Ingredients
Dressing
Salad
Instructions
  1. Combine first 6 salad ingredients in a large bowl and set aside. Toss bread cubes in olive oil and sprinkle with salt until coated in a separate bowl. Transfer to a  non­stick cooking sheet and place into a 375 degree preheated oven for 15  minutes or until crispy and golden brown.
  2. While croutons are cooking, make the salad dressing by combining all ingredients and stirring briskly with a wire whisk.
  3. Remove croutons from oven and add to salad while hot. Pour dressing over  croutons to coat and fold into salad. Serve immediately.
Recipe Notes

*Salad is best when eaten promptly before croutons get soggy, so if making ahead, add
croutons and dressing last.

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Three Bean Firehouse Chili

Three Bean Firehouse Chili

By Stephanie Kinturi 

Print Recipe
 Three Bean Firehouse Chili
Cuisine Mexican
Servings
people
Ingredients
Cuisine Mexican
Servings
people
Ingredients
Instructions
  1. Combine minced garlic, chopped onions and ground beef. Brown in a large stew  pot. (Beef is very lean and will not need to be drained. Any drippings will add  flavor and will allow the onion and garlic to brown.)
  2. Add all other ingredients. Stir to combine.
  3. Simmer over medium low heat until heated through. (30 minutes is recommended)
  4. Serve hot with tortillas. Garnish with fat free cheese, sour cream etc.
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Roasted Red Pepper Soup 

Roasted Red Pepper Soup 

By Stephanie Kinturi

Print Recipe
 Roasted Red Pepper Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and  sauté for 5 minutes or until translucent. Discard the rosemary.
  2. Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
  3. Stir in the tomato paste. Soup will thicken.
  4. Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and  season with salt and pepper to taste.
  5. Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.
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Cucumber Salad with Dill Cream Sauce

Cucumber Salad with Dill Cream Sauce

By
Stephanie Kinturi

Print Recipe
 Cucumber Salad with Dill Cream Sauce
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a  saucer or other weight on cucumbers to weigh down
  2. Cover and let stand for at least 2 hours. Pour off juices which accumulate.
  3. Add red onions and toss.
  4. Combine sour cream, vinegar and chopped dill; pour over cucumbers and onions · Serve chilled.
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Black Bean and Corn Salsa

by Stephanie Kinturi

Print Recipe
 Black Bean and Corn Salsa
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Instructions
  1. Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
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Halibut With Sugar Snap Pea Salad

Halibut With Sugar Snap Pea Salad

Print Recipe
 Halibut With Sugar Snap Pea Salad
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
  3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  5. Serve with the salad and lime wedges.
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Glazed Salmon With Broccoli Rice

Glazed Salmon With Broccoli Rice

Print Recipe
 Glazed Salmon With Broccoli Rice
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
  2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
  3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
  4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
  6. Serve the salmon and onion with the rice and the remaining glaze.
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Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad

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 Chicken with Roasted Sweet Potato Salad
Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
  3. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.
Recipe Notes

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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