Quick Mexican Quesadillas Recipe
Quesadillas may just be the master of all quick Mexican recipes. They can be served with traditional Mexican side dishes for a main dish. Or they can be cut into pieces and served on a platter as a party appetizer. They can be vegetarian, meaty, plain cheese, fresh or savory... you name it.
This quick and simple Mexican quesadilla recipe is just the basis for whatever you want. Fill it with the Carne Asada recipe above. Toss some cooked pinto beans with spices and use those instead of meat. Skip the onion, make the salsa fresca recipe you'll find below, and simply add that with the cheese for a very fresh-flavored quesadilla.
Note: Using Mexican queso fresco (a tender Mexican cheese) can give quick Mexican recipes a traditional feel but other cheeses are sometimes easier to find and can give you a similar taste. Cheese quesadillas make a great snack or meal and can be made to suit different tastes.
Recipe serves 2.
Ingredients:
2 large flour tortillas
1 1/3 C. shredded jack cheese or queso fresco
1/2 C. sliced beef or chicken
1/2 tsp. cumin
1/2 tsp chile powder
1/2 tsp. Mexican oregano
1/4 small white onion OR
1/4 C. salsa fresca (recipe below)
2 tsp. olive oil
Instructions: 1. Chop the onion.
2. In a pan heat 1 teaspoon of oil over medium heat. Add onion (if using) and saute until almost tender. Add your beef or chicken with the cumin, chile powder, and oregano. Salt if necessary. Cook until warmed through. Remove to another pan.
3. Add the remaining 1 tsp oil to your pan. Place a tortilla in the warm pan over low heat. Use 1/3 cup of cheese and sprinkle on half of the tortilla. Add half of the meat and onions evenly over the cheese. Top with 1/3 C. more cheese. Fold tortilla in half overtop of filling.
4. Repeat with remaining ingredients and the other tortilla.
5. Heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, May 22, 2011
Quick Mexican Carne Asada Tacos Recipe
Quick Mexican Carne Asada Tacos Recipe
Carne Asada is typically a grilled meat that is highly flavorful. While a grill is the authentic way to prepare this dish, a tasty version of Carne Asada can be made on the stovetop or under the broiler. Once this rich item is made, you can use it in tacos, fajitas, quesadillas (you'll find a great recipe for these below) or as a main dish with black beans, warm flour tortillas, and rice on the side.
Making the pepper/onion mixture is optional, but is the perfect thing if what you're looking for is a good and quick fajita recipe. They're also good if you're making carne asada tacos, but can also be left out if peppers isn't your thing-- it's a flexible recipe!
Recipe serves 3-4
Ingredients:
1 lb. flank steak
2 tsp. cumin
2 tsp. Mexican oregano
1 tsp. crushed red pepper (or to taste)
4 cloves garlic, crushed
1/4 C. fresh lime juice
4 red, green or yellow sweet peppers
1 white onion
1 1/2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
6-8 small flour tortillas, warmed
Garnish Ideas:
Salsa Fresca (recipe below)
Lime wedges
Chopped Green Onion
Chopped Cilantro
Sour Cream
Mexican Queso Fresco or Jack Cheese
Instructions: 1. To make quick Mexican recipes from time consuming classics, this recipe uses a rub instead of marinade. To make the rub for this carne asada, combine the cumin, oregano, garlic, red pepper, lime juice and 1/2 tablespoon olive oil in a bowl. Slice the steak across the grain of the meat to keep it tender. Slices should be 1/2 inch wide. Rub the spice/lime mixture on the slices and let sit for 10 minutes.
2. Slice the peppers and onions into thin 1/4 inch strips.
3. Preheat a large pan with oil and sauté the meat. Season the meat with salt and pepper and cook until no pink remains. Add the peppers and onions and sauté until they are softened and the onions are translucent.
4. Serve this quick Mexican recipe with the salsa fresca recipe below (or whatever garnishes you like) and lots of fresh warm flour tortillas.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Carne Asada is typically a grilled meat that is highly flavorful. While a grill is the authentic way to prepare this dish, a tasty version of Carne Asada can be made on the stovetop or under the broiler. Once this rich item is made, you can use it in tacos, fajitas, quesadillas (you'll find a great recipe for these below) or as a main dish with black beans, warm flour tortillas, and rice on the side.
Making the pepper/onion mixture is optional, but is the perfect thing if what you're looking for is a good and quick fajita recipe. They're also good if you're making carne asada tacos, but can also be left out if peppers isn't your thing-- it's a flexible recipe!
Recipe serves 3-4
Ingredients:
1 lb. flank steak
2 tsp. cumin
2 tsp. Mexican oregano
1 tsp. crushed red pepper (or to taste)
4 cloves garlic, crushed
1/4 C. fresh lime juice
4 red, green or yellow sweet peppers
1 white onion
1 1/2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
6-8 small flour tortillas, warmed
Garnish Ideas:
Salsa Fresca (recipe below)
Lime wedges
Chopped Green Onion
Chopped Cilantro
Sour Cream
Mexican Queso Fresco or Jack Cheese
Instructions: 1. To make quick Mexican recipes from time consuming classics, this recipe uses a rub instead of marinade. To make the rub for this carne asada, combine the cumin, oregano, garlic, red pepper, lime juice and 1/2 tablespoon olive oil in a bowl. Slice the steak across the grain of the meat to keep it tender. Slices should be 1/2 inch wide. Rub the spice/lime mixture on the slices and let sit for 10 minutes.
2. Slice the peppers and onions into thin 1/4 inch strips.
3. Preheat a large pan with oil and sauté the meat. Season the meat with salt and pepper and cook until no pink remains. Add the peppers and onions and sauté until they are softened and the onions are translucent.
4. Serve this quick Mexican recipe with the salsa fresca recipe below (or whatever garnishes you like) and lots of fresh warm flour tortillas.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Easy Classic Crockpot Lasagna Recipe
Easy Classic Crockpot Lasagna Recipe
Using a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.
This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.
Ingredients:
1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)
Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.
2. Drain thoroughly. Stir in spaghetti sauce and set aside.
3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).
4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.
5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.
This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Using a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.
This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.
Ingredients:
1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)
Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.
2. Drain thoroughly. Stir in spaghetti sauce and set aside.
3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).
4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.
5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.
This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Monday, May 16, 2011
Roast Chicken Enchilada Suizas Stacked Casserole
Roast Chicken Enchilada Suizas Stacked Casserole
Recipe courtesy Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:40 min
Inactive Prep:--
Cook:1 hr 10 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 medium poblano peppers
* 2 tablespoons extra-virgin olive oil
* 1 jalapeno, chopped
* 2 medium onions, chopped
* 4 cloves garlic, finely chopped
* 12 medium-large tomatillos, peeled, rinsed and quartered
* 2 small handfuls cilantro leaves
* 1 teaspoon ground cumin, 1/3 palmful
* 2 teaspoons honey
* 1 quart chicken stock-in-a-box
* Salt and freshly ground black pepper
* 1 lime, juiced
* 2 pounds cooked chicken, meat pulled or shredded
* 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
* 1 cup Mexican crema, creme fraiche or sour cream
* 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
* 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
* Raw red onion rings, for garnish
Directions
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
Recipe courtesy Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:40 min
Inactive Prep:--
Cook:1 hr 10 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 medium poblano peppers
* 2 tablespoons extra-virgin olive oil
* 1 jalapeno, chopped
* 2 medium onions, chopped
* 4 cloves garlic, finely chopped
* 12 medium-large tomatillos, peeled, rinsed and quartered
* 2 small handfuls cilantro leaves
* 1 teaspoon ground cumin, 1/3 palmful
* 2 teaspoons honey
* 1 quart chicken stock-in-a-box
* Salt and freshly ground black pepper
* 1 lime, juiced
* 2 pounds cooked chicken, meat pulled or shredded
* 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
* 1 cup Mexican crema, creme fraiche or sour cream
* 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
* 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
* Raw red onion rings, for garnish
Directions
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
Beef and Pork Tamale Pie
Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Rice Pilaf with Chorizo Casserole
Rice Pilaf with Chorizo Casserole
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 generous pinch saffron threads, about 20
* 2 cups chicken stock-in-a-box
* 1 cup water
* 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
* Extra-virgin olive oil, for drizzling
* 1 large Spanish onion, chopped
* Salt and freshly ground black pepper
* 1/4 cup drained chopped pimientos or diced piquillo peppers
* 1 cup frozen peas
* 1/3 cup dry sherry or 1/2 cup dry white wine
* 3 tablespoons butter
* 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
* 1 cup long-grain white rice
* 1/2 cup chopped flat-leaf parsley
Directions
Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 generous pinch saffron threads, about 20
* 2 cups chicken stock-in-a-box
* 1 cup water
* 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
* Extra-virgin olive oil, for drizzling
* 1 large Spanish onion, chopped
* Salt and freshly ground black pepper
* 1/4 cup drained chopped pimientos or diced piquillo peppers
* 1 cup frozen peas
* 1/3 cup dry sherry or 1/2 cup dry white wine
* 3 tablespoons butter
* 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
* 1 cup long-grain white rice
* 1/2 cup chopped flat-leaf parsley
Directions
Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Sausage and Broccoli Rabe Stoup
Sausage and Broccoli Rabe Stoup
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
Subscribe to:
Posts (Atom)