Wednesday Recipes

Here are six yummy recipes to help you through the day. Enjoy!

CHERRY PIE BARS

This easy (and yummy) recipe is from the Tablespoon cooking e-newsletter. It begins, “Three easy ingredients, one deliciously simple cookie bar. This delish dessert combines all the goodness of sugar cookies with cherry pie.” Prep Time: 10 minutes; Total Time: 60 minutes; makes 9 servings.

To view this online, click here.

Ingredients

1 (16.5 oz.) package Pillsbury™ refrigerated sugar cookie dough

1 can cherry pie filling

1/4 cup cinnamon-sugar

Directions

Preheat oven to 350ºF.

Press half of sugar cookie dough into bottom of a parchment-lined 9x9-inch baking pan. Spoon pie filling over the top. Drop small pieces of remaining sugar cookie dough on top of the filling, creating a “cobbler” of crust. Sprinkle with cinnamon sugar.

Bake for 40-45 minutes, or until medium golden brown. Remove and cool completely before cutting into squares.

Tips: For best results, make 1 day ahead so slices have enough time to cool and come out perfectly square when cut.

PERFECT BURGER

This recipe comes from Bobby Flay one of The Food Network’s stars. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/perfect-burger-recipe.html?oc=linkback

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

4 slices cheese (optional)

4 hamburger buns, split; toasted, if desired

Directions

Toasted Burger Buns

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.

IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

This is from David Tanisin a recent New York Times Cooking e-newsletter. David wrote, “A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.” Yield: 4 to 6 servings; Time: 30 minutes.

To view this online, click here.

Ingredients

Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup (see recipe, which follows)

Pinch of crushed red pepper

Zest of 1 lemon

2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Preparation

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

FRESH RICOTTA

This comes from Melissa Clark, also in a recent New York Times Cooking e-newsletter. Melissa wrote, “Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.” Yield: About 1 1/2 cups; Time: About 30 minutes.

To view this online, click here.

Ingredients

1 quart whole milk

1/2 cup heavy cream

1/4 cup plain whole yogurt

1 1/2 teaspoons lemon juice

1/2 teaspoon kosher salt

Preparation

Line a colander with a quadruple layer of cheesecloth and set it over a bowl.

In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)

Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

"LOW-RENT" TUNA POKE BOWL

This comes from TheKitchn.com, one of my all-time favorite email newsletters. If you haven't checked out this cool site – or its sibling site, Apartmenttherapy.com – I highly recommend checking them out. This recipe, which Serves 2, can be found online, along with photos and a description of the recipe, by clicking here.

2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if gluten-free)

1 teaspoon sesame oil

2 tablespoon orange juice

1-inch piece of ginger, peeled and grated or minced

2 5-ounce cans tuna in brine, drained

Small handful of cilantro, chopped

1 scallion, finely chopped

1 cup cooked rice or other grain, cooled

1/4 medium avocado, cubed

4 cherry tomatoes, quartered

1 tablespoon sesame seeds

Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)

Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.

SWEET POTATO FRIES

This comes from Food.com, and starts off, “Great low-fat snack or side dish.” Makes 6 servings in 45 minutes (total).

To view this online, go to http://www.food.com/recipe/sweet-potato-fries-33993.

Ingredients

1 lb sweet potato

1 
egg white

2 teaspoons chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt

Directions

Peel and cut potatoes into 1/4 inch x 1/2 inch strips.

In a bowl, combine egg white and seasonings; beat well.

Add potatoes; toss to coat.

Spray two baking sheets with nonstick cooking spray.

Place potatoes in a single layer on the two baking sheets.

Bake, uncovered at 450 degrees for 20-25 minutes or until golden brown.