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From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, May 13, 2014 10:37 PM
My daughter, Candace, and I made this dinner today. The flank steak
and bruschetta were excellent and the soup was a wonderful
accompaniment. The spinach in the soup was fresh from the garden.
* Exported from MasterCook *
Flank Steak with Tomato Bruschetta
Recipe By : Cooking Light JUNE 2014
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons canola oil
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon Creole seasoning
1 (2-1/2-pound) flank steak, trimmed
Cooking spray
4 cups tomatoes, seeded and chopped
4 tablespoons olive oil, divided
4 tablespoons chopped fresh basil
2 small shallots, chopped
8 (1-ounce) slices French bread baguette
2 garlic cloves, halved
1/2 cup grated Parmesan cheese
1. Preheat grill to medium-high heat.
2. Combine canola oil, paprika, 1/2 teaspoon salt, 1/2 teaspoon
pepper, and Creole seasoning in a small bowl. Rub spice mixture
evenly over steak. Place steak on grill rack coated with cooking
spray; grill 4 minutes on each side or until desired degree of
doneness. Place steak on a cutting board; let stand 5 minutes. Cut
across the grain into thin slices. Thread tomatoes evenly onto 8
skewers; grill 5 minutes, turning once after 3 minutes. Remove
tomatoes from grill.
3. Remove tomatoes from skewers; coarsely chop, removing seeds.
Place tomatoes, 2 tablespoons olive oil, remaining salt, remaining
pepper, basil, and shallots in a small bowl, stirring to combine.
4. Drizzle bread slices evenly with remaining olive oil. Grill 30
seconds on each side or until toasted. Rub cut sides of garlic over
one side of bread slices; top evenly with tomato mixture and
sprinkle with cheese.
Yield: Serves 8 (serving size: 4 ounces steak and 1 brochette)
Note: Prepared by Art and Candace on May 13, 2014.
Contributed to the FareShare Group by Art; 2014
www.fareshare.net
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* Exported from MasterCook *
Tortellini and Spinach in Garlic Broth
Recipe By : Food and Wine
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini (see Variation)
1 pound spinach, stems removed, leaves washed well (about 2 1/4
quarts)
Grated Parmesan cheese, for sprinkling
Don't be tempted to cook the tortellini in the soup; they will soak
up too much of that irresistibly garlicky broth. Cook them
separately, as the soup simmers, and stir them in at the last
moment.
In a large pot, heat the oil over moderately low heat. Add the
garlic and cook, stirring, for 1 minute. Add the water, broth, and
salt and bring to a boil. Reduce the heat and simmer, covered, for
10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the
tortellini until just done, about 4 minutes for fresh or 12 minutes
for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1
minute. Stir in the tortellini. Serve the soup sprinkled with grated
Parmesan and pass more of the cheese at the table.
VARIATION:
*Substitute one quart of shredded escarole for the spinach.
*Use meat- or cheese-filled ravioli instead of the tortellini.
Active Time: 10 Minutes
Total Time: 20 Minutes
Serves 4
Note: Prepared by Art on May 13, 2014. I doubled this recipe.
Contributed to the FareShare Group by Art; 2014
www.fareshare.net
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From: hderhut@charter.net
Sent: Friday, May 09, 2014 3:33 PM
Made this the other night. It was great. I don't remember where I
got the recipe.
Served it with an Avocado and Tomato salad and Cheese sticks with
Garlic Butter dipping sauce.
* Exported from MasterCook *
Bacon-Spinach Pie
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pie crust (9-inch)
1/2 pound bacon
1 cup cheese, grated
10 ounces frozen spinach, thawed and drained
or 1 can spinach, drained
1/2 cup cracker crumbs
3 eggs
1 1/2 cups milk
Prepare pie crust, bake for 5 minutes and set aside.
Cook bacon until crisp; drain and crumble. Mix bacon, cheese,
spinach and cracker crumbs. Beat eggs; combine with milk and add to
mixed ingredients. Pour mixture into the pie crust.
Bake pie 50 - 60 minutes in oven. Remove pie from oven and cool 15
minutes.
Serves 6-8.
Had lots of leftovers so next time I will break it up into about
four individual pies. I will probably add a crust to the top. Maybe
buttered bread crumbs or a lattice strip pie crust. What can I say.
I'm a bread
kind of guy.
David in Carolina
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From: hderhut@charter.net [mailto:hderhut@charter.net]
Sent: Monday, May 19, 2014 1:33 AM
This recipe is from the BBC food network site. We had a cold snap
the last few days and I fixed this yesterday.
I have measuring cups and a scale which includes metric equivalents
so didn't convert the measurements.
I used bulk sausage rather than links. I used Italian sausage, but
your favorite will work.
* Exported from MasterCook *
Baked shells with sausage, sage & butternut squash
Recipe By : BBC Food Network
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
-------- -------- -------------- ------------------
1 small butternut squash, peeled, seeds discarded, flesh chopped
into small cubes
2 teaspoons olive oil
1 small pack sage, leaves picked and roughly chopped
8 good-quality sausages
nutmeg, about 1/4 of a whole one
350g large pasta shells
50g butter
50g plain flour
850ml milk
50g Parmesan, grated, plus extra for sprinkling
100g fontina, grated, or 125g ball mozzarella, chopped
drizzle of truffle oil
1. Place the squash in a microwavable bowl with 1 tablespoon water.
Cook in the microwave on High for 10 minutess or until soft.
Meanwhile, heat the oil in a frying pan, add the sage leaves and
sizzle for 1 minute. Remove the sausages from their skins and divide
into small balls about the size of unshelled hazelnuts. Add to the
pan and fry until browned. Add half the squash and set aside. Mash
the remaining squash with any liquid from the bowl, the nutmeg and
seasoning.
2. Heat oven to 220C/200C fan/gas 7. Cook the pasta following pack
instructions. Meanwhile, melt the butter in a saucepan, then add the
flour and stir to a paste. Cook for 1-2 minutes, stirring the whole
time, then gradually mix in the milk until you have a smooth sauce.
Add the mashed squash, Parmesan and plenty of seasoning. Add 3-4
tablespoons of the sauce to the sausage mix to moisten it a little.
3. Spread the remaining squash sauce over the base of a large,
shallow baking dish. Drain the pasta, but keep a little liquid in
the pan to stop the shells from sticking together. Fish any broken
bits of pasta out of the pan and scatter these over the sauce. Line
up the shells on top, pushing them down into the sauce so only the
tops of the shells are poking out. Fill each shell with the sausage
mixture. Scatter with fontina or mozzarella, grate over some extra
Parmesan and drizzle with a little truffle oil, if you like. Bake
for 30 minutes or until golden brown.
I made some Focaccia Bread and had a garden salad along with it.
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David in Carolina
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