cuban sandwiches from con sabor cubano >>
homemade breads by rita and sandra
rosemary-thyme-cheese bubble loaf. recipe from the book "cooking class breads". download recipe >>
irish soda bread. recipe from the book "cooking class breads".
quick oatmeal bread.
risotto with squash (a la rita)
Risotto with Squash
2 cups low salt chicken stock or broth
2/3 cups water
1 tbl olive oil
½ cup thin sliced leek or onion
½ cup thin sliced celery
½ cup chopped red bell pepper
¾ cup uncooked arborio rice
1 tbl chopped fresh sage (or 1 tsp dried)
2 cups (1 lb.) cubed peeled squash or one thawed package frozen winter squash (12 oz.)
½ tsp salt
1/8 tsp white pepper
½ tsp lemon juice (optional)
2 cups cubed cooked chicken (optional)
1. Simmer stock and water, keep warm over low heat.
2. Heat olive oil in 4 quart sauce pan over medium heat. Add onion and celery. Saute until translucent. Add sage and rice. Saute 1 minute. Stir in ½ cup broth, squash, salt and cook until liquid is nearly absorbed. Stir constantly. Add remaining broth, ½ cup at a time, stirring constantly, until each addition is absorbed (about 45 minutes).
3. When all broth has been added, add white pepper and optional lemon juice and/or chicken.
Serve with parmesan cheese and olives as a garnish.
2 cups low salt chicken stock or broth
2/3 cups water
1 tbl olive oil
½ cup thin sliced leek or onion
½ cup thin sliced celery
½ cup chopped red bell pepper
¾ cup uncooked arborio rice
1 tbl chopped fresh sage (or 1 tsp dried)
2 cups (1 lb.) cubed peeled squash or one thawed package frozen winter squash (12 oz.)
½ tsp salt
1/8 tsp white pepper
½ tsp lemon juice (optional)
2 cups cubed cooked chicken (optional)
1. Simmer stock and water, keep warm over low heat.
2. Heat olive oil in 4 quart sauce pan over medium heat. Add onion and celery. Saute until translucent. Add sage and rice. Saute 1 minute. Stir in ½ cup broth, squash, salt and cook until liquid is nearly absorbed. Stir constantly. Add remaining broth, ½ cup at a time, stirring constantly, until each addition is absorbed (about 45 minutes).
3. When all broth has been added, add white pepper and optional lemon juice and/or chicken.
Serve with parmesan cheese and olives as a garnish.
meatball calzone (a la rita)
Meatball and peppers calzone
1 package fresh pizza dough (we used Trader Joe's whole wheat)
8 oz can no-salt tomato sauce
1/2 cup sauteed diced onion
6 red and gold baby bell peppers, with stem and seeds removed, sauteed
6 cooked meat balls
3/4 cup shredded cheese (we used Trader Joe's Lite Mexican Mix)
1, dust pizza stone with semolina flour or corn meal, roll out dough on pizza stone to form 10-12" circle.
2. spread 3 oz of tomato sauce over dough.
cover half of dough with rest of ingredients, leaving a 1" border clear.
3. fold dough over filled half and crimp edges.
bake 20 minutes at 400 degrees until golden, check after 15 minutes and if calzone is not browning evenly, rotate the calzone in oven.
1 package fresh pizza dough (we used Trader Joe's whole wheat)
8 oz can no-salt tomato sauce
1/2 cup sauteed diced onion
6 red and gold baby bell peppers, with stem and seeds removed, sauteed
6 cooked meat balls
3/4 cup shredded cheese (we used Trader Joe's Lite Mexican Mix)
1, dust pizza stone with semolina flour or corn meal, roll out dough on pizza stone to form 10-12" circle.
2. spread 3 oz of tomato sauce over dough.
cover half of dough with rest of ingredients, leaving a 1" border clear.
3. fold dough over filled half and crimp edges.
bake 20 minutes at 400 degrees until golden, check after 15 minutes and if calzone is not browning evenly, rotate the calzone in oven.
busy kitchen (a la rita)
cranberry pear relish. based on this recipe >>
apricot cranberry bread. based on this recipe >>
banana-walnut chocolate chunk cookies.
rice casserole (a la rita)
brown rice layered with diced tomatoes, sweet onions, and cheese, topped with cornflake crumbs, and baked. complete casserole goodness.
