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[Lee__]

Fusilli with Creamed Leek and Spinach

With just five ingredients (plus olive oil, salt, and pepper), this delicious pasta was the fastest and simplest to prepare of all the winners of the Best Pasta Poll on FoodandWine.com.

Recipe: Fusilli with Creamed Leek and Spinach

Fusilli with Creamed Leek and Spinach from Food & Wine

Serves: 4
Total Time: 25 min

Ingredients

3/4 pound(s) fusilli
1 1/2 tablespoon(s) extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup(s) heavy cream
4 cup(s) packed baby spinach, coarsely chopped
1/2 cup(s) lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper


Directions

In a large pot of boiling salted water, cook the fusilli until al dente, then drain.

Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.

Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

This was easy and really good! I added fresh chopped garlic to the pan with the leeks, and fresh squid to add some protein. I would recommend sticking to the time suggested for the cream stage rather than a measure of thickness, especially if you want the spinach to be fully coated when you stir it in.

http://www.delish.com/recipefinder/f...spinach-recipe

[Just Jordan]

Damnit, another food thread. Grrrr... That looks awfully good.

Here's a favorite of mine (photo doesn't do justice).

Chicken Makhani (Indian Butter Chicken)

1 tablespoon ginger garlic paste
1 tablespoon peanut oil
2 tablespoons butter
1/4 cup water
1 pinch black pepper
1 tablespoon peanut oil
1 bay leaf
1 teaspoon chili powder
1/4 cup plain yogurt
1 tablespoon cornstarch
1 pinch salt
1 shallot, finely chopped
2 teaspoons lemon juice
1 teaspoon ground cumin
1 cup tomato puree
1 teaspoon garam masala
1 cup half-and-half
1 pinch cayenne pepper
1 teaspoon garam masala
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1/4 teaspoon cayenne pepper, or to taste
1/4 white onion, chopped
Instructions:

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

[Just Jordan]

Eeeesshh... I got hungry just reading over the recipe. Time to go find a snack.

[Lee__]

Originally Posted by Just Jordan

Eeeesshh... I got hungry just reading over the recipe. Time to go find a snack.

No doubt. Me too. That in a bowl with a glass of wine on the side and getting settled in sitting Indian style on a big chair in front of the boob tube next to the cat... and I'd be a very happy camper.


Indian or Italian. Both make me very, very happy.

[manimal42]

dag NABIT!!!!

I was in such a rush this morning, i forget to take pics....oh well.

Spinach Quiche


2 eggs
1/2 cup Mayo
1/2 cup milk
2 tablespoons flour
10 oz chopped Spinach-Thawed and drained
8 oz Swiss Cheese grated
1 Med onion grated or thin sliced/Chopped (food processor wrks great)
1/2 teaspoon salt
1 tablespoon black pepper

Mix all thoroughly and bake in a 9" pie crust at 350 degrees from 45mins to and hour....when top is golden brown.

The pepper is strong so back off if you like
This morning I had fresh spinach as well so I chopped a handful and added. It was great.

Made two for an office party/Quasi wedding reception for our Development director. It's still a hit and pretty easy.

[Peep Sideshow]

Who says real men don't bake quiche?

[Just Jordan]

Many of these look delicious. While I like to think that I am something of a good cook, the reality is that I'm often a "field expedient" cook. In other words, I cook whatever I have handy, using available ingredients.

At least one recipe that I discovered purely by accident was an instantaneous hit with my husband. While I loath and despise beer myself, and will not drink it, beer (like tomatoes) can be made into something edible and palatable, imho. I've had repeated requests for this recipe, more often than requests for sexual favours, which is somewhat disturbing on a whole different level.

Anyway, I've never written it down, so basically from memory. No official name for it, so I guess it's just called "JJ's Chops".

Ingredients:

4 thick center-cut pork chops (boneless)
2 bottles of Red Stripe beer (or whatever brand you prefer)
Fresh spicy (not sweet) basil
Pinch of fresh lemon balm (verbena)
1 tsp. garlic salt
1 tsp. coarse sea salt
couple grinds of fresh peppercorns
1/4 cup of the brine that comes in olive jars (serious)
3 fresh chopped red onions
3 fresh chopped Cubanelle peppers (can use green, red or whatever)
dash of dried red pepper to taste
2 glasses of merlot wine

Directions:

Pretty simple. Combine all the ingredients except the chopped onions and peppers and the merlot in a Pyrex bowl or other dish. Cover and put in the fridge to marinade for at least an hour. When ready, have husband (Male Type: One Each) prepare grill and when hot, grill for 10 minutes, or until desired doneness (not a real word, I know). Meanwhile, saute the onions and peppers in butter. Prepare wild & long grain rice and veggies and fresh yeast rolls or whatever you prefer as sides. The merlot is for drinking while you wait for the marinade to be done.

Eat.

[Lee__]

Mani is the man.

[MrsBo]

I love this recipe, and the fact it slow cooks all day so you just put it in and forget about it until you're ready for dinner makes it all the better. And because it cooks all day, you can use a lesser cut of beef and it still turns out fork-tender.

Crock Pot Italian Beef

3 1/2 - 4 lbs beef (chuck roast or better grade)
1 pkg Au Jus mix
1 pkg Good Seasons Italian Dressing Mix
Beer
1 green pepper, julienned
1 clove garlic, chopped
3 tablespoons sugar
1 tablespoon Italian Seasoning
Salt & pepper to taste

Brown beef in a pan. Mix Au Jus according to directions. Prepare Italian dressing as directed, omitting oil. Place browned beef in slow cooker. Add other ingredients, adding half beer and water to just cover meat. Cook in slow cooker all day (or on high for about 4 hours). When ready, pull meat apart with a fork and pile on split Hoagie buns.

Yum.

[Lee__]

Does anyone know a good meatball recipe? I love meatballs.

[MrsBo]

Sigh. My Mom. Unfortunately, she just 'makes them'. No recipe.

[vladtheinstaller]

This one works nicely. I have an old school one with veal and pork added in. I just can't find it at the moment

1 lb. ground beef
1/4 cup Grated Parmesan Cheese
1/4 cup Grated Romano Cheese
1/4 cup chopped fresh parsley or 1 tblspoon of Italian flat leaf parsley
1 egg
1 clove garlic, minced
Salt and ground pepper to taste


Preheat oven to 375°F. Mix meat, cheese, parsley, egg and garlic. Shape into
meatballs.

Place in foil-lined baking pan. Bake 20 - 25 min. or until cooked through.

Or I pan fry them in olive oil til they are brown and a little crisp and drop them in the sauce for 15 minutes.

[Lee__]

Thank you.