Weeknights with Giada
By Giada De LaurentiisThese recipes from Giada's new book are quick, light, and tasty—perfect for any night of the week.
Mediterranean Halibut Sandwiches
- Cooking spray
- 2 (6-ounce) halibut fillets, skinned
- Kosher salt and freshly ground black pepper
- 2 tablespoonsplus 1 tsp olive oil, divided
- 1 (14-ounce) loaf ciabatta bread, ends trimmed, split in half horizontally
- 1 garlic clove, halved
- 1/4 cupreduced-fat mayonnaise
- 1/4 cupchopped sun-dried tomatoes
- 1/4 cupchopped fresh basil
- 2 tablespoonschopped fresh flat-leaf parsley
- 1 tablespooncapers, drained and mashed
- Grated zest of 1 large lemon
- 2 packed cups (2 ounces) arugula
Preparation
- Preheat oven to 450°.
- Spray a small baking dish with cooking spray; add halibut and season with a pinch each salt and pepper; rub with 1 teaspoon oil. Bake 10-15 minutes, until cooked through and the flesh flakes easily with a fork. Cool.
- Remove some bread from top half of loaf. Brush cut sides with 2 tablespoons olive oil. Bake on a baking sheet 6-8 minutes, until golden. Rub toasted surfaces with garlic.
- In medium bowl, combine mayonnaise, sun-dried tomatoes, basil, parsley, capers, and lemon zest. Add fish, flaking and mixing with fork. Spoon onto bottom half of bread and top with arugula. Add top of bread and cut into 4 sandwiches.
Pasta ala Formiana
Ingredients:
- Cooking spray
- 1 (28-ounce) can crushed tomatoes, with juice
- 1/2 cuplow-sodium chicken broth
- 1 garlic clove, coarsely chopped
- 2 cups(8 ounces) mezze penne or other small pasta
- 4 tablespoonsolive oil, divided
- 2 tablespoonsdried oregano
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 5 ripe beefsteak tomatoes, sliced 1/4 inch thick
Preparation:
- Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray.
- In food processor, blend crushed tomatoes and juice, chicken broth, and garlic. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 3 tablespoons olive oil, oregano, salt, and pepper.
- Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices; pour in pasta mixture. Arrange remaining tomatoes on top. Drizzle with remaining olive oil.
- Put dish on a rimmed baking sheet; bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked. Cool 5 minutes.
- 1/2 cupunsweetened frozen raspberries, thawed
- 1/4 cupextra-virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1 tablespoonhoney
- 1/2 teaspoonkosher salt
- 1/4 teaspoonblack pepper
- 1 large head butter or Bibb lettuce, torn
- 4 packed cups (4 ounces) arugula
- 1/4 cupshelled pumpkin seeds, toasted
- 2 rotisserie chicken breasts, thinly sliced (about 2 cups)
Preparation:
1. Purée raspberries, olive oil, lemon juice, honey, salt, and pepper in blender.
2. In a large salad bowl, toss lettuce, arugula, and pumpkin seeds with vinaigrette. Arrange chicken on top.
- 2 cupsblack rice (see note)
- 3 1/2 cupswater
- 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
- Kosher salt and freshly ground black pepper
- 4 tablespoonsplus 1 tsp grapeseed oil, divided
- 1 1/4 poundspeeled and deveined large shrimp
- 2 1/2 cupssugar snap peas, cut into 1-inch pieces
- 3 peaches, cut into 1/4-inch-thick slices
- 3 tablespoonsseasoned rice vinegar
- 2 tablespoonshoney
- 1 tablespoonreduced-sodium soy sauce
Preparation:
- In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. Fluff with fork and transfer to a large bowl.
- Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and a pinch each salt and pepper; cook, stirring, until cooked through and opaque (4-5 minutes). Remove shrimp; wipe pan with paper towels.
- In same pan, heat 1 teaspoon oil over medium-high heat. Add snap peas and cook, stirring often, 2 minutes. Add peaches and cook 2 minutes. Transfer to bowl with rice.
- In a medium bowl, whisk together vinegar, remaining 3 tablespoons oil, honey, and soy sauce until smooth; pour dressing over rice mixture, add shrimp, and toss.
- Cornmeal, for dusting
- 1/2 cup part-skim ricotta
- 2 garlic cloves, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup shredded smoked mozzarella
- 1 packed cup (1 ounce) arugula
- 1 pound pizza dough
- 2 plum tomatoes, sliced 1/4 inch thick
- 1 tablespoon olive oil
Preparation:
- Preheat oven to 475°. Sprinkle baking sheet with cornmeal.
- In food processor, blend ricotta, garlic, salt, and pepper until smooth. Add mozzarella and arugula. Pulse to combine.
- On lightly floured surface, roll pizza dough into a 14-inch circle; transfer to baking sheet. Spread ricotta mixture on top, leaving a 1-inch border. Top with tomatoes and drizzle with oil. Bake 15 to 16 minutes, until the crust is golden.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
I would definitely be interested in using something like this, not only for my personal web blog but for my company website, both run on WordPress.
ReplyDeleteNo Addiction Powder | Aire Bra | Sandhi Sudha Price | Fair Look Gold | Body Buildo Powder Price |
Slim 24 Pro | Step Up Height Increaser | Hair Building Fiber | Sandhi Sudha Plus |
Shakti Prash Price | Hanuman Chalisa Yantra | 5in1 Air Sofa | Zero Addiction Price |
Hot Shaper Price | Allah Barkat Locket | Step Up Height Growth Price | Body Buildo Powder