Whole Grain Tuscan Linguine

http://tastykitchen.com/recipes/main-courses/whole-grain-tuscan-linguine-copycat-noodles-co/

 

Ingredients:

  • 1 package (13 Oz) Whole Grain Linguine
  •  Broccoli Florets
  •  Red Onion
  • Sliced Mushrooms

FOR THE SAUCE:

  • 1 cup White Wine
  • 1 cup Cream
  • 1 Tablespoon Flour
  • 2 cups (or More) Chicken Stock
  • Seasoning to taste

 

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Grilled Beef Rolls with Scallion Soy Dipping Sauce

Original Recipe Here

 

Ingredients:

  • 1 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 2 pounds beef tenderloin/filet, trimmed
  • Coarse salt and freshly ground pepper
  • 4 scallions, green tops, cut into 3-inch lengths and sliced lengthwise; whites sliced into 1/8-inch rings
  • 3 bell peppers (one each of green, red, and yellow), trimmed, seeded, and cut into long, thin matchsticks
  • 1 teaspoon olive oil

1. In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.

2. Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
3. Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.

 

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Bell Pepper Couscous

http://www.foodnetwork.com/recipes/food-network-kitchens/rainbow-bell-pepper-couscous-recipe.html

This was good, very heavy on the bell peppers. Leftovers make a good addition to chili.

 

Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, minced
Half an onion (I used yellow)
3 medium red, yellow, green or orange bell peppers or a mix, finely diced
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
2/3 cup couscous

Directions
Heat the olive oil in a medium saucepan over medium heat; add the garlic and onion and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.

Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

If it’s not moist enough, add broth. Don’t add too much salt.