Category: Entree

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Lebanese Green Bean Beef Stew

Lebanese Green Bean Beef Stew
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 2 lbs beef chuck (or lamb or veal) cut into 2-inch sized pieces
  3. 2 medium onions, diced
  4. 3 cups water
  5. 2 lbs fresh green beans, edges trimmed and cut into 2-inch pieces
  6. 28 oz diced tomatoes
  7. 3 bay leaves
  8. SPICE BLEND- MIX THOROUGHLY
  9. 1 tbsp cinnamon
  10. 1 tsp nutmeg
  11. 1/2 teaspoon black pepper
  12. 1/4 tsp allspice
  13. 1 tsp salt
Instructions
  1. In a large soup pot, add the olive oil on medium heat
  2. Sear the meat on both sides until lightly browned
  3. Add onions and sprinkle with salt. Continue to cook until the onions soften
  4. Add the bay leaves and 3 cups of water and bring to a boil
  5. Cover and reduce heat to medium
  6. Cook for 60 minutes until the meat is tender. Skim any foam if necessary
  7. Add diced tomatoes, 1 tbsp spice blend and green beans
  8. Cook for additional 30-40 minutes until tender
  9. Adjust salt and pepper to preference
  10. Serve over rice pilaf or brown rice
Adapted from Hungry Paprikas
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Adapted from Hungry Paprikas
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Marry Me Chicken

Marry Me Chicken
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
  2. Kosher salt (such as Diamond Crystal) and black pepper
  3. ¼ cup all-purpose flour
  4. 3 tablespoons extra-virgin olive oil, plus more as needed
  5. 3 tablespoons unsalted butter
  6. 3 garlic cloves, chopped
  7. 1 tablespoon tomato paste
  8. ½ teaspoon dried oregano
  9. Red-pepper flakes, to taste
  10. 1 cup low-sodium chicken stock
  11. ½ to ¾ cup heavy cream (can substitute with creme fraiche)
  12. ½ cup (1½ ounces) grated Parmesan (consider using 1/4 cup)
  13. ⅓ cup sliced sun-dried tomatoes, packed in oil
  14. Fresh basil, for serving
Instructions
  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. (I cut the chicken breasts in half to make 12 small pieces)
  2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
  3. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
  4. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.
  5. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  6. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.
  7. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
Adapted from NYT Cooking
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Adapted from NYT Cooking
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Crispy Baked Tomato-Oregano Chicken

Crispy Baked Tomato-Oregano Chicken
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons full-fat yogurt
  2. 1 tablespoon tomato paste
  3. 1 tablespoon soy sauce
  4. 1 tablespoon plus 1 teaspoon dried oregano, divided
  5. 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
  6. 2 pints cherry or grape tomatoes, halved
  7. 2 tablespoons olive oil
  8. 1/2 cup grated Parmesan
  9. 1/2 cup panko bread crumbs
Instructions
  1. Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.
  2. Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.
  3. Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.
Notes
  1. Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.
Adapted from New York Times Cooking
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Adapted from New York Times Cooking
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Sushi by Cecilia

Cecilia's Sushi
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Seaweed
  2. Sticky rice (1 cup per person)
  3. Salmon (recommended)
  4. Avocado (recommended)
  5. (choose your own fillings)
Instructions
  1. Put 1 large sheet of seaweed down on a sushi mat
  2. Next: thinly spread a layer of white rice on the seaweed
  3. Next: put whatever ingredient you want to use: salmon, avocado, etc.
  4. Next: using the mat, roll the seaweed with the fillings inside
  5. Next: cut up in slivers and enjoy!
Notes
  1. A sushi mat is needed to make these
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Mushroom Parmigiana

Sheet Pan Mushroom Parmigiana
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 10 ounces cherry or grape tomatoes, halved (1 pint)
  2. 2 garlic cloves, finely chopped
  3. Extra-virgin olive oil
  4. Kosher salt and black pepper
  5. 8 portobello mushrooms, stems removed
  6. 3 cups store-bought or homemade marinara sauce
  7. 3 cups (12 ounces) shredded low-moisture mozzarella
  8. 1 cup panko bread crumbs
  9. ½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping
Instructions
  1. Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of black pepper, and toss to coat the tomatoes.
  2. To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
  3. Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
  4. To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
Adapted from NYT
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Adapted from NYT
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Shrimp Scampi with Orzo

Shrimp Scampi with Orzo
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb large shrimp, peeled and deveined
  2. 3 TB extra virgin olive oil
  3. 1 TB lemon zest, plus 1 TB lemon juice
  4. 1/2 tsp red pepper flakes
  5. Salt and pepper
  6. 4 garlic cloves, minced
  7. 2 TB unsalted butter
  8. 1 cup orzo
  9. 1/3 cup dry white wine
  10. 2 cups boiling water, seafood stock or chicken stock
  11. 3 TB finely chopped parsley
Instructions
  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
Adapted from NYT
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Adapted from NYT
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Osso buco – Donna’s recipe

Veal Shanks in Red Wine Sauce with Pasta
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Veal shanks (1 per person)
  2. Chopped onion
  3. Chopped carrot
  4. 2c red wine
  5. 1/3c olive oil
  6. Thyme
  7. Bay leaf
  8. 1 28-32oz can chopped tomatoes, including jus
  9. 1 can beef stock
  10. 3 cloves garlic
  11. Pasta
Instructions
  1. Pat veal with light flour, salt and pepper
  2. Add oil to heavy skillet and heat on med. high setting
  3. Brown shanks on all sides
  4. Transfer shanks to plate and saute onions, stirring until golden (about 10 minutes)
  5. Pour tomatoes, beef broth and wine into pot. Add shanks and cook covered over low heat for 1-1/2 to 2 hrs.
  6. Make pasta and serve
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Maggiano’s Taylor Street Baked Ziti

Maggiano's Taylor Street Baked Ziti
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 ounces dried or fresh ziti
  2. 2 ounces olive oil
  3. 1 pound ground Italian sausage
  4. 2 tablespoons minced garlic
  5. 1 cup white wine
  6. 12 ounces diced tomatoes
  7. 20 ounces marinara sauce
  8. 1 ounce butter
  9. 1 ounce chopped basil
  10. 8 ounces shredded mozzarella cheese
  11. 3 tbsp grated Parmesan cheese
  12. 1 basil sprig to garnish
Instructions
  1. Prepare pasta according to package directions to al dente. Drain. Set aside.
  2. Place oil into a heated saute pan. Place over medium-high heat.
  3. When oil is hot and shimmering, add Italian sausage. Stir and cook until sausage is now longer pink.
  4. Add garlic. Continue cooking for.appro􀁍imately 30 seconds.
  5. Add white wine. Bring to a simmer, reducing wine until almost completely dry.
  6. Add diced tomatoes, marinara sauce, butter and chopped basil. Stir to mix.
  7. Remove from heat.
  8. Add pasta and 1/2 of the Mozzarella. Toss to blend.
  9. Transfer mixture to a baking dish.
  10. Top with remaining Mozzarella and Parmesan cheeses.
  11. Place underneath a broiler or in a convection ·oven for approximately 2 - 3 minutes, until cheese is bubbly and golden brown
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Thomai’s Meatloaf

Lipton Soup Meatloaf
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
  2. 2 lbs. ground beef
  3. 3/4 cup plain dry bread crumbs (Thomai substitutes with oatmeal)
  4. 2 eggs
  5. 3/4 cup water
  6. 1/3 cup ketchup
Instructions
  1. Preheat oven to 350°.
  2. Combine all ingredients in large bowl.
  3. Shape into loaf in 13 x 9-inch baking or roasting pan.
  4. Bake uncovered until done, about 1 hour.
  5. Let stand 10 minutes before serving.
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Osso Buco alla Donna Lewi

Veal Shanks in Red Wine Sauce (Osso Buco)
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Veal shanks - 1 per person
  2. Onion, chopped
  3. Carrots, chopped
  4. 2c. red wine
  5. 1/3c olive oil
  6. 1 28oz can whole tomatoes, crushed (include liquid)
  7. 1 can beef stock
  8. 3 cloves garlic
  9. Thyme
  10. Bay leaf
  11. Flour
  12. Pasta
Instructions
  1. Pat veal with light flour, mixed with salt and pepper
  2. Heat oil in deep large heavy skillet and brown shanks on all sides
  3. Transfer shanks to plate and saute carrots and onions until golden.
  4. Pour tomatoes, beef broth and wine in pot and add shanks.
  5. Cook covered over low heat for 1- 1-1/2 hrs
  6. Serve over pasta
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