Archive for the ‘Rosemary’ Category

Smoky Potato Packets

smoky-potato-packets

Recipe & picture courtesy of Family Fun

Serves 8

  • About 1/3 cup olive oil
  • 2 lbs. new potatoes, sliced thinly (1/4-inch)
  • 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
  • 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or pinch of cayenne pepper
  1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
  2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.)

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Roasted-Pepper-Pasta-Stuffed Peppers

pastastuffedpeppers_250
Recipe & picture courtesy of Rachael Ray

Serves 4

  • Salt
  • 1/2 pound short whole wheat pasta
  • 4 large red bell peppers, tops cut off and reserved, seeds
  • Black pepper
  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 4 jarred roasted red peppers
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small portobello mushroom caps, chopped
  • 1 teaspoon crushed red pepper
  • 2 sprigs rosemary, stems discarded and leaves chopped
  • One 28-ounce can fire-roasted crushed or diced tomatoes
  • 2 cups arugula or baby spinach (a few generous handfuls)
  • 1 cup loosely packed basil leaves
  • 1 cup grated pecorino-romano cheese
  1. Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
  3. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
  4. Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

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Pacific Rim Glazed Flank Steak


Recipe & picture courtesy of Family Time

Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 17 to 20 minutes

  • One 1 1/2- to 2-pound beef flank steak
  • 1 cup prepared, commercial teriyaki marinade
  • 1/2 cup chopped onion
  • 1/3 cup honey
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dark sesame oil
  • 1 clove garlic, crushed
  • Pepper, (as desired)
  1. In a medium shallow container, whisk together the teriyaki marinade, onion, honey, rosemary, sesame oil, and garlic. Season to taste with pepper. Remove and reserve 3/4 cup for basting.
  2. With sharp knife, lightly score both sides of the beef steak in a crisscross pattern. Put the steak in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, turning once, and for up to 8 hours.
  3. Prepare a charcoal or gas grill so that the coals are medium-hot.
  4. Lift the steak from the marinade and scrape off as much of the marinade as possible. Discard the marinade.
  5. Grill the steak, uncovered, for 17 to 20 minutes for medium-rare to medium. Turn the steak once during grilling and baste occasionally with the reserved 3/4 cup of marinade.
  6. Transfer any marinade leftover from basting to a small saucepan and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 1 to 2 minutes.
  7. Meanwhile, carve steak diagonally across the grain into thin slices and arrange on a platter. Spoon the hot marinade over the beef and serve.

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