Cooking for Jeffrey Cookbook by Ina Garten

 

Ina Garten is one of my favorite Food Network chefs. Her recipes are delicious, her style down to earth. I received Cooking For Jeffrey as a gift and am trying to go through the recipes, one at a time.

A wonderful summer recipe Fiesta Corn&Avocado Salad. Ingredients are simple and fresh: Corn on the cob, avocado, tomato, yellow pepper, jalapeno. Dressing ingredients include: lime juice, olive oil, garlic, chipotle chili powder (I didn’t have any chipotle powder so I used bay seasoning). A delicious summer recipe to serve with salmon.
Other Serving Suggestions:
Add black beans, salami, chicken 
Black beans and salami
Add chicken

Joy of Cooking and blackberry cobbler

 

One of my favorite to to cookbooks is The Joy of Cooking. I had the pleasure of listening to the author’s grandson many years ago a a cooking class. While one of my favorites, I admit, it is one of my most frustrating cookbooks. There are few pictures, lots of recipes on one page and you are often referred to a recipe 20 pages back. Still I return for my favorites.

It is the time of year when everything is fresh and lower prices, especially fruits and vegetables. One of my favorite recipes from the Joy of Cooking is Fruit and Berry Cobbler. The crust is a rolled biscuit dough with flour, baking powder and salt, butter and milk.

Roll the  dough to about 1/4 inch and cut into strips. Meanwhile, wash and dry the blackberries (about 3 pints). Mix together with 1/2 cup sugar, 2 Tablespoons cornstarch and grated lime zest. Place the berries in a baking dish. Place the dough strips, cris-crossed, over the berries. Brush the top with an egg glaze and sprinkle with sugar.  Bake at 375 for 45 to 50 minutes.

Enjoy!

The recipe for Quiche Lorraine, pg. 108-109 is also one of my favorites. The ingredients are simple: eggs, swiss cheese, milk and the addition of any vegetables you wish.  Great for any meal.

Linguine with Sausage and Peppers

This recipes is adapted from the Martha Stewart cookbook Great Food Fast.


Print Recipe
Linguine with Sausage and Peppers
A combination of vegetables, sausage, and linguine.
Course Main Dish
Cuisine dinner
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 8 oz. linguine
  • 1/2 pound sausage use pork, chicken, turkey or substitute tofu
  • 3 cloves garlic thinly sliced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 2 Tbs. Butter
  • 2 cups spinach, torn substitute kale or argula
  • 1/2 tsp. oregano, rosemary, thymee
Course Main Dish
Cuisine dinner
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 8 oz. linguine
  • 1/2 pound sausage use pork, chicken, turkey or substitute tofu
  • 3 cloves garlic thinly sliced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 2 Tbs. Butter
  • 2 cups spinach, torn substitute kale or argula
  • 1/2 tsp. oregano, rosemary, thymee
Instructions
  1. In a large pot bring water to a boil. Add linguine and cook according to package.
  2. Meanwhile, remove the casing from the sausage and place in a skillet with 2-3 Tablespoons of water. Cover and cook for 5-7 minutes. Remove the lid and cook sausage until brown. Break sausage into smaller pieces while cooking.
  3. Add sliced peppers and garlic to the sausage and cook until tender.
  4. When linguine is cooked remove all but 2-3 tablespoons of water. Add torn spinach to linguine and cook, turning often until wilted.
  5. Add linguine and spinach to the sausage and pepper mixture. Add oregano, rosemary and thyme. Mix together and serve.
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