Blender Entrée Recipes

Blender Entrée Recipes

Pizza With Golden Raisins, Fresh Mozzarella And Pine Nuts

Ingredients – Makes 4 Servings

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon active dry yeast
  • 1 teaspoon salt, divided
  • 3/4 cup warm water
  • 2 cloves garlic
  • 1 can (about 12 ounces) whole tomatoes, drained
  • 6 fresh basil leaves
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon and pepper flakes
  • Cornmeal
  • 8 ounces fresh mozzarella, sliced 1/4 inch thick
  • 1/4 cup golden raisins
  • 2 tablespoons pine nuts

Method

For dough, combine flour, yeast and 1/2 teaspoon salt in medium bowl. Whisk to combine. Stir in water and mix until combined. Knead dough on floured surface 1 minute. Return to bowl; cover and let rise 2 to 3 hours.

For sauce, place garlic in Blender. Pulse on medium low speed 3 to 4 times. Add tomatoes, basil, oregano, red pepper flakes and remaining 1/2 tespoon salt; pulse on medium low speed 4 to 5 times.

Preheat oven to 450°F. Sprinkle baking pan with cornmeal.

Shape dough into 10 to 12 inch disk on generously floured surface. Place dough on prepared baking pan. Top dough with 1 cup sauce, fresh mozzarella, raisins and pine nuts. Bake 10 to 12 minutes or until crust is browned and cheese is melted.

Chicken Barcelona

Ingredients – Makes 4 to 6 Servings

  • cup loosely-packed fresh Italian parsley
  • 2 orange rind, cut in 1-inch strips
  • 2 medium onions, peeled and quartered
  • 2 garlic cloves
  • 6 medium tomatoes, peeled, seeded and quartered or 16 ounces canned tomatoes, drained
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 2 (2 1/2 lb) frying chickens, quartered (5 pounds total)
  • 1 1cups fresh orange juice (juice from 4 medium oranges)
  • 1lemon, juice of

Method

Using steel blade, chop parsley fine; reserve.

Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.

Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.

Clean work bowl.

Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.

In large skillet, over moderate flame, saute onions and garlic until golden.

Add tomatoes, orange juice and 1/4 cup of the chopped parsley.

Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.

*** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.

Preheat oven to 350 degrees Fahrenheit.

Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.

*** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.

To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.

Pasta With Grilled Asparagus Pesto

Ingredients – Makes 6 Servings

  • 1 pound asparagus, trimmed
  • 1/2 cup plus 1 teaspoon olive oil, divided
  • 1/4 cup marcona almonds
  • 1 clove garlic
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons shredded aged Gouda cheese, plus additional for serving
  • 1 pound uncooked pasta

Method

Preheat grill to medium-high heat. Place asparagus in large bowl. Drizzle with 1 teaspoon olive oil; toss to coat. Grill 5 to 7 minutes or until asparagus begins to char. Let cool slightly.

Cut asparagus into 2-inch pieces. Place asparagus, almonds, garlic, lemon juice, salt and nutmeg in Blender. Pulse on medium low speed 8 to 10 times. Add remaining olive oil, 2 tablespoons at a time, pulsing once or twice until pesto just begins to blend. Do not overprocess.

Transfer pesto to large bowl; stir in Gouda.

Cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking water. Add to pesto, tossing to coat and adding cooking water as needed for desired consistency.

Serve immediately with additional Gouda, if desired.


 

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