Marinated Grilled Calamari
D made this. It was really good.
Thursday, December 8, 2011
Calamari Marinara
Calamari Marinara
posted by NCBeaches
1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
2 tablespoons butter
3 garlic cloves, minced
1/2 cup diced onion
2 cups fish broth, clam juice, or chicken broth
1 (14-ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 cups lightly packed fresh baby spinach
1/4 cup sliced ripe olives
1 tablespoon pine nuts
Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
Yield: Makes 6 servings
posted by NCBeaches
1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
2 tablespoons butter
3 garlic cloves, minced
1/2 cup diced onion
2 cups fish broth, clam juice, or chicken broth
1 (14-ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 cups lightly packed fresh baby spinach
1/4 cup sliced ripe olives
1 tablespoon pine nuts
Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
Yield: Makes 6 servings
Monday, December 5, 2011
Butternut Squash Soup
Butternut Squash Soup
From Delane at Euphoric Agony
Ingredients:
Butternut Squash, 4 cup, cubes
1 medium sized onion, diced
Carrots 1 cup, diced
Celery, 1 cup, diced
Chicken Broth, 4 cups
Almond Milk, Unsweetened; 1 cup
Butter, salted, 2 tbsp
Sage 1 leaf
Paprika, 1 tbsp
Nutmeg, ground, 1 tbsp
Garlic, 3 cloves
Preparation
In a 375 degree oven, roast squash and garlic for 15-20 minutes.
In soup kettle, sweat mirepoix (celery, onion, and carrot) in 2 TBS of butter.
Add roasted squash and garlic to mirepoix.
Add chicken stock and spices and bring to a boil.
Simmer for 20 minutes then add almond milk. Cook for another 5 minutes. With and immersion blender, blend until smooth. If soup to thick, add a 1/.2 chicken stock 1/2 almond milk mix till consistency you prefer.; Salt and pepper to taste.
Enjoy!!
Nutrition Facts
5 Servings
Amount Per Serving
5 Points+
Calories: 171.1
Total Fat: 7.2 g
Total Carbohydrate 27.5 g
Dietary Fiber 7.8 g
Protein 3.7 g
From Delane at Euphoric Agony
Ingredients:
Butternut Squash, 4 cup, cubes
1 medium sized onion, diced
Carrots 1 cup, diced
Celery, 1 cup, diced
Chicken Broth, 4 cups
Almond Milk, Unsweetened; 1 cup
Butter, salted, 2 tbsp
Sage 1 leaf
Paprika, 1 tbsp
Nutmeg, ground, 1 tbsp
Garlic, 3 cloves
Preparation
In a 375 degree oven, roast squash and garlic for 15-20 minutes.
In soup kettle, sweat mirepoix (celery, onion, and carrot) in 2 TBS of butter.
Add roasted squash and garlic to mirepoix.
Add chicken stock and spices and bring to a boil.
Simmer for 20 minutes then add almond milk. Cook for another 5 minutes. With and immersion blender, blend until smooth. If soup to thick, add a 1/.2 chicken stock 1/2 almond milk mix till consistency you prefer.; Salt and pepper to taste.
Enjoy!!
Nutrition Facts
5 Servings
Amount Per Serving
5 Points+
Calories: 171.1
Total Fat: 7.2 g
Total Carbohydrate 27.5 g
Dietary Fiber 7.8 g
Protein 3.7 g
Thursday, December 1, 2011
Thursday, November 10, 2011
Thursday, October 20, 2011
Wednesday, October 12, 2011
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