Cookin' with Carol recipes on NBC5 - September 2003
Serves 8
Whether
you’re hosting a party, a tailgating gathering, or just need a quick and
healthy snack, try this flavorful, seasoned garbanzo bean dip.
15
ounces canned garbanzo beans (chickpeas), drained
1/4
cup tahini
1/4
cup water
1
tablespoon lemon juice
2
cloves garlic, minced
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons olive oil
2
tablespoons chopped pistachio nuts
2
tablespoons chopped parsley
4
whole pita bread rounds, cut into triangles
Place
garbanzo beans, tahini, water, lemon juice, garlic, salt, and pepper in a food
processor. Process for 1 minute, or until mixture is smooth. Transfer mixture to
a pretty serving bowl and drizzle olive oil on top. Sprinkle pistachio nuts and
parsley over all. Serve pita triangles on the side for dipping.
Notes:
Tahini is ground toasted sesame seeds. It is similar to peanut butter in texture and can be found near the gourmet ingredients in the grocery store.
(Air Date: September 6, 2003)
Serves 6
This Italian-style omelette is a popular appetizer in Italy, but it also makes a great meal for breakfast, brunch, or dinner.
2
tablespoons olive oil
1
cup chopped broccoli florets
1/2
cup thinly sliced asparagus
1/2
cup chopped red bell pepper
1/2
cup chopped carrot
2
cloves garlic, minced
2
cups cooked spaghetti, chilled
1/2
cup diced cooked ham
6
eggs
1
cup shredded cheddar cheese
1/4
cup shredded Parmesan cheese
1/2
teaspoon salt
1/4 teaspoon pepper
Heat a 10-inch nonstick omelette pan over medium heat. Add oil and sauté broccoli, asparagus, bell pepper, carrot, and garlic for 2 minutes, until vegetables are tender-crisp. Add spaghetti and ham and heat through, about 1 minute, stirring occasionally. In a bowl, whisk together eggs, cheese, salt, and pepper. Mix well. Add this mixture to the vegetables and spaghetti and cook, covered, on medium-low heat, until the top starts to set and the edges are lightly browned (lift with a spatula to check the edges), about 10 to 12 minutes. To turn frittata over, loosen the sides and bottom of frittata with a spatula. Place a large round plate or lid over the skillet, and using oven mitts to protect your hands, invert frittata onto the plate. Slide frittata back into the skillet and cook, uncovered, for 5 minutes on low heat to lightly brown. (Alternatively, you can cook the frittata an additional 5 minutes, without flipping over, until frittata is set, if you prefer). Slide frittata out of the pan and onto a serving platter, let stand for a few minutes, then cut into wedges and enjoy!
Notes:
You can add any chopped vegetables you desire to the frittata. Be creative, share, and enjoy!
(SUNDAY MORNING SEGMENT THIS WEEK --- Air Date: September 14, 2003)
Serves 6; Makes about 2 cups
Summer's last hurrah of juicy fruits is captured in this zesty salsa. Perfect to serve over salmon or with chips.
1
kiwi fruit, peeled and diced
1
mango, peeled, pitted and diced
1
cup diced pineapple
1/2
cup chopped red onion
1
jalapeno pepper, seeded and diced
1/4
cup cilantro, coarsely chopped
1
teaspoon lime zest
2
tablespoons lime juice
Combine all ingredients in a medium bowl, stirring well. Serve immediately, or cover and refrigerate for up to 2 days. Serve over grilled salmon, chicken, or with tortilla chips.
(Air Date: September 20, 2003)
Serves 4
4
turkey legs
3
tablespoons Worcestershire sauce
2 tablespoons soy sauce
1
tablespoons olive oil
2
cloves garlic, minced
2
teaspoons ground cumin
1
teaspoons smoked paprika
1/4
teaspoon pepper
Place turkey legs in a large, shallow glass baking dish. In a small bowl, whisk together the Worcestershire sauce, soy sauce, olive oil, garlic, cumin, smoked paprika, and pepper. Pour mixture over turkey legs and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 24 hours. Bake, uncovered (with marinade), in a preheated 350° F oven for 1 hour 15 minutes, or until turkey is cooked through.
Notes:
Find smoked paprika at Central Market (www.centralmarket.com) or online at www.tienda.com. You can substitute regular paprika, if desired.
(Air Date: September 27, 2003)