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Magda 2011

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Magda 2011 - Page Text Content

FC: Rodzina Switala

2: Grilled Onion Guacamole | Ingredients: 2 tbsp vegetable oil 2 tbsp fresh lemon juice 1 tbsp red wine vinegar 1/2 tsp ground cumin salt & pepper 1/2 large red onion, sliced 2 avocado 1 large tomato 2 garlic cloves, minced 1 serrano chiles 3 tablespoon cilantro fresh lime juice tortilla chips, for serving | Directions: Combine the vegetable oil, lemon juice, vinegar, cumin, salt & pepper in a small bowl. Add the onions, mixing to make sure all onions are covered. Marinate for 1 hour. Drain the onion the onion and place on the grill, do not let it char. Take off grill - let cool slightly, then coarsely chop, discarding any bits that have charred. Meanwhile dice the tomato, combine with minced garlic, salt & pepper. Chop cilantro, and peel, halve, & pit the avocados & dice. Combine cilantro & avocado with tomato Chop grilled onion & add to mixture. Season with lime juice & salt. Enjoy with tortilla chips.

5: Paula Dean's Coleslaw | Ingredients 5 cups shredded cabbage -For dressing 1/2 cup celery, diced 1/2 cup mayonnaise 1/2 cup diced green pepper 1 tablespoon sweet relish 1/3 cup chopped green onion 1 tablespoon honey mustard 1 cup dried cranberries 1 tablespoon honey 1/2 roasted almonds, smashed salt & pepper Directions Combine cabbage, celery, green pepper, green onion, cranberries and almonds in a plastic container with a snap lid. Combine all dressing ingredients, adding salt and pepper to taste. Refrigerate until ready to use. Pour dressing over slaw just before serving. Stir well.

6: Sour Cream Cucumber Salad

7: Ingredients 1 English Cucumber 1/4 cup sour cream 1 large shallot salt & pepper 2 tsp champagne vinegar fresh parsley fresh lemon juice | Directions Slice cucumber very thinly.. Mince shallot and add to bowl, whisk in champagne vinegar, then sour cream. Add fresh chopped parsley & lemon juice. Fold in cucumbers and enjoy.

8: Israeli Couscous with Pea, Carrots & Sugar Snap Peas | Ingredients 4 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 3 large garlic cloves, minced 1/2 teaspoon grated lemon peel 1 1/3 cups Israeli couscous 1 cup vegetable stock & (2 cups water) sugar snap peas, cut diagonally 1/2 onions chopped finely 1 cup frozen peas and carrots 1/2 cup frozen corn kernels 1/3 cup chopped fresh chives 1/2 cup freshly grated parmesan cheese

9: Directions Whisk together tablespoons oil, lemon juice, minced garlic cloves, and lemon peel in a small bowl. Set aside. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add couscous, sprinkle with salt, saute until most of couscous is golden, about 5 minutes. Add 2 cups of broth, bring to a boil. Simmer until liquid is absorbed, adding more broth by spoonfuls if too dry. Meanwhile, heat remaining 1 tablespoon olive oil with 1 tablespoon butter over high heat. Add snap peas and onions. Once onions begin to look translucent add frozen vegetables. Sprinkle with salt & pepper, dried basil and oregano (if available). Add vegetables to pot with couscous. Drizzle olive oil dressing over the couscous. Add chives and cheese and toss. Season with salt and pepper and serve.

10: Quinoa with Spring Vegetable Pilaf | Ingredients: 1 1/2 cups quinoa, well rinsed 1 cup chicken broth/stock 2 cups frozen petite (sweet) peas, thawed, divided 5 tbsp chopped fresh mint leaves 3 garlic cloves, rough chopped cheese (manchego, gruyere; anything on hand really) 3 tbsp butter dash (or 2) cayenne 1 lemon, half juice 1 large leek, halved and thinly sliced (white & pale green parts only) 3/4 cup sliced shallots (app. 3 shallots) 8 ounces fresh shiitake mushrooms, stemmed, sliced 1 bunch asparagus, cut into diagonal 1-inch slices

11: Puree broth, 1 cup peas, 4 tbsp mint, garlic, lemon juice, cayenne in a blender until smooth. Meanwhile slice the mushrooms & asparagus. Once leeks & shallots are beginning to brown (which should really only take 5 minutes) Stir in the mushrooms, then asparagus (throw some salt & pepper in at this point). Saute until mushrooms are tender and asparagus are crisp tender, about 5 minutes. Mix in puree and other cup of peas. Stir until heated through, about 2 minutes. Add quinoa; stir to coat. Serve topped with fresh mint, lemon wedge (to squeeze on top) and grated cheese. | Directions: Slice leeks & shallots. Melt the 3 tbsp butter in a large saute pan. Add the leeks & shallots. Bring 2 1/2 cups of water and salt to boil in small saucepan. Add quinoa, return to boil, then reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, 15-17 minutes. Drain if necessary.

12: Seven Vegetable Couscous with Chunky Onion Harissa

13: Ingredients: (couscous) 1/4 cup olive oil 1 cup chicken stock 1 1/2 cups water 2 large leeks, thinly sliced (white & light green parts only) 4 garlic cloves, chopped 1 cup butternut squash (peeled and chopped) 1 yellow & 1 green zucchini 1 teaspoon tumeric 1/2 teaspoon ground ginger (generous) pinch cayenne pepper 1 can italian diced tomatoes 3/4 cup frozen peas 1/2 cup chopped sage (can substitute fresh parsley) 1 1/2 cups israelli couscous (harissa) (pictured above on this page) 1/4 cup tomato paste 1 tablespoon dried crushed red pepper flakes 3/4 teaspoon cayenne 1/2 cup red wine vinegar 3/4 cup olive oil 6 green onions, chopped 1 small red onion, chopped 2 garlic cloves, chopped | Directions To make couscous: heat oil in a large pot over low heat. Add leeks & garlic. Cover & cook until leeks are tender, but not brown (about 10 minutes). Add stock & water, and next 8 ingredients (everything before can of tomatoes). Season with salt & pepper. Increase heat and bring mixture to a boil. Cover, reduce heat to medium-low and simmer until vegetables are crisp, about 10 minutes. Mix in tomatoes, peas, sage, then couscous. Reduce heat to very low. Cover & let sit for about 10-15 minutes. To make harissa, whisk together all ingredients in order of appearance. One large spoonful at a time add to couscous and mix well, continue to add to couscous until color is similar to picture on bottom. (to left)

14: Ingredients: (about 12) cooked lasagne rolls 1 (15 ounce) container of ricotta cheese chopped baby spinach 1-2 yellow onions shredded mozzarella cheese & grated parmesan cheese 1 large egg salt & pepper 1 container of your favorite marinara sauce

15: Lasagna Rolls Directions: Preheat oven to 450 degrees. Whisk the ricotta, spinach, onion, egg, salt & pepper in a bowl. Add a teaspoon of olive oil & salt to a pot of boiling water. Boil the noodles, individually until tender but still firm to bite .Cover a large baking dish with the marinara sauce,When noodle is cool enough to handle spoon about a large tablespoon on the noodle and roll (do this with each roll). Place the prepared rolls in a single layer in the baking dish. Spoon about a tablespoon of sauce over each roll, sprinkle a generous amount of cheese on top of noodles. Once baking dish is full, cover with aluminum foil and bake for 20 minutes. Remove foil and continue to bake until cheese becomes golden, another 10 minutes. Serve with extra marinara sauce on the side if desired.

16: Risotto with Butternut Squash and Leeks | Ingredients 1 large butternut squash olive oil 3 large leeks, white and light green parts only 2 cups arborio rice 1/2 cup dry white wine 2 tablespoons fresh thyme 2 tablespoons fresh sage 1/2 freshly grated parmesan (about) 6 cups chicken stock ** recipe calls for 6 cups chicken stock, I used 1/2 cup of chicken stock and 5 1/2 water * recipe calls for 3 large leeks, I only had one, so I added 4 minced garlic cloves, 3 shallots and about 1/4 cup scallions

17: Directions Preheat oven 400 degrees. Cut squash in half, and seed with a spoon. Then peel and chop into about 1/2 inch pieces. Add squash to a glass dish, along with olive oil, fresh thyme, salt & pepper, combine ingredients and add to oven for about 40 minutes. Boil chicken stock (or water) in a medium saucepan, and keep warm. Heat about 1-2 tablespoons butter in a different large pot, add leeks, minced garlic, shallots and saute until ingredients are soft but not brown. Add rice,and stir for about 1 minute. Add wine and simmer until absorbed by the rice. Add 1/2 cup of hot stock; simmer until absorbed, stirring frequently. Stir in fresh thyme. Add remaining stock 1/2 cup at a time until rice is tender and creamy, about 25-30 minutes longer. Add roasted squash, fresh thinly chopped sage, about 1 tablespoon of butter, freshly grated parmesan cheese, and stir until heated through. Serve warm. **Keep an eye on the roasted squash, after about 20 minutes take squash out of the oven and stir, then return to the oven.

18: Brussels Sprouts with Marjoram | Ingredients 3 tablespoons butter 1 1/2 pounds brussels sprouts, halved 1/2 cup chicken broth & 1/2 cup water 2 shallots, chopped finely 1 tablespoons fresh (or dried) marjoram 1/3 cup whipping cream

19: Directions Cut brussels sprouts in half. Melt 1 tablespoon butter in a large skillet over medium and add sprouts. Stir 1 minute. Add broth & water and cover for about 7 minutes until sprouts are tender. Uncover and cook sprouts until the liquid evaporates. Move the brussels sprouts to the edges of the skillet and in the center melt 2 tablespoons of butter and add shallots. Saute for about 2 minutes. Then add salt (or vegeta) and pepper, and marjoram. Add whipping cream and stir until sprouts are coated with cream. Serve warm.

20: Cabbage and Potato Gratin with Mustard Bread Crumbs

21: Ingredients 1/3 cup bacon, diced 3/4 cup onion, diced 1 1/2 cup potatoes, diced 1 small bay leaf 8 cups sliced green cabbage 1/2 cup heavy cream (For bread crumbs) 2 tablespoons butter 1 1/4 cup fresh bread crumbs 1 clove garlic, chopped cayenne & salt 2 teaspoons dijon mustard flat leaf parsley 3/4 cup grated comte or gruyere cheese | Heart oven to 425 degrees. Saute bacon over medium heat for about 2 minutes to render some fat. Add the onion and saute, stirring frequently, until bacon is crisp and onion is golden. Add the potatoes, bay leaf, salt & pepper, saute for 2 minutes. Add the cabbage and sauté stirring frequently until cabbage wilts. Turn the cabbage mixture into a large bowl. Pour heavy into saute pan and boil over high heat until reduced by half. Pour the cream over the cabbage and stir to mix. Slide the cabbage mixture into into shallow casserole dish. Cover the casserole dish with foil. Bake for 10 minutes. Meanwhile, make the bread crumbs: melt the butter until its foamy, add the bread crumbs and saute, stirring constantly with a wooden spoon, until crips and golden Remove from heat and add the garlic, salt, cayenne pepper, mustard, parsley, stirring well to combine. Sprinkle the casserole with the cheese, then with the bread crumbs, and return to the oven uncovered. Bake until fragrant and bubbling slightly around the edges, around 5 minutes.

22: Roasted Parsnips with Horseradish-Herb Butter Sauce

23: Ingredients: Parsnips Extra Virgin Olive Oil Salt & Pepper 1 stick of butter, softened 1 1/2 tbsp chopped parsley 1 1/2 tbsp chopped green onion 1 garlic clove, minced 1/4 cup creamy horseradish | Directions: Preheat oven to 400 degrees. In a roasting pan, or glass baking dish, toss the parsnips with olive oil, salt and pepper. Add enough water to cover the bottom of the baking dish, cover with aluminum foil and bake until parsnips are tender and water has evaporated - about 1 hour. Meanwhile, in a small-medium bowl combine the butter, parsley, green onion, garlic and horseradish. Add salt and pepper to taste. Toss the warm parsnips with the butter and serve.

24: Simple Cauliflower Sauté

25: Ingredients: head of cauliflower olive oil salt & pepper (2) garlic cloves, chopped 1 small bunch of chives apr. 1/2 lemon, zest freshly grated parmesan | Directions: Cut the cauliflower into tiny pieces (so that most aren't much larger than a table grape). Rinse under running water, and set aside. Heat the oil (or butter) and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about 6 minutes. In the last 30 seconds - stir in the garlic. Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt. Serve immediately.

26: Sweet Potato and Gruyere Turnovers | Ingredients: large onion, chopped 1 bunch swiss chard, thinly sliced sweet potato, peeled and grated 5 ounces (or more) shredded gruyere fresh thyme salt & pepper 2 refridgerated rolled pie crusts 1 large egg, beaten

27: Directions: Preheat oven to 400 degrees. Heat olive oil in a large saucepan, over medium-high heat. Add onion and cook stirring often until onion is soft and begining to caramelized. Add swiss chard, and cook stirring often, until wilted. Transfer to a large bowl and fold in grated sweet potato. Fold in gruyere, fresh thyme, fresh ground pepper and vegeta. Let cool for about 10 minutes. Cut pie crust in half. Dividing evenly, spoon mixture onto one half of eat pie crust half-moon, leaving about 1/2 inch border. Dot the border with water. Fold the dough over to form a rounded triagular shape. Press firmly to seal. Cut three slits in each turnover. Brush with egg. Bake until golden, about 20 -25 minutes

28: Cabbage Soup | Ingredients | 4 strips of bacon, diced (if desired) 2 onions, sliced 1 turnip, peeled and sliced 2 carrots, peeled and diced 2 potatoes, peeled and diced 1 head cabbage, cored and shredded 4 cups chicken broth (if desired) 2 cups water 1 tablespoon chopped fresh flat-leaf parsley 1 bay leaf 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons freshly grated Parmesan cheese

29: Directions: Sauté sliced onions in about 1 tablespoon of butter in a large pot. After onions are sautéed add turnip, carrots, potatoes and cabbage to the pot. Add water, parsley, bay leaf, salt & pepper, vegeta, universalny seasoning & marjoram. Bring to a boil, and let simmer for 1 to 2 hours. Remove bay leaf. Season with more salt & pepper, vegeta, universalny seasoning & marjoram until the taste to liking. Serve in a bowl, with parmesan cheese sprinkled on top.

30: Red Lentil and Vegetable Soup | Ingredients garlic cloves, chopped 4 large carrots, chopped 1 yellow onion, chopped ground cumin 1 bay leaf ground cumin 1 14 oz can diced tomatoes red lentils (about 1 cup) frozen sweet peas (optional) baby spinach

31: Directions In a pot heat olive oil on medium heat. Add onion, garlic, saute whiule you chop carrots. Add carrots and cook until light browned and tneder about 8 minutes. Stir in cumin and bay leaf,; cook for 1 minute. Add tomatoes, about 2 cups of water, lentils, salt & pepper, cayenne, vegeta. Increase heat to high until boiling, reduce heat to low and let simmer for about 10 more minutes. Add frozen peas, stir. Add a squiirt of ketchup, and stir. Fold in baby spinach. Taste for seasoning.

32: Rustic Fall Garden Soup | Ingredients: 2 tablespoons olive oil 1 medium red onion, chopped 2 garlic gloves, chopped 2 medium carrots & parsnips, cut into half moons 1 cup chopped mushrooms 2 celery stalks chopped 1 fresh chili pepper, chopped frozen corn, and peas 1 box cherry tomatoes, halfed sea salt & pepper vegetable stoke fresh parsley and cilantro 1 cup quinoa (uncooked)

33: Directions In a large pot heat oil, and saute onion, garlic, carrot, parsnip, celery, mushrooms, chili pepper and salt. Cook for about 8 minutes, until onions turn golden. Then add tomatoes and saute for about 5 minutes and add veggie stock. Bring to boil, then add quinoa and simmer for about 25 minutes, until carrots are soft and quinoa has turned into thin circles. Add frozen peas and corn, stir. Then add chopped parsley & cilantro, stir and simmer for 5-10 more minutes. Serve with crusty bread, and parmesan sprinkled on top, if desired.

34: Balsamic Mustard Chicken

35: Ingredients 3 tbsp dijon mustard 1/4 cup balsamic vinegar 2 tbsp red wine vinegar 2 garlic cloves, chopped 3 tbsps finely chopped onion 1 tbsp canola oil 1/2 cup chicken broth | Directions: Combine all ingredients except for chicken broth in a shallow dish, cover and marinate for at least 30 minutes. Add the chicken and marinade to the pan. Cook for about 10-15 minutes until chicken is cooked through. Add the chicken broth and simmer for about 5-10 minutes, until sauce reaches desired consistency. Serve hot garnished with parsley.

36: Grilled Chicken and Ratatouille | Ingredients: Marinade For Chicken 1 green & yellow zuchhini, halved lengthwise 2-4 chicken breasts 1 red & green bell pepper lemon zest and lemon juice 1 red onion, cut in wide strips fresh basil,, and lemon juice 2 medium tomatoes, havled crosswise red wine vinegar Extra Virgin Olive Oil fresh ground salt and pepper Red Wine Vinegar 2-3 garlic cloves, chopped Grated Parmesan Cheese Thinly sliced basil

37: Directions: Combine all ingredients for the chicken and marinade for at least 2 hours.. Grill the vegetables until tender. Chop vegetables, meanwhile grill the chicken. Add freshly chopped basil, and red wine vinegar, mix well. Garnish with grated parmesan. Serve with grilled rosemary bread.

38: Ingredients 1/4 cup extra virgin olive oil 2 large shallots, chopped 1 cup water 1/2 cup heavy cream 4 cups loosely packed parsley 2 teaspoons fresh lemon juice salt & pepper 4, 1/2 inch thick halibut filet (about 1-1 1/2 pounds) | Directions In a medium saucepan, heat 2 tablespoons of olive oil. Add the shallots, and cook until softened, about 5 minutes. Add the water, and cook until reduced by 1/2, about 6 minutes. Add the heavy cream, cook until reduced by 1/3, about 6 minutes. Take off heat, and let cool for about 10 minutes, then stir in parsley. Transfer sauce to blender, and coarsely puree. Return sauce to saucepan, stir in lemon juice and salt & pepper, keep warm. In a large nonstick saute pan, heat 2 tablespoons of olive oil until shimmering. Season the halibut with salt & pepper, and cook over high heat turning once, until browned, about 4 minutes per side. Transfer to plate and serve with sauce. | Halibut with Lemon-Parsley Sauce

40: Ingredients Olive Oil Chopped Garlic Roasted Red Pepper 1/2 cup Dry Sherry (or Red Wine) 1/4 cup water 1 tablespoon tomato paste chopped fresh sage, basil, & thyme minced chives 4 chicken breasts 2 cups ricotta cheese 1 tablespoon sun dried tomatoes 1-2 shallots salt & pepper | Ricotta-Stuffed Chicken Breast with Red Bell Pepper Sauce

41: Directions Rinse chicken breasts and pat dry. With a sharp knife, carefully cut a deep incision horizontally into each breast. In a mixing bowl, combine ricotta, sun-dried tomatoes, sage, thyme, shallots, and chives and mix thoroughly. Using your fingers, stuff ricotta mixture equally into each breast. Preheat oven to 375. Cover a glass baking dish with a layer of olive oil, place stuffed chicken breasts into dish and rub olive oil on chicken.To make sauce, in a large sauté pan, heat olive oil over medium heat. Add garlic and roasted peppers and sauté for 3 to 4 minutes. Add sherry (or red wine), water, tomato paste, sage, and basil, increase heat to simmer, and reduce mixture slightly for 4-5 minutes. Transfer to a food processor, or blender and process until well combined. Season to taste, reserve, and keep warm. To serve, spoon hot sauce into a pool on each plate. Place breast on top and spoon more sauce on top. (Pairs great with risotto with butternut squash and leeks)

42: Tilapia Picatta | Ingredients: 2 tilapia filets 1/4 cup chicken stock 1/2 lemon juiced & 1/2 lemon sliced 1 tbsp capers 1 tbsp butte extra virgin olive oilr fresh parsley splash dry white wine

43: Directions: Season firsh with salt & pepper. Heat oil and butter in a pan, add fish and fry until golden brown and set aside. Add wine, and deglaze the pan. Add the chicken stock, lemon juice & lemon slices, capers and simmer until liquid is reduced by half. Stir in 1 tbsp butter and pour over fish. Garnish with freshly chopped parsley. Enjoy!

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  • By: Natalia S.
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  • Title: Magda 2011
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  • Started: over 7 years ago
  • Updated: over 6 years ago