Tuesday, August 12, 2014

Olive Garden Cheese Ravioli with Fresh Vegetables

1 lb mini round cheese ravioli,  cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 7-oz jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly ground black pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.

Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Serves: 4 person

Source: Olive Garden

Cienega's Sesame Crusted Seared Tuna

1 good quality square tuna steak
black, white and red sesame seeds
4 tomatillos clean and peeled
2 roasted garlic cloves    
1/2  avocado  
1/4 cup of champagne vinegar or any other vinegar
1 jalapeño without seeds or veins        
1/2 Spanish onion      
1 tablespoon of cilantro minced      
1 tablespoon of parsley minced      
4 leaves of basil      
1 tablespoon of extra virgin olive oil    
Salt, pepper

Coat the tuna steak on all sides with the sesame seeds.

Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.

In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

Serve the tuna with the tomatillo sauce.

Serves: 2 person

Source: Good Day New York

Black Bean Soup

2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
Salt and pepper, to taste

Saute onions and garlic in butter until transparent.

Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.

Remove ham bone and bay leaf.

Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Serve in soup bowls garnished with sliced jalapeno.

Source: Set It & Forget It Crock Pot Recipes