GUACAMOLE SALAD (BAREFOOT CONTESSA) INA GARTEN
I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.
Provided by cookiedog
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
- Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
- Toss well.
- Just before you're ready to serve the salad, fold the avocados into the salad.
- Check the seasoning and serve at room temperature.
Nutrition Facts : Calories 249.6, Fat 16.5, SaturatedFat 2.3, Sodium 299, Carbohydrate 22.4, Fiber 8.8, Sugar 2.3, Protein 6.4
MEXICAN RICE
Infused with garlic, onions and spices, this Mexican rice tastes just like the one from your favorite Mexican restaurant.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
- Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
- Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
- Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
- Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
- Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
Nutrition Facts : Calories 253, Fat 6 g, Carbohydrate 43 g, Protein 7 g, SaturatedFat 1 g, Sugar 2 g, Fiber 2 g, Sodium 491 mg, Cholesterol 0 mg
SPANISH RICE
A Spanish rice recipe starts with instant rice, tomatoes and onions combined with chili powder and cumin for an easy side dish
Provided by Food Network
Time 20m
Yield 6 servings (1/2 cup each)
Number Of Ingredients 7
Steps:
- 1. Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
- 2. Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA)
Make and share this Ina Garten's Shrimp Salad (Barefoot Contessa) recipe from Food.com.
Provided by rickoholic83
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
- Combine with the shrimp.
- Add the red onion and celery and check the seasonings.
- Serve or cover and refrigerate for a few hours.
- Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.
MEXICAN RICE
Steps:
- In a large bowl, combine the rice with enough very hot tap water to cover. Stir and let sit for about 10 minutes. Drain, rinse in cold water, and drain again, shaking thoroughly. In a blender, combine the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary. Set aside.
- In a large heavy saucepan, heat the oil over medium high heat. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes. Do not let it scorch. Add the tomato puree and fry, scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed. Add the chicken broth, carrots, zucchini, and giblets, if using. Stir in the salt and reduce the heat to medium low. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface. Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more. Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell. Just before serving, turn the rice over from the bottom so that the juices are redistributed.
INA GARTEN'S CHICKEN DIVAN
Ina Garten's chicken divan is a delicious mixture of chicken, broccoli, and cheese in a creamy sauce. It is also a wonderful make-ahead meal that you can reheat on a busy weeknight for your family. Here is some information about Barefoot Contessa's chicken divan and how to make it.
Provided by Emily Hill
Categories Dinner
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 F.
- Grease a shallow 3-quart casserole dish with butter.
- Boil salted water in a large saucepan.
- Add 1/2 cup of the cheddar cheese to the broccoli.
- Drain well, cool under cold running water, and pat very dry.
- Set the broccoli aside.
- Melt 4 tbsp of butter in a large saucepan set over medium heat.
- Stir the sage and flour into the melted butter and cook them for 1 minute.
- Cook the roux, whisking frequently, for approximately 2 to 3 minutes, without letting it brown.
- Add the sherry (or broth) and cook for 1 minute until reduced.
- Add the broth, milk, heavy cream, nutmeg, and salt and pepper to taste.
- Simmer the mixture, while whisking occasionally, until thickened, about 6 to 7 minutes.
- Add the scallions and gruyere to the sauce and stir until the cheese is melted. Remove from the heat.
- Toss the sauce with the broccoli, chicken, and almonds in a large bowl and toss until well combined.
- Pour the chicken mixture into the prepared casserole dish.
- Microwave the remaining 1 tbsp butter in a small bowl. Stir in the Parmesan and breadcrumbs.
- Sprinkle the mixture on top of the casserole.
- Bake for 35 minutes or until browned and bubbly.
- Serve with your favorite sides.
Nutrition Facts : Calories 388 cal
RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
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- Blend together the can of tomatoes and onion into a blender. Pour the cooking liquid into a measuring cup and pour in enough water to reach 2 ? cups.
- In a large pot or Dutch oven, heat the oil over medium heat. Once shimmery, add the rice and stir continuously. The rice will become opaque and white. Once the rice reaches the tan-ish brown stage, add the tomato mixture.
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Education Syracuse University (BA), …Born Ina Rosenberg, February 2, 1948 (age 74), New York City, U.S.Spouse(s) Jeffrey Garten (m. 1968) Years active 1978–present
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