FAT girl

lasagna stoup

a word from syako: this one may not be the healthiest, but it is healthier than real lasagna.

2 tablespoon extra virgin olive oil (EVOO)
1 pound ground beef sirlion salt and pepper
1 large onion, finely chopped
2 carrots, peeled and grated
3 to 4 cloves of garlic, finely chopped
one 32-ounce container (4 cups) chicken broth
one 28-ounce can italian crushed tomatoes
1 pound lasanga noodles, broken into jagged pieces
1 cup basil leaves, torn
1 cup whole-milk ricotta
grated parmigiano-reggiano cheese, to pass around the table

in a soup pot, heat the EVOO over medium-high heat.  add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.  stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.  stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil.  add the pasta and cook until al dente, about 15 minutes.  stir in the basil and season with salt and pepper.

serve the stoup in bowls and dollop with the ricotta.  pass the parmigiano-reggiano at the table

nutrition information: unavailable
source: Everyday With Rachael Ray

getting back to our installments of 'from syako's kitchen' here is a recipe using shrimp.  now, i don't eat shrimp (or much seafood for that matter), so i won't be trying this one out.  so this is for all you shrimp eaters out there.

a word from syako: if you want some seafood, try this shrimp paella. it makes a ton, but you'll get full pretty quickly.

one hour shrimp paella

1 tablespoon olive oil
8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
2 cups chopped onions
1 cup chopped red bell pepper
1/4 teaspoon (generous) saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
3 1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups arborio rice or medium-grain white rice
1 pound uncooked peeled deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved

heat oil in heavy large skillet over medium-high heat.  add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes.  stir in saffron and paprika, then 3 cups broth and rice.  bring to boil.  sprinkle with salt and pepper.  reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes.  nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten.  cover and cook until shrimp are just opaque in center, about 6 minutes.  season to taste with more salt and pepper.

nutrition information: unavailable
source: Epicurious

marinated flank steak

1/2 cup bottled teriyaki sauce
1/2 cup soy sauce
4 cloves garlic, chopped
2 pounds flank steak
1/4 cup spicy brown mustard

in a baking dish, combine the teriyaki sauce, soy sauce and garlic.  make 1/4-inch-deep cuts about 1/2 inch apart on both sides of the steak, cutting diagonally across the grain.  rub both sides with the mustard and place the steak in the marinade.  refrigerate for up to 3 hours, turning occasionally.  preheat the broiler and line a shallow pan with foil.  broil for 6 minutes on each side for medium-rare, basting once on each side with remaining marinade.  let rest before slicing across the grain.

nutritional information: unavailable
source: Every Day with Rachael Ray

a note from syako: "since i made this recipe, i've never felt the need to go out to eat italian any longer.  these are the easiest and yummiest meatballs ever!  the recipe is for a meatball sub, what i do is make the meatballs, and once i get to the second paragraph of instructions, i just pile the meatballs and sauce on some cooked pasta."

italian sausage meatballs

1 pound spicy or sweet italian sausages, casings removed
1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
1/2 cup freshly grated parmesan cheese (about 1 1/2 ounces)
1/3 cup chopped fresh italian parsley, divided
1/3 cup chopped fresh basil, divided
4 (5- to 6-inch-long) pieces french baguette, split horizontally
1 cup (packed) coarsely grated whole-milk mozzarella cheese

preheat oven to 400°F.  mix sausage, 1/2 cup marinara, parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl.  using wet hands, shape mixture into 8 meatballs.  bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet.  cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.

place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet.  cut meatballs in half in skillet; overlap 4 halves on each baguette bottom.  spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally.  bake until cheese melts, about 5 minutes.  sprinkle with remaining parsley and basil and cover with baguette tops.

nutrition information: unavailable
source: epicurious 

roasted pork tenderloin

2 large cloves of garlic
1 1/2 teaspoons coarse salt
1 teaspoon dried sage
1/4 teaspoon pepper
1 teaspoon olive oil
2 trimmed pork tenderloins (about 1 pound each), at room temperature

position a rack near the bottom of the oven and preheat to 500°.  mince together the garlic, salt, sage and pepper.  in a small bowl, combine with the oil.  rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them.  roast for 10 minutes.  flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more.  let rest for about 10 minutes (the internal temperature should reach 160°).  slice into 1/2-inch-thick slices.

nutrition information: unavailable
source: Every Day with Rachael Ray