Back To School Recipes

• Salt
• 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
• 1 cup finely grated Parmigiano-Reggiano
• 1 tablespoon ground black pepper, plus more for finishing the dish
• 3/4 pound tonnarelli or other long pasta like linguine or spaghetti
• Good olive oil

Cacio E Pepe

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Anniversary , Winter , Lunch , Main course , Cheese , Pasta , Sugar Conscious , No Sugar Added , Quick & Easy , Easter , Boil , Parmesan , easy , High Fiber , Christmas , weeknight , Simmer , Father's Day , pastas , Back to School , Shower

Author: Mark Bittman

It Is Among The Most Basic, Simplest Pastas There Is, And Suddenly Trendy To Boot. Why? Because When Made Right, It Is Incredible.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 6

• Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
• Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
• Plate and dust each dish with additional pecorino and pepper. Serve immediately.

@context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams

• 16 cups canned low-salt chicken broth
• 1 3 1/2-pound chicken, cut into 8 pieces
• 1/2 cup chopped onion
• 2 carrots, peeled, thinly sliced
• 2 celery stalks, sliced
• 2 tablespoons (1/4 stick) butter
• 1 cup sliced mushrooms
• 1 tablespoon fresh lemon juice
• 8 ounces dried wide egg noodles
• 1/2 cup finely chopped tender herbs such as dill or parsley

Old-fashioned Chicken Noodle Soup

Peanut Free , Tree Nut Free , Soy Free , Kid-Friendly , Bon Appétit , Winter , Chicken , Lunch , Small Plates , Pasta , Sugar Conscious , No Sugar Added , Vegetable , Healthy , Mushroom , Soup/Stew , Back to School , Tailgating

On A Cold Winter Day, This Hearty Soup Is Practically A Meal In Itself.

Yield: 12 servings

Number Of Ingredients: 10

• Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
• Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

• 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup plus 2 teaspoons all purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup plus 1 tablespoon sugar
• 5 tablespoons unsalted butter, room temperature
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 6 ounces (1 cup) semisweet chocolate chips

Triple-chocolate Cookies

Dessert , Cookies , Chocolate , Bake , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Egg , Bon Appétit , Small Plates , Vanilla , Back to School

Author: Tom Douglas

A Quick And East Recipe For Triple-chocolate Cookies

Yield: Makes about 16

Number Of Ingredients: 10

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
• Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
• Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

• Topping
• 1 1/4 cups old-fashioned oats
• 1 cup plus 2 tablespoons firmly packed brown sugar
• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup walnuts, chopped
• Filling
• 4 pounds pippin or Granny Smith apples, peeled, cored, sliced
• 1 1/2 cups golden or brown raisins
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon all purpose flour
• 3/4 teaspoon ground cinnamon
• Vanilla ice cream

Apple And Raisin Crisp

Dessert , Bake , Apple , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Kid-Friendly , Fruit , Walnut , Bon Appétit , Small Plates , Nut , Back to School , Raisin

Yield: Serves 8

Number Of Ingredients: 16

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

• Chocolate crumb crust
• 1 1/2 cups chocolate wafer cookie crumbs
• 3 tablespoons unsalted butter, melted, plus more for the pie pan
• 1 tablespoon sugar
• Filling
• 3 cups half-and-half
• 2/3 cup sugar
• 1/8 teaspoon salt
• 1/4 cup cornstarch
• 4 large egg yolks
• 5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• Topping
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons chocolate wafer crumbs, for garnish

Ultimate Mud Pie

Dessert , Chocolate , Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Milk/Cream , Small Plates , Super Bowl , Graduation , Potluck , Chill , Backyard BBQ , Father's Day , Back to School , Mixer

Author: Julie Loria

Yield: Makes 8 servings

Number Of Ingredients: 18

• 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
• 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
• 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
• 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
• 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
• 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

• 1 1/2 cups water
• 1 1/2 cups chopped pitted dates
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 cup (packed) dark brown sugar
• 1 cup old-fashioned oats
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature

Classic Date Bars

Dessert , Bake , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Date , Fruit , Cinnamon , Bon Appétit , Winter , Quick & Easy , Vanilla , Back to School , Cake , Oat , Edible Gift , Minnesota

Author: Susan Richardson

Yield: Makes 16

Number Of Ingredients: 10

• Preheat oven to 350°F. Butter 8x8-inch metal baking pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
• Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

• 2 pounds 1 1/2-inch-thick halibut
• 1 3 1/2-ounce package panko (Japanese breadcrumbs; 1 1/2 cups)*
• 1 tablespoon finely chopped fresh Italian parsley
• 2 teaspoons coarse kosher salt
• 2 teaspoons finely grated lemon
• 1/2 teaspoon cayenne pepper
• 3 large egg whites
• 1/4 cup dark ale or non-alcoholic (such as O'Doul's)
• 3 tablespoons (or more) extra-olive oil
• Quick Tartar Sauce

Golden Pan-fried Fish

Pescatarian , Dinner , Bon Appétit , Pan-Fry , Sugar Conscious , Family Reunion , Back to School , Halibut , Beer

Author: Maria Helm Sinskey

A Golden Pan-fried Fish Recipe. Serve Lemon Wedges Alongside Fish.

Yield: Makes 4 servings plus leftovers

Number Of Ingredients: 10

• Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
• Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
• Available in the Asian foods section of some supermarkets and at Asian markets.

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 1/4 cups chopped seeded plum tomatoes or 1 1/4 cups cherry tomatoes
• 1 cup diced seeded and peeled cucumber
• 1 cup chopped green bell pepper
• 2/3 cup chopped red onion
• 1/2 cup chopped radish
• 1/2 cup chopped fresh Italian parsley
• 4 1/2 ounces crumbled feta cheese
• 4 (8 inch) whole wheat pita bread, halved

Greek Salad Pita Sandwiches

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Bon Appétit , No-Cook , Lunch , Tomato , Lunch/Snacks , Sandwich , Small Plates , No Sugar Added , Summer , Quick & Easy , Healthy , High Fiber , Low Cal , Picnic , Leafy Green , Olive , Back to School , Feta , Lettuce , Cucumber

Author: Little Suzy Homemak

Make And Share This Greek Salad Pita Sandwiches Recipe From Food.com.

Time: 20m

Yield: 4 serving(s)

Number Of Ingredients: 10

• Whisk olive oil and red wine vinegar in a large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes and parley into the dressing. Stir in feta cheese. (Salad can be made 2 days ahead -- cover and chill.).
• Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup firmly packed dark brown sugar
• 1 large egg, beaten lightly
• 1/2 teaspoon baking soda dissolved in 1 tablespoon warm water
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups of old-fashioned rolled oats
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pitted prunes
• 1/2 cup dried sour cherries or dried cranberries (available at specialty foods shops)

Mixed Dried Fruit Oatmeal Cookies

Dessert , Cookies , Cranberry , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Small Plates , Healthy , Cherry , Back to School , Oat , Apricot , Prune

Yield: Makes about 30 large cookies

Number Of Ingredients: 11

• In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water flatten and spread each mound into a thin round, about 2 1/2 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool. The cookies keep in an airtight container at room temperature for 5 days.

• 2 tbsp/30 g low-fat mayonnaise
• 1 tbsp/15 ml nonfat Greek yogurt
• 1/8 tsp lemon zest
• 1 tsp/5 ml lemon juice
• 4 slices multigrain bread
• 4 leaves crisp lettuce (such as Boston, romaine or Bibb)
• 4 thick slices beefsteak tomato
• 4 thin slices Vidalia onion
• 2 (3 1/4 oz/91 g) cans kippers, drained
• 4 oz/112 g avocado, thinly sliced (optional)
• Freshly ground black pepper, to taste

Kippers And Bits

Lunch , Seafood , Sandwich , Onion , Healthy , Fish , Picnic , Back to School

Author: Tina Ruggiero

Yield: 4 sandwiches

Number Of Ingredients: 11

• Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
• Toast the bread. To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce. Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce/28 grams of the avocado. Season with freshly ground black pepper.