Recipes on a Budget

"Affordable Recipes for All"

Stacciatella Gelato

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2 cups whole milk
1 ea vanilla bean, split lengthwise
3/4 cup sugar
5 lg egg yolks
  pinch Kosher salt
1/2 cup chilled heavy whipping cream
1/2 cup bittersweet chocolate chips
2 tsp vegetable oil


Place milk in a medium saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to a simmer, whisking often.  Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute.  Gradually whisk hot milk mixture into yolk mixture.  Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170 degrees to 175 degrees, about 5 minutes (do not boil).  Strain into a medium bowl.  Stir in cream.  Chill custard until cold, at least 2 hours.

Stir chocolate and oil in a small saucepan over low heat until melted; let cool.

Process custard in an ice cream maker according to manufacturer’s instructions.  Slowly add all but 1 teaspoon melted chocolate during the last 30 seconds of churning (chocolate will form small chips).  Transfer to a bowl.  Drizzle remaining chocolate over gelato in zigzag lines.  Serve immediately.

(6 servings)


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02/07/2012 Posted by | Dessert | Leave a comment

Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce


    Non-stick vegetable oil spray
4 Tbsp honey mustard, divided
5 Tbsp chopped fresh tarragon, divided
2-1/2 Tbsp olive oil, divided
1 ea (2-1/4 lb) boneless turkey breast, net removed
2 lbs baby potatoes, halved
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 ea (8-oz) pkg trimmed French green beans (haricots verts)
1 cup low-salt chicken broth


Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425° F.  Coat 2 heavy large rimmed baking sheets with nonstick spray.  whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl.  Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper.  Spread mustard mixture over skin.  Roast turkey in bottom of third of oven 45 minutes.

While turkey roasts, toss potatoes, sliced leaks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl.  Sprinkle with salt and pepper; spread out on second baking sheet.

After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes.  Remove potatoes from oven.

Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper.  Spread beans around turkey; pour broth over beans.  Continue roasting until thermometer inserted into thickest part of turkey registers 165° F and beans are crisp-tender, 10 to 15 minutes.  Rewarm potatoes in oven 5 minutes.

Place potatoes and beans on platter.  Slice turkey; place some on platter.  Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper.  Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon.  Pass remaining juices.


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02/07/2012 Posted by | Turkey | Leave a comment

Tuna Alla Puttanesca

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2 cans (5-oz) or 1 pouch (5- or 6.4-oz) tuna, drained and flaked
1 lb farfalle pasta
4 Tbsp olive oil
3 ea garlic cloves, minced
2 med onions, cut in 1/4” slices
1 can (14.5-oz) diced tomatoes in juice
1 cup dry white wine
3 Tbsp capers, drained
1 Tbsp rosemary, chopped
1/2 cup Kalamata olives, pitted and cut in quarters
1 tsp ground black pepper
    salt, to taste
2 Tbsp Italian parsley, chopped


Prepare pasta according to package directions.  Set aside.  Place oil in large skillet over medium heat.  Add garlic and onions and sauté about 5 minutes.  Add tomatoes and juice, wine, capers, rosemary, olives, and pepper.  Simmer for 5 minutes.  Raise heat to medium and cook another 3 minutes until sauce thickens slightly.  Add salt to taste.  Combine tuna, sauce and parsley with pasta.

(4 servings)


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02/07/2012 Posted by | Noodles | Leave a comment