Wednesday, February 27, 2013

Healthy and Hearty Pasta of the Month - Orecchiette with Sausage


 Usually, healthy in the eating arena means a stick of carrot or celery.  Hearty describes a soup or stew!  But, when you can attest to losing weight while eating delicious pasta that is healthy and hearty,  I'll be the first one to "belly up" to the table.

Trust me on this one....Instead of using olive oil, this recipe called for chicken broth.  You can also use kale or chard, but I used spinach.  With the addition of fennel seeds, red chili flakes, garlic and mushrooms, I transformed this, otherwise bland recipe, into a quilt free feast!

Orecchiette with Sausage

2 cups orecchiette, little hat or ear shaped pasta

large pot of boiling salted water

about 4 links of sweet or hot Italian sausage (I used sweet but added red chili flakes for heat and spice)

5-6 mushrooms, sliced

3 garlic cloves, chopped

1 tsp red chili flakes

1 tsp fennel seeds

2-3 cups fresh spinach, chopped

1 cup fat free chicken broth

1/2 cup Parmesan cheese, grated


Method:

Cook the pasta in the boiling water according to the direction.

While the pasta is cooking, place the sausage which has been removed from the casing into a large skillet.  On medium heat brown and break up with a wooden spoon as you go.  Add the mushrooms, garlic, chili flakes, fennel seeds and spinach.  Stir until spinach is limp, for a few minutes.

Add the broth, scraping the bottom and sides of the pan to loosen all that flavor.  Cover and reduce the heat, cooking for a few more minutes (2-3).  Drain the pasta, add to the skillet and stir until mixed well.

This serves 4 servings of 1 1/2 cups each.  Sprinkle a bit  (1/8 cup) of Parmesan for one serving.  Enjoy!



Sunday, February 24, 2013

Best Recipe of the Year - The Award Goes To...


I decided to look back through the year and come up with the "winning" recipes of my red kitchen carpet.  The Oscars of my food world!  The selection process wasn't as easy as I thought it would be.  These may not be your favorites, but they were mine for one reason or another.  Enjoy!

The award for most ambitious in preparation goes to:

Roasted Red Pepper Ravioli.  I admit this was a lot of work but definitely worth the effort.



The most votes for a repeat performance goes to my Flat bread Pizzas.  I NEVER get tired of pizza!




For the most innovative recipe, the award goes to Margarita Shrimp.  Light and tangy...perfect for that warm Summer dinner.




If you want a dish that's comforting...the award goes to Mushroom Hazelnut Tagliatelle.




Last, but not least, a dessert that will transport you to the the South of France or Amalfi Coast....my Lemon Lavender Bars!!  I guarantee, these will melt in your mouth! 







Wednesday, February 20, 2013

Vegetable Barley Soup


There's nothing like a steamy bowl of soup when the weather outside holds such a chill.  Just last week I was sitting in the yard soaking up some much needed sun.  This week..hello Winter!  So, I'm not ready to put away my soup pot, yet!

I haven't done much with barley in the past, but after researching its properties it could become a front runner in my kitchen.  Here's an excerpt from the Grain Council.



  • Barley, like all whole grains, reduces blood pressure.
  • Eating barley has been shown to lower LDL "bad" cholesterol and may help reduce the risk of heart disease.
  • A flood of recent research indicates that barley's ability to control blood sugar may be exceptional, offering an important tool against rising rates of diabetes.
  • Barley has more protein than corn, brown rice, millet, sorghum or rye, and is higher in fiber and lower in soluble (starch) carbohydrates than almost all other whole grains.
  • Barley may help you feel full longer, and thereby help you control your weight.
  • Barley – even pearl barley – may help reduce visceral fat and waist circumference.

Vegetable Barley Soup

1/2 cup chopped onion

2 cloves garlic, chopped

2 carrots, chopped

2 celery ribs, chopped

3 button mushrooms, chopped (optional)

1/2 cup barley

1-2 cups water

4 cups chicken broth

1 cup or more of leftover cooked chicken thighs, cut up

handful of chopped spinach

2 Tbsp parsley

salt and pepper to taste

In a soup pot saute the onions, garlic, carrots, celery and mushrooms  in a small amount (1 Tbsp) of oil, until soft.    Add the barley and stir around for about 2 minutes.  Add the water and chicken broth and bring to a boil.  Add the chicken, spinach and parsley, cover and reduce heat to a simmer.  Cook for about 40-45 minutes or until the barley is done.  Season with salt and pepper.  Serves 4-6 people.

Tidbit for the day:  Barley is February's "grain of the month"...Who knew?

Saturday, February 16, 2013

Spicy Home Made Black Bean Burgers


Yet, another "first" for me.  Making your own veggie burgers are simple, but, why haven't I made these sooner?  Mostly, because it's easier to pluck them from the store's freezer.  They are a great alternative to regular meat burgers packed with healthy ingredients.   If you have a food processor that's sitting in the deep dark shadows of your pantry, I challenge you to drag it out and whip these up.

Spicy Black Bean Burgers

1/4 yellow onion, chopped

1-2 cloves garlic, chopped

1 (15 oz) can black beans, rinsed and drained

1 cup chopped mushrooms

1/2 cup quick cooking oatmeal

1/4 cup + 1 Tbsp egg beaters

1 tsp parsley

1/2 tsp red pepper flakes

1/8 tsp chili powder

1/4 cup panko or seasoned breadcrumbs

Place ALL the ingredients into the food processor and begin to pulse, scraping sides when needed.  You still want a bit of texture so don't pulse into a puree.  

Form into patties and place each on waxed paper.  Put in the freezer for about 30 minutes, then remove and cook.  Spray a skillet with pan spray and grill on each side for about 5-6 minutes.  Make a better burger out of these.

Recommendation:  Since this was my first time creating these, I have some hints for next time.  I like more crunch so will be adding sunflower seeds, more spice and reserve about 2 Tbsp of the black beans to give them a chunkier texture.  Just a thought!


Wednesday, February 13, 2013

What's for Valentine's Day?


The jury is still out...I'm undecided on what to prepare for Valentine's day.  I pondered over meals from the past celebrations to get a few ideas.  Last year I prepared veal cutlets, orzo and asparagus, really nothing special.  But, the over the top creation was my "Kiss of Provence" cocktail with lavender and lemon flavors!



Two years ago, I prepared fillet mignon topped with prawns and a butterscotch mini bundt cake for dessert.  This year I'm at a loss for inspiration, believe it or not.  I'm leaning towards a seafood homemade pasta dish with a simple dessert.  I know, some of you are thinking, "Wait a minute.  Aren't you supposed to go out to dinner on Valentine's Day?"  Well, we've done that in the past and usually it's not a pleasant experience.  The service is never attentive because most good restaurants overbook on this day.  Chances of your food being cold are great.  And, last but not least, the ambiance is usually not as romantic as you can create at home.

With that said, why not create some tasty finger food items and feed them to each other.  Maybe these marzipan tartlettes could be included.  Marzipan is pretty much a thick almond paste.

Marzipan Tartlettes

1 ready made pie crust, or you can make your own

8 oz of marzipan paste

1 egg, beaten


I used my round ravioli cutter to get the shape.  Roll out the dough.  Starting at one end, place a teaspoon of the marzipan on the dough and fold the end over so it's covered.  Use the ravioli cutter to cut and seal at the same time.  Move on to the next.  Make as many as you can from the dough.  Bundle the leftover dough back into a ball and roll out to make more.  I did this a few times to use up the dough and marzipan.  Place each tartlette onto a parchment covered sheet pan.  Brush with egg and bake.  350 degrees until nicely browned.  Cool completely.  These are better the next day.  Just pop them into your lover's mouth!  Happy Valentine's Day whatever you decide to do or make!


Sunday, February 10, 2013

Eggplant Un-Meat Balls


I continue with my love affair of vegetables.  I was a fortunate child who had a family full of gardeners, so for me it's easy to love veggies, even though corn was probably my favorite as a child.  Now, it seems corn doesn't have the flavor it used to, but that's a whole other story.

I keep staring out my window at my snow covered raised garden beds imagining what I'll fill them with this late Spring.   First to go in will be the spinach and lettuce, maybe even broccoli.  I can't wait!  Around these parts we have an old Indian saying about planting and it's usually incredibly accurate.  "Don't plant if there is still snow on top of Peavine mountain", which is a small mountain shadowing Reno's city limits.  The snow melts usually mid to late May on that mountain, and many a gardener is already chomping at the bit.  If you don't heed the Indian's wise words, you will probably be covering your plants with blankets, sheets or plastic (whatever works) when the snow flies.

I planted the small Asian eggplants last Summer, but they were over-watered, and didn't get enough sun.  I also planted them too close to the tomatoes, I guess.  I'll get this right one of these years!  

I used the larger eggplants for this recipe.  I sliced it in half, drizzled it with oil, placed in a baking pan, covered it and roasted on 400 degrees for around 35-40 minutes, to soften.  Then the recipe begins!

Ingredients:

1 large eggplant, roasted and pulp scooped out.

1/4 cup panko crumbs and 1/4 cup seasoned bread crumbs

1/3 cup Parmesan cheese

1 clove garlic, minced

1 Tbsp fresh chopped parsley

1 Tbsp basil, fresh chopped

1 Tbsp egg white

Put these items in a food processor and blend.  Refrigerate the mixture for at least an hour.   Using a spoon and with wet hands, scoop the mixture and roll into a ball.  I make them and place them on a parchment paper covered surface.  Roll the balls in additional breadcrumb or panko crumbs.  In a large skillet with 2 Tbsp of oil begin to fry them turning so most sides are nicely browned.

If you like eggplant, you'll love these...just another way to cook eggplant without immersing them in so much oil!  Voila!


Thursday, February 7, 2013

Basil Ranch Salad Dressing


I am so inspired by other cooks whether at their restaurant or on a TV show.  If I happen to have a great meal,  I'll take mental notes on what ingredients I'm tasting and inevitably return home to duplicate it.  If that doesn't work, I'll keep tweaking the recipe until "perfection".  It's just a little game I play.

One of those experiments was a basil ranch salad dressing that was on an Italian Cobb salad  from our favorite Italian Cafe.  The attempt produced a creamy richness with a hint of lemon that went beautifully with the basil flavor.  I'll be making this again.  And I tweak my own recipes, so, I may use Greek yogurt instead of mayonnaise to lighten it up.  I'll let you know how it turns out!

Basil Ranch Salad Dressing

1/2 cup sour cream, I used fat free

1/4 cup mayonnaise

1/4 cup milk

1 Tbsp lemon juice

1 tsp garlic powder

3 Tbsp chopped basil

Place all the ingredients into a food processor and pulse until smooth.  You may have to scrape the sides at first since it will be a very creamy and thick consistency.  Delicious and much better than the store bought kind, in my opinion.

NOTE: Make the dressing and refrigerate for at least an hour so the flavors intensify. 

NOTE to self:  A clear salad bowl is not a good choice for food photography.

Tuesday, February 5, 2013

Chicken with Artichokes and Lemony Capers


If I had to choose my favorite vegetable, it would probably be artichokes.  But, sometimes the tedious routine of peeling one leaf after the next until you reach the heart can turn most people off.   It's like waiting in line for a Disneyland ride.  By the time you reach the front of the line your enthusiasm has waned a bit.   Don't even mention how long it takes to cook these prickly globes, unless you have a pressure cooker.  I don't.

Fortunately old Trader Joe has packages of frozen artichoke hearts that get an A+ in my book.   These can be thrown into soups, stews, salads and, of course, this chicken dish.  Add a few other ingredients and you have a very flavorful sophisticated meal!

NOTE:  I used skinless, boneless chicken thighs and cut them in the middle, where there is an indent from the  de-boning process.  This allows for a more even cooking and a nicer presentation, too.

Chicken with Artichokes

4 boneless, skinless chicken thighs (now 8 pieces)

1 Tbsp vegetable or olive oil

3/4 cup flour

1/2 tsp salt

1/2 tsp paprika (optional)

1 tsp garlic powder

1 Tbsp lemon zest

Heat a large 12 inch skillet on medium heat.  Put the flour, salt, paprika, garlic and lemon zest in a pie plate and blend well.  Dredge the chicken thighs on both sides in this dry mix.  Brown on both sides in the skillet.  Remove the chicken and set aside.

Remaining ingredients:

12 oz bag of frozen artichoke hearts

1/2 shallot, thinly sliced

1/4 cup white wine

2 Tbsp lemon juice

1/2 cup chicken broth

1 Tbsp capers

Put the artichokes and shallots into the pan and heat on medium until just defrosted.  Add the wine, lemon juice and chicken broth, bring it to a boil and stir.  Add the chicken back in. Reduce the heat to simmer (low), cover and cook for about 10 minutes.  When done remove all to a serving plate and sprinkle on the capers.  Yum!  Serves 4.