Spicy Cabbage with Chile and Pancetta

Cabbage is always an inexpensive option in the produce section of the store.   The other day I was flipping through one of my Italian cookbooks and was inspired to try this.  Hey, I had all the ingredients so why not?  

Evidently this cabbage based side dish hails from the Abruzzo region of Italy.  The food in Italy is extremely regional which lends itself to fresh local ingredients.  What you may find in the Southern boot region may not resemble what you can find near Venice or the Lakes region in the North.  But, that's okay because for the most part the food is good no matter what!  This "fancy" cabbage is a keeper and will definitely be prepared again in this house!  Surprisingly good!

2 Tbsp olive oil

about 4-5 "rounds" of pancetta, chopped  

1/2 yellow onion, chopped

1/2 - 1 tsp red pepper flakes (depends how hot you want it

1 garlic clove, finely chopped

about 3 cups thinly sliced green cabbage

1/4 cup water

salt & pepper to taste (for me, not much salt since the pancetta is salty)

In a large skillet on medium heat add the oil,  pancetta, onion and chile flakes and cook until onion is tender.   Add the garlic and stir for another minute or two.  Add the cabbage and water, stir and reduce the heat to low, cover and cook another 25-30 minutes.  Stir occasionally during this time.  Keep an eye on it and add more water to prevent sticking.

Serves 3-4 side dish portions.

Artichoke Orzo

One item I always make sure I have in my pantry is orzo pasta.  In my opinion orzo is the most versatile pasta on the planet.  From breakfast to dinner, plain or mixed with veggies, there's so much you can make in just a matter of minutes!  Artichoke orzo is table-ready in under 20 minutes!  If you don't like artichokes,  just add your favorite vegetable.  It's especially good with roasted red peppers or asparagus, too.

Artichoke Orzo

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, chopped

2 button mushrooms, thinly sliced

1 1/2 cups frozen artichokes, chopped (no need to completely thaw)

1/4 cup chicken broth

1 tsp lemon zest

1 cup orzo

grated Parmesan cheese (for garnish)

First, cook the orzo in boiling salted water (according to directions).  Reserve 2 ladles of pasta water, drain and set aside. 

In a skillet, add the olive oil and heat to medium.  Add the onion, mushrooms, garlic and cook until onion softens.  Add the artichokes and continue to cook for about 3 minutes, while adding the broth.  Add the orzo and mix well, reduce the heat to low, add the lemon zest and enough reserved pasta water to moisten (you may or may not use both ladles).

To serve, sprinkle on some Parmesan and I like to add more heat with the addition of red chili flakes.  

Nothing Fancy Roman Green Beans

I'm not sure whether I have a severe case of writer's block or melted brain cells from the sweltering heat (above 100 for days).   My culinary skills have not been used lately because of the heat.  Who wants to turn on that oven or stand in front of the barbecue in 100 degree+++ weather?  Not me!   Salads, sandwiches and side dishes are what's "cooking" in my kitchen.  Here's a sampling of those repeat meals just to let you know I haven't left the country during the last week!

Salad, salad, salad

One of my favorites....salmon arugula pizza!

One of those side dishes was a quickly prepared stove top "fancy" green beans.  Why did I name it Roman green beans?  Why not....I Love Rome and it seemed like something you'd find on the menu!  Dare me to go find out!

Fancy Green Beans

Ingredients:

1 package (about 2-3 cups) fresh green beans.  If using the long green beans, cut into 4 inch pieces.

2 Tbsp olive oil

1 cloves garlic, chopped

1/2 of a shallot, thinly sliced

5 mushrooms, sliced

1 Tbsp butter (optional)

2-3 Tbsp chopped prosciutto

handful of chopped fresh parsley

1 Tbsp chopped basil

sprinkle of Parmesan cheese, grated

In a pan of boiling water cook the beans until done.  This takes only a few minutes, you'll want them still crisp.

Meanwhile, in a skillet, heat the oil on medium heat.  Add the shallots, garlic and mushrooms and cook while stirring.  Lower the heat.  Drain the beans and add them to the skillet stirring to coat beans.  Add the butter, prosciutto,  parsley and basil...stir again.  Remove to a serving plate and sprinkle with cheese.

Crispy Baked Squash Chips

When I saw this recipe online last week,  I knew it would be a hit.  It's great for snacks and a good low carb selection.  I had to try it!  It beats plain old steamed squash.  This a MUST TRY for the self professed "culinary challenged" crowd, and you know who you are.


Crispy Baked Squash Chips

Preheat oven to 400 degrees.

In a small pie pan mix the following: 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 tsp herb de Provence (optional, but good)  Dried thyme would also be a good substitute.

Cut 2 medium size summer squash or zucchini into about 3/4 inch slices.  Place 1 Tbsp of olive oil into a bowl, throw in the squash and mix.  Dip the oiled squash rounds into panko on both sides.  Some  of the breading will stick although  they won't be completely covered.  That's okay.

Place each round onto a cookie sheet which has been sprayed with pan spray.  Salt and pepper is optional.  Put the extra panko on top of each until mixture is gone.  

Bake for about 10-12 minutes.  No need to turn.  Serve immediately.  

Roasted Brussel Sprouts with Pancetta

I think this is one vegetable that get the cold shoulder.   Maybe, it's because people are intimidated by it, not knowing how best to prepare these mini cabbages.  That's a shame because they pack  powerful levels of anticancer compounds just like their "cousin" broccoli.    Apparently, don't boil them, since that method of cooking diminishes the anticancer properties.  Who knew?   Yes, I've boiled them, pan fried and microwaved them in the past, but to me, roasting is best. 

Brussel sprouts are thought to be from Brussels, Belgium.  Go figure!  However, certain varieties date back to ancient Roman times. so they're not new kids on the block!  Their growing and ripening pattern are similar to those of hollyhock flowers, sprouting from a long stalk and ripening from the bottom up.   This time of year you see them in the stores displayed on the stalk .  Enough tidbits, let's roast these!

Ingredients:

12-15 brussel sprouts

1-2 Tbsp olive oil

 pepper (no salt necessary when pancetta is being used)

garlic powder

about 3 slices of chopped pancetta  (prosciutto can also be used, but not as good)

Preheat oven to 400 degrees.

Clean and trim off the hard ends and remove any "ugly" loose leaves.  I like to cut them at least in half and quarter some of the larger ones.  

Put the cut up sprouts in a large bowl with oil, pepper, garlic powder and pancetta, mixing thoroughly.  Spread onto a cookie sheet in a single layer.  Roast in the oven for about 20-25 minutes, shaking or stirring a few times during the roasting process.

Serves 4 as a side dish.

This is with prosciutto instead of pancetta

Rice Pilaf

In the last 2 years since I've been writing this blog I've never made this rice pilaf!  This was almost a staple in my home starting 30 years ago.  How can that be?  Lately I've been compiling, sorting, revising, reviewing, testing and listing certain recipes that are worthy of starring in "the book".    It's a tedious process but some one's gotta do it!

So, the list of recipes gets longer and there's so many more favorites.  This rice pilaf was originally made by my parents and we'd have it as a side dish on many a Sunday dinner at Grandma's.  It's recently been lightened up when it comes to how much butter I use.   It's true, "Everything tastes better with butter", but I always envision what it's doing in my arteries!   Yikes!

Serves 6

Ingredients:

4 Tbsp butter

1 cup vermicelli coils or Fideo, broken apart

2 garlic cloves, chopped

1/4 tsp garlic powder (can't have enough garlic, right?)

3/4 - 1 cup white rice, basmati preferably

1 can (14.5 oz) of beef broth, fat free, reduced sodium

6 oz. water

1/8 tsp salt

In a large skillet (that has a lid), melt butter on medium, add the vermicelli and stir constantly until lightly browned.  Add the garlic cloves, powder, and rice stirring as you go.  Add the broth, water and salt.  Bring to a boil and then reduce the heat to simmer.  Cover and cook until done, about 30 minutes.  Depending on the weather keep an eye on it so the water doesn't evaporate too quickly.   Add a bit more water if it does.  Fluff with a fork and serve.  Delicious!

Tangy Zucchini Slaw

For the longest time I turned my nose up at the thought of eating any kind of slaw.  My first job was at Kentucky Fried Chicken where you got cole slaw or mashed potatoes instead of fries with that!  I would pour huge bags of cabbage into trash can-like containers, open bags of liquid dressing and mix away, practically diving into the mess slaw with every stir.  You get the picture.  So, yes, it took me a while to realize I was better off making my own.  Most of the time I know exactly what goes into my food.

For some unknown reason I  recently had a craving for slaw!  Here's my version of it with the addition of shredded zucchini.  MUST get rid of this zucchini any way I can!

Ingredients:

2 cups very thinly sliced "ribbons" of red cabbage (green cabbage can also be used)

1 cup shredded zucchini  Squeeze the excess liquid from it before measuring.

1/3 cup thinly sliced onion.

Vinaigrette

juice from 1/2 lime

1 Truvia packet (or the equivalent of other sugar, a tsp or so)

1/4 cup seasoned rice vinegar  (I used roasted garlic flavor)

1 Tbsp mayonnaise

1 Tbsp olive oil

salt and pepper to taste

Put the cabbage, zucchini and onion in a large bowl or container.  In a smaller bowl whisk the vinaigrette together and pour over the cabbage.  Blend well and season with salt and pepper to taste. This can be served immediately but it's best if it "marries" in the refrigerator for at least an hour.  Serves 4.

Good and Good For You Broccoli Salad

Have you ever had cravings for something sweet, and crunchy with a bit of saltiness?  That just about covers most craving sensations!  I'm not talking about grabbing a scoop or two of salted cashew caramel ice cream, although that doesn't sound too bad right now!  This recipe looked interesting to me because 1) it was simple 2) the calorie count was low 3) and it transformed plain old broccoli into a "good and good for you"  treat or side dish.

Ingredients:

4 cups of fresh broccoli florets

1/2 bunch (about 3) of green onions, chopped 

1/4 cup dried cranberries

3 Tbsp olive oil

1 Tbsp lemon juice

1 1/2 Tbsp seasoned rice vinegar ( I used roasted garlic flavor)

1 Tbsp sugar

1/4 cup sunflower kernels

about 3 pieces of cooked and crumbled panchetta

In a large bowl combine the broccoli, onions and cranberries.  In a smaller bowl, whisk the oil, lemon juice, vinegar and sugar and drizzle over the broccoli.  Stir well to combine the flavors and refrigerate for about 1-2 hours or longer.  At the time of serving, sprinkle with the sunflower kernels and panchetta and then mix.  One serving of 3/4 cup has only 121 (or so) calories, and very low fat!  This is  a salad that is better the next day, too.

Creole Okra

I don't know how many okra fans there are out there, but I grew up eating these little bullet shaped veggies.  To me, their taste is hard to describe.  Nutty, sticky morsels, perfect for this side dish.  You'll usually find them in Southern cooking with stews, soups, and such.  Personally I love them in scrambled eggs!   

I've attempted to grow okra in my garden, with poor results.  Last weekend at the farmer's market one of the vendors had huge bags of beautiful crisp okra for a great price.  I grabbed them (not that people were flocking to buy this quirky veggie), gave half to my dad and had some with eggs the next morning, still leaving me with quite alot to come up with  another side dish.  Here it is.  If you've never tried okra now is the time.

Ingredients:

1/2 onion, chopped

1 Tbsp oil

1 cup washed and slice fresh okra

1 tsp flour

1 cup cherry tomatoes

1/2 tsp sugar

1/4 tsp red chili flakes

salt and pepper to taste

1/3 cup low sodium chicken broth (or vegetable)

In a medium skillet, brown onion in the oil.  Dredge the okra in the flour, shaking off excess and add to the pan.  Cook until slightly brown.  Add the tomatoes, sugar, pepper flakes and half of the broth.  Keep on a low heat for about 20-25 minutes, stirring frequently.  It will look a bit mushy but the flavor is great.  If the okra looks too dry, add the rest of the broth and cook down during the cooking time.

Serves 2

Eggplant Parmesan on the Grill!

What's on the grill, now?  I  think most people are intimidated by eggplant or they don't know what to do with it, but it's one of my favorite vegetables.  Growing up, my family never prepared it...not sure why.  Maybe, because at family gatherings one of the Italian inlaws would bring over the best eggplant parmesan casserole which was pretty hard to compete with.  Years would go by without another eggplant "exposure".

Then, I married an Italian and eggplant seemed to be part of the package.  Lucky me!  I learned several different ways to prepare the purple football shaped veggie.  And, a few I made up myself along the way.  Just recently, though, a lot of grilling has been going on over here.  Why not grill an eggplant?  And make it appear like a casserole?  We did, and it turned out wonderful.

1 eggplant, cut into 1/4 inch slices

2 pieces of heavy duty aluminum foil measuring aprrox 18 " in length

sprinkle of salt and pepper

1 cup diced Muir Glen organic tomatoes with basil & garlic (my choice)

drizzle of olive oil

about 4 oz. sliced mozzarella

First, spray the bottom of one piece of foil with pan spray.  Begin to layer the eggplant, making about 4 rows or so.  Sprinkle with salt and pepper, add the tomatoes (scatter) and drizzle olive oil on top.  Seal all the ends by rolling and crimping.  Place on the grill for about 30 minutes.  Carefully open the edges and layer the cheese on top of the eggplant.  Loosely close (no need to crimp edges).  The heat and steam will melt the cheese.  Remove and serve immediately.   This was a meal in itself....very good!

 

Limelight Rice

If you want to transport yourself to the islands, this rice will do it for you!  Because we're becoming "one with the grill" the addition of a light lime infused rice was the perfect complement to go with my grilled trout.  The rice also gets more fresh flavor from ginger, cilantro and pineapple.

Ingredients:

2 cups water

1 cup white basmati rice or long grain

1 Tbsp coconut oil

1/2 tsp lime zest

1/2 tsp minced ginger

1/4 tsp coriander

1/4 tsp dried cilantro (fresh would be much better but I didn't have any!)

a pat of butter (optional)

3-4 oz. crushed pineapple

Bring the water to a boil with coconut oil, zest, ginger, coriander and cilantro.  Add the rice, reduce to simmer and cover.  Cook for about 20-25 minutes until rice is done.  Add a pat of butter, crushed pineapple and at the last moment I added some Thai basil from my garden for more flavor.  Stir and serve.  Very nice!

A Surprise Sidedish - Asian Eggplant

This spicy side dish was a complete surprise to me.  Pleasant surprises usually happen around here when I start throwing ingredients into the pan.  My inspiration comes  from an entree that PF Chang's has on their menu, minus most of the sodium.    My version evolved without the Thai chilies and ground chicken/pork, although next time I'll add those along with some brown rice for a complete meal.

Ingredients:

1 Japanese eggplant (those long skinny ones)  Cut into 1/2-1 inch pieces, then quarter each piece.

1/2 cup onion, large chop

1/3 cup oil

1 cup chicken or vegetable broth

1/4 tsp Chinese five spice

dash of red chili flakes

1 Tbsp plum sauce (Dynasty brand)

1 Tbsp black bean garlic sauce (Dynasty brand)

garnish of green onions and sesame seeds

In a skillet place oil and eggplant and start to brown.  Eggplant soaks up ALL liquid so you can begin to add 1/2 of the chicken broth.  As the eggplant starts to soften, add the onion, five spice and chili flakes.  Continue to stir on medium heat.  Add the plum and black bean sauce, while stirring quickly to coat the pieces.  Reduce the heat to simmer as you add the remaining chicken broth.  The liquids will start to nicely thicken.  It should be done by now.  Garnish with chopped green onions and sesame seeds. 

  

Back to Italy - Polenta al Gorgonzola

Back to Italy, I wish!  I always have that feeling that I have "unfinished" business (pleasure) there.  So to appease my appetite for all things Italian, I go to my kitchen to recreate the feeling and tastes of being there.

I found this recipe, polenta al Gorgonzola, on a website called 
Italian  Connection.  Polenta has never been a favorite in this home but it deserved a second chance.  I halved the recipe (revisions are below) to be suitable for two people.  If you can make couscous, you can make this.  It just requires a bit of stirring.  The recipe suggests a shaving of truffles from the Piedmont region of Italy.  I knew that could be a problem since I don't have a truffle dog in Piedmont!  Would a cat from Reno do!  Anyway, I sauteed some earthy mushrooms in a little olive oil, butter, garlic and parsley to crown this polenta.  Delicious and super easy!

Ingredients:

6 oz. yellow cornmeal (polenta)

24 oz. salted water

3 1/2 oz. Gorgonzola pieces (roughly under 1/2 cup) *  Note:  I would use more Gorgonzola next time. Maybe 3/4 - 1 cup.

I also recommend the mushroom topping.

Bring the water to simmer and slowly add the cornmeal, stirring the whole time.  Cook and stir for about 30 minutes.  Mixture will be quite thick.  Butter an ovenproof baking dish.  I used a glass pie plate because I inverted it after cooling.  Pour half the cornmeal into the dish, layer most of the Gorgonzola, then add the remainder of the cornmeal.    Bake in a preheated 400 degrees oven for 15-20 minutes.  Let it slightly cool to cut or invert,  top with mushrooms, if using, and sprinkle with the remaining cheese.  Enjoy!