Asian Scampi

A funny thing happened on the way to making one of my latest soup creations, Thai Coconut Shrimp, a future post.  I had extra shrimp, six to be exact!  Hardly a meal, so I decided to make a quick scampi accompanied by a small salad for lunch.  Hubby was a bit surprised when he came in for lunch!  Seriously, who makes scampi for lunch?  Someone who is currently on the Atkins lifestyle!  How can you feel deprived eating an appetizer that tastes so decadent?  And, it only took 5 minutes to make!

Asian Scampi

1 Tbsp butter

1 inch of lemongrass concentrate (from a tube in salad section)

1-2 Tbsp minced shallot

1/4 cup unsweetened coconut milk

6 peeled, de-veined shrimp

1 tsp sliced scallions

1 tsp cilantro (optional)

In a small saucepan, melt butter, then add the shallot and lemongrass.  Add the shrimp and cook on low-medium heat.  Turn and add the coconut milk, stir until shrimp is done (just a few minutes).  At the last second add the scallions and cilantro as garnish.  The sauce will thicken and nicely coat the shrimp.

Orange Coconut Biscotti

Why did I make these orange coconut biscotti?  Because I can, I wanted to and mostly, because I had a huge bag of coconut in my pantry!  So, I'll add this to my biscotti repertoire.  I prefer a soft cookie like biscotti which is why I rarely second bake them.  It doesn't make sense to me to have to dunk them in order to soften them up to be edible!  But, that's just my opinion....

I also revised a recipe to include a chocolate drizzle on top.  Everything is better with chocolate and besides, it added to the visual appeal.  These would be fantastic with a chocolate or coconut ice cream!

Orange Coconut Biscotti 

1/4 lb (1 stick) softened butter

1 cup sugar

2 eggs

2 tsp vanilla (I used orange extract in this recipe)

2 cups sweetened coconut flakes

2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips, melted for garnish (optional)



Preheat oven to 350 degrees.  With an electric mixer, beat the butter and sugar until light and fluffy.  Add the eggs and whatever extract flavor you want while mixing well.  Reduce mixer speed and add the coconut, then the flour,  baking powder and salt.  Divide the dough into 3 pieces and form each into a "log" about 12  inches in length.  Place onto a parchment lined sheet pan and bake for approximately 20-25 minutes until golden.

Remove, cool slightly and gently lift onto a cutting board.  Using a long serrated knife, slice into 1/2 inch diagonal pieces.  Drizzle with melted chocolate in a crisscross pattern.  And there you have it!  Enjoy.  

Keep in a tightly sealed container to insure the softness.

Tagliatelle with Wild Boar and Mushroom Sauce

As promised, I'm posting a recipe for this rustic Italian sauce.  I can't believe it, but it's been 10 years since we first went to Italy.  That first trip, and another trip the following year has profoundly influenced what and how I cook.  I learned an incredible amount and developed an eagerness to use mostly fresh ingredients, that is, what's available seasonally.  

How can you not be inspired by a setting so gorgeous!  Endless rolling hills dotted with stone villas, grapevines and a garden in almost every backyard.  This is an area where you hear hunter's in the valley searching for wild boar.  (probably not a good place to take a stroll in the early morning hours!)  I can still see the overflowing basket of freshly picked assorted mushrooms in our caretaker's home as we waited to "check-in" to our humble stone cottage which sat at the edge of the Chianti hills.

Hubby in the homeland overlooking Chianti countryside

One of our first excursions was to a town called Castellina in Chianti.  After exploring the ancient Etruscan tombs and the town, we happened upon a tiny trattoria.   After all these years, I remember choosing either the wild hare with pasta or the wild boar, also with pasta.  I was hooked and vowed to do my best to replicate this dish and the Tuscan eating experience!   Now that I found a regular wild boar "connection" or supplier, I'm able to make this.   Fresh pasta is a MUST, so refer to the last posting for instructions.

Wild Boar Sauce for Pasta

2 Tbsp olive oil

1 lb ground wild boar

1/2 cup yellow onion, cut up not quite a dice

1 shredded carrot

4 garlic cloves, chopped

1 large portabello mushroom, sliced and chopped

1-2 Tbsp tomato paste

1 1/2 cups white wine

handful of chopped fresh parsley

basil, I used the squeeze product, 1 inch ribbon.   I was lacking fresh!

salt and pepper

In a large pot, add the oil and boar meat.  Cook on medium heat while breaking it into smaller pieces using a wooden spoon.  As it browns, add the onion,  carrot, mushroom and garlic, stirring as it cooks.  Mix in the tomato paste and add the wine.  Bring it to a boil, then reduce the heat to simmer (low).  Add the basil and parsley, salt and pepper and continue to cook for about 30 more minutes.  If the sauce looks too thick add some water to loosen.  Serve over fresh pasta and you have a truly Tuscan experience!  Mangia!

Ginger Scones

The first time I tried scones I made them from a popular mix you find in the stores.  The results were far from great!  The next time I tried them it was from a local bakery, a grab and go, as my future daughter in-law, at the time, and I drove over the hill to Sacramento for a bridal gown fitting.  Of course, the highlight was having that special time to get to know her better, but, I have to say, that ginger scone was awesome.  Right then and there, it went on my food to bake "bucket list".  A year and a half later, wedding past, I dug up a recipe, made a few substitutions and voila, ginger scones, from scratch.  They don't compare to store bought package ones!

These would be great for a brunch or even a munch item.

Ginger Scones

2 cups flour

1/2 cup sugar

1 Tbsp baking powder

2 tsp poppy seeds  (optional) I put them in, but next time I'll omit them.

pinch of salt

1 stick cold butter, diced

1 beaten egg

1/4 cup milk

1/2 cup crystallized ginger, cut up

Preheat oven to 375 degrees.  Combine the flour, sugar, baking powder and salt in a bowl.  Cut in the cold butter, add the egg and milk and ginger pieces.  Mix well and form into a 1/2 inch thick disk.  Place on a parchment covered baking sheet.  Score the scones into 8 wedges.  Brush with a bit of milk and sprinkle with sugar.  Bake for 25 minutes until golden brown.  Cool and then slice.  Delicious and so worth making it from scratch!

Cream of Zucchini Soup

By now those of you who planted a garden have been in the "harvest mode" and you're wondering what to do with all your bounty.  I think this year my zucchini harvest will go down in history and into the record books.  And I don't even want to mention the prolific tomato harvest, yet!  I've given quite a bit away to friends, neighbors and family, but I don't seem to be putting a dent in the zucchini!  I've made almost everything imaginable, except a pure and simple zucchini soup.  Here goes...

Cream of Zucchini Soup

3 medium size zucchini, chopped

1/2 yellow onion, chopped

3 garlic cloves, chopped

32 oz. of veggie or chicken broth

1 tsp herb de Provence

Place all of the above ingredients into a large pot, bring to a boil, turn down the heat to low and simmer for at least 20 minutes.  Puree in a blender (cover the blender top with a towel and puree in batches to avoid overflow)   Then, return the soup to the pot.  At this point I refrigerated until dinner time.  The flavors just get better, too.  Reheat, and season with salt and pepper.  To make it "creamy" I added 2 Tbsp of fat free sour cream or yogurt cheese which is plain yogurt that has been strained in a coffee filter overnight.  The consistency is thick and not as tart.  

It serves about 4 and would be even better with the addition of rustic home made croutons.

German Chocolate Snack Cake

Once again, I've been away too long!  In that case I owe you a dessert recipe!  I broke a tradition this year and experimented with this cake instead of making my son's triple chocolate cake.  He made his own and created an ice cream around it.  I didn't get to taste it, so, I guess we're even, huh?  I'm sure it was great as is all his flavors of ice cream!

Please forgive me for not making this from scratch.  German chocolate cake with that gooey buttery coconut frosting was one of my favorites while growing up!  If I had chosen to frost this snack cake, I could have been in serious trouble; It's too good to have around my house....danger!  I liked the results (and hubby did, too) even without the frosting.

German Chocolate Snack Cake

15.24 oz German chocolate cake mix

1 pkg (3.4 oz) coconut cream instant pudding

3 eggs

1/2 c vegetable oil

1 1/4 c water

1/2 c chopped pecans

1/2 c mini chocolate chips

Preheat oven to 350 degrees (for a glass pan, 13 x 9 inch)  Grease the bottom only. 

Add the cake mix, pudding, eggs, oil and water into a large bowl.  Mix well.  Then add the nuts and chocolate chips, pour into the glass pan and bake for 30 minutes.  Test with a toothpick in the center.  If it comes out clean, it's done.  Cool.  May be frosted but it's good the way it is.  It doesn't hurt to dollop some ice cream on top,though!  Cover and refrigerate.

Zucchini Sticks

This morning I was surprised to find my first zucchini blossoms!  Yes, the stars must be perfectly aligned because, so far, two plants are thriving  and haven't been nibbled on (cross my fingers!).  I picked a few blossoms to scramble with one egg for breakfast.  Last week it was arugula omelets and a few weeks before, spinach on toast.  Assorted lettuce was at its peak waiting to be tossed as a FRESH salad.  So, yes, I get excited when I can go into my garden and pick something to go with each meal of the day. 

Zucchini sticks in the past were deep fried and delicious, don't get me wrong.  But, when you want to eat healthier put away the fryer and bake them.   You can create a crunchy coating by using egg whites and panko bread crumbs.  These are worth a try!

Zucchini Sticks 

2 medium size zucchini, cut into large matchstick shapes

1 egg or equivalent of egg white liquid

3/4 cup panko breadcrumbs

a sprinkle of garlic powder, paprika and salt

1/4 cup grated Parmesan cheese

1/2 lemon (optional)

Preheat oven to 400 degrees.  Put egg white in a bowl.  Place the breadcrumbs, garlic powder, paprika a, salt and cheese into a shallow pie plate.  Dip zucchini into egg, coating both sides and move into the crumb mixture.  Use a cookie sheet which has been sprayed with pan spray.  

Bake for 10 minutes on each side for a total cooking time of 20 minutes.  Squeeze a bit of lemon if you wish.  Serve immediately.  Good with ranch dressing or all by themselves!

Sugarless Oatmeal Bars

Breakfast "on the run" used to be a given for me years ago.  Yes, I punched a time clock for most of the jobs I had..sad, but true!  Thinking back, the only job I had where I didn't, was at a government agency.  Here, at 3 minutes before "closing time" we all gathered around the back door to the parking lot, like we were caged animals and couldn't leave one second before the clock hit 5:00 pm.    Now, employees have freedoms I could only dream about...childcare in house, gyms, restaurants, flexible hours, and the list goes on!  Don't get me started!

Anyway, most mornings I would make a mad dash to the car, sometimes with a piece of toast or a hastily prepared chalky tasting protein shake in hand.  These oatmeal bars would have been a welcome change to my routine.  They are ridiculously easy to make, too!  

Makes 16-20 bars

Sugarless Oatmeal Bars

3 very ripe mashed bananas

1/3 cup apple sauce, unsweetened

2 cups regular oats

1/4 cup almond milk, unsweetened

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

Pre-heat oven to 350 degrees.  Mix ALL the ingredients in a bowl and pour into a 8x8 glass pan which has been greased or sprayed with pan spray.  Spread evenly.  Bake for 15-20 minutes.  Cool thoroughly and cut into squares.  Delicious and nice to know you're eating something relatively healthy.

Next time, I may add pecans and/or mini chocolate chips.  Less healthy, more decadent!

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.  

Sweet Potato Leek Soup

I'm taking a break from my France travel posts to bring you a welcome addition to my soup kitchen.  This time of year it's all about pumpkin and body warming soups.  As a matter of fact, there's a pot of home made clam chowder brewing on the stove top as I write this.  It's one of those "secret" family recipes.  I'll NEVER tell! 

Until that day, You'll just have to make a few of the other favorites like this sweet potato leek soup.  Feel free to browse the "soup" button on the right to get a glimpse of comforting soups.  Butternut squash, sausage and bean, pumpkin, spicy black bean, several chicken soups, Vietnamese noodle, lentil, split pea, etc.  Hey, maybe I could open that pasta/soup kitchen after all!  Meanwhile, the following is probably one of the easiest to prepare....Enjoy!

Sweet Potato Leek Soup

serves about 4

3 - 4 medium sweet potatoes (or yams) peeled and chopped into golf ball sized chunks

2 leeks, only the white part (usually about 4 inches in length), chopped

1/4 yellow onion, chopped

2 cups water

Bring the ingredients to a boil, turn down the heat and simmer for about 10 minutes.

Add 3 cups of chicken or vegetable broth

1/4 tsp salt 

3 cloves of roasted garlic, chopped

Simmer for 10-15 more minutes until potatoes are tender.  Puree in the blender in batches and transfer back into the pan.  At this point I refrigerated it for a few hours, but you can certainly serve it immediately.  The only difference is that mine was a bit thicker as it sat.  Serve with crunchy bread and a salad.

NOTE:  The picture above is quite plain.  Don't be mislead....the flavors are amazingly complex.

Simple Shrimp Scampi

You know the old saying, "When life hands you lemons, make lemonade"?  This past week I made shrimp scampi with life's lemons!  It all started as I found a great tutorial that would teach me how to make better use of my camera.  Not the point and shoot kind, but the more involved digital that requires a degree in technology.  Every time I use it I want to learn more about it....thus the tutorial.  Unfortunately, and stupidly of me, I neglected to remove the batteries from it after it had sat for well over 2 years!  Major corrosion = exploding batteries!  Lesson number 1 learned the hard way!

Lesson number 2 was more devious and subtle.  Someone had decided to compromise my bank account.  So, upon checking my online balance I noticed amounts being siphoned off.  I flew down to the local bank and made them aware of the problem.  Their nonchalant remark was, "oh, that's been happening a lot with people cloning your account after you've swiped your debit card (usually at a gas station).  So, after most of the day on the phone and a throbbing headache, lesson number 2 was learned.  No more SWIPES for me, especially at a gas station.  I don't use ATM's, but apparently that's equally risky.  

Those are my lessons for the week...learn from them, please!  Then you can make something good to eat with those lemons!

Simple Shrimp Scampi

8-10 shrimp, medium size, cleaned,  peeled and deveined

2 cloves of garlic, minced

2 Tbsp butter

1 handful of chopped parsley

1 Tbsp of lemon zest

1 Tbsp of lemon juice

a splash of white wine, and perhaps a glass to consume by the cook!

Melt the butter in a skillet.  When it barely begins to froth,  add the shrimp in a single layer.  Add the garlic and lemon zest.  Cook on first side for only 2-3 minutes on medium heat.  Turn the shrimp, reduce the heat to simmer and add the lemon juice, splash of wine and parsley.  Continue to cook until done, maybe another 2-3 minutes.   Serve with rice or pasta...delicious and super simple.

The Secret to Terrific Tomatoes

I know I'm not alone when I  speak of tasteless tomatoes.  This time of year though, you can find beautiful juicy tomatoes that actually taste the way a tomato should!  There are still plenty of farmer's markets going on  until the end of this month.   Take advantage of the produce while you can or hopefully you've been successful in growing tomatoes in your own garden. (Not so here in critter ville)  But, when the tomato vines wither and you must resort to buying from the big box stores, this is how you transform a tasteless tomato into a terrific one.

This works the best with the oblong Roma tomatoes or the larger cherry ones.

Terrific Roasted Tomatoes

Heat oven to 250°

Depending on the size of the roasting pan, halve or quarter enough tomatoes to cover the bottom of the pan scattered on one layer.  Lightly drizzle some olive oil over them, salt and pepper and add some whole cloves of garlic over the top.  Stir around and bake slowly for 2-3 hours.  The slow roasting will develop so much flavor into these less than perfect tomatoes!  Discard the garlic, unless the cloves are still soft.  Hard ones will taste bitter!

Now, spread onto bagels, french bread rounds, sandwiches and even on pizza!  You'll be amazed at the sweetness!  

Put them on pizza, too!

Strawberry Lavender Sorbet

How do you spell relaxation?  S T R A W B E R R Y   L A V E N D E R   S O R B E T !!!  There's  something  intoxicating about brushing up against a lavender bush which releases its sensual fragrance and whisks you away  to a calmer place.  I remember on a trip to a lavender farm in the Northwest years back when as soon as  the car door opened, the sweet smell of relaxation (lavender) permeated my nostrils.  I just wanted to lay down in the field and stay until they closed or found me the next morning!

Needless to say, I wanted to go to several of my "happy places" (and I have many) recently.   But, when it's not possible, I go to my kitchen and create a smile in an ice cream dish!   This concoction definitely made the grade.   I used fresh strawberries that I cleaned and froze on a cookie sheet in the freezer, then put into freezer bags for later use.  Or you can purchase store bought frozen bags of berries.

I should note that I don't have an ice cream maker.  Why, you ask?  Probably because that is my favorite food and it would make it waaaaaay to easy to whip some up anytime I got the cravings for ice cream which I practically NEVER refuse!

Strawberry Lavender Sorbet

2 cups frozen strawberries

1 cup sugar

2 Tbsp culinary lavender

1 cup water

First, make the lavender simple syrup by bringing the water, sugar and lavender to a boil, reduce heat and simmer for one minute.  Remove from the heat and cool.  Strain through a fine mesh colander, (to remove the lavender buds).  At this point place the strained simple syrup into an empty ice cube tray and freeze.  When frozen, start the next step.

In a blender toss in the strawberries, simple syrup and a small amount of water, and pulse/blend until smooth.  You may need a bit more water to give it a smooth texture.  Serve immediately or put into a freezer container and freeze for later.  Soooo refreshing!

Provencal Hash Browns

Sometimes you just have to have breakfast for dinner!  To me it spells "comfort food".  I'm sure most of you have made pancakes, eggs, french toast or something along those lines for a lazy Sunday evening meal.  Or perhaps you've run out of money before you run out of month and for a few dollars you can feed your family by serving eggs or potatoes.  If you want to shift into breakfast mode  create these hash browns.  

Provencal Hash Browns

2 medium potatoes or 3 red potatoes, parboiled, skin removed and grated

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp Herb de Provence

3-4 roasted garlic cloves, chopped

Prepare the potatoes first by parboiling in a pan of boiling water for about 10 minutes.   Peel and grate them.  In a large (10-12 inch) non-stick skillet melt the butter and oil on medium-high heat.  As soon as the butter begins to sizzle, add the herb, stir and add the grated potatoes, molding and pressing into a round disk shape in the pan.  Cook for 10 minutes.  You may need to reduce the heat to medium.  Add the chopped garlic on top and lightly press into the potatoes.

It's time to turn the hash browns over.  To do this use a large plate the approximate size of pan.  Place the plate on top, flip the pan over, then slide the potatoes back into the pan and cook on the other side.  Cook for another 10 minutes until done and slide off onto a serving plate.  Enjoy!

NOTE:  To add more flavor and crisp the edges, you can add a bit more oil around the edges or also use some vegetable or chicken stock.

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.

Soba Noodles and Slaw

I always forget about incorporating broccoli slaw into recipes.  It's so easy to grab a bag and throw it into pastas, salads or noodle dishes like this one.  While Chinese food is not my absolute favorite, maybe because of the sodium content, I make it from time to time just to have variety.

Next time you're in the mood for Chinese, substitute broccoli slaw instead of chopping up all those veggies.

Soba Noodles and Slaw

2 eggs

1/2 - 1 Tbsp oil

2 cups cooked chicken chunks or pieces

1 pkg soba noodles

4 green onions (scallions), chopped

2 garlic cloves, chopped

juice from 1/2 lime

1/2 bag or about 2 cups of broccoli slaw

1 Tbsp Chinese stir fry sauce

2 Tbsp Hoisin sauce

Cook the noodles first according to direction.  I didn't use all the noodles..maybe 2/3 of them.  Set aside when done.  Don't drain them just yet.

Meanwhile, heat half of the oil in a large skillet or frying pan on medium heat.  Whip the eggs in a bowl, then add to the oil and scramble into small pieces (like scrambled eggs).  Remove from the pan.

Reduce the heat to low/medium and add a bit more oil,  the chicken, garlic, lime juice and both sauces and mix well.  Add the broccoli slaw, onions and drained noodles.  Blend well.  You can add a bit of water to loosen the sauce, if needed.  That's it!  Dinner is served.

You can garnish with chopped peanuts and cilantro, too.  Yum!

Apricot and Rosemary Glazed Chicken

Seriously, chicken again?!  I had good intentions of posting my chocolate chip espresso biscotti, but the powers that be  and the inability to download pictures to my computer from my phone won the battle.  No apologies necessary for this chicken, though.

For this recipe I used chicken breast "strips".  Once they go on the grill they'll cook very quickly, so have everything else (side dishes) ready to go!

Ingredients:

8 pieces of chicken breast strips

1 Tbsp brown sugar

2 Tbsp rosemary (I used dried)

2/3 cup of apricot preserves

2 Tbsp soy sauce (I used low sodium)

1/8 - 1/4 tsp red chili flakes

In a shallow pie plate mix the brown sugar and 1 tsp of the rosemary.  Lay the chicken in this and turn to coat and rub.

In a small saucepan, add the apricot preserves, soy sauce, chili flakes and the rest of (1 Tbsp) of the rosemary.  Heat on low until it begins to bubble.

Put the chicken onto skewers, threading through the middle so they are stable.  Place on to your waiting grill.  It helps to "grease" the grill before putting on the meat.  After turning once brush the glaze on, turn again and brush, brush, brush.  

These are sweet, smokey with a bit of heat from the chilies.  The best part is....they were simple!

Farro - Mediterranean Style

What a pleasant surprise it is when you find a food that is good for you and you like it!  It's almost too easy to go vegetarian when farro is on your side.  Farro is similar in texture to barley, but nutty in taste.  It's a grain that can be used in risotto instead of rice or in "rice pudding"  That I'll have to try! Supposedly, it originates in the mountainous regions of Tuscany and Abruzzo in Italy which are relatively poor areas (or used to be).  Regular farro consumption is said to have contributed to these people's longevity.  Nothing wrong with that!

Farro - Mediterranean Style

  4 "rounds" of pancetta, diced  (omit if vegetarian version is wanted)

1 cup or an 8.8 oz bag of farro (before cooking)

1 can (15 oz size) of garbanzo beans, drained and rinsed well

1 tsp garlic powder

1 Tbsp lemon zest

1/2 lemon juiced

handful of fresh basil, chopped

1 2.25 oz can of sliced olives, drained and rinsed

1 14 oz can of artichoke hearts, rinsed, drained and roughly chopped

olive oil

In a large skillet brown the pancetta.  Add the garbanzo beans and slightly toast them for a few minutes.  Meanwhile or beforehand cook the farro according to directions, usually 10-12 minutes.  Drain any liquid out when done.  Add the farro, garlic powder, lemon zest and juice, basil, olives and artichoke hearts to the skillet.  To finish it off you can drizzle some olive oil in and mix well.

At this point you can serve or refrigerate for later or even the next day.  The flavor is even better the next day!  Mangia...  

Cheesy Baked Portobella Mushrooms

My love (Obsession) for Italian food makes a welcome return to my kitchen.  Cheesy baked mushrooms was inspired by a recent visit to one of my favorite Italian restaurants, Un Caffe.  I have not had a bad meal there, yet, and really don't expect to.  Usually, if I experience a tasty meal or appetizer, I'll  deconstruct it ingredient by ingredient and attempt to duplicate it at home.  The original had a great marinara on it, while mine did not, but the results were pretty good, first time out.  

These mushrooms are so large that they can easily be the main course with a side salad and that's what we did.

Cheesy Baked Portobella Mushrooms

Serves 2

2 large Portobella mushrooms, wiped clean and middle stem removed

2 Tbsp of marinara  Use your favorite or improvise by using Italian or plain  tomato puree diluted with water

1 garlic clove, minced

1/3 cup diced fresh tomatoes

1 oz grated Parmesan cheese

1 Tbsp fresh chopped parsley

1-2 oz mozzarella cheese, grated

drizzle of olive oil

Preheat oven to 400 degrees.  Brush the mushrooms on both sides with some olive oil and lay them ridge-side up in a baking dish.   Brush them with marinara, sprinkle with garlic.  Add tomatoes and parsley distributing evenly on each.  Add the Parmesan only, drizzle with a bit of olive oil and bake for 20-25 minutes.

Remove from the oven and add the mozzarella on top.  Return to the oven, but broil on low until cheese melts on top, for just a few minutes or less.  Serve with a salad or on a bed of angel hair pasta!

NOTE:  For my second attempt, I'll grill them, perhaps, and add some fresh basil to the mix....enjoy!