Penne in a Lemon-Anchovy and Kale Butter Sauce

Anchovies may seem like a less than pleasing ingredient, but when high-quality versions are used, they add a delicious umami dimension to sauces and dishes. I usually keep them on-hand in my pantry, and highly recommend their use in a variety of dishes!

Penne in a Lemon-Anchovy and Kale Butter Sauce

2 anchovy fillets
1 tablespoon butter
2 tablespoons lemon juice
2 cloves garlic, chopped
1/4 cup baby kale, sautéed
1 tablespoon chopped parsley
Salt
1/4 cup grated Parmesan cheese
1/4 pound penne pasta

Cook pasta to al dente consistency according to package instructions.

As the pasta cooks, in a frying pan, break anchovies into a fine paste with a fork. Then, turn on heat to medium-low, and add garlic and butter. Allow butter to melt, then turn heat off. Next, add lemon juice, parsley, and kale.

Then, add pasta to frying pan with anchovy sauce, and toss. Serve with grated Parmesan cheese on top. Enjoy! Serves approximately 3.

Spaghetti with a Berbere Spiced Tomato Sauce

Spaghetti with a Berbere Spiced Tomato Sauce

1 poblano pepper, chopped
1 jalapeño, chopped
6 cloves garlic, chopped
4 tablespoons tomato paste
1 tablespoon coriander seeds, crushed by hand
3 tablespoons berbere
1 tablespoon pasilla chile powder
3 tablespoons smoked paprika
1 tablespoon cumin powder
Salt
2 cups chicken stock
1/2 pound spaghetti, cooked al dente
3 tablespoons olive oil

Cook spaghetti until al dente, or according to package instructions.

Meanwhile, in a saucepan, saute poblano peppers, jalapeño peppers, coriander seeds, and garlic over medium heat in olive oil until the garlic is tender (about 2 minutes). Then, add tomato paste, and thoroughly mix. Next, add chicken stock, berbere, pasilla chile, paprika, salt, and cumin. Stir, and allow to simmer until the sauce has thickened. 

Then, combine sauce with spaghetti and toss. Enjoy! 

Serves approximately 4.

Masala Salmon Cakes

Masala Salmon Cakes

1 14-16 oz. can wild Alaskan pink or sockeye salmon
4 cloves garlic, chopped
1 tablespoon chopped sweet onion
1 teaspoon red mirch masala
1 tablespoon coriander seeds, crushed lightly
1/4 teaspoon cumin-coriander powder
1/4 teaspoon turmeric powder
Juice of 1/2 lemon
1 tablespoon cranberry chutney (recipe follows)
1 egg white
Salt
8 tablespoons canola oil (for frying)

Combine all ingredients (except canola oil) in mixing bowl, and mix thoroughly. Then, form 6 patties by hand, and place in heated canola oil in frying pan. Fry until golden brown on each side. Serve immediately, topped with chopped parsley, if desired. Enjoy!

Cranberry Chutney

1 12 oz. package cranberries
5 tablespoons fenugreek masala: 4 parts canola oil, 2 parts crushed fenugreek, 1 part red mirch masala, 0.5 part asafoetida, salt
2 tablespoons extra-virgin olive oil

Combine all ingredients in a food processor and blend until smooth.