Mushrooms add not only a nice texture to meals, but also awesome flavor. In this dish, they provide a stock that is released when cooked which accompanies the creamy sauce in an amazing way. The result combined with the rest of the ingredients is a spicy, rich, and extremely flavorful sauce. Enjoy!
Creamy Mushroom Penne
1 pound white button mushrooms
1/2 pint heavy cream
1 pound penne
4 cloves garlic, chopped finely
1/4 cup chopped flat-leaf parsley
1 teaspoon red pepper flakes
salt
2 tablespoons extra-virgin olive oil
1/2 cup chicken stock
1 tablespoon tomato paste
Cook penne until al dente according to package instructions.
Meanwhile, chop mushrooms. Add to pot with olive oil, red pepper, 1/2 of the parsley, and garlic. Saute for 1 minute. Then, add chicken stock. Allow to saute over medium-high heat until mushrooms are cooked and liquid is released from the mushrooms. Then, add cream and salt. Cook for 5 minutes. Next, add tomato paste and stir. Switch heat to medium-low, and allow to simmer for 5-8 minutes, or until the sauce has thickened to a creamy consistency (the sauce should not be watery). Add this sauce to the penne with remaining parsley, toss, serve immediately.
Serves approximately 5.
Monday, December 29, 2008
Saturday, December 20, 2008
Linguine in a Tomato-Cream Sauce
Linguine pasta holds creamy sauces very well. The tomato-cream sauce is luscious, rich, and flavorful. Few ingredients are required, which makes it is a simple dish to make, even for people who don't like to cook!
Linguine in a Tomato-Cream Sauce
1/2 pint heavy cream
3 tablespoons tomato paste
4 cloves garlic, chopped finely
3 tablespoons extra-virgin olive oil
2 tablespoons flat-leaf parsley, chopped
salt and black pepper
1 pound linguine
Cook linguine until al-dente according to package instructions.
Meanwhile, in a saucepan, saute garlic in extra-virgin olive oil until tender. Do not let it saute to the point of burning. Then, add heavy cream, salt, black pepper, and allow to come to a simmer. Then add the tomato paste, and stir. Allow to simmer for 5 minutes while stirring. Pour the sauce over pasta, and add the parsley. Toss, making sure the sauce and parsley are evenly incorporated. Serve immediately.
Serves approximately 5.
Linguine in a Tomato-Cream Sauce
1/2 pint heavy cream
3 tablespoons tomato paste
4 cloves garlic, chopped finely
3 tablespoons extra-virgin olive oil
2 tablespoons flat-leaf parsley, chopped
salt and black pepper
1 pound linguine
Cook linguine until al-dente according to package instructions.
Meanwhile, in a saucepan, saute garlic in extra-virgin olive oil until tender. Do not let it saute to the point of burning. Then, add heavy cream, salt, black pepper, and allow to come to a simmer. Then add the tomato paste, and stir. Allow to simmer for 5 minutes while stirring. Pour the sauce over pasta, and add the parsley. Toss, making sure the sauce and parsley are evenly incorporated. Serve immediately.
Serves approximately 5.
Sunday, November 23, 2008
Thanksgiving Dinner
These 4 dishes are my favorite Thanksgiving things to make. In addition to being delicious, they are also simple and easy to prepare and cook. Happy Thanksgiving!
Thanksgiving Turkey
1 15 pound turkey, cleaned, no neck or giblets
2 lemons, wedged
1 whole head of garlic, chopped in quarters
bundle of rosemary, thyme, and oregano (about 4-6 sprigs of each)
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
salt and black pepper
ground thyme
2 tablespoons dry white wine
Chicken stock (about 5 cups, for basting)
Preheat oven to 425 degrees Farenheit.
Melt butter with olive oil. Add white wine, salt, black pepper, and ground thyme.
Stuff turkey with garlic, herb bundle and lemon, squeezing a small portion of the fruit before putting into the cavity. Next, brush turkey with butter and oil mixture, making sure to also get the portions underneath the skin close to the breast. Pour chicken stock in a roasting pan with rack in the bottom of the pan. Then, place turkey on the rack. Cover with aluminum foil. Make sure to baste turkey with juices at the bottom of the pan every 20-30 minutes. Roast until meat thermometer registers at 175 degrees at the thickest part of the thigh. Allow to cool for 25 minutes to make sure the juices are absorbed into the meat. (Caution: Do NOT eat the stuffing. It may contain juices from the turkey that have not reached the proper temperature and could contain dangerous bacteria).
Meatballs in Red Sauce
1 28 oz. can crushed tomatoes
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
salt and black pepper
1/2 cup extra-virgin olive oil
1 pound ground turkey breast
1/2 cup flat-leaf Italian parsley, loosely packed
1 tablespoon turmeric
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup chicken stock
For the Meatballs:
Finely chop the parsley. In a mixing bowl, add the turkey, parsley, salt, black pepper, 2 cloves of finely chopped garlic, and 1/2 of a small onion (finely chopped). Mix until the ingredients are thoroughly blended. Roll approximately 10 meatballs, evenly sized. In a frying pan with 1/4 cup of extra virgin olive oil, add the meatballs, in batches if necessary, and fry (covered, over medium-high heat) until browned on side. Then, flip midway through and allow to finish cooking. Make sure the inside of the meatballs are properly cooked.
For the sauce:
Meanwhile, in a saucepan, saute onions and garlic in extra-virgin olive oil until tender over medium-high heat. Next, add tomatoes, turmeric, oregano, thyme, bay leaves, salt, black pepper, and chicken stock. Allow to simmer, covered, for approximately 30 minutes. Remove bay leaves when finished cooking. Then, add the cooked meatballs and the oil in the pan to the sauce, and allow to simmer, uncovered, for another 15 minutes.
Serves approximately 6.
Garlic Mashed Potatoes
8-9 Russet Potatoes
salt and black pepper
3/4 cup skim milk
4-5 cloves garlic, finely chopped
5 tablespoons butter
5 tablespoons extra-virgin olive oil
In a saucepan, saute garlic in 2 tablespoons butter and olive oil until garlic is tender.
In a large pot, boil potatoes over medium heat (for about 1 hour), with skin.
Mash potatoes (with skin) when finished boiling in a large bowl, add salt, black pepper, and milk. Then add sauteed garlic mixture from saucepan. Mix.
Then, add the remaining butter and olive oil, mix until smooth.
Serves approximately 7.
Tomato-Onion Green Beans
4 Roma tomatoes, diced
1 pound fresh green beans, with ends removed and split in half if necessary
4 cloves garlic, chopped
1 small onion, chopped
22 oz. chicken broth
salt and black pepper
4 tablespoons extra-virgin olive oil
1 teaspoon turmeric powder
Saute onions in extra-virgin olive oil for 3 minutes over medium heat. Raise heat to high, add garlic, and 14 ounces of chicken broth. Allow to cook until the onion and garlic are tender. Next, add tomatoes and black pepper. Continue to simmer for 5 minutes. Add the green beans, and remaining stock. Keep cooking until the sauce has thickened, and the beans are tender. Finally, add salt. Serve immediately.
Serves approximately 6.
Thanksgiving Turkey
1 15 pound turkey, cleaned, no neck or giblets
2 lemons, wedged
1 whole head of garlic, chopped in quarters
bundle of rosemary, thyme, and oregano (about 4-6 sprigs of each)
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
salt and black pepper
ground thyme
2 tablespoons dry white wine
Chicken stock (about 5 cups, for basting)
Preheat oven to 425 degrees Farenheit.
Melt butter with olive oil. Add white wine, salt, black pepper, and ground thyme.
Stuff turkey with garlic, herb bundle and lemon, squeezing a small portion of the fruit before putting into the cavity. Next, brush turkey with butter and oil mixture, making sure to also get the portions underneath the skin close to the breast. Pour chicken stock in a roasting pan with rack in the bottom of the pan. Then, place turkey on the rack. Cover with aluminum foil. Make sure to baste turkey with juices at the bottom of the pan every 20-30 minutes. Roast until meat thermometer registers at 175 degrees at the thickest part of the thigh. Allow to cool for 25 minutes to make sure the juices are absorbed into the meat. (Caution: Do NOT eat the stuffing. It may contain juices from the turkey that have not reached the proper temperature and could contain dangerous bacteria).
Meatballs in Red Sauce
1 28 oz. can crushed tomatoes
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
salt and black pepper
1/2 cup extra-virgin olive oil
1 pound ground turkey breast
1/2 cup flat-leaf Italian parsley, loosely packed
1 tablespoon turmeric
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup chicken stock
For the Meatballs:
Finely chop the parsley. In a mixing bowl, add the turkey, parsley, salt, black pepper, 2 cloves of finely chopped garlic, and 1/2 of a small onion (finely chopped). Mix until the ingredients are thoroughly blended. Roll approximately 10 meatballs, evenly sized. In a frying pan with 1/4 cup of extra virgin olive oil, add the meatballs, in batches if necessary, and fry (covered, over medium-high heat) until browned on side. Then, flip midway through and allow to finish cooking. Make sure the inside of the meatballs are properly cooked.
For the sauce:
Meanwhile, in a saucepan, saute onions and garlic in extra-virgin olive oil until tender over medium-high heat. Next, add tomatoes, turmeric, oregano, thyme, bay leaves, salt, black pepper, and chicken stock. Allow to simmer, covered, for approximately 30 minutes. Remove bay leaves when finished cooking. Then, add the cooked meatballs and the oil in the pan to the sauce, and allow to simmer, uncovered, for another 15 minutes.
Serves approximately 6.
Garlic Mashed Potatoes
8-9 Russet Potatoes
salt and black pepper
3/4 cup skim milk
4-5 cloves garlic, finely chopped
5 tablespoons butter
5 tablespoons extra-virgin olive oil
In a saucepan, saute garlic in 2 tablespoons butter and olive oil until garlic is tender.
In a large pot, boil potatoes over medium heat (for about 1 hour), with skin.
Mash potatoes (with skin) when finished boiling in a large bowl, add salt, black pepper, and milk. Then add sauteed garlic mixture from saucepan. Mix.
Then, add the remaining butter and olive oil, mix until smooth.
Serves approximately 7.
Tomato-Onion Green Beans
4 Roma tomatoes, diced
1 pound fresh green beans, with ends removed and split in half if necessary
4 cloves garlic, chopped
1 small onion, chopped
22 oz. chicken broth
salt and black pepper
4 tablespoons extra-virgin olive oil
1 teaspoon turmeric powder
Saute onions in extra-virgin olive oil for 3 minutes over medium heat. Raise heat to high, add garlic, and 14 ounces of chicken broth. Allow to cook until the onion and garlic are tender. Next, add tomatoes and black pepper. Continue to simmer for 5 minutes. Add the green beans, and remaining stock. Keep cooking until the sauce has thickened, and the beans are tender. Finally, add salt. Serve immediately.
Serves approximately 6.
Monday, November 03, 2008
Ribollita
Ribollita translates into "reheated", and typically, minestrone. It is a traditional Italian country dish with the soup ladled on top of day-old bread, and topped with drizzled extra-virgin olive oil and pecorino cheese. Although the name may be defined as a reheated soup, this dish is beyond just leftovers.
Ribollita
9.5 cups water
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 cup tomato juice
1 onion, chopped
6 cloves garlic, chopped
6 oz. pancetta, chopped
2 tablespoons tomato paste
32 oz. cooked kidney and cannellini beans, unsalted
3 bay leaves
1 teaspoon oregano, dried
salt, black pepper
2 cups swiss chard or baby spinach
1 loaf day old ciabatta bread
pecorino romano cheese
Saute pancetta in olive oil in a large stockpot. Allow to brown over high heat, being careful not to burn. Then, add water, onions, garlic, beans, bay leaves, oregano, salt, and black pepper. Allow to simmer for 45 minutes over high heat. Then, add the tomato juice, swiss chard, and tomato paste. Allow to simmer for another 15-20 minutes. Serve in bowls ladled over slices of ciabatta bread with drizzled olive oil and grated pecorino romano cheese on top.
Serves approximately 10.
Ribollita
9.5 cups water
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 cup tomato juice
1 onion, chopped
6 cloves garlic, chopped
6 oz. pancetta, chopped
2 tablespoons tomato paste
32 oz. cooked kidney and cannellini beans, unsalted
3 bay leaves
1 teaspoon oregano, dried
salt, black pepper
2 cups swiss chard or baby spinach
1 loaf day old ciabatta bread
pecorino romano cheese
Saute pancetta in olive oil in a large stockpot. Allow to brown over high heat, being careful not to burn. Then, add water, onions, garlic, beans, bay leaves, oregano, salt, and black pepper. Allow to simmer for 45 minutes over high heat. Then, add the tomato juice, swiss chard, and tomato paste. Allow to simmer for another 15-20 minutes. Serve in bowls ladled over slices of ciabatta bread with drizzled olive oil and grated pecorino romano cheese on top.
Serves approximately 10.
Monday, October 06, 2008
Shahi Rajma
Shahi Rajma is a traditional North Indian dish with kidney beans curried in a rich tomato sauce with spices. It is a great dish to serve in the fall, since the spices and richness help keep you warm. Also, Indian cuisine can be difficult to prepare, but this is an easy dish for any beginner, or someone just starting to cook Indian food.
Shahi Rajma
1 cup dried kidney beans
2 medium onions, chopped
3 tomatoes, chopped
1 tablespoon tomato paste
6 cloves garlic, chopped
2 tablespoons ginger, chopped
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red mirch powder
salt
3 Indian bay leaves, or regular bay leaves
3 tablespoons extra-virgin olive oil
Water
Cook kidney beans according to package directions. To cook the quickest, soak overnight and cook in a pressure cooker. Save the stock produced.
Saute garlic, onions, and ginger in oil. Then, add tomatoes, garam masala, turmeric, coriander, salt, and red mirch powder. Simmer for 10 minutes, covered. Then, add water if necessary, stock from beans, and tomato paste. Stir, add bay leaves. Simmer for 20 minutes. Serve with pita bread or rice.
Serves approximately 5.
Shahi Rajma
1 cup dried kidney beans
2 medium onions, chopped
3 tomatoes, chopped
1 tablespoon tomato paste
6 cloves garlic, chopped
2 tablespoons ginger, chopped
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red mirch powder
salt
3 Indian bay leaves, or regular bay leaves
3 tablespoons extra-virgin olive oil
Water
Cook kidney beans according to package directions. To cook the quickest, soak overnight and cook in a pressure cooker. Save the stock produced.
Saute garlic, onions, and ginger in oil. Then, add tomatoes, garam masala, turmeric, coriander, salt, and red mirch powder. Simmer for 10 minutes, covered. Then, add water if necessary, stock from beans, and tomato paste. Stir, add bay leaves. Simmer for 20 minutes. Serve with pita bread or rice.
Serves approximately 5.
Saturday, September 13, 2008
Cannellini Bean Penne with Goat Cheese, Herbs, Prosciutto, and Figs
My best friend, who lives in California, recently sent me a care package...in it was one of California's best fruits of the fall-fresh figs. She suggested pairing them with goat cheese, which they go wonderfully with. I also tossed them with a penne and herb mixture, and finished it off with salty prosciutto. The sweet flavors of the figs are an excellent accomaniment to the saltiness of the prosciutto, and the nuttiness of the cannellini beans, all while finished off with the creaminess of the goat cheese.
Cannellini Bean Penne with Goat Cheese, Herbs, Prosciutto, and Figs
1 pound penne
1 cup prosciutto, chopped
1 cup cannellini beans, cooked
6 fresh figs, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
salt
1 teaspoon red pepper flakes
1 cup parsley, chopped
5 cloves garlic, chopped
1/2 cup cup arugula, chopped
4 oz. goat cheese, crumbled
Cook penne until al dente according to package directions. Save about 1 cup of the pasta water.
Next, saute garlic, red pepper flakes, and half of the parsley in oil. Next, add the pasta water after about 2 minutes (medium heat). Allow it to saute until slightly thickened. Then, add the pasta, and stir. Turn off the heat, and add the remaining parsley, figs, arugula, beans, prosciutto, and goat cheese. Stir until the goat cheese melts into a creamy consistency. Lastly, add salt if necessary. To serve, drizzle individual portions with extra-virgin olive oil.
Serves approximately 6.
Cannellini Bean Penne with Goat Cheese, Herbs, Prosciutto, and Figs
1 pound penne
1 cup prosciutto, chopped
1 cup cannellini beans, cooked
6 fresh figs, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
salt
1 teaspoon red pepper flakes
1 cup parsley, chopped
5 cloves garlic, chopped
1/2 cup cup arugula, chopped
4 oz. goat cheese, crumbled
Cook penne until al dente according to package directions. Save about 1 cup of the pasta water.
Next, saute garlic, red pepper flakes, and half of the parsley in oil. Next, add the pasta water after about 2 minutes (medium heat). Allow it to saute until slightly thickened. Then, add the pasta, and stir. Turn off the heat, and add the remaining parsley, figs, arugula, beans, prosciutto, and goat cheese. Stir until the goat cheese melts into a creamy consistency. Lastly, add salt if necessary. To serve, drizzle individual portions with extra-virgin olive oil.
Serves approximately 6.
Sunday, August 10, 2008
Lentil Polenta Soup
This soup is hearty and creamy, yet low in fat. Polenta thickens the soup, and the pecorino cheese adds a nutty and creamy flavor without adding excessive amounts of fat. This soup is hearty and perfect for cold winter days, but because it is so comforting, I also enjoy eating it in the summer on a rainy day.
Lentil Polenta Soup
1/4 cup polenta
salt and black pepper
1 teaspoon dried oregano and basil combined
1 teaspoon paprika powder
1 small onion, chopped
4 cloves garlic, chopped
2 tablespoon tomato paste
6 cups water
3/4 cup lentils
1/8 cup stelline pasta
pecorino romano cheese, grated
extra-virgin olive oil, for drizzling
In a stockpot, boil water with lentils, salt, black pepper, oregano and basil, paprika, garlic, and onion for 10 minutes over high heat. Then, add polenta, change the heat to low, and boil for an additional 15 minutes, covered. Next, add tomato paste, stir, and add pasta. Boil while covered. Continue to simmer until the pasta is al dente, or about 8-10 minutes (covered). To serve, drizzle extra-virgin olive oil and place grated pecorino romano cheese on top of individual portions.
Serves approximately 6.
Lentil Polenta Soup
1/4 cup polenta
salt and black pepper
1 teaspoon dried oregano and basil combined
1 teaspoon paprika powder
1 small onion, chopped
4 cloves garlic, chopped
2 tablespoon tomato paste
6 cups water
3/4 cup lentils
1/8 cup stelline pasta
pecorino romano cheese, grated
extra-virgin olive oil, for drizzling
In a stockpot, boil water with lentils, salt, black pepper, oregano and basil, paprika, garlic, and onion for 10 minutes over high heat. Then, add polenta, change the heat to low, and boil for an additional 15 minutes, covered. Next, add tomato paste, stir, and add pasta. Boil while covered. Continue to simmer until the pasta is al dente, or about 8-10 minutes (covered). To serve, drizzle extra-virgin olive oil and place grated pecorino romano cheese on top of individual portions.
Serves approximately 6.
Tuesday, July 15, 2008
Eggplant Parmesan
Eggplant Parmesan
3 cups marinara sauce
1/2 cup shredded parmesan cheese and 1/2 cup pecorino romano cheese (both combined)
2 cups mozzarella cheese, shredded
1 large eggplant
2 cups breadcrumbs, seasoned with dried oregano, basil, thyme, salt, and black pepper
2 eggs
1/4 cup 2% milk
extra-virgin olive oil
Allow marinara sauce to simmer in a pot. Meanwhile, trim eggplant's top and bottom, then cut lengthwise into 1/4" thick slices. Discard the front and back sides. Then, beat eggs and milk in a mixing bowl. In a plate, combine the breadcrumbs with 1/4 cup of the romano and parmesan cheese mixture. Be sure to save about 1/2 a cup of crumbs for later. Next, dip the eggplant slices into the egg mixture, and then the breadcrumbs mixture, coating the surface of the eggplant evenly and thoroughly. Preheat oven to 275 degrees. Meanwhile, heat oil in a nonstick large frying pan. Then, put the eggplant slices into the frying pan, in batches. Fry until golden brown on both sides. Add more oil as necessary to the frying pan. Now, in a glass casserole dish, coat the bottom with marinara sauce in an even layer. Add one layer of the fried eggplant, and then coat with marinara sauce, mozarella cheese, and pecorino romano and parmesan mixture. Continue to layer in this way until the eggplant slices are finished. Finally, on the top, add a layer of sauce, mozzarella, romano and parmesan. Top with the remaining breadcrumbs (about 1/2 cup, saved from above), and drizzle extra-virgin olive oil on top of the crumbs. Change the oven to bake at 275 degrees, and cook in the oven for 30 minutes. Then, change the heat to 350 degrees, and bake for another 30 minutes, or until the cheese is melted and the crust on top is golden brown. The dish should also be sizzling.
Serves approximately 4.
3 cups marinara sauce
1/2 cup shredded parmesan cheese and 1/2 cup pecorino romano cheese (both combined)
2 cups mozzarella cheese, shredded
1 large eggplant
2 cups breadcrumbs, seasoned with dried oregano, basil, thyme, salt, and black pepper
2 eggs
1/4 cup 2% milk
extra-virgin olive oil
Allow marinara sauce to simmer in a pot. Meanwhile, trim eggplant's top and bottom, then cut lengthwise into 1/4" thick slices. Discard the front and back sides. Then, beat eggs and milk in a mixing bowl. In a plate, combine the breadcrumbs with 1/4 cup of the romano and parmesan cheese mixture. Be sure to save about 1/2 a cup of crumbs for later. Next, dip the eggplant slices into the egg mixture, and then the breadcrumbs mixture, coating the surface of the eggplant evenly and thoroughly. Preheat oven to 275 degrees. Meanwhile, heat oil in a nonstick large frying pan. Then, put the eggplant slices into the frying pan, in batches. Fry until golden brown on both sides. Add more oil as necessary to the frying pan. Now, in a glass casserole dish, coat the bottom with marinara sauce in an even layer. Add one layer of the fried eggplant, and then coat with marinara sauce, mozarella cheese, and pecorino romano and parmesan mixture. Continue to layer in this way until the eggplant slices are finished. Finally, on the top, add a layer of sauce, mozzarella, romano and parmesan. Top with the remaining breadcrumbs (about 1/2 cup, saved from above), and drizzle extra-virgin olive oil on top of the crumbs. Change the oven to bake at 275 degrees, and cook in the oven for 30 minutes. Then, change the heat to 350 degrees, and bake for another 30 minutes, or until the cheese is melted and the crust on top is golden brown. The dish should also be sizzling.
Serves approximately 4.
Saturday, June 07, 2008
Goulash
Goulash is a traditional Hungarian dish typically consisting of meat, stock, paprika, and vegetables. There are different variations, but this recipe is easy, delicious, and also a one pot meal.
Goulash
1 tablespoon sweet Hungarian paprika
1 teaspoon dried ground marjoram
1 teaspoon caraway seeds
1 teaspoon turmeric
1/4 pound egg noodles
1 tablespoon tomato paste
4 tablespoons extra-virgin olive oil
4 medium cloves garlic, chopped finely
1 medium onion
3 cups beef stock
3 bay leaves
salt and black pepper
1/4 cup sour cream (optional)
1/2 pound ground turkey, lean, browned
2 tablespoons red wine vinegar
Toast half of caraway seeds until fragrant, or about 1 minute over medium heat. Then, add olive oil and onions, and cook until tender, or about 2 minutes. Then, add garlic, and saute for an additional 2 minutes. Next, add beef stock and bay leaf, simmer for 4 minutes. Then, stir in tomato paste, remaining caraway seeds, marjoram, turmeric, salt, black pepper, and paprika. Allow to boil for 4 minutes, covered. Then, add noodles, and boil until they are al dente, covered. This should take about 6-8 minutes. Next, add browned turkey, and simmer for an additional 3 minutes. Then, add noodles and allow to cook in the pot (al dente consistency should take about 6-8 minutes). Finish with sour cream (if desired) and red wine vinegar, stir, and serve immediately.
Serves approximately 4.
Goulash
1 tablespoon sweet Hungarian paprika
1 teaspoon dried ground marjoram
1 teaspoon caraway seeds
1 teaspoon turmeric
1/4 pound egg noodles
1 tablespoon tomato paste
4 tablespoons extra-virgin olive oil
4 medium cloves garlic, chopped finely
1 medium onion
3 cups beef stock
3 bay leaves
salt and black pepper
1/4 cup sour cream (optional)
1/2 pound ground turkey, lean, browned
2 tablespoons red wine vinegar
Toast half of caraway seeds until fragrant, or about 1 minute over medium heat. Then, add olive oil and onions, and cook until tender, or about 2 minutes. Then, add garlic, and saute for an additional 2 minutes. Next, add beef stock and bay leaf, simmer for 4 minutes. Then, stir in tomato paste, remaining caraway seeds, marjoram, turmeric, salt, black pepper, and paprika. Allow to boil for 4 minutes, covered. Then, add noodles, and boil until they are al dente, covered. This should take about 6-8 minutes. Next, add browned turkey, and simmer for an additional 3 minutes. Then, add noodles and allow to cook in the pot (al dente consistency should take about 6-8 minutes). Finish with sour cream (if desired) and red wine vinegar, stir, and serve immediately.
Serves approximately 4.
Wednesday, May 14, 2008
Puerto Rican Black Bean Soup
On a recent trip to Puerto Rico, I had an absolutely amazing black bean soup. The flavors went so well together and were so delicious, I was on a quest ever since to try to achieve a similar result. My twist is the turkey. Enjoy!
Puerto Rican Black Bean Soup
4 15 oz. cans black beans
2 teaspoons ground cloves
1 tablespoon chili lime seasoning
4 cloves garlic, chopped
1 teaspoon dried oregano
10 cups vegetable stock
1/2 pound cooked turkey, white meat, cooked and shredded
1 teaspoon turmeric powder
salt
In a large pot, add stock and allow to come to a boil. Then, add turkey, cloves, salt, chili lime seasoning, turmeric, and oregano. Cook for 20 minutes, then add garlic and black beans (with the liquid). Additional salt may be added if necessary. Simmer for 30 minutes, then serve.
Serves approximately 8.
Puerto Rican Black Bean Soup
4 15 oz. cans black beans
2 teaspoons ground cloves
1 tablespoon chili lime seasoning
4 cloves garlic, chopped
1 teaspoon dried oregano
10 cups vegetable stock
1/2 pound cooked turkey, white meat, cooked and shredded
1 teaspoon turmeric powder
salt
In a large pot, add stock and allow to come to a boil. Then, add turkey, cloves, salt, chili lime seasoning, turmeric, and oregano. Cook for 20 minutes, then add garlic and black beans (with the liquid). Additional salt may be added if necessary. Simmer for 30 minutes, then serve.
Serves approximately 8.
Edamame Orzo Risotto
Traditional risotto is typically made with arborio rice. My twist is substituting orzo, a rice-shaped pasta. This dish is creamy, delicious, and fulfilling. Finally, edamame adds a nutty and fresh flavor, as well as a colorful twist.
Edamame Orzo Risotto
1 pound orzo
10 oz. edamame
1/2 cup flat-leaf Italian parsley, chopped
4 cloves garlic, chopped
1 teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
1 cup grated pecorino romano cheese
salt
Boil edamame in salted water for approximately 3-5 minutes. When finished, drain, but be sure to save 1/2 cup of the boiling water. Allow to cool, and remove beans from the pods.
Meanwhile, boil orzo before al dente (about 8 minutes).
Then, in a pan, saute garlic, red pepper flakes, and 1/2 of the parsley in 2 tablespoons olive oil for about 1 minute over medium heat. Then, add the water saved from the edamame, as well as the edamame. Simmer for 3 minutes over low heat. Next, add mixture to the orzo, along with salt. Continue to cook and add remaining olive oil. Then, add cheese in small amounts while stirring. The dish is finished when the water has cooked away and the orzo has finished cooking to al dente consistency. Finally, add remaining parsley, and stir.
Serves approximately 5.
Edamame Orzo Risotto
1 pound orzo
10 oz. edamame
1/2 cup flat-leaf Italian parsley, chopped
4 cloves garlic, chopped
1 teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
1 cup grated pecorino romano cheese
salt
Boil edamame in salted water for approximately 3-5 minutes. When finished, drain, but be sure to save 1/2 cup of the boiling water. Allow to cool, and remove beans from the pods.
Meanwhile, boil orzo before al dente (about 8 minutes).
Then, in a pan, saute garlic, red pepper flakes, and 1/2 of the parsley in 2 tablespoons olive oil for about 1 minute over medium heat. Then, add the water saved from the edamame, as well as the edamame. Simmer for 3 minutes over low heat. Next, add mixture to the orzo, along with salt. Continue to cook and add remaining olive oil. Then, add cheese in small amounts while stirring. The dish is finished when the water has cooked away and the orzo has finished cooking to al dente consistency. Finally, add remaining parsley, and stir.
Serves approximately 5.
Wednesday, April 30, 2008
Fennel Roasted Mushrooms
This is a great side dish to a meat meal. Or, you can even serve this tossed with linguine and olive oil to make it a main meal.
Fennel Roasted Mushrooms
1 teaspoon dried fennel seeds
3 cups chopped white button mushrooms
3 tablespoons extra-virgin olive oil
3 cloves garlic, chopped finely
1 teaspoon dried Italian seasonings
1 teaspoon paprika
salt
Saute fennel and garlic in olive oil. Then, add mushrooms, seasonings, and paprika. Allow to cook for 15 minutes, or until mushrooms are properly cooked. Add salt at the end.
Serves approximately 4.
Fennel Roasted Mushrooms
1 teaspoon dried fennel seeds
3 cups chopped white button mushrooms
3 tablespoons extra-virgin olive oil
3 cloves garlic, chopped finely
1 teaspoon dried Italian seasonings
1 teaspoon paprika
salt
Saute fennel and garlic in olive oil. Then, add mushrooms, seasonings, and paprika. Allow to cook for 15 minutes, or until mushrooms are properly cooked. Add salt at the end.
Serves approximately 4.
Monday, March 24, 2008
Turkey and Barley Soup
Turkey and Barley soup is my variation on another traditional soup with barley, beef and barley soup. This soup is tasty and hearty, and will warm you up until the warm weather soon arrives.
Turkey and Barley Soup
1 pound boneless turkey (mix of dark and light meat), cooked
32 oz. vegetable broth
32 oz. water
1 cup barley
1/2 cup brown rice
4 tablespoons tomato paste
1 teaspoon dried ground thyme
1 teaspoon Italian seasonings
salt and black pepper
1 teaspoon turmeric
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup baby spinach, chopped
1/2 cup flat-leaf parsley, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
Saute red pepper flakes, garlic, and 1/2 of the parsley in olive oil. Then, add turkey, and saute for 2 minutes. Next, add wine, Italian seasonings, salt, black pepper, turmeric, thyme, and tomato paste. Mix thoroughly until thickened. Then, add broth and water. Simmer for 20 minutes, then add rice and barley. Cook until the barley and rice are cooked, or about 30 minutes. Finally, add the spinach and remaining parsley, and serve. Enjoy!
Serves approximately 8.
Turkey and Barley Soup
1 pound boneless turkey (mix of dark and light meat), cooked
32 oz. vegetable broth
32 oz. water
1 cup barley
1/2 cup brown rice
4 tablespoons tomato paste
1 teaspoon dried ground thyme
1 teaspoon Italian seasonings
salt and black pepper
1 teaspoon turmeric
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup baby spinach, chopped
1/2 cup flat-leaf parsley, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
Saute red pepper flakes, garlic, and 1/2 of the parsley in olive oil. Then, add turkey, and saute for 2 minutes. Next, add wine, Italian seasonings, salt, black pepper, turmeric, thyme, and tomato paste. Mix thoroughly until thickened. Then, add broth and water. Simmer for 20 minutes, then add rice and barley. Cook until the barley and rice are cooked, or about 30 minutes. Finally, add the spinach and remaining parsley, and serve. Enjoy!
Serves approximately 8.
Tuesday, March 18, 2008
Ratatouille Stuffed Omelets
Ratatouille is a traditional French peasant dish that is simple and easy to prepare. Stuffing the ratatouille into an omelet makes a yummy side dish into a main course for breakfast, lunch, or dinner, and also offers a tasty way to eat omelets!
Ratatouille Stuffed Omelets
6 eggs
1 small Japanese eggplant, diced
1 medium zucchini, diced
3 garlic cloves, minced
1/2 onion, chopped
3 Roma tomatoes
1 teaspoon herbs de provence
salt and black pepper
1 tablespoon extra-virgin olive oil
Whisk eggs in a mixing bowl, set aside.
Saute onions in olive oil in a non-stick frying pan. When they begin to simmer and become tender, add the garlic, zucchini, eggplant, pepper, and herbs de provence. When the vegetables are tender, or about 10 minutes, add tomatoes. Cook for an additional 5 minutes, then add salt. Remove the vegetables from the pan, set aside.
Next, pour whisked eggs into the same frying pan, making 3 omelets. When they are cooked, place all 3 into separate plates, stuffing half of the omelet with the vegetables. Then fold in half and serve immediately (add additional salt on top of omelets if desired).
Serves 3.
Ratatouille Stuffed Omelets
6 eggs
1 small Japanese eggplant, diced
1 medium zucchini, diced
3 garlic cloves, minced
1/2 onion, chopped
3 Roma tomatoes
1 teaspoon herbs de provence
salt and black pepper
1 tablespoon extra-virgin olive oil
Whisk eggs in a mixing bowl, set aside.
Saute onions in olive oil in a non-stick frying pan. When they begin to simmer and become tender, add the garlic, zucchini, eggplant, pepper, and herbs de provence. When the vegetables are tender, or about 10 minutes, add tomatoes. Cook for an additional 5 minutes, then add salt. Remove the vegetables from the pan, set aside.
Next, pour whisked eggs into the same frying pan, making 3 omelets. When they are cooked, place all 3 into separate plates, stuffing half of the omelet with the vegetables. Then fold in half and serve immediately (add additional salt on top of omelets if desired).
Serves 3.
Monday, March 17, 2008
Penne in a Creamy Goat Cheese and Herb Sauce
Goat cheese can make a tasty sauce, which is something you may not necessarily think of! Finish it off with arugula and parsley, and you have a delicious and fulfilling meal fast.
Penne in a Creamy Goat Cheese and Herb Sauce
6-8 oz. goat cheese
1 pound penne
5 cloves garlic
5 tablespoons extra-virgin olive oil
1/4 cup parsley, chopped
2 cups baby spinach or arugula, loosely packed, then chopped
salt and black pepper
Cook pasta until al dente. Drain, pour into a large stainless steel mixing bowl.
Meanwhile, in a saucepan, saute garlic and half of the parsley in olive oil until tender. Then, add goat cheese and melt until a creamy sauce is created. Pour sauce into mixing bowl with penne, remaining parsley, chopped spinach, salt, and black pepper. Stir, and serve.
Serves approximately 5.
Penne in a Creamy Goat Cheese and Herb Sauce
6-8 oz. goat cheese
1 pound penne
5 cloves garlic
5 tablespoons extra-virgin olive oil
1/4 cup parsley, chopped
2 cups baby spinach or arugula, loosely packed, then chopped
salt and black pepper
Cook pasta until al dente. Drain, pour into a large stainless steel mixing bowl.
Meanwhile, in a saucepan, saute garlic and half of the parsley in olive oil until tender. Then, add goat cheese and melt until a creamy sauce is created. Pour sauce into mixing bowl with penne, remaining parsley, chopped spinach, salt, and black pepper. Stir, and serve.
Serves approximately 5.
Tuesday, March 11, 2008
Garlicky Cheesy Potatoes
Garlicky Cheesy Potatoes are an amazing side dish to any meal. They especially pair well with meals that have meat as the main dish, such as grilled pork chops, turkey, or chicken. However; they are so versatile and simple, they taste delicious with anything.
Garlicky Cheesy Potatoes
2 pounds Russet potatoes, peeled
1/2 cup heavy cream, more if necessary
2 cups reduced-fat (2% milk) medium cheddar cheese, shredded
salt
1 tablespoon butter
1 tablespoon canola oil
8 cloves garlic, chopped finely
In a covered pot, boil potatoes until thoroughly cooked. When cooked, drain water.
Meanwhile, saute garlic in oil and butter until tender. Turn off heat, and set aside.
Then, mash potatoes with potato masher or an automatic mixer until smooth. Then, transfer to a nonstick pot, and add 1/4 cup cream and garlic/butter/oil mixture. Stir, and add fold in cheddar cheese in small increments (to help prevent clumping), adding the remaining heavy cream. Add salt. Continue to stir until the potatoes are thickened to desired consistency. If necessary, add additional cream throughout the mixing process to keep the potatoes more moist.
Serves approximately 3.
Garlicky Cheesy Potatoes
2 pounds Russet potatoes, peeled
1/2 cup heavy cream, more if necessary
2 cups reduced-fat (2% milk) medium cheddar cheese, shredded
salt
1 tablespoon butter
1 tablespoon canola oil
8 cloves garlic, chopped finely
In a covered pot, boil potatoes until thoroughly cooked. When cooked, drain water.
Meanwhile, saute garlic in oil and butter until tender. Turn off heat, and set aside.
Then, mash potatoes with potato masher or an automatic mixer until smooth. Then, transfer to a nonstick pot, and add 1/4 cup cream and garlic/butter/oil mixture. Stir, and add fold in cheddar cheese in small increments (to help prevent clumping), adding the remaining heavy cream. Add salt. Continue to stir until the potatoes are thickened to desired consistency. If necessary, add additional cream throughout the mixing process to keep the potatoes more moist.
Serves approximately 3.
Monday, February 18, 2008
Green Bean Penne
Thin green beans are crispier and more tender than regular, and look so pretty and taste delicious in this pasta. Olive oil and fresh herbs finish the dish and add to the overall lightness of the pasta. It also pairs especially well with a beujolais or sauvignon blanc.
Green Bean Penne
1 pound penne pasta
3/4 pound thin french green beans, fresh or frozen, cut in half, ends trimmed
salt
1 teaspoon red pepper flakes
1/4 cup flat-leaf parsley, chopped
5 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup pecorino romano cheese, shredded
Cook pasta until al dente.
Saute garlic, about 1/2 of the parsley, and red pepper flake in olive oil until the garlic is tender. Take care not to burn the garlic, otherwise the dish will taste bitter. Then, add green beans, saute for 2-5 minutes or until beans are to desired tenderness. I prefer mine slightly al dente. Next, season beans with salt. Add pasta and remaining parsley, toss. Plate individual portions with shredded romano cheese and fresh drizzled olive oil.
Serves approximately 5.
Green Bean Penne
1 pound penne pasta
3/4 pound thin french green beans, fresh or frozen, cut in half, ends trimmed
salt
1 teaspoon red pepper flakes
1/4 cup flat-leaf parsley, chopped
5 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup pecorino romano cheese, shredded
Cook pasta until al dente.
Saute garlic, about 1/2 of the parsley, and red pepper flake in olive oil until the garlic is tender. Take care not to burn the garlic, otherwise the dish will taste bitter. Then, add green beans, saute for 2-5 minutes or until beans are to desired tenderness. I prefer mine slightly al dente. Next, season beans with salt. Add pasta and remaining parsley, toss. Plate individual portions with shredded romano cheese and fresh drizzled olive oil.
Serves approximately 5.
Wednesday, February 06, 2008
Sauteed Mushroom Soup
This soup seems like a hearty and fatty indulgence, but is actually healthy and light. Mushrooms add a meaty flavor, pleasing both vegetarians and meat-eaters alike.
Sauteed Mushroom Soup
8 oz. white button mushrooms, sliced
8 oz. baby portobello mushrooms, sliced
8 cups chicken or vegetable stock
1 cup half and half
1 teaspoon dried ground thyme
1 teaspoon paprika
5 cloves garlic, chopped
1 tablespoon butter, unsalted
3 tablespoons extra-virgin olive oil
salt
1 small onion, chopped
In a stockpot, begin boiling chicken stock with salt, onions and paprika.
Meanwhile, in a frying pan, saute garlic with mushrooms (with salt and thyme) in olive oil. Next, after 10 minutes, add butter. Allow to melt, stir, and cook for an additional 5 minutes. Then, add mushrooms and the juices in the frying pan to the chicken stock. Simmer for 20 minutes, then add half and half. Allow to simmer for another 20-30 minutes, then serve.
Serves approximately 12.
Sauteed Mushroom Soup
8 oz. white button mushrooms, sliced
8 oz. baby portobello mushrooms, sliced
8 cups chicken or vegetable stock
1 cup half and half
1 teaspoon dried ground thyme
1 teaspoon paprika
5 cloves garlic, chopped
1 tablespoon butter, unsalted
3 tablespoons extra-virgin olive oil
salt
1 small onion, chopped
In a stockpot, begin boiling chicken stock with salt, onions and paprika.
Meanwhile, in a frying pan, saute garlic with mushrooms (with salt and thyme) in olive oil. Next, after 10 minutes, add butter. Allow to melt, stir, and cook for an additional 5 minutes. Then, add mushrooms and the juices in the frying pan to the chicken stock. Simmer for 20 minutes, then add half and half. Allow to simmer for another 20-30 minutes, then serve.
Serves approximately 12.
Saturday, January 12, 2008
Penne with Broccolini
Broccolini is a sweeter relative of broccoli. If it is unavailable, broccoli may be substituted. This dish makes an elegant and gorgeous presentation, and tastes just as great!
Penne with Broccolini
1 pound whole-wheat penne
2 heads of broccolini, florets only
salt and black pepper
2 tablespoons tomato paste
1 teaspoon paprika
1/2 cup flat-leaf parsley, chopped
5 cloves garlic, chopped
1 teaspoon red pepper flakes
1 teaspoon combined dried thyme, basil, and oregano
1 cup pasta water (if you accidently toss all of this out, you may substitute chicken or vegetable stock)
2 tablespoons extra-virgin olive oil, extra for drizzling
1 14 oz. can diced tomatoes, with juices
Grated parmesan cheese
Boil pasta until al dente, being sure to save 1 cup of the water.
Meanwhile, saute garlic, 1/4 cup of parsley, red pepper flakes, paprika, thyme, basil, and oregano until garlic is tender. Next, add pasta water and cook for 5 minutes. Next, add tomato paste, salt, diced tomatoes, and black pepper. Boil for 10-15 minutes. Then, stir in broccolini florets and boil for another 5 minutes. Finally, add sauce to penne and remaining parsley. Serve individual portions with drizzled olive oil and parmesan cheese. Enjoy!
Penne with Broccolini
1 pound whole-wheat penne
2 heads of broccolini, florets only
salt and black pepper
2 tablespoons tomato paste
1 teaspoon paprika
1/2 cup flat-leaf parsley, chopped
5 cloves garlic, chopped
1 teaspoon red pepper flakes
1 teaspoon combined dried thyme, basil, and oregano
1 cup pasta water (if you accidently toss all of this out, you may substitute chicken or vegetable stock)
2 tablespoons extra-virgin olive oil, extra for drizzling
1 14 oz. can diced tomatoes, with juices
Grated parmesan cheese
Boil pasta until al dente, being sure to save 1 cup of the water.
Meanwhile, saute garlic, 1/4 cup of parsley, red pepper flakes, paprika, thyme, basil, and oregano until garlic is tender. Next, add pasta water and cook for 5 minutes. Next, add tomato paste, salt, diced tomatoes, and black pepper. Boil for 10-15 minutes. Then, stir in broccolini florets and boil for another 5 minutes. Finally, add sauce to penne and remaining parsley. Serve individual portions with drizzled olive oil and parmesan cheese. Enjoy!
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