Curry Fusion

Chicken Biryani

2012-01-28T17:20:00.001-08:00

Chicken Biryani

2 cups dry jasmine rice
1/4 onion, chopped
5 cloves garlic, chopped
5 whole cloves
2 cardamom pods
10 coriander seeds
8 whole peppercorns
1 Indian bay leaf
1/4 teaspoon curry powder
1 pound chicken breast, cut into small cubes
1 cup spinach
salt
4 tablespoons extra-virgin olive oil

Cook rice according to package instructions.

Meanwhile, in a frying pan, saute onions in 2 tablespoons of oil until browned. Then, add the spinach, cloves, cardamom, peppercorns, coriander, and bay leaf. When the spinach wilts, add the chicken, garlic, and salt. Add 1/8 cup of water, cover, and allow to cook until the chicken is tender and the water has boiled away (should be about 4 minutes).

Then, add curry powder and salt to the rice, and add 2 tablespoons of olive oil. Combine the ingredients from the frying pan, and stir. Enjoy!

Butternut Squash Lasagna

2011-11-23T11:52:00.000-08:00

Butternut Squash Lasagna

2 pounds butternut squash, with the skin and seeds removed
1 box oven ready lasagna
8 oz. ricotta cheese
2 cups mozzarella cheese
1 egg
salt
1 teaspoon nutmeg
1 teaspoon cajun seasoning
5 cloves garlic, chopped
black pepper
2 tablespoons extra-virgin olive oil

In a pot, saute garlic in olive oil. When it is tender, add butternut squash with salt. Stir, and then add nutmeg, cajun spices, and black pepper. When the mixture is warm, turn off the heat, and set aside to cool. When it is room temperature, stir in 1 egg.

In a lasagna pan, add butternut squash mixture to the bottom. Then, layer the lasagna with ricotta cheese, butternut squash, and mozzarella cheese.

Bake for approximately 40-50 minutes, or until the cheese is bubbling. Let stand for 10 minutes prior to serving. Happy Thanksgiving!

Sauerkraut and Bratwurst Soup

2011-10-01T17:18:00.000-07:00

Sauerkraut and Bratwurst Soup

3 cups sauerkraut
32 oz. chicken stock
5 cloves garlic, chopped
1 small onion, chopped
salt
1 tablespoon fish sauce
1 habanero pepper, halved
3 bratwurst sausages, cut into chunks
3 potatoes, chopped
1 bay leaf
1/2 teaspoon caraway seeds
6 tablespoons extra-virgin olive oil

In a stockpot, saute potatoes, onions, habanero, bratwurst, and bay leaf in olive oil until the potatoes are tender. Add salt. Then, add garlic, caraway seeds, and sauerkraut. Cook until the mixture simmers. Next, add fish sauce and chicken stock. Cook for an additional 10-15 minutes, or until the sauerkraut is tender. Happy Oktoberfest!

Habanero Soup with Basil-Pepita Pesto Topping

2011-09-14T12:32:00.000-07:00

Habanero Soup with Basil-Pepita Pesto Topping

For the soup:
1 red savina habanero, halved
2 cups cannellini or pinto beans, cooked
1/2 cup dried lentils
1 small onion, chopped
5 cloves garlic, chopped
salt
8 cups water
3 tablespoons olive oil
2 tablespoons tomato paste
shredded parmesan cheese

For the pesto:
1/2 cup pepitas
1 cup basil leaves
2 cloves garlic
8 tablespoons extra-virgin olive oil
salt

In a stockpot, saute onions in olive oil. Allow to cook to tenderness, then add habanero and garlic. Cook for 1 minute, then add 4 cups of water and salt. Cover and simmer for 20 minutes over medium-high heat.

Meanwhile, in a food processor, combine ingredients for the pesto. Mix until the ingredients are evenly incorporated.

Next, add lentils, tomato paste, and salt if needed. Allow to cook for 10 minutes (covered), stirring to mix in the tomato paste. Then, add 4 cups water, beans, and salt if necessary. Cook for an additional 20 minutes (or until the soup has thickened) over medium-high to high heat, uncovered.

Serve in soup bowls with a dollop of pesto and shredded parmesan on top. Enjoy!

Bhut Jolokia Bean Soup

2011-08-18T12:32:00.001-07:00

Bhut jolokia, an Indian hot pepper, is one of the world's hottest chillies. To reduce the heat, you may use half of the pepper, and remove the seeds. Be sure to wear gloves when handling any part of the bhut jolokia.

Bhut Jolokia Bean Soup

1 bhut jolokia pepper, halved
3 tablespoons extra-virgin olive oil
7 cloves garlic, chopped
salt
32 oz. vegetable stock
6 cups water
1 teaspoon dried Italian herbs
1 small onion, chopped
1 large bay leaf
2 cups black beans, cooked
2 tablespoons tomato paste
1 large russet potato, cubed
grated parmesan cheese (optional)

In a stockpot, saute onions, potatoes, bhut jolokia, and bayleaf in olive oil. When onions are tender, add garlic. Allow the garlic to slightly brown, then add 4 cups water and Italian herbs. Cover, and cook for 15 minutes over medium heat. Then, add tomato paste, and cook covered for another 15 minutes. Next, add beans, vegetable stock, 2 cups water, and allow to simmer for 50-60 minutes. Halfway, remove the pepper halves if needed (to reduce heat). Serve individual portions with drizzled olive oil and grated parmesan (if desired).

Enjoy cautiously!

Penne alla Vodka (Penne in Vodka Sauce)

2011-08-15T13:15:00.000-07:00
Vodka sauce is a delicious pink-colored sauce. Although you can't taste the vodka since the alcohol is burned off in the cooking process, it still helps to bring out otherwise inaccessible flavors in tomatoes. The result is rich, delicious flavors in an amazing, thick sauce.

Penne alla Vodka (Penne in Vodka Sauce)

1.5 cups vodka
3 x 28-32 oz. cans of plum tomatoes (crushed by hand)
1.5 cups cup heavy cream
2.5 cups parmesan cheese (shredded or grated)
14 cloves garlic, chopped
5 tablespoons extra-virgin olive oil
salt
2 tablespoons tomato paste
2 pounds penne pasta

Allow water to come to a boil in a large pasta pot.

Saute garlic in olive oil until tender. Then, add tomatoes, tomato paste, salt, and vodka, and simmer for 20-30 minutes, and until the alcohol has boiled away.

In the pasta pot, once water has come to a boil, add pasta.

Then, add heavy cream, stir, and fold in parmesan cheese.

Add pasta to the sauce, stir.

Spicy Hot Curried Chicken Wings

2011-07-30T20:09:00.000-07:00
Spicy Hot Curried Chicken Wings

For the wings:
2 pounds chicken wings
4 tablespoons canola oil
salt

For the sauce:
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 teaspoon sriracha sauce
salt
1 teaspoon curry powder
3 cloves garlic, chopped
1 teaspoon red pepper flakes
1/4 cup beef broth
2 stalks scallions, chopped

In a frying pan, saute wings in olive oil. Season with salt, and cover. Cook for 20-30 minutes over medium heat, or until the wings are cooked thoroughly.

Meanwhile, in a saucepan, saute red pepper flakes and garlic in olive oil until tender. Then, add beef broth, tomato paste, salt, and curry powder. Cook until the sauce is thickened. Next, add sriracha sauce, and stir.

Combine the wings with the sauce in a large mixing bowl, top with scallions, and toss until the wings are evenly coated.

Serves approximately 4.

Arroz con Pollo

2011-06-27T20:39:00.000-07:00
Arroz con Pollo

1.75 cup arborio rice (uncooked)
3.5 cups chicken stock
1 teaspoon turmeric
1 orange, yellow, or red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon Spanish paprika
1.5 pounds chicken thighs (boneless, skinless)
1/2 cup crushed tomatoes
3 tablespoons extra-virgin olive oil
salt

In a large pot (or large frying pan), saute onions in olive oil. After about 2-3 minutes, add the peppers. Then, add salt, and allow the onions and peppers to become tender. Next, stir in garlic. When the garlic is cooked, add chicken stock, turmeric, thyme, and paprika. Make sure the mixture is stirred, and evenly pour rice into the pot. Add salt. Cover for approximately 15-20 minutes. Then, add chicken on top of the rice. Allow the meat to cook for an additional 10 minutes, and top with crushed tomatoes, and salt. Finally, cook the dish uncovered until most of the water has boiled away.

Serves approximately 4.

Spaghetti with Chicken and Tarragon Pesto

2011-05-30T08:23:00.000-07:00
Spaghetti with Chicken and Tarragon Pesto

Chicken, cooked and shredded
Spaghetti, cooked al dente
Parmigiano Reggiano cheese, grated (optional)

For the Pesto
1 cup loosely packed tarragon
1 clove garlic
1/4 cup walnuts
salt
black pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1/2 teaspoon fennel seed

Combine pesto ingredients in a food processor, and blend until smooth.

Serve individual plates with 1 cup spaghetti, 4 ounces chicken, and 2 tablespoons pesto. Toss. Top with parmesan cheese if desired.

Tart Cherry Martini

2011-05-02T16:04:00.000-07:00
Tart Cherry Martini

6 oz. Patrón tequila
1 cup tart cherry concentrate
2 cups water
1/8 cup fresh lemon juice

Combine ingredients in a cocktail mixer with ice and shake, then serve evenly into martini glasses.

Garnish with a Bing cherry (stems removed).

Makes 4 martinis.

Sauteed King Trumpet Mushrooms and Quinoa

2011-04-11T19:28:00.000-07:00
Sauteed King Trumpet Mushrooms and Quinoa

1 cup quinoa
8 oz. chicken breast, cooked and shredded
4 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
6 oz. King Trumpet mushrooms, chopped
4 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill, chopped
salt
shredded pecorino romano cheese

Cook quinoa according to package directions. Be sure to season the water with salt.

Meanwhile, in a frying pan, saute garlic with mushrooms in olive oil. Add salt, stir, and cover. Allow to cook for approximately 3-5 minutes, or until the mushrooms are tender. Then, add lemon juice and chicken. Saute for an additional minute.

Then, add cooked quinoa and fresh dill to the frying pan, and stir to combine.

Top with pecorino romano.

Enjoy!

Doro Wat

2011-03-27T21:03:00.000-07:00
Doro Wat is a traditional, spicy Ethiopian chicken stew. My recipe is easy to prepare, and delicious. It is also heart-healthy, without the loss of flavor. Try this amazing recipe tonight!

Doro Wat

2 tablespoons tomato paste
4 cups chicken stock
1.5 pounds chicken thighs
6 hard boiled eggs, peeled
1 teaspoon ground cardamom
3 tablespoons berbere
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1/2 medium onion, chopped
1 teaspoon chopped ginger
salt

In a large stockpot, add salt, and saute chicken with onions in olive oil over high heat. After 2 minutes, add chicken stock, garlic, ginger, cardamom, and 1 tablespoon of berbere. Cook covered over medium heat for 1/2 hour. Then, add tomato paste, salt, 1 tablespoon of berbere, evenly incorporate, and cook uncovered for an additional 1/2 hour. Then, add the remaining 2 tablespoons of berbere, stir, and cook for an additional 20 minutes, or until the sauce has thickened.

Next, place eggs into a serving dish, then pour the ingredients from the stockpot over the eggs, and allow to sit for 15 minutes, covered.

Serve doro wat with injera, naan, or rice.

Enjoy!

Sauteed Shiitake Mushrooms

2011-03-20T13:46:00.001-07:00
Sauteed Shiitake Mushrooms

2 cups shiitake mushrooms, chopped (tough stems removed)
1 teaspoon dried or fresh dill
3 tablespoons butter
3 tablespoons extra-virgin olive oil
salt
4 cloves garlic, chopped

Saute garlic with mushrooms in olive oil. Add salt and dill, cover and cook over medium or low heat for 10-15 minutes, or until mushrooms have cooked. Then, add butter, and allow to cook for an additional 2-3 minutes.

Serves approximately 4.

Broccolette with Lemon

2011-03-20T13:30:00.000-07:00
Broccolette is a variety of broccoli, but is more tender and milder in flavor. With its fresh lemon flavor, it also goes well as a side with warmer weather main dishes. Just in time for spring!

Broccolette with Lemon

8 oz. broccoletti, cut
1/8 cup lemon juice
salt
4 cloves garlic, chopped
1 teaspoon dried thyme
1 tablespoon butter
2 tablespoons extra-virgin olive oil

Saute garlic with broccolette in olive oil. Add salt and thyme. Cover, and allow to cook for 2-3 minutes, until slightly tender but not overcooked. Then, add lemon juice, and allow to cook for 1-2 additional minutes. Finish with butter, and when melted, stir, and serve.

Serves approximately 3.

Shrimp and Grits

2011-02-07T11:37:00.000-08:00
Shrimp and Grits

1 pound shrimp, peeled and de-veined
1 cup grated sharp cheddar cheese
5 cloves garlic, chopped
1 cup polenta
2 cups skim milk
4 tablespoons extra-virgin olive oil
2 stalks green onion, chopped
1/8 cup flat-leaf parsley, chopped
Juice of 1/2 lime
4 tablesoons Cajun seasoning
Salt

Saute half of the garlic in olive oil in a saucepan. When tender, add milk, and allow to come to a boil.

Meanwhile, in a frying pan, saute shrimp in remaining garlic and olive oil. Add 1 tablespoon of seasoning and salt. Cover.

Then, in the stockpot, add 3 tablespoons of Cajun seasonings, polenta, and salt. Cook until the polenta has thickened. Add cheese and stir.

In the frying pan, top shrimp with parsley, green onions, and lime.

In the saucepan, also add the parsley and green onion. Stir to distribute evenly through the polenta.

Top polenta with shrimp, and enjoy!

Brussel Sprouts in a Lemon-Dill Butter Sauce

2011-01-12T09:06:00.000-08:00
Brussel sprouts may not be on the top of the list for people's favorite vegetables, but when properly cooked rather than served overcooked, they have a delicious delicate flavor. This recipe is tasty and sure to please even those who don't typically like Brussel sprouts!

Brussel Sprouts in a Lemon-Dill Butter Sauce

1 pound Brussel sprouts, halved with the ends removed
1 teaspoon fresh dill
Juice of 1/2 lemon
zest of 1/4 lemon
1 tablespoon extra-virgin olive oil
4 tablespoons butter
salt
1/4 onion, chopped
5 cloves garlic, chopped

In a large frying pan, combine sprouts and onions in olive oil. Top with salt. Stir and cover. Allow to simmer for 5 minutes over medium heat.

Then, add the chopped garlic to sprouts, and allow to cook uncovered.

Meanwhile, in a saucepan, over low heat, add butter, zest, and lemon juice. After the butter melts, stir in dill.

Then, top sprouts with the butter-dill sauce. Stir, serve, and enjoy!

Serves approximately 4.

Spicy Chicken Chili

2010-12-04T17:22:00.000-08:00
Spicy Chicken Chili

1/2 onion, chopped
6 cloves garlic, chopped
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon paprika
8 tablespoons chili powder
1 teaspoon oregano
1 or 2 jalapeño, seeds removed, chopped
salt and black pepper
3 cups tomato juice
2 cups beef stock
1 tablespoon tomato paste
2 cups kidney, black, and pinto beans
4 tablespoons olive oil
1 pound ground chicken breast

In a frying pan, saute coriander seeds, cumin, 1 tablespoon of onion, and 1 tablespoon of garlic in 2 tablespoons of olive oil over medium heat. Then, add the chicken, salt, and 2 tablespoons of chili powder. Mix the chicken with the spices and saute ingredients.

As the chicken cooks, in a stock pot, saute remaining onions in 2 tablespoons of olive oil. When the onions are tender, add the remaining chopped garlic and jalapeño. After about 2 minutes, add the beef stock. Allow to come to a boil, then add tomato juice, remaining chili powder, oregano, paprika, and salt. Stir, and allow to come to a boil, and simmer for 15 minutes. Then, add the beans, chicken, and tomato paste. Simmer for an additional 15 minutes, or until thickened.

Serves approximately 8.

Pork Milanese with Lemon Greens

2010-11-29T12:09:00.000-08:00
Pork Milanese with Lemon Greens

1 cup bread crumbs
1/2 cup grated pecorino romano cheese
4 boneless pork chops, pounded thin
2 eggs
salt and black pepper
paprika
4 cups baby greens
1 lemon
5 grape or cherry tomatoes
4 tablespoons olive oil

For the pork chops:

Beat eggs and place into a large shallow plate. Then, combine breadcrumbs, cheese, paprika, salt, and black pepper.

Dip pork chops into egg mixture, then generously into the breadcrumb mixture. In a frying pan with olive oil, fry the pork chops, in batches.

For the salad dressing:

Combine and beat 2 parts of olive oil with 1 part of lemon juice, salt, and black pepper.

For the salad:

Toss chopped tomatoes and greens together.

To plate, place the pork chops next to greens topped with lemon juice dressing.

Enjoy!

Tapioca Noodles with Steak and Pepper Sauce

2010-10-24T17:52:00.000-07:00
Tapioca Noodles with Steak and Pepper Sauce

For the pepper sauce (combine all ingredients into a bowl):

4 tablespoons fish sauce
2 tablespoons sriracha sauce (for a spicier sauce, add an additional amount)
juice of 1/2 of a lime

For the noodles:

1 package (about 10 oz.) tapioca noodles
4 stalks green onion, chopped
2 tablespoons extra-virgin olive oil

For the steak:

2 pounds flank steak, seasoned with salt on both sides
4 tablespoons extra-virgin olive oil

Boil water, and cook noodles according to package instructions, being careful not to overcook.

Meanwhile, in a frying pan, heat olive oil over medium-high heat. Then, add the flank steaks, cook (turn only once) for 3-5 minutes on each side for medium-rare. Remove from pan, and allow to rest for 5 minutes.

Then, add the pepper sauce (save a small amount for the steak), oil, and green onions to noodles. Salt may be added if desired. Mix until evenly incorporated.

Next, slice steaks into 1/4 inch slices, and rub with pepper sauce. To plate, top noodles with steak.

Enjoy!

Fish Casserole: Fiskgratäng

2010-10-09T20:44:00.000-07:00
This dish is a popular Swedish casserole. With the delicious buttery cream sauce, it is comforting and perfect for cold weather months. Enjoy!

Fish Casserole: Fiskgratäng

3 pounds cod, or other white fish (salted on both sides)
5 cloves garlic, chopped
black pepper
salt
1 teaspoon dried dill
2 pints heavy cream
1 cup dry white wine
2 large russet potatoes, cubed
2 cups grated gouda cheese
8 tablespoons olive oil

In a large frying pan, saute fish in 3 tablespoons olive oil over medium heat. Cover, and allow to cook for 3-5 minutes. Only fry on one side.

Meanwhile, in a saucepan, saute garlic in 1 tablespoon of olive oil. Add heavy cream, salt, black pepper, white wine, and dill. Allow to simmer until the alcohol in the wine has boiled away.

Then, remove the fish carefully with a spatula and place into a casserole dish. Use the same frying pan to cook the potatoes. Add 4 tablespoons of olive oil, and add potatoes. Season with salt and dill. Cook over medium heat, covered, until the potatoes are close to being finished (they will finish cooking while baking). Be sure to stir throughout to prevent sticking or burning to the bottom of the pan.

Then, add cream sauce to the potatoes, stir, and pour into casserole dish. Top casserole dish with grated gouda.

Bake for 375 for about 30 minutes, or until the cheese is melted and bubbly.

Tapioca Noodles with Shrimp

2010-09-28T10:51:00.000-07:00
Tapioca is a starch made from yucca, or cassava, a plant native to South America. Its noodles are popular in East Asian cuisine, and have a delicious chewy texture and translucent appearance. They can be found at your local Asian market, or even online. This dish is spicy, and when combined with slight acidic notes from the lime juice, provide a unique combination everyone is sure to enjoy!

Tapioca Noodles with Shrimp

1 pound tapioca noodles
1/2 pound shrimp, de-veined and peeled
4 tablespoons soy sauce
Juice of 1 lime
3 stalks green onion, chopped
3 cloves garlic, chopped
1 teaspoon red pepper flakes
5 tablespoons red-pepper infused sesame oil (method follows)
salt (optional)

Cook noodles according to package instructions. If no instructions are present, soak noodles in cold water for 20 minutes. Then, add to boiling water and remove when tender, or about 3 minutes. Unlike Italian pastas, tapioca noodles tend to overcook and become gummy if left to boil for too long, so be sure to monitor throughout the cooking process.

Meanwhile, in a wok, add oil and garlic, and allow to saute with red pepper flakes. Next, add the shrimp, and saute until cooked. Then, when the noodles are done, add to the wok with lime juice, soy sauce, and salt (if needed). Toss and top with green onions.

Serves approximately 6.

Red Pepper Infused Sesame Oil

2 teaspoons red pepper flakes
2 cups sesame oil

Combine, and allow to infuse for 3 days, or until a reddish color develops.

Red Salmon Quinoa

2010-09-06T10:45:00.000-07:00
Canned salmon can be just as delicious as fresh salmon when paired with the right ingredients. Lemon and its zest add summery flavors, while fresh herbs finish the dish with fresh flavor.

Red Salmon Quinoa

1 14.75 oz can red salmon
5 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
salt and black pepper
1/2 cup chopped basil
3/4 cup chopped Italian parsley
1 large portabello mushroom, chopped
2 3/4 cup quinoa, dry
Juice of 1 lemon, plus the zest

Cook quinoa according to package directions. Be sure to season water with with salt.

Meanwhile, in a frying pan, saute garlic in 3 tablespoons olive oil until tender. Next, drain salmon and add to the pan. Stir, add salt if necessary. Allow to cook for 5-7 minutes. Then, add lemon juice, half the parsley, and zest.

While the salmon cooks after adding salt, add chopped portabello mushrooms to a saucepan with 2 tablespoons olive oil. Add salt after 3 minutes. Allow to cook until tender, or about 10 minutes. Then, add to the salmon.

Toss the mixture with quinoa, chopped basil and remaining parsley.

Tandoori Spiced Chicken

2010-08-30T09:31:00.000-07:00
Tandoori refers to the clay oven used to prepare the dishes. In this recipe, the oven is not used. Instead, I mix in the spices classic to tandoori dishes into a thick and savory sauce. The result is pure deliciousness!

Tandoori Spiced Chicken

1 pound boneless skinless chicken thighs
3 tablespoons tandoori spice mix
salt
black pepper
1 teaspoon red pepper flakes
5 tablespoons extra-virgin olive oil
1/2 cup plain fat-free yogurt
1 1/2 tablespoon tomato paste
6 cloves garlic, chopped
1 small onion, chopped
fresh cilantro, chopped
1 pound baby portabello mushrooms

In a large frying pan, saute onion in 2 tablespoons of olive oil. When onions are tender, add chicken, garlic, and red pepper flakes. Top with salt, black pepper, and 3 tablespoons of tandoori spice mix. Then, after 2-3 minutes, add about 1/4 cup of water to the pan. Make sure to get all the bits from the bottom of the pan, and also flip the chicken periodically. Cover.

Meanwhile, in another frying pan, add mushrooms, salt, and 1 tablespoon of tandoori spice mix. Allow this to saute in olive oil (2 tablespoons) until the water has been released from the mushrooms. Then, turn the heat off and set aside.

Then, combine yogurt and tomato paste in a mixing bowl, beating until smooth. Place this sauce into the frying pan with the chicken. Next, add the mushrooms. Stir, and cover, and cook for 10-15 minutes.

Serve over brown rice, topped with chopped cilantro.

Spicy Venison Sausage with Farfalle

2010-07-18T22:23:00.000-07:00
Venison is a healthy option for red meat lovers. This sausage recipe is low in fat, but high in protein and nutrients. You also don't have to sacrifice taste with this recipe. The red wine helps to infuse the meat with rich flavors and helps to keep it moist.

Spicy Venison Sausage with Farfalle

1 pound farfalle
5 cloves garlic, chopped
1 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
1 teaspoon dried fennel seeds
salt and black pepper
1/2 teaspoon dried Italian herbs
1 teaspoon paprika
1/2 cup dry red wine
5 tablespoons extra-virgin olive oil
1 pound ground venison

Cook farfalle according to package directions until al dente.

Meanwhile, in a frying pan, saute garlic in olive oil with fennel, red pepper flakes, and 1/2 of the parsley. When the garlic is tender, add venison, salt, black pepper, Italian herbs, and paprika. Stir and break the meat into pieces to assure even incorporation of the seasoning. Cook until the meat is 1/4 of the way cooked. Then, add red wine, and cook until the meat is thoroughly cooked and the liquid has boiled away. Finally, add the sausage to the pasta, top with parsley, toss, and serve.

Serves approximately 5.

Steak and Potatoes

2010-06-28T08:32:00.000-07:00
Steak and Potatoes

2 10-14 oz. New York strip steaks (about 1 inch thickness), both sides rubbed with salt and black pepper
4 medium Russet potatoes
1 teaspoon red pepper flakes
1 teaspoon combination of dried thyme, sage, oregano, basil, marjoram
1 teaspoon Spanish paprika
1/4 cup fresh flat-leaf parsley, chopped
6 tablespoons extra-virgin olive oil
salt and black pepper
1 small onion
5 cloves garlic

In a frying pan, heat 4 tablespoons of oil over high heat. When the pan and oil are hot, place the steaks into the pan. Cook each side for 4-5 minutes for medium-rare, 2-3 minutes for rare, 6-8 minutes for well-done. Make sure to flip the meat only once to assure the juices stay in the meat.

Meanwhile, heat 2 tablespoons of oil with parsley and red pepper flakes in a nonstick frying pan. Then, add the potatoes and onions. Stir in the herbs, paprika, salt, and black pepper. You may add a small amount of water if necessary. Then, cover, and cook for 15 minutes. Next, add the garlic. This will assure it will not burn in the pan. Then, cover and cook until tender.

Allow the meat to sit for 4-5 minutes before serving.

Serves approximately 2.

Baked Northern Pike

2010-06-22T11:10:00.000-07:00
This recipe is simple but also full of fresh summer flavor!

Baked Northern Pike

1 lemon, sliced
1 pound Northern Pike filets
2 tablespoons extra-virgin olive oil
salt and black pepper
3 cloves garlic, chopped

Cut slits into the filets, then stuff with garlic. Season with salt and black pepper, then drizzle with olive oil. Finally, place lemon slices evenly onto the fish after squeezing the juice onto the fish.

Place fish in aluminum foil, wrap, then bake at 325 degrees for 25-35 minutes, or until the fish is flaky.

Avocado and Cilantro Quinoa and Black Bean Bowl

2010-06-03T19:29:00.000-07:00
This recipe is easy and also healthy. The fresh cilantro on top pairs excellently with the mashed avocado and adds to the freshness of the dish.

Avocado and Cilantro Quinoa and Black Bean Bowl

2 cups quinoa
2 avocados, mashed
2 cups fresh cilantro, chopped
8 tablespoons salsa (homemade or store bought)
salt
1/4 cup black beans

Cook quinoa according to package directions, adding salt to the water to season.

Then, separate and place quinoa into 4 bowls, topping with avocado, black beans, and cilantro. Top with 2 tablespoons of salsa in each bowl.

Chicken and Green Bean Salad

2010-05-31T22:21:00.001-07:00
The brine in this recipe allows for extremely tender chicken. Green beans are also in season, so take advantage of this recipe!

Chicken and Green Bean Salad

For cooking the chicken:
1 pound chicken breasts (boneless, skinless)
1 bay leaf
1 teaspoon oregano (dried)
1 teaspoon thyme (dried)
2 tablespoons salt
1 teaspoon black pepper

For the salad:
1/2 pound fresh green beans, ends trimmed, cut in half
5 cloves garlic, chopped
1 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
1/4 cup sundried tomatoes, chopped
salt

In a saucepan, add water, bay leaf, salt, oregano, thyme, salt, and black pepper. Allow to come to a boil, then add the chicken breasts whole.

When the breasts are cooked (should take about 10 minutes), place onto a plate, and with two forks, shred the chicken.

Then, in a frying pan, saute garlic in olive oil for 1 minute. Then, add the chicken and salt. Cook for 2 minutes. Then, remove the chicken (leave the garlic in the pan), and add the green beans, and season with salt. Allow the beans to cook over low heat until tender.

Then in a large bowl, add the beans, chicken, basil, and chopped sundried tomatoes, and toss. Enjoy!

Serves approximately 4.

Chicken Enchiladas in Red Mole Sauce

2010-05-28T13:30:00.000-07:00
Chicken Enchiladas in Red Mole Sauce

For the Mole:
1 cup bean stock (chicken, beef, or vegetable will also work)
4 cups vegetable juice
5 cloves garlic
1/2 small onion
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
1 bay leaf
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Mexican paprika
1 oz. dark unsweetened chocolate (at least 78% cacao)
1/4 cup red wine vinegar
1 teaspoon black pepper
salt
1 jalapeño pepper, grated
1 teaspoon cumin (ground)
2 teaspoons ground cloves

For the enchiladas
6 corn tortillas
1 cup grated sharp cheddar cheese
1 chicken breast, boiled, and shredded
1 cup black beans
1 cup chopped cilantro

In a food processor, puree the onions, garlic, and coriander. Add and saute to olive oil in saucepan. Then, add bay leaf and red pepper flakes. Saute until the mixture is tender, but not browned. Next, add the stock, oregano, thyme, paprika, black pepper, cloves, and cumin. Simmer over medium heat for 1/2 hour. Next, add the vegetable juice, grated jalapeño, red wine vinegar, dark chocolate and continue to cook over low-medium heat until the sauce is thickened.

To make the enchiladas, pour a layer of sauce onto the bottom of the casserole pan. Then, place beans, mole, and shredded chicken in even amounts into each tortilla. Fold and place into the pan. Pour the remaining mole over the tortillas. Place shredded cheese on top, and bake at 375 degrees for 1/2 to 1 hour until the cheese begins to bubble. Top with cilantro when finished baking.

Serves approximately 6.

Pork alla Pizzaiola

2010-05-16T19:31:00.000-07:00
Pork alla Pizzaiola

4 boneless pork chops, about 1 inch thin
1 14.5 oz can fire roasted tomatoes (diced)
3 cloves garlic, chopped
1/4 cup fresh basil, chopped
6 tablespoons extra virgin olive oil, extra for drizzling if desired
1/2 cup grated pecorino romano cheese, grated
salt

Heat 4 tablespoons of olive oil in a large frying pan over medium heat. When the pan is hot, add the pork chops. Cook until tender on each side (about 5 minutes, making sure to only turn once to prevent the natural liquid from leeching. This will assure the lean cuts of meat will be tender when they are finished cooking.).

Meanwhile, saute garlic in 2 tablespoons olive oil until tender. Then, add the tomatoes and cook until the sauce is thickened. Add salt at the end of the cooking process.

To plate the dish, place one pork chop in the center of the plate. Top with the sauce, then fresh basil, and finally, with grated cheese. Extra-virgin olive oil may be drizzled on the top if desired.

Serves 4.

Christmas Pheasant with Quinoa Side

2009-12-25T18:45:00.000-08:00
Pheasant can be difficult to cook, but this recipe allows for a tender, delicious, and easy way to cook a tricky bird. It also is rustic and pairs excellently with the quinoa side.

Christmas Pheasant

2 pheasants, cut-up
1/2 teaspoon dried thyme
black pepper
salt
1 large potato, chopped into large pieces
1/2 onion, chopped
5 cloves garlic, finely chopped
5 whole garlic cloves, smashed
1/2 green bell pepper, chopped into large pieces
1/4 cup flat-leaf parsley, chopped
1/2 teaspoon red pepper flakes
1/2 cup water
8 tablespoons extra-virgin olive oil

In a large stock pot, saute whole crushed garlic cloves in 4 tablespoons olive oil with pheasant. Flip quickly, so that only the outside is seared. When both sides of the bird have been seared for all pieces, fill the pot with water so that the pheasant is covered. Allow to boil over medium-low heat for about 45 minutes to 1 hour, or until the pheasant is tender.

Meanwhile, saute potatoes in 2 tablespoons olive oil for 2 minutes over medium-high heat. Then, lower heat to medium, add onions and parsley, and continue to saute until the potatoes are cooked. Halfway through, add salt, black pepper, thyme, chopped garlic, and bell pepper. Remove from pan.

Place pheasant into a large plate. Allow to cool, then begin to remove the meat from the bones (both dark and white). Then, add to the frying pan from above, and add the remaining olive oil, and saute the meat until an aroma develops. Next, add the vegetables, and 1/2 cup of water. This will tenderize the meat. When the water has evaporated, it is ready to be served.

For the quinoa:

1.5 cup dry qunioa
1/2 cup grated pecorino romano cheese
1/8 cup juice of fresh-squeezed lemon
1 tablespoon lemon zest
3 cups water
salt
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley

Combine water and quinoa, and bring to a boil. Cook until the water has evaporated. Then, in a frying pan, saute garlic in olive oil, then add quinoa. Allow to cool for 4 minutes in serving pan, then add cheese, lemon zest, and lemon juice. Stir.

Pumpkin Lasagna

2009-11-25T11:12:00.000-08:00
This dish makes a great Thanksgiving side dish with the holidy's favorite vegetable, pumpkin. It's warm and comforting when the weather starts to get cold, too! Happy Thanksgiving!

Pumpkin Lasagna

1 pie pumpkin, pureed with seeds removed
5 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling on top of lasagna
1 pint heavy cream
1 box no-boil lasagna (I prefer Barilla)
1/4 cup flat-leaf parsley
salt and black pepper
2 cups parmesan cheese, grated
3 cups mozzarella cheese, shredded
1 egg
1/2 cup breadcrumbs

Normally, this recipe takes me two lasagna pans, depending on the size of the pasta and the pan.

Preheat oven to 350 degrees.

In a saucepan, saute garlic in olive oil until tender. Next, add the pumpkin puree and allow to become evenly heated. Then, add heavy cream, and continuously stir or cover (allow steam to be released) for 20 minutes. Use caution: The mixture may splatter. Then, allow to cool for 10 minutes and add beated egg to the mixture and stir in until evenly incorporated. In lasagna pans, spread mixture to the bottom of pan(s). Then, layer lasagna, top with mixture, then parmesan and mozzarella cheese. Continue to layer this way until you reach 3 layers in each pan. At the top of the dish, spread breadcrumbs evenly and drizzle with olive oil. Cover pans with aluminum foil and bake for 35-40 minutes. Then, remove the foil and allow to bake for 10 more minutes until the cheese on top is browned and bubbling.

Allow to cool, then serve.

Serves approximately 10.

Ricotta Mushroom Spaghetti

2009-10-19T17:52:00.000-07:00
Ricotta Mushroom Spaghetti

8 oz. mushrooms sliced
7 oz. light ricotta cheese
1/2 pound whole-grain spaghetti
salt
4 cloves garlic
2 tablespoons extra-virgin olive oil

Cook spaghetti until al dente.

Meanwhile, in a saute pan, cook garlic and mushrooms in olive oil. Add salt. This will allow water to be released from the mushrooms which will be part of the sauce. Then, when the mushrooms are cooked and water has been released, add the ricotta cheese. Stir until the ricotta is thinner in consistency (which occurs when it is evenly heated). Finally, toss sauce with spaghetti.

Serves approximately 3.

Fried Green Tomatoes

2009-10-11T12:57:00.000-07:00
You can typically find green tomatoes only in the summer and fall during the tomato growing season. This recipe is a great way to enjoy the last of the season!

Fried Green Tomatoes

2 green tomatoes, sliced 1/2 inch thin
1/2 cup extra-virgin olive oil
1 cup breadcrumbs seasoned with salt, paprika, and black pepper
1/2 cup grated parmesan cheese
1 beaten egg

In a frying pan, heat the olive oil. Meanwhile, dip the tomato slices into egg, then breadcrumbs, and finally, grated cheese. Place into frying pan, in batches if necessary, flipping when the side facing the pan surface is finished. Remove when they are golden brown on both sides (careful not to burn).

Serves approximately 2.

Barley and Eggs

2009-09-21T00:42:00.000-07:00
Barley and Eggs

2 cups of vegetable juice
1/2 cup pearled barley
4 eggs
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
4 cloves garlic, chopped
1/2 onion, chopped
1 bay leaf
1 teaspoon dried thyme
1/4 cup shredded parmesan cheese

Saute onions in olive oil with red pepper flakes in a large frying pan. Then, add garlic, and allow to simmer for 1 minute. Then, add vegetable juice, bay leaf, thyme, and barley. Allow to heat over medium heat, then crack 4 eggs evenly in the frying pan. When the eggs are to your desired level of doneness (the vegetable juice should have thickened), add parmesan cheese to top and allow to melt. Allow to sit for 3 minutes, then serve.

Serves 2.

Pronghorn Antelope Steak with Jalapeño Gravy

2009-09-16T13:49:00.000-07:00
Pronghorn Antelope Steak with Jalapeño Gravy

2 pronghorn antelope (or venison) steaks, about 8 oz. each, seasoned with salt on both sides
1 cup chicken stock
1 jalapeño pepper, chopped
4 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
4 tablespoons cornstarch in 1/2 cup cold water

Saute garlic and jalapeño in olive oil until tender. Then, add chicken stock, and allow to come to a simmer. Next, add the steaks, reduce heat to medium, and cook to desired tenderness. Note, that since it is game meat, it dries out and cooks quickly. Do not cook for more than 10 minutes total. When finished cooking, remove the meat. To make the sauce, slowly add the cornstarch-water mixture, and stir until the sauce is thickened to a gravy-consistency. Turn off heat, and top the steaks off with the sauce.

Serves 2.

Indian-Style Spice and Herb-Infused Trout

2009-08-22T22:18:00.000-07:00
Indian-Style Spice and Herb-Infused Trout

3 whole rainbow trout, gutted
3 tablespoons extra-virgin olive oil
3 tablespoons Indian-spice seasonings for fish, or you may make your own mix with turmeric, fenugreek, coriander, red mirch masala, cumin, ginger, and black pepper
6 tablespoons chopped fresh cilantro
juice of 1/4 lime

Combine spices, cilantro, and lime juice in a mixing bowl, and stir. Fill the fish cavities with the mixture, and place in a frying pan with olive oil. Cook covered, over medium heat, for 15-20 minutes, or until the fish is flaky and completely cooked.

Serves approximately 3.

Paella

2009-07-25T13:09:00.000-07:00
Paella is a Spanish rice dish that has gained international popularity. It is not surprising, considering its delicious flavors created especially by the characteristic saffron infused broth which gives the dish it's slow-cooked delicious taste. A paella pan helps cook the best paella, also giving it the socarrat, the delicious carmelized crust created at the bottom of the dish from the slow-cooked process.

Paella

1 cup arborio rice
pinch saffron threads
salt and black pepper
1 teaspoon Spanish paprika
1 bay leaf
5 cloves garlic, chopped
1/2 onion, chopped
1 cup vegetable juice
2 cups water
2 teaspoons combined oregano, thyme, and basil
1/4 teaspoon coriander seeds, slightly crushed by hand
1/4 pound cubed meat, such as chicken, rabbit, or pork
1 teaspoon extra-virgin olive oil

Saute onions in olive oil with bay leaf in a paella pan or a large, shallow frying pan over medium heat. Then, add garlic and meat. Cook until the meat is browned on the surface. Next, add vegetable stock and water. Allow to come to a simmer, then add rice, salt, black pepper, paprika, saffron, oregano, thyme, basil, and coriander seeds. Cook until the liquid disappears and the rice is cooked. At the bottom of the pan, there should be a coating of browned rice. This is called the socarrat, and is the most flavorful part of the dish, so be sure to scrape it all off and enjoy it!

Serves approximately 6.

Walleye Penne

2009-06-21T10:34:00.000-07:00
My boyfriend recently caught some amazing walleye in Canada. We wanted a creative, low-fat, healthy way to eat it, and came up with this! Pasta and walleye may seem like an odd combination, but this dish is delicious!

Walleye Penne

4 walleye fillets, about 4-6 ounces each
salt and black pepper
1 large bunch basil, chopped
1 bunch flat-leaf parsley, chopped
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup grated pecorino romano cheese
5 cloves garlic, chopped
1 cup white button mushrooms, chopped
5 tablespoons extra-virgin olive oil
14 oz. whole-grain penne pasta, cooked al dente
1/2 cup unseasoned natural breadcrumbs
1 bay leaf

Season both sides of the walleye fillets with salt and black pepper. Then, saute in olive oil over low heat until golden brown. This may be done in batches if you don't have a pan that is large enough for all 4 fillets. Walleye cooks quickly, so be sure to be careful not to burn the fish.

Then, saute garlic, bay leaf, red pepper flakes, and mushrooms in olive oil until the mushrooms are almost cooked. Then, add white wine, salt, black pepper, and saute until the liquid disappears. Next, add bread crumbs, and cook for another minute. Finally, toss this mixture with basil, parsley, pasta, and add salt and black pepper to taste if necessary. Remove bay leaf. Serve individual portions with 1 walleye fillet topped with pecorino cheese.

Serves approximately 4.

Mung and Green Bean Penne

2009-05-23T12:21:00.000-07:00
Mung beans are a nutritious and high-protein bean often used in Indian cuisine. They have a nutty and fresh flavor and taste great with salads and even pastas, such as with this dish.

Mung and Green Bean Penne

1 cup mung beans, sprouted overnight and cooked
1 pound whole wheat penne
2 cups green beans, ends trimmed and cut in half
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup parmesan cheese, grated
1/2 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black pepper
1 dried bay leaf
salt
1 small bunch parsley, chopped

Cook pasta until al dente.

Meanwhile, saute garlic and green beans in olive oil for 2 minutes over medium heat. Then, add white wine, thyme, bay leaf, black pepper, paprika, salt, and 1/2 of the parsley. Cook until all the liquid simmers away. Remove the bay leaf. Next, toss this with the pasta and remaining parsley and mung beans. Serve individual portions with grated cheese and drizzled olive oil.

Serves approximately 5.

Black Bean Burritos with a Cilantro-Peanut Chutney and Tomato Salsa

2009-05-21T12:36:00.000-07:00
Black Bean Burritos with a Cilantro-Peanut Chutney and Tomato Salsa

For the salsa:
8 roma tomatoes, chopped
juice of 1 lime
1 onion, chopped
3 cloves garlic, chopped
1 green bell pepper
salt
1 jalapeno pepper, seeds removed (or if you like it extra-hot, habanero, seeds removed)
1/8 cup cilantro, chopped with tender stems included

For the chutney:
1 large bunch cilantro, tender stems included, chopped
1/2 cup Spanish peanuts
salt
1 jalapeno pepper
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil

2 cups black beans, cooked
1/2 cup reduced-fat cheddar cheese
12 whole wheat soft tortilla shells

For the salsa, put ingredients into food processor and blend until chopped properly.

For the chutney, combine ingredients into blender, add a small amount of water, and blend until smooth.

Place beans onto tortilla. Fold into a burrito shape. Do this for the rest of the tortillas. Put the tortillas in a casserole dish, and top with cheese. Bake in the oven at 325 degrees for 20 minutes, or until cheese melts. Then, top with salsa and chutney. Enjoy!

Penne with Arugula in a Light Tomato Sauce

2009-04-27T20:11:00.000-07:00
Penne with Arugula in a Light Tomato Sauce

12 oz. whole wheat penne
1 oz. pancetta, chopped
extra-virgin olive oil, for drizzling
2 tablespoons tomato paste
salt and black pepper
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon capers
2 cups arugula, chopped
3 cloves garlic, chopped
1 cup parmesan cheese, grated

Cook penne until al dente. Save about 1/2 cup of the water.

Meanwhile, in a small pot, cook pancetta until crispy (but not burned).

Simmer garlic in the water over medium heat, and add turmeric, salt, black pepper, onion powder, marjoram, thyme, and oregano. Cook until garlic is tender. Then, add the tomato paste, mix, and simmer until the sauce is thick. Then, add the sauce and pancetta to the pasta. Next, add the arugula and capers, and toss. Serve individual portions with drizzled olive oil and parmesan cheese.

Serves approximately 4.

Scallop Scampi

2009-03-20T16:55:00.000-07:00
Scallop Scampi

3/4 pound bay scallops
1 pound linguine
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1/2 cup dry white wine (my choice-sauvignon blanc)
juice of 1/4 lemon
salt
1/4 cup flat-leaf parsley, chopped
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Cook linguine until al dente according to package directions.

Meanwhile, saute garlic, 1/2 of the parsley, and red pepper flakes in olive oil over medium heat. When the garlic is tender, add white wine and allow to simmer until the alcohol has boiled away. This should be about 2 minutes. Then, add lemon juice, butter, salt, and scallops. When scallops have cooked (about 3-5 minutes), remove them from the sauce. Allow the sauce to simmer until it has thickened. Then, toss the sauce with the pasta, scallops, and remaining parsley. Serve immediately.

Serves approximately 5.

Spaghetti with Bread Crumbs and Cannellini Beans

2009-02-27T12:14:00.000-08:00
One of my most favorite things about this dish is that it's simple, easy and fast to prepare, yet offers so much flavor. One of the most important ingredients is the bread crumbs. They give the dish a nutty and wholesome flavor. If you don't make your own, make sure that the grocery store variety is of high quality and is lacking of chemicals, hydrogenated oils, and corn syrup.

Spaghetti with Bread Crumbs and Cannellini Beans

1/2 cup bread crumbs1 pound thick spaghetti
1 cup cannellini beans, cooked
1/4 cup flat-leaf parsley, chopped
salt
5 cloves garlic, chopped
3 tablespoons extra-virgin olive oil, plus extra for drizzling
parmigiano reggiano cheese, grated

Cook spaghetti until al dente according to package instructions.

Meanwhile, in a saucepan, saute garlic and 1/2 of the parsley in 1/2 of the olive oil. When the garlic is tender, add the 1/2 of the bread crumbs. Next, add the cannellini beans. Stir, and put the mixture over the spaghetti, along with the remaining parsley, olive oil, and bread crumbs. Then, add salt and toss until all the ingredients are evenly distributed. Serve immediately with grated parmigiano reggiano and drizzled olive oil served on top of individual portions.

Serves approximately 5.

Homemade Bread Crumbs

2009-02-26T22:34:00.000-08:00
1 day old baguette bread loaf
paprika, salt, black pepper

Slice the bread into 1/2 inch thick slices. Place onto a baking pan and allow to bake at 300 degrees for 15-25 minutes. Make sure that the bread does not burn or brown excessively. Remove, place into food processor (in batches if necessary). Place the crumbs into a mixing bowl and add salt, black pepper, and paprika. Store in an airtight container in the refrigerator to assure longer storage (should last about 3-4 months if stored properly).

The Best, Healthiest Enchiladas Ever

2009-01-28T11:23:00.000-08:00
Enchiladas are an amazing tasting dish, but can also be pretty unhealthy. My version does not compromise taste, but lowers the fat content by substituting beans for ground beef and uses 2% milk cheddar cheese rather than regular. They also require a low amount of prep time and can be prepared uncooked in a casserole dish, frozen, and then heated later if needed.

The Best, Healthiest Enchiladas Ever

The Best Enchilada Sauce Ever

1 46 oz. can tomato juice
1/2 teaspoon ground cloves
1 teaspoon paprika
salt
black pepper
1/2 teaspoon turmeric
1 tablespoon juice from fresh-squeezed lime
1 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground coriander

4 cups mashed mixture of black, pinto, and kidney beans
8 whole-wheat or corn tortillas, medium to small-sized
2 cups 2% milk mild cheddar, grated
1 cup onions
1/2 cup cilantro, chopped

In a saucepan, combine the sauce ingredients, and allow to come to a boil. Simmer for 10 minutes.

Then, in a large mixing bowl, pour enough sauce so that 1 tortilla at a time may be covered. Then, add 1 tortilla, coat thoroughly with sauce, and remove. To the tortilla, add beans and onions in the middle, spread it out, and fold into a burrito shape. Place in a casserole dish with sauce on the bottom. Repeat the steps above. When all the tortillas are stuffed with beans and onions, top them with more sauce. Then, add the cheese. Bake at 375 degrees on the middle rack for 20-30 minutes, or until the cheese has melted completely and the sauce sizzles. Cool for 5 minutes at room temperature until the cheese is more stable, top with cilantro, and serve. Any sauce leftover may be stored in the refrigerator for up to 1 week, or frozen for up to 2 months.

Serves approximately 4.

Great Northern Beans and Sausage Soup

2009-01-02T12:26:00.000-08:00
Indian bay leaves have a cinnamon like scent, and also offer a different flavor from other varieties of bay leaves. This soup is also low in fat, with no oil used in the recipe. But because of the sausage, small amount of cream, and mix of herbs and spices, it is still thick, rich, and flavorful.

Great Northern Beans and Sausage Soup

2 dried Indian bay leaves
1 cup cooked lean Italian sausage, cut into small pieces
1 teaspoon dried ground marjoram
salt and black pepper
1 teaspoon paprika
2 cups cooked Great Northern beans
4 cloves garlic, chopped
1 stalk celery, chopped
1 teaspoon dried oregano
1 teaspoon turmeric
32 oz. chicken stock
32 oz. water
46 oz. tomato juice
2 tablespoons heavy cream

In a stockpot, add water, celery, and garlic. Allow to come to a boil, and add black pepper, turmeric, paprika, marjoram, oregano, and continue to boil until the celery is tender. Then, add chicken stock and bay leaves. Boil for 20 minutes. Then, add tomato juice, and boil for 30 minutes. Next, add salt, beans, cream, and sausage, and boil for 20 minutes. Enjoy!

Serves approximately 10.

Creamy Mushroom Penne

2008-12-29T09:43:00.000-08:00
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.

Linguine in a Tomato-Cream Sauce

2008-12-20T20:44:00.000-08:00
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.

Thanksgiving Dinner

2008-11-23T11:06:00.001-08:00
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.

Ribollita

2008-11-03T12:53:00.000-08:00
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.

Shahi Rajma

2008-10-06T10:30:00.000-07:00
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.

Cannellini Bean Penne with Goat Cheese, Herbs, Prosciutto, and Figs

2008-09-13T13:09:00.000-07:00
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.

Lentil Polenta Soup

2008-08-10T12:28:00.000-07:00
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.

Eggplant Parmesan

2008-07-15T20:53:00.000-07:00
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.

Goulash

2008-06-07T19:57:00.000-07:00
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 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.

Black Bean Soup

2008-05-14T22:59:00.001-07:00
On a recent trip to Puerto Rico, I had an absolutely amazing black bean soup served at an authentic restaurant. 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!

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

2008-05-14T11:15:00.000-07:00
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.

Fennel Roasted Mushrooms

2008-04-30T11:14:00.000-07:00
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.

Turkey and Barley Soup

2008-03-24T21:37:00.001-07:00
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.

Ratatouille Stuffed Omelets

2008-03-18T23:31:00.000-07:00
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.

Penne in a Creamy Goat Cheese and Herb Sauce

2008-03-17T10:17:00.000-07:00
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.

Garlicky Cheesy Potatoes

2008-03-11T15:56:00.000-07:00
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.

Green Bean Penne

2008-02-18T14:59:00.000-08:00
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.

Sauteed Mushroom Soup

2008-02-06T19:54:00.000-08:00
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.

Penne with Broccolini

2008-01-12T12:49:00.000-08:00
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!

Lentil and Potato Soup

2007-12-17T19:05:00.000-08:00
This soup is an excellent choice for those cold winter days. It'll warm you up and let you eat something healthy, too. It cooks in one pot, so you'll also have less of a mess afterwards!

Lentil and Potato Soup

1 onion, chopped finely
6 cloves garlic, chopped finely
1 medium potato, chopped (peeled, if desired)
1 tablespoon paprika
extra-virgin olive oil, for drizzling
salt
2 teaspoons dried thyme
1 12 oz. can crushed tomatoes
pecorino romano cheese, shredded
11 cups water

In a large stockpot, combine water, onions, garlic, salt, potatoes, paprika, and thyme. Allow to come to a rapid boil. Simmer for 1/2 hour over medium heat. Add lentils, and cook for 15 minutes. Next, stir in canned tomatoes and cook for another 15 minutes. Pour soup into bowls, and drizzle individual portions with olive oil and pecorino cheese. Enjoy and stay warm!

Shrimp Ceviche Salad

2007-11-29T17:11:00.000-08:00
Ceviche is a traditional South American seafood dish with many different variations. My version is served on baby greens for a delicious salad with fresh and healthy flavors.

Shrimp Ceviche Salad

2 pounds medium shrimp, raw, peeled and deveined
2 limes
8 cloves garlic, chopped
1 medium onion, chopped
1 teaspoon red pepper flakes
salt
1 teaspoon paprika
1/2 cup (loosely packed) cilantro
1/2 cup (loosely packed) flat-leaf parsley
5 tablespoons extra-virgin olive oil
8-10 oz. of mixed baby greens

Saute red pepper and onion in 1 tablespoon olive oil until onion is tender. Next, add garlic and shrimp. Then, add paprika. Cook until shrimp is pink and properly cooked (or about 5-10 minutes).

Meanwhile, chop parsley and cilantro.

Put shrimp mixture into a large mixing bowl, and add juice of one lime, salt, cilantro, parsley, and olive oil. Toss, and serve at room temperature on a bed of mixed baby greens.

Serves approximately 3.

Thanksgiving Turkey

2007-11-09T11:07:00.000-08:00
Thanksgiving Turkey

Citrus is an amazing partner to poultry. This is an easy to prepare recipe that'll result in a Thanksgiving bird full of flavor. Enjoy!

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). Happy Thanksgiving!

Cauliflower Orecchiette

2007-10-07T18:17:00.000-07:00
Orecchiette, known as the "ear" pasta, is shaped similar to an ear, which gives the unique pasta its name. The dish also makes for a beautiful presentation. If orecchiette is unavailable, another small shaped pasta may work as well

Cauliflower Orecchiette

1 pound orecchiette pasta
1 cup pasta water
1 head cauliflower, chopped
4 tablespoons tomato paste
1/2 cup extra-virgin olive oil
salt
1 teaspoon red pepper flakes (less if you desire a less spicy dish)
6 cloves garlic, chopped
4 anchovy fillets
1 cup pecorino romano cheese
1 teaspoon dried ground thyme
1/2 cup flat-leaf parsley, chopped

Cook orecchiette until al dente.

Meanwhile, saute garlic, a small amount (about 1/4) of the parsley, and red pepper flakes in 3 tablespoons extra-virgin olive oil in a saucepan over medium heat. Next, add pasta water from the boiling orecchiette and tomato paste. Stir until the paste is properly incorporated into the water into a smooth sauce. Continue to boil until the sauce has thickened, or for about 5 minutes. Now, add thyme, salt, and anchovies. Stir and be sure anchovies are crushed and mixed into the sauce evenly. Then add the cauliflower and lower heat to low, cover and cook for 8 minutes. Next, pour mixture into a large serving dish, and add orecchiette and parsley. Serve individual portions by drizzling with the remaining olive oil and grated pecorino romano cheese.

Serves approximately 6.

Goat Cheese and Herb Spaghetti

2007-09-07T17:18:00.000-07:00
Light and flavorful, this dish makes for an excellent appetizer or side dish to a meat, or a healthy lunch main dish. It's also simple to prepare, and full of delicious and healthy flavors. Enjoy!

Goat Cheese and Herb Spaghetti

16 oz. spaghetti
1/4 cup chopped flat-leaf parsley
3/4 cup goat cheese, crumbled
1/2 cup grated pecorino romano cheese
Salt
1/2 cup extra-virgin olive oil

Cook spaghetti until al dente.

Next, allow spaghetti to cool to room temperature so cheeses do not melt. Next, toss in a large bowl with olive oil, parsley, salt, romano, and goat cheese. Serve at room temperature and enjoy!

Serves approximately 5.

Cauliflower Spaghetti with Mushrooms

2007-08-15T09:25:00.000-07:00
Here is a way to make use of that healthy, but often difficult to come up with recipes vegetable, cauliflower. Anchovies add a subtle taste, and mushrooms add a delicious flavor and great texture. If you accidently toss out all the pasta water, you may substitute 1 cup of chicken broth instead.

Cauliflower Spaghetti with Mushrooms

16 oz. whole-wheat spaghetti
1 cup pasta water
1 head cauliflower, chopped
3 tablespoons tomato paste
3 tablespoons extra-virgin olive oil
salt
4 teaspoons paprika
4 cups white button mushrooms
5 cloves garlic
3 anchovies, chopped
1 cup pecorino romano cheese, shredded

Cook pasta until al dente. Be sure to save 1 cup of the water when finished cooking.

In a large frying pan, saute garlic in olive oil. Next, add mushrooms and 1 teaspoon paprika. Cook until tender, and add cauliflower, 1 teaspoon paprika, and salt. Continue to cook for another 10-15 minutes.

Meanwhile, in a saucepan, add pasta water, salt, and remaining paprika. Next, stir in tomato paste until properly mixed, then add anchovies. Cook until slightly thickened.

Combine tomato paste mixture with cauliflower and mushrooms. Toss in pasta, and top individual portions with romano cheese and extra-virgin olive oil. Enjoy!

Serves approximately 5.

Zucchini Macaroni

2007-07-18T13:02:00.001-07:00
This is my favorite comfort dish. It's simple, wholesome, and delicious. Zucchini is a versatile vegetable that makes an excellent sauce for the macaroni, and topped with pecorino romano cheese, the dish has a great nutty flavor.

Zucchini Macaroni

16 oz. macaroni, cooked al dente
1 large zucchini
salt and black pepper
1 cup pecorino romano cheese, grated
3 tablespoons extra-virgin olive oil
5 cloves garlic, chopped finely

Cut zucchini into large pieces, and then shred in a food processor. Next, in frying pan, saute garlic in olive oil until tender. Then, add zucchini and cook for 15 minutes, or until properly cooked. Add salt and black pepper. Toss in macaroni, and top with parmesan cheese. Mix, and serve.

Serves approximately 5.

Lemon-Herb Linguine

2007-06-24T21:51:00.000-07:00
This dish is elegant and provides a beautiful presentation. Lemon and herbs adds delicious flavors that everyone is sure to love!

Lemon-Herb Linguine

16 oz. linguine pasta
1/4 cup flat-leaf parsley
1 pound shrimp, deveined and peeled
1 large lemon
3 tablespoons extra-virgin olive oil
3 tablespoons lemon zest infused extra-virgin olive oil
1/4 cup basil leaves
1 sprig thyme
1 teaspoon dried ground thyme
5 cloves garlic, finely chopped
1 pinch red pepper flakes (more if you want a spicier dish)
salt and black pepper
1/2 cup parmesan cheese, grated

Cook pasta until al dente.

Meanwhile, chop basil leaves and parsley.

Next, in a saucepan, saute garlic in oil with red pepper flake and 1 tablespoon of the parsley. Add salt, black pepper, dried thyme, and shrimp, and cook until pink. Then, squeeze in half of the juice from lemon and add the lemon zest infused oil. After simmering for another 3-5 minutes, add linguine, basil, thyme (leaves only, no stems), and remaining parsley. Toss, and serve individual portions with grated parmesan. Enjoy!

Serves approximately 6.

Macaroni and Cheese

2007-05-07T19:02:00.000-07:00
Macaroni and cheese is every kid and adult's favorite classic pasta dish! I've made mine healthier than the traditional version by using 2% milk cheese and skim milk. Even though it's a heart-healthier version, I guarantee your taste buds will not miss the fat!

Macaroni and Cheese

16 oz. elbow macaroni pasta
10 oz. sharp cheddar cheese, 2% milk, shredded
3 teaspoons dried ground thyme
salt and black pepper
4 tablespoons butter
1 tablespoon extra-virgin olive oil
4 cups skim milk
1/4 cup flour

Boil macaroni for approximately 6 minutes (slightly firm, because it will finish cooking in the oven).

In a saucepan, allow butter and olive oil to heat. When melted, add flour, and stir for approximately 5 minutes over medium heat. Next, add milk, and whisk until all the lumps have incorporated into the sauce. Continue to stir for another 5-10 minutes. Next, add salt, black pepper, thyme, and fold in 6 oz. cheese. Continue to cook for another 5-10 minutes. Next, add in macaroni, and mix. Then, add macaroni to a casserole dish, and top with remaining cheese. Bake for another 15 minutes (or until cheese has melted on the top).

Tortellini en Brodo

2007-04-24T14:54:00.000-07:00
Tortellini en Brodo, or tortellini in broth, is a delicious, light, and flavorful North Italian dish. You can make your own tortellini for this as well, although a high-quality packaged version tastes wonderful as well (and it is much faster).

Tortellini en Brodo

4 cups water
4 cups chicken broth
1/4 cup flat-leaf parsley
1/2 cup parmesan cheese
16 oz. packaged tortellini (with cheese filling)
2 teaspoons turmeric
salt and black pepper

Finely chop parsley.

Meanwhile, bring water and broth to a boil. When it begins to boil, lower heat to medium and add tortellini, turmeric, salt, and black pepper. Allow tortellini to cook according to package directions (typically 5-8 minutes for the pasta to become al dente), and finish with parsley and parmesan cheese. Serve and enjoy!

Serves approximately 6.

Sconcigli Arrabiata

2007-03-29T20:59:00.000-07:00
Sconcigli is a seashell shaped pasta that is great for absorbing light sauces. Often it is available in a tricolor form, and makes for an excellent presentation. Arrabiata sauce is a slightly spicy sauce that is a great partner to the sconcigli. If sconcigli is unavailable, penne may also serve as an excellent substitute.

Sconcigli Arrabiata

16-18 oz. sconcigli pasta (if unavailable, penne will also work)
1 cup marinara sauce
2 teaspoons turmeric
1/2 cup chicken stock
2 teaspoons red pepper flake
salt
1/4 cup flat-leaf Italian parsley, finely chopped
3 tablespoons extra-virgin olive oil
5 cloves garlic, finely chopped
1 cup parmesan cheese

Cook sconcigli until al dente.

Meanwhile, in a saucepan, saute garlic, half of the parsley, and red pepper flake until the garlic is tender. Then, add chicken stock. When chicken stock begins to simmer, add marinara sauce and turmeric. Allow to boil until the mixture has slightly thickened.

Next, drain all water from sconcigli. Then, in a large pot, combine sconcigli with sauce mixture, remaining parsley, and boil until there is no remaining liquid (from sauce) in the pot (or about 2-3 minutes). Top with parmesan cheese, mix. Enjoy!

Serves approximately 5.

Spaghetti and Meatballs

2007-03-12T09:43:00.000-07:00
Spaghetti and meatballs is a classic Italian-American dish. I have lowered the fat content by using ground turkey breast instead of beef and pork, without compromising the flavor. This dish is an easy and tasty family-friendly meal that everyone will love!

Spaghetti and Meatballs

16 oz. thick spaghetti
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.

Meanwhile, cook the spaghetti until it is al dente.

Enjoy!

Serves approximately 5.

Fava Bean Soup

2007-02-17T20:11:00.000-08:00
This soup is a hearty, healthy, and flavorful main meal choice in the winter months. Also, with two different kinds of beans, you get fiber and a dose of nutrients that your body needs in a yummy and warming way!

Fava Bean Soup

1 15 oz. can cannellini beans
1 19 oz. can fava beans
1 28 oz. can crushed tomatoes
1 tablespoon ground thyme
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped
4 cloves garlic, chopped
2 potatoes, medium-sized, chopped
1 cup chicken stock
7 cups water
salt and black pepper

In a stockpot, saute onions and potatoes in olive oil over medium heat. After 3-4 minutes, add garlic, and continue to saute for another 2 minutes. Next, add chicken stock, water, salt, black pepper, thyme, and oregano. Raise heat to high. Allow to come to a boil, and simmer until potatoes are tender, or about 25 minutes. Then, add fava and cannellini beans. Lower heat to medium. Stir, and add crushed tomatoes. Allow to simmer for 15 more minutes, and serve by drizzling individual portions with extra-virgin olive oil.

Serves approximately 6.

Marinara Sauce

2007-01-15T10:05:00.000-08:00
Marinara Sauce

1 28 oz. can crushed tomatoes
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
salt and black pepper
1/2 cup extra-virgin olive oil
1 teaspoon turmeric
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup chicken stock

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.

Chicken Curry

2007-01-14T12:50:00.000-08:00
This traditional North Indian-style dish makes for a delicious and easy ethnic meal. Also, because there is a small amount of cream, it makes for a hearty, yet light meal. The spiciness may also be altered, by using more or less curry powder, so all of your guests or family will be sure to love this dish.

Chicken Curry

1 pound boneless, skinless chicken thighs, cubed
1 tablespoon curry powder (1-2 teaspoons more for a spicier dish, 1 teaspoon less for less spiciness)
4 tablespoons extra-virgin olive oil
1/4 cup heavy cream
salt
5 cloves garlic, chopped
1/2 medium-sized onion, chopped
1/2 cup water
1 1/2 cup chicken stock
1 tablespoon tomato paste
1 cup dry brown rice

Cook rice according to package directions.

Meanwhile, in a stockpot, saute onions in olive oil until tender over medium-high heat. Next, add garlic, and saute for another 2-3 minutes, or until garlic is tender. Then, add chicken stock and water, and when stock begins to boil, add cubed chicken. After 4 minutes, add salt and curry powder. Simmer until chicken is thoroughly cooked, or for about 10 more minutes. Next, add heavy cream, and cook for another 3-4 minutes. Then, add tomato paste, stir, and turn up heat to high, and allow to simmer until mixture is slightly thickened, or for about 10 minutes. Serve over rice.

Serves approximately 4.

Tomato Basil Spaghetti

2007-01-12T19:48:00.000-08:00

This dish combines the delicious trio of tomato, basil, and mozzarella. It also has the lightness of a salad, but the richness of a heavier meal without the unhealthy fats, and will be as pleasing to the eyes as it will be to your appetite!

Tomato Basil Spaghetti

16 oz. spaghetti
5 roma tomatoes
1/2 cup basil leaves, chopped
1/2 cup extra-virgin olive oil
salt and black pepper
8 oz. fresh mozzarella cheese

Cook the spaghetti until it is al dente.

Meanwhile, chop tomatoes into small pieces, and mozzarella into cubes.

When spaghetti has cooked, allow to cool for 10-15 minutes, or until it is only slightly warm (to assure the cheese will not melt in the pasta). Next, add tomatoes, salt, black pepper, and basil. Toss. Then, add extra-virgin olive oil and mozzarella cheese. Serve immediately.

Serves approximately 5.

Tuscan White Bean Pizza

2007-01-12T18:41:00.001-08:00
Tuscan white beans, or cannellini beans, make this pizza unique, delicious, and healthy. The pizza is quick to prepare, especially with using pita bread as a crust, which is already cooked. This dish may be used as an appetizer, or even a light main meal. Extra-virgin olive oil finishes the dish with a tasty touch.

Tuscan White Bean Pizza

1 15 oz. can Tuscan white beans, rinsed and drained
1/2 cup basil leaves, chopped
5 roma tomatoes
5 whole-wheat pitas
Extra-virgin olive oil
salt and black pepper
6 oz. fresh mozzerella, cut into small pieces

Preheat oven to 325 degrees, and bake pita until soft, or for about 10 minutes.

Meanwhile, place beans in a mixing bowl, and mash into a paste-like consistency.

Next, spread bean mixture onto pitas, and then cover with basil, tomatoes, and mozzerella on top. Bake pitas in the oven until the mozzerella cheese has melted. Serve by drizzling olive oil on top, and season with salt and pepper. Enjoy!

Serves approximately 4.

Dinner for Two in Less than 35 Minutes: Pan-Seared Salmon with a Side of Green Beans

2006-12-03T10:33:00.000-08:00
This is a quick, light, and easy recipe to prepare a full meal for two in less than 35 minutes, and with tasty results. Thyme and white wine are a great combination, adding light and citrusy flavors. Fast, easy, and delicious, you can't go wrong with this meal.

Dinner for Two in Less than 35 Minutes: Pan-Seared Salmon with a Side of Green Beans

Two 4-6 oz. salmon fillets, with skin on
1/2 pound green beans, ends trimmed
1 cup dry white wine
1 tablespoon dried ground thyme
salt and black pepper
3 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
1/2 cup chicken stock

For the salmon:
In a heated frying pan over medium heat, cook salmon (with the skin side up) until the outside (skinless part, facing the pan) has cooked, and then add 1/4 cup white wine. When wine boils, add thyme, salt, and black pepper. With a spatula, mix the thyme, salt, and pepper with the wine thoroughly, then lift up the salmon and allow the juices and seasonings to flow under the fish so the it can absorb the flavors. Continue to cook until the wine has cooked away, and the salmon is fully cooked (with a slightly brown crust).

For the green beans:
While the salmon is cooking, in a large pot, saute garlic in olive oil until tender. Add green beans, chicken stock, and remaining white wine. When wine and stock begin to simmer, add salt, black pepper, and thyme. Continue to cook until the wine and stock have boiled away and the beans are tender.

Serve immediately. Enjoy!

Serves 2.

Curried Lentils

2006-11-18T14:44:00.000-08:00
These lentils are curried in a flavorful tomato sauce with herbs and spices. Drizzling fresh, uncooked olive oil to each individual portion adds another flavorful touch. I also like to dip crusty bread into the sauce for a full and filling meal.

Curried Lentils

1 cup lentils
2 cups tomato juice
2 cups chicken stock
6 cloves garlic, finely chopped
1 onion, very finely chopped
1 tablespoon red mirch masala powder
1 tablespoon turmeric powder
salt and black pepper
1 tablespoon dried thyme
1/4 cup fresh basil leaves
1 sprig fresh rosemary
3 tablespoons extra-virgin olive oil

Remove leaves from rosemary sprig, and finely chop basil and rosemary.

In a pot over medium-high heat, saute onion in extra-virgin olive oil until tender. Next, add garlic, and continue to saute until garlic is tender. Then, add chicken stock, salt, black pepper, and thyme. When chicken stock begins to simmer, add lentils. Continue to cook for 20 minutes, uncovered. Now, add tomato juice, turmeric powder, and red mirch masala powder. Allow to simmer until thickened. When thickened, add rosemary and basil. Allow to cool for 2 minutes, and serve with extra-virgin olive oil drizzled on top of individual portions.

Serves approximately 4.

Buttered Spaghetti and Broccoli

2006-11-17T10:23:00.000-08:00
Buttery and deeeelicious! This dish is light and wonderfully flavorful. Chicken stock, lime, and butter combined add so much tasty tang to this simple dish, and will surely please all!

Buttered Spaghetti and Broccoli

16 oz. spaghetti
4 tablespoons butter
1/2 cup chicken stock
2 cups broccoli florets
red pepper flake
salt and black pepper
1 tablespoon thyme
juice from 1/2 lime
2 tablespoons extra-virgin olive oil

Boil spaghetti until al dente.

In a frying pan, simmer broccoli in extra-virgin olive oil and chicken stock. Continue to cook for 5 minutes, or until half of the chicken stock has evaporated, and add salt, black pepper, red pepper flake, thyme, lime, and butter. Stir, and continue to cook for another 3 minutes, or until most of the liquid has cooked away. Then, add spaghetti, and toss until broccoli and spices and herbs are evenly distributed.

Serves approximately 5.

Garlic Mashed Potatoes

2006-11-17T09:18:00.000-08:00
The garlic in these potatoes add so much delicious flavor to traditional mashed potatoes, and will be the star at your Thanksgiving dinner. I also like leaving the skin on for extra nutrition and flavor. Try this dish at your upcoming Thanksgiving feast, and your family and guests will be sure to love it!

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 Herbed Chicken Over Polenta

2006-11-06T11:55:00.000-08:00
Polenta is an excellent partner with chicken. This dish is pleasing to the eyes and great for serving guests, but easy to prepare and serve!

Tomato-Herbed Chicken Over Polenta

For the chicken:
4 skinless, boneless chicken breasts
3 medium-sized tomatoes, chopped
6 cloves garlic, finely chopped
salt and black pepper
1/4 cup flat-leaf Italian parsley leaves, loosely packed
1/8 cup fresh basil leaves, loosely packed
3 tablespoons extra-virgin olive oil

For the polenta:
1 cup yellow cornmeal
3 cups milk
salt
2 tablespoons butter
1/2 cup parmesan cheese, grated

For the polenta:
In a saucepan, pour in water and salt. When water begins to boil, add yellow cornmeal. Continue to stir until slightly thickened, and add butter. Keep stirring for another minute, and stir in parmesan cheese. Mix until thickened.

For the chicken:
Finely chop parsley and basil.
In a frying pan, heat olive oil. Add garlic, and chicken breasts. Continue to cook until chicken is thoroughly cooked. When cooked, add tomatoes, basil, salt, black pepper, and parsley. Stir, and allow to cook for an additional 5 minutes.

Now to serve the chicken with the polenta:
In plates, place polenta evenly in the middle. Next, place chicken on top of the polena. Top with the tomato, basil, and parsley mixture, and serve.

Serves approximately 4.

Oatmeal Waffles

2006-10-25T07:27:00.000-07:00
These waffles are a healthy and deeelicious way to begin your morning! The almonds add a hearty dose of protein, and heart-healthy goodness. My waffles are sure to please your palate at the start of the day!

Oatmeal Waffles

2 cups instant oatmeal
1/2 cup flaxseed
100% pure maple syrup
3/4 cup almonds, chopped
1 egg (optional)
1/2 cup water (1 cup if not using egg)

In a coffee grinder, grind oats and flaxseed until smooth. Meanwhile, coat waffle maker with nonstick spray and preheat.

In a mixing bowl, combine oats, flaxseed, egg, and water. Mix until thickened into a paste-like consistency.

Once waffle maker is properly heated, pour the mixture onto the plates (in batches according to the waffle maker's directions). Cook until properly finished according to your waffle maker. Top with almonds and maple syrup. Serve immediately.

Serves approximately 4.

Cabbage Dumplings

2006-10-20T13:30:00.000-07:00
These delicious West Indian dumplings are a healthy, and easy to prepare dish. Ajwain seeds may not be readily available in your area. If not, you may omit this ingredient.

Cabbage Dumplings

1/2 head of cabbage, chopped finely
2 cloves of garlic, shredded finely
2 1/2 cups cooked white rice
1/2 cup whole wheat flour
1/4 cup chickpea flour
1/2 cup plain fat-free yogurt
salt and black pepper
3 tablespoons turmeric powder
1 tablespoon red mirch masala powder
1 Thai pepper, finely chopped, with seeds removed
1/4 cup of sesame seeds
1 tablespoon ajwain seeds (if you don't have this ingredient, just skip it)
1 tablespoon extra-virgin olive oil

Mix all the above ingredients into a mixing bowl. Kneed into a thick consistency. When thickened, roll into fist-sized long-shaped dumplings.

Boil water in a steamer. Place the dumplings on steam rack, and allow to cook covered over medium-high for 20 minutes, or until slightly firm. Serve by dipping in extra-virgin olive oil sprinkled with black pepper. Enjoy!

Serves approximately 5.

Tomato-Onion Green Beans

2006-10-03T14:38:00.000-07:00
Chicken stock adds so much tasty flavor to this green bean dish. I love this side in the summer and early fall, with fresh green beans. However, if fresh green beans are not available, frozen will work fine also.

Tomato-Onion Green Beans

2 Roma tomatoes, diced
1/2 pound fresh green beans, with ends removed and split in half if necessary
garlic, chopped
onion, chopped
14 oz. chicken broth
salt and black pepper
2 tablespoons extra-virgin olive oil
3 teaspoons turmeric powder

Saute onions in extra-virgin olive oil for 2 minutes over medium heat. Raise heat to high, add garlic, and 7 ounces of chicken broth. Allow to cook until the onion and garlic are tender. Next, add tomatoes, salt, 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. Serve immediately.

Serves approximately 3.

Potato Leek Soup

2006-09-03T14:27:00.000-07:00
Potato Leek Soup

1 pound Idaho Russet potatoes, diced
2 medium leeks
1.5 tablespoons dried thyme
salt and black pepper
3 cloves garlic, chopped finely
4 tablespoons extra-virgin olive oil
1 cup grated parmesan cheese
28 oz. vegetable stock
6 cups water
1 tablespoon turmeric powder
2 bay leaves

Cut leeks at the point where the white and green sections meet. Chop the white portion finely, and choose the two largest green leaves. Discard the remaining green parts.

Saute garlic in olive oil in a large stock pot until tender over medium heat. Add leeks, and continue to saute until leeks have become tender. Next, add the potatoes and cook for another 5 minutes. Pour in water, stock, bay leaves, and 2 of the green portions of the leeks, and allow to come to a simmer. Now add salt, black pepper, and thyme. Simmer until potatoes have finished cooking, or about 40 minutes. Add turmeric powder, and turn off heat. Add parmesan cheese. Stir, and allow to cool for 5 minutes. Enjoy!

Serves approximately 7.

Parmesan Garlic Polenta

2006-09-03T12:47:00.000-07:00
Polenta is a grain made of yellow cornmeal, and is commonly eaten in Northern Italy. It is often fried, or boiled into a paste-like consistency. I have added garlic and parmesan to my quick-cooking recipe for a flavorful touch.

Parmesan Garlic Polenta

4 cups milk (whole, 2%, or non-homogenized organic skim)
1.5 cups polenta (yellow cornmeal)
1/2 cup parmesan cheese
3 tablespoons extra-virgin olive oil
1 small clove garlic, chopped finely
salt

In a large pot, saute garlic in 1 tablespoon olive oil until tender. Remove the garlic from the pot.

Next, add milk and salt to the same pot. After it is boiling, add polenta. Reduce heat to medium-low. Continue to cook and constantly stir until most of the liquid has cooked away, and the meal has thickened, being careful not to burn the polenta. Turn off the heat, and immediately add parmesan cheese, cooked garlic, and remaining olive oil.

Serves approximately 4.

Tomato-Basil Salad with Red Wine Vinaigrette

2006-08-19T11:47:00.000-07:00
Tomato-Basil Salad is excellent in the summer time with the availability of fresh vegetables (especially at farmer's markets). Most of the time, you can find these vegetables in the supermarkets during the winter too, so you can enjoy this salad year round!

Tomato-Basil Salad with Red Wine Vinaigrette

2.5 cups romaine lettuce, torn with hands
5 cups basil leaves, torn with hands
1/4 cup purple cabbage, chopped
1 small bunch parsley, finely chopped
2 bell peppers, chopped
2 green onion stalks, finely chopped
4 medium tomatoes, chopped

For the Red Wine Vinaigrette:

salt and pepper
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon dried thyme

First prepare the vinaigrette:

In a mixing bowl, add olive oil, thyme, salt, black pepper, and red wine vinegar. Whisk until thoroughly mixed. Allow vinaigrette to sit for at least 10 minutes.

Next, in a salad bowl, add peppers, tomatoes, lettuce, basil, cabbage, and onions. Pour the vinaigrette over salad, and toss. Top with parsley. Enjoy!

Serves approximately 4.

Basil Stir-Fry

2006-08-17T11:41:00.000-07:00
This dish is where Italian cuisine meets Asian cuisine! Green onion and tofu are commonly used in Asian food, while basil and tomatoes finish the Italian side.

Basil Stir-Fry

2 Roma tomatoes, chopped
1 tablespoon red pepper flakes
1 cup canned diced tomatoes with the juices
4 cloves garlic, finely chopped
1 red bell pepper, chopped
1 cup white button mushrooms, chopped
salt
1 bay leaf
4 tablespoons extra-virgin olive oil
1/2 cup basil leaves, chopped
1 green onion stalk, finely chopped
1 cup extra-firm tofu, diced

Saute garlic in 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat. When garlic is tender, add mushrooms and red bell pepper. Cook until water has released, then add Roma tomatoes, canned diced tomatoes, salt, red pepper flake, and bay leaf. Make sure the bay leaf is adequately covered by the mixture and juices. After cooking for 4 minutes, add tofu. Allow to simmer for 15 minutes, and then stir in basil and green onions. Turn off heat, and drizzle with remaining olive oil. Serve with crusty French or Italian bread, and enjoy!

Serves approximately 4.

Cabbage Soup

2006-08-15T13:40:00.000-07:00
This soup is healthy and yummy, and the sausage adds a great hearty touch. Even for those of you who aren't cabbage fans, I think you'll enjoy this one!

Cabbage Soup

20 oz. vegetable stock
1/2 head of purple cabbage, chopped
1 small onion, chopped
4 cloves garlic, finely chopped
14 oz. can of diced tomatoes, with their juices
7 cups water
2 tablespoons dried thyme
salt and black pepper
1 tablespoon turmeric powder
1/2 pound spicy Italian sausage, rolled into small meatballs
3 teaspoons red mirch powder (or chili powder)
5 tablespoons extra-virgin olive oil

Saute cabbage and onion in olive oil over medium-high heat for 5 minutes. Add garlic, and continue to saute for another 5 minutes. Add water and stock, and allow to come to a boil. Add salt, black pepper, red mirch, sausage, and thyme. Cook for 10 minutes, and then add tomatoes. Reduce heat to medium, and allow to cook covered for 25 minutes. Add turmeric, and continue to cook covered for 10 minutes. Cool for 3 minutes, and serve.

Serves approximately 8.

Fettuccine Alfredo

2006-08-07T12:46:00.000-07:00
This is my take on the classic Italian dish. White wine and garlic are my add-ins, and add a yummy kick!

Fettuccine Alfredo

1 pound fettuccine pasta
2.5 cups heavy cream
salt and black pepper
1.5 cups parmesan cheese, grated
1 pound chicken (optional), cut into cubes
1 cup dry white wine
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced finely

Cook fettuccine until al dente.

If you are using chicken:

Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine and chicken. Continue to cook for 4 minutes. Reduce heat to medium, add the heavy cream, salt, black pepper, and simmer for 2 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.

If you are not using chicken:

Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine, salt, black pepper, and heavy cream. Cook for 4 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.

Serves approximately 6.

Pizza Margherita

2006-08-06T21:42:00.000-07:00
Pizza Margherita is definitely my favorite pizza pie out there! Light and delicious, this traditional Italian pizza makes a wonderful appetizer, or a light main course.

Pizza Margherita

2 thin 12-inch precooked pizza crusts
8 oz. fresh mozzarella, cut into small cubes
6 roma tomatoes
1 cup basil leaves, julienned
4 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
salt

Preheat oven to 450 degrees Fahrenheit.

Brush olive oil onto pizza crusts (use about 1 tablespoon for each pie). Place toppings in the following order: basil for the first layer, tomatoes for the second layer, mozzarella for the third layer, and finish with garlic for the top. Next, lower oven heat to 425 degrees and bake each pie in pizza pan (with holes on the bottom of pan) for about 10 minutes, or until cheese has melted. Allow to cool for 2 minutes. Drizzle with remaining olive oil and top with salt if desired. Enjoy!

Serves approximately 4.

Eggplant Rotini

2006-08-05T13:17:00.000-07:00
Japanese eggplants are a little more tender than other versions, which is why I use them in this dish. Eggplant rotini is quick, healthy, and deeeelicious!!

Eggplant Rotini

2 Japanese eggplants
4 cloves garlic, minced finely
4 tablespoons extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and black pepper
1 tablespoon thyme
1/4 cup flat-leaf Italian parsley
1/4 cup water
1 14 oz. can diced tomatoes, with their juices
1 pound whole-wheat rotini pasta

Cook the rotini until it is al dente.

Meanwhile, in a skillet, saute garlic in extra-virgin olive oil for 2 minutes. Add eggplant, stir, and add water. Continue to simmer until the eggplant is tender. Then, add tomatoes, salt, black pepper, and thyme. Allow to cook until most of the juices have cooked away, and add the parsley. Next, combine the pasta with this mixture. Cool for 3 minutes, top with parmesan cheese, drizzle with olive oil (if desired) and serve.

Serves approximately 4.

How to Prepare Fire-Roasted Tomatoes

2006-07-29T09:22:00.000-07:00
Seed tomatoes, and cut into large slices. Brush with extra-virgin olive oil, and grill over flame. Cool for 7 minutes, and dice or coarsely chop. Add salt, store in glass jar, and refrigerate until ready to use. May be stored in refrigerator for up to 1 week.