Orecchiette with Caramelized Garlic, Sausage and Broccoli

Courtesy of http://chaosinthekitchen.com

Orecchiette with Caramelized Garlic, Sausage, and Broccoli

serves 4, prep 5 min, cook 15 min, adapted from Fine Cooking, October 2003

• 10 oz. broccoli florets (fresh)
• 2 tbsp olive oil
• 1 lb Italian sausage, crumbled
• 3 cloves garlic, peeled and thinly sliced
• 1/3 cup sun-dried tomatoes, julienned, jarred in oil
• 3/4 lb dried orecchiette or penne pasta
• 1 tbsp fresh lemon juice (about 1/2 a lemon)
• 3 tbsp fresh grated Parmesan cheese plus additional for serving
• salt and pepper

1. Bring a large pot of water to a boil.
2. Heat oil in a skillet on medium high.
3. Cook Italian sausage until browned, reserve to a plate.
4. Salt pasta water and add pasta.
5. There should be about 2 tbsp of fat in the skillet, if not add olive oil to make about 2 tbsp.
6. Turn heat to medium-low and cook garlic, stirring frequently, until golden brown.
7. Add broccoli and cook until semi-tender (about 5 mins).
8. Add sausage back to the pan and heat on high until warmed through.
9. Add sun dried tomatoes, salt and pepper to taste. Take off heat.
10. Finish pasta (total cook time is about 10 minutes). Reserve 1 cup pasta water and drain.
11. Add pasta to broccoli and sausage, toss over high heat. Add about 1/2 cup of reserved pasta water as needed to moisten mixture.
12. Remove from heat, stir in lemon juice, cheese, salt and pepper.
13. Serve with additional cheese.

Lemon Braised Rainbow Chard with Sesame Edamame

I found a beautiful bunch of Rainbow Chard with hot pink stems at the new Fort Mason Farmer's Market a couple of Sundays ago, and then read a few recipes before deciding on this combination. It was so fresh and delicious that I ate the whole pan-full for dinner, but it would also be great as a side with some grilled or broiled salmon fillets--remember to squeeze some fresh lemon juice over the fish too!

1 bunch Rainbow Chard (or Swiss Chard)

1/2 to 3/4 cup shelled Edamame (soya) beans,

thawed or heated through*

1 1/2 Tbsp fresh lemon juice

1 glove garlic, minced

1 Tsp red pepper flakes

1 Tsp toasted sesame seeds

or black sesame seeds

Extra virgin Olive Oil

Salt & pepper

*Note: If you can't find shelled Edamame beans, just steam your Edamame pods until tender and remove the seeds before stir frying.

Chop stem ends off chard and discard. Keep 1-2 inches of stem for color and texture and chop those up separately from the chard leaves. Chop the leaves into long ribbons by bunching leaves up and slicing across the bunch horizontally. Heat a few good glugs of olive oil in a large non-stick frying pan or wok. Add garlic and red pepper flakes to oil and cook until starting to brown. Add stems and stir-fry until slightly tender (2-3 mins). Add the Edamame beans and chard leaves and stir-fly an additional 1-2 mins, or until leaves start to wilt. Be careful not too cook too long or leaves will lose their bright green color.

Remove from heat and toss with sesame seeds & lemon juice. Season with salt & pepper to taste.

Thai Style Crab & Udon Noodle Stir Fry

Ingredients:

7.5 oz package ready-to-wok udon noodles

3-4 oz. fresh crab (claw meat) - available in seafood dept. or in refrigerator case at Trader Joe's

3 green onions/spring onions stalks, chopped

1 c. snow peas, trimmed and chopped in 1/2

1/2 t. minced garlic

4 oz. (1/2 jar) Trader Joe's Satay Peanut Sauce or other quality Thai-Style satay sauce

dried red pepper flakes

fresh cilantro/coriander, finely chopped

1 lime

vegetable or canola oil for stir frying

Super easy one pot meal! Heat oil over medium flame and add onions, garlic & red pepper flakes. Once garlic starts to brown slightly, add snow peas and noodles. Heat through then add crab and Satay peanut sauce until mixed through. Removed from heat and sprinkle with chopped cilantro. Serve with wedges of lime to squeeze juice over noodles. Enjoy!!

Mediterranean Couscous with White Beans

I found this recipe in my sister's kitchen cupboard, and the notes say it came from our mom, so I figured it would be delicious, and it was! This recipe is super flexible and would be great to try variations on, so you can omit any ingredients you don't love and try adding in anything you think sounds good. I added some chopped avocado to my leftovers on day 3 and it was extra-delicious! Now that tomatoes are in season, it's the perfect time to try this--great for picnics!

Ingredients:

1 5.8 oz box of NEAR EAST Roasted Garlic & Olive Oil Couscous Mix

(any standard box of garlic flavored couscous will work)

1 15 oz./425g can of navy beans or other small white beans, rinsed and drained

1 cup halved cherry tomatoes

3/4 cup (180ml) cucumber, peeled and seeded and chopped (about 1 cucumber)

1/2 cup (120ml) black olives, finely chopped

1/2 cup (120ml) green/spring onions, thinly sliced

1 Tbsp snipped fresh dill or 1 tsp dried dill weed

6 Tbsp red wine vinegar

1. Prepare couscous according to package directions, using olive oil rather than butter. Transfer couscous to a large bowl. Fluff; let cool 10 minutes.

2. Add remaining ingredients and mix well, tossing with a fork. Refrigerate at least 2 hours before serving. Makes 6 cups (1500 ml).

Easy Rosemary Pork Chops + Pea & Mushroom Risotto

These two recipes both came from one of my favorite cookbooks, The Cuisine of California, although I substituted pork chops for veal chops because those are harder to find here in England.

Grilled Chops with Rosemary (serves 4)

4 veal loin chops (or pork chops), 6-8oz. (200-250g) each

2 Tbsp olive oil

2 (2-inch) sprigs of fresh rosemary

Juice of 1 medium lemon

Salt and fresh ground pepper to taste

1. Brush chops liberally on each side with olive oil.

2. Strip leaves off rosemary sprigs and press leaves into both sides of each veal/pork chop. Sprinkle lemon juice on each side and refrigerate 1 hour.

3. Prepare barbecue for medium heat grilling or preheat oven grill/broiler, if necessary. Grill chops 3 inches from heat for 5-7 minutes on each side. The veal should be pink inside. Take veal/pork off grill and sprinkle with salt and pepper. Serve immediately with risotto.

Risotto with Fresh Mushrooms and Peas (Serves 4 to 6)

4 T/55g unsalted butter

1/2 tsp salt

2 medium shallots, finely chopped

1 cup arborio rice

2 cups shelled fresh peas (we used thawed frozen peas)

1/4 tsp finely ground pepper

3 cups (750ml) chicken stock, heated to hot

1/4 lb (125g) mushrooms, sliced (we used mini portabello)

1/4 c. (60ml) fresh grated Parmesan cheese

1. Heat 2 T of butter in a heavy saucepan. Add shallots and cook over low heat until soft but not browned. Stir in rice and saute lightly without letting it brown.

2. Add peas, 1/4 tsp. of salt, 1/8 tsp of pepper, and 1/2 cup (120 ml) of stock. Simmer over medium heat, stirring often, until stock is absorbed. Continue adding stock 1/2 cup at a time, cooking until it is absorbed. Stir frequently. Stop adding stock when rice is tender. Total cooking time should be about 20 minutes.

3. Meanwhile, heat 1 Tbsp of the butter in a skillet. Add mushrooms, the remaining salt and pepper and saute over medium-high heat until lightly browned.

4. When rice is done, gently stir in mushrooms, the remaining butter, and the Parmesan cheese (using a 2 prong fork if you have one). Taste for seasoning. Serve immediately.

French Style Lentil Soup with Bacon

This recipe is super easy and has a great, comfort-food texture for a cold, wintery night. I think the recipe came out of a newspaper I read last week on global comfort foods. The photo below is a shot of all the ingredients simmering before I pureed the soup to serve it. It ends up having a thick, almost muddy consistency, and smells great!

160g puy lentils

500ml (2 cups) chicken stock

3-4 rashers smoked streaky bacon

1/2 an onion (chopped)

1 carrot (diced)

1 sprig of thyme

1 clove chopped garlic

1 bay leaf

1. Wash lentils, and cook according to package directions. When cooked, drain lentils, return to the pot and add chicken stock. Bring to a boil.

2. Add remaining ingredients and reduced heat to low. Simmer for 45 minutes. Remove bay leaf and thyme sprig stick, then blend using an immersion blender to your desired consistency--keep tasting to check. (Note: if using a regular blender, allow soup to cool first, or blend on low in small batches to avoid a blender explosion). Add more chicken stock or some double cream/heavy cream to correct consistency. Serve with garlic bead or croutons and a green salad.

Spicy Chile Lime Salad

I got the basic recipe for this salad (and the photo) from this Nourishing Meals website, and the dressing is great!

Dressing:

1/4 cup packed cilantro
1 jalapeño pepper, seeded & chopped
1 clove garlic
4 tablespoons extra virgin olive oil
4-5 tablespoons fresh squeezed lime juice
1/4 teaspoon sea salt

Mix all ingredients together in a blender/food processor, or if available, blend in a bowl using an immersion blender.

Add to a salad of mixed peppery greens such as kale, escarole or arugula, combined with chopped red and green bell peppers, spring onions, avocado, chickpeas (garbanzo beans) and jicama, if available. You could also add more protein to the salad by sprinkling some cooked shrimp, canned tuna, crumbled Mexican cotija cheese, or chicken pieces on top.

Note: The dressing can also be used as a marinade or basting sauce for salmon or other fish or poultry.

Vietnamese Fresh Spring Rolls

These spring rolls take a little patience to assemble, but they taste super fresh and are really healthy as well. I found the right kind of spring roll wrappers at Whole Foods in London, and used them up already, but am keeping an eye out for them in Birmingham. Let me know if you spot them anywhere!

They are best served with Thai Sweet Chili Sauce for dipping, but would also be good with a peanut satay sauce!

Ingredients:

1 pack spring roll rice paper wrappers (8.5 inch diameter)

1 pack ready-to-wok (pre-cooked) thin vermicelli rice noodles, separated into portions matching the number of spring roll wrappers

1 carrot, peeled, then grated into long slices with a carrot peeler

1 cucumber, peeled, then grated into long slices with a carrot peeler

1 bunch mixed baby salad greens

200g cooked prawns, tails off, sliced in half from head to tail

fresh coriander, leaves picked

fresh mint, leaves picked

Directions:

1. If you can't find pre-cooked rice noodles, then follow the pack directions to soften the noodles. Otherwise, follow the pack directions for softening the spring roll wrappers. I basically filled a large frying pan with warm/hot water and let it cool a bit. Spread a damp tea towel on the kitchen counter next to your pan of water for assembling the rolls.

2. Start by immersing one wrapper in the water, and let it sit until softened, 10-15 seconds. When soft and pliable (it should feel silky), remove it from the water and lay it on the tea towel. Dab the excess water off with a dry tea towel. The wrapper should be slightly sticky.

3. Place one portion of rice noodles towards the bottom edge of the wrapper. Lay several lettuce leaves over the noodles and top the lettuce with 5-6 pieces of prawns. Over the prawns, lay a few slices each of carrot and cucumber gratings, then sprinkle over coriander and mint leaves.

4. Fold roll like a burrito: take bottom edge (closest too you) and fold it over the filling until the wrapper edge touches the wrapper on the opposite side of the filling. The edges should stick together slightly. Next, fold each side edge in just enough to enclose either end of the filling. Last, roll the filled end over until the wrap is rolled up. Note: The tighter you can manage to wrap the rolls, the better chance you have that they won't fall apart. It takes a little practice.

5. Serve wraps immediately with sweet chili sauce or a peanut satay sauce. If you need to store them, I usually lay them on a damp paper towel in a Tupperware container, and then lay another wet paper towel over the tops before closing the lid. This will keep the wraps from drying out.

Warming Meatball and Kale/Escarole Soup

I tore this recipe out Fitness magazine last October, and finally made it last week! Also, when I made the meatballs, they completely stuck to the bottom of my pan, so my soup had hunks and crumbles of meatball, rather than nicely formed balls, but the flavor was still great, and it was a good way to eat some healthy vegetables! If I made it again, I'd cook the meatballs in a non-stick pan, even though you are supposed to cook them in the pot that everything else will eventually be added to.

Ingredients:

1/2 lb./250g lean ground beef/beef mince

6 Tbsp grated Parmesan cheese

6 Tbsp plain bread crumbs

1/4 cup (60ml) finely chopped parsley

1/4 tsp salt

1/8 tsp black pepper

2 eggs, lightly beaten

2 Tbsp olive oil

2 large onions, finely chopped (about 2 cups)

2 carrots, peeled and cut into coins

2 garlic cloves, finely chopped

8 cups packed shredded kale or escarole,

rinsed and drained

3 (14.5 oz) cans low-sodium chicken broth

(approx. 1250 ml chicken broth)

1. Combine beef, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a large bowl. Form into 24 meatballs, using about 1 level tablespoon for each.

2. Heat 1 Tbsp. of the oil in a stockpot (or separate non-stick frying pan) over medium-high heat. Add meatballs; cook on each side until nicely browned and transfer to a plate.

3. If you used a separate frying pan for the meat, now add remaining tablespoon of oil to your stockpot along with the onions, carrots and garlic. Cook 10 minutes, or until vegetables are soft. Stir in kale or escarole; cook 3-4 minutes.

4. Add meatballs and broth. Bring to a boil; reduce heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese sprinkled on top.

Nutrition per serving: 205 calories; 15 g protein; 15 g carbohydrates; 10 g fat (3 g saturated); 4 g fiber.

Chicken, Black Bean and Tortilla Casserole

This new recipe came out of The Big Book of Casseroles, and is quick to prepare if you buy ready-cooked, diced chicken. It's less expensive if you poach your own chicken before-hand, but takes an extra 20-30 minutes to prepare, poach and cool/chop the chicken pieces. Your choice! It was a big hit with D, who had 2nd helpings.

Ingredients:

1 Tbsp vegetable oil

1 large yellow onion, chopped

1/2 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 can (14.5 oz/425g) chopped tomatoes, including juices,

lightly pureed with a hand blender or in a food processor

1/2 cup jarred tomato salsa

1 tsp ground cumin

1/2 tsp dried oregano

3/4 tsp salt

Fresh ground pepper to taste

2 cans black beans, rinsed & drained

3 cups cubed cooked chicken breasts

(I used 3 full breast pieces)

8 corn tortillas

3-4 cups (375-500g) grated Monterey Jack cheese

(I usually find grated Jack cheese at larger Sainsbury's)

Optional toppings:

Sour cream

Avocado slices

Sliced green onions

Chopped olives

Salsa & hot sauce

Directions:

1. In a large skillet over medium heat, warm oil. Add yellow onion, bell pepper and garlic and saute until vegetables are tender, about 5 minutes. Add tomatoes, salsa, cumin, oregano, salt and pepper and mix well. Stir in beans and chicken pieces.

2. Preheat oven to 350F/180C. In a 9 x 13 x 2-inch baking dish lightly coated with cooking spray or oil, spread 1/3 of the chicken & bean mixture over the bottom. Top with 4 tortillas and sprinkle with 1 cup (250 ml) cheese.

3. Add another 1/3 of the bean & chicken mixture, 4 more tortillas and 1 cup cheese. Finish with remaining bean and chicken mixture, and 1/2 to 1 cup cheese. Cover and bake, 40 minutes. Remove lid, add remaining cheese and bake until bubbly and lightly brown, about 10 more minutes. Let stand 5 to 10 minutes. Serve with toppings as desired.

Salmon & Peas Bake

Made this with a big green salad for a quick & easy post-holiday dinner last night. I forgot to take photos of the meal, but the fish was tasty, so I thought it was worth sharing the recipe. This recipe came from The Big Book of Casseroles, though it's not a traditional casserole: 

Ingredients (serves 4 to 6):

1/4 cup light mayonnaise

1/2 tsp dried tarragon, crumbled

1 Tbsp chopped fresh flat-leaf parsley

2 tsps fresh lemon juice

1/2 tsp salt

freshly ground pepper

3-4 salmon steaks or fillets (1 1/2 to 2 lbs total weight/750 to 1000g)

1 1/2 cups fresh peas, or frozen peas, thawed

Lemon wedges for garnish

1. Preheat oven to 425F/210C. In a small bowl, mix mayo, tarragon, parsley, lemon juice, salt and pepper.

2. Spread a thin layer of the mayo mixture on the bottom of a 6-inch x 10-inch baking dish. Add salmon. Spread remaining mayo mixture over top of salmon pieces

3. Bake, uncovered, 8 minutes. Sprinkle peas around the edge of the dish. Bake until fish flakes and peas are tender, about 6 minutes longer. Garnish with lemon wedges and serve.

Open Faced Tostadas

Since we are guaranteed to have lots of roast meals over the next few days, I decided to bring a little Mexican food from California into the mix for lunch!

Ingredients: Serves 2

4 small corn tortillas or 2 whole wheat tortillas

1/2 cup frozen corn, thawed

1 can black beans or kidney beans, rinsed

1/2 cup cooked Mexican rice or brown rice

6 ounces jack cheese or mild cheddar cheese, shredded

1/4 head of lettuce, chopped or 1 cup salad greens

1/4 cup tomato salsa

2 Tbsp. chopped scallions (spring onions)

Handful chopped fresh cilantro (optional)

Sour cream and guacamole to serve (optional)

Preheat oven to 400°F/200°C.
Place tortillas in an oven-proof dish or baking tray. Mix corn, beans and rice together then spread to cover the tortillas and sprinkle with the cheese.

Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 minutes.

Take the dish out of the oven and top each 'tostada' with chopped lettuce, tomato salsa, chopped scallions and chopped cilantro. Cut into 4 portions and serve immediately.

Pork Tenderloin & Mixed Squash with Pecans Gratin

I bought some 'Delicata' squash from Whole Foods in London (see photo below) to use for our Thanksgiving decorations and decided to cook them up before they expire. This squash dish received rave reviews from D (it hardly tastes like vegetables) and would be great for kids who are fussy about squash. The pork recipe came from my mom and the squash recipe (Vegetarian) came from The Big Book of Casseroles, which I'm finally diving into after years of flipping through. The squash also paired well with grilled salmon fillets with dill seasoning.

Grilled Pork Tenderloin & Mixed Squash with Pecans Gratin

(serves 4)

Pork Tenderloin

(serves 3-4, depending on size of tenderloin)

1 pork tenderloin, any size, in a vacuum pack

1/4 c soy sauce

2 Tbsp sake or dry sherry

1 1/2 Tbsp grated fresh ginger

1 clove garlic, minced

Rinse meat, pat dry. Put meat in a resealable plastic bag. Add the rest of the ingredients, set bag in a bowl to marinate. Chill 30 minutes or overnight. Barbeque 25 minutes or grill according to pork's packaging instructions if a bbq is not available. Reserve marinade to brush over meat while grilling.

Mixed Squash with Pecans Gratin (serves 4)

1 zucchini (courgette), about 8oz./250g, unpeeled, cut into 1/2-inch slices

1 delicata squash, about 8oz./250g, unpeeled, cut into 1/2-inch slices

1 large egg

1 cup grated cheddar cheese

1/2 cup/125ml chopped green onions/spring onions, including some tender green tops

1 tsp dried dill

1/2 tsp salt

Fresh ground pepper

2 Tbsp butter

3/4 cup/375 ml dry bread crumbs

1/4 cup/60 ml finely chopped pecans

1. Preheat oven to 350F/180C. Place squashes in a steamer ans steam over gently boiling water for about 10 minutes.

2. Transfer squash to a food processor. With pulses, coarsely chop squash. Add egg, cheese, onions, dill, salt and pepper to squash mixture. Mix briefly. Turn into a 9-inch glass pie plate or 8" x 8" square glass casserole dish lightly coated with cooking spray or oil.

3. In a small skillet over medium heat, melt butter. Add crumbs and nuts and stir until toasted, about 3 minutes. Sprinkle on top of squash mixture. Bake, uncovered, until puffed up and set, about 30 minutes.

Mom's Hearty Minestrone Soup

My mom used to make this hearty soup every Halloween and we kids weren't allowed to go out trick-or-treating until we'd finished a big, warm bowlful of it. Depending on how much stock you add, it can be really thick (almost like a stew) or thinned out. Great with garlic bread!

Ingredients: (makes 8-10 servings)

3 Tbsp (40g) butter

1 cup chopped celery

1 cup peeled, diced potato

1 small jar spaghetti bolognese sauce (vegetarian)

1 can pinto or kidney beans

1/2 lb. (250g) dry spaghetti, broken into thirds

1 chopped white onion

1 cup chopped carrots

4 cans (1500ml) beef broth/stock

1 lb. (500g) ground (mince) turkey or beef

1/2 head shredded cabbage

Directions:

1. Melt butter in a large soup pot, add celery, carrots and onions. Cook until tender but not brown.

2. Cook meat in a separate pan until browned and drain (if desired).

3. Add meat, potatoes, bolognese sauce, and broth to vegetable pot. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

4. Add dry spaghetti, undrained beans, and cabbage. Cook covered for 20-25 minutes. Season with salt and pepper and serve. Flavors get even better the next day.