Archive

Tag Archives: recipe

Talk about easy! I love a one step meal. Just mix and broil. Voilà!
Simple, spicy, wonderful flavors too. The perfect weeknight meal.

spicy peanut chicken with broccolini

Spicy Peanut Chicken with Broccolini
via martha stewart

1/4 cup smooth peanut butter
1/4 cup water
1/4 teaspoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons sambal oelek or sriracha
2 teaspoons rice vinegar
4 skinless chicken thighs
1 bunch Broccolini

Preheat broiler. Mix together peanut butter, water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn’t burn). Serve hot alone or over rice.

This weekend we celebrated my lovely mother’s birthday with a little family brunch. I broke out my savory french toast recipe and revamped the crustless quiche with new flavors. I think it’s my favorite version yet. The sausage made it a super hearty version, while the bell peppers added just the right sweetness to balance the salty bite.  Happy brunching!

crustless quiche part 2 italian

Crustless Quiche Part 2, Italian Style
via mrs. harding cooks

10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. shredded cheese (I used white cheddar this time)
1 lb. cottage cheese
1 cube (1/2 cup) butter, melted and slightly cooled
3 green onions, chopped
1 lb sweet italian sausage
2 cups chopped fresh spinach
1 large red bell pepper, diced
1 clove garlic, minced
1/4 small onion, finely diced

Preheat the oven to 400 degrees and grease a 9×13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.
In a large skillet over medium heat, brown the sausage and break into small crumbles. Remove to a paper towel and let cool slightly before adding to egg mixture. Leave the grease in the pan over heat, add bell pepper and onion, and saute a few minutes until soft and tender. Add the garlic and saute a minute or so more. Add chopped spinach and cook a few minutes, until wilted. Add cooked vegetable and spinach to egg mixture and stir to combine.
Pour into a 9×13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 20-25 minutes, or until browned around the edges and lightly browned in the middle. Serve hot! Or not – this reheats well.

It snowed last night here in Seattle. And the answer to snow is always a hearty soup. We made this a little while back on a cold, cold night and it really hit the spot. Packed with veggies and greens and sausage and lentils, this is definitely a meal in a bowl. The sizzlling garlic oil addition at the end adds just the right kick of flavor. Definitely satisfies all my winter desires.

lentil soup with sausage chard and garlic

Lentil Soup with Sausage, Chard & Garlic
via smitten kitchen

1/2 cup olive oil, divided
4 large links of sweet Italian sausage, casings removed
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch fo salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side). When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

Trying to get back on the paleo wagon this week with a hearty stew to start us off. Fresh, meaty and bright! The lemon added just the right amount of acid to this hearty, delicious dish.

chicken-meatballs-with-braised-lemon-and-kale

Chicken Meatballs with Braised Lemon and Kale
via bon appétit

2 tablespoons olive oil, divided
2 medium shallots, minced, divided
1 scallion, minced (all parts), plus thinly sliced green tops for garnish
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 pound ground chicken meat (or turkey)
1 teaspoon kosher salt and freshly ground black pepper, plus more
1 lemon, very thinly sliced and seeds removed
2 cups chicken broth
1 large bunch curly kale, destemmed

Heat 1 tbsp olive oil in a large heavy pot over medium heat. Add shallot, scallion, garlic, and red pepper flakes. Cook, stirring constantly until softened and fragrant, about 6 minutes. Add 1/3 of ground chicken and cook just until cooked through, breaking up any clumps. Transfer to a medium bowl and let cool slightly. Add remaining chicken meat, salt, and several grindings of black pepper. Mix just to combine. Wipe out the pot and add the remaining tbsp oil. Heat over medium-high heat until hot but not smoking. Form meat mixture into 8 meatballs each about 2 to 2 1/2 inches in diameter and add to pot (mixture will be soft). Cook until light golden brown on all sides, 6-8 minutes total. Remove meatballs to a plate; set aside.
Add remaining shallot and lemon slices and cook until lemon slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and return meatballs to pot. Bring to simmer, lower heat and cover. Cook meatballs until cooked through, 8-10 minutes. Add kale to pot, and cook until tender and bright green, 4-5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.

 

So… not everything is a winner. Pretty much every recipe I post here is one that I have truly loved, but let me tell you, sometimes I’m making some flops at home that don’t make it on the blog. This, for me, was one of these flops (husband swears it was fine and yes he ate about three bowls in the end, but sometimes I think his senses are going!). Maybe it’s just me. I love fish, but I can be a little sensitive to its flavor. I loved the textures here, and the heartiness, but it was a bit too fishy, too tangy. Maybe I just didn’t get the flavors right. Sorry Martha. I’m definitely going to keep trying to introduce fish into my diet, but if you find a way to better this recipe, please let me know! I so wanted to love it.

manhattan fish chowder

Manhattan Fish Chowder
via martha stewart

4 slices bacon, cut crosswise into 1/2-inch pieces
1 large onion, finely chopped
2 medium carrots, halved lengthwise and thinly sliced crosswise (1 cup)
28 ounce can plum tomatoes in juice
16 ounces clam juice
2 medium baking potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks
1/2 teaspoon dried thyme
1 pound skinless tilapia fillets, cut into 2-inch chunks
Coarse salt and ground pepper

In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil. Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes. Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into six soup bowls; serve immediately.

The other day, one of my coworkers had shells & white cheese with peas mixed in, and I had this intense craving mixed with nostaglia that I knew I would need to satisfy. I was thinking about it for days before I stumbled across this great recipe – cauliflower is really the perfect substitution for those of us trying to cut down on the carbs (check out the cauliflower fried “rice” recipe too!). We served it with sauteed chicken to up the protein factor, and it was the perfect not-quite-paleo meal.

cauliflower pasta with peas and ricotta

Cauliflower “Pasta” with Peas & Ricotta
via the stonesoup

1/2 head cauliflower, chopped into tiny trees
250g (1/2 lb) frozen peas
1/2 bunch mint, leaves picked
250g (1/2 lb) ricotta
2 handfuls grated parmesan cheese
Freshly Ground Pepper

Bring a medium saucepan of salted water to the boil. Simmer cauliflower for 10 – 12 minutes, or until tender. Meanwhile, heat a few tablespoons extra virgin olive oil in another saucepan. Cook peas over a medium high heat for 5 – 8 minutes, or until peas are tender and starting to go a little wrinkly. Remove from the heat and stir through the mint. Drain the cauliflower and return the peas to the heat. Toss cauliflower in with the peas and add ricotta. Stir until ricotta is heated and coating everything. Taste & season.

And now for the main course! Lamb and a spicy twist on gorgeous classic sprouts for our New Year’s Eve dinner party. Alas, my dear friend winged it on this amazing lamb that paired so perfectly with these curried brussel sprouts. Fortunately, I’m a sucker for rules and always have all the steps laid out for every dish I make. Voila! Simple steps for quite the side.

spiced lemony brussels sprouts with lamb

Spiced Lemony Brussels Sprouts
via martha stewart

2 pounds brussels sprouts, trimmed and halved lengthwise
1 1/2 tablespoons extra-virgin olive oil or other cooking oil
1/2 teaspoon hot or regular curry powder
Coarse salt
2 teaspoons lemon zest
2 tablespoons fresh lemon juice

Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between two rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.

This was my course from new year’s eve! I was really nervous it would be too bland, but it turned out wonderfully. I was so pleased! This soup was the perfect creamy balance after the amazing and slightly spicy scallops we started with, and the perfectly bright and citrusy salad that followed.

creamy butternut squash soup with sherry

Creamy Butternut Squash Soup with Sherry
via food52

2 tablespoons unsalted butter or preferred cooking oil
1 large leek, white and light green part only, chopped (about 1 cup)
1 3-to-4-pound butternut squash, peeled and cubed
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground black pepper
Salt to taste
3 tablespoons dry sherry, plus more to finish
2 to 3 cups chicken stock (or veggie if you prefer)
1 cup milk
2 tablespoons heavy cream, plus more for serving

Melt the butter in a large stockpot over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened—this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water). Add the squash, nutmeg, pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, stirring frequently. Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water). Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes, or until the squash is tender. Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary. Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like (we tossed on a sprinkle of parsley too).

You’d think it was the bacon marmalade that makes this amazing dish, but it was the carrot harissa puree that really knocked my socks off. This dish is dinner party perfection – and besides my awesome friends was quite possibly the highlight of my new year’s eve!

seared scallops with bacon marmalade and carrot harissa puree

Seared Scallops with Bacon Marmalade
via food and wine

1/2 pound cold thick-cut bacon, cut into 1/4-inch dice
1 onion, finely diced
2 tablespoons light brown sugar
Cayenne pepper
Kosher salt
Freshly ground black pepper
1 pound carrots, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 teaspoons harissa
1/4 cup heavy cream
16 large sea scallops (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil

In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm.
In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat.
Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer.
Serve the scallops over the carrot-harissa puree and top with the bacon marmalade.

I’m pretty proud of the job I did cooking this year! I pushed myself and my tastebuds (and my husband’s!). I had some wins and some losses, but overall it was definitely a success!
Here are my favorites meals from the year:

Comforting and Warm:

best of 2013 comforting and warm
The Best Ever Turkey Chili / Sweet Onions with Lentil Stew

Quick and Chicken-y:

best of 2013 quick and chicken
Roasted Chicken & Beets with Couscous and Yogurt SauceOne Pot Lemon Chicken & Zucchini

Summer Magic:

best 2013 summer magic
Grilled Poblano & Corn Quinoa with LimeGrilled Chicken & Asparagus Salad with Parsley Pesto

Meatless: 

best of 2013 meatless
One Pan Farro with TomatoesAsparagus Carbonara

For the slow cooker:

best of 2013 slow cooker
Sunday Night Italian Meatballs / Slow Cook Corned Beef & Cabbage

Yum! What were your favorite things you made this year? I’d love to hear your best recipes.
Here’s to new flavors and challenges in the new year!