Soooo happy to finally have a full weekend to myself! The only recipe from last week that was a true winner I think was the gnocchi. The tuna pasta was too dry and didn't keep very well through the week. The chicken tabbouli was good, but not repeat worthy. The broccoli cheese soup was FREAKING AWESOME and the recipe made a lot, so there's some in the freezer for a cold winter night. :-)
A few weeks ago we invested in an online membership to cooks illustrated. I don't think we'll be getting the magazines much longer. I also have a Cooking light and a Food Network Magazine that I'll be using over the fall, but not this week!
Skillet Penne with Sausage and Spinach
Adapted from Cooks Illustrated, May 2007
Ingredients
1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage , casings removed
3 cloves minced garlic
2 1/4 cups low-sodium chicken broth
2 1/4 cups water
8 ounces penne pasta (2 1/2 cups)
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1 (6-ounce) bag baby spinach
1/2 cup grated Parmesan cheese
1/4 cup pine nuts , toasted
1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.
Beef, Beer and Onion Stew
Adapted from Cooks Illustrated, November 2004
Ingredients
3 1/2 pounds blade steaks , 1-inch-thick, trimmed of gristle and fat and cut into 1-inch pieces (I used a flank steak)
3 tablespoons olive oil
3 medium yellow/vidalia onions, halved and sliced about 1/4-inch-thick
1 tablespoon tomato paste
2 medium cloves garlic pressed through garlic press
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme leaves (I used a 1/8th teaspoon dried ground)
2 bay leaves
1 tablespoon cider vinegar
Instructions
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.
3. Discard bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)
Roasted Squash Lasagna with Jalapeno Bechamel
I saw this on the Cooking Channel from the "Exotic" guy. Nice guy!
2 1/2 pounds butternut squash, peeled, seeds removed, and cut into large dice
4 tablespoons olive oil
1 Vidalia onion, diced
6 cloves garlic, chopped
2 tablespoons butter
1/4 cup coarsely chopped fresh sage leaves
1/4 cup, plus 1 tablespoon butter
1/4 cup, plus 1 tablespoon all-purpose flour
4 cups milk
2-3 jalapenos, halved, seeds removed and mashed in a mortar and pestle
1 1/2 cups canned whole tomatoes, crushed by hands
2 cups ricotta
1/2 cup grated Parmesan cheese
Lasagna noodles (the kind you boil before hand!)
1 bunch broccoli rabe, bottoms trimmed, blanched in salted water and coarsely chopped
1. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
2. For the roasted squash filling: Preheat the oven to 400. Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
3. Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
4. For the jalapeno bechamel: Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
5. To assemble the lasagna: Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.Layer the tomatoes, pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top (optional), submerging them in sauce.
6. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown.
Sunday, September 25, 2011
Sunday, September 18, 2011
Tuna-Fennel Pasta, Gnocchi with Squash & Kale, Chicken Tabouleh with Tahini and Broccoli Cheddar Soup
After a couple weeks off and a nice Birthday weekend, I'm back! I've been ITCHING to get back in the kitchen and how I have a WHOLE Sunday all to myself. Can't wait to get started!
Tuna-Fennel Pasta
Adapted from September Cooking Light magazine
Ingredients
8oz uncooked Penne pasta
2 cans tuna in water, drained
2 tablespoons olive oil
1 lemon
1 Fuji apple, sliced thin
1 small fennel bulb with stalks/fronds
1. Cook pasta according to package directions. Don't put any salt, oil or butter in the preparation. Drain over a bowl, reserving 1/2 cup cooking liquid. Rinse pasta under cold water and set aside.
2. Grate 2 teaspoons rind from lemon; squeeze 3 tablespoons juice. Combine olive oil, rind and juice in a large bowl and whisk all together.
3. Add pasta to oil mixture, and fold in drained tuna and sliced apple.
4. Remove fronds from fennel bulb; finely chop the fronds until you get about 3 tablespoons worth. Remove and discard the stalks and trim the fennel bulb. Thinly slice the fennel bulb. Stir fronds and sliced fennel into the pasta.
5. Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat.
Gnocchi with Squash and Kale
Adapted from October Food Network Magazine
2 Tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces
1/4 teaspoon red pepper flakes
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1 1/4 cups low-sodium chicken broth (you can use any broth or water)
1 bunch kale, stemmed and roughly chopped
1 17.5 ounce package potato gnocchi
3/4 grated parmesan cheese
1. Melt 1 tablespoon butter in a large skillet (if you want to do the optional part below, make sure you use an oven-safe skillet) over medium heat. Add the squash and cook, stirring until soft and golden about 8min. Add the garlic, sage, red pepper flakes and 1 teaspoon salt.: cook until garlic is soft another 2 minutes.
2. Preheat broiler (optional... my oven wasn't working during this time so I skipped this step). Add the chicken broth to the skillet. when it starts to simmer, stir in the kale and cook until it wilts about 2-3 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are tender about 5 minutes. Uncover and stir in cheese and remaining 1 tbsp butter. Sprinkle with the remaining parmesan and transfer to broiler (optional) another 3 minutes until golden and bubbly.
Chicken Tabbouleh with Tahini
Adapted from September Cooking Light
1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained
2 tbsps olive oil
1/2 pound boneless chicken thighs (I used two breasts)
3 cups chopped tomato
1 cup chopped parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1 cup tahini
1/4 cup plain greek yogurt
3 tbsps fresh lemon juice
1 tablespoon water
1. Combine 1 1/4 cups water, bulgur and 1 tbsp olive oil with 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid evaporates. Remove and fluff with a fork. Set aside and let stand 10 minutes.
2. Heat 1 tbsp oil in a large skillet and add chicken to pan; season with salt and pepper. Saute for 4 minute on each side or until done. Shred. Combine bulgur, chicken, tomato and the next 4 ingredients (through the garlic) in the large bowl.
3. Combine 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl stirring with a whisk. Drizzle over salad.
Broccoli Cheddar Soup
Adapted from Food Network Mag, October issue
2 tblsps olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cups low-sodium chicken broth
2 cups half and half (I used one cup and then another cup of skim milk)
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
2 cups broccoli florets, chopped
1 1/3 cups shreeded sharp cheddar
1. Heat the oil in a large pot over medium high heat. Add onion and celery and cook, stiring until soft about 5 minutes. Add the chicken broth, half-and-half/milk both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil.
2. reduce heat to medium low and simmer until the potatoes are tender about 10 min. Meanwhile, put the broccoli in a microwave safe bowl, add 3 tbsps water and season with salt. Cover/Steam and microwave until crisp tender, about 4 minutes.
3 When potatoes are tender, remove bay leaf and transfer soup to a blender (we used my trusty food processor. Puree until smooth, leaving the filler cap slightly open to let steam escape. Return soup to the pot and thin with water if necessary. Return to a simmer over medium-low heat; stir in broccoli and season with salt and pepper.
4. add the cheese and stir until melted. Serve!
Tuna-Fennel Pasta
Adapted from September Cooking Light magazine
Ingredients
8oz uncooked Penne pasta
2 cans tuna in water, drained
2 tablespoons olive oil
1 lemon
1 Fuji apple, sliced thin
1 small fennel bulb with stalks/fronds
1. Cook pasta according to package directions. Don't put any salt, oil or butter in the preparation. Drain over a bowl, reserving 1/2 cup cooking liquid. Rinse pasta under cold water and set aside.
2. Grate 2 teaspoons rind from lemon; squeeze 3 tablespoons juice. Combine olive oil, rind and juice in a large bowl and whisk all together.
3. Add pasta to oil mixture, and fold in drained tuna and sliced apple.
4. Remove fronds from fennel bulb; finely chop the fronds until you get about 3 tablespoons worth. Remove and discard the stalks and trim the fennel bulb. Thinly slice the fennel bulb. Stir fronds and sliced fennel into the pasta.
5. Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat.
Gnocchi with Squash and Kale
Adapted from October Food Network Magazine
2 Tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces
1/4 teaspoon red pepper flakes
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1 1/4 cups low-sodium chicken broth (you can use any broth or water)
1 bunch kale, stemmed and roughly chopped
1 17.5 ounce package potato gnocchi
3/4 grated parmesan cheese
1. Melt 1 tablespoon butter in a large skillet (if you want to do the optional part below, make sure you use an oven-safe skillet) over medium heat. Add the squash and cook, stirring until soft and golden about 8min. Add the garlic, sage, red pepper flakes and 1 teaspoon salt.: cook until garlic is soft another 2 minutes.
2. Preheat broiler (optional... my oven wasn't working during this time so I skipped this step). Add the chicken broth to the skillet. when it starts to simmer, stir in the kale and cook until it wilts about 2-3 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are tender about 5 minutes. Uncover and stir in cheese and remaining 1 tbsp butter. Sprinkle with the remaining parmesan and transfer to broiler (optional) another 3 minutes until golden and bubbly.
Chicken Tabbouleh with Tahini
Adapted from September Cooking Light
1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained
2 tbsps olive oil
1/2 pound boneless chicken thighs (I used two breasts)
3 cups chopped tomato
1 cup chopped parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1 cup tahini
1/4 cup plain greek yogurt
3 tbsps fresh lemon juice
1 tablespoon water
1. Combine 1 1/4 cups water, bulgur and 1 tbsp olive oil with 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid evaporates. Remove and fluff with a fork. Set aside and let stand 10 minutes.
2. Heat 1 tbsp oil in a large skillet and add chicken to pan; season with salt and pepper. Saute for 4 minute on each side or until done. Shred. Combine bulgur, chicken, tomato and the next 4 ingredients (through the garlic) in the large bowl.
3. Combine 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl stirring with a whisk. Drizzle over salad.
Broccoli Cheddar Soup
Adapted from Food Network Mag, October issue
2 tblsps olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cups low-sodium chicken broth
2 cups half and half (I used one cup and then another cup of skim milk)
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
2 cups broccoli florets, chopped
1 1/3 cups shreeded sharp cheddar
1. Heat the oil in a large pot over medium high heat. Add onion and celery and cook, stiring until soft about 5 minutes. Add the chicken broth, half-and-half/milk both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil.
2. reduce heat to medium low and simmer until the potatoes are tender about 10 min. Meanwhile, put the broccoli in a microwave safe bowl, add 3 tbsps water and season with salt. Cover/Steam and microwave until crisp tender, about 4 minutes.
3 When potatoes are tender, remove bay leaf and transfer soup to a blender (we used my trusty food processor. Puree until smooth, leaving the filler cap slightly open to let steam escape. Return soup to the pot and thin with water if necessary. Return to a simmer over medium-low heat; stir in broccoli and season with salt and pepper.
4. add the cheese and stir until melted. Serve!
Subscribe to:
Posts (Atom)