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!
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