The winner from last week was the Lasagna hands down. I would have put more Jalapeno and substituted the Broccoli Rabe with Spinach. The broccoli rabe was seriously bitter and the dish as a whole was pretty sweet.. So, more spicy and less bitter will balance the dish out.
This week I got a little bit of a later start on cooking on Sunday. Didn't start until 3! But I was able to crank out all of the recipes. Tater will make his chili during the week for dinner and the leftovers will be used for lunch. Saweeet!
Also, the steamed fish will be served with a side of quinoa. I have several recipes using quinoa on this blog, so i won't bore you. :-)
Chicken and Vegetable Chow Fun
Adapted from Oct. 2011 Food Network Mag.
12oz wide rice noodles, pappardelle or fettuccine
1/4 cup oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 small Japanese eggplant, sliced into rounds
4oz mixed muchrooms, cut into pieces (about 1 cup)
2 cloves of garlic, chopped
3/4 pound ground chicken (I had chicken strips and pulsed it through the food processor)
1 bunch scallions, sliced
3/4 cup fresh cilantro, chopped (optional)
Hot sauce (optional
1. Bring a pot of salted water to a boil; add the noodles and cook as directed.Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. mix the oyster sauce and vinegar in a cup; set aside.
2. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds then add the chicken and stir-fry until cooked through for 3 minutes. Stir the chicken and veggies together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
3. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through for 1-2 minutes, adding more cooking water as needed to loosen. Top with cilantro (optional) to serve.
Steamed Fish in Parchment Paper
My own creation
Ingredients:
Parchment paper
1 filet of fish per person (I've used tilapia and catfish, but you can use rockfish, halibut, snapper... anything really)
1 tsp of various dried fresh herbs per filet (I'll be using tarragon, or rosemary, but if you have basil, dill, parsley... anything that you enjoy will work.)
1/2 tbsp of butter per filet (or an olive oil drizzle)
1 pinch of salt and pepper per filet
Vegetable of your choice (I have used bok choy and asparagus, but I love the flavor of baked tomatoes too.)
Preheat oven at 400 degrees.
1. Tear off a sheet of parchment paper for each fillet, approximately 10 inches square. Fold each square in half. In the middle and along the fold, place the fillet, any herbs you are using, and any vegetables. Place a tbsp of butter or olive oil drizzle, on top of each fillet, along with a pinch of salt and pepper.
2. Cover the fillet and vegetables with the sides of the excess of the paper starting at one side, fold up the edges of the paper, rolling it along until you reach the other side. Hold the final piece in place with a paperclip if necessary. Place each packet on a baking sheet and bake until the sheet puffs up, about 20 minutes. Once they are cooked, carefully open the packets with a knife (be careful of the steam) and serve.
Note: If you like the fish packets to be a little less watery, I usually take them out of the oven, cut open the packets and place them back in the oven for a few minutes.
Tater's Chili
Base recipe altered by Tater for Lady's tastes comes from Cook's Illustrated January 2011
Ingredients
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
2 Tablespoons New Mexican Chili Powder
6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (Optional... only if you want more heat)
2-4 dried árbol chiles , stems removed, pods split, and seeds removed (optional if you want more heat)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
1 small jalapeño, stems and seeds discarded, cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , pressed through garlic press
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12-ounce) bottle mild-flavored lager , such as Budweiser
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
(Note) If using, place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles (if using), New Mexican Chili Powder, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
Sunday, October 2, 2011
Sunday, September 25, 2011
Skillet Penne with Sausage and Spinach, Belgian Beef, Beer, and Onion Stew, Butternut Squash Lasagna with Jalapeno Bechamel
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.
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 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!
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