Spicy Chicken Coconut Curry

Ingredients

• 3 tablespoons Ghee
• 2 medium onions, chopped
• 1 -inch piece ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Garam Masala
• 1 tablespoon Muchi Curry ® (Whole Foods brand)
• 1 cinnamon stick
• 1 to 3 dried red chiles
• Kosher salt and freshly ground black pepper
• 2 (15-ounce) cans unsweetened coconut milk
• 2 cups chicken stock
• Diced tomatoes
• 6 boneless, skinless chicken breasts, cut into 1-inch strips
• 1/4 cup parsley leaves
• 1 lemon, juiced

Directions      

• Heat the ghee in a large heavy-bottomed pot over medium-low heat.
• Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
• Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper.
• Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
• Add the tomatoes, chicken, parsley, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes.
• Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with parsley and optional mint leaves.
  

Scones

Thought I'd make my own

Ingredients

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg

Directions

Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/scones-recipe.print.html?oc=linkback

Broccoli and Goat Cheese Souffles

This was a little difficult to prepare and make.  Lots of food preparation, mixing, and blending. 

1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.

Poppy Seed Rolls

 I made half a recipe.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 teaspoon plus 1/4 cup sugar divided
1 cup warm milk (110° to 115°)
1/2 cup shortening
1-1/2 teaspoons salt
1 egg, beaten
3-3/4 to 4 cups all-purpose flour
Melted butter
Poppy seeds

Directions

1. In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.

4. Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks. Yield: 1-1/2 dozen.

http://www.tasteofhome.com/recipes/poppy-seed-rolls

Pasta Crema di Porri e Zafferano

Facebook friend Lena posted this recipe.

12 oz/350 g di pasta corta/penne
2 porri
6 oz/150 ml di panna da cucina/heavy cream
1/4 cup chicken broth/60 ml brodo di pollo
1/2 bustina di zafferano/sachet of saffron
sale/salt
Pepe nero/black pepper
Burro/butter
olio evo/olive oil evo
granella di pistacchio/chopped pistacchio

Clean the leeks passing them under the water and eliminating the most part green and the outer leaf. Cut everything washers.

Heat a large frying pan a tablespoon of butter and olive oil, add the leeks and brown them. Add a pinch of salt, 1/4 cup chicken broth, and saffron. Cover with a lid, reduce the heat and simmer for about twenty minutes, until the leeks are cooked well. If necessary add a little more water during cooking.  Add the cream.  Simmer 5 min. more.

With a hand blender purred the leeks mixture until smooth and creamy.

Cook the pasta in salted water, drain it al dente and toss with the sauce. Serve bit of chopped pistachios.

Lebanese Lamb Kofta with Tzatziki

A Macedonian friend that I have on Instagram made these.  Good idea to make these for the first time.  I made them Lebanese style.

4 cloves garlic
1 tablespoon kosher salt, plus a pinch
1 pound ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley

3 tablespoon chopped fresh mint

1 egg

1/2 cup of panko breadcrumbs 

1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper

Pinch red pepper flakes 
Olive oil, for brushing the grill

Directions:

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.

Pumpkins Muffins

I made these at a whim!  These muffins are so tasty and simple!

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
6 tablespoons unsalted butter
1 1/3 cups light brown sugar
2 large eggs
1 1/3 cups pumpkin purée
1 teaspoon vanilla extract

Instructions

Prep and preheat: Heat the oven to 350°F. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.
Add the eggs: Add the eggs one at a time, beating after each addition until combined.
Add the pumpkin purée: Mix in the pumpkin purée and vanilla extract.
Add the dry ingredients: Stir in the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter: Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.
Bake the muffins: Place the muffin tin in the oven. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
Cool the muffins: Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.

http://www.thekitchn.com/how-to-make-pumpkin-muffins-224030

Greek Pizza with Spinach, Olives, and Feta

Made this pizza as a trial run for this weekend.

Pizza dough (I used the focaccia recipe)
8 oz fresh spinach
Chopped red onion
Dried oregano
Dried basil
Ground black pepper to taste
olive oil
1 large tomato, thinly sliced
1 cup crumbled feta cheese
Kalamata olives, pitted and cut in half

Sauté the spinach with red onions, add salt and pepper, put to the side.
Generously oil the baking tray.
Spread the olive oil, oregano, basil, salt, and pepper on the pizza dough,.
Line the tomatoes, Kalamata olives, spinach mixture, and top it with the feta cheese.

Bake on 450°F/230°C

Farro with Portobello Mushrooms

I made this fabulous side dish to go with the Greek Chicken Stew.

Ingredients:

8 oz Portobello mushrooms
1 quart chicken stock or vegetable stock
1 ½ cups farro
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 teaspoons chopped fresh rosemary
½ cup dry white wine
Freshly ground pepper to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
¼ cup chopped parsley

Preparation:

Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.

http://cooking.nytimes.com/recipes/1013008-farro-with-mushrooms

Greek Chicken Stew With Zucchini and Olives

Made this recipe from a post that Jackie made.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 large red onion, chopped
• 2 to 4 garlic cloves (to taste), minced
•6 to 8 chicken legs and/or thighs,  skinned
• 2 tablespoons red wine vinegar
• 1 28-ounce can chopped tomatoes, with   juice, pulsed in a food processor
• ½ teaspoon cinnamon
• Salt and freshly ground pepper
• ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
• 1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick (I used thick cuts of zucchini)
• 12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
• 1 to 2 tablespoons chopped flat-leaf parsley
• 1 to 2 ounces feta cheese, crumbled

PREPARATION

Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.

Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.

Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.

Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.

Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

http://cooking.nytimes.com/recipes/12308-greek-chicken-stew-with-cauliflower-and-olives

Whole Wheat Pizza Sicilian Pizza

Thought I would surprise Mike with pizza tonight.   I had the dough rising at 17:20. At 19:30 we were eating this "delicious-ness."

Ingredients

 

·         1 teaspoon white sugar

·         1 1/2 cups warm water (110 degrees F/45 degrees C)

·         1 tablespoon active dry yeast

·         1 tablespoon olive oil

·         1 teaspoon salt

·         2 cups whole wheat flour

·         1 1/2 cups all-purpose flour

Directions

 

1.      In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2.       

3.      Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

4.       

5.      When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

6.       

7.      Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

8.       

9.      Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Zucchini Boats

Mike and I made this tonight.  The smells that were coming out of the kitchen were fantastic.

2 medium zucchini
1 small onion, chopped
1/2 cup chopped basil
1/4 cup chopped parsley
1 yellow pepper
2 tomatoes diced
1 pound fresh buffalo mozzarella chopped into cubes
2 garlic cloves chopped
1 cup of of the scooped zucchini meat, chopped
Salt and pepper to taste
Olive oil

Mix all that shit together!  Fill the boats and drizzle with olive oil.
Bake at 350°F

Mediterranean Farro Salad

I had this salad in Eataly.  I was so delicious I made it myself.
Adapted from:
http://www.gimmesomeoven.com/mediterranean-farro-salad-recipe

INGREDIENTS:

SALAD INGREDIENTS:

3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 large hot house cucumber, seeded and finely-diced
2/3 cup finely-diced roasted red peppers
1/2 cup finely-diced sun-dried tomatoes
1/2 cup crumbled feta cheese
half of a small red onion, finely diced
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped basil

Vinaigrette Ingredients:

3 Tablespoons olive oil
2 Tablespoon freshly-squeezed lemon juice1/4 teaspoon dried oregano
1/2 Teaspoon of Herbs de Provence
pinch of salt and pinch of black pepper

DIRECTIONS:

TO MAKE THE SALAD:

Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked.  Let farro cool for at least 10 minutes.

Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.  Toss until combined.

Lemon Chicken Piccata with Caprese Salad

This is a similar recipe to one I had made before.  Cook while it's cool outside!

Ingredients:

• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• salt and pepper to taste
• 1/2 cup whole wheat flour
• 1/4 cup olive oil 
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• 1/2 mushrooms, sliced 
• 1 onion, sliced 

 

          1/2 lemon, thinly sliced

• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 1/4 cup minced Italian (flat-leaf) Parsley
• 1/4 cup white wine 

      Directions:

1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic, onions, and mushrooms in the skillet until fragrant, about 20 seconds. Pour in the chicken broth and wine. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Focaccia from Puglia with Additions

The first chance I had to bake is today after being hot for 2 1/2 months.  Thought I'd focaccia.  This recipe comes from:
Savory Baking from the Mediterranean by Anissa Helou

2 1/4 teaspoons active dry yeast
2 cups unbleached all-purpose flour, plus extra for kneading and shaping
1 teaspoons sea salt
Extra-virgin olive oil

Dissolve the yeast in 1/2 cup warm water, and stir until creamy.

Combine the flour and salt in a large bowl, and make a well in the center.   Add the yeast and gradually add another  1/2 cup warm water and bring in the remaining flour as you go along. Knead briefly to make a rough ball of dough.

Dust a work surface with flour. Sprinkle the ball of dough with a little extra flour and knead for 2 to 3 minutes. Invert the bowl over the dough and let rest for 15 minutes. Knead for 2 to 3 minutes more, sprinkling with extra flour if the dough is sticky, until the dough is smooth and somewhat soft.  Shape into a ball.  Grease a bowl with a little bit of olive oil, place the dough in it.  Cover with plastic wrap let rise in a draft free place for 1 hour. 

Grease a 12-inch round pie plate with olive oil. Transfer the dough to the pie plate, and flatten and stretch the dough by hand to cover the bottom of the plate; the dough should be about 1/2 inch thick. Cover with a wet but not dripping kitchen towel and let rise in a warm, draft-free place for 45 minutes.  The dough should have doubled in volume.

Preheat the oven to 450°F.  Press with fingertips on the focaccia to make dimples all over. Brush lightly with olive oil. Bake for 15 to 20  minutes, until the focaccia is well risen and golden brown all over. Serve warm, or transfer to a wire rack to let cool and serve at room temperature.

I added sauted yellow pepper, red onions, mushrooms, tomato sauce, asiago cheese, sopressata, bufala mozzarella, salt, and pepper.

Pici Cacio e Pepe

This recipe we had in Milan.  It's been a favorite of mine ever since.  The garlic flavored water gives the pasta the savoriness. 

Ingredients:

• 1 tablespoon whole black peppercorns
• Kosher salt
• 1/2 pound dried Pici pasta
• 6 whole garlic cloves
• 1 cup freshly grated aged Pecorino-Romano
• 2 tablespoons heavy cream 
• 1 tablespoon unsalted butter
• 1 teaspoon lemon zest
• 2 tablespoons minced fresh parsley

Directions:

Grind the pepper. Set aside.

Fill a pot with water, 6 cloves of garlic, and bring to a boil.  Remove the garlic before adding the pasta.  Add 1 tablespoon salt and the pasta and cook until al dente.  1 cup of the pasta cooking water into a glass measuring cup and reserve it.  Drain the pasta.

In a sauté pan with the heat on low, add 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, stirring constantly. Turn the flame off and toss in the remaining 1/2 cup Pecorino, lemon zest, and pasta.  Serve immediately with a bowl of extra grated Pecorino for sprinkling.  Note, if the pasta seems to dry, add some of the reserved pasta water.

Absolute® Spicy Penne alla Vodka and Meat Sauce

It's my first making penne alla vodka.  I added ground meat and onions to make the sauce savory.  I used my own recipe for tomato sauce in this recipe.  I only have Absolute® vodka on hand.  This dish is simple and delicious.  You can chose to make it vegetarian, turkey, or chicken.  I used Parmigiano-Reggiano cheese. 

Ingredients:

Sea salt and fresh black pepper
35 oz. can Italian plum tomatoes, pureed
1 pound penne
1/4 cup extra-virgin olive oil
1 onion, diced
6 cloves garlic, peeled and crushed
1 teaspoon crushed hot red pepper
1/2 cup vodka
1/2 cup heavy cream
1/2 cup fresh Italian parsley, chopped
3/4 cup freshly grated Parmigiano-Reggiano or Parmesan or Manchego.

Simple directions:

In a sauté pan, heat the olive oil.  Sauté the red pepper, onion, and garlic until opaque.  Add the salt and pepper and ground meat.  Cook for about 5 min or until done.  Add the vodka, tomato, cream, and parsley.  Cook for about 10 min.  Add the Parmigiano-Reggiano and stir.  Add the cooked penne.

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken was posted by my friend Olga.  I thought I might try this Sunday morning since its going to be a hot day.  This recipe was adjusted with other added ingredients.

Ingredients

1½ pounds boneless skinless chicken breasts, thinly sliced
1/2 cup olive oil
1/2 cup heavy cream
1/2 cup chicken broth
4 garlic cloves diced
1 small onion diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon majoram
1/2 cup parsley chopped
1 teaspoon red pepper flakes
1 cup parmesan cheese
1 cup baby spinach
1 cup sun dried tomatoes, chopped
4 - 6 artichoke hearts quartered
Salt and pepper

Instructions

In a large skillet add olive oil, season the chicken with salt and pepper and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.  Leave the olive oil in the pan. 

Sauté the onions and garlic for 5 min. Add the heavy cream, chicken broth, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes, artichoke hearts, and let it simmer until the spinach starts to wilt. Add the chicken back to the pan.  Cook on a low flame about 10 min.

Key Lime Martini

We ordered this cocktail last night.  We just had to make it ourselves.

2 lime wedges
6 tablespoons (3 ounces) vanilla flavored vodka
1/4 cup lime liqueur, lime juice or (recommended: KeKe Beach Key Lime Liqueur)
2 tablespoons pineapple juice
2 tablespoons heavy cream
2 tablespoons Coco Lopez brand
Ice cubes

Mix all together.

Roasted Chicken with Tunisian Harissa Chickpeas

Mike purchased harissa sauce for me.  I chose this recipe because it seems appealing and easy. 

Harissa sauce is Tunisian. Use it as a condiment for meat or fish, add it to roasted vegetables, or stir into stews and soups.  The ingredients are green pepper, green chili pepper, garlic, olive oil, vinegar, salt, and cumin.

•Credits - Bon Appetit January 2014 issue

Ingredients:

•1 tablespoon olive oil
•8 skin-on, bone-in chicken thighs (about 3 lb.)
•Kosher salt and freshly ground black pepper
•1 small onion, finely chopped
•2 cloves garlic, finely chopped
•2 tablespoons tomato paste
•2 15-oz. cans chickpeas, rinsed
•¼ cup harissa paste
•½ cup low-sodium chicken broth
•¼ cup chopped fresh flat-leaf parsley
•Lemon wedges, for serving

Directions:

Pre-heat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.

Nestle chicken, skin side up, add the chickpea mixture, and transfer skillet to oven.  Roast until chicken is cooked through, 20–25 minutes.  Top with parsley and serve with lemon wedges for squeezing over.

Quinoa with Avocado, Toasted Pine Nuts, Chives, Parsley, and Garlic

So simple to make.  I served with roasted vegetables that Mike made. 

 

Quinoa with avocado, toasted pine nuts, chives, parsley, and garlic

 

INGREDIENTS:

 

2 tbsps olive oil
1 shallot, finely diced
1/2 cup of quinoa
2 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

1 Haas avocado cubed

2 tbsps lime juice 

 

DIRECTIONS:

 

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the lime juice, avocado, pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Quinoa with Artichoke Hearts and Avocado

These ingredients are odd but when thrown together they blend nicely.  I started rinsing the quinoa before cooking.  It was suggested from another blog I read.  It makes for a more fluffy quinoa.

2 cups of cooked quinoa, cooled

1-2 Tbsp olive oil

4 artichoke hearts

1 roasted red pepper, chopped

3 oz black olives

4 oz. Pesto

(Chop these above 4 ingredients in a food processor)

1-2 Tbsp lemon juice

salt & pepper to taste

Throw it all in a bowl and mix it up.

Mashed Avocado Toasts with Shrimp and Bacon

I've had this several times this week in different variations.

1 ripe avocado

Juice of 1/2 lemon

Sea salt

2 slices whole-grain bread, toasted

Red pepper flakes

Extra-virgin olive oil, for drizzling

6 sautéed shrimp with garlic

2 slices of panfried Canadian bacon

 

Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.

Spread half the mash onto each piece of toast and garnish with some red pepper flakes and a drizzle of olive oil.

Add the bacon and shrimp.

Herbs de Provence Chicken

New York Times recipe that's so simple to make on a weeknight!  I added in a few more ingredients.

INGREDIENTS

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tablespoons olive oil
2 tablespoons Herbes de Provence (Frontier brand)
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-sized shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving
10 Kalamata olives

PREPARATION

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Buttermilk Roast Chicken

Thought this recipe was neat to make.  It's something i wouldn't think of.  Buttermilk and chicken!  Who knew.

INGREDIENTS

1 4-pound chicken
2 cups buttermilk
¼ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves,    roughly chopped
1 tablespoon honey

PREPARATION

Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.

Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Roasted Feta With Honey and Roasted Heirloom Tomatoes

I made this dish as a accompaniment to the roasted buttermilk chicken.

Ingredients

• 1 8-ounce slab Greek feta, blotted dry
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Greek thyme honey, or other honey
• Freshly ground black pepper
• Greek-style pita bread, toasted and cut into wedges
• Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

Preparation

Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.

Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

Tomatoes:

Slice in half, brush with olive oil,  salt and pepper.  Roast them for 3 hours at 225°F.

 

Rosemary Focaccia with Cheese

To go along with the French onion soup that Mike made.

Ingredients:

1 (1/4-ounce) package active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt
1/2 cup mixed Italian cheese (mozzarella, provolone, asiago, parmesan, romano, and fontina)

Preparation:

Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.

Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms.

Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil.

Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425°F.

Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and cheeses.  Bake in middle of oven until golden, 20 to 25 minutes.  Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up.  Serve warm or at room temperature.

Turkey Chili

Quick and easy meal tonight!

Ingredients:

1 tablespoon olive oil
2 pounds turkey meat
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 large sweet yellow pepper, cored, deveined and coarsely chopped
1 large green bell pepper, cored, deveined and coarsely chopped
1 jalapeño pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

2 bay leaves

1 teaspoon paprika
1/4 cup chili powder
2 teaspoons ground cumin
28 oz canned diced tomatoes
Salt and freshly ground pepper to taste
15-ounce cans of black beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup sour cream (optional)

Preparation:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.  Add the onions, garlic, sweet peppers, jalapeño pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. Add the tomatoes, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.  Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

http://cooking.nytimes.com/recipes/7985-turkey-chili

Red Lentil Soup With Lemon

I was at the supermarket shopping and I thought about this recipe that my coworker told me about.  There supermarket had red lentils so I decided to make it.  I added the roasted garlic chicken sausages and paprika.

Ingredients:

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin (I used 2 teaspoons)
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
Pinch of ground chile powder and cayenne, more to taste (I used 1/4 teaspoon of both)
1/4 teaspoon paprika (this wasn't in the recipe)
32 oz. chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
4 sliced roasted garlic chicken sausages
Juice of 1/2 lemon, more to taste

Preparation:

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. Reheat soup if necessary, then stir in lemon juice. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

My apologies for the poor picture.

http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon

Shakshuka With Feta

My coworker told me about this recipe.  It's pretty simple and delicious.  I served it with toasted whole wheat rolls.
This recipe is a mixture of New York Times and Epicurious.

INGREDIENTS:

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon chili powder
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Parsley for serving

Preparation:

Heat oven to 375 degrees.  Heat oil in a large skillet over medium-low heat.  Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle and serve with parsley.

Boulettes (North African Tunisian/Moroccan Meatballs)

This is a Tunisian/Moroccan dish called boulettes in French.  This recipe was a lot of work, taking close to 2 hours to prepare.  I had a good sense of accomplishment!  This recipe was suggested by my coworker Mary.  Instead of using tomato paste, I used puree.  I only added in 1 cup of chicken broth.  I skipped cilantro.  I used panko breadcrumbs.  I thought it was better.  I went by my own recipe for couscous.

Ingredients:

Saffron Sauce

2 tablespoons olive oil
1 and 1/2 cups finely diced onion
3 garlic cloves, minced
26 oz. tomato puree, unseasoned
1 inch piece cinnamon stick 
Large pinch saffron, crumbled 
Salt and pepper
1 cup chicken broth

For the meatballs:

1 and 1/2 cups panko breadcrumbs
1 cup milk
1 pound ground beef or lamb
1 large egg, beaten
1 teaspoon salt
¼ teaspoon black pepper
4 garlic cloves, minced
⅛ teaspoon grated nutmeg
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons paprika
¼ teaspoon cayenne
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ teaspoon ground cumin
3 tablespoons chopped parsley
3 tablespoons finely chopped scallions

For the couscous:

1 cup couscous
2 tablespoons olive oil
Chives
1/4 cup pine nuts
Salt
Pepper

Preparation:

Make the sauce:

Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato puree, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.

Make the meatballs:

Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.

Make the couscous:

Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.

Garnish meatballs with couscous and roasted tomatoes if desired.

http://cooking.nytimes.com/recipes/12763-north-african-meatballs

Quinoa Salad with Miso Dressing

I had this dish at Tartinery Restaurant in Manhattan.  It was delicious and I thought I would make it at home.

Miso Dressing:

2 tbsp miso
2 tbsp olive oil
1 tsp lemon juice
1 tsp grated ginger
1 tsp honey
1/4 cup water

Salad:

Broccoli, chopped
Avocado, chopped
Baby spinach, chopped
Scallions, chopped
Almonds, toasted and crushed
Coriander
Mint, chopped
Quinoa, cooked

Mix all together with salad dressing to taste.

Pickled Jalapeños

I can eat this all day!

Pickled Jalapeños

Ingredients:

1 lb jalapeno peppers sliced
2 c. white vinegar (5-percent acidity)
2 c. filtered water
1 Tbsp McCormick® Pickling Spice
1 Tbsp salt
1 Tbsp sugar

Prepare the brine:

Add vinegar, water, salt, sugar, and McCormick® to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.  Stir in the sliced jalapeños and bring to a boil.  Reduce to simmer about 5 min.  Cool 30 min. and transfer into jars.  Refrigerate.

Fresh Whole Wheat Pasta

We are making Gorgonzola/Parmesan Alfredo with bacon sauce tonight but first we have to prepare and cut the pasta dough.

Ingredients

2 large eggs
2 cups whole wheat flour
1/4 cup water
1/4 tsp salt

Directions

Place all ingredients into a bowl and beat at speed 2 for 30 seconds. Exchange the flat beater for a dough hook and beat for another 2 minutes on speed 2. Remove dough from bowl and hand-knead for 2 minutes. Divide dough into four pieces (each piece is one serving) before sending though a pasta sheet roller and pasta cutter.

Cook in oiled and salted water for 2-5 minutes

Whole Wheat Fettucine Alfredo with Gorgonzola and Bacon

time to get out the pasta machine!

• whole wheat egg fettuccine
• 1/2 cup heavy cream
• 1 egg yolk
• 6 oz. diced bacon
• 2 tbsp butter, cut into pieces
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup crumbled Gorgonzola 
• chopped parsley
• Salt and pepper 

Cook the bacon

Cook fettuccine in a pasta pot f boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.                                    

 

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper,  egg yolk, and cheese to sauce.  Mix in the bacon.  top with parsley.