Quinoa Pasta Elbows with Peas, Pesto, and Sungold Tomato

8 oz. quinoa pasta elbows
2 3/4  cups chicken broth
1/2 lb. peas
1/2 lb. sungold tomatoes, cut in half
4 tbsp. pesto sauce
1/4 cup half and half
1/4 cup parsley
1 onion minced
1 garlic clove minced
1 tbsp. butter
red pepper flakes
salt
black pepper

saute the onion and garlic in 1 tbsp of butter until opaque.
mix all ingredients together on a medium flame and cook until the pasts is al dente.

Quinoa Penne with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

This is the first time that I am cooking a pasta dish with brie.  All the favors seem to go together nicely.  This recipe differs slightly from the original recipe on http://www.buzzfeed.com

Quinoa Penne with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

12 ounces quinoa penne
1 cup packed basil leaves

1/2 cup parsley
1 cup coarsely chopped roasted red peppers
1/2 cup sliced oil-packed sun-dried tomatoes (I used sun dried tomato/tamponade paste)
3-4 large garlic cloves, pressed

1 onion cut in half and sliced thin 
4 1/2 cups water
2 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated parmesan, for serving
Good quality olive oil, for serving 

Combine penne, tamponadee, basil, parsley, onion, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.) 

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

Effortless/Complex Thai Pasta

Another one pot meal.  I saw this recipe on http://www.produceonparade.com/effortless-thai-pasta/
I don't know why this website calls it effortless.  It should be called complex so I changed the name.

Effortless/Complex Thai Pasta

    12 oz. dry fettuccine (I used a spinach version)

    1/2 tbsp. stir fry oil
    1 lb. shrimp
    4 1/2 cups of chicken broth
    1 large carrot, julienned
    1 red bell pepper, julienned
    4 green onions, sliced thinly
    4 garlic cloves, minced
    4 oz. peanut sauce

    2 tbsp. peanut butter
    2 Tbsp. fresh minced ginger
    2 Tbsp. tomato paste
    1 Tbsp. brown sugar
    1 Tbsp. hoisin sauce
    1 Tbsp. soy sauce
    1 Tbsp. worcestershire sauce
    1 Tbsp. apple cider vinegar
    2 tsp. rice vinegar

    2 tbsp. parsley
    2 tsp. fresh lemongrass paste or minced (I used dried lemongrass)
    1/2 tsp. chili paste
    1/2 tsp. turmeric

    1/2 tsp. cayenne pepper
    1/2 lime, juiced

    1/2 tbsp. salt

    1/2 tbsp. black pepper

    1 lime quartered
    crushed peanuts, for garnish
    chopped parsley , for garnish

In a large soup pot, add all the ingredients except for the lime juice, peanuts and parsley.

Israeli Turkey Zucchini Meatballs with Lemony Yogurt Sauce

I saw this posting from my friend Nancy on Facebook.  This recipe is from the cookbook "Jerusalem: A Cookbook" By Yotam Ottolenghi, Sami Tamimi.

I thought I'd try it.  It looked so delicious.  When you mix it all together, its cumbersome to shape them into meatballs.  Wet your hands slightly and toss them side to side a couple of times to form them.

The meatballs were absolutely delicious.

Israeli Turkey Zucchini Meatballs with Lemony Yogurt Sauce

    Yogurt Sauce:

    ½ cup sour cream
    ⅔ cup plain Greek Yogurt
    1 tablespoon lemon juice
    1 small garlic clove, pressed or finely minced
    1½ tablespoons olive oil
    1 tablespoon sumac or substitute lemon zest
    ½ teaspoon salt
    ¼ teaspoon fresh ground black pepper

    Meatballs:

    1 pound ground turkey (white or dark meat)
    1 large egg
    1 large zucchini, grated
    6 scallions, sliced thin
    2 tablespoons chopped mint leaves
    2 tablespoons chopped cilantro leaves (I used parsley.  I don't fancy cilantro)
    2 large cloves garlic, pressed or finely minced
    1 teaspoon ground cumin
    1 teaspoon salt
    ½ teaspoon cayenne pepper
    ½ teaspoon fresh ground black pepper
    Vegetable oil for sautéing

    Make the Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.
    Meatballs Preheat oven to 425F. Line a baking sheet with waxed paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2½ tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)

    Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.

 http://www.panningtheglobe.com/2014/02/09/turkey-zucchini-meatballs-lemony-yogurt-sauce/

One-Pan Brown Rice Ziti with Pancetta, Artichokes, and Kalamata Olives

i prepared a variation on this recipe.  it was delicious!

One-Pan Brown Rice Ziti with Pancetta, Artichokes, and Kalamata Olives

 

12 oz brown rice ziti

 8 oz cherry or grape tomatoes, halved or quartered
1 onion, thinly sliced (about 2 cups)
6 cloves garlic, thinly sliced

6 oz pancetta diced

1 cup artichokes diced
1/2 cup pitted Kalamata olives
1/2- 3/4 teaspoon red-pepper flakes
4 sprigs basil, plus torn leaves for garnish
1/4 cup chopped fresh parsley
1 tbsp butter

2-3 tablespoons extra-virgin olive oil, plus more for serving
kosher salt and freshly ground pepper
4 1/2 cups water
Lots of freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, pancetta, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, pepper, kalamata olives, butter, artichokes, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro (Parsley ) Vinaigrette

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro (Parsley) Vinaigrette

By Jennifer Segal

Servings: 6-8

Total Time: 30 Minutes

Ingredients

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

1 - 15oz. can diced tomatoes

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

1/4 teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil, best quality such as Colavita

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro, plus more for garnish (I substituted parsley)

2 Hass avocados, chopped

Instructions

1.      Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

 

http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html?recipe_print=yes

Grilled Spareribs with Cherry Cola Glaze

Grilled Spareribs with Cherry Cola Glaze

4 12-ounce cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)

Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)

Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.