Jennarate

Caramelized Onion Tart wth Gorgonzola and Brie

2012-01-01T21:03:00.002-05:00

I haven't made this yet, but it made my mouth water just looking at the pictures. Mmmmm. I have to make it immediately.

2 Tbsp olive oil
4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2 med onions)
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
8 oz frozen puff pastry (defrosted a couple hours in the fridge)
2 oz chilled Brie cheese, rind removed and diced
2 oz Gorgonzola or other blue cheese, diced
2 Tbsp chopped fresh tarragon

Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.

Roll pastry into a 10-to-14-inch rectangle (or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.

Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon. Refrigerate if not baking immediately.

Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!

The Lady's Chicken Noodle Soup

2011-12-26T22:55:00.004-05:00

My last two posts have been soup recipes; it's obviously winter. I absolutely needed chicken noodle soup tonight, but Campbell's wasn't going to cut it. Luckily, I found a fairly simple, yet complex recipe from Paula Deen that caught my eye. Well, it was delicious. It was everything we needed on this chilly post Christmas night. My slightly modified version is below. Enjoy!

1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

Soup:

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
1 cup grated Parmesan
3/4 cup half and half
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, and sherry. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Cioppino

2011-11-27T22:24:00.004-05:00

Just made this for dinner tonight. Soooooo delish! Calories low; carbs to a minimum. Sodium was a little high on this first try, but easy to remedy the next go round. Here is a picture of the finished version. Intend to add pics of the process as well.

4 large garlic cloves, minced
2 medium onions, finely chopped
1 bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28-oz) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup low-sodium chicken broth
1 (1-pound) dungeness crab leg, thawed if frozen
18 small littleneck clams (1 1/2 pound), scrubbed
1 pound cod, cut into 1-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound bay scallops, rinsed
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil

Garnish with shredded fresh basil. Serve with sourdough bread. Makes 6 servings

Modified from San Francisco–Style Seafood Stew

Chipotle Meatballs

2011-10-07T14:40:00.003-04:00

A Rick Bayless recipe, originally posted in the New York Times, reposted on Simply Recipes, and now here. YAY. Apparently, it appeared in the New York Times with 2 cans of chipotle peppers instead of the correct 2 chiles.

Simply Recipes suggests serving with rice and/or tortillas. You could even serve the meatballs with spaghetti for a Tex Mex-ish version. It's quite spicy and best accompanied with something cooling like sour cream and thinly sliced head lettuce.

Additionally, you could use ground turkey for a lighter version. Because turkey is much leaner than pork, add a little olive oil for some fat.

Meatballs

2 slices bacon, minced
2 garlic cloves, minced
2 large eggs
1/2 cup bread crumbs
1 1/2 teaspoons salt
1 1/2 pounds ground pork
2 teaspoons dried oregano or finely chopped fresh mint
1-2 teaspoons chipotle powder (or a couple teaspoons of adobo sauce)

Sauce

2 Tbsp olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 canned chipotles in adobo, minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1 teaspoon dried oregano
1/2 cup beef or chicken broth

Preheat oven to 400°F. Mix all the meatball ingredients together in a large bowl and mix well with your clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.

With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.

While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.

When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.

Parmesan Tuiles with Heirloom Tomato Salad

2011-09-19T21:09:00.003-04:00

Last one for the Tea. Doubling the recipe.

12 Tbsp freshly grated Parmigiano-Reggiano cheese
3 Tbsp unsalted butter, softened
2 Tbsp plus 4 tsp all-purpose flour, plus more for pressing
Freshly ground pepper
3 cups finely diced heirloom tomatoes
2 Tbsp snipped chives
2 tsp coarsely chopped tarragon (I think I will use basil)
4 tsp extra virgin olive oil
Salt

Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. In a medium bowl, combine Parmesan with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1-1/2" rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot the excess fat.

In a small bowl, toss the tomatoes with the chives, tarragon (or basil), and olive oil and season with salt and pepper. Spoon the tomato salad over the tuiles and serve right away.

Make Ahead. The parmesan tuiles can be stored in an airtight container for up to 1 week. Recrisp in a warm oven before topping with the tomato salad.

Two-Potato Flatbread with Olives and Feta

2011-09-19T20:23:00.004-04:00

Another for the Ladie's Tea....

2 x 1/2-pound Russet potatoes, peeled and sliced crosswise 1/8" thick (on mandoline)
2 x 1/2-pound Sweet potatoes, peeled and sliced crosswise 1/8" thick
Extra virgin olive oil, for brushing
Salt and fresh ground pepper
12 oz store bought pizza dough
1/2 cup crumbled feta cheese
Kalamata olives, pitted and quartered
(I think I am going to add some sun-dried tomatoes)

Set pizza stone on the bottom of the oven and preheat to 400 degrees. Spread the Russet potatoe slices on a large rimmed baking sheet in a single layer. Brush with olive oil and season with salt and pepper. Invert another rimmed baking sheet on top of the first one and bake the potatoes for about 5 minutes, until just tender; transfer to a plate. Repeat same process with sweet potatoes, baking for 7 minutes, until tender.

Increase oven temperature to 500 degrees and heat the pizza stone for 30 minutes.

On a lightly floured work surface, roll and stretch the pizza dough into a 10x12" rectangle. Transfer the rectangle to a floured pizza peel and brush dough generously with olive oil. Arrange the potato slices on the dough and brush with olive oil. Top with olives, sundried tomatoes, and feta cheese.

Slide flatbread onto the hot pizza stone and bake for about 7 minutes, until golden brown and crisp.

Cheese Biscuits

2011-09-18T19:19:00.002-04:00

I prefer Parmesan and plenty of black pepper for these, but feel free to substitute cheddar, feta, or your favorite blue cheese. Instead of scallions you can use chives or olives. This recipe is merely a guideline to making perfect cheese biscuits.

2 cups + 2 tablespoons all-purpose flour
dash cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons baking powder
7 tablespoons butter, cold
2 scallions, finely chopped
3 oz. grated Parmesan cheese
3/4 cup buttermilk
Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)

Preheat the oven to 425F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.

Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.

Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.

Roll the dough out onto a lightly floured surface. Knead once or twice; no more. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using. Bake for 12-16 minutes or until golden.

Ham and Cheese Mini Fritattas

2011-09-18T19:09:00.006-04:00

Use 2 mini-muffin tins with 2-inch cups to make these easy party bites. This recipe will make 24 pieces.

1/4 pound deli sliced Swiss cheese, finely chopped
6 slices Canadian bacon, finely chopped
3 tablespoons snipped or chopped chives
A few grinds black pepper
8 eggs, or 1 pint egg beaters
2 tablespoons melted butter

Preheat oven to 375 degrees F.

Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon, fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle, then arrange the egg bites on a plate and serve.

You can also use any combination of other ingredients like spinach, onion, mushrooms, bacon, feta, gruyere, etc.

Tea Cucmber Sandwiches

2011-09-14T15:38:00.003-04:00

You might be able to tell by my last few posts that I am hosting a Ladie's Afternoon Tea. So, I am documenting a few recipes I have found that will likely be making an appearance on my menu. I'm so excited!

1 medium cucumber
1/2 cup cider vinegar
1 cup water
8 ounces of cream cheese
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
dash Worcestershire
1 loaf sliced, firm-textured bread, crusts removed
dash of paprika

Score the sides of the cucumber with a fork. Just run a fork over the sides, slightly puncturing the skin. Slice the cucumbers to your desired thickness. In a bowl pour in the vinegar and the water. Place the cucumber slices in the bowl and let them sit for 30 minutes.

In a mixing bowl, combine the mayonnaise, cream cheese, garlic powder, onion salt, and the Worcestershire. Mix well.

Drain the cucumber slices by placing them between two paper towels.

Put the spread on the slices of bread. Place the cucumber slices on the bread. Top with a dash of paprika.

Butter Crust for Sweet / Savory Pies (Pâte Brisée)

2011-09-14T12:02:00.003-04:00

This recipe makes enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
4 to 6 Tbsp ice water, very cold

The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you'll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight.

Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. Using your hands, press the crumbly dough together and shape into a disc. Knead only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)

When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Peach Galette

2011-09-14T11:42:00.005-04:00

I have seen this recipe posted in a variety of food blogs and magazines and every time I see it, my mouth instantly waters. So, it is high time I put this recipe in the rotation. And, what perfect time to do it than for my Ladies High Tea. Thought it calls for peaches, you can also add or use instead all kinds of berries.

Crust:

1 1/4 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour
4 to 6 Tbsp ice water

Filling:

2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
3 Tbsp sugar
1 Tbsp flour
1/2 teaspoon vanilla extract
1 Tbsp almond paste (optional)
1 teaspoon butter
1 egg
A sprinkling of coarse sugar (optional)

Make the crust dough. In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump. Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. (See this pate brisee recipe for more detailed instruction if you are new to making crusts.)

Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

In a small bowl, whisk the egg until smooth and set aside.

On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, great. Otherwise, just dot with little bits.) Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash, and sprinkle with coarse sugar if using.

Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

Oven Fried Drumsticks

2011-09-05T21:35:00.001-04:00

My sister found this recipe, added a little flare, and ultimately created the best chicken drumstick ever! Try it asap. You'll thank me.

2 Egg whites, large
3 Tbsp honey-Dijon mustard
2 cups plain panko crumbs
1/2 tsp garlic powder
1 tsp Tony Chacere
8 skinless chicken drumsticks (about 2 1/4 lbs)
Non-stick spray

Heat oven to 475. You'll need a rimmed baking sheet, lined with foil, and coated with non-stick spray.

Slightly beat eggs with mustard with a fork in a pie plate. Mix crumbs, garlic powder, and Tony Chachere on a large sheet of wax paper until blended.

Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs then place on prepared pan. Coat chicken with non-stick spray. Bake 25 minutes until chicken is cooked through and coating is browned.

(per drumstick: 186 calories, 6 g fat)

Zucchini and Spinach Gratin

2011-08-11T18:39:00.003-04:00

I haven't made this yet, but you can guarantee I will. Spinach - yum! Zucchini - even yummier! And, CHEESE?? - the Yummiest!

2 lbs zucchini
Kosher salt
1 lb frozen spinach*
3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces
1 large onion
1 handful of parsley (about 1/2 cup of leaves, lightly packed)
3 cloves garlic, peeled, coarsely chopped
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
3 eggs
Olive oil

* Or 6 packed cups of fresh chopped spinach leaves, blanched and drained

Grate the zucchini. Toss the grated zucchini with about a teaspoon of Kosher salt. Place the grated zucchini in a large sieve (or colander) placed over a bowl to catch the water as the salt helps the zucchini release its moisture. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture with paper towels or a clean tea towel.

Thaw the spinach, let drain while the zucchini is draining. Then squeeze out the excess moisture with paper towels or a tea towel.

Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.

While the bacon is cooking, peel and finely chop the onion. Add the onions to the bacon and cook for an additional 10 minutes, until the onions have softened.

While the bacon and onions are cooking, prepare the parsley and garlic. Place the parsley and garlic with a small pinch of salt into a food processor and pulse just a couple of times.

Preheat the oven to 350°F.

Place the zucchini into a large bowl. With a wooden spoon, mix in the cooked onions and bacon. Mix in the spinach, parsley, and garlic. Mix in half of the Parmesan. Taste, and add black pepper and more salt to taste. Mix in the eggs.

Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of olive oil. Put the zucchini spinach mixture into the dish and pack it down. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little olive oil.

Bake in a 350°F oven for 40-45 minutes, until the top is nicely browned. Serve immediately. Reheats well.

Pear and Cranberry Rustic Tart

2010-11-01T20:42:00.000-04:00

4 pounds (about 8) Bosc or Bartlett pears (ripe but still quite firm, NOT soft), peeled, cored, cubed into 1-inch pieces (or halved)
1-inch piece of fresh ginger, peeled, chopped
1/2 cup granulated sugar (do not sub brown sugar, it will change the taste too much)
1/4 cup (half a stick) butter, cut into small cubes
1 pie crust (see recipe below)
1 cup fresh or frozen cranberries
1 teaspoon almond extract

Make pie dough from butter pie crust recipe (see below), or buy the kind of frozen pie crust that is folded in a box and lays out flat.

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Toss together in the pan the cubed pears (or pear halves if using), ginger, and sugar, and spread out evenly in the pan. Dot the top with butter. Roast for 1 to 1 1/2 hours, until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool.

Use a slotted spoon to lift the pears out of the roasting pan, and place in a large bowl. Stir in the cranberries and almond extract.

Preheat oven to 350°F. Roll-out the pie dough to a 13-inch diameter. Place on a rimmed baking sheet. Mound the pear and cranberry filling in the middle of the dough round, leaving a 2 to 3 inch border. Fold up the edges over the fruit, pleating the crust around the edges, leaving most of the fruit exposed in the center. Chill for half an hour before baking.

Bake for 1 hour, or until the crust is nicely browned.

Cool on a rack for at least an hour before serving.

Pie Crust Recipe:

1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
4 to 6 Tbsp ice water, very cold

Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably an hour or longer) so that they become thoroughly chilled.

In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Simply Recipes, Oct-31-2010

Hatch Green Chili Stew

2010-10-24T21:16:00.003-04:00

I made this tonight and it was DELICIOUS. Be careful, freshly roasted Hatch green chilies are hot, so this stew isn't for the faint of heat. But, if you think you can handle it, this stew is a must.

2 pounds boneless pork, cubed (I used boneless center cut pork chops)
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup flour
2 1/2 cups chopped peeled fresh tomatoes
1 cup kernal corn
1 3/4 cup roasted Hatch green chilies, pealed and chopped
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
2 white potatoes, cut into cubes
3 cups chicken broth
Crumbled queso fresco

Brown the pork lightly in olive oil in a large pot over medium heat. Add onion and garlic. Saute for 3 to 4 minutes.

Add flour. Cook for 1 to 2 minutes, stirring constantly.

Add tomatoes, corn, chilies, salt, pepper, and sugar, and mix well. Stir in potatoes. Add broth. Reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until pork is tender.

Serve with crumbled cheese and maybe even some tortilla chips or a flour tortilla.

Tomatillo Chicken Stew

2010-09-25T00:16:00.001-04:00

Tomatillo Sauce
1 1/2 lbs tomatillos
1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped
1 clove garlic, chopped
1 teaspoon salt
2 Tbsp lime (or lemon) juice
Pinch of sugar

Stew
2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
Salt and pepper
Olive oil
2 yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cup chicken stock
2 cups tomatillo sauce
1 teaspoon dry oregano or 1 tablespoon fresh, chopped
1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.

Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.

Quinoa Salad

2010-08-22T22:14:00.001-04:00

This is my new favorite lunch staple. It is so easy (and inexpensive) to make, and is especially appropriate in the summer with the abundance of fresh veggies. It is also a very low calorie, yet filling lunch, so eat up!

4 cups water
2 tsp salt
2 cups Quinoa (make it easy on yourself and buy packaged Quinoa that is already rinsed and ready to make. Otherwise, you need to rinse, rinse, rinse your bulk Quinoa.)
1 cucumber, chopped
1 tomato, diced
1 red bell pepper, diced
1 cup banana peppers, coarsely chopped
1 cup kalamata olives, coarsely chopped
1 cup crumbled feta
3 Tbsp olive oil
3 Tbsp white wine vinegar
Kosher salt and ground pepper
1 Tbsp dried basil
(feel free to improvise and add/delete other ingredients that you would enjoy like red onion, carrots, etc.)

In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.

Once cooled, add all produce, banana peppers, and olives. Stir to combine. Add olive oil, white wine vinegar, season with salt, pepper, and basil. Stir well. Finally add feta and stir. Check seasonings and add more if needed.

Greek Tomato Salad

2010-08-04T22:35:00.001-04:00

For an authentic taste to this classic Greek salad, use Greek olive oil, Kalamata olives, sheep or goat's milk feta and fresh oregano.

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon chopped oregano
Salt and pepper to taste
2 cucumbers, peeled, halved lengthwise, seeded and cut into bite-size chunks
4 ripe tomatoes, cored and cut into bite-size pieces
1 green bell pepper, cored, seeded and roughly chopped
1 small red onion, peeled and thinly sliced
4 to 6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives

In a large bowl, whisk together oil, vinegar, oregano, salt and pepper to make a dressing. Add cucumbers, tomatoes, peppers, onions, feta cheese and olives and toss gently to combine. Serve immediately.

Zucchini with Goat Cheese

2010-08-04T22:34:00.001-04:00

As a tasty alternative, omit the mint and baste the cheese-filled squash with garlic-infused olive oil, using fresh rosemary or basil. If you're cooking outdoors, try grilling the zucchini instead.

8 medium zucchini
1 tablespoon extra-virgin olive oil
4 ounces fresh or aged goat cheese
Leaves from 1 bunch of fresh mint, or rosemary, or basil, chopped
Ground black pepper

Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini; crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.

Grilled Salmon with Sweet Corn and Avocado Salad

2010-06-05T10:45:00.001-04:00

This sweet corn and avocado salad is so delicious that it's great on its own, too. You'll know the salmon is cooked perfectly when the flesh just begins to flake with a fork.

Sweet Corn and Avocado Salad
4 ears fresh corn, kernels removed from cob
1 cup halved grape tomatoes
1/2 small ripe avocado, diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons red wine vinegar

Salmon
4 (4- to 6-ounce) salmon fillets
Canola cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For the salad, put corn, tomatoes, avocado, onion, cilantro, oil, vinegars, salt and pepper into a large bowl and toss gently to combine. Set aside.

For the salmon, preheat grill. Spray fillets all over with cooking spray, then season with salt and pepper. Place salmon, skin-side up, on grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. (If you want those perfect grill lines on your salmon, flip it and grill until cooked through, 4 to 5 minutes more. Spray top of salmon so that meat won't stick to the grill. If you don't flip the salmon, grill for approximately 7-10 minutes depending on size and thickness of fillet.)

Remove salmon from grill and serve immediately, topped with corn and avocado salad.

Bucatini with Bacon, Tomato, and Green Onions

2010-04-15T16:03:00.001-04:00

Salt
1 pound bucatini
EVOO for drizzling, plus a tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced (or 2 leeks, halved lengthwise, thinly sliced then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeno or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
1/2 cup dry white wine
Black pepper
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
A handful of basil leaves, torn or shredded
A generous handful of grated pecorino, plus some to pass at table

Preparation:
Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.

In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate. Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.

When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately.

Colombian Chicken Soup

2010-02-09T14:27:00.001-05:00

2/3 cup short-grain brown rice
1 1/3 cups water
Salt
1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)
1/2 cup thinly sliced scallions (about 3)
2 garlic cloves, smashed
2 shucked ears of corn, each cut into 6 rounds
1/2 teaspoon ground cumin
1/2 cup plus 2 tablespoons chopped cilantro
8 cups low-sodium chicken broth
Freshly ground pepper
1/2 pound white potatoes, peeled and cut into 3/4-inch cubes
1/2 pound thick asparagus, cut into 1-inch lengths (I have used broccoli too)
1 Hass avocado, diced
1/4 cup plus 2 tablespoons fat-free sour cream (or yogurt)
1 tablespoon drained small capers (optional)

In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.

Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.

Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.

Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro.

Harissa (Sriracha) Steak Sandwich

2010-01-15T20:19:00.001-05:00

Saw Jeffrey Saad cook up this delicious sandwich on America's Next Food Network Star. It made my mouth water just watching him make it. Unfortunately, Jeffrey didn't win the title on the show, but he certainly should have. This sandwich is incredibly tasty, easy to make, and quite impressive to serve.

1 10-12 oz. New York strip steak or steak of your choice
3 Tbsp Harissa--or substitute with Sriracha ("Rooster Sauce"). Harissa can be found in a tube at many grocery stores Sriracha can be found in most stores in the Asian food aisle.
Salt and pepper
1 Tbsp olive oil
1/2 cup mayonnaise
1/4 cup fresh chopped mint
1/4 cup chopped sun-dried tomatoes
2 cloves of garlic chopped
Pinch of salt
Sandwich rolls or bread of your choice (I have used mini french baguettes, about 8" long)
1 yellow tomato or tomato of your choice
2 cups arugula leaves

Heat up your grill, grill pan or saut? pan to medium high.

Season the steak with salt and pepper. Rub 1 Tbsp of the harissa or sriracha on each side of the steak. Wipe down grill with a little oil. Place steak on grill and cook for about 3 minutes. Flip. Cook 3 more minutes (this will yield medium rare depending on the thickness of the steak).

While the steak is cooking place the mayo in a medium size bowl. In a small saut? pan over med heat add the olive oil. Once hot add the mint and garlic. Cook for 30 seconds just until you smell the perfume of the garlic and mint. Add the sun-dried tomatoes and a pinch of salt. Turn the heat off and stir. Stir mixture into the mayo. The warm mixture will immediately permeate the mayo with flavor and give it a beautiful color. Stir the remaining 1 Tbsp of harissa or sriracha into the mayo.

Lightly grill the bread if you like. Spread mayo on both sides of the bread.

Slice the steak and lay across the bread. Top with sliced tomato and arugula. Enjoy!!

Makes 2-4 tasty sandwiches depending on how much meat you like!

Notes to insure tastiness:
* New York, Rib eye or Filet mignon will be a treat and will be very tender. The thicker the steak the better because you can get a nice crust on the steak and still have a medium rare, juicy center. A thin steak will often over cook by the time you get a crust. You can use a less expensive cut that will also be flavorful but I would recommend cutting it thin before grilling so it is more tender. The key is to not overcook the meat or you will lose the juiciness and tenderness. Also, make sure to let the steak sit for ten minutes before slicing to allow the juices to re-absorb. They will then absorb into your bread instead of being left on the cutting board.

* Don?t let the mint and garlic turn brown unless you like the more toasted flavor. I like to preserve the delicate perfume of the mint and garlic which then permeates the mayo and creates a fresh, bright balance to the deep, spicy richness of the harissa.

* Make sure your grill, grill pan or saut? pan is hot and oiled before you place the meat down or the moisture of the harissa will make the steak stick.

Portabella Cacciatore

2010-01-07T16:02:00.002-05:00

When I saw RR cooking this up, my mouth was literally watering. I could almost smell it through the TV. You gotta love mushrooms....

1 quart chicken or vegetable stock
1 ounce dried porcini or mixed wild mushrooms
1/4 cup EVOO ? Extra Virgin Olive Oil
6 portabella mushroom caps, cut into bite-sized pieces
1 large onion, chopped
2 cubanelle peppers, halved, seeded and thinly sliced widthwise
2 small ribs celery, finely chopped
4 cloves garlic, chopped
1 bay leaf
1/2 to 1 teaspoon crushed red pepper flakes
Salt and pepper
1/4 cup tomato paste
1 cup dry white or red wine
1 teaspoon marjoram or oregano
1 sprig fresh rosemary, finely chopped
1 15-ounce can stewed tomatoes
1 pound rigatoni or whole wheat penne pasta <
2 tablespoons butter
1 cup grated Pecorino Romano cheese plus some to pass at table

Preparation

In a saucepan, heat stock along with the dried mushrooms and simmer to soften.

Heat a large heavy skillet or Dutch oven over medium-high heat with EVOO, 4 turns of the pan. Add the mushroom caps, and cook until darkened and softened, 12-15 minutes. Add onions, peppers, celery, garlic, bay leaf, crushed red pepper flakes, salt and pepper, and cook 8-10 minutes more to soften. Stir in tomato paste, cook 1 minute, add wine and reduce a minute or 2.

Remove dried mushrooms from stock with slotted spoon, chop and add them to the skillet with the cacciatore. Add all but the last 2 tablespoons of warm stock to the stew, leaving any grit that may have settled in the bottom of the pot behind. Stir tomatoes into the cacciatore and reduce heat to simmer.

Heat a large pot of water to a boil, salt water and cook pasta to al dente. Drain pasta and return it to the hot pot. Remove bay leaf from cacciatore. Toss pasta with butter and cheese, and 2 ladlefuls of cacciatore sauce.

Serve pasta in shallow bowls topped with additional cacciatore, passing extra cheese at the table.

Butternut Squash Apple Soup

2009-10-09T13:15:00.002-04:00

1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

(I roast my butternut squash first. This makes working with the squash easier and adds a nice roasted flavor to the soup. To roast a butternut squash, first preheat the oven to 400 F. With the squash, you first cut the ends of the squash off, which makes the squash easier to stand on end and cut. Cut lengthwise from top to tip. Scoop the seeds and fibers out from the center of both halves. Pierce the skin side with a fork a few times. Place both halves on rimmed baking pan, cut side up, with 1/4" of water in the pan to prevent the skin from sticking to the pan. Place in the oven and bake for 30 minutes, or until squash is softened. Remove from the oven and let it cool for about 15 minutes. Peel the skin from the squash and now squash is roasted and ready to use. For this soup recipe, I cube the squash and put it in the simmering soup to add and absorb the rest of the soup flavors. I then ladle the entire soup contents into a food processor and pulse until consistency is thick and creamy. Add salt/pepper/nutmeg to taste.)

Serves 4-6.

Baked French Toast Casserole

2009-10-08T09:58:00.005-04:00

1 loaf day old French bread (13 to 16 ounces)
6 large eggs
1 cup half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup, optional

Slice French bread into 20 slices, 1-inch each. Arrange slices in a greased (non-stick spray is my version) or generously buttered (Paula Dean's version) 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. Make sure there is a little room between each slice. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 F.

Bake, uncovered for 30-35 minutes. Check to see that the bread has nice, golden brown edges. Take out of the oven and spread the Praline Topping evenly over the bread. Bake for another 10-15 minutes until the topping has melted over the top of the casserole. Let it sit for about 10 minutes before serving. Serve with maple syrup (optional).

Praline Topping:
1 stick butter
1/2 cup packed light brown sugar
3/4 cup chopped pecans
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot

2009-09-08T13:32:00.001-04:00

Just saw this recipe online and had to write it down. This just sounds extraordinary. It doesn't hurt that the original recipe came from the Austin American Statesman and was the most searched recipe in their database. This version has been modified for a low-sugar version....

1 cup white whole wheat flour (or all-purpose flour)
3/4 cup Splenda (or sugar)
2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peeled and grated Granny Smith apple (1 medium-sized apple)
1/2 cup grated carrot (1 medium carrot)
1/2 cup grated zucchini
1/4 cup chopped pecans (or walnuts)
1/4 cup canola oil
1/4 cup buttermilk
2 large eggs
Non-stick spray for coating loaf pan

Preheat oven to 350F and spray a 8 X 4 inch loaf pan with non-stick spray or oil (Or you can use a 9 x 5 inch pan and have a flatter cake). In a large mixing bowl, add white whole wheat flour, Splenda (or sugar), baking powder, and salt. Mix together with large spoon until well-combined.

Add grated apple, grated carrot, grated zucchini, and chopped pecans to the bowl with the flour mixture. Toss ingredients together until all ingredients are well coated with flour.

In a smaller bowl, add canola oil, buttermilk, and eggs, and beat with a whisk for about 30 seconds, until well combined. Pour egg mixture into the other bowl with the flour mixture and stir until just combined. (Mixture will be fairly stiff.)

Pour cake into greased loaf pan. Bake at 350F for about 50 minutes, or until a toothpick inserted into the center of the cake comes out completely clean.

Cool cake in the pan placed on a wire rack for 10 minutes. Then carefully remove cake from pan (use a knife around the edges) and cool cake completely on rack before slicing.

Pull-Apart Cheesy Onion Bread

2009-08-29T19:23:00.001-04:00

1 1/2-sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon poppy seeds
Kosher salt and freshly ground pepper
1 cup coarsely shredded Gruyere cheese (3 ounces)
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat the oven to 425 F. Butter a 9x4.5? metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyere.

Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2x24? rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving. (The unmolded loaf can be stored at room temperature for up to 2 days. Rewarm before serving.)

Recipe from Food & Wine, September 2009

Oatmeal-Raspberry Bars

2009-08-29T18:42:00.001-04:00

10 tablespoons cold unsalted butter, cut into pieces, plus more for the pan
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3/4 cup rolled oats
1/2 cup seedless raspberry jam
1 cup fresh raspberries

Heat oven to 375 F. Butter an 8-inch square baking pan. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter and pulse just until the dough comes together. Transfer to a bowl and gently knead in the oats.

Press all but 1/2 cup of the dough into the prepared pan. Spread the jam evenly over the dough, leaving a 1/4-inch border around the edges. Scatter the raspberries over the jam and sprinkle with the remaining dough.

Bake until the edges are golden, 25 to 28 minutes. Let cool at least 10 minutes before slicing.

Recipe from Real Simple, June 2009. Article about picnic spread.

Goat Cheese Spread

2009-08-29T18:21:00.001-04:00

2 4-ounce packages soft goat cheese
1/4 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, or chives)
Black pepper
1 4-ounce package plain crackers

In food processor, pulse the cheese, herbs, and 1/8 teaspoon pepper until creamy. Serve with crackers.

Recipe from Real Simple, June 2009. Article about picnic spread.

Sweet and Spicy Chicken

2009-08-29T18:09:00.002-04:00

1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
Kosher salt and pepper
1 3-1/2 to 4 pounds chicken, cut into 10-pieces

Heat oven to 400 F. In a small bowl, combine the oil, chili powder, sugar, oregano, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Pat the chicken dry with paper towels. Place the chicken in a roasting pan and rub with the spice mixture. Roast until cooked through, 45 to 50 minutes. Serve hot, room temperature, or chilled.

Recipe from Real Simple, June 2009. Article about picnic spread.

Salmon and Watercress Salad

2009-08-29T17:54:00.003-04:00

1-1/4 pound salmon fillet
Kosher salt and black pepper
3 tablespoons cider vinegar
1/4 cup sour cream
2 tablespoons prepared horseradish
1 seedless cucumber, sliced into half-moons
2 bunches watercress, thick stems removed (about 6 cups)
1/4 cup fresh dill, chopped

Place the salmon in a large skillet and season with 1/2 teaspoon salt. Add 2 tablespoons of the vinegar and enough water to reach halfway up the salmon. Simmer, covered, until the salmon is opaque throughout, 10 to 12 minutes. Transfer the salmon to a plate and refrigerate until cool, at least 30 minutes. Using a fork, flake the salmon into pieces.

Meanwhile, in a medium bowl, combine the sour cream, horseradish, the remaining tablespoon of vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cucumber and toss to coat.

Divide the watercress among bowls, top with the cucumber mixture and salmon, and sprinkle with the dill.

Recipe from Real Simple, May 2009

Roasted Salmon with Potatoes and Mushrooms

2009-08-29T17:39:00.001-04:00

1 pound small new potatoes (about 10), halved
8 ounces button mushrooms
3 tablespoons olive oil
Kosher salt and black pepper
1 1/4-pound skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey
2 tablespoons chopped fresh flat-leaf parsley

Heat oven to 400 F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

Push the vegetables to the edges and place the salmon I the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, and remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Recipe from Real Simple, May 2009

Glazed Salmon with Broccoli Rice

2009-08-29T17:25:00.005-04:00

I love, love salmon and am always looking for new ways to cook it and new side ideas. Not that there is anything wrong with grilled salmon with corn on the cob or broccoli, but I do like to experiment sometimes. Made this one last night and it was so delicious; might just make it again tonight!

Sauce:
1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin
1 tablespoon rice wine vinegar
1 teaspoon garlic powder
1 teaspoon
2 scallions, green and white parts thinly sliced

1 cup long grain-grain white rice (we use rice pilaf)
1 head broccoli (stems discarded), chopped (about 2 cups)
1 pound skinless salmon fillet (we usually use fresh Atlantic or Coho salmon)
1 large red onion, cut into 1/4-inch thick wedges
1 tablespoon olive oil
Kosher salt and pepper

Heat broiler. In a small saucepan, combine the sauce ingredients. Heat on high to boil, reduce heat to low and simmer. Stir continuously while sauce reduces to thick glaze.

Cook the rice according to the package directions, stirring in the broccoli during the last 4 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.

Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with the rice and the remaining glaze.

(Okay, fine. I grilled the salmon instead of broiling. If you want to grill it too, just grilled it for 11 minutes and then put the glaze on right before serving. Maybe when I run out of propane, I will try the broiled version. )

Adapted from recipe in Real Simple, May 2009

Sausage and Polenta Stuffed Poblano Peppers

2009-08-29T16:43:00.003-04:00

Mmmmm. I really enjoyed this recipe. I altered it slightly by adding sausage and a sharper cheese. You could likely use bell peppers as well as an anaheim that packs a more powerful punch. Though the poblanos were perfect. I can't wait to make them again.

4 plum tomatoes, halved
1 red onion, cut into wedges
1 tablespoon olive oil
4 poblano peppers, halved lengthwise and seeded
Pinch of ground cinnamon
Kosher salt and pepper
1 1/4 pound Italian sausage (I used Sweet Italian, but Spicy Italian is great too)
1/2 cup instant polenta
1 ear corn, shucked (you can use 1 10-ounce package of frozen corn)
1/2 cup Colby cheese (you can use cheddar, goat, parmesan, mozzarella)
4 scallions, sliced

Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.

Meanwhile, take the sausage meat out of the sausage casings. Break up into pieces. Brown the sausage meat in a large skillet on medium-to-high heat with a little olive oil or cooking spray, 5-10 minutes. For healthier eating, I pour the cooked sausage onto paper towels and soak up excess oil.

In a medium saucepan, boil the corn for 3 minutes. Once the corn is cool enough to handle, slice the corn off the cob. Set aside.

Heat oven to 400 F. In a food processor, puree the tomatoes, onion, cinnamon, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Spread half the sauce in a 9x13? baking dish. Arrange the peppers in the dish, cut-side up.

In a medium saucepan, bring 2 1/4 cups of water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 Tbsp of the scallions.

Divide the sausage among the peppers. Top the peppers with polenta mixture, and a little extra cheese over the peppers (optional). Top with remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Adapted from recipe found in Real Simple, May 2009.

Salmon Patties

2009-08-29T15:59:00.002-04:00

I don't care too much for leftover fish. Especially salmon, it tends to taste more fishy the next day. But, in the rare case you find yourself needing to do something with the leftovers, this recipe is great. Salmon, cod, shrimp -- you can try this recipe with any of these. My first go-to recipe blog is Simply Recipes and I found this great sounding salmon patty recipe. I added a little flair of my own and created an easy, tasty, and delicious meal for us. Enjoy.

1/2 to 1 lb. leftover salmon, flaked
2 slices of bread, shredded
4 Tbsp chopped green onion, including the green parts
1 medium garlic clove, minced
1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
1 small red bell pepper, minced
1/2 cup corn (I used leftover corn on the cob, but canned is fine too. Drained.)
1 Tbsp flour
1 egg
1/2 teaspoon paprika
1/2 teaspoon Old Bay
1 Tbsp Worcestershire sauce
1 teaspoon salt
Several turns of freshly ground black pepper
Dash of Tabasco?
3 Tbsp vegetable oil

In a large bowl, gently mix together all the above ingredients except the vegetable oil. Form into 8 patties; each about 1/2 inch thick.

Heat oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

Serves 4.

Spicy Shrimp and Clam Marinara

2009-08-12T09:27:00.002-04:00

Dinner last night was easy. I knew I wanted pasta. I knew I wanted seafood. I knew I wanted marinara. Put those together and I had a quick, easy, and delicious Spicy Shrimp and Clam Marinara. Using Food Network's Robin Miller's Spicy Shrimp Marinara as a reference and of course, added a little touch of my own. What was most amazing to me was that there was ZERO salt added to this dish, but the flavor was incredible. Hope you enjoy it as much as I did.

1 pound linguine pasta
2 teaspoons olive oil
2 shallots
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
2/3 teaspoon crushed red pepper flakes
1 (15-ounce) can diced tomatoes (I bought the No Salt Added Fire Roasted diced tomatoes which added a nice additional spicy flavor)
1 (15-ounce) can tomato sauce
1 cup sliced button mushrooms
1 pound large shrimp, peeled and deveined
12 Littleneck clams (amount can vary depending on how many of these delights you want to eat)

Cook the pasta according to package directions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Stir in sliced mushrooms and cook for 2 minutes. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp and clams, cover skillet and simmer for about 3 minutes. Look for shrimp to be bright pink and cooked through and that all the clams to have popped open. Pour sauce over linguine, mix well, and serve.

Creamy Cauliflower

2009-06-09T10:07:00.001-04:00

I love, love, love this side dish. A great substitute for mashed potatoes. The texture and creaminess of the cauliflower makes you think you are eating mashed potatoes. Mmmmm.

8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Cherry Clafouti Recipe

2009-06-09T10:05:00.001-04:00

2 cups of fresh sweet cherries, pitted
2 tablespoons of slivered almonds
3 eggs
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of whole milk
1 Tbsp of Amaretto -or- 3/4 teaspoon of almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting

Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

Whisk the eggs, sugars, salt, and flour together until smooth.

Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.

Serves 6

Recipe from: Simply Recipes

Seared Tuna with Avocado and Creamy Cauliflower

2009-05-18T13:48:00.002-04:00

This is what I am going to make tonight:

1/4 cup chopped fresh cilantro leaves
1 jalapeno chiles, seeded, de-ribbed, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
Juice from 2 limes
1/4 cup soy sauce (use wheat-free soy sauce if you need to avoid gluten or wheat)
1/4 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 (6 ounce) blocks sashimi-quality tuna
Salt and pepper
1 ripe avocados, halved, pitted, peeled and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.

Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.

Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Side dish: Creamy Cauliflower
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Sausage Casserole

2009-04-12T19:29:00.005-04:00

When feeling nostalgic for home, I like to make this recipe. Of course, only when feeding an army who doesn't care about calories or cholesterol. This dish reminds me of my Mom, of Christmas, of Home, of Family. This dish has been a Christmas morning breakfast tradition for my entire life.

Spray pan - 9x13
10 pieces of white bread, cubed
1/2 pound sausage
3/4 pound (12oz) shredded sharp cheddar
6 eggs
2 1/4 cup milk
1 can cream mushroom soup

Cook sausage in skillet until done. Remove from pan and place on paper towel to remove excess grease.

Layer the bread on the bottom of the greased 9x13 pan. Add layer of sausage. Sprinkle with cheese. Beat all the rest of the ingrediants together and pour on top. Cover with foil and let sit overnight. The next day, bake at 325 for 1-1 1/2 hour.

Vegetarian:
* Use Vegetarian Sausage
* Or, in place of sausage, use chopped green, red, yellow peppers
* Use green onions - 3 stalks

Roasted Turkey with Sage

2009-04-12T18:32:00.004-04:00

As a reformed vegetarian, I always question my skills in cooking meat. Of course, I have made hundreds of recipes with meat since my "coming out" but I still worry I am not doing it right. Something I am still scared to death while insanely intrigued about is cooking an entire bird. From what I can tell and have been told, it is actually the easiest thing in the world. My mission is to cook this bird in its entirety; using every square inch for meat and stock.

1 12-pound turkey, giblets removed
1 bunch sage
6 onion, unpeeled and quartered
4 carrots, unpeeled and cut in half crosswise
4 Tbsp (1/2 stick) unsalted butter, melted
Kosher salt and black pepper
1 1/2 cups low-sodium chicken broth

Prepare and roast the turkey.
Heat oven to 400 degrees. Stuff the turkey cavity with the sage and 4 onion quarters. Scatter the carrots and the remaining onions in a large roasting pan.

Place the turkey on top of the onions and carrots. Tie legs together with kitchen twine and tuck the wings underneath the body. Brush the turkey with the butter and season with 1 tsp salt and pepper.

Roast the turkey for 45 minutes. Add the broth to the roasting pan. Continue to roast the turkey, covering it with foil if it browns too quickly, until a thermometer inserted into a thigh registers 165 degrees, 2 to 2 1/2 hours.

Remove the turkey from the oven.
Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, tent loosely with foil, and let rest for at least 20 minutes before carving. Discard the onions and carrots. Reserve the pan drippings for gravy.

Miso-Seared Salmon with Edamame Sauce

2009-04-12T18:18:00.004-04:00

It's hard to look past anything that has edamame in the recipe.

3 Tbsp light red or golden miso
2 Tbsp tamari or soy sauce
4 salmon fillets (6oz each), skin removed
6 large garlic cloves, peeled
2 cups fresh or frozen shelled edamame, plus 1 cup for garnish
1/2 cup silken tofu
3/4 cup organic vegetable broth
2 Tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp freshly ground pepper
1 Tbsp grapeseed or rice oil

In a small bowl, combine miso and tamari until smooth. Place salmon on a plate and coat with miso mixture; cover and refrigerate 1 hour.

In a small saucepan, cover garlic with cold water. Bring to boil, and pour off water. Cover with cold water again and bring to a boil. Reduce heat to low and simmer until garlic is tender, about 10 minutes; drain and set aside.

Bring a large saucepan of water to a boil. Add edamame; reduce heat and simmer 3 1/2 minutes; drain.

In a food processor, combine 2 cups edamame, tofu, and garlic. Process until smooth. With motor running, pour in broth. Add lemon juice, salt, pepper; process to combine. Pour sauce into a saucepan; warm over low heat.

In a large nonstick skillet, heat oil over medium-high heat. Add salmon fillets and reduce heat to medium. Cook salmon until well browned and just cooked through, 3 to 4 minutes per side. Serve with edamame sauce and garnish with remaining whole edamame beans.

Makes 4 servings.

Baked Spinach and Gruyere

2009-04-12T18:08:00.003-04:00

1 Tbsp olive oil, plus more for the dish
6 shallots, thinly sliced
Kosher salt and black pepper
1 cup dry white wine
6 large eggs
1 cup heavy cream
1 cup whole milk
1/4 tsp grated nutmeg
4 10oz boxes frozen leaf spinach, thawed
2 cups grated Gruyere (8 oz)
1/2 cup grated Parmesan (2 oz)

Heat oven to 400 degrees. Coat a shallow 2 1/2 to 3 quart baking dish with oil; set aside.

Heat the oil in a large skillet over medium-high heat. Add the shallots, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.

Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper.

Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyere, and Parmesan into the egg mixture. Transfer to the prepared baking dish.

Bake until bubbling and the top is golden brown, 45 to 55 minutes.

Variation:
As an App, serve with crackers.

Red Bean and Spinach Burritos

2009-04-12T17:58:00.003-04:00

When the last thing you want to do is think about dinner, try this. It's an easy recipe that doesn't require much cooking (or thinking).

Wrap 8 flour tortillas in aluminum foil and heat in a 350-degree oven for 15 minutes. Meanwhile, saute 1 finely chopped yellow onion in 2 Tbsp olive oil over medium heat until softened, about 3 minutes. Add 3 cups reheated reserved rice, one 15oz can pinto beans, and 1/2 tsp kosher salt and cook for 2 minutes. Stir in 3 Tbsp chopped fresh cilantro. Divide the rice-and-bean mixture among the warm tortillas. Top each with some cheese (an 8oz bag of shredded Monterey Jack cheese is enough) and spinach (one 6oz bag of prewashed baby spinach) and roll. Serve with sour cream and salsa.

Lentil Soup with Kielbasa

2009-04-07T16:37:00.004-04:00

I used turkey sausage for this recipe. Instead of boiling the sausage whole, I put chopped raw pieces into the broth and let cook in the simmering soup. This was a nice alternative as it gave every bite a little sausage to it. The other nice thing is that this soup is ridiculously low fat and healthy.

3 tbsp. oil
1 c. chopped onion
1 1/2 c. sliced celery
2 c. sliced carrots
1 c. green lentils, rinsed & picked over
1 can (24 oz.) whole tomatoes
6 c. water
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 lb. kielbasa
1/2 c. uncooked rice
1 tsp. thyme
3 tbsp. vinegar
Chopped parsley

Saute onions in oil in a large pot until tender. Add the celery and carrots; saute 3 minutes longer. Add the lentils, undrained tomatoes, water, bay leaf, salt, pepper and kielbasa. Cover and simmer gently for 1 1/2 hours, stirring occasionally. Add the rice, thyme and vinegar; simmer, covered for 30 minutes longer. Remove the bay leaf and kielbasa. Cut the sausage into bite-size pieces, return to the soup and heat thoroughly. Garnish with parsley.

Variations:
Use Turkey Sausage

Leek, Broccoli, Potato Soup

2009-03-29T20:43:00.004-04:00

Almost as healthy as the Lentil Sausage Soup, this Leek Broccoli, Potato Soup has a richness and texture that is unbeatable. Thick, rich, and deceiving, this is an excellent option for a low calorie and low fat lunch, or even dinner option.

1 Tbsp olive oil
2 cups leeks, sliced into rounds
1 cup broccoli florets, about 1 large stalk
1 medium onion, diced
1 clove garlic, minced
3 cups chicken broth
1/2 cup water
1/2 tsp salt
1/2 tsp pepper
1 medium potato, peeled and diced
1/4 cup half-n-half (I use 1% milk)
1 bay leaf
1/3 tsp thyme (or 1 sprig fresh thyme)

Add olive oil to large non-stick saucepan. Saute leeks, onion, broccoli, and potatoes in oil over medium heat until they are all soft, about 5 to 7 minutes. Add garlic and stir for 1 more minute. Do not let the mixture brown. Add stock (it should cover all the food). Add salt and pepper.

Bring stock to a boil, reduce heat, cover and let simmer until the vegetables are tender, about 10 to 12 minutes. Add milk and stir. Transfer mixture to blender and puree.

Serve immediately.

Variations:
Top with grated Parmesan
Serve with rustic bread

Squash and White Bean Soup with Parmesan Biscuits

2009-03-28T18:10:00.003-04:00

1 Tbsp olive oil
1 onion, chopped
1 14.5 oz can diced tomatoes
1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
1 Tbsp fresh thyme
Kosher salt and fresh ground pepper
2 15 oz cans cannellini beans, rinsed
1 bunch spinach, thick stems removed (4 cups)
Biscuit mix and ingredients to make 8 biscuits
1/4 cup shredded Parmesan

Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.

Stir in the squash, thyme, 5 cups of water, 1 1/2 tsp salt, and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.

Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking. Serve with the soup.

Pork Souvlaki with Tzatziki

2009-03-28T17:30:00.004-04:00

So, I finally made this tonight. WOW. YUMMY!!! Unfortunately, pork shoulder is a little more fatty than other cuts of pork. But that is also what made it soooo yummy. You could use a pork loin and really reduce your fat intake, and trimming needs. Even though the butcher trimmed my pork shoulder, it was still very marbled and heavy on the fat. Buuuut, if can handle it, go for the shoulder. So tender and juicy. Even with an extra 5 minutes on the skillet, the meat was so tender and melt-in-your-mouth.

1 1/4 pounds trimmed pork shoulder, cut into 3 by 1/2 inch strips
1 large onion, cut through the root end into 1/2 inch wedges
1/4 cup plus 2 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice (about 3 lemons), plus lemon wedges for serving
2 Tbsp chopped fresh oregano
2 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
1 cup Greek-style whole-milk yogurt
1/2 European cucumber, seeded and finely diced
2 Tbsp chopped fresh dill
Warm pita, for serving

In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano, and half of the garlic paste. Season with 1 1/2 tsp salt and 1/2 tsp of pepper and let stand for 20 minutes.

Meanwhile, in a large bowl, mix the yogurt, cucumber, dill, and the remaining garlic paste. Season the tzatziki with salt and pepper.

Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with tzatziki, lemon wedges, and pita.

Pairing Suggestion
Cherry-inflected Xynomavro: 2006 Pavlou-Kagas Klima ---- Ok. If you can't find this Greek red, go for any other bold, berry infused red (Syrah, Merlot, etc.).

Recipe from Food & Wine, March 2009

Wine Pairing Basics - Sauce

2009-03-28T17:07:00.002-04:00

To pick the right wine, think about the sauce. Here are a few basics:

Aioli - Wines that have a light, fresh acidity lift the flavors of olive oil based sauces like aoli. Suggested pick: Rose

Thai Curry - Coconut milk based curries need a big white that can stand up to their potent flavors. Suggested pick: Chardonnay

Peanut Sauce - Sweet sauces go best with slightly sweet wines. Suggested pick: Off-dry Riesling

Tikka Masala - Moderately tannic, fruity wines pair well with rich sauces. Suggested pick: Pinot Noir

Marinara - Italian reds tend to show a bright acidity that matches well with tart ingredients like tomatoes. Suggested pick: Sangiovese

Balsamic Vinaigrette - Wines with zesty citrus notes have the zing necessary to balances tart vinaigrettes. Suggested pick: Sauvignon Blanc

Black olive tapenade - Foods with deep earthy notes go best with red wines full of substantial, ripe fruit. Suggested pick: Zinfandel

Pasta with Tuna, Arugula, and Hot Pepper

2009-03-26T19:26:00.003-04:00

When I first read this recipe, I was appalled at the suggestion of a can of tuna in a gourmet pasta dish. Oh how wrong I was. This is an amazing recipe that has such rich flavor. This is a must try, as much as you think it would be against your better judgment.

1 pound dried fettuccine, spaghetti or linguine
1/2 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes
2 x 6 oz cans tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.

While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Variation:
Add chopped sun-dried tomatoes
Add chopped artichoke hearts

Miso Soup with Shrimp and Broccoli

2009-03-26T19:21:00.002-04:00

6 cups vegetable or low-sodium chicken broth
1/4 pound dried udon or somen noodles
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) broccoli florets
1/4 cup water
2 tablespoons white or mellow miso, plus more to taste
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 teaspoon red pepper flakes (optional)

In a large pot, bring broth to a boil. Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes. Scatter shrimp and broccoli over noodles, cover and simmer until shrimp are just cooked through, broccoli is bright green and noodles are tender, 4 to 5 minutes more. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Noodle Salad with Tofu and Vegetables

2009-03-26T14:22:00.001-04:00

Salt
1 (8-ounce) package pad Thai-style rice noodles
1 cup mung bean sprouts
1/2 cup chopped green onions
1 (8-ounce) package baked tofu, cut into small cubes
1 large carrot, grated
1/2 cup prepared peanut sauce or Asian salad dressing
1/4 cup chopped cilantro
1/4 cup chopped roasted and salted peanuts

Bring a large pot of salted water to a boil; add noodles and cook until tender. Drain and rinse in cold water; drain again and transfer to a large bowl.

Add sprouts, green onions, tofu, carrots and dressing and toss to coat. Transfer to bowls and serve garnished with cilantro and peanuts.

Gnocchi with Tomato Sauce

2009-03-11T11:13:00.004-04:00

1 Tbsp extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup dry white wine
Mushrooms (cremini or baby bella)
1 can (28 oz) whole plum tomatoes with juice, crushed by hand
1 can (14 1/2 oz) tomato sauce
2 sprigs basil
1/4 tsp crushed red pepper flakes
Coarse salt and freshly ground pepper
Thinly shaved parmesan cheese, for serving
1 bunch arugula

Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add mushrooms and cook, 2 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.

Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

Reheat gnocchi over low heat; gently toss. Add arugula and stir until wilted. Serve with cheese shavings.

Lemony Shrimp with White Bean and Couscous

2009-03-09T21:16:00.004-04:00

1 10oz box couscous (1 1/2 cups)
Kosher salt and black pepper
3 Tbsp unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5oz can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 Tbsp fresh lemon juice
1/2 cup white wine

In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 tsp salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving. (I cooked couscous using 1 part water and 1 part chicken broth).

Meanwhile, heat 1 Tbsp of butter in a large skillet over medium-high heat. Add the garlic and scallions and cook, stirring, until they begin to turn pink, about 3 minutes. (I added 1/4 cup white wine).

Stir in the beans, parsley, lemon juice, the remaining butter, 1 tsp salt, and 1 tsp pepper. Cook until heated through, 2 to 3 minutes. (I added another 1/4 cup white wine).

Serve with the couscous.

Recipe from Real Simple, Feb-09

Chicken Sofrito

2009-03-01T17:07:00.003-05:00

1 Tbsp vegetable oil
4 whole chicken legs, separated into drumsticks and thighs
Salt and freshly ground pepper
1/2 tsp chili powder, plus more for dusting
1 medium onion, cut into 1/2-inch dice
3 garlic cloves, minced
1 jalapeno, seeded and minced
2 large thyme sprigs
1 red bell pepper, cut into 1/2-inch thick strips
Rounded 1/4 tsp anise seeds
Pinch of cayenne pepper
1 cup chopped canned tomatoes
3 cups chicken stock or low-sodium broth
1 cup short grain white rice
2 Tbsp freshly squeezed lemon juice
1/2 cup roasted almonds

Preheat the oven to 375. In a large oven-proof, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate.

Add the onion, garlic, jalapeno, and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the bell pepper, anise seeds, cayenne, and the 1/2 tsp of chili powder and cook, stirring, until fragrant, about 1 minute. Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 tsp of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock.

Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates, add the chicken and serve.

Recipe from Food & Wine, Feb-09

Chicken, Wild Mushroom and Roasted Garlic Saute

2009-03-01T16:47:00.003-05:00

1 large head of garlic, top fourth cut off
3 Tbsp extra-virgin olive oil, plus more for drizzling
1/2 cup dried porcini mushrooms
3/4 cup boiling water
1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces
Salt and freshly ground pepper
1/2 pound assorted mushrooms, such as stemmed shiitake, cremini, and oyster, quartered
1 Tbsp unsalted butter, plus 2 Tbsp chilled
2 large shallots, thinly sliced
1/4 cup dry red wine
1/2 cup chicken stock
2 medium tomatoes, cut into 1-inch dice
1 Tbsp chopped tarragon
Crusty bread for serving

Preheat the oven to 350. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1.5 hours. Let cool, then peel, keeping the cloves intact.

Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.

In a large skillet, heat 1 tbsp of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.

Add 1 tbsp of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer mushrooms to a plate.

In the skillet, melt the 1 tbsp of butter in the remaining 1 tbsp of olive oil. Add the shallots and over over moderate heat until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic, and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tbsp of chilled butter, 1 tbsp at a time. Serve with crusty bread.

Recipe from Food & Wine, Feb-09

Milk-Chocolate Cookies with Malted Cream

2009-03-01T16:31:00.003-05:00

Cookies
1 1/2 sticks unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
6 ounces milk chocolate, melted and slightly cooled
1 Tbsp pure vanilla extract
1 3/4 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Filling
1 stick unsalted butter, softened
1/2 cup chocolate malt powder
1/2 tsp pure vanilla extract
2 cups confectioners' sugar

Preheat the oven to 350. Line 2 baking sheets with parchment paper.

Make the cookies: In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until smooth. Add the melted chocolate and vanilla and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking soda, and salt. Add the dry ingredients to the bowl and beat at a low speed just until incorporated. Roll the dough between 2 sheets of parchment paper to a scant 1/4-inch thickness and refrigerate until firm, about 15 minutes.

Using a 2-inch round cookie cutter, stamp out as many rounds as possible and transfer to the baking sheets, 1-inch apart. Gather the scraps and chill, with the cut-out rounds, for 10 minutes. Reroll the scraps and stamp out more rounds.

Bake the cookies in the lower and middle thirds of the over for about 10 minutes, until dry and set; shift the pans halfway through baking. Transfer the cookies to a rack and let cool completely.

Make the filling: In a medium bowl, using an electric mixer, beat the butter with the chocolate malt powder at medium speed until light, about 3 minutes. Add the vanilla and confectioners' sugar and beat at low speed until just combined. Transfer the filling to a pastry bag filled with a 1/2 inch plain tip. Arrange half the cookies on a work surface, bottom side up, and pipe a 1-inch mound of filling onto each. Sandwich the remaining cookies, pressing to spread the filling to the edges. Serve.

Recipe from Food & Wine Feb-09

Goat Cheese Cheesecake with Honeyed Cranberries

2009-03-01T16:17:00.002-05:00

Vegetable oil for brushing
9 whole graham crackers, crushed
1/4 cup light brown sugar
1/4 tsp cinnamon
4 Tbsp unsalted butter, melted
10 ounces fresh goat cheese, softened
2 tsp fresh lemon juice
1 1/2 cups heavy cream
1/3 cup plus 1/4 cup granulated sugar
Julienned zest from 2 navel oranges
1 tsp Champagne vinegar
1/2 cup honey, preferably wildflower
1 cup cranberries (4 oz)

Lightly brush a 9-inch springform pan with vegetable oil. In a food processor, pulse the graham crackers, brown sugar, and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pan and refrigerate until firm, 30 minutes.

In a bowl, beat the goat cheese with the lemon juice until creamy. Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

In a saucepan of boiling water, simmer the orange zest over moderate heat for 10 minutes. Drain and return to the sauce pan. Add the remaining 1/4 cup of granulated sugar and stir over low heat until the sugar is melted and the zest is glazed, about 2 minutes. Stir in the vinegar and transfer the candied zest to a small bowl.

Rinse and dry the saucepan. Add the honey and bring to a boil. Remove from the heat, stir in the cranberries and let cool.

Run a small, thin knife around the edge of the springform pan and remove the ring. Using a hot knife, trim the cake to a 6-inch square (serve trimmings as snacks), then cut into 10 rectangles. Alternatively, cut the cake into wedges. Transfer to plates, garnish with the orange zest and honeyed cranberries and serve.

Recipe from Food & Wine, Feb-09

Wild Mushroom Bread Pudding

2009-02-28T16:26:00.002-05:00

4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
1/2 cup finely chopped shallot
2 Tbsp unsalted butter
1/2 cup finely chopped flat-leaf parsley
2 tsp Emeril's Cajun Essence
1 Tbsp minced garlic
2 cups hlaf-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano
3/4 cup grated white cheddar cheese
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 1/2 tsp Worcestershire sauce
1 tsp minced fresh thyme

Preheat over to 350 with rack in middle. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

Tear or cut mushrooms lengthwise into 1/4-inch thick pieces.

Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occassionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp of Essence, and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, 2 minutes. Remove from heat.

Whisk together half-and-half, eggs, cheese, Worcestershire sauce, thyme, remainining 1 tsp of Essence, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Stir in mushrooms and cheeses and stir well. Add the bread cubes until coated well and let stand 20 minutes for bread to absorb some of the egg mixture.

Butter a 9x13 baking dish with the butter. Add some bread crumbs, shaking to cover bottom evenly. Pour the bread pudding mixture into the prepared pan and bake, uncovered, for 20-30 minutes. Uncover and put back in the over for additional 10 minutes. Remove from the oven and let cool slightly before serving.

Bean and 'Bello Burger

2009-02-28T15:53:00.004-05:00

4 Tbsp canola oil
2 medium portobellos, diced
1/2 red onion, diced
1/2 green bell pepper, cored, seeded, and diced
1 can (15 oz) black beans, drained and rinsed
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
2 egg whites
1 Tbsp honey mustard
1 Tbsp Worcestershire sauce
6 Tbsp dried breadcrumbs
4 whole wheat buns
1/2 cup BBQ sauce
4 lettuce leaves
4 tomato slices

Heat 2 tbsp oil in a large skillet over medium heat. Add mushrooms, onions, and bell pepper. Cook, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder, and black pepper. Cook, smashing the beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce, and breadcrumbs. Form into 4 patties. Wipe out skillet; heat remaining 2 tbsp oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side. Place burgers on buns; top with BBQ sauce, lettuce, and tomato.

Recipe from Self Magazine, Feb-09

Don's Perfect Frozen Margarita

2009-02-23T10:53:00.002-05:00

1 x 11oz can of Bacardi frozen margarita mix
1 x 6oz can of frozen limeade (or half of a 12 oz can)
Approx. 12 oz Jose Cuervo tequila (use the empty margarita mix can to measure)

Put all contents in a large blender. Blend and keep adding ice until contents are slushy. Serve immediately. Or, freeze the mixture for later. Remove from freezer 30 minutes before ready to serve.

Jenna's Creamed Spinach

2009-02-19T15:45:00.005-05:00

3 pounds fresh spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic, minced
1 can of artichokes, diced
3/4 cup half and half
1/3 teaspoon freshly ground nutmeg
2 tablespoon sour cream
1/3 cup freshly grated Parmesan
1/4 cup white cheddar
Kosher salt and freshly ground black pepper

Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet (or large pot) over medium-high heat and add the onion and garlic. Cook for 2 minutes or so. Start adding spinach. Cook, turning frequently, until the spinach has wilted down evenly. Put the spinach mixture into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the half and half and nutmeg; cook until it reduces a bit, about 5 minutes. Stir in the sour cream and artichokes. Add spinach and cheeses and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately or can be refrigerated and warmed in the oven the next day.

Variations:
Top with a little extra parmesan and/or croutons or breadcrumbs.
Add diced bacon.
Use a shallot instead of onion/garlic.

Smoked Stuffed Peppers

2009-02-19T15:43:00.004-05:00

6 large bell peppers -- tops cut off, seeded (assorted colors)
12 ounces hot Italian turkey sausage links -- removed from casings
1/2 cup reduced-sodium chicken broth
4 plum tomatoes -- chopped
1 box baby bella mushrooms - diced
2 cups instant brown rice
1 cup chopped fresh basil
1 cup finely shredded smoked cheese -- such as mozzarella, Cheddar or Gouda -- divided

Directions:
Position rack in upper third of oven; preheat broiler.Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Set aside.

Heat oil in skillet and cook onions and garlic until soft and translucent, about 5 minutes. Add mushrooms and cook until soft. If using instant rice, stir in broth, tomatoes, rice, salt and pepper; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 mins. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes. If you have cooked rice in advance, use approximately 1/2 cup chicken broth for simmering.

Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.

Recipe from CDKitchen for Smoky Stuffed Peppers serves/makes 6

Chocolate Ricotta Mousse

2009-02-01T12:52:00.001-05:00

1 15-ounce container ricotta (about 2 cups)
2 tbsp confectioners' sugar
4 oz semisweet chocolate, melted, plus more,shaved, for topping

In a food processor, blend the ricotta, sugar, and melted chocolate until smooth. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)

Chicken and Vegetable Pot Pie

2009-02-01T11:37:00.002-05:00

1 pound boneless, skinless chicken breasts
1 tbsp olive oil
1 cup onions, diced
1 cup carrots, sliced in rounds
1 cup celery stalks, sliced on diagonal
1 cup potatoes, diced
10 button mushrooms, cut in chunks
1/2 cup all-purpose flour
1 cup dry white wine
2 cups 1 percent milk
1 10-oz package of frozen peas
1 tsp fresh thyme
Kosher salt and black pepper
1 package puff pastry, thawed if frozen (you can use phyllo, pie crust or biscuits also)

> Heat oven to 400. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

> Heat the oil in a saucepan over medium heat. Add the onions, carrots, and celery and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Add mushrooms and cook 2 to 3 minutes. Sprinkle the flour over the vegetables and cook, stirring for 1 minute.

> Add the white wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 tsp salt, and 1/4 tsp pepper. Transfer to a shallow 1 1/2 to 2 quart baking dish.

> Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.