What's For Dinner?

Spicy Sausage Stew w/ White Beans & Greens

2 Tbs. extra virgin olive oil
1 medium onion, chopped
3/4 lb. spicy Italian sausage(chicken, turkey, or pork)
2-3 cloves garlic, minced
1 15oz. can of cannellini beans,  drained and rinsed
1 bunch of greens(spinach, kale, collards, or chard)
3-4 cups low salt chicken broth
1/4 cup Parmigiano-Reggiano cheese
salt and pepper to taste

Remove the greens from the stems and soak in a large bowl of water so that any dirt or sand sinks to the bottom of the bowl. Some greens may need a second soaking if they are very dirty. Remove greens to a collander and let drain. You may want to use more than 1 bunch of greens since they cook down. It depends which type of green is used. Collard greens are show in the above picture.

Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5-8 minutes until softened.  Remove the sausage from the casing(if possible) and form little meatballs. If not possible, simply chop the sausage into 1 inch chunks. Add the sausage to the skillet and brown all sides. Stir frequently(4 minutes). Add the garlic and continue cooking for another minute. Add the greens. They will be bulky at first but they will cook down quickly. I usually add a little of the chicken stock and then put a lid on the skillet to move this process along.  Continue to stir frequently. When they have cooked down by half, add the beans and the remainder of the stock. This will help continue the cooking of the greens.  The amount of stock can vary depending on how thick you want the stew and what type of greens you use. It's not an exact science. Let the stew simmer for 15 minutes  and then add salt and pepper to taste. Serve with the cheese and crusty bread.  Serves 3-4.

This is another great weeknight meal. It's easy and tasty. It also has everything in one pot so you don't dirty a lot of pots and pans.

Here are some good Crock Pot Recipes.

Chipotle Shrimp With Zucchini & Chorizo

1/2 c. chicken stock
1/2 small chipotle, seeded and minced
2 Tbs. adobo sauce(from can of chipotles in adobo)
1 Tbs. tomato paste
1 tsp. brown sugar
1 lb. shrimp, peeled and deveined(20-25 count)
1/4 lb. chorizo sausage, diced
1 large zucchini, diced (2 cups)
1 small yellow onion, diced
1/2  red or yellow bell pepper, cut into thin strips
1/4 cup chopped fresh cilantro
2 Tbs. fresh lime juice
olive oil
kosher salt and black pepper to taste

Whisk the following ingredients together in a measuring cup or small bowl: the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar.  Season the shrimp with some salt and pepper. Put a 12" skillet over medium high heat and add some olive oil(about 2 Tbs.) It's better not to use a non stick but if you prefer that then just don't turn the heat up as high. Add the shrimp and cook for a few minutes on each side until it has some color. You don't want to cook it completely. Remove the shrimp from the pan and set aside.  Add more oil if needed and add the chorizo to the pan and cook until it has browned (1-2 minutes). Add the zucchini along with the onion and the pepper and cook until the vegetables have softened(about 5-8 minutes).  Add the broth mixture and bring to a boil. Lower the heat and stir in the shrimp, half the cilantro and the lime juice. Continue cooking until the shrimp is done(cut one open to check) and then season with salt and pepper and more lime juice if desired. Add the remaining cilantro and serve. Serves 3 -4.

This is a spicy dish.  Serve with rice.

1

Asian Pork And Cabbage

1-1/2 lbs. pork tenderloin
1/3 cup soy sauce
1/4 cup rice vinegar
3 Tbs. light brown sugar
2-3 medium cloves of garlic
1 1/2 Tbs. minced fresh ginger
1 Tbs. sesame oil
1 Tbs. red chile sauce
1 pound napa cabbage, sliced thin(4-6 cups)
1 cup grated carrot
4-6 scallions, sliced thin
4-6 Tbs. canola or grapeseed oil
salt

Trim the silverskin and fat off the pork tenderloin and cut into 1/2 inch thick slices.  Whisk the following ingredients together: the soy sauce, 2 Tbs. of the rice vinegar, the garlic and the ginger, 1/2 Tbs. of the sesame oil. and 2 tsp. of the chile sauce.  Pour about 1/3 cup of the mixture over the pork and set aside(in a bowl).

In another bowl, toss the carrot and cabbage together along with half the scallions. Make a dressing for this mixture by combining  1 Tbs. of oil, 2 Tbs. rice vinegar, 1/2 Tbs. sesame oil, 1 Tbs. brown sugar, 1 tsp. chile sauce, and 1/2 tsp. salt.  Toss the dressing with the cabbage mixture and set aside for a few minutes. Eventually transfer it to a serving platter.

Add 2 Tbs. oil to a heavy bottomed skillet and set to medium-high heat. When skillet is hot, add the pork slices and cook for about 2-3 minutes per side. Don't put all of the pork in at once as it will be too crowded and not cook properly. Two batches usually work or me. When second or final batch is almost cooked through, add the rest of the cooked pork and the rest of the marinade and finish cooking. This shouldn't take more than a minute or two. You can cut into a pork slice to check doneness. Spoon the pork  and sauce over the cabbage mixture and serve right away. Add the remaining scallions over the top of the pork. Serves 4.

Sometimes I find that I want more of the sauce so I double that part of the recipe.  Recently I made a broccoli stir fry as a side dish and added some of the extra sauce to that. It was delicious. Also, buy the lower sodium soy sauce. I may dilute the soy sauce next time I make this as I find that salty flavor a bit intense.  Feel free to add more sesame oil and chile sauce if you like those flavors. The amounts need not be exact.    

Gnocchi with Bacon, Onions, Asparagus and Peas

This recipe serves 3-4.
Italian Recipes
1.5lbs frozen gnocchi
Kosher salt
3 Slices thick cut bacon
4 Tbs. olive oil
1/2 cup frozen peas
1 tsp. fresh thyme(or 1/2 tsp. dried thyme)
1 Tbs. grated parmigiano
2 medium yellow onion, sliced thinly
3/4 cup chopped asparagus spears

Bring a large pot of water to a boil. Cook the gnocchi according to the instructions on the package. Drain and set aside. In a large skillet cook the bacon until crispy and transfer to a plate lined with paper towels. In same skillet, heat the onions over medium heat until brown and aromatic(caramelized). This can take about 15-20 minutes. Stir frequently.  Add the peas and thyme at the end of this process and cook for a few more minutes. Remove from pan and set aside. Add the asparagus to the same skillet and saute until tender crisp(about 5-8 minutes depending on thickness). Add the gnocchi and all the other ingredients(onion, thyme, peas, bacon) and the cheese. Add some water to the mixture if sticks to skillet. Let flavors cook together for about 2 minutes. Taste and adjust seasonings.  Serve immediatley with crusty bread.

Chicken with Fennel and Olives

5 Tbs. extra-virgin olive oil
2 small fennel bulbs, sliced thin(1/4 " slices)
kosher salt
1 bunch scallions cut into 2" pieces
1 cup pitted olives
1/2 cup all purpose flour
8 boneless chicken thighs
pepper
1/2 cup white wine
1/2 cup chicken stock

Preheat oven to 400 degrees. Heat 2 Tbs. of olive oil in large skillet over med-high heat. Add fennel slices and cook until brown and soft.  This will take 5-9 minutes depending on thickness of fennel. Remove fennel to a 9x13 inch baking pan. Layer the scallions and olives on top of fennel. Sprinkle with salt and pepper.  Trim fat from chicken and season with salt and pepper.  Coat the chicken with a thin layer of flour. Add more olive oil to the pan and sear chicken on both sides(about 4-5 minutes per side). It does not need to be cooked through. Place chicken on top of other ingredients in the baking pan. Add the white wine to the skillet being careful to turn the heat to low inititally or remove skillet from heat. Turn heat to high and reduce the white wine by half. Add the chicken stock and heat through for a few minutes.  Pour wine/stock mixture over the chicken, fennel, and other ingredients. Put in oven uncovered and bake for 15-20 minutes.  Serve over rice. Serves 4-5.

This dish has simple ingredients but a lot of flavor. It's great for a special dinner or even a weeknight meal.  It's one of our favorites.

   

Jerk Chicken

Sue made Jerk Chicken tonight.  Here is the recipe.

10 scallions, white and green parts, rough chopped
1 Tbs. fresh thyme
1 habanero chile, seeded and chopped
2 Tbs. white wine vinegar
3 cloves garlic
1 1/4 tsp. ground allspice
1 tsp. kosher salt
1/2 tsp. ground pepper
10 chicken drumsticks
1 Tbs. olive oil

Place scallions,  thyme, allspice, garlic, chile, vinegar, and oil in a food processor or blender.  Process until it makes a paste(30 seconds).

Put drumsticks in a bowl or large ziplock bag.  Add the puree and distribute evenly among the drumsticks. Let sit for about 30 minutes.  Put broiler on high and prepare a broiler pan with non stick spray. Put drumsticks on broiler pan and place under broiler(middle to upper oven rack). Check in about 8 minutes to see if they are browning. Turn about 3 times approx. every 5-8 minutes. Time will vary according to broiler. Cut into a thinker part of drumstick to make sure they are done.  Serve immediately.

This dish is very spicy because of the habanero chile. Substitute a milder chile if desired(jalapeno, for example). I served rice on the side and a cold Asian cole slaw that I bought prepared at the market.

Curried Lentil Soup

1 clove garlic
1 inch piece fresh ginger
1/2 small bulb fennel, cored and cut into chunks or 1 celery stalk
1 small carrot, peeled and cut into chunks
1 small parsnip, peeled and chunked
1 large shallot, cut in half
3 Tbs. butter or olive oil
2 tsp. curry powder
1 cup brown lentils, picked over and rinsed.
1 qt. homemade or low salt chicken broth
1 tsp kosher salt
1/4 tsp black pepper, freshly ground

This is a great tasting soup that is both easy to make and healthy. It even tastes better on day 2 since the curry flavor develops more.

Put garlic, ginger, fennel(or celery), carrot, parsnip and shallot in a food processor and pulse into minced.  Put about 2 Tbs. of butter or olive oil in soup pot and heat for a minute or two. Add the minced vegetables and cook until softened for about 5 minutes. Add the curry powder and cook for about a minute more. Stir frequently and add more oil if necessary. Add the lentils and the broth. Bring to a boil and then simmer(turn down heat) with lid on for about 45 minutes. Add salt and pepper and cilantro(small handful) if desired. Pulse about half of the soup in the food processor and then add it back to the pot. 

Serve with bread and a salad.  Great weeknight meal.  Here are more good indian recipes.

Wild Mushroom Risotto

There is nothing better on a chilly night than a warm bowl of risotto.

Ingredients

3 cups homemade or low-salt chicken broth; more if needed
1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
4 Tbs. butter
3/4 cup arborio rice
2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
2/3 cup dry white wine
Kosher salt to taste
1/4 cup chopped flat-leaf parsley
2 Tbs. freshly grated Parmigiano-Reggiano

The trick to good risotto is patience. You need to stir it and add the liquid to the rice slowly in order to break down the starches. This will result in a creamy, delicious risotto. Here are some more great italian recipes.

Heat the chicken broth along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.

When almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.

Continue this way until the rice is just al dente, about 20 minutes total cooking time. Take off heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed. The risotto should be moist and creamy, not runny. Stir in more broth to loosen the risotto, if you like. Serve immediately.

Brownies

Here is a good recipe for Brownies.

Time: About 1 hour

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. Here are some more good dessert recipes .

Yield: 15 large or 24 small brownies.

Tagliatelle with Chive Oil and Cremini Mushrooms

2 pounds cremini mushrooms, small ones left whole, large ones cut into halves
1/2 cup extra-virgin olive oil
1 teaspoon red pepper flakes
coarse salt and fresh ground pepper
3/4 pound dried tagliatelle
2 large bunches chives, roughly chopped (about 2 cups)
3 tablespoons fresh lemon juice
1/2 cup finely grated Parmesan cheese

1. Heat oven to 475 degrees. Toss together mushrooms with 1/4 cup olive oil, 1/2 teaspoon pepper flakes, and 1/2 teaspoon coarse salt on a baking sheet. Spread mushrooms out in a single layer, and roast in oven, turning a few times, until browned, about 10 minutes.

2. Meanwhile, bring large pot of salted water to boil. Add tagliatelle and cook until al dente, 8-10 minutes. Reserve 1/2 cup cooking water. Drain pasta and transfer it to a large bowl.

3. Put remaining 1/4 cup olive oil, 1/2 teaspoon pepper flakes, 1 3/4 cups chives, lemon juice, 1/4 teaspoon salt, and several grinds of pepper into a blender. Puree until emulsified, about 30 seconds. Make the chive oil as close as possible to serving time as its greenness diminishes as it sits.

4. Transfer chive oil to bowl with tagliatelle, add mushrooms, reserved pasta water, and parmigiana. Toss well. Adjust salt and pepper to taste. Serve immediately, garnished with remaining 1/4 cup of chopped chives.