Archive for Recipes

RED RICE AND BEANS

Here’s a lovely little dish that you can easily make at home now, as you probably have most of these ingredients!  Personally, I can eat this hot, cold or in between!  It’s a great meal, side dish or, do I dare say, a nutritious breakfast?? Why not??!! Enjoy!
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ingredients

2 tablespoons olive oil, divided

2 large cloves garlic, lightly crushed with the side of a knife blade and minced

1 large red onion, diced

1 stalk celery, diced

1 red pepper, stem and seeds removed and small diced

2 (1-pound) cans red kidney beans

1 teaspoon onion powder

1 teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon hot sauce

2 ½ cups chicken stock

1 cup white rice

1 tablespoon minced fresh cilantro leaves

directions

Heat 1 tablespoon olive oil over medium-high heat in a large saucepan. Sauté garlic, onion, celery, and pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.

Bring the chicken stock to a boil and stir in rice and 1 tablespoon olive oil. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.

Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

(Adapted from a recipe found on https://www.foodnetwork.com/)

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BUTTERNUT SQUASH CHICKPEA AND LENTIL MOROCCAN STEW

Boy is this delicious!! I read the comments posted about this recipe and many people said that the lentils didn’t cook in 20 minutes. I decided to soak the lentils as I was chopping the squash, onion, garlic and cilantro and that did the trick! This is warm, comfort food packed with nutrition! A good thing for us to be eating now!! 

ingredientsmoroccanstew-4-725x725

1 tbsp olive or coconut oil

1 white or yellow onion, chopped

6 cloves garlic, finely chopped

½ tsp salt

½ t black pepper, freshly ground

1 tsp cinnamon

1 tsp turmeric, ground

2 tsp cumin

¼ tsp cayenne pepper

1, (28 ounce) can whole or diced tomatoes

2½ cups vegetable or chicken broth, organic low sodium

4 cups Butternut squash, chopped into cubes (*see note below)

1, (15 ounce) can chickpeas, drained and rinsed

1 cup green or red lentils, rinsed

½ lemon, fresh juice of

1/3 cup cilantro, finely chopped

directions

Heat olive oil in large saucepan. Add onion and garlic. Sauté for about 5 minutes or until the onion becomes translucent. Add cinnamon, turmeric, cumin and cayenne pepper to the onion mixture and stir to combine.

Stir in  tomatoes, broth, salt, pepper, and chopped butternut squash. Then add lentils and chickpeas. Bring to a boil. Lower heat to simmer, cover and cook for 20-25 minutes until the lentils and squash are soft. Add lemon and stir. Garish with cilantro and serve.

*NOTE: If you don’t have any butternut squash you can add sweet potato or any potato of your choice!

(adapted from a recipe found on https://www.ambitiouskitchen.com/)

 

 

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SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Given that  many of us are homebound, this is a wonderful bean stew that will make you feel great! We might not be able to do many things, but we CAN cook!! So happy cooking! ❤️

ingredientsmerlin_162384363_89ca756b-53f5-4676-a253-cb4adffffba5-articleLarge

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves

2 tablespoons olive oil, plus more for drizzling

4 garlic cloves, thinly sliced

1 medium red or yellow onion, thinly sliced

Kosher salt and black pepper

2 to 3 tablespoons harissa or tomato paste

Red-pepper flakes (optional)

3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed

4 cups vegetable or chicken broth

1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing

2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled

1 cup parsley or cilantro, leaves and tender stems

Fried or medium-boiled eggs, for serving (optional)

directions

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.

Heat olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.

Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.

Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.

Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.

Serve with feta and parsley, and with eggs, if you like.

(Adapted from a recipe found on https://cooking.nytimes.com/)

 

 

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LOW-COMMITMENT WEDDING SOUP

The best thing about making soup is that there are no rules–you can tweak any recipe to make it your own. This is a wonderful soup recipe! If you don’t want to use sausage, substitute ground turkey or chicken. I didn’t want to be bothered making the panko garnish, so I just sprinkled the soup with Parmesan cheese and it was perfect. I also used Swiss chard instead of the escarole and pinto beans instead of cannellini. Have fun with this!! REALLY DELICIOUS!

ingredientsbonappetit_low-commitment-wedding-soup

1 lb. sweet Italian sausage

¾ cup panko (Japanese breadcrumbs), divided

6 Tbsp. extra-virgin olive oil, divided

8 garlic cloves, divided

Kosher salt

1 medium head of fennel with fronds

2 medium onions

½ tsp. crushed red pepper flakes

½ cup dry white wine

1, 4-oz. piece Parmesan with rind

1, 15-oz. can cannellini (white kidney) beans

1 small head of escarole

directions

Cut shallow slits in each sausage link, then remove sausage from casings; transfer sausage to a medium bowl. Add ½ cup panko, 2 Tbsp. oil, and 2 Tbsp. water. Peel and finely grate 1 garlic clove on a microplane into bowl. Season lightly with salt and mix with your hands until breadcrumbs are evenly distributed.

Portion meat into small meatballs about 1″ in diameter (oil your hands to help with rolling if mixture gets sticky) and transfer to a plate.

Heat 2 Tbsp. oil in a Dutch oven over medium. Add meatballs, spacing evenly apart, and cook undisturbed until first side is dark brown, about 5 minutes. Using tongs, turn meatballs and cook until other side is also well browned, about 4 minutes. Transfer back to plate and set aside.

Remove pot from heat and prep the rest of the soup ingredients: First, remove fennel fronds from 1 head of fennel and save for garnishing the soup. Cut fennel head in half lengthwise. Cut a V-shaped notch in each half to remove the core. Place halves cut side down, then thinly slice crosswise.

Peel and trim 2 onions. Cut in half lengthwise and coarsely chop. Smash 6 garlic cloves (keep remaining clove for the end) and peel. Place Dutch oven back over medium heat and add fennel, onion, and smashed garlic; season with salt and ½ tsp. red pepper flakes. Cook, stirring occasionally, until vegetables are golden brown and softened, 6–8 minutes. Stir in ½ cup wine and scrape bottom to dissolve any remaining stuck-on browned bits. Add 8 cups water; season generously with salt. Slice down along Parmesan rind to remove and add to soup; set cheese aside. Bring to a simmer, then reduce to a gentle simmer. Cook uncovered until broth is golden and flavorful, 25–30 minutes. Season with more salt if needed.

Open 15-oz. can beans and pour into a strainer or small colander. Rinse beans and shake to remove excess water, then transfer to pot along with meatballs. Bring back to a simmer and cook, stirring occasionally, until broth is slightly thickened from beans and meatballs are cooked and have released some of their flavor into the broth, 10–15 minutes.

While soup is simmering, separate leaves from 1 head of escarole and rinse to remove any dirt. Tear into small pieces, then stir into soup in batches to wilt. Remove soup from heat.

Heat remaining 2 Tbsp. oil in a small saucepan over medium. Finely grate remaining 1 garlic clove into skillet. Add remaining ¼ cup panko. Season with salt and cook, stirring often, until panko is golden, about 4 minutes. Remove from heat. Prepare your other garnishes: Finely grate about ½ cup cheese from reserved hunk of Parmesan (you might not need it all). Finely chop fennel fronds. Taste soup and season with salt if needed. Ladle soup into bowls and top with chopped fronds, grated cheese, and toasted panko.

(Recipe found on https://www.bonappetit.com/recipe/low-commitment-wedding-soupIf you click on the link you will see a video of this recipe—very helpful!)

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PF CHANG’S CHICKEN LETTUCE WRAPS

I wasn’t expecting to love this dish as much as I did! IT’S UTTERLY DELICIOUS!! It’s also very easy to make and fun to eat! This is a keeper! Give it try–you might be surprised too!

ingredientsdelish-190611-asian-lettuce-wraps-522-landscape-pf-1561383352

1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 onion, diced

¼ cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 tablespoon Sriracha, optional

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 head butter lettuce

directions

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

(recipe found on https://damndelicious.net/)

 

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VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING

This is one of the most popular NY Times recipes and for good reason! It is easy to make and beyond scrumptious. The ingredients work magically! This one is a keeper!! 

ingredients23romanrex-articleLarge

3 ½ pounds bone-in, skin-on chicken parts

1 teaspoon ground turmeric

6 tablespoons olive oil

Kosher salt and black pepper

½ cup white wine vinegar

1 ½ cups green Castelvetrano olives, crushed and pitted

2 garlic cloves, finely grated

1 cup parsley, tender leaves and stems, chopped

directions

Heat oven to 4500 F. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.

Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

 (recipe found on https://cooking.nytimes.com)

 

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BUTTERNUT SQUASH POMEGRANATE AND GOAT CHEESE SPINACH SALAD WITH RED WINE VINAIGRETTE

A client of mine made this salad during the holidays and it was a major hit!! Feel free to play around with the ingredients–I’m going to add more spinach. The ingredients work magically!

salad ingredientsbutternut_squash_pomegranate_salad10.

5 cups (1 ½ lbs) cubed butternut squash, cut into ¾ inch pieces

1 ½ Tbsp olive oil

Salt and freshly ground black pepper

1 cup chopped pecans, toasted

10 oz baby spinach

1 ¼ cups pomegranate arils

4 oz goat cheese or feta, crumbled

dressing ingredients

½ cup olive oil

¼ cup red wine vinegar

3 Tbsp minced shallot

2 ½ Tbsp honey

1 Tbsp dijon mustard

1 tsp fresh thyme leaves

Salt and freshly ground black pepper

directions

For the butternut squash: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer.

Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad.

For the Salad: In a large salad bowl toss together spinach, squash, ½ of the pecans and ½ of the pomegranate arils.

Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.

For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about ½ tsp salt ¼ tsp pepper). Process until well emulsified.

 (recipe found on https://www.cookingclassy.com/)

 

 

 

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