Pearl Couscous with Mint, Basil, and Gigantes

This recipe is for everyone with an abundance of summer herbs. Please, please don't let your beautiful basil or mint overheat in the sun or go to seed -- chop those beauties and toss them into this light, fragrant pasta.

The whole dish is ready in minutes, with the couscous taking less than ten as it simmers away in broth. Chop the herbs while the pasta plumps, then stir in veggies and beans, salt to taste, and sprinkle with some feta cheese if it's on hand.

Since I used frozen corn and peas, this dish is largely a pantry and herb garden creation. Perfect for busy weeknights when flavor can't be sacrificed for time and relaxation.

Ingredients: (serves 2)
1 T. olive oil
1/2 large Spanish onion, largely diced
2 cups chicken broth (vegetable broth for vegetarian)
3/4 cup pearl couscous
red wine dressing (recipe follows)
1 cup frozen corn
1 cup frozen peas
1 can gigante beans, rinsed and drained
1/3 cup basil, chopped
1/3 cup mint, chopped
salt and pepper to taste

red wine vinegar dressing: 1/4 cup red wine vinegar, 2 T. fresh lemon juice, 1 T. honey, 1/4 t. freshly ground black pepper, 1/2 t. salt, 1/2 cup olive oil whisked together)

Directions:
Bring a large saucepan to heat over medium low, then add the olive oil to coat. Add the chopped onions and cover, stirring a couple of times, until turning just golden. Pour in the chicken broth and couscous and cover, turning up the heat to bring to a boil. Reduce to a simmer and stir occasionally. When the couscous is tender but still firm to the bite add the red wine dressing and stir. Add in the frozen corn, peas, and beans and heat through. Stir in the basil and mint and salt and pepper to taste. Add feta cheese on top if desired and serve warm or room temperature.

Bacon Cheddar Deviled Eggs

 Deviled eggs are making a comeback! I adore eggs in every form, but deviled eggs are a special indulgence due to their extra-rich, creamy filling. For these deviled eggs I stole a note from twice-baked potatoes... that is, take the filling out, whip it together with extra fat (mayo for this, butter for potatoes)... and more fats like cheese and bacon... and then put it back in. This is how the ordinary becomes amazing!

I made these eggs for our book club picnic. We read David Sedaris's "Me Talk Pretty One Day," which is a hilarious compilation of short stories. Since the stories are brief, we made our bites brief, too.

From sliders, to mini pies, to cute little bunches of veggies tied up with a sprig of parseley, all of our menu items were small.

These eggs might be bite sized, but they're certainly not small on flavor! Don't underestimate just how luscious these cheddar-bacon filled deviled eggs are, and plan to make a few for each person you're serving to.

After all, I've never been friends with anyone who would say no to something with bacon and cheese... And since my book club ladies are some of the best, these eggs flew right off the plate and into our laughing, happy, story-telling mouths.

Bacon Cheddar Deviled Eggs: makes 24
1 dozen hard-boiled eggs (directions below)
4 slices bacon, cooked until crisp
1/4 of a medium white onion
1/4 cup mayonnaise
1/4 cup shredded sharp cheddar cheese
1/8 teaspoon paprika, plus more for sprinkling
salt to taste

Directions: To hard boil the eggs, place the eggs in a large pot of water and bring to a boil. Turn off and remove from the heat and allow to stand 12 minutes. Drain the eggs and shake in the pan to lightly crack the shells (this allows the cold water to get under the shells and aids with peeling). Fill the pan with cold running water for 2 minutes. Peel all of the eggs and set aside.

Cut each egg in half and gently remove the yolk with a small spoon. Add the white onion, mayo, and sharp cheddar to the food processor and process for a minute. Add the paprika and yolks and process until very smooth. Salt to taste. Crumble 3 bacon slices and stir into the yolk filling. Use a frosting piping bag to pipe the bacon cheddar filling back into each egg half. Crumble or slice the last bacon piece into 24 small pieces. Add a small bacon piece to the top of each egg mixture and gently sprinkle with the remaining paprika.

Chill. Can be made 4 hours ahead.

Fried Brown Rice with Tofu

That tofu in the fridge was creeping toward its "use by date." It was in stiff competition with the remaining BBQ leftovers from Memorial Day -- packages of hot dogs, hamburgers, buns, all begging to be cooked and eaten -- along with leftover pizza and pastas from a night out to dinner where Matt and I managed to grossly over-order, as if we might never eat again.

There simply weren't enough dinner-times in the week to give all those items a rightful spot in the repertoire! Sorry burgers and dogs, you're getting re-located to the freezer for use another day. Pizza, you'll get taken for lunch until you're done. As for dinner, it's tofu's time to shine.

It has been a while since we had Chinese food so I decided on fried rice. It's a one dish meal that seemed simple to make while satisfying major cravings for takeout. Add in tons of healthy veggies and protein packed tofu, and it was a dinner winner.

I think you'll really enjoy  my version, which uses the more toothsome and nutty brown rice instead of traditional white. Brown rice also has more nutrients, so it's a better bang for your meal buck. The coating on this fried rice is a bit more robust, too, with the use of dark soy sauce.

Needless to say, I made heaps of it with the intention of creating (yet more) leftovers.... and we ended up with barely any! That empty fry pan speaks volumes!

Fried Brown Rice with Tofu: serves 4-6

Ingredients:
3 cups uncooked brown rice, rinsed thoroughly
vegetable oil (keep the bottle handy)
1 package extra-firm tofu, rinsed and patted dry
2 tablespoons regular reduced-sodium soy sauce
3 eggs + 1 tablespoon water, lightly beaten
1 teaspoon Sriracha, divided
1 white onion, cut into large dice
8 garlic cloves, minced
1 bag of frozen mixed Chinese vegetables
2 cups frozen peas
1/4 cup dark soy sauce
1/4 cup Mirin
2 tablespoons hoisin
1 tablespoon (plus more to taste) sesame oil
salt to taste

Directions:
Cook the brown rice according to the package directions. I used a rice cooker, but a pot works just as well. Once the rice is just-cooked and chewy in texture, spread out on a baking sheet to cool and dry out slightly.

While the rice is cooking, prepare your tofu by cutting it into 16 equal cubes and pressing to dry. In a small bowl, mix the low-sodium soy sauce and 1 teaspoon of Sriracha. Toss the tofu in this mixture and set aside to absorb.

While your rice is cooling, in a very large skillet or a wok, heat 2 tablespoons oil over medium-low heat. Add the eggs and cook as a flat omelet for 2 minutes, then break up into pieces. Remove from skillet into a medium sized bowl and set aside.

Heat the skillet to medium-high again. Add about 1/4 cup oil, or enough to generously coat the pan. Add the tofu and allow to cook until browning and crisping on the sides, stirring only every few minutes. Add the onions halfway through and allow to cook until golden and soft. Add the garlic and stir one minute. Remove tofu and onions to the bowl with the eggs.

Heat another 1/4 cup oil in the skillet and now add the rice, frozen vegetables, peas. Stir often, allowing the rice to crisp and the vegetables to heat through. Whisk together the dark soy sauce, Mirin, hoisin, sesame oil, and remaining Sriracha. Pour over the rice and stir to coat, salting to taste, as well.

Add the tofu, onions, and eggs back in and stir to combine well and heat through before serving.

Warm Harvest Fruit & Nut Wild-Rice Salad

This wild-rice salad is warm, hearty, and full of protein and nutrition. It's a one-bowl, one pan meal that's ready in mere minutes. I love healthy but sumptuous dishes like this, where you can serve yourself a giant, heaping bowl and scoop up every last bite without regret. It's food at its best, doing what it should do -- fill you and energize you.

I adore this dish because it's a great mixture of flavors and textures. It's got sweet and chewy dried cranberries, the earthy crunch from toasted pecans, hunks of soft and juicy chicken, crisp asparagus, and nutty, wonderfully toothsome wild rice. Plus the zing of chopped mint on top, balanced with the creaminess of feta cheese, is far far better than finding the prize in box of cereal for dinner.

Use your favorite vinaigrette dressing or make your own. Play with goat cheese versus feta, maybe toss in some chopped dried apricots with the cranberries, or use slivered almonds for your crunch factor. Omit the chicken for a great vegetarian dish. 

Like I always say, the kitchen is for playing and personalizing... Don't take it too seriously. After a long day at work, it's time to find delight in dinnertime.

Warm Harvest Fruit & Nut Wild-Rice Salad: serves two generously
Ingredients:
1 T. olive oil
1 boneless skinless chicken breast, cubed (optional)
1 cup wild rice
4 cups water
1/4 cup dried cranberries
12 spears frozen asparagus, defrosted and cut into 1" pieces
1/2 cup chopped red onion
1/2 t. Chinese 5 Spice
2 T. creamy vinaigrette dressing of choice
salt & pepper to taste

1/3 cup crumbled feta or goat cheese
1/4 cup toasted pecan pieces

1 t. chopped mint leaves

Directions:
In a medium saucepan over medium heat, preheat olive oil. Add the chicken breast and cook 4-5 minutes or until just cooked through. Remove from heat and set aside. Add the wild rice and stir 1 minute to toast, then pour in the water and bring to a boil. Reduce to a simmer and cover to cook as directed, about 40 minutes. 20 minutes in, add the dried cranberries. When the rice is barely done cooking, add the asparagus, onion, diced chicken and stir to heat through. Add the five spice and dressing, then salt and pepper to taste. Stir in the cheese, then divide into two bowls. Top with pecans and mint leaves and serve warm.

Warm and Creamy Quinoa Salad with Chickpeas and Mint over Chopped Spinach

This creamy quinoa is the best of sweet and salty. Cardamom, mint, and dates add the sweet notes, while feta cheese, chickpeas, toasted nuts, and onions give it a savory balance. I loved serving this hot, velvety quinoa over finely diced spinach leaves... Giving it all a stir in my bowl brought the flavors together and gently wilted the spinach to the perfect consistency. 

Best yet, dinner was on the table in about 25 minutes. I'm looking forward to keeping this as a weeknight staple, swapping out the dates for dried cranberries, raisins, or currants, and interchanging different nuts, beans, and cheeses. Enjoy a big warm bowl as a respite from the work week and the winter cold!

Ingredients: serves 2
1/4 cup pine nuts or cashews
1 T. butter
3 cloves garlic, pressed
1/4 heaping teaspoon ground cardamom
2/3 cup quinoa, rinsed and drained
1 cup chicken stock (vegetable for vegetarians)
1 cup water (+  more as needed)
6 pitted dates, chopped
2 T. cream cheese
1/4 to 1/2 cup feta cheese (or goat cheese)
1/2 cup chickpeas
1/2 cup diced red onion
1/8 cup chopped fresh mint
salt + pepper to taste

2 T. olive oil
2 lemon wedges or 2 t. fresh lemon juice
4 cups finely chopped curly leaf spinach

Directions: Heat a small saucepan over medium heat and toast the nuts until just golden and fragrant. Set aside. Turn heat down to medium low and melt the butter, then stir in the garlic and cardamom for one minute. Add the quinoa, chicken stock, and water. Cover and turn to a boil, then add the dates and reduce to a simmer for 15 minutes or until the quinoa has softened and a white germ is visible around the outsides.

Meanwhile, divide two cups each spinach in two bowls. Drizzle with 1 T. olive oil each and 1 lemon wedge or t. of lemon juice each.

Then, into the quinoa stir the the cream cheese, feta cheese, then the nuts, chickpeas, red onion, and mint. Allow to warm through thoroughly. Season to taste with salt and pepper and serve atop the spinach in the bowls.

Source: pumpkinprose.blogspot.com via Lauren on Pinterest

Baked Quinoa & Broccoli "Mac n' Cheese"

I love it when an entire dish evolves into being because of a single ingredient. I guess you could call it "ingredient inspiration," when you've got one star ingredient and so you create the meal to spotlight and elevate it.

That's how this dish came about for me. I'd like to say that it was because I wanted a really healthy meal, but that's a lie, so I'm not even going to go into all the crazy health benefits of this bowl of gooey goodness -- you already know quinoa is a perfect protein, cheese is high in calcium and protien, too, and broccoli is basically super food of the universe.

To be honest, it all started with my favorite cheese, a sale, and a checkout girl.

Now I know that a lot of people call Whole Foods "Whole Paycheck" because it can be quite pricey to shop there, but I wander its aisles often enough to have noticed that there are certain Whole Foods products that are priced daily at a cost that is more economical than regular grocery brands (and is likely much better quality). But that's in in-depth discussion/love story for another day.

One example, though, is this cheese that keeps going on sale.  This particular Tilamook Farms natural white cheddar cheese is staring me in the face when I walk in the door. And its once again $2.99/lb. When I see this my eyes do that cartoon thing where they bug out. (I think there is a sound cue that goes something like baroooga!) I run to the stack of beautiful, creamy blocks of tightly wrapped cheese and begin to cradle them, deciding which weight I'll be coming home with.

It's a happy love story where I devour the cheese daily in any form I can. Like right now, as I write this, I keep pausing because I'm slicing off giant hunks and eating it atop crisp slices of Pink Lady apple. AMAZING COMBO!

But, back to another amazing combo. This dish. So I'm checking out and the check out girl goes:
 "Isn't it awesome when this cheese is on sale? It's soooo good. I use it in Quinoa Mac n' Cheese and it's, like, the best. I mean, what's not healthy about Quinoa mac n' cheese?"

A credit card swipe later and I'm running home, cheese in arm like a football, and heading straight for the kitchen. NEED-QUINOA-MAC-N'-CHEESE-NOW.

And so do you.

Baked Quinoa & Broccoli "Mac n' Cheese": serves 4
Ingredients:
1 Tablespoon Earth Balance butter
1/2 large Spanish onion, finely diced
2 cloves garlic, minced
3/4 cup quinoa, rinsed well and drained
1 1/2 cups low-sodium chicken stock (vegetable stock for vegetarians)
salt & pepper
1/4 teaspoon ground nutmeg
1 lb. frozen broccoli florets (cut into smaller pieces)
1 large egg
3/4 cup milk
2 Tablespoons grated Parmesan cheese
2 cups shredded cheddar cheese 
1 cup shredded cheese, for topping

Directions:
Heat a medium saucepan over medium-low heat. Add the butter and swirl to coat pan. Add the onions and saute until translucent and slightly golden. Add the garlic and stir, one minute, then add in the quinoa and cook for about five minutes, stirring occasionally.

Add in the chicken stock, salt & pepper, and nutmeg, stirring well.  Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15-20 minutes, until most of the liquid has been absorbed. During the last 2-3 minutes of simmering, add in the frozen broccoli. Turn the heat up to return to temperature, then allow the broccoli to warm through.

While the quinoa is cooking, preheat the oven to 400ºF and lightly grease an 8" or 9" square baking dish.

When the quinoa is done, let it sit off the heat for about 5 minutes and in the meantime, whisk together the milk, egg, and Parmesan cheese. Add 1 tablespoon of warm quinoa mixture to the egg mixture to temper it, then quickly stir the liquid into the pan of quinoa. Add the 2 cups of cheese and pour it all into the baking dish.

Top with the remaining cheese and bake for 20 minutes, or until bubbly and golden brown on top.

Orecchiette with Peas & Pesto

Laid back and playful, while still feeling refined and put together. 

I know, the description suits me perfectly. But I'm actually referring to this orecchiette pasta salad with peas and pesto. 

Orecchhiette means "little ears" because the pasta shape is like a mini dish (ears are like little satellite dishes, right?). I'd rather think of orecchiette like little dishes, or perhaps bowls, that are meant to hold all of the wonderful flavors right inside every bite. And that is exactly what this pasta shape does.

In this pasta salad, pea & parsley pesto is garnished with toasted pine nuts, freshly shaved Parmesan cheese, and of course once again, our brightly colored friend the pea in its whole form. The combination of textures and flavors is really lovely. The pine nuts lend a crunch. The Parmesan cheese is like salty, savory ribbons laced throughout. And those peas -- those wonderful little peas -- are tiny bursts of earthy goodness. They like to hide inside the orecchiette "bowls". 

 Eating this is like a delicious and addicting game of flavor hide and seek. This pasta salad brings its A-game. 

Like I said, playful, but still pretty darned classy.

Orecchiette with Peas & Pesto: makes 1 lb

Ingredients: 

1 lb orecchiette pasta, cooking water reserved

salt

about 1 cup prepared pesto

1/2 cup frozen peas

1/4 cup shaved Parmesan cheese

1/4 cup pine nuts, lightly toasted

salt & pepper to taste

Directions: Cook the pasta in a large pot of boiling, salted water, to al dente. In the last two minutes of cooking, add the peas to defrost them. Drain pasta and peas completely, reserving the cooking water. Quickly rinse with a little cold water to stop the cooking. Cool the pasta and peas in the refrigerator for 30 minutes or so. 

Add pasta and peas to a large bowl. Toss with the pesto, then the pine nuts. Top with Parmesan. Salt and pepper to taste, and serve lightly chilled or at room temperature.

Nonna's Potato Salad

Since I was a little girl, I have adored my Nonna's potato salad. Only. I have never enjoyed one bite of any store-bought potato salad I've tried in my 26 years, but put me in the vicinity of Nonna's potato salad and I'm like a rabid dog. I get blinded by my insatiable hunger for the flavors and textures. It's awkward to admit, but I have never been able to stop eating it until I feel really, over the top, uncomfortably full.

Nonna's potato salad is full of nostalgia, yes, but it's also got an addictively (did you know that's not a word? Spell check is yelling at me right now) tart and vinegary flavor. It's that zing that made me lick my bowl at as a kid, sneak spoonfuls from under the plastic wrap before it was ready to be served at family picnics as a teen (I was soooo bad), and call my Nonna twice for the recipe as a young, and now not-as-young, adult.

Nonna hasn't made this potato salad in a few years. It's not that she's not able to, but she's 90. No doubt that family members have held back their requests because they know that she would gladly tackle the labor of peeling pounds of spuds in a heartbeat.  It would be a lot to ask.

She never writes her recipes down and she's never used a recipe card to cook with, as far as I've ever seen. When I call her for a recipe it's all "a little bit of this, some of that, if you have it." That may have been why I was a little skeptical when I called her most recently for this recipe, having lost it over the years since she last recited it to me. When she explained the steps it just seemed too easy.

"Are you sure that's it?" I pressed her over the phone.
"Yes..." She hesitated. "Yes. Oh, I add a little parsley if I have it in the garden, but some people don't like it."

Later, I texted my sister:

Got recipe. It's silly simple.

Must be something missing. 

I will make it and let you know if it tastes the same or not.

Her reply:

Do you think she remembered right?

Two days later I had time to make it. I took my first bite immediately sent my sister a text:

Wish I could send you some! Tastes JUST like Nonna's.

Evidently she was right about her own recipe. 

Serves me right for doubting the master.

Nonna's Potato Salad:
3 lbs. Yukon Gold potatoes, peeled and cut into 1" cubes
olive oil
apple cider vinegar
homemade mayonnaise, recipe below (or quality store bought)

finely chopped white or red onion (about 1/2 cup)
salt & pepper
chopped fresh parsley

Boil the potatoes until soft and a knife inserted goes in easily. Drain well, allowing potatoes to steam out the moisture for a few minutes. In a large bowl, add the potatoes in small batches, generously sprinkling equal parts vinegar and oil to coat for every layer of potatoes. Toss gently, allow the vinegar and oil to soak into the potatoes. Stir in mayo to desired creaminess, then stir in the onions, parsley, and salt and pepper to taste. Sprinkle with additional vinegar if desired. Chill in the fridge, or serve at room temperature.


Homemade mayonnaise: To the bowl of a food processor, add one whole egg. With the blade running, add 1 teaspoon of Dijon Mustard and 2 tablespoons of cider vinegar. Keep blade running, and very slowly pour in 1 cup of vegetable oil. Salt to taste.

Watermelon & Feta Salad

 

It was 101 degrees yesterday! We bought a huge watermelon and it took all of my willpower not to eat the entire thing. It was simply so scrumptious -- sweet and slightly crunchy not to mention refreshing and hydrating. Transforming the watermelon into a meal was the perfect excuse to eat more of it. So I made this watermelon, feta, arugula salad with a white balsamic glaze. 

Freshly ground pepper goes surprisingly well with watermelon. Try it! In addition to the freshly ground pepper on top, the equally peppery taste of the arugula is thus a great bed for the juicy and cool watermelon. I added sliced almonds to the top for a little crunch. 

This is a really nice salad for a summer's afternoon, true, but it would be equally impressive as a first or side course if you're having guests for dinner or a cook-out. Even though it's a casual and fun salad, eating watermelon in a bowl with a fork is somehow so much more refined.... Not to mention that it also helps out those of us who dribble all over our chins, shirts, and hands while munching on slices. 

Save the delicious messes for melting ice cream cones!

Watermelon & Feta Salad with White Balsamic Glaze: serves 4

5-7 oz. of arugula (Rocket Salad)

1/2 medium sized seedless watermelon, cut into 1" cubes

4 oz. crumbled feta cheese

sliced almonds (toasted, optional)

8 leaves of basil, torn or carefully chopped

freshly ground pepper

White Balsamic Glaze:

1/4 cup white balsamic vinegar

1/4 cup white sugar

1/8 cup water

Peel of one lime

Directions: Add the vinegar, white sugar, water, and lime to a small saucepan and bring to a boil. Reduce heat and stir constantly 5-7 minutes, or until the sugar is dissolved and the mixture has thickened. Add more sugar or vinegar to suit your tastes. Remove from heat. Pour into a jar and cool in the refrigerator.

On each of four plates or salad bowls, layer the salad with arugula on the bottom, then top with cubes of watermelon. Sprinkle feta on top, then basil, almonds, and the freshly ground pepper. Drizzle balsamic glaze on top of each salad bowl and serve immediately.

Cucumber, Pineapple, and Tomato Salad

It was warm tonight. It felt like summer, and M and I felt like having a light and cool dinner. It was all we could stomach after a too-hot run outside that left us both wondering just how out of shape we'd allowed ourselves to get recently. Life has just been too busy for regular exercise! But it was delightful to be outdoors, moving, seeing everyone out and about.

Anyway, we had a big platter of sushi, but to me that's never enough by itself. We needed an accompaniment that would compliment the Asian flavors in our meal. I also did not want to light up the stove.

This cucumber, pineapple, and tomato salad was the perfect addition to our outdoor dinner. You'll love the combination of heat from the jalapeno and sweet tang from the pineapple and lemon. The cucumbers and tomatoes are just perfectly crisp and cool. Although the ingredients in this summer salad do not seem like likely companions, they meld together beautifully. When the weather heats up, I can't imagine anything better than a beautiful and scrumptious salad to make for a beautiful and relaxing weeknight.

Cucumber, Pineapple, and Tomato Salad

Ingredients:

1 large cucumber, cut in half lengthwise, then halved again, and sliced thinly

sea salt

1 large tomato, cut into 1/2" pieces

1 to 2 cups fresh pineapple, cut into small 1/2" inch slices

1/4 cup diced white onion

1 tablespoon fresh lemon juice

1 garlic clove, pressed

1 teaspoon sugar

1 Tablespoon cooking oil

1/2 teaspoon fish sauce

1" of a fresh jalepeno, seeds included, finely minced

1/4 cup fresh chopped cilantro

1/8 cup fresh chopped basil

Directions: In a medium bowl, toss the cucumbers with a generous amount of salt. Pour into a mesh sieve and allow to sit 1 hour while the excess water drains out. Rinse thoroughly and pat dry with paper towels. Add cucumbers, pineapple, tomatoes, and onion to the bowl. In another small bowl whisk together the lemon juice, garlic clove, and sugar. Add the cooking oil and fish sauce and stir. Pour the dressing over the vegetables in the bowl, then add jalepeno, cilantro, and basil. Stir until well combined. Serve immediately. Chill leftovers. 

 

 

Pickled Onions

Today I wanted to share a simple recipe for pickled onions. These bright purple, pucker-inducing onions will fast become your favorite go-to topping for everything from tacos to meats and fish. (I've even scrambled leftovers into egg omelets in the morning, and it's delicious!). See below for some suggested recipe pairings.

Something about pickled onions is also inherently summery. When the weather gets warm I find myself making these constantly. Not only are they beautiful to look at, but they also add a punch of tart and tangy flavor you'll start to miss if you don't have any on hand.

Pickled onions make any meal instantly taste and look that much more gourmet. But since they require barely any effort, it's that rare occasion where just a little prep goes a very long way!

Pickled Onions:
Ingredients:
1 large red onion, cut in half, then sliced thinly
1/2 cup red wine vinegar
1 tablespoon white sugar
pinch of salt
pepper to taste, optional

Directions: Add all ingredients to a microwave-safe bowl. Stir together, then microwave on high until it just bubbles, 2-3 minutes. Remove and allow to cool completely. Transfer the onions and liquid into a jar and refrigerate until ready to use. Keeps for about 1 week in the fridge.

A few suggested recipes to pair:
Soy Chorizo Burritos & Tacos
Crispy Pulled Pork
Slow Cooked Pulled Pork
Soy Chorizo Sopes
Chicken Soft Tacos
Black Bean Burgers

Sesame-Soy Ahi Tuna Steaks and Brussels Sprouts

Summer weather puts me in the mood for fish. Since M dislikes fish but loves steak, I compromised with him by cooking these Ahi Tuna Steaks. They have the word "steak" in them, so they were a reasonable middle ground.

The inspiration for the Asian flavors in this dish came from my favorite happy hour appetizer. It's this positively addicting, salty, garlicky bowl of crispy brussels sprouts that we always order when we're at the outdoor Graffiti Bar at Sampan Restaurant in Philadelphia. I can't go to happy hour at Sampan and not order these brussels sprouts. Since I love them so much I decided to try to recreate the flavors at home.

I'll warn you that this isn't a dish for people who dislike salty things. Soy sauce is a naturally salty ingredient, which is part of why it's packed with big flavor. The great thing about this dinner, too, is that the marinade works for both the fish and the brussels sprouts. It's a one-flavor meets multiple ingredients type of dinner.

A little hint, too, is to simmer the extra marinade with a tablespoon of corn starch to create thick sauce that can be served on the side. Serve the fish over a scoop of fluffy rice to soak up the extra sauce. The brussels sprouts are fantastic as-is. While they aren't identical to my beloved Sampan sprouts (I'd have to bribe them to share their exact recipe with me), they are close enough to quell my cravings in between happy hour visits, which is exactly what I hoped for.

Marinade:
salt to taste
garlic powder to taste
1 T. lemon juice
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Ahi Tuna Steaks:
Place two Ahi Tuna Steaks in a shallow dish. Sprinkle each side with garlic powder and salt. In a separate bowl, whisk together the lemon juice, soy sauce, brown sugar, water, and vegetable oil until the sugar is dissolved. Pour 1/3 to 1/2 of the marinade over the tuna steaks and marinate from 2-24 hours.
Reserve the remaining marinade.

To cook Ahi Tuna Steaks:
Remove from marinade, discard rest. Preheat a cast iron grill pan over medium heat. Sprinkle each side of the tuna steaks with sesame seeds. Transfer steaks to the grill pan and cook 4-8 minutes per side (depending on how raw or cooked you like it) without moving in between turns of the steak to create even grill marks. Serve immediately.

Brussels Sprouts:
Slice off the very bottoms of 1 lb. brussels sprouts, keeping the sprout intact. Cut each sprout into even halves lengthwise, from the bottom stem to the top. Mince 3-4 cloves of garlic. Preheat a large skillet over medium heat. Add 1 T. vegetable oil and 1 T. sesame oil. Add the garlic and stir, 30 seconds. Add the brussels sprouts and stir, then pour 1/3 of the marinade over the brussels sprouts. Add 1 T. hot chile sauce if you like it spicy. Cover and bring to a gentle boil. Simmer 4-6 minutes or until the sprouts are just tender. Serve immediately.

Use remaining marinade as a sauce: whisk together with 1 T. cornstarch and bring to a boil, then simmer until thickened.

Gouda & Spinach Risotto

Cheesy, creamy goodness!

This risotto is incredibly easy, but tastes eligible for a special occasion. You'll love the combination of fresh spinach and meaty sauteed mushrooms with the salty, nutty goodness of Gouda cheese. It can be made with vegetable stock instead of chicken for a hearty and healthy vegetarian main, or would also be delicious bedded under a juicy cut of steak or a tender lamb shank.... both of which are mouth-watering ideas for Valentine's Day dinner if you're still wondering what to prepare for tomorrow's special night!

Gouda & Spinach Risotto: serves 2 very generously, or 4 sides

Melt 1 T. butter over medium heat (I did this all in a rice cooker, but this can be done in a large skillet or saute pan). Add 1/2 of a large diced onion and stir, 2-3 minutes. Add 1 can (7 oz.) of rinsed, drained, and pressed dry mushroom pieces and stems and stir, cooking until lightly browned. Add 1.5 cups of Arborio rice and stir 2 minutes or until the edges of the rice become slightly clear. Add 1/4 cup dry white cooking wine and stir until evaporated, then add 1 cup of water and 1 cup of reduced sodium chicken stock. Stir and bring to a simmer. Cook until all the liquid is absorbed, continuing to stir and add water and stock alternately by the 1/4 cup at a time until the rice is almost soft. Add 1 large bunch of rinsed fresh spinach (you can keep the stems on, just snip the bottom if there are tough parts). Stir and cook until the spinach wilts 4-5 minutes. Add 1/4 cup of 2% milk, 2 T. grated Parmesan, and 3/4 cup shredded Gouda cheese. Add sea salt and fresh black pepper to taste. 

Sweet Potato Casserole with Pecan Streusel Topping

 

This sweet potato casserole is a favorite! Guests can't stop digging in to the sweet, smooth mash hidden beneath a crisp streusel and pecan topping.

Ingredients: 

2.5 lbs sweet potatoes

1/4 cup packed light brown sugar

1/2 cup packed dark brown sugar

1 stick butter, softened

3 t. salt

1 t. vanilla extract

Topping:

1/2 cup pecans, toasted

1/2 cup all purpose flour

1/2 cup packed light brown sugar

1/4 cup cold butter, cut into small pieces

Directions: Prick the tops of each potato with a fork, then lay on a baking sheet. In a 350 degree oven, roast the sweet potatoes whole until tender (varies on size, but approx. 40 minutes). Allow them to cool enough to handle, then peel away the skins or scoop the insides out with a spoon, and put into a big bowl. Add the butter, brown sugars, vanilla, and salt and mash with a masher until smooth and all ingredients are evenly incorporated.

Next, prepare the topping by processing the flour, brown sugar, and butter together until it resembles a coarse meal. Or, use hands and work them together until the mixture is crumbly and the butter incorporated. Stir in the pecans. Transfer the sweet potato filling to a baking dish, then sprinkle the streusel topping evenly over the top. Bake at 350 degrees for 25 minutes, or until topping is crispy. 

This can be made ahead. Simply prepare the filling but not the topping, and keep the filling in the baking dish in the fridge covered with plastic wrap. When ready to eat, poke holes in the plastic wrap and microwave the baking dish on high for 4-5 minutes. Remove the plastic wrap, cover with streusel topping, and bake as directed.

Arancini (Fried Risotto Balls)

Crispy on the outside, but steaming hot and creamy on the inside, these risotto balls are a uniquely delicious treat.

Ingredients:
Approx. 3 cups cold leftover prepared risotto
1 package goat cheese, crumbled
1 cup all-purpose flour
2 large eggs, beaten
1 cup fine dry breadcrumbs (I used a 1:1:1 ratio of cornmeal, panko breadcrumbs, and regular breadcrumbs for extra crispy texture)
vegetable oil for frying

Directions: In a large bowl, stir together the risotto and goat cheese until well incorporated. Place the flour, eggs, and breadcrumbs into separate bowls. Using wet hands, roll a generous spoonful of risotto into a ball, then roll first in the flour, shaking off excess, then the egg, letting excess drip off, then finally in the breadcrumbs. Transfer to a plate as you do this with all of the risotto. Heat about 1-2 inches of oil in a saucepan over medium-high heat and drop in 4-5 of the rice balls at a time. Cook, rotating, until the balls are crispy on each side. Remove with a slotted spoon onto a paper towel and allow to drain, then serve immediately or keep warm in a 300 degree oven as you finish frying the entire batch. Serve with red sauce or pesto.

Brussels Sprouts with Bacon and Breadcrumbs

 

Brussels sprouts will be come a holiday favorite with this recipe. The sprouts are tender, fragrant, and wonderfully flavorful.

Ingredients:

3 slices thick Applewood smoked bacon slices, cut into 1/2" pieces

1/4 large white onion, thinly sliced

4 lbs. brussels sprouts,halved with bottoms trimmed 

3 cups water

1 t. sea salt

1/4 t. ground black pepper

2 T. Earth Balance butter or regular butter, cut into small pieces

1/2 cup fresh breadcrumbs (unseasoned)

Directions:

In a large dutch oven, cook bacon over medium heat until crispy, then remove with a slotted spoon, leaving the drippings in the pan. Add the onion to the pan drippings and cook for a few minutes until golden and tender, then add the Brussels sprouts and the water and increase the heat to high. Bring to a boil, then cover the pan and cook until sprouts are just tender (about 6 minutes), stirring once to distribute the sprouts. Using a slotted spoon, scoop the sprouts and onions into a baking dish, then top with the bacon, breadcrumbs, small pieces of butter, and salt, and pepper. Place in the oven and allow to sit with the rest of your Thanksgiving dishes at 350 degrees until ready to serve, or broil for 3 minutes until breadcrumbs are golden brown.

Yukon Gold Mashed Potatoes

 

These mashed potatoes are fluffy, buttery, and ready to be smothered in gravy!

Ingredients: serves 8

4 lbs. Yukon Gold potatoes

3 t. salt

1.5 cups whole milk

1 stick unsalted butter

1/4 t. pepper

Directions: Peel potatoes and dice into 1" pieces. Bring to a boil in a large saucepan, covered with cold water and 1 t. salt. Reduce heat and simmer, partially covered, until the potatoes are tender (10-15 minutes). Drain potatoes in a colander, then return to the pan and let dry out for 1-2 minutes over the heat. Add the milk, butter, pepper, and salt and gently stir, then smashing using a masher until they are just smooth (there will be some lumps). Do not overwork, or potatoes will become gummy. Serve immediately.

 

Caramelized Pearl Onions

 

Using frozen pearl onions is a huge time saver, but sacrifices nothing in flavor.  If you'd rather use fresh, simply cover the onions in very hot water and let sit for 5 minutes, then peel, leaving the small end of the root attached.

Ingredients:

2 16-oz. bags frozen pearl onions

2 T. sugar

1 T. brown sugar

2 T. butter

1/2 t. salt

1/4 t. coarsely ground black pepper

Directions: In a large non-stick skillet, stir together the onions, sugars, butter, salt, and pepper with 1/2 cup water. Vent the lid and cook over medium-high heat for 10-15 minutes until onions are very tender. Remove the cover and cook for 5-10 minutes longer, until the onions are golden to dark brown, stirring frequently. Serve immediately, or transfer to a microwave safe bowl for up to 1 day. To reheat, simply microwave on high 4 minutes, stirring halfway.

Nonna's Sausage Stuffing

My Nonna's stuffing recipe is wonderfully simple, but ridiculously delicious.

Ingredients:
2 T. olive oil
1 lb. sausage (I used sage-Turkey sausage)
1 Spanish or white onion, diced
1.5 loaves of Tuscan pane or other Italian bread
1/2 gallon of milk
6-8 T. Parmesan cheese
2 eggs
salt and pepper

Directions: In a large pot or pan, preheat the olive oil over medium heat, then add the sausage and begin to brown. Add the onions, some salt and pepper, and brown them together until the onion is tender and golden and the sausage is evenly browned. Meanwhile, cube the bread and put into a large bowl. Pour the milk over the bread until evenly soaked, tossing and pressing with a fork to ensure each piece is coated in milk.

Add the bread to the pot with the onions and sausage and stir quickly, as it will stick. Add the Parmesan cheese and stir again. Beat the eggs, the pour over the stuffing as you stir (quickly to avoid scrambled eggs). Turn off the heat, season with salt and pepper. Serve immediately, or if desired, spoon into a baking dish and store up to 1 day, baking covered for 20 minutes then uncovered for 30 minutes at 350 degrees before eating.


 

Creamy Saffron Risotto with Chicken, Asparagus & Peas

A simple and warming risotto for these first cold days of Fall. It's been rainy, windy, and chilly for over a week straight. Nothing breaks that like a big creamy bowl of rice, deeply flavored with saffron and chicken broth, and hiding big hunks of grilled chicken and crisp veggies among every bite.

This risotto is untraditional because it's made with brown rice instead of arborio, the short and rounded grain that is usually called for to create risotto's creamy texture. The dish sacrifices no discernible amount of richness, all while having all the health benefits of brown rice. It's a one-pot meal that's fit for a weekend or weeknight alike, and is wonderful when filled to the brim of a big bowl as a main course. The chicken can be substituted with sauteed shrimp or scallops stirred in at the very end of the cooking, as well, and the protein can also be omitted altogether if it's being served as a side dish.

However you eat it, it pairs really well with a briskly cool, dark evening and a big glass of your favorite wine. So settle in, pick up your spoon, and prepare to be comforted.

Brown Rice Saffron Risotto: serves 2
Ingredients:
For the chicken:
1 large or 2 small boneless, skinless chicken breast
1 T. olive oil
salt & pepper

For the rice:
1 T. olive oil
1 T. butter
1/2 cup chopped Spanish onion
2 cloves minced garlic
1/2 cup brown rice
1/2 small tubed package of Saffron rice (found in rice aisle of most grocery stores)
1.5 cups warmed chicken or vegetable stock (for vegetarian use veggie stock and omit chicken)
1/2 cup of frozen asparagus stalks, thawed and cut into 1" pieces (heads intact)
1/3 cup frozen peas
1 T. lemon zest
salt & pepper to taste
1/4 cup freshly grated Parmesan cheese

Directions:
First, start the rice. In a large saucepan or skillet heat the olive oil and butter together until melted, then add the onion. Cook 4-5 minutes until tender, then add the garlic and brown rice, stirring for a minute to cook the garlic and gently toast the rice.  Pour in the chicken stock in small amounts, stirring every few minutes and adding more stock as it becomes absorbed by the rice. After 10 minutes, add the saffron rice (the two have different cooking times). You will continue adding the stock over the next 20 minutes.

Meanwhile, heat a skillet over medium heat. Add 1 T. oil. Salt and pepper the chicken breast and add to the pan. Cook until gently browned on the outside and the juices run clear on the inside. Remove the chicken to a cutting board and cut into small pieces for the risotto. Pour a bit of chicken stock into the pan and stir up the flavorful bits (deglaze), and pour this into the rice.

When the rice is almost cooked to a tender but al-dente bite, stir in the asparagus, peas, chicken, lemon zest, and salt and pepper. Add more stock and water as needed, then stir in the parmesan cheese, salt & pepper to taste, and serve immediately.