Monthly Archives: November 2011

Vegetables

Twice Baked Potatoes

Twice Baked Potatoes

This side dish can be prepared a couple of days ahead of time and refrigerated.

Six Russet Potatoes
A Cup And Two Tablespoons Of Shredded Cheddar Cheese, Divided
Two Tablespoons Of Finely Chopped Scallions
A Teaspoon Of Garlic Powder
Two Tablespoons Of Unsalted Butter
¼ Cup Of Chicken Broth
½ Cup Of Plain Low Fat Yogurt
A Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper
¼ Teaspoon Of Red Cayenne Pepper
A Teaspoon Of Paprika

Preheat the oven to 350 degrees.

Place the potatoes on a cookie sheet. Bake the potatoes in the preheated oven for one hour or until a fork can easily pierce the skin of the potatoes.

Let the potatoes cool for one hour.

Slice the potatoes in half lengthwise. Scoop out the potato flesh making sure to leave about ¼ inch of the flesh remaining on the skins. Place the scooped out potato flesh in a pot. To the pot, add a cup of the cheddar cheese, the scallions, the garlic powder, the butter, the yogurt, the chicken broth, the sea salt, the black pepper, and the red cayenne pepper. Cook on medium high heat while mashing until all of the ingredients are well blended. Taste and add more sea salt and/or pepper, if desired.

Remove the pot from the heat. Fill each potato shell evenly with the mashed potato mixture. Sprinkle paprika on top of the potatoes. Add the remaining two tablespoons of the cheddar cheese evenly over the top of each potato.

When you are ready to cook the potatoes, preheat the oven to 350 degrees. Bake for one hour.

Pasta

Spinach Lasagna With Mushroom Ragout

Spinach Lasagna With Mushroom Ragout

A Pound of Lasagna Noodles
24 Ounces Shredded Part Skim Mozzarella
24 Ounces Part Skim Ricotta Cheese
10 Ounces Frozen Spinach Thawed
Four Tablespoons Grated Romano Cheese, Divided
Two Teaspoons Garlic Powder
An Egg
6 Teaspoons of Sea Salt, Divided
A Teaspoon of Ground Black Pepper
1¼ Teaspoons Crushed Red Pepper Flakes, Divided
56 Ounces Of Whole San Marzano Tomatoes Hand Crushed With The Can Juice
12 Ounces Of Tomato Paste
A Cup Of Red Wine (Select One That You Would Drink)
36 Ounces Of Assorted Mushrooms
Four Tablespoons Of Diced Red Onions
Five Cloves Of Minced Garlic
A Teaspoon Of Dried Oregano
A Large Stalk Of Fresh Basil Rinsed
Two Large Stalks Of Fresh Italian Parsley Rinsed
Two Stalks Of Fresh Thyme
One Half Stalk Of Fresh Rosemary
A Tablespoon Of Olive Oil

To Make The Mushroom Ragout

Into a saucepot, add the olive oil, onions, garlic, oregano, a teaspoon of red pepper flakes, and five teaspoons of sea salt. Cook on medium heat for four minutes stirring frequently. Add the tomato paste and the red wine. Cook for an additional minute while stirring frequently. Add the mushrooms. Stir well. Add the crushed tomatoes with the can juice and scrape the bottom of the pot to loosen the brown bits that have accumulated. Turn the heat down to low. Tie the basil, parsley, thyme, and rosemary together with cooking twine and drop this herb bundle into the sauce. Make sure that the herb bundle is submerged. Simmer for 1-1/2 hours and then remove the herb bundle. Taste the sauce and add more sea salt and/or red pepper if desired.

To Make The Lasagna

Cook the lasagna noodles in a pot of salted boiling water for 5 minutes. Remove the lasagna noodles and drain well. Spread the noodles out on a sheet pan so that they do not stick together. Let them cool.

Squeeze the thawed frozen spinach well to get out as much water as possible. Put the spinach in a mixing bowl. Add the ricotta cheese, two tablespoons of Romano cheese, the garlic powder, a teaspoon of sea salt, the black pepper, and ¼ teaspoon of crushed red pepper flakes. Fold all of the ingredients together. Beat the egg in a separate bowl. Add the beaten egg to the cheese mixture. Mix well to incorporate.

Spread enough sauce to cover the bottom of a lasagna pan. Add four of the lasagna noodles to the top of the sauce. The noodles should lie flat on top of the sauce. Spread a small amount of the sauce evenly on top of the lasagna noodles. Note: Do not drench the noodles with sauce. Spread the ricotta cheese and spinach mixture evenly over the noodles. Top the ricotta cheese with three of the lasagna noodles. Spread more sauce on top of the second layer of noodles. Cover the second layer of noodles evenly with mozzarella cheese. Repeat these steps until all of cheese is used up ending with a final layer of noodles with no cheese topping. Spread the rest of the mushroom and tomato sauce on top of the last layer of noodles. Sprinkle the remaining Romano cheese on top of the sauce. Note: add more Romano cheese if desired.

Preheat oven to 350 degrees. Bake the lasagna for one hour. Let the lasagna rest at room temperature for 15 minutes before cutting into squares.

Sauces and Dressings

Easy Orange Vinaigrette Salad Dressing

¼ Cup Of Freshly Squeezed Orange Juice
½ Cup Of Olive Oil
Sea Salt And Ground Black Pepper, To Taste

Add the orange juice to a mixing bowl. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture thickens slightly. Taste and add sea salt and black pepper, as needed.

Toss with green leaf or romaine lettuce. Top with roasted walnuts and scallions for added flavor and crunch.

Salads and Appetizers

Cannellini Bean Dip

Cannellini Bean Dip

15 Ounces Of Cannellini Beans, Rinsed and Drained
A Teaspoon Of Lemon Zest
A Clove Of Garlic Minced
A Tablespoon Of Chopped Fresh Italian Parsley
A Tablespoon Of Olive Oil
1/4 Teaspoon Of Crushed Red Pepper Flakes
1/2 Teaspoon of Sea Salt
¼ Cup Chicken Broth

Into a sauté pan, add the olive oil, lemon zest, garlic, red pepper flakes, and the sea salt. Cook on medium heat for 2 minutes. Add the cannellini beans. Stir to coat the beans with the garlic, lemon zest, and the olive oil. Continue to cook on medium heat for 4 minutes stirring frequently. Reduce the heat to low. Add the chicken broth and the parsley. Stir to incorporate. Turn the heat off and let the mixture cool for 10 minutes.

Put the mixture into a food processor. Pulse until smooth. Taste and add more sea salt and/or crushed red pepper flakes, if desired. Serve with chips or toasted French bread.

Pork and Lamb, Vegetables

Broccoli Rabe And Sausage Casserole

Broccoli Rabe And Sausage Casserole

This recipe makes a great side dish for Thanksgiving turkey.

Two Pounds Of Broccoli Rabe With The Stems Removed, Washed, And Cut Into About Two Inch Pieces
¾ Pound Of Italian Sausage With The Casing Removed
¼ Cup Of Chopped Spanish Onion
Two Minced Garlic Cloves
The Juice Of ½ Lemon
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Black Pepper
¾ Teaspoon Of Sea Salt, Divided
½ Cup Of Panko Breadcrumbs
Two Tablespoons Of Grated Romano Cheese
A Tablespoon And ¼ Cup Of Olive Oil, Divided

Add a tablespoon of olive oil and the sausage to a Dutch oven. Cook on low heat until the sausage is browned. Add the onion, the garlic, the crushed red pepper flakes, and a ½ teaspoon of sea salt to the pot. Continue to cook on medium heat while stirring frequently for three minutes. Add the chopped broccoli rabe. Cover and cook on medium heat for five minutes.

In the meantime, preheat the oven to 350 degrees. Combine the breadcrumbs, the grated cheese, ¼ cup of olive oil, ¼ teaspoon of sea salt, and the black pepper in a mixing bowl. Mix well and set the mixture aside.

Add the lemon juice to the broccoli rabe and sausage mixture. Stir the ingredients well. Spread the breadcrumbs out evenly on top of the broccoli rabe and sausage.

Bake the casserole in the preheated oven uncovered for 40 minutes until the breadcrumbs have browned slightly.

Poultry

Leftover Turkey And Andouille Sausage Gumbo

This recipe is great for using up leftover Thanksgiving turkey and turkey stock. It transforms the turkey into a completely different tasting dish.

Four Cups Of Both White And Dark Turkey Meat Cubed (Or As Much Turkey As You Want)
Three Tablespoons of Chopped Fresh Italian Parsley
Three Tablespoons of Chopped Fresh Scallions
Two Teaspoons of Sea Salt
Two Teaspoons of Red Cayenne Pepper
Two Andouille Sausage Links Diced Into About ½ Inch Cubes
A Cup of Diced Green Bell Pepper
A Cup of Diced Celery
1 ½ Cups Of Diced Spanish Onion
Three Garlic Cloves Minced
A Bay Leaf
Three Fresh Thyme Sprigs
A Cup of Tomato Puree
A Teaspoon of Worcestershire Sauce
A Cup Of Vegetable Oil
A Cup Of All Purpose Flour
Six To Eight Cups Of Turkey Or Chicken Stock

Start the gumbo by making a roux. Add the vegetable oil and the flour to a Dutch oven and put it on medium heat. Whisk the flour and the oil together to get out any lumps. Cook on medium heat stirring constantly with a wooden spoon for 25 minutes until the roux is a dark chocolate brown. Reduce the heat to low. Add the onions to the roux and cook for two minutes while stirring. Turn off the heat. Add the andouille sausage, the celery, the green bell pepper, the garlic, the cayenne pepper, and the sea salt. Cook for 4 minutes while stirring. Add the Worcestershire sauce and the tomato puree. Cook for two minutes while stirring. Turn the heat up to medium high and add six cups of the stock while stirring. Continue to stir until the stock is well incorporated with the other ingredients. When the mixture begins to boil, the roux will be at its full thickening power. If the gumbo appears too thick, add some more stock a little at a time until the desired consistency is achieved. Reduce the heat to low. Add the bay leaf and the thyme sprigs.  Put the lid on the pot about ¾ of the way. Simmer while stirring occasionally for 45 minutes. After 45 minutes, remove the bay leaf and the thyme sprigs. Taste the gumbo and add more sea salt and/or cayenne pepper if desired.

Add the cubed turkey to the gumbo. Turn the heat off and cover the pot to keep the gumbo warm.

Serve with white rice. Garnish with the chopped parsley and the chopped scallions.

Vegetables

Roasted Butternut Squash

Roasted Butternut Squash

This is a quintessential autumn dish especially for Thanksgiving dinner. It is simple to prepare and delicious.

A Butternut Squash Peeled, Seeded, And Cut Into About Two Inch Cubes
A Tablespoon Of Balsamic Vinegar
1/3 Cup Of Olive Oil
A Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper

Preheat the oven to 350 degrees.

Combine the balsamic vinegar, the olive oil, the sea salt, and the black pepper in a large mixing bowl. Whisk until the mixture is well blended and thickened slightly. Add the butternut squash. Mix well so that all of the pieces get coated with the dressing.

Spread the butternut squash pieces out evenly on a baking sheet. Roast in the preheated oven for about one hour until the squash is tender and browned.

Rice

Oven Saffron Rice Pilaf

Oven Saffron Rice Pilaf

A pinch of saffron goes a long way. This is a good thing because it is one of the most expensive spices on the planet.

¾ Cup Of Basmati Rice
¼ Cup Of Orzo Pasta
A Diced Roasted Red Pepper (Recipe Posted On This Web Site 8/11/10)
A Diced Roasted Roma Tomato (Recipe Posted On This Web Site 2/2/11)
A Minced Garlic Clove
½ Cup Of Diced Spanish Onion
2 ¼ Cups Of Chicken Stock
A Pinch Of Saffron Threads
A Teaspoon Of Dried Oregano
A Teaspoon Of Smoked Spanish Paprika
¼ Teaspoon Of Crushed Red Pepper Flakes
A Teaspoon Of Sea Salt
A Tablespoon Of Olive Oil
A Tablespoon Of Chopped Fresh Italian Parsley

Combine the chicken stock and the saffron in a small pot. Put on low heat for at least one hour.

Preheat the oven to 350 degrees.

Mix the basmati rice and the orzo well in a bowl and set it aside.

Into a Dutch oven, add the olive oil, the roasted red pepper, the roasted tomato, the garlic, the onion, the oregano, the paprika, the sea salt, and the crushed red pepper flakes. Cook on medium high heat for 5 minutes while stirring frequently. Add the orzo and the rice. Stir well so that the rice and orzo mixture gets coated with all of the ingredients. Add the saffron infused chicken stock. Stir one more time. Bring the mixture to a boil.

Cover the Dutch oven and place it in the oven for 30-35 minutes until the rice and the orzo have absorbed all of the liquid. Fluff the rice pilaf with a fork. Garnish with the fresh parsley and serve.

Seafood

Maple Walnut Glazed Salmon

Maple Walnut Glazed Salmon

Two Six Ounce Salmon Fillets
¼ Cup Of Maple Syrup
A Tablespoon Of Chopped Walnuts
A Minced Garlic Clove
A Tablespoon Of Soy Sauce
½ Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper

Combine the maple syrup, the walnuts, the garlic, the soy sauce, the sea salt, and the black pepper in a mixing bowl. Whisk well.

Add the salmon fillets to the mixture. Place the mixing bowl with the salmon and the marinade in the refrigerator for one hour.

Preheat the oven to 350 degrees.

Take the salmon fillets out of the marinade and put them in a baking dish.

Bake the salmon in the preheated oven for 45 minutes. Serve with fresh lime wedges.

Seafood

Fennel Spiced Pan Seared Scallops

Fennel Spiced Pan Seared Scallops

Twelve Large Sea Scallops
A Tablespoon Of Fennel Seeds
½ Teaspoon Of Smoked Spanish Paprika
½ Teaspoon Of Dried Oregano
¼ Teaspoon Of Crushed Red Pepper Flakes
¾ Teaspoon Of Sea Salt
A Teaspoon Of Unsalted Butter
A Tablespoon Of Olive Oil

Combine the fennel seeds, the Spanish paprika, the oregano, the crushed red pepper flakes, and the sea salt in a coffee grinder. Grind into a smooth powder. Spread the spice rub out evenly on a flat plate.

Coat one side of the scallops with the spice mixture by placing the scallop onto the spice rub (that had been spread out on the plate). The spice powder should easily stick to the moist scallops. Place the scallops on a plate with the spice side up.

Heat a 12-14 inch non-stick skillet on medium high heat for three minutes. Add the butter and the olive oil. Make sure that the butter and the olive oil evenly coat the sauté pan. Add the scallops with the spice side down allowing equal space in between each one.

Cook the scallops for about five minutes without touching until a dark brown crust forms. Turn the scallops over and cook the other side for three minutes. Turn off the heat. Serve with fresh lemon wedges.