Orecchiette with Sautéed Greens

 

 

 

 





I borrowed Chef Recipes Made Easy from my library a couple of years ago, and yes I still have it! (I know, I know) I use so many of the recipes, but I'm finally going to add them to my blog and give it back. This is a favourite of mine as we often get mixed salad from Costco and I end up with too much to eat so I use it with the orecchiette, one of my favourite pastas!

Here are the ingredients but really you can add as much as you like, the scallions make it so don't skip those!

Ingredients

1 bag/box of orecchiette usually 12 oz
4 T butter
1 bunch scallions thinly sliced
3 garlic cloves thinly sliced
1/4 cup dry white wine
2 T oilive oil
5 oz baby arugula
6 large swiss chard leaves coarsely chopped
1/4 cup parmesan cheese
salt and pepper

Preparation

Cook the orecchiette reserving 1/4 cup of the cooking water.

Meanwhile, in a medium saucepan, melt the butter. Add the scallions and garlic and cook over low heat until softened, about 2 mins. Add the wine and cook over moderate heat until reduced by half, about 5 mins. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.

Wipe out the pasta pot and heat the olive oil. Add arugula and swiss chard, cook over high heat until wiltered, 5 mins. Add the pasta, scallion sauce and reserved pasta cooking water and simmer, tossing and stirring until the sauce is thick, about 3 mins. Stir in the cheese, season with salt and pepper.

Now you can cook it the pro way or just toss everything together and cook then add the pasta and toss, yes I know I'm lazy and hate cooking lol !!!

Serves 4.


 

Quick Minestrone Soup

 

 

 

 

 

Did I ever mention my Mother-In-Law was a caterer. She worked for many of the high society ladies in NYC, Long Island and West. She cooked everything perfectly, not like me. But I did learn to cook quite a few of her recipes. This minestrone is to die for, lots of flavor. You really don't need the meat at all, the kale and herbs gives the soup all the flavor. Enjoy!

 

Ingredients

1/4 cup olive oil

1 small onion, coarsely chopped
4 garlic cloves, crushed in a garlic press
4 pound prewashed and cut kale (6 cups)
3 carrots diced
4 potatoes diced
2 zucchini diced
1 (14 1/2-oz) can "petite" diced tomatoes in juice
1 cup ditalini pasta
5 1/4 cups chicken broth (42 fl oz)
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (19-oz) can kidney beans, rinsed and drained
2 tablespoons each basil, thyme, oregano

Sausage or Bacon (optional)

Accompaniment: grated parmesan.

Preparation
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add vegetables, kidney beans, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

Simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

Makes 6-8 servings.
Prep time 20 mins
Approx cost $7

From Table to Farm: Ramps

One thing I love about the internet, is the journey you can take in a morning. Today I learnt about ramps....never heard of them before, I may have seen them in my backyard though :)

Video courtesy of MarioBatali.com

Zucchini in the raw

Zucchini Hummus

Ingredients

• 1 large or 2 small zucchini (peeled and coarsely chopped)
• 1/2 cup raw almond butter
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon Celtic or Himalayan salt (to taste)
• 1 large clove of garlic
• pinch of cayenne
• sprinkle of paprika 

Preparation

Place all ingredients in food processor with "S" blade and blend till creamy. Add some distilled water to thin if needed for use as a spread or dip. Keep refrigerated and enjoy it at leisure!
 

Quick and Healthy Zucchini and Spinach Pesto with Raw Zucchini Noodles

Ingredients

 

Pesto:
* 3 Tablespoons olive oil
* 1 bunch basil
* 2 cloves garlic
* small zucchini, cut into large chunks
* 1/4 cup water
* handful baby spinach
* salt and pepper
Base:
* 2-3 zucchini (or substitute regular or gluten-free pasta)
Toppings:
* cherry tomatoes
* crumbled goat cheese or grated Parmesan

 

Preparation

 

Combine the olive oil, basil, garlic, zucchini and water in the base of a blender. Process until nearly smooth, adding additional water if necessary, and then add the baby spinach. Continue to process until smooth and creamy. Add plenty of salt and pepper- you'll know you've added enough when the flavors pop.
Drag a vegetable peeler along the zucchini to create long, spaghetti-like noodles. Rotate around the zucchini, and continue to peel into noodles until you hit the seeds. Repeat with the remaining zucchini. Place noodles in a large bowl and pour in desired about of pesto. Toss to coat the noodles.
Transfer to individual bowls and top with tomatoes and goat cheese or Parmesan.
Note: You'll end up with more pesto than you'll need for these two servings, so you'll have plenty of extra sauce leftover for fish or pasta.

YIELD: 2 servings

Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint

The Original: Breaded, fried eggplant with a thick oregano-flavored tomato sauce. Our Version: Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.


Ingredients

2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
Coarse kosher salt
Extra-virgin olive oil
1 1-pound bunch Swiss chard, center ribs removed (I used frozen chopped spinach)
2 large eggs
1 15-ounce container whole-milk ricotta cheese
1 1/4 cups finely grated Parmesan cheese, divided
2 tablespoons chopped fresh mint
3/4 teaspoon freshly ground black pepper
1 15- to 16-ounce can tomato sauce
1 8-ounce ball fresh water-packed mozzarella,* drained, thinly sliced


Preparation

Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.

Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.

Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.

Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese. DO AHEAD: Can be made 1 day ahead. Cover with foil and chill.

Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.


Epicurious.com

Carrot Soup

Ingredients

2 tablespoons butter

2 pounds carrots, peeled, sliced

1 large onion, finely chopped

2 garlic cloves, peeled

5 whole cloves

4 cups (about) canned vegetable broth or water

1/2 heavy cream or half and half

additional goodies

ginger or ginger ale

orange marmalade

Preparation

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in cream or half and half. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

Roasted Vegetable Loaf

 

This vegetarian entrée will be a hit with meat-eating partygoers since it’s stuffed with lots of flavorful ingredients including walnuts, two kinds of cheese and roasted vegetables. Toast the walnuts in a dry skillet on the stovetop to bring out their nutty flavor. Add leftovers of the loaf to chili, or use slices to make “mock meatloaf” sandwiches.

Ingredients

1 cup brown and wild rice blend (such as Lundberg)
2 tablespoons olive oil, divided
1 bay leaf
11/2 teaspoons salt, divided
2 slices whole-grain bread
11/2 cups chopped red and yellow bell pepper
11/2 cups chopped eggplant
1 cup chopped yellow or white onion
3 cloves garlic, minced
1 cup finely chopped walnuts, toasted
1/2 cup 1-percent reduced-fat cottage cheese
1/2 cup shredded reduced-fat white cheddar cheese
1/3 cup chopped fresh parsley
1/2 teaspoon freshly ground black pepper
3 eggs, lightly beaten


Preparation

Preheat oven to 425 degrees.

1. Combine rice, 2 cups water, 1 tablespoon olive oil, bay leaf and 1/4 teaspoon salt in a large saucepan. Bring to a boil; reduce heat and simmer 45 to 50 minutes or until rice is tender. Set aside to cool slightly.

2. Tear bread and place into a mini food chopper or blender. Pulse until it forms small breadcrumbs.

3. Add peppers and eggplant to a large bowl. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt; place on nonstick baking sheet and bake at 425 degrees for 20 minutes or until vegetables are tender and lightly browned. Remove from oven and reduce heat to 375 degrees.

4. Heat remaining 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion and sauté for four to five minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook one minute. Remove from heat and add to rice. Stir in breadcrumbs, remaining 3/4 teaspoon salt, eggplant, nuts, cheeses, parsley and pepper.

5. Reserve 1/2 cup of vegetable mixture. Stir remaining vegetables into rice mixture and carefully fold in eggs; pat mixture into an 8-by-4-inch loaf pan coated with a small amount of olive oil. Arrange reserved 1/2 cup of vegetables across the top of loaf and press down gently with fingers to make them stick. Bake at 375 degrees for 45 to 50 minutes or until loaf is firm. Remove from oven and let cool in pan for 10 to15 minutes before slicing. Cut into 12 slices and serve warm or at room temperature.

Yield: 12 servings (1 slice)

 

Roasted Vegetables

Ingredients

Baby Carrots

Beets

Sweet Onions

Red Potatoes – but Yukon Gold’s are best

Sweet Potatoes

Fennel (optional)

Several heads of Garlic

Olive Oil

Italian Seasoning (I use Mrs Dash, oregano, basil & thyme, ground salt & pepper)

Fresh Rosemary

Preparation
(No quantities were given for this recipe, so adjust according to your family’s size.) Cut vegetables in large pieces. Toss all vegetables, except for the garlic, in olive oil and Italian seasoning to taste. For roasting, I use a large cast iron skillet. Place Garlic in middle and pour some olive oil over the Garlic. Arrange other vegetables around the garlic. Scatter sprigs of fresh rosemary over the vegetables, pulling the leaves off of some to release the flavor. Cover and roast 5 hrs on high. To be most enjoyable, vegetables should be completely done, but still slightly firm. ENJOY!

Spinach Fettuccine

I usually use fettuccine, but tonight I substituted the shells and it was great, I actually preferred it with the shells. I used the montreal steak pepper (which I use a lot these days) because I was out of pepper and chicken stock and it has garlic in it.
 
Ingredients
1 lb large shells
1 lb frozen chopped spinach
1 onion chopped
1 cup 1/2 & 1/2
1 tbsp. flour
1 tbsp. butter
1/4 tsp. salt
1/2 tspn. McCormick Montreal Steak Pepper
2 pinches ground nutmeg
1/4 c. grated Parmesan cheese

Preparation
In saucepan, prepare pasta as label directs, drain. Sauté onions in butter. Add thawed spinach. Sauté for 3-5 minutes. Add cheese, flour and spices. Stir to combine. Serve over cooked fettuccini. Cook over medium-high heat, stirring constantly until mixture boils and thickens; cook 1 minute. Add sauce to pasta in saucepan. Toss gently until well coated.

Makes 6-8 servings
Prep time 20 mins
Approx cost $4