Monday, February 6, 2017

Zuppa Toscano

It was cold and rainy today and I thought it was the perfect day for soup! This recipe comes together quickly relying on the flavors of the sausage to make the soup. Maybe a bit too much spice for kids - we served ours a mild sausage instead.

Adapted from the kitchn where the measurements seemed off

1 1/2 quarts chicken broth
1lb spicy Italian sausage, casings removed
1t olive oil
1 lb russet potatoes, sliced into 1/4" half moons
1 bunch curly kale, ripped into bite sized pieces
1 onion, chopped
3-4 cloves Garlic, crushed
1/2 C heavy cream

1. In a large Dutch oven, heat oil over medium then add sausage and brown. Break up large chunks.
2. Add onion and garlic and cook until onion is soft. 
3. Add chicken broth, potatoes and salt and pepper. Bring to a boil, reduce heat and simmer for 20min until potatoes start to fall apart
4. Add kale and cream and cook until kale is bright green and wilted
5. Serve warm with warm bread

Friday, January 13, 2017

Chicken Tortilla Soup (No Beans)

There is a Mexican restaurant by us and it has delicious Chicken tortilla spup.  I looked for recipes like it but all the recipes have beans and no potatoes. This recipe has the right flavor profile but also no potatoes. It is delicious!  Very quick to make and can be adapted for the slow cooker! Plus it is a one-pot meal!

1lb chicken breasts or thighs, cut into small chunks
32ox chicken broth
1 28oz can diced tomatoes
1 lb carrots cut into rounds
2 ears corn, kernels removed
1 jalepeno, ribs and seeds removed, diced
1 onion, diced
4 cloves garlic, minced
2T tomato paste
1 tsp cumin
1 tsp ancho chili powder
Olive oil
1/2 bunch cilantro

For Serving:
Lime wedges
Shredded cheese
Tortilla chips

1. In a large pot over medium heat add olive oil and then sauté pepper, onion, carrot and garlic until onion is soft.
2. Add spices and stir on the bottom of the pot vigorously for 30 seconds
3. Add all other ingredients except cilantro
4. Bring to a boil and then reduce to a simmer for at least 20min or until chicken pieces are cooked through but longer is fine
5. Add cilantro just before serving
6. Top with desired toppings

Spaghetti & Quick Meat Sauce

We used part of a can of crushed tomatoes for pizza sauce and then scrambled around to find other recipes for the rest of the can. I decided on spaghetti and meat sauce. I even had ground beef in the freezer! (We never use what we have in the freezer).  This meat sauce is really quick to come together and pretty tasty too.  You can make this in that 20 minute period where you realize you have nothing for dinner while the pasta is boiling!

1 28oz can crushed tomatoes
3 carrots, shredded (I shredded mine on a cheese grater because I didn't want big chunks of carrots in the sauce)
1 onion, chopped
2T olive oil
3/4lb ground beef
2 cloves garlic, minced

1 box long pasta of your choice
parmesan cheese for serving

1. Prepare pasta according to instructions
2. Meanwhile, heat olive oil in a medium saucepan over medium heat.
3. Add garlic, onion and carrots and cook until soft
4. Add beef and brown breaking up with a spoon
5. Add salt, pepper and tomatoes
6. Bring to a boil and then reduce to a simmer. Simmer at least 10 minutes or until ready to serve
7. Serve sauce on pasta with parmesan on top

Sunday, January 8, 2017

Cross Rib Roast

This Christmas season, I came across a cut of beef called cross rib roast. It was on sale and very red in color so I bought one. Amazing! It cut like butter and could almost be compared to the very expensive Beef Tenderloin in texture and flavor. The next day, I went to the store and bought another. Then we sliced the leftovers thinly for French dip sandwiches. Now I have made this roast four time and will keep it up as long as I find it in the store!

Celery salt
Garlic powder
One onion, sliced in thick rounds*
Cross rib roast

Preheat oven to 450
1. Season roast all over with celery salt, garlic powder, salt and pepper.
2. Place roast on top of onion slices on a rimmed baking sheet
3. Insert oven-safe thermometer if you have one and set to 125
4. Roast 15 min then reduce heat to 350 and roast until internal temperature reaches 125.  A two pound roast takes about 1 1/2 hours.
5. Remove from oven and let rest a few minutes before slicing

*I use an onion to mimic a roasting pan to hold the meat up from the tray. You could instead use a roasting pan or a rimmed baking sheet with built in tray. The onions are pretty good after though..

Friday, October 28, 2016

Pork Roast with Pears and Shallots

I saw a recipe for pork chops with pears the other day and knew I had to try it - but I had just had pork chops the week before! So I decided to revise the recipe with similar flavors for a pork roast.  I thought this dish was delicious and warming and pretty filling. Joey thought the savory twist to pears was a bit strange but we still both had seconds. The pork was just perfect, juicy and flavorful and the pears were a fun twist on the usual apples. I also didn't add cinnamon or anything so it was all the natural savory flavors.

This was so quick and easy! I recommend it for your family!

1 2 1/2lb center cut pork loin roast
1 T vegetable oil
3 shallots, quartered
1 C apple cider or juice
3 cloves garlic
salt & pepper
3 T chopped sage
3 pears (quartered but not until right before you add them)

1. Preheat oven to 350
2. In a dutch oven or pot with higher sides, heat vegetable oil.  Salt & Pepper pork roast all over.
3. Brown pork roast on all sides 2-3 minutes each
4. Add cider, garlic, sage and shallots. Nest the shallots around the pork in the liquid and put some of the flavors on top of the roast
5. Insert an oven-safe thermometer into the pork roast if you have one
6. Roast the pork for 20 minutes
7. Quarter and core the pears and add nested around the pork. Flip over the roast or baste with the juices.
8. Roast another 20 minutes or until the pork reaches 145 degrees internally. Let the pork rest 5 minutes before slicing thinly
9. Serve pork with juices and pears

Thursday, October 27, 2016

Chicken Tortilla Stew

The other day I had plans for dinner but needed to have something available for my family. I decided to make a chicken tortilla soup and some poached chicken - two birds...

The resulting soup from this recipe is more of a stew as much of the broth disappeared. This is flavorful but not spicy. I recommend this super quick dish for your family!

4 boneless skinless chicken thighs
1 14oz can chopped fire roasted tomatoes
1 14oz can chopped tomatoes
4 Cups chicken broth
salt & pepper
1 t chipotle chili powder
1 t ancho chili powder
1/2 t cumin
3 cloves garlic, crushed
1 onion, chopped
1 T vegetable oil
juice 1/2 lemon or 2 limes
1 bunch cilantro, chopped

For serving - Tortilla chips, cheese, avocado, more limes

1. Heat oil in a large pot and add onion, cook until softened.
2. Add garlic and cook 2 minutes more
3. add everything else except chicken, lemon and cilantro
4. Bring to a boil and then reduce to a simmer
5. Add chicken and simmer 20 minutes
6. Remove chicken, cut or shred 2 chicken pieces
7. With the other chicken pieces cut and reserve for another use (aka for your toddler! They weren't spicy at all)
8. Add chicken, lemon juice and cilantro back in. Simmer 5 minutes
9. Serve

Tuesday, August 23, 2016

Plum Galette

Yesterday I wanted pie and I also wanted to use some plums that were waiting around looking sad. Having no real recipe, I searched for apricot galette thinking the plums were apricot. I found some basic ideas and made up a recipe.  The results were delicious! This was quick and easy and you could whip it up in time for unexpected guests who think you were in the kitchen all day!

4 plums, sliced
1 T cornstarch
1T sugar (could add more depending on sweetness of plums)
1T lemon juice
1/2 t cinnamon
1/4 t nutmeg
1 t almond extract (optional)
1 egg, beaten
1 sheet puff pastry, thawed (Mine didn't thaw all the way and the results were a bit doughy which actually I liked better)
Raw Sugar

1. Preheat the oven to 400
2. Stir all ingredients through almond extract together in a bowl and let sit 15 minutes
3. Place parchment paper on a cookie sheet or rimmed cookie sheet. Place the puff pastry on the middle of the tray and pinch the seams together
4. Pile the filling in the center of the dough and then fold up the sides to keep the juices inside, pinching the edges. Pour the excess juices from the bowl over the fruit stack.
5. Brush egg over the top of the galette. If desired, sprinkle with raw sugar.
6. Bake 20 minutes or until golden brown and a little bit bubbly
7. Let sit a few minutes before cutting