3 Minute Pasta

I'm posting this because Tracey is lame. Even though she has three recipes lined up to post, she keeps going to bed at 8pm and leaves no time for this place. Well, I say there is no excuse great enough...except for an adorable 6 month old who like to wake up and just giggle at 5:45 am.

I know this because Tracey and I took the kids on an adventure in the woods this week and witnessed the cuteness and giggling wake-up call first hand. I don't know how she does it.

Vi and I returned home from our time away happy, tired and hungry. I had a box of penne and a can of garbonzo beans in the cupboard and decided that had to make a meal since I certainly wasn't shuffling out to Wegmans on this cold, dreary night.

I call this 3 minute pasta because that's how long it takes to prepare after the pasta is cooked. Hey, most of Rachel Ray's meals aren't actually achievable in 30 mins unless you have a production crew and three arms. :p

This turned out really yummy so I wanted to share. Great dish to throw together when you need something fast and comforting.

Mangia~
lora

Lemon Chickpea Pasta

1/2 lb penne - cooked until al dente
2 tbsp olive oil
2 cloves garlic minced
1 can chickpeas - rinsed
Zest of one lemon
2 dashes dried oregano
2 handfuls baby spinach leaves, washed
1/2 cup grated parm
Dash hot pepper flakes
Salt & pepper

Cook pasta. Reserve 1/2 cup pasta water. Drain pasta and add evoo to hot pasta pan. Add garlic and stir until fragrant. Add chickpeas, sauté 1 min. Add remaining ingredients and add pasta back to pan. Stir well until heated through (add another splash of evoo if it's too dry). Taste and adjust seasoning.

Serve with more cheese.

Cassoulet-Style Italian Sausages & White Beans

I had a meeting until 5:30pm today, and as I embarked on my crazy commute (from basement office to basement stairs, take a right) a delicious aroma began to fill my nostrils. That smell that draws you in and makes you instantly hungry. Nothing like the aroma of a delicious dinner to erase the stresses of the day from your mind. If not for a few moments.

Rich and Vi threw this together. It's a recipe from my new favorite cookbook Perfect One-Dish Dinners. Ok, it's my new favorite, yet this is only the second recipe we tried. 99% of the pages are dog-eared. Pointless, I know.

I realize that 10 out of the last 15 recipes we've posted here include beans. At risk of further alienating some of our readers (sorry you two), I give you another post with beans. If you haven't tried any of the other bean recipes here, I implore you to try this one. So much flavor, so easy, so cheap, kids eat it. Do it.

Mangia~

Lora

Cassoulet-Style Italian Sausages & White Beans

Serves 4ish (her recipe serves 8, we paired down the sausage, tomatoes and beans. Basically, it's scalable.)

1 1/2 lbs sweet Italian Sausage links (kind of figure 2 links per person)

2 pints cherry tomatoes

1 med onion chopped

4 large cloves garlic, minced

3 tbsp EVOO

1 1/2 tbsp balsamic vinegar

1 tbsp fresh thyme leaves

3 bay leaves

Salt and pepper

2 cans white beans (we used cannellini), rinsed

Adjust oven rack to lowest position and heat oven to 425.

Toss all ingredients (except beans) in roasting pan and roast until sausages are browned and tomatoes have reduced to a thick sauce (i'd break-up a few at this point), about 45 mins. Pull out, add beans, mix lightly, return to oven to bake 10 more mins.

Sprinkle with breadcrumbs (see below) and serve. In hind-sight, this would be excellent with crusty bread and crisp, fresh steamed green beans sprinkled with salt and pepper.

Toasted Breadcrumbs

Melt 2 tbsp butter in med skillet on med heat

Add 2 cups panko breadcrumbs

Sprinkle with salt

Mix almost constantly and until the crumbs are golden brown (about 15 mins)

Gallo Pinto (Rice & Beans, Costa Rican Style)

I met some pretty fantastic people while I was in college. Heck, I married one. The friends I still keep in contact with are kindred spirits and one day, when we are very old, very gray-haired (hmmm...a milestone I've already tackled), toothless, and achy, we'll share a porch-swing at some old folks home near the everglades. Ok, probably not the everglades. Maybe New England, near the ocean. If I somehow earn a boat-load of money between now and then.

My friend Zaida will be on that porch with us (wherever it is). She'll be the one cracking jokes, making sure our lap blankets are on just right, mixing up some antacid cocktails, and zinging me about my socks not matching my panty hose.

Even though we are currently separated by many States, I know if I ever needed her, she'd be here. And she'd bring a big pot of gallo pinto to comfort me. Zaida is Costa Rican, and when it comes to cooking, she can throw. it. down. She taught me to make this dish our senior year, and I now keep the ingredients on hand at ALL TIMES. This is that go-to, I don't have time, I need comfort food-stat, type meal.

Growing up, we always cooked our rice and beans separately (beans were always frijole style). But...once they hit the plate, their marriage was inevitable. Rice and beans are just made for each other...

This rice and beans dish is one of the easiest things I now know how to make. And it's actually pretty insane that something so simple, tastes so amazing. And since I learned Zaida's trick of serving it with a fried egg on top - I can't eat it any other way. When you split the warm yolk over the rice, it adds richness and a buttery flavor to the entire dish. A nice side salad makes this meal complete!

Thanks, Zaida, for sharing this recipe with me, so I could share with others (hi, mom!), and open their eyes to the power and simplicity of rice and beans - together - how nature intended.

Gallo Pinto

1 can black beans (drained)

1 cup rice (see instructions below - also works well with left over rice)

1 med onion chopped (I also add two cloves garlic, minced. shhh...don't tell her!)

1-2 tsp cumin (I had 3 or 4 sometimes, depending on my mood)

Chopped cilantro (to taste)

1. Heat 1 tbsp oil in a frying pan on medium heat

2. Saute onions (and garlic) until soft, about 5 mins

3. Add beans, cumin and cilantro

4. Add cooked rice

Mix all together and let cook for a minute or two so the flavors come together.

Add salt and pepper to taste

Enjoy!

Cooking Rice - if you don't have a rice cooker, obviously!

The ratio my mom taught me: 1 extra cup liquid to every cup of rice. So, if you are making one cup of rice, add two cups liquid. Making two cups of rice, add three cups of liquid, etc. For gallo pinto, I usually use one cup of rice (2 cups liquid), but I have been known to frequently double the recipe above, ;)

Add rice and liquid to a medium pot that has a tight fitting lid

Heat rice and liquid over high heat until boiling

The second it comes to a rolling boil (a heavy boil, not a simmering boil) lower heat to low and cover

Cook for approx 15 mins and fight the urge to peak! Do not stir!

Peak at 15 mins. When the rice is cooked through the liquid will be gone, and the rice will be tender when taste tested. If it's still hard, cover again and let cook for a few more minutes.

When cooked, turn the heat off and move to a cool burner. Keep covered until ready to serve.

Fluff with a fork before serving (I use a fork to serve it, actually.)

Our Family's Sauce (or a loose translation) + Meatballs!

I say it's some sort of translation because in my family, it changes depending on the day and what's in the pantry. Any way that you throw it together the guarantee is that if you let it simmer for a few hours your house will smell like heaven. No pictures available of the meatballs. We always eat them too fast.

Red Sauce

1-2 lbs of either pig's feet, pork ribs, or pork neck bones

1 large onion minced

5-6 cloves garlic minced

olive oil

medium can of tomato paste

1 super large can of sauce, puree, or many fresh tomatoes pureed, or 5-6 smaller cans combined (some diced if you like chunks)

salt and pepper

2 large whole carrots or splash of sugar

some red wine to taste

dried or fresh basil

rosemary (just a tiny pinch)

parmesan cheese

Salt & pepper the meat. Saute meat in olive oil, about 4-5 minutes per side... not cooked through.

Remove meat and set aside, saute onion and garlic in olive oil over medium heat. After the onions & garlic are tender, throw in a can of paste and saute it for awhile. Add a little salt and pepper.

After paste has been flavored for awhile, dump in the rest of you tomato products.

Put in two whole carrots to sweeten the sauce. Then about 1 cup red wine at this point and about 1 Tablespoon dried basil, some fresh rosemary (just a little), and the meat at this point. Bring to a boil and then set on simmer. Once it has cooked down check flavor and adjust salt/pepper and add another splash of wine and parmesan.

Let simmer until cooked down... I will taste and season again at this point. After it cooks down enough for the right flavor you can cover until ready to eat.
Add more wine, and parmesan cheese to taste.

Meatballs

1 lb meat (any combo you like)
4 med cloves garlic or 2 large minced very small or pureed with back of heavy knife and some salt
2 eggs beaten
1/2 c Parmesan
3 sprigs fresh thyme, de-twigged
1 c panko breadcrumbs
Salt/pepper
Canola oil

Mix garlic with beaten eggs, thyme and cheese. Mix in meat until well combined. Add a little salt and lots of pepper. Add breadcrumbs plus a little more if mixture is too wet. Form into 2 inch balls.
Heat sauté pan on med heat until hot and 3 t/l canola oil. Add meatballs and brown for 1 min on all sides then add to sauce. Allow to simmer in sauce for up to an hour.

Mangia~

Tracey

Chicken, Cheese, and Apple Chili

It's tempting to call this more of a stew but there is chili powder in it and beans, so I suppose it is an actual chili. Cheesy and dreamy chili. There is a slight kick from the mexican chili powder I used but it is well balanced by the sweetness of the apples. Great with a side of toasted tortillas.

I'm not sure what makes the bulk chili powder my mom bought for me "mexican", but the result is probably a little spicier than the traditional. I finally remembered to ask her the name of the company she gets her spices from, and then promptly forgot it. So hopefully she'll comment on here as a resource for anyone looking for some great online spice shopping. I recommend their cinnamon, cumin, and cloves, oh and the above chili powder, of course. And ginger too.

The best part of having toasted tortillas around is that any leftovers are reserved for dessert. Slathered with jam. :)

Mangia~

Tracey

Chicken, Cheese, and Apple Chili

adapted from Everyday Magazine

2 lbs chicken breasts or tenders cut into 1/2 inch pieces
3 apples cut into 1/2 inch peices
1 med onion chopped
2 cloves garlic chopped
4 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 cups chicken broth
1 cup milk
1/4 flour
4 tablespoons butter
2 cans of white beans drained and rinsed
2 cups monterey jack cheese shredded or colby jack blend
toasted tortillas
olive oil

In a dutch oven type pot heat 2 T olive oil over medium heat, add chicken, cumin, and chili powder. Cook for a few minutes and then add chopped garlic, cook another couple of minutes, stirring occasionally. Remove and transfer chicken to bowl. Salt and pepper the chicken.
In same pot add another 2 T of olive oil over medium heat and cook the apples and onions together until soft, about 6 minutes. Remove apples into bowl with cooked chicken.
In same pot melt butter and add flour. Whisk together for one minute over medium/low heat. Add milk and broth and whisk over medium heat for several minutes until thickened.
Add chicken and apple mixtures and bring to a simmer, then add beans and cheese. Stir until heated through.

Lasagna al Forno

For me, lasagna ranks right up there with my other favorite comfort foods; pizza, arroz con pollo, spaghetti/meatballs, nachos and hot fudge sundaes. When we ventured home from college for a long weekend, that's what we'd request for dinner. Momma G's lasagna can't be beat.

This recipe hit my inbox last week and it looked like a creamy, tasty twist on an old classic. I made some tweaks to make it a bit lighter and more garlic-y. It's really easy to put together, but it does take some time. It would be a great make-ahead meal since it takes approx. 30-40 mins to cook. Vi ate a handful of black beans, a piece of toasted bread, and two steamed mussels (rich's appetizer for the eve) while waiting. She even agreed that it was worth the wait. And she's 4.

Mangia~

Lora

Lasagna al Forno

Ragu:

Heat in saute pan:

1 tbsp olive oil

1 tbsp butter

Add:

1 large carrot chopped fine

2 stalks celery chopped

1 med onion chopped fine

Simmer until very soft: 5-7 mins

Add:

3 cloves garlic minced

Saute for 2 mins and add:

1 lb ground beef (I used organic - it's far less greasy than non-organic)

When brown, add:

1/3 cup red wine (or chicken broth)

1 can diced tomatoes

pinch of dried oregano and dried basil

salt and pepper to taste

Bring to a boil and then lower to a simmer. Cook as long as you have time for (I cooked mine for about 45 mins. Could cook for up to 2 or so hours to intensify the flavor. If you cook this long though - salt after it's reduced.)

While the ragu simmers, prepare the cream sauce:

Cream Sauce

Melt in sauce pan:

4 tbsp unsalted butter

Add - 1/4 flour

Let cook for 1 min - whisking constantly - then:

Add 1 cup chicken broth

1 cup milk

Whisk on high heat until it comes to a boil

Lower to a simmer and add:

1 cup ricotta

1/4 cup grated parm

sprinkle of garlic powder

salt and pepper

pinch of nutmeg

Turn off heat and whisk until smooth

Build the lasagna:

Ladle some of the cream sauce into the bottom of a 9x13 pan. Place three Barilla no bake lasagna noodles side-by-side. Spoon half of the ragu, sprinkle with shredded mozzarella. Top with more noodles, white sauce, ragu and more mozzarella. Top with noodles and the remaining white sauce, sprinkle heavily with grated parm.

Cover tightly with foil and bake at 375 for 30-40 mins, until noodles are soft. Remove foil and bake 10 mins longer (throw on the broiler if not brown enough on top). Let it sit for at least 10 mins before serving.

Enjoy the rest of the wine. ;)

Mahi Mahi Tostada

So, here's the deal. Unlike my sisters and my mom, I can't cook meat. That's why I like organic chicken thighs - you basically can't dry them out. I like making pulled pork. But, it's pretty much fool-proof. Steak? ugh. I could make a filet mignon taste like a t-bone. A poorly cooked t-bone. I love pork, but I'll never make pork chops as well as Tracey. So I never try.

I think I've found an alternative protein source. Turns out, I can actually cook fish. We've been trying to eat more of it, and we are all pleasantly surprised when it turns out!

These tostadas were originally planned as tacos, but we tasted the tortillas and weren't crazy about them...so what else is there to do with food that is a bit lack-luster? Fry it of course!

I just rubbed the fish with some salt, pepper, garlic powder, oil and a little lime juice. Then cooked it in some oil for approx 4 mins per side. I topped it with this citrus vinaigrette (doubled the amount of cilantro), cabbage w/lime and cilantro, chopped tomatoes and sour cream with minced garlic.

To fry the tortillas, just heat 1/2 inch of veg oil in a shallow pan and fry until golden on each side (a minute or two per side). Drain on paper towels.

It's a tasty meal (and you don't have to stress about the main ingredient being leathery)!

Mangia~

Lora

Tortilla, Lager, and Black Bean Pie

We are celebrating one year of recipes... already!

It has been a fun year of trying to log some of the recipes we hope to remember. And sharing part of our family food history through those recipes. It's pretty amazing how a blog can motivate us to keep cooking so we have something to post on here! This coming year we hope to share more recipes from all of the great cooks in our family. *wink wink*

To commemorate this anniversary of sorts I figured we could use a bean recipe to celebrate. Since we all eat a lot of them. I am sure between us and our cousins we have eaten a virtual ton of our Grandpa's crazy-delicious refried beans. Beans are cheap, healthy, and let's face it—entertaining.

Growing up, Mama Rae also made those refried beans by the bucketful and would slather the tasty buggers between slices of thick wheat bread, topped with bean sprouts. As you can imagine, we got some bug eyed reactions from classmates in the lunchroom when we pulled one of those puppies out. Actually, friends were intrigued and I think I got more sandwich trades out of those than any others. I didn't know how good we had it.

I found this layered tortilla pie recipe several years ago in an edition of 'Everyday Food' by Martha herself. It's the type of recipe you have to hold on to for when you get a hankering for it. Thankfully, I was able to dig it up a few weeks back when we wanted it again, in all its cheesy glory.

It works well in a spring form pan, but I'm sure any pan would work; it just may not look so pretty. One nice feature of this recipe is that you can assemble it ahead of time and then bake it just before serving.

4 flour tortillas (10 inch)
1 T oil
1 large onion diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves minced
1/2 t cumin
course salt and pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces lager beer or 1.5 cups water
1 package frozen corn or 1o ounces fresh
4 scallions, thinly sliced, plus more for garnish
2.5 cups shredded cheddar cheese
sour cream and salsa on the side if desired

Preheat oven to 400. Trim tortillas to fit a 9 inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat, add onion, jalapeno, garlic, and cumin, season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5-7 min.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium, simmer until liquid has almost evaporated. This may take up to 15 min. Stir in corn and scallions, remove from heat. Add more salt and pepper.

Fit a trimmed tortilla in bottom of springform pan, layer with 1/4 beans and 1/2 cup cheese. Repeat 3 times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20-25 min. Unmold pie and sprinkle with scallions. Slice into wedges.


Mangia~

Tracey

Chicken Mole

Mole, pronounced 'moh-lay', is elusive. The concept varies greatly from recipe to recipe. Some cooks pride themselves in the literal days of preparation for this deep, rich, and traditional sauce, but there are plenty of quicker versions for us normal people. I mean, really.

Traditionally, the dark color of the sauce comes from the charred remains of burned chiles and unsweetened chocolate. The complexity of the flavor comes from the variety of ingredients, sometimes 20 or more. There is a deep family history behind many mole recipes, each one different to one degree or another. The most common ingredients in the recipes I have found are chiles, spices, chocolate, nuts, and tomatoes. Catch your interest yet? Well, I promise this won't take you three days, and it's a tortilla-sopper-upper.

I remember first tasting my Little Grandma's mole when we were quite young. I was thrilled to hear we were having chocolate on our chicken that night! All I remember of the taste is being disappointed that it wasn't more like hershey's syrup. Crazy kids. If only I had known what a treasure it was eating such a dish from her hands. Luckily, Abel likes this version and ate up most of his helping before declaring it "a bit too spicy." I thought it was perfect.

Here were our mole results:

First night with rice…


Second night in enchilada form, even better…

We trucked the leftovers to Lora's and created these oh so yummy enchiladas together. And thanks to our dear friend Zaida for the cilantro and lime cabbage recipe!


Recipe adapted from J.M. Hirsch, Food Editor of The Associated Press

Chicken Mole

2 T canola or vegetable oil
1 chipotle chile in adobo (canned), chopped; taste for heat after simmering
½ tsp mexican chili powder
1 medium yellow onion, diced
6 garlic cloves, minced
1.5 T cocoa powder
½ tsp each ground cinnamon and red pepper flakes
¼ tsp each ground cloves and ground black pepper
1 cup smooth almond butter
1.5 cup crushed tomatoes
2 cups chicken broth
salt to taste
1 slice soft bread or tortilla cut into small pieces
1.5 lbs chicken (breast or thigh) cut into ½" chunks

In dutch oven type pot over medium-high heat:
Combine oil, chile, onion, garlic, cocoa, and spices. Saute for 5 min.
Add the almond butter and mix until it melts.
Add the tomatoes, broth, salt and bread; bring to a simmer.
Add the chicken and return to a simmer.
Cover the pot and cook for 12 to 15 minutes, or until chicken is cooked through.

Chicken Mole Enchiladas

If using the entire pot of mole it would probably make close to 20 enchiladas. We rolled a small amount of the mole sauce with sauteed onion, grated parmesan cheese, sharp cheddar/Colby jack mixed into a flour tortilla. Line in edged baking tray and top with excess sauce and cheese. Bake at 350°F for 15–20 min, or until heated through.

Top with shredded cabbage and chopped cilantro, tossed together with fresh lime juice.

Mangia~

Tracey

Halloween Night

Before we headed out yesterday to stuff our molars and gullets with refined sugar and chocolate, we ate vegetables. Yes, I HAVE turned into my mother. Although, I don't think my mom was so cruel as to serve us swiss chard and spinach salad before trick-or-treating. I remember warm soups and stews. Turns out I'm not as nice as my mom.

Halloween coincided with the collection of our last share of harvest from Mud Creek Farms (sniff). The last haul brought us a rainbow of swiss chard, yellow cauliflower, tender spinach, and celeriac root. My mom and Tracey were here, and we worked every single one of 'em into our menu: roasted veggies, spinach salad with apples and penne with swiss chard and cider.

I was placed in charge of the chard. What to do...

I've eaten it before but never prepared it before this fall. The last time I prepared it, I served it over mashed potatoes. We knew we had to incorporate pasta into the deal somehow since Poppa G was here. So that's where the penne came in.

Now, I'm convinced the organic methods used by Mud Creek produce the best tasting vegetables I've ever eaten. This swiss chard was so fresh and delicate tasting it could have been a salad green! It did present some bitterness though, so to be sure the kiddies would gobble it up I added some cider to the mix.

Mangia~

Lora

P.S. I also promised Karie that I would share this recipe I used for the Jalapeno Popper dip I made for a Halloween party this weekend. It's soooooooooo bad (bad meaning good).

Penne with Swiss Chard and Cider

A large bunch of swiss chard (about the size of the bunch above)

1 lb penne

1 largish glug of olive oil

4 cloves minced garlic

1-2 cups chicken stock

1/2 cup apple cider (maybe more if you are using store-bought chard? just taste as you go and if you need the bitterness cut more, add another splash)

pinch red pepper flake

salt and pepper to taste

Generous handful of Parm cheese (although my mom and I agreed that crumbled goat cheese would be even better)

Put pot on to boil for pasta.

Glug olive oil into a deep, saute pan.

Add minced garlic and turn on the heat to low-med.

Let the garlic bubble away for a few minutes until the scent fills your kitchen (or the deepest corners of your bedroom closets, like at my grandma's house).

While the garlic is getting toasty, tear the chard away from the stem and begin to toss bite-size pieces into the pan.

Mix to incorporate with oil and garlic as you go.

Add 1 cup of stock, cider and turn up the heat to med-high. Cook until wilted and tender and then turn down to low. Add salt, pepper and red pepper flake to taste and simmer for a minute more (this is when you would add more stock if you need it. This IS the sauce for the pasta so it needs to have some looseness to it).

When pasta is cooked, add to the pan and simmer together until ready to serve.

Add cheese and mix and then sprinkle more on top.

One-Pan "Stuffed" Cabbage with Mashed Potatoes

This recipe makes plenty of leftovers, which is good because you will want to eat it for days on end! I do, at least. You could also make it for a larger crowd, if you feel like sharing.

I have been craving Grandma Millie's stuffed cabbage rolls, or pigs-in-the-blanket, as we call them. I heard a rumor that she made some last week and they are patiently waiting in the freezer for me to pick them up! Well, I am extremely excited about that, but it got me thinking about them even more. So until I get a chance to make the 3-hour round trip, we came up with this one-pan version of the flavor I was craving. Our mom used to do the same when we were little since it is such a time-saver but every bit as delicious.

And you ALWAYS have to have mashed potatoes with stuffed cabbage. It's a rule.
After a friend tasted this she called it, "The perfect Irish meets Italian collision!"

Mangia,
Tracey

Cabbage
1 leek or med onion diced
2 large cloves garlic diced
2 large carrots chopped
1 rib celery chopped
2 T butter
2 T olive oil
1 lb mild italian sausage (or ground beef, if you prefer)
2 cups cleaned and cut baby bella mushrooms
1 small can tomato paste
1- 15 oz can diced tomatoes- undrained
salt, lots of black pepper
1 heaping teaspoon of sugar
1.5 small heads of green cabbage chopped in quarters and then strips
2 - 3 cups chicken broth, I like it with extra sauce which would be more toward 3+ cups
1 apple chopped

Saute leek, garlic, carrot, and celery in butter/olive oil in large deep pan over medium heat. Cook for a few min and then add sausage and when it is almost brown add the mushrooms. Stir in the tomato paste and diced tomatoes. Turn heat up to med/high and add most of the chicken broth. Once it's at a boil, add the cabbage, half at a time if you need to make room in the pan. Bring to a boil, turn to med heat, cover and let cook for 15+ min in order for cabbage to cook down. If you have time, you could cook on simmer for up to an hour, but who really wants to wait that long? Season with salt and lots of fresh black pepper, and stir occasionally. Top with parmesan cheese if desired.

Potatoes
5 lbs russet potatoes peeled and cut
3 T butter
salt
1 c milk or half/half + a little more if needed
Cook potatoes in large pot, cover with 2-3 inches of cold water. Heat with cover on until tender and can be smashed easily with a fork. Drain thoroughly and add butter and milk. Mash with hand masher or mixer until smooth. Add more milk if necessary. Season to taste.

Smoked Gouda, Bacon, and Spinach Quiche

I've been wanting to make quiche for a few weeks. And then a friend had a baby and gave me an excuse! I don't know why baby=quiche. But it works.

Mom makes sheets of quiche. She always has been good at making a lot of something that takes time, so that we can reap the benefits for more than one meal. I personally don't like the idea of rolling out a cookie sheet sized piece of pie crust. ;)

This one is savory and a good blend of egg and cream. I didn't have the right amount of half and half but I had heavy cream! So adjusted amounts of liquid are accounted for below. And if you have time to par bake the crust, I recommend it. Makes for a flakier version.

Pastry:

I usually make a 2 crust recipe no matter what I am making and either use it for a deep dish version or save the second portion:

2 cups flour

1 tsp salt

2/3 c plus 2 T shortening

4-6 T ice cold water

Pre-heat over to 425.

Mix flour and salt. Cut shortening into flour mixture until pea sized crumbs form, Add water one T at a time and toss with a fork until mixture can shape into a ball. Cut in half for two crusts.

Line 9+ inch pie plate, set in refrigerator for 10-15 min, and then place a piece of foil over the crust and fill with rice or uncooked beans. Bake at 425 for 10 min, remove foil, bake another 5 min. Let cool.

Filling:

4-6 strips bacon, cooked for 5 min, chopped

4 oz smoked gouda shredded

small handful of baby spinach chopped

Put these on the bottom of the baked crust.

1 cup heavy cream

1 cup milk

4 eggs

salt, pepper

Whisk together cream, milk, and eggs. Add salt and pepper. Cover the other fillings with this mixture. Bake for 50-55 min, until knife comes out clean. Cover edges during baking if browning too fast.

Mangia~

Tracey

Burrito Bowls

My parents hosted a sleepover for the grandkids last weekend, which meant I was on my own for lunch on Sunday (Rich was very busy watching the British Open)! I had heard rumblings that the new burrito bar at Wegmans was worthwhile so I gave it a whirl.

Ultimately, it was a lack-luster lunch. ;(

I had such high hopes. I ordered the burrito bowl thinking it would be a nice new twist on an old favorite (basically, all of the traditionally burrito fillings layered in a bowl, sans tortilla). But their beans had no flavor, their rice was boring, and the cilantro portion was far too tiny. Each bite I hoped would be better than the last. I was disappointed every time.

The recurring thought running through my mind as I ate: "I could make a much better burrito bowl!" So that was the challenge of the day. I called my mom and asked them to stay for dinner (and to be my official taste-testers) and got to work (and yes, I ate two burrito bowls in one day). No new recipes for this post (it is a great meal to use up leftovers!) I made arroz verde (tweaked it a bit this time, adding more cilantro, half of a raw poblano, and some chicken broth for more flavor), frijoles (refried beans), grilled peppers, added shredded cheese, corn, shredded chicken, poblanos, chopped tomatoes, and cilantro (of course!). My mom WILL NOT stop talking about this dinner. ;) That's always a great sign that you've had a successful dish.

Mangia~

Lora

Grilled Portabellos

I love to grill (or I should say, I love when Rich grills). It takes me back to those hot summer days, so long ago. We'd spend most of the day in the pool (after finishing our laundry list of chores, of course!), and we'd see Daddio fire up the grill and mom begin passing him things through the kitchen window. We knew something good was in the works. Cooking outside, over coals, adds so much flavor to food and to the evening.

I like the idea of filling a mushroom with food and then grilling it. Not only do you get the great taste of the mushroom and the grill, but you have the natural benefit of portion control! We grilled these mushrooms (first cleaned, then brushed with oil, S & P), then stuffed them with everything we love (sauteed sausage, tomatoes, spinach, basil and fresh mozzarella - do I sense an Italian themed dish?!), and then grilled them again for a minute of two.

You really could fill them with anything. Make them with more traditionally Mexican ingredients (arroz verde and chorizo, perhaps!), or grill a plethora of veggies, chopped and tossed with a vinaigrette for a vegetarian version. Very versatile, very satisfying, very summer.

Mangia~

Lora

Grilled Chicken and Veggies

How likely is it that twins might buy the same thing on the same day at the grocery store? Very. Lora and I were planning a quick cookout last week on a beautiful night before one of Abel's last tee ball games. We both bought chicken. But, not just any chicken. Wegmans organic thighs and drumsticks. And let me tell ya, they are the perfect thing for grilling. And you can even marinade them in the packaging and not dirty a dish. Throw those on the grill for a couple min on each side for the thighs and some veggies and you have a great, fast meal.

Chop it all up and toss with some couscous, feta, and basil. Dinner is served!

Mangia~

Tracey

Greek Feast

This menu was born from a craving for greek olives and feta cheese. It couldn't be simpler.

Mangia!

Lora

Lemon chicken:

1 lb organic chicken thighs

Sprinkle with:

Salt and Pepper

Juice of one lemon

Let marinate for one hour (if time allows).

Grill until crispy, yet still moist (grill a lemon, peppers, and any other veggie you have on hand - tossed with olive oil and S/P first).

Fettuccine:

Place a few heavy drizzles of olive oil in a cold skillet

Add three minced garlic cloves

Warm until the scent of garlic fills your kitchen and then shut off the heat

Meanwhile, heat a large pot of water to a boil.

Cook 8oz of fresh pasta (we used Wegmans brand) according to package directions.

Once pasta is cooked, add to olive oil. Add chopped greek olives, a large sprinkling of feta cheese and chopped scallions.

Hummus was adapted from this recipe.

Spiced Chicken & Cous Cous

I'm always looking for new ways to prepare chicken. This recipe that I found online had spices I already had on-hand and it called for braising the chicken - a method I'm not accustomed to since it always necessitates more time. I had some extra time on my hands this particular day so I thought it would be the perfect dinner. The prep is so easy, and the oven does all of the hard work! Added perk: the house smelled of a far-away place as it bubbled away in the oven.

The result: spicy, smokey, flavorful, moist chicken, and a sauce you could pour over anything to make it taste great!

This would probably be great with any starch - Vi prefers couscous.

1.5 lb pack of boneless, skinless chicken thighs

Salt and pepper

3 cloves garlic, grated or finely minced

1 tsp. paprika

1 tsp. curry powder

1/4 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. cumin

4-5 tbsp. olive oil, divided

2 bell peppers, seeded and cut into strips (i used one red and one orange)

1 onion,

1 can of diced tomatoes (will use fresh, seeded when in season)

1/2 cup chicken broth

Preheat the oven to 350° F. Season chicken breasts with salt and pepper and brown on both sides for a few minutes in olive oil. In a small bowl, combine the garlic, paprika, curry powder, cinnamon, salt, cumin and 3 tbsp olive oil. Whisk together until well combined. Once browned, remove the chicken to a plate. Toss in sliced peppers and onions and cook for a few minutes until they start to become soft. Add chicken back to pan and brush the tops of the chicken pieces and veggies with the spice-olive oil mixture (use all of it). Add tomatoes. Move chicken and veggies to a baking dish (if your pan is not oven proof) - pour the chicken broth around the edges. Place in preheated oven to bake for around 1 hour. After about 30 minutes of baking, remove from the oven, flip the chicken pieces over, toss the vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Check the chicken for doneness - either remove the chicken if it's cooked through or return the dish to the oven to bake for 10-30 minutes longer.

My chicken finished within 30 mins because the thighs were small. I removed the chicken but cooked the veg for another 30 mins or so. The longer you cook the veggies and sauce the better. I actually put it back on the stove top after baking in the oven and simmered the sauce and veggies for about 20 mins more to reduce the sauce just because I had some more time to kill.

Vi wanted me to take a pic of her plate too: ;)

Mangia~

Lora

Chicken Chili

I know the weather has topped out at 83 degrees this week - not traditionally "chili weather". I made this a few weeks ago, but I really wanted to share the recipe (even if you file it away for fall ;).

I crave chili. My favorite fast food lunch is Wendy's chili. I eat chili often...and this recipe for me is pretty near perfect. I used a rotisserie chicken to save time, and Vi and Rich made the corn muffins. ;)

Mangia~

Lora

Roasted Veggies & Tuna Noodle

It's HARD to fit veggies in at most meals. We've all found roasting makes it easier and tastier. ;) Spread your veggie of choice on a baking sheet, drizzle with olive oil, salt and pepper and roast at 400 degrees till done. How could that be simpler? ;) Veggies I love roasted: cauliflower, asparagus, sweet potatoes, peppers & onions, parsnips.

I made tuna noodle the other night and had a head of cauliflower in the fridge so I roasted it for a side. I guess aesthetically it wasn't the best choice (since the plate of food was almost monochromatic - and white was the monochrome) but nutritionally it actually delivered. ;)

Tuna noodle, oh, how I love you. Let me count the ways...

1. You are creamy

2. You are dreamy

3. You have mushrooms

4. You have pasta

5. You have tuna

6. You have peas

7. You hold your own against a generous sprinkling of red hot

There you go - seven ways. Seven ways to love it and probably twice as many ways to make it.

Here is my preferred method:

1/2 lb. pasta (just say NO to ELBOW macaroni!!)

Saute:

Drizzle of olive oil

1 med onion chopped

1 package of mushrooms chopped (your favorite variety)

3 cloves minced garlic

Sprinkle 2 heaping tbsp of flour and cook a few mins.

Add:

1 package cream cheese (Momma G's secret ingredient) - cook on med heat until melted

Whisk in:

1 cup chicken stock

2% milk until smooth and creamy

Cook sauce on med-high until a creamy consistency. Add peas to sauce and stir until peas are cooked - about 2 mins.

Turn off burner and add crumbled tuna and cooked pasta - fold into the sauce.

P.S. I tried the flavored tuna in a packet this time, and I wasn't crazy about it because I like to have chunks of tuna. Scott (who is not a tuna noodle fan - gasp! ) actually liked this recipe since the tuna basically melted into the sauce and he didn't detect it as easily.

Mangia~

Lora

Enchiladas Verdes

A few things inspired this meal...the cozy winter weather, my love for cilantro, Tracey's feast featured in the previous post, Wegmans, and um, Tyler Florence...

I half-watched an episode of his show "Tyler's Ultimate" a few weeks ago when he was making Enchiladas Verdes. He roasted tomatillos, onion, garlic and jalapenos and made the yummiest looking salsa I'd ever seen. I was tempted to try the recipe but thought roasting tomatillos might never happen. I was in Wegmans the other day and saw that they have a roasted salsa verde that has the same ingredients...holar!

So since I wimped out on the salsa I thought I'd bring it with the chicken. I work from home on Tuesdays so I thought it would be a good opportunity to take the time to roast a whole chicken.

Roasting the chicken allowed me to take advantage of the lovely drippings it produced, and since I made caramelized onions the night before, I also took advantage of the leftovers in the fridge.

Gotta tell ya...if you like cozy winter meals, cilantro, Tracey, Wegmans brand products and Tyler Florence (or any one of the above) you'll probably like these enchiladas. Vi liked them and usually she only likes oatmeal, peanut butter, and tomatoes.

Roasted Chicken:

I use this recipe. I made a 6lb bird so I roasted it for about 90 mins.

Let chicken cool and then shred

Discard some drippings - leave a few tablespoons and the crispy bits in the pan

Sauce:

Warm drippings on the stovetop (I used the pan pictured above for roasting so it was easy to then use on the stovetop) - obviously if you use a store bought chicken you could just use some olive oil instead

Add onions (or caramelized onions for more flavor!)

Saute a few mins and then add a few cloves of minced garlic

Saute a few mins and add two heaping tbs flour

Cook flour a minute or two and whisk in 3/4 of a small can of chicken broth - scrape all those lovely brown bits from the bottom of the pan

Add salsa verde (the Wegmans brand is kinda spicy so take care - I used approx 2/3 of the bottle)

Taste and season to your liking

Remove from the heat and stir in a few ounces of sour cream

Laddle about 2/3 of sauce into a pie plate and set aside

Filling:

Add shredded chicken to remaining sauce

Add chopped fresh cilantro

Taste and season again if necessary

Assemble:

Dip flour tortillas in the sauce you set aside

Fill with chicken and sprinkle with shredded Monterey jack

Roll and place in casserole dish

Once dish is filled with enchiladas, top with remaining sauce and sprinkle with remaining cheese

Bake:

In preheated 375 degree oven for 20 or so minutes, remove foil and bake until bubble and cheese is melted.

Sprinkle with fresh cilantro!