Category Archives: What’s for Dinner?

March 18, 2015 · 9:51 pm

Beef Panang Curry

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INGREDIENTS – PANANG CURRY PASTE

6-12 ea         Bird Chiles, dried

6 cloves        Garlic

2 oz               Galangal, coarsely chopped

1 ea               Lime, peel and pith finely chopped

1/2 ea            Lemongrass Stalk, tough outer layer removed, thinly sliced

1 Tbs             Coriander Seeds, crushed

1 Sm              Red Onion, coarsely chopped

3 Tbs              Thai Shrimp Paste in Bean Oil

1 tsp               Black Pepper, coarsely ground

1 tsp               Kosher Salt

INGREDIENTS – BEEF CURRY

2 lbs                Chuck Flap, very thinly sliced against the grain

tt                      Kosher Salt

1/2 cup            Vegetable Oil

4 ea                  Serrano Chiles, thinly sliced and seeded as desired

3 ea                  Kaffir Lime Leaves, finely chopped

2 cans              Coconut Milk, unsweetened

1/2 cup             Sugar

1/4 cup             Fish Sauce

1 tsp                 Cumin

For Serving       Steamed Jasmine Rice, Thai Basil Sprigs and Fried Eggs

DIRECTIONS – CURRY PASTE

– Process chiles, garlic, galangal, lime peel, lemongrass, and coriander seeds in a food processor until finely ground. Add onion, shrimp paste, pepper and salt and process until a smooth paste forms. Set aside 2/3 cup; reserve remaining curry paste for another use.

Note: Curry paste can be made 2 days ahead. Cover and chill, or freeze up to one month.

DIRECTIONS – BEEF CURRY

Season beef with salt. Heat oil in a large wok or skillet over medium-high heat and cook curry paste, stirring constantly, until fragrant, about 1 minute. Working in batches if needed, add beef and cook, tossing constantly to separate slices, until browned, about 5 minutes.

Add chiles, kaffir lime leaves, coconut milk, sugar, fish sauce, cumin, and 1 1/2 cups water to wok. Bring to a simmer; season with salt. Cook, skimming surface occasionally and added water as needed to keep beef submerged, until beef is tender, about 1 1/2 to 2 hours.

Serve over rice with a bit of braising liquid spooned over and topped with basil and egg, if using.

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Filed under Comfort Cuisine, International Inspirations, What's for Dinner?

March 4, 2015 · 6:00 pm

Zucchini Spaghetti with Pomodoro Sauce

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INGREDIENTS:

4 Lg                Zucchini, spiralized

4 cloves          Garlic, minced

1/2 cup            Onion, diced

2 Tbs               Olive Oil

6 ea                 Tomatoes, chopped

3 Tbs               Fresh Herbs (oregano, basil, parley), chopped

tt                     Salt and Pepper

pinch               Sugar

DIRECTIONS:

In a saucepan over medium heat, sauté the onions and garlic in olive oil for a few minutes until soft. Add tomatoes and herbs, and continue to cook until tomatoes soften. Season with salt, pepper and sugar. Remove from pan and add olive oil. Saute spiraled zucchini with salt and pepper until zucchini is softened. Serve pomodoro sauce over sautéed zucchini spaghetti.

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Filed under Summer Favorites, Vegetarian Fare, What's for Dinner?

March 3, 2015 · 1:29 pm

Curried Chickpeas with Spinach and Tomatoes

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NGREDIENTS:

2 tsp              Olive Oil, divided

4 cloves         Garlic, chopped

1 ea                Red Jalapeño or Fresno Chile, coarsely chopped

1 Tbs             Ginger, chopped

1 lb                Flat Leaf Spinach, tough stems trimmed

tt                    Kosher Salt and Freshly Ground Pepper

1 ea               Onion, finely chopped

1 1/2 tsp        Curry Powder

1 tsp              Chili Powder

2 15 oz cans  Chickpeas, rinsed

1 24 oz can     Whole, peeled tomatoes

a/n                   Flatbread or steamed white rice for serving

DIRECTIONS:

Heat 1 Tbs oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. Wipe out skillet and reserve.

Heat remaining 1 Tbs oil in same skillet over medium heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach puree.

Serve with flatbread or streamed white rice.

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Filed under International Inspirations, Vegetarian Fare, What's for Dinner?

March 3, 2015 · 1:15 pm

Southwestern Chopped Salad

IMG_1220INGREDIENTS (Salad):

1 Lg           Head of Romaine Lettuce

1 can         Black Beans, rinsed and drained

1 Lg           Bell Pepper, orange

1 pt            Cherry Tomatoes

2 cups        Corn, fresh or thawed

5 ea            Green Onions, chopped

INGREDIENTS (dressing):

1 cup           Cilantro, loosely packed stems removed and roughly chopped

1/2 ea          Avocado (or 1/2 cup greek or plain yogurt)

2 Tbs           Fresh Lime Juice (about 1/2 lime)

1-2 cloves   Garlic

1/4 cup        Olive Oil

1 1/2 tsp      White Wine Vinegar

1/8 tsp          Salt

DIRECTIONS:

For the dressing, puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

For the salad, finely chop romaine, bell pepper, tomatoes and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

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Filed under Healthy Lunches, Sensational Salads, Vegetarian Fare, What's for Dinner?

March 3, 2015 · 12:44 pm

Isreali Couscous with Cranberries, Walnuts and Sunflower Seeds served with Roasted Butternut Squash

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INGREDIENTS (Couscous):

3 cups         Chicken Broth, low sodium

2 cups         Pearl (Isreali) Couscous

1 cup           Dried Cranberries

1/2 cup        Sunflower Seed Kernals

1/4 cup        Walnuts

1/4 cup        Almonds, slivered

INGREDIENTS (Vinaigrette):

1/4 cup        Apple Cider Vinegar

3 Tbs           Maple Syrup

1/2 tsp         Kosher Salt

1/2 tsp         Black Pepper, ground

DIRECTIONS:

– Bring chicken broth to a boil in a saucepan; stir couscous into boiling broth, reduce to low heat, and simmer until couscous is tender, 12-15 minutes. Drain couscous of any broth that did not absorb while cooking.

– Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.

– Whisk vinegar, syrup, salt and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.

– Serve with butter nut squash peeled, cut up and roasted at 425 degrees for 25 minutes.

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Filed under Healthy Lunches, Vegetarian Fare, What's for Dinner?

March 3, 2015 · 12:03 pm

Chicken – Kale Pasta

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INGREDIENTS:

1 lb          Whole-Wheat Penne Pasta

6 oz         Chicken – skinned, boned and cut into 1-in pieces

tt              Kosher Salt

tt              Freshly Ground Pepper

2 Tbs       Extra-Virgin Olive Oil and Unsalted Butter

4 cloves   Garlic, minced

1 cup        Chicken Broth, reduced sodium

3/4 cup     Dry White Wine

5 oz           Kale, stemmed and coarsely chopped

2 cups       Grape Tomatoes, halved

1 cup         Parmesan Cheese, shaved

DIRECTIONS:

– Prepare pasta according to package directions. Drain. Return pasta to pot and cover to keep warm.

– Season chicken with salt and pepper. Cook chicken in a single layer in hot oil and melted butter in a large skillet over high heat without stirring, for 1 to 2 minutes. Turn chicken. Cook 2 minutes or until done.

– Add garlic to skillet. Reduce heat to medium, stirring constantly for 30 seconds. Add broth and wine, stirring to loosen browned bits from the bottom of the skillet. Simmer 6-8 minutes or until liquid is reduced by half. Add kale, stirring until kale wilts.

– Add kale mixture to reserved pasta. Stir in tomatoes, 1 cup shaved parmesan and reserved chicken; toss gently. Top and serve with additional shaved parmesan, if desired.

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Filed under Chicken Dishes, Fall/Winter Favorites, What's for Dinner?

March 7, 2013 · 8:16 pm

Chicken Marsala

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INGREDIENTS:

2 lbs            Chicken Breast, scaloppine or bias cut into bite sized pieces.

8 oz              Crimini Mushrooms, thinly sliced

1/2 ea          Shallot, finely chopped

2 cups          Marsala Wine

2 cups          Chicken Broth

1/3 cup        All-Purpose Flour

tt                   Salt and Pepper

tt                   Lemon

an                  Butter and Olive Oil

Preheat oven to 200 degrees.  Dredge chicken pieces in flour seasoned with salt and pepper.  Heat olive oil in a skillet until hot.  Place dredged chicken in skillet to brown on both sides.  As chicken will be browned in several batches place cooked chicken in oven safe dish and place in warm oven.  Repeat until all chicken has been nicely browned.  Add more olive oil to the pan if necessary and sauté shallots and sliced mushrooms until brown.  Add the marsala to the pan and bring to a simmer to cook out the alcohol.  Add the chicken broth and return the cooked chicken to the pan.  Simmer to reduce the sauce.  Add butter to thicken as needed and salt, pepper and lemon juice to taste.  Serve over pappardelle pasta.

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Filed under Chicken Dishes, What's for Dinner?

March 7, 2013 · 1:02 pm

Tortilla Soup (aka taco soup)

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INGREDIENTS:

1 cup            Chicken, Beef or Vegetable Broth, low sodium

1 ea                Roma Tomato, halved

1 ea                Carrot, halved

1 ea                Celery Stalk, halved

1 slice            Onion, thin and peeled

1 clove           Garlic, peeled

1 slice             Yellow Squash, thin

1 slice             Red Bell Pepper, thin

1 slice              Cabbage, thin

1 ea                  Mushroom

tt                      Salt and Pepper

1 tsp                Taco Seasoning (or taco sauce)

dash                Cumin

OPTIONAL INGREDIENTS:

1/2 cup             Chicken Breast, cooked

1/2 ea                Jalapeno, fresh

1/4 cup             Olives, pitted

1/4 cup              Corn, canned and drained

2 oz                     Tortilla Chips, baked

Place all soup base ingredients into the Vitamix or other blender in order listed and secure lid – I like to double all ingredients for our family of four.  Select hot soup program.  If adding optional ingredients, select variable 2.  Drop in optional ingredients and blend for an additional 10 seconds.

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Filed under Blender Bests, Fall/Winter Favorites, Super Soups, What's for Dinner?

January 2, 2012 · 7:13 pm

Leek and Pancetta Risotto with Fines Herbs

INGREDIENTS:

1 cup                Parsley, fresh flat leaf

1/4 cup             Chervil, fresh and chopped

1 to 2 Tbs          Terragon, fresh and chopped

6 Tbs                 Olive Oil

tt                      Kosher salt

tt                      Pepper, freshly ground

3 oz                   Pancetta, diced

1/2 ea               Yellow Onion, chopped

4 ea                   Leeks, white and light green portions, rinsed well and thinly sliced

3 ea                   Galic Cloves, minced

1 1/2 cups           Arborio Rice

1/2 cup               White Wine, dry

6 cups                 Chicken Broth, warmed

2 Tbs.                 Butter, unsalted, cut into 2 pieces

1/2 cup               Parmigiano-Reggiano cheese, grated

INSTRUCTIONS:

Put the parsley, chervil, tarragon, 4 Tbs. of the olive oil, salt and pepper in the bowl.  Using an immersion blender, blend until a smooth paste forms.  Alternatively, puree the ingredients in a stand blender.  Set the fines herbes puree aside.

In a saute pan or a risotto pan over medium heat, sauté the pancetta until crisp, about 8 minutes.  Using a slotted spoon, transfer the pancetta to a small bowl.  Pour off all but 1 Tbs. of the fat from the pan and add the the remaining 2 Tbs. oil.  Add the onion and cook, stirring occasionally, until softened, about 7 minutes.  Add the leeks and cook, stirring occasionally, 15 to 17 minutes.  Add the garlic and cook for seconds.

Add the rice and pancetta and stir well.  Cook, stirring, until the rice is translucent, 2 to 3 minutes.  Add the wine and stir until it is absorbed, about 1 minute.  Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more.

When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat.  Stir in the butter, cheese and fines hermes puree, and season with salt and pepper.  Serve immediately.  Serves 4-6.

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Filed under Fall/Winter Favorites, What's for Dinner?

November 14, 2011 · 10:56 pm

Butternut Squash Lasagne with Goat Cheese, Sage and Breadcrumbs

INGREDIENTS:

1 lg                   Butternut Squash, (about 3 lbs) halved lengthwise and seeded

2 clvs                Garlic, unpeeled

2 sprigs              Thyme plus 2 tsp chopped

2 tsp                  Olive Oil, extra virgin

tt                      Kosher Salt and Black Pepper, freshly ground

5 tbs                  Butter, unsalted

2 sprigs              Fresh Sage, plus 1 tsp chopped

1/4  cup             All-Purpose Flour

3 cups                Whole Milk

1 1/4 cup            Fresh Goat Cheese

1 cup                 Pecorino Romano, finely grated

1/4 tsp               Nutmeg, freshly grated

1/4 cup              Breadcrumbs, coarse dry or Panko

AN                     Fresh Lasagne

INSTRUCTIONS TO ROAST THE SQUASH:

Position the rack in the center of the oven and heat the oven to 425 degrees.

Put the squash cut side up on a large, heavy duty rimmed baking sheet.  Put 1 clove of garlic and 1 sprig of thyme in each cavity.  Drizzle each half with 1 tsp of olive oil and then season each with 1/4  tsp salt and a few grinds of pepper.  Roast the squash until it is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes.  Remove from the oven and let cool completely.

Discard the thyme sprigs.  Peel the garlic and put in a large bowl.  Scoop the squash fresh from the skins and add it to the garlic.  Mash with a fork until smooth.  Season to taste with salt and pepper.

Reduce the oven temperature to 350 degrees.

INSTRUCTIONS TO MAKE GOAT CHEESE AND SAGE SAUCE:

Melt 4 tbs. of butter in a 3-quart saucepan over medium heat.  Add the sage sprigs and cook until the butter is fragrant, 2-3 minutes.  Discard the sage.  Add the flour and whisk until smooth and golden, about 2 minutes.  Gradually whisk in the milk and cook, whisking occassionally, until thick enough to coat the back of a spoon, about 15 minutes.  Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp of salt, and a few grinds of pepper.  Season to taste with more salt and pepper.  Set aside 1 1/2 cups of the sauce and mix the rest with mashed squash.

INSTRUCTIONS TO SEASON THE BREADCRUMBS:

Melt the remaining 1 tbs. butter in a small skillet over medium heat.  In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt and a few grinds of pepper.  Add the melted butter and mix well.

INSTRUCTIONS TO ASSEMBLE THE LASAGNE:

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x13-inch baking dish.  Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps.  Spread 1 cup of the squash mixture evenly over the noodles.  Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers.  Spread the remaining 1 cup cheese sauce evenly over the top.  Sprinkle with the breadcrumb mixture and the remaining 1/4 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes.  Remove the foil and bake until the top is browned and bubbly, 15-20 minutes.  Cool for at least 10 minutes before serving.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Holiday Menus, Uncategorized, What's for Dinner?