Quick and delicious weeknight meals : Weeknight Gourmet

Turkey & Bean Chili

November 29 2011 | Leave a Comment

As you have probably surmised by now, I love chili! The other day I wanted to make a chili that Charlotte could try; so, my go-to turkey chili which is super spicy did not fit the bill. I found this recipe in my new Real Simple cookbook and it was a hit! Much milder than what I usually cook which was perfect for Charlotte. And, I just needed to add a few dashes of Cholula to my bowl for a bit of a kick.

The recipe seem very heavy on the beans relative to the turkey — it calls for 1/2 pound of ground turkey and 2 cans of kidney beans. I upped the turkey to 1 pound. If you increase the turkey to a full pound, you might up the chili powder and cumin a bit.

In the last few minutes of cooking, I added frozen corn for some color, crunch, and additional flavor. Serve with avocado, shredded cheese, and sour cream.

Overall, the chili was tasty and a nice change of pace from my usual turkey chili.

Turkey & Bean Chili
Real Simple

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/2 pound ground turkey (preferably dark meat)
2 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed
kosher salt and black pepper
1/4 cup reduced-fat sour cream
cilantro sprigs, for serving

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.

Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.

Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.

Serve the chili with the sour cream and cilantro.

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Categories : Poultry, Soups, Stews, Chilis, Turkey

Giada’s Veal Marsala and Peas & Proscuitto

November 16 2011 | Leave a Comment

I love Giada! Much like the Barefoot Contessa, her recipes have never steered me wrong. Italian food is what I love most and Italy is my favorite country to visit. Giada, born in Rome, has made delicious Italian home cooking accessible to everyone. Her recipes are always incredibly flavorful but never overly complicated or fussy. Plus, she genuinely seems like someone I would want to be friends with.

I am a little jealous of her amazing figure and what I can only imagine as her very well-appointed closet and home (her husband is the Creative Director for Anthropologie).

The other weekend Tim and I had a delicious meal courtesy of Giada. Even though I don’t make it very often, we both love veal. When I was at my gourmet market in the Berkshires, they had some beautiful veal cutlets so I decided to make veal marsala. Her recipe is simple and delicious. If you like veal and mushrooms, this really cannot be beat!

For a side dish I made her Peas and Proscuitto. So quick, easy and flavorful! The sweet peas and the salty proscuitto are a great combination! I bet even my mom who hates peas would enjoy it! This side dish is going to become a staple.

Buon Appetito! Tweet

Veal Marsala
Giada DeLaurentiis

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

Serves 4.

Peas & Proscuitto
Giada DeLaurentiis

2 tablespoons Olive Oil
3 shallots chopped
2 Cloves Garlic minced
salt and freshly ground black pepper
1 lb frozen pea thawed
8 oz prosciutto diced
¼ cup chopped fresh Italian Parsley leaves

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

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Categories : Side dishes - vegetables, Veal

Dinner Tonight: Done! Broccoli & Three Cheese Lasagna

November 14 2011 | Leave a Comment

Last week I picked up Real Simple’s Dinner Tonight: Done! on a whim at the grocery store checkout. I was hungry and the cover photo looked yummy! When I got home, I couldn’t believe I had picked up yet another cookbook but this one has not been a disappointment.

I have already made two recipes from it and have another two planned for this week. The recipes do not require a lot of ingredients, are relatively quick, and (so far) have been very flavorful.

I made this lasagna recipe for my book club meeting last week. Everyone loved it — even one woman who doesn’t normally like cheese! Tim and Charlotte had leftovers and both gobbled it up. I didn’t know an 18-month-old could eat so much lasagna!

A few notes – make sure to thaw the broccoli and to squeeze the excess water out of it so that the lasagna is not soggy. I used Rao’s marinara sauce — it is a bit pricey but so delicious! I doubled the recipe and we were able to get two dinners out of it. And, lastly, definitely use fresh mozzarella — it melts beautifully and tastes delicious!

The prep and assembly of the lasagna was super quick; so, as long as you have 40 minutes for it to bake, it is definitely doable on a weeknight! Tweet

Broccoli & Three Cheese Lasagna
Real Simple
•   1 15-ounce container ricotta (about 1 3/4 cups)
•   1 pound frozen broccoli florets—thawed, patted dry, and chopped
•   2 1/4 cups grated mozzarella (9 ounces)
•   1/2 cup grated Parmesan (2 ounces)
•   kosher salt and black pepper
•   1 16-ounce jar marinara sauce
•   1/2 cup heavy cream
•   8 no-boil lasagna noodles
•   2 tablespoons olive oil, plus more for the foil
•   4 cups mixed greens
•   1 tablespoon fresh lemon juice

Heat oven to 400º F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½ teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.

Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining ¼ cup of mozzarella and ¼ cup of Parmesan.

Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.

Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.

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Categories : Pasta, Vegetarian entree

Carbonara with a Twist

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This pasta is a delicious twist on a traditional carbonara. The lemon gives the dish a bit of zest and the leeks lend some great flavor. And, of course there is great smokiness from the bacon.

I used to think carbonara was a cream sauce. For those of you not familiar with how carbonara is made, it is a sauce made with eggs and parmesan. It’s definitely a bit heavier but its creaminess is entirely from the eggs and cheese. The heat of the pasta actually cooks the raw eggs in the sauce so make sure your pasta is fresh out of the pot.

A delicious and quick weeknight pasta!

Pasta Carbonara with Leeks & Lemon
Everyday Food

Coarse salt and ground pepper
6 slices bacon, cut crosswise into 1-inch pieces
4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
3/4 pound short pasta, such as campanelle or orecchiette
2 large eggs
1/2 ounce parmesan, grated (1/4 cup), plus more for serving (optional)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup fresh parsley leaves, coarsely chopped

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, parmesan, and lemon zest and juice. Whisk ¼ cup pasta water into egg mixture. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.

Active time: 30 minutes

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Categories : Pasta

Chicken, Sausage & Peppers

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First of all, this recipe is MUCH more delicious than the photo makes it appear. The dish is basically a quick version of traditional sausage and peppers which I love.

The pickled cherry peppers and their juice add a great flavor; as did the hot Italian sausage I used.

If you wanted to lighten the dish up more, you could use turkey sausage rather than pork sausage.

Serve with some crusty bread or some sliced polenta for an easy weeknight meal!
Chicken, Sausage & Peppers
Food Network Magazine

•   2 tablespoons unsalted butter
•   3/4 pound sweet or hot Italian sausage, cut into chunks
•   3/4 pound skinless, boneless chicken breasts, cut into chunks
•   Kosher salt and freshly ground pepper
•   1 tablespoon all-purpose flour
•   1 small onion, chopped
•   2 Italian green frying peppers, cut into 1-inch pieces
•   3 cloves garlic, roughly chopped
•   1/2 cup dry white wine
•   3/4 cup low-sodium chicken broth
•   1/4 cup roughly chopped fresh parsley
•   2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

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Categories : One-pot meal, Pork, Poultry

Charlotte’s Beans & Pasta

November 7 2011 | Leave a Comment

As I’ve mentioned before Charlotte is a good eater but seems to gravitate towards vegetarian options. She’ll eat fish and occasionally chicken. But she loves cheese, beans, hummus, avocado, tofu.

Here is a tasty pasta dish I made for Charlotte. It is packed with veggies and has some protein from the white beans. I also used a whole wheat penne to make the dish even healthier.

You can make this recipe for all the whole family — I had leftovers for lunch topped with grated parmesan. Yum!
Farmer’s Beans & Pasta
Martha Stewart

1/2 pound mini penne pasta
1 tablespoon olive oil
1/2 onion, thinly sliced crosswise into half-moons
1 cup diced carrots (about 2 small carrots)
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken stock
1 cup diced zucchini (about 1 medium zucchini)
1 cup canned chopped tomatoes
1 can (15 1/2 ounces) white beans, drained and rinsed

Cook pasta according to package instructions; drain. Set aside.

In medium nonstick skillet, heat oil over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add sage, oregano, salt, pepper, and stock. Reduce heat to medium, and simmer 10 minutes. Add zucchini and tomatoes; cook, stirring occasionally, until carrots are tender, 7 to 8 minutes. Add the beans, and cook, stirring occasionally, 3 minutes more. Remove from heat. Toss with pasta, and serve.

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Categories : Uncategorized

Mexican Chicken Soup

November 3 2011 | Leave a Comment

My mother has been raving about this Barefoot Contessa recipe for some time. The cool fall weather prompted me to finally make it!

This Mexican Chicken Soup — often called Tortilla Soup — has great flavor from the tomato, jalapeno, cumin, and coriander. Tortilla strips actually serve to thicken the soup.

Just like her chicken salad recipes, the Barefoot Contessa roasts and then shreds bone-in, skin-on chicken breasts. The chicken turns out so moist and delicious.

Don’t forget the garnishes — avocado, shredded cheese, and crushed tortilla chips.

I served the soup with a simple cheese quesadilla for a delicious dinner! There is some leftover soup in our freezer. Looking forward to having it on a cold evening!

Mexican Chicken Soup
Barefoot Contessa

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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Categories : Soups, Stews, Chilis

Healthy(ish) Mac N Cheese

October 31 2011 | Leave a Comment

After this unexpectedly snowy and cold weekend, I was in the mood for some comfort food! I contemplated making the Barefoot Contessa’s Macaroni & Cheese which is absolutely delicious. But I didn’t want such a rich and heavy dish. I searched for some lighter mac ‘n cheese recipes and found this one that uses frozen winter squash which adds creaminess to the dish and a good dose of veggies.

The dish is very tasty. Not as amazing as a traditional macaroni and cheese but it is very creamy from the ricotta and squash. And, it has great flavor from the squash and the four cheeses. Some of the recipe’s reviews describe the recipe as bland. To avoid this, I would definitely use an extra-sharp cheddar and not skip the salt, cayenne, or ground mustard.

This dish is a delicious lighter alternative for adults and a great way to sneak some veggies into your kids dinner!

Macaroni & 4 Cheeses
Ellie Krieger

Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

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Categories : Pasta, Vegetarian entree

Sunday Sauce: Pasta with Sicilian Pork and Sausage Ragù

October 26 2011 | Leave a Comment

Perhaps I should join the Fine Cooking payroll? Many of my recent recipes have come from the magazine. The recipes tend to be relatively simple while still very flavorful. Good food that is not overly complicated — my cooking mantra!

This dish is not a weeknight meal because it cooks for a few hours. But, it is perfect to make on a Sunday and either enjoy that evening or during the week.

Honestly, I think this was one of the best meat sauces I have ever made. And, I LOVE meat sauce so this is high praise. The sausage and pork shoulder simmer away for over two hours in the red wine and tomato puree mixture. The pork shoulder shreds easily and the resulting sauce is incredibly rich and flavorful.

I made two notes for next time I cook this dish. Keep an eye on the pot as it simmers — I should have lowered the heat to prevent the liquid from cooking down too much. When you add the ragù to the pasta make sure to add some of the pasta water to bind the sauce and thin it out a bit.

Overall, though, this was an amazing dinner and I will definitely be making it again!

A final note, I borrowed the photo in this post from Fine Cooking’s website because my photo made this delicious dish look terrible. Hopefully my upcoming photography class can help me figure out how to take good food photos when the lighting is less than ideal!

Pasta with Sicilian Pork and Sausage Ragù
Fine Cooking

1 Tbs. extra-virgin olive oil
2 lb. boneless pork shoulder (Boston butt)
Fine sea salt and freshly ground black pepper
3 medium cloves garlic, minced
1 large yellow onion, finely chopped (2 cups)
1 cup dry red wine, such as Sicilian Nero d’Avola
3 cups strained tomatoes or tomato purée
3 dried bay leaves
1/2 lb. sweet Italian pork sausage (3 links)
2 lb. short, sturdy pasta, such as penne, rigatoni, or cavatappi
Freshly grated Parmigiano-Reggiano, for serving

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the pork generously on both sides with salt and pepper and sear the meat on both sides until well browned, 3 to 4 minutes per side. Using tongs, transfer the pork to a deep platter.

Reduce the heat to medium low and add the garlic and onion to the pot. Cook, stirring frequently, until softened and translucent, 7 to 8 minutes. Return the pork to the pot, raise the heat to medium high, and add the wine. Let it bubble for a minute or two and then add the tomatoes and bay leaves. Bring to a boil and then reduce the heat to medium low to maintain a gentle simmer.

Remove the sausages from their casings and break the meat apart over the pot, allowing it to fall into the sauce in small clumps. Cover the pot and simmer gently, adjusting the heat as necessary, for 30 minutes. Uncover and turn the pork shoulder; then re-cover and continue to cook at a gentle simmer, turning the meat once or twice more, until very tender, about 1-1/2 hours.

Transfer the pork to a cutting board with tongs and let cool for a few minutes. Using two forks, shred the meat and return it to the sauce. Cook over low heat until the meat and sauce are heated through. Season to taste with salt and pepper.
Cook the pasta and serve

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano, if you like.

Make Ahead Tips
The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with the pasta.

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Categories : Pasta

Fall Stews: Spicy Sausage, Escarole & White Bean

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Here is a super quick and delicious fall meal! This white bean and sausage stew requires few ingredients and only one pot so it is perfect for weeknight cooking.

To lighten the dish up, try turkey sausage instead of pork sausage.

Also, the recipe calls for escarole but you can use your favorite green or whatever you have in the fridge — I made the recipe with kale. Spinach would be tasty as well (though it wouldn’t need to cook quite as long as kale or escarole).

If you want to spice up the dish more, add some red pepper flakes for an extra kick!

Be sure to serve with crusty bread and plenty of Parmigiano-Reggiano!

Spicy Sausage, Escarole & White Bean Stew
Fine Cooking

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

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Categories : One-pot meal, Soups, Stews, Chilis