Food : Weeknight Gourmet

Posts Tagged ‘Food’

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

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

Fall Stews: Spicy Sausage, Escarole & White Bean

October 26 2011 | Leave a Comment

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

Meatloaf with a Kick!

October 9 2011 | Leave a Comment

Who doesn’t love meatloaf?! It’s a perfect dinner as the cool fall weather arrives. The Barefoot Contessa Turkey Meatloaf is my go-to but I decided to try a beef – pork version and came across this Emeril recipe. Looked up my alley with the added kick from the chorizo, chili sauce and creole seasoning!

I forgot my shopping list at home so I ended up making a fair number of substitutions. I used a meatball mix (beef, pork and veal); seasoned breadcrumbs with some red pepper flakes added because I did not have any creole seasoning; whole milk instead of the heavy cream; and, hot Italian sausage instead of chorizo because I could only find smoked chorizo.

I served the meatloaf with pureed cauliflower for a great fall dinner. The meatloaf was delicious even with my multitude of changes! I will definitely make it again and am curious how it will turn out if I am more faithful to the recipe.

Mr. John’s Meatloaf
Emeril Lagasse for Everyday Food

1 pound ground beef chuck
1/2 pound ground pork
2 large eggs, lightly beaten
1 medium onion, finely chopped
1 cup plain dried breadcrumbs
1 green bell pepper (ribs and seeds removed), finely chopped
1/2 cup heavy cream
Coarse salt and ground pepper
1 tablespoon Emeril’s Creole Seasoning
8 ounces fresh chorizo sausage (not smoked)
1/2 cup bottled chili sauce

Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; set aside. In a large bowl, combine beef, pork, eggs, onion, breadcrumbs, bell pepper, cream, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and Creole Seasoning. Gently mix to combine (do not overmix).

Place half of meat mixture on prepared sheet; form into a 9-by-4-inch loaf. Using a paring knife, remove casing from chorizo (keeping the shape intact). Place chorizo lengthwise down center of loaf. Cover with rest of meat mixture, enclosing the chorizo and patting to adhere.

Brush chili sauce over meatloaf. Bake, basting occasionally with pan juices, until an instant-read thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let rest 15 minutes before serving.

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Categories : Beef, Pork

Ooh la la: French Onion Soup and Goat Cheese Salad

October 5 2011 | Leave a Comment

Tim and I both love a good French bistro or brasserie. In case you are not sure of the difference, here’s an explanation from Wikipedia:

In France, a brasserie is a café doubling as a restaurant and serving single dishes and other meals in a relaxed setting. A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. When used in English, the term bistro usually indicates either a fast casual dining restaurant with a European-influenced menu or a cafés with a larger menu of food.

Regardless of whether it is the more casual bistro or the brasserie, casual French dining used to be a staple of ours before having Charlotte. In our neighborhood we have the amazing Pastis just a couple of blocks away. Even when we do have a babysitter, the long wait at Pastis doesn’t usually fit our schedule. And, while they do deliver, it’s jut not as good.

I love many of their dishes but they have a delicious French onion soup and a wonderful warm goat cheese salad. Last night’s dinner was my attempt to have a little taste of Pastis (and Paris) at our kitchen table.

I was skeptical of this onion soup recipe because it only takes 40 minutes and you saute chopped onions (as opposed to sliced) in a dry non-stick skillet. But the recipe was very tasty! I definitely needed to add some salt and pepper after the soup reduced. I used Applejack brandy and Gruyere cheese. How bad can anything be when topped with a baguette slice and melted cheese! And, I actually forgot to add the butter so perhaps it would have even been better!

For the goat cheese salad I just sliced some goat cheese and then coated the slices in breadcrumbs. The breaded goat cheese cooked in a small frying pan for a couple of minutes per side to brown the breadcrumbs and warm the cheese. The green salad was dressed in a simple vinaigrette of red wine vinegar, extra virgin olive oil, Dijon mustard, and salt and pepper.

Our delicious dinner, along with a tasty Côtes du Rhône, gave us a little taste of France right here in apartment 104.

French Onion Soup
Bon Appetit

2 medium onions, finely chopped
1 tablespoon unsalted butter
1 tablespoon Calvados, Applejack, or other brandy
4 cups low-salt beef stock
Kosher salt and freshly ground black pepper
4–8 1/2″-thick slices baguette, cut to fit ramekins
1 cup grated Gruyère or raclette cheese

Special equipment: Four 10-ounces ramekins

Preheat oven to 450°F. Cook onions in a 12″ nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.

Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.

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Categories : Salads, Soups, Stews, Chilis

Weeknight Chicken: Roasted Chicken with Cauliflower & Chickpeas

October 4 2011 | Leave a Comment

Here is a great roasted chicken recipe — perfect for the fall weather! The dish takes about an hour to cook but has minimal prep work so it is definitely doable on a weeknight.

I made two minor additions to the recipe. In addition to seasoning the chicken with salt and pepper, I also sprinkled it with some Italian seasoning for a little extra flavor. I also added a couple of tablespoons of capers for the final five minutes of roasting. I love the combo of cauliflower and capers.

The chicken was perfectly cooked — nice and juicy — and the veggies were delicious. Although next time, I’ll use smaller florets — not all of the cauliflower was as tender as I would have liked.

Enjoy!

Roasted Chicken with Cauliflower & Chickpeas
Everyday Food

1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and cut into 8 pieces
Coarse salt and ground pepper
1 pint grape or cherry tomatoes
1 small head cauliflower, cored and cut into 2-inch florets
1 large red onion, cut into wedges
1 can (15.5 ounces) chickpeas, rinsed and drained

Place a rimmed baking sheet in oven and preheat to 450 degrees, with racks in upper and middle thirds. Season chicken with salt and pepper. Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer. Roast on upper rack, 20 minutes.

Remove chicken from oven and, with tongs, transfer to another rimmed baking sheet along with tomatoes. Add cauliflower, onion, and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper. Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 30 minutes. Transfer chicken and vegetables to a serving dish and serve immediately.

Note: Roasting the chicken on a preheated pan saves time and helps the meat brown. You don’t need to add oil to the vegetables; they cook in the drippings from the chicken.

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Categories : Pork

Vietnamese Lettuce Wraps

September 30 2011 | Leave a Comment

Here is a tasty weeknight meal inspired by Vietnamese cooking. The beef has a great sweet-savory flavor with a nice kick from lots of black pepper.

The sauce is comprised of fish sauce, soy sauce, lime juice, and light brown sugar. If you are not familiar with fish sauce, it is a staple in Southeast Asian cooking, especially Thai and Vietnamese. It is made from fermented fish which sounds disgusting but lends a great salty flavor to recipes. You can buy it at an Asian grocery or a gourmet food store. Fish sauce keeps for two years in a dark cabinet.

I actually made the recipe using some leftover ground beef I had defrosted as well as some pre-cut “stir-fry” beef. I preferred the ground beef but Tim liked the strips of beef better. You can’t go wrong with either.

I served the beef with the chopped peanuts, scallions and shredded carrots. We used Boston lettuce leaves as wraps but the beef would be delicious over rice.

If you are a bit lighter with the black pepper, I think kids would find this dish quite tasty as well!

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime
Fine Cooking

2 Tbs. soy sauce
2 Tbs. fresh lime juice
1 1/2 Tbs. light brown sugar
1 Tbs. fish sauce
5 cloves garlic, minced
3 Tbs. peanut or canola oil
Kosher salt and freshly ground black pepper
1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
1 medium yellow onion, sliced into 1/4-inch-thick wedges
3 Tbs. chopped salted peanuts, preferably toasted
2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.

Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.

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Categories : Beef

Posts Tagged ‘Food’

Dinner Tonight: Done! Broccoli & Three Cheese Lasagna

Carbonara with a Twist

Chicken, Sausage & Peppers

Mexican Chicken Soup

Healthy(ish) Mac N Cheese

Fall Stews: Spicy Sausage, Escarole & White Bean

Meatloaf with a Kick!

Ooh la la: French Onion Soup and Goat Cheese Salad

Weeknight Chicken: Roasted Chicken with Cauliflower & Chickpeas

Vietnamese Lettuce Wraps

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