Archive for the ‘Main Dishes’ category

Bucatini with Tuna and Baby Peas and an Announcement

March 27, 2009

 

Bucatini with Tuna and Baby Peas

This comes together very quickly—so have everything ready to go and right on hand.  Because you don’t want to burn the garlic while running around looking for the broth and peas.  That would completely ruin this, or any dish!    

    * 16 oz. bucatini, spaghetti, or your favorite pasta
    * 3 tbsp. olive oil
    * 6 cloves garlic, minced
    * 1 cup chicken broth (or vegetable broth, if you prefer)
    * 1 1/2 -2 cups frozen baby peas
    * 2 cans tuna packed in oil, drained and flaked
    * 1/2 tsp. freshly ground pepper, or to taste
    * 1/8 tsp. salt, or to taste
    * 1/2 cup freshly grated Parmesan cheese
    * olive oil to drizzle over

 

Directions

   1. Cook the pasta according to package instructions is a large pot of salted boiling water.
   2. While the spaghetti is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
   3. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds–don’t let it burn!
   4. Add the chicken broth, peas, tuna, salt, and pepper; stir gently until heated through, about 1 minute.
   5. Remove from the heat.
   6. When the spaghetti is done, drain well and put it in a large bowl, then add the tuna mixture; toss gently to coat the noodles.
   7. Add the Parmesan, and toss it all together.
   8. Taste and adjust the seasoning.
   9. Garnish with more parmesan, and add a drizzle of olive oil and some fresh black pepper.

 

 

My Spice Sage

I also want to take the time to announce my new partnership with MySpiceSage.com.   They’re a great company selling quality spices—which I’ve been using for the last few weeks, and you’ll see popping up in more of my posts.  I’ve loved every one of them so far!  And also?  The people are nice!  That counts for a lot in my book.  So say hello to Jon and tell him I sent you.  Be sure to check out their About Us page on the site to read more about their company.

Not only do they have all of the major everyday spices that we all use, but they also have some amazing blends.  The Greek, Pork, and Pizza seasonings come to mind immediately.  We’ve tried all three and they’re fantastic!   Check them out—you can click to see them in the two ads in my sidebar.  Those will take you to their Bestsellers page, but to see all of their spices, click on the links in their right-hand side bar.

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Sautéed Beet Greens with White Bean Mash on Toasted Baguette Slices

March 20, 2009

Sautéed Beet Greens

Beet greens from 3-4 large beets, rinsed well and drained, then roughly chopped
2 shallots, minced
3-4 cloves garlic, finely chopped
1/2 cup chicken broth (or vegetable broth, if you prefer)
1/2 a lemon
salt and pepper

Sauté shallots with garlic in a little olive oil over medium heat–don’t burn!
Add the beet greens and toss them in the oil mixture, after about a  minute, add the broth.
Cover and simmer for about 15-20 minutes.
Remove the lid, and squeeze in the lemon juice and season with salt and pepper.  Set aside.

Bean Mash inspired by Pithy and Cleaver

1/4 cup olive oil
4-5 cloves garlic, minced
1 can white beans (don’t drain!)
about 1/3 cup fresh basil, chopped
1/2 a lemon
salt and pepper

In a pan, heat the oil over medium low heat.  when it’s heated, add the garlic and cook slowly, to infuse the oil with the garlic flavor.
Add the beans and cook for about 3-4 minutes.
Begin to mash them with a fork, or a potato masher–even the back of a spoon.
Add the basil, lemon and salt and pepper to taste.

Serve the greens and the bean mash on toasted whole grain baguette slices.

Vermont Mac and Cheese

March 13, 2009


16 ounces elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/4 cups milk
1/4 cup white wine
1/2 lb cheese, Velveeta cut into cubes
1/2 lb Vermont Cheddar
panko breadcrumbs

Preheat oven to 350 degrees.
In a pan, melt the butter along with the salt, pepper and flour and stir until smooth.
Remove from heat add milk and wine, then return to heat and bring to a boil.
Boil 1 minute while whisking.
Remove from the heat and add both cheeses, and stir until melted.
Pour over elbows, mix well, and pour into very lightly greased baking dish.
Sprinkle with panko and bake at 350 degrees for 30-40 minutes.

Chicken St. Rémy

March 13, 2009


2 boneless chicken breasts, filleted (about 1 1/2 lbs total)
salt
pepper
dried Herbes de Provence, for sprinkling over the chicken
2 good sized shallots, finely diced
4 cloves of garlic, chopped
1/4-1/2 cup red wine, for deglazing pan
1 cup chicken broth
14 oz can diced tomatoes, undrained
1/2 tsp dried Herbes de Provence
1/2 tsp dried basil
salt and pepper, to taste

Sprinkle both sides of filleted chicken breasts with salt and pepper, and Herbes de Provence. How much? Not too much, but don’t be stingy, either.
Heat a pan over medium high heat, and add a couple tablespoons of olive oil.
Sauté each piece of chicken for 2-4 minutes per side, depending on thickness. You’re not cooking them fully now, just getting some nice color on them.
Remove to a plate.
Add shallots and garlic to the pan, deglaze with the wine, and saute for about 5 minutes.
Add broth, tomatoes, the 1/2 tsp Herbes de Provence and basil.
Bring to a boil, add the chicken and any accumulated juices back to the pan.
Cover and simmer for 10 minutes, or until the chicken is done.
Serve chicken with tomatoes and sauce.

Caprese Chicken

March 13, 2009

Here’s the recipe, and like I said–there are no exact measurements. Use as much breadcrumbs and parmesan cheese as you need to coat your chicken. Same with tomatoes, pesto and cheese–use your own judgment.


boneless chicken breasts, filleted
kosher salt & fresh cracked pepper
garlic powder
onion powder
a couple of beaten eggs
breadcrumbs
grated parm (some to mix with breadcrumbs, some to sprinkle on chicken)
pesto
sliced tomatoes (or drained canned, diced tomatoes if that’s what you’ve got)
shredded mozzarella

Heat oven to 375.
Fillet the chicken breasts if you haven’t already. They cook faster, and stay juicier. Trust me on this.
Sprinkle them generously with the salt, pepper, onion and garlic powders.
In a plate, mix some grated parm in with the breadcrumbs.
Dip the chicken in beaten egg, then in breadcrumbs.
Heat an oven safe skillet over medium-med. high heat, then add some oil to the pan-about 2-3 tbsp.
When the oil is hot, add the chicken.
Brown 3-4 minutes per side, depending on thickness.
Remove pan from heat, and then slather the tops of each breast (the chicken ones, not yours, lol)
with some pesto–as much as you like.
Top each one with sliced tomato, then sprinkle each with parmesan cheese and shredded mozzarella.
Place the skillet in the oven and bake for about 3-4 minutes, then if you want some color on your cheese, turn the broiler on-broil for 2-3 minutes. Watch it carefully, though!

Portobello “Cheese Steak” Sandwiches

March 13, 2009

2 tsp olive oil
1 red onion, sliced
2 garlic cloves, minced
2 medium red bell peppers, sliced
4 large Portobello mushrooms, stems and gills removed, sliced
3-4 tablespoons of your choice of fresh herbs, minced (I used a blend of Basil, Oregano, Rosemary and Thyme)
1/2 tsp fresh cracked black pepper
1 1/2 tbsp flour
1/4 cup chicken or vegetable broth
1 tbsp low sodium soy sauce
reduced fat provolone cheese, thinly sliced
4 whole wheat rolls

Heat oil in a large skillet over medium high heat. Add onion, garlic and peppers, cook for 5 minutes.
Pour in a scant 1/4 cup of water, cover and cook for about 4 minutes.
Add mushrooms, cook uncovered for another 6-7 minutes, stirring occasionally.
Add herbs and pepper.
Reduce heat to low, sprinkle the flour over the vegetables and stir to coat.
Stir in broth and soy sauce, and bring to simmer.
Remove from heat, cover the vegetables with cheese, and let it stand for a couple of minutes,
till the cheese melts.
Divide the mixture between the rolls and serve.

Chicken Pesto Tortellini Soup

March 12, 2009

1-2 TBSP olive oil
2 cups chopped onion
2 small-ish leeks, rinsed and sliced across, not into long strips
1-1/2 tsp Italian seasoning
4 cloves garlic, minced
28 oz can diced tomatoes, undrained
6 cups chicken broth
14 oz can chickpeas, undrained
2 boneless chicken breasts, sliced thinly
2 small zucchini, diced
1 1/2 cups frozen peas
3 cups dried tortellini (fresh is fine, but keep in mind those take less time to cook)
fresh cracked black pepper
pesto for dolloping individual servings
fresh shaved Parmesan

Heat the oil in a large soup pot over medium high heat. Add the onion, leek, garlic and Italian seasoning, and sauté for about 10 minutes, stirring occasionally.
Add the tomatoes, broth, and chickpeas.
Bring to a boil and cover, then reduce heat and simmer for about 30 minutes.
Add the chicken, zucchini, and peas, bring to a boil, then reduce heat and simmer for 10 more minutes.
Stir in the tortellini and keep the soup at a low to medium boil for the required pasta cooking time, or until al dente.
Taste first, then season with pepper–I don’t think you’ll need salt, but add it if you need to. (Keep in mind–you’ll be adding pesto and Parmesan to each serving.)
Top each serving with a dollop of pesto and some fresh shaved Parmesan.

Elle’s New England Kitchen
http://ellesnewenglandkitchen.blogspot.com/2009/02/some-kind-of-italian-style-soup-for.html