Category: recipe

Brown rice with chorizo, kale, and white beans

I used a short-grained brown rice for this and cooked it in a traditional risotto style. The result was very much like risotto. The stems from kale take longer to cook. In this case I chose not to use the stems, but if cooked a little longer, the stems could be used. Brown rice takes about 50 minutes to cook, so this is not a 30 minute meal. It was a great Saturday evening meal.

Serves 3

Ingredients

  • 1/2 red bell pepper,  diced medium
  • 2-3 cloves garlic, finely chopped
  • 1/2 yellow onion, diced medium
  • 4 scallions diced
  • 3 cups kale leaves
  • 4-5 oz button mushrooms, chopped
  • 1 cup short-grained brown rice
  • 1 14 oz can white beans, rinsed
  • 1/2 cup chorizo chopped
  • 1 quart chicken stock
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 4 tsp olive oil
  • 1 oz Parmesan cheese, freshly grated

Procedure

  • Heat 2 tsp. olive oil in sauce pan over medium high heat
  • Add chorizo to the oil and cook for 2 minutes
  • Add kale and cook until the kale has wilted, about 2-3 minutes
  • Add garlic to oil and cook for 30 seconds or until fragrant.
  • Add onion and cook until softened
  • Add remaining chopped vegetables to the pan and cook until softened.
  • Remove the vegetable mixture to a bowl  and add 2 tsp oil to the pan
  • Add rice to the pan and cook about one minute to coat the rice with oil.
  • Add about one cup of stock to the pan and cook, stirring occasionally until the stock is absorbed.
  • Continue adding stock about 1 cup at a time, stirring until it is absorbed.
  • With the final cup of stock, add the vegetables and chorizo to the rice along with the drained white beans.
  • Taste and adjust seasoning.
  • Garnish with freshly ground black pepper and Parmesan cheese

Fettuccine with shrimp and ricotta

Serves 2

Ingredients

  • 1/2 red bell pepper,  diced medium
  • 2-3 cloves garlic, finely chopped
  • 1/2 yellow onion, diced medium
  • 4 scallions diced
  • 1 1/2 cups baby spinach leaves
  • 1/2 lb. peeled shrimp
  • 1/3 cup ricotta cheese
  • 1/4 cup 1% milk
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp salt
  • freshly ground black pepper to taste
  • 1 Tbs olive oil
  • 1/3 lb fettuccine
  • 2 quarts water
  • 1 Tbs salt

Procedure

  • Bring water to boil
  • Add salt and fettuccine
  • Stir the fettuccine to avoid sticking
  • While fettuccine is cooking (about 8 minutes), begin the sauce
  • Heat olive oil in saute pan over medium high heat
  • Add red pepper flakes to the oil
  • Add garlic to oil and cook for 30 seconds or until fragrant.
  • Add onion and cook until softened
  • Add red bell pepper to the garlic and onion mixture and cook for 2 minutes.
  • Add scallions to the mixture and cook 1 minutes
  • Add shrimp and cook until just turning pink, about 3-4 minutes
  • In a small bowl, combine the ricotta and milk to thin the ricotta; add to the sauce and mix until throughly combined
  • Taste and adjust seasoning.
  • Drain the fettuccine and add to the sauce; toss or fold the pasta to combine with the sauce and heat through.
  • Garnish with freshly ground black pepper and Parmesan cheese

Possible garnishes

Chives, parsley, or other fresh herbs

Black bean and roasted corn soup

A quick black bean soup recipe for two.

Ingredients

  • 1 15 oz can black beans.
  • 2 cups chick stock
  • 1/2 cup roasted corn (I used Trader Joe's frozen roasted corn)
  • 1/2 small onion, diced
  • 1/2  red bell pepper, diced
  • 1 garlic clove(s) finely chopped or pressed through garlic press
  • 1 Tbs olive oil
  • 1 canned chipotle pepper from a can of chipotle peppers in adobo sauce (more or less to taste)
  • 2 scallions roughly chopped.
  • 1/4 lime

Procedure

  • Add the olive oil to a hot sauce pan.
  • Add garlic to oil and cook for 30 seconds or until fragrant.
  • Add onion and cook until softened
  • Add red bell pepper to the garlic and onion mixture and cook for 2 minutes.
  • Drain and rinse black beans; add the beans to the peppers, garlic and onions.
  • Add roasted corn to the pan.
  • Chop and add chipotle pepper to the pan.
  • Add chicken stock to the pan and bring to a boil.
  • Taste and adjust seasoning.
  • Garnish with chopped scallions and lime juice

Variations

Vegetable stock can be substituted for chicken stock for a vegetarian dish. Chipotle chile powder can be substituted for the canned chiles.

Possible garnishes

Chopped fresh cilantro
Sour Cream

Farfalle with walnuts, spinach and ricotta

This is a quick and tasty pasta recipe, great for quiet supper for two, though it could easily be expanded to serve guests. In all, it took about 15-20 minutes to prepare and cook.  The recipe was inspired by Martha Rose Shulman's Pappardelle With Greens and Ricotta in the New York Times.

Ingredients

  • 1/2  lb farfalle (bow-tie) pasta.
  • 2 quarts water
  • 1 tsp salt
  • 1/2 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1-2 garlic clove(s) finely chopped or pressed through garlic press
  • 2 Tbs olive oil
  • 1/3 cup chopped walnuts
  • 1 pinch salt
  • freshly ground black pepper to taste
  • 10 oz baby spinach

Procedure

  • Bring two quarts water to rapid boil.
  • Add pasta to boiling water and cook for 8 minutes.
  • Meanwhile, add the olive oil to the pan over medium-high heat.
  • Add garlic to oil and cook about 30 seconds until it becomes fragrant.
  • Add the walnuts to the oil and toast for about 2-3 minutes until fragrant. Avoid letting the nuts burn.
  • Add the spinach to the pan with the garlic and walnuts. Turn off the heat and allow the spinach to wilt in the hot oil, turning the spinach with tongs.
  • Add pinch of salt and freshly ground black pepper to the spinach.
  • Add the ricotta to a large bowl, or the serving bowl.
  • Add 1/2 cup of pasta water to the bowl with the ricotta and mix.
  • Drain and add pasta to the ricotta.
  • Add the spinach and walnuts to the pasta and fold together to thoroughly mix.
  • Add the grated Parmesan to the bowl and fold together with the pasta.

Variations

One could substitute other greens, though hardier greens would require a bit more cooking time. Other nuts could be substituted, or totally eliminated. Sliced mushrooms could be sauteed with the greens.

Possible garnishes

Chopped fresh herbs (dill, chives, parsley)

Cream of Cauliflower Soup

This was a quick soup for Sunday lunch. In all, it took about 15 minutes to cook.  This provides three generous servings, but it can easily be expanded to serve more people.

Ingredients

  • 1 small head cauliflower
  • 1/4 cup water
  • 1/2 medium onion roughly chopped
  • 1 garlic clove roughly chopped
  • 1 Tbs olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • 1/2 cup left-over mashed potato (0r one small potato, baked and peeled)
  • 1 cup chicken stock
  • 1/2 cup milk (more for desired consistency)
  • 1/4 cup half-and-half
  • 2 oz.  Fontina cheese, grated

Procedure

  • Separate (or chop) the cauliflower smaller pieces.
  • Add the cauliflower to a microwavable container with 1/4 cup water. Microwave for about 5 minutes or until tender.
  • Add the olive oil to the pan over medium heat.
  • Add the onion and garlic to a sauce pan and cook about 2 minutes until tender.
  • Add the nutmeg, cinnamon, and cardamom to the pan to onion and garlic mixture and cook for another minute.
  • Add the cauliflower to the pan and along with enough chicken stock to barely cover the cauliflower.
  • When the cauliflower is tender, puree to desired consistency in a blender or with a stick blender.
  • Return to the pan and add the cheese, milk, and half-and-half to reach desired consistency.
  • Taste for seasoning, adding salt if needed.
  • Heat until near but not quite boiling.

Variations

One could easily make this a vegetarian soup by using vegetable stock (or even water) instead of the chicken stock. The cheese, milk and half-and-half could be replaced with a nut milk and/or silken tofu.

Possible garnishes

Chopped fresh herbs (dill, chives, parsley)
Lightly toasted pumpkin seeds
Drizzle extra virgin olive oil or pumpkin seed oil
Finely diced red bell pepper

Sautéed plantains

This makes a really nice side dish or could even be served as a dessert. I usually cook for two, but this can easily be expanded to serve more people

Ingredients

  • 1 ripe plantain for each serving.
  • 1 tbs butter
  • 1 tbs olive oil
  • 1 tsp cinnamon

Procedure

  • Peel and slice the plantains. I usually slice them length-wise in half and then into 1-2 inch pieces.
  • Add the olive oil to the pan over low to medium heat.
  • Add the butter and allow to melt.
  • Add the plantains, spreading into a single layer.
  • Sprinkle cinnamon over the plantains
  • turn the plantain slices when they begin to brown. Depending on their ripeness, this usually takes about two to three  minutes per side.
  • Move to serving dish.

Variations

Plantains could be sprinkled with lime juice or even lime zest before serving. If serving as a dessert, you could add 1/4 cup rum at the end (off flame) and flambé. They would be good served with ice cream.

Red Snapper (Spanish Style)

I missed going to Spain this summer, but have been thinking about the food. When we were on the Mediterranean,  we had really good fish and seafood.  So when I bought some nice snapper fillets, I began to remember some of those tastes.  This recipe feeds two, but can easily be expanded.

Ingredients

  • 2 Red Snapper fillets
  • 2 medium onions, thinly sliced
  • 2-3 cloves of garlic, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1/2 dry sherry or white wine
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chicken stock
  • 1/2 cup chopped cilantro
  • 1-2 tbsp sliced almonds for each fillet

Procedure

  • Preheat oven to 350 degrees
  • Layer the onions in an oven proof pan or dish. (I used a 10 inch iron skillet.)
  • Place the snapper fillets on the onions.
  • Scatter the chopped cilantro over the snapper fillets.
  • Layer the sliced red pepper on top of the fish.
  • In a small bowl, combine the garlic, salt, black pepper, oil and sherry.
  • Pour the oil and sherry combination over the fish.
  • Add the chicken stock.
  • Place the pan in the oven and bake for 25-30 minutes.
  • While the snapper is baking, toast the sliced almonds. They can be toasted on the stove top in a dry skillet over low heat. Watch closely to avoid burning. Or the nuts can be toasted by spreading on a baking sheet and placing in the oven for about 7-10 minutes.
  • With slotted spatula, remove each fillet to a serving dish insuring to include the layer of onions.
  • Garnish with toasted sliced almonds.

Variations

Parsley could easily be substituted for the cilantro. Yellow or green bell peppers or a combination could be substituted.

Suggested side dishes: Sautéed plantains, Broccoli

Potato-Ham Soup

I bought a ham recently and after cutting most of the meat of the bone, decided I would make a soup. Nancy is not always fond of bean soups, a traditional kind of soup to use with a ham bone, so I decided to do a potato soup. Below is the recipe

Ingredients

  • 1 ham bone
  • 1 medium onion
  • 4 cloves of garlic
  • 2-3 quarts water
  • 1 tbsp black pepper
  • 4 medium russet potatoes
  • 1 1/2 cup diced ham
  • 1 cup peas
  • 1/2 cup grated cheese (Parmesan, Asiago, or Romano)

Procedure

  • In a stock pot, or large sauce pan, cover the ham bone with water.
  • Peal, roughly chop  and add the garlic and onions to the stock pot
  • Bring the liquid to a boil over high heat. When the liquid reaches a boil, turn the heat low enough to maintain a gentle simmer.
  • After an 1 to 1 1/2 hours, remove and discard the bone. The meat should fall away from the bone by this time. It is not particularly flavorful, having yielded its flavor to the stock, so don't bother trying to add it back into the stock.
  • Skim any fat from the surface of the stock. (The stock could be stored at this point for future use.)
  • Peel and chop the the potatoes into chunks of approximately the same size. Size doesn't matter since they will be pureed, but making the chunks the same size insures they will cook in about the same time.
  • When the potatoes break apart when a knife is inserted, purée the garlic, onions, and potatoes with an immersion blender.
  • Thin the soup with a little water if the consistency is too thick. Or thicken the soup with a little corn starch mixed with cold water if the consistency is too thin for your taste.
  • Add ham chunks and peas to the liquid and heat through.
  • Remove from heat and stir in grated cheese.
  • Serve with a little more grated cheese on top

Variations

I didn't have a lot of herbs available, but adding a bay leaf at the beginning would be good. Carrots and celery would also add flavor to the stock.


Roasted Corn & Black Bean Salad

This is an easy salad to throw together. I usually give it a southwestern flair by adding hot peppers, but they can be reduced or eliminated for those who prefer less heat.

Ingredients

  • 1 10 oz bag of frozen roasted corn. (Trader Joes sells this in the frozen foods aisle. I substituted regular frozen corn)
  • 1 can black beans (rinsed and drained)
  • 1 red bell pepper
  • 1/4 - 1/2 vidalia or other sweet onion
  • 1 cup cherry tomatoes
  • zest from one lime
  • juice from one or two limes (about 1/4 cup)
  • 1 jalapeño pepper (optional)
  • 1 tsp chipotle pepper powder (optional)
  • 2-3 fresh scallions
  • 1 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • salt and pepper to taste

Procedure

  • If roasted corn is not available, heat a 10-12 inch skillet over high heat. (Cast iron would work well for this.) When hot, add 2 tbs vegetable oil to the skillet and  the bag of frozen corn. Spread the corn evenly over the bottom of the skillet and allow to cook until slightly charred. With a spatula, turn the corn so that other sides can brown.  Initially, the corn will give off moisture. When you begin hearing the corn "pop" a little like popcorn, you will know that is ready to take up.
  • Chop the red peppers, vidalia onion, and scallions into a small dice.
  • Slice the cherry tomatoes in half
  • Mince the jalapeño pepper. I usually remove the seeds and membrane. Jalapeños vary in heat intensity. You may want to taste it to determine how much  you want to add.
  • Combine all ingredients in a bowl and toss
  • Taste to adjust seasoning.

Variations

I sometimes add about 1/3 - 1/2 cup of salsa to the salad. Choose your favorite.  An avocado based dressing is also a nice addition.  (One mashed avocado, juice from one lime, and about 1/3 cup olive oil.)

Orzo salad

One more salad from the funeral supper...

Ingredients

  • 2 cups dry orzo
  • 1/4 - 1/3 cup olive oil
  • 3 cloves garlic (sliced)
  • 1 red bell pepper (small dice)
  • 1 pint grape tomatoes (sliced in half)
  • 1/3 - 1/2 cup vidalia onion (small dice)
  • 2 cups broccoli small flowerettes
  • 1 cup feta crumbled feta cheese
  • zest from one lemon
  • juice from one lemon
  • 2 tbs salt for the pasta water
  • 1 tsp ground black pepper
  • 1 tbs dried tarragon leaves or 2 tbs fresh tarragon leaves.

Procedure

  • Add the orzo to four quarts of boiling salted water and cook for 10 minutes
  • While the orzo is cooking, add the garlic to a small pan and warm the oil over low heat until the garlic just begins to brown, usually about 3-5 minutes.
  • Remove the garlic from the olive oil
  • Drain the orzo and place in a mixing bowl.
  • Add 1/4 cup of the olive oil to the orzo and toss to coat
  • Place the broccoli flowerettes in a small bowl with 2 tbs of water; cook in microwave for 2 minutes. (The broccoli could also be added to the orzo during the last 2-3 minutes of cooking and drained along with the orzo.
  • Add the diced vegetables, black pepper, tarragon, lemon rind, and lemon juice to the orzo and toss to combine.
  • When the orzo has cooled, add the crumbled feta cheese and combine well.
  • Adjust seasoning, adding more oil or lemon juice to achieve your desired balance of tartness.

Variations

Orzo dressed with olive oil and garlic makes a wonderful palate for a variety of vegetables. I select vegetables largely based on color. For example,peas, carrots, spinach, green and yellow peppers would make wonderful additions. Lightly toasted pine nuts would also be good. A variety of fresh herbs, including mint, parsley, lavender, and basil could be added as well.