2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
3 portobello mushrooms, stems removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup dry white wine
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
1 jarred roasted red pepper, drained and chopped
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Cut the portobello mushrooms in half and then thinly slice and add to the pan. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan and the mushrooms and onions have wilted, add the white wine and lemon juice. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, bread crumbs, and red peppers.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the springform (or cut loose from the baking dish) and serve.
4 SERVINGS, FOR VEGETARIANS OR CARNIVORES ALIKE
This is the last polenta lasagna recipe that I'm skipping for my "maternity leave." I made this last year, and it does taste a little different from the original because it doesn't have any sausage in it. RR says: "This is the vegetarian version."
Thursday, October 27, 2011
October 26: Sausage, Mushroom, and Pesto Polenta "Lasagna"
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
4 tablespoons store-bought good-quality pesto
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, bread crumbs, and pesto.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the springform (or cut loose from the baking dish) and serve.
4 SERVINGS
This is the fourth recipe I'm skipping for my maternity leave. Again, I made it last year, and again, good, but not much different from the original. RR says of this one: "I hate to beat a point to death, but this tastes toatally different from all of the above, with only one change. Space these lasagnas out over the seasons of the year." I wish she had put them in the book that way!
Here is my new little one with his big sisters:
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
4 tablespoons store-bought good-quality pesto
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, bread crumbs, and pesto.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the springform (or cut loose from the baking dish) and serve.
4 SERVINGS
This is the fourth recipe I'm skipping for my maternity leave. Again, I made it last year, and again, good, but not much different from the original. RR says of this one: "I hate to beat a point to death, but this tastes toatally different from all of the above, with only one change. Space these lasagnas out over the seasons of the year." I wish she had put them in the book that way!
Here is my new little one with his big sisters:
October 24: Sausage, Mushroom, and Olive Polenta "Lasagna"
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
4 rounded tablespoons store-bought black or green olive tapenade
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, bread crumbs, and olive tapenade.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the springform (or cut loose from the baking dish) and serve.
4 SERVINGS
This is the third meal I'm skipping for my maternity leave. I made it last year, and it's funny, because you can't really taste the olives in the ricotta. So it tastes pretty much just like the first one. It's still good though. Here is what Rachael Ray says about it: "Again, this dish has a totally different flavor, with only one additional ingredient." Actually, just a slightly different flavor.
Here's the ball his daddy got for him.
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
4 rounded tablespoons store-bought black or green olive tapenade
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, bread crumbs, and olive tapenade.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the springform (or cut loose from the baking dish) and serve.
4 SERVINGS
This is the third meal I'm skipping for my maternity leave. I made it last year, and it's funny, because you can't really taste the olives in the ricotta. So it tastes pretty much just like the first one. It's still good though. Here is what Rachael Ray says about it: "Again, this dish has a totally different flavor, with only one additional ingredient." Actually, just a slightly different flavor.
Here's the ball his daddy got for him.
October 22: Sweet and Savory Polenta "Lasagna"
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
1/2 cup golden raisins
1/2 cup pine nuts
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock, lemon juice, raisins, and pine nuts. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and bread crumbs.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the springform (or cut loose from the baking dish) and serve.
4 SERVINGS
This is the second meal I'm skipping because of my maternity leave. RR says: "What a difference a little fruit and nuts can make." I made this last year; it was good, but not that different from the first one. My mom came to visit and help out with the kids this week. She'll be cooking for me :)
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
1/2 cup golden raisins
1/2 cup pine nuts
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock, lemon juice, raisins, and pine nuts. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and bread crumbs.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the springform (or cut loose from the baking dish) and serve.
4 SERVINGS
This is the second meal I'm skipping because of my maternity leave. RR says: "What a difference a little fruit and nuts can make." I made this last year; it was good, but not that different from the first one. My mom came to visit and help out with the kids this week. She'll be cooking for me :)
October 20: Sausage and Mushroom Polenta "Lasagna"
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and bread crumbs.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.
4 SERVINGS
Well, my baby was born today, so I decided to pick some recipes that I've already made, have those be for this week, and take a "maternity leave" of sorts. I decided to skip the polenta lasagna recipes, because last year I made all 5 variations in a row and got rather sick of it. It tasted great, but I just don't feel like making it again. RR says about the original: "Okay, this one could take 35 minutes; but the results taste far more time-consuming." It did take longer than 30 minutes. I will alternate the dates of these 5 with the the next few recipes (I switched the lasagna with the chicken # recipes - I will make those in December).
Here is what we had for dinner at the hospital - it was a celebratory meal for me and my husband.
I had pumpkin pie with mine:
And DH had key lime pie with his:
And here is why we were celebrating:
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, to be chopped
4 large garlic cloves, to be chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain bread crumbs
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella
Preheat the oven to 450 degrees F. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO and the butter. Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic, and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and bread crumbs.
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with the ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this - just mush it out over the polenta. Top the ricotta with one third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.
4 SERVINGS
Well, my baby was born today, so I decided to pick some recipes that I've already made, have those be for this week, and take a "maternity leave" of sorts. I decided to skip the polenta lasagna recipes, because last year I made all 5 variations in a row and got rather sick of it. It tasted great, but I just don't feel like making it again. RR says about the original: "Okay, this one could take 35 minutes; but the results taste far more time-consuming." It did take longer than 30 minutes. I will alternate the dates of these 5 with the the next few recipes (I switched the lasagna with the chicken # recipes - I will make those in December).
Here is what we had for dinner at the hospital - it was a celebratory meal for me and my husband.
October 19: Lemon and Brown Butter Fish Fillets with Seared Red and Yellow Grape Tomatoes
4 tablespoons extra-virgin olive oil
1/2 pint red grape tomatoes
1/2 pint yellow grape tomatoes
1/2 cup fresh flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper
4 6-ounce tilapia, skate, or Dover sole fillets
All-purpose flour, for dredging
4 tablespoons cold unsalted butter
Juice of 1 lemon
Crusty bread
Preheat a large skillet over high heat with 2 tablespoons of the EVOO. Add the grape tomatoes in an even layer and let them sear for 2 minutes without moving them.
Thoroughly wipe out the skillet and return to the cooktop over medium-high heat. Season the fish with salt and pepper and then dredge in the flour. Add the remainin 2 tablespoons EVOO to the skillet. Once the oil is hot, shake the excess flour from the fish and add to the skillet. Cook the fish for 4 to 5 minutes on each side, or until firm to the touch and cooked through. once cooked, transfer the fish to a serving platter and cover with aluminum foil to keep warm.
Wipe the skillet clean again and return to the cooktop over medium-high heat. Melt the butter; but keep your eye on it. It will go from melted to brown pretty quickly. Once the butter is brown and smells slighly nutty, add the lemon juice and the remaining parsley.
This recipe was very good. It was a great way to cook fish and the tomatoes were very tasty. My crusty bread was a little to old, so I didn't eat it, but we had cookies for dessert, so it worked out. I used all red tomatoes, because, like I said, I really don't think there is such a thing as yellow tomatoes (I've never seen them anyway).
1/2 pint red grape tomatoes
1/2 pint yellow grape tomatoes
1/2 cup fresh flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper
4 6-ounce tilapia, skate, or Dover sole fillets
All-purpose flour, for dredging
4 tablespoons cold unsalted butter
Juice of 1 lemon
Crusty bread
Preheat a large skillet over high heat with 2 tablespoons of the EVOO. Add the grape tomatoes in an even layer and let them sear for 2 minutes without moving them.
Add half of the parsley and season with salt and pepper, then continue to cook for 1 to 2 more minutes, or until all of the tomatoes start to burst. Remove them from the pan to a plate and cover with some aluminum foil to keep warm.
Thoroughly wipe out the skillet and return to the cooktop over medium-high heat. Season the fish with salt and pepper and then dredge in the flour. Add the remainin 2 tablespoons EVOO to the skillet. Once the oil is hot, shake the excess flour from the fish and add to the skillet. Cook the fish for 4 to 5 minutes on each side, or until firm to the touch and cooked through. once cooked, transfer the fish to a serving platter and cover with aluminum foil to keep warm.
Wipe the skillet clean again and return to the cooktop over medium-high heat. Melt the butter; but keep your eye on it. It will go from melted to brown pretty quickly. Once the butter is brown and smells slighly nutty, add the lemon juice and the remaining parsley.
Pour the brown butter over the fish and then top with the seared grape tomatoes. Serve with crusty bread, for mopping.
4 SERVINGS
This recipe was very good. It was a great way to cook fish and the tomatoes were very tasty. My crusty bread was a little to old, so I didn't eat it, but we had cookies for dessert, so it worked out. I used all red tomatoes, because, like I said, I really don't think there is such a thing as yellow tomatoes (I've never seen them anyway).
Wednesday, October 19, 2011
October 18: Spinach and Goat Cheese Chicken Rolls in a Pan Sauce
4 6-ounce chicken breast halves
1 10-ounce box frozen chopped spinach, defrosted
1/2 cup crumbled goat cheese or goat cheese with herbs, or crumbled Boursin (garlic and herb cow's-milk cheese)
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Toothpicks
3 tablespoons sesame seeds
All-purpose flour, for dredging, plus 1 tablespoon
4 garlic cloves, chopped
1 small yellow onion, finely chopped
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
2 cups chicken stock or broth
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tablespoons diced roasted red peppers
Preheat the oven to 325 degrees F.
Sprinkle a little water in food storage bags. Place 1 chicken breast in each bag, and seal it up, pushing out excess air. Using a mallet or a small, heavy pot or pan, pound each breast until flat and just shy of busting out of the bag.
Wring the spinach dry in a kitchen towel. Separate it and add it to a bowl. Add the goat cheese and the lemon zest, season with salt and pepper, and mix until combined.
Lay the 4 pounded chicken breasts out on a cutting board. Season them with salt and pepper. Place one fourth of the spinach-goat cheese filling on each breast, along one long edge of the cutlet. Roll the chicken breast to enclose the filling, creating a cigar shape, and secure with toothpicks. Season the outside of the chicken with salt and pepper and then dredge in the sesame seeds and flour.
Preheat a large skillet over medium to medium-high heat with 2 tablespoons of the EVOO. Shake the excess flour from the chicken and then add to the hot skillet and saute on all sides for about 5 minutes, or until golden brown all over.
Transfer to a rimmed cookie sheet and place in the oven to finish cooking through, another 5 to 7 minutes, until the juices run clear.
Place the skillet back over medium-high heat, add the remaining 2 tablespoons of EVOO, and add the garlic, onions, thyme, red pepper flakes, and some salt. Cook for about 3 minutes, then sprinkle the mixture with 1 tablespoon flour and continue to cook for about 1 minute. Whisk in the chicken stock and thicken the sauce, 3 to 4 minutes. Finish the sauce with the lemon juice, the parsley, and the diced roasted peppers.
Ladle some sauce onto each dinner plate. Slice the chicken rolls on an angle, and serve atop the sauce.
4 SERVINGS
RR says: "Serve with buttered and parslied orzo or small potatoes or with lots of crusty bread." Since I had desert today (pumpkin cake), I didn't want to add any carbs to this meal. Her tidbit is: "Use this method of pounding chicken portions in plastic storage bags to store the meat as well. You can transfer the food bags to the freezer and have single-portion servings of chicken cutlets for quick defrosting, anytime. It's a great way to take full advantage of a terrific sale on chicken." I didn't change anything except that she didn't specify what to do with the garlic, so I just added to chop it. I only used 3 chicken breasts, because I didn't feel like buying 2 packages (they come in packages of 3). This meal looks really good and tasty, but it was pretty disappointing. I didn't like the sauce at all, and the chicken needed something - maybe more cheese. The spinach was pretty bland. The other thing that was disappointing was that this took way longer than 30 minutes to cook. It took at least an hour. I had to cook the chicken in the oven (after turning up the heat) for 25 minutes in order for it to be done all the way through, as opposed to the called for 5 to 7 minutes. Oh, and I also changed the fresh thyme to dried.
1 10-ounce box frozen chopped spinach, defrosted
1/2 cup crumbled goat cheese or goat cheese with herbs, or crumbled Boursin (garlic and herb cow's-milk cheese)
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Toothpicks
3 tablespoons sesame seeds
All-purpose flour, for dredging, plus 1 tablespoon
4 garlic cloves, chopped
1 small yellow onion, finely chopped
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
2 cups chicken stock or broth
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tablespoons diced roasted red peppers
Preheat the oven to 325 degrees F.
Sprinkle a little water in food storage bags. Place 1 chicken breast in each bag, and seal it up, pushing out excess air. Using a mallet or a small, heavy pot or pan, pound each breast until flat and just shy of busting out of the bag.
Lay the 4 pounded chicken breasts out on a cutting board. Season them with salt and pepper. Place one fourth of the spinach-goat cheese filling on each breast, along one long edge of the cutlet. Roll the chicken breast to enclose the filling, creating a cigar shape, and secure with toothpicks. Season the outside of the chicken with salt and pepper and then dredge in the sesame seeds and flour.
Transfer to a rimmed cookie sheet and place in the oven to finish cooking through, another 5 to 7 minutes, until the juices run clear.
Place the skillet back over medium-high heat, add the remaining 2 tablespoons of EVOO, and add the garlic, onions, thyme, red pepper flakes, and some salt. Cook for about 3 minutes, then sprinkle the mixture with 1 tablespoon flour and continue to cook for about 1 minute. Whisk in the chicken stock and thicken the sauce, 3 to 4 minutes. Finish the sauce with the lemon juice, the parsley, and the diced roasted peppers.
Ladle some sauce onto each dinner plate. Slice the chicken rolls on an angle, and serve atop the sauce.
4 SERVINGS
RR says: "Serve with buttered and parslied orzo or small potatoes or with lots of crusty bread." Since I had desert today (pumpkin cake), I didn't want to add any carbs to this meal. Her tidbit is: "Use this method of pounding chicken portions in plastic storage bags to store the meat as well. You can transfer the food bags to the freezer and have single-portion servings of chicken cutlets for quick defrosting, anytime. It's a great way to take full advantage of a terrific sale on chicken." I didn't change anything except that she didn't specify what to do with the garlic, so I just added to chop it. I only used 3 chicken breasts, because I didn't feel like buying 2 packages (they come in packages of 3). This meal looks really good and tasty, but it was pretty disappointing. I didn't like the sauce at all, and the chicken needed something - maybe more cheese. The spinach was pretty bland. The other thing that was disappointing was that this took way longer than 30 minutes to cook. It took at least an hour. I had to cook the chicken in the oven (after turning up the heat) for 25 minutes in order for it to be done all the way through, as opposed to the called for 5 to 7 minutes. Oh, and I also changed the fresh thyme to dried.
Monday, October 17, 2011
October 17: Chili-Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa
2 tablespoons extra-virgin olive oil
1/2 pound bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in half lengthwise, and thinly sliced into half-moons
1 large red onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons ground coriander
Salt and freshly ground back pepper
3 vine-ripe yellow tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 to 3 tablespoons chopped fresh cilantro
Juice of 1 lime
1/2 cup fresh flat-leaf parsley leaves, chopped
1 cup grated Manchego or extra-sharp Cheddar cheese
1 tablespoon unsalted butter
4 large eggs
Preheat a large nonstick skillet over medium-high heat with the EVOO. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks; brown the sausage for 3 minutes. Add the sweet potatoes and three fourths of the chopped red onions to the sausage, season with chili powder, cumin, coriander, salt, and pepper, stir frequently, and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
While the hash is cooking, in a small bowl, combine the tomatoes, jalapenos, the remaining chopped red onions, the cilantro, lime juice, and a little salt and pepper.
Once the hash is cooked, add the chopped parsley, stir to combine, and transfer the hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil; the cheese will melt while you make the fried eggs.
Wipe clean the skillet you made the hash in, return it to the cooktop over medium-high heat, and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper, and fry to desired doneness. The eggs may, of course, be scrambled as well. As you like it!
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa, and serve.
4 SERVINGS
This is one of those recipes that really doesn't look very pretty (especially if you scramble the eggs in the dirty skillet), and it really looks like it will taste bad. But I really liked it, and so did my husband. It probably would have been prettier if I had fried the eggs, but DH said if I had done that he would have left to go get take-out. The funny thing about these egg meals of RR's ("Another B, L, or D meal: good for Breakfast, Lunch, or Dinner" is what she says) is that we always end up eating all of it between the 4 of us. I just have a 1/2 bowl of salsa left over because it's too spicy for the girls and DH doesn't like it because of the tomatoes. That's the only thing I did differently was to use red tomatoes. I have never seen a yellow tomato in any grocery store. I'm starting to think RR made them up and they don't really exist.
1/2 pound bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in half lengthwise, and thinly sliced into half-moons
1 large red onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons ground coriander
Salt and freshly ground back pepper
3 vine-ripe yellow tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 to 3 tablespoons chopped fresh cilantro
Juice of 1 lime
1/2 cup fresh flat-leaf parsley leaves, chopped
1 cup grated Manchego or extra-sharp Cheddar cheese
1 tablespoon unsalted butter
4 large eggs
Preheat a large nonstick skillet over medium-high heat with the EVOO. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks; brown the sausage for 3 minutes. Add the sweet potatoes and three fourths of the chopped red onions to the sausage, season with chili powder, cumin, coriander, salt, and pepper, stir frequently, and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
While the hash is cooking, in a small bowl, combine the tomatoes, jalapenos, the remaining chopped red onions, the cilantro, lime juice, and a little salt and pepper.
Wipe clean the skillet you made the hash in, return it to the cooktop over medium-high heat, and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper, and fry to desired doneness. The eggs may, of course, be scrambled as well. As you like it!
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa, and serve.
4 SERVINGS
This is one of those recipes that really doesn't look very pretty (especially if you scramble the eggs in the dirty skillet), and it really looks like it will taste bad. But I really liked it, and so did my husband. It probably would have been prettier if I had fried the eggs, but DH said if I had done that he would have left to go get take-out. The funny thing about these egg meals of RR's ("Another B, L, or D meal: good for Breakfast, Lunch, or Dinner" is what she says) is that we always end up eating all of it between the 4 of us. I just have a 1/2 bowl of salsa left over because it's too spicy for the girls and DH doesn't like it because of the tomatoes. That's the only thing I did differently was to use red tomatoes. I have never seen a yellow tomato in any grocery store. I'm starting to think RR made them up and they don't really exist.
October 16: Sage and Balsamic Pork Chops with Creamy Pumpkin Polenta
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
5 fresh sage leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 large garlic clove, chopped
Salt and freshly ground black pepper
4 1/2 to 1 1/2-inch-thick boneless center-cut pork chops
2 1/2 cups chicken stock or broth
1 cup milk
1 cup canned pumpkin puree
Freshly grated or ground nutmeg, about 1/8 teaspoon
3/4 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano, plus some for garnish
2 tablespoons unsalted butter
Preheat the oven to 375 degrees F.
Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO. In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoons of EVOO, salt, and pepper.
Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
While the chops are cooking, in a sauce pot combine the chicken stock, milk, and pumpkin and season with the nutmeg, salt, and pepper. Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together. Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it becomes too thick, not smooth and creamy, you can always add more warm chicken stock or milk.
Serve the polenta alongside the sage and balsamic pork chops with steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.
4 SERVINGS
I made this meal for the church potluck, and I poured the polenta into a pan and cut the pork chops into cubes and put them on top. I could have sworn that I took a picture of how I served it, but it wasn't on my camera. Maybe I was in such a hurry to get to church for choir practice that I thought I took the picture when I actually didn't. Anyway, this meal was really, really good! I would definitely make it again! RR says, "Serve with steamed broccoli or cauliflower." I meant to make the broccoli, but I ran out of time and I figured there would be enough vegetables at the potluck. It was international potluck day, so I guess this meal would have been the Italian food???
2 tablespoons balsamic vinegar
5 fresh sage leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 large garlic clove, chopped
Salt and freshly ground black pepper
4 1/2 to 1 1/2-inch-thick boneless center-cut pork chops
2 1/2 cups chicken stock or broth
1 cup milk
1 cup canned pumpkin puree
Freshly grated or ground nutmeg, about 1/8 teaspoon
3/4 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano, plus some for garnish
2 tablespoons unsalted butter
Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO. In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoons of EVOO, salt, and pepper.
4 SERVINGS
I made this meal for the church potluck, and I poured the polenta into a pan and cut the pork chops into cubes and put them on top. I could have sworn that I took a picture of how I served it, but it wasn't on my camera. Maybe I was in such a hurry to get to church for choir practice that I thought I took the picture when I actually didn't. Anyway, this meal was really, really good! I would definitely make it again! RR says, "Serve with steamed broccoli or cauliflower." I meant to make the broccoli, but I ran out of time and I figured there would be enough vegetables at the potluck. It was international potluck day, so I guess this meal would have been the Italian food???
October 15: For Almodovar: Spicy Spanish Raisin and Olive Chicken, Ole!
3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
1/4 pound chorizo, finely chopped
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
1/2 cup dry sherry
1 cup chicken stock or broth
1/2 cup golden raisins
3 tablespoons cold unsalted butter
1/4 cup large Spanish green olives with pimientos, drained and coarsely chopped
Zest and juice of 1/2 lemon
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of EVOO, and add the chorizo, onions, celery, red pepper flakes, paprika, salt, and pepper. Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the sherry and cook until the pan is almost dry, 1 minute. Add the chicken stock, raisins, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan. Turn the heat off under the pan. Add the butter and whisk until it has completely melted, then add the olives, lemon zest and juice, and parsley and toss to combine.
Serve the chicken breasts, whole or sliced, with the raisin and olive sauce.
4 SERVINGS
I didn't make this meal this time around either. I figured I shouldn't be buying so many ingredients if I could go into labor any day now. We had a harvest party with our church, so that's pretty much where we were all day - so no time to cook anyway. I made this recipe before and marked it a keeper. RR says: "Pedro Almodovar is my favorite foreign film director - I have his whole library. My favorite film and the one I most relate to: Woman on the Verge of a Nervous Breakdown." She doesn't say what to do with the lemon, so I just added it in there at the end.
4 6-ounce boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
1/4 pound chorizo, finely chopped
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
1/2 cup dry sherry
1 cup chicken stock or broth
1/2 cup golden raisins
3 tablespoons cold unsalted butter
1/4 cup large Spanish green olives with pimientos, drained and coarsely chopped
Zest and juice of 1/2 lemon
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of EVOO, and add the chorizo, onions, celery, red pepper flakes, paprika, salt, and pepper. Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the sherry and cook until the pan is almost dry, 1 minute. Add the chicken stock, raisins, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan. Turn the heat off under the pan. Add the butter and whisk until it has completely melted, then add the olives, lemon zest and juice, and parsley and toss to combine.
Serve the chicken breasts, whole or sliced, with the raisin and olive sauce.
4 SERVINGS
I didn't make this meal this time around either. I figured I shouldn't be buying so many ingredients if I could go into labor any day now. We had a harvest party with our church, so that's pretty much where we were all day - so no time to cook anyway. I made this recipe before and marked it a keeper. RR says: "Pedro Almodovar is my favorite foreign film director - I have his whole library. My favorite film and the one I most relate to: Woman on the Verge of a Nervous Breakdown." She doesn't say what to do with the lemon, so I just added it in there at the end.
October 14: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey
1 teaspoon chili powder
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO. Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
4 SERVINGS
I didn't make this recipe this year because I was having a party and it was Friday night (so I made Mac-n-Cheese for my DH). I made this recipe last year and it was really good! I love the salad especially. RR's tidbit is: "If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen."
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey
1 teaspoon chili powder
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO. Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
4 SERVINGS
I didn't make this recipe this year because I was having a party and it was Friday night (so I made Mac-n-Cheese for my DH). I made this recipe last year and it was really good! I love the salad especially. RR's tidbit is: "If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen."
Thursday, October 13, 2011
October 13: Golden Raisin and Almond Chicken
3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breast halves
1 teaspoon dried thyme
4 ounces sliced or slivered almonds
Salt and freshly ground black pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 cup golden raisins
3 tablespoons cold unsalted butter
1 tablespoon chopped fresh chives
Green salad
Boiled baby potatoes
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Toast the nuts in a small skillet over medium heat. Add 1 tablespoon butter to the toasted nuts; melt and toss to coat. Add the chives and toss to combine.
Serve the chicken breasts whole or sliced with cherry sauce poured over them. Serve the salad and potatoes alongside.
4 SERVINGS
4 6-ounce boneless, skinless chicken breast halves
1 teaspoon dried thyme
4 ounces sliced or slivered almonds
Salt and freshly ground black pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 cup golden raisins
3 tablespoons cold unsalted butter
1 tablespoon chopped fresh chives
Green salad
Boiled baby potatoes
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Toast the nuts in a small skillet over medium heat. Add 1 tablespoon butter to the toasted nuts; melt and toss to coat. Add the chives and toss to combine.
Return the chicken skillet to the burner over medium-high heat, add the remaining 1 tablespoon of EVOO, and add the onions, celery, red pepper flakes, nutmeg, salt, and pepper. Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the white wine and cook until the pan is almost dry, 1 minute. Add the chicken stock, raisins, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan. Turn the heat off under the pan. Add the remaining butter and whisk until it has completely melted.
Serve the chicken breasts whole or sliced with cherry sauce poured over them. Serve the salad and potatoes alongside.
4 SERVINGS
This is the 1st variation on the Tangy Cherry Chicken. I changed the fresh thyme to dried and I added the salad and potatoes to the ingredient list. I liked the cherry sauce better, but this was ok too. I did really like the almonds. For the cherry chicken, I cut the chicken breasts in half lengthwise, so it really did take about 5 minutes on each side to cook. With this recipe, I used whole chicken breasts, so I had to cook them for about 10 minutes on each side (at least). They finally got done in the middle, but they were terribly burnt on the outside. That's part of what made this recipe not so good.
Wednesday, October 12, 2011
October 12: Fall Minestrone
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon from the deli counter, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, chopped
3 portobello mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
Salt and freshly ground black pepper
2 stems of fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
1 small bunch of kale or chard, trimmed of tough ends and veins and coarsely chopped
1 15-ounce can cannellini beans, drained
1 14-ounce can petite diced tomatoes or chunky-style crushed tomatoes
1 quart chicken stock or broth
2 cups vegetable stock or broth
A piece of rind of Parmigiano cheese
1 cup ditalini pasta
Grated Parmigiano-Reggiano, to pass at the table
Crusty bread, for mopping
Heat a medium soup pot over medium-high heat and add the EVOO. Add the pancetta and brown for 2 minutes.
Add the red pepper flakes, garlic, mushrooms, onions, carrots, and celery. Cook for 5 to 6 minutes, until the mushrooms are lightly browned.
Season with salt and pepper and add the rosemary stems and the sage to the pot. Add the zucchini and chopped greens and stir them into the pot until all the greens wilt down, 2 to 3 minutes.
Add the beans, tomatoes, stocks, and cheese rind, then place a lid on the pot and bring the soup to a boil. Uncover and add the ditalini pasta. Cook the soup for 7 to 8 minutes at a rolling simmer, uncovered, until the pasta is al dente (with a bite to it). Remove the pot from the heat. Remove the rind and the now bare rosemary stems (the leaves fall off into the soup as it cooks). Adjust the salt and pepper to taste.
Ladle the soup into shallow bowls and top with grated cheese. Pass the crusty bread at the table.
6 SERVINGS
This soup is very delicious. There were a few things I did differently: I only used 1 onion (my husband doesn't like them), I only used 1 carrot because my daughter ate the other one yesterday (I'm glad she likes to eat veggies), I used dried sage because it's cheaper, I forgot to buy a zucchini, I used all chicken stock instead of a mixture of vegetable and chicken stock. There are so many ingredients in this soup that these small changes don't make much of a difference. I took this recipe from July 21. Today's was supposed to be orzo and skirt steak. But I'd rather have Fall Minestrone in the fall! RR says: "More like fall-in-love-with soup." And her tidbit is: "You can now find vegetable stock in cartons on the soup aisle next to the boxes of beef and chicken broth." I'm not sure why I didn't buy any. I think I didn't see it in the recipe, so I didn't write it down on my list. Oh well. It still tasted great! Oh, and I changed the serving amount from 4 to 6.
1/4 pound pancetta, cut as thick as bacon from the deli counter, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, chopped
3 portobello mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
Salt and freshly ground black pepper
2 stems of fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
1 small bunch of kale or chard, trimmed of tough ends and veins and coarsely chopped
1 15-ounce can cannellini beans, drained
1 14-ounce can petite diced tomatoes or chunky-style crushed tomatoes
1 quart chicken stock or broth
2 cups vegetable stock or broth
A piece of rind of Parmigiano cheese
1 cup ditalini pasta
Grated Parmigiano-Reggiano, to pass at the table
Crusty bread, for mopping
Heat a medium soup pot over medium-high heat and add the EVOO. Add the pancetta and brown for 2 minutes.
Add the beans, tomatoes, stocks, and cheese rind, then place a lid on the pot and bring the soup to a boil. Uncover and add the ditalini pasta. Cook the soup for 7 to 8 minutes at a rolling simmer, uncovered, until the pasta is al dente (with a bite to it). Remove the pot from the heat. Remove the rind and the now bare rosemary stems (the leaves fall off into the soup as it cooks). Adjust the salt and pepper to taste.
Ladle the soup into shallow bowls and top with grated cheese. Pass the crusty bread at the table.
6 SERVINGS
This soup is very delicious. There were a few things I did differently: I only used 1 onion (my husband doesn't like them), I only used 1 carrot because my daughter ate the other one yesterday (I'm glad she likes to eat veggies), I used dried sage because it's cheaper, I forgot to buy a zucchini, I used all chicken stock instead of a mixture of vegetable and chicken stock. There are so many ingredients in this soup that these small changes don't make much of a difference. I took this recipe from July 21. Today's was supposed to be orzo and skirt steak. But I'd rather have Fall Minestrone in the fall! RR says: "More like fall-in-love-with soup." And her tidbit is: "You can now find vegetable stock in cartons on the soup aisle next to the boxes of beef and chicken broth." I'm not sure why I didn't buy any. I think I didn't see it in the recipe, so I didn't write it down on my list. Oh well. It still tasted great! Oh, and I changed the serving amount from 4 to 6.
October 11: For Neil Diamond: Tangy Cherry Chicken
3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breast halves
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 cup dried cherries
3 tablespoons cold unsalted butter
Green salad
Boiled baby potatoes
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of EVOO, and add the onions, celery, red pepper flakes, nutmeg, salt, and pepper.
Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the white wine and cook until the pan is almost dry, 1 minute. Add the chicken stock, dried cherries, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan. Turn the heat off under the pan. Add the butter and whisk until it has completely melted.
Serve the chicken breasts whole or sliced with cherry sauce poured over them. Serve the salad and potatoes alongside.
4 SERVINGS
I changed the fresh thyme to dried and I added the potatoes and salad to the ingredient list. RR says: "You got the way to move me, Baby!" I suppose that's a song by Neil Diamond, but I've never heard of it.
The chicken is delicious and the cherry sauce is divine. I served this with bread and bell peppers because that's what I had on hand.
4 6-ounce boneless, skinless chicken breast halves
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 cup dried cherries
3 tablespoons cold unsalted butter
Green salad
Boiled baby potatoes
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of EVOO, and add the onions, celery, red pepper flakes, nutmeg, salt, and pepper.
Serve the chicken breasts whole or sliced with cherry sauce poured over them. Serve the salad and potatoes alongside.
4 SERVINGS
I changed the fresh thyme to dried and I added the potatoes and salad to the ingredient list. RR says: "You got the way to move me, Baby!" I suppose that's a song by Neil Diamond, but I've never heard of it.
The chicken is delicious and the cherry sauce is divine. I served this with bread and bell peppers because that's what I had on hand.
Monday, October 10, 2011
October 10: Broiled Lamb Chops with Sweet Pea and Spinach Couscous
2 cups chicken stock or broth
3 tablespoons extra-virgin olive oil
1 1/2 cups plain couscous
1 large red onion, chopped
4 garlic cloves, chopped
Salt and freshly ground black pepper
Place about 1 1/2 cups of the chicken stock and 1 tablespoon of the EVOO in a medium sauce pot over medium heat. Cover the pot and raise the heat; bring the broth to a boil. Remove the pot from the heat. Add the couscous, cover, and let stand for 10 minutes.
While the chicken stock is heating up, preheat a medium skillet over medium-high heat with the remaining 2 tablespoons of the EVOO. Add the onions, garlic, salt, and pepper and cook, stirring frequently, for 3 to 4 minutes, or until the onions are tender.
While the onions are cooking, arrange the chops on a slotted broiler pan and season both sides with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.
To the onions and garlic, add the frozen peas and the remaining 1/2 cup of chicken stock. Heat for 2 minutes, then add the baby spinach and wilt. Add the basil and mint and remove from the heat.
Fluff the cooked couscous with a fork. Add the veggies and herbs to the couscous on a large platter, toss to distribute, and adjust the seasonings with salt and pepper.
Serve the lamb chops on top of the sweet pea and spinach couscous.
4 SERVINGS
This is a nice quick and easy recipe. I couldn't find a rack of lamb, so I used a T-bone steak. It was a nice change of pace (it was on sale, so I didn't have to spend $20-$30 on the meat.) That's the only thing I did differently (except that I didn't use a platter to mix up the peas and couscous).
3 tablespoons extra-virgin olive oil
1 1/2 cups plain couscous
1 large red onion, chopped
4 garlic cloves, chopped
Salt and freshly ground black pepper
2-pound rack of lamb cut into 12 chops (3 chops per person)
1 10-ounce box frozen peas
4 cups baby spinach
10 fresh basil leaves, chopped or torn
10 fresh mint leaves, chopped
Preheat the broiler.
Place about 1 1/2 cups of the chicken stock and 1 tablespoon of the EVOO in a medium sauce pot over medium heat. Cover the pot and raise the heat; bring the broth to a boil. Remove the pot from the heat. Add the couscous, cover, and let stand for 10 minutes.
4 SERVINGS
This is a nice quick and easy recipe. I couldn't find a rack of lamb, so I used a T-bone steak. It was a nice change of pace (it was on sale, so I didn't have to spend $20-$30 on the meat.) That's the only thing I did differently (except that I didn't use a platter to mix up the peas and couscous).