Wednesday, January 30, 2013

Nutty Asian Noodles with Carrots & Edamame


  • 1 1/4 cups unsalted cashews or peanuts
  • 2 carrots
  • 1 inch piece  fresh ginger
  • 1 cup vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons (packed) dark brown sugar
  • Salt
  • 2/3 pound dried linguine or 1 lb. fresh lo mein noodles
  • 1 cup thawed frozen shelled edamame


  1. Preheat the oven to 350 degrees . Spread the nuts on a baking sheet. Roast until toasted, about 8 minutes. Let cool. Measure out 1/4 cup nuts; chop and set aside for garnish.
  2. Peel the carrots; shred them on a box grater. Set aside. Using the edge of a spoon, scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.
  3. Measure the broth in a liquid measuring cup, then pour in the soy sauce, rice vinegar and sesame oil; stir to combine.
  4. Whiz the whole nuts, brown sugar, ginger and 1/4 tsp. salt in a food processor until finely chopped. With the machine on, slowly pour in the broth mixture and process until smooth.
  5. Add the noodles to the boiling water and cook according to the package directions, stirring occasionally.
  6. Drain the noodles in a colander and rinse well with cold water. Rinse the pasta pot with cold water, too, to cool it off. Put the noodles back in the pot.
  7. Pour the sauce over the noodles; stir. Add the edamame and carrots; stir again.
  8. Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top.
Source: Rachel Ray Magazine

Saturday, January 26, 2013

Braised Chicken and Artichokes with Pistachio Lemon Rice

Braised Chicken and Artichokes
  • 1 tablespoon olive oil
  • 4 chicken breasts, cut into 1 inch chunks
  • 2 cups frozen artichokes, thawed
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 cup canned low-salt chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons chopped fresh oregano or parsley
Heat oil dutch oven over medium-high heat. Sprinkle chicken with salt and pepper. Add half to pan and sauté chicken until browned on all sides, about 10 minutes. Set aside and repeat process with second half of the chicken.  Deglaze pot with wine, stirring to removed browned bits.  Add shallots and garlic.  Saute 2 minutes.  Add artichokes, red pepper flakes and salt and pepper to taste.  Allow artichoke hearts to brown (about 5 minutes).  Deglaze pot with chicken broth.  Return chicken to pan.  Add lemon and remaining broth.  Allow to simmer 5-7 minutes.  Add herbs and serve over rice. 

Pistachio Lemon Rice
  • 1 Tbsp butter
  • 2 shallots, finely chopped
  • 1/2 cup pistachios (toasted)
  • 1 1/2 cup white rice
  • 2 1/4 cup chicken broth
  • juice and zest of 1 lemon
  • 1/2 tsp salt
Melt butter over low heat.  Saute shallots until softened, about 5 minutes.  Add half the pistachios and remaining ingredients.  Mix to combine.  Bring to a boil.  Once boiling, reduce heat to low, cover and cook 20 minutes.  Remove from heat, add remaining nuts and fluff.

Wednesday, January 23, 2013

Baked Fennel with Goat Cheese and Sausage

6 links sweet italian sausage, uncooked, castings removed
2 fennel bulbs, trimmed and chopped coarsely
Juice of 1 large lemon
2 Tbsp butter, divided
1 tsp fennel seeds
1/2 cup water
2 Tbsp flour
1 1/2 cups whole milk
freshly grated nutmeg
1/4 cup finely chopped flat leaf italian parsley
4 oz fresh goat cheese, crumbled
1/2 cup freshly grated parmesan

Saute sausage in large saucepan until golden brown.  Remove with slotted spoon and set aside.  Melt 1 Tbsp butter in same pan.  Drizzle lemon juice over fennel then add to saucepan.  Cook over medium heat for 5 minutes uncovered, stirring frequently.  Add fennel seeds and water.  Cover and simmer 10-15 minutes until tender.  Season with salt and pepper and add to sausage.  In same pan, make white sauce.  Melt remaining butter and whisk in flour.  Slowly whisk in milk until smooth.  Cook over low-medium heat until thickened (about 5-7 minutes).  Add nutmeg and season with salt and pepper.  Combine with sausage and fennel.  Please in greased baking dish and top with cheeses.  Bake at 375 until bubbly - about 25 minutes. 
Adapted from Bon Appetit

Tuesday, January 22, 2013

Butternut Squash and Orzo with Fresh Sage

2 tbsp. butter
1 onion, chopped
1 garlic clove, minced
4 cups cubed fresh butternut squash - you can find this at Costco
4 c. chicken broth, divided
1/2 cup white wine
1 c. orzo
1/2 c. freshly grated parmesan cheese
3 tbsp. chopped fresh sage
Salt and pepper to taste

1. Melt butter in a large pot or dutch oven over medium heat. Add onion and saute about 6 minutes (or until soft).
2. Add garlic and saute until fragrant, about 1 minute.
3. Add squash and stir to coat.
4. Add 1/2 c. chicken broth and wine. Cover and simmer until squash is just tender (taste a piece) and liquid is absorbed- about 10 minutes.
5. Meanwhile, bring the rest of the chicken broth (3 1/2 c.) to boil in a saucepan. Add orzo. Boil uncovered until orzo is tender but still slightly al dente.
6. Combine with the squash mixture.
7. Stir in the parmesan and sage.
8. Salt and pepper to taste. Serve, topped with more parmesan if desired.
Adapted from Bon Appetit

Sunday, January 20, 2013

Make Ahead Sunday: Roast Pork Calypso Style with Black Bean Corn Salsa

Roast Pork
  • 3 shallots, chopped
  • 2 bay leaves, crumbled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 2 3/4-pound pork tenderloins

  • 1 1/2 cups fresh orange juice
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 3/8 teaspoon ground allspice
  • Fresh spinach leaves
  • 2 avocados, peeled, pitted, sliced crosswise
  • Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad
  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground coriander
For Roast Pork:
Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
For Sauce:
Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.
For Salad: Mix all incredients together.  (Can be prepared 1 day ahead. Cover and refrigerate.)

Potato & Leek Soup

2 Tbsp butter
2 leeks (trimmed and diced)
1/2 red onion, diced
2-3 garlic cloves, minced
2 celery stalks, diced
2 large idaho potatoes, skinned and cubed
4 cups chicken broth
1/4 cup flat leaf italian parsley, minced
1/2 cup sour cream
Salt and pepper to taste

Melt butter in sauce pan over low heat.  Saute leeks, onion and garlic until softened (7-8 minutes).  Add garlic, potatoes and broth.  Add salt and pepper to taste.   Boil 30 minutes.  Gently mash potatoes to thicken, but still leave some chunks.  Add sour cream and parsley and mix to combine.  Check seasoning.