• Focaccia and Herb Stuffing with Italian Sausage and Poblano Peppers

    October 2, 2020 /
    Servings: 10 people
    Calories: 400kcal

    Ingredients

    • 3 Tbsp unsalted butter
    • 2 Tbsp sunflower oil
    • 2 lbs mild or medium ground Italian sausage
    • 4 poblano peppers
    • 1 cup onion diced
    • 1 cup celery diced
    • 3 cloves garlic minced
    • 1 box Williams-Sonoma focaccia stuffing
    • 1 1/2 cups chicken broth
    • 1 egg beaten
    • 1 tsp fresh sage finely chopped
    • 1 Tbsp fresh parsley finely chopped
    • 1 Tbsp fresh thyme finely chopped
    • 1 Tbsp smoked paprika
    • freshly ground sea salt to taste
    • freshly ground black pepper to taste

    Instructions

    • Melt 1 Tbsp of the butter and heat the sunflower oil in a large skillet over medium-high heat. Add the sausage and break it up into small pieces. Cook until fully cooked.
    • Meanwhile, preheat the oven to about 500°F. Slice each poblano pepper in half long-ways and lie skin-side-up on a baking sheet lined with foil. Place the baking sheet under the broiler, and char until evenly blackened, turning as necessary, about 15 minutes. Place the peppers into plastic ziploc bags, seal, and let steam for about 10 minutes. Remove the smoky skin from the peppers. Seed and chop the peppers.
    • When the sausage is fully cooked, remove it from the skillet and set aside. Drain about half the grease from the pan, and add 2 Tbsp butter to the skillet. Sauté the onion, celery, and garlic until translucent.
    • In a large bowl, mix together the focaccia bread cubes, and the onion, celery, and garlic. Gradually add the chicken broth until you get the desired consistency. Add the beaten egg and mix in to provide a binder for the stuffing. Mix in the sausage, chopped poblano peppers, herbs, and paprika. Add freshly ground salt and pepper to taste if necessary.
    • Turn the oven to 350°F. Bake covered with foil for 30 minutes, then remove the foil and bake until golden, about 20 more minutes.

    Nutrition

    Calories: 400kcal | Carbohydrates: 6g | Protein: 15g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 811mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 46mg | Calcium: 42mg | Iron: 2mg

  • Gruyère and Emmentaler Macaroni with Prosciutto, Sun-dried Tomatoes, and Shallots

    September 28, 2020 /
    Servings: 6 people
    Calories: 770kcal

    Ingredients

    • 12 oz elbow macaroni or rigatoni
    • 2 cups whole milk
    • 2 Tbsp unsalted butter
    • 2 Tbsp corn starch
    • 1/2 tsp freshly ground black pepper
    • 1 1/2 Tbsp Dijon mustard
    • 10 oz Gruyère cheese shredded
    • 8 oz Emmentaler cheese shredded
    • 2 shallots thinly sliced
    • 5 oz thinly sliced prosciutto shredded
    • 1/2 cup sun-dried tomatoes in oil coarsely chopped

    Instructions

    • Preheat the oven to 350°F. Lightly butter an 8-by-8 inch baking dish.
    • Cook the pasta in a large pot of boiling water until al dente. Be careful not to overcook it, as it will also be going in the oven. Drain, return to the pot, and set aside.
    • Heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edge of the pot, turn the heat to low. Add the butter and mix with a wooden spoon until fully melted into the milk.
    • Add the cornstarch slowly, 1 Tbsp at a time, mixing well to incorporate after each addition. Make sure it does not clump. Stir constantly until the viscosity begins to increase – the liquid should then evenly coat the back of a spoon and a finger drawn along the back should leave a clear swath. Turn off the heat and stir in the pepper. Add the mustard and the cheeses, stirring until completely melted.
    • In the pasta pot, toss the pasta with the chopped shallots, prosciutto, and sun-dried tomatoes. Pour the cheese over the pasta, and stir gently to fully coat the mixture.
    • Pour the pasta mixture into the prepared pan. Bake for 30 minutes. Serve hot.

    Nutrition

    Calories: 770kcal | Carbohydrates: 55g | Protein: 38g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 495mg | Potassium: 519mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1138IU | Vitamin C: 10mg | Calcium: 890mg | Iron: 1mg

  • Pappardelle with Zucchini and Arugula Walnut Pesto

    September 28, 2020 /
    Servings: 6 people
    Calories: 607kcal

    Ingredients

    • 3/4 cup walnut halves
    • 4 cups packed arugula leaves
    • 3/4 cup extra virgin olive oil + more for drizzling
    • 1/2 tsp minced garlic
    • 1/2 cup Parmesan Reggiano freshly grated + shavings for garnish
    • freshly ground salt and black pepper
    • 12 oz pappardelle
    • 3 firm, fresh medium zucchini and/or yellow squash
    • 3 Tbsp fresh lemon juice

    Instructions

    • In a small skillet, toast the walnuts over medium-low heat until golden, about 5 minutes. Set aside 1/2 cup of the walnuts: coarsely chop the rest for garnish.
    • Using a mandoline or very sharp knife, very thinly slice the zucchini and/or yellow squash. They should be flexible and ribbon like, such that they easily intertwine with the pasta, but no so thin that they tear easily.
    • In a food processor, pulse 2 cups of the arugula until finely chopped. Add the 1/2 cup of walnuts, and pulse until chopped and well incorporated. Scrape into a large bowl and stir in 3/4 cup of olive oil, the garlic, and the grated parmesan. Season the pesto to taste with salt and pepper.
    • In a large pot of salted boiling water, cook the pappardelle until al dente.
    • While the pasta cooks, heat 2 Tbsp of olive oil in a large skillet over medium-high heat and sauté the zucchini and squash ribbons until it just starts to become tender but not soggy or falling apart.
    • Drain the pasta and add to the bowl with the pesto and toss to coat. Gently toss in the zucchini and squash, being careful not to rip the pieces. Stir in the lemon juice and the remaining 2 cups of arugula. Season to taste with salt and pepper.
    • Transfer the pasta to individual serving bowls, drizzle with a little olive oil, and garnish with the coarsely chopped walnuts and extra parmesan shavings. Serve immediately.

    Nutrition

    Calories: 607kcal | Carbohydrates: 47g | Protein: 15g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 158mg | Potassium: 523mg | Fiber: 4g | Sugar: 4g | Vitamin A: 613IU | Vitamin C: 23mg | Calcium: 170mg | Iron: 2mg

  • Fig, Leek, and Pancetta Pizza with Feta, Balsamic Glaze, and Fresh Arugula

    September 27, 2020 /
    Servings: 8 people
    Calories: 541kcal

    Ingredients

    • 2 frozen pizza crusts thawed
    • 1 Tbsp sunflower or safflower oil
    • 1/2 lb thinly sliced pancetta
    • 1/4 cup extra virgin olive oil
    • 8 Tbsp balsamic glaze
    • 1/2 cup crumbled feta or goat cheese
    • 10 small ripe figs thinly sliced
    • 1 large leek thinly sliced
    • 2 handfuls arugula

    Instructions

    • Heat a pizza oven according to the oven's instructions or heat a regular oven to 500°F. Lay out the pizza crusts on two sheets of parchment paper. Brush each crust with 2 the olive oil until well coated. Drizzle about 2 Tbsp of balsamic glaze over each pizza.
    • In a skillet heat the sunflower oil over high heat. Cook the pancetta until crispy. Place on a paper towel lined plate to drain and set aside to cool.
    • Spread the crumbled cheese over each pizza and layer with the slices of fig and leek, split evenly between the two pizzas. Once it has cooled, break up the pancetta into small pieces and sprinkle evenly over the two pizzas. Again, drizzle about 2 Tbsp of balsamic glaze over each pizza.
    • Place the pizzas in the oven together or in the pizza oven one at a time. For the pizza oven, usually on cooks the pizza for about 3 minutes, then removes the parchment paper by slipping it out from under the pizza. Cook for another 2-3 minutes. For a regular oven, cook the pizzas for about 7 minutes until the crust is golden brown.
    • Top the pizzas with a handful of arugula each and serve hot or warm.

    Nutrition

    Calories: 541kcal | Carbohydrates: 69g | Protein: 14g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 1007mg | Potassium: 292mg | Fiber: 4g | Sugar: 20g | Vitamin A: 745IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 4mg

  • Quinoa Tabbouleh with Lemon and Sumac

    September 27, 2020 /
    Servings: 6 people
    Calories: 328kcal

    Ingredients

    • 10 oz quinoa soaked ~12 hours
    • 1 lb cherry tomatoes halved
    • 3 1/2 oz flat leaf parsley, stalks and leaves finely chopped
    • 1 1/2 oz mint finely chopped
    • 1 1/2 oz cilantro, stalks and leaves finely chopped
    • 2 bunches scallions thinly sliced
    • 1 medium cucumber seeded and diced
    • 3-4 Tbsp extra virgin olive oil
    • juice of 2-3 lemons
    • 1 Tbsp sumac
    • sea salt
    • freshly ground black pepper
    • 1/4 cup pine nuts toasted
    • 1/3 cup feta cheese packed in brine crumbled

    Instructions

    • Cook the soaked quinoa according to package instructions.
    • Meanwhile, chop all the vegetables and herbs. Place the tomatoes, cucumber, chopped herbs, scallions, olive oil, and lemon juice in to a large bowl and mix thoroughly. Sprinkle in the sumac and mix. Add several generous pinches of crushed sea salt and a generous amount of freshly ground black pepper to taste and mix well.
    • Toast the pine nuts in a dry skillet over medium heat until evenly golden brown, being careful not to burn them.
    • Once cooked, let the quinoa cool slightly, until just warm but not hot. Add the quinoa to the vegetables and herbs, and mix well to ensure that the oil and lemon juice coat the quinoa throughout. Taste the salad and adjust the seasoning if necessary. Mix in the toasted pine nuts and toss in the feta cheese.
    • It's a good idea to refrigerate the salad for 1-2 hours before serving to allow all the flavors to sink in and so that it's cool and crisp, but it's not necessary if you're rushed on time. Serve with fish, lamb chops, chicken, or just by itself as a salad.

    Nutrition

    Calories: 328kcal | Carbohydrates: 38g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 121mg | Potassium: 701mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2681IU | Vitamin C: 46mg | Calcium: 127mg | Iron: 5mg

  • Paella with Chicken, Spicy Italian Sausage, and Shrimp

    September 27, 2020 /
    Servings: 10 people
    Calories: 943kcal

    Ingredients

    • 3 Tbsp extra virgin olive oil divided
    • 1 3/4 lbs fresh ground hot Italian sausage
    • 12 chicken thighs excess fat trimmed
    • 5 cups chopped white onion (about 2 large onions)
    • 10 cloves garlic minced
    • 3/4 lb tomatoes chopped (about 1 1/2 cups)
    • 2 bay leaves
    • 4 medium zucchini quartered and sliced
    • 3 red bell peppers diced
    • 1 1/2 lbs uncooked large shrimp peeled and deveined
    • 1 clove garlic minced
    • 1/4 tsp + a generous pinch saffron threads
    • 2 1/2 cups arborio rice or authentic Spanish paella rice
    • 1 1/2 tsp salt
    • 5 cups low-sodium chicken broth
    • 2 tsp sweet Spanish paprika
    • fresh parsley chopped

    Instructions

    • Pre-chop all vegetables and prepare the other ingredients. Heat 1 Tbsp of olive oil in a heavy large shallow pot over medium-high heat. Add the sausage and sauté until cooked through, turning often, about 10 minutes. Transfer the sausage to a large bowl.
    • Sprinkle the chicken thighs with salt and pepper. Working in batches if need be, add the chicken to the same pot. Cook until evenly browned, about 6 minutes. Turn the chicken over, and cook until browned and cooked through, about 8 minutes longer. Transfer the chicken to the bowl with the sausage.
    • Add the onions and the 10 chopped garlic cloves to the pot. Sauté until tender, about 8 minutes. Add the tomatoes and bay leaves and stir for 2 minutes. Stir in the zucchini and bell peppers.
    • Toss the shrimp with the remaining 2 Tbsp of olive oil, 1 minced garlic clove, and a generous pinch of saffron threads in a medium bowl. Set aside.
    • Preheat the oven to 375°F. In the large oven proof pan (most likely the same pan on the stove), mix the rice and 1 1/2 tsp salt into the vegetable mixture and spread out evenly. Put the sausage and chicken pieces into the rice mixture. Pour any accumulated juices from the bowl over the rice.
    • Bring the chicken broth, paprika, and remaining 1/4 tsp saffron to a boil in a medium saucepan. Pour evenly over the rice mixture. Cover the pan tightly with aluminum foil or with its lid if it has one. Bake until the rice is almost tender, about 40 minutes.
    • Sprinkle the shrimp mixture with salt and pepper. Arrange atop the rice mixture. Cover the pan with the foil or lid again. Bake until the shrimp are just opaque in the center, the rice is tender, and almost all the liquid in the pan is absorbed, about 20 more minutes.
    • Sprinkle with the freshly chopped parsley and serve immediately.

    Nutrition

    Calories: 943kcal | Carbohydrates: 57g | Protein: 56g | Fat: 54g | Saturated Fat: 16g | Cholesterol: 365mg | Sodium: 1612mg | Potassium: 1171mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1861IU | Vitamin C: 76mg | Calcium: 172mg | Iron: 7mg

  • Summer French Couscous

    August 11, 2020 /
    Servings: 6 people
    Calories: 483kcal

    Ingredients

    • 2 cups couscous
    • 1 cup chicken broth
    • 1/4 cup water
    • 1 red bell pepper diced
    • 1 cucumber diced
    • 1/2 red onion diced
    • 1 bunch basil chiffonade
    • 1/2 bunch cilantro chopped
    • 2 small bunches mint chopped
    • 2 cloves garlic minced
    • 1/4 cup sunflower seeds
    • 1/2 cup extra virgin olive oil
    • 2 Tbsp balsamic vinegar
    • 3/4 cup feta cheese packed in brine
    • salt and pepper to taste

    Instructions

    • Place the two cups of couscous in a large bowl, and bring the chicken stock to a boil. Remove the stock from the heat and pour into the couscous. Add the water, mix, and let sit for 5-10 minutes, then fluff with a fork.
    • Meanwhile, chop all the vegetables and herbs and lightly toast the sunflower seeds. When the couscous is fluffed, mix in the bell pepper, cucumber, and onion. Then mix in the herbs, garlic, and seeds. 
    • Mix in the olive oil. The couscous should be moist but not soaked with oil. Add more as needed. Add the 2 Tbsp of Balsamic vinegar or more to taste. Season to taste with salt and pepper. Toss the mixture with crumbled feta and serve. 

    Nutrition

    Calories: 483kcal | Carbohydrates: 51g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 364mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 31mg | Calcium: 126mg | Iron: 1mg

  • Spicy Thai Style Chicken with Peanut Sauce and Noodles

    June 29, 2020 /
    Servings: 4 people
    Calories: 842kcal

    Ingredients

    • 12 oz Asian rice noodles
    • 1 Tbsp sunflower oil
    • 1 lb boneless, skinless chicken breasts or 1 whole roast chicken
    • coarse salt and black pepper freshly ground
    • 2 1/2 cups low sodium chicken broth
    • 5 Tbsp runny honey
    • 2 Tbsp tamari soy sauce
    • 1/2 cup unsweetened peanut butter
    • 1 tsp arrowroot starch
    • 2 tsp fresh ginger peeled and minced
    • 10 green onions thinly sliced
    • 6 cloves garlic minced
    • 1/2 tsp crushed red pepper flakes
    • 2 red bell peppers seeded and julienned
    • 1/4 cup fresh cilantro chopped
    • 1/4 cup Thai basil chiffonade
    • 1/4 cup peanuts coarsely chopped
    • 1 lime sliced into wedges
    • Sriracha hot chili sauce

    Instructions

    • Heat the oil in a medium skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. When the oil is hot, place in the chicken and cook until golden and the juices run clear. When cooked, remove from the heat and let cool enough to handle. Shred the chicken with a fork and knife or your hands, cover, and set aside. If you are using a whole roasted chicken, shred the white meat of the chicken with your hands. Set aside and keep warm.
    • Combine the broth, honey, and soy sauce in another skillet over medium low heat. Whisk in the peanut butter, arrowroot starch, and ginger until well incorporated. The peanut butter may clump into blobs depending on its consistency and level of oil separation. It will seem difficult to incorporate it, but have patience, keep stirring and spreading out the peanut butter, and it will eventually form a smooth sauce.
    • Meanwhile, prepare the noodles according to package instructions.
    • When the sauce is smooth and cleanly coats the back of a spoon, add the green onions, garlic, and crushed red pepper. Stir constantly over low heat until well blended. All the bell peppers and the shredded chicken. Cook the mixture, stirring continuously, until bubbly and slightly thickened.
    • Place the noodles and chicken mixture into individual serving bowls and toss to combine. Top each serving with cilantro, Thai basil, a Tbsp of chopped peanuts, and a squeeze of lime. Finish with the chili sauce if you desire and serve hot.

    Nutrition

    Calories: 842kcal | Carbohydrates: 106g | Protein: 43g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 997mg | Potassium: 1121mg | Fiber: 7g | Sugar: 22g | Vitamin A: 2417IU | Vitamin C: 90mg | Calcium: 93mg | Iron: 4mg