Artichoke and Mushrooms over Pasta

My husband is out of town so I can cook whatever I want. Artichokes, mushrooms, tomatoes, and olives are not his favorites, but they are mine. After eating this they will be yours, as well.

I serve this over whole wheat pasta because, in addition to being better for you, the pasta adds a nice texture to the dish. You can throw in cooked ham, chicken or shrimp at the end if you absolutely must have meat, but this is hearty enough to eat as is.

Servings: 4-6

Time:    Prep: 5 minutes; Cook: 30-35 minutes
Hardware:  measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet), a colander, a wooden spoon, zester

Cook at home

Ingredients:

• Olive oil to cover the bottom of the pan
• 1 pint grape tomatoes
• 8 ounces of baby portabella mushrooms
• 3 cloves of garlic
• 15 pitted Kalamata olives
• 2 sprigs of fresh rosemary
• 6 ounce jar of marinated artichoke heart
• 1 cup of a sweet wine (I used Mascato)
• Zest of one lemon
• Salt
• 8 ounces cooked whole wheat spaghetti

1. Mince the garlic. Clean and roughly chop the mushrooms.  Chop the tomatoes. 
2. Drain the artichokes, reserving ¼ cup of the liquid.
3. Heat the oil on medium.  Add the garlic, mushrooms, and tomatoes.  Cook on medium for about 10 minutes or until the tomatoes and mushrooms begin to give up their liquid. Stir occasionally.
4. Add the artichokes, rosemary, reserved liquid, and wine. Allow the liquid to come to a boil. Simmer until the liquid is reduced by half.  This should take 20 minutes or so.  Stir enough to keep anything from sticking.
5. Zest the lemon over the sauce. Remove the rosemary sprigs. Taste and adjust the salt.
6. Serve immediately over whole wheat spaghetti. 

Artichokes & Mushrooms over
Whole Wheat Pasta

Potato Leek Tart

If you follow my blog then you know that I am not a vegetarian.  However, we do try to go Meatless on Mondays. I was going to make a quiche, but realized that I had no pie crust. I did have a puff pastry, so I decided to make a tart instead.

This was really easy and very delicious.  I used dill, because I had feta cheese and those flavors pair well together. I didn’t know how those would taste with potatoes.  The answer is scrumptious.  Even my carnivore husband loved it. I’m already looking forward to making this again. Next time I may add mushrooms and spinach.  So good.



Potato Leek Tart

Fast, easy, yummy

Servings:  4 Time:  Thaw: 30 minutes, Prep: 20, Cook: 30 minutes total
Hardware:  Measuring spoons and cups, a cutting board and knives, a bowl, a clean flat surface, a rolling pin, a pastry brush, 2 baking sheets and parchment paper, a spatula

Ingredients:

• 1 pound potatoes
• 1 leek
• 2 tablespoons fresh dill (more for garnish)
• Salt
• 4 ounces feta cheese
• 1 frozen puff pastry sheet
• 1 tablespoon butter
• Flour for dusting

1. Pre-heat the oven to 400°.  Cover the baking sheets in parchment paper and set aside. Allow the pastry to thaw for about 30 minutes.
2. Slice the leek into rings. Place the leek into a bowl of water until you need it.The leek floats, sand doesn't.
3. Scrub the potatoes and slice them as thin as possible. Liberally salt the potatoes and spread them out on one of the baking sheets.  Place the potatoes into the oven for 10 minutes. Remove from the oven and allow to cool slightly. Drain the leek
4. Lower the oven temperature to 375˚.
5. Unfold the pastry sheet onto the lightly floured work surface. Roll the pastry out to a 12’x12’ square. Place the pastry onto the other baking sheet.
6. Toss the potatoes with the drained leeks, the torn dill, cheese, and a little more salt. Spread the potato mixture evenly on top of the pastry, leaving about a one inch boarder. Fold the edges of the pastry over and lightly press down.
7. Bake for 20 minutes or until the tart is golden brown. Immediately brush the tart with butter and sprinkle with more dill.
8. Cut into quarters. Serve warm.

White Chicken Chili

White Chicken Chili

Autumn is the perfect weather for chili. However, we eat Tex-Mex around here so often that I get bored. So I decided to make White Chicken Chili.  AND because I have been at work every day from about 6 am ‘til 4 pm, I decided to cheat.  I opened cans and used a rotisserie chicken that I purchased from the deli.  It turned out great.

Servings: 6-8

Hardware:  A cutting board and knives-or a food processor, measuring spoons and cups, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time:  Prep:  10 minutes    Cooking: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large onion diced (1 cup)
• 3 cloves garlic peeled, diced
• 2 tablespoons pickled jalapeño peppers
• 1 tablespoon fresh cilantro
• 1 teaspoon each, salt & pepper
• 3 tablespoons flour
• 4 tablespoons chili powder
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• 1-4 ounce can mild green chiles
• 2 ½ cups chicken stock
• 2-16 ounce cans white kidney beans-drained
• 3 cups cooked chicken-chopped or shredded
• Rice, sour cream, corn chips and shredded cheese for garnish

1. Wash the onions and garlic and dice them.  Dice the jalapeño. Roughly chop the cilantro. OR throw the onions, garlic, jalapeño, and cilantro in the food processor and pulse until everything is practically a liquid. Set the veggies and herbs to the side. 
2. Heat the olive oil in the Dutch oven on medium. Add the onions, garlic, pepper, and cilantro into the Dutch oven. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally. 
3. Push the veggies to the side. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan. Allow the flour to brown, but not burn.  Stir often.
4. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil. Stir in the beans and chiles. Allow the chili to come to a boil and then turn down to low.
5. Simmer the chili, uncovered, for 20 minutes, stirring occasionally. Taste and adjust the salt. Stir in the chopped chicken during the last few minutes of cooking.  If you add it earlier, it will get mushy.
6. Serve over rice.   Garnish with sour cream, corn chips and shredded cheese.  

Italian Beef

Italian Beef

The Italian Beef is a version of the French Dip.  It was created by the Italian immigrants who worked in Chicago’s stockyards.  The beef for the authentic sandwich is slow roasted and an au jus created from the pan drippings. It is topped with giardiniera, a relish made of pickled vegetables.  The entire sandwich is then dipped in the au jus before being served.  It is a sloppy, delicious mess.

This is my version of an Italian Beef.  It may seem like a lot of work for a sandwich, but trust me it is worth it.  And this is about 500 (billion) times easier than making a genuine Chicago Garlic Hot Wet Beef (which is how you would order this.)

 

Servings: 4 sandwiches (enough to serve 8)

Time:  Prep: 10 minutes   Cooking:  2 hours (active time 10 minutes)
Hardware:  A cutting board and knife, measuring spoons and cups, a gallon plastic bag, a large pot, a sieve, a large bowl, tongs, a spatula, a baking sheet and foil

 

Ingredients:

• 1 tablespoon olive oil (maybe more)
• 1 ½ pounds the best deli roast beef cold cut slices you can afford (I used Boar’s Head Londonport)
• 4 tablespoons Italian Seasoning
• 4 cloves garlic
• 2 bay leaves
• 2 teaspoons red pepper flakes
• 32 ounces low sodium beef stock
• Beef shank (optional)
• 6 tablespoons garlic butter
• ¼ pound thin sliced provolone cheese
• 4-6 tablespoons hot, cherry pepper hoagie spread (I use Cento)
• 4 hoagie rolls

1.  Place the meat, olive oil, 2 tablespoons of the Italian seasoning and the pepper flakes into the plastic bag. Shake to make sure the slices separate and are coated with seasoning.  You may need to add more oil. Place in the fridge until needed.
2. If you are using the beef shank cut the bone open so that the marrow is exposed.  Place the shank, stock, crushed garlic, bay leafs, and the rest of the Italian seasoning into the pot.  Bring to a boil.  Reduce the broth to a low simmer.  Simmer until the liquid is reduced by half.  If you simmer it low enough this should take about 1 ½ hours.
3. Pre-heat the oven to 400˚.  Cover the sheet in foil.  Cut the rolls open, but not through.  Spread them with garlic butter and toast in the hot oven until they are lightly browned (like garlic toast.)  This takes about 4-5 minutes.
4. Strain the liquid through the sieve. Return the liquid to the pot.  Discard the stuff you strained out. Pour the lunch meat into the hot liquid.
5. Use the tongs to pile meat onto the garlic toast. It is okay if it is messy. Spread with hot pepper spread.  Top each sandwich with slices of cheese and return to the oven until the cheese melts, another 2 minutes.
6. Serve each sandwich with a small dipping bowl of the broth.

Chicago Tradition-Southern Style

Tomatoes Gratin

Lamb was on sale at the market last week.  I needed an easy, tasty side dish.  I decided on Tomatoes Gratin.  ‘Au gratin’ refers to a cooking method that creates a crispy crust on top of the dish.  When tomatoes are prepared this way their natural sweetness deepens.  Lamb tastes earthy and this offered a nice balance.

Tomatoes Gratin takes very little time and no skills, but is different and tasty enough to serve to guests.  I like to eat the leftovers with rice for lunch the next day.

Servings: 6-8

Time:  Prep: 5 minutes; Cook: 15 minutes
Hardware: Cutting board and large knife, measuring cups and spoons, a bowl, 9’x13 inch baking dish

Ingredients:

• 1 ½ pounds (6 medium) tomatoes 
• Salt and pepper
• 3 tablespoons basil pesto
• 1 tablespoon onion flakes
• ½ cup panko bread crumbs
• ½ cup shredded Parmesan cheese
• Cooking spray

1. Spray the dish with cooking spray. Pre-heat the oven to 400˚.
2. Slice the tomatoes into ¼ inch slices. Salt and pepper them generously.
3. Layer the tomatoes on the bottom of the dish, slightly overlapping them.
4. Drizzle the pesto over the tomatoes.  You can buy pesto or you can make your own.
5. Mix the onion flakes, bread crumbs, and cheese. Sprinkle the crumb mixture over the tomatoes. Bake for 15 minutes or until the top is golden brown.
6. Serve alone or over rice.

Sausage Potpie

Potpies have been around since the Roman Empire. They have remained popular because they are so delicious and easy to serve. Everything-meat, veggies, and bread-all in one little package. They are a great way to use up leftovers, as well.

These are not classic potpies, which are usually filled with stew. These are breakfast potpies packed with creamy sausage goodness. You can use your favorite sausage.  I used spicy Italian because it has the bold taste we prefer. You can add other veggies like mushrooms or cubed boiled potatoes.  Sometimes I include different shredded cheeses, in addition to the cream cheese.  Cheddar and Swiss are good choices.

These can be frozen and rewarmed.  However, these are NOT tasty cold.  The cheese become gelatinous.  When I make these I serve a side of fruit or scrambled eggs.

Sausage Potpie

Servings:  6 pot pies
Time:  Thaw: 30 minutes, Prep: 30 minutes, Cook: 35 minutes total
Hardware:  Measuring spoon, a cutting board and knives, a skillet, a wooden spoon, 6-6 ounce ramekins (or individual pie plates), a clean flat surface, a rolling pin, a fork, a baking sheet, a kitchen towel, serving plates

Ingredients

• Olive oil to cover bottom of the skillet
• 1 ½ pounds bulk sausage
• ½ large bell pepper (¾ cup)
• 1 small onion (¾ cup)
• 1 teaspoon red pepper flakes
• 12 ounces soften cream cheese
• Salt
• Flour
• 2 sheets thawed puff pastry
• Cooking spray

1. Preheat oven to 375°. Dice the veggies.
2. Cover the bottom of the skillet in olive oil and heat over medium. Add the sausage and veggies.  Cook and crumble until the sausage is no longer pink, about 6-8 minutes. Drain.
3. Add the sausage mixture, pepper flakes and the cream cheese to the skillet over medium low and stir until the cheese completely melts. Taste and adjust the salt. Remove from the heat and allow it to cool while you prepare the crust.
4. Spray the ramekins liberally with cooking spray. On a slightly floured surface roll the first pastry sheet out to a 12”x 9”. Cut it into six squares.  Place a square into a ramekin.  Gently push the dough down into the bottom.  Make sure that some dough hangs out the sides because you will need to seal the pies.  You can use kitchen scissors to cut off a piece and wet it with a little water to make a patch if needed.  Repeat for the rest of the ramekins.  Fill each pie with the sausage mixture.  The mixture can mound up a little.  There may be some filling left over.  It is great served over rice.
5. Roll out the second pastry and cut it into 6 pieces.  Lay a top crust on each pie.  Crimp the edges of each pie.  Make sure each one is sealed. Use a knife to cut three vents in each top.  If you have leftover dough, you can bake it and serve it with the pies.
6. Place the pies onto the baking sheet and bake for 20 minutes or until the tops are golden brown.
7. Remove the pies from the oven and allow them to cool for about five minutes. Holding the ramekin with a kitchen towel, carefully turn a pie upside down over a small plate.  It should gently slide out.  You may need to run a thin knife along the edge, but be careful not to pierce the pie.
8. Serve warm.

Creamy Sausage Goodness

Seafood in Brodo

This dish is so simple and so elegant that I often serve it to guests.  I have a friend who requests it every time he visits.  If you prep everything before your guests arrive you will spend very little time in the kitchen.  Serve it with a salad of bitter greens and a white wine. 

Servings: 4-6

Time:  Prep: 10 minutes, Cooking:  Less than 30 minutes
Hardware:  A cutting board and knife, a large skillet, kitchen tongs,  a large bowl, measuring cups & spoons, a large skillet

Ingredients

• 1 tablespoon olive oil
• 2 slices of thick pancetta or bacon
• 5 cloves of garlic
• 1 teaspoon red pepper flakes
• 28 ounces canned diced tomatoes –DO not drain
• 2 cups of a DRY white wine (Sauvignon Blanc is a good choice)
• 1 cup fish or chicken broth
• 1 dozen hard shell clams-cleaned & purged
• 1 dozen mussels- cleaned & purged
• ½ pound large shrimp (31/35 count)-cleaned but do not remove the tails
• 1 cup fresh basil
• 4-5 basil leaves for garnish
• Salt & pepper to taste

Piles of Shellfish

1. Dice the garlic and the pancetta. Wash the basil and remove the stems. Set aside.
2. Heat olive oil on medium. Add pancetta, garlic, and red pepper to the pan and heat until the garlic begins to sweat (about 2 minutes.)  Do not allow anything to brown.
3. Turn the heat up to medium high. Add the wine, tomatoes, and broth and allow to come to a boil.
4. Add the clams in a single layer and monitor them constantly. Using the tongs remove the clams as they open and place them into the bowl.
5. Make sure to stir and do not allow the tomatoes to stick. Add the mussels in a single layer and remove as they open. Discard any clams or mussels that do not open.
6. Add the shrimp to the soup and boil for 3 minutes. Tear the basil into small pieces and add to the broth. Boil for 2 more minutes.
7.  Return the other shellfish and any juice to the broth and remove from the heat. Adjust the seasoning with salt and pepper.
8. Stack the basil leaves that you set aside for garnish and roll them up. Cut them into very fine strips. (This is called chiffonade.)   Place everything into the serving bowl. Pile the basil garnish in the middle.
9. This can be served with crusty bread.  Or to make the dish heartier serve with pasta or rice.  Make sure to place a bowl on the table so your guests can have a place to discard shells.