This is really a tasty dinner and easy on the pocketbook. You can also add shrimp or even cooked ground beef. Your choice.
- 8 oz. dried bucatini
- 1/4 cup grated Asiago cheese
- 1/2 cup chopped sweet onion
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 – 28 oz. can diced tomatoes, do not drain
- 1 – 6 oz. jar artichoke hearts, rinsed and drained, coarsely chopped
- pinch each of salt and pepper
- fresh basil leaves
Cook the past according to directions, drain reserving 1/4 cup of the water. return the pasta to the pot and add the Asiago cheese, tossing to mix, Add a little of the water to ensure that the pasta is evenly coated with the cheese.
In a large pot, cook the onion in olive oil over a medium heat until tender – about 5 minutes. Add the garlic and cook for about 30 seconds (do not burn). Add the tomatoes, artichoke hearts, salt and pepper. Cook until slightly thickened, stirring all the while.
To serve, top the pasta with the tomato/artichoke mixture and toss with some small basil leaves. Add a small salad and Voila! you did it again.
Chicken Frittata With A Cantaloupe/Tomato Salsa
This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come up with.
We used:
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 1 tbsp. chopped fresh cilantro
- 8 eggs
- 1/2 cup half and half
- pinch of salt
- 1 tbsp. olive oil
- 1- 4 oz. can diced green chilies
- 1 cup cooked, shredded chicken
- 2/3 cup canned kidney beans, rinsed and well drained
- 3 oz. Monterey Jack Cheese, shredded
Salsa
In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.
Frittata
Whisk together the eggs, cream and salt. Set aside.
In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.
Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.
Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.
Serve with the salsa you made earlier.
Note: you could use watermelon instead of cantaloupe, if you wish.
Serves 4.
Maple Glazed Butternut SquashWith Pancetta
Sorry for being late……fellows were here cleaning the windows and we were also shopping…but here we go.
- 3 oz. pancetta, chopped
- 2 tbsp. butter
- 2 – 1 1/2 lb. butternut squash. halved lengthwise, peeled, seeded and cut into 1/4 inch pieces
- 1/2 cup water
- 3 tbsp. maple syrup
- pinch of salt
- 1/4 cup unpeeled miniature clementines, cut in 1/2 inch wedges
- 1/2 cup orange juice
In a large skillet, cook the pancetta over a medium heat for about 6-7 minutes until crisp. Transfer to a paper towel, drain and set aside. Reserve any drippings.
Add butter to the pan with the drippings. Add the squash and cook for 5 minutes until it just begins to soften. Carefully, add water, maple syrup and salt. Reduce the heat and simmer for 8 minutes, covered. Stir in the orange juice and clementines.
Increase the temperature to medium-high and cook, uncovered, for 6 minutes, until the squash is tender and the orange juice has reduced a little.
Remove from heat. Transfer to a serving dish and sprinkle the pancetta over the top.
This dish would be totally awesome with pork. And just in time for dinner. Hurray for me!
Classic Scotch Eggs
This is very different, but intriguing to say the least. Can be served with a Chutney. It can be made with a hot sausage meat but is definitely better with a mild sausage.
- 6 small eggs
- 1 1/4 lb. mild Italian sausage meat
- 1 cup Panko crumbs
- 2-3 cups Crisco oil
Boil the eggs in a pot of water for about 4 minutes. Transfer to a bowl with ice water and cool for 5 minutes. Peel and pat very dry with paper towels.
Divide sausage meat into 6 portions. Flatten each portion into 5 inch circles. Place an egg in the center of each circle and wrap the meat around the egg to completely cover.
Pour the Panko crumbs into a shallow bowl and coat each sausage covered egg completely.
Pour the oil into a large pot until it reaches 1/2 inch up the sides. Heat over medium heat. Add 2 eggs and cook, turning often until the panko turns a golden brown (2 minutes). Transfer to a paper towel lined platter. Repeat with remaining eggs. The oil should be 325 degrees for the eggs.
This can be served warm or cold (I prefer the warm).
Chili Espresso Strip Loin Steaks
How can you tell the warm weather has arrived…..everyone in the neighborhood is barbecuing.
- 8 strip loin steaks, at least 1 inch thick
- 2 tsp. kosher salt
- 2 tsp. brown sugar
- 2 tsp. chili powder
- 1 tsp. coarsely ground pepper
- 1 tsp. instant coffee espresso granules (instant coffee will do)
Preheat the barbecue to medium high. Trim excess fat from the steaks. With a sharp knife, make shallow slits 1 inch apart around the edges of the steak to prevent curling.
Mix together the dry ingredients in a small bowl.( Rub the espresso in your fingers to crush) then add to the dry ingredients. Season the steaks generously using about 3/4 tsp. per steak.
Barbecue steaks with the lid open about 5-6 minutes per side for a medium-rare doneness.
Transfer to a cutting board to rest 5 minutes, then serve with a crisp salad, corn on the cob, twice baked potato. What could be better than this meal? Oh yeah…add a beer or glass of wine and you have it.
Chicken Noodle Spring Vegetable Soup
Everybody loves chicken noodle soup. Right? Then, of course, everyone loves fresh, spring vegetables? Yes, you do! Put them together and you come up with this fabulous, tasty and, may I say, healthy soup you will want make many times.
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp. curry powder
- 4 cups orange/carrot juice blend – This is for real
- 1 – 14 oz. can chicken broth (reduced salt)
- 1 cup, carrots, cut on the diagonal
- 1 cup sliced celery, peeled
- 2 cups dried broad noodles
- 2 cups shredded cooked chicken (leftovers maybe?)
- 1 cup sugar snap peas, trimmed
- 2 tbsp. fresh Italian parsley, chopped
- 1/4 tsp. crushed red pepper flakes
In a large pot heat the olive oil over a medium heat. Add the onion and garlic, cooking for 2 minutes. Add the curry powder and cook for one minute longer.
Carefully, add the orange-carrot juice, chicken broth, 1 cup water and pinch of salt. Add the carrots and celery and bring to a boil. Reduce heat and simmer, covered for 20 minutes.
Add the noodles and cook for 6-7 minutes, stirring occasionally. Stir in the parsley and red pepper flakes. Serve hot with toasted baquette slices.
Serves 4
Teriyaki Tofu Rice Bowl
This is THE ideal recovery meal, opting for foods with a three to one ratio of carbs to protein. This recipe is near perfect. It is a great meal to help healing if you have had or are contemplating surgery. Otherwise, it is a great ‘pick-me-up’ meal on any day.
- 1 lb. firm tofu, drained
- 3 tbsp. reduced sodium soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 2 tsp. sesame oil
- 1 1/2 cups brown Jasmine rice
- 1 inch piece fresh ginger, grated
- 1/2 tbsp. wasabi powder
- 2 tbsp. sesame seeds
- 1 avocado, diced
- 1/2 cucumber, chopped
- 1 carrot, cut into matchsticks
- 1 green onion, sliced
- 1/4 cup cilantro, chopped
- juice from 1 large lime
Cut tofu crosswise into 8 slices. Place in a shallow bowl. In a small bowl, whisk together the soy sauce, rice vinegar, honey and sesame oil. Pour soy sauce mixture over tofu and let soak, turning just once for a minimum of 2 hours, preferably longer.
When ready to serve, cut tofu into pieces in half crosswise and reserve the marinade.
Place rice, ginger and 2 cups of water in a saucepan (rice cooker preferred). When cooked, fluff with a fork.
Preheat oven to 250 degrees. In a dry, heavy bottom skillet, add the sesame seeds and toast, shaking pan occasionally, until the seeds pop and become fragrant.
In a bowl, toss together avocado, cucumber, carrot, onion and cilantro. Whisk lime juice into the wasabi paste and toss with the avocado mixture.
Divide rice among 4 serving bowl and top with tofu pieces and avocado mixture. Drizzle on any reserved marinade.
Stir Fry Beef-Both Sweet And Spicy
In our busy lives, we need assistance sometimes to make a good and tasty meal, while trying to get to a hockey practice or ballet class in a hurry. This would be one way to accomplish all that and be a hero.
- 1 lb. boneless top sirloin, sliced into thin strips
- 1/4 cup hoisin sauce
- 2 tbsp. sesame oil
- 1 tsp. hot chili flakes
- 4 cups mixed fresh vegetables (snow peas, sliced carrots, broccoli and/or cauliflower florets)
- 2 tbsp. cornstarch
- 1 1/2 cup beef broth
- 1/2 cup whole roasted cashews, coarsely chopped
Combine the meat, hoisin sauce and chili flakes in a medium bowl, mixing to coat.
Heat a large frying pan over medium heat. Add the meat mixture. Cook, stirring often, about 3-4 minutes. Transfer to a plate and reserve.
Add oil to the pan then the vegetables. Cook until just tender-crisp.
Stir cornstarch with the beef broth in a small bowl until completely dissolved. Add broth mixture and beef to the fry pan , cooking until the sauce thickens, about 2 minutes.
Stir in the cashews. Serve over rice.
This is a great ‘need fast dinner’ meal on a busy sports night. Enjoy!
Roasted Broccoli and…….Olives
Who would think of this? It really works with the crispiness of the roasted broccoli and the tang of the olives and garlic…..just be sure to add the touch of lemon to really make this dish sing.
- 6 cloves of garlic, peeled and gently crushed
- 1 tsp. kosher salt
- 1/4 cup olive oil
- 2 1/2 lbs. broccoli, washed, drained and patted dry
- 1/2 cup mixed unpitted olives
- flaked sea salt
- 1/2 lemon
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the garlic and 1/2 tsp. of kosher salt. Using the back of a spoon, muddle the two together until the garlic releases its oil. Let this stand for 10 minutes. Stir in the olive oil and set aside.
Trim the broccoli stems, cut the stalks lengthwise into halves. Place in the prepared baking sheet. Pour the garlic oil and olive over and toss to coat. Sprinkle with the remaining salt. Roast for 20 minutes, tossing occasionally. Cook only until al dente. Transfer to a baking dish.
To serve, sprinkle with the salt flakes, drizzle with additional extra virgin olive oil, squeeze lemon juice over,
This will serve 8 people.
Nine Ways to Upgrade Crostinis
Entertaining can be a puzzle sometimes. Always wanting to not serve the ‘same old – same old’ munchies. Try these. Just make sure you slice the bread on the thin side, and diagonally, toast lightly and enjoy.
You certainly don ‘t want to make all of these at the same time, unless you are entertaining about 50 people – as if!
Sauted kale with a garlic soft-cooked egg. Simply boil water, add some eggs – cook for 5 minutes. Drain. Done! This one must be eaten at the table. The soft boiled egg will drip. Don’t despair and not try this. It is very yummy.
Homemade is best here. I say this because if you live in B.C., raspberries are a real bounty. Spread raspberry jam on the crostini and top with an aged goat cheese.
Brush the crostini with coconut oil (lightly). Slice a banana on the diagonal to attain long strips. Sprinkle with coconut flakes. Here also, you could also replace the coconut oil with a chocolate spread OR peanut butter (smooth). Endless ideas.
Spread the crostini with a honey mustard (my preference), add thin slices of cooked ham (either honey ham or Black Forest). Top with dried apricots, sliced to make it easier to bite into.
Cherry tomatoes, smashed and placed on the crostini. Top with cooked bacon and snipped basil.
Spread the crostini with maple syrup and top with chopped, toasted, pecans. YUM!
Spread the crostini with chevre cheese and top with grapes, sliced lengthwise, and chopped almonds.
Spread the crostini with cream cheese, top with smoked salmon, sliced thin, and a few capers.
Lastly, (for me anyways) spread a grainy mustard on the crostini, top with thin slices of salami and very thin slices of cucumber with peel on.
Nutty Ramen Salad With Awesome Dressing
This is a beautiful Spring salad to enjoy with family and friends.
- 4 eggs
- 2 pkgs. ramen noodles (100 g pkgs.)
- 125 g green beans, trimmed
- 3 mini cucumbers, sliced diagonally
- 125 g heirloom cherry tomatoes, halved
Boil eggs in water as you would normally, but for 4 minutes. Scoop out and transfer to a bowl of ice water.
Cook noodles in the same pot, following directions, but not using the seasoning packets. Transfer to a colander and rinse well, under cold running water. Drain well.
Again, in the same pot, cook the beans, cooking for about 4 minutes, until tender crisp. Drain and rinse in cold water. Drain well.
Dressing
- 2 tsp. brown sugar
- 1/4 cup warm water
- 1/4 cup natural peanut butter
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 tsp. sriracha sauce
Dissolve the sugar in water in a medium bowl. Whisk in the peanut butter, lime juice, fish sauce and sriracha.
Assemble
Peel eggs. Divide ramen noodles equally on 4 plates. Layer on the tomatoes, cucumbers, beans and eggs. Drizzle the dressing over. Add a warm dinner roll and a lovely chilled glass of bubbly.
Herb Crusted Haddock With Asiago Garlic Waffle Fries
Get ready for a great meal while watching hockey games (dominating the airwaves for the next couple of months). It is quick, easy and tastier than you could imagine. In a word: YUM!
- 4 skinless, boneless Haddock fillets ( 1 1/2 – 2 lbs.)
- 1 egg
- 2/3 cups panko crumbs
- 2 tbsp. fresh dill weed, snipped
- 1 tbsp. olive oil
Preheat oven to 300 degrees. Rinse the fish and pat dry. Cut the fish into 8 equal pieces. In a small bowl, beat the egg and set aside.
In a separate bowl, combine panko crumbs, dill, pinch of salt and dip the fish into the egg and then into the crumbs. Set aside.
In a large skillet, heat the olive oil over medium high heat, and cook half of the fish 2-3 minutes each side or until the fish is golden brown and will flake easily . Drain on paper towels.
Keep warm in the preheated oven, while frying the remaining fish. Serve with the wonderful waffle fries. (recipe follows). Hint: Cook the fries first, then reduce temperature to 300.
ASIAGO Garlic Waffle Fries
- 1/2 cup mayonnaise
- 2/3 cup shredded Asiago cheese, divided
- 1 tbsp. lemon juice
- 1 glove garlic, finely chopped
- 1 20 oz. bag of waffle fries, frozen
- 2 tbsp. chopped parsley
In a bowl, combine the mayonnaise, 1/4 cup cheese, lemon juice and garlic until well blended.
Bake the waffle fries, according to directions and transfer to a large bowl. Add the remaining Asiago cheese and parsley, tossing to coat.
Serve fries immediately with the garlic dip and Haddock pieces.
Everyone in the neighborhood will be standing at the door, wanting some.