Pasta Primavera

need a good recipe for valentine’s day? i think this might be it, it was for me.  it has a rainbow of vegetables, lean chicken, and pasta.  serve with a side salad and crusty bread.  but don’t forget to leave room for something amazing for dessert like brownie pudding!

pasta primavera
3 garlic cloves
2 cups carrots, cut into strips
4 small zucchini, cut into half moons
2 yellow pepper, cut into strips
1 small onion, thinly sliced
1/4 cup olive oil
salt and pepper
1 pound pasta
2 cooked chicken breasts, diced into bit size pieces
juice of 2 lemons
1/2 cup parmesan
fresh basil for garnish

preheat oven to 375 degrees. on a large baking sheet, toss all of the vegetables with the oil, salt, and pepper. arrange evenly over the baking sheets and bake for 20 minutes, tossing half way through.

meanwhile, cook the pasta according to package instructions. drain and reserve 1 cup of the cooking liquid.

toss the pasta with the vegetable mixture, chicken, reserved cooking liquid, juice of 2 lemons, and parmesan in a large bowl. season with salt and pepper, to taste. sprinkle with the basil and serve immediately.

Orzo with Roasted Vegetables

this recipe is one i had over two years ago, and i still can’t get it out of my head.  i even started making it for my cousin when she had twins, and i got her obsessed too.  maybe it’s because lebanese people like everything doused in lemon juice, but the salty feta just puts it over the top.  it’s great in the summer for a bbq, but in the winter pair it with a nice piece of broiled salmon.

Orzo with Roasted Vegetables
1 small yellow squash, sliced into half moons
1 small zucchini, sliced into half moons
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Topping:
3/4 pound, feta cheese crumbles

preheat the oven to 425 degrees F.

Toss the squash, zucchini, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. roast for 40 minutes, until browned, turning once with a spatula.

meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. drain and transfer to a large serving bowl. add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

for the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. let cool to room temperature, then add feta.  check the seasonings, and serve cold for best results.

altered from the orginial barefoot contessa recipe.

Chile Verde

i’m all about the 30 minutes meals, no so much rachael ray, but i think you get my point.  when i’m hungry, i’m hungry.  more than 30 minutes during the week is not going to happen.  but every once in a while i enjoy a good long cooking dish whose addictive aromas take over the entire house.  i save those for the weekends. because who doesn’t love to be still in your pajamas stirring something on the stove while a fire is flickering with michael buble playing the background.  it just doesn’t get much better than that, and yes i realize i just described something reserved for people a bit older than 23…but i can’t help it. try this one this sunday…

Chile Verde
4 pounds pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
4 cloves of garlic
1 teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon salt
1 (14 ounce) can tomatoes, juice reserved, chopped
2 large poblano peppers, roasted, cut into thin strips

cover meat with cold water in a large pot, bring to a boil. reduce heat to low, cover and let simmer for 40 minutes. drain and remove from pot. add olive oil, onion, garlic, oregano, cumin and salt to same pot that was used for the pork and cook over medium heat. cook until onions soften. return pork to the pot and add tomatoes and peppers. cover and reduce heat to simmer for 1½ hours. serve.

tips

• the chipotle dipping sauce goes really good with this too.
• you can enjoy this pork as is, or you can wrap it up in a tortilla.
• once the pork is done cooking and it is drained.  you want to use the same pot for the veggies because it still has all the flavor of the pork.  the biggest rule in cooking is to never let flavor go to waste.

Southwestern Crab Spring Rolls

it’s almost too depressing to mention football at this point; at least the ravens lost. that cushioned the blow a bit, but i would have preferred to see the colts lose.  anyway no matter who you’re rooting for this season, football games are great excuses for get togethers.  and sometimes you need a little more than chips and dip.  take a step up and try these…

Southwestern Crab Spring Rolls
3 tablespoons olive oil
6 cups (2 large) onions, thinly sliced
½ teaspoon salt
1 pound lump crab meat
¾ cup poblano peppers, roasted and chopped
1 cup corn
¼ cup cilantro
2 cups monterey jack cheese
¼ teaspoon salt
¼ teaspoon pepper
rice paper

heat olive oil in a large saute pan over medium low heat. add onions and salt, cook while stirring frequently until caramelized, 20 minutes, let cool. while the onions are cooking, combine all other ingredients in a large bowl and add cooled onions. mix well then assemble. serve with chipotle dipping sauce, recipe follows.

Chipotle Dipping Sauce
2 chipotle chile peppers in adobo sauce, chopped
16 ounces sour cream
1 tablespoon lime juice

mix well together in a bowl.

tips

• if you can’t find poblano peppers use one small jalapeno pepper that is seeded and minced.
• when you are ready to roll your spring rolls you have to start by soaking a single sheet of rice paper in warm water.  the warm water will make the paper pliable.  then fold up like a burrito.
• the chipotle dipping sauce is also good with quesadillas, tacos, burritos, or chips.

Turkey Meatloaf

i’ve tasted some of the finest food on this earth: filet mignon, caviar, lobster, etc.  but then there are times when my taste buds crave food on the opposite end of the culinary spectrum.  like yesterday when i had to buy a salisbury steak lean cuisine…and i can’t explain it.  there’s a flavor there that takes you back to middle school lunches, that for one reason or another will never be lost in my memory.  this meatloaf also has a special place in my heart.  maybe because i remember smelling it cook in the oven while the sun was setting at 4 o’clock.  it didn’t matter how cold and dark it was outside because it was warm and bright in our kitchen.  these days i make it for my family while the snow is piling up here in new england.

Turkey Meatloaf
1½ pounds ground turkey
⅓ cup chopped red pepper
1 egg, beaten
⅔ cup onion, diced
½ cup ketchup
2 tablespoons worcestershire sauce
½ teaspoon basil, chopped
2 tablespoons olive oil
½ cup bread crumbs
¼ teaspoon pepper
1 teaspoon salt

preheat oven to 375°.  mix all ingredients together in a bowl and pour into a greased loaf pan.  bake for 45-50 minutes.

tips

• thyme would also work in this meatloaf in place of basil.
• worcestershire sauce is a liquid mixture with ingredients such as anchovies, molasses, garlic, vinegar, chilies, cloves, shallots, and sugar.  worcestershire sauce is an ingredient in casear dressing.
• don’t have ketchup? try tomato sauce with a touch of sugar and vinegar.

Leftovers

you made a huge meal, and now you’re stuck…with leftovers.  if you’re me, you don’t want to eat the same meal twice in a row.  it was good the first time, but now it’s time to move on.  the best way to reuse meat leftovers is to put the meat into dishes that normally require you to cook the meat separately first.  here’s some suggestions.

salads

asian chicken salad - romaine, chicken, mandarin oranges, crunchy noodles, cucumbers with asian dressing

taco salad – ground meat with taco seasoning, over a mix of greens, shredded carrots, tomatoes, cucumbers, avocado, with crunched doritos.

butternut squash salad

soups

curried butternut squash  - butternut squash, onions, celery, carrots, chicken broth, and curry powder

potato and leek – potatoes, leeks, onions, celery, carrots, white wine, chicken broth, and milk/cream

chicken noodle -  chicken, noodles, celery, carrots, onions, chicken broth, garlic

sandwiches

meatloaf - sourdough bread, meatloaf, and ketchup

chicken salad – chicken, celery, grapes, white wine, mayonnaise, on whole wheat

quesadillas – pork, provolone, mozzarella, pico de gallo, sour cream, tortillas

other

chicken pot pie – chicken, gravy, celery, carrots, onion, peas, corn, lima beans, pie crust

pizza – veggies, meat, pizza crust

zucchini boats – ground meat, tomatoes, zucchini, cheese

stuffed squash – meat, rice, tomatoes

stuffed peppers – meat, onions, corn, black beans, oregano, cumin, poblano pepper, garlic

this list should get your mind thinking and give you some new ideas to try.

How to Roast a Vegetable

roasting is one of the simplest cooking techniques.  you put it in the oven and forget about it.  and one of my favorite things to roast is vegetables.  it intensifies the natural flavors and caramelizes the veggies due to their natural sweetness.  here’s the non recipe recipe.  cut the vegetables into bit sized pieces (if it’s asparagus leave it whole), toss with oil, and sprinkle with salt and pepper.  roast between 350 and 400 degrees until vegetables are tender (20-45 minutes depending on the veggie).  it’s that simple.  try it with:

• potatoes
• asparagus
• butternut squash
• zucchini
• cauliflower
• broccoli
• eggplant
• onions
• bell peppers
• tomatoes
• beets
• carrots

you can also switch it up by adding some garlic, herbs, other spices like cayenne or balsamic vinegar.

A Fall Staple: Chili

rounding out our week looking at fall staples is chili.  i make mine with ground beef and red kidney beans…but there are those out who will tell you to leave out the beans.  i don’t quite understatement.  to me it adds variety and a different texture element so i add it.

Chili
2 tbs oil
1-1.25 lb ground beef
2 cups onions, diced
1 red bell pepper, diced
3 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon dried red pepper flakes, or to taste
1/8 teaspoon cayenne pepper, or to taste
1 tsp salt
2-14.5 ounce cans diced tomatoes
1-8 ounce can tomato sauce
1-14 ounce can red kidney beans

in a big soup pot heat the oil over medium heat.  once the oil starts to ripple add the onions, red pepper, and garlic.  let veggies soften for 10 minutes.  then add the beef and spices.  brown the beef and break it up.  once fully cooked, 10 minutes add the tomatoes, sauce, and kidney beans.  put the lid on the pot and bring the mixture to a simmer.  then remove lid and allow the chili to thicken, 10 minutes.  enjoy!

tips:

• if it’s not spicy enough try adding some (a teaspoon) chili in adobo sauce.
• chili toppings are almost as important as what is in the chili.  top your chili with a combination of sour cream, cheddar cheese, scallions, corn chips and raw onions.
• the best way to eat chili is with corn bread.  use some jiffy mix and add some jalapeno and cheese to make it your own.
• email me with any more questions you have at avavmail@gmail.com

Vegetable Bolognese

by the time i get to friday i want a nice big bowl of pasta, and i’ve been wanting to try giada’s vegetable bolognese …what a match made in heaven.  it’s a nice substitute for a traditional meaty bolognese, and all the veggies kept the dish very light.  the following recipe is my version, and when i say “my version” i just left out some ingredients that i didn’t have on hand.

Pasta with Vegetable Bolognese
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
6 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped dried oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces cremini mushrooms
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound short cut pasta
1/4 cup parmesan, freshly grated

cook the pasta according to package instructions. drain and add to sauce when pasta and sauce are ready.

place the carrots, onion, bell pepper, and garlic in a food processor. pulse the vegetables until finely chopped but still chunky. place the olive oil in a large, heavy skillet over medium-high heat. add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. add the fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. add the red wine, cook for 3 minutes. add mascarpone cheese and stir just until the cheese is incorporated. toss with Parmesan and serve.

tips:

• when it says to chop the carrots, onions, bell pepper, and celery just do rough chop (big pieces).  that way you’re leaving most work for the food processor, but you’ll help it along.
• you already should know how i feel about parmesan. (see tips for penne a la carbonara)
• short cut pasta means: rigatoni, campanelle, farfalle, penne, etc
• want to bulk it up even more?  add some ground meat.
• most times fresh herbs are best, except for oregano.  fresh oregano is very strong and can be quite over powering.  so in this instance i say use dried.
• cremini mushrooms are also known as “baby bellas”  or baby portobello mushrooms.  don’t have them?  substitute button mushrooms.
• complete the meal with a simple side salad.
• the original: giada’s rigatoni with vegetable bolognese
• need more help?  email me at avavmail@gmail.com

P.S. hopefully soon i’ll have my camera back and i’ll put up pics.  it’s easier to make anything once you know what it’s suppose to look like.

How To Jazz Up Any Side Salad

a side salad is instrumental to a great meal, but it’s done wrong all too often.  it’s easy to just throw some carrots, cucumbers and tomatoes on top of some iceberg…but we can and need to do better. 

the best salads are made with a variety of colors and textures.

when you think red, you should think: tomatoes (grape, cherry, heirloom, roma, beefsteak), red peppers, radicchio,  beets, cherries, apples, and pears.  orange/yellows: orange and yellow bell peppers, corn, carrots, butternut squash.  blue/purple: currants, raisins, olives and purple onions.  and finally green: artichokes, green beans, asparagus, avocado, broccoli, cucumbers, green apples, celery, green onions, green peppers, peas, and spinach.  as far as lettuce goes, branch out.  try green leaf, boston leaf lettuce, arugula, red leaf, romaine, endive, and frise.

to add different textures try dried fruit, nuts, shredded cheese, and croutons, in addition to the mixture of soft and crunchy veggies.

let’s build a few:

side salad 1 – green leaf lettuce, carrots, beets, corn, and pecans.
side salad 2 – arugula, pears, blue cheese, craisins and walnuts.
side salad 3 – spinach, butternut squash, dried cherries, parmesan, and almonds.

now you try…