Chicken Mole

The first time I made this sauce, I grossly underestimated the amount the recipe called for.  We since have had this sauce 4 more times from the same batch!  Yowzer!

It really has nice, complex flavor with a lot of layers.  The chocolate is savory, not sweet, and the whole sauce is spiced but not spicy.  I have reduced the recipe by 1/2 for you.

Chicken with Mole Sauce
Adapted from Create (Hugh Carpenter)

3 dried ancho chiles
2 tablespoons raisins (17.5gm)
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chili powder
1/2 tsp cinnamon
3/4 tsp salt
1 tsp dried oregano
1/4 tsp cloves
1/2 cup brown sugar (55 gm)
2 cups red wine
2 oz bittersweet chocolate

Blend all ingredients BUT CHOCOLATE in a blender til smooth.  Place into a pot and bring to a boil, then simmer until thick, about 1 hour.  Add chocolate off heat, and cool to room temperature.
Serve with grilled chicken, or pork.

Baked Coconut Shrimp

I love coconut shrimp.  I especially love it with the sweetened coconut and deep fried.  But who can cook like that, never mind eat like that on a regular basis?

This version is healthy but satisfying.  We just used frozen shrimp that we thawed, and they were yummy.   I have no doubt the dish would be improved by using fresh, but you take what you can get!

Baked Coconut Shrimp
Adapted from Not my Mama's Meals


1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled, deveined, butterflied and patted dry
Salt and freshly ground black pepper

Dipping Sauce:
Equal parts dijon mustard and apricot preserves

Directions:
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Whisk together.  Warm in your preferred fashion.


To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Chipotle Chicken Salad

This salad was so delicious!  It is a great light meal.  Even my father, who is not exactly adventuresome, pretended to enjoy it.  The dressing is not spicy, and I love the avocado in this salad.  It is absolutely awesome!  I ate it for lunch the second day, and it was still wonderful.

Chipotle Chicken Salad
adapted from Nutmeg Notebook


Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 whole chipotle chile, canned in adobo sauce, with 1 tsp of sauce added
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce (2 heads)

1 1/2 lbs chicken (I marinated in 3 tablespoons canola oil, 1 tsp chili powder, 1 tsp salt for a minimum of 6 hours)

1 cup grape tomatoes, sliced

1 cup yellow tomatoes, sliced

1 can black beans, rinsed and drained

2 diced peeled avocadoes
1/3 cup thinly vertically sliced red onion
2 ears corn, boiled for 2 minutes and then cut off the cob.

To prepare dressing, combine first 7 ingredients in a food processor until well combined.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Green Curry Sauce for fish or chicken

I don't mean to be boastful, but my husband kicks ass.  Can you believe this was entirely his creation?  I come home, and he has made snow peas, coconut rice, and grilled chicken with this delicious sauce.

It's good he's picking up the slack since there's definitely some slack to pick up.

We both loved this meal.  The cilantro, for you haters, is not distinguishable, especially since it's blended so thoroughly.  It's not spicy, just pure savory ginger garlic yum.  I can't think of anything it wouldn't be yummy on.

Green curry Sauce
adapted from Create

2 teaspoons sesame oil
1/4 cup (24 grams) peeled chopped ginger root
2 garlic cloves
1/4 cup (60ml) white wine
1 tablespoon lime juice
2 teaspoons green curry paste
1 13.5 oz can coconut milk
1/2 tsp fish sauce (we subbed soy sauce)
1/2 cup (8 grams) cilantro
Salt, pepper, lime juice to taste

Blend in your blender until pulverized.  Then cook down until it's 1 cup volume.  Serve over chicken, crab cakes, striped bass, what have you.

"Fauxstess" Cupcakes

I made this recipe twice.  The first time was with a different recipe for the cake.  It was good, and the cake was light and allowed me to pipe the 7 minute frosting in directly with a cake tip.  The second time, I had a hard time piping frosting in (cone method next time- adjustment made in the recipe), but the cupcakes were amazing.  Who knew chocolate mayonnaise cake???  Amazing.

Fauxstess Cupcakes...a recipe in three parts
inspired by annie's eats

Chocolate cupcakes
Cupcake Recipe Adapted from Baked authors Via Bon Appetit


cake
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups hot coffee
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla extract


Preheat oven to 350°F. Cooking spray a muffin tin.

Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups hot coffee and whisk until chocolate is melted and mixture is smooth.

Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cupcake pans
Bake cakes until tester inserted into center comes out clean, 25 minutes. Cool cupcakes in pans on racks 20 minutes.

Cupcake Filling
Adapted from smitten kitchen

Marshmallow, or Seven Minute Frosting

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Chocolate glaze

For the chocolate glaze:
5 oz. bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons heavy cream

Melt chocolate, stir in warm cream still glossy.

To assemble:
Fill cupcakes by the cone method.  This cupcake recipe is too thick and delicious to fill with any other way.

Then dip the cupcake top in glaze, lifting up with a little twist to break connection with the ganache.  Place some of the 7 minutes frosting in a bag with a number 2 or 3 tip, and pipe writing or design.

Bruschi Steak Tips

I have some amazing friends.  My friend Corinne brought over a ton of meals for me, knowing that this was a tough time.  She always denies being a good cook, but I have to disagree.  Everything we've had is so good!  We have been making this recipe, once of her husband's specialties for a while, but it's always a favorite.
It's also another prep on sunday, cook on tuesday kind of meal!

Bruschi Steak Tips
adapted from Teddy Bruschi Via Todd


Ingredients:
4-5 lbs of steak tips
1 12 oz can of coca-cola
1 bottle of A1 Steak Sauce
1 bottle of your favorite BBQ sauce
(should be roughly equal parts of each)
1/2 onion diced
2 cloves of garlic minced

Directions:
Use an extra large ziplock bag or large bowl and put all ingredients in (except steak tips) and mix until a uniform marinade has formed. Then add steak tips and let them marinade in the fridge for at least 4 hours. Place over a red hot grill. Cook to desired donness.

By Teddy Bruschi and perfected by Todd

Black Bean Patties

More vegetarian meals are always welcome, especially ones that are as packed with flavor as this one!!!  The Patties also lend well to baking at 450 for 8-10 minutes, liberally sprayed with cooking spray.  I think the avocado cream sauce makes a big difference.  These are also easy to pop in the freezer, and pull out on a moment's notice.

Black Bean Patties
Adapted from Annie's Eats

For the patties:
2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
2 roasted red bell peppers, divided
2 large eggs
1 tsp. oregano
1 tsp. cumin
1 chipotle chile in adobo, minced
1 medium onion, finely diced
½-2/3 cup cornmeal or panko (plus more, as needed)
Salt and pepper
Canola or vegetable oil


For the avocado cream sauce:
1 avocado, pitted and coarsely chopped
½ cup greek yogurt or light sour cream
Juice of 1 lime
Salt and pepper, to taste


To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle.  Process until smooth.  Finely chop the remaining bell pepper.  In a large bowl, lightly mash the remaining beans.  Stir in the bell pepper, onion, and smooth bean mixture.  Season to taste with salt and pepper.

Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up.  (Pick up a bit and see if it can be easily molded into a ball.  If it is too sticky, add a little more cornmeal.)  Chill the mixture for 30 minutes.

To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender.  Process until completely smooth.

Form the bean mixture into patties approximately 3½ inches in diameter.  Heat about 2 tablespoons of canola oil in a large skillet over medium heat.  Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side.  Serve the patties warm topped with the avocado cream sauce.

Chicken Parmesan with Pepperoni

I know it's summer, and you don't want to turn your oven on.

I respect that.  I promise a nice, summery meal tomorrow.  Today, cook up some chicken til crispy.  Bathe it in tomato sauce until it's braised and tender, and completely flavor melded.  And you are welcome.

Chicken Parmesan with Pepperoni
Adapted from Eat, Live, Run


serves 4

4 chicken breast halves, pounded thin
2 cups Panko breadcrumbs
2 eggs
1/2 cup flour
1/4 cup milk
1 cup shredded mozzarella
2 ounces turkey pepperoni
1/4 cup freshly grated parmesan cheese
28 oz  marinara sauce
1/4 cup canola oil

salt and pepper to taste

Preheat your oven to 300 degrees.

In a shallow dish or pie plate, combine the eggs and milk. In another dish, pour the panko and in one more, spread the flour.

Season the chicken with salt and pepper and working with one breast at a time, dunk in the eggs/milk, then the panko and finally the flour. Repeat until all chicken breast halves have been battered.

Heat the canola oil in a large skillet over medium heat. Add the chicken breasts and lightly fry until golden on each side and cooked through. Drain the chicken on paper towels and then lay in a greased casserole dish. Cover with tomato sauce, Parmesan and mozzarella. Finally, lay the pepperoni slices on top.

Bake for 60 minutes. Serve with spaghetti or bucatini noodles.

Tomatillo Glazed Baby Back ribs

Doesn't this site just make you weak?

Yeah, the ribs were good, too.  But having your husband slave over something in the kitchen for hours is a phenomenon known as barbecue.  Even better was that this recipe was conceived of, shopped for, and the whole nine yards by NOT yours truly.  Don't get me wrong, he plans and executes meals all the time, but usually they are pretty quick ones.  This one was blood, sweat, and tears.

Actually, kinda literally blood.  Dull knives, man, get you every time.  3 cheers for our local ER.  In and out in an hour.

But it was worth it.  The ribs were amazing.  And the glaze was unreal.  We used it as a dipping sauce, on chicken, and even to dip tortilla chips in.  Just awesome.  

Tomatillo glazed baby back ribs
Adapted from Food network.


Ingredients
Dry Rub and Ribs:
3 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons salt
1 tablespoon freshly ground black pepper

4 pounds pork baby back ribs

Tomatillo Glaze:
1 small onion, diced
3 tablespoons bacon fat
10 cloves garlic, chopped
10 tomatillos, husked, washed and roughly chopped
3 serrano chiles, sliced
1 large bunch fresh cilantro, roughly chopped
3 tablespoons maple syrup
Salt and freshly ground black pepper

Directions
For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.

Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven.

Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch. Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed). Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes. Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze.

Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden. Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes. Add the reserved rib pan juices and cilantro and cook an additional 10 minutes. Puree with an immersion blender and add the maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper.

Turn the oven heat up to 450 degrees F, or preheat the grill. If finishing the ribs in the oven, brush generously with the glaze and bake another 10 minutes per side, basting with the glaze every 2 to 3 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot with extra glaze on the side.

Curried Chicken Salad

I have been addicted to this salad at my work.  I've been looking for a replica, and this salad does my work one better!  I love that it has no rice, that the raisins get plump with the curry mayo-yogurt mix.  It's a nice sweetness, and it also makes sure my husband will stay away from my "raisin salad."

This is a great weekday lunch!

Curried Chicken Salad

Adapted from Cook Like  a Champion

Ingredients:

3-4 tablespoons mayonnaise

3-4 tablespoons plain or Greek yogurt

1 tablespoon curry powder

Large pinch cayenne pepper

Salt and freshly ground black pepper to taste

2 cups cooked, chopped chicken

2 stalks celery, thinly sliced

1 cup red grapes, halved; or raisins, or chopped apple

2 scallions, thinly sliced

2 tablespoons minced fresh cilantro or parsley

Directions:

In a medium bowl, combine the mayonnaise, yogurt, curry powder, salt and pepper. Add the chicken, celery, fruit and scallions and toss to coat evenly with the yogurt mixture. Stir in the cilantro/parsley. Store in an airtight container in the refrigerator for up to four days.

Spicy Turkey Lettuce Wraps

So we try to eat healthy, and we also try to avoid carbs at night.  We have a lot of weight influenced health problems in my family, so we are particularly cautious about the scale.  That means we endlessly are looking for protein rich, veggie rich, and flavor rich meals.  This fits the bill on all accounts.  Although I used romaine, I really think butter lettuce or good old iceberg would be a good choice.  The carrots and water chestnuts add great crunch!!!

Spicy Turkey Lettuce Wraps
Adapted from Melissa D'arabian


Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped

1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil

8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving


Directions
For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Homemade Chicken Nuggets & Honey Mustard Sauce

OK, so my daughter loved these.  I loved them, my husband loved them-  my son refused them.  After all, they are distinctly NOT in a dinosaur shape.  Mea culpa.  No accounting for taste.  The honey mustard sauce is very mild, not very sweet, but just a nice hint of mustard without being neither acrid nor bland.

Honey Mustard Sauce
Adapted from All Recipes

1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice
Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Chicken Nuggets
Adapted from Bobby Deen and Sugar Free Mom

1 lb chicken thighs, trimmed of fat
1 tsp. salt, and 1 tsp salt, divided
1/4 tsp ground black pepper
1 tsp. Italian seasoning
1 tsp. garlic powder
4 cups ground corn flakes
1 eggs white
butter spray

Directions
Preheat oven to 400 F.
Place chicken, garlic powder, Italian seasoning, pepper and 1 tsp. of salt in the food processor and process until smooth.

Combine 1 tsp salt with cornflakes in a bowl and beaten egg white in another bowl.

Liberally spray a cookie sheet with baking spray.

Using a small cookie scoop or tablespoon, roll the chicken paste into a ball and flatten. I suggest making as many as will fit into your egg bowl before coating them in flour as your fingers get quite sticky.

After dipping in egg on both sides, dip into cornflakes.

 Make sure both sides are coated well. Place them on a baking sheet and flatten slightly.  Spray tops with cooking spray, bake for 8-10 minutes.  Flip over and broil for 60 seconds at close range if more crisp is desired.  (see right most nugget...)

Spinach Artichoke spread, Mozzarella, and Sun dried Tomato Chicken sandwiches

Mmmm.   This sandwich has a lot of components, but they all work.  It's the perfect sandwich for a lunch with someone special-  easy to prep in advance, but thoroughly impressive in a "yes, you're special" kind of way.  You can even grill the chicken in advance, but I like the temperature contrast with the spinach spread!

Adapted from Jeff Mauro


Chicken:
4 boneless skinless chicken breasts
1/2 cup Balsamic  vinegar

Spinach and Artichoke Spread:
5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
1/2 cup sour cream
2 tablespoons mayonnaise
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
One 6-ounce jar marinated artichoke hearts, drained

Sandwich Build:
Fresh Focaccia, recipe follows
1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
1 pound ball fresh mozzarella, sliced into 1/4-inch slices
2 cups arugula
Directions

For the chicken: Marinate the chicken in the Balsamic for at least 30 minutes or up to 2 hours in the refrigerator.

Preheat a grill pan or grill over medium-high heat.

Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.

For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.

For the sandwich build: Cut the Fresh Focaccia in half into triangles.  Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread.

Pulled Chicken Sandwich

I never stop looking for easy, tasty meals that are ready when I come home for dinner after work.  This has to be my favorite pulled chicken recipe I've tried.  I put it in the slow cooker at night, then the fridge and just heated it at night, but if you are at home doing it during the day would be even easier.

It's not spicy, just flavorful!

Adapted from Alida's Kitchen


Ingredients
1 pound chicken breast, boneless, skinless
Salt
1 cup ketchup
2 tablespoons dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground cumin
4 whole wheat buns, toasted
1 cup broccoli slaw (optional, for topping)

Directions
Put raw chicken in a slowcooker.
Whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Pour over chicken and cover, cook on low for 6-8 hours.  Shred chicken with 2 forks.


Divide chicken evenly among buns and top with pickles or slaw, as desired. Serve immediately.

Four Step Chicken

This is a very straight forward but yummy dinner.  The lemon is a pretty light hint, and the onions taste great paired with both the spinach and the chicken.  I have used fresh and frozen spinach, but I definitely prefer fresh.  Pair it with a nice salad, and you've got dinner.

Four Step Chicken
Adapted form Melissa D'Arabian


4 boneless, skinless chicken breast halves, sliced in half crossways
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter

Spinach "bed"


Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil, or pop in a 200 degree oven.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic and soft.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.

Spinach "bed":

1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper

Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.

Vegetarian Cassoluet

It's not often that we find a vegetarian meal that we both really love.  I used chicken stock, but vegetable stock is a natural choice.  This meal is really hearty, and freezes perfectly.  My favorite part is the bread crumbs!  An easy thing to do is to make it in your pot, top with breadcrumb, cool in fridge, then cover.  The next day, bake at 350F for about 30-40 minutes uncovered.  Nice tomato flavor, creamy beans crispy breadcrumbs-- really good!

Vegetarian Cassoulet
Adapted from smitten kitchen and Gourmet, March 2008

For cassoulet
3 medium leeks (white and pale green parts only)
4 medium carrots, halved
lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish bay leaf
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 19-ounce can diced tomatoes, with their juice
3 tablespoons tomato paste
1 quart stock (I used chicken)

For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley

Make cassoulet:
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, tomatoes, tomato paste, then stock, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a skillet, and toast over medium high heat. Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth, or give a quick blend with the immersion blender. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Tomato-Basil Mozarella Tart

File this under appetizers from my sister.  She had given me the recipe, but I lost it.  Lucky for me, because searching for that recipe was how I found Annie's Eats, which has given me sooooo many great recipes.  This is a favorite of my mother-in-law too, and I'm looking forward to making it again!

Tomato Mozarella Basil Tarte
Adapted from Annie's Eats


Ingredients:
For the dough:
1/3 cup fresh basil leaves
1-2 cloves garlic
1¼ cups all-purpose flour
½ tsp. kosher salt
8 tbsp. unsalted butter, chilled and cut into 8-10 pieces
4-5 tbsp. ice cold water

For the filling:
8 oz. fresh mozzarella, sliced
Ripe cherry tomatoes
Salt and pepper
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese
1-2 tbsp. minced fresh basil

Directions:
To make the dough, combine the basil and garlic in the bowl of a food processor.  Process until finely and uniformly minced.  Add the flour and salt; pulse briefly to combine.  Add in the chunks of butter and pulse about 10 times, or until the mixture resembles pea-sized crumbs.  Add 3 tablespoons of the water and pulse a few times to incorporate.  Add 1 more tablespoon and process for several seconds to see if the dough forms a ball.  If not, add the remaining tablespoon of water and process until a ball of dough forms.  Remove the dough, flatten into a 5-inch disc, and wrap well in plastic wrap.  Refrigerate for at least 1 hour.

When you are ready to bake the tart, preheat the oven to 425° F.  Transfer the chilled dough to a lightly floured work surface and roll out into a 12-inch circle.  Lay the dough over a 9-inch (11 inch is ok, too) round tart pan and press it into the sides.  Trim the excess dough as needed.   Lay a piece of aluminum foil or parchment paper loosely over the tart dough and fill the center with baking beads or, dried beans of any sort.  Bake in the preheated oven for 10-12 minutes.  Remove from the oven and remove the foil or parchment and baking beads.  Return the empty tart shell to the oven to bake for 5 minutes more.  Remove from the oven and lower the heat to 375° F.

Layer the bottom of the pre-baked tart shell with the sliced or chopped mozzarella.  Arrange the cherry tomato slices on top of the cheese in a single even layer.  Season with salt and pepper.  Drizzle with olive oil.  Top with freshly grated Parmesan and minced fresh basil.

Bake about 30 minutes, or until the dough is golden brown and the cheese is bubbly and lightly browned in places.  About halfway through baking, rotate the tart 180° and blot off any excess moisture that has collected on top with a paper towel if necessary. Allow the tart to rest  about 5 minutes before slicing and serv

Butternut Squash, Red Pepper, & Jack cheese quesadilla

I have had these on my list forever, because my sister makes them for family gatherings.  I love them.  The squash gets so sweet, and they are very filling.  They are great as an appetizer or a meatless dinner with a nice salad.

Butternut Squash, Red Pepper, & Jack Cheese Quesadilla
Adapted from Gourmet


a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
eight 5- to 6-inch flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated jack cheese
1/2 stick (1/4 cup) unsalted butter, softened

Accompaniment: chipotle lime sour cream dip

For the dip:
1 canned chipotle chili in adobo*, minced
2 teaspoons fresh lime juice
1 cup sour cream


To make the quesadillas:
Preheat oven to 400°F.
In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Throw out the peels from squash, onion, and garlic.
In a food processor purée squash, onion and garlic with salt and pepper to taste until very smooth. Squash purée may be made 2 days ahead and chilled, covered.

Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, moving to a cutting board.

Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.

To make the dip:
In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

Pasta Fagioli

This is a nice, hearty soup, with a pleasant amount of spiciness.  It's actually quite a bit of heat, which I enjoy.  I love the beans, and Brian wanted me to add more next time, which I have adjusted this time.  I definitely agree!   

I like to keep the pasta separate, so it keeps its bite.

Pasta Fagioli
Adapted from Fake Ginger


1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb hot Italian sausage (casings removed)
1 tablespoon Italian seasoning
1 -2 teaspoon red pepper flakes, to taste
1 15-ounce can crushed tomatoes
3 – 4 cups chicken stock (or vegetable stock)
2 cans cannellini beans
1 cup ditalini (or other small pasta, cooked al dente)

Parmesan cheese, for serving

Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2-4 minutes. Add celery and carrots; cook, stirring frequently, for another 3-5minutes. Add garlic and cook just until fragrant, about 30-45 seconds.

Add the sausage to the pot, crumbling as it cooks. Cook until the sausage fully. Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
Bring the mixture to a boil. Reduce heat and simmer 30 minutes.

Boil the pasta til al dente at this point.

Stir in the beans. (Add an extra cup of stock or water at this point if it’s boiled down too much.) Stir in the pasta just before serving.  Sprinkle with parmesan.

Grandma Pizza

This pizza was really good.  It looks simple, but it's actually really light (if you can believe it).  Served with a salad, it's a great meal!

Grandma Pizza
Adapted from Ezra Poundcake


Dough:
3 tbsp olive oil
3/4 cups water
1 1/2 cups (8 1/4 oz) bread flour
2 1/4 tsp rapid rise yeast
1 tsp sugar
3/4 tsp salt

Topping:
1 28 oz can diced tomatoes
1 tbsp olive oil
2 minced garlic cloves
1 tsp dried oregano
1/4 tsp salt
8 oz mozzarella cheese
1/4 cup parmesan cheese
2 tablespoons fresh basil.


For the Dough: Measure 2 tablespoons olive oil onto a rimmed baking sheet (18″ by 13″), and use your fingers to coat the sheet with oil.
Measure water and remaining 1 tablespoon oil into a liquid measuring cup. Set aside.
Using a stand mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt on low speed. With the mixer running, slowly add water mixture, and mix until dough comes together, about 1-2 minutes.

Increase speed to medium-low, and mix until dough is smooth and comes away from sides of bowl, about 8-10 minutes.
Place the dough on the oiled baking sheet, and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap, and let rise in warm place until doubled in size, 1 to 1 1/2 hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.

Adjust oven rack to lowest position, and heat oven to 500 degrees F.

For the Topping: Place tomatoes in colander, and drain really well, in a colander for about 10 minutes.

In a medium bowl, combine drained tomatoes, oil, garlic, oregano, and salt. Set aside.

In a second bowl, combine mozzarella and Parmesan. Set aside.
Sprinkle cheese mixture over the dough, leaving 1/2-inch border on all sides.
Top with tomato mixture, and drizzle with olive oil. Bake until well browned and bubbling, about 12 minutes.

Slide pizza onto a wire rack, sprinkle with basil, and let cool for 5-7 minutes. Serve.