Singapore Noodles

I love curry, but often cannot enjoy it because of a coconut allergy. This dish was the perfect combo of texture, variety, and flavor without making my throat swell shut! If you like curry, you are sure to love this dish!

When I set out to make this recipe, I failed to check my cupboard to ensure I had all the ingredients. Of course, the one thing I was missing was the flavor booster... curry powder. Turns out curry powder is just a blend of other spices (maybe you already knew that). So, I made my own curry powder, and then had some left over for the next curry dish I make!

If you need to make your own Curry powder, just mix together the following:
2 tsp. ground coriander
2 tsp. cumin
2 tsp. ground tumeric
1 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cayenne pepper
1/4 tsp. black pepper

Now for the main event!

Ingredients:
1/4 pound thin rice noodles (I used half a package of Thai House Rice Noodles)
1 Tbsp. mild curry powder
1 tsp. sugar
1 tsp. salt
1/2 cup chicken broth
1 Tbsp plus 2 tsps peanut oil (I just used vegetable oil)
4 scallions, green part only, cut into 1" strips
1 tsp. minced fresh ginger
1/2 pound small shrimp, peeled and deveined (I used chicken instead, because I already had some cooked that needed to be used)
1 small red pepper, cut into thin vertical strip
1 medium red onion, cut into thin crescents
6 snow peas, cut lengthwise into thin strips (I doubled!)
2 large eggs, well-beaten

Directions:

1. In a large bowl, cover the noodles with boiling water. Soak for 20 minutes, drain and set aside.

2. In a small bowl, combine the curry powder, sugar, salt, and broth.

3. Heat a wok (or large skillet) over high heat. Add 1 TBSP of oil and stir fry the scallions and ginger until fragrant, about 30 seconds. Add in the chicken (or shrimp) and cook for about 2 minutes. Turn the contents of the pan into a bowl.

4. Return the pan to the heat. Add 1 tsp of the oil. Stir-fry the red pepper, onion, and snow peas until they are bright and crisp-tender, 2 minutes. Add to the meat bowl.

5. Wipe out the pan and return it to the heat. Add the remaining oil. Add the eggs and rotate the pan to make a thin pancake. Add the noodles. Stir and chop until the eggs are mixed with the noodles. Add the curry mixture, the cooked meat, and vegetables to the pan. Cook about 3 minutes.

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Baked Rigatoni

Feel like a twist on the standard pasta casserole? Try this one out! The squash and cinnamon were interesting additions, and I was a bit skeptical at first, but it proved to be the perfect match to chicken sausage.

Ingredients:

1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 c. dry white wine (I used a Sauvignon Blanc)
3/4 lb sweet Italian turkey sausage (I used 1 lb Italian chicken sausage instead)
1/2 tsp cinnamon
1 lb diced butternut squash
2 c. (1 15 oz can) tomato sauce
1 c. Vegetable broth
1/3 c. Heavy cream (I used half and half because it was in the fridge!)
Salt and pepper
1 lb. rigatoni
2 c. Shredded fontina cheese (I couldn't find this anywhere, so I used an Italian cheese blend)
1/4 c. Grated Parmesan cheese

Directions:

Preheat oven to 450 degrees. In a large Dutch oven, heat the oil over medium high heat. Add the onion, and sauté for 2 minutes. Add the garlic, and continue to sauté until the onion is golden.  Add the white wine and cook until it has evaporated and the onion is browned. Add the sausage and cook until it is no longer pink. Add the cinnamon.

Add the squash, tomato sauce, broth, and cream. Cook, stirring occasionally, until the liquid boils.  Reduce heat and simmer for about 15 minutes until squash is tender. Season with salt and pepper.

Meanwhile, cook noodles in boiling water until al dente (tender but not soft). Drain well, then add the pasta to the sauce.  Mix in 1 cup of the cheese.  Spread the pasta into a 9x13 pan. Top with remaining cheese and sprinkle with the Parmesan.

Bake until the cheese melts and bubbles, about 10 minutes. Let sit for 5 minutes before serving.

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Roasted Salmon, Grape Tomatoes and Leeks with Sparkling Wine Sauce

 My only, only critique for this dish is longest title ever. It pretty much lists every ingredient in the recipe... I do understand, however, that each of the title ingredients plays a key role in the unique flavor. Why don't we just call it Gourmet Roasted Salmon? I think that fits.

Ingredients:
1 pint grape tomatoes
2 leeks, white parts only, cut into 1/4" rounds
1 tbsp extra-virgin olive oil, divided
1 tsp. dried thyme
Salt and ground pepper
4 (6 oz) salmon fillets, skin removed
1/2 cup Prosecco sparkling white wine
1 tbsp mined shallot
1/2 cup fat-free, reduced sodium chicken broth
1 tbsp cold unsalted butter, cut into small pieces

Directions:

1. Preheat the oven to 400 degrees.

2. In a baking pan with shallow sides, combine the tomatoes and leeks. Add 1 tbsp of the oil, the thyme, 1/2 tsp salt and some black pepper.  Toss with your hands to coat the vegetables.  Roast until the tomatoes are wrinkled and the leeks soft but not mushy, about 15 minutes.  Remove from the oven and set aside.  Increase the oven temperature to 425.

3. In a medium ovenproof skillet, heat the remaining oil over medium-high heat.  Arrange the salmon in the pan, skinned side up, and cook until browned, about 3 minutes.  Using a wide spatula, turn the salmon.  Transfer the pan to the oven and roast until the salmon is just translucent in the center where it is thickest, 4 to 5 minutes.  Carefully remove the pan from the oven as it is very hot.  Place it on the back of the stove.

4.  In a small, nonreactive saucepan, combine the wine and shallot and set over medium-high heat.  Boil until the wine is reduced to 2 tbsp, about 4 minutes.  Pour in the broth and boil until there is 1/4 cup liquid.  Off the heat while whisking vigorously, drop in the cold butter a few pieces at a time, blending them in before adding more.  Season to taste with salt and pepper.

5. Place a salmon fillet in the center of each of 4 dinner plates.  Spoon roasted tomatoes and leeks on either side and spoon the sauce over the fish.  Serve immediately.

The cookbook instructs that the left over Prosecco be used to toast the chef - cheers!

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Quinoa with Corn and Pecans

One of my absolute favorite features of the Best Foods Cookbook is the unique pairings of ingredients. I never would have thought to put pecans, corn, and BACON in quinoa.  I'm so thankful for creative, innovative minds such as Dana Jacobi (author of the cookbook)!  This was so quick and simple to make. Enjoy!

Ingredients:
3 tsp. canola oil, divided
1 strip bacon, finely chopped
1 small red onion, finely chopped
2 cups cooked quinoa (recipe calls for red quinoa, but as you can see, I used standard quinoa)
3/4 cup frozen yellow corn kernels
1/2 cup fat-free, reduced-sodium chicken broth
1 1/2 tsp apple cider vinegar
Salt and freshly ground pepper
1/3 cup chopped pecans

Directions:

1. In a medium saucepan, heat 2 teaspoons of the oil over medium high heat.  Add the bacon and cook, stirring, until it colors, 2 minutes. Remove with a slotted spoon and set aside.

2. Add the remaining 1 tsp oil to the pot.  Mix in the onion and cook, stirring often, until it is golden, 4 minutes. Add the quinoa, corn, broth, and cooked bacon.  Cook, stirring, until the pilaf is heated through, 3 minutes.  Off the heat, mix in the vinegar and season to taste with salt and pepper.  Transfer to a serving bowl and sprinkle on the pecans.

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Chicken with Pear and Avocado

Another gem from the newest cookbook in my growing library.  I have to admit that M and I were both extremely leery of this recipe, with the combination of sweet, savory, and new (never had leeks before!).  It turned out incredible! It was so simple to whip up, and the simple sauce adds so much flavor.  This would be delicious diced up on a green salad or with whole wheat pasta.  I can't wait to make it again when pears are actually in season!

Ingredients:
4 boneless, skinless chicken breast halves
1 Tbsp canola oil
Salt and Pepper
1 Tbsp. unsalted butter
1 leek, white part only, halved lengthwise and thinly sliced crosswise
1 Bartlett or Anjou pear, peeled and cut into 1/2" pieces
1/4 cup dry white wine (we used Columbia Crest Cabernet Sauvignon, which was accompanied the meal quite well in a glass!)
1/2 cup fat-free, reduced-sodium chicken broth
1/2 large or 1 small ripe Hass avocado, cut into 12 slices

Directions:

1. In a medium skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper.  Saute the chicken until lightly browned on both sides and white in the center, about 6 minutes, turning once.  Transfer the chicken to a plate, and tent with foil to keep warm.

2. Melt the butter in the pan.  Add the leek and saute until soft, 5 minutes.  Add the pear and cook until warmed through, 3 minutes, turning once.  Add the leek and pear to the chicken.

3. Deglaze the pan with the wine, using a wooden spoon to scrape up the browned bits, then boil until the wine is almost evaporated, 2 minutes.  Add the broth and boil until it is reduced by half, 4 minutes.

4.  On each of 4 dinner plates, place a piece of chicken.  Top each with 3 avocado slices and spoon one-quarter of the pear/leek on top of each.  Drizzle on the hot pan juices.  Serve immediately.

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Chocolate Covered Pears with Sauce

A beautiful symbol of decadence, these pears are a perfectly chocolaty after-dinner treat.  Goes great with either the espresso sauce or raspberry sauce.  Surprisingly, they are pretty quick and easy to make despite how fancy they look!

Ingredients:

1 lemon

6 c. cold water

2 c. sugar, divided

1 (4") stick cinnamon

2 whole cloves

4 ripe Bartlett pears, with stems

4 ounces dark chocolate (70% cacao), chopped

2 tsp. unsalted butter

2 Tbsp. brewed espresso coffee

Directions:

Cut 2 strips of zest from the lemon, about 2" x 1" each.  Juice the lemon and keep the squeezed halves.

In a saucepan deep enough to hold the pears standing up, combine the lemon juice, lemon zest, water, 1 1/2 cups sugar, cinnamon, and cloves.  Over medium heat, bring the mixture to a boil and boil 5 minutes.  Remove from the heat.

Meanwhile, peel the pears, leaving the stems on.  With a small melon baller, working from the bottoms, scoop out the cores.  Rub the pears all over with a lemon half to prevent discoloring.  

Add the pears to the syrup, which should come up to their stems.  If necessary, add cold water.  Return the pot to medium heat and bring to a simmer.  Cook the pears until a thin knife easily penetrates at the thickest point, 15 minutes.  Using a slotted spoon, carefully remove the pears and set on a plate to cool to room temperature.  Reserve the cooking syrup.

Pat the pears very dry with paper towels.  Combine the chocolate and butter in a microwaveable bowl and heat in 10-15 seconds increments until they are melted.  Remove and stir until smooth.  To coat the pears, set them on a wire rack over wax paper.  Spoon the melted chocolate over each pear to coat.  Let them set in a cool place until the chocolate forms a shell, about 2 to 3 hours.  

For the sauce, strain 1 cup of the cooking syrup into a small saucepan and add the remaining 1/2 cup sugar. (I used the remaining syrup to make sun iced tea!).  Bring to a boil over medium-high heat.  Reduce the heat to medium and boil until the syrup is reduce by half.  Off the heat, add the coffee. Set aside to cool.

Serve each pear with 2 tablespoons sauce.  

Alternate raspberry sauce:

4 cups raspberries

1-2 tbsp powdered sugar

1/2-1 tsp lemon juice

Place the raspberries in a fine strainer set over a bowl.  Using a wooden spoon, push as much pulp as possible through the strainer.  Discard the solid from the strainer (I used mine to make fruit leather!).  Mix the powdered sugar and lemon juice into the strained fruit. 

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Roasted Red Pepper Gazpacho

I've never had chilled soup.  I have to admit I was super skeptical.  So refreshing!

Ingredients:

2 oven-roasted red bell peppers
2 large ripe beefsteak-type tomatoes, seeded and cut into 1" pieces
1 small onion, chopped
2 or 3 cloves garlic, chopped
2 cups tomato juice
1 slice day-old whole wheat bread, crust trimmed
1 tbsp. white-wine vinegar
2 tbsp. extra-virgin olive oil
salt and pepper
1/2 c. finely diced green bell pepper
1/2 cup finely diced red radish
1/2 c. finely diced seeded cucumber
1 hard-cooked egg, chilled and finely chopped

Directions:

To roast the peppers: cut the peppers in half lengthwise, brush with oil, and bake on a baking sheet at 425 degrees until soft, 30 minutes.  Place peppers in bowl, cover, and let steam 10 minutes.  When cool enough to handle, remove the skin and seed the peppers.

Whirl the roasted peppers, tomatoes, onion, and garlic in a blender or food processor until pureed.  Pass the mixture through a fine strainer into a bowl.  Discard the solids.  Return to the blender or food processor.

Add the juice, bread, and vinegar.  Whirl until the soup is smooth.  With the motor running, drizzle in the oil until well blended.  Season to taste with salt and pepper.  Pour the gazpacho into a container, cover, and refrigerate for 8 to 25 hours to chill and allow the flavors to meld.

Divide the soup among 4 bowls.  Place the green pepper, radish, cucumber, and egg in individual small bowls and pass them to add to the soup.

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Peanut Butter and Jelly Muffins

These muffins are the epitome of the classic sandwich. Perfect breakfast/snack!

Ingredients:

1 c. unbleached flour

1 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. smooth natural peanut butter

1/2 c. packed brown sugar

2 large eggs

1 c. buttermilk

1 tsp. vanilla extract

1/2 c. jam (strawberry or raspberry)

6 Tbsp. salted dry roast peanuts, coarsely chopped

Directions:

Preheat oven to 400 degrees.  Prep a 12-cup muffin tin.

In a bowl, sift together flours, baking powder, and baking soda and set aside. In a mixing bowl, use a hand mixer (or Kitchenaid) on medium low to combine the peanut butter with the sugar until well blended.  One at a time, add the eggs, beating well after each addition.  Alternating, mix in one third of the dry ingredients, then one-half of the buttermilk.  Repeat, including the vanilla with the last addition of buttermilk, and finish with the remaining dry ingredients, making each addition before the last is completely blended in.  The batter will be very stiff.

Using 1 1/2 tablespoons batter, cover the bottom of each muffin cup, spreading out to the edge.  Place 2 teaspoons of the jam in the center of each muffin.  Cover with about 2 1/2 tablespoons batter, bringing it out to the edge to seal in the jam.  The cups should be about two-third full.  Sprinkled each muffin with peanuts.

Bake for 20 minutes, or until the muffins are puffed and golden, not browned.  Cool 5 minutes ona rack in the tin then turn the muffins out onto the rack and cool completely.

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Green and Yellow Squash Ribbons

Lovely dinner.

Ingredients:
2 large (9 ounce) zucchini
2 large (6 ounce) yellow squash
1 Tbsp. extra-virgin olive oil
2 tsp. minced shallot
Salt and Pepper
2 tsp. basil, cut in fine ribbons
2 tsp finely chopped oregano leaves

Directions:

To make long thin ribbons, halve each squash lengthwise.  Using a teaspoon, scoop out the seeds.  Cut off the neck and rounded blossom end, then slice the squash lengthwise into 1/5" strips.  Discard the outermost ones that are mainly skin.

In a medium skillet, heat the oil over medium heat.  Add the shallot and cook until soft, 1 minute.  Add the squash and sprinkle with salt.  Cook, stirring occasionally, until the squash looks moist, 3 minutes.  Increase the heat to medium-high and cook, stirring constantly, until tender, 8 minutes.  THe pieces should bend easily but still be tender-crisp.

Using tongs, remove the squash to a serving plate.  Spoon the shallots from the pan over the squash and season with salt and pepper to taste.  Sprinkle on the basil and oregano and serve immediately.

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Herb-Stuffed Flank Steak

OH MY DELICIOUSNESS

This was to die for.  I highly recommend using a top-quality steak; it really makes a difference in the tenderness and flavor of the meat.  This is meant to be savored. Slowly. Deliciously.

Ingredients:

Marinade:

1/4 cup dry red wine (we used a Cabernet Sauvignon and the left over paired perfectly with dinner)

2 Tbsp. fresh lemon juice

1 Tbsp. reduced-sodium soy sauce

1/2 tsp. freshly ground pepper

2 Tbsp. extra-virgin olive oil

1 (1 1/2-3/4 lb.) flank steak

Stuffing:

4 cloves garlic

1/2 c. chopped flat-leaf parsley

1 Tbsp. chopped fresh thyme

2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1 Tbsp. extra-virgin olive oil

1/3 c. fresh goat cheese

Directions:

1. In a 1-gallon resealable plastic bag, combine the wine, lemon juice, soy sauce, and pepper and shake to dissolve.  Add the oil and set aside.

2. Place the meat on a work surface with a short end facing you. Using a long, thin knife, cut the meat horizontally in half so the steak opens like a book (it will be very thin). Place the steak in the marinade bag, seal, and refrigerate for 1 hour.  *Be sure to take the meat out after 1 hour or the wine will overpower the other flavors*

3. Preheat a gas or charcoal grill to medium.  For charcoal, mound the briquettes toward one side of the grill.

4. Place the garlic on a cutting board.  With a heavy knife, chop and smear it to a paste.  Place the garlic paste in a small bowl.  Add the parsley, thyme, lemon zest, salt, pepper, and oil.

5. Remove the steak from the marinade and pat dry.  Discard the marinade. Lay the meat on a work surface so what was the seam lies horizontally  Cover the meat with the filling, leaving a 1" border at the top.  Sprinkle on the goat cheese.  Working from the bottom, roll the steak up like a jelly roll.  Thread toothpicks along the edge to seal the roll closed.

6. Grill the meat over direct heat, turning it every 3 minutes to brown it on all sides, 9 minutes in all.  If using a gas grill, turn off the center row of burners.  For charcoal, move the meat to a cooler side of the grill. Cover and grill the meat over indirect heat, starting to check at 8 minutes and removing the steak when a thermometer inserted in the center registers 130 degrees for medium-rare.  Let the steak stand for 10 minutes, then cut crosswise into 12 slices.

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