Tag Archives: food

Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs

Posted on December 12, 2010 | Leave a comment

For a weeknight dinner that is super easy to prepare try this Penne with Fresh Tomatoes, Feta, and Herbs. Want to mix things up a bit? Replace the sausage with bite sized cubes of cooked chicken or turkey breast, use whole grape tomatoes instead of chopped, or add capers and chopped green & black olives for a real Mediterranean twist. This pasta is great served with salad and a hunk of crusty whole wheat baguette and makes more than enough for lunches the next day.

Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs

2 pounds tomatoes, halved, seeded, chopped
1 16 ounce package Chicken or Turkey Sweet Italian Sausage, sliced diagonally, browned well, and drained
1 cup green onions, green and white parts diagonally sliced
1 cup feta cheese, crumbled
6 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon, chopped fresh garlic
1 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1 13.5 ounce box Whole Grain Penne pasta

Mix first 8 ingredients in a large pasta bowl. Set mixture aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and gently toss to coat. Add Olive Oil, Season to taste with salt and freshly ground black pepper and gently toss.

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Frittata with Spinach and Tomato

Posted on November 30, 2010 | 1 comment

Frittatas are another very versatile and fast way to whip up a great dinner. This one calls for Spinach and Tomato but, like pizza, the ingredient list is limited only by your imagination. Some of our favorite combinations include tuna & scallions, diced ham & fontina with scallions, and asparagus, artichoke hearts, tomato, & onion. Fresh grated Parmesan cheese is a constant for me and I even sprinkle some over the top for an added flavor boost. Though I used Soy Milk in this recipe you can use skim milk, whole milk, or even half & half in yours. Get creative and have a little fun!

Frittata with Spinach and Tomato

1 package pre-washed fresh spinach, about 12 oz
2 medium leeks, white and light green parts only, halved lengthwise, rinsed well, patted dry, and sliced
1 large tomato, peeled, seeded, and diced large *See my note below
1 large tomato, peeled and sliced into 7 equal slices
2-3 med red bliss potatoes, sliced 1/8 to 1/4 inch-thick
8 large eggs
1/2 cup unsweetened soy milk
1 tbs whole wheat flour
1/4 cup part skim ricotta
1/4 cup grated Parmigiano-Reggiano, plus about a tablespoon reserved
1 pinch fresh grated nutmeg
kosher salt
fresh ground pepper
2 tbs extra-virgin olive oil

Heat 1 tbs of the olive oil in a 10 inch non-stick pan over medium heat. When the oil is beginning to shimmer, add the leeks and about 1/4 tsp fresh ground pepper. Cook, stirring often, 2 to 3 minutes until the leeks are just transparent. Remove them to a bowl to cool. Using the same pan, raise the heat to med high and bring 1/4 cup of water to a boil. Dissolve about 1 tbs of kosher salt, then carefully add the spinach. Cook 2 to 3 minutes until spinach is wilted then pour into a colander to drain and cool. When the spinach is cool enough to handle, in a dishtowel, gently squeeze out excess water. Hold the spinach in the same bowl with the leeks until ready to use.

Preheat your oven to 350 degrees.

In a large bowl beat the eggs with the soy milk. Gently fold in the flour and the nutmeg, then the spinach, leeks, diced tomatoes, ricotta, and most of the Parmesan cheese, reserving about 1 tbs. Warm the same pan over med heat with 1 tbs of olive oil. Meanwhile carefully distribute the potato slices evenly around the pan trying not to overlap. When the potatoes begin to sizzle, pour the egg mixture into the pan. Use a spoon to make sure the ingredients are evenly distributed. Lower your heat to low, cover the pan and cook for about 10 minutes or until the eggs have begun to set and pull away from the side of the pan.

Remove the cover and evenly distribute the tomato slices around the top, sprinkle with the reserved Parmesan then carefully place the pan in the oven. Bake uncovered for about 20 minutes or until the eggs in the top center appear to be completely set. Remove the pan from the oven and using a thin spatula carefully loosen the frittata from the pan all the way around the edges. When the frittata is freed from the pan, gently slip it out of the pan and onto a cutting board to rest. Rest 10 minutes, then slice into pie shaped pieces to serve.

* Note: Tomatoes are easy to peel if you blanch them in a little hot water for a minute or two. For this recipe, slice about a 1/2 inch “X” in the bottom of your tomatoes (opposite the stem end). Gently drop them into a pan of water heated to near boiling and simmer for two minutes or so until the tomato skin at the “X” begins to pull away. Now removes the tomatoes and cover them in cold water to stop the cooking.

Once the tomatoes have cooled the skin will be very easy to peel; I use the edge of a knife to grab it and gently peel it away.

To remove the seeds, cut the tomato in half cross ways (midway between the stem and the bottom) and gently squeeze the tomato to force out the seeds  using the tip of your knife to remove any stragglers.

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Menu – Broiled Fish with Pesto over Mixed Greens, Roasted Asparagus, Quinoa & Brown Rice

Posted on November 22, 2010 | Leave a comment

Several friends have asked me to share some of my “Clean Eating” recipes as Kat and I have been trying to eat better foods on a regular basis. Some are new to cooking so I thought it would be helpful to include the recipes for the entire menu including each step in the preparation. So here is a super quick, healthy, yet tasty menu that’s easy enough to throw together on a weeknight. I would love to hear some feedback on how you like the recipe written in this fashion. If you like them I will include more “menu” posts as my blog continues.

Broiled Fish w/Pesto over Mixed Greens, Roasted Asparagus, Quinoa and Whole Grain Brown Rice

Don’t let all my notes and stuff scare you…I just want to spell it our for my friends that are new to cooking. Start to finish this meal was uncomplicated and came together in about 1/2 hours time. (I almost typed 30 minutes…but we won’t go there!)

For the Fish you will need…

( Note: Figure on about 3 servings per pound of cleaned fillets. I haven’t been fishing in forever but I’ve been finding some really nice packaged fresh fish at Costco lately. Just check the “Packaged On” date and choose accordingly. The fresher the better!)

Fresh fillets of halibut (pictured), corvina, grouper, or tilapia if you must, sliced into 4 to 6 oz portions.
1 Tablespoon per serving, extra virgin olive oil
1 light sprinkle per serving – mixed dried Italian herbs in a grinder (I used McCormick’s).
1 Tablespoon per serving – jarred basil pesto (I used Kirkland brand from Costco).

For the Asparagus you will need…

(Note: These asparagus stems were about 1/2″ thick at the base. I clean the spears by grabbing the base with one hand and just below center with the other, then bend the asparagus until it naturally breaks. What you are left with at the base is generally the tough stringy part, and at the tip…the good stuff. I don’t always do it but you can blanch and freeze the bases to use in stocks or purees at a later time.)

6 to 8 spears per person – fresh large asparagus, cleaned and rinsed
1 Tablespoon – balsamic vinegar
2 Tablespoons – extra virgin olive oil
Freshly grated Parmesan cheese
Freshly grated black pepper

For the Mixed Greens you will need…

About 1 cup per serving of bagged baby greens
Just enough dressing to barely coat the greens. ( I used http://www.briannas.net/flavors/real-french.html )

For the Quinoa and Whole Grain Brown Rice

(Note: I used http://www.seedsofchangefoods.com/our_foods/product.aspx?c=rice_grains&p=279 also from Costco. We love this mix and eat it once or twice a week. It’s ready in 90 seconds and it’s great plain or mix in anything you like from fresh chopped herbs and a little sautéed garlic or browned onions, to last nights leftover stir fry.)

About 1 Cup per serving Quinoa and Whole Grain Brown Rice.

To Prepare…

1. Preheat the oven to 400 degrees. clean, rinse, and pat the asparagus dry. In a small bowl, whisk the vinegar and oil until slightly thickened. On a foil covered cookie sheet gently roll the spears in a single layer while drizzling with just enough of the oil to coat. Place in the heated oven for 15 minutes.

2. While the asparagus is in the oven place the fish on another foil covered cookie sheet and roll each piece while drizzling with about 1 Tablespoon of olive oil. With the fish skin side down, lightly sprinkle each piece with the spice grinder. Set aside until the asparagus comes out of the oven.

3. In a large bowl toss the greens with barely enough dressing to coat. (Note: Don’t overdo it! The idea is to just season the salad without drenching.)

4. After 15 minutes, carefully remove the asparagus from the oven and turn the broiler on high. Grate a little Parmesan and black pepper lightly and evenly over the spears.

(Note for step 5: If you have a conventional oven, leave the door cracked open an inch or so to the first stop. This will prevent the broiler from overheating and cycling off. The fish should be about 4 inches from the coils or flame.)

5. Allow the broiler to heat up for at least a minute or so then place the fish in the broiler and close. Broil the fish for 4 minutes per inch of thickness…3 minutes if it’s 1/2 inch or less.

(Note: You want the fish to cook fast and until the flesh is just becoming opaque (no longer transparent) in the center. The fish will continue cooking even after it is removed from the oven.)

6. While the fish is cooking nuke the quinoa and prep your plates with about 1 cup each of the dressed greens and a carefully placed serving of the Asparagus. Add fresh tomatoes if you like!

7. Remove the fish from the oven and carefully place each serving on top of the greens. “paint” each piece with about 1 Tablespoon of the prepared pesto.

8. Finish the plate with an approx. 1 cup serving of the quinoa and….

Viola! It’s time to eat.

Enjoy,

Randy

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Italian Sausage Turkey Meatloaf

Posted on November 16, 2010 | Leave a comment

This recipe is an adaptation of Ina Garten’s Turkey Meatloaf recipe, which you will find at http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html. Her recipe is one of my favorite turkey meatloaf recipes and makes enough for a crowd! The version below cuts down on the size by half and boosts the flavor by adding an Italian flair. Believe it or not I originally came up with this version because the turkey italian sausages at Publix were nearly $2.00 a pound cheaper than the packaged ground turkey.

In this recipe I can’t stress enough to “Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices”! This really does boost the flavor and forms such a great crust that I am tempted to nibble all the way around the outside of my leftover meatloaf sandwiches just like when I was a kid.

Italian Sausage Turkey Meatloaf

1 large yellow onion, chopped fine
1 Tbsp. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
3 sprigs fresh thyme
1 bay leaf
3 Tbsp. Worcestershire sauce
6 Tbsp. low sodium chicken broth
1 tsp. tomato paste
1 package ground turkey (About 1.25 Lbs.)
1 package sweet Italian turkey sausage (About 1.25 Lbs.)
¾ cup whole wheat bread crumbs
1 large egg and 2 large egg whites, beaten
Kosher salt
Freshly ground pepper
Italian spices

½ cup ketchup
½ tsp. ground coriander
1 splash Louisiana hot pepper sauce
1 splash apple cider vinegar

Preheat the oven to 325 degrees.

In a sauté pan, over medium low heat, cook the onions, olive oil, salt, pepper, thyme and bay leaf until the onions are translucent (but not brown) approximately 15 minutes. Add the Worcestershire, broth, and tomato paste and stir until mixed well. Simmer until just heated through then remove from heat and allow the mixture to cool. Remove and discard the thyme sprigs and bay leaf.

Line a sheet pan with foil then set a foil wrapped cooling rack on the cookie sheet. Using a toothpick or a skewer poke drain holes in the foil on the cooling rack. These should be spaced roughly one drain hole every inch or so.

When the onion mixture has cooled somewhat, combine the ground turkey, Italian sausage (removed from casings), bread crumbs, eggs, and onion mixture in a large bowl. Gently fold the mixture until well mixed and shape into a loaf on the prepared cooling rack. Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices (I used a store bought grinder with a mixture of Italian Spices including garlic, red pepper, and rosemary.)

Place the meat loaf in the oven and bake for one hour. (Note: If you place a pan of hot water on the shelf below the meat loaf this will keep your loaf from splitting.) Meanwhile, combine the ketchup, coriander, hot pepper sauce, and vinegar in a small sauce pan over medium low heat. Stir until well mixed and heated through. When meat loaf has cooked one hour, carefully remove it from the oven and coat evenly with the ketchup glaze. Return the meat loaf to the oven and bake 30 minutes more.

Allow the meat loaf to rest 15 minutes before slicing.

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Mmmm…Bruschetta!

Posted on November 12, 2010 | 2 comments

After seeing the photo in my blog header, my friend Jackie really wanted my bruschetta recipe. I told her this was only one of about a million ways that bruschetta is made and explained how I prepared it on this particular day.  She still insisted that I share the recipe so Jackie…this one is for you!

The word bruschetta actually refers to the bread that is usually grilled or toasted, drizzled with good olive oil, then rubbed with a fresh cut clove of garlic. The “bruschetta” is then often topped with a mixture of fresh tomatoes, garlic, and herbs. A quick search of bruschetta on Google actually returns over 7,150,000 results, many of which are delicious recipes and the common denominator in nearly every one is the bread, the most important ingredient.

Traditionally bruschetta was a use for old bread that was or about to become stale. This was the good, crusty stuff that mom baked in her kitchen or picked up from the local bakery. So in keeping with tradition, when I make bruschetta, I always look to start with a good loaf of Italian bread or a French baguette. And, for the best taste and texture, I always try to serve my bruschetta while it is still warm.

To make bruschetta place a whole loaf of good crusty bread on your cutting board so that the right end is pointing towards the lower right corner of the cutting board, and the left end is pointing towards the upper left corner or roughly a 45 degree angle. Now cut ½ inch thick slices with your knife blade parallel to the sides of the cutting board. This should give you nice oval shaped slices of bread. Now lightly toast the slices on a grill or under a broiler until they are crisp but not overly browned. (I toasted mine on a dry cookie sheet placed 6 inches under the broiler just until they were golden.) Once toasted, lightly brush each slice of bread with a little extra virgin olive oil then rub gently with the cut side of a freshly cut in half garlic clove.  Now you are ready to make bruschetta magic!

On the day the photo was taken, I wanted to make my bruschetta in the style of an Insalada Caprese. So after toasting and following the steps above, I drizzled each piece with a little balsamic vinegar; probably no more than ¼ teaspoon on each. Then I topped each bruschetta with a slice of soft fresh mozzarella, a slice of super ripe fresh tomato, a sprinkle of kosher salt and fresh ground black pepper, and a few ribbons of fresh basil chiffonade.

I hope you enjoy this bruschetta and be sure read through a few million of the other recipes on Google <wink!> or use your imagination to come up with your own yummy topping combination!

Randy

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I Love Shrimp and Grits!

Posted on November 7, 2010 | Leave a comment

I love shrimp and grits and in my travels around the South I have enjoyed more than my fair share of some fine versions of this recipe. Unfortunately shrimp and grits dishes are nearly always loaded with salt and fat. Between the ham or bacon (or ham and bacon), heavy cream, and butter I would not call this dish particularly heart healthy. However if you think about it the main ingredients are not all that bad.

Shrimp – Surprisingly, ounce for ounce, shrimp are packed full of low-fat, low calorie protein, they are a good source of selenium, vitamins D and B12 and they actually provide more good cholesterol than bad! Note: If you are using frozen shrimp always buy shrimp that does not contain sodium triphosphate.

Grits – Grits are a very good source of antioxidants, dietary fiber, and iron.

Cheese – Cheese is one of the best sources of calcium in the world and it’s rich in phosphorus, zinc, riboflavin, vitamin B12, and vitamin A. This recipe contains cheddar cheese; did you know that aged cheeses like cheddar are actually good for people that are lactose intolerant? This is because aged cheeses contain very low levels of lactose and can be an important source of calcium for people that suffer from lactose intolerance.

My point is, while I don’t want to turn my blog into a “diet” or “nutrition” blog, I believe you can eat smart without having to sacrifice flavor and enjoyment. In this recipe I still use a little fat but every single ingredient brings health benefits to the table, the fat that it does contain is good fat, and your taste buds will still have a little fun!

Shrimp and Grits

Notes: There is no extra salt added to the recipe because the extra sharp cheddar and the blackening seasonings add enough salt for my taste. The Chipotle Tabasco brings a nice smokiness and the granulated garlic just seems to round out the flavor. If you prefer a “clean eating” style meal, feel free to use low fat cheddar cheese. I like to serve these with fresh spinach sautéed with chopped shallots and plenty of fresh ground pepper.

2 ½ Cups – Homemade chicken stock (or low-sodium canned broth)
¾ Cups – Quick cooking grits
¾ Cups – Extra sharp cheddar cheese, shredded
1 Tbsp – Plain nonfat yogurt
¼ Tsp – Granulated garlic
½ to 1 Tsp – Chipotle Tabasco sauce, depending on your taste
Fresh ground black pepper, to taste
1 Lb – Large shrimp (About 20), peeled, deveined, and patted dry
1 Bunch – Green onions, sliced on the bias (at an angle) in half inch slices
1 Clove – Garlc, peeled & minced
3/4 Tsp – Chef Paul Prudhomme’s Blackened Redfish Magic
1 Tbsp – Olive oil

Turn one burner on high and another on low. On the first burner bring the chicken stock to a boil in a large sauce pot with a tight fitting lid. Slowly whisk in the grits, chipotle Tabasco sauce, granulated garlic, and ground black pepper. Move the sauce pan to the burner that is set to low, whisk once more and cover. Stir occasionally and cook 7 or 8 minutes until the grits are thickened.

Toss the shrimp with the Blackening Seasonings.

Place a large sauté pan on the first burner (still on high) adding the olive oil as the pan gets hot. Stir in the garlic and keep stirring until you smell the garlic, about 30 seconds. Stir in the shrimp and cook without moving for the first minute. Shake the pan to loosen the shrimp and cook one minute more without moving. Add the green onions and toss (or stir) with the shrimp, remove the pan from the heat and set aside. (The shrimp will continue cooking with the pan off of the heat.)

When the grits have thickened remove the sauce pan from the heat and fold in the yogurt and the cheese. Continue folding until the cheese has thoroughly melted and blended with the grits. Serve 4 to 6 shrimp per serving over a generous mound of grits.

Enjoy!

Randy

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Country Style Pork Ribs Braised in Wine and Garlic

Posted on November 3, 2010 | 17 comments

OK Ladies, make this one for your man and he will be volunteering to do the dishes! This is one of my favorite easy recipes and there are always plenty of leftovers for lunch.

You don’t need an expensive, ceramic Dutch Oven to make tasty and tender braised dishes; If you don’t have a Dutch Oven try cooking this in a large skillet with a snug fitting lid. For braising, just before putting the dish in the oven, cover the skillet with foil then place the lid on gently but firmly to create a good seal. Similar to pressure cooking this traps in the moisture and adds steam to the cooking equation which results in a moist and very tender end product.

Country Style Pork Ribs Braised in Wine and Garlic

4 to 6 – Country Style Pork Ribs, trimmed of excess fat
1 Cup – Dry White Wine (such as Pinot Grigio)
2 Lg Cloves – Garlic, minced
1 Lg or 2 Med – Sprigs Fresh Rosemary
Kosher Salt
Fresh Ground Black Pepper
2 Tbsp – Olive Oil

Preheat the oven to 325 degrees.

On the stovetop heat a heavy bottomed Dutch Oven (or an oven proof Saute Pan with a tight fitting lid) over medium high heat. Meanwhile coat the ribs generously with Salt and Pepper.

Add the oil to the Dutch Oven and heat until the oil is just beginning to smoke then carefully add the ribs browning them well on all sides (about 3 – 4 minutes per side). Remove them to a plate when well browned.

Add the garlic to the pan and stir briskly for about 1 minute then add the wine. Allow the wine to come to a boil while scraping any browned bits loose from the pan. Cook about one minute more.

Return the ribs to the Dutch Oven, add the rosemary sprigs and cover tightly. Carefully place the Dutch Oven in the oven and bake for one hour. Check the ribs for tenderness, cover and bake 20 minutes more if necessary.

Remove the Dutch Oven from the oven, uncover, and allow the ribs to rest 10 minutes before serving, basting occasionally with the pan sauce.

Serve and enjoy!

Randy

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