Thursday, January 30, 2014
1 8 oz. pkg. whole mushrooms
1 c. toasted and cubed garlic bread
1/2 c. store bought tapenade with black and green olives and sun-dried tomatoes
2 tbsp. grated Parmigiano Reggiano or Parmesan cheese, plus more for broiling and garnish
Turn on broiler.
Wipe and clean mushrooms with a dry clean cloth and pop out stems, save for another use.
In a medium saute pan over medium high heat, add tapenade and garlic bread cubes.
Saute together to allow bread to absorb moisture, about 2 minutes and turn off heat.
Fold in grated cheeses and remove from heat.
Stuff mushrooms equally with mixture and top with small pinch of cheese.
Broil on bottom rack until cheese is melted and slightly golden and mushrooms just begin to give up liquid, about 5 minutes. Garnish with additional cheese if desired. Makes about 12.
Wednesday, January 22, 2014
1 12 oz. pkg. Rainbow Slaw
4 oz. salad shrimp, thawed and drained
1/4 c. julienne of red onion
1/4 c. seasoned rice vinegar
2 tbsp. cilantro leaves
1/4. tsp. sugar
1/4 tsp. ground ginger
1/4 tsp. Sriracha or to taste
6 sheets rice paper, plus more if needed
Sweet Chili Sauce for serving
Combine veggies and spices with rice vinegar and toss well or fold to coat. SPST
Let stand at room temperature for up to 15 minutes. Drain.
Assemble rice paper one at a time by soaking in warm water for 5 seconds.
Transfer to large plate, leaving a portion of the rice paper hanging over the edge, for ease of rolling.
Starting from the overhang, add 1/2 cup veggie mixture to corner and roll, tucking firmly as you go.
After about 3 rotations, tuck ends and press filling inwards with your index fingers on both sides.
Continue to end of rice paper.
Repeat. Makes 6 rolls.
Friday, January 17, 2014
Chow Chow is of French Canadian and American descent, but has links to China and India and is said to have reached Louisiana, where it is extremely popular, and other low lying Southern states via migrants that settled there.
There are a plethora of ingredients that make up chow chow including but not limited to beans, corn, green and red tomatoes, squash, okra, cabbage, chayote, peppers, asparagus and onions to name a few. I think it largely depends on seasonal veggies and what is available in particular areas as to the final product. Chow Chow may be sweet or savory, the sweeter version being favored more towards the north and generally served cold. It may also be eaten as is. Some of the country stores that peddle chow chow 'from the counter' versions, have been reminiscent of cat barf and to me not appealing enough to the eye to even entertain! My friend's family makes a very uniform and visually appealing blend that my palate has discovered to contain cabbage, green and red peppers, pickling spices, give or take onions, plus vinegar and sugar among the ingredients.
1 lb. good quality sage sausage
1/4 c. fresh bread crumbs
1/4 c. chow chow, squeezed of excess moisture
1 tbsp. concentrated tomato paste
2 tsp. minced onion
1 egg, slightly beaten
1 tsp. freshly chopped parsley
1 clove garlic, pressed or finely minced
For optional sauce to coat:
2 tbsp. good quality ketchup
1 tsp. brown sugar
1 tsp. less sodium soy
Preheat oven to 350*F. Combine ingredients down to the garlic. SPST. Mix with large tine fork or hands until evenly distributed.
Roll into balls about 1" in diameter.
Place on baking sheet evenly spaced and bake until juices run clear and no longer pink, about 20 minutes or until internal temperature reaches 175 degrees.
Meanwhile, in a large saute pan, bring sauce up to a boil and reduce to low. Toss or fold meatballs in the sauce immediately after removing from oven if desired. Makes about 24.
Thursday, January 16, 2014
Looking for a more portion controlled serving of a classic favorite and often over indulgence causing lasagna, then look no further. These roll-ups are pretty easy to assemble and can fit within a reasonable cooking time for a week nite meal sure to please, just throw in a green salad and garlic toast. I used 2 cups of the Rustic Turkey Bolognese featured on this blog to smother the Ricotta, Parmesan and Mozzarella stuffed noodles and baked the whole shebang topped with cheese, baked to golden goodness. I served these magnificent gems to my nephew Damon, during his visit from New York over the holidays. He enjoyed them immensely, as did my niece Laura, my mom, and the two 'test subject' sisters, Hollie and Gayle.
The roll-ups be prepped ahead of time and baked when needed for easy entertaining or for a stellar meal on the fly.
12 lasagna noodles, par-cooked in boiling salted water, just until pliant, about 6 minutes
15 oz. container part skim Ricotta cheese
2 eggs, slightly beaten
1/4 c. freshly grated Parmesan cheese
2 tbsp. shredded Mozzarella cheese
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
2 c. Rustic Turkey Bolognese, meat sauce or non-meat sauce
1 1/2 c. shredded Mozzarella cheese, more if desired.
Preheat oven to 350*F.
Prepare filling by mixing ingredients together and blended well. SPST
Place lasagna on flat surface, 3 at a time.
Place about 1 1/2 tbsp. on each noodle and spread evenly from end to end.
Start rolling from one side to the next and place in olive oil drizzled baking dish, seam side facing down.
Continue until all noodles and filling have been utilized.
Spread meat sauce over roll-ups, then shredded cheese and cover tightly with foil.
Bake until noodle can be pierced easily with a fork, filling is set and cheese is melted, about 25 minutes.
Remove foil and bake for additional 5 minutes until slightly golden.
Garnish with fresh chopped parsley and a drizzle of olive oil.
Let stand for a few minutes before serving. Serves 6.
This recipe may easily be doubled.
2 lbs. ground lean turkey
2 c. grated turnip
1 1/2 c. grated carrot
1 1/2. c. celery, small dice
1 1/2 c. onion, small dice
4 cloves garlic, pressed or finely minced
1 bay leaf
pinch of red pepper flakes
2 c. chicken stock
2 -28 oz cans plum tomatoes with juices, crushed with hands
4 tbsp. concentrated tomato paste
1 c. dry white wine, optional
1/2 c. or palmful of fresh herbs like basil, oregano and parsley
olive oil for drizzling
sugar to taste, optional
Garlic bread and freshly grated Parmesan or Parmigiano Reggiano for serving
In a heavy bottomed pot or dutch oven, melt butter over medium heat and drizzle in about 1 tbsp. olive oil. Add turnip, carrot, celery, onion, garlic, bay leaf and pepper flakes.
Stir well to coat and SPST.
Cook until veggies are softened, about 15 minutes.
Brown turkey, broken down into small crumbles in separate skillet , drain and add to veggies.
Add stock, tomatoes, tomato paste, wine, herbs and sugar to taste bring up to a boil.
Reduce heat to gentle simmer, cover loosely and continue to cook for several hours stirring often and sauce is reduced by about 1/3 or to desired thickness.
Remove bay leaf.
Stir in herbs.
Divide the sauce at this point if desired and allow to cool completely before storing in air tight container or large resealable bag.
This sauce may be simmered in the oven also, which is what I did. Enjoy!!