May 5, 2012
Last Sunday, I made this recipe for pork cutlets found in the June edition of La Cucina Italiana. The secret is the fresh, fragrant Italian parsley in the stuffing mixture and plenty of garlic when you cook the cutlets. They look fancy, but aren’t complicated — and they are very tasty!
May 1, 2012
This recipe is a variation of the Pasta e Broccoli Profumata in the June 2012 issue of La Cucina Italiana. This version makes 8 plus servings.
Ingredients:
2 tbs olive oil
2 cups frozen chopped onion, defrosted and patted dry
20 oz (1 bag) frozen cauliflower florets
20 oz (1 bag) frozen broccoli florets
1 tsp cinnamon
1 tsp ground cloves
1/2 box Barilla rigatoni
1/2 box Barilla mini rigatoni
5 oz shredded parmesan, romano, and asiago cheese blend
2 oz shaved parmesan
1/2 cup panko breadcrumbs
3 tbs butter
How I Made It
Cook the onion in the oil in a non-stick skillet over low heat until golden. While the onion sautes, cook the cauliflower in boiling water for 6 minutes. Drain and set aside in a bowl. When the onions are done, add the cauliflower, cinnamon, cloves, and a dash or two of black pepper to the skillet. Cook over medium heat for about 2 minutes and then remove from heat.
Cook the pasta according to the instructions on the box. When it is about 4 minutes from al dente, add the broccoli and cook until done. Drain the pasta and broccoli.
In a large oven-proof serving bowl, combine the cauliflower mixture with the pasta and broccoli. Add the shredded cheese blend and combine thoroughly. Top with shaved parmesan and breadcrumbs, then dot the top with the butter. Put in a 300 degree oven for 10 minutes or until you’re ready to serve (note: I had finished off the pork cutlets I’m posting tomorow in a 475 degree oven, so I just turned the oven off and put the pasta in for about 10 minutes).
How It Turned Out
Cinnamon and cloves are seasonings I usually associate with dessert and holidays, but with the onion and cheese and vegetables, it made for a flavorful side dish. My favorite toddler and my favorite vegetarian both gave this dish a thumbs up.
April 29, 2012
For years, my go-to sources of cooking inspiration have been Cooking Light, Southern Living, and my battered copy of the Better Homes and Gardens cookbook. Great resources for beginning and experienced cooks, all — but I’ve noticed that I don’t often feel that WOW factor when I read through them looking for ideas. And then, during an endless layover at the Atlanta airport, I found that WOW!
La Cucina Italiana is a foodie mag for those with “Mangia!” tattooed on their soul. Daydream recipes, gorgeous photos, and well-written articles all relit my pilot light. So inspiring was this lovely find that I planned an entire Sunday supper around its latest issue. Tonight, we’ll be having:
Pasta e Broccoli Profumato
Rigatoni with Spiced Broccoli and Cauliflower
Lombatine “Vestite” Ai Pinoli
Pork Cutlets with Prosciutto and Pine Nuts
Assorted Gelatos in Almond Tuile Bowls
You will assuredly be seeing more from this wonderful collection of ideas.
October 2, 2011
While I am fearless when experimenting with flour, sugar, butter and vanilla, spices scare me. Amchur powder, nigella seed, aleppo pepper, grains of paradise — whatever are these for? Contributing to my nervousness is the fact that most of my forays with fennel and five spice have ended badly.
And yet, despite these fears, I was inspired. Exploring the Summit Spice and Tea Shop in Anchorage, I was astounded by all the different colors and textures. Herbs and spices, solos and blends — teaspoon adventures from places only National Geographic has ever heard of. How could anyone fail to be inspired by such treasures?
Tonight’s teaspoon adventure is to North Africa and the Middle East, courtesy of an herb blend called za’atar. Za’atar can refer to a single herb from the oregano, basil, thyme, and savory families — or to a blend of herbs and spices. The Summit Spice and Tea za’atar blends white sesame seed, ground sumac, marjoram, and thyme. I used it to make a marinade for a lovely bit of steak.
Ingredients:
1 small boneless ribeye steak
2 tbs olive oil
1 tbs high quality balsamic vinegar
1 tbs za’atar herb blend
How I made it:
Combine the olive oil, vinegar, and herbs. Place the steak in a ziploc bag and pour the marinade into the bag. Zip it up and then work the steak in the bag until it is fully covered by marinade. Place the bag in the refrigerator and let sit for an hour, turning over half way through.
Preheat the oven to 375 degrees. Place the steak on a broiler pan (non-stick or sprayed with olive oil) and cook for about 45 minutes, turning over once at 30 minutes or so. Cook to desired doneness. Serve with roasted potatoes.
How it turned out:
The za’atar gave the meat a bright, lemony aroma out of the oven. The steak was tender and juicy, with a complex taste. Oregano, butter, lemon all at once. Which is funny, since the recipe didn’t include any of those.
It was good, but not superb. I think next time I’ll try it with salmon.
May 8, 2011
I made these “enchurritos” — a cross between an enchilada and a burrito – for Cinco de Mayo. They are super easy and very quick, and you will have enough for a party (6-8 people), or you can make the filling ahead of time and make them one or two at a time, if you’re cooking for one or two people.
Ingredients:
4 chicken breasts
1 lime
1 can La Victoria red enchilada sauce
1 sack frozen onion and pepper blend
1 tbs canola oil
1-2 cups low fat shredded Mexican blend cheese
1 package Tumaro’s 8 inch White Gourmet Tortillas and/or 1 package Tumaro’s 8 inch Jalapeno and Cilantro Gourmet Tortillas
sour cream and salsa for garnish
How I made them:
Pre-heat oven to 400 degrees. Place the chicken breasts in a foil packet (my favorite way to cook). Squeeze the juice of the entire lime over the chicken and bake for 20 minutes. Open the packet, turn the chicken breasts over, and continue to bake uncovered until done through (about another 15-20 minutes).
Saute the frozen onions and peppers in the canola oil. When just done through, add the enchilada sauce. (You may need to drain some liquid off before adding the sauce.) Let simmer until the chicken is done cooking in the oven.
When the chicken is done, cut it into small pieces and add to the enchilada sauce and peppers. Let cook a bit longer (5 minutes or so), then remove from the stove.
Prepare a baking dish with non-stick spray. Using a slotted spoon, spoon about 3 tablespoons of the mixture into a tortilla until just slightly full. Roll it like an enchilada (no tucking or folding) and place it seam side down in the baking dish. Continue until you’ve used all the chicken and pepper mixture. If you like spicy food, go with the jalapeno and cilantro tortillas. If you’re less brave, stick with the white ones.
You should have a little left over sauce to spoon over the top of the enchurritos, but if you don’t it’s okay. (That’s why they aren’t true enchiladas — the sauce is on the inside). Top with shredded cheese (as much or as little as you like). Place under the broiler until the cheese is melted and the tortillas start to brown around the edges just a little.
Garnish with sour cream and salsa and serve.
How they turned out:
YUM-MEE! A quick and easy dinner that’s I’ll definitely be repeating.
P.S. You could make this recipe even more quickly in the microwave — I just don’t use one.
March 8, 2011
Cooking for one has its perks. Dinner can be wheat thins and pineapple from the can, and you don’t have to feel guilty about not achieving the recommended daily servings of anything. You can also try new things without fear of mutiny or reprisal.
Cooking for one has its down sides, though. Fresh vegetables spoil before you eat them all. The fridge gets packed with all the leftovers from the recipes for 2 you make (but don’t feel like eating again any time soon). And staples sometimes pass their sell by date.
Tonight’s dinner creation is a combination of what’s good — and not so good — about cooking for one.
Ingredients
1 chicken breast or 2 chicken tenders
1 cup Barilla Plus bow tie pasta
(my plan to use rice was foiled when I discovered my box of Jasmine Rice expired in 2009)
1 cup frozen broccoli florets
1 cup frozen carrot coins
1 jar Thai Kitchen panang curry simmer sauce
How I made it
Bake the chicken in a foil packet in a baking dish at 400 degrees for 30 minutes. When it’s done, cook the pasta according to the box.
While the pasta water is boiling, bring the panang curry simmer sauce to a simmer in a non-stick skillet. Add the chicken, turning to coat in the sauce. Let it simmer gently over medium-low heat until everything else is done.
Five minutes before the pasta is done, add the frozen broccoli and carrots to the pasta pot. When it’s done, drain, but do not rinse, the pasta and veggies.
Add the pasta and veggies to the skillet, stirring gently to coat. Serve immediately.
The result
Pretty tasty. Water chestnuts might be a good addition (my can of those in the way far back of the cabinet was also expired). The panang curry is light and flavorful, though not as good as Seeds of Change Korma Sauce. Best of all, it only makes 1 serving — so no leftovers to languish in the fridge.
October 28, 2009
This is a yummy, low fat high fiber dish (.7 grams saturated fat, 7.7 grams total fat, 8.2 grams fiber).
Ingredients:
1 cup chopped onion
1 tbs minced garlic
1 tbs fresh ginger
1 tbs vegetable oil (I used the Omega-3 enriched variety)
1 tbs curry powder
1 tsp cumin
1/2 tsp mustard seeds
1/4 tsp cayenne
2 cans cannellini beans, rinsed and drained
1 can organic diced tomatoes
greek yogurt, plain
How I made it:
Cook onion, ginger and garlic in the olive oil, just until the onion begins to brown. Add the curry, cumin, cayenne, and mustard seeds (I mixed these together prior to adding them to the pan, to ensure uniform flavoring). Stir until fragrant.
Add beans and tomatoes. Bring to a boil, reduce heat to a simmer and let cook for 5 minutes, stirring occasionally. Serve over hot cooked rice, with a dollop of plain greek yogurt.
How it turned out:
Perfect — not too spicy, not too bland. This was my first successful curry, so I’ll be making it again.
