Fresh Pear with Cinnamon

Basic Linguine with Clam Sauce

I make this linguine with clam sauce recipe at least once a month.  I’ve got it down to a science, and on a good day I can whip it up in 15 minutes. I usually have the ingredients on hand, which means I don’t even need to plan ahead and it can fill in for those occasional “OMG I didn’t plan and I have to make something quick” days.  ()There are more of those than I care to admit, but let’s not talk about that.)

<Original recipe with canned clams here.>

Fresh Pear with Cinnamon

Chicken Piccata (adapted from Cooks Illustrated)

Serves: 4-6 people
Hands-on time: 35 min
Total time: 45 min

This is one of those recipes that looks complicated because of the number of steps involved, but once you get started it goes pretty quick. Even so, it is a tad longer than 30 minutes but totally worth the extra time! Continue reading “Chicken Piccata (adapted from Cooks Illustrated)”

Fresh Pear with Cinnamon

Chicken and Arugula Tortilla Wraps

INGREDIENTS

Pan #1

  • 1 Tbsp olive oil
  • 1 – 14 oz can of small dice organic tomatoes
  • 1 Tbsp chopped garlic
  • 12 ounces raw or cooked chicken, cut into small pieces
  • 2-3 cups arugula
  • 2 Tbsp balsamic vinegar
  • 1-2 tsp crushed dried red pepper, or to taste

Pan #2

  • 5-8 GF corn tortillas

DIRECTIONS

  1. In a medium skillet heat olive oil over medium heat. Add tomatoes, chopped garlic and red pepper flakes; sauté 2 minutes.
  2. Add chicken, stir and and cook a couple of 2 minutes. If using raw chicken make sure it is opaque when determining doneness.
  3. Stir in arugula and balsamic vinegar. Reduce heat to low; cook until arugula wilts. Season with salt and pepper if desired and keep warm.
  4. Meanwhile, heat a small skillet (Pan #2) over medium heat. Add tortillas one at a time and heat for about 1 minute per side.
  5. Serve chicken and arugula in tortillas. Add optional toppings such as salsa, chopped olives,
    thinly sliced cabbage, etc.
Fresh Pear with Cinnamon

Vegan “Dirty” Brown Rice

This is a wonderful rice dish as a main course. You can spice it up with any of your favorite vegetables and or hot peppers.  For a protein-rich version add a drained and rinsed can of black or red beans along with the vegetables

1 cup of fresh broccoli, chopped
1 cup of fresh cauliflower, chopped
1 cup of sliced carrots
2 cups of long grain brown rice
5 1/2 cups of water
2 tablespoons of garlic
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of your favorite dried herb or herb blend (optional)

Combine 2 cups of long grain brown rice and 5 1/2 cups of water in a large saucepan. Bring just to a boil. Add carrots and seasonings, stir and bring to a boil. (Add 1-2 tbsp of butter or oil if desired.)

Reduce heat and cover tightly.

Simmer 30 minutes, then lift cover and quickly add the cauliflower and broccoli. Don’t stir.
Re-cover immediately.

Simmer 15-20 minutes longer, or until rice is tender and all the water is absorbed.

Fluff lightly with a fork and serve.

Nutritional Value of Brown Rice (1 cup cooked)

216 Calories
1.8 g Total Fat
0 g Cholesterol
10 mg of Sodium
84 mg of Potassium
45 g Total Carbohydrates
5 g Protein

Nutritional Values of Vegetables (1 cup raw)

73.6 Calories
.8 g Total Fat
0 mg Cholesterol
89 mg Sodium
2607 mg Potassium
15 gr Carbohydrates
5.26 g Protein

Fresh Pear with Cinnamon

Panini without a Press

Do you love panini and wish you could learn how to make panini sandwiches at home? Here’s a great article on different ways to make panini at home without a panini maker. Thank you, PaniniHappy.com, for posting this great article!

http://paninihappy.com/how-to-make-panini-without-a-panini-press/

I have read on some other blogs recently that can also use a George Foreman Grill to make panini sandwiches.

So with all these alternatives available to you, you really don’t need a panini press!

Fresh Pear with Cinnamon

Slow Cooker Sausage with Sweet Vegetables

I found the original recipe in the Wegmans MENU magazine, but made several changes to it to make it not require Wegmans’ prepared ingredients.  It was originally named “Slow-Cooked Italian Sausage Agrodolce” and I figured out after the fact that “agrodolce” must mean sweet vegetables.  Interestingly the recipe doesn’t use “sweet vegetables” but it does use vegetables and a sweet sauce.  It tastes kind of like a German-flavored barbecued sausage.

I know, the flavor sounds weird, but as I sat there eating this concoction I was inspired to state out loud to my husband and guest, “This is damn good.”  So there you have it.

Time:

Prep: 30 minutes
Total: 9.5 hours

Ingredients:

1.5 lbs sweet Italian sausage
1 Tbsp EVOO
8 C sliced green cabbage
2 C sliced red onions
3 cloves of garlic, chopped
1/2 C golden raisins (optional)
1-14.5 oz can diced tomatoes
1-6oz can tomato paste
1/2 tsp crushed red pepper
1/2 C red wine vinegar
2 tsp vinegar
2 tsp sugar

bread and salad to serve with
1 6-7 Qt slow cooker

Directions:

1. Slice cabbage and onions and add to bottom of slow cooker. Chop garlic and add that to slow cooker also.

2. Combine raisins, tomatoes, tomato paste, crushed red pepper, vinegar, and sugar in a bowl.  Pour this into the slow cooker over the vegetables and spread it with the back of a large spoon.

3. Heat oil in skillet on medium-high heat.  Brown sausage about 5-8 minutes.  Place sausage links in the slow cooker on top of everything else.

4. Cook on LOW for 8-9 hours.

5. Serve on plates or in large pasta bowls, along with some crusty bread and a simple salad.

Nutrition:

6 servings
1 serving = 1 sausage and 1/6 of the vegetables and sauce
400 calories per serving