Mushroom Stroganoff

Mushroom Stroganoff

Ingredients:

1 tbsp butter
1 large onion, diced
32 ounces mushrooms of your choice
1/4 cup white wine
1/2 tsp salt
1/4 tsp black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp flour
1 cup light sour cream
12 oz whole wheat wide egg noodles
1/2 tsp dill weed

Directions:

Heat salted water to a boil and cook noodles until al dente. In the meantime, melt butter in a medium saucepan. Cook onions until slightly soft, then add mushrooms. Cook, stirring occasionally, until mushrooms release some of their water. Add flour, stirring well to combine, then add white wine (I use whatever I have on hand, usually Chardonnay), salt, pepper, Dijon mustard and Worcestershire. Cook on medium until liquid reduces and begins to thicken and mushrooms are tender. Remove from heat and stir in sour cream and dill. Add hot, cooked noodles and stir gently so sauce coats noodles. Serves 6-8

Spinach and Feta Macaroni and Cheese

Spinach and Feta Macaroni and Cheese

Ingredients:

5 cups fresh spinach
1 lemon, juiced
8 tablespoons unsalted butter
1/2 cup flour
3 1/2 cups milk
2 teaspoon kosher salt
1 teaspoon oregano
1 1/2 cups cheddar, shredded
3/4 cup feta cheese crumbles
1 pound macaroni-style pasta or cut spaghetti, cooked to al dente

Directions:

Toss lemon juice and spinach. Heat in microwave or over stove in a small saucepan just until it starts to wilt. Set aside. Over medium heat, melt butter in a large saucepan. Whisk in flour and continue cooking for 3 minutes until lightly browned. Slowly whisk in milk and add in salt and oregano. Begin adding cheddar in small amounts, stirring until melted between each addition. When all the cheese is melted stir in the feta. Mix in cooked macaroni and spinach. Serve immediately sprinkled with extra feta if desired.
Makes 10-12 servings.

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto 

Ingredients:

2 roasted red peppers
2 tablespoons fresh basil leaves (optional)
2 cloves garlic (chopped)
2 tablespoons pine nuts (toasted)
2 tablespoons parmigiano-reggiano (grated)
3 tablespoons olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste

Directions:

1. Place everything into a food processor and puree. Serve with pasta, etc.

Jalapeno Cilantro Pasta

Jalapeno Cilantro Pasta

Ingredients:
 
Penne Pasta
1 Large Red Pepper
1/3 Cup White Wine
2 Shallots
1 Lb Raw Shrimp
2 Tbs. Olive Oil
1 cup Pepper Jack Cheese
Cilantro Sauce:
2 bunches of fresh Cilantro
6 Cloves Garlic
1 Tsp. Dijon Mustard
Juice of 1 whole Lemon
2 sliced and de-seeded Jalapeno’s
1 cup Heavy Cream
Salt and Pepper
3 Tbs. Shaved Chives

Directions:


Make the sauce first:
Combine the garlic, jalapenos, chives and cilantro in a food processor and pulse until smooth.  Add the lemon juice and mustard to the processor and continue to blend.  Slowly add the cream and blend until the sauce is whipped nicely.  Salt and pepper to taste.  Place in the refrigerator until needed.
Heat and salt your water and add the pasta cooking to al dente.

While your pasta is cooking chop the shallots and red peppers.  The red peppers are best sliced julienne but the shallots should be sliced fairly thin.  Heat the olive oil in a large skillet and add the sliced shallots, white wine and red pepper.  Allow the white wine to reduce down while everything else cooks through.  Do not over cook the peppers.  You want them to be cooked but still have a crunch when you bite into them.  Set the mixture aside in a separate bowl and add another tablespoon of oil to the same skillet.  Let the oil heat and the add the salt and peppered shrimp.  Let the shrimp cook fully on one side and then flip each one to the other side.  Once the shrimp is fully cooked add the pasta, the pepper mixture and the sauce to the skillet.  Stir until combined.  Right before you serve your dishes add the cheese and stir until is melted and blended nicely.

Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

Ingredients:

1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste

Directions:

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.4 servings, about 2 cups each

Olive Garden Chicken Scampi

Olive Garden Chicken Scampi

Ingredients:

8 tablespoons butter, divided use

1 tablespoon minced garlic

1 large red onion, thinly sliced

2 bell peppers, green and red, cored and thinly sliced

1 lbs chicken tenders, pounded flat

2 tablespoons butter

1 lb angel hair pasta

1 cup chicken broth

freshly grated parmesan

chopped parsley

Directions:

 

Heat skillet over medium high heat. Add 1 tablespoon butter. Cook garlic until fragrant, remove with slotted spoon. Cook onion and bell pepper until crisp-tender, about 7 minutes. Remove peppers and onions to plate. Add chicken and brown on both sides in another tablespoon of butter. Boil pasta according to package directions. Drain and return to pot. Add remaining butter and slowly stir in chicken broth. Season to taste with salt and pepper. Serve pasta, chicken and peppers on serving dish. Sprinkle liberally with parmesan and parsley.

Asian Spinach and Chicken Salad

Asian Spinach and Chicken Salad

 

Ingredients:

1 bag of spinach

2 C. cooked cubed chicken

8 oz. cooked and drained bowtie pasta

2 oranges

1 avocado

1 C. chow mein noodles

1 T. sesame seeds

dressing:

2 T. rice wine vinegar

2 T. brown sugar

1 1/2 T. soy sauce

1 1/2 t. grated fresh ginger

 

Directions:

 

Combine above dressing ingredients, then drizzle in 1/4 C. veg. oil while whisking. Season with 1 tsp. salt.

Toss spinach, chicken and pasta with dressing. Top with slice avocado, orange segments, chow mein noodles and sesame seeds.

(I cut off each end of the oranges, trimmed off all the peel, sliced it into rounds, then quartered each round.)

Sour Cream Poppy Seed Noodles

Sour Cream Poppy Seed Noodles

Ingredients:

 

8 ounces Egg Noodles

3/4 cup Sweet Peas, frozen

1 tablespoon Butter

1 + 2/3 cup Sour Cream

1/2 cup Yellow Onion, thinly sliced in half moons, or 1/3 cup Green Onion, diced

1/2 cup Parmesan Cheese, shredded

2 tablespoons Poppy Seeds

Sea or Kosher Salt and fresh Black Pepper

Directions:

1. Cook noodles according to package directions adding the peas right in to cook with them.

2. While the noodles cook add the sour cream, yellow onion, Parmesan and poppy seeds to a large mixing bowl.

3. Drain noodles and peas, add to bowl along with a tablespoon of butter.

4. Toss well until all the noodles are coated with sour cream. Taste and season with salt and pepper.

Pasta with Mushrooms, Asparagus in a Pesto Sauce

Pasta with Mushrooms, Asparagus in a Pesto Sauce


Ingredients:

6 oz button mushrooms, sliced
10 asparagus spears, ends removed and cut into thirds
2 tsp olive oil
Noodles of your choice, cooked per instructions
1/2 cup of pesto sauce
Parmesan cheese
Salt and pepper to taste


Directions:

Heat the olive oil in a skillet over medium heat. Add mushrooms and saute for 5-7 minutes until golden brown. Add asparagus then salt and pepper to taste and continue to saute until asparagus is tender. While mushrooms and asparagus are cooking, cook noodles per instructions. Once the noodles are cooked, drain and return to pan. Add pesto sauce, mushrooms and asparagus then mix thoroughly. Taste and season with salt and pepper if needed. Top with Parmesan cheese and serve. Enjoy.

Fried Ravioli

Fried Ravioli

Ingredients:

1 bag frozen cheese ravioli (about 24 pieces)
1-1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1 cup buttermilk
Oil for frying

Directions:

Cook ravioli until al dente. Cool. Heat oil to approximately 350 degrees. Dredge ravioli in buttermilk and then bread crumbs. Gently place into hot oil and fry until golden brown, about 2-3 minutes. Once ravioli are browned, sprinkle with additional grated Parmesan cheese.

Lemon Garlic Pasta

Lemon Garlic Pasta

Ingredients:

3 TB butter
1-2 cloves garlic, minced
1-2 TB lemon juice
1/4 tsp pepper
1/2 tsp fresh thyme; chopped
1/2 cup grated Parmesan cheese
2-1/2 cups cooked pasta (gemeli, linguine, etc)
2-3 grilled chicken breasts

Directions:

Melt butter in a small pan. Add garlic and saute. Add lemon, pepper, thyme and 1/4 cup Parmesan cheese. Add sauce to hot pasta and toss gently. Top with remaining cheese and grilled chicken and serve immediately.

Asian Noodle Salad with Chicken & Cashews

Asian Noodle Salad with Chicken & Cashews

Ingredients:

1 handful of cilantro leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1 cup of shredded carrots
1 cup of snow peas, cut in half
1 cup of mandarin oranges, drained
1/2 cup of toasted cashews
3/4 lb spaghetti noodles, cooked per instructions

Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful). Prepare all the vegetables, set aside. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve.

Dressing and Marinade:

6 TB of seasoned rice vinegar
1/4 cup of canola oil
2 TB sesame oil
2 cloves of garlic, minced
2 TB fresh ginger, grated
5 TB soy sauce
2 tsp hot chili sauce
2 boneless, skinless chicken breasts, trimmed of any fat

Directions:

Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.

Noodle Kugel

Noodle Kugel

Ingredients:

1 pound wide egg noodles
8 eggs
1-1/2 cups sugar
2 pounds full-fat cottage cheese, creamed or large curd
1-1/2 sticks melted butter margarine
2 tsp vanilla
Dash of salt

Directions:

Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes). In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles. Pour into a 9×13-inch pan. Bake for 1-1/2 hours, or until kugel is set.

Mushroom Bourguignon

Mushroom Bourguignon

Ingredients:

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Directions:

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley. Serves 4

Artichoke-Olive Crostini

Artichoke-Olive Crostini

Ingredients:

1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread

Directions:

1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

Fresh Pasta with Favas, Tomatoes and Sausage

Fresh Pasta with Favas, Tomatoes and Sausage

Ingredients:

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 large garlic cloves, coarsely chopped
1/8 teaspoon dried crushed red pepper
1/2 pound Italian sausages, casings removed
1/4 cup dry white wine
1 3/4 cups chopped plum tomatoes or diced canned tomatoes
1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed
3/4 pound dried egg fettuccine
2 tablespoons finely grated Pecorino Romano cheese plus additional for passing

Directions:

Heat oil in large saucepan over medium heat. Add next onion, garlic and red pepper and sauté until onion is translucent, about six minutes. Add sausages; break up with fork or a flat-ended wooden spoon. Sauté until brown, about three minutes. Add wine; simmer one minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about five minutes. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about two minutes. Mix in two tablespoons cheese and transfer pasta to bowl. Serve, passing additional cheese. Serves eight, in theory. I’d say it serves four.

Asparagus, Goat Cheese and Lemon Pasta

Asparagus, Goat Cheese and Lemon Pasta

Ingredients:

1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese
Fresh lemon juice to taste

Directions:

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick. Serves 6.

Alfredo Sauce

Alfredo Sauce

Ingredients:

2 TBS butter
2 TBS flour
1 cup milk
1/4 cup grated parmesan cheese
salt and pepper

Directions:

Melt butter over medium heat on stovetop. Add flour and cook for two minutes, stirring continuously- to get the starchy taste out of the flour, but don't let it brown. Whisk milk into flour mixture (the roux, for you Frenchies) and keep whisking a few minutes til thickened. Add parmesan and stir til melted. Season with salt and pepper.

Ravioli with Balsamic Brown Butter

Ravioli with Balsamic Brown Butter

Ingredients:

18 to 20 oz ravioli (cheese, mushroom, or squash)
6 TBS butter
2 TBS balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Directions:

Cook ravioli according to package directions; drain. In a medium saucepan, cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately. (serves 4-6)