Whipped Cauliflower

This is a light and healthy alternative to mashed potatoes. It's super easy to make and absolutely delicious- carnivorous husband-approved!

1 head of cauliflower
1-2 tablespoons butter or alternative (Earth Balance works well)
1/3 cup of milk (or soy milk)
salt and pepper

Directions:
1. Steam the cauliflower for 20 minutes or until completely tender
2. Blend steamed cauliflower, milk, butter and S&P in a bowl with a hand blender until somewhat smooth

*I like to serve with a poached egg hidden in the middle to add some protein. Pop the egg and mix it up!

Roasted Brussels Sprouts

After having a similar dish at Alta in Manhattan, I combed the internet for a similar recipe. Here is my take on what I found. This dish has bumped BS up to my favorite veg of all time, it's that good!






10 oz Brussels sprouts, stem removed and halved (keep all the external leaves as well- they are best part!)
EVOO
3 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons pistachios, toasted and chopped
*1/2 Apple, thinly sliced
1 tablespoon crème fraîche
Salt & Pepper to taste

*I prefer raisins to apple slices for a sweeter taste

Serves 4
1. Preheat the oven to 450˚F. Coat brussels sprouts in EVOO, salt and pepper and roast for 15-20 minutes until slightly charred
2. Simmer balsamic vinegar and honey in a small pan until reduced- 3-5 minutes.
3. Mix pistachios and apple slices with brussels sprouts, pour balsamic/honey reduction over and top with a dallop of crème fraîche

Vietnamese Noodle Bowl with Fried Tofu

½ lb dry rice noodles
½ lb firm tofu, cut into 1 inch squares
2 tbsp chopped cilantro
½ cucumber, peeled and cut into thin 3 inch pieces
1 fresh jalapeno, sliced
1 egg, beat into a small bowl
½ cup panko bread crumbs
3 tbsp sesame oil
Chili sauce
Hoisin sauce

1. Bring a medium saucepan of water to boil. Add noodles and cook for 3-4 minutes. Drain and set aside.

2. In a deep pan or wok, heat sesame oil under medium to high heat. Dip tofu squares first into the egg and then into panko bread crumbs, and finally into pan. Flip after 5 minutes or when bottom becomes evenly fried.

3. Place noodles into separate bowls and add chili and hoisin sauce. Layer tofu, cucumber, jalapeno and cilantro on top.

Butternut Squash and Mushroom Farro

This was inspired by the outstanding Warm Farro Salad at Morandi.

Serves 4-6

1 cup dry farro

1 butternut squash, peeled, seeded and chopped into 1/2 inch cubes

1 cup mushrooms, roughly chopped (I used wild mushrooms)

2-3 tbsp Extra Virgin Olive Oil

1 tbsp butter

1/2 onion, chopped

3 cloves garlic

2 twigs thyme

handful of parsley

2 cups vegetable broth

Salt & Pepper to taste

1. Soak farro in cold water for 20 minutes.

2. Place squash and mushrooms into 2 separate roasting dishes and coat with EVOO. In the squash pan, place 2 smashed cloves of garlic. In the mushroom pan, place 2 twigs of thyme and 1 clove of garlic, smashed. Cook at 350 for 20 minutes (squash should be tender when pushed through with a fork and might need an extra 10 minutes)

3. In large saucepan, heat butter and 1 tbsp EVOO until foamy, then add the chopped onions and cook until translucent.

4. Add farro to pan and be sure each grain is coated in the butter/oil mix. After a minute, start to add the broth, a tablespoon or so at a time, being sure the liquid is soaked up before adding the next bit. This takes about 30 minutes so make sure you have some wine nearby to drink while you add.

5. Before adding that last tablespoon of broth, toss in the mushrooms and butternut squash.

6. Before serving, sprinkle in some parsley and S&P for taste

Chicken Tagine with Spring Vegetables

Bon Appétit | April 2003

(photo by: Brian Leatart) What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley. Yield: Makes 8 servings 1 lemon, halved 6 medium artichokes, stems trimmed to 1/2 inch 1/2 cup (about) olive oil 1 pound onions, chopped 8 large garlic cloves, chopped 3 tablespoons (packed) grated lemon peel 1 tablespoon ground coriander 2 teaspoons Hungarian sweet paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground ginger 1/4 teaspoon cayenne pepper 8 tablespoons chopped fresh parsley 8 tablespoons chopped fresh dill 8 tablespoons chopped fresh mint 4 pounds skinless boneless chicken thighs, trimmed of excess fat 4 cups low-salt chicken broth 3 fresh fennel bulbs, trimmed, bulbs quartered vertically 5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot. Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.) Rewarm tagine over mediu

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Tagine-with-Spring-Vegetables-107931?printFormat=photo#ixzz1HHXv5ktr

Risotto with Butternut Squash, Leeks, and Basil

Risotto with Butternut Squash, Leeks, and Basil Bon Appétit | December 2010

by the Bon Appétit Test Kitchen

(photo by: José Picayo) In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Yield: Makes 6 main-course servings Active Time: 1 hour Total Time: 1 hour 3 tablespoons olive oil, divided 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash) 3 cups 1/2-inch-wide slices leeks (white and pale green parts only) 1 tablespoon chopped fresh thyme 2 cups arborio rice 4 14-ounce cans (or more) vegetable broth 1 cup chopped fresh basil 3/4 cup freshly grated Parmesan cheese plus additional (for serving) Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl. Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Risotto-with-Butternut-Squash-Leeks-and-Basil-362289?printFormat=photo#ixzz1HHX54Exf

Chicken Marbella

From the Silver Palate Cookbook:

4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped Preheat oven to 350 degrees. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Linguine with Herb Broth and Clams

Linguine with Herb Broth and Clams Bon Appétit | June 2008

by Sara Foster

(photo by: Mitchell Feinberg) The pasta is extra flavorful because it's cooked in the herb broth. Serve with warm rustic bread. Yield: Makes 4 servings 1/4 cup (1/2 stick) butter 2 tablespoons olive oil 2 onions, chopped 6 garlic cloves, peeled, smashed 2 medium tomatoes, cored, chopped 3 cups dry white wine 1 cup (or more) water 3 pounds Manila clams or small littleneck clams, scrubbed 1/3 cup thinly sliced fresh basil leaves 1/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 2 pinches of dried crushed red pepper 8 ounces linguine Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper. Transfer linguine and clam mixture to large shallow platter and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Linguine-with-Herb-Broth-and-Clams-242502?printFormat=photo#ixzz1HHXe8OxE

Spaghetti with Stuffed Meatballs

Ingredients:

• 1/3 cup milk
• 1 cup fresh bread crumbs
• 1 lb. ground pork
• 1 lb. ground veal
• 1 lb. ground beef
• 1/3 cup minced fresh flat-leaf parsley, plus more
  for garnish
• 3 eggs, lightly beaten
• 3 garlic cloves, minced
• 1 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 1/3 lb. mozzarella or provolone cheese, cut into
  1/2-inch cubes
• Olive oil for frying
• About 6 cups tomato sauce (see related recipe
  at left)
• 2 lb. spaghetti, cooked and drained
• Grated Parmigiano-Reggiano cheese for serving

Directions:

In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

Williams-Sonoma Kitchen.

Chicken Noodle Tossed with Greens

Makes: 4 servings

Start to Finish: 20 minutes

ingredients

• 4 cups water
• 6 oz. medium rice sticks (noodles)
• 1 Tbsp. olive oil
• 2 Sweet Spice-Rubbed Chicken breast halves, thawed and sliced
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 medium green onion, sliced
• 1 cup arugula leaves
• 1/2 cup packed basil leaves
• 1/4 cup lightly packed cilantro leaves
• Crushed red pepper (optional)

directions

1. Bring water to boiling. Place noodles in large bowl. Add boiling water. Let stand 10 minutes or until tender. Drain and transfer to a large bowl.

2. In large skillet heat olive oil over medium-high heat. Add chicken. Reduce heat to medium. Cook and stir for 2 minutes or until heated through. Remove from heat. Stir in lime juice, soy sauce, and green onion. Transfer to noodles in bowl. Add arugula, basil, and cilantro to noodles. Toss to combine. Sprinkle crushed red pepper. Makes 4 servings.

Orecchiette with Sausage and Broccoli Rabe

Ingredients

• 2 bunches broccoli rabe, stems trimmed
• 1 pound orecchiette pasta
• 3 tablespoons olive oil
• 1 pound turkey Italian-style sausage, casings removed
• 3 garlic cloves, minced
• Pinch dried crushed red pepper flakes
• 1/4 cup grated Parmesan

Directions

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Honey-Ginger Glazed Salmon with Arugula Salad

Honey-Ginger Glazed Salmon with Arugula Salad If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry. Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salad) 2/3 cup sage honey 1/4 cup fresh lemon juice, divided 2 tablespoons warm water (100° to 110°) 1 1/2 teaspoons grated peeled fresh ginger 1 garlic clove, minced 4 (6-ounce) skinless salmon fillets (1 inch thick) 1/2 teaspoon salt, divided 1 tablespoon olive oil 1/4 teaspoon freshly ground black pepper 4 cups trimmed arugula Preheat oven to 350°. Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven. Preheat broiler. Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness. Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish. Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albariño 2004 from Napa Valley, California ($24). (Albariño is a Spanish white grape.) -Karen MacNeil CALORIES 396 (38% from fat); FAT 16.6g (sat 3.6g,mono 8.2g,poly 3.6g); IRON 1.1mg; CHOLESTEROL 87mg; CALCIUM 56mg; CARBOHYDRATE 25g; SODIUM 378mg; PROTEIN 36.9g; FIBER 0.5g Cooking Light, OCTOBER 2005