Slow Cooking: Chicken Cacciatore

It was a gorgeous fall day here today -- the air was crisp the sun was bright and while the leaves are just starting to turn here, there was a slight crunch underfoot as we strolled down the sidewalk.

Today's slow cooker recipe comes from Food Network Magazine -- with a few tweaks: "Slow-Cooker Chicken Cacciatore," just like Grandma used to make. Mushrooms, tomatoes, wine, basil, garlic, hot peppers, chicken thighs -- you can't really go wrong.

Crock full of flavor!

If you want to make your own batch, you can find the recipe here. Chris and I've tweaked a bit by adding some diced hot cherry peppers (and maybe a pinch of bacon salt when no one's looking) to the mix, but otherwise, it's straight from the book. Speaking of books, it was the perfect day to grab one and while away the afternoon.

Seven hours later, the house smells welcoming and tummies are ready to be filled. Served over pasta, rice, couscous or just with a hunk of crusty bread, it's a satisfying way to celebrate the arrival of another fall evening.

Have a delicious one!

xoxo,
LPG

A Stellar Standby: Buttery Shrimp Pasta with Garlic and Lemon

We all have our culinary standbys. . . those tried-and-true recipes we can make in our sleep. Tasty dishes that use simple ingredients, yet taste worthy of being on a restaurant menu. They're our favorites and our family's favorites -- the ones on our short list of what to make if someone special is coming to dinner. Although, here at Chez Gourmess, everyone who eats at our table is considered special and worthy of a delightful meal.

You've heard me moan and groan about Chris's disdain for eating pasta for dinner (something about not eating carbs at the end of the day, blah, blah, blah, etc.), so on the off chance we can eat early, I of course make pasta. One of our favorites -- an old standby -- is a lovely shrimp pasta that I've been making for years. Imagine if you will, a bowl of pasta piled high with plump, wild shrimp covered in a bright, buttery sauce bursting with lemon, garlic, and a sprinkle of fresh herbs. Yum! I should note that I really like using a whole grain pasta in this recipe -- it adds a nutty flavor that's a nice complement to the other ingredients, plus Chris doesn't seem to grumble as much if I point out that I'm using healthy pasta. This pasta dish pairs perfectly with a glass of crisp white wine (try a Sauvignon Blanc, Pinot Grigio, or Chablis) and a green salad, if you feel like making one.

I've posted the recipe before, but I'll recap it again here.  Because it's worth sharing again and I do revise it a little each time.

Gourmess' Shrimp Pasta

1 13-14 oz. box whole wheat/multi-grain spaghetti

1 lb large, raw shrimp*

1 1/2 -2 cups mixed vegetables (peas/carrots)

1 TBS olive oil, plus more for serving

3 garlic cloves (minced)

Red pepper flakes

Juice of 1 small lemon

1 tsp garlic powder

Kosher salt

3 TBS unsalted butter

Italian-seasoned bread crumbs 

Fresh ground black pepper

2 TBS fresh parsley and basil, minced

*Note: I used extra-jumbo wild Patagonian shrimp since that's what was in the fridge. 

Minimal MESS/ingredients/clean-up: Category 2

To Do:

• Bring a large pot of heavily salted water to a boil, add in pasta and cook for about 7-9  minutes, or until it's al dente. Reserve 1/4 cup of the liquid, then drain -- but do not rinse. Cover with a lid to keep warm. 
• Make sure your shrimp is deveined (take out the black intestinal line) and remove any shells/tails. Rinse with cold water and pat dry. Chop into bite-sized pieces if extra large, otherwise leave whole. Set aside, but keep chilled. 
• If using frozen veggies, thaw them in a colander. Note: I used frozen peas, but I peeled and diced 3 medium-sized carrots because I had some and I prefer them to frozen carrots.
• Heat oil in a large pan over medium-high heat.  When the rim of your pan is hot, add the garlic and reduce the heat. Sauté until soft -- do not let it brown.  If using fresh carrots, add them to the pan and cook until tender crisp.
• Add a couple shakes of red pepper flakes to the pan along with the lemon juice, garlic powder, and a couple pinches of salt. Stir in the butter and the reserved pasta water.
• Add the shrimp and peas and cover the pan, cooking over medium heat for 3-5 minutes, until the shrimp is pink and both it and the peas are heated through. Remove from heat, but keep covered.
• Grab a large serving bowl and add the pasta, then the shrimp and veggies. Toss until incorporated and then add a TBS or so of bread crumbs and toss again. 
• Do the "fork test" -- twirl a bunch of the pasta and a piece of shrimp on a fork and take a bite. If it needs more salt, or perhaps a drizzle of olive oil,  add it now.
• Scoop into bowls, and top with pepper and the fresh herbs before serving to your smiling guests.

xoxo

Roasted Pepper "Vodka Sauce"

Hooray! 

October is "National Pasta Month" so I figured I'd share one of my favorite pasta sauce recipes. 

It's a nod to everyone's favorite indulgence: Vodka Sauce, but with some red peppers thrown in for good measure and some peas for color. Serve it with your favorite pasta or pour it over chicken cutlets and melted mozzarella on ciabatta rolls for the ultimate chicken parm. It would be great with ravioli or even as your lasagna base. Yum!

Roasted Pepper "Vodka Sauce"

Ingredients:
3 large red peppers, stem and seeds removed
2 TB butter
3 cloves garlic, minced
Red pepper flakes
1 can crushed tomatoes
1 cup Half & Half
1/4 cup Vodka
2 TBS Goat cheese
1 1/2 cups frozen peas
S/P


To Do:

Note: If you're serving with pasta, cook a pound of penne according to the directions, reserving about 1/2 cup of the pasta water before draining.

• Broil the peppers until blistered and softened, then let cool. 
• Melt the butter in a large pot then sauté the minced garlic until softened (don't let it get too brown)
• Stir in a pinch of red pepper flakes and the crushed tomatoes along with the pasta water (if using).
• Using a food processor or blender, purée the roasted pepper and tomato mixture until smooth, then return to your pot and bring to a simmer. 
• Add 1/4 cup of vodka (or more to taste) and stir until the booze cooks off, about 10 minutes or so. 
• Stir in the half and half and the goat cheese and cook until thickened. 
• Add in the frozen peas for color and heat through.
• Season with Salt & Pepper to taste, and enjoy.

And that's how you celebrate National Pasta Month!

xoxo,
LPG

Spinach Stuffed Shells

Cooking for two is tricky sometimes -- if you make too much, you'll have leftovers coming out of your ears, and if you make too little, there's no chance of anyone having seconds.

I have a few trusty dishes that are the right size for two -- enough for hearty portions and a day or two of leftovers, perfect for taking to the office for lunch or a tasty midnight snack.

These stuffed shells are a quick and easy, with an infusion of spinach for a bit of color. Paired with a nice salad and glass of wine, your Tuesday night can turn into a lovely dinner date for two.

Spinach Stuffed Shells

Dinner for Two? Done.

Ingredients:
1 package large-sized pasta shells
2 cups chopped fresh spinach
2-3 cups ricotta cheese (If you can find smoked ricotta, even better!)
Couple splashes light cream or half/half
S/P to taste
Garlic powder
Italian herb seasoning
1 jar of quality spaghetti sauce
1 bag shredded mozzarella cheese

To Do:

• Prepare pasta shells per packaging directions -- boil until al dente and then drain. 
• Let cool on a baking sheet
• In a large bowl, mix together the spinach, ricotta, cream, 1/2 of the mozzarella cheese and the seasonings.
• Fill the cooled shells with the spinach mixture and place in one layer of a 9x9 oven-safe dish that's been lightly covered with some of the pasta sauce. (The best way to fill the pan is to build an outside frame of shells, then fill in the center.)
• Cover shells with the rest of tomato sauce and sprinkle with remaining cheese.
• Bake until cheese is melty and bubbly. Sprinkle with more chopped spinach or fresh basil if you have some on hand.
• Serve with a green salad and crusty bread, or as a side dish.

Yum.

xoxo

Not Just a Dip! Spaghetti with Baba Ghanoush and Roasted Chickpeas

I've said it before and I'll say it again: Eggplants are awesome.

Lately, I love them roasted with a bit of lemon, garlic, and honey. Mmmm.
So, when I was having a craving for baba ghanoush, and having dip for dinner wouldn't do, I decided to adapt my recipe into a sauce for pasta. It came out beautifully, and I am going to put this dish into my Meatless Monday rotation for sure!

Gourmess' Spaghetti with Baba Ghanoush and Roasted Chickpeas
Ingredients:
1 batch of baba ghanoush (store-bought is okay, but try my recipe here)
1 15 oz. can chickpeas, rinsed and drained
1 tsp garam masala
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
Olive oil
1 lb whole wheat spaghetti
1 cup bread crumbs
1 1/2 tsp dried herbs (parsley, basil)
Kosher salt
*1/4 cup smoked ricotta
Ground black pepper
*Optional but recommended

Minimal MESS/ingredients/clean-up: Category 3

To Do:

• Make the baba ghanoush per directions and set aside.
• Lay the drained chickpeas on a paper towel and get rid of any excessive water and/or skins that have come off.
• In a large bowl, toss the drained and dried chickpeas with the spices, a couple pinches of salt and 1-2 TBS of olive oil, until coated.
• Roast in a 400 degree oven for about 30 minutes, or until browned and crispy.  Set aside, but keep warm.
• Make your pasta according to package directions, and drain, reserving 1/2 cup of the pasta liquid. Keep warm.
• Toss breadcrumbs with 1-2 TBS of olive oil, the dried herbs, and a pinch of salt, and toast in a warm oven or in a cast iron pan until browned.
• Assemble your pasta: In a large bowl toss the cooked pasta with a portion of the baba ghanoush until coated, adding in the reserved pasta water a bit at a time to thin the sauce if needed.  Carefully stir in the chickpeas, then top with breadcrumbs and a dollop of smoked ricotta and a twist or two of the pepper mill before serving. Yum!

 xoxo

Chicken and Kale Pasta (with Pine Nuts and Golden Raisins)!

Growing weary of of kale? Not me! (Although I am growing weary of winter...ugh.)

If there's a more versatile green out there, I'd love to try it, but in the meantime, we go through a 1 lb. tub of chopped kale each week. And happily so. I love it sautéed with red pepper flakes, garlic and olive oil; roasted in the oven with olive oil and a dash of smoked sea salt;  tossed raw in a salad with dried cranberries, sliced avocado and a zippy dressing; wilted under a poached egg; layered on favorite sandwich; added to pizza; stirred into soup...yum, yum, yum!

And kale with pasta...is there anything better? Like this tasty pasta dish I made with some kale, leftover grilled chicken, toasted pine nuts, and golden raisins. Toss in some toasted bread crumbs and a sprinkle of fresh ricotta (or goat cheese) before serving, and dinner is done!

 

Chicken and Kale Pasta with Pine Nuts and Raisins
Ingredients:
2-4 boneless, skinless chicken breasts (choose a bird raised without antibiotics), cooked and sliced
1 1lb. box mini rotelle pasta
2 TBS high quality extra virgin olive oil, plus more for finishing the dish
2-3 garlic cloves, minced
1/2 cup pine nuts, toasted
1/4 cup golden raisins
2 cups kale, chopped
1/4 tsp nutmeg
Kosher salt
3 TBS seasoned bread crumbs, toasted
Fresh ricotta or goat cheese, crumbled

Minimal MESS/ingredients/clean-up (Category 2)

To Do:

• If your chicken isn't already cooked, do so now, and set aside.
• Bring a large pot of salted water to a boil over high heat, then cook pasta according to package, then drain. (Do not rinse).
• Toast the pine nuts (and the bread crumbs, too) in a pan over medium-low heat or in a 350 degree oven until lightly browned.
• In a large skillet, heat olive oil and add the minced garlic. Cook, stirring often, over medium heat until the garlic starts to soften (don't let it get brown), then add the toasted pine nuts, raisins and kale.
• Cook a few minutes until kale starts to wilt and the raisins plump up, then add the nutmeg.
• Add the cooked chicken and pasta to the pan and heat through, then stir in a couple drizzles of olive oil and a pinch or two of salt to taste.
• Distribute the pasta mixture evenly among plates, then top each dish with the toasted bread crumbs and a bit of the cheese.
• Enjoy!

Hooray for kale!
xoxo

I Heart Kale

You know you've been married for 10 years when instead of getting sexy, romantic texts and pictures from your spouse, you get this:

Followed by images like this:

Yes ladies and gents, Chris really likes kale -- a lot. I made a pan of crispy, garlic-roasted kale a few nights ago, and he devoured it. If kale were a person, I'd be nervous about this new love affair, but since I can chop it up, cook it and eat it, I'm not worried. And, there are benefits to his passion for this lovely green, leafy vegetable. Like this great recipe from the February 2013 issue of Bon Appétit magazine: Orecchiette with Kale and Breadcrumbs. It's easy to make -- Chris actually did most of the work, I just helped a bit with the kale (to keep an eye on things). Here's the recipe. Give it a try.

Notes:

• You need about one pound of kale. I ordered this awesome 1lb. tub of washed, cut mixed kale from Satur Farms (via FreshDirect) and it worked like a charm. 

• To get rid of excess water from the kale, I folded it in a couple of sheets of Bounty paper towels and squeezed. Best paper towels ever, btw.
• We didn't have orecchiette, so we used whole wheat rotini. We also had about a cup of leftover, plain, cooked penne in the fridge and while I was against it, because a) I hate leftovers and b) the penne would stand out and ruin the gorgeous look of the finished dish, Chris stirred it in with the cooked pasta at the end of the recipe. It still tasted great, so what do I know?

• The breadcrumbs are the best part -- if you don't have fresh breadcrumbs, panko can work in a pinch. But whatever you do, don't leave them out. They add a rich, garlicky crunch to the dish.
• There are anchovies in the recipe. If you must, you can leave them out, but why would you? You won't even know they're in there and they add amazing flavor. Delicious.

Maybe it's your turn to fall in love with kale...I see the beginning of a great relationship.

xoxo

Fettuccine with Tomatoes, Basil and Goat Cheese

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Living in the Garden State means luscious, organic produce, all summer long.

A mountain of tomatoes (large ones, cherry-sized, plum) arrived in my most recent box from Boxed Organics. I also ordered 10 oz. of fresh, hand-rolled goat cheese fresh from the farm: "goat chèvre made from happy milk from happy goats frolicking in the pastures, looking out over fields and generally having a jolly good time at Apple Tree Dairy in rural Pennsylvania." It is the best goat cheese I've ever had. You can and should eat it by the spoonful--just ask Chris. In addition, my basil plants are thriving in the August sunshine, so I decided to put all these summer riches together into a lovely, bowl of pasta.

I added a box of fettuccine and a few generous handfuls of salt to a pot of water and brought to a boil. (Boiling in "sea water" makes for a better-tasting pasta.) I also added a clove of smashed garlic to the water, for a little kick. When it was just about done/al dente, I drained it, reserving about a cup of the pasta water and tossing the garlic. DO NOT RINSE.

While the pasta was boiling, I chopped up a handful of basil leaves and a dozen of the cherry tomatoes. I set the tomatoes in a colander to drain and sprinkled some salt on them to get rid of excess liquid. I also toasted some thinly sliced garlic in a bit of olive oil. 

I put the drained pasta in a large pan on the stove and set on medium-low heat. I drizzled in a bit of olive oil and 1/4 cup of the pasta water and stirred with tongs until the pasta was heated through and not sticking together.  Then, I added in the tomatoes and toasted garlic and about 3 TBS of the goat cheese, gently mixing it all together.  The basil went in at the very end so it would stay lovely and bright green.

To serve, I used the tongs to put a heaping portion in each bowl, then added a small dollop of goat cheese and a few grinds of the pepper mill.  A delish dish.

Yum!

xoxoxo