I had it all in my pantry, promise I did!  While this recipe began as an attempt to avoid the grocery store and put to use some frozen tilapia fillets from a market trip past, it actually turned into a pretty special meal.  A meal all of my own imagination, might I add!  The browned butter served as both a flavorful addition and created a yummy crust over the soft flaky fish.  Obviously everything’s better with nuts, seeds, and berries – hence the sunflower – but you could also try pecans, pistachios, or other nut of your choice!  The zucchini, I thought, was the perfect accessory.  It’s a vegetable, so you don’t feel too terrible about the butter in which you just bathed your light and healthy tilapia, but it still packs a flavor punch!

 

Having just read the newest article by students of the French Culinary Institute on the Food2 blog, I am very happy with my little self imposed kitchen challenge.  While not nearly as impressive as braised flounder with pickled veggies & carrot puree, I did at least manage to escape without third degree burns.  That’s not to say I don’t suffer a few internal wounds hearing this poor student’s kitchen woes and knowing that I too will soon be faced with the same trials and tribulations.  Yes, I have no doubt that I will come across many a physical injury and scene of public humiliation in front of my peers at the sister school the Italian Culinary Academy in the upcoming months.  Such are the things lessons and growth are made of.  Like he says, “you burn, you learn.”

 

 

Sunflower Tilapia with Zucchini Hash

• 2 tilapia fillets (mine had been in the freezer over a month)
• Flour, S&P
• 2 T butter
• 1/8 cup sunflower seeds
• 2 slices bacon
• 1 clove garlic
• 2 zucchini

 

Cook the bacon in a skillet over medium heat until crisp, remove from pan, and chop.  Reserve about 1 T of grease, add zucchini & garlic, and cook over medium high heat until lightly brown about 10 minutes or charred, as you desire.  Mix in bacon.

Coat the tilapia fillets in flour, salt, & pepper and set aside.  In a sauté pan, melt the butter and continue to cook over medium heat until brown about 5 minutes.  Transfer tilapia to the pan and cook for 2 minutes.  Flip, add sunflower seeds, and cook for another 1-2 minutes until done.  DO NOT MOVE while cooking or you’ll destroy the pretty brown crust!

Top the zucchini hash with the tilapia and drizzle with remaining brown butter and sunflower seeds OR wilt some spinach dressed in olive oil, salt, and pepper and top with hash, tilapia, and fried wontons!

                                                                                                                                                                                                                                                                                                                                                                    This This recipe was handed down to me by my Godmother as a breakfast recipe (of all things) but I’ve found it to be an equally reliable cure for restoring vigor after boogie nights.  It’s a genius leftover makeover that takes day- (or 3-day-) old spaghetti and turns it into something a bit richer, a bit spicier, a bit more wayward…a greasy spoon that will get you back on your feet in no time.

 

Ingredients

• 3 T olive oil
• Leftover spaghetti with sauce (try Ctine’s Simple Does It recipe)
• ½ tsp crushed red pepper, or to taste
• 1 T grated cheese, or to taste

 ’

Directions:

 ’

In a skillet, heat the oil until very hot over medium high heat.  Add the spaghetti, spreading into a thin layer and allow to sizzle until very slightly browned and crisp, about 4-5 minutes.  Sprinlkel with red pepper and cheese.

 ’

“Flip” the pasta to the extent possible, adding more oil to the pan, if needed, and cook until other side is slightly browned, another 2-3 minutes.

 ’

Eat.  Smile.  Recover. 

It’s that time of year again.  The holidays have come and will soon be gone leaving us with new memories, toys, and a lot of cold days to resolve everything that got lost in the shuffle.  There will be resolutions to eat right, save money, and work out, among other things.  But, in response to these three that frequent everybody’s To Do list, I bring you this soup!  It’s hearty, healthy, and will keep you toasty and warm during the chilly days to come. 

 

 

Sausage & White Bean Soup

Serves 6.

 

• 2 T olive oil
• 1 onion, chopped
• 2 cloves garlic, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 sweet Italian sausage links
• 1 cup red wine
• 1 cup water
• 1 recipe cannellini beans, plus liquid
• 1 28 oz can diced tomatoes
• 1 bay leaf
• 1 parmesan rind
• 1 package spinach
• Salt & pepper, to taste
• Parmesan, to taste

 

 

In a large saucepan, saute onion in olive oil for a few minutes until soft.  Add garlic, carrotts, celery, S&P and continue cooking for 5-10 minutes until soft.  Spoon veggies to the side and brown sausage. 

Pour in red wine, scraping the bottom to deglaze the pan.  Add water, beans, tomatoes, bay leaf, and Parmesan rind.  Simmer for 20 minutes.  Stir in spinach and serve with grated Parmesan cheese.

  

Cannellini Beans with Garlic and Sage

Courtesy of Bon Appetit.

 

1 pound dried cannellini (white kidney beans)

8 cups room-temperature water

2 tablespoons olive oil

1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves

1 large fresh sage sprig

1/4 teaspoon whole black peppercorns

1 teaspoon coarse kosher salt

 

Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.

Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to medium-low; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.

Did someone say more pumpkin please? Ok, if you insist.  I know I have failed to deliver as much pumpkin as promised this year, but here’s to making up for it.  The inspiration for this recipe came to me on the cold rainy night before Halloween.  I had leftover sage and sausage and probably could have made use of the 4 fresh pumpkins purchased for our Halloween party the consecutive night, but opted for the easy canned variety.  Speaking of, I have a number of Halloween party recipes in store for you, but at this point they’ll have to wait for next year…  In the meantime I hope you enjoy my Little Miss Piggy Pumpkin Pasta named after the muppet most resembling me this holiday season.  Eh, I’ll pick a new one come New Year’s!

 

 

Little Miss Piggy Pumpkin Pasta

Serves 4.

 

• 1 lb ground pork sausage 
• 1 lb shaped or tubular pasta 
• 2 shallots, chopped
• ½ cup red wine
• 1 can pumpkin puree
• 1 1/2 cups chicken broth, warm
• 4 sage leaves
• Pinch of nutmeg & cinnamon
• Parmesan Cheese, grated

 

 

In a skillet sauté sausage until just browned.  Add shallots and cook for a few minutes until soft.  Pour in wine and scrape the tidbits from the bottom of the pan.  Stir in pumpkin puree, broth, and spices and simmer for 15-20 minutes until thickened.  Top with grated parmesan cheese and enjoy!

With the cusp of fall most people are filled with the anticipation of the upcoming football season, planning their lives around tailgates, and perhaps even turning to sites like this one for game time recipes.  I, on the other hand, become once again infautated with pumpkin, anxiously awaiting the arrival of the Pumpkin Spice Latte at Starbuck’s, the drink that christens the season.  That’s not to say that I haven’t grown to like football too, at least the events surrounding it.  And so I frequent bars to watch the games yelling “Go Deacs” and “War Eagle” while furiously shaking friends’ “lucky shakers” and earning more points on my Passport Card.  Then I stare blankly at the screen plotting my next taste of pumpkin until it’s all over and the fate of the night is decided. 

 

Last fall I was lured in my a multitude of new pumpkin treats, but one that particularly caught my attention was William Sonoma’s Pumpkin Curry.  Now I am a loyal fan of Curry Simple, generally the peanut-esque Massaman variety, but this was a delicious substitute.  I found it to be lighter than most curries with just a light hint of pumpkin.  Anyway, you can use the same recipe using Curry Simple’s pre-made mix while you wait anxiously for William-Sonoma to bring the pumpkin back.

  

Pumpkin Curry

 

• 3 carrotts (sliced)
• 1 yellow onion (sliced)
• 1 package white mushrooms
• 1 small head of cauliflower (cut into florets)
• 1 rotisserie chicken (shredded)
• 1 package curry of choice
• brown/white rice (to serve)
• 2 T vegetable oil

  

 

NOTE: You can also use chicken breasts, but it’s much more flavorful with a nice rotisserie chicken.

     

Steam cauliflower, or microwave in a bit of water for 4 minutes to save time.  Heat vegetable oil in a skillet and saute carrots & onions until they begin to soften.  Add mushrooms, cauliflower, chicken, and curry and simmer for 15-20 minutes.  It’s as simple as that! 

   

 

There you have it – a make at home Thai supper all your own.  I served mine over this Kashi brown rice pilaf I had in the cabinet, but I also recommend trying coconut rice which I had and fell in love with at my favorite Thai restaurant near the North Shore in Hawaii.  To make coconut rice you can simply follow the instructions on the package of white rice subbing half of the water with coconut milk.  Don’t forget to toast up some cashews and shredded coconut to top it off!

     

For those of you that live alone, skip to the recipe or, if you’re lonely, keep reading with a reminiscent heart.  Now, to the readers who cohabitate, let us reflect on all the lessons learned from roommates past.  There was my first roommate from West Virginia who taught me that most of the rumors about people from West Virginia are not in fact true, most.  She also tried to teach me how to shotgun a beer in our freshman hall’s bathroom to no avail.  My next roommate taught me a lot about boys, you could call her a boy magnet of sorts.  She had flirting and the fine art of dating down to a T, ahh that was a fun year.  Next I went through an assortment of roommates traveling abroad to Florence and west to UCLA.   They taught me a myriad of things from the greatness of In-N- Out to how to appreciate a fine wine.  I learned to recognize cheeses even though they mostly look and feel the same, that the only thing Italy got wrong was that they forgot to put the gelato between two freshly baked Diddy Riese cookies, and to appreciate tofu – the other white meat?  Finally, they reminded me how to swim laps to work up an appetite for aforementioned good eats, particularly during water polo practice. 

 

My current roomie has followed suit bringing an entirely new set of lessons to the table, my favorite of which are probably from her Mom’s organic garden which turns out by far the best tomatoes and blueberries I’ve ever had.  When she’s not feeding me my veggies, however, we take delight in our love of mayonnaise and late night pizza.  Not at the same time of course, usually.  She also has taught me that impromptu infomercial purchases can, in time, earn their keep.  And so, we were happy when we were able to use both the Chop Wizard and the mass quantity of mayo in our kitchen for this recipe.  The ShamWow, however, I fear will never see the light outside our laundry room…  Here’s to a Snuggie come Christmas. 

 

Ingredients

Serves 4.

 

• 1 8 oz  salmon fillet (skin & bones removed)
• 1 bunch asparagus (I used half green and half white)
• 1 yellow pepper (sliced)
• 3 T olive oil
• 8? oz Rotini pasta (shells or bowties would also work)
• ½ cup chopped radishes
• 1 cup mayonnaise (or olive oil mayo)
• ¼ cup sour cream
• 1 T champagne vinegar
• 1 lemon (juiced)
• 1 T dill
• S&P

 

Directions

Remove about an inch from the ends of the asparagus and microwave in a glass dish with ¼ cup of water for 4 minutes.  Toss in a tablespoon of olive oil and S&P and grill over high heat for about 10 minutes or until slightly charred.  Remove and chop into inch size pieces.  Do the same with the yellow pepper

 

 

Rub salmon fillet with the other tablespoon of olive oil and S&P and grill for 3-4 minutes on each side.  Move the salmon to a bowl and flake into small pieces similar to what you would find in a can of tuna fish.  In a crunch and/or if you don’t mind canned fish you could use canned salmon in this recipe to save time. 

 Before the Chop Wizard: 

  

 

 

 

 

 

 

After the Chop Wizard:

 

 

In a small bowl, combine the last six ingredients to make the sauce.

 

 

 

 

 

 

 

 

       In a large bowl toss salmon, veggies, pasta (cooked according to package directions), and the sauce  until  combined.

 

Oh Calphalon, My Calphalon

Wherefore art my beloved pan?

Sleeping soundly in my kitchen

In the dark cabinet it’s hidden

Hiding from the light of day

It is safely tucked away

Waiting just to see the light

And satiate my appetite

What fine feast will be up next

Perhaps the tuna it likes best?

  

Take me out you silly girl

Trash the fried food lest I hurl

Why go into the light of day

Forced to chased the bugs away

When you have me to grill you right

Satiate that lusty appetite

All you need is some meat

To whip up a tasty treat

Or some veggies from the market

Will complete your evening banquet

  

You save me from mosquito bites

When favoring some lite delights

Alas there is some use for man

To flip and baste while I do tan

Prepare for you something I will

As long as your masculine duties fulfilled

My skills were honed on the island

Where the grill was fully manned

But now an army I have none

And so the battle’s to be won

  

Yes I’ve seen you try to ignite

That flame which burns in you so bright

But fire lady… stay away

You’ve yet to see another day

Stick with me I’ll treat you well

Soon you’ll hear that dinner bell

Ring with opportunity

Here to feed you so hungry

And for the night now you are free

To try a dessert recipe

  

Square or round we care not

This grill pan will not be forgot

For forever we will be
Cooking in perfect harmony

To bring these recipes to you

Dear reader something fresh and new

Winter spring or chilly fall

The weather no need mind at all

For you now can feel the thrill

Charred nothings from your Calphalon grill!

 

Now, before my friends disown me from humiliation, an explanation.  The first few weeks of trialing the birthday grill pan left me in awe.  What’s an awestruck girl to do but write some sort of tribute to the object of her fascination – an ode!  Then, upon further investigation, I learned that an ode is actually a quite formal poem harnessed by very strict guidelines.  Feeling slightly deflated and like ten plus years of English were wasted on me, I began my research. 

 

To my delight, it turns out that modern day odes have trended towards sarcasm laced parodies of mundane objects.  Pablo Neruda’s Ode to My Suit is a good example; I, not owning one suit I would leave the house in, find this to be very mundane.  Surely he would say the same thing about my grill pan.  Note that I found that ode on a blog providing tips for attorneys and financial advisors; it’s a dismal existence I know.  But, like Pablo, I found something more in my subject and thus I decided the ode must go on!  If it’s 3 stanzas, 10 lines each, strope, antistrope, and epode you must have then you shall have it!  And you shall have it times two!  Just don’t ask me for iambic pentameter… 

 

And here, in no particular order, are some easy recipes for you to try.  They make very quick & easy dinners for one until you find someone to man grill…

 

Dilled Up Salmon

  

There’s something very delicious about the unlikely combination of salmon, dill and mayonnaise that just works.  When you try this and learn that I”m right, I recommend you also try my salmon &  asparagus pasta salad creation.  For the sauce, combine 1/4 cup mayonnaise, 1/4 cup sour cream, 2 T lemon juice, 1 T dijon mustard, and 1 T dill in a bowl.  Add salt & pepper to taste.  Baste the salmon in half of the sauce and reserve the rest to use as a dip on the side.  Grill for 3-4 minutes on each side or until desired texture. 

 

NOTE:  If you have a fear of mayonnaise, as many of my friends do, you can use all Greek yogurt or sour cream.

 

Salsa-fied Grilled Goodness

 

The grilling part is easy, but what keeps it interesting is adding something new to spice up your basic meats.  So next on the menu we have grilled tilapia topped with the salsa (or salZa as I apparently pronounce it) of your choice.  I simply rubbed the fish (& pan) down with olive oil, seasoned salt, chili pepper, and taco seasoning.  Heat your grill on high and cook on each side for 2-3 minutes and top with the salZa of your choice!

 

Grilling Like an Italiano

 

Yet another simple, but delicious thing to grill is chicken.  No this will not classify as Best Chicken Ever, a recipe to be revealed at a later date, but it’s pretty freaking good.  Slice chicken breasts in half to form two thin breasts, think B cup versus C cup.  Place new thin (and improved) breasts between two sheets of wax paper and pound until even thinner (A cup!) using a mallet or whatever flat hard paraphernalia you have lying around.  This is going to help tenderize your chicken and reduce cooking time all in one step!  Once pounded, rub the chicken with olive oil, salt, pepper, and whatever Italian seasonings you have around.  I generally use garlic salt, oregano, and pepper.  Now you’re ready for the grill!  Rub the pan down with olive oil and heat over high.  Grill chicken for 4-5 minutes on both sides until cooked through.  Top with caponata and mangia! 

 

 

Tuna of the Sea

 

I think I heart tuna steaks more than the real deal!  Tuna is a hearty fish that can be prepped in many of the same ways as regular steak.  It should also be eaten like a regular steak in that it should NOT be cooked to death!  Channel Bistecca Fiorentina; the Italians would throw you in prison for overcooking their precious meat.  In fact, I once had them refuse to serve one well done to a friend who prefers her meat umm…black.  Anyway, just don’t do it.  You’ll end up with a dry tough dinner that you can later shred, can, and pass for Chicken of the Sea. 

 

You can marinate in any of the aforementioned basics or go for an Asian twist and rub the tuna with sesame oil, soy sauce, and sesame seeds.   I sliced the squash into rounds and tossed in one of my favorite marinades by the Ginger People which you could also use on the tuna if so desired.  For the zucchini, I do like to grill them to death.  Rub down the pan with some vegetable oil lay them out flat on the pan cooking on each side for at least 5 minutes until you get the pretty little charred diagonal lines.  Next, sear the tuna for 2-3 minutes on each side.  Keep it pink in the middle!  Note that as much as I emphasize the joy of raw tuna, you only want to do this if it’s fresh and high grade.  Go ahead and splurge on the $10 stuff at good ol’ Whole Paycheck… 

 

Fancy Pants Shrimp Stack

 

We’ve all been to the fancy restaurants where your plate is piled high to the sky, yet leaves your stomach almost as empty as your bank account.  Let’s face it, we’re not the only thing that looks better stacked tall and statuesque.  Here’s a simple recipe that will help maintain your billowy figure without breaking the bank or the belt. 

 

For two, toss the shrimp (sans shells) in about a tablespoon of olive oil, salt, and pepper.  Grill for about 2 minutes on each side or until pretty and pink.  Stack on top of Katy’s spinach (I added grilled onions and sun-dried tomatoes) and garnish with a dollop of hummus (Sabra is my fav)!

It started off red, the color of love, and I think that that always stuck with me – risotto as a romantic food of sorts.  I actually first made this recipe for a date and then used the success of that night as an antidote in our “Date Night” cooking segment.  When I say it started off red, I mean we first made a red risotto tinted by tomatoes and red wine and studded with fresh green veggies.  From there we progressed to the more frequently seen mushroom risotto which segued into more elaborate combinations such as fennel risotto and eventually everyone was plain sick and tired of eating risotto.  Excluding me & Katy of course.  It wasn’t until college that I came up with the idea to make orzo risotto, which I found to be lighter than the real deal and the perfect accompaniment to my all time favorite salmon recipe – think breaded, pan-fried, and drenched in a caramelized onion & sun-dried tomato sauce.  What a lucky boy! 

 

  

Why is risotto a romantic food you ask?  I suppose it’s mostly in the process, which makes for a lovely team sport.  Risotto needs TLC to turn out correctly, lots of attention, stirring, and butterly love.  Not to sound cheesy, but the more Parmesan the merrier.  And let’s not forget it’s rich, creamy, and luxurious nature!

   

Lemon Orzo Risotto

(Serves 4)

 

1 T butter

1 T olive oil

1 cup orzo pasta

¼ cup lemon juice

¼ cup white wine (opt)

1 medium onion (chopped)

2 cloves garlic (chopped)

4-5 cups chicken broth (kept hot)

S & P to taste

½ cup parsley

Parmesan (opt)

 

  

In another pot bring the broth to a simmer and reduce heat to keep warm.  Heat the butter and olive oil over medium heat until the butter is melted.  Add the chopped onions & garlic and stir for a few minutes until translucent.  Mix in the orzo and toast until lightly browned.  Pour in the lemon juice or wine and cook until evaporated. 

 

 

 

 

Gradually add broth to the ride mixture about a half a cup at a time as needed to keep the pasta hydrated but not drenched in stock.  Continue this until the pasta is cooked and has absorbed all of the broth about 20 minutes.  See what I mean about TLC!  You have to constantly watch to make sure the pasta has broth to soak up! 

 

 

Finally it’s time for the good stuff!   The key to risotto comes at the end when you get to add all the fatty goodness such as butter, cheese, and even our secret ingredient an egg yolk!  That said, it’s not really necessary for this particular recipe depending on what you’re pairing it with.  If you’re matching with the Greek Shrimp, I’d add parsley and perhaps a cube of butter.  To pair with the salmon I’d incorporate butter and about ½ cup of grated Parmesan cheese.  And were you to be using real risotto rice, you should definitely go with the whole trio including the egg yolk.  Add these ingredients at the very end, stir until combined, and enjoy alone or with your lucky partner in risotto crime! 

A perfect spring salad.

 
Serves 2 hearty portions or 4 petite portions
 
Vinaigrette:

Salad:

½ Serrano pepper, thinly sliced
 

 
Make vinaigrette: whisk all ingredients together and allow vinaigrette to chill in refrigerator at least 1 hour
 
Prepare and assemble salad: layer watermelon, tomato slices, and mint leaves on platter; drizzle with vinaigrette. Dress arugula leaves with dressing and pile next to fruit slices. Sprinkle feta and Serrano pepper over entire dish. Finish with a dusting of freshly ground pepper.

Nothing starts the week off right like a girls’ night IN and nothing makes a rainy Monday less manic than an inviting bowl of soup.  I’ll admit that I had grand intentions of trying something new, specifically a kale and white bean soup from my newest monthly installment of Bon Appetite, but…after much deliberation, it just didn’t sound as inviting as my old Italian favorite Pasta e Fagioli.

 

Actually, it is my second Italian favorite right behind Ribollita.  No, make that my third; I forgot Papa al Pomodoro.  Both are Tuscan bread soups that were my “bread & butter” when studying abroad in Florence and both are peasant soups, generally made from leftovers.  Tonight I have company, company who will be bringing bread from a favorite nearby bakery, Alon’s.  So to avoid carb overload, I shall continue with my third favorite Italian soup.

 

Pasta e Fagioli

 

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 3 ounces pancetta, chopped
• 2 teaspoons minced garlic
• 2 (14.5-ounce) cans cannellini beans
• 1 (14.5-ounce) can diced tomatoes
• 1 bay leaf
• 5-10 sage leaves
• 4 cups low-sodium chicken broth
• 1 1/2 cups orecchiette or other pasta
• 1/3 cup freshly graded Parmesan
• 1/2 cup extra-virgin olive oil
• Parsley for garnish (optional)
• Ciabatta for dipping (not optional)

 

 

 

 

 

First chop onion and pancetta, removing the fat from the pancetta (or not).  I did since I know or hope my mother is reading this… Saute the onion in butter and olive oil until soft, then add pancetta and garlic and cook for another few minutes.  Mix in tomatoes and beans, add spices and chicken broth.  Bring to a boil and then reduce to a simmer for 10 minutes.  Remove about a cup of the bean mixture and puree using a food processor or a blender.   But please hurry and go purchase a food processor if you don’t have one.  They’re awesome; especially my mini red Cuisinart of which I actually have two.  Before returning the puree to the soup, add the pasta and boil about 8 minutes until tender.  Return the puree to the soup and stir well. 

Just for you Mom!

 

 

 

 

 

 

 

 

Note:  If you want your soup to be extra amazing, fry your extra sage leaves in your olive oil and drizzle over plated soup!  Be careful though, sage has an addictive quality similar to nicotine and potato chips; just don’t say you weren’t warned.