Giada's Maple Dijon Vinaigrette

 

I normally make homemade dressing for the week. This not only could be a salad dressing but could be drizzled on pasta or any protein. I used an immersion hand blender to emulsify. Simple and delicious!

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Date Nut Bread

 

Had some Medjool dates to use up and came across this recipe off of Insta. The conscious plant kitchen has some gluten-free, dairy-free recipes worth checking out... The original recipe calls for almond milk, but I used cow's milk. I would have like more nuts, so will add extra next time. Holds together fairly well, or as well as most gluten-free baked items do... 

Ingredients:

• 1 cup whole Medjool dates
• 1 cup milk or almond milk, warmed in microwave about a minute
• 1/2 cup EVOO
• 2 cups flour, I used King Arthur Cup for Cup gluten-free
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup toasted walnuts, chopped
• 1/3 cup toasted pecans, chopped

Directions:

Line a 9-inch loaf pan with lightly greased parchment paper. Sides will overlap. Set aside.

Combine dates and warm milk in a glass bowl with a lid. Allow to sit for 10 minutes.

Combine all the dry ingredients in a medium bowl. Add the nuts.

Using a blender, puree the date/milk mixture and add to the flour mixture.

Add the EVOO and vanilla extract.

Pour the batter into the parchment lined loaf pan and spread evenly. 

Bake in a 350-degree convection oven for 25-35 minutes, until a toothpick comes out clean.

Remove from oven and cool for 10 minutes.

Remove the loaf from the pan and cool several hours before slicing.

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Turkish Pasta Soup

 

A few steps, but well worth it. From my friend Arash. So flavorful!

Ingredients for the Soup:

• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons EVOO
• salt and pepper to taste
• 2 tablespoons curry powder ( Madras Curry Powder 4/6/2013 label: spices)
• 2 tablespoons sweet paprika
• 2 tablespoons garlic powder
• 1.5 ground beef (could use just 1 pound, if use 80/20 may need to skim fat off top once refrigerated)
• 15 ounce tomato sauce
• 32 ounce chicken stock ( recipe calls for bone broth)
• pasta of choice ( I made pasta serving for 2, cooking 2 minutes less than time on package & froze the soup without the pasta)

Ingredients for the Yogurt Sauce:

• 1 5.3 ounce full fat Greek yogurt ( this was enough for 4 servings)
• juice of 1/2 lemon
• 1 garlic clove, minced

Directions for Yogurt Sauce:

Mix all ingredients and allow flavors to meld in the refrigerator. Set out to room temperature before garnishing.

Optional Garnishes:

Crumbed feta, red pepper flakes and chopped parsley.

Directions:

Heat EVOO in large pot over medium heat. Saute onion and garlic until translucent.

Season with salt and pepper, curry powder, paprika, and garlic powder.

Add ground beef and cook until well browned.

Make the yogurt sauce. Refrigerate.

Cook the pasta until just under dente, less 2 minutes of normal cooking time.

Add the cooked pasta to the hot soup serving for 2. Heat until pasta the additional 2 minutes.

Serve the soup topped with yogurt sauce, feta, red pepper flakes and chopped parsley.

Super good!  I like to make one day ahead to allow flavors to intensify.

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Baked Bolognese Pasta

 

This recipe is great for a crowd, 10 servings. Be sure to cook the pasta very al dente, about 2 minutes before package directions. I used gluten-free penne and cooked 10 minutes. Brown the meat well. Use a high quality marinara. Recipe called for ground beef and Italian sausage. I used dark ground turkey and sweet bulk Italian sausage. We have an independent grocer close and they have both freshly ground. My fingers are crossed this will freeze well. I froze portions before baking. I will thaw in the refrigerator, add the shredded mozzarella and bake according to directions. Recipe courtesy of Italy in Your Kitchen off of Insta.

Ingredients:

• 1 pound (16 ounces) Jovel penne pasta, recipe called for rigatoni
• 1 pound dark ground turkey
• 1 pound sweet Italian sausage
• 2 tablespoons EVOO
• salt and pepper to taste
• 32 ounces marinara sauce, I used Rao and doctored with dried basil, oregano and thyme
• 15 ounces whole milk ricotta cheese, room temperature, divided
• 1/4 cup grated Parmesan
• 2 cups shredded mozzarella

Directions:

Heat the EVOO in a large skillet over medium heat. Add the turkey and Italian sausage. Season with salt and pepper. Cook until meat has a good color. 12- 15 minutes.

Stir in the marinara sauce and simmer uncovered for 15 minutes, Taste and adjust seasonings.

Remove the sauce from the heat and stir in the Parmesan cheese until fully incorporated.

Cook the pasta, reducing the time by 2 minutes of package instructions. Drain.

Add the cooked pasta to the sauce and toss until evenly coated. Fold in 2/3's of the ricotta cheese and mix gently.

I then portioned the pasta into five 2- person meals. Dollop the remaining ricotta. At this time I packaged and sealed to be frozen.

Once thawed in refrigerator, top with shredded mozzarella, cover lightly with foil and bake in a preheated 375-degree oven for 25 minutes. Allow to sit before serving for 10 minutes.

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Meatballs with Ricotta Cheese

 

Moist, tender, flavorful. Baked in the oven and freeze beautifully for a make-ahead meal. Thank you Italy in your Kitchen. These are by far the best Italian meatball!

Ingredients:

• 1 pound ground beef (original recipe calls for 3 parts beef, pork & veal)
• 1 pound ground pork
• 4 cloves garlic, minced
• 1 cup whole milk ricotta cheese
• 1/4 cup chopped parsley
• 1 cup breadcrumbs ( I used GF that I had browned with EVOO & spices)
• 2 eggs, beaten
• 1 cup Pecorino Romano, plus more for serving
• 1 teaspoon salt
• Marinara sauce for serving
• EVOO for drizzling

Directions:

Preheat oven to 400-degrees. Line baking sheet with parchment paper.

In a large mixing bowl, add the ground beef and pork.

Combine the beaten egg, ricotta, garlic, parsley and salt in a small bowl.

Add the ricotta mixture, breadcrumbs and cheese.

Incorporate all into the meat mixture gently with your hands. Do not over mix.

Form into 8-10 meatballs (5-6 ounces each) and place on the parchment-lined baking sheet.

Drizzle lightly with EVOO.

Bake about 15-18 minutes or until internal temperature at 160-degrees.

May freeze either cooked or uncooked. Can be baked straight from frozen, adding 5-7 minutes cooking time.

Serve on your favorite pasta with Marinara, extra Pecorino, basil and ricotta.

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Loaf Pan Chicken Power Bowl

 

This is my new favorite chef, Arasha Hashemi. He has introduced me to new flavors and spices, sumac, mint. Every recipe I have attempted are superb! This one is no exception. Seems like a lot of ingredients and it is. If you can make several recipes from one, in my book, a huge plus!

Ingredients:

• juice of 1 large lime
• 3 tablespoons tomato paste
• 2 tablespoon plain Greek yogurt
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoon garlic powder
• 1 tablespoon red pepper flakes
• 1 onion, chopped in food processor
• pinch salt and pepper
• 2.5 pounds boneless, skinless chicken thighs

Directions:

Combine all the marinate ingredients in a large bowl. Add the chicken thighs and onion and toss to coat evenly. Allow to marinate in refrigerator 2-4 hours.

Grease a large metal loaf pan lightly. Pack in the chicken thighs into the loaf pan tightly.

Allow the thighs to set at room temperature 30 minutes before cooking.

Preheat oven to 425-degrees. Cook for 50 minutes.

Tilt pan to remove the accumulated juices. Save for later uses.

Cut chicken into strips.

Ingredients for Yogurt Sauce:

• 4 tablespoon plain Greek yogurt
• 2 tablespoons mayonnaise
• juice of 1 lime
• 1/2 teaspoon onion powder
• 1 teaspoon chipotle powder
• salt to taste

Ingredients for Corn Salsa:

• 2 cups corn (fresh or frozen)
• 1/2 red onion, diced
• 1 jalapeno, diced
• juice of 1 lime
• handful cilantro, chopped

Putting it all together:

I added first some fresh, shedded carrots to the bottom of a pasta bowl. 

Second layer: cooked Lundberg Wild Rice Blend, about 1/2 cup.

Layer three: serving of heated Loaf Pan Chicken.

Layer four: Corn Salsa

Lately: Yogurt Sauce

YUM!

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Sun-Dried Tomato Chicken with Pistachios & Artichokes

 This recipe is from Shred Happens cookbook, So Easy, So Good. Perfect combo of sweet and savory with the crunch of the pistachios and tanginess of the sun-dried tomatoes. Great dish folks!

Ingredients:

• 1 cup artichokes marinated in olive oil
• 14 sun-dried tomato halves in olive oil, plus 3 tablespoons of the olive oil in the jar
• 3/4 cup toasted pistachios, plus more for garnish
• 3 cloves garlic
• 6 tablespoons fresh squeezed lemon juice, I always have in the freezer
• 1 1/2 tablespoon white wine vinegar
• 6 fresh basil leaves, plus more for garnish
• salt and pepper
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 teaspoon baking powder
• crushed red pepper flakes to taste

Directions:

In a food processor, combine the artichokes, sun-dried tomatoes, 3 tablespoon oil from sun-dried tomatoes, pistachios, garlic, lemon juice, white wine vinegar, basil and salt and pepper.

Blend well, but slightly chunky. Set aside in refrigerator.

Coat the chicken thighs with EVOO and season with the smoked paprika and baking powder, salt and pepper. Massage well ensuring all the chicken is coated. Set in refrigerator for 2 hours. Bring back to room temperature before cooking.

Preheat oven to 425-degrees. 

Top each chicken thigh with the artichoke and sun-dried tomato mixture.

Bake for 35 to 40 minutes. 

Garnish with red pepper flakes and reserved pistachios and basil.