Saucy Stuffed Peppers

 Literally COVID cooking since three of us all are COVID positive. Two Pittsburgh boys visiting and they wanted some old fashioned stuffed peppers. Must be saucy. I didn't measure any seasonings but you can make it up as you go.

4 bell peppers 

Canned diced tomatoes

Onion powder

Garlic powder

Italian seasoning

Paprika

1 cup cooked brown rice

1 onion, diced

1 lb ground beef (or ground turkey/chicken)

2 cloves garlic, minced

Cooked brown rice (or white or cauliflower, etc)

Worcestershire sauce

Small can whole tomatoes

8 oz. can tomato sauce

Parmesan cheese

Shredded mozzarella cheese

Salt and pepper

1. Cook rice and let cool.

2. Layer diced tomatoes at the bottom of a 9x13 pan. Mix in salt/pepper, onion powder, garlic powder, Italian seasoning and paprika.

3. Dice the onion and soften in a warmed pan with olive oil. Add ground beef and brown. Add garlic and brown for another minute.

4. Add Worcestershire sauce (a couple splashes), whole tomatoes, and tomato sauce. Add more seasonings (garlic, onion powders, paprika and italian seasoning, salt/pepper). Continue to simmer for ten or so minutes.

5. Sprinkle in a handful of Parmesan cheese and simmer. 

6. Add rice and stir.

7. Preheat oven to 350.

8. Place halved bell peppers onto the top of the diced tomatoes in the pan. Fill peppers with meat and rice mixture.

9. Cover with aluminum foil and bake for 45 minutes. Uncover and layer mozzarella cheese on each pepper. Return to oven for 15 minutes uncovered. 

Chicken and Dumplings

Inspired by Rachael Ray and a friend from Lake Wiley, I originally made this last year but enjoyed this version much better. It is more work but totally worth it!

2 quarts (8 cups) chicken stock or bone broth

Olive Oil

8 pieces bone in chicken pieces (I used both leg and breast pieces)

Salt and Pepper

3 T butter

2 celery ribs, chopped

3 carrots, peeled and chopped

1 onion, chopped

1 leek, chopped

1 bay leaf

8 sprigs thyme, tied with butcher twine

2 cloves garlic, chopped

1/4 cup flour

For the dumplings:

1 1/2 cups flour

1 1/2 t baking powder

1 t salt

3/4 cup buttermilk

2 T melted butter

1 egg

1. In a Dutch oven, heat chicken stock to a low simmer and cover.

2. In another pan, heat oil and brown chicken seasoned with salt and pepper in separate batches, about 4 minutes per side. Remove from pan and place in heated chicken stock to cook through.

3. Add butter to the pan drippings from chicken and melt. Add celery, carrots, onions, leeks, bay leaf and thyme bundle and soften 5 minutes. Add garlic and cook an additional 3 minutes. 

4. Remove chicken when cooked through and let cool. While cooling, add veggies and drippings to the liquid in the Dutch oven and heat through.

5. Shred chicken and add to Dutch oven. Bring to a simmer.

6. Mix together dumpling ingredients and using two large spoons, drop into simmering soup, cover and cook for 15-20 minutes.

Roasted Coconut Chicken

This one takes some time and ingredients you can't find just at your regular grocery store. But it was good!

2 long red chilies, one finely minced, the other whole

1 t grated ginger

2 garlic cloves, crushed

1 t coconut oil

Salt and Pepper

1 cup chopped cilantro

3 lb whole chicken 

2 cups chicken stock

1 lemongrass, white part only, bruised but whole

2 kaffir lime leaves

14 oz. canned light coconut milk

Baby potatoes

1 lime

2 t coconut sugar (I used brown sugar)

1 T fish sauce

1. Preheat oven to 400 degrees.

 

2. In small bowl, combine minced chili, ginger, garlic, oil, 1/2 of cilantro, salt and pepper and set to a side.

3. Rinse and pat the chicken dry. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken. 

4. Spoon the cilantro mixture between the meat and the skin. Use the spoon to spread it a bit, then to finish it off, use your hands on the skin to spread the mixture as far and evenly as you can. 

5. Place the chicken stock, lime leaves, lemongrass and the whole red chili into a dutch oven.

6. Place the chicken in the broth, cover and roast for 45 minutes. Remove lid, add the coconut milk and potatoes and roast for another 30 minutes.

7. Remove chicken from the broth and cover loosely with foil to rest for 5 minutes.

8. Skim excess fat off the surface of the broth.

9. Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro.

10. Serve the chicken with the broth. 

Roasted mushroom and Wild Rice Chicken Soup

It's March and we had a long string of beautiful warm weather. Then yesterday winter re-visited and I was depressed. It was cold and rainy so I needed soup. Kids even liked it!

Butter

1 pound chicken

1 1/2 cups dry wild rice blend

4 carrots, chopped

1 celery stalk, chopped

1 onion, chopped

6-7 cups chicken stock

Thyme (2T fresh or 2t dried)

Sage (1T fresh or 1t dried)

1 cup heavy cream

1/2 cup grated parmesan

2 pounds mushrooms, roughly chopped or sliced

Rosemary

4 garlic cloves, smashed

Zest from 1 lemon

1. Preheat oven to 425. On a baking sheet lightly coated with olive oil, combine 6 T butter (sliced), mushrooms, garlic, rosemary, lemon zest and salt and pepper. Transfer to the oven and roast for 20-25 minutes, stirring halfway through. 

2. In a large soup pot, melt 2 T butter. Add carrots, celery, onion and a pinch of salt and pepper. Cook until softened and caramelized. Stir in the broth, chicken, thyme, sage. Bring to a boil over high heat. Cover and reduce the heat to low and cook for 20 minutes or until chicken is cooked through.

3. Remove chicken and let cool enough to shred. While shredding chicken, pour rice into soup pot and cook for 15 minutes. Replace shredded chicken and add the mushrooms and their drippings to the pot. Stir in cream and parmesan and cook over medium heat until warmed through, about ten minutes. 

Banh Mi Rice Bowl

We are in the middle of this year's Whole 30, but due to COVID, I just can't bring myself to be as strict as I have in years past. If we can't go hang out at bars/restraunts, go to concerts, travel, I am not going to deprive myself of everything that is good. 

But this was a good compromise. I left out the sugar in the pickling juice, and it still tasted delicious. I used 1 T soy sauce and 1 T coconut aminos to add a little sweet instead of the brown sugar. I used brown rice instead of white, but if I was being strict Whole 30, I would use cauliflower rice. You could use the sauce as a marinade for a full pork tenderloin, too. Its adaptable!

For the pickled vegetables:

Shredded carrots

Red onion

Rice vinegar

Sugar

Salt

Mix together in a bowl and let sit for at least one hour.

For the rice bowl:

White, brown or cauliflower rice

Cucumber, thinly sliced or matchsticks

Green onion

Jalapeno slices

Cilantro

For the Sriracha mayo:

1/2 cup mayonnaise 

1 T sriracha

1 t soy sauce

Mix together and let sit for about an hour.

For the pork:

Sesame Oil

1 lb ground pork (or thinly sliced pork tenderloin)

1 T soy sauce (or coconut aminos for Whole 30)

2 T fish sauce

2 T brown sugar (or see above for alternative)

1 T lime juice

2 cloves garlic, minced

1 t ground ginger (or fresh)

Black pepper

2 t olive oil (leave out if not marinating)

1. If marinating, place ingredients in bag and marinate for at least 1 hour. 

2. Heat sesame oil in pan over high heat. Cook the pork (ground or slices) until brown. Pour the marinade over the pork and cook until reduced. 

Peanut Butter Cookies with Reese's pieces

 I got a new stand mixer for Christmas and this was the first thing I made because I love peanut butter, chocolate and Reese's. It was a no brainer.

Not going to lie, these cookies are really sweet and need to be tweeked. But here is a starting point to perfect.

Note to myself: Everything should be room temperature!

1 cup butter (room temp)

1 cup creamy peanut butter (Regular Jif is best!)

1 t vanilla extract

1 1/4 cups brown sugar

1/2 cup granulated sugar

2 large eggs (room temperature)

2 1/2 cups all-purpose flour

1 1/2 t baking powder

1 t baking soda

1/2 t kosher salt

Reese's pieces and chocolate chips to taste

1. Beat the butter until smooth and creamy.

2. Mix in the peanut butter and vanilla until well-combined, about 2 minutes.

3. Add in sugars and beat until well-combined, scraping down the sides as needed, about 2 minutes.

4. Add in the eggs, one at a time, beating well after each addition.

5. Stir in the flour, baking soda, baking powder, and salt.

6. Add candies and chocolate chips, and stir to combine.

7. Cover and chill for 30 minutes.

8. Preheat oven to 350 degrees. Line two large baking sheet with parchment paper.

9. Scoop 1 1/2 T of dough onto the prepared cookie sheet, spacing cookies 2 inches apart.

10. Bake for 9-13 minutes, until the edges are golden and the centers are set.

11. Cool cookies on the cookie tray before transferring them to a cooling rack.

Pumpkin Vodka Cream Sauce Pasta with Spinach and Sausage

Throughout COVID and working from home, I have relied on Rachael Ray to inspire me for dinner. This meal was inspired by her November 20 Rachael Ray Show episode. I switched it up because I can't find 'nduja as she always has fancy ingredients and I don't plan ahead. Plus we like meat.

Here is the link: Pumpkin Vodka Cream Pasta

2 T extra virgin olive oil

2 T butter

2 shallots, finely chopped, or 1 small onion, finely chopped

3 cloves garlic, finely chopped

1 lb spicy Italian sausage

Salt and Pepper

1 cup vodka

2 cups vodka

Frozen chopped spinach, excess liquid squeezed out

1 can pumpkin puree (make sure you don't get pumpkin pie filling)

1 cup cream

1 pound shell pasta

1 cup grated Parmigiano-Reggiano cheese

1. Heat water, add salt and cook a minute less than directions.

2. Cook the sausage and drain. Set aside.

3. Heat a large skillet over medium heat with olive oil, add butter and let it melt and foam. Add the onion, garlic and salt and pepper. Soften a couple of minutes. 

4. Add the vodka and reduce by about 2/3 then add spinach and sausage. Add pumpkin puree and cream. Keep warm over lowest heat.

5. Drain the pasta, reserving 1 cup pasta water. Toss the pasta with the sauce, adding water as necessary to keep sauce thick but not loose.

6. Add the cheese and stir.

Heirloom Tomato Galette with Caramelized corn, Shallots and Herbed Goat Cheese

Farmer's market bounty of heirloom tomatoes inspired this recipe. 

Dough

1/2 cup salted butter

1 1/2 cups all purpose flour

Pinch of salt

Pinch of sugar

1/2 cup cold water (approximately. You don't want the dough too wet but also not crumbly)

Filling

Shallots, thinly sliced

2 - 3 cloves garlic, minced

6 ounces herbed goat cheese, softened

2 - 3 sweet corn ears, kernels cut off

Fresh basil, chopped

Pinch of brown sugar

3-4 heirloom tomatoes sliced (or a mix of different color cherry tomatoes)

Olive oil

3 T Butter

Salt and pepper

Balsamic reduction (optional)

1. Preheat oven to 375. Prepare dough. Using a handheld cheese grater, grate butter into a small bowl, then freeze for 10 minutes.  While butter freezes, combine flour, salt and sugar in a large mixing bowl.

2. Whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water. One T  at a time, add water until dough takes shape. Gather dough in a ball, wrap in plastic wrap, and refrigerate for 45 minutes until dough is firm. 

3. While dough chills, combine shallots and butter. Saute over medium-high flame until shallots are  lightly caramelized (approx. 5 minutes). 

4. Stir in a pinch of brown sugar and continue to cook scraping the bottom of the pan frequently until the onions are caramelized. Add the corn and cook another five minutes or until the corn has browned lightly and caramelized. Remove from the heat and stir in the basil. Season with Salt and Pepper.

5. Remove dough from fridge. Flour work surface and roll the dough to about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.

6. Spread the goat cheese over the dough leaving a 3 inch border around the edges. Spread most of the corn and onion mixture over the goat cheese. Layer the tomato slices over  over the corn. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Add the rest of corn and onion mixture. 

7. Fold the edge of the dough over the tomatoes, Brush the crust with the beaten egg. 

8. Bake at 375 for 45-55 minutes or until the crust is golden and tomatoes are lightly charred. Allow to cool 5 minutes and then slice and serve with a drizzle of balsamic reduction if desired. 

Blueberry Muffins

Marsha loves these! She says they are like candy. Audrey and I made these one day after we picked blueberries at The Ivy Place and had over two pounds of fresh glorious blueberries. So yummy!

1/2 cup softened butter

1 1/4 cups sugar

2 eggs

1 t vanilla

2 cups flour

1/2 t salt

2 t baking powder

1/2 cup milk

2 cups blueberries

Streusel topping (do not double! this makes a lot and I made that mistake once)

3 T white sugar

3 T brown sugar

1/3 cup flour

5 T melted butter

1. Preheat oven to 375. Line muffin tin with fun liners.

2. Add butter and sugar in a medium bowl and beat until smooth. One at a time, add an egg, blending in between. Mix in vanilla.

3. In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little bit at a time, alternating with the 1/2 cup milk. Do not over blend!

4. Add blueberries to batter and fold in.

5. Divide batter among 12 cup muffin tin (or make 24 smaller muffins between two muffin tins).

6. Mix streusel topping ingredients and sprinkle on top of muffins.

7. Bake at 375 degrees for 25-30 minutes. Cool for at least 30 minutes before eating.

Lemon Garlic Orzo with Roasted Vegetables

I am calling this clean despite the orzo. It's delicious and feels healthy.

1/3 cup pine nuts (note, I have never added these because I can't find them yet), toasted at 350 for 6-7 m

1 package of Crimini mushrooms, de-stemmed and sliced

1 red and 1 yellow or orange bell pepper, de-seeded and diced

1 lb asparagus (or zucchini, or eggplant or all), cut into 1"  pieces

Cherry tomatoes, cut in 1/2

2-3 garlic cloves, minced

1 shallot, chopped

Extra virgin olive oil, dived

Salt and Pepper

1 cup orzo

1 1/2 cup vegetable broth

1/2 cup garlic and herb feta, crumbled (or plain or goat cheese)

2-3 T chopped fresh basil

2-3 T chopped fresh parsley

For the dressing:

2 T extra virgin olive oil

1 T lemon juiced, about 2

Salt and pepper

Roast the veggies:

1. Preheat oven to 425 degrees. Line sheet pans with parchment paper. Place veggies on the pan and sprinkle with olive oil and Salt and Pepper. Spread veggies in one layer making sure there's no overlap. Roast for 35-40 minutes. Rotate pans 1/2 way through roasting.

Cook the Orzo:

2. In a large saute pan, heat 1 T of olive oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Bring to a simmer, turn heat to low, cover and cook for 15 minutes or until all the liquid is absorbed. Stir and remove from heat.

Dressing:

3. In a small bowl, add olive oil, lemon juice, salt and pepper. Whisk until all the ingredients are emulsified.

Mix it all up:

4. Add the roasted veggies and all their juices to the pan with the orzo. Stir in the dressing, feta, and pine nuts. Garnish with basil and parsley.

Braised Short Ribs with Gnocci

I made this recipe at the beginning of the COVID19 pandemic because short ribs were one of the few meats I could find at the store in the middle of everyone’s panic shopping. I swore I wouldn’t panic shop, but everyone else did so I figured I better grab what I can while I can. So I did.

Olive oil
Salt and pepper
2 lbs bone in short ribs
2 stalks of celery, roughly chopped
2 carrots, roughly chopped
1 medium sweet onion, chopped
1 6 oz tomato paste
1 1/2 cups dry red wine
2 cups beef stock
Fresh sage leaves, about 6 leaves
2 bay leaves
16 oz box of gnocci (I didn’t have gnocci originally so I used red potatoes) 🥔

1. Preheat oven to 350.

2. Season short ribs with salt and pepper. Coat the bottom of a Dutch oven with olive oil and heat over medium high heat. Add short ribs and brown on all sides. Remove ribs and remove all but 1 T of fat.

3. In a food processor, pulse trinity into a rough chop. Add vegetables to the pot and salt and pepper. Stir frequently over medium heat for ten minutes.

4. Add the tomato paste and cook for one minute, stirring constantly. Add red wine and beef broth, bring to a boil.

5. Return short ribs to pot along with bay leaves and sage. Cover and bake in oven for 3 hours. Midway through cooking, flip ribs and add more broth if necessary.

6. Prepare gnocci according to package instructions. If using potatoes, add when adding short ribs.

7. Remove short ribs and discard bay leaves. Shred meat and skim grease from top of liquid. Return meat to sauce and serve with gnocci and Parmesan cheese.