Chicken and Pasta Florentine

Florentine means basically cooked with spinach. The result here is a beautiful blend of flavors with an Italian touch - but without tomatoes.

INGREDIENTS
2        cups Farfalle or Rotini pasta
2        tablespoons olive oil
1        medium white onion, chopped
3-4     cloves garlic, minced
1        chicken breast half, skinless, boneless, cut to 1 inch pieces
1        jar (6 ounce)  marinated artichoke hearts drained and halved
1/2     pound fresh spinach, chopped small
1/4     cup chopped flat leaf parsley
1        cup shredded Mozzarella or Monterrey jack cheese (4 ounces)
2        eggs, beaten
1        cup low fat (2%) milk
1 1/2  teaspoon dried oregano
1 1/2  teaspoon dried thyme
1/2     teaspoon salt

METHOD
Preheat the oven to 350 F degrees. Cook the 2 cups of pasta according to package directions, drain and place into a large bowl. Using a medium skillet, heat the olive oil over medium heat and add the onions. Cook for4to 5 minutes until they become translucent and add the garlic. Cook for 1 minute, remove from the heat and add to the pasta bowl.

In the same skillet, add the chicken and cook, turning often, until seared on all sides, about 4 to 5 minutes. Remove to the bowl with the pasta and onions. Add the spinach and 1/2 cup of the cheese to the pasta bowl and mix well. Pour into a large (3 quart) glass or ceramic baking dish.

In a separate bowl, beat the eggs and add the milk, the spices, salt and remaining cheese.Mix well and pour over the ingredients in the pasta bowl. Use a fork to compress the mixture and to even the top of the mixture..Place into the middle of the oven and bake, uncovered, for 18 to 20 minutes until the top just starts to brown. Remove and let it rest for 5 minutes before serving. Will produce 6 medium servings or 4 large ones.

Carrot Bisque

INGREDIENTS
3    cups water
1    pound carrots, peeled and thinly sliced
1/2 teaspoon powdered ginger
1    tablespoon brown sugar
1/2 cup heavy cream or half-and-half
1    tablespoon butter r butter substitute

METHOD
Place the water into a steamer and add the carrots. Bring to a boil, lower the heat to medium and steam for 10 to 12 minutes until the carrots are soft. Remove from the heat and let the carrots cool for 4 to 5 minutes.

Working in batches if necessary, place the carrots into a blender or food processor and add up to 1 1/2 cups of the seaming liquid. Process to a puree, adding small amounts of the steaming liquid as required. Add the ginger, sugar, cream and butter to the blender and pulse again to mix. Remove to a serving bowl or individual dishes and serve. To have a glass of wine with this soup, choose Sangiovese.

Based on an idea in Simple Soups on the Internet.

Fennel Soup with Anchovies

This soup has a great fennel flavor with just a hint of anchovy. It will bring comments of "This is really good. What is in it?" from your guests, and they won't believe there are anchovies in the soup.

INGREDIENTS
2    tablespoons butter or butter substitute
1   large fennel bulb, trimmed, chopped (2 cups) , some fronds reserved for garnish
2   teaspoons fennel seeds
1   medium white onion, chopped
2   medium Yukon Gold potatoes, peeled, diced (1 cup)
1   can (2 ounce) anchovy fillets, drained
4   cups low sodium chicken broth

METHOD
Melt the butter in a large sauce pan over medium heat. Add the fennel, fennel seeds and onions and simmer for 5 to 6 minutes until the onions are translucent. Add the potatoes, anchovies and broth, bring to a boil, reduce heat to a simmer and cook for 10 to 12 minutes until the potatoes and fennel are tender.

Working in batches if necessary, transfer the soup to a blender or food processor and puree the mixture. Strain the soup into a serving dish to remove any lumps, season to taste with salt and pepper and serve, garnished with snipped fennel fronds.Add a glass of Private Reserve Chardonnay or Private Reserve Merlot to your meal for a perfect pairing.

Based upon a recipe in Bon Appetit magazine, November 2007

Tropical Chicken and Rice

INGREDIENTS
1/2    cup shredded coconut, unsweetened if possible
5       cups water
3       tablespoons olive oil, divided
3-4   chicken breasts or 10-12 thighs, skinless, boneless; cut to 2 inch pieces
1      medium white onion, chopped coarsely
4      cloves garlic, crushed and chopped
1/2   cup dry white table wine
4      medium crimini or white mushrooms, sliced
2      ripe mangoes, peeled and cut into 2 inch pieces (also use the mushy parts)
1      small (6 ounce) can crushed pineapple, drained
1/2   teaspoon ginger
1 1/2   cups Italian short grain rice (Arborio or Carnaroli)

METHOD
If the coconut is sweetened, place it into 2 cups of cold water and swish it around for awhile to remove some of the sweetness. Drain. In a medium sauce pan, place the coconut into the 5 cups of water and bring to a boil. Reduce heat to a simmer and cook for 5 to 6 minutes. Remove from the heat and strain he coconut out of the water into another medium sauce pan. Discard the coconut and reserve the water for later

In a large skillet over medium heat, add 2 tablespoons of olive oil and the chicken pieces. Stirring often, brown the chicken on all sides and remove and reserve. Add the remaining tablespoon of olive oil and the onions and simmer for 3 to 4 minutes. Add the garlic and simmer for 1 minute. Add the white wine and scrape up all the brown bits from the bottom of the pan. When the wine has been absorbed,add the mushrooms and simmer for 2 minutes, stirring often. Add the mangoes, pineapple, ginger and the reserved chicken pieces. Lower the heat to medium-low and simmer for 10 minutes.

While the chicken and mangoes are simmering, bring the reserved coconut water to a boil and add the rice. Reduce the heat to medium and boil, stirring occasionally, for 8 minutes. Remove from the heat and drain if necessary. When the chicken is done, place a spoonful of rice and 2 spoonfuls of chicken on each plate and serve.

Fish with Herbs

INGREDIENTS
Part 1
2    tablespoons butter
2    cups sliced mushrooms (about 4 medium)
1    cup chopped white onion

Part 2
1    pound fish fillets (halibut, flounder, tilapia, etc.) about 3/4 to 1 inch thick
1    tablespoon olive oil
1/2 teaspoon dried savory or chervil
1/2 teaspoon dried thyme
1/2 teaspoon tarragon
1/4 cup low fat yogurt
      smoked paprika
      lemon slices

METHOD
Part 1 is optional, so you can do  Parts 1 and 2 or just part 2. Either way, preheat the oven to 350 F degrees.

Part 1.  In a medium skillet, melt the butter over low heat. Add the onion and simmer for 4 to 5 minutes. Add the mushrooms and stir to cover with the butter. Remove from the heat and place into a shallow oven-proof baking dish. Smooth them out to cover the entire bottom of the dish.

Part 2. If doing part 1, place the fish on top of the mushroom and onion mix in the shallow baking dish. If not doing part one, rub a little olive oil on one side of the fish fillets and place them oiled-side-down in a shallow baking dish. In a medium bowl, combine the olive oil, the three spices and the yogurt. Mix well and spread evenly over the fish fillets. Sprinkle the fish with a little smoked paprika, add one or two lemon slices to each files and sprinkle them with a little paprika. Bake uncovered in the middle of the oven for 25 to 30 minutes until the fish flakes easily. Remove from the oven and place onto serving plates and serve. The lemon slices can be discarded if so desired.

Potato Soup with Spicy Shrimp

INGREDIENTS
3/4  pounds uncooked medium shrimp, shelled, deveined
2     teaspoons Thai red pepper sauce
6     tablespoons olive oil, divided
4     medium shallots, thinly sliced
2     medium Yukon gold potatoes, peeled and diced
1     small baking g potato (8 ounces), peeled and diced
6     cups vegetable or chicken broth
2     scallions, sliced for garnish

METHOD
In a medium bowl, toss the shrimp with the red pepper sauce and 2 tablespoons of olive oil. Reserve.

In a large sauce pan over medium heat, add 2 tablespoons of olive oil and the shallots with a pinch of salt. Cook the shallots, stirring occasionally, until tender, about 5 minutes. Add the broth and the potatoes and continue to cook until the potatoes are tender, about 12 to 15 minutes.

Strain the broth into a heat-proof bowl and remove the potatoes and shallots to a blender of food processor. Add 2 tablespoons of olive oil and 1 cup of the broth and puree very smooth (add more broth as required to puree.) Return to the saucepan and return the rest of the broth from the heat-proof bowl. Bring back t a simmer under low heat, stirring to prevent the mixture from sticking to the bottom of the pan and burning.

Add the reserved shrimp and continue to simmer until the shrimp cook through and turn pink, about 2 minutes. Transfer to serving bowls dividing the shrimp evenly, garnish with the sliced scallions and serve immediately

Based on a recipe from Food and Wine magazine, December 2010

Butter Bean and Corn Casserole

Perfect for a pot luck occasion or as a simple family dinner side dish.

INGREDIENTS
2     large eggs
1     cup half-and-half or light cream
1/2  cup low fat milk (2%)
1     cup corn kernels fresh or frozen and thawed
1     can butter beans (14 ounce), drained
1     small white onion, chopped (about 1/2 cup)
1     cup diced red bell pepper
1     teaspoon dried thyme
1     cup shredded jack and cheddar cheese
1/4  cup cracker or bread crumbs

METHOD
Preheat the oven to 350 F degrees. Grease the sides and bottom of a two-quart baking dish. In a large bowl, whisk the eggs 70 times with a fork, add the cream and milk and stir well. Add the corn, beans, onion, red bell pepper and thyme, stirring them in. Pour the mixture into the prepared baking dish evenly distributing the vegetables. Top with the shredded cheese and sprinkle on the cracker crumbs. Bake in the middle of the oven fr 40 to 45 minutes until the casserole is firm and the crumbs lightly browned. Remove from the oven and let it sit for a few minutes before serving. Will produce 6 to 8 servings.

Wahoo Baked Potatoes

Why are they called WAHOO ? Because that is what the chef said upon first tasting them. This recipe will make 4 servings as a side dish.

INGREDIENTS
2    large baking potatoes
2    tablespoons Greek or low fat yogurt
2    tablespoons sliced spring onions, green parts only
3    tablespoons Onion Blossom Horseradish Dip
1/4 teaspoon salt
4    tablespoons shredded Garlic Jack cheese, divided
      paprika for garnish

METHOD
Preheat the oven to 400 F degrees if not using a microwave. Poke the potatoes with a fork in several places to vent them and prevent them exploding. Roast them for 45 to 50 minutes in the oven or for 8 to 10 minutes in the microwave. Let them cool enough to handle and cut them in half length-wise.

Scoop the potato out of the skin. leaving about 1/4 inch of potato inside the entire skin, and place the scooped potato into a large bowl. Reserve the skins and mash the potato into a fairly smooth state.

Add the yogurt, wasabi or horseradish dip, salt and 2 tablespoons of the cheese. Mix well and spoon 1/4 of the mixture back into the potato skins. Reduce the heat in the oven to 375 F degrees and bake the filled potato skins for 15 minutes in the middle of the oven. (About 5 minutes on high in the microwave.)  Remove from the oven and sprinkle the tops evenly with the remaining cheese, dust with paprika and serve immediately.

Salami and Bean Stew

This recipe makes a lot of stew; about 86 ounces or enough for 8 to 10 large servings. A half-recipe will work as will refrigerating leftovers for a few days. INGREDIENTS 2          tablespoons olive oil 1          medium white onion, chopped 4          cloves garlic, minced ½         Molinari salami (4 ounce), ground to hamburger 1          box POMI crushed tomatoes (26 ounces) 2          cups corn kernels, fresh or frozen and thawed 1          cup strained tomato sauce 1          cup water or chicken broth 1          can Cannellini beans (14 ounces), rinsed and drained 1          can black beans (14 ounces), rinsed and drained 2          teaspoons dried thyme 2          teaspoons dried sage 2          pinches red pepper flakes             salt and pepper to taste METHOD In a large sauce pan, add the olive oil and warm over medium heat. Add the onion and simmer for 4 to 5 minutes until they turn translucent. Add the garlic and simmer for 1 minute. Add the salami, tomatoes, corn, tomato sauce, water (or broth), both beans and the three spices. Bring to a boil over high heat; turn the heat down to low and simmer for 15 minutes. Season and serve.

Corn, Pepper and Bean Salad

INGREDIENTS
Salad
1    red bell pepper, cored, seeded and cut into 1/2 inch pieces
1    yellow bell pepper. cored, seeded and cut into 1/2 inch pieces
2    cups corn kernels, fresh or frozen and thawed
1    can (15 ounce) black beans, drained and rinsed
1    can (15 ounce cannelini beans, drained and rinsed

Dressing
2    tablespoons lime juice (about 1 lime )
2    tablespoons aged balsamic vinegar
1    teaspoon ground cumin

METHOD
Using a high-sided baking sheet, place the bell pepper pieces on the sheet, making sure they are skin side up. Place a rack in the oven at least 7 inches from the broiler element and broil the peppers until they just start to blacken. Remove to a large salad bowl. Place the corn kernels on the same baking sheet and broil like the pepper pieces until they begin to brown. Remove to the same salad bowl and allow them to cool.

In a small bowl, mix the lime juice, balsamic vinegar and cumin. Whisk to combine and season with salt and pepper to taste. Add the two types of beans to the salad bowl with the roasted vegetables. Pour the dressing over the salad and toss to combine well. Refrigerate for 1 hour to cool completely and toss again before serving.