BLT Pasta

Well, it is not really bacon, lettuce and tomato. Cooking lettuce with pasta didn’t sound like a good idea so we used spinach instead. But it is a great dish.
 
INGREDIENTS
8    ounces uncooked pasta
6    slices of bacon
2    cups grape or mini roma tomatoes, halved
6    ounces baby spinach, torn to small pieces
¼   cup grated Parmesan cheese
2    eggs, beaten

METHOD

Cook the pasta according to package directions to al dente, drain and set aside. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon to paper towels to drain and dispose of all but 2 tablespoons of bacon fat. (Do not pour it down the sink but put it into a can and into the garbage.)

Add the tomatoes to the skillet and cook for 5 to 6 minutes until softened. Chop the bacon finely and add to the skillet. Add the pasta and slowly add the spinach, stirring to incorporate it. When the spinach is cooked, about 4 to 5 minutes, remove the pan from the heat and stir in the Parmesan cheese. Pour the beaten egg over the pasta and mix it in - the heat of the pasta will cook the egg. Serve immediately.

Based on a recipe from Cooking Light magazine.

It's Not Paella

Or so I have been told. More than once.
 
INGREDIENTS
2    chicken breasts, skinless, boneless
4    tablespoons olive oil, divided
1    medium white onion, chopped
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
6    cloves garlic, chopped
2    cups Arborio rice
1    jar (8 ounces) clam juice
3    cups low sodium chicken broth
1    can (15 ounces) diced tomatoes with juice
1    tablespoon dried thyme
1    tablespoon ground cumin
1    tablespoon smoked paprika
1    cup frozen, defrosted peas
1 ½  pounds fresh mussels, cleaned
1    pound shrimp, de-veined, shelled
6    ounces (2 tins) baby clams in oil, drained

METHOD

Just like on TV cooking shows, be sure all ingredients are prepared and ready to throw into the pot before starting to cook. Then, cut the chicken breasts into 1 inch cubes. Heat a medium skillet over medium-high heat with 2 tablespoons of olive oil and when smoking hot add the chicken pieces. Stir and flip the chicken until it is well browned on all sides. Remove from the heat and set aside.

In a very large skillet over medium heat, add the remaining 2 tablespoons of olive oil and swirl to coat. Add the onions and stir for 3 to 4 minutes. Add both bell peppers and continue to stir occasionally for 3 to 4 minutes until you can smell the peppers cooking. Add the garlic and cook for 1 minute.

Add the rice and combine with the vegetables. Add the clam juice, broth, tomatoes, thyme, cumin and paprika. Combine well and set the chicken pieces on top of the mixture. Bring to a boil, cover and lower heat to a simmer. Cook for 6 minutes exactly.

Uncover the pan and arrange the shrimp. mussels and clams on top of the rice and vegetables. Cover again, bring to a boil, cook for 2 minutes and remove from the heat. Let the dish rest for at least 5 minutes before serving. And remember, even though it looks like Paella, it is not. This dish will serve 6 to 8 people.

Lamb and Lentil Pie

A real hearty dish with lots of good stuff included
 
INGREDIENT
1 ½     cups cooked bulgur
2    tablespoons butter
2    tablespoons olive oil
1    medium white onion, chopped
¾   pound ground lamb
2    cups soft-cooked lentils
1    cup chopped walnuts
1    cup hummus
2    teaspoons ground cumin
½   cup Feta cheese

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of a large pie pan or dish. In a medium bowl, combine the warm bulgur and the butter and mix until well combined. Pour the mix into the prepared pie dish and smooth out to cover the bottom. Press down with your fingers and hands to cause the mix to go up the sides until well covered. Bake in the oven for 10 minutes..

Place the olive oil into a large skillet over medium heat. Add and cook the onions for 4 to 5 minutes. Add the lamb and use a fork to break it up as it cooks. When it is well browned, about 4 to 5 minutes, remove from the skillet in to a large mixing bowl.

Add the lentils, walnuts, hummus and cumin to the mixing bowl and combine. Pour this into the prepared pie dish and distribute evenly, pressing down to form a smooth top. Sprinkle the feta cheese over this and place into the oven for 15 to 20 minutes until the feta begins to brown. Remove from the oven and allow to cool some before serving

NOTE: It might be easier to serve if baked in a square or rectangular baking dish. The bulgur crust doesn’t stay together really well in a wedge shaped serving.

Pork and Apples

A long-time favorite combination done a bit different
 
INGREDIENTS
3    Pippin apples, peeled, cored, sliced
1    teaspoon lemon juice
1    tablespoon olive oil
1    medium white onion, chopped
¼   cup dry Sherry wine
4-6      thin cut pork fillets*
1    teaspoon paprika or smoked paprika
1    teaspoon ground cinnamon

METHOD

Slice the apples into a medium to large bowl and pour the lemon juice over them to prevent them turning brown. Mix well to coat and set aside. In a large skillet over medium-high heat, add the olive oil and the onions. Cook the onions for 5 to 6 minutes until they are slightly translucent and add the apple slices. Mix well, cover and cook 7 to 8 minutes until tender. When done, sprinkle with the cinnamon, mix well, remove from the heat and set aside.

Meanwhile, in a medium skillet over medium heat, add the sherry wine. Sprinkle the pork fillets with the paprika on both sides and add to the sherry skillet. Cook each side for 3 to 4 minutes and allow the liquid to thicken. Place two fillets on each serving dish and pour a bit of the sauce onto them.  Add a portion of the apples to the dish and serve.

*NOTE: The easiest way to get thin pork fillets is to have the butcher cut them from a small pork roast. Ask for ½ inch wide fillets. Any not used can be frozen for later use.

Potato Sausage Casserole

INGREDIENTS
2    cups diced ¼ inch potatoes
2    strips bacon
1    large white onion, chopped coarsely
4    cloves garlic, chopped
8    ounces sausage, diced ¼ inch
8    ounces white Cheddar cheese, diced ¼ inch
2    eggs, whisked
2    tablespoons butter
3    tablespoons flour
¼   cup 2% milk
1    tablespoon dried sage

METHOD
Preheat the oven to 350 F. Grease the sides and bottom of a 3 quart glass baking dish. Place the potato cubes into a steamer and steam for 4 minutes. Run them under cold water to stop the cooking process, drain and set aside

Cut the bacon into four shorter strips and place into a large skillet over medium heat. Turn once or twice until the bacon is crisp, about 4 to 5 minutes, and remove with a slotted spoon to a paper towel to drain. Retain the bacon fat and add the chopped onions.to the skillet. Cook the onions for 4 to 5 minutes until they become translucent and add the chopped garlic. Cook for 1 minute.

Remove the onions from the skillet to a large mixing bowl. Chop the cooked bacon and add to the bowl. Add the potatoes, sausage and cheese cubes. Pour the whisked eggs over the mix and stir to combine.

In a medium sauce pan, melt the butter and add the flour slowly, whisking the whole time. When a paste forms, slowly begin adding the milk. As each batch thickens to a paste, add a bit more. After all the milk has been added, stir in the sage and mix well. Pour the contents of the mixing bowl into the prepared baking dish. Pour the white sauce into the baking dish and press the contents down to form a firm, flat surface. Bake uncovered for 25 to 35 minutes.

Based on an idea from Food.com and other sites