Brussel Sprouts, Lemon and Tarragon

INGREDIENTS
2    tablespoons butter
¼   cup water
¼   cup lemon, juice
¼   teaspoon cayenne pepper
2    teaspoons  dried tarragon
1    pound Brussel sprouts, sliced ¼ inch

METHOD

In a large skillet, melt the butter over medium heat and add the water, lemon juice, pepper and tarragon. Simmer over medium heat for 1 minute and add the Brussel sprouts, stirring to coat. Cover and cook over medium-low heat for 10 to 12 minutes, stirring once or twice, until sprouts are tender and still bright green. Serve warm immediately.

Adapted from a recipe from Allrecipes.com

Sedano ai Quattro Formaggi

Celery with Four Cheeses

INGREDIENTS
6    stalks of celery
1    tablespoon crumbled Gorgonzola cheese
2    tablespoons grated Parmesan Cheese
2    tablespoons grated Fontina cheese
2    tablespoons grated Mozzarella

METHOD

Preheat the oven to 400 F. Grease the sides and bottom of a small casserole or small oven proof dish. Cut off the tops and large bottom parts of  the celery stalks and then slice them into ¼ inch slices, crosswise. This should yield about 2 cups of sliced celery. Place the celery into a steamer and steam for 6 minutes. Run the steamed celery under cold water to stop the cooking, drain and set aside.

In a medium bowl, mix the four cheeses together. Reserving one tablespoon of the cheese mix, combine the remainder with the celery in a large bowl, mixing well.

Place the celery-cheese mix into the prepared baking dish and press down slightly. Sprinkle the remaining cheese mix over the top and place into the oven. Bake for 8 to 10 minutes or until the cheese on top begins to brown. Remove from the oven and cool slightly before serving.

NOTE:  I had this dish as an appetizer at Pino’s Trattoria, 360 East Campbell Avenue, Campbell the other night and decided to make it as a side dish. Celery as a side dish? – why not? It is really good, to say nothing of the rest of the food at Pino’s .Excellent Italian food!

Corn, Rice and Beans

INGREDIENTS
½   cup Cannaroli or Arborio rice
1    tablespoon olive oil
1    small onion, chopped
1    cup low salt chicken broth
1    cup corn kernels, thawed and drained
1    can (15 ounces) Black Beans, rinsed and drained
½   cup medium Salsa
2    tablespoons chopped fresh cilantro

METHOD

In a small saucepan, bring 2 cups of water to a boil, add the rice, lower the heat to a simmer and cook for 5 minutes. Remove from the heat, drain and set aside.

In a large sauce pan over medium-high heat, add the olive oil and swirl to coat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes until the onions become translucent. , Add the broth, corn, beans, salsa and reserved rice. Stir to thoroughly mix and cook over medium heat for about 10 minutes, stirring occasionally to prevent sticking. Transfer to individual serving bowls and garnish with the cilantro.

Mustard Chicken and Potatoes

INGREDIENTS
1    chicken breast, boneless, skinless
1    medium potato, cubed ¼ inch (1 ½ cups)
1    cup chopped celery
½   cup shredded Mozzarella cheese
3    tablespoons sour cream
2    tablespoons Dijon style mustard or equivalent
3    tablespoons low fat (2%) milk

 METHOD

Preheat the oven to 350 F. Prepare a medium baking dish by greasing the sides and bottom. Cut the chicken into ½ inch sized pieces and combine with the potatoes, celery and cheese in a large bowl.

In a small bowl, mix together the sour cream, mustard and milk. Pour this over the vegetables in the large bowl and mix well. Pour this into the prepared baking dish and bake for about 40 to 45 minutes until just beginning to brown on  top. Serve immediately.

Pumpkin Chocolate Torte

INGREDIENTS
½   cup semi-sweet chocolate chips
1    tablespoon butter
1    tablespoon olive oil
3    large eggs
\2   large egg whites
1    cup unsweetened pumpkin puree
½   cup granulated sugar
½   cup unsweetened cocoa powder
1    teaspoon vanilla extract
¾   teaspoon pumpkin pie spice*
¼   teaspoon salt
 
¼   cup heavy cream (whipping cream)
1    tablespoon granulated sugar
½   teaspoon vanilla extract
2    tablespoons pumpkin puree

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch spring-form pan. Line the bottom with parchment paper and grease that also. Combine the chocolate chips, butter and oil in a small sauce pan. Place it over medium-low heat, stirring frequently until melted.

In a large mixing bowl, beat the eggs, egg whites, 1 cup of puree, ½ cup sugar, cocoa powder, vanilla extract, pie spice and salt for 5 minutes with an electric mixer or by hand. Add the melted chocolate mixture and beat until well combined. Pour into the prepared spring-form pan.

Bake in the middle of the oven until the edges are set and the center just barely jiggles when the pan is shakes – about 30 to 40 minutes. Remove to a wire rack and allow the torte to cool to room temperature – about 1 ½ hours. Cover the pan with plastic wrap and refrigerate for about 2 hours.

To prepare the topping, beat the heavy cream and 1 tablespoon of sugar until soft peaks form. Add the vanilla and continue to beat until stiff peaks form. Gently fold in the 2 tablespoons of pumpkin puree. Remove the sides of the spring-form pan, cut the torte into serving pieces and serve with a small dollop of the pumpkin whipped cream.

*NOTE: Pumpkin pie spice consists of 4 parts cinnamon, 1 part nutmeg and 1 part allspice. Some recipes add 2 parts powdered ginger.

Based on a recipe in Eating Well.com

Chickpea Curry

INGREDIENTS
½   cup brown rice
1    tablespoon olive oil
1    large onion, chopped
1 ½  teaspoons garam masala*
2    cans (15 ounces) chickpeas
1    can (15 ounces) diced tomatoes
6    ounces fresh baby spinach, chopped
½   cup plain yogurt or sour cream
½   cup chopped fresh cilantro

METHOD

Cook the rice according to package directions and drain. While rice cooks, heat a large skillet over medium heat and add the oil, swirling to coat. Add the onions and cook for 5 minutes, stirring occasionally, until translucent. Gradually stir in the garam masala and mix for 30 seconds.

Add the chickpeas, tomatoes and spinach. Cook until the spinach is completely wilted, about 3 to 4 minutes, stirring occasionally. Remove from the heat and stir in the yogurt. Serve over the rice sprinkled with the cilantro.

 

*NOTE: Garam masala is a spice mixture that can be found in some American supermarkets but always in an Indian market.

Based on a recipe in Cooking Light magazine.

Chicken and Dumplings

INGREDIENTS
4    chicken thighs, skinless
      or 2 skinless, boneless chicken breasts
2    cups chicken broth
2    cups water
 
2    tablespoons olive oil
1    cup chopped onion
½   cup chopped celery
½   cup carrots, thinly sliced
4    cloves garlic, minced
½   tablespoon all-purpose flour
 
½   cup all-purpose flour
½   teaspoon baking soda
¼   teaspoon salt
1    tablespoons butter
3    tablespoons low fat (2%) milk
1    teaspoon dried thyme

METHOD

Place the chicken, broth and water into a large sauce pan and bring to a boil. Reduce heat to a simmer, cover and cook for 45 minutes. Remove the chicken to a cutting board and allow it to cool. Skim any fat from the broth, discarding the fat and reserving the broth. When the chicken is cool, shred it into small pieces and set aside, discarding any bones.

In a large skillet over medium-high heat, add the olive oil and swirl to coat. Add the onion, celery, carrots and garlic and cook for 8 minutes, stirring occasionally. Gradually stir in the flour and cook for 1 minute. Add 3 cups of the reserved broth and bring to a boil. Lower the heat to a simmer, cover and cook for 15 minutes.

Meanwhile, mix the flour, baking soda and salt in a large bowl. Cut in the butter using a pastry blender and combine until the dough resembles coarse meal. Stir in the milk and mix until evenly moist. Roll into ½ inch balls and set aside.

When the soup is done, add the thyme and the shredded chicken. Drop the dough balls into the soup, cover and cook for 8 minutes. Uncover and turn the heat down to low. Cook for about 6 minutes until the dumplings are done. Ladle into serving bowls and serve immediately.

Based on a recipe in Cooking Light magazine