Quick Shepherdf's Pie

INGREDIENTS

1    pound Yukon Gold potatoes or equivalent

¼   cup low fat (2%) milk

2    tablespoon butter

½   teaspoon salt

2    tablespoons olive oil

1    medium onion, chopped

1    pound ground turkey

2    cups chopped carrots

1    cup thinly sliced celery

1    tablespoon all-purpose flour

1    cup chicken broth

2    teaspoons dried oregano

1    cup corn kernels

1    large tomato, diced to ½ inch

2    cups greens, chopped (Chard, Spinach, Kale)   

METHOD

Peel and cut the potatoes into ½ inch pieces. Place them into a sauce pan of water to cover and bring to a boil. Cook them for about 7 to 8 minutes until softened, drain and return to the sauce pan. Add the milk, butter and salt. Mash the potatoes and then whip them with a whisk until smooth. Set aside.

In a large skillet over medium-high heat, add the olive oil and, when warmed, add the onions. Cook for about 3 to 4 minutes and add the ground turkey. Mash the turkey as it browns to separate it into small chunks, about 3 to 4 minutes.

Add the carrots and celery and cook for 5 to 6 minutes to soften. Add the flour and mix well into the turkey and vegetables. Slowly add the broth, stirring the entire time. Add the oregano, corn, tomatoes and greens. Continue to cook until thickened, about 2 to 3 minutes.

Remove from the heat and dish into individual dishes, topping with a large spoonful of mashed potatoes, and serve immediately.

Modified from a recipe in Cooking Light magazine

Roasted Cauliflower Bisque

INGREDIENTS

1    head cauliflower, cut to small florets

3    tablespoons olive oil

2    teaspoons garlic powder

½   teaspoon ground nutmeg

2    tablespoons butter

1    medium onion, chopped

3    cloves garlic, minced

2    tablespoons all-purpose flour

2    cups chicken broth or dry white table wine

2    cups 2% fat milk

1    tablespoon dry Sherry or equivalent

METHOD

Preheat the oven to 350 F. Place the cauliflower into a large bowl and drizzle the olive oil over the florets, mixing to coat all of them. Sprinkle the garlic powder over the cauliflower, mixing to coat. Sprinkle the nutmeg over the cauliflower. Place the cauliflower on a rommed baking sheet and bake for 8 to 10 minutes until golden brown, checking occasionally to avoid any burning. Remove from the oven – turn it off – and set aside.

In a large sauce pan, melt the butter over medium-high heat and add the onions. Cook until they become translucent and add the garlic. Cook for 1 minute. Gradually add the flour, mixing it with the butter and on ions. Slowly whisk in the broth and milk until the flour is completely absorbed.

Bring to a boil, stirring constantly, until the mixture thickens, 3 to 4 minutes. Reduce the heat to low and mix in the cauliflower and sherry. Working in batches if necessary, place the soup in a food processor or a blender and process to a smooth puree. Return to a clean sauce pan over low heat to re-warm and serve with garnish if desired.

Based on a recipe from All Recipes  magazine

Bean Sausage Kale Stew

INGREDIENTS

3    tablespoons olive oi

3    cloves garlic, minced

1    medium-large white onion, chopped (1 ½ cups)

2    stalks celery, chopped (½ cup)

½   cup peeled and diced carrot

1    cups low salt chicken broth

1   teaspoon dried thyme

1    can (15 ounces) diced tomatoes

1    bunch kale, stemmed, chopped (4 cups)

1    can Cannellini beans, rinsed

½   pound smoked sausage, cut in ½ inch slices (2 sausages)

METHOD

In a large skillet, heat the olive oil over medium heat and add the garlic. Cook for 1 minute, stirring, and add the onions, celery and carrot.. Cook for 5 to 6 minutes and add the broth, thyme, tomatoes, kale and beans.

Cook for 5 to 6 minutes or until the beans soften and the kale is tender. Stir in the sausage and cook for 1 to 2 minutes, remove from the heat and serve.

Based on a recipe from Better Homes and Gardens magazine

Orange Chicken Stir Fry

INGREDIENTS

2    cooked chicken breasts, shredded

      grated rind from 2 oranges

      juice from 2 oranges

2    tablespoons olive oil

1    cup sliced, chopped leeks

1    cup sliced bok choy white parts

1    stalk celery, thinly sliced

1    can (7 ounces) sliced water chestnuts

1    bunch radishes, cleaned, sliced

1    cup sliced mushrooms

1    cup bok choy greens, chopped

1    cup spinach, chopped

4    green onions, thinly sliced

METHOD

Shred the chicken breasts and put into a sealable plastic bag. Grate the rind of the oranges and add to the bag with the chicken, Juice the oranges and add, without seeds, to the chicken. Refrigerate the chicken for 3 to 4 hours or overnight.

Place a large skillet or wok over medium-high heat and add the olive oil. Add the leeks, bok choy stems and celery and cook for 3 to 4 minutes. Add the water chestnuts and cook for 2 minutes. Stir in the chicken and mix well. Add the radishes and mushrooms, cook for 2 minutes.

Add the bok choy greens and spinach and stir fry until well wilted, about 2 to 3 minutes. Remove from the heat, add the green onions, stir to combine and serve by itself or over cooked rice.

My own recipe.

Butter Beans with Salami

INGREDIENTS

1    cup Molinari salami, ground to hamburger status

1    can (15 ounces) diced tomatoes

1    medium carrot, peeled and shredded

1    medium white onion, chopped

2    teaspoons dried marjoram

3    cloves garlic, minced

2    cans (15 ounces) butter beans, drained and rinsed

METHOD

In a large sauce pan, bring all ingredients except the butter beans to a boil, reduce heat to medium-low and simmer for about 12 minutes until the vegetables are soft and tender. Add the butter beans and continue to simmer for another 5 minutes. Serve hot as a side dish.

Adapted from a recipe on the Epicurious website.

Cannellini and Chard Soup

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped

2    teaspoons grated lemon peel

2    teaspoons dried rosemary, powdered

2    cups chicken broth

2    cups dry white table wine

1    medium Yukon Gold potato, peeled, cubed ½ inch*

4    cups chopped Swiss chard, stems removed

2    cans (15 ounces) cannellini beans, rinsed, drained

1    cup cherry tomatoes, halved

METHOD

In a large sauce pan  over  medium-high heat, add the olive oil and swirl to coat. Add the onion and cook for 5 to 6 minutes. Add the lemon peel, rosemary, broth, wine and potatoes (if using.) Cover and cook this soup for 2 minutes if not using the potatoes or 10 minutes if using them.

Add the chard and beans, stirring them in, and cook for 5 minutes. Add the tomato halves and simmer for 5 minutes. Serve immediately.

*NOTE: I originally made this soup with the cubed potatoes as seen in the photo but upon tasting it I saw no reason for them to be there. I will NOT use them the next time – the only add calories.

 Based on a recipe from Cooking Light  magazine

Baked Tomatoes

INGREDIENTS

2    medium tomatoes

½   cup shredded Monterey Jack cheese

2    tablespoons bread crumbs

2    tablespoons butter, melted

2    tablespoons grated Parmesan cheese

METHOD

Grease the bottom of an 8 inch baking dish, Preheat the oven to 325 F. Cut the tomatoes in half across the middle and place the two halves skin side down on the prepared baking dish. Evenly spread the jack cheese on top of the tomatoes.

In a separate bowl, mix the bread crumbs, butter and Parmesan cheese and evenly distribute over the tomatoes, Bake in the oven for 20 minutes or until the tomatoes are soft and the cheese is melted. Remove and serve immediately.

Based on a memory from childhood.

Soft Polenta

INGREDIENTS

2     cups chicken stock

1 ½   cups half-and-half or 2% milk

½   teaspoon freshly grated nutmeg

½   teaspoon salt

1    pinch ground white pepper

6    tablespoons polenta

4    tablespoons semolina

¼   cup grated Fontina, Fontal or Telme cheese

¼   cup Gorgonzola or blue cheese

                                                                                                               Shown with Mushroom Ragout

¼   cup grated Parmesan

METHOD

In a heavy saucepan, combine the stock and half-and-half and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 minutes, stirring often, until the grains are soft. Fold in the Fontina and Gorgonzola cheeses. Pour into a small warm serving dish (or two) and dust with the ground Parmesan. Add braised mushrooms or Mushroom Ragout and serve.

Recipe courtesy of Michael Chiarello and Food Network.com

Mushroom Ragout

INGREDIENTS

1    ounce dry wild mushrooms (about ¼ cup)  

2    Italian, Cajun or other spiced sausages

2    tablespoons olive oil

1    medium white onion, chopped

2    cups fresh mushrooms, sliced, chopped

METHOD

Chop the dry mushrooms and place them into a small sauce pan. Add ½ cup of white or red table wine or water, bring to a boil. Remove from the heat and allow them to steep for 10 to 12 minutes while you prepare the rest of the ingredients.

Remove the skins from the sausages and place the insides into a food processor. Process until the meat is thoroughly separated and set aside.

In a large skillet over medium-high heat, add the olive oiland swirl to coat. Add the onions and cook them for 4 to 5 minutes until they become gtranslucent. Add gthe sausage meat and cook, stirring occasionally, for 3 to 4 minutes. Add both the wild and fresh mushrooms and cook for 3 to 4 minutes or until the fresh mushrooms become tender. Serve as a side dish with beef or as a topping for polenta or wherever you think best.

Inspired by a recipe in Food and Wine  magazine

Sesame Barley with Greens

INGREDIENTS

3    cups water

½   cup uncooked barley

¼   cup rice wine vinegar

1    tablespoon brown sugar

1    tablespoon soy sauce

1    teaspoon dry powder ginger

2    tablespoons sesame oil

1    clove minced garlic

4    cups thinly sliced, chopped Swiss chard*

METHOD

Bring the 3 cups of water to a boil in a medium sauce pan and add the barley. Bring back to a boil, reduce heat to a simmer and cook for 30 minutes or until barley is tender. Drain and place into a large bowl, cool for a few minutes and add the vinegar, sugar, soy sauce, ginger, sesame oil and garlic. Cover and allow it to cool for 10 to 12 minutes and then chill in the refrigerator for 1 hour.  Add the sliced greens to the bowl, mix to combine and serve.

*COOKS NOTE: While I was chopping up the chard, it seemed too tough to go into a salad so I added the barley (after it was cooked and drained) to the greens thus partially wilting them. I then added the dressing and refrigerated the whole thing together. It turned out great.

Based on a recipe from Cooking Light magazine

Turkey Tomatillo Enchiladas

INGREDIENTS

1    recipe Tomatillo sauce, divided

2    tablespoons olive or canola oil

1    large white onion, chopped

4    cloves garlic, minced

1    medium ancho chili, chopped

2    jalapeno peppers, seeded, chopped small

1    pound ground turkey

2    medium tomatoes, diced ½ inch

1    can (7 ounces) sliced black peppers, drained

½   cup fresh, chopped or 2 tablespoons dried cilantro

10-12 large corn tortillas

4    cups shredded Jack cheese or other soft white cheese, divided

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 13 by 8 inch baking dish. Prepare the tomatillo sauce.

In a large skillet over medium-high heat, add the oil and when hot, add the onions. Cook the onions for 3 to 4 minutes until they turn translucent and add the garlic. Cook for 1 minute and add the chili and jalapeno pepper. Cook for 3 to 4 minutes and add the ground turkey. Working with a wooden spoon, smash and separate the turkey and mix it with the vegetables.

Add the tomatoes, olives and cilantro; continue to cook for 3 to 4 minutes until the turkey is thoroughly browned. Add ½ cup of the tomatillo sauce and mix thoroughly. Remove from the heat.

Using a slotted spoon, add about ½ cup of the mixture to a tortilla. Sprinkle with a little cheese and roll the tortilla up tightly. Place it into the prepared baking dish, seamed side down, Prepare the rest of the tortillas in the same manner, filling the baking dish (you may have to squeeze them together a bit to get them all in.)

Pour the remaining tomatillo sauce evenly over all the enchiladas and sprinkle them evenly with the remaining cheese. Place into the oven and bake for about 20 minutes until the cheese is melted and they begin to turn brown

Adapted from a recipe in Food and Wine  magazine

Tomatillo Sauce

INGREDIENTS

8    large tomatillos

2    tablespoons olive oil

2    cups chopped white onions (1 medium)

4    cloves garlic, minced

1    jalapeno pepper, seeded, chopped fine

½   cup chicken broth

1    tablespoon dried cilantro

METHOD

Preheat the broiler in the oven. Peel and slice the tomatillos in half and place cut side up on a cookie sheet. Put into the oven to broil for about 8 to 10 minutes, until softened. Remove and set aside, turning off the broiler.

Add the olive oil to a large skillet over medium-high heat. When warmed, add the onions and cook for 4 to 5 minutes until softened. Add the garlic and the jalapeno and cook for 3 minutes. Chop the tomatillos and add to the skillet along with the broth and cilantro. Cover, reduce heat to a simmer and cook for 6 minutes, stirring occasionally. Remove the sauce to a food processor or a blender and carefully puree.

Adapted from a recipe in Cooking Light  magazine

Shredded Sprouts

INGREDIENTS

½   cup canola oil

1    cup thinly sliced leeks, separated

1    pound Brussels sprouts, trimmed, thinly sliced

1    tablespoon lemon juice

1    tablespoon balsamic vinegar

METHOD

Pour the oil onto a medium skillet over medium-low heat. When the oil is heated so that a piece of leek dropped in the oil bubbles, add the leeks and stir to cover. Slow fry the leeks until they are crispy brown and remove them with a slotted spoon to paper towels to drain.

Dump all but 1 tablespoon of the oil into the garbage and add the sprouts to the skillet over medium heat. Cook the sprouts for about 5 to 6 minutes or until softened, sprinkle the lemon juice and balsamic vinegar over the sprouts and stir fry for 1 minute. Remove to a serving plate and add the browned leeks on top to serve.

Based on a recipe from Cooking Light  magazine

Chicken Andouille Etouffee

INGREDIENTS

3    tablespoons olive oil

2    tablespoons whole wheat flour

1    cup chopped onion

1    cup diced bell pepper (red, green or yellow)

½   cup well diced celery

2    cloves garlic, minced

1    Andouille sausage, cut into ¼ inch slices

1    cup chicken broth

2    teaspoons tomato paste

½   pound boneless, skinless chicken breast, cut to ½ inch pieces

      steamed rice and Louisiana Hot Sauce for serving

METHOD

In a large deep skillet over medium heat, add the olive oil and, when shimmering, add the flour, stirring constantly and cooking until lightly browned, about 2 minutes. Add the onion, bell pepper, celery and garlic over moderate heat and cook for about 4 minutes until vegetables are softened.

Add the sausage and cook for 2 minutes. Add the broth and tomato paste and simmer until thickened, about 3 to 4 minutes. Add the chicken and simmer, stirring occasionally, until the chicken is cooked completely, about 5 minutes. Season the etouffee with salt and pepper if desired and serve over cooked rice with hot sauce on the side.

Based on a recipe in Food and Wine  magazine.

Cardamom Carrots

INGREDIENTS

1    tablespoon butter

1    tablespoon olive oil

½   teaspoon powdered ginger

1    teaspoon ground cardamom

2    tablespoons water

1    tablespoons light brown sugar

1    pound carrots, peeled, cut diagonally into ½ inch pieces

METHOD

If you have parchment paper, cut a circle that matches the size of the non-stick skillet you are to use. If not, use a non-stick skillet with a cover or cut a circle from aluminum foil.

In a medium non-stick skillet over medium heat, add the oil and butter and melt the butter. Add the ginger, cardamom, water and sugar and stir to mix. Add the carrots and cover with the parchment, lid or foil and simmer for about 9 minutes or until carrots are softened. Remove the parchment and discard, keep the lid, recycle the foil. Season the carrots with salt and pepper if desired and serve.

Based on a recipe from Cooking Light  magazine

Green Beans with Cashews

INGREDIENTS

1    pound green beans, trimmed, cut to 1 ½ inch pieces

2    tablespoons butter

1    teaspoon ground cumin

1    teaspoon dried rosemary, crushed

1    teaspoon smoked paprika

½   cup chopped cashews

METHOD

Bring a sauce pan of water to a boil and add the green beans. Cook for 4 minutes and drain the beans.  In a large skillet over medium heat, add and melt the butter. Add the spices and whisk to mix. Add the chopped cashews and simmer for 3 to 4 minutes. Add the green beans and stir to coat with the spices. Simmer for 4 to 5 minutes or until softened. Serve immediately.

Based on a recipe in Cooking Light  magazine

Chocolate Raspberry Clafoutis

OK - so HERE is a dessert. I do cook them once in a while.

INGREDIENTS

12  ounces fresh raspberries*

1    tablespoon granulated sugar

1    cup  low fat (2%) milk

½   stick unsalted butter, melted

3    large eggs

½   cup packed dark brown sugar

½   cup all-purpose flour

3    tablespoons unsweetened cocoa powder

¼   teaspoon salt

2    ounces+ bittersweet chocolate, chopped

METHOD

Preheat the oven to 400 F and place a rack in the center of the oven. Grease the sides and bottom of a 1 ½ quart baking dish. Toss the berries with the granulated sugar and allow them to stand for 15 minutes.

Place the milk, butter, eggs, brown sugar, flour, cocoa powder and salt into a food processor or blender and process until smooth. Scatter the raspberries and juices evenly into the baking dish and pour the batter over them. Bake until slightly puffed and firm to the touch, about 35 minutes.

Remove from the oven and immediately spread the chopped chocolate over the top. Cool to warm and serve either warm or at room temperature.

Based on a recipe in  Gourmet  magazine

*COOKS NOTE: While I haven’t actually tried it myself, I feel this could be good with blackberries or dark cherries also, either fresh or frozen and thawed (get the pitted cherries, please, or plan on seeing your dentist real soon.)

Coconut Squash Soup

INGREDIENTS

1    tablespoon olive oil

1    tablespoon butter

1    cup+ chopped onion

3    cloves garlic, minced

1    teaspoon curry powder

4    cups butternut squash in ½ inch cubes

1 ½   cups chicken broth

½   cup chopped peeled potato

1    teaspoon brown sugar

1    tablespoon lime juice

2    cups coconut milk

METHOD

Place the olive oil in a large skillet over medium-high heat and add the butter. When melted, add the onions and cook for 3 to 4 minutes until translucent. Add the garlic and cook for 1 minute.

Add the curry powder, squash, broth, potato and brown sugar to the skillet. Bring to a boil, reduce heat to a low simmer and cook, covered, for 25 to 30 minutes or until the squash is thoroughly cooked and soft. Working in batches if necessary, add the soup to a food processor or blender and carefully process until smooth.

Transfer to a large sauce pan and add the lime juice and coconut milk. Serve immediately.

Adapted from a slow cooker recipe in Cooking Light  magazine.

Gatto di Patate

Italian Potato Cake, a traditional dish from Naples, Italy, is the perfect hearty side dish to serve alongside grilled steak or chicken. The bread crumb topping makes this cheesy potato casserole completely irresistible. The Italians are known for adding anything in the ,kitchen, so if you don’t have a particular cheese, use what you have. If you do not have a piece of salami, add bacon. If you have half of a red bell add it.

INGREDIENTS

4     tablespoons butter, divided

½    cup chopped onion (1 medium)

3     cloves garlic, minced

½    cup Italian-seasoned fine dry bread crumbs, divided

6     cups left over mashed potatoes

2     eggs, lightly beaten

1/8   teaspoon freshly grated nutmeg

1    cup grated Parmigiano-Reggiano or Parmesan cheese

¾   cup chopped salami and/or snipped prosciutto

¾   cup shredded provolone cheese

DIRECTIONS

Preheat oven to 350 degrees F.  Use 1 tablespoon of the butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup of the bread crumbs; set aside.

 In a large skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until tender.Add the mashed potatoes to the skillet and mix until smooth. Stir in eggs and nutmeg. Stir in the Parmigiano-Reggiano cheese and salami.

Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone cheese. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining ¼  cup bread crumbs. Sprinkle over potato mixture.

Bake for 20 to 25 minutes or until potato mixture is heated through and bread crumbs

are golden brown. Cut into squares. Serve warm.

 Based on a recipe in Better Homes and Gardens  magazine.