Posts Tagged ‘garlic’

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Bacon and Tomato Gnocchi

September 17, 2018

20180806 Bacon Gnocchi 03

Just a few ingredients make this a simple pasta dinner. However the bacon packs lots of flavor alongside the fresh tomatoes.

You will need:

  • 1/2 lb thick cut bacon
  • 1 lb fresh gnocchi
  • 2 c cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 c shredded pecorino romano
  • Salt and pepper, to taste
  • 1 c fresh baby arugula

Then you will…

  1. In a large nonsticket skillet, cook the bacon until crispy. Remove from pan and place on a paper towel. Reserve the bacon fat.
  2. In a small sauce pan, warm 2 tablespoons of the bacon fat over medium heat.
  3. Add the the tomatoes and garlic to the sauce pan and allow to saute for 5 minutes, stirring occasionally.
  4. Meanwhile bring a large pot of salted water to a boil and cook the gnocchi according to the package. Drain and reserve 1/4 c of the cooking water.
  5. Add the pecorino romano and reserved cooking water to the sauce pan. Bring to a simmer.
  6. Season the sauce with salt and pepper to taste. Remove from heat.
  7. In the large nonstick skillet, heat 2 tablespoons of the bacon fat over medium-high heat.
  8. Add the cooked gnocchi to the skillet and allow to crisp up on each side, about 3-5 minutes all together.
  9. Add the sauce to the skillet and toss the gnocchi to coat.
  10. Remove from heat and stir in the baby arugula.
  11. Chop the bacon and top the gnocchi with bacon pieces before serving.
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Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

20180814-butter-chicken-02.jpg

You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
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Meatballs and Gravy

August 14, 2018

20180715 Meatballs 01

Our boys love meatballs, and I really like stroganoff dishes. This recipe combines the best of both worlds. It is great with your favorite noodles, whether that is an egg noodle orĀ  long noodle like linguine.

You will need:

  • 2 T olive oil
  • 1 sweet onion, finely diced
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 c Panko breadcrumbs
  • 2 eggs
  • 1 clove garlic, minced
  • 1/2 t ground allspice
  • 1/4 t ground nutmeg
  • 1/4 t Worcestershire sauce
  • 1/4 t pepper
  • 1/4 t salt
  • 4 T salted butter
  • 1/4 c flour
  • 4 c unsalted beef stock
  • 2 cubes beef bouillon
  • 1 c light sour cream

Then you will…

  1. Preheat your oven to 400 degrees. Line a large edged baking sheet with nonstick foil.
  2. In a large nonstick skillet, warm two tablespoons of the olive oil over medium heat.
  3. Saute the onion until starting to caramelize, 5-8 minutes. Remove from the heat.
  4. In a large mixing bowl, combine the onion with the beef, pork, breadcrumbs, egg, garlic, allspice, nutmeg, Worcestershire, pepper, and salt.
  5. Roll into two dozen meatballs and place on the baking sheet.
  6. Bake 20-25 minutes, or until cooked through.
  7. Meanwhile, melt the butter over medium low heat in the skillet used to cook the onions.
  8. Whisk in the flour and allow to cook for 2 minutes.
  9. Whisk in the stock until smooth. Bring to a simmer.
  10. Add the beef bouillon cubes and sour cream. Whisk into the sauce.
  11. Allow the sauce to simmer and thicken until velvety and the consistency of a soft pudding, about 5-10 minutes.
  12. Season, as needed, with salt and pepper.
  13. Stir in the meatballs and serve on top of noodles.
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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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Instant Pot Sweet and Spicy Chicken Thighs

July 23, 2018

Check out this Instant Pot recipe for an easy and flavorful entree. If you don’t want any spice, you can omit the sambal oelek…however give it a whirl! Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180710 Sweet Chicken Thighs 01

You will need:

  • 1/3 c honey
  • 3 cloves garlic, peeled and minced
  • 1/2 c tamari (or can substitute low salt soy sauce)
  • 1/2 c ketchup
  • 2 T Worcestershire sauce
  • 1-3 T sambal oelek (add based on your spice preference)
  • 2 T dried oregano
  • 4 T sesame seeds, divided
  • 1/2 t pepper
  • 1/4 t salt
  • 3 T sesame seed oil
  • 2 lb boneless, skinless chicken thighs
  • 1 bunch scallions, trimmed and chopped

Then you will…

  1. In a medium mixing bowl, combine the honey with the garlic, tamari, ketchup, Worcestershire, sambal oelek, oregano, 2 tablespoons of the sesame seeds, salt and pepper.
  2. Set your Instant Pot to saute and warm the sesame seed oil.
  3. Sear the chicken 3 minutes per side.
  4. Pour the sauce mixture on top of the chicken.
  5. Close your Instant Pot.
  6. Cook on manual (or pressure) for 10 minutes.
  7. Wait for 10 minutes before releasing the pressure.
  8. Shred the chicken and mix back into the sauce.
  9. Serve topped with the remaining sesame seeds and the scallions.
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Indian Spiced Meatballs

July 11, 2018

20180703 Indian Meatballs 06

We love Indian food and are lucky to live in an area with multiple great Indian restaurants. We want our kids to love Indian dishes as much as we do, so we’ve been playing around with a few recipes that bring our favorite flavors home. These meatballs were kid-approved. Add your favorite store-bought Indian simmering sauce mixed with some plain Greek yogurt to round out the dish.

20180703 Indian Meatballs 03

We made these with ground lamb, although you could substitute whatever ground protein you want. We also thought the flavor was even better the next day; try making them in advance for a quick meal during the week!

You will need:

  • 3/4 c panko breadcrumbs
  • 3 T milk
  • 1 yellow onion, roughly chopped
  • 3 inches fresh ginger, peeled and grated
  • 3 T garlic powder
  • 4 t garam masala
  • 2 t cumin
  • 1/2 t ground pepper
  • 1/4 t salt
  • 5 oz fresh baby spinach
  • 1 1/2 lb ground lamb
  • 2 T olive oil

20180703 Indian Meatballs 04

Then you will…

  1. In a small bowl, stir together the panko and milk.
  2. In a food processor, blend together the onion with the ginger, garlic powder, garam masala, cumin, salt, pepper, and baby spinach until just mixed.
  3. Add in the panko-milk mixture, and blend until smooth.
  4. In a large bowl, mix together the spinach-spice mixture with the ground lamb.
  5. Form into three dozen meatballs.
  6. Preheat your oven to 375 degrees. Line an edged baking sheet with nonstick foil
  7. In a large skillet, warm the olive oil over medium high heat.
  8. Brown the meatballs, about 2 minutes on each side.
  9. Transfer to the prepared baking sheet.
  10. Bake 15-20 minutes until cooked through and not pink in the center.

20180703 Indian Meatballs 05

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Faux Lasagna Noodle Casserole

May 23, 2018

20180508 Faux Lasagna

We love lasagna but sometimes it feels like a lot of effort to make right. This noodle casserole has all the yummy parts of lasagna (pasta, cheese, sauce) while being a little simpler to put together.

You will need:

  • 12 oz short shaped noodles (works best with farfalle, gemelli, or egg noodles)
  • 1 medium yellow onion, chopped
  • 1.5 lb ground beef
  • 14 oz crushed tomatoes
  • 2 T garlic powder
  • 2 T onion powder
  • 1 T dried minced onion
  • 1 T oregano
  • Salt and pepper, to taste
  • 1 c sour cream
  • 16 oz cottage cheese
  • 1 c grated Parmesan
  • 1 small bunch scallions, chopped
  • 3 c shredded cheese (suggest an Italian blend)

Then you will…

  1. Preheat your oven to 350 degrees. Light grease a 9×9 baking dish with nonstick cooking spray.
  2. In a large pot of salted water, cook your noodles to al dente according to packaging. Drain and set aside.
  3. Meanwhile, cook the onion and beef in a large nonstick skillet over medium heat until the beef is crumbled and browned (about 7-10 minutes). Drain off any excess fat from the skillet.
  4. Stir the crushed tomatoes into the beef-onion mixture along with 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and 1 tablespoon of the oregano. Season with salt and pepper to taste and allow to simmer 5-10 minutes.
  5. In a large mixing bowl, stir together the sour cream with the cottage cheese, Parmesan, 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and scallions. Season with pepper to taste.
  6. Mix the noodles into the sour cream mixture.
  7. Spread half of the noodles in the prepared pan.
  8. Spread half of the beef on top of the noodles.
  9. Spread half of the shredded cheese on top of the noodles.
  10. Repeat with another layer of noodles then beef and finally cheese.
  11. Cover with foil and bake for 45 minutes.
  12. Remove the foil and bake for another 10-15 minutes or until the cheese on top is melted and slightly golden.
  13. Allow to cool five minutes before serving.

 

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