Roasted Lemon Artichoke and Browned Butter Pasta

 Roasted Lemon Artichoke and Browned Butter Pasta

Ingredients

·         1/3 cup extra virgin olive oil, plus additional oil for drizzling

·         2 jars (12 ounce) marinated artichokes drained

·         3 cloves garlic, smashed

·         zest from 1 lemon

·         1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

·         1/2 teaspoon crushed red pepper flakes

·         kosher salt and black pepper

·         1 pound of your favorite long-cut pasta

·         3 tablespoons salted butter

·         3 tablespoons raw walnuts, roughly chopped

·         1 cup fresh basil, roughly chopped, plus more for serving (or 2 tablespoon dried basil)

·         1/4 cup grated parmesan cheese

·         8 ounces burrata cheese, torn (or Ricotta cheese)

Instructions

·         1. Preheat the oven to 400 degrees F.

2. Combine the olive oil, artichokes, garlic, lemon zest, thyme, crushed red pepper flakes, and a pinch each of salt and pepper in a baking dish. Transfer to the oven and roast for 15-20 minutes or until the artichokes are crisp and turning golden.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water. Drain the pasta.

4. In the bottom of the same pot used to cook the pasta, melted together butter and walnuts over high heat until the butter is browned and the nuts toasted, 3-5 minutes. Remove the walnuts from the pot. Drop the pasta back into pot. Add the basil and parmesan, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. Stir in the roasted artichokes and any oils left in the baking dish. 

5. Divide the pasta among plates and top with freshly torn burrata cheese, a drizzle of oil, the reserved walnuts, and fresh herbs. Enjoy! 

 

Chow Mein

 Chow Mein

Ingredients

• 16 ounces dry Asian noodles
• 3 Tbsp canola oil, divided
• 3 Tbsp toasted sesame oil, divided
• 2 Tbsp fresh ginger, or jarred ginger paste
• 4 cloves garlic, minced
• 3 cups finely shredded cabbage
• 1 medium onion, finely sliced
• 2 1/2 cups celery, thinly sliced
• Bean sprouts, optional
• 6 green onions, sliced, for garnish

sauce

• 4 Tbsp soy sauce
• 1 tsp salt
• 1 Tbsp brown sugar
• 1 tsp chili oil or garlic chili sauce (the kind with the chilies included)

Instructions

1.                    Make sure all your ingredients are prepped. Whisk the sauce ingredients together and set aside.

2.                    Add 1 tablespoon of canola oil and 1 tablespoon of toasted sesame oil to the wok and heat over medium high until hot. Saute the ginger and garlic for a minute or two, stirring constantly.

3.        Add the onion and celery stir fry for a few minutes over high heat until the veggies are tender but still retain some crunch.

4.                    Meanwhile, oil the noodles according to package instructions, then drain and rinse them and set aside.

5.                    Add the cabbage and sprouts to vegetables and cook just a bit to retain some crunch. Remove to a plate.

6.                    Add the last 2 tablespoons of canola oil and 2 tablespoons of toasted sesame seed oil to the pan and stir fry the noodles over high heat, keeping them moving at all times so they don't stick. Don't worry if some of them stick to the pan, that's fine. Stir fry for a couple of minutes. Note: don't add dripping wet noodles to the pan, they should be well drained. I blot mine with paper towels.

7.                    Add the sauce and toss with the noodles, then add the veggies back into the pan. Toss well and continue to cook just until everything is nice and hot.

8.                    As you are stir frying make sure to scrape up any browned bits from the bottom of the wok, there's flavor there!

9.                    Sprinkle with the green onions and serve asap.

 

Teriyaki Chicken with Grilled Pineapple

 Teriyaki Chicken with Grilled Pineapple

Ingredients

 

·         2 pounds chicken breast

·         2 tablespoon canola oil

·         2/3 cup sugar

·         1/4 cup low sodium soy sauce

·         1 teaspoon lemon juice

·         1/2 teaspoon garlic powder

·         1/4 teaspoon ground ginger

·         1/3 cup water

·         2 tablespoons cornstarch and 2 tablespoons of water mixed together

Instructions

1.                 In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.

2.                 Add the chicken to grill pan and grill on high for 3-5 minutes on each side. Alternately, cook chicken in skillet until done.

3.                 While the chicken is cooking, Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, 1/3 cup water and bring to a boil on high heat.

4.                 Lower temperature to medium-low and cook for 2-3 minutes.

5.     Add the water/cornstarch mixture then cook over low heat until just thickened.

6.                 Meanwhile, slice pineapple into rings (center can remain). Heat oven to broil or cook over grill (if using oven, line cookie tray with foil and place oven safe cooling rack on top. Layer pineapple on cooling rack). Brush coconut milk over pineapple pieces then sprinkle with brown sugar. Grill or broil until tender and a bit caramelized.

7.                 Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.

PEANUT CHICKEN LETTUCE WRAPS

 PEANUT CHICKEN LETTUCE WRAPS

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1 pound ground chicken or shredded chicken
• 1 package mushrooms, diced into small cubes
• 2 carrots, peeled and shredded
• 1 shallot, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon fish sauce
• 2 tablespoons chopped fresh cilantro leaves
• 2 heads butter lettuce

FOR THE PEANUT SAUCE

• 3 tablespoons creamy peanut butter
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon chili garlic sauce, or more, to taste
• 1 teaspoon freshly grated ginger

INSTRUCTIONS

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
• Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken (if using chicken breasts cook in oil until done and then shred), mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic and ginger until fragrant, about 1 minute.
• Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

 

Pasta Pomodoro

 Pasta Pomodoro

Ingredients

• 1 pound spaghetti uncooked
• 2 tablespoons butter unsalted
• 2 tablespoons olive oil extra virgin
• 1 large onion chopped
• 4 cloves garlic minced
• 4 cups tomatoes chopped, about 4 to 6 large tomatoes
• salt and pepper to taste
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes
• ¼ cup fresh basil (DON’T sub with dried) – ribbon with herb scissors
• ½ cup Parmesan cheese freshly grated
• ½ cup pasta water

Instructions

1.                   Cook the to aldente in salted water. Reserve 1 cup of pasta water then drain the spaghetti.

2. Meanwhile, add the butter and oil to a large Dutch oven and heat over medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the tomatoes, salt, pepper, sugar and red pepper flakes. Cook for about 5 minutes until the tomato starts to break down, stirring occasionally. Reduce heat to low and simmer and cook for 15 minutes. Taste for seasoning and adjust as necessary.
4. Stir in the basil. Add the cooked spaghetti and ½ cup of the pasta water. Toss everything well to combine. Add more pasta water if needed.
5. Serve topped with Parmesan cheese and more basil.

 

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