09 Apr Lemon-Garlic Spinach and Kale

Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • ½ a medium onion
  • 1 garlic clove, minced
  • 4 cups spinach
  • 2 cups kale
  • Juice of ½ a lemon
  • ¼ cup pine nuts, toasted
  • Salt and pepper to taste

Directions:

1. Heat olive oil in a sautéed pan over medium-high heat.  Add onions and cook until translucent.  Add garlic.

2.  Begin to add spinach and kale a little at a time, each time leaving enough room to stir.  As the vegetables cook down and begin to wilt, add more.  Continue until all of the spinach and kale is added.  Let cook for about 7 minutes, or until all leaves are wilted.

3.  Once wilted, take off heat.  Pour lemon juice on top and stir.  Add salt and pepper to taste.  Stir in.  Top with pine nuts.

Nutrition Information:
Serving Size: 100g; Servings: 4 (with Pine Nuts); Calories: 118; Calories from Fat: 79; Total Fat: 9g; Saturated Fat: 1g; If you use 1/4 cup corn rather than the pine nuts, calories  drop to 40 per serving.

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29 Oct Perfect Roast Chicken

Ingredients:

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil

Directions:

1.  Preheat the oven to 425 degrees F.

2.  Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3.  Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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23 Oct Honey-Butter Baked Chicken

Ingredients:

  • 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
  • 1 tablespoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 6 tablespoons honey
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 1 tablespoon room temperature unsalted butter
  • 1 tablespoon fresh thyme leaves

Directions:

1.  Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.

2.  Season the chicken both inside and out with the kosher salt and black pepper.

3.  In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven.

4.  Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.

5.  Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.

6.  To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately.

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23 Oct Mashed Sweet Potatoes

Ingredients:

  • 2 pounds sweet potatoes
  • 1/2 cup heavy cream
  • 3 tablespoons light brown sugar
  • 3 tablespoons butter
  • 2 tablespoons cane or maple syrup
  • Pinch salt and pepper
  • 1 teaspoon fresh thyme leaves, optional

Directions:

1.  Preheat the oven to 350 degrees F.

2.  Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

3.  Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve. 4 Servings

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16 Oct Pork with Squash and Apples

Ingredients:

  • 1 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons minced garlic (about 2 large cloves)
  • 2 tablespoons chopped fresh sage
  • 2 1-pound pork tenderloins, trimmed
  • Kosher salt and freshly ground pepper
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 cooking apples, peeled and cut into 1/2-inch pieces
  • 1 medium red onion, cut into 1/2-inch pieces
  • 1 tablespoon honey mustard
  • 1 sprig fresh rosemary
  • 5 tablespoons unsalted butter, cut into pieces

Directions:

1.  Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.

2.  Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.

3.  Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.

4.  Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

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08 Oct Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds

2 teaspoons butter, melted

  1. Preheat oven to 300 degrees F (150 degrees C)
  1. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Cajun Spiced Roasted Pumpkin Seeds

Directions

  1. Preheat oven to 300 degrees
  2. Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to combine. Spread seeds onto a baking sheet in a single layer.
  3. Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

Tips:

Carve the pumpkin, scoop the seeds into a colander and the pumpkin onto newspaper. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Seeds will roast better if not wet when they go into the oven.

You can boil the seeds in salted water for 20 minutes, and then lay out on a cookie sheet overnight to dry. Mix with 1 tablespoon salt, 1 tablespoon melted butter and 1 tablespoon olive oil and spread the coated seeds on a cookie sheet and bake for 30 minutes at 300 degrees.

Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup of pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.

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01 Oct Beef Bolognese

Ingredients:

  • 2 Tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 3 celery stalks, finely chopped
  • 3 medium carrots, finely chopped
  • 1 1/2 pounds ground, grass-fed beef
  • 2 ounces fettuccine per serving
  • 3/4 cup dry red wine
  • Handful fresh thyme sprigs
  • 3 cups low sodium vegetable stock
  • 1/4 cup tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • Grated parmesan for garnish

Directions:

1.  Heat the olive in a big saucepan and sauté the onions, celery, and carrot until soft.  Add the ground beef.  Break up with a large spoon and cook until browned, about fifteen minutes.  Add the wine, bring to a boil and cook for about a minute scraping up the brown bits.  Add about 2 1/2 cups of the broth, thyme, and tomato paste then stir to combine.  Let simmer for about 1 1/2 hours. Season with salt and freshly ground pepper.

2.  Bring milk to a simmer in a small sauce pan.  Add to the Bolognese, mostly cover, and let simmer for about 45 minutes until the milk is incorporated.  Add a little more stock as needed so it doesn’t get too dry.

3.  Cook the pasta in salted water, drain, and mix with the appropriate amount of sauce. This is great to freeze in quart size freezer bags for quick dinners in the future.  Top with freshly grated parmesan.

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24 Sep Rotini with Spicy Winter Squash

Ingredients:

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 6 large garlic cloves, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 teaspoons crushed red pepper
  • 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes
  • 1 tablespoon finely chopped thyme
  • Salt and freshly ground pepper
  • 1 1/2 pounds Rotini or small shells
  • 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving

Directions:

1.  Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.

2.  Meanwhile, add the rotini to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the rotini to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.

**You can substitute pumpkin or hubbard squash for the butternut. Cook the squash until it’s soft but not falling apart—you don’t want al dente squash, but not too soft.

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19 Sep Crostini with Roasted Tomatoes and Goat Cheese

Ingredients:

  • 4 pounds plum tomatoes, preferably both gold and red
  • 1 head garlic
  • Salt
  • Freshly ground black pepper
  • 2 cups olive oil
  • 1 baguette
  • ½ pound fresh goat cheese

Directions:

1. Heat the oven to 300 degrees. Slice the tomatoes in half lengthwise and arrange them cut-side up in an 11 1/2-by-14-inch baking pan, preferably earthenware. They should fit tightly.

2. Separate the garlic into cloves and peel the cloves. Scatter them among the tomatoes. Season the tomatoes liberally with salt and pepper and pour over enough olive oil to come at least halfway up the sides of the pan. Bake, uncovered, until the tomatoes turn golden brown on top, at least 2 hours. Cool for at least 10 minutes.

3. Cut the baguette on a bias into half-inch slices. Toast the bread until lightly browned on both sides.

4. To serve, use a fork to remove each tomato slice from the pan (allowing excess oil to drip back into pan) and place it on a slice of toasted bread. Top each with a dab of fresh goat cheese, about 2 teaspoons. Servings: 8 to 10

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11 Sep Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Ingredients:

  • 1 cup chopped cilantro leaves
  • 6 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 5 tablespoons dark brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons bottled hoisin sauce
  • 2 teaspoons balsamic vinegar
  • 1/2 cup plus 1 1/2 teaspoons lime juice, divided
  • 1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
  • 2 large sweet potatoes, peeled and cut in 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped canned chipotle pepper
  • 1 teaspoon adobo sauce (from canned chipotle)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon lime zest
  • Cilantro sprigs, for garnish

Directions:

1.  In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

2.  In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.

3.  Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

4.  Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs. 4 Servings

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