Category: Main Dish

One More Post ….Spinach Fettuccine with Peppers and Salami

This year has flown by. So much has happened that it’s hard to believe that it has only been a year. It’s been a year filled with many good things. The bad things weren’t really bad, just things that happened for the best, as my mother always said. We buried two cars, but got two very nice sensible ones to replace them. We continued at our part-time, semi-retired, jobs and were able to drive to Florida for a long overdue visit with family. We now know that we really like apartment living and have only replaced a few things that we got rid of too hastily. Oh, and the kitchen has been full of love and the recipes I’ve shared have been stellar examples of that. Here’s one more ….

We had lots of leftovers from Christmas Eve and the time had come to use them or loose them. A few carefully chosen items went into this pasta dish. It was simple, easy, and oh so tasty. It was also a riff on another quick pasta dish that I shared long ago…I think I might like this new version even better. Red and green bell pepper strips joined some peppered salami to become a decadent sauce for some spinach fettuccine.IMG_0958

The rest of the ingredients were standard fixtures in the Kitchen of Love…Mama D’s Trinity joined in and  got the party started.IMG_0966A touch of heavy cream and some milk created a sauce that enveloped the dish luxuriously.IMG_0979A generous sprinkle of Pecorino Romano and it was ready to eat.IMG_0982And eat it we did, Papa D and I. We ate it all…the New Year will be here soon and we’ll focus on the healthier side of the kitchen again. Right now, this was the perfect dish to warm a Winter’s Night that finally felt like a Winter’s Night.

This recipe was literally made with what was on hand. Quantities could go in any direction that works for you. I used a combination of milk and cream because I only had a little cream. More cream would be delightful, if you dare. I aimed to keep the peppers onions and salami in similar size pieces mostly because it’s easier to eat that way. So, without further ado, here’s a simple way to say goodbye to the year.

Spinach Fettuccine With Salami and Peppers
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Servings
2
Servings
2
Spinach Fettuccine With Salami and Peppers
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water 1 minute less than package directions. While the pasta cooks, prepare the sauce.
  2. Heat the olive oil in a large skillet over medium heat. Add the onions and peppers and cook for 7 - 8 minutes, until the onions are golden and the peppers are soft.
  3. Add the salami and the garlic and cook another 3 - 4 minutes.
  4. Pour in the milk and cream and simmer for 5 minutes or so until the sauce thickens slightly. Stir in 2 tablespoons of the cheese and continue to cook until the cheese melts.
  5. Drain the pasta and add it to the skillet. Toss to coat and cook for a minute or two more.
  6. Divide the goodness into two pasta bowls. Sprinkle one tablespoon of the cheese on each bowl and serve.
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The coming year will hold many wonderful things, including the arrival of our third grandson. I know there will be new adventures in the kitchen and in the world. I’ll be sharing the best of everything with you. That’s part of my resolution…to be grateful for the best year yet, and to share my gratitude with my friends… Happy New Year!

                                                              Love, Mama D

 

Here Comes Christmas…But First: Ham and Turkey Au Gratin

The halls have been decked and the shopping is more than half done ( a new record for me). Mama D’s Kitchen will soon be alive with holiday goodies both sweet and savory. Before I get started on all the wonders that will find their way onto trays and into baskets and jars, I thought I’d share one more recipe with you.

I’m sure your Thanksgiving leftovers are long gone (if not it’s probably time to clean out the fridge)  but, another army of holiday meals lies ahead and this recipe would transform some of the leftovers into a delicious and slightly healthy supper. I give you Ham, Turkey, and Cauliflower Au Gratin.

The inspiration for this came from my teen years. My mother and I lived within walking distance of the Oak Park shopping area on Lake Street. We loved to browse in the shops and occasionally buy something from the sale racks. We would stop for dinner at a restaurant on Lake Street. Sadly, I don’t remember the name of it. All I remember was that they served a Ham and Turkey Au Gratin that was to die for.

I felt so sophisticated when it arrived at the table, bubbling and golden brown in an individual gratin dish. The cheese sauce was thick and rich and the slices of ham and turkey were juicy. I always burned my tongue because I couldn’t wait to taste it.

I’ve made versions of this through the years, but this time, I think I came up with a true winner. The ham and turkey actually came from the deli, but this would be a fitting finale for your holiday meats. I added cauliflower because I was also going for a “not macaroni” and cheese dish. IMG_0689An inspired rummage through the refrigerator resulted in the addition of beer to the cheese sauce. I actually made the cheese sauce with 1% milk. It cut back on the fat and thanks to the aforementioned beer, no flavor was sacrificed. I used Extra Sharp Cheddar because it packs a lot of punch in a modest amount ( about 2 cups for at least 6 generous servings). Every cheese sauce needs a little mustard, a dash of Worcestershire, and a splash of hot sauce, so I added all of the above.

While the dish from years ago didn’t have one, I wanted the extra crunch of a Panko crumb topping. A bit of grated Parmesan added to the wonderfulness of that crust.IMG_0697A bake in the oven resulted in a golden crust, bubbly sauce, and the perfect marriage of ham, turkey, and cauliflower. IMG_0700

This dish took me back to a simpler time, yet paid a bit of respect to my healthier habits of the present.

Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a rectangular baking dish with cooking spray. Combine the ham, turkey and cauliflower in the baking dish and set aside.
  2. Melt 2 tablespoons of the butter in a medium saucepan. Add the shallots and cook for several minutes until the shallots begin to soften.
  3. Whisk in the flour and cook for 2 minutes stirring frequently. Add the beer to the pan and continue to whisk until a smooth paste forms. Allow to cook for another 2 minutes.
  4. Slowly whisk in the milk. Continue to cook, stirring constantly until the mixture comes to a boil. Reduce the heat to low.
  5. Add the mustard, Worcestershire sauce, and hot sauce to the pan. Cook until the sauce thickens which should take several minutes.
  6. Remove the pan from the heat and gradually stir in the cheddar cheese. Once everything is melted, pour the sauce over the meat and cauliflower mixture. Stir to combine.
  7. Melt the remaining butter and toss with the bread crumbs. Sprinkle the crumbs evenly over the top of the casserole. Top with the Parmesan cheese and give the top a light blast of cooking spray.
  8. Bake at 375 degrees for 25 minutes until everything is bubbly. Turn the oven to broil and let it go for 2 - 3 minutes until the top is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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A note here on using cauliflower as a starch alternative: This vegetable is a veritable blank canvas and because of its color and texture can make a credible stand in for potatoes or pasta… it’s all in how you cut and cook it. It is considered a super food by many and as the Recipe Archive will show has been a guest in the Kitchen on several occasions.

Let the holidays begin (or should I say continue) and don’t forget to take some time to reflect and be thankful for all the year has given you, and if it wasn’t all that you dreamed, remember, you get to start over very soon.

 

Lovin’ From the Oven – Smothered Pork Chops

As you probably know, Mama D runs a pretty healthy kitchen. Fresh and light are terms often used in the posts that appear here. Every once in a while though, especially when the weather is getting chilly, she loosens her apron strings and goes for a little more gusto. Smothered Pork Chops from the oven is one such dish. It is a little richer than what I usually prepare, but it is lightened up in a few places as well. It’s the perfect weekend splurge that won’t break the calorie bank.

Pork is probably my favorite meat and pork chops are high on my list of favorite cuts. I wanted to see if I could come up with a different spin on this Southern favorite. I poked around the internet to get some background on this dish. Some called it Creole, some called it Soul Food, but everyone called it a comfort food staple. I kept some of the ingredients and a few of the techniques, but in the end it was a Mama D original.

It starts with thick center cut pork chops. Keep the bone in, the flavor it imparts is amazing. I skipped the dredge and seasoned the chops with Italian Herb Seasoning. I got a small cast iron skillet screaming hot and sprayed it lightly with Olive Oil Cooking Spray.IMG_0647 The chops got a quick sear before they took a seat on a nearby plate. I left all the wonderful bits and drippings in the pan and turned the heat to low before I added a bit of olive oil.IMG_0648 I added onions, leeks, and garlic and let them cook undisturbed for 5 minutes. I added a small pinch of salt and let them cook slowly for another 20 minutes giving them a stir every now and then.

Smothered Pork Chop Gravy can be anything from decadent and creamy to rich and savory. I opted to create a lighter sauce  without short-changing the flavor. The carmelized onion and garlic mixture was the perfect flavor base. A little Wondra Flour went in and cooked for a couple of minutes. Then I gradually added chicken broth and 1% milk and let it bubble into a beautiful thick sauce. I added some thyme sprigs while it was bubbling to give a delightful woodsy scent. Rosemary would also be wonderful as would any combination of woody herbs.IMG_0655

I added the chops back to the pan. The sauce almost covered the chops but I gave them a few turns to make sure every nook and cranny was coated. Some cracked black pepper went on the top before it headed into the oven to become a skillet full of golden love.IMG_0658The gravy was beyond fabulous. I even caught myself eating the leftover golden goodness out of the pan as I cleaned up. Gravy is meant to top something and the pork chops were delighted I chose them.

I rounded out the plate with some Polenta. I happened to have instant in the pantry so that;s what I used. I have to say I prefer the longer cooking variety as it has more texture, but this did fill in nicely. I added some sautéed spinach and garlic to the polenta as it was cooking. It made a wonderful side dish that also enjoyed a bit of gravy love.

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Smothered Pork Chops
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Servings
2
Servings
2
Smothered Pork Chops
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small cast iron skillet over high heat. Sprinkle the Italian seasoning on both sides of the pork chops. Spray the skillet with the cooking spray. Add the pork chops and sear 3 minutes on each side. Remove the chops from the pan and set aside.
  2. Reduce the heat to medium and add the olive oil to the skillet. Add the onions, leeks, and garlic to the skillet and cook undisturbed for 5 minutes. Add a pinch of salt and continue to cook slowly for 20 minutes, stirring occasionally until they are golden brown.
  3. Add the flour to the skillet. Cook and stir for 2 minutes. Slowly add the broth and milk stirring to keep everything smooth. Add the thyme sprigs and continue to cook until the gravy begins to thicken, 5 minutes or so.
  4. Return the chops to the pan and turn several times to coat them with the gravy. Top with a generous dose of cracked black pepper. Place the skillet in a preheated 350 degree oven. Bake 20 - 30 minutes until the are cooked. Remove the thyme stems. Allow to cool slightly before plating.
Spinach Polenta
  1. Saute 2 cups of chopped spinach in a little olive oil with a clove or two of minced garlic. Set Aside
  2. Cook 1/2 cup polenta according to the package directions using equal parts of milk and chicken broth. When the polenta is the consistency you like, add the spinach mixture, 1 small pat of butter, and a small handful of Romano cheese. Serve.
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Supper Without Meat: Overstuffed Poblano Peppers

Having established my supper parameters, I’d like to share another recipe that fits my working definition of Supper, more or less. This also is a Meatless Monday Meal that can be considered gluten-free, more or less.

I remember my mother’s stuffed peppers. she started with large green bell peppers  that she filled with a mixture of rice, tomato sauce, and ground beef. They roasted  in her oval dutch oven until they were tender and golden. They were hearty and satisfying, yet a little boring. Now that I am entering into a Stuffed Pepper Supper, I wanted something a little more adventurous. I have shared another Stuffed Pepper Recipe that is more of what my mother’s used to be but with a distinctive Italian flavor. This time out I was feeling a bit Southwestern and the resulting dish really goes in that direction. I was also looking for something that was quick and easy and this recipe delivers on that level as well.

I chose Poblano Peppers as the vessel, cutting the tops off to create  boats of deep green. These were more like a canoe than a boat and that is how the “overstuffed” came to be to be in the name.2015-08-31 18.53.39The poblano pepper tops joined red and green bell pepper along with some jalapeno to create the veggie base. Of course it wouldn’t be a Mama D recipe if there wasn’t some onion and garlic, so that made a noticeable presence. These ingredients all got happy as they sautéed in some olive oil.2015-08-31 18.53.07

Brown rice came along as the starch. This is a great use for leftover rice or any other grain for that matter, because you only need a cup or so. Mine wasn’t leftover which allowed me to cook it in some vegetable stock that was seasoned with cumin and chili powder. You can always give that Latin flair to your leftovers by adding some of the above spices to you grain. 2015-08-31 19.04.30Instead of the usual tomato sauce, I used some Red Chili Sauce that I had in the freezer. I’ve shared this recipe before and it’s another great item to make ahead and have for occasions such as this. 2015-08-31 19.05.32Last but not least, I added a can of Black Beans.2015-08-31 19.11.56 These were the reduced sodium variety that are becoming easier to find these days.Everything simmered together for 10 minutes or so before it was spooned into the pepper boats until they were quite overflowing and in serious danger of sinking. 2015-08-31 19.33.44They baked in the oven for 20 minutes before they were topped with some cheese. In this case it was Munster (because that’s what I had on hand), but any melting cheese would be good. I’ll try Pepper Jack or Quesadilla Cheese next time. A quick pass under the broiler and they were ready to serve.2015-08-31 20.12.01This recipe makes enough to over stuff four peppers. I only made two and used the rest of the filling for some killer “chip-less” nachos the next day. This is a great recipe to personalize. Add more veggies if you like or use quinoa, couscous, even farro for your grain. I kept this on the mild side, but you could add more jalapeno and spicier chili powder to up the heat ante. There’s always hot sauce du jour that can be added at the table to bring on more heat. In my case it was Tapitio, a Mama D favorite.2015-08-31 20.13.53

Overstuffed Poblano Peppers
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Servings
4
Servings
4
Overstuffed Poblano Peppers
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice off one side of each poblano to create a boat like vessel. Chop the removed pepper pieces and add to the other peppers. Place the pepper boats in a baking pan that has been coated with cooking spray and set aside.
  2. If you don't have cooked rice, cook 1/2 cup of brown rice in 1-1/2 cups of vegetable stock or water that is seasoned with half of each the cumin and chili powder. This should take 30 - 40 minutes. You can do this earlier in the day or even the night before.
  3. In a large fry pan heat the olive oil. Add the chopped onions, peppers, and garlic, tossing to coat everything. Cook over medium heat until everything begins to soften.
  4. Add the remaining cumin and chili powder and let them cook and get fragrant for a couple of minutes. Stir in the rice and toss until well combined with the vegetables. Cook a couple of minutes more.
  5. Add the chili or tomato sauce, stirring it in well. Allow to cook a few more minutes. If the mixture seems dry add some of the vegetable stock as the mixture cooks. Stir in the drained beans and toss to combine.
  6. Divide the filling between the pepper boats. They will be filled to overflowing which is perfectly fine. Cover loosely with foil and bake at 350 degrees for 20 - 25 minutes. The boats should be soft and the filling hot.
  7. Remove the foil and sprinkle some of the shredded cheese on top of each pepper. Broil for 3 minutes or so until the cheese is melted and beginning to brown.
  8. Remove from the oven and allow to rest for 5 minutes before serving. Pass your hot sauce of choice at the table.
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There are probably as many variations on a stuffed pepper as there are readers of this post. Make you own version that will float your (pepper) boat. As always you are welcome to share your adventures right here. I hope that you do.

Dinner vs. Supper and Fancy Farfalle with Sausage and Broccoli

What do you call your evening meal? Is it dinner or is it supper? Mama D isn’t quite sure what she calls it because she has called this meal by both names over the years. A little online searching revealed that Dinner generally refers to the largest meal of the day.  Supper is defined as “a light meal served in the early evening, if Dinner was served at midday…or it is the meal served late in the evening when Dinner was served in the early evening.” I’m still trying to wrap my head around that sentence, but it does seem, in this instance, size matters.

I’ve been giving a lot of thought to this lately because now that I am back to working a split shift, meal preparation is beginning to change. Here we eat the biggest meal of the day in the early evening, which by definition makes it Dinner which we are eating at Supper Time. Should I call it Sinner? Probably not. What if I call it Dupper? That just sounds silly. I think that I will leave the semantics to the linguists and come up with my own working definition.

The evening meals from Mama D’s Kitchen will be labeled by what is served. Dinner will be a more formal affair. It will consist of a protein served with various side dishes that require a good amount of time and several pots, pans and other appliances to prepare.

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THIS IS NOT GOING TO HAPPEN DURING THE WEEK!  Weekends will be the time for Dinner when the time for preparing and enjoying meals are more flexible.

The meal that graces the evening table Monday through Friday, while made with just as much love, but far fewer pans and in much less time shall now be called Supper. Supper shouldn’t take too much more time than it takes to enjoy a glass of wine. It should be healthy and satisfying, but not too heavy and with just enough creativity to keep things from getting boring. That’s what this post is about and the recipe I’m sharing pretty much fits my definition. 2015-08-19 19.44.45This one dish supper required a pot (to boil the pasta) and a fry pan (to put everything together). It did also require a grill ( for the broccoli and sausage) which I left in the capable hands of Papa D.

2015-08-29 16.08.56The farfalle pasta I used was lemon flavored and sported bright yellow stripes. The lemon was noticable to the nose but subtle on the tongue. Lemon became one of the inspiration flavors for the dish. I found this pasta at Aldi along with a spinach and tomato basil variety. Not the type of thing one expects to find there, but it’s been my experience of late that Aldi is full of surprises. Don’t run out to your local Aldi, these went on closeout recently and very few stores have them. This is sadly the case with many of Aldi’s unique items…here today, gone tomorrow. I have, however, seen colored/flavored pastas in gourmet stores, so check them out if you want that extra festive look, but there is nothing wrong with going with the traditional variety.2015-08-19 19.37.52

I used pre-cooked Chicken Italian Sausage. This has appeared in so many of my recipes that I could become a spokesperson for the product. It’s convenient, quick, and is available in  flavors to match almost any cuisine. It seems that every store carries them and many of the larger stores have their own brand. I’m fickle as to what brand I like best, I honestly often choose by price and what I plan on making.

I cut some broccoli crowns into small florets, tossed them with a little olive oil and threw them in my grill basket. They joined the sausage on the grill. It is still summer after all and you know how Mama D feels about grilling….they turned out lightly charred and perfectly tender crisp.2015-08-19 19.29.42

Now for what held these three ingredients together. Onion and garlic were sautéed in some olive oil…could there be any other beginning? Some Chicken Stock, Lemon Thyme, and Cracked Black Pepper provided some flavor. The zest of a lemon went in along with the juice of said lemon. A little (fat-free) Half and Half added a bit of creaminess. Some freshly grated Romano Cheese added some bite. Everything got well acquainted in the skillet becoming a feast for the eyes, nose and tongue.2015-08-19 19.40.08

Farfalle with Grilled Broccoli and Chicken Sausage
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Farfalle with Grilled Broccoli and Chicken Sausage
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Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until it is just shy of "al dente". Drain and set aside. Prepare the sauce while the pasta is cooking.
  2. Toss the broccoli with one teaspoon of the olive oil. and place in a grill basket. Cook 8 - 10 minutes until it is just tender crisp and lightly charred.
  3. Cook the sausages on the grill whole until they are nicely browned. This takes about 10 minutes. Bring them in and allow them to cool slightly. Slice into 1/2 inch thick coins. Set aside.
  4. While the sausage and broccoli cook, heat a large fry pan over medium high heat. Add the remaining olive oil to the pan and swirl to coat the bottom. Add the onions and cook until they begin to wilt and become translucent. Add the garlic and saute another minute or two.
  5. Add the chicken broth and the thyme leaves to the pan. Cook for 3 minutes. Add the lemon zest and juice and allow to cook 2 more minutes.
  6. Add the sausage and broccoli to the pan along with the half & half. Simmer for a few minutes.
  7. Add the Romano Cheese and salt and pepper to taste. Cook until the cheese melts into the sauce. Serve in pasta bowls with a sprinkling of the finely grated cheese.
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My plan is to share more “Suppers” in the coming weeks and I hope that you will use these musings as a jumping off place to create your own perfect evening meal….whatever you choose to call it.