Category: Main Dish

Dinner in a Box, or Not and Italian Sausage and Cannellini Bean Stew

My goodness but time flies…we are into the double digits of March! There’s been a good amount of stuff going on in the kitchen, but there’s been a lot going on in life so time to sit right down and write has been limited. so here I am to share the highlights of the last few weeks.

Another generous birthday gift from my kids was a three dinner box from Blue Apron. This is one of the increasing number of sites that will send you all the ingredients needed to create home cooked meals. This is totally outside my wheelhouse, but it was a lot of fun to give it a whirl. It was fun to have a virtual mise en place, in place.IMG_1383The Spicy Shrimp Pasta that was the result was pretty tasty, too. IMG_1391

IMG_1415We also enjoyed a Pub Burger on a Pretzel Roll that featured an IMG_1487awesome Cheddar Cheese Sauce and Oven Fried Sweet Potatoes. I added some Honey Mustard Cole Slaw to balance things out.                                       The final dinner was a Trinidadian Curried Chicken with Coconut Grits and Sautéed Collard Greens. By this time, I was I was ready to take a few liberties. I left the chicken thighs whole and cooked them on the grill. I only used a little of the herb mix that was included because I didn’t care for the taste. The grits were heavenly and the collard greens were the perfect side dish. Services like this have a place in many kitchens; great for busy couples that still want to have a home cooked meal.  Being Mama D, I don’t always enjoy being told what to do,but in spite of that, I’m glad I got to try out this way of cooking. In between my Blue Apron Adventures, I was creating some dishes of my own. Here’s one that was particularly enjoyable….

IMG_1420We’re slowly creeping into spring, but cold snaps are still popping up, so something hearty and warm is often a welcome supper. IMG_1417That’s how this Italian Sausage and Cannellini Stew came to the table. The cast of characters predominately came from cleaning out the refrigerator. Small amounts of veggies that couldn’t stand alone were combined with Turkey Italian IMG_1439Sausage and Cannellini Beans. I sliced what seemed to be a ridiculous amount of garlic, which turned out to be just the right amount. Chicken stock IMG_1435and fire roasted tomatoes created the liquid that was fortified with the wine left from the previous night’s dinner (yes, once in a while we don’t finish the bottle). I dubbed this a “stew” mainly because the liquid was less than what I would use in a soup. While stews usually simmer for an hour or more, this pot of goodness only took about 30 minutes Things came together quite nicely resulting in a stew that tasted like it simmered all day.

IMG_1459As with any of my recipes this is just a suggestion of the direction the dish can go. Use what you have on hand or love. Change the ingredients as much as you want. This is not a dish that comes in a box ready for you to prepare (not that there’s anything wrong with that). Here’s what I did…now make it your own.

Italian Sausage and Cannellini Stew
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Servings
4
Servings
4
Italian Sausage and Cannellini Stew
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice the sausage links into 1 inch chunks (this is easier if they are slightly frozen) and brown in a soup pot over medium heat. Remove the sausage and set aside. Drain off most of the fat in the pot.
  2. Add the olive oil to the pot and allow it to get hot. Add the onions and the carrots. Cook, stirring occasionally for 3 - 4 minutes until the onions begin to soften.
  3. Add the bell pepper, mushrooms, jalapeno, garlic, and squash. Cook for 5 minutes or as long as it takes for things to get soft and fragrant.
  4. Add the wine to the pot and stir to loosen all the brown goodies on the bottom of the pot. Add the tomatoes and the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes or so.
  5. Return the cooked sausage chunks to the pot along with the cannellini beans and season with the Italian Herbs.
  6. Let everything simmer for another 10 minutes or so to heat things through. Taste and adjust seasonings. Add more herbs or salt and pepper as you like.
  7. Ladle into soup bowls, garnish with the grated Romano, and serve.
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Trader Joe’s, a Birthday, and Country Potato Quiche

Where has February gone? I realize that it is the shortest month of the year and all…but still. It went by far too quickly. It even had an extra day this time, so that the earth’s trips around the sun are equal, to clocks, the calendar, and apparently the entire space-time continuum. I’m not a scientist and I’ve never played one on TV, so that’s as good an explanation of Leap Year as you’ll get.

You might be wondering what Trader Joe’s has to do with February. Here’s the short version: I have a February birthday. We won’t go into which one this was, but let’s just say that we are beyond using candles on the cake without a fire permit. My kids shared the special day with me and were very generous with their gifts. A Trader Joe’s gift bag was part of the loot, and among the items in it were a Gift card and an interesting cook book.IMG_1347What was Mama D to do? As this site illustrates, I generally cook with more than 5 ingredients at a time. Still the book was fascinating. Lots of the recipes sounded delicious, and the limited number of ingredients made it all seem do-able, so armed with my gift card and some recipe ideas from the book, I paid a visit to my local Trader Joe’s. I came home with two bags of goodies. A few of my favorites like White Cheddar Popcorn and Frozen Artichoke Hearts had to come home with me (just because), but I also picked up some recipe specific items. Case in point; Frozen Country Potato Blend and Frozen Pie Crust both of which were new to my kitchen. These were the cornerstone of what sounded to be a great Meatless Monday supper, Country Potato QuicheIMG_1350Besides these two ingredients the remaining cast was filled out with eggs, grated Italian Cheese blend, and some fat-free half and half  (the last 2 being my personal substitutions). This was my first foray into frozen pie crust and I can’t say that I am a fan. The crust thawed into pieces, but once I gathered the pieces together and re-rolled the crust, I was in business. The filling was easy enough to make. All I had to do was mix the ingredients together in a bowl. The potato medley was quite unique as are many of the items at T.J.’s. Fried potatoes, green beans, and mushrooms made an intriguing and tasty base.IMG_1352I decided to pre-bake the crust for 10 minutes to guard against a soggy bottom. Then it was a matter of pouring the generous filling into the crust (thankfully the pan was on a rimmed baking sheet which averted sure disaster). Once out of the oven it rested on its laurels for 15 minutes before making its way to the table, our plates, and ultimately our stomachs. A simple salad was the only other thing that was required (oh yeah, and a nice Pinot Noir)IMG_1360

This recipe is from: Cooking with Trader Joe’s 5 Ingredient Cook Book by Deanna Gunn & Wona Miniati. I have inserted my substitutions and changes in procedures, but the idea originated with these two lovely ladies.

Country Potato Quiche
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This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Country Potato Quiche
Print Recipe
This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375 degrees. Press the crust into a deep 9 inch pie dish. Bake the crust for 10 minutes while you prepare the filling.
  2. Whisk the eggs and half & half together in a large bowl. Stir in the cheese and the potato mix.
  3. Place the pie pan on a rimmed baking sheet and pour the egg/potato mixture into the crust. Make sure that the potatoes and beans are evenly distributed.
  4. Bake 40 -45 minutes until a knife inserted in the center comes out clean. Allow to cool at least 10 minutes (15 is better) before serving.
  5. Slice and serve with a simple salad and a nice glass of wine.
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The Trader Joe’s adventure will continue. There were plenty of other goodies in my bags that will find their way into the kitchen and maybe into this blog, as I continue to explore the idea that less (ingredients) can be more.

Moving Beyond Meatless Monday and a Mediterranean Farro Bowl

Let me start by saying, I am proud to be a carnivore. As this site attests, meat, in all of its forms is my friend, however, there is more than enough room in that  circle of friends for non-meat members. This site can attest to that as well. I’ve often shared recipes that don’t feature beef, pork or poultry in a starring role. Beans, grains, eggs, and dairy are well represented in the Recipe Archive.  Lately I find myself drawn to more recipes that do not feature meat at all. I have completely embraced “Meatless Monday” and I’m working towards Meatless Wednesday or Thursday on occasion.

Speaking of Meatless Monday…how did we come to call it that? We have to look back to both World Wars when rationing food was the law of the land and Meatless Mondays happened in every home. Entering into the new millennium, the concept was revised to improve people’s eating habits. The story goes that Monday being the first weekday was a time to get back on track after a weekend of indulgence. Think of all those diets we’ve started on Monday morning…it kind of makes sense.

Personally, I’m probably in that camp. I tend to eat more on the weekend and often look upon Monday as a clean slate, but that’s not the only reason. Meatless meals tend to be less expensive and some are downright cheap. Especially when there are beans involved. Mama D does have a “thing ” for beans. Soups and chilies of course, but she’s dipped her toe into the pond that is the veggie burger, just look at the Black Bean and Cannellini Burgers from some time back. Besides being low in fat, high in fiber and full of protein, beans are versatile and dare I say (again) cheap.

So, today’s entry into the Meatless Monday category is a Farro Bowl that has a distinctly Mediterranean flair. Farro of course, comes from Italy and many of the other ingredients originate from not too far away in Greece. It has the bright vegetable colors that are featured in both cuisines and then there are those Chick Peas,  Garbanzos, or Ceci, whatever you choose to call them.IMG_1195

It’s quite an easy dish to prepare. While the farro is cooking, the topping comes together in a skillet. The onions and the squash went in first, followed shortly thereafter by  a little garlic (yes, a little… I know) and the beans. I think that garbanzos taste wonderful when they are cooked to a light golden brown. It gives them a nutty, creamy taste that doesn’t happen with most other beans.IMG_1200As the picture indicates, a good many ingredients came out of jars…not that there’s anything wrong with that. Coarsely chopped, they waited on the sidelines until the time was right.IMG_1202Once the garbanzos and squash were what I considered the perfect color, the rest of the veggies went into the pan.IMG_1205All that was needed now was a little lemon juice, a bit more olive oil, some Italian herb blend and fresh rosemary. The farro created a rich brown bed of grainy goodness (absolutely love this stuff) that cradled the vegetables nobly. Some crumbled feta  sat on top in blinding white splendor. This was truly a meal for the gods…Greek or otherwise.IMG_1213The beauty of this recipe is that is the entry-level to so many other creations. Try it with your favorite veggies and grains; go for a different ethnic flavor; or just give my recipe your own personal spin.

Mediterranean Farro Bowl
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Servings
2
Servings
2
Mediterranean Farro Bowl
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Rinse farro and drain. In a medium pan, combine the farro with 1-1/2 cups stock and bring to a boil. Reduce the heat and cook until the liquid is absorbed and the farro is as tender as you like. This will take 20 - 30 minutes. While the farro cooks, prepare the vegetables.
  2. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onions and cook for 2 minutes. Add the squashes and the garlic and cook another 2-3 minutes until everything begins to soften and become fragrant.
  3. Add the garbanzos and continue to cook until the beans are beginning to brown. This should take around 5-7 minutes. Make sure you stir often so that they brown evenly.
  4. Add a little of the reserved stock to keep things moving. Add the olives, peppers, and artichokes to the skillet, tossing to combine. Continue to cook for another 4-5 minutes, adding more stock if necessary.
  5. Add the lemon juice, herb blend, and rosemary to the skillet and toss one more time and heat another coupe of minutes.
  6. Divide the farro between 2 bowls creating a little well in the middle. Top each bowl with half of the vegetable mixture. Sprinkle 1 ounce of the feta on each bowl and serve.
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The best part of this is you don’t have to wait for Monday to make it. You can go Meatless any day of the week…Can you say Meatless Sunday Supper?

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
Print Recipe
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.