Tag: very good recipes

A Very Grill Worthy Side: Artichoke and Mushroom Pilaf

We are finally seeing a change in the weather. The humidity has left the building so to speak, chased away by rain and a more than welcome cold front. Stores are decked out for Halloween and Pumpkin Spice everything is invading earth as we know it. That means that Fall is just around the corner, at least according to the calendar.

Cooler weather doesn’t mean that the grill is going into hibernation. Far from it. These are the evenings that were made for grilling. You can keep your grilling food company outside without breaking a sweat. That little bit of coolness in the air makes me think once again of comfort food. While I’m not ready for hearty casseroles and soups, a bit of a starchy and filling side dish is just what Mama D ordered. That’s how this little gem came to be.img_2319

I have taken some short cuts in the interest of time (school is back in session and so am I). I used one of those cooked rice pouches. These are surprisingly good when mixed with vegetables and seasonings. They have a firm texture meant to soften in the microwave, but when used on the stove with a flavorful liquid, the result is perfect al dente rice. There are several brands out there and they come in various flavors. I used a Long Grain and Wild Rice package. It had a little added flavor of its own without being too unhealthy, but I added a good amount of fresh thyme and homemade chicken stock for more personalized flavor.

You are more than welcome to cook your rice from scratch. If you do, cook it early in the day and let it chill out uncovered in the refrigerator for a few hours. This allows the rice to dry out resulting in more flavor absorption and less mushiness. 

The vegetable array consisted of artichoke hearts (Trader Joe’s Frozen), crimini mushrooms, and shallot. Then there was that generous handful of garden thyme….img_2325

The veggies sautéed in a skillet with a bit of olive oil and several splashes of chicken stock. When everything sported a late summer golden tan, I added the rice. and the thyme leaves. Then it was just a matter of letting everything get better acquainted while being plied with more chicken stock.img_2333

All of this took about as long as the chicken breasts needed to grill. The plate was finished with sautéed green and wax beans with baby carrots. Simple to make, quick to get ready and delicious to eat.img_2337

Artichoke and Mushroom Rice Pilaf
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This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Artichoke and Mushroom Rice Pilaf
Print Recipe
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Swirl the olive oil into a large heated skillet. Allow the oil to get hot. Add the artichoke hearts, mushrooms and shallots to the skillet and cook, stirring occasionally until everything is lightly browned and tender. Add a little chicken stock if things seem too dry.
  2. Squeeze the package of rice to break it up. I used a Long Grain and Wild Rice Blend, but brown rice or any other grain would work. Open the package and add the rice to the skillet.
  3. Remove the thyme leaves from their stems by sliding your finger from the top to the bottom. Add the leaves to the skillet
  4. Toss to combine the ingredients and use a wooden spoon to separate the rice if necessary. Cook over medium heat, adding the chicken stock as needed. You want things to move around easily and to be a bit juicy.
  5. Continue to cook for 10 minutes, stirring frequently until the rice is tender and the flavors are well blended. Taste and add salt and pepper as needed. drizzle with a little olive oil.
  6. Serve with grilled meat, poultry or fish.
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As I write this it is a lovely afternoon, perfect for a walk, which I intend to do shortly. Enjoy this wonderful change in the season and give a hearty side dish a whirl.

 

 

A Semi-Grilled Supper: Bruschetta Pasta with Sausage and Zucchini

Summer marches on at a breakneck pace. Not only is the time going by far too quickly, but the school year will be starting in just over two weeks. Summer has been wonderful even if I’ve only made a small dent in the plans I had for this time. Here in the Midwest, the weather has been on the hot and humid side. Yes, I know that’s what summer in the Midwest is like, but the hot and humid seems to cling to the days like static cling to polyester.

Grilling is still the cooking style of choice, but Mama and Papa can’t live by the grill alone. Once in a while we want pasta. I do not intend to put pasta to the “Can You Grill It?” challenge, at least not in its uncooked state. There is certainly the possibility of grilling the sauce ingredients and that’s what I did not long ago.

It really started because I had some tomato bruschetta ( click here for more about bruschetta) left over. It met all the pasta sauce requirements. Tomatoes in a highly flavorful liquid complimented with red onions, basil and garlic. I also had some Chicken Italian Sausage and zucchini (it isn’t summer without it). I had just enough whole grain penne left to make it a meal.IMG_2167

So the main characters were assembled and the sausage and zucchini begged to be cooked on the grill. Well, I may have had something to do with their decision. The whole grilling process was pretty quick since the sausage was already cooked and the zucchini (combined with some onions and dressed with some olive oil and  Italian seasoning) doesn’t take long to char lightly.IMG_2172

While everything was cooking I pondered what else might make this dish even better. A little fresh mozzarella and a hearty handful of basil seemed like the perfect additions. These were already on hand so it was one of those “no brainer” choices.IMG_2170

When the pasta was cooked to my liking, I saved several ladles of the pasta water to give the sauce a little more “umph” Everything came together in rapid fashion and a simple yet delicious supper was on the table.IMG_2173

Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the Zucchini, Onion, Italian Seasoning, and Olive Oil in a bowl. Toss to mix and set it aside.
  2. Heat a large pot of water to boiling and season generously with salt. Add the pasta and cook to your favorite level of "al dente" Reserve about 1 cup of the pasta water and drain the pasta.
  3. While the pasta cooks, heat your grill to medium high. Place the sausage on the top rack. Heat a grill basket and add the zucchini onion mixture. Grill until the sausage is browned and the zucchini is lightly charred.
  4. Slice the sausage into 1/2 inch thick coins.
  5. Combine the drained pasta, sausage, zucchini and the reserved pasta water in a large skillet over medium heat. Toss to mix everything together. Add the mozzarella and basil and toss once more to combine.
  6. Transfer to a large bowl and serve.
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This is a wonderful way to use the bounty from the garden or the farmer’s market. Use whatever sounds or looks perfect to you. There is never a right or wrong when it comes to a supper filled with freshness and love.

 

Can You Grill It? Potato and Green Bean Salad, Revisited

Yes, the grill on Mama D’s balcony is still working its grates off. It is after all, grilling season and everything is fair game. That’s where my “Can you grill it?” test comes into play. Taking a recipe or food that is usually made in the comfort of the kitchen into the great outdoors can be an adventure. Sometimes the result is wonderful, every once in a while, not so much. This potato salad, however, was a rousing success.

I’ve made this salad before and I’ve even shared the recipe. I don’t know why it took me this long to realize that it would be awesome on the grill. Well, thankfully it did (dawn on me, that is) and I wanted to share it with you.

Baby red potatoes got steamed until almost tender and green beans were blanched before meeting up with some sliced onions.IMG_2057

Everything got tossed with a little salt and pepper and a generous glug of olive oil before diving into the grill basket. Can this really count as a grilled dish if some time on the stove was required?  Why yes, it can. Partly because I said so, but primarily because the potatoes would burn before they cooked through and the green beans would lose their beautiful green-ness if this step wasn’t taken. So there.

My original recipe used a vinegar based dressing featuring a combination of balsamics (white and other wise) with olive oil, garlic, and grainy mustard. For the grilled version I lost the vinegars and went straight to the lemon juice. I know they are available all year, but fresh squeezed lemon juice just says summer to me. I have a condiment crush on grainy mustard right now, so it played a major role in the dressing. Some garlic, olive oil and a few snips of rosemary from the herb garden and I called it dressing.IMG_2052

Once the veggies were suitably golden, I tossed them with the dressing and lo and behold, a perfectly delicious side dish was born. In this case, it was paired with some grilled chicken thighs, but I think that any protein would enjoy sharing a plate with this “Can you grill it?” winner.IMG_2064

Grilled Potato and Green Bean Salad
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Servings
4
Servings
4
Grilled Potato and Green Bean Salad
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Steam the potatoes for 5 - 7 minutes or until they are barely tender. Set aside.
  2. Blanch the beans in boiling water for 2 -3 minutes until barely tender. Remove from pan and plunge them into an ice water bath. Drain and set aside.
  3. Combine the potatoes, beans, and onions in a large bowl. Add a bit of the olive oil and some salt and pepper and toss to coat everything evenly.
  4. Spray a grill basket with non-stick spray and set on a grill over medium/high heat. Spread the potato mixture evenly in the basket.
  5. Cook, tossing occasionally until the potatoes are golden and tender and the beans are tender with a bit of crunch. How long this will take depends on your grill. Don't go too far away.
  6. When the vegetables are cooked place them in a large bowl.
  7. Combine the remaining olive oil and the rest of the ingredients in a small bowl and whisk until blended. Pour the dressing over the veggies and toss to coat. Serve warm or at room temperature.
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You can be sure that the grilling adventures will continue. There will be more “Can you grill it?” tests that will hopefully result in some fantastic recipes that will find their way into these posts. Until the next time, Happy Grilling!

 

Supper From the Grill: Linguine with Sausage and Artichokes

Pasta isn’t food that takes very kindly to the grill. It does however, make a wonderful base for sauce ingredients that can be grilled. This easy and delicious dish features sausage and artichoke hearts grilled to perfection and tossed together to create a sauce that any plate of linguine would be proud to wear.

The ingredient list isn’t long or exotic. Just a few quality items that are relatively easy to procure.IMG_2004

I love linguine. I love how it cooks up, I love how it twirls on my fork and I love how when perfectly cooked “al dente” it feels in my mouth. I used an Italian Sausage from Ream’s, a local meat market and butcher shop known for its sausages of distinction. The artichoke hearts came from Trader Joe’s. If you don’t have fresh baby artichokes or the time to prepare them, this is a great alternative. The rest of the ingredients have appeared so often in Mama D’s Kitchen that they need no introduction. Onions, garlic, olive oil (Mama D’s Trinity), and red pepper flakes all make their presence known.

We all love those marinated artichoke hearts. You know the ones. They come in those cute little jars and are perfect on a relish tray or in a salad. Tasty as they are, they would fail the “Can you grill it?” test woefully. Frozen artichoke hearts, especially the ones that T. J’s. sells, are nice, big, firm, quarters that can be cooked and will still be  identifiable as artichokes. So, I went about making my own marinated artichoke hearts, I added some sliced onion and red pepper flakes along with garlic, white balsamic, and olive oil. I once again called on my trusty McCormick Italian Herb grinder to lend an air of herbal authenticity. Once everything was tossed together, I let them get happy in the refrigerator for the better part of a day.IMG_2009

A nice thing about this sauce is that the main components can be cooked ahead of time. A nice thing about having a small grill on a small balcony, is that I can sit and enjoy the sights and sounds of summer while I grill. I can even enjoy a glass of wine and pleasant conversation with Papa D . IMG_2015My marinated artichokes became something magical in the grill basket. Lightly charred and completely recognizable they waited for their moment of glory. The sausage also came to life on the grill. They had just the right balance of fat to stay plump and juicy without the aid of a fire extinguisher. Sometimes there is no substitute for quality.IMG_2018

While the pasta cooked, I sliced up the sausage and added it to an  olive oil coated skillet along with the artichoke hearts. Everything developed a little more golden goodness before a splash of dry vermouth and several ladles of pasta water made just the right amount of “sauce”. IMG_2020All that was left to do was add the pasta and some torn fresh basil. Moments later it was ready to grace our bowls.IMG_2026

The bowls of goodness were garnished with a little Pecorino Romano and the lightest drizzle of olive oil. This was a supper fit for company, but we were the lucky ones who got to partake. And that we did. We ate it all and didn’t even feel guilty.IMG_2033

Linguine with Grilled Sausage and Artichokes
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Servings
3
Servings
3
Linguine with Grilled Sausage and Artichokes
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the artichokes, onion, and garlic. Place the olive oil, vinegar, pepper flakes, and Italian herb blend in a container with a tight fitting lid. Cover and shake until well blended. Pour over the artichoke mixture toss well. Refrigerate, covered for at least 4 hours.
  2. Heat a grill to medium high heat. Add the sausage links and cook, turning frequently until well browned and cooked through. Remove from grill and allow to cool before slicing .
  3. Heat a grill basket over medium high heat. Spray well with cooking spray. Add the artichoke mixture . Grill, tossing frequently until the mixture is golden brown. This should take about 10 minutes or so. Remove from grill.
  4. Cook the pasta according to the package directions reducing the time by a minute or two. Prepare the sauce while the pasta cooks.
  5. Heat a large skillet over medium high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sliced sausage and the artichoke mixture to the pan. Cook tossing occasionally until everything is heated through and has become a little more golden.
  6. Add the vermouth to the pan and stir to deglaze. Add several ladles of the pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet along with the basil, tossing to combine with the sauce. Cook for another minute or two and remove from the heat.
  8. Place the mixture in pasta bowls and sprinkle with the Pecorino. Drizzle each serving with a little olive oil and it is ready to eat.
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There you have it. Easy, kind of quick, and ever so tasty…give this one a try before grilling season is but a memory. If you’re anything like Mama D’s Kitchen however, that grilling season never ends.

Supper in the Summer: Pizza Frittata

I believe that we have established that summer is officially here. The calendar has caught up with the weather and we are (suntanned) shoulder deep in warm, sunny, summer. The warmer temperatures and the longer days make light suppers the thing to do. Of course, there is the required amount of grilling, but the stove can also turn out some fantastic meals often from the humblest of ingredients. Take the “incredible, edible, (& cheap), egg.” Can you say Frittata?

I’ve shared frittata recipes before, but there’s always room for one more. I call this a Pizza Frittata. Now don’t take the name too literally. This eggie wonder has the essence of pizza, that is, peppers and onions laced with garlic, seasoned with ground fennel and red pepper flakes. That’s right. Classic pizza toppings with what in my kitchen are the spices that make sausage Italian. Where’s the meat?  Not here. No need. This flavor combination doesn’t miss it. So, while it is delicious any time, it can be a Marvelous Meatless Monday Meal. (Don’t you love alliteration?)

This particular pizza was going to be the “Vegetable Lover” variety so it had to start with summer bright veggies. It is Mama D’s Kitchen, so onion and garlic had to be represented, tooIMG_1974

The magic took shape in my smallest of cast iron skillets which is the perfect size for a frittata for two. It is also the perfect vessel, as it can go from stove top to broiler without a worry. Olive oil coated the bottom of the skillet and in went the onions.IMG_1975I wanted them to caramelize a bit before the peppers and garlic joined them. Once everyone was happily co-mingling, I added the red pepper flakes and ground fennel. A quick note on ground fennel; it is not necessary. Crushed fennel seeds will work. You could go even more rustic and use the seeds whole, just give them a rub between your hands to release the fragrance (and a beautiful one it is).IMG_1977Every frittata needs  eggs and I used 5. Yes, four would have worked, but I was feeling a bit generous and hungry so five it was. I beat them well and added some fat free half & half along with grated Romano cheese and Italian Herb Blend. The eggs waited stove side with some sliced tomatoes and fresh cilegine that would become the final toppings.IMG_1980

So, when the time was right, I added the eggs to the skillet and cooked them until they were almost set. As mentioned in other posts, this is a process that involves patience, and a good amount of jiggling, lifting, and otherwise manipulating the mixture. Once everything was perfect, it was time to crown it with the tomatoes and mozzarella.IMG_1984A little more Italian herb blend and a drizzle of olive oil and under the broiler it went. This step doesn’t take long and should be closely monitored as beautifully golden can become horribly charred in a matter of seconds. I was vigilant and the frittata came out perfectly browned. IMG_1986It rested for 5 minutes and could sit even longer if needed. We were hungry, so we went with the 5 minutes. This was wonderful on its own, but as with any good Italian meal, a little crusty bread and a salad would be great.IMG_1989

Pizza Frittata
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Servings
2
Servings
2
Pizza Frittata
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the onions and cook until softened and just beginning to brown, about 5 - 7 minutes.
  3. Add the peppers and the garlic and continue to cook another 5 - 7 minutes until everything is slightly golden.
  4. Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
  5. Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
  6. Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
  7. Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
  8. Remove from the broiler and allow to sit 5 - 10 minutes. Drizzle with a little olive oil, cut in half, and serve.
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The flavors were lovely. The onions and peppers retained a bit of crunch that complimented the creamy texture of the eggs. A crisp white wine was the perfect accompaniment. 

There are hundreds of ways you can take a frittata, so look at this recipe as your invitation to create your own adventure.