Category: Entrees

Puttanesca Sauce – Recipe from the 1980’s

Servings: 4
Preheat: 
Prep Time: 30 minutes
Source: Kathy T2

Serve Sauce over pasta. Sprinkle with parmesan cheese

Ingredients: 

3 Tablespoons olive oil
1 clove of garlic minced
1/2 onion chopped
3/4 lb. plum tomatoes, seeded and chopped
1 yellow bell pepper, cut into 1/2 inch squares
1 red bell pepper, cut into 1/2 inch squares
1/2 cup oil-cured black olives, halved and pitted
8 fresh basil leaves, finely shredded
1/2 tablespoon fresh oregano leaves
1/2 teaspoon red pepper flakes
1/3 lb. arugula leaves
salt and pepper to taste.

Directions: 

1. Heat the oil in a large skillet and saute the garlic and onion until tender, 4 to 5 minutes.
2. Add the tomatoes and cook 4 minutes .
3. Add the pepper and saute until soft, approx. 4 minutes.
4. Stir in the olives, herbs, red pepper flakes.
5. Add the arugula and cook until wilted.
6. Season to taste.

Grilled Sinaloa Style Chicken (Charcoal Grill)

Servings: 4
Preheat: 
Prep Time: 12 hours
Source: https://mysliceofmexico.ca/2020/08/04/sinaloa-style-chicken-ii-on-a-charcoal-grill/

Sinaloa Style Chicken is a well known dish in Mexico, and also in some parts of the United States, from chains such as Pollo Loco™ and Pollo Feliz™. The success of these restaurants resides in their secret marinades, and the spatchcocking of the chickens, a grandiloquent term which means to cut and open a whole chicken into a piece with more or less a uniform thickness, reducing cooking times, and rendering well done legs and thighs without drying out the breasts.

Ingredients: 

1 whole chicken

Marinade:
1 orange, juice only
1 lime, juice only
2 cloves garlic
1 tsp salt
½ tsp oregano
½ tsp pepper
½ tsp cayenne or other ground dry pepper
1 tbsp vegetable oil

Red Sauce:
4 red tomatoes
3-4 red hot peppers
Onion, shallots and/or garlic, to taste
Salt, to taste

Grilled Onions:
1 bunch green onions (preferably knob onions)
1 tbsp oil
Sat to taste

Marinated Cabbage:
2 cups cabbage; washed and shredded
1 cup carrots; washed, peeled and shredded
¼ cup white wine vinegar
Salt and pepper, to taste

To serve:
Lime wedges
Warm corn tortillas
Tortilla chips

Directions: 

Mix all the marinade ingredients; set aside. Prepare the chicken by cleaning and patting dry with a paper towel. Place on working surface, back facing up. To spatchcock, using sharp kitchen shears, cut along either side of the back bone; remove and use for broth or other recipe. Open back sides, so the flesh is exposed, flip skin side up, firmly press down in the middle, to flatten breast halves, and arrange wings and legs widespread.

Place the spatchcocked chicken in a deep container, pour marinade on top, then turn chicken a couple of times, to coat both sides with the marinade. Let rest in the fridge for at least two hours, or overnight. Prepare marinated cabbage by mixing all ingredients in a non-reactive bowl; allow to rest in the fridge for at least one hour before serving, or overnight.

Prepare grill for indirect heat; in a traditional charcoal kettle, place aluminum foil trays along the centre to catch juices from the meat, and fire up charcoal on either side. The spatchcocked chicken may be sliced into halves along the middle of the breast line to fit the grill as necessary. Place chicken on the grill, skin side down, above the trays. Cover with lid and cook for 20-25 minutes, then uncover and flip to bring the skin side facing up, using tongs. Brush green onions with oil and place along the sides of the grill, on direct heat above the coals. Cover again and allow to cook for another 20-25 more minutes, until the meat registers an internal temperature of 165°F (74°C) and the onions are charred.

While the chicken is cooking, prepare sauce. Wash and dry tomatoes and peppers. Remove stems and seeds from peppers; remove stem end from tomatoes and slice into quarters; peel onion/garlic/shallots. Process in the blender with salt to taste until smooth. Transfer to a bowl and reserve.

Once the chicken is ready, transfer to a serving plate and allow to rest for 5-10 minutes. Bring marinated cabbage out of the fridge; arrange grilled onions on a plate, sprinkling with salt, with lime wedges on the side. Serve chicken with warm corn tortillas, tortilla chips, and all of the above side dishes.

Grilled Vietnamese Shrimp Noodle Bowl Recipe

Servings: 4
Preheat: 
Prep Time: 1 hour
Source: https://www.foodrepublic.com/recipes/grilled-vietnamese-shrimp-noodle-bowl-recipe/

Thin rice noodles tend to clump together when cooked. But Andrea Nguyen, author of Into the Vietnamese Kitchen, developed a cool trick that keeps them from sticking too much: Invert a small bowl in the bottom of the colander for the noodles to drape over as they drain. “We’re scrappy, clever cooks,” says Nguyen. The proof is in this complete meal that stretches the main protein (shrimp) with lettuce, cucumbers, herbs and nuts. The bold flavor comes from nuoc cham, Vietnam’s go-to sauce for dipping and drizzling that’s sweet, sour, salty, hot, and savory all at once.

Ingredients: 

5 ounces rice vermicelli noodles, uncooked
1/2 cup water, lukewarm
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chiles, thinly sliced
4 cups green leaf lettuce, cut into 1/4-inch slices
3 cups (about 2) Kirby pickling cucumbers (about 2), seeded and diagonally sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil leaves, torn
1/4 cup mint leaves, torn
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 pound large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onions, cut into 1/4-inch slices
3 cloves garlic, finely chopped
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped

Directions: 

1. Cook rice vermicelli noodles according to package directions.
2. Drain and rinse with cold water; drain.
3. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring
until sugar dissolves.
4. Add lime juice, vinegar, fish sauce and chiles; set aside.
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5. Combine lettuce, cucumber and herbs; set aside.
6. Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well
combined. Add shrimp; toss to coat.
7. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to
coat.
8. Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared.
Remove from pan.
9. Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining
shrimp.
10. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
11. Add onions and garlic; stir-fry 30 seconds.
12. Return shrimp to pan; stir-fry 1 minute.
13. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving
with about 1 cup noodles and 2 tablespoons chopped peanuts.
14. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

Mie Goreng (Mee Goreng)

Servings: 2-3
Preheat: 
Prep Time: 1 hour
Source: https://www.recipetineats.com/mie-goreng/

These noodles tossed in a sticky savoury sweet sauce originates from Indonesia but is also popular in Malaysia. With chicken, prawns, vegetables and the signature egg ribbons, it’s pretty fully loaded! They’re commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!)

Ingredients: 

NOODLES – Use one of the following (Note 1):
3 instant noodle cakes (I use this)
250g/8oz fresh egg noodles , thin to medium
150g / 5oz dried egg noodles , thin to medium

SAUCE:
2 tbsp kecap manis (or dark sweet soy sauce) (Note 2)
2 tsp light soy sauce (or normal soy, Note 3)
2 tsp dark soy sauce , or more light soy sauce (Note 3)
1 tbsp oyster sauce (Note 4)
2 tbsp ketchup (yes really!)
1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
2 tsp sesame oil

STIR FRIED NOODLES:
2 tbsp vegetable oil
2 eggs , lightly whisked
3 garlic cloves , finely chopped
120g/4oz chicken breast or thigh , sliced thinly into small bite size pieces
100g/3.5oz prawns/shrimp , raw, peeled and deveined (smaller are better)
2 cups cabbage , finely sliced (any green or white cabbage)
1 cup beansprouts
3 green onions , cut into 5cm/2″ lengths (green and white part)

Directions: 

Mix the Sauce in a bowl.
Prepare noodles per packet directions just before cooking.

EGG RIBBONS:
Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).
Slide onto cutting board, roll up into loose “wrap”. Slice into 1cm/ 1/3″ thick pieces – you now have egg ribbons!

COOKING:
Heat remaining 1 tbsp oil in same skillet over HIGH heat.
Add garlic and chicken, cook until half surface turns white.
Add prawns and cook for 1 minute until chicken is mostly cooked.
Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
Add noodles, green onions and Sauce, toss for 1 – 2 minutes until Sauce reduces and noodles caramelise a bit.
Toss through egg ribbons and serve immediately!

Note 1. Noodles – use any yellow / wheat noodles you want, not rice noodles. Instant noodles (like you get in ramen and Maggi Noodles packets) is actually quite commonly used across South East Asia! I love the crinkly look – it’s familiar and authentic!

Note 2. Kecap Manis – sweet, intense flavoured soy sauce. Syrupy consistency, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng – Fried Rice). Sold in Asian section at large supermarkets in Australia (Woolies, Coles). OR use Dark Sweet Soy Sauce (very similar).

Note 3. Soy sauces – the dark soy sauce stains the noodles darker brown and has a more intense soy flavour than light soy sauce. Light soy adds saltiness to dishes but doesn’t stain noodles. Can sub Dark Soy with more light soy or all purpose. DO NOT sub the light soy with more dark soy sauce – too intense!

Note 4. Oyster Sauce – if you can’t consume, sub with Vegetarian Mushroom “Oyster Sauce”, now available at major supermarkets in Australia like Woolies.

Note 5. Recipe source – Original source from a cookbook I borrowed from the library many years ago, unfortunately I can’t remember the name!

Smitten Kitchen’s Parmesan Dutch Baby with Creamed Mushrooms Recipe

Servings: 4
Preheat: 425
Prep Time: 
Source: Smitten Kitchen Everyday

I used to make Dutch-baby pancakes-the crape’s tousled, melodramatic cousin-all the time as a treat: gingerbread-spiced at the holidays; with cherries and toasted almonds in Lune; with lemon and powdered sugar the rest of the year. Nothing made one feel like more of an Instagram/Pinterest/ Snapchat-ready domestic diva than pulling one of these fluffy, crispy-edged beauties out of the oven and shrugging off how easy they are to make-and telling the truth. You take the milk, eggs, and flour you’d use to make a crape but move the melted butter directly to the skillet, and generously There’s no ladling or brushing pans with melted butter or fragile high-stakes flipping techniques only oohs and oohs when the timer rings. The oven does all the work; you get all the credit.

Eventually, though, the reality of dinnertime got me plotting a savory version that would be just as special. This became our instant favorite. Where there was nutmeg, there’s salt and pepper. Powdered sugar becomes Parmesan, and instead of lemon juice, we make a rubbly sauce of mushrooms that have been sautéed with shallots in butter before being swirled with cream. Suddenly what seemed like the highest calling of a breakfast pancake becomes the most luxurious calling of a weeknight dinner, easily split between two people with a side salad, or among four perhaps with some grilled sausages or an additional vegetable on the side.

Ingredients: 

MUSHROOMS
2 tablespoons (25 grams) unsalted butter
1 shallot. minced
1/2 pound (225 grams) cremini (small brown) mushrooms. cleaned, chopped into small bits
Kosher salt and freshly ground black pepper
1 tablespoon (15 ml) dry white wine or white vermouth
3 tablespoons (45 ml) heavy cream

PANCAKE
4 large eggs
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup (120 ml) milk (whole is ideal, but any kind will work)
1/2 cup (65 grams) all-purpose flour
3 tablespoons (45 grams) unsalted butter
3 tablespoons (25 grams) finely grated Parmesan
1 tablespoon finely chopped fresh chives

Directions: 

MAKE THE CREAMED MUSHROOMS
In a 12-inch cast-iron or other over proof skillet, over medium heat, melt the butter. Add the shallot, and cook until soft. 1 to 2 minutes. Add the mushrooms and salt and pepper to taste, and increase the heat to medium-high. Cook, stirring frequently, for about 5 minutes, during which the mushrooms will release and then cook off their liquid and brown a little at the edges. Add the wine, reduce the heat to medium-low, scrape up any stuck bits, and cook off the wine, 1 to 2 minutes, Add the cream, and as soon as it simmers (i.e., almost immediately), scrape the whole mixture into a bowl and set aside.

MAKE THE PANCAKE
Heat the oven to 425 degrees. Wipe out the pan, add the butter, and place in the oven to melt until very hot and sizzling.

Meanwhile, in a medium bowl, beat the eggs with the salt and pepper. Add the flour, and whisk until mostly smooth. Whisk in the milk. Lumps are fine.

TO FINISH
Remove the skillet from the oven. Swirl the butter around to evenly coat and pour in the batter all at once and return the skillet to the oven. Cook for 15 minutes after which the pancake should be browned in places and rumpled. Sprinkle with Parmesan, and return to the oven for 1 to 2 minutes, until it has melted. Remove it from the oven, and immediately dollop the mushroom sauce in pockets all over the pancake, and scatter with chives. Divide onto two or four plates.

Slow-Roasted Oregano Chicken With Buttered Tomatoes

Servings: 4 to 6
Preheat: 325
Prep Time: 
Source: ALISON ROMAN – New York Times

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman’s cookbook “Nothing Fancy” (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn’t), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the top, add a few anchovies to the tomatoes.

Ingredients: 

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
¼ cup olive oil
1 ½ tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 ½ pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it’s fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Directions: 

Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.

Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours.

Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.

Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

BBQ Lentil Sloppy Joes

Servings: 4
Preheat: 0
Prep Time: 
Source: https://www.healthy-delicious.com/wp-json/mv-create/v1/creations/497/print

Quick homemade barbecue sauce gives these lentil sloppy joes a ton of flavor. You can also substitute 1 1/2 cups of your favorite bottled barbecue sauce plus 1/4 cup water.

Ingredients: 

1 cup green or brown lentils
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
3/4 cup ketchup
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce*
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper

Directions: 

Add the lentils and two cups of water to a small saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook 25 minutes, or until the water is absorbed and the lentils begin to soften.

Meanwhile, heat the oil in another pan. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes, or until softened. add the ketchup, vinegar, water, syrup, Worcestershire sauce, mustard, and cayenne pepper. Season with salt and pepper. Bring to a boil then reduce to a simmer.

Add the partially cooked lentils to the sauce and simmer 10 minutes, or until soft. Adjust cayenne, salt, and pepper to taste.

Baked Ziti with Sausage

Servings: 8
Preheat: 425
Prep Time: 1 hour
Source: https://www.onceuponachef.com/recipes/baked-ziti-with-sausage.html

This dish is a MAJOR family pleaser. It’s similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish.

Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead. As for the mozzarella, I recommend buying whole milk mozzarella (the kind in plastic-wrapped bricks sold in the dairy case) and shredding it yourself. It has a somewhat rubbery texture that’s easy to shred and melts beautifully. Pre-shredded mozzarella is tossed with anti-caking agents, so it doesn’t melt as nicely. And fresh mozzarella is best suited for salads, as it doesn’t melt well. Finally, many grocers sell bulk Italian sausage, which is simply ground sausage without the casings. If you can’t find it, you can ask your butcher to take the meat out of the casings or do it yourself.

Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.

Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.

Ingredients: 

1 lb ziti noodles
1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup heavy cream
1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
1/3 cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Directions: 

Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.

Preheat the oven to 425°F and set the oven rack in the middle position.
Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

Shrimp Creole

Servings: 4
Preheat: 0
Prep Time: 1 hour
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin

Ingredients: 

2/3 C oil
1/2 C flour
1 3/4 thinly sliced scallions
1/3 C celery
1 C onion, chopped
1/2 C chopped green pepper
4 tsp minced garlic
3 Tbs parsley
16 oz can Italian style whole peeled tomatoes, drained
8 oz can tomato sauce
1 Tbs chives
4 Tbs dry red wine
4 bay leaves
6 whole allspice
2 whole cloves
2 tsp salt
3/4 tsp pepper
1/2 tsp cayenne
1/4 tsp chili
1/4 tsp mace
1/4 tsp dried basil
1/2 tsp dried thyme
4 tsp lemon juice
2 C water
2 lb raw shrimp, cleaned

Cooked rice

Directions: 

In a 6-8 quart pot, heat the oil and gradually add the flour, stirring constantly. Continue stirring over low heat until the roux is medium brown or the color of peanut butter. Remove from the heat. Add the fresh vegetables and parsley to the roux, mix well, reduce heat to low, and cook, stirring constantly until the vegetables begin to brown. Mix in the canned tomatoes and sauce, chives, wine, seasonings, and lemon juice.

Raise the heat and bring to a low boil. Add water and bring to a boil again, mixing thoroughly. Simmer for approximately 45 minutes. Add the shrimp and allow to come to a low boil again, then cover, reduce heat, and simmer for another 20 minutes (seems excessive to me). Remove pot from the heat and allow to stand 10 minute prior to serving. Serve with rice.

Chicken Jumbalaya

Servings: 6
Preheat: 0
Prep Time: 2 hours
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin

Ingredients: 

2 Tbs oil
1 fryer (3-4 lb). Cut up thighs in two, breast halves into 4, and remove small winglet
4 C chopped onio
3/4 C chopped green pepper
3/4 C thingly sliced scallion tops
1 Tbs finely minced garlic
3 Tbs parsley, chopped
1/2 C ham, cut into 1/2-inch cubes
1 lb pork, cut into 1/2-inch cubes
6 Creole/Andouille sausage, sliced into 1/2-inch disks
1 1/2 tsp table salt
1/2 tsp ground pepper
1/2 tsp chili powder
2 who bay leaves, crushed
1/4 tsp dried thyme
1/8 tsp ground cloves
1/8 tsp fresh grated nutmeg
1 1/2 C long grain rice
2 1/4 C water

Directions: 

Heat oil in a 7-8 quart pot at high temperature. Brown the chicken parts on all sides. Remove from pot, leaving oil behind.

Saute vegetables, parsley, ham, and pork in pot. Reduce heat to medium and cook, stirring frequently for approximately 15 minutes until the vegetables are softened, and perhaps browned.

Add the sausage and seasoning and continue cooking for 5 minutes, then add in browned chicken pieces, rice, and water. Mix gently.

Raise the heat to high and bring to a boil. Cover pot and reduce heat to very low. Cook for approximately 45 minutes with cover on, stirring occasionally, until rice is cooked. Uncover the pot during the last 10 minutes of cooking and raise heat to medium. Stir gently as rice dries out.