Author: andreah94

Cheesy Marsala Orzo

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My version of mac and cheese. Adapted from a Giada recipe, this pasta is just incredible. I cannot keep myself away from this stuff for some reason. It is a bit more healthy than regular mac and cheese and it goes with a large array of proteins. You can serve this with steak, chicken or fish or on its own with a side of steamed veggies for a vegetarian option. This is also a great potluck dish and it is fairly easy to make large portions – I have made it at least three times for 15 or more. It can be prepared one day ahead and baked on the day of. Good luck trying to resist eating the leftover ten minutes after you are finished with dinner.

Serves about Six adapted from Giada de Laurentiis

One Pound Orzo pasta (you can use whole wheat or regular semolina orzo)
1.5 boxes of Central Market of Pacific chicken broth
Frozen Peas (at least a half bag – more to preference)
Shallots – 6 large, thinly sliced (or more if desired)
4-6 garlic cloves, minced
Butter, 2-3 tablespoons
Cream, 2 tablespoons
Marsala (I use Holland House – I cannot stand any others for some reason) – at least half a bottle, 3/4’s – one whole bottle is better
About a cup of shredded Fontina
about a cup of shredded mozzarella (or diced fresh mozzarella – whichever you have on hand)
Italian style breadcrumbs or panko mixed with thyme

Preheat oven to 350

Fill a stockpot with chicken broth and bring to boil. Once boiling, add orzo and cook per instructions. (The idea is to cook the orzo in the broth and then reserve all liquid for casserole – fill enough to allow the pasta to absorb the broth and have a little extra, but not so much that the orzo is swimming in the broth after being cooked. Should be a thick, stew like substance).

It a large skillet, add a couple tablespoons butter (and a dab of truffle or olive oil to keep from browning) over medium-low heat. Then add shallots, garlic (properly seasoned) and saute until glassy. Increase heat and add Marsala and reduce only to the point the alcohol is cooked off. Once reduced add remaining butter and cream, and more Marsala to taste.

Once Orzo is cooked pour into a greased casserole, add the wine sauce once finished. Stir in freshly ground black pepper, cheeses, and peas (you could also add spinach and/or mushrooms to this dish if you like). If more liquid is needed adjust at this point (add any combination of cream, Marsala, or chicken broth). top with bread crumbs and bake for about 30 minutes or until done.

One Version of Spinach Pasta with Veggies

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I love Hill Country Gourmet Pasta that I buy in farmers markets. My favorite is Spinach, Garlic, and Basil Linguine. The beauty of this pasta is that you can throw anything in there that you are craving or need to use up. I usually make this when I need to save money, have leftovers I need to use up, or am sick and don’t want to spend a lot of time cooking. You can make this as complicated or simple as you want! My favorite version is just spinach, peas, cranberries, and butter – it takes about 6 minutes, has little no mess, and is healthy and satisfying. Here, I give you the version that I will be making tonight because I have stuff I need to use up.

Serves 2, plus leftovers

Spinach pasta (homemade or other) – enough for two plus leftovers
Fresh Spinach – as much as you have (cannot have enough spinach!)
Frozen Peas – quarter to half a bag
Zucchini – I will be using two
Chicken (I use leftover roasted chicken in this – if I have none then I omit chicken)
Parmesan or Pecorino Cheese – just a small amount grated
Basil Pesto – 1-2 tablespoons
1/4 tbsp butter (optional)
drizzle of olive or truffle oil
Salt – to taste
Fresh Pepper – to taste
Fresh Basil if you have any
reserve pasta water
Cranberries (optional but I love them)

Make pasta according to instructions (undercook by two minutes, then add pasta to saute pan to finish cooking in sauce). Strain and reserve about a half cup of the pasta water.

In a skillet, saute garlic, shallots, and zucchini. Once done cooking, combine with pasta, spinach and peas. Add butter, pesto, salt and pepper and a drizzle of olive or truffle oil, cheese and a little bit of the pasta water (amount depends on thinness of sauce that you want) and mix well. Top with warmed chicken and cranberries and cheese and enjoy!

Chicken (or Salmon) Piccata

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I mean it is Piccata. If you don’t like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp – I never make chicken unless I am cooking for someone who does not care for fish. I know, don’t even get me started…This version I gave to JMac on command for chicken one night so here ya go…

Chicken Piccata

Shallots (at least 2 big ones) – I would probably use 5
Garlic (to taste) – I would probably use 5 to 7 cloves
White Wine – I would probably use 1.5 cups and reduce
Chicken Broth – just a little
Butter – two or three tablespoons – to the Paula Deen’s out there feel free to use more, always makes it better!
Flour, for coating and thickening sauce
Fresh Lemon Juice – if lemon get two at least
Two Chicken Breasts
Capers – I will use a whole jar if you let me so do it to taste…
Fresh Thyme
White or Brown Rice (or noodles if you prefer)
Mushrooms (optional) – I use if I have but do not go out and buy them if I don’t
You can use parsley and Parmesan cheese as garnish if you like it – I would

Coat chicken in flour (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, thyme, and garlic and saute until glassy – if using mushrooms saute halfway through this process, deglaze with white wine and reduce (use it to taste and in proportion to how much sauce you want), then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like – I like to use thyme with this).

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice – I cook it in half chicken broth and half water – then add a dab of butter, salt, and capers and mix.

Broccoli, Chicken, Cheese Casserole in Andiland

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This was amazing…I mean amazing. Thank God I can eat Broccoli again. I made this up on a cold night at the lake, a budget, and limited to HEB (obviously did not make up broccoli cheese casserole but this is the recipe that I put together in my head for the way that I like to eat). It was delicious and the most satisfying broccoli cheese casserole I have ever had. Yum…I wish I could have thirds. Just thought I would share – great for a big group because it is relatively cheap and also gluten free/vegetarian optional!!! This is a great pantry meal – all you need is fresh broccoli and mushrooms (if you have leftover chicken or frozen chicken) and a great way to use up leftovers or whatever veg needs to be cooked.

Broccoli, Chicken, Cheese CasseroleServes 4-6

2 lbs Roasted Broccoli,  chopped
5 large Shallots, diced
4 cloves chopped garlic
chicken (shredded), as much as you want/have (for a vegetarian option, omit chicken)
Shredded cheese (I used a blend of jack and cheddar because it is what I had) I used about a half cup on the inside and then shredded the remainder of the cheese on top of the casserole
cream of chicken soup*
cream of mushroom soup or Portabella Mushroom Soup
12 mushrooms sliced (optional)
Basmati rice (1 cup)
Chicken Stock (2 cups)
1-3 table spoon butter- to taste or fat content preferences (sorry I am not Paula Deen here)
2 tablespoons milk or cream – or more to consistency preference
Pam or olive oil spray
crushed red pepper (optional), pus other seasoning as desired
2 tablespoons ground flaxseed
handful of your favorite breadcrumbs
3 tablespoons Sun-dried tomatoes, chopped

*You can use any combo of cream of chicken, mushroom, broccoli – I have successfully used Campbell’s Cream of Mushroom and Cream of Chicken, as well as using Organic Mushroom Soup. You could also use Broccoli Cheddar soup if it is in the pantry. Imagine or Pacific Organic Soups are great in this if you have those in the pantry.

Preheat oven to375

Cook rice with chicken stock until done.

Option one: Steam broccoli whilst simultaneously shredding chicken and cheese. Once tender to a fork toss all ingredients with tad bit of salt and lots of pepper. Option two: roast broccoli with some sliced shallot and garlic, toss with lemon zest (this can be done in a greased baking dish that you will bake the casserole in). I highly recommend option two if you have the time. Place cooked broccoli in a greased baking dish with shredded chicken, sun-dried tomatoes, cheese, and flaxseed.

Sauté onions and garlic – properly seasons – for a couple minutes in butter. Add the mushrooms and crushed red pepper if using. Sauté, stirring occasionally, until mushrooms are almost browned. After a few minutes, add the soup, additional seasoning such as garlic powder, onion powder, cayenne, salt, black pepper – to the onion mixture. Add a tablespoon of butter and let heat a bit whilst waiting for the rice to cook. Once done, add sauce to broccoli, chicken, cheese and sun-dried tomato mixture. Add the rice to the mixture and then season to preference. Add two tablespoons cream or chicken broth (to keep the rice moist whilst baking and then stir well, flatten the top and then shred cheese over the top. Sprinkle with bread crumbs, cayenne and paprika and then place in an oven preheated to 425. Bake about 30 minutes or until cheese is golden and melted and sauce is bubbling.

Variations…that I am going to test out very soon… I personally think it would be good with tomatoes baked on top or topped with crispy prosciutto or fried shallots. I also think it would be fantastic stuffed inside tomatoes and baked as leftover meal the next day with a twist. =) you can add as many veggies as you like or use whatever you have on hand – I think zucchini would be good, though I would not steam it first so that it retains some bite. Steamed golden beets and carrots would not add much flavor (and a little sweetness) to the dish even though they would increase the nutrient level and allow you to use them up if you need to. If you do not have chicken, then leave it out no worries!

Champagne Risotto

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This is delicious and well worth the time it takes to cook – this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada’s recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!) Risotto takes a while to cook, and the constant stirring helps break down the exterior and results in a creamy, luxurious mouthful. Risotto, when cooked right, should spread on the plate once you spoon it on.

About4 servings adapted from Giada de Laurentiis

3/4 cup or more Arborio rice (the more rice the longer you must cook – adjust remaining ingredients accordingly)
1 Box Chicken broth, warmed by simmering
3/4 pound Asparagus – sliced into one inch pieces and blanched in chicken stock or independently steamed
Frozen green peas – as many as you want – I use about a half a bag
1/2 pound Mushrooms -sliced
2 tablespoons Butter
2 cups Champagne (or Cava or Prosecco) – can sub other white wine if necessary – 2 cups
Couple handfuls of Parmesan and Pecorino cheese shredded
Salt /pepper
5 or more shallots chopped or sliced thin
2 garlic cloves
Fresh torn Basil

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting. Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!
Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzarella into the center after forming a ball – roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into Swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers…

Kale … the new Superman

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Kale is a superfood. It is a leafy, dark green that some people think is bitter. I happen to love it steamed and made into cold salads with red pepper flakes, garlic, and sesame oil. But it can also be roasted for a nice crunch that you can eat alone or add to pasta for veggies and texture! This sauteed version is also excellent.

Sauteed Kale

One bunch kale
Shallots – to taste – sliced thin
Garlic – to taste – slivered thin
White wine
Crushed red pepper
Olive oil
Tomatoes (diced) or cranberries

Saute shallots and garlic until glassy. Add about a half cup or white wine and reduce add a bit of chicken broth to mellow it out If desired . Add kale and red pepper and cook – stirring occasionally until wilted. Remove – salt and pepper to taste (add a squeeze of lemon if so desired).

Roasted Broccoli

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Until this past year I have been allergic to broccoli – horrible I know. But, thankfully, now I can eat it and eat it I do – I LOVE my little green friend (since the original date of this post, I have learned that I probably should not eat broccoli, but this time I just cannot seem to give it up!). Usually I steam broccoli for healthy and quick dinner sides, but I absolutely love this roasted broccoli – it can be eaten alone or thrown into any casserole, pasta, or what not. It is excellent in the winter and really does not take much more prep time than any other veg (besides steaming of course). It is also a great snack (even though I usually want cookies). I tend to make more than I need so that I can use it the next day for a pasta or something along those lines.

Roasted Broccoli

2 pounds Broccoli (with stems), roughly chopped
Shallots, 2-3large
Garlic, 3- 5 cloves to taste
Oil (either truffle, garlic, or regular olive oil)
One lemon zested – reserved
Salt and pepper to taste

Preheat oven to 450. DO NOT WASH BROCCOLI. The broccoli needs to be very dry to roast properly. Cut broccoli into bite-sized pieces, slice shallots, mince garlic. Combine all ingredients with a couple tablespoons oil and salt and pepper. Roast for about twenty minutes (I think – I have never paid attention to the time) and then remove. Toss with lemon zest and serve.

Halibut with Artichoke-Tomato Broth

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For some reason this dish just soothes my soul. It has a ton of flavor and is one of my favorite things to make. Bear with the recipe me as I have not made this in a while and it may need updating.

Serves 2-4, adapted from Giada de Laurentiis

Use any kind of thick white fish – I prefer Halibut when it is in season or fresh caught, but you can use Orange Roughy as a good sub (though this is not on the sustainable list), or Sea Bass – just please no Chilean Sea Bass – incredibly unsustainable
Several Shallots – sliced thin – I use at least four medium to large shallots per half pound of fish
Garlic – minced – I use about 4 larger cloves
Dry white wine – at least a half cup – more to taste (I use about a cup)
One or two cans of artichoke hearts (can also use frozen) – with a little bit of the liquid reserved
One pint grape tomatoes – halved and seeded
4 tablespoons butter
Chicken broth – maybe a half cup
Red Pepper Flakes to taste
Salt and pepper

Season the fish, heat olive oil or butter in a sauté pan on medium high heat and sear fish quickly to get a nice crust, remove fish to a plate and turn heat to low. Using the same pan, sauté shallots, red pepper flakes, and garlic (with a pinch of salt) in olive oil or butter. Once glassy, Add wine and reduce to cook the alcohol off, add chicken broth and reduce (if you like more wine at this point add to taste). Add in artichokes, artichoke water, and tomatoes and butter. Simmer for about five minutes or until the tomatoes begin to lose their shape just a bit. Depending on how you like the doneness of your fish, return the fish to the pan at some point during the five minutes. Salt and Pepper to taste.
Once done, plate the fish and smother with the sauce. If using garnish (such as fresh herbs, fried leeks or shallots, or crispy prosciutto) add now. Serve with steamed veggies or roasted dark greens and toasted ciabatta bread to soak up sauce (can also use rice).
Variations: You can add a bit of bacon, pancetta or prosciutto to this for more flavor if you are a pork lover. I like to add something crispy on top for texture – crispy leeks or prosciutto are my favorites. If using pork of some type crisp it before you sear the fish to add flavor to the pan and the sauce.