Weeknight Pasta w/ Simple Garlic & Oil Sauce

So after work I usually hit the gym and by the time I get home it is kind of late to be eating dinner- especially since the soon-to-be hubs has to wake up at 5am for work.  So this is a quick pantry made pasta dinner that you can either eat by itself or through in some chicken to round the mean out with some more protein.

This recipe is as easy as boiling water and heating up some garlic but with a couple extras thrown in- it was SUPER delicious- and when I say super- yea, I mean it. Super like Brendan had three servings. Yea, as I said, super delicious. But yet super simple! Impressive and delicious. Boom.

*Now, when you are reading the directions this ingredient might freak you out.  But stop being such a wussy! Have you ever even tried anchovies? (For all the people that said "yes, on a pizza"- you don't count because that is probably the worst way people know it and obviously get turned off by it.) So in a different question- have you ever cooked with anchovies? Believe me, I guarantee you, you will not even taste them.  It will not taste fishy.  When anchovies are heated, especially in oil they dissolve and disappear into the oil and just become a flavor- sort of like a salty nutty flavor.  It adds so much depth of flavor into this sauce.  You really don't want to skip it; it's the secret ingredient that makes it special, but still an easy weeknighter recipe.  I told Brendan they were in it and he said "ew"- then he had three servings.

But for all the haters and wussies out there- if you must substitute I guess you could use a couple dashes of Worcestershire sauce (which anchovies are one of the ingredients in that sauce, so if you've used it before- you've had anchovies).

Ingredients

• 1 lb of pasta of your choice (I chose whole wheat rotini)
• about two cups of broccoli (I had some in the freezer)
• 1/4 cup of oil (I used extra virgin, you could also use regular olive)
• 4 garlic cloves, grated or minced
• 4 anchovy fillets*
• 1 lemon, zest and juice
• 1 tbsp of red pepper flakes (yes, this is a lot- if you want less spice start with a heavy tsp)
• pinch of salt (bc anchovies and cheese will add salt)
• freshly cracked pepper
• 3/4-1 cup of pasta water (so remember don't dump it before reserving a cup)
• 1 cup of pecorino or parm, shredded or grated

Directions

1. Boil water for the pasta.
2. If you have frozen broccoli- defrost in the microwave. If fresh we will wait to blanch in pasta water at the end.
3. Heat a sauce pot over medium low heat and add the oil, garlic and anchovies.  You can add the anchovies whole, they will eventually just dissolve into the hot oil.  Do not let this burn, just gently bubble and heat up for a couple minutes so the oil gets flavored.
4. After the anchovies "disappear" and the garlic slightly golden.  Turn the heat to low and add the lemon juice and zest along with the red pepper flake, salt and pepper.
5. Keep on low heat for flavors to marry for about 5 minutes.
6. Meanwhile when water boils, salt the water and drop your pasta.  I semi-defrosted my frozen broccoli, so about 2 minutes before the pasta was done I added the broccoli to the boiling water.  If you are using fresh you would do the same- drop into boiling water just a couple minutes before the pasta is done.
7. RESERVE your pasta water!  Add it to the sauce pot and mix to combine.
8. Drain pasta and broccoli and add to a large boil for mixing.  Then top and toss with your sauce. 
9. Top with shredded cheese and serve!  You can also add a bit of cheese and toss with pasta to add more body to the sauce.

I served this alongside some pan fried boneless skinless chicken breasts simply seasoned with salt and pepper.

Shredded BBQ Chicken Sandwiches (Leftover Weeknight Meal)

So I'm sure we all have "leftover night" one day a week or so.  On Sunday we came home from grandmas with a rotisserie chicken, a tray full of Spanish rice, and I had some corn and grilled chicken left over from a previous BBQ of my own.  Some people say they are bad when it comes to opening the fridge, seeing what's there and making a meal- for me this is a welcomed challenge.  This one was not as difficult because of the similar flavor profiles of these separate dishes.

Any leftover chicken is an awesome thing to have, it can become so many things.  The rice was obviously a side and so was the grilled corn on its own. Starch, veggie, done.

I had three leftover kaiser rolls (but tortillas or really any hearty bread would have worked here too), chicken and a pantry/fridge door.  Hand shred the left over chicken, obviously removing the skin and bones.  Set that aside while you make your sauce.  Everything else gets microwaved to just reheat!

I have to say I don't have a set BBQ sauce recipe, it changes I think every time I make it, but this was the one I made last night.  I used an immersion blender to make the sauce thicker, quicker, and to make it smooth- but if you don't have one you can always carefully transfer to a regular blender, food processor or just leave chunky and simmer longer to thicken.

Ingredients

• 1 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 1 roasted red pepper, chopped
• 1 lime, juiced
• 1 1/2 cup of chicken stock
• 1 (8oz) can of tomato sauce
• 2 tbsp of brown sugar
• 2 tbsp of worchestire sauce
• 3 tbsp of apple cider vinegar
• 1 tbsp of salt
• freshly cracked pepper
• about 2-3 cups of shredded cooked chicken (or pork!)

Directions

1. In a sauce pot add about a tbsp of oil and then saute the onion, garlic, and jalapeno until softened.  About 5-7 minutes- careful not to burn it.  Then add the roasted red pepper.
2. Then add the lime juice, chicken stock and tomato sauce.  Try to scrape any bits off the bottom of the pan- if there are any.
3. Add the sugar, vinegar, worchestire sauce, salt and pepper.
4. Bring to a boil then reduce to a simmer.
5. This would be the time to blend.  After blending keep at a simmer until sauce like consistency then add in your chicken and heat through.
6. If not blending, keep at a low boil until thickened to your liking (ALWAYS taste the sauce before adding the meat or serving) and then add the chicken.
7. Pile the chicken on toasted buns with pickled jalapenos, tomatoes and lettuce.

There are so many other ways to make this- other usual ingredients are ketchup, tomato paste, mustard, cumin, paprika, beer, chipolte etc.  If you want you can add a squirt of ketchup or tomato paste to heighten the tomato flavor more.  Taste the sauce before adding the chicken and adjust to your preference.

Now if you don't have already cooked chicken, don't worry- just poach your chicken first then use the poaching liquid as your chicken stock. Add chicken to pot, cover with water until almost fully submerged.  Bring to a boil then immediately reduce to a low simmer.  Cook until done.  Remove chicken and the water it cooked in is now essentially chicken broth- use for your sauce!

Asian Style Chicken Noodle Soup

So this is a cross between chicken noodle soup, wonton soup and miso soup.  The recipe consists of simple ingredients that make a pretty tasty (and healthy) meal.  It tastes just like you would get from take-out.  Fry up some wonton strips and top off the soup for extra crunch!

Edamame is an immature soy bean (literally means "twig bean").  It is an amazing accomplishment by nature.  It is the only vegetable to house enough proteins that make it a complete protein- like the complete proteins we receive from meats and eggs- but with virtually no fat.  The soy bean (as most of you may know) becomes tofu and I think more of us are familiar with the benefits of tofu.  Edamame and all preparations of soybeans are rich in carbohydrates, protein, dietary fiber, omega-3 fatty acids and micronutrients, particularly folic acid, manganese and vitamin K. (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9872/2)

For even more info on edamame (and a better explanation of what I was saying before) check out this episode of Good Eats http://www.youtube.com/watch?v=9EZR9medTB4 & Part 2 http://www.youtube.com/watch?v=WI71jcY1mmQ&feature=related

Napa Cabbage: It is my favorite cabbage.  It is a mild flavored Chinese cabbage that is a sign of prosperity in China. Cabbage is super healthy for you in general.  The tops of the cabbage will wilt and be tender but near the root end it will remain crunchy.  This cabbage is even great raw in cole slaw.

Ingredients

• 3 boneless skinless chicken breast
• 1 bag of edamame (I had unshelled, so I just shelled them myself- you can buy already shelled ones too) (about 1-2 cups of beans)
• about 1 - 1 ½ lbs of napa cabbage, shredded
• 1 small onion, sliced (or you can use scallions- about 3 or 4 of them sliced thin)
• ½ bag of egg noodles (I think that's about 5-6 oz.)
• ¼ cup of soy sauce
• 2 tablespoons of ginger, freshly grated
• 2 garlic cloves, grated
• 6 cups of water
• 2 chicken bouillon cubes (optional)
• salt and pepper
• about 1 tsp red pepper flakes

Directions

1. In a big pot add some oil and heat that over medium heat- when the oil is hot add the onions and season with salt.  Let that cook about 5 minutes.
2. Add the ginger, garlic, red pepper flakes, and pepper.  Cook for about 2 minutes until very fragrant.
3. Add the water, bouillon cubes and soy sauce.
4. Add the chicken (whole breast pieces- we are going to poach them)
5. Bring the water up to a boil and reduce to a very light simmer- we are gently poaching the chicken- we do not want to boil it.
6. Cook that about 15 minutes until the chicken is cooked through.
7. Remove the chicken when done and reserve.
8. Bring the water to a boil and add in your egg noodles.  You can really use any type of noodle you want here- even small cut pasta would do.
9. When the egg noodles are done- about 5-7 minutes, turn off the heat and add your edamame and cabbage.
10. Slice or shred your chicken and return back to the pot.
11. Taste the soup before serving- might need more salt- I also like to add a bit of freshly grated ginger at the very end to give it a fresh taste.

Chicken w/ Onion Mustard Gravy

Chicken w/ Onion Mustard Gravy served over egg noodles and the veggie of your choice.  Ok, first of all, I don't know anyone who doesn't love egg noodles.  They are the side dish to comfort food, fun for kids, and cheap (especially when you get them on sale- look for them when they have the Jewish holidays).  Anyway, my particular memory of egg noodles is when my mom did a pot roast in the crock pot and then served it over egg noodles- yum (that recipe will have to be another day).  For now- here is a super quick, cheap, delicious and, of course, impressive recipe that you can cook tonight with just a couple ingredients you probably already have on hand!

  

Ingredients

• Chicken breasts- figure one per person- I used 3 and butterflied them to make thinner cutlets so they would cook faster- but you can certainly leave them whole- or use skin on or bone in chicken breasts or thighs etc etc.
• about a cup of regular all purpose flour- for dredging and the gravy
• 2 cups of chicken broth
• 2 tablespoons of dijon mustard
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon fresh thyme, chopped (if dry use about a tsp)
• salt and pepper of course
• 1 bag of wide egg noodles
• side vegetable of your choice- I just roasted some sweet potatoes and carrots (dice both into similar sizes- toss with oil, salt, pepper, a little cayenne and fresh thyme- roast for about 15-20 mins on a 425 degree F oven until soft and brown)

Directions

1. In a shallow dish/plate put your flour.  Season your chicken with salt and pepper and then dredge your chicken in the flour.  In a skillet over high heat add some oil and fry your chicken until golden brown on each side.  If they are not cooked all the way through- don't worry- we will continue to cook them later- for now take out of the pan and reserve. (remember the thinner the cut of chicken the faster it will cook)  I had to cook my cutlets in two batches.

2. When all your chicken is done browning- add a bit more oil to your skillet and lower the heat to about medium high and add your onions, thyme and garlic.  Cook a couple minutes until soft. (Don't let them burn! If they are browning too fast lower the heat!)
3. Then (if you're comfortable) use some of the leftover flour from dredging to coat the onions.  Overall I used about a 1/4 cup of flour.  If you are not comfortable using that flour- just use fresh flour.  Cook the flour out about a minute or two.  If you thought we are making a roux- you are right!
4. Next add the chicken stock and gently whisk to combine.  Cook over medium heat until thickened (about 5 minutes).  Then slide the chicken pieces back into the gravy and either just heat through- or continue cooking if your chicken wasn't cooked through yet.



5. Serve over egg noodles!

Sausage Meatballs, Spaghetti & Focaccia

All week Brendan has been telling me he wants "sausage pasta".  This is usually just pasta tossed with hot Italian sausage and maybe a veggie.  I didn't feel like making it honestly because I had time to make something a bit more fancy- but I wound up making something just as easy.  Instead of cooking the sausage and then slicing them, I took the meat out of the casing and formed meatballs- just like any other ground meat.  It is surprising when you bite into the meatball- you aren't expecting it to taste like sausage.  I paired it with spaghetti and my jarred sauce.  I also tried out Anne Burrell's Focaccia Recipe, it came out great, but the way I did it varied from the original recipe (especially since I don't have a mixer with a bread hook). It takes a while to prep the dough for the bread; you'll need about 2 hours before you actually put it in the oven for 30 mins or so.  If you want to do the bread too- skip down to that part first...

Sausage Meatballs

• 1 ½ lb of Italian sausage (hot or sweet) removed from the casing
• 1- 1½ cup of frozen spinach (thawed and excess water squeezed out)
• 2 garlic cloves, minced
• about 2 handfuls of bread crumbs
• 1 egg
• 1 tsp salt, few grinds of fresh black pepper

Preheat the oven to 425 degrees.  Combine all ingredients in a bowl and then roll into meatballs.  You can make them any size, but remember to cook them through- I went for at least 160 degrees F, it took about 20-25 minutes and my meatballs were about 1½ inches in diameter.  Bigger meatballs probably will take longer.  Since the sausage is already very oily I just sprayed them with cooking spray and put them in the oven.

Sausage Meatballs

Boil some water, salt it up, and drop your pasta about 5 minutes before you serve the meatballs and top with your favorite sauce! Easy, but fun and different!

Ok, now to tackle the focaccia...

Notes on Anne Burrell's Focaccia recipe:

• First of all this is going to make a whole bunch of bread, about 15 pieces of 4in x 4in. depending on the size of the pan you bake it in of course.  But don't worry, it doesn’t stale that quick, and I already have another recipe you can use it in lined up.
• The recipe calls for 1 ¾ c of water. I think this is too much, start with 1 cup and see if you need to add more as you go- I wound up adding so much more flour by the time it was the correct consistency.  This also could have been the result of using two cups of bread flour with 3 cups of AP flour, instead of all 5 cups of AP flour. (I ran out of AP flour, so I had to substitute the finer bread flour)
• No mixer or bread hook- so had to go old fashion and use my hands.  Combine all dry ingredients in a big bowl then when the yeast water is foamy on top combine all wet ingredients into the dry.  When it comes together, turn out onto a floured surface and knead for 5 minutes- yes I actually did knead for 5 minutes- it's not that bad and it makes the end result better because when you knead the dough you are forming glutens (like a web that traps all the air bubbles so when it cooks it puffs up and cooks correctly).
• Put back into the bowl, spray with cooking spray and loosely cover with plastic wrap (just like we did with my pizza dough recipe). Let it rise and double in size for an hour.
• After an hour, take the other ½ c of oil and spread it out on your baking sheet.  Then take the dough and knead it about a minute or two before you put on the baking sheet with oil and coat the dough- then stretch dough out to fit the pan- almost like if we were making Sicilian pizza.  As you are stretching it out make a lot of weird finger indentations and holes in the dough.  (don’t worry it's supposed to look like that)
• Now set aside and let rise again (I know, I know) for another hour.



Before



• When the second hour is up, make your meatballs; preheat your oven and pop meatballs and bread in the oven together... They take about the same cooking time so it works out perfect.  The bread actually took a bit longer about 30-35 mins. Make sure you let it rest for at least  5 minutes before cutting and serving too.
• Oh and before I put the bread in the oven, I sprinkled it with 1 tsp of salt and 1 tsp of dried oregano. As well as drizzled with more oil. You could also top it with vegetables or any other dried herbs you like, as well as meat or olives.



 

After