Can I Get the Recipe? Week 7, Vol I - August 14, 2009 Recipe
Simple Pasta with Garlic, Mild Italian Sausage and Broccoli
Corn Flake Coated Fish Fingers with Roasted Root Veggie Chips
Arroz Con Pollo
Lazy Man’s Butternut Squash Ravioli
Dragon’s Pork Chops with Apples, Pears and Maple Syrup
Dinner One: Simple Pasta with Garlic, Mild Italian Sausage and Broccoli
Ingredients:
2 cups Garofalo (or penne, spiral or small shaped pasta)
1 cup reserves starch water from cooking pasta
4 mild Italian sausages, casing removed and crumbled
1 small head of broccoli
2 cloves garlic, minced
1/2 cup grated parmesan cheese
Directions:
Begin to cook pasta according to package directions. When almost al dente, add broccoli and cook until tender crisp, about 1 - 2 minutes.
Remove 1 cup of starch water then drain pasta and broccoli. Set aside.
Cook crumbled sausage in a large sauté pan over medium high heat. Add garlic near the last minute of the sausage cooking and continue to cook until no longer pink.
Add drained pasta, pasta water and broccoli. Toss until heated through.
Plate individual servings and sprinkle with parmesan cheese.
Dinner Two: Cornflake Coated Fish Sticks with Roasted Veggie Chips
Ingredients:
1 cup plain cornflakes, crushed
1 ¼ pounds (600 grams or 22 ounces) Pollock or Cod fillets, cut into thick strips about 3 cm each
5 tablespoons flour
2 eggs, lightly beaten
canola oil for frying
3 parsnips, cut into sticks
2 rutabaga, cut into sticks
3 potatoes, cut into sticks
handful of rosemary, chopped
handful of thyme, chopped
3 garlic cloves, finely chopped
2 -3 tablespoons olive oil
salt and pepper
Directions:
Pre-heat the oven to 375 degrees F.
To make the roasted vegetable chips, throw all the vegetables in a large bowl, drizzle a good shot of olive oil and mix in the garlic, salt and pepper and herbs. Using your hands massage the flavours into the vegetables.
Spread out the vegetables on a baking tray and bake in the oven for 30-40 minutes, until tender but still crisp.
In the meantime, sieve the flour into a deep plate, pour the beaten eggs into a separate plate and add the cornflakes into another plate.
Dab the fish with kitchen paper towels, salt and pepper then coat the fish first in flour, then soak in the egg and finally coat with the cornflakes.
Heat enough canola oil in a pan to pan-fry the fish fingers. Make sure the oil to pan fry the fish is really hot. The best way to check if the oil is at the right temperature is to put the back end of a wooden spoon into the oil and if bubbles form around it the oil is just right. The fish does not need to swim in the oil, just enough so that the fish can be shallow fried. Fry the fish on each side for approximately 5 minutes or until the coating is lightly golden.
Remove and place on a plate covered with paper towels.
Serve with the roasted vegetables and some tartar sauce.
Dinner Three: Arroz Con Pollo
Ingredients:
- 8 chicken thighs, with skin and bones
- salt and pepper
- olive oil for the Dutch oven
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 slices of smoked ham (or bacon) chopped
- 1 teaspoon cumin
- 1 pinch (about 20 threads) of crumbled saffron threads
- 1 teaspoon of sweet paprika
- 1 red or green pepper, chopped
- 2 cups of chicken stock
- 1 1/2 cups of chopped canned tomatoes
- 1 cup of long grain rice
- Garnish with:
- handful chopped fresh parsley
- ½ cup defrosted frozen peas
- ¼ cup roasted red pepper strips
Directions:
Season your chicken thighs with salt and pepper.
In a heavy Dutch oven heat olive oil and add your chicken and brown on both sides for about 8 minutes until skin is getting crispy.
Remove chicken from pan with tongs and set aside.
Pour off all of the fat except for about 2 tablespoons.
Now add your onions, smoked ham, garlic and peppers. Sauté a few minues and add your spices: saffron, cumin, salt and paprika. Coat the onion mixture with the spice mixture for a minute.
Now add your stock and tomatoes and bring to a boil.
Add your 1 cup of rice to the pot and place your chicken pieces back in the pot on top of the rice.
Simmer this on low, partially covered for about 25-30 minutes, scraping up the brown bits that have stuck to the bottom of the pan once or twice.
Garnish with peas, parsley and roasted red pepper strips.
Dinner Four: Lazy Man’s Butternut Squash
Ingredients:1 small butternut squash
3 tablespoons olive oil, divided
2 Portabella mushroom caps
8 ounces (1 cup) bowtie pasta
3 tablespoons butter, divided
12 sage leaves
1 garlic clove, minced
1/4 cup grated parmesan cheese
salt and pepper
Directions:
Preheat the oven to 400F and set the rack in the lower third of the oven.
Prepare a large pot of water with salt for pasta and bring to a boil while roasting veggies. Cut butternut squash in half lengthwise, remove the seeds, and cut into 3/4 inch slices. You don't have to peel the squash since the skin tastes good when roasted.
Season squash generously with salt and pepper, drizzle with 2 tablespoons olive oil and spread in a large shallow baking dish in one layer. Roast in the lower third of the oven for 30 minutes. Flip and roast another 20-30 minutes or until very tender and slightly caramelized.
Slice portabellas 1/4 inch thick.
After flipping squash, season mushrooms with salt and pepper, drizzle with 1 tablespoon olive oil, and add to the butternut squash baking dish if there is room or another baking dish. Roast 20-30 minutes so that the mushrooms and squash are done at roughly the same time.
Cook pasta according to box instructions.
While pasta is cooking, set a skillet with 2 tablespoons of butter over medium heat. When butter is melted, add sage leaves in one layer. Fry until they stiffen slightly, about 1 minute. Flip with a fork, and fry until crisp, about 1 minute. Remove sage to a plate and set aside.
Turn down the heat to low, add the garlic and cook until golden, about 1 minute. Take off heat and cool slightly, 2-3 minutes.
Season garlic butter with salt and add a sprinkle of parmesan. Mix well.
Drain pasta, and mix with butternut squash, mushrooms, sage leaves, garlic-sage butter and additional 1 tablespoon of extra butter. Sprinkle with cheese and serve.
Dinner Five: Dragon’s Pork Chops with Apples, Pears and Maple Syrup
Ingredients:
4 pork chops, thick and bone in
2 tablespoons olive oil
2 tablespoons butter
pinch red pepper flakes or more to taste (omit if you don’t like spicy foods)
juice of 1 lemon
1/2 cup apple cider
1 small onion, chopped
1/2 cup real maple syrup
2 apples, peeled, chopped
2 pears, peeled, chopped
2 cloves garlic, minced
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh sage, finely chopped
salt and pepper to taste
Directions:
Preheat the oven to 350F.
Season the pork chops with salt and pepper on both sides. Dredge each pork chop lightly in the flour.
In an ovenproof skillet over medium-high heat, heat oil, butter and red pepper flakes. When the butter is melted, place the chops into the pan. Brown the pork chops on both sides for about 2 minutes per side.
Remove the pork chops from the pan and keep warm. Deglaze the pan with the apple cider and lemon juice. Cook until the liquid has reduced by 1/2.
Add the onions and cook for 1 minute. Add apples, pears, garlic and maple syrup. Cook for another minute. Add the herbs and season with salt and pepper to taste.
Return the pork chops to the pan and put the whole pan into the oven to finish cooking. When the chops reach 145 degrees, remove the pan from the oven.
Serve with pork chops with the apple-pear sauce spooned on top.
Win Our Monthy Prize!
Add Your Comments Below for This Weeks Can I Get the Recipe?