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Posts Tagged ‘onion’


The great thing about turkey pot pie is that it uses up so many Thanksgiving leftovers in one dish. But it’s also great if you’re not going to be making a big Thanksgiving meal and you want all the flavors without all the fuss. Serve this with some mashed sweet potatoes and a side of cranberry sauce and you’ll be in a good place.

Turkey Pot Pie

2 cups diced or shredded leftover turkey (or one turkey breast roasted with olive oil, salt, and pepper)

2 celery stalks, diced

1 cup carrots, diced (could be leftover, pre-roasted)

1 onion, minced

1 1/2 cups leftover gravy, loosened up with a 1/4 cup water (or use chicken stock thickened with a roux of 1 tablespoon butter and 1 tablespoon flour)

1/2 cup white wine

Juice of 1/2 lemon

1 tablespoon rosemary or thyme, minced

Pie dough for 1 9-inch pie or cut into individual ramekin/soup bowl-sized discs

Saute the onion and celery in a couple tablespoons of olive oil until they soften, about 5 minutes. Add the carrots and herbs and cook for a few minutes if raw, or if leftover, go ahead and add the turkey, gravy, wine, and lemon. Taste for seasoning and adjust if necessary (however, everything has generally been pre-seasoned, so you need to check).

Divide into ramekins, filling 3/4 of the way up. Cover the ramekins with the pie dough pieces and make sure to seal well along the edges. Cut a couple slits in the dough to let steam escape. They will most likely bubble through, but it’s not a problem. To make the dough brown nicely, you can brush the tops with a beaten egg or some olive oil and sprinkle a little sea salt on top.

Bake at 375 degrees for 20 minutes or until the crust starts to brown if already warm, or 45 minutes from the freezer. Make sure to place a pan beneath in case they bubble over.

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After the hurricane when we came down with colds, I had an impulse to make chicken soup. But being congested, I really wanted something I could taste. I always love Asian soups, and a little spice sounded like a great idea. And it was. But next time, I won’t wait to be sick to make this soup.

Thai Red Curry Chicken Soup

5 cups chicken stock

1 package rice noodles

2 tablespoons thai red curry paste

3 tablespoons fish sauce

1/2 can coconut milk

2 tablespoons sugar

Juice and zest of 2 limes

3 tablespoons cilantro (or basil or parsley), chopped

2 tablespoons mint, chopped

1-2 cups shredded rotisserie chicken or roasted chicken breast

1 tablespoon sesame or vegetable oil

Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through. Off the heat, add the herbs and the remaining lime juice and serve.

 

Easy Chicken Stock

1 chicken carcass with leftover bones

1 onion, cut into quarters

2 garlic cloves

2 carrots, cut in half

a couple sprigs of any herb in the fridge, such as sage, thyme, parsley, etc

salt and pepper

water

Combine all the ingredients in a large pot and fill with water to almost full. Allow to simmer for 45-60 minutes and then allow to cool on the stove. Strain out the solids, and either use immediately or freeze for later.

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We survived the hurricane without any damage beyond getting a little stir-crazy, so I have to feel pretty grateful. We didn’t lose power or have any terrible flooding, but all we could do for days was watch the damage on TV. Of course, one of my first plans of action was to get to work on hurricane food.

Naturally, my first inclination was for mac & cheese, which was so delicious that it was gone before I could take pictures. For those curious, my mac & cheese is basically my tuna noodle casserole without the tuna. Next up, tomato soup and grilled cheese. I had some cherry tomatoes that were ready to be roasted, and combined them with some canned tomatoes to round out the soup. Perfect cold, rainy weather food. And it’s always a good time for a grilled cheese.

Roasted Tomato Soup and Grilled Cheese

1 pint cherry tomatoes

4 tablespoons olive oil

12 sprigs thyme

1/2 can San Marzano tomatoes, crushed or pureed

1 cup red wine

2 tablespoons sugar

1/2 onion, minced

2 garlic cloves, minced

2 tablespoons tomato paste

2 slices whole grain bread

3 ounces sharp cheddar cheese

thin slices apple, a tablespoon apricot or fig jam, etc (optional)

Roast the cherry tomatoes with half the olive oil and half the thyme at 375 degrees for 45 minutes. Meanwhile, saute the onion and garlic in the remaining olive oil for 3-4 minutes until softened. Add the tomato paste and allow to rust for another minute or two. Add the roasted tomatoes, canned tomatoes, sugar, and wine. Allow to cook together for 10-15 minutes while you prepare the grilled cheese. You may choose to puree the soup with a stick blender, but we wanted it chunky this time.

Toast the bread in a pan with olive oil or in a toaster until light brown. Add the cheese and any toppings you may like. Cook in a saute pan with a little olive oil or butter until the cheese melts and the bread is toasted. Make sure to flip halfway through and a lid can sometimes help the cheese to melt. Use medium heat so that the bread does not burn before the cheese has finish melting. Allow to cool a few minutes before cutting, so that the cheese does not run out.

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While we are in the midst of trying to sell the apartment, I’ve been falling back on old favorites. Last night, I made a version of this Puglian specialty, orecchiette with broccoli rabe and sausage and every time I make it, it brings me back to a night in southern Puglia. The meatiness of the sausage is comforting and warm on a cold fall night.

Fall always means lasagna time for me…I love making it for company too, because I can put it in the oven when they come over and spend time with people, rather than in the kitchen. My favorites for fall are mushroom and roasted carrot and butternut squash.

My favorite fall fruits are definitely pears, and I love to make crostatas with pears and gorgonzola this time of year. I make big batches of dough and freeze them for later, so I can just defrost and put together the filling when I’m running low on time.

Cold weather makes me really crave a good Sunday breakfast, and there’s no better breakfast than egg and pancetta sandwiches on homemade sage biscuits. I still have a couple of these tucked away in the freezer, and I can’t wait to have one this Sunday.

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I love a good bolognese, but sometimes I just don’t have time on a weeknight to invest in making it. That’s where this kind of pasta sauce comes in. It cooks in the time it takes to boil a big pot of water, and it uses enough veal to flavor the sauce but not enough to make it really heavy. The cherry tomatoes have a natural sweetness and don’t need to cook down too much. It’s the perfect indulgence for a weeknight treat.

Weeknight Veal Ragu

1/2 pound ground veal

1/2 onion, chopped

2 tablespoons oregano, chopped

2 garlic cloves, minced

2 tablespoons tomato paste

1 can San Marzano cherry tomatoes (or other San Marzanos if you can’t find the cherry tomatoes)

1/2 cup white wine

1/4  cup grated parmesan

1/2 box or pound of long pasta (spaghetti, linguine, fettuccine, etc)

Cook your pasta in salted boiling water a minute less than the package instructions. Meanwhile, brown the veal in a wide saute pan. (Using a wide pan will help the sauce cook quickly because it maximizes the amount of sauce in contact with the pan).

Add the onion once it has developed a nice browned color. Let the onion sweat down with a little salt to season. Add the oregano and garlic and stir through. Add the tomato paste and allow it to rust for a few minutes. Add the wine and tomatoes and cook down for 5 minutes. Once the sauce has reduced a little and thickened, add the cooked pasta with a splash of the pasta cooking water. Stir to cook together for the last minute and add the cheese.

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If you’ve noticed that my posts have slowed down, it’s because we’re planning a move and I’ve been sidetracked on that project… but the upside is that I’m getting creative with recipes to use up pantry and freezer ingredients.

This week, I made veggie burgers to use up lentils and breadcrumbs in the pantry. Of course, fresh breadcrumbs would be so much better, but that wouldn’t use up the ones sitting on the shelf. The nice thing about veggie burgers is that you can really adapt the flavors to whatever you like. I added in a chopped chili pepper that was growing in our garden, and they are really spicy! I topped them with some sriracha mayo because they can always use some moisture (although I had ketchup on mine because I’m just not a mayo fan).

Veggie Burgers with Sriracha Mayo

1 cup cooked lentils (mine were leftover from a previous dinner, so they had diced carrots and onions in them as well), mashed a bit

2 cups diced mushrooms

1/2 onion, minced

1 teaspoon garlic, minced

1 chili pepper, minced

1/2 cup fresh breadcrumbs (or dried, but fresh are better)

2 eggs, beaten

2 tablespoons goat cheese

1 tablespoon mayo

1 teaspoon sriracha

Pickles

Saute the onion in a little olive oil to soften. Add the garlic, chili pepper and mushrooms and allow to soften and start to brown. Remove from heat and add to lentils in a large bowl. Add in the breadcrumbs, goat cheese, and eggs and stir to combine. Refrigerate for an hour, until cold.

In a small bowl, combine the mayo and sriracha and stir together. Reserve for topping.

Form mixture into patties and saute in some olive oil for 2 minutes on each side, until browned. Bake in a 400 degree oven for 15 minutes, until they are cooked all the way through. Serve on a toasted bun with the topping of your choice.

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I finally got around to trying out the new pasta machine a couple weeks ago when we had some great friends over. It’s a bit of a project to make fresh pasta, but it’s worth it. Plus, you can add in anything you want flavor-wise, although I generally just make plain pasta because I like it best. Next time though, I might try spinach pasta. Or lemon pasta. I’m getting excited just thinking about it.

Fresh Fettuccine

3- 3 1/2 cups flour (start with 3 and add flour to the right consistency)

4 eggs

1 tablespoon extra virgin olive oil

1 teaspoon salt

Mound the flour on your board and create a well in the center. Add the rest of the ingredients to the well and start to stir with a fork from the inside out, gradually adding flour from the rim. Once you start to break down the rim, change to kneading with you hands. It will come together in a ball, and you want to knead for about 5 minutes. Let it rest in some plastic wrap for at least 15 minutes. Cut off pieces of dough to run through the pasta roller until it reaches your desired thickness. Fold the sheets and cut into your desired pasta size, for fettuccine it’s about 1/2″ thick. Flour well and set aside in 1 layer if possible.

Lemon Chicken and Fresh Fettuccine

Fresh Fettuccine (above)

4 chicken breasts, cut into pieces

1/2 onion, chopped

2 garlic cloves, minced

1/2 cup white wine

1 teaspoon dried oregano

zest and juice from 1 large lemon or 1 1/2 smaller lemons

Parmesan cheese

Season the chicken pieces with salt, pepper, and the oregano. Saute in some extra virgin olive oil until they brown. Remove to a plate. Add the onion and garlic and soften. Add the wine and lemon juice and reduce a bit. Add the chicken back into the pan and stir to combine.

Meanwhile, cook the pasta in salted boiling water for 2 minutes, until it starts to float and becomes al dente. Remove to the saucepan with a little bit of the pasta cooking water. Combine and add the lemon zest, a splash of extra virgin olive oil, and some grated parmesan cheese. Plate and add more parmesan cheese on top.

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