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Sausage and Peppers Bake
Who doesn’t like sausage and peppers? I love the combination of the sweet orange peppers with the savory sausages. I always have them on hand- usually a couple of packs in my freezer. They are extremely handy and versatile. Breakfast, lunch and dinner – all three meals can be delicious with chicken sausages.
I wanted to make a one pot meal- my favorite thing to cook. They are easy, quick and delicious. In this case, I added tomatoes and potatoes with the sausage and peppers. I added garlic and fresh thyme with salt and pepper. It is very simple yet extremely flavorful.
I bought a pack of ‘ready to bake baguettes’ from Trader Joes and baked some with this delicious dinner. I made a delicious arugula salad with orange segments. I made a quick dressing with orange juice, sherry vinegar, honey and extra virgin olive oil.
I gave my daughter just the arugula (which she doesn’t like so much but will eat it since she knows there is no way out). I also gave her the sausage and peppers but left out the potatoes and tomatoes- she doesn’t care for them. She loves the freshly baked bread as do my husband and I.
It was a quick and delicious meal- my favorite kind to eat. The sausage and pepper bake was delicious.
- 1 pack (4 or 5 links) chicken sausage, sliced at a bias (I used a spinach and garlic one)
- 2 yellow skinned potatoes, cut into 2-inch squares
- 2 cups grape tomatoes
- 1 orange pepper, cut into 2-inch squares
- 3 cloves garlic, smashed
- 3-4 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
- Pepper
Preheat the oven to 400 degrees F.
In a lined 9 X 13 baking sheet add the sausage, potatoes, tomatoes, pepper, garlic, thyme, rosemary, olive oil, salt and pepper. Mix well with hands and bake for 45 minutes or till the potatoes are browned and cooked. Serve with a baguette and a salad.
Alaskan Cod with Spaghetti and Arugula
This meal is ideal to if you are trying to be healthy for the new year. I recently wrote and article for the New York Times Local blog and featured this recipe. I was trying to follow a few new eating habits for the New Year and this recipe was a fabulous way to begin.
I tried using brown rice pasta for the first time and it was a big hit. The consistency is a bit different- it is much softer, mushier and so you have to be careful while cooking. You need to use ample water when cooking the pasta. My husband and daughter were thrilled to eat this spaghetti. I thought the taste was different and I have to say, I missed the ‘pasta’ taste but since I had covered the pasta with some delicious homemade tomato sauce- it was just fine.
The mound of pesto covered arugula was a genius idea- yes I am not very modest… Anyway, the greens on top of the pasta looked beautiful and tasted even better. Since arugula is tough enough to be cooked, I placed the simply cooked piece of fish right on top. It looked like a fancy meal served at an expensive restaurant.
I was very pleased with myself. The best part was that I didn’t feel grossly full after eating the meal. I skipped the wine and had a glass of water.
Try the sauteed cod with the brown rice pasta with healthy arugula on top- it is outstanding.
- 3 to 4 cod fillets, about 5 ounces each
- Salt
- Pepper
- 2 tablespoons olive oil
Heat the olive oil in a wide, non-stick frying pan. Add the fish filets and sprinkle salt and pepper. Cook 3 to 4 minutes on each side on high heat or, till the fish is opaque and flaky. Keep warm.
- Half pound brown rice spaghetti, cooked al dente
- 2 cups fresh or store bought tomato sauce
- Heat the tomato sauce in a wide saucepan. Add the cooked pasta in the sauce and mix well. Keep warm.
- 3 to 4 cups fresh arugula (depending on how many fish filets you have)
- 4 tablespoons basil pesto
- 1/3 cup pecorino romano cheese, grated (with a vegetable peeler)
Add the arugula in medium bowl. Add the pesto and mix well. Sprinkle with the cheese.
Serve the dish by placing a serving of spaghetti in a wide bowl. Top the pasta with a cup of arugula mixed with pesto and cheese. Then, top with the cod fillet.
Easy Breakfast Dish-Kerala Style Scrambled Eggs
I somehow always forget to make eggs for dinner or even lunch. I take them out for breakfast on the weekends or unless I am baking- which seems to more and more often these days.
A cousin was in India recently and told me about her trip down to Kerala and described the cuisine. One of the things she couldn’t stop talking about were scrambled eggs cooked south indian style. She carefully described the ingredients or whatever she could decipher. While I was listening, I thought I will definitely make these but didn’t think of writing down the ingredients (duh). Anyway, a couple weeks went by and suddenly the scrambled eggs came to mind. It was one of those evenings where there wasn’t much in the fridge and I wasn’t in the mood to make an elaborate meal.
Now, I had forgotten most of the ingredients for the dish- but I was able to come up with what ever I thought belonged in there considering the part of India we are talking about. Mustard seeds, curry leaves and coconut were the main ingredients- and I had all of them. I also had fresh cilantro, tomatoes, onions and green chilies-perfect.
I used all the ingredients and came up with a fantastic, quick and delicious dinner. I made fresh rotis with it. That is what my husband and I ate. For my daughter I made plain scrambled eggs- she is not into fresh tomatoes, green chilies, etc.
I added extra cayenne pepper for myself. I like things spicy but my dear husband likes it really mild. It was really enjoyable- I plan to use more eggs for dinner in the future. Maybe a nice mushroom omelet with gruyere- yum, that sounds delicious. Try the easy scrambled eggs for your next quick meal.
- 1 tablespoon extra light olive oil
- ½ teaspoon mustard seeds
- 4-5 curry leaves, chopped
- 2 tablespoons shredded unsweetened coconut
- 1 teaspoon ginger, minced
- ¼ cup white onion, chopped
- 1 serrano chili, chopped
- 1/3 cup chopped tomatoes, or halved cherry tomatoes
- 2 eggs, beaten
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ cup cilantro chopped
Beat the eggs salt, cayenne pepper and cilantro. Keep aside.
In a large frying pan, heat the olive oil. Add mustard seeds and sauté for minute on medium high heat or till the seeds begin to sizzle. Add the curry leaves, coconut, onion, chili and ginger. Saute for 2-3 minutes on medium heat or till the onions are soft. Add the tomatoes and sauté for 4-5 minutes. Lower the heat and add the beaten eggs, stir till the eggs are cooked yet still soft. Serve with fresh rotis or tortillas.
Chicken with a Tamarind Glazed on a Crisp Noodle Cake
One of my favorite places to eat in our area is Khun Thai. It is a Thai restaurant in Millburn, NJ. We have been going there for many years now and all the dishes are really good.
One dish I always get (most of the time) is a grilled beef with a tamarind sauce. It is served with grilled vegetables and sticky rice. I find it very satisfying and relatively healthy. I always ask for extra tamarind sauce on the side. I wish they would sell the sauce in a jar- I would buy tons of it. It is salty, savory with a bit of spice- absolutely perfect in my book.
We went for dinner the other day to Khun Thai and yes I had the same thing. While I was eating it, I decided to make my own version at home. I knew I won’t be able to make an exact replica but it will be make take on the tamarind sauce.
I was reading the latest Food and Wine and a chef was featured who cooks with a lot of Thai and Chinese flavors. He made a chicken with a tamarind glaze on top of a noodle cake. I decided to use that as an inspiration and came up with my own version. I started with chicken stock and tamarind concentrate. I added a bit fish sauce- which is a great thing to keep in your pantry. It gives Asian dishes great nutty, salty flavor.
The noodle cake was very easy to make and a lot of fun to eat. My daughter loved it. I sauteed broccolini to serve with the meal. It was perfect- it looked gorgeous on the plate and the sauce was delicious. It definitely was not the same as the restaurant but it was still good.
Try it- you will love it, guaranteed…
Glaze
- 2 cups chicken stock
- 1 tablespoon tamarind concentrate (available at Whole Foods)
- 2 to 3 tablespoons honey (to taste)
- 2 teaspoons fish sauce
- 1 tablespoon sweet chili sauce
- 2 tablespoons cilantro stems, finely chopped
- 1 medium shallots, finely sliced
- 2 garlic cloves, finely sliced
- 1 green onion, green and white parts separated
Add the chicken stock, tamarind, honey, fish sauce and chili sauce to a small saucepan. Add the cilantro stems, shallots, garlic cloves and white part of the green onions. Bring to a boil and simmer on medium heat till it reduces to 1 cup. Keep aside.
- 1 pound skinless, boneless chicken pieces
- Salt
- 2 tablespoons extra light olive oil
Preheat oven to 400 degrees F.
Heat a large frying pan with the olive oil. Brown the chicken pieces on both sides, about 3 minutes each on high heat. Sprinkle salt generously on both sides. Add the tamarind sauce in the pan and bake in the oven for 15 to 20 minutes basting once. Take the chicken pieces out on a plate and boil the liquid till thickened, about 3 minutes. Place the chicken back in the frying pan and place it under a high broiler for 2 to 3 minutes, till the pieces are golden brown.
Serve on top of a crispy noodle wedge and some sauce on top. Garnish with the green parts of the green onion.
Crisp Noodle Pancake
- 4 ounces dried thin egg noodles
- 2 tablespoons extra light olive oil
Boil the noodles according to instructions. Drain and spread onto a cookie sheet and pat dry. Heat a non-stick frying with 1 tablespoon olive oil and add the noodles, spreading them thin covering the pan surface. Take a spare lid and press down and cook for 8 to 9 minutes on medium heat. Invert the pancake onto a plate. Heat the same pan with the remaining olive oil and slice the pancake back now browning the other side. Cook for 8 to 9 minutes on medium heat. Once both sides are golden brown and crisp, slide the pancake onto a cutting board. Slice into 4 wedges and serve with the chicken.
Sauteed Broccolini
- 1 pack or a pound of broccolini
- 1 tablespoon extra light olive oil
- Salt
- Pepper
Blanch the broccolini in boiling water for a minute. Take out and shock in cold water to retain the color. Heat a frying pan with the olive oil. Saute the blanched broccolini on medium high heat, about 4 to 5 minutes on each side. Serve with the chicken and noodle pancake.
Shrimp and Broccoli Brown Fried Rice
I find fried rice and quesadillas a great way to use up left overs. The quesadillas can be stuffed with virtually anything as long as shredded cheese in involved. As far as fried rice is concerned- same rules apply- anything and everything can be added to it. I think the key is to have a well stocked pantry- it always comes back to that, doesn’t it? In this case I had eggs in the fridge, broccoli and shrimp in the freezer, tamari in the cabinet, garlic and onion in the basket.
I had a cup of cooked brown rice in the fridge and didn’t have any plans for dinner- what was I going to feed my always hungry daughter?? I have never made fried rice out of brown rice but why not?? In fact, I thought with all the loud flavors going on in fried rice, I could totally get away with using brown rice instead of white. so, that is what I did- I chopped some onion and garlic, took out some frozen broccoli florets and 3 frozen raw jumbo shrimps. It was the quickest meal I have ever made. I minced everything and sauteed it with lots of tamari. That is all it took and it was delicious!
My daughter couldn’t stop eating it- and when she told my husband on the phone what she ate- he got very excited as well. I had to disappoint him by telling him I had just enough for her. Don’t worry I didn’t leave him hungry- we ate leftovers from the day before- which were delicious as well.
Everyone was happy..
- 1 cup cooked brown rice
- 3 raw jumbo shrimp, cleaned and deveined and chopped
- ½ cup frozen or fresh broccoli, chopped
- 1 tablespoon olive oil
- ¼ white onion, minced
- 1 garlic clove, minced
- 1 egg, beaten with a pinch of salt
- 1 to 2 tablespoons tamari (depending on how seasoned you like the rice)
Heat a wok like saucepan and add the oil. Add the onion and garlic and sauté on high heat for two minutes. Add the broccoli and sauté for a minute. Add the egg and stir until the egg is cooked. Add the raw shrimp and sauté for another minute. Add the rice and tamari. Stir well until heated through.
Moroccan Style Chicken with Spinach Cilantro Couscous
This dish takes the mundane chicken dinner to a whole new level. We had our usual Friday get together with Sia’s friend, her sisters and their Mom. It started off as a pizza party and as far as the kids are concerned, that is what we should serve every week. Most times I don’t feel like ordering pizza and would rather cook something at home.
So when the day came, I decided to make a chicken dish- something different (I usually say that in my mind- I really do). I was either watching or reading something- I can’t remember, but Moroccan chicken came up. That was it- I couldn’t think of anything else. I bought the chicken and – everything else was in the house. Couscous comes to mind when I think Moroccan food. Instead of making a salad on the side, I decided to make a spinach and cilantro sauce and cooked the couscous in it. The colors were amazing- the orangish red chicken against the light green couscous was beautiful. The taste wasn’t so shabby either.
We all enjoyed the chicken with the couscous and some red wine- yes I am drinking wine- just on the weekends for now and Friday is part of the weekend. I do plan to incorporate wine back into the week but since I am doing a cleanse, I feel I should detox and stay away from it for a while. I digress- the evening was very enjoyable and delicious!
- 2 tablespoons white whole-wheat flour
- 1 teaspoon salt
- 1½ pounds skinless boneless chicken thighs
- 1 tablespoon olive oil
- 1 large white onion, sliced thin
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon schug (hot red pepper mix)
- 2 teaspoons salt
- 1 (16 ounce) can tomato sauce
- 1 tablespoon honey
- ½ cup golden raisins
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/3 cup slivered almonds
- ½ cup cilantro, chopped
Toss the flour and salt with the chicken in a bag to coat. Heat a non-stick skillet with the olive oil and brown the chicken on both sides, about 4 minutes each. Transfer to a plate.
Add the onion and garlic and sauté for 5 to 6 minutes on medium heat. Add cinnamon, ginger, cumin, schug and salt. Add the tomato, honey, raisins, chickpeas and chicken. Simmer for about 20 minutes, until the chicken is tender. Sprinkle the almonds and cilantro. Serve with couscous.
Spinach Cilantro Couscous
- 1 cup baby spinach
- 1/2 cup cilantro
- 1 garlic clove
- 1 green onion
Blend the spinach, cilantro, garlic and onion with some water until a smooth paste is formed. Keep aside.
- 1 cup whole wheat couscous
- 1 cup chicken broth
- 1/2 cup spinach paste
- 1 teaspoon salt
- 1 tablespoon olive oil
Heat a medium sized saucepan and add the oil. Add the spinach paste and saute for a minutes on medium high heat. Add the chicken broth and salt. Bring to a boil and add the couscous and place the lid and turn the heat off. Fluff the couscous in 5 minutes once it is cooked.
Homemade Macaroni and Cheese (Italian Style)
There is really no reason to buy boxed macaroni and cheese- it is so easy and fast to make your own- plus you can control the amount of fat and salt.
Of course I understand why people buy the boxed kind- I do too- sometimes you just don’t have the time or the inclination to cook anything. I do buy the healthy box and have a bunch in my pantry. It is my emergency ‘go to’ for last minutes play dates that turn into a dinner date, etc.
I was making an adult dinner and something that my daughter was not that much into. I was going to give her some components of the meal but I was missing the starch part. I thought of mac and cheese. I went into to my well-stocked pantry to look for a box of macaroni and cheese- well, what do you know- it was not as well stocked as I thought. I couldn’t find any… That is when I decided to make my own. Honestly, it took me less than twenty minutes to cook. I immediately put a pot of water to boil for my whole wheat pasta. I took out some butter (oil can be substituted) and flour; cooked them for a minute and added some milk. I always have shredded cheese in the fridge- in this case, I had a mixture of Italian cheeses- delicious! I added the cheese and my sauce was done. I then added the cooked pasta and topped the whole thing with some more cheese and placed the frying pan under a broiler and browned it- done!
My daughter gave it a thumbs up! She loved it- and I gave it to some of her friends the next day and they all ate it up- no mention of the whole wheat pasta at all. Try this one next time your child asks for macaroni and cheese…
- 2 tablespoons unsalted butter
- 2 tablespoons white whole-wheat flour
- 1½ cups one percent milk
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ pound whole-wheat penne, cooked al dente
- 1½ cups mix of shredded four Italian cheeses- parmesan, provolone, fontina and asiago (available at Trader Joes)- divided
Preheat oven to broil.
In a medium frying pan heat the butter and add the flour. Whisk the flour on medium heat till the butter is melted, about 2 to 3 minutes. Slowly whisk in the milk, making sure no lumps remain. Add salt and nutmeg. Bring to a boil and cook till it is thickened- about 3-4 minutes. Turn the heat off and whisk in one cup of the shredded cheese. Add the cooked pasta and mix well. Top the mixed pasta with the remaining cheese and broil for 7 to 8 minutes or till the top is golden brown.