Tag: shallot

Mushroom Turkey Swiss Chard Whole Wheat Lasagna

This is a great, delicious recipe I came up with. No one could tell it was super healthy. I bought whole wheat pasta sheets and layered them with mushrooms and ground turkey. I bought a big bunch of Swiss chard which I sautéed it up and added the greens to the ricotta filling. The lasagna was yummy and it was gone in no time…

2 tablespoons extra virgin olive oil
1 medium shallot, chopped
2 garlic cloves, chopped
1 bunch Swiss chard, greens and stalks separated and chopped
1 cup cremini mushrooms, chopped
1 cup shitaki mushrooms, chopped
½ pound dark meat ground turkey
1 tablespoon tomato paste
2 cups marinara sauce
Salt

Heat a large frying pan with the olive oil. Add the shallot and garlic and sauté for a minute on medium heat. Add the Swiss chard whites and sauté for a minute. Add the mushrooms and sauté for 3 to 4 minutes on high heat. Add ground turkey and separate with the back of wooden spoon. Stir and cook for a minute or two. Add the tomato paste and cook for a minute. Add the marinara sauce and bring to a boil. Simmer for about 15 minutes. Adjust seasonings and let the mixture cool off.

1 tablespoons extra virgin olive oil
Salt

Heat a medium frying pan with the olive oil and add the greens from the Swiss chard. Saute on high heat, stirring consistently till the greens have wilted. Add salt and let the mixture cool off.

Ricotta Filling

1 cup ricotta cheese
2 cloves garlic, grated
½ cup Parmigiano Reggiano, grated
½ cup Mozzarella, grated
1 teaspoon salt
1 egg, beaten

Transfer the ricotta cheese, garlic, Parmigiano, mozzarella, salt and the egg to a medium bowl. Add the Swiss chard greens and mix well.

6 to 8 whole wheat lasagna noodles, cooked

Start to layer the lasagna by starting with a small ladle of the turkey mixture at the bottom. Add the noodles on top and spread a third of the turkey mixture on top. Add half of the ricotta filling. Repeat the process and top with noodles and then the last third of the turkey mixture. Cover with aluminum foil and bake for 30 to 45 minutes. Cool for 10 minutes before serving.

Warm Spinach Salad with Pancetta and Feta

This recipe is a play on the popular warm spinach salad. It is typically made with bacon. You start off by cooking some bacon down; taking the bits out and using the warm fat for salad dressing.

I used pancetta instead of bacon; rendered it and kept it aside. A mixture of dijon mustard, white wine vinegar and apple cider make a delicious dressing. To make it interesting, I added crumbles of salty feta cheese. I am a big fan of this cheese- I love salty cheese, and this one is as salty as they come. It provides an amazing punch of flavor. The good thing is you don’t need a whole lot of it and it is naturally lower in fat than other cheeses.

The salad turned out delicious- it was a great start to the meal, especially since it continued with the yummy meatballs…

3 cups baby spinach
½ cup crumbled feta cheese

Place the spinach and cheese into a medium salad bowl. Keep aside.

¼ cup chopped pancetta
1 tablespoon extra virgin olive oil
1 medium shallot, sliced
1 teaspoon Dijon mustard
2 to 3 tablespoons white wine vinegar
3 tablespoons apple cider
Salt
Pepper

Heat a small frying pan and add the olive oil. Add the pancetta and cook on medium heat for 5 to 6 minutes, stirring constantly till the pancetta bits are crispy. With a slotted spoon, take out the pancetta and keep aside. Keep the flame to medium and add the shallot. Saute for 2 to 3 minutes. Add the vinegar and apple cider. Whisk in the mustard and add salt and pepper if needed.
Pour over the baby spinach, toss and serve.

Baked Grouper with Mustard Sauce

I saw the Barefoot Contessa and she made a version of this yummy dish. I changed it up a bit and came up with this recipe. It is yummy and easy to make…

4 grouper fillets
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 medium shallot, finely diced
¼ cup fresh dill, chopped
½ cup parsley, chopped

Preheat oven to 450 degrees F.

Mix the mayonnaise, mustard, shallot and fresh dill in a small bowl. Place the fish fillets in an ovenproof dish. Slather the sauce all over and bake for 10 to 12 minutes, depending on the thickness of the fillet. Garnish with parsley and serve.

Roasted Shallot and Dill Cheese Burgers

1 large shallot, ends cut off
3 garlic cloves, ends cut off

Preheat oven to 350 degrees F.

Place the shallot and garlic cloves on a piece of aluminum foil. Drizzle a bit of oil and roast in oven for 30 to 40 minutes, till soft. Take out of foil and cool. Squeeze the garlic and shallot out of the skin and chop if needed. Add to the ground turkey.

1 pound dark meat ground turkey
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
¼ cup fresh dill, chopped
1 egg, beaten
1 teaspoon salt
4 cheddar cheese slices
4 ciabatta rolls, sliced

Transfer the ground turkey, roasted shallot, roasted garlic, cilantro, mint, dill, egg and salt into a bowl. Mix well and form into four patties. Grill or cook the burgers on the stovetop. Top with cheese and place on ciabatta rolls. Dress the burgers with tomato, lettuce and mayonnaise.

Chicken & Rice with Vegetables

So this dish came about as I was watching The Chew on ABC. Michael Symon (a chef and tv personality) was making a chicken and rice dish, Greek style. He thickened the dish with a mixture of flour and egg. It gave it kind of like a risotto quality.. so I decided to give it a try but infused my flavor profile into it- which consisted of garlic, cilantro and smoked paprika….

4 to 6 chicken thighs, bone in with skin
3 garlic cloves, smashed
1/3 cup cilantro stems, chopped
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika

Place the garlic and cilantro stems into a mortar and pestle. Pound till smooth. Add salt, olive oil and smoked paprika. Mix well and place the mixture under the skin of each chicken thigh. Sprinkle with extra salt and marinate for couple of hours.

3 to 4 tablespoons olive oil
2 large shallots, chopped
2 garlic cloves, chopped
2 large carrots, chopped
3 parsnips, chopped
1 cup jasmine rice
3 cups chicken broth
1 egg
2 tablespoons all purpose flour
½ cup chicken broth
Zest and juice of one lemon
½ cup cilantro, chopped
½ cup dill, chopped
Salt

Add the egg to a medium bowl and whisk well. Add the flour and whisk to incorporate. Add the chicken broth, lemon zest, lemon juice, cilantro and dill. Mix well and keep aside.

Heat a heavy saucepan with the olive oil. Heat on a medium high heat and brown the chicken thighs for 4 to5 minutes on each side. Take out of pan and add the shallots, garlic, carrots and parsnips. Saute on medium heat for 4 to 5 minutes. Add the rice and sauté on medium heat for a minute. Add the chicken broth and the browned chicken. Bring to a boil and lower to a simmer and cook with lid on for 20 minutes. Take lid off and check to see if chicken is done. Take the chicken pieces out. Add the egg and flour mixture to the rice and stir and cook for 3 to 4 minutes till the mixture is incorporated in the rice and it is thickened. Check for seasonings and add salt. Return the chicken pieces back to the pan and serve immediately.

Filet Mignon with Mushroom Sauce

I love a good steak and my favorite is a nice juicy rib eye but a filet mignon is leaner and a bit healthier… although taste is not compromised!

2 tablespoons extra virgin olive oil
10 ounces Cremini mushrooms, sliced
1 large shallot, chopped
2 garlic cloves, chopped
Small bunch of thyme
4 medium filet mignon, salt and pepper sprinkled on both sides
1 tablespoons all purpose flour
2 cups beef broth
Salt

Heat a wide frying pan with the olive oil. Add the mushrooms and sauté on medium high heat and sauté for 2 to 3 minutes. Add the thyme, shallot and garlic. Saute on medium heat and move the mushrooms and aromatics to the outside of the pan making a circle and a round empty space in the middle. Raise the heat and add the filets in the middle and brown on both sides. Take out and bring the vegetables back into the middle. Add the flour and cook for a minute. Add the broth and whisk any lumps out. Bring to a boil and reduce about half way. Add the steaks back into the pan and cook till desired doneness. Check for seasonings and add salt if necessary. Serve with roast potatoes and green beans.

Chicken Piccata

I am amazed this is the first time I am making chicken piccata. It is quite easy to make and it felt nice to add another chicken dish to my repertoire. We are always looking for more, different chicken dishes to make for our families… well, here is a delicious one.I served it to my daughter with some whole wheat thin spaghetti. I had it just with the veggies and it was quite a substantial meal…

2 tablespoons extra virgin olive oil
1 large shallot, chopped
2 garlic cloves, chopped
2 tablespoons butter
½ cup white wine
1 cup chicken broth
2 tablespoons capers
Juice of half large lemon
¼ cup fresh Italian parsley, chopped
Salt
Pepper
4 boneless, skinless chicken breasts, pounded thin into cutlets (or cutlets can be purchased from the store), sprinkled with salt and pepper
½ cup all purpose flour
¼ cup Parmigiano Reggiano, shredded
1 teaspoon salt
1 teaspoon pepper

Heat a large frying pan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes or till translucent. Take out with a slotted spoon and keep aside. In the meantime dredge the chicken cutlets into the flour. Add butter to the frying pan and brown the chicken cutlets for about 3 minutes on each side on medium high heat. Keep aside and cover with foil. Add the white wine, chicken broth, capers and lemon juice to the frying pan. Bring to a boil and scrape up the brown bits from the bottom. Add the shallot and garlic mixture. Return the chicken pieces back and bring to a boil. Lower to a simmer and cook for 3 to 4 minutes or till the chicken pieces are cooked through and the liquid has reduced by about one-third. Add the chopped parsley and check for salt and pepper. Serve hot with pasta, rice or salad.

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