Month: May 2016

Sausage Gnocchi With Arugula!

Potato pillows that melt in your mouth, homemade Italian deliciousness…yep, gnocchi.  Instead of a traditional tomato sauce, I love to try new flavor combinations with gnocchi because they are a blank slate!  There are plenty of delicious fresh gnocchi, or frozen fresh options if you don’t make your own. I like to freeze my gnocchi, ravioli, and cavatelli, for a rainy day.  It is my opinion that these types of homemade pasta cook better from frozen.  This meal took under 20 minutes!  Win!
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I received the most perfect pork sausage from the meat CSA at Big Horn Ranch and tossed it with the gnocchi, spicy oregano, red pepper flakes, and the crunch bite of arugula. Dressed with olive oil, a little goes a long way, coating each bite.  The sausage had very little fat, but sorry fat haters, fat is flavor. A reasonable amount is fine! The kids loooooved this recipe and had seconds and thirds.  I happened to have arugula handy, feel free to sub kale or spinach!

 

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Sausage Gnocchi With Arugula

Ingredients:
1 lb. pork sausage, Italian sausage out of casing
1 lb. potato gnocchi, homemade or frozen
2 tbsp. garlic olive oil
4 cloves garlic, finely chopped
salt/pepper to taste
2 tbsp. crushed red pepper
1 tbsp. oregano
fresh gated parmesan cheese
Directions:
Cook sausage and garlic in a large pan while chopping and crumbling with a spoon, until browned.
Drain fat. (I was lucky and had no more than 1/2 tsp. of fat so I left it in for flavor.
Meanwhile, boil a pot of water add salt and cook gnocchi until they float.
Drain, save 2 tbsp. pasta water.
Add olive oil, sausage, and arugula to the large pan and toss to coat.
Salt/pepper to taste.
Sprinkle with oregano and crushed red pepper.
Top with fresh grated parmesan cheese.
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Enjoy!
Ciao!

Corn & Chicken Chowder!

Most of the time my menus are planned around the weather. Chilly, rainy Spring days call for a warm and comforting dinner.

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The days activities determine the intricacy and time commitment of the prep. There is nothing wrong with taking a few shortcuts, like buying a rotisserie chicken, for example. Hey, we are cooking at home, the number one step towards a healthier lifestyle. It is possible to cook delicious meals for the family. It is impossible to add time to our day.

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Sweet corn has just started popping up in my local grocery stores- really early I know, but I have ben totally in the mood, especially after the 78 degree summer teaser days we have had recently. Many of my favorite dishes require fresh frozen or sweet corn cut off the cob. I am a huge salty sweet fan, so anytime corn is roasted with garlic, butter, and salty spices, I cannot get enough. My latest find is a dry sriracha seasoning. I’ve been sprinkling it on everything!

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A corn chowder is a perfect example of this mix of flavors. Comforting, with just enough kick to be different, this recipe is a family favorite and my kid’s eat seconds!
Here is the recipe…

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Corn & Chicken Chowder
Ingredients:
2 tbsp. butter
1 small onion, chopped
3 cloves garlic, finely chopped
2 tbsp. flour
1-1/2 lbs. chicken breast, roasted (or rotisserie chicken breast shredded)
6 cups chicken stock
1 cup heavy cream
2 – 10 oz. bag frozen corn or 6 ears of corn cut off the cob
1 14 oz. can cream style corn
salt/pepper to taste
chopped green onions /parsley for garnish
Optional- 3 tbsp. sriracha, dried sriracha, cayenne pepper to taste

Directions:

Melt butter in a soup pot.
Add onions and cook until softened.
Add garlic and cook for another 30 seconds.
Stir in flour until thickens.
Whisk in chicken stock bring to a boil and simmer 15-20 minutes.
Add chicken and corn and cook low to medium heat 10 minutes.
Ladle into bowls and top with garnish.

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Enjoy!
Ciao!

Roasted Corn and Black Beans!

Happy Cinco de Mayo! For some of us, Mexican night is a weekly occurrence, taco Tuesday for example, but for others it is rare.
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In my house, Mexican is an important weekday supper staple. An easy dinner filled with fresh vegetables, and the kids ask for seconds? Everybody wins!
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I change up my menu based on taco type- beef, chicken, pork- or I add some different side dishes. The dishes include some combination of beans and rice, roasted corn, and homemade chunky salsas. Roasting the corn creates a depth of flavor. I especially love corn on the cob done this way- roasted and seasoned with butter, chili powder, cayenne pepper, topped with sour cream and sprinkled with garlic and cilantro. It is absolutely delicious!

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Here is the recipe for my roasted corn and black beans dish…

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Roasted Corn and Black Beans
Ingredients:
2 cups corn, sliced off the cob or frozen.
2 tbsp. Olive oil
3 cloves of garlic, finely chopped
1/2 small onion, finely chopped
1 cup black beans, cleaned and soaked
1 tsp. Chili powder
1/2 tsp. Cumin
1/2 tsp. Cayenne pepper
1 tbsp. Chopped cilantro
Salt/pepper to taste

Ingredients:
Heat olive oil in a medium pan.
Add corn, garlic and onions.
Cook until corn is browned and garlic and onions are softened.
Add beans, salt/pepper, chili powder, cumin, and cayenne pepper. Mix well.
Remove from heat and toss with cilantro.
Serve warm or cold.

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Enjoy!
Ciao!