Tag: garlic

Moroccan Beef and Lentils!

High protein low carbs…because it is almost bathing suit season and seriously delish! Moroccan flavors literally spice up ingredients like vegetables, crushed tomatoes, ground beef, and lentils. You can easily create a sliding heat scale by adding more or less cayenne pepper and crushed red pepper flakes.

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I was introduced to these flavors and can’t stop. Lately, I have been incorporating them into quick and easy dinners that take the meal to the next level.

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I cooked this dish in a pan and simmered/softened the lentils in a medium saucepan. Start to finish about 20 minutes -my lentils did cook fast- prep to table. The colors and age of lentils definitely effect their cooking time.
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The key to this dish is great quality meat and I was lucky enough to have some ground beef from Big Horn Ranch . Big Horn Ranch offers a meat CSA!

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Grass fed, natural meat delivered right to your door. Farmer Mike Wright is a grass expert as well as a certified nutrient management consultant. Get to know where your meat comes from, what your meat eats, and what meat from natural sources tastes like… Check it out!

I love getting mail…especially food mail, with hand written notes and instructions! Ha!

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Enough about the beautiful beef, let’s cook it up!

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Here is the recipe…

 

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Moroccan Beef and Lentils
Ingredients:
1 tbsp. olive oil
1 tiny onion or 1/2small onion, finely chopped
3 cloves garlic, finely chopped
1 lb. ground beef
1 cup dry lentils
2 cups water
1 tbsp. cumin
1 tsp. ground ginger
1 lemon, squeeze
1/2 tsp. cayenne pepper (optional)
red pepper flakes (garnish)
parsley or cilantro (garnish)
salt/pepper

Tahini Sauce
1/2 cup Greek yogurt
1/2 tsp. tahini
1 garlic clove, crushed
salt/pepper to taste

Directions:
Rinse lentils and pick out any sediment, skins, or rocks.
Add lentils and 2 cups water to a saucepan and cook on medium heat approx. 20 minutes until lentils soften. (get to a simmer with little bubbles and keep there never boiling or creating rapid bubbling.
Cook beef in a pan until browned. If there is fat drain, remove meat and put in a bowl.
Drain lentils.
Add olive oil onion and garlic to the beef pan.
Cook until softened and add beef, lentils, and spices.
Remove from heat, plate, and top with tahini sauce, parsley, red pepper flakes.
Serve with a roasted vegetable.

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Enjoy!
Ciao!

A New Twist On An Old Fave Beans and Greens! Garlic Garbanzo Kale Pasta!

Garlic Garbanzo Kale Pasta!

Ingredients:

2 tbsp. olive oil
3 cloves of garlic,pressed
1 15.5 oz. can of garbanzo beans
1 35oz. can San Marzano tomatoes
1 tbsp. red pepper flakes
1 tsp. rosemary(chopped fresh or flakes)
1 tsp. thyme
1 tsp. basil
1 cup curly kale, washed and chopped off stems
1 lb. of your favorite pasta

Directions:

Warm olive oil in a frying pan on low/medium heat.
Add pressed garlic. (Be careful not to burn!)

If the garlic burns, throw it away!
If the garlic burns, throw it away!

Add tomatoes, garbanzo beans, all spices and simmer.

Want a little more spice? Add extra red pepper flakes!
Want a little more spice? Add extra red pepper flakes!

Boil 6 quarters of water and cook pasta.
When pasta is strained, turn heat off and add kale to frying pan. It will wilt but you don’t want it to cook.
Mix well.
Pour over pasta serving.
Always top with freshly grated Parmesan cheese.

If you like greens and beans, you will love this dish! Enjoy!
If you like greens and beans, you will love this dish! Enjoy!

Ciao!

Super Chips! Garlic Parmesan Baked Kale Chips!

Healthy. Superfood! Delicious. Superfood! Bonus, Kid friendly! Superfood!
Kale chips can be a healthy snack or a side dish served with paninis for lunch! Whether dressed up or dressed down, kale chips can be accessorized with salt, garlic salt, freshly grated cheeses, hot pepper, hot sauce, taco seasoning…their styling possibilities are endless!! Experiment!

Garlic Parmesan Kale Chips

Preheat oven 350 degrees.

Separate kale leaves from thick stems.

I buy bunches of curly kale! Wash well!
I buy bunches of curly kale! Wash well!

Rinse and dry well.

Rip kale into chip size.

I have found that the kale chips bake the best on a parchment paper lined cookie sheet!
I have found that the kale chips bake the best on a parchment paper lined cookie sheet!

Place on a parchment paper lined cookie sheet.

Brush or spray with olive oil.

Use any flavors you like! Sea salt, paprika, cayenne pepper, etc!
Use any flavors you like! Sea salt, paprika, cayenne pepper, etc!

Shake on freshly grated Parmesan cheese and garlic salt.

Bake for 10 minutes or until chips are brown around the edges.
(There is a fine line between crispy and crumbling. You might need to experiment!
10 minutes seems to be perfect!

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Enjoy!
Ciao!

Winner, Winner Chicken Dinner!!! Easy Panko Chicken Parmesan!!

I have almost achieved the impossible, but with temps dropping back down into the 30s tonight, I’m not so sure Bernardo will live much longer. Bernardo is my basil plant, that lived outside all summer and has died and risen on three separate occasions since September. (Even though his branches are black.) Hoping to nurse him back to his happy porch spot in the warm, partial sun, I have given him remnants of pressed garlic, the last drops in my wine glass, and of course,  sprayed his branches with vinegar. I have no “green thumb,” but new shoots have shot and I have been harvesting fresh basil all winter!!

Please keep him in your prayers!! Hoping he makes it back outside!
Please keep him in your prayers!! Hoping he makes it back outside!

 

Panko Chicken Parmesan

Ingredients:
1-1/2 lb. boneless, skinless chicken breasts,split
1-1/2 cup Panko bread crumbs
1/3 cup freshly grated Parmesan cheese
1/2 tbsp. Rosemary
1/2 tbsp. Basil
1 tbsp. olive oil
2 cloves of garlic, pressed

Directions:
Preheat oven to 375 degrees!
Add pressed garlic to olive oil.
If 1-1/2-2 inch thick, butterfly chicken breasts to 3/4 inch thick.
Rub with olive oil and garlic.
Mix Panko bread crumbs, parmesan cheese and spices.
Lightly coat chicken breasts in bread crumb mixture.

Lightly coat!
Lightly coat!

Place in stoneware baking dish, aluminum foiled jelly roll pan, or non-stick baking pan.
Bake for 40-50 minutes or until internal temperature reaches 165 degrees F (75 degrees C)

Does your oven have the probe? Not sure how I ever lived without this gadget. I program my temp, 165, and insert I the thickest part of the meat, it beeps when meat had reached the temp!!
Does your oven have a probe? Not sure how I ever lived without this gadget. I program my temp, 165, and insert into the thickest part of the meat, it beeps when meat has reached the set temp!!

Broil for 5 minutes and watch closely to brown the top of the chicken!

I serve this dish over pasta with marinara sauce, a fresh garden salad and Italian sliced or Ciabatta bread!
I serve this dish over pasta with marinara sauce, a fresh garden salad and Italian sliced or Ciabatta bread!

Always top with freshly grated Parmesan and Enjoy!

Ciao!

My Nuni’s Sicilian Empanadas! Broccoli Pies! A Quick And Easy Rosemary Pizza Dough With A Broccoli Filling!!

My Nuni, maternal Sicilian great-grandmother, made what she called “empanadas” or “broccoli pies”. Since it is impossible to replicate any of her creations, here is my version…For my Nuni!

Sicilian Broccoli Empanadas

Rosemary Pizza Dough:

Ingredients:

2-3/4 cups flour
1 small packet dry yeast
1/2 tbsp. sugar
1/4 tbsp. salt
1 tbsp.chopped rosemary or dry flakes
1 cup water
1 tbsp. olive oil
Flour for working surface

Don't like Rosemary? Leave it out! Still a great dough recipe for pizza, Stromboli and calzones!
Don’t like Rosemary? Leave it out! Still a great dough recipe for pizza, Stromboli and calzones!

Directions:
Mix together flour, yeast, sugar, salt and rosemary well with a wooden spoon.
Stir in water a little at a time. Dough begins to form. Work with hands
Add olive oil.
Cover bowl with a dish towel and let sit 3-4 hours.

Broccoli filling:

Ingredients:
1 tbsp. olive oil
2 garlic cloves pressed
1-1 lb. bag of broccoli florets
1 small onion chopped finely
Salt and pepper
1/2 cup shredded mozzarella
1/4 cup freshly grated Parmesan

Directions:
Put olive oil in a fry pan on medium heat.
Add pressed garlic then onions and stir for a few mins.
Add thawed broccoli.

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Cover with a nice coat of pepper.
Add a few shakes of salt.
Mix all together.
Cover with a lid and stir frequently.

The broccoli will cook down. Chop up big florets with your spoon as you stir. If chopping fresh broccoli, chop small!
The broccoli will cook down. Chop up big florets with your spoon as you stir. If chopping fresh broccoli, chop small!

Put them together:
Preheat oven 400! With pizza stone inside oven!
Section dough in to 4
Roll out dough on floured surface into 4″x6″ ovals.
If too elasticy let it sit a min.

If your dough won't relax  roll it out a little bigger to around 1/8 inch thick.
If your dough won’t relax roll it out a little bigger to around 1/8 inch thick.

Scoop mixture from pan into center of oval.
Add a handful of mozzarella and a shake of Parmesan.
Fold dough over and tuck and pinch all the way around

Pinch dough in a rolling motion to close dough.
Pinch dough in a rolling motion to close dough.

Put 2 slits in the top of each.
Brush with a tiny bit of oil.

Don't have a pizza stone?? Get one!!!
Don’t have a pizza stone?? Get one!!!

Bake 25-30 mins until golden brown.

These are perfect! Enjoy!!
These are perfect! Enjoy!!

 

Serve with a nice marinara sauce for dipping!

Ciao!

A Must Have…Great Sauce!

Hello World!! All women need a great handbag, a great pair of pumps, and a phenomenal sauce! A delicious, super easy sauce is the key to happy stress- free entertaining! Start the sauce in the morning, boil some pasta, make a salad, pick up a loaf of fresh ciabatta and Voila! After realizing that my grandma’s sauce is impossible to replicate, I decided to make my own! I stripped it down and learned from countless episodes of “sauces gone wild.”

I realized I was burning my garlic! Pitch it and start over if this happens because it totally ruins the taste! No brown! I always use San Marzano tomatoes. Why? Their taste is absolutely incredible! The low acidity gives you a bold, rich flavor as opposed to a sour tasting sauce.  Red Pack will not cut it, the extra $2 is so worth it!!

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www.pennmac.com

I love the selection of tomatoes at Pennsylvania Macaroni  (you will find I get all of my fresh ingredients here) located in Pittsburgh’s Strip District! Or online!

So here is the most basic (still totally delicious) recipe:

Ingredients:
2cloves of garlic chopped
2tbsp olive oil
1/2 onion chopped
2 cans of whole peeled San Marzano tomatoes
1 can tomato paste
1 can water
4-5 basil leaves chopped
Salt/pepper
 
Directions:
Heat oil in a frying pan on medium heat add onions and sauté
Add garlic and press with a wooden spoon to release flavors
Cover pan with basil, ground pepper and sprinkle with salt.
Add 2 cans of tomatoes, 1 can tomato paste and 1 can of water to a stock pot and stir well
Add contents from frying pan
Cook on low- medium heat covered with the lid slightly propped.
 

Cook a pound of pasta. Add one spoon of sauce to serving bowl and coat to avoid pasta sticking together!

Always top off with freshly grated Parmesan!! Enjoy!