Tuesday, February 22, 2011

Recipes for a Week

We have been knocking it out of the park with dinners lately so I thought I would share some recent favorites.

Orecchiette with Kale, Sausage and Beans
Source: America's Test Kitchen 30-Minute Suppers Winter 2010 edition

1 bunch kale, stemmed, leaves chopped
3 TB extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed and meat crumbled
1/2 cup dry white wine
salt & pepper
1 pound orecchiette (or other pasta - we used medium shells)
1 (16 oz can) cannellini beans, drained & rinsed
1 cup grated Parmesan cheese

Combine kale and 2 cups water in large microwave safe bowl, cover, and microwave until leaves are tender, about 8-12 minutes. Transfer kale to colander and drain, pressing with spatula to release any extra liquid.

At same time, bring 4 quarts water to a boil to cook the pasta to al dente.

Heat 1 TB oil in large skillet over med-high heat until shimmering. Add onion and cook until softened. Add garlic and cook until fragrant. Add sausage and cook until no longer pink. Add wine and cook until reduced by half (2-3 mins).

Drain pasta and reserve 1 cup cooking water. Return pasta to pot and stir in sausage mixture, kale, beans and 1 cup cooking water. Simmer until ingredients are heated through.

Toss with remaining olive oil, top with parmesan and season with salt & pepper.

Chicken & Artichoke Paella
Source: America's Test Kitchen 30-Minute Suppers Winter 2010 edition

1 cup long grain rice
2 cups water
salt & pepper
2 TB veg oil
8 oz chorizo sausage cut into 1/2 inch slices
2 boneless, skinless chicken breasts, cut crosswise into 1/4 in-thick pieces
1 onion, chopped
3 garlic cloves, minced
1/4 tsp saffron threads, crumbled
1 14.5 oz can diced tomatoes
1 (9 oz) box frozen artichoke hearts, thawed
1/2 cup frozen peas

Combine rice, 1 1/2 cups water, and 3/4 tsp salt in microwave safe bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 10-12 minutes.

Meanwhile, heat 1 TB oil in large nonstick skillet over medium high heat until just smoking. Add chorizo and cook until lightly browed, about 2 minutes per side. Transfer to plate. Pat chicken dry with paper towels and season with salt & pepper. cook chicken until lightly browed and no longer pink, about 2 minutes per side. Transfer to plate with chorizo.

Add onion and remaining oil to skillet and cook until softened. Stir in garlic and saffron and cook until fragrant. Stir in tomatoes, rice, and remaining water, bring to boil scraping up any browned bits. Reduce heat to medium and cook until rice is tender and liquid absorbed.

Stir in chorizo, chicken, artichokes, and peas and cook, stirring frequently, until hot. Season with salt and pepper and serve.

Steak with Soy-Butter Sauce & Broccoli Slaw
Source: America's Test Kitchen 30-Minute Suppers Winter 2010 edition

1 1/2 cups frozen edamame, shelled
1 TB grated fresh ginger
1 TB grated zest and 1/4 cup juice from 1 orange
2 TB rice vinegar
5 TB soy sauce
2 TB toasted sesame oil
1 10-oz package broccoli slaw
Salt & pepper
3 strip steaks (10-12 oz each) about 1 in thick
2 tsp veg oil
4 TB unsalted butter, cut into 4 pieces and chilled

Place edamame in microwave-safe bowl, cover, and microwave until tender, 4-6 mins. Cool 5 mins. Whisk ginger, orange zest, orange juice, vinegar and soy sauce together in a bowl. Transfer 3 TB of mixture to separate bowl then whisk in seasame oil. Add broccoli slaw and edamame to bowl and toss with dressing. Season with salt & pepper.

Meanwhile, pat steaks dry with paper towels and season with salt & pepper. Heat oil in large skillet over med high heat until just smoking. Cook steaks until well browned and cooked to desired doneness. Transfer to cutting board and tent with foil. Let rest for 5 minutes.

Add remaining orange-soy mixture to skillet and cook until slighlty thickened, 1 minute. Off heat, whisk in butter, 1 piece at a time. Slice steaks thin, drizzle with sauce and serve with slaw.

Skillet Orzo and Shrimp with Feta Cheese
Source: America's Test Kitchen 30-Minute Suppers Winter 2010 edition

1 1/2 pounds jumbo shrimp, peeled and deveined (we used a lb of frozen raw shrimp)
3 TB extra virgin olive oil
3 TB ouzo (we used white wine instead - see note below)
5 garlic cloves, minced
salt & pepper
1 onion, chopped
1/2 tsp red pepper flakes
1 1/2 cups orzo
1 28 oz can diced tomatoes
1 1/2 cups water
1 cup crumbled feta cheese
2 TB chopped fresh dill

Position oven rack about 5 inches from heating element and heat broiler. Toss shrimp, 1 TB oil, 1 TB ouzo, 1 garlic clove, 1/4 tsp salt and 1/8 tsp black pepper in bowl.

Heat remaining oil in large ovensafe skillet over med-high heat until shimmering. Add onion and cook until softened. Add remaining galric and pepper flakes and cook until fragrant. Add orzo and cook, stirring occasionally, until golden brown, about 2 minutes. Add remaining ouzo and cook until evaporated. Stir in tomatoes and water adn cook until liquid is absorbed and orzo is al dente. Season with salt and pepper.

Scatter shrimp and cheese over orzo. Transfer skillet to oven and broil until shrimp are cooked and cheese is melted, 4-6 mins. Sprinkle with dill and serve.

**ATK note about Ouzo: If you do not have Ouzo in your cupboard, the French anise-flavored liqueur known as Pernod will work. You can also substitute 1 TB vodka plus a large pinch of anise seeds for the ouzo in the marinade, and 2 TB vodka plus 1/4 tsp anise seeds for the ouzo in the sauce. Note that because of the whole anise seeds, some bites of this dish will be more anise-packed than others. We did not have ouzo or anise so we just used white wine :)

1 comment:

Slunz said...

Thanks for posting! I am obsessed with kale and that first recipe looks awesome. I love Orecchiette pasta too. Yay!