Chicken Lo Mein with Carrots and Green Beans, from Gael

Chicken Lo Mein with Carrots and Green Beans, from Gael

Via the Hello Fresh food delivery service. This became the recipe from them I make the most. Go to an Asian grocery store to get the right lo mein noodles (thick and soft).

"The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness."

12 ounce Chicken Tenders
6 ounce Green Beans
8 ounce Udon Noodles
1 thumb Ginger
2 clove Garlic
4 ounce Button Mushrooms
1-2 T vegetable Stock Concentrate
1 bunch scallions
1 tablespoon Hoisin Sauce
1 tablespoon Soy Sauce
2 teaspoon vegetable Oil
2 teaspoon Sugar

Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Trim, then thinly slice mushrooms.

2

Heat a drizzle of oil in a large pan over medium-high heat. Cut chicken into thin strips, then season all over with salt and pepper. Add to pan and cook until browned, about 2 minutes per side. (TIP: Work in batches to avoid overcrowding.) Remove from pan and set aside.

3

Heat another drizzle of oil in same pan over medium-high heat. Add carrots, green beans, and mushrooms. Cook, tossing, until softened, 5-7 minutes. Add chicken, ginger, scallion whites, and garlic. Cook, tossing, until ginger and garlic are fragrant, 2-3 minutes. Season with salt and pepper.

4

In a small bowl, combine 1 TBSP soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water.

5

Lower heat under pan to medium and stir in sauce. Let simmer until sauce is slightly reduced, 2-3 minutes. Add noodles to pan and cook, tossing, until tender, 3-4 minutes. Season to taste with salt and pepper.

6

Divide lo mein between bowls. Garnish with scallion greens and serve.

Chicken Korma, from Gael

Chicken Korma, from Gael

From All Recipes.com. Seems complicated, but really is not. Made several times with homemade naan.

"In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat."
Ingredients
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced (I mixed breasts with thighs.)
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

Directions
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.

Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. (Or any mix of curry-like spices.)

Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.

Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.

Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Meera Sodha’s Naan, from Gael

Meera Sodha’s Naan, from Gael

From an Indian-British cookbook author, published the New York Times. Tasty and easy, but note that rising takes at least an hour. Made several times, including on 8-12-17 to go with homemade chicken korma.

4 cups all-purpose flour, or 500 grams
2 tablespoons neutral oil, like canola, plus a teaspoon more
4 tablespoons whole-milk yogurt
1 packet of active dried yeast, or 7 grams
2 teaspoons sugar
2 teaspoons kosher salt
1 level teaspoon baking powder
1 cup whole milk, warmed

Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of the oil to it, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to combine the ingredients until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.

Put the dough on a clean, well-floured cutting board. It will be very sticky. Flour your hands, and knead the dough for five minutes or so, then scrape off your hands and knead it again, making it into a round ball. Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl.

Cover with a dish towel, and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled in size.

Using a knife, divide the dough into 12 pieces. Take each piece, roll it into a ball and flatten it between your palms. Dust the dough with flour, and roll each piece out into an oval of about 5 by 8 inches.

Place a large sauté pan over medium-high heat, and allow it to get hot. (No need to oil.) When it is, cook one naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to flip it over to cook the other side for about the same amount of time, checking regularly to make sure that it does not burn. (First naan takes a while as pan isn't hot enough.) Flip the naan one more time, and press on it lightly with your spatula for 10 to 15 seconds, then remove to a warm platter. Repeat with the rest of the dough. (Keep the finished naan in a low oven, or wrap in foil until ready to serve.)

Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

9 ounce Butternut Squash Pasta
8 ounce Kale
0.25 ounce Sage
1 Shallot
2 cloves Garlic
0.25 cup Parmesan Cheese
salt and pepper
1 tablespoon Olive Oil
2 tablespoon Butter
1 ounce Pine Nuts

1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot into strands (from root end to stem end). Mince or grate garlic. Pick leaves from sage and discard stems. Roughly chop leaves.

2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add half the kale from the package (we sent extra) and shallot. Season with salt and pepper. Cook until kale is wilted and tender, 4-6 minutes, tossing. Add garlic and another drizzle of olive oil and toss until fragrant, about 1 minute. Remove from pan and set aside.

3

Once water boils, add agnolotti to pot. Reduce heat slightly and bring water to a low boil. Cook agnolotti until tender and warmed through, 5-7 minutes. Drain, reserving 1 cup pasta water.

4

Add 2 TBSP butter to same pan used for kale over medium heat. Add sage and stir until butter is melted, starting to brown, and smells nutty, about 2 minutes.

5

Stir in agnolotti, kale mixture, and ¼ cup pasta water. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash of pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season to taste with salt and pepper.

6

Divide agnolotti mixture between plates. Sprinkle with pine nuts and remaining Parmesan.

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Rob and I really enjoyed this Hello Fresh recipe from February 2017. I didn't like that they recommended to poach the chicken, I think grilling it might be better. Or if you have a deli chicken, shred that.

12 ounce Chicken Breast
2 unit Scallions
6 ounce Linguine
2 unit (4 T?) Peanut Butter
2 tablespoon Red Wine Vinegar
1 tablespoon Sesame Oil
3 unit (4 T?) Soy Sauce
2 tablespoon Pepperolio (this was a hot pepper sauce, maybe Sriracha would also work?)
0.5 ounce Honey
4 ounce Red Cabbage
2 clove Garlic
salt and pepper
2 tablespoon Vegetable Oil

1
Bring a large pot of salted water to a boil (for pasta). Fill a large pan ⅔ full of water and add a large pinch of salt (for chicken). Bring to a boil over high heat. Once boiling, add chicken, cover, and remove from heat. Set aside until chicken is no longer pink in center, about 15 minutes.
2
Wash and dry all produce. Mince 1 clove garlic (we sent more). Thinly slice scallions. Add linguine to pot of boiling water and cook until al dente, 9-11 minutes.
3
Meanwhile, whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 TBSP soy sauce, 2 tsp pepperolio (more or less to taste—it’s spicy), honey, 2 TBSP oil, and 2 TBSP water in a small bowl.
4
Remove chicken from pan and allow to cool. When cool enough to handle, shred into bite-size pieces with your hands or two forks.
5
Drain linguine. Gently pat with paper towel and remove as much moisture as you can (it’s OK if the noodles are still a little wet). Toss with remaining sesame oil.
6
Toss linguine, chicken, red cabbage, and sesame peanut sauce in a large bowl until evenly coated. Divide between serving bowls and sprinkle with scallions. Drizzle with as much of the remaining pepperolio as you like.

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.

Gael and Rob had this from Hello Fresh in February 2017 and really enjoyed it. Unsure where to buy Dukkah seasoning though.

12 ounce Chicken Breast

12 ounce Sweet Potato

1 tablespoon Dukkah seasoning

1 Lime

6 ounces Sugar Snap Peas

4 tablespoons Sour Cream 

salt and pepper

1 tablespoon Olive Oil

1

Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with half the dukkah, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potato is tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.

2

Zest and halve lime. Mix sour cream, a pinch of lime zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.

3

With your hand on top of one chicken breast, cut ¾ of the way through, parallel to the cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, and pound with a mallet or heavy pan until ½ inch thick. Repeat with other breast. Season all over with salt, pepper, and remaining dukkah.

4

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center and dukkah is browned but not burnt, 3-4 minutes per side. Remove from pan and set aside to rest.

5

Heat another drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.

6

Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.

Steak with Creamed Kale, by Gael (Hello Fresh)

Steak with Creamed Kale, from Gael (Hello Fresh)
Rob and I had this from Hello Fresh in February 2017 and loved it! Fun way to make kale, and the peppercorn sauce was delicious.

12 ounce Sirloin Steak
4 ounce Kale
12 ounce Yukon Potatoes
1 Shallot
4 tablespoon Sour Cream
0.5 ounce Black Peppercorns
1 unit Beef Stock Concentrate (tablespoon?)
salt and pepper
1 tablespoon Vegetable Oil
1 tablespoon butter

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.

Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.

Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.

Heat a drizzle of oil in a medium pan over medium-high heat. (Note from Gael: If the steak is thick, pound or slice it or the middle will never cook) Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side (took way longer than 7 per side and middle was still raw) Remove from pan and set aside to rest, 5 minutes.

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.

Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.

Ginger-Tomato Sauce With Carrot Matchsticks, Over Rigatoni, from Gael

Ginger-Tomato Sauce With Carrot Matchsticks, Over Rigatoni, from Gael

--From May 2016 Vegetarian Times, made this 5/18/16 and enjoyed it. It's not an especially saucy sauce--best to toss the noodles in it rather than just try to spoon it over the rigatoni.

2 T olive oil
4 large carrots, cut into matchsticks
1 1/4 t grated fresh ginger
28 oz can fresh peeled tomatoes, crushed well by hand (I would suggest re
1/3 c fresh basil leaves

Heat oil in Dutch oven on medium-high. Add carrots, season with salt (I used a little garlic and a little red pepper and Italian herbs too). Cook 5 minutes, stirring once or twice, until carrots are crisp-tender and slightly browned. Stir in ginger, tomatoes, and a handful of basil leaves.

Bring to a simmer, reduce heat to medium-low, cook 10-12 minutes or until carrots are fork-tender. Stir in more basil. Toss with rigatoni.

Can add sausage if you like.

Zucchini Carbonara Sauce on Spaghetti, from Gael

Zucchini Carbonara Sauce on Spaghetti, from Gael

Via May 2016 Vegetarian Times. Gael made it May 16, 2016 for a simple Monday-night dinner. A little bland, but you can spice it up how you like, and we ate the whole big bowl full.

3 T pine nuts (Gael recommends more pine nuts to serve alongside, you'll want more)
1 large egg plus 1 large egg yolk
1/4 c whipping cream
3 T grated Parmesan plus more for topping
Small zucchini peeled into small strips with a vegetable grater
8 oz spaghetti.

Cook spaghetti and drain, Save a small amount of the pasta water.
Toast pine nuts in small skillet until browned. Transfer to plate to cool.
Whisk together egg, egg yolk, cream and cheese. Season with salt and pepper. Stir in zucchini and 3 T pine nuts (reserving some extra for top). Toss with 2-3 T of pasta water to obtain desired sauce consistency

Roasted Pork Chops with Sweet Potatoes and Apples, by Gael

Roasted Pork Chops with Sweet Potatoes and Apples, by Gael

• 4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
• 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
• 1/3 cup apple-cider vinegar
• 1/2 cup apple cider
• 1 teaspoon caraway seeds
• 2 apples, preferably Honeycrisp, thinly sliced, seeds removed

1. Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
2. Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

--From Martha Stewart
--Made this Jan. 21. 2015, served to Dan and Rob along with Shaved Brussels Sprout Salad, a good fall/winter dish

Shaved Brussels Spout Salad

Shaved Brussels Spout Salad, by Gael

Serves: 4
Cook time: 20 minutes
Total time: 30 minutes

1.5 lb Brussels sprouts
3 T olive oil
1/4 c sliced almonds
lemon zest
1.5 T lemon juice
1/2 clove garlic (I used minced)
1 T white wine vinegar
1 T honey
2 t Dijon mustard
1/2 T thyme leaves (I left these out)
1/2 pear, thinly sliced
6 oz shaved Pecorino-Romano cheese (Parmesan would also work)

1) Preheat oven to 375. Pull off outer layer of sprouts, reserving leaves. Then slice each sprout thinly. Toss sliced sprouts into one bowl, outer leaves in another.

2) Take bowl with outer leaves, add 1 T olive oil and salt to taste. Roast on baking sheet until crispy, about 10 mins. I put them on foil, some did get brown.

3) Combine almonds with 1/2 T olive oil and some salt. Stir. Spread on separate baking sheet. When leaves are out of oven, turn oven down to 350. Toast almonds 10 mins or until lightly brown.

4) Make dressing. In blender, combine lemon zest, juice, garlic, vinegar, honey and mustard. Stream in 1.5 T olive oil. When emulsified, add thyme leaves (I skipped thyme). Pulse 2-3 times.

5) Before serving, mix the sliced sprouts and the roasted leaves. Toss the mix with the dressing. Put some of the mix on plates, Serve with small cups of the pear slices, cheese shavings and nuts and let everyone top their own salad.

--Shape Magazine, Jan/Feb 2015

Made this Jan. 21, 2015 along with Roasted Pork Chops With Sweet Potatoes and Apples for me, Dan and Rob. We really liked it. Unusual to have a salad where the shaved Brussels sprouts replace the lettuce.

Open-Faced Veggie Sandwiches, from Gael

Open-Faced Veggie Sandwiches, from Gael

• 2 tablespoons olive oil


• 3 garlic cloves, minced


• 1/2 teaspoon salt


• 1/2 teaspoon dried oregano


• 1/2 teaspoon dried basil


• 1 medium eggplant, thinly sliced


• 2 medium zucchini, halved and sliced


• 1 large onion, sliced


• 1 medium sweet red pepper, sliced


• 1 medium green pepper, sliced


• 1/4 cup mayonnaise


• 2 tablespoons balsamic vinegar


• 1 teaspoon Dijon mustard


• 4 slices Italian bread (1/2 inch thick), toasted


• 1 medium tomato, thinly sliced


• 4 slices Muenster cheese

Directions

• In a large bowl, combine the oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 15-20 minutes or until lightly browned, stirring occasionally.


• Combine the mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 4 servings.

From Taste of Home online. Made these for Rob June 30, 2010 and we both loved them. Nice to have meatless options. Good use of summer veggies.

Crispy Black Bean Tacos with Feta and Cabbage Slaw, from Gael

Crispy Black Bean Tacos with Feta and Cabbage Slaw, from Gael

Made these on Jan. 19, 2011. We had the tortillas, limes and cheese already so I didn't have to buy much. I left out the green onions and cilantro. Rob loved these! Light and meatless and so quick to make.

Serves 4, or so I hear
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

We also spooned pico de gallo in our tacos. You could also use guacamole, sour cream, salsa, other Mexican sides. Yum!

Sparkling Pineapple Ginger Ale, from Gael

Sparkling Pineapple Ginger Ale, from Gael

This is from Real Simple magazine, July 2009. I can't wait till summer when I can make it...sounds so easy and good!

1 12-ounce can ginger ale
1 1/2 c pineapple juice
4 pieces fresh pineapple cut into triangles

In a pitcher, combine ginger ale and juice, Serve over ice with a piece of pineapple.

To turn into a cocktail: Stir in 1/2 c light rum.

Hidden Valley Ranch pork chops, from Gael

Hidden Valley Ranch pork chops, from Gael

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad
Dressing & Seasoning Mix
Salt and freshly ground black pepper
6 pork loin rib chops about 1-inch thick
Dash of paprika (optional)
InstructionsPreheat the oven to 450ºF.

In a small bowl, add the seasoning mix, together with the salt,
pepper, and paprika and mix well. Liberally sprinkle the porkchops on
both sides with the seasoning mixture.

Arrange the chops on a baking sheet or try with a rack. Bake the pork
chops for 20 minutes, turning once until browned or an internal
temperature of 160ºF is reached. Serve immediately.

Gael made these in the summer of 2010 as part of her continuing crusade to convert Rob to loving pork chops. These were his favorite to date!

Margherita Pasta With Grilled Chicken, from Anne

Margherita Pasta With Grilled Chicken, from Anne

8 oz dry spaghetti
3 cups halved grape or cherry tomatoes, 12 oz
2 cups diced fresh mozzarella, 8 oz
1/4 cup olive oil
2 T. minced garlic
1/2 cup thinly sliced fresh basil
Salt, pepper and red pepper flakes to taste
Toasted pine nuts
Chicken:
4 boneless skinless chicken breast halves, 4 to 5 oz. each
olive oil, dried oregano, salt, pepper and red pepper flakes

Preheat grill to medium high. Bring a large pot of salted water to a boil for
the spaghetti. Cook spaghetti according to package directions. Drain and set
aside. Mix tomatoes and mozzarella for pasta in a bowl; set aside. Coat chicken
with oil, oregano, salt, pepper and red pepper flakes. Grill, covered, until
cooked through about 4 minutes per side. Remove chicken from grill and tent with
foil; rest 3 to 4 minutes. Slice each breast into strips. Heat 1/4 cup oil in
skillet over medium low. Add garlic, and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with garlic infused oil and pasta. Stir in basil;
season with salt, black pepper and red pepper flakes. To serve, divide pasta
mixture among 4 bowls, and top with sliced chicken and pine nuts.

Note: It's important to cook the raw taste out of the garlic so it doesn't
overpower the other flavors in the dish.

Anne was making this recipe when Gael visited in summer 2010. It was a huge hit with family and guests--Sam would come home from working at the snow-cone stand at Heritage Square at the State Fair and dish up a big bowl. It must be good if she prefered it to the endless fried food of the Fair!

Skillet-Glazed Pork Chops, from Gael

Skillet-Glazed Pork Chops, from Gael

4 boneless center-cut or loin chops, 3/4 to 1-inch thick

Salt and pepper

1/2 c maple syrup

2 t Dijon mustard

1/4 c cider vinegar

1 t minced fresh thyme (can substitute dried)
1 T vegetable oil

Prep chops:
Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine syrup, vinegar, mustard and thyme in bowl.

Cook chops:
Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well-browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium low and cook until internal temperature registers 140 degrees, 5-8 minutes, Remove chops to plate and tent with foil.

From Cook's Country, February/March 2010. Gael made these in fall 2010 and Rob, who is always suspicious of pork chops and normally thinks they're dry, really liked them.

Butternut Squash Ravioli with Sage Brown Butter Sauce, from Gael

Butternut Squash Ravioli with Sage Brown Butter Sauce, from Gael


Butternut Squash Filling:
2 1/2 lb. butternut squash, peeled and cut into 1 inch chunks (cut off top and bottom, then kind of skin it on sides to peel)
2 Tbsp. Extra Virgin Olive Oil
Kosher salt and black pepper
2 small shallots, chopped
2 cloves garlic, chopped
1/4 c. cave aged gruyere, (about 2 oz.)
1 egg, beaten
1/4 tsp. freshly ground nutmeg
1/2 tsp. cinnamon
pinch of cloves
Package of won-ton wrappers

Brown Butter Sauce:
1/2 c. salted butter
10 large fresh sage leaves
1/2 c. pecans, coarsely chopped
1/2 c. dried cranberries
1/2 lemon, juiced
Parmigiano Reggiano, for serving

Preheat oven to 375 degrees. On a foil lined baking sheet, toss the butternut squash in olive oil and a generous amount of salt and pepper. Roast for 25 minutes or until fork tender.

Meanwhile, saute shallots and garlic in 1/2 tbsp. olive oil over medium high heat for 3 minutes, or until lightly browned.

Once squash is out of the oven, and slightly cool, combine shallots, cheese, egg, and spices in a food processor. Process until smooth. Add squash. Pulse until thickened. Taste for seasonings. You can add more salt and pepper depending on your taste.

Make ravioli according to the wonton package instructions. Fill the wonton wrappers with a small amount of filling (do not overfill or they will leak out while boiling). Then brush the sides of the wontons with a small amount of water. Seal the two long ends together to form a triangle.

Next, bring a large pot of water to boil for ravioli. Salt the water once it is boiling.


Drop a batch (about 12) of ravioli in the boiling water and cook for 3 minutes, or until ravioli float to the top. Then take them out with a slotted spoon and place them in a large serving bowl making sure they are all separated. (I only made about 24 ravioli for dinner and left the other ravioli uncooked. I put them in the freezer. You can cook them again by putting them in boiling water for 4 minutes, or until they float to the top)

While the ravioli is cooking, heat 1 stick (1/2 c.) salted butter over medium heat. When the butter has just melted, add the cranberries, pecans, and sage leaves. Let butter cook until it is turns amber colored. Take it off the heat and add juice of 1/2 lemon. Season to taste with salt and pepper.

Pour sauce over the ravioli and top with grated parmigiano reggiano.

Gael made this on Nov. 2, 2010 and LOVED it.

Chicken Tortilla Soup, from Gael

Chicken Tortilla Soup, from Gael

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (Can use pre-cooked chicken of any kind)
2 cans (14 oz. each) chicken broth
1 cup salsa
1 cup frozen corn
1 cup shredded Cheddar Cheese

HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

Gael first made this Nov. 1, 2010, a cold rainy day in Seattle. Really easy and good soup to put together on a rainy night. You can control the spiciness by the kind of salsa you buy, and you can also add more salsa if you like.

Pork chops with Granny Smith apples, from Gael

Pork chops with Granny Smith apples, from Gael

Made this fairly quickly in July 2009 and we loved it. The pork chops from Omaha Steaks are perfect for it...nice and thin. I served it with mashed potatoes and gravy and brussel sprouts.

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 6-ounce boneless pork loin chops
1 tablespoon vegetable oil
1 tablespoon butter
1 small Granny Smith apple, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar


Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.

Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown (Rob likes them cooked longer). Remove from the skillet, cover, and set aside.

Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.

While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.

Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half on each plate.