Cheesy Mashed Veggie Bake

Do you tend to end up with random pieces of veggies in the bin? I know I do and my Cheesy Mashed Veggie Bake is how I use them up.

It's effortless and it makes for a yummy side dish that can be paired with just about anything. Certainly beats the ho-hum of the usual potato or rice sides. 

This is a great way to get the family to look at the cauliflower in a new light.  What I personally like about using cauliflower is how light and airy it makes the veggie bake. I love the creaminess the egg and cream mixtures provides and the nuttiness of the Parmesan.

Serve with meat, poultry, pork, seafood, soup ... okay serve it with just about anything.  Even on its own with a light salad its fantastic!  My favorite is with meatloaf with a ladle of gravy over the top.

It's a big hit with the Hub, who went in for seconds and thirds the last time I made this recipe.

I hope you enjoy it as much as we do.

• 3 medium Yukon gold potatoes, rough chopped
• 1 large sweet potato, rough chopped
• 1 head of cauliflower, rough chopped
• 2 large carrots, rough chopped
• 1 large sweet onion (vidalia is best), rough chopped
• Cold water or Chicken stock (enough to cover veggies)
• 2 teaspoons Kosher salt
• 2 egg whites + 1 egg, beaten
• 2 tablespoons butter, melted
• 3/4 cup grated Parmesan cheese
• 1/2 cup cream or half & half (yes, you can use fat free half&half)
• 1 tablespoon finely minced garlic
• Salt and pepper to taste
• More Parmesan to sprinkle over top - as much or as little as you'd like

1. Place the first five ingredients in a pot with deep sides, cover with cold water or stock, add  2 teaspoons of salt. Cover and bring to a boil. 
2. Boil for 10-15 minutes or until a a knife goes through the potatoes with ease.
3. Strain well in colander, return veggies to the hot pan, turn off heat and allow excess water to evaporate from veggies in pan. Using a masher begin mashing to preferred consistency. (I like texture in my mash so I do not over mash).
4. Preheat oven to 375 degrees F.
5. Add the remaining six ingredients to a bowl. Adjust seasonings as needed. Mix well to incorporate.
6. Slowly add and stir the egg mixture to the mashed vegetables taking care to not scramble the eggs.
7. Spoon into a lightly greased 11"x 7" baking dish.
8. Top with additional Parmesan, if desired.
9. Bake for 25-35 minutes or until top is golden.

Cheers!

Pasta with Chicken Sausage and Portobello Mushrooms

Portabella vs. Portobello, apparently either is correct
but you won't care once your serve up a bowl of my
Pasta with Chicken Sausage & Portobello Mushrooms

One of my favorite Sunday dinners is pasta and this particular pasta recipe is a family favorite! And it's a low fuss meal that comes together in about 15 minutes and then it's left to simmer to develop it's rich flavor.

What I love about it is that it is lighter in calories then a traditional pasta and sausage dinner because I use lean Italian-style chicken sausage. If you splurge on a good brand you won't miss the pork variety. 

The addition of the portobello mushrooms adds that extra meatiness and lots of depth of flavor.

Typically, I like to serve this with some kind of slow cooked greens, such as kale or swiss chard and wine, red or white.  I tend to drink whatever I am in the mood for and just chuck that whole this type of wine goes with that type of protein.  If you like it ... I say drink it!

Serves 4

• 2 tablespoons olive oil
• 2 medium onions  sliced
• 2 red and yellow bell or 8 mini-bell peppers, sliced
• 3 caps of portobello mushrooms, thick sliced
• 1 tablespoon minced garlic
• 1 tablespoon oregano, dried
• 1 tablespoon basil, dried
• 1/4 - 1/2 teaspoon of red chili pepper flakes
• 4 mild Italian-style chicken sausages, sliced on the diagonal
• 1 cup red wine
• 1 28 oz can crushed tomatoes
• Salt and pepper to taste
• 1 pound cooked penne pasta (or pasta of choice)

1. Heat a heavy bottomed, skillet with tall sides over medium heat, add the first 3 ingredients, saute 3 minutes.
2. Next, add the mushrooms, garlic, oregano, basil and red chili pepper. Saute 3 minutes.
3. Add sausage and saute 5-7 minutes, stir often.
4. Pour in wine to deglaze the pan and allow to simmer until the wine is reduced by half.
5. Add tomatoes and salt and pepper to taste.
6. Simmer 30-45 minutes over low heat. Adjust seasonings to taste.
7. Add cooked pasta and stir well to incorporate.
8. Top with grated Parmesan cheese, if desired.

Serve with garlic bread and a light salad and of course wine, lots of wine!

Baked Custard-y Zucchini and Squash

Like most individuals I hate waste, especially when it comes to food.  It pains me to throw out food because it has gone bad because I just didn't have time to get to it.

I had two zucchinis and two yellow squash in the veggie bin and I knew that once the work week hit, they were not getting used.  Their end was getting closer.

While I made my Pasta with Chicken Sausage and Portobello Mushrooms (recipe coming next Monday), I figured why not just go ahead and make something with the squashes. I was chopping veggies up anyway, what difference did it make if I chopped a few more.

So I sliced and diced away and this is what resulted from a very quick impromptu, on the spot, made it up as I went, vegetable side dish. I wanted cheesy and I wanted something a little creamy and custardy. That's a lot of "eee"s or is that "y's"!

Did I mention it turned out delicious? No?

Well, it did and the Hub, you remember him - the ever present food barometer, he had thirds and took the rest for lunch the next day.

Serves 4 - 6

• 2 zucchinis, sliced on the diagonal
• 2 yellow squash, sliced on the diagonal
• 2/3 cup of heavy cream or half and half
• 1/2 cup egg whites (like egg beaters)
• 3/4 cup of grated Parmesan cheese PLUS 1/2 cup reserved and set aside
• Salt and pepper, to taste
• Pinch of grated nutmeg
• 6 slices provolone cheese

1. Preheat oven at 375 degreesF
2. Spray a 11" x 7" baking dish with non-stick spray.
3. Place zucchini and squash in dish
4. In a medium sized bowl add cream, whites, 3/4 cup of Parmesan, salt, pepper and nutmeg. Stir until well incorporated and pour over vegetables in baking dish
5. Sprinkle the reserved Parmesan over top and bake for 40 minutes
6. Top with provolone cheese and bake an additional 5 minutes or until cheese is melted and just slightly browned.  

Serve with an arugula salad dressed with my  Roasted Garlic Lemon-Dijon Vinaigrette , warm, toasted baguette and a crisp white wine.  Perfect for a simple lunch or light dinner.

Recipe Notes:
Want to cut the fat and not use heavy cream? Use fat free half & half, it works just fine.

Tripping All the Way to Tuscan-Inspired White Bean, Kale and Chicken Soup

Tuscan-Inspired White Bean, Kale & Chicken Soup

I bought a huge, and I mean huge, bag of Kale on Monday and was determined to make something warm and satisfying by the way of soup. I had also just watched a travel show about Tuscany and the flavors, herbs and scents of that region and I wanted them in my food. It was inspiring, I was inspired and I got cooking. The ingredients you need to incorporate those flavors aren't all that hard to get, they are simple, clean, fresh and you probably have most or all of them on hand. This is not a heavy soup, it is hearty in flavor, but it will not weigh you down. The Hub had seconds, he is my eternal "meter"! When he has seconds I know I hit a home run! So come along with me and let's get tripping to Tuscany.

Serves 6 as a meal and 8 as a starter.

1 pound chicken* thighs, diced into bite size pieces, about 1", sprinkled with salt and pepper and a teaspoon of Tuscan seasoning mix (recipe follows at the end)
4 tablespoons olive oil, divided
1 large onion, diced
2 large carrots, quartered and diced
2 celery stalks, halved and diced
1 tablespoon minced garlic
1/2 teaspoon kosher salt
2 teaspoons Tuscan seasoning mix (recipe follows at the end)
1 sprig of fresh rosemary, stems removed and discarded, leaves chopped
A palm full of fresh thyme, stems removed and discarded, leaves chopped

Runnin' on Red ... Healthy Juice or Nefarious Cocktail?

Since our trip last year to San Francisco I've been missing the morning juice we'd have on our way out the door to the day's adventure. My sister-in-law, Maria Lydia, who lives in SF, introduced us to the world of juicing and we were hooked. Well, maybe I was more hooked than everyone else, and by everyone else I mean the Hub.
It's taken me some time to finally breakdown and buy a juicer**. Why? Because I didn't want to spend a whole lot of money on another kitchen gadget that I wasn't quite so sure I'd really stick with. The Hub summed it up for me, you'll juice furiously for a month and then adios and logic told me ... he's probably right.
What I wasn't counting on was how good it would be for running. You see I run, I am not a marathon runner, heck I haven't even been able to run my first 5K (mostly because of accidents and a few other mishaps I've encountered every time I try to participate in one) but I can run a 5K. I run because I like to eat and you can't be a foodie with a food blog and not expect to grow in the wrong way ... horizontally. So I run, but some days after a full day of work, I just need that little extra boost of energy to help me run my best. Instead of reaching for a very unhealthy energy shot, I drink up 8 oz of this little elixir and I run, boy do I run. Thus the name Runnin' on Red.
But the nefarious side to juicing, oh yes it can be delightfully nefarious, is that some of these juices make really awesome cocktails ... yup ... cocktails. And Runnin' on Red makes a perfect cocktail.  Here's the recipe for the juice and the cocktail.

Makes 4 cups

For the Juice:
2 medium to large beets, peeled, cut in quarters
1/2 pineapple, peeled, cut in quarters

Place two quarters of the beets and pineapple into the juicer and run through juicer for about 45 second.
Juice in this manner until all the beets and pineapple have been used.
Pour into a 1 quart mason jar. Keep refrigerated.

Drink 20-30 minutes before exercising or whenever you need a little natural burst of healthy liquid powered energy.

Makes 4 servings

For the Cocktail:
12 oz Runnin on Red juice
2 lemons, 1 juiced and 1 sliced into rings with a slit
4 ounces vodka**
Crushed ice
Ice cubes
4 ounces soda water

In a martini shaker add the first three ingredients with ice.
Shake for a good 30 seconds
Fill tall slim highball glass with ice cubes
Strain juice into glass (about 3 ounces +/-)
Float in about 1 ounce of soda water and give it one stir
Place lemon ring on the glass

Drink up!

**Recipe Notes:
Some of my favorite vodkas are Grey Goose, Kettle One, Tito's, Effen.
Check back soon for my review on my very affordable juicer.

Turkey Kielbasa Alfredo with Broccoli

It's Wednesdays with Eryka and ladies and gentlemen, I present to you another recipe for kielbasa! I think Kielbasa is my new obsession. It is so versatile and I keep finding new ways to use it. This week I am using it in pasta, one of my other obsessions/favorites. Kielbasa pairs great with pasta, more so with a white sauce, like Alfredo. I made a homemade Alfredo sauce. It is simple to make, not too fancy and an excellent weeknight meal. If you scanned the recipe already and saw one of the ingredient is lemon juice, your eyes are deceiving you. My Alfredo sauce takes lemon juice. It adds that spark of flavor to the sauce. As usual, I cook the kielbasa in the pan and I then make the sauce in the same pan to pick up the flavors from the cooked meat. This alters the color of the sauce making it less white, but oh so  tasty as well as rustic looking! The broccoli adds a pop of fun green plus a dash of nutrition. Pair with your favorite pasta and enjoy!

Recipe:

Wednesdays with Eryka

1lb turkey kielbasa, sliced
1 tablespoon olive oil
1 onion, chopped
1/4 cup white wine
2 tablespoons butter
2 tablespoons flour
1/4 cup chicken stock
2 cups milk
2 tablespoons cream
2 teaspoons lemon juice
salt and pepper, to taste
pinch of nutmeg
1 cup shredded mozzarella cheese
1 box linguine or pasta of choice
2 broccoli heads, chopped

1. In a pan on medium heat, heat the olive oil then add the kielbasa and onion. Cook together until kielbasa is browned and onion is soft. Add in the white wine and simmer until evaporated. Remove from pan.

2. Add the butter and let it melt. Stir in with a whisk the flour. Stir together until a light brown color and all lumps from flower are gone. Stir in slowly, with the whisk, the chicken stock, the milk and cream. Stir until all combined with no lumps.

3. While sauce is cooking add in the lemon juice, salt and pepper, nutmeg and mozzarella. Stir all together. Add the kielbasa/onion mixture back into the sauce. Simmer while pasta cooks.

4. In a large pot, cook your pasta of choice. In the last 2-3 minutes of cooking add in the broccoli. You may have to adjust the cooking time because adding in the broccoli will change the temperature thus altering cooking time. Drain when pasta is al dente. Put pasta back into the same pot and add the sauce with kielabasa. Serve and top with parmesan cheese!

Ground Turkey Hash n' Fried Eggs

I bring you another great and satisfying weeknight meal. In this recipe I use ground turkey to make it lighter and healthier, but you can most definitely substitute the turkey with beef.
This is a great meal to experiment with using new or different spices, especially if you're planning on cleaning out your  spice pantry.

It's a great way to change the taste of the meal, while keeping it easy and fast to make.

Growing up my grandmother made a dish called Picadillo, which we have posted on the site in the past, that is a ground beef hash. This recipe reminds me of her. Although her recipe is completely different in seasonings and the beef is saucier, she would always accompany that hash with a fried egg.

I don't know what it is about the fried egg that adds a different touch to the meal; I think it adds a little fun too! You can leave the turkey mixture ready the night before so that when you get home from work all you need to do is saute everything up, eat and enjoy! It is ready in less than 20 minutes. I hope you enjoy this quick weeknight meal!

Serves 2 - 4

Today on Wednesdays with ErykaGround Turkey Hash n' Fried Eggs

1lb ground turkey
1 red bell pepper, chopped
4-5 fingerling potatoes, chopped
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
salt and pepper
fresh parsley, chopped
1 tablespoon olive oil
1 onion, chopped
2 eggs

1. In a bowl, mix the ground turkey, bell pepper, potatoes, paprika, tumeric, ground coriander, salt and pepper and parsley.
2. In a nonstick pan, heat oil to about medium heat. Add the onion and cook until it is soft and fragrant. Add in the turkey mixture and spread around the pan; do not touch once it is spread out. Cover and cook for about 5 minutes.
3.  After 5 minutes, the underside should be crispy. Flip/stir to crisp the other side. Check to make sure turkey has been cooked through. Make two holes in the turkey to reveal the bottom of the pan to prepare to fry the eggs.
4. Crack eggs into the two holes created. Season eggs with salt and pepper. Cover for about 1 to 1 1/2 minutes to cook the egg. 
5. When the egg looks set in the middle it is ready to eat. Use a spatula to serve the turkey hash with the egg onto each plate. Enjoy!

Easy 3-Course Valentine's Dinner

I am not fond of going out to dinner on Valentine's Day. The restaurants are crowded, the service is lacking and the food generally atrocious. I'd rather make a delicious dinner at home that I know we will enjoy more. Today I am sharing a 3-course dinner that is high on the flavor barometer and low on the fuss, a beautifully light pea soup, a parchment baked fish and yummy nutella and banana pastry bundles. If you do some of the prep work ahead of time (like chopping or slicing the veggies etc), it will all come together in about 30 minutes. The soup you can make ahead of time and keep it in the fridge for a day or two. You can even make it at the beginning of week and freeze it till you are ready to serve it, just defrost it and gently warm through. 

I hope you and your loved one have a beautiful Valentine's celebration!

First Course

Spring Pea Soup

Serves 2

1 cup frozen peas, defrosted

1/2 tablespoon canola oil

1/2 tablespoon light butter

3 - 4 shallots, small dice

1/2 teaspoon salt

2 garlic gloves, crushed

5-6 leaves fresh basil, finely chopped

1 tablespoon fresh flat leaf parsley, finely chopped

1 cup vegetable stock

1/2 cup milk (use your preference, whole, 2%, skim etc)

1/2 cup half and half

In a medium stainless steel pot heat the oil and butter over medium heat and add shallots, sprinkle with 1/4 teaspoon salt, saute for 3 minutes. Next add garlic gloves, basil and parsley, cook for another 2 minutes and add stock and the peas. Cover and cook over medium low heat for 5-7 minutes.

Using either a blender or immersion stick blender, process until smooth. Stir in milk and half & half, heat through but do not boil. Add remaining salt or season to taste.

Serve with a dollop of crème fraîche or sour cream.

Second Course

Lemon & Paprika Infused Parchment Roasted Grouper

1/8 cup of olive oil

1/2  teaspoon of minced garlic

Juice and grated zest of 1 lemon

1/2 teaspoon honey

1 teaspoon of smoked paprika (sweet or hot your choice)

3 shallots*, sliced into rings

2 fish fillets* - use your favorite firm whitefish -  I used grouper

Salt

Pepper

Place the first 5 ingredients into a medium bowl. Whisk together until ingredients are incorporated. Add the sliced shallots rings. Let sit for 15 minutes or a few hours (you can even prep this part the night before).

Pre-heat oven at 350 degrees F

Cut two sheets of parchment* enough to create an envelope around the fish. Pat fish dry. Salt and pepper both sides to taste and place in the bottom half of the sheet. Place shallots ring atop each fish fillets and spoon marinade over each fillet. Like you would for an empanada or hand-pie make a pouch with the parchment to enclose the fish.  Place pouches on a lipped baking sheet. Bake for 15-20 minutes or 15 minutes per inch of thickness if you are using a thicker cut of fish.

Third Course

Banana and Nutella Pastry Bundles

1 puff pastry sheet, thawed

1 banana, sliced in 1/2 inch pieces, 9 pieces total

9 teaspoons of Nutella

1 egg, beaten

1. Thaw the puff pastry until you can easy handle it. Pre-heat the oven to 400 degrees.

2. Lightly flour your work surface and place your puff pastry down to cut it into 9 squares (remember do not worry about being perfect, it's ok!).

3. In each square, place a teaspoon of nutella topped by the banana slice. Brush the egg along each edge. Take each opposite corner and press tightly together. Repeat to all pastry pieces.

4. Place the pastries on a baking sheet and brush all over with the egg for the extra golden color when baking. Bake for 15 minutes or until golden in color.

5. Place on a cooling rack when done for about 5 minutes

Moroccan Ras-el-Hanot Carrot and Chickpea

Recently I was going through one of my old cookbooks and in the back of the book I found an old yellow, lined sheet of paper with my chicken scratch for this recipe.  This recipe was given to me by a co-worker when I worked in International Banking in the 80s. The co-worker was Moroccan and I remember she brought me a serving of this very vegetarian dish and I loved it.

I am pretty certain I never got around to making it because back then, it was next to impossible to get any of the exotic spices this recipe takes.  Nowadays, you can find most of them at Whole Foods or Trader Joe's and of course ... the internet.

I use several exotic spices in this recipe which is what gives this vegetarian dish it's heartiness. Ras-el-Hanot, is a mix of several different spices, such as cardamon, cloves cumin, etc. Sumac is a red berry colored spice that has a tangy lemony flavor, often you'll see it sprinkled over hummus. Pilpelchuma  is a fiery spice, use sparingly, but it adds lots of depth to the overall flavor of this dish, so even a pinch is good.

Can you tell I am totally into this recipe and the spices?  I just love Moroccan, Middle Eastern and Indian food and I am pretty sure it's the combination of spices that I am so infatuated with.
Well I've rambled enough, here's the recipe... Oh and the Hub? Yeah, he gave it his usual blessing.

• 1 tablespoon olive oil
• 1 tablespoon pistachio oil
• 1 onion chopped
• 1 tablespoon finely minced garlic
• Salt to taste - about 1 teaspoon
• 1/8 teaspoon Pilpelchuma 
• Black pepper to taste 
• 3/4 teaspoon cinnamon
• 1 teaspoon turmeric
• 2 teaspoons grated ginger
• 1 teaspoon Ras-el-Hanot
• 6-8 carrots, peeled, sliced on the diagonal 
• 1 cup vegetable or chicken stock (if you use chicken stock - the recipe is no longer vegan)
• 1 can chickpeas, drained and rinsed
• 2 tablespoons clover honey
• 1/4 to 1/3 cup of raisins
• Sumac

1. Heat a skillet over medium low heat, add oils, followed by onions and garlic. Saute for 5-8 minutes or until onions are softened.
2. Add the spices and stir to incorporate. Allow to cook for 1 minute, stirring to keep from burning.
3. Add carrots and stock, stir and bring to a low simmer. Reduce heat to low, cover with lid.  Allow to simmer for 20-30 minutes or until carrots are tender.
4. Add raisins, honey and chickpeas, cook and additional 10-15 minutes or until sauce has thickened. 
5. Sprinkle each serving with a pinch of sumac

Serve with brown basmati rice or warm naan bread.  Enjoy!

Recipe Notes:  You can use just olive oil and not the combination I used here.  I just like that little extra something the nut oil gives.  You can use other dried fruit like apricots or dates. You can use cayenne pepper in place of the Pilpelchumal but there are no substitutes for the Ras-el-Hanot or the Sumac.

Slow Cooker Turkey Meatball & Brown Rice Medley Soup

I am going on record by saying that I have never really liked soups with rice in it.  Until now that is.

I recently went to Trader Joe's to pick up a few things, but actually left with four bag fulls of groceries (tell me that happens to you too...  please!).

One of the items I picked up was Trader Joe's Brown Rice Medley. The medley consists of  long grain brown rice, black barley and daikon radish seeds. Here's a picture of the package ====>

Then the light-bulb in my head went off ... add it to the soup you are making tomorrow ... that light-bulb said. And I did, I didn't even hesitate, even knowing that I don't like rice in my soup and the soup turned out to be far more than delicious, it was extraordinary.

You see, I had made this soup before and yes, it was delicious but this addition took it to the next level.

The different rices and grains added that extra texture that this soup needed.

Now, I know not everyone has a Trader Joe nearby but you can make your own medley by adding a 1/4 cup of brown rice, 1/8 cup of wild or basmati rice, 1/8 cup of red quinoa and an 1/8 cup of white quinoa, barley or whatever other rice, seed or grain you may have. This is a great way to use up those small bits of rice or grain you have left that really won't amount to much if you cook it on its own.

Here's the best part, this recipe makes enough to freeze the leftovers (and it freezes well) for another day.  I love recipes like that ...

For the meatballs:

• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1/2 bell pepper, finely chopped (use whatever color pepper you prefer or have on hand)
• 1/2 teaspoon minced garlic
• 1 pound ground turkey 
• 1 egg beaten
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• Salt & pepper to taste

1. Preheat oven 375 degrees.
2. Heat a skillet over medium heat, add oil followed by shallots and green peppers.  Sprinkle lightly with salt to help release the juices.  Cook 5 minutes or until softened, add garlic, cook another minute. Set aside to cool.
3. Mix the remaining ingredients in a large bowl. Add in the cooked vegetables, mix well to incorporate.
4. Shape into 1" meatballs and place on foil or parchment lined lipped baking sheet.
5. Bake 15-20 minutes. Halfway through cooking time flip meatballs so that they brown on both sides.

For the soup:

• 1 tablespoon olive oil
• 4-6 medium carrots, peeled and sliced on the diagonal
• 1/2 head of green cabbage, cut into medium to large wedges
• 8oz frozen pearl onions
• 8 cup chicken stock
• 1 cup white wine
• 1 cup uncooked brown rice or Trader Joe's  
• Leftover Parmesan rind (optional)
• Salt & pepper to taste
• 1 - 10oz package of frozen spinach, defrosted and squeeze out all the extra liquid over a bowl (throw that liquid into the soup). Keep spinach wrapped in paper towel in the fridge.

1. Heat a large sauté pan over medium high heat. Add oil followed by the carrots and cabbage.  Cook until the cabbage is cooked down to half its volume and the carrots a just barely browned. 
2. Add pearl onions and cooked for 4 minutes. Lower heat if needed to avoid burning vegetables.
3. Transfer all the vegetables to the slow cooker.
4. Add the meatballs and the remaining ingredients, except for the spinach, to the slow cooker.
5. Set slow cooker to low for 8 hours.
6. Ten minutes before serving break up spinach and stir into soup to warm through.

Serve with your favorite thick and dense bread of choice.  Enjoy!

Recipe Notes: 

For the meatballs you can either set them aside to use immediately or let them cool to room temperature, bag in zip bag and store in fridge (no more than 3 days) or freeze until you are ready to make the soup.

You can skip steps 1 and 2 of the soup preparation and just dump the carrots, cabbage and onions into the cooker.  I prefer making it as described because I feel it adds a layer of depth of flavor to the vegetables and the soup.
Why the Parmesan rind?  Extra flavor and body to the soup. It's optional but if you have one throw it in.  Don't go out and buy a hunk of Parmesan just for this. And if you don't save the rinds (put 'em in the freezer in a zip bag) ... start doing so! Do you eat it? Some don't ... I do. It's the chef's treat, just for me.

Sauteed Achiote Chicken & Cauliflower

I have an ongoing obsession with achiote paste, which is a seasoning mix made and extracted from the annatto seed.

It is used extensively in Central American and some Asian dishes.  I developed my recipe for achiote paste based on the paste used to season Nicaraguan dishes.  I've noticed the actual achiote paste starting to populate the shelves of some mainstream supermarkets in the Hispanic foods section, so you may even be able to buy it off the shelf.  Personally, I prefer either making it myself or going to my local Nicaraguan "mercadito" (market) and buying it there.

Aside from the beautiful red color it imparts on foods, it adds a deep rich, earthly flavor to proteins (yes even tofu!). I find this is especially true on grilled meats such as chicken, pork, beef even seafood.

But I wanted to take it indoor and use it in a sauté for a quick dinner. And the results were simply put deeeeelicious! The Hub had seconds and took leftovers to work the next day.

• 1 pound sliced chicken breast** - 2" strips (like you'd use in a stir-fry)
• 2 tablespoons canola or nut oil of choice
• 1 tablespoon Achiote Paste
• Juice and zest of a small lemon
• 1 teaspoon of ground cumin powder
• 1 teaspoon garlic powder
• Salt & pepper, to taste
• 1/2 cup white wine
• 1 medium onion diced
• 4 mini sweet peppers or one medium red or orange pepper
• 1/2 head of cauliflower broken down into florets

1. After brining** your chicken (optional), place all the ingredients except oil and onion in a zip bag and allow to marinate 8 hours or best overnight. Take out of the fridge,  Remove chicken pieces from marinade shaking off excess liquids as you remove. Set marinade aside, do not discard it. Blot chicken on paper towels and allow to come to room temperature.  
2. Heat large skillet over medium high heat, add 1 tablespoon of the oil.
3. Add 1/2 the chicken pieces - do not over crowd pan - brown chicken lightly. Remove and place on plate while you cook the remaining pieces in remaining tablespoon of oil.
4. Lower heat to medium and add onions and peppers to pan. Saute for 3 - 5 minutes or until softened and lightly browned.
5. Add cauliflower and saute for an additional 2 minutes.
6. Place all the chicken back into the pan and stir to blend with cauliflower.
7. Add reserved marinade liquid and bring to a boil over high heat.  Allow to boil for 1 minute.
8. Lower heat to low and simmer for 12-15 minutes or till chicken is cooked through.

Serve with fluffy white rice, sweet plantains and an ice cold beer. Enjoy!

**Recipe Notes: You can find brining instructions here or you can skip the brine step altogether. I just have a habit of brining chicken when I use breast meat. It really helps keep it juicy.

Roasted Baby Yukon Potatoes with Parsley & Dill

Roasting any vegetables makes then delicious but there is something about roasted baby Yukon potatoes that goes above and beyond the word delicious. Add a small touch of butter and a hand full of fresh herbs and you've hit gold.

That's what this recipe is ... golden little orbs, perfectly roasted to creamy tenderness.

Yeah, they are that good.  And they are so incredibly easy to make ...

Serves 2-4

• 1.5 lb bag of baby Yukon  potatoes
• Olive oil
• Sea salt
• Pepper
• 1 tablespoon butter, cubed
• Palm full of fresh Italian parsley, chopped
• 4-6 fresh dill fronds, chopped

Preheat oven to 450 degrees

1. Wash and dry potatoes, do not peel,
2. Slice in half, lengthwise
3. Place potatoes on a foil-lined, baking sheet
4. Drizzle oil over potatoes to coat - mix with your hand to evenly coat
5. Sprinkle with salt and pepper to taste
6. Roast 20-25 minutes, turn them over half way through the cooking time
7. Place hot potatoes in a serving bowl
8. Add cubed butter, stir to melt
9. Stir in fresh herbs.

Serve with your favorites side of protein or add a salad and make it a meal. Enjoy!

See wasn't that easy?

Mediterranean Inspired Cavatappi Pasta with Roasted Vegetables

When you are into the winter months and perhaps tiring of all the heavy comfort foods, soups, stews and want a light spring-like meal, consider my Mediterranean Inspired Cavatappi with Roasted Vegetables.

The dressing for this pasta is light and flavored with garlic, zesty lemon and fresh herbs and can be prepared ahead of time.  In fact, it's best that it sit overnight to let the flavors develop. You can even make the veggies a day or two ahead. Then all that's left is mixing everything into the hot pasta and dinner or lunch is ready.

You can easily expand this pasta dish by adding grilled chicken or serving it alongside of your favorite grilled fish.

Serves 4

Dressing:
1 cucumber - seedless, diced
1 teaspoon finely minced garlic
Half a palm of parsley
Zest of one lemon, finely minced
Juice of one lemon,
2 tablespoons white balsamic vinegar
1/2 cup olive oil
Salt & pepper, to taste

Handful of basil, rough chopped
A sprig of mint, rough chopped
3 campari or plum tomatoes, cut in wedges

Place the first 8 ingredients into a jar or zip bag, gently shake to mix. Set aside in fridge for a few hours and allow the flavors to develop. Best over night.

Roasted Vegetables:
3 - 4 - Bell peppers - variety of colors - cut in wide strips
1 - large eggplant, large dice
Olive oil
Salt & pepper

Preheat oven at 375 degrees, drizzle with olive oil and sprinkle with salt and pepper. Roast till veggies are lightly charred about 30-45 or till desired doneness. You can remove the skins of the peppers by placing in plastic wrap for a few minutes and peel them off.  I don't bother because I don't mind the skins.

Pasta:
1 pound cavatappi or corkscrew pasta
Cook pasta according to package direction.

Topping:
Feta cheese, to taste and crumbled over each serving

Bring it all together:
Place hot pasta in a large bowl, add the roasted vegetables, dressing, basil, mint and tomatoes. Mix everything together.  Crumble feta cheese over each serving.

Enjoy!

Slow Cooked Green Beans & Ham Shanks

To me green beans symbolize the holidays, a special ocassion, a celebration, whatever the moment, they are a classic favorite of mine.

I prepare them in so many different ways but hand-down this is my family's favorite way to enjoy these little green wonders.

The key to making this recipe a success is slooooooooow cooking - ten hours worth of slow cooking. Don't try this on the high setting of your slow cooker, the flavor just doesn't compare.

Even though they are simmering away along with meaty ham shanks and smoked ham hock, the green bean flavor is not lost, on the contrary it is enhanced. It's richer, deeper and so incredibly savory.

The best part? Everything gets chucked into the slow cooker, that's it. Nothing more to do than sit back and let the cooking aromas tantalize your taste buds all day. And really how bad can that be?

Give it a try, I think you'll make these green beans a part of repertiore!

2 - 3 pounds fresh green beans, ends trimmed *
1 big meaty piece of ham shank or two medium pieces
1 smoked ham hock, scored
1 large onion, chopped
1 head of garlic, crushed, no need to peel**
2 quarts of ham stock (substitute with chicken stock if not available)
Salt** and pepper to taste

1. Place all the ingredients in a slow cooker.
2. Set for 10 hours on low. (Do not use the high cooking temperature, the results are not the same)
3. Shred ham hock and shank.
4. Remove the garlic or slip the peel off and throw back into the green beans
5. Enjoy!

Serve with anything but especially delicious with a down home southern meal of fried chicken, mashed potatoes and cornbread.  Fish out the garlic head** or leave it in and serve with the green beans.  I've been known to have this dish on its own as meal with just a wedge (or two) of cornbread to soak up the juices.

Recipe notes:  If you have juices left over, DON'T throw them out! Use them to make another batch or save them to use when you make a batch of split peas or any bean for that matter! The juice freezes well in zip bags.
** Go easy on the salt, since the shank and hocks are fairly salty. Check for seasoning halfway through cooking time and adjust if needed. You can either remove the garlic head and discard (terrible thing to do!) or  gently squeeze out the paste and mix back into the green beans (a great thing to do!).

Cuban Franks with Yellow Rice - Arroz con Salchichas

*A Wednesdays with Eryka Recipe*

Franks with yellow rice Arroz con Salchichas ( salchichas pronounced sal-chee-shas) is an old school Cuban recipe that is so easy to make it is almost unbelievable!

This recipe is a throw back to what a typical Cuban housewife would of made (back in the "old-school days") if she had nothing in her pantry but white rice, some azafran (saffron), Vienna sausages and maybe some stock. It's kind of the equivalent of making spaghetti with "souped-up" jarred sauce, because that's all there is in the pantry.

Wednesdays with Eryka

Classically the recipe calls for Vienna sausages but seeing as how I have a bad relationship with Vienna sausages, from over eating them when I was a kid, I put my own twist by using turkey franks. I also add green beans, an ingredient my co-worker told me she adds to hers. It is literally a one pot meal and it is so good!

Recipe:
2 tablespoons olive oil
1 -  8 oz bag yellow rice with saffron
4 turkey franks*, sliced in 1/2 inch pieces
1/2 cup green beans
2 cups water* (or as indicated on rice package)

1. In a pan, heat the olive oil on medium-high heat. Pour in the rice with the seasoning. Brown the rice for about 5 minutes, stirring frequently. If needed, lower heat to medium to keep the rice from burning.

2. Add in the franks and the green beans and brown all together for about 2 minutes.

3. Add the water, stir and bring to a boil. Lower to a simmer; simmer for 20-25 minutes depending on how dry or mosit you'd like your rice.

4. After 20-25 minutes, check the rice to your liking, stir and serve. Enjoy!

Serve with bread and a simple salad of iceberg lettuce, tomatoes and cucumber with a drizzle of olive oil and vinegar. Now your talking ... old-school Cuban dinner.

*Recipe Notes:
Want to try it the original way, use two cans of Vienna sausages and cut each in thirds, saute as directed in step two.
Added more flavor by using chicken or beef stock to the rice instead of water.

Leeks, Parsnips & Coconut Soup

The first official post of the year and after a long hiatus from the blog because of a four month battle in getting our computer issues resolved.  But resolved they are and I am so happy to be back and blogging. What better way to start the year with a delicious, nutritious and warm soup...

A recent trip to Trader Joe's inspired this yummy, warming soup of leeks, parsnip and coconut!

It's perfect as a main meatless meal when paired with a light salad or as a starter to dinner. Parsnips are often overlooked in the veggie aisle and I think that is such a shame. It's a super versatile veggie! If you are watching your carb intake, parsnips are a great substitute for mashed potatoes, personally I prefer them to the usual cauliflower substitution.

As to health benefits, well 1/2 a cup of parsnips serves up 3 grams of  dietary fiber, 45 micrograms of folate, 6% of the RDA* of potassium, and 13% of the RDA of vitamin C.

But really, I just love their subtly sweet, earthly flavor. Paired with leeks (known for their vast quantities of vitamin A and K), garlic, ginger and coconut milk, you not only have a tantalizingly delicious soup, you are also honoring your body with a healthy treat.

I hope you get around to trying my Leeks, Parsnips & Coconut Soup recipe and enjoy it as much as the Hub and I did.

Serves 4 served as a main meal, 8 as a starter.

1 tablespoon olive oil
1 pound leeks, sliced into half inch medallions
1 large sweet yellow onion, sliced into half moons
1 tablespoon butter or coconut oil
1/2 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 pound parsnips, sliced into 1/4 inch coins
1 quart of chicken or vegetable stock
1 cup white wine
1/2 cup of water
1 14 ounce can of light coconut milk
1/2 teaspoon dried thyme
Salt & pepper to taste
Greek yogurt - lowfat

1. In a deep soup pot (such an enamel cast iron dutch oven) heat olive oil over medium heat.
2. Add leeks, onion and a pinch of salt to pot. Saute for about 5-7 minutes or until leeks/onions are tender. 
3. Add butter or coconut oil.
4. Stir in garlic, ginger and parsnips to the onion mixture and saute for 5-7 minutes or until parsnips start to take on a slight golden color.
5. Add all the remaining ingredients except yogurt. Cover.
6. Simmer on low 10-15 minutes or until parsnips are tender. Stir ocassionally.
7. Remove about 1/2 to 1 cup of onions and parsnips, set aside.
8. Using and immersion stick or a blender, blend soup until thick and creamy and all vegetables have been incorporated.
9. Add reserved vegetables back to the soup. Gently stir through.

To Serve:

Ladle into deep bowls, add a dollop of yogurt. Serve alongside a warm loaf of crusty bread and a light salad. Enjoy!

*RDA=Recommended Daily Allowance

Fish & Green Beans in a Pesto Wine Sauce

I am always looking for meals that cook up relatively fast, especially if it's a weeknight when I get home from a run, after work ... which means it's really late.

I came up with this recipe, as many of my quick to make recipes are developed ... it's what I had in the fridge or freezer.  In this case in both of the aforementioned appliances!

Dashing from one appliance to the other I found some fish in the freezer, a few shallots in the veggie basket, from the fridge, the last of the green beans from my trip to farmer's market, left over white wine and my homemade Quick and Easy Roasted Walnut Pesto.

This recipe truly is a quick, easy any night of the week recipe, but it is especially great on busy weeknights.  It's cooks up in about 15 minutes.  It's a light, flavorful
and the quick cooking method produces an exceptionally tender fish and crisp green beans.

• 4 white fish fillets - (1 pound) such as cod, haddock, monkfish, halibut
• 1 small bunch of green beans (about 2 hand fulls)
• Salt
• Pepper
• 2 large shallots, sliced
• 1 tablespoon of olive oil, divided
• 1 tablespoon butter, cut into cubes
• 1 generous tablespoon Pesto* (get the recipe for my Quick & Easy Roasted Walnut Pesto)
• 1/4 cup white wine

1. Steam green beans with a sprinkle of water in your microwave for 3 minutes or blanch for 1 minute in boiling water, remove and place in ice water. Set aside.
2. Heat a large non-stick skillet over medium heat, add a 1/2 tablespoon of olive oil and shallots. Cook for 5-7 minutes on medium low heat until the shallots begin to caramelize.
3. Pat fish dry with paper towel and salt and pepper each side of your fish.
4. Once shallots are cooked push to the outer edges of your pan, raise heat to medium and add the cubed butter and remaining oil. 
5. Gently add the fish in one layer and saute each side until lightly golden (not looking for a char here)
6. Pour 1/4 cup white wine into a measuring cup and add pesto, stir to incorporate.
7. Add steamed green beans to pan lay over fish.
8. Pour pesto-wine mixture over fish and green beens making certain that all pieces are covered.
9. Cover and let cook for 5 minutes.
10. Remove pan from heat to stop cooking. Serve.

Serve with a buttered rice pilaf or orzo and a crisp white wine.  ENJOY!

Recipe Notes: *You can also use store bought pesto if you don't have the ingredients on hand to make it from scratch.

Quick & Easy Roasted Walnut Pesto

I love pesto but I don't love the ridiculously high cost of pine nuts, which is one of the key ingredient in pesto. I just can't bring myself to pay $5.00 for 2 ounces of pine nuts. But I'll spend it for a few strands of saffron ... go figure!

So instead I use walnuts. I know, that's nothing new, but I also like to use nut oil to roast the walnuts. Specifically walnut oil to roast them.

Why? I find that it deepens the overall flavor of the nut when roasted in it's own nut oil.

Deeper flavor on the walnuts, richer tasting pesto.  Fresh basil, lemon zest and good quality extra-virgin olive oil are what makes this pesto extra flavorful. I add a little heat by way of a few pinches of cayenne pepper but it's optional, leave it out if you don't care for heat in your pesto.

• 2 cups of basil
• 1/4 cup roasted walnuts
• 1 teaspoon walnut oil* (or any nut oil for deeper flavor)
• 1/2 - 3/4 cup of grated Parmesan or Pecorino Romano cheese (or any hard cheese you have on hand)
• 1 -2 cloves of garlic
• 2/3 cup of extra-virgin olive oil
• 2 tablespoons of lemon juice
• Zest of one lemon
• 1/4 teaspoon sea or kosher salt
• 1 pinch of cayenne pepper or more to taste (optional)
• Black pepper to taste

1. Cover walnuts with walnut oil. Place walnuts on a foil lined baking sheet in a pre-heated 350 degree oven for a total of 8-10 minutes, stirring gently halfway through the cooking time so that each side roasts evenly.  Keep an eye on the walnuts because they can go from right to way overdone in just a blink. Allow to cool.
2. Place the basil, garlic and nuts ingredients in the bowl of a food processor and pulse for 15 seconds. 
3. Add remaining ingredient and process until almost smooth. I like mine a little chunkier.  If it's too pasty for you stir in a little more olive oil.

Makes about 1 cup. Store in a glass mason jar in fridge, keeps well for about two weeks or you can freeze in an ice cube tray, making sure to top each cube with olive oil.
Remove once frozen and store in a freezer zip bag. Freeze for up to 3 months. 

*If you don't have a nut oil at home just use canola oil. Do not use olive oil.

Zuppa Toscana on Wednesdays with Eryka

Last Monday my boyfriend was sick. I wanted to make him a soup but I did not want to make the traditional chicken noodle soup. It clicked in my head that his favorite soup is Zuppa Toscana so I decided to make him just that. It is a heartier soup than chicken noodle and much more filling. I researched the recipe and made my adaptation of this popular recipe. You could use spinach instead of kale if you choose, just be aware that it tends to wilt and get soggy, while kale holds up very well in the soup. You could also choose to use hot Italian sausage to add a little kick. The boyfriend ate seconds and for the time being made him feel a lot better. Nothing beats a home made soup to soothe the soul or a cold!

Serves 4-6

2 TBS olive oil
1lb Italian sausage
2 russet potatoes, chopped into 1/4 inch pieces
1 onion, minced
3 cloves of garlic, minced
16 oz chicken broth
1 qt water
1/4 cup white wine
1 cup heavy cream
3 cups kale

1. Slice the casing open of the sausage and crumb into a medium heat pot with 1 tablespoon of olive oil. Cook sausage through until browned. Set aside once done.

2. Add another table spoon of olive oil to the pan and cook onion until soft. Add the garlic; cook for about 2 minutes to not let it burn. Add the sausage back into the pan. Stir everything together and cook for about 1 minute to combine flavors. Spalsh white wine into the pan to deglaze.

3.Add the chicken broth, water, wine and potatoes to the pot. Stir everything to together, bring to a boil and cook on medium until the potatoes are ready (soft when poked with a fork/knife).

4. Season with salt and pepper to taste.

5. Add the cream and kale, stir to combine. Heat for about 5 minutes to warm the kale and soften. Serve in a bowl with a side of bread. Enyoy!

Sweet Potatoes Roasted in Brown Sugar-Maple & Coconut Oil

I've been experimenting with coconut oil lately, and mostly I've had some really nice results. Roasting and baking are especially conducive to using coconut oil...

Like this recipe for Sweet Potatoes Roasted in Brown Sugar-Maple  & Coconut Oil. A really big hit at home with the Hub and with guests at a recent BBQ.

The roasting deepens the flavor of the coconut oil and the brown sugar and maple add a rich yet mellow warmth to the potatoes. There is a little heat by way of a dusting of cayenne pepper, but it's optional. If you don't care for heat, leave it out. I like it because it balances out the sweetness and gives that unexpected little bite at the end.

It's great served along side of  grilled chicken, steak or pork. And it's amazing when added to a big salad.

Enjoy!

Serves 2 - 4

• 3 tablespoons coconut oil melted, if in solid state
• 2 tablespoon raw turbinado brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon salt
• Cayenne pepper (optional)
• 5-6 sweet potatoes, peeled and cut into 1/2 inc disks

1. Preheat oven at 350 degrees
2. If the coconut oil is in a solid state, melt in a small sauce pan, let cool slightly
3. Mix in the next 3 ingredients into oil. 
4. Place sweet potato disks in a large bowl. 
5. Pour oil mixture over sweet potatoes. 
6. Stir to coat each disk well.
7. Line a lipped sheet pan with non-stick foil.
8. Slide potatoes onto sheet - making potatoes are in a single layer
9. Dust lightly with cayenne pepper, if you are using it
10. Roast for 30 minutes, turn over, roast an additional 20-30 minutes.
11. Remove from sheet and serve.