What’s Cookin’

A chronicle of home cooking and baking

[monimargo]

Seafood Bulgur Salad with Summer Squash, Peas & Herbs

Serves 3-4

1/2 lb. cooked shrimp, peeled, deveined and cut in half

1 small salmon filet, poached, cooled and flaked

1 1/2 cups cooked bulgur

2 green onions, chopped

2 summer squash, quartered and thinly sliced

2 cups baby spinach, arugula or kale (or a mix), torn into bite-size pieces

1/3 cup fresh or frozen peas

3 Tbsp minced dill

3 Tbsp minced chives

1 Tbsp minced mint

Juice from one large lemon

2 Tbsp white wine or champagne vinegar

1/4 tsp dijon mustard

1/4 cup of light olive oil or walnut oil

salt and pepper to taste

2 pinches of sugar

In a large bowl, whisk together the lemon juice, vinegar, mustard, sugar, and a few pinches each of salt and pepper. Whisk in oil until dressing is emulsified. Add more salt and pepper to taste. Whisk in herbs.

Toss bulgur, shrimp, flaked salmon, green onions, squash, greens and peas together with the dressing. Add more salt and pepper to taste. Chill for at least 1 hour.

[monimargo]

Slow-roasted Moroccan Chicken & Herb Bulgur Pilaf

This one’s super flavorful, and thanks to a crockpot, pretty easy. If you’ve never had Moroccan cuisine before, this is a good one to try, as the flavors are present but not overwhelming, and some of the harder-to-find ingredients can be made or substituted.

Ingredients (serves four)

4 organic skinless bone-in chicken thighs

olive oil

salt & pepper

2 Tbsp ras al hanout

1 medium red onion, cut into thin slivered wedges

5-6 whole cloves of peeled garlic

5-6 sprigs fresh thyme

1/2 cup chicken stock or bone broth

1 shallot, minced, or 2 Tbsp minced red or yellow onion

1 cup bulgur wheat

1 3/4 cups chicken stock or bone broth

1 tsp salt

1/2 cup mixed minced herbs (cilantro, mint, parsley)

1/4 cup pitted green olives, diced (I prefer the vivid green Sicilian olives)

3 Tbsp chopped almonds or pistachios

3 Tbsp diced preserved lemon, or 2 tsp fresh lemon zest and juice from 1/2 a lemon

Dry off the chicken thighs and rub each down with a little olive oil. Sprinkle each side with salt and pepper and then evenly distribute the ras al hanout among all the pieces, rubbing it in. Refrigerate and allow to marinate in the dry rub for at least 8 hours.

In the base of a crockpot, distribute the slivered onions, whole garlic and thyme sprigs. Add the 1/2 cup of chicken stock, and then place the chicken thighs snuggly over the top. Cook on low for 8 hours or on high for 4 (but up to 6). Remove the bones, grizzle and any thyme stems from the pot, and shred the meat with tongs or a couple of forks. Add any extra broth and/or salt to your liking and keep the crockpot on warm.

To make the pilaf, heat 1 Tbsp of olive oil in a pot. Add the shallot or onion and sauté on medium-low. Once the shallot is translucent, add the bulgur and sauté for 2 minutes. Add 1 3/4 cups chicken stock and the salt. Bring to a boil, cover and turn down to a simmer. Simmer on low for 20 minutes. Turn off the heat, leaving the lid on, and allow to finishing cooking for another 5 minutes or so. Fluff with a fork and stir in the herbs, olives, almonds and lemon. Check seasoning for salt.

Serve chicken over pilaf, with a salad on the side, and a dollop of plain Greek yogurt on top.

[monimargo]

Lemony Brown Rice Salad

I had some version of this years and years ago, sold ready-made and packaged from a small health-food store in Houston. I fell in love with it and re-created the recipe ... and then I lost it. This is my attempt to re-create the re-creation.

Ingredients (serves 5-6)

1 cup dry brown rice

2 medium lemons, juiced

Zest of one lemon

1 Tbsp honey dissolved in 1/4 cup of warm water

3 Tbsp minced chives or parsley (or a combination)

1/4 cup minced red onion

1/4 tsp salt

1/4 tsp pepper

1 Tbsp chia or flax seeds (optional)

1/2 cup+ olive oil

1 bunch asparagus, trimmed and diced, or 1 small head of broccoli, finely chopped (a package of raw broccoli slaw works, too)

1/2 red bell pepper, diced

3 carrots, peeled and grated

1 cup mixed sprouted beans

1/4 cup sunflower seeds

2 oz. sharp cheddar cheese, diced

The day before you make the salad, make the brown rice according to package directions. Leave it just slightly underdone though. Cool completely. (This can be done several days ahead, or early the day you want to make the salad.)

In a large bowl, whisk together the lemon juice, zest, honey water, chives, red onion, salt, pepper, and chia or flax seeds. Once the honey is completely incorporated, whisk in the olive oil to emulsify, adding more as needed (it should be on the looser/watery side of vinaigrette). Taste and adjust salt, or add more lemon juice if more acidity is needed.

Add the remaining ingredients to the dressing and toss together. Add salt to taste. Chill for at least one hour. Serve as is or on top of herb salad mix.

[monimargo]

Kaali Dal (Black Lentils)

I’d been looking for a recipe to make one of my favorite Indian dishes, Dal Makhani, at home. But I stumbled onto this less-rich black lentils dish ... and loved it. It’s so warm and filling, without being heavy. There’s a lot of flavor going on here. You might not even miss the meat! Here’s my adaptation.

Ingredients (4-6 servings)

1/2 cup dry kidney beans

1 cup whole urad beans (black dal)

3 ripe tomatoes, puréed

3 large cloves of garlic, roughly chopped

1 1/2 Tbsp fresh grated ginger

1/2 tsp cumin seeds

1 small red onion, cut in half lengthwise and then cut into thin slivers

2 tsp red chile powder (pure ground chiles, not the “chile powder” blend)

Olive or coconut oil

4 Tbsp butter

3 Tbsp minced cilantro

Rinse the kidney and urad beans well, pick out any stones or shriveled beans. Add the beans to a crockpot and cover with warm water by at least three inches. Allow to soak overnight (at least 8 hours). Drain and rinse the beans. Cover with hot water and cook on high for 6 hours (but no longer than 8).

When the beans are tender and cooked through, heat a dutch oven or deep pot on the stove to medium heat. Add 2 Tbsp of butter and fry the garlic and ginger for 2 minutes. Add the tomato purée and a few pinches of salt and cook, stirring often, for 5-6 minutes. Add the cooked beans and most of their liquid to the pot. Stir and bring to a boil, reduce heat to a simmer, and cook for 15 minutes, stirring occasionally. After the 15 minutes, add salt to taste.

In a small skillet, heat 1 Tbsp of olive or coconut oil over medium heat. Add the cumin seeds and cook, stirring, for 60-90 seconds or until very fragrant. Reduce heat to medium-low and add the onions and sauté, 5 minutes or until the onions are soft and well browned. Stir in the chile powder and cook another minute or so. Add the onion spice mixture to the beans, along with the last two tablespoons of butter and the minced cilantro. Cook another 5 minutes, stirring often, and adjust salt to taste.

Serve over brown basmati rice. I sautéed some spinach in coconut oil and turmeric as a side, and topped it all off with raita, but plain Greek yogurt also works.

[monimargo]

Citrus Turmeric Cooler

A refreshing summer alternative to golden milk or other hot turmeric drinks. This cooler is full of healthy immune-boosting, feel-good ingredients. Cayenne and turmeric are known pain relievers and suspected cancer fighters. Ginger is a popular stomach soother, along with being packed with antioxidants. Raw honey is both antibacterial and antifungal, and lemon, orange and beet are all packed with vitamin C, a known immune-system booster. I plan on drinking this daily as the weather warms, when I’m more likely to pick up a cold, and as a general pain reliever. I’d describe its taste as very lightly sweet and very lightly salty, almost like an electrolyte drink (thanks to the high-mineral-content pink salt).

Ingredients (makes approximately one quart)

*If using a juicer, wash all produce very well (scrub roots). If using a blender, wash and peel all fruits and roots. And go organic if you can on as many ingredients as possible.

2 four-inch pieces fresh turmeric root

1 large piece of ginger root (four- or five-inch piece)

1 small golden beet

2 oranges

1 small lemon

1/8 tsp cayenne (less if you don’t like it spicy)

1 Tbsp raw unfiltered honey

1 Tbsp orange blossom water (optional)

Pinch or two of Himalayan pink salt

Filtered water

Juicer method: Run the roots through and then run the citrus. Whisk in the cayenne, honey, orange blossom water (if using) and salt to the juice. Add filtered water to thin to your liking (I used about 2 1/2 cups of water). Refrigerate for up to a week.

Blender method: Add about a cup of filtered water to the blender, and then add the peeled roots and citrus fruit and blend very well. Run through a fine-mesh sieve. Rinse out the blender and add the sieved juice back to it. Add the cayenne, honey, orange blossom water (if using) and salt and blend. Add additional filtered water to thin to your liking (I used about 2 1/2 cups of water total). Refrigerate for up to a week.

[monimargo]

Green Tuna Tacos

I had something very similar at a local restaurant and liked them so much that I had to come up with my own recipe for home.

Ingredients (serves 2)

1 large tuna steak (6-8 oz), diced and tossed with a tsp of oil

1/2 green bell pepper, diced

4 green onions, diced

1 large rib of celery, diced

1 garlic clove, minced

1/2 serrano, minced (optional)

Handful of shredded spinach, or arugula

Cilantro, minced (or a bit of shredded cabbage)

Shredded pepper jack

6 tortillas for serving

1/2 avocado

1 garlic clove

1 serrano, roughly chopped

3 Tbsp chopped cilantro

juice from 1/2 lime (more to taste)

3 Tbsp half & half

Make the avocado cream: in a small blender or food processor, blend the avocado, whole garlic clove, serrano, 3 Tbsp cilantro, lime juice, half & half and a pinch or two of salt. You may have to add a few tablespoons of hot water to thin it out, and check seasoning after blended to add salt and more lime juice to your taste.

In a nonstick skillet, add a drizzle of coconut, avocado or peanut oil (or any plain cooking oil), and heat to medium high. Add the bell pepper, green onion, celery, garlic and minced serrano, if using, and sauté for 4-5 minutes. Add the diced tuna (you may need a bit more oil) and sauté another 4-5 minutes or until tuna is cooked through. Turn off the heat and stir in the spinach or arugula. Season with salt and pepper to taste.

Heat tortillas in a hot skillet over medium low for 60-90 seconds, or directly on a gas burner for 10-15 seconds or until warm and pliable. Fill each with the tuna mixture and top with pepper jack, cilantro and/or cabbage, and a drizzle of avocado cream.

[monimargo]

Blood Orange, Chile & Ginger Salmon | Spicy Ginger Sesame Slaw

Ingredients (serves 2)

2 portions salmon (4-6 oz each)

zest of 1 small blood orange (or any sweet citrus)

juice of 1 small blood orange

1 Tbsp sesame oil

1 tsp Sambal Oelek

1/2 red jalapeño, seeded, minced

1 Tbsp soy sauce

2 tsp finely minced or grated ginger

1/2 head of traditional or Napa cabbage

2 carrots, julienned

2 Tbsp minced cilantro

1-2 green onions, thinly sliced on the bias

1/2 red jalapeño, thinly sliced (not seeded if you want the heat)

1/2 tsp each black and white sesame seeds (or 1 tsp white)

1 tsp finely minced or grated ginger

3-4 Tbsp lime juice

2 Tbsp water

1/2 tsp honey

1 Tbsp sesame oil

Make the marinade for the salmon: mix together the zest and juice of the blood orange, 1 Tbsp sesame oil, the Sambal Oelek, minced jalapeño, soy sauce and 2 tsp grated ginger. Add to a shallow dish and toss the salmon to coat. Set aside.

In a large bowl, combine the cabbage, carrots, cilantro, green onions, sliced jalapeño and sesame seeds. Make the dressing: whisk together 1 tsp minced ginger, the lime juice, water, honey and 1 Tbsp sesame oil. Add to the cabbage mix and toss. Season with salt to taste. Chill for at least 20 minutes.

Heat a heavy skillet (cast iron if you have it) over medium-high heat. Add a tsp of coconut or peanut oil. Add the salmon (discard remaining marinade), skin side down and cook 4-5 minutes (longer if your salmon is more than 1 1/2 inches thick). Flip salmon and cook another 2-3 minutes or until salmon is cooked through to desired doneness. Remove from skillet and allow to rest 3-4 minutes. Serve on a plate and top with the slaw.

[monimargo]

Tuna Poke

Ingredients (for 1 serving)

1/4 cup diced English cucumber

1 green onion, white part minced and green parts diced, separated

1/2 tsp freshly grated ginger

1 Tbsp soy sauce

2 pinches red pepper flake or 2 dashes togarashi

1 pinch sea salt

1 Tbsp fresh lemon juice

2 tsp sesame oil

drizzle of chile oil

sprinkle of sesame seeds

1/4 lb tuna steak (yellowfin or ahi, preferred, as fresh as possible or thawed from frozen), cubed

1/2 avocado, diced

1/2 cup cooked sushi rice

lettuce leaves

In a container with a lid, mix the cucumber, white onion, ginger, soy, red pepper, salt, lemon juice, oils and sesame seeds. Add the cubed tuna and toss in the marinade. Cover and refrigerate for 1-2 hours but not longer than 6. Serve over lettuce leaves with a side of sushi rice. Top with avocado, green onions and more sesame seeds.

[monimargo]

Risotto Carbonara with Lemon Rainbow Chard

Serves 3-4

Ingredients

2 cups chicken or vegetable broth

1 cup dry white wine (like pinot grigio)

1 cup arborio rice (but if you don’t have it, medium-grain rice works)

2 strips of bacon, diced

1 shallot, minced, or 3 Tbsp minced yellow onion

1/3 cup of frozen peas, thawed

1/3 cup freshly grated parmesan cheese

1 Tbsp butter

3 Tbsp minced flat parsley

3-4 eggs for frying

1 Tbsp olive or coconut oil

1 clove garlic, thinly sliced

pinch of red pepper flake

1 bunch of rainbow chard

1 tsp of lemon zest

a squeeze of lemon juice

Prep the rainbow chard first: Trim any wilted leaves or darkened stem ends off. Slice the chard crosswise (chiffonade). Throw it all in a large bowl and fill the bowl with cold tap water. Swish it around and then give it a minute to settle. Lift the chard out into another bowl or plate. Rinse the first bowl and then repeat the process, adding the chard back in and filling with water. Repeat the process until the chard is clean of any dirt or grit. Set aside on paper towels to dry.

In a saucepan, combine the broth and wine and bring to a simmer. In a deep skillet, fry the diced bacon over medium heat until it’s just shy of crispy and the fat has rendered. Remove bacon and set aside. If there’s more than 2 Tbsp or so of bacon fat in the skillet, scoop some out until that’s about what you have.

Add the shallot or onion to the skillet and sauté for 1 minute. Add the rice and stir and sauté until the rice is just starting to turn translucent and smells nutty. Add in a large ladleful of simmering broth/wine mixture. Turn the heat down to medium-low to simmer and stir rice until the liquid has almost evaporated. Add another large ladleful of broth and repeat. Continue the process until the broth/wine is gone or until the rice is al dente: it should have a bit of a bite but no crunch. Add the peas, butter, parmesan, parsley and the bacon to the risotto. Adjust seasoning with salt and pepper. Cover the risotto and keep warm.

Heat another skillet over medium heat. Add the olive or coconut oil and the sliced garlic. Sauté for 1 minute, before garlic begins to really brown. Add a pinch of red pepper flake and stir, and then add in half the prepped chard. Add a pinch of salt and sauté. When it wilts down a bit and there is room in the skillet, add the rest of the chard and continue to sauté for 3-4 minutes or until the chard stems are tender. Stir in the lemon zest and juice and adjust salt if needed.

Fry the eggs. Plate each portion of the chard and top with risotto. Top the risotto with a fried egg, a sprinkle of salt and pepper, and garnish with more parmesan and parsley.

[monimargo]

Curried Lentil & Barley Salad

Ingredients (serves 4-6)

1 cup dry red lentils, cooked to package directions

1 cup dry barley, cooked to package directions

3 Tbsp minced red onion

10 oz frozen chopped spinach, thawed

2 carrots, peeled and shredded

3 Tbsp chopped cilantro

1/2 cup lemon juice

1/4 cup water

2 Tbsp curry powder

2 tsp turmeric

1 tsp coriander

1/2 tsp cayenne

2 tsp freshly ground black pepper

3 tsp salt

2 tsp sugar

3/4 cup olive oil

Cook lentils and barley. Make sure they’re well drained. Add both to a large bowl and chill in the fridge while you prep the rest of the ingredients.

Fold in the onion, spinach, carrots and cilantro to the lentils and barley.

Whisk or blend the dressing ingredients together, adjusting the seasoning for salt and sugar. Add the dressing to the salad and fold. Taste and adjust for salt.

Chill the salad for at least 1 hour and serve as is or with any leftover grilled meat or a soft-boiled egg.

[monimargo]

Quick & Easy Salmon Cakes with Dill & Horseradish Cream

Ingredients (serves 2-3)

12 oz. cooked, flaked salmon (from 2 well-drained cans or your own filet)

1/2 red bell pepper, diced

3 green onions, diced

1/3 cup mayonnaise

juice from 1/2 lemon

1/3 cup fine breadcrumbs (plus another 1/3-1/2 cup for dredging)

1/4 tsp garlic powder

1/4 tsp onion powder

pinch of Old Bay seasoning

1/2 tsp (or more to taste) of black pepper

1/4 tsp (or more to taste) of salt

1 egg, lightly beaten

light oil for frying (like olive, avocado or sunflower)

1 tsp chopped fresh dill (or 1/4 tsp dried)

2-3 tsp lemon juice

2 Tbsp mayonnaise

2 Tbsp sour cream

1 Tbsp of half & half

3 tsp (or more to taste) of creamed horseradish

Salad for serving (I used a baby kale mix, fresh dill, cucumbers, tomatoes and snap peas, dressed with lemon juice, salt, pepper and olive oil)

In a mixing bowl, stir together the salmon, bell pepper, onion, mayo, lemon juice, 1/3 cup breadcrumbs, garlic & onion powders, Old Bay, salt and pepper. Check the seasoning and adjust to taste. Stir in the beaten egg, mixing lightly until it’s completely mixed. Chill for 30 minutes.

For the cream: stir together the dill, 2-3 tsp lemon juice, 2 Tbsp mayo, sour cream, half & half, horseradish, and salt and pepper to taste. Add more half & half if needed to adjust consistency.

Divide salmon mixture into 5-6 equal parts and form into patties about 1-inch thick. Dredge each in the additional 1/2 cup breadcrumbs (they should be lightly coated).

Heat 2 Tbsp of oil for frying in a medium skillet over medium-high heat. Fry the patties (3 at a time, so as to not crowd the skillet), 3-4 minutes each side. They should be golden brown and crispy but not blackened. Move to paper towels to absorb excess oil and finishing frying remaining patties.

Serve two salmon cakes over salad and drizzle with the cream.

[monimargo]

Lemon Dill Shrimp Salad

It’s been a while since I’ve posted a recipe, though I’ve been cooking a lot lately. Here it is! A quick way to step up your salad game. Most of these ingredients are what you might already have on hand.

Ingredients (Serves 1)

8-10 large shrimp, peeled and deveined

1 lemon

2 Tbsp olive oil

1 large clove garlic, minced

3 Tbsp fresh chopped dill

pinch of red pepper flakes

3 Tbsp dry white wine

pinch of sugar

3-4 leaves romaine or butter lettuce, torn (or 1 cup of mixed salad lettuce)

1/3 cup chickpeas

2 oz shaved parmesan or crumbled feta

1 cup of mixed raw vegetables (I used red bell pepper, mushrooms and tomato)

In a small bowl, add juice from half the lemon, the olive oil, garlic, 1 Tbsp of the dill, red pepper flake, wine, sugar, and a few pinches of both salt and pepper. Whisk together and then add shrimp, tossing to coat. Set aside to marinate for at least 20 minutes.

Heat a large skillet over medium heat. Add the shrimp, but reserve most of the marinating liquid. Cook 2 minutes, or until beginning to brown, and turn each shrimp over. After about another minute, add the marinating liquid to the skillet. Turn the heat up to medium-high and continue to cook until you have only about 1 Tbsp of liquid left in the skillet.

Remove the shrimp from the skillet and allow to cool. Reserve the liquid left in the skillet, putting it in a separate bowl to cool.

Toss together the remaining salad ingredients, including the 2 Tbsp of remaining fresh dill.

When the reserved liquid is almost room temp, whisk in about another tablespoon of fresh lemon juice. Toss this dressing with the salad, and then top the salad with the cooled shrimp.

[monimargo]

Quick Sushi Wraps

Lots and lots of heavy holiday food over vacation days means it's time for some healthier fare. I made sushi for friends over the weekend and had some leftovers to work with. But these quick wraps could be made just as easily with instant microwaveable rice and fresh precut veggies.

Ingredients

2 sheets of nori for sushi

1/2-3/4 cup leftover brown or white rice, or microwaveable instant rice

4 oz. grilled salmon (or other leftovers, like shrimp, tuna steak, etc.) ... well-drained salmon from a pouch is a ready-to-go alternative

A handful of fresh veggies such as asparagus spears, shredded carrots, shredded red cabbage, broccoli slaw, cucumber strips, thin strips of green onion, red bell pepper strips (the kind of stuff you can buy pre-prepped at the grocery store)

1 small avocado

Any of your favorite condiments: soy sauce, wasabi mayo, sriracha or sriracha mayo, rice vinegar, etc.

Heat the leftover rice in the microwave (or follow directions for instant rice). if you have rice or white wine vinegar, stir a tablespoonful into the hot rice.

To form each wrap, place your nori sheet, shiny side down, on a flat surface. Place half the warm rice in the center, flattening it into a rectangle and leaving at least a 1/2-inch border on the sides.

If using a flavored mayo or sriracha, add a line of it across the center of the rice. Top it with half your salmon and then half of your fresh veggies, careful to leave that 1/2-inch border. Peel, pit and slice your avocado and add half of your slices to the wrap.

To roll, use a little water to wet about an inch of the far edge (away from you) of the nori sheet. Also wet the 1/2-inch border you left on either side of the toppings. Roll, starting with the side near you, turning and covering your filling. When you get to the wet edge away from you, press down to seal the nori to itself.

To seal each end, fold one side in and then fold the other over the first (like sealing gift wrapping on a package). Press down gently ... the wet nori should seal to itself. Chill in the fridge while you roll the other wrap.

Serve with soy sauce for dipping. (I tend to save my soy sauce packets from takeout orders and keep them at work for lunches.)

[monimargo]

Cubicle Cuisine: Salmon Hash

A compromise on the frozen meals packed with preservatives and sodium. Healthy but still very quick and super easy to throw together the night before!

Ingredients (serves 1)

2/3 cup frozen cut-leaf spinach

1/2 cup frozen cubed hash brown potatoes (O'Brien style is best)

One 4-6 oz. frozen skinless salmon portion (keep frozen)

2 tsp olive oil

Dry rosemary

salt & pepper

In a microwaveable container with a lid, evenly distribute the frozen spinach. Remove the frozen salmon portion from its vacuum-sealed packaging and place on top of the spinach.

Evenly distribute potatoes over spinach and salmon.

Drizzle olive oil over entire dish. Crush several pinches of dry rosemary in your hand and then sprinkle over dish. Sprinkle on several pinches of salt and fresh black pepper.

Refrigerate covered container until ready to cook.

Pop up lid of container so that it is just slightly open. Microwave for 4-6 minutes depending on size of salmon filet.

Check that salmon is cooked through. Flake cooked salmon with a fork and mix up ingredients, and add more salt and pepper as needed.

[monimargo]

Ravioli & Shrimp in Angry Sauce (aka, Spicy Tomato Butter Sauce)

What should have been a 20-minute commute home, turned into a creeping-parking-lot 60 minutes. I had little time and little patience for cooking by the time I made it home. Enter, whatever I had on hand (fresh store-bought ravioli and quickly thawed shrimp) simmered in angry sauce.

It definitely brought me some comfort.

Ingredients (serves 1 angry person, double if you have an angry companion):

1/4 lb peeled and deveined raw shrimp

5-6 large fresh ravioli (I used artichoke but any cheese variety would work)

olive oil

4 cloves of roasted garlic (or 2 cloves of raw garlic), minced

1/4 tsp red pepper flake (adjust according to the day you had and how angry you are)

1 Tbsp tomato paste (the best stuff is in the tube rather than the can)

1 1/4 cup of canned diced tomatoes (fire roasted if you can get 'em)

1/3 cup of dry white wine or chicken broth

5-6 leaves fresh basil, torn or chiffonade

1/2 Tbsp butter

2 Tbsp half & half or heavy cream

Salt & pepper

Pinch of sugar

Shredded parmesan cheese for serving

Cook ravioli according to package directions, but drain 1-2 minutes earlier than recommended.

Heat a deep skillet to medium. Add a drizzle of olive oil. Add the garlic and fry 1 minute or until it begins to brown. Add the red pepper flake and the tomato paste and stir, frying another 30 seconds.

Add the canned tomatoes and wine/broth. Stir and allow to simmer, adjusting heat so that it's not so high that the mixture is boiling (medium-low). Simmer 3-4 minutes.

Add the fresh basil, a pinch of sugar, several grinds of black pepper, and a couple of pinches of salt. Stir and adjust seasoning to taste. Allow to simmer another 60 seconds or so.

Stir in the shrimp and allow to simmer until the shrimp are just opaque, about 3-4 minutes depending on the size of your shrimp. If you're worried, cut one open to see that it's opaque all the way through.

When shrimp are just cooked, stir in the butter and cream and adjust salt and pepper and spice as needed. Add the cooked ravioli to the skillet and stir gently to coat them with the sauce. Allow to cook for 1-2 minutes more over medium-low heat.

Serve with a generous sprinkling of shredded parmesan cheese.

[monimargo]

The trick to moist turkey burgers

Sadly, I failed to take a picture, but for this past July 4th, I mixed up some turkey burgers for the grill. You can add any herb or seasonings to your taste but the key to keeping them moist is my own secret ingredient!

Ingredients

1/2 to 1 stick of frozen butter (you'll only be using about 2 Tbsp of it)

1 lb ground turkey or chicken

1/3 cup bread crumbs (I used a large-crumb variety rather than the finely ground crumbs you'll find in the flour aisle at the store)

1/4 cup minced yellow or red onion

1 tsp dried dill (or your favorite dried herb)

2 tsp dried parsley

1 tsp salt

1 tsp freshly ground pepper

1 egg

Add the turkey or chicken to a large mixing bowl. Add the crumbs, onion, herbs, salt, pepper and egg. Using your hands, and starting with the egg, give the mixture a very, very light mix, just to get things started.

Working quickly, take the butter out of the freezer and using a cheese grater, grate about 2 Tbsp of the butter into the mixture (use another tablespoon of butter if your turkey or chicken is very lean).

Working quickly but lightly, mix the grated butter into the ground meat. (If you want to test the seasonings, have a small skillet ready on medium-high heat and fry a quarter-size burger in it to test it. Add more salt and pepper as needed.)

Divide the mixture and form into 4-6 1-inch-thick patties (depending on desired serving size). Place between sheets of wax paper and freeze the patties for at least 20 minutes. Freezing helps to keep the meat moist and keep its shape while cooking.

Heat a skillet, grill pan or grill to medium-high heat. Remove the burgers from the freezer. Grill each burger (not crowding your skillet or grill) for 4 minutes on the first side, and then flip to continue for about 4 minutes, or just until center of the burger feels firm. Be sure not to press your burger! Pressing releases the juices and you'll end up with dry burgers.

Once cooked through, remove burgers from the heat and allow to rest at least 2-3 minutes before serving. I serve these on a hearty roll with cucumber slices, butter lettuce, a slice of muenster and a little horseradish mayo.

[monimargo]

Polenta with Mushrooms, Asparagus & Poached Egg

The perfect vegetarian Sunday dinner. Elegant but simple to produce. The polenta is rich and creamy, while the mushroom and asparagus ragout is light and flavorful. And the pillowy poached egg rounds it off with that decadent bit of yolk spilling out onto the plate. Following Rachael Ray's recipe and tweaking just slightly. 

Ingredients

2 Tbsp extra virgin olive oil

16 oz. crimini (or your favorite mix of mushrooms), sliced

1 bundle of asparagus, trimmed and sliced into 1-2-inch lengths, on the bias

1 large leek (white and light-green parts only), well cleaned and thinly sliced

2-3 Tbsp fresh thyme leaves

4 large cloves of garlic, chopped into thin slices

1/2 cup dry sherry or dry white wine

salt & pepper

2 Tbsp butter

2 cups vegetable stock

2 1/2 cups water

1 1/2 cups polenta

3/4 cup shredded Parmesan cheese

4 Tbsp butter

salt & pepper

1/4 tsp freshly ground nutmeg

White vinegar

4 eggs

In a large stock pot (I'd say at least 6 quart), bring the 2 cups of stock and the 2 1/2 cups of water to a boil with a pinch of salt. Slowly stir in the polenta (a long-handled wooden spoon works best). Return to a boil and then immediately bring down to a low simmer. The polenta will take about 15-20 minutes to cook, but make sure you stir very often. (Take care: the polenta thickens quickly and will bubble and splutter as it cooks. The over-deep pot helps protect against that.)

While the polenta cooks, in a deep skillet or wok, heat the olive oil over medium-high heat and add the mushrooms. Sauté the mushrooms until almost tender, about 8 minutes, adding a few pinches of salt & pepper. Add the garlic and thyme and sauté for one more minute. Add the asparagus and leek and continue to cook, stirring occasionally, until the leek softens, about 4-6 minutes. Add the sherry and cook until the liquid is reduced to about half. Stir in 2 Tbsp of butter and season well with salt and pepper to taste. Keep warm until ready to serve.

When the polenta is soft (there should be little to no tooth to the polenta grains), stir in 4 Tbsp of butter, the Parmesan and nutmeg. (If the polenta is too thick, stir in a bit of hot water, adding more until you get a consistency similar to whipped mashed potatoes.) Season the polenta with salt to taste.

When ready to serve, bring 3 inches of water and a splash of vinegar to a simmer in a small saucepan. Crack an egg into a ramekin. Whisk the water to create a whirlpool and gently pour in the egg. The egg white should have turned onto itself, thanks to the whirlpool, but use a slotted spoon if necessary to help it along. Cook on medium-low for about 3 minutes, and then very gently use the slotted spoon to turn the egg over. Cook for 30 seconds more and then carefully transfer to a plate. Repeat with remaining eggs.

Stir up polenta and then build the plate: polenta topped with the vegetables topped with a poached egg. Garnish with a little grated Parmesan over the plate and salt and pepper over the egg.