Cassoulet-Style Italian Sausages and White Beans

After not posting for a while, I am back and determined to keep this up with some regularity. Where have I been you might ask? I spent some time in Hong Kong, eating and relaxing. Then once I returned home, I decided that I better get in some training runs for my up and coming races. With one half marathon completed yesterday in the drizzle and 39F once I returned to the car (and I have no idea how cold it was at the start), I thought I would take some recovery time to post. Thinking about protein and easy to prepare meals, this one is very good on both accounts.

Cassoulet-Style Italian Sausages and White Beans come from Pam Anderson's Perfect One-Dish Dinner and below is my version of it. This book contains meals which are easy to prepare with delicious results. I like to tweak things to make them to my tastes, so here is my version of it. The roasted sausage in the olive oil and balsamic vinegar is divine. Try it and enjoy!

1 pound spicy Italian sausage

1 pound cherry tomatoes

1 can diced tomatoes with onions and peppers

1 medium onion, cut into about 1 inch pieces

2 teaspoon diced garlic

3 tablespoons olive oil

1 ½ tablespoons balsamic vinegar

2 teaspoons dried thyme

2 bay leaves

3 canned white bean (I used great northern and pinto)

Preheat oven to 425F. Mix sausage pieces, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves and sprinkling of sea salt and freshly ground pepper in a roasting pan. Roast until sausages are brown and tomatoes have thickened. This takes about 30-40 minutes. Remove from oven, stir in white beans and roast until everything is heated through. Remove from oven, remove bay leaves and serve. Serves 6-8.

Sausage, Chicken, Peppers and Potatoes

Farewell to March and heavy winter foods...It was 70F today and it makes me look forward to spring with all of my flowers and vegetables beginning to grow. The other day I saw the ground cracked and the daffodils and crocus' are starting to push their way up to see the sun. Not far behind will be the irises and the phlox; I love the color they are bring to my yard, not to mention the yummy fresh herbs which will start to appear.

This recipe is one from Elodia Rigante's Italian Immigrant Cooking. My boyfriend is half Italian and when we started dating I found this cookbook was just the sort of Italian food that he would eat. I wouldn't say he is a picky eater, but once I started cooking from this cookbook I couldn't stop. I had to finally put it down in order to eat less heavy foods in summer. It also made me aware of just how much olive oil and garlic one could actually consume in a meal was far greater than I had ever used before. I broke down and bought a gallon of olive oil. However, the food is hearty; the portions generous. I haven't even tried out any of the dessert yet.

Sausage, Chicken, Peppers and Potatoes
Serves 4

Rinse a large skillet. While pan is still wet, put over medium heat and add the sausage. Turn the heat down low and sauté until the sausage is browned. Remove the sausage and set aside the bowl.

Sauté the chicken pieces in the oils from the sausage in the skillet. Turn the heat down low and sauté, covered, until the chicken pieces are very tender. Transfer them to the bowl with the sautéed sausage.

In the same skillet, heat up the olive oil, and add the potatoes, peppers, and onions. Brown the vegetables over low heat. Stir in the oregano, and when the vegetables become tender, season them with salt and pepper.

Add the browned sausage and chicken and sauté until all the flavors are mixed together and the sausage and vegetables are tender. For additional spiciness, stir in 1/2 teaspoon of hot red pepper flakes or other chili seasoning.
This reheats very well. Enjoy!

Chicken Biryani American Style

Yet another cookbook with delicious recipes...this one came from Pam Anderson, Perfect One-Dish Dinners.  The recipe I based it on was Chicken Biryani American Style, though like most of my cooking I modified as I went along.

The recipe called this dish distinctly spicy, which I have to disagree with as I tend to like things spicier.  Next time I make this I will definitely make it spicier by  adding more red pepper flakes or add some other chile for more spice.  I would also recommend not adding the cashews as they do not reheat well and are rather chewy.  It is much simpler to add what you would like to each portion.

Serves3-4

1 pound boneless skinless chicken breasts cut into 1 inch chunks

2 Tablespoons butter

1/2 large onion, chopped

1 Tablespoon grated gingerroot

1/2 teaspoon red pepper flakes

1 Tablespoon curry

1/2 cup plain yogurt

1 Tablespoon fresh lime juice

1 cup basmati rice

1/2 teaspoon saffron threads

1/2 cup light coconut milk

1 cup chicken broth

1/4 roasted cashews

Generously sprinkle chicken with salt and pepper; set aside.  Heat half the butter in a large skillet over medium heat.  Add half of the onion, ginger and pepper flakes and cook until tender, about 5 minutes. Add curry powder and continue to cook until fragrant, about 1 more minute.  Add chicken and stirring constantly and until it looses its raw color.  Add yogurt and lime juice and cook until juice thicken slightly.  Transfer chicken mixture to bowl.  Wipe out pan and return to heat.

Heat other half of the butter, remaining onion and cook, stirring until soft (about 5 minutes).  Stir in rice and saffron.  Then stir in coconut milk, 1/2 of the chicken broth and a little salt.  Cover and bring to a simmer, about 15 minutes or until liquid is absorbed.

Heat oven to 375F and pour about 1/3 of the chicken mixture into a medium bowl.  Spread remaining rice evening over the bottom of the skillet.  Pour chicken and juices over rice in skillet and then top with remaining rice.  Pour second half of chicken broth over rice and cover the pan with foil.  Bake until heated through and rice starts to crust around the edges, about 30 minutes.  Remove from over, sprinkle with cashews and serve.

Long Pause - Salad without lettuce

After a month of random friends and family staying, eating and socializing, I am back to my blog.  First up really should be the most wonderful recent salad that I threw together this weekend when I was craving fresh vegetables.  I really can't wait until summer comes with all the great fresh ingredients.  In the meantime, I looked to see what I could find that would satisfy such a salad craving.  When I questioned my boyfriend if he wanted to join me in salad eating, he informed me that it wasn't a salad if it didn't have lettuce in it.  While I disagree with him, I explained what I was making and he whole-heartedly ate it with me.  This is a twist on the classic caprese salad since I wanted to balance the colors with the fresh veggies in my refrigerator.

Twisted Caprese Salad

 Since I didn't have large slices of tomatoes, I cut everything into the same sized pieces.  So I chopped the tomatoes, fresh mozzarella cheese and cucumber into bit-sized pieces.  I chopped fresh basil for the top and added a touch of salt and pepper.  Then a drizzle of balsamic vinegar and olive oil later, this salad was ready for the eating. 

Fight Snow Day Woes with Fresh Bread and Soup

So what do do you do when you have the day off of work unexpectedly and it is freezing cold out with even colder winds?  You dig in and make soup!  Since I had the ingredients to make fresh homemade soup and I thought a wonderful addition to it would be fresh bread.  Plus, an excuse to turn on the oven was also welcome given the cold wintery day outside.  My boyfriend said this soup only rated 3 stars in his book because everything else we have been eating has been so much better.

So today's variation of Irish Clam Chowder comes from New Covent Garden Soup Co.cookbook which was given to me years ago by a friend from Scotland.  The twist on the Irish Soda bread was found on the 101cookbooks.com website.  Both recipes have been modified as that is just my way.

Irish Clam Chowder
Serves: 6

About a pound of scallops

3 leeks, sliced very finely

2 medium potatoes

About 5 slices of bacon

12-16 oz of sweetcorn

6 oz sour cream

1 cup cream

2 cups chicken stock

2 oz. butter

1 teaspoon honey

2 teaspoons flour

Salt and pepper to taste
Fresh parsley to garnish

Saute leeks, potato and bacon in butter for about 20 minutes until soft.  Add 3/4 of the stock and cook for 10 minutes, then add sweetcorn. Mix flour with remaining stock and add to the saucepan and heat until warmed through.  Add the sour cream, cream and scallops.  Heat gently until the scallops are firm.  Be careful not to cook too quickly or for too long or the scallops will become tough.  Add honey just before serving and season to taste.  Sprinkle with fresh parsley and serve with crusty bread.

Seeded Soda Bread

Seeds: 12 Tablespoons seeds (sunflower, pumpkin, sesame, poppy, flax etc.)

1 teaspoon fennel seeds

1 cup spelt flour

3/4 cup whole wheat flour

2 cups all-purpose flour

1 3/4 teaspoon baking soda

1 teaspoon fine sea salt

1 3/4 cup buttermilk

Preheat oven to 400F.  Combine chosen seeds.  Sift flours, baking soda and salt into a large bowl.  Stir in all but 2 -3 Tablespoons of the seeds.  Make a well and pour in the buttermilk.  Stir just until combined.  Add extra buttermilk if needed.  Knead on lightly floured surface for one minute.  Place dough on a lightly floured baking sheet and mark with an X cutting 2/3 of the way through.  Brush with buttermilk and sprinkle remaining seeds.  Bake 35-40 minutes or until golden brown on top.  Cool on a wire rack.  Makes 1 loaf.

Cheesecake

There are so many recipes for cheesecake out there, but essentially they have the same ingredients with variations in the flavor, the different crusts you can make as well as how to actually bake them.  I used to make cheesecakes regularly, especially when I lived in Germany and had different options due to different types of cheese available.  I am lazy when it comes to actually baking the cheesecake, so I don't use a water bath, but if you decide to use one, the cheesecake will not crack like mine does and it also keeps the text more consistent.  Both methods work, but depending on time and desire, pick which you would rather do.

Being that I have made so many cheesecakes in the past, I don't really follow a recipe.  I did read about 3 recipes before I made this particular one only because I didn't want to miss an ingredient that I used to use.  I nearly did forget to add the sugar, but remembered in the nick of time.

At any rate....
Cheesecake

For the crust:
about 1.5 to 2 cups of graham crackers crumbs
about 1/2 cup sugar
5 Tablespoons butter (note: I always use unsalted butter)

Mix together well and pat into a spring form pan.

For the filling:
4 8oz packages of cream cheese
4 eggs
2 Dessert spoons sour cream
1 cup heavy cream
1/4 to 1/2 cup milk
1/2 cup - 3/4 cup sugar
Vanilla extract (about 1/2 teaspoon to 1 teaspoon)

Mix all the filling ingredients until smooth.  All ingredients should be at room temperature to ensure maximum smoothness.  Heat the oven to 350-375 F.  Pour the filling on top of the pressed crust.  Smooth the top.  Bake for about 1 hour 20 minutes, or until center is set.  Remove from oven and cool.  When cool release from the spring form pan.  Refrigerate overnight and serve chilled.

Shrimp Bog

So who knew that bog meant rice?  I always knew that a bog was related to cranberries.  Even more interesting was actually seeing a working bog to grow them in Wisconsin.  However, this recipe has nothing to do with cranberries and everything to do with shrimp.  The recipe came from the book Edible by Tracey Ryder and Carole Topalian.  They do explain that a bog is close to a pilau and that it probably got it's name because rice also grows in a bog...who knew?

What drew me in to cook this particular recipe was the shrimp and rice combination...well plus the picture!  I always like to know what I am supposed to be doing even if it isn't what I determine the recipe should be once I start reading it.  Anyway, the authors state this should take about 30 minutes to make which is due to the time it takes to cook rice, but in this case you get a whole meal.

Sullivan's Island Shrimp Bog

Make 6 servings

1 1/2 cups long-grain white rice

1/2 pound sliced bacon, finely chopped

2 medium onions, finely chopped

1 teaspoon kosher salt

3/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground cayenne powder

2 1/4 cups chicken broth

1 can (14.5 oz.) diced tomatoes

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons Worcestershire sauce

2 pounds medium shrimp (40 count), shelled and deveined

1/4 cup ver finely chopped flat-leaf parsley leaves

1 lemon wedge, cut into 6 wedges

In a fine mesh strainer, rinse the rice well under cold running water.  Drain well; set aside.

In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes.  Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside.  Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot.  Add the onions to the pot and cook over medium heat, stirring occasionally, for about 3 minutes.  Add the drained rice, salt, nutmeg, black pepper and cayenne and stir for 1 minute.

Stir in broth, tomatoes with liquid, lemon juice and Worcestershire sauce.  Bring to a boil, cover the pot, reduce the heat, and simmer gently for about 20 minutes.  Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes.  Stir the bog with a fork.  Taste and adjust seasonings as needed.  Sprinkle with parsley, garnish with lemon wedges, and serve immediately.