Did I have you at crispy?

These tacos are speedy to put together and get their crunch from brushing with olive oil and high oven temperature rather than frying. Move over chimichanga – these are healthier and just as tasty.

Get everything ready before you start assembling and these will be out of the oven quickly. The French call this “Mis en place”. I just call it smart cooking.

Olive oil is my preference as it is healthier, but vegetable oil works too if that is what you have. You can cut a corner by using your favorite taco seasoning package mix in place of the seasonings. The best part is they all cook at once on a sheet pan. Easy to make and simple for clean up.

I make these regularly for a weeknight one dish dinner. Your friends or family will love them for a casual drop in Friday night gathering. Ask them to bring chips and ice cream and you’ve got yourself a casual gathering.

Crispy Sheet Pan Chicken Tacos

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Serves: 8

Ingredients

• 2 tablespoons olive oil
• 1 pound ground chicken (chicken is my first choice but I like ground bison and ground beef too)
• 1 cup finely chopped onion
• 2 teaspoons finely chopped garlic
• 1-1/2 teaspoons chili powder
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• 1 teaspoon Kosher salt
• 1 can (15 ounce) pinto or black beans, drained, rinsed and drained again
• 2-3 Tablespoon olive oil for brushing pan and tacos
• 8 flour tortillas (8-inch size)
• 2 cups shredded Monterey Jack or cheddar cheese
• For serving:
• Shredded lettuce (I like iceberg)
• Guacamole
• Sour cream
• Salsa

Instructions

1. Preheat oven to 400 degrees F.
2. Heat olive oil over medium heat in a saute pan and brown chicken breaking it into small clumps until cooked through; add onion and garlic and cook and stir until softened and clear about 2 to 3 minutes, then sprinkle in chili powder, paprika, cumin, oregano and salt and stir well. Add beans, stir and remove from heat.
3. Brush a baking sheet with a light coat of olive oil.
4. Wrap 4 tortillas in a towel and microwave 30-40 seconds to soften. Unwrap tortillas and lay flat (I assemble them on the baking sheet. Or assemble on counter and transfer to oiled baking sheet). Brush lightly with oil, then put ½ cup of the chicken bean mixture on one side; sprinkle ¼ cup cheese over chicken and beans and fold tortilla over the filling pressing to make half moons; brush the top lightly with oil.
5. Repeat step 4 with remaining tortillas.
6. Bake 10 minutes; flip tacos over and bake until light brown and crisp, about 5 to 8 minutes longer.
7. Serve with lettuce, guacamole, etc.

Notes

Baked tacos can also be gently pried open and filled with shredded lettuce, etc.

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The idea of cooking dinner every night can be overwhelming. This quote I saw on instagram sums it up, even for me and I truly enjoy cooking.

“Who knew the hardest part of being an adult is

figuring out what to cook for dinner

every single night of the week

for the rest of your life until you die”.

With many of you having what I call years “of cooking around the track every night” isn’t it time for a hall pass? Or for those of you with less years behind you but knowing this is ahead? We know we deserve it.

But with this said, I do cook dinner most nights of the week. I like being in control of what I eat. The freshness and quality of ingredients, the nutritional benefits and especially the taste. My everyday cooking has become more streamlined than ever. The strategy is a little planning ahead. Armed with an easy recipe and the ingredients in your refrigerator, you will avoid the later afternoon frustration of not knowing what you are having for dinner. This is a deal breaker for cooking dinner. It is also one of the reasons why I think dinner take out and delivery food have soared in popularity.

Here is my new summer favorite. Lightly caramelized red onion, flavorful Italian chicken sausage, cannelini beans and fresh rosemary all cooked in one pan. The light sauce that just coats the ingredients is a reserved cup of the hot pasta cooking water with a little butter and grated parmesan. Off heat, fresh peppery arugula is added.

Cheers to summer and a little planning ahead!

All-in-one Summer Dinner Pasta

 

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Ingredients

• 8 ounces spiral or tube pasta like gemelli, fusilli, penne or ziti
• 4 tablespoons olive oil, added in various stages
• 2 cups thinly sliced red onion (1 medium red onion)
• 1-pound bulk Italian chicken sausage
• 1 teaspoon finely chopped garlic (1 medium clove)
• 1 tablespoon chopped fresh rosemary (1 teaspoon dried can be substituted)
• 1 can (15 ounces) cannellini beans, drained and rinsed and drained again
• 1 cup reserved pasta cooking water
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 1 package arugula (5 ounces or about 5 cups) or thinly sliced kale (stems removed)
• Kosher salt
• Fresh ground black pepper
• Pinch red pepper flakes

Instructions

1. Begin by cooking the pasta to streamline time.
2. Cook pasta in a large pot of boiling salted water until cooked according to package directions. Before draining pasta scoop out 1 cup cooking water and set aside for later in the recipe. Drain pasta: toss with 1 tablespoon olive oil and set aside while continuing with the rest of the recipe.
3. In a medium size saucepan heat 2 Tablespoons olive oil over medium heat; add onions and stir to evenly coat with oil and allow to cook and lightly brown before stirring, about 2 minutes. Stir then allow to cook and lightly brown without stirring, another 2 minutes.
4. Push onions to one side of the pan and add remaining 1 tablespoon olive oil; add sausage, breaking sausage up into smaller bite size pieces and allowing to brown before turning, about 2 minutes; turn sausage and push around the entire pan, mingling with onions; cook until sausage is cooked through, about 3-4 minutes, adding garlic near the end just to release its flavor and soften.
5. Add rosemary and stir to coat evenly; then add the 1 cup drained pasta water, parmesan cheese and butter to the sausage and onions, scraping up any browned bits from the bottom of the pan and stirring to make a light sauce. Cook to heat through, about 1 minute then add drained pasta. and beans. Cook on low heat, just to heat all the ingredients, about 1 minute.
6. Season with salt, pepper and a pinch of red pepper flakes. Remove from heat.
7. Add arugula and toss to evenly combine.

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It has been well over a year since I last posted and I hope you are still with me. Grandbabies and a Board commitment kept me happily busy but left me with not enough big chunks of time to create and test thoughtful recipes. I was still cooking dinner most nights of the week because the lure of take-out and delivery food really have not replaced a home cooked meal for me. I am always following food trends and trying out new and relevant recipe ideas for those of us who want to cook dinner but do not want to spend a lot of time doing it.

So I am jumping back in with sharing Crispy Panko Thyme Chicken which checks all the boxes for me. A brief list of ingredients, easy and fast to put together and a simple to follow cooking method.

Let’s start with this — who doesn’t love fried chicken? I trace my love of it back to that impressionable young age when food memories take hold and last a lifetime. It was the red striped bucket of Kentucky Fried Chicken (KFC) my family got on special occasion picnics. Greasy and crispy, and you needed about a hundred napkins when you ate it.

With that memory happily tucked away, I have evolved to be a light-weight when it comes to the real thing. What real fried chicken eaters love about it — the skin, the bones and deep-frying — are what I can do without. As well as the lengthy time it takes to prep and cook it.

Panko bread crumbs are what make the difference in this recipe. Different from regular bread crumbs, they are made from only the inside of the bread, and not the crust, and then processed into flakes and dried. The result is airy, large flakes that give foods a light and crunchy coating.

Fresh thyme gets a mention here too as it lends its distinct blend of woody, floral and citrus aroma to the breading. I highly recommend using it fresh in this recipe and not substituting dried.

If your grocery store stocks it, buy the boneless skinless chicken breast “cutlets” which are sliced thin enough that you do not need to slice the chicken in half lengthwise. The thinness makes the chicken cook quickly and gives more thyme and parmesan cheese flavor to every bite.

To make this a “dinner-in-one”,  serve the cooked chicken over a tossed Ceasar salad or simply arugula or spring baby greens tossed with olive oil and balsamic vinegar.

Crispy Panko Thyme Chicken

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Serves: 4

Ingredients

• 1 cup panko crumbs
• ½ cup grated Parmesan cheese
• 1-1/2 tablespoons chopped fresh thyme leaves
• 2 eggs
• 2 tablespoons water
• 4 boneless and skinless chicken breast cutlets (about 6 ounces each) OR 2 regular size breasts (about 12 ounces each) cut in half widthwise (see note for details)
• Kosher salt
• Fresh ground black pepper
• ¼ cup olive oil

Instructions

1. In a shallow pan, stir together panko, parmesan and thyme leaves. In another shallow pan, whisk together eggs and water.
2. Sprinkle both sides of chicken with salt and pepper; dip both sides of chicken in egg mixture, then transfer to panko mixture and coat one side, patting lightly to adhere then flip and coat the other side. Transfer breaded chicken to a sheet pan. Cover and refrigerate 15 minutes as this will help coating adhere when cooking (chicken can be prepared up to this point and refrigerated overnight).
3. To cook chicken, heat olive oil in a large skillet over medium high heat (I prefer a cast iron skillet). When the pan and oil are hot (if you are not sure, test by dropping a few panko crumbs into the skillet and they should sizzle), add the breaded chicken in a single layer and cook until lightly browned and crisp on one side, about 2 to 3 minutes (if chicken is browning too quickly, adjust the heat a little lower). Turn chicken over and cook the other side until lightly browned and crisp and chicken is cooked through, about 3 to 4 minutes.

Notes

If using regular boneless and skinless chicken breasts: Put chicken on a flat cutting surface and slice in half widthwise to create two thin pieces.

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Another favorite way with cauliflower is roasting it then combining it with other ingredients as it works to elevate the flavors of what you combine it with. It also increases the nutritional value. I am all about getting as many servings of vegetables in a day as possible.

In this Sicilian style pasta, the currants, nuts and optional citrus zest, add a balance of sweet and savory to the cauliflower. The spaghetti noodle strands catch a little of each ingredient with every bite.

Easy! With the exception of the currants (raisins can be subbed) I am guessing you have many of these ingredients in your pantry. Once the cauliflower and almonds are roasted this meal goes together quickly making it a candidate for an easy one-dish weekday dinner.

Currants! Are you familiar with them? It’s fair to say you might not have them in your pantry but I will make the case you should. From the grape family – these tiny dried grapes add a tangy sweet intense flavor in every bite. You can substitute golden or regular raisins and chop them into smaller pieces.

Yes! Precut cauliflower florets available in plastic bags is fair game! Especially if wrestling with a head of whole cauliflower is either intimidating, too time consuming or both.

Happy 2023!

Sicilian Style Roasted Cauliflower Pasta

 

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Serves: 4 servings

Ingredients

• 1 medium to large head cauliflower (or 6 cups florets)
• 2 tablespoons olive oil
• Kosher salt
• Fresh ground black pepper
• ¾ cup sliced or chopped raw almonds
• 2 tablespoons olive oil
• ¼ cup chopped green onions (white and green parts)
• 1 tablespoons finely chopped garlic
• 8 ounces spaghetti, broken into thirds
• ½ cup chopped Italian parsley
• ⅓ cup currants (golden or regular raisins can be substituted)
• ½ cup reserved drained hot pasta water
• ⅓ to ½ cup grated Parmesan or crumbled goat cheese
• Optional extras:
• Red pepper flakes, to taste
• 1 teaspoon grated lemon zest

Instructions

1. Heat oven to 425 degrees F. Cut the cauliflower into quarters, remove the stem and then cut into bite-sized florets. Transfer to a baking sheet, drizzle with olive oil and toss to coat evenly; arrange in a single layer on the baking sheet leaving ¼ of the pan open (to add almonds later) and season with salt and pepper. Roast until golden brown about 25 minutes, remove pan from oven and gently shake to turn cauliflower; add almonds on the open end of the pan; return to oven and roast just until almonds are lightly browned about 3-5 minutes (watch closely as they brown quickly).
2. In a medium to large saute pan over low heat, cook green onions and garlic to soften and release flavors (do not brown), about 2 to 3 minutes then remove from heat.
3. In a large pot of salted water, cook spaghetti according to package directions; remove ½ cup cooking water then drain pasta. Add pasta to the pan with the onions and garlic.
4. Add ½ cup reserved cooking water, roasted cauliflower and almonds to the cooked pasta and toss well. Add parsley, currants and parmesan or goat cheese and toss again. Season with salt and pepper. Optionally add red pepper flakes and lemon zest and toss well.

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In my perfect world, all my weeknight dinners would be one-pan friendly and as few ingredients as possible. What’s not to love about having all the components of a complete dinner in one pan, as well as the least preparation possible. You don’t even need to delegate the clean up! I enjoy this challenge in developing a recipe. Each ingredient has to serve a purpose with flavor contribution and with speedy prep. If not, it gets the boot. There are two ingredients that make this recipe quick and flavorful — Spicy Chili Crisp sauce and the Yakisoba style stir-fry noodles.

My favorite pan for any stir-fry is a wok. It easily contains all of the ingredients and because of the large surface area the vegetables have more heat contact and cook more quickly. A large saute pan will also work well.

Spicy Chili Crisp Sauce
Spicy Chili Crisp sauce is a game-changing ingredient. I discovered it a year ago in a feature article in the Off Duty section of the Wall Street Journal. I was so intrigued by the description that I immediately ordered a jar online. The “Lao Gan Ma” brand I have pictured here was developed and launched by an enterprising Chinese widow Tao Huabi in 1997. Crunchy chilies, fermented soybeans, garlic, chili oil and yes – MSG are what make this sauce so extraordinary. It packs a ton of flavor and texture because of the crunchy chilies. Just to note, that even though the name says spicy, it’s actually not too spicy for those of us that cannot handle a lot of heat. Also noteworthy, the sauce is available in the sauce section of many Asian grocery stores.

Inside the jar of Spicy Chili Crisp sauce

Yakisoba Noodles
Let’s talk noodles because it can be kind of confusing which ones to use. Ideally you want to use fresh noodles. The Fortune brand Yakisoba noodles pictured here are available in many grocery stores. You will find them in the refrigerator section usually near the produce. Each package contains three individual packages of noodles and seasoning packets (which I discard). So for my recipe here I use the entire package. I have also pictured another size package available in many grocery stores that is 7.32 ounces – you would need two packages for my recipe if you use these. I wish that these noodles came in a one pound package without the seasoning packets, but they don’t, although you will find them this way in Asian grocery stores.

You might be asking… what are Yakisoba noodles? Soba noodles are a Japanese style noodle made from buckwheat and wheat flour which gives them a brownish gray color. Some recipes instruct you to briefly cook them first before adding to a stir-fry. I prefer to open the package and gently pull the noodles apart before adding them directly to the stir-fry. This way the noodles have more of a crispy texture than a softer one.

This brand of noodles is sold in a 17.76 ounce package containing 3 packages of noodles and seasoning packets (I do not use the seasoning packets).

This package size of yaki soba noodles is also available in many grocery stores. For my recipe you would use two packages.

The Vegetables
For the speediest version of my recipe, I recommend just four vegetables. Garlic and onion to provide a “base” flavor and thinly sliced green cabbage and mushrooms to provide texture and flavor. Conveniently, both cabbage and mushrooms are available already sliced in packages in many grocery stores.  Pictured below are other vegetables I would use instead of or in addition to the cabbage and mushrooms – bok choy, red bell pepper and zucchini are just a few ideas. Thinly slicing these vegetables will guarantee a speedier cook time. Many grocery stores carry bags of a variety of precut vegetables in their produce section – use these if you have a favorite combination.

Shredded Green Cabbage

Bok Choy

Red Bell Pepper, Snow Peas and Zucchini

Weeknight-Fast Asian Noodle Stir-Fry

 

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Serves: Makes 4 servings

Ingredients

• 1 tablespoon vegetable oil
• 8 ounces thinly sliced chicken breast or thigh (optional; omit for vegetarian version) or 12 ounces firm or extra firm tofu (*see notes for prepping tofu)
• Kosher salt & ground black pepper
• ½ medium onion, thinly sliced or chopped (about 1 cup)
• 1 large clove garlic, thinly sliced
• 8 cups (16 ounces) thinly sliced green cabbage (start with about 1-1/2 pounds cabbage and remove the core) or other thinly cut vegetables such as zucchini, red bell pepper, bok choy or snow pea pods
• 8 ounces sliced mushrooms (about 3 heaping cups)
• 1 pound fresh yakisoba noodles (I typically use the Fortune brand that is an approximate 17 ounce package containing 3 packages of noodles or two of the 7.32 ounce packages - I do not use the seasoning packets)
• 
  
• 
  
• Chili Crisp Stir-Fry Sauce:
• 3 tablespoons spicy chili crisp sauce
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon brown sugar

Instructions

1. For the Stir-Fry Sauce, whisk together spicy chili crisp sauce, soy sauce, sesame oil and brown sugar.
2. Heat vegetable oil over medium high heat in a wok or large saute pan; add chicken; season with salt and pepper and cook until browned before turning, about 2 to 3 minutes. Move chicken around and cook until cooked and lightly browned about 2 minutes longer.
3. Add onions and garlic and cook and stir 1 to 2 minutes, then add cabbage and mushrooms and cook and stir just until softened about 2 to 3 minutes.
4. Remove noodles from package and gently pull apart; add to the vegetables and cook and stir to cook about 2 minutes.
5. Evenly pour Chili Crisp Stir-Fry Sauce around vegetables and noodles and cook and stir to incorporate and heat through, about 1 to 2 minutes.
6. Taste and season with salt and pepper as needed.

Notes

*To prep a 12-ounce block of tofu:
remove from package and slice into ¾ inch thick slices. Lay a few paper towels on the counter and place the tofu slices on top of them. Lay a few more paper towels over the slices and firmly but gently press down to remove excess water. Chop tofu and follow recipe directions substituting tofu for the chicken.

*I recommend not precooking the noodles. Instead, remove them from the package, gently pulling them apart to separate them and add them directly into the pan when called for in the recipe.

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Wherever you stand, here is a super simple recipe using only five ingredients. One which is pears – an often overlooked fruit for Fall/Winter cooking that take on an entirely different texture and flavor when roasted. Have you cooked with shallots? They’re another overlooked ingredient – a vegetable not as commonly used as an onion but with the same kind of flavor contribution, although more mild, and that cooks more quickly. Lastly, thyme – one of my top two favorite herbs (rosemary inches it out) which bathes everything it touches with its distinct earthy flavor.

The main protein ingredient, pork tenderloin, is a bit of a secret weapon in cooking. It cooks quickly and because it does not have much connective tissue, it produces tender meat. Conveniently the tenderloins are usually sold in 1 to 1-1/2 pound pieces making it a nice size for two to four servings depending on how much protein you eat. If you are uncomfortable knowing when pork is cooked to the safe temperature (which is 145 degrees F.), I recommend purchasing either an analogue or digital instant reading thermometer that you insert in the center of the tenderloin to get a temperature reading. Remember to allow the roasted tenderloin to “rest” for at least 5 minutes after removing from the oven. This allows the meat fibers which contract during cooking to relax and reabsorb juices that have been squeezed out so they do not end up on the cutting board when the meat is sliced.

You may wonder why the extra step of browning the tenderloin before roasting. Two reasons – it imparts flavor in the finished roast and a beautiful color which would not be achieved by the short roasting time.

Shallot

Ready for Roasting

Super Simple Roast Pork Tenderloin Shallots and Pears

 

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Serves: 2 to 4 servings

Ingredients

• 1 to 1-1/2 pound pork tenderloin
• 1 tablespoon olive oil
• Kosher salt
• Fresh ground black pepper
• 1 tablespoon fresh chopped thyme leaves or 2 teaspoons dried
• 4 medium size shallots (about 8 ounces) peeled and cut in half or quarters
• 4 garlic cloves, lightly smashed open and skin removed
• 2 pears (ripe*see notes), cored and each cut into 8 pieces
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400 degrees F.
2. Pat tenderloin dry with a paper towel; drizzle 1 tablespoon olive oil over the top and rub all over. Season all over with salt and pepper then sprinkle and rub with thyme leaves.
3. Heat a skillet over medium high heat; add pork and allow cooking until browned before turning to other sides, about 2 minutes total browning time.
4. Transfer browned pork to a roasting pan or sheet pan.
5. Put shallots, garlic and pears in a bowl and toss with the 2 tablespoons olive oil; season with salt and pepper and toss again. Transfer to the pan, placing around the pork; leaving some space around the shallots and pears to allow sides space for browning.
6. Roast until a thermometer inserted in the thickest part of the pork registers 145 degrees F., about 20 to 25 minutes (I check after 20 minutes). Allow sitting 5 minutes before slicing pork and serving with the pears and shallots.

Notes

*To test if a pear is ripe, gently press the stem end. It should give slightly to indicate ripeness.

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Admittedly it’s taken me a while to get here with this recipe. I started out a few years ago fooling around with black beans and garbanzo beans but could not come up with anything I loved.  There were too many ingredients to make them taste good….. they did not hold together well…..I didn’t like the texture. Repeated failures made me give up. On the hunt again this summer and after seeing a lentil burger on a menu, my testing began…with success using the fewest number of ingredients possible while still achieving a fabulous result. Not that I don’t  admire beautiful recipes with an exotic cast of ingredients, but as for using them…

What are lentils and where do they grow?
They’re the seedpods of a leguminous plant, hence referred as a “legume” (dried garbanzo beans, peas and beans are also legumes).  Lentils are also referred to as a “pulse,” meaning they are harvested solely for their seed. You may be familiar with the most commonly available lentil which is the brown one. Both the brown and the red lentil cook the most quickly and lose their shape easily. Black, or “Beluga,” lentils are not as easy to find and have a thicker skin so they keep their shape longer. You will most likely find French lentils in the bulk section. They retain their shape the best, making them good for salads and side dishes.

Why eat lentils?
Hmm where do I begin… should I appeal to your wallet (they’re cheap), sense of environmentalism or health? Nutritional powerhouse might be an understatement with lentils high in fiber, complex carbohydrate and protein. When combined with whole grains lentils provide the same quality protein as meat – lentils are the second highest protein-bean (with soybeans leading the way). Relating to your sense of environmentalism is one of the coolest reasons you should cook with lentils. They have a low carbon footprint. Did you know greenhouse gas emissions from crop production are caused by nitrogen fertilizers? Lentils are environmental heroes (“green manure”) creating their own nitrogen fertilization. Here’s how it works – the root nodules are a source of nitrogen so following harvest when a legume plant dies in the field, all of its remaining nitrogen is released back into the soil making it available for other plants as a fertilizer. They are referred to as “cover’ crops for this reason and are used in crop rotation alternating with other crops that benefit from their nitrogen. There’s more good news – they use one tenth less water then other proteins and they extract water from a swallower depth leaving more water in the soil for other crops.

Finally a little about the recipe:
This recipe was developed using brown lentils because they are the most widely available and have the shortest cooking time. Hurrah you don’t need to soak lentils. But do rinse them before cooking to remove any little impurities or dust in the bag or from the bulk section. And don’t salt them before they are cooked – only after – otherwise they will become tough. Use my recipe as a starting point – knowing I developed it using the fewest ingredients possible to encourage you to make it.  Then experiment considering adding chopped fresh parsley, cilantro or basil, curry powder, cumin, etc.  Same goes with the super simple lemony sauce – add a smidge of tahini paste,  a pinch of cayenne pepper – you get the idea.

as an appetizer

as a burger

lentil varieties

Crispy Lentil Cakes with Lemony Yogurt

 

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Ingredients

• ¾ cup brown lentils (chosen for their short cooking time and wide availability)
• 3 cups water
• 4 ounces mushrooms, ends trimmed and finely chopped (1-1/2 cups)
• ½ cup finely chopped pecans, walnuts or almonds
• ¼ cup chopped green onions
• 3 tablespoons gluten free flour or bread crumbs (regular flour or bread crumbs can be substituted)
• 1 tablespoon finely chopped garlic
• 1 teaspoon Kosher salt
• 1 teaspoon chipotle powder (3/4 teaspoon chili powder + ¼ teaspoon cayenne pepper can be substituted)
• 3 to 4 tablespoons olive oil
• Lemony Yogurt (see note)

Instructions

1. Rinse lentils. In a saucepan, bring lentils and water to a boil; reduce heat to low heat to achieve a gentle simmer (just a few bubbles escaping surface) and cook just until lentils are soft, about 15 to 20 minutes (checking after 15 minutes); drain well and cool to room temperature. Gently squeeze any excess moisture out of lentils and transfer to a large bowl. There should be about 2 cups.
2. Add all remaining ingredients to lentils lightly mashing until mixture gathers together and leaving some lentils intact. Mixture can be refrigerated at this point and used within a few days.
3. For cakes, use a ¼ cup measuring cup to measure out mixture and gather in your hands, forming into ¾ inch thick cakes. Makes about 12.
4. For balls, use a tablespoon with a heaping amount of mixture and form into balls. Makes about 24 mini appetizer size or 16 dinner portion size.
5. For patties, divide mixture into 4, gathering in your hand to form into ¾ thick patties.
6. To cook, heat 3 to 4 tablespoons olive oil in a large skillet over medium high heat; add cakes in batches, cooking until browned about 3 minutes, turn and repeat. Add additional oil as needed during cooking batches.
7. Serve with Lemony Yogurt.

Notes

Lemony Yogurt: Stir together 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest and a pinch of Kosher salt.

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Right now it’s all about tomatoes. Ripe, plump, juicy and bursting with the flavor that is really only possible to get this time of year. Yes, we’re lucky they are available all year long, but honestly when tomatoes truly aren’t in season I will take a canned tomato or a sun dried tomato over a fresh one any day.

I’m giving you another look at this recipe I posted back in 2013. The recipe method is simple and with a handful of easy to find ingredients. Maybe it has slipped off your radar considering I first featured it a number of years ago. I have also made a few tweaks that I think make it even better by using less olive oil and pasta and adding a little of the hot pasta cooking water to make it a little more saucy with better sitting quality if you do not serve it right away.

Two additional suggestions to consider. Try other  shapes of pasta such as penne, bow ties or Gemelli and omitting the sausage for a vegetarian version.

Revisiting Orechiette with Heirloom Tomatoes, Basil and Chicken Sausage

 

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Serves: 4 servings

Ingredients

• 1 to 2 tablespoon olive oil
• 1 pound Italian seasoned chicken sausage, casing removed
• ⅓ cup olive oil
• 1 cup chopped onion (half a medium size)
• 1 tablespoon finely chopped garlic (about 2 large cloves)
• 2 large or 3 medium Heirloom tomatoes, chopped
• ⅓ to ½ cup fresh chopped or torn basil leaves
• 8 ounces Orechiette pasta (or Gemelli, penne or bowties)
• ⅓ cup reserved hot pasta cooking water
• Kosher salt
• Fresh ground black pepper
• 8 ounces small fresh mozzarella balls or a large ball, cut into bite size pieces

Instructions

1. In a large skillet over medium heat, cook sausage in 1 to 2 tablespoons olive oil over medium heat until cooked through and browned, about 10 minutes. Remove sausage.
2. In the same skillet, cook onions in ⅓ cup olive oil over medium heat until softened and lightly browned, about 3 to 5 minutes. Reduce heat to low and add garlic cooking just to soften but not brown, about 1 minute. Remove pan from heat and stir in tomatoes and basil and set aside.
3. Cook pasta in boiling salted water according to package direction for length of time; just before draining remove ⅓ cup of the cooking water and set aside. Drain pasta. Stir hot pasta into the tomatoes and basil, along with the sausage. Season with salt and pepper. Just before serving, add mozzarella (if added when the pasta is hot it gets too melted).

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Without a doubt, now is the best time to be cooking with fresh basil. Whether from your own garden or a farmer’s market, it is infinitely more flavorful than the packages available year round in the grocery store. This is one of my favorite summer season recipes, reposted from 2011 with just a few slight recipe improvements. I will bet you a margarita that you have most of the ingredients already in your refrigerator or pantry. Make it two margaritas that it will be on your table in 30 minutes.

This pasta can be a meal in itself or a side dish to grilled seafood or meat. It’s so flavorful with little bits of chopped pistachios, fresh basil, parsley and parmesan clinging to each piece of spaghetti in every bite. Recipe modifications from the original are using less pasta so there are more of the loose ingredients in each bite, less olive oil and instead adding a bit of the hot pasta cooking water back to the drained pasta. You will love that the finished pasta can sit at room temperature until you are ready to eat. As a leftover it is equally good the next day. I am known to take a fork to it right out of the container in the refrigerator.

I buy raw pistachios either in the bulk section or in packages (Trader Joe’s carries them). Unsalted is preferred to control the amount of salt when using them in a recipe, but salted can be used – just be mindful of the extra salt you add at the end.

I am often asked what is the best way to store nuts. Nuts contain a high amount of oil and when exposed to heat, light and oxygen they start to decompose and turn rancid. If you are using them within a few months of purchasing, store them in a sealed container in a dark, cool place in your pantry. If storing them longer the freezer is best. I put them in a sealed container with the date I purchased them written on the outside.

Fresh Basil and Pistachio Pasta - revisited

 

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Serves: 3-4 as an entree or 4-5 as a side dish

Ingredients

• ⅓ cup chopped green onions, white and green parts
• 1-1/2 teaspoons finely chopped garlic
• ⅓ cup extra virgin olive oil
• 8 ounces spaghetti noodles
• ¼ cup hot water from cooking pasta
• Kosher salt
• Fresh ground black pepper
• 1 cup raw pistachios, chopped
• ⅔ cup grated Parmesan cheese
• ½ cup chopped fresh basil
• ⅓ cup chopped Italian parsley
• 2 tablespoons fresh lemon juice
• Extra grated Parmesan cheese

Instructions

1. In a medium or large skillet over medium heat cook onions and garlic just until softened but not browned, about 2 minutes; remove from heat.
2. Cook spaghetti noodles according to package directions for the amount of time. Just prior to draining, remove ¼ cup hot cooking water and set aside. Drain noodles and add to onion and garlic; evenly distributing ingredients with tongs. Season with salt and pepper.
3. Add reserved hot pasta water, pistachios, Parmesan, basil, parsley and lemon juice to pasta and toss to evenly mix.
4. Taste and add more salt and pepper if needed. Transfer to a platter and serve with additional parmesan cheese on the side.

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Many grocery stores carry the rice wrapper in the Asian section. And if you are lucky to have a specialty Asian grocery store nearby, you can find them in several sizes of the round shape and in a square shape as well. Using these wrappers will be the only tricky part of this recipe as they need to be dipped in warm water just a few seconds to make them soft enough to handle. Don’t be discouraged if it takes a few tries to get the feel of the right amount of softness –  I am still sometimes caught off guard not soaking them enough or too long! Once you have rolled a few you will be a pro. 

I include protein in mine to make them a more substantial meal. Tofu (preferably baked tofu as it has more flavor) is usually my first choice as I am always seeking ways to cut down on my meat footprint. Cooked chicken, prawns, salmon or beef are all great substitutions, or do not add any protein at all. At least two fresh herbs – such as basil and cilantro – are mandatory for me as they elevate the flavor immensely. Which lettuce and vegetables you use are completely up to you. Only use my recipe as a guide. That is what is so unique and fun about making these. 

Rice wrappers

Slide the rice wrapper into a shallow bowl of warm water and completely submerge for 15 to 20 seconds, the wrapper should feel softened but still a little flexible then remove to a paper towel or towel to remove any excess waterPut ingredients on center of softened wrapper

Fold bottom edge up over center then each side to center like an envelope

Finish rolling up wrapper

Fresh Spring Rolls

 

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Ingredients

• 12 Rice paper wrappers
• 1 bunch fresh basil, stems removed
• 1 bunch fresh cilantro, stems removed
• 3 cups shredded Romaine lettuce or 12 red or green leaf lettuce or butter lettuce leaves
• 1 cucumber, peeled, seeded and cut into 4"x1/2" sticks
• 2 carrots, peeled and cut into 4x1/2" sticks
• 2-3 green onions, cut into thin 4" pieces
• 2 packages baked tofu (or one package regular tofu, drained well) cut into 4"x1/2" sticks (cooked peeled prawns, salmon, chicken or beef can be substituted)

Instructions

1. To make assembling easier have all filling ingredients ready at your work space.
2. Fill a shallow dish large enough to hold the rice wrapper with a few inches of warm water. Slide wrapper into the water and submerge it completely until just slightly softened, about 15 to 20 seconds; the wrapper should feel softened but still a little flexible; remove it to a towel or paper towels to remove excess water.
3. For each softened wrapper: in the center middle put several basil and cilantro sprigs, ¼ cup of shredded lettuce or a lettuce leaf, a few cucumber, carrot, green onion and tofu sticks. Bring bottom edge of wrapper up to the edge of the filling ingredients, then fold in the right and left sides. Roll wrapper tightly.
4. Keep whole or cut in half and serve with peanut sauce.

Notes

Easy Peanut Sauce

Whisk together:
1/2 cup smooth peanut butter
1/3 cup warm water (add more if needed for desired consistency)
2 tablespoons soy sauce
1 tablespoon Hoisin sauce
1-2 teaspoons red chili paste or siracha sauce or 14/ teaspoon crushed red pepper
1 teaspoon finely chopped garlic

3.2.2925

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