Crockpot Kale and Butternut Squash Stew

For those of you that know me, you know I do not often make the same thing twice.  Of course I have my favorites, but usually when given the option of old or new, I side with new.  That is half of the reason I started this blog; so that I could have a way to organize and revisit the new recipes that I have tried that I should make again.  I sometimes think that maybe it is a result of growing up in a house that had a weekly/monthly meal rotation and always knowing what to expect at dinner.  I loved the predictability back then and maybe I will again in the future.  I am working on that!  My whole point is that I have made this stew twice in the past week and at first I was shocked that I had, but then the reasons became obvious.  First, it is absolutely delicious and incredibly healthy- packed with vegetables, beans, and whole grain orzo.  Second, there is minimal prep time chopping and then it all goes in the crockpot- done!  Bonus- my 20 month old loves it! 

3 celery stalks, finely chopped
3 carrots, peeled & chopped
1 yellow onion, diced
1 bay leaf, dried
5 cloves garlic, minced
1 tsp. salt
1 tsp. dried rosemary

32 oz. chicken broth
1 can diced tomatoes

1 can white beans, drained and rinsed

1 butternut squash, peeled, seeded, and cut into small pieces (I use one half package of the precut)
1 bunch of kale, washed and chopped
1 cup whole wheat orzo

1 package of mild chicken sausage (thinly sliced)
fresh ground pepper
parmesan cheese, for topping

Directions:
1. Combine all ingredients except pasta in the bowl of a crockpot. Cover and cook on high, 3-4 hours.
2. Ten minutes before eating, add the pasta. Just before serving, remove bay leaf.
3. Ladle soup into bowls and top with parmesan cheese.

Penne with Smashed Peas, Sausage, and Ricotta Cheese

With countless days of 100+ degree heat and summer colds rotating throughout our house I can safely say that preparing dinner has not been a top priority over the past few weeks.  Finally last night, after weeks of takeout, sandwiches, and pizza I hit my breaking point with the cooking boycott and surrendered to the kitchen. With comfort food in mind I turned to my pitifully stocked pantry and refrigerator for inspiration. Comfort food translates into different things for different people, but for me a nice starchy carb usually gets the job done. With a box of pasta, some chicken sausage and frozen peas I was able to throw this meal together in 15 minutes. A welcomed transition from my little hiatus!


Penne with Smashed Peas, Sausage, and Ricotta Cheese
Recipe adapted from Giada De Laurentiis
Serves 6

Ingredients
· ½ pound whole wheat penne pasta
· 2 tablespoons olive oil
· 3 cloves garlic, chopped
· 1 pound hot Italian chicken or turkey sausage, casings removed
· 8oz frozen peas, thawed
· 1 cup whole milk ricotta cheese
· 1 bunch fresh basil leaves chopped (about 3/4 cup)
· 1/4 cup fresh grated Pecorino Romano cheese
· 1 teaspoon salt
Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, PecorinoRomano cheese, and salt. Toss gently to coat and serve immediately.

Orzo with Shrimp, Feta Cheese, and White Wine

I have been making this dish for as long as I can remember.  It is a wonderful main course for a dinner party that gets rave reviews every time I serve it.   I like it because it is filling enough to keep the men satisfied, but also light enough to keep the women happy.  As I said…crowd pleaser!  I have made this meal for two, I have made it for twenty and it is consistently wonderful!  I usually serve it with a green salad or roasted asparagus and bread to make it a complete meal. 

Orzo with Shrimp, Feta Cheese, and White Wine

Adapted from epicurious.com

Serves 4

Ingredients

8 ounces orzo pasta
4 tablespoons olive oil
1 cup crumbled feta cheese (divided)
1/4 cup freshly grated Parmesan cheese
2 tablespoons plus 1/4 cup chopped fresh basil

1 pound uncooked shrimp, peeled, deveined (I use 21/25 count)

½ small onion, chopped
3 garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper

Preparation

·          Preheat oven to 400°F. Spray 11x7-inch glass baking dish with cooking spray. Cook orzo according to package directions. Drain well and return orzo to same pot.

·          Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish. 

·          Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Remove shrimp from the pan and arrange shrimp atop orzo.

·          Add remaining 1 tablespoon oil to same skillet. Add onion and sauté over medium-high heat for 3-4 minutes, then add garlic and sauté for 30 seconds.

·          Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil.

·          Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp.

·          Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve. 

Spaghetti alla Carbonara

Pasta Carbonara is a traditional  Italian pasta dish that I consider to be special occasion food for its simple, yet indulgent ingredients.  In this rustic dish, starchy pasta, crispy bacon, sharp cheese, creamy eggs, garlic, and black pepper are combined to create a decadently rich dinner that can be made in only 15 minutes.  After experimenting with this dish I have found that there are only two things that you need to know about Carbonara.  First, it is crucial to use quality ingredients, so this is the time to splurge on good pancetta and Parmigiano-Reggiano because they are the stars of your dish.  Second, it is equally as important to get the timing right so that the pasta is hot enough to cook the eggs, but  not so hot that it "scrambles" them.  I think that Tyler Florence does a great job at instructing the proper technique that ensures a winning dish!  I highly recommended that you give this a try the next time you are trying to make a lasting impression without too much effort.  Affordable, simple and classic. Enjoy!

Spaghetti alla Carbonara

recipe by Tyler Florence

Ingredients
6oz dry spaghetti 

1/4 cup of reserved pasta cooking water
1 tablespoons extra-virgin olive oil
2 ounces pancetta or slab bacon, cubed or sliced into small strips
2 garlic cloves, finely chopped

1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Shrimp Fra Diavolo

This is one of my all time favorite meals.  Fra Diavolo, meaning “Brother Devil” in Italian, is named for the spicy red sauce that this dish delivers.  Easily finished with a simple salad and garlic bread, this meal can be on the table in less than 30 minutes. I often use frozen shrimp for this meal, as most grocery stores sell bags of shrimp already deveined in the 30-40 count size that I prefer to use for my shellfish pasta dishes.  Deveining shrimp is not something that I enjoy doing, so I will always pick up a few bags of these shrimp when they are on special.   I know that some have an aversion to frozen shrimp because it is not “fresh” shrimp so let me ease your mind a little.  Unless you are buying from a local fisherman or market, you are purchasing shrimp that has been frozen.  What are the benefits of using frozen shrimp?  It is fresher (because it has not been defrosted), it is cheaper, and it is able to last much longer if you choose to buy in bulk and store in the freezer.   Don’t get me wrong, nothing beats a fresh catch, but this is a close second!   

Shrimp Fra Diavolo

Serves 4

Ingredients

• 1 pound large shrimp, peeled, deveined
• 1/2 teaspoon salt, plus additional as needed
• ½-1 teaspoon dried crushed red pepper flakes  (depending on how hot you like it)
• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 (14 1/2-ounce) can crushed tomatoes
• 1 cup dry white wine
• 4 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 2 tablespoon chopped fresh Italian parsley leaves
• ½ lb of linguine pasta

Directions

1. Prepare large pot to cook pasta.
2. Toss the shrimp in a bowl with 1 tablespoon of olive oil, pinch of salt and red pepper flakes.  Heat large skillet over medium-high heat. Add shrimp and cook, turning once, until just cooked through, about 2 minutes per side. Transfer to a plate and set aside.
3. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
4. Add garlic and sauté for 1 minute or until fragrant, stirring constantly to avoid burning.  
5. Add the wine and simmer for 1 minute and then add the tomatoes with their juices and oregano. 
6. Simmer until the sauce thickens slightly, about 10 minutes.
7. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley.
8. Meanwhile, cook pasta in a large pot of boiling salted water over high heat until just tender, 11–13 minutes.
9. Serve the shrimp mixture over pasta.