nina in the kitchen

Tomato Tart

Posted on July 26, 2012 by nina in the kitchen

Tomato Tart

I made this delish dish last night for my hungry pumpkins and they loved it! It is a recipe adapted from the August issue of Cooking Light 2012.

2 packaged refrigerator pie dough

Cooking spray

5 oz fontina or provolone cheese, grated or cubed

4 oz mozzarella, grated or cubed

1 cup pitted kalmata olives, cut into 1/4’s

1 medium onion, peeled, halved and sliced thin

3-4 heirlom tomatoes, seeded and cut into 1/4 – 1/2 inch slices

6 tablespoons all purpose flour

2 tablespoons cornmeal or ground up corn tortilla chips

2 tablespoons dried thyme

2 teaspoons kosher salt, divided

1 teaspoon black pepper

2 1/2 cups 2% milk

6 tablespoons Parmigianno-Reggiano, grated

6 large eggs, slightly beaten

6 tablespoons fresh basil, torn

2 large sprigs fresh thyme

———————————————

Preheat oven to 350

Roll dough to fit 2 9 inch deep tart pans or 8 inch square baking pans. Spray pans with cooking spray.

Place dough in pans.

Layer pans with fontina & mozzarella, olives & onions.

Arrange half of tomato slices

over onion.

In a small bowl combine flour, cornmeal and thyme. Sprinkle over tomatoes.

Top with remaining tomato slices and sprinkle with salt and pepper.

Layer 1/2 of fresh basil and all the thyme sprigs.

In a medium bowl combine eggs, milk and Parmigiano. Pour into pans.

Bake 40 minutes or until set; let cool 10 minutes. Serve with remaining basil.

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Posted in breakfast and tagged fresh herbs, heirloom tomatoes, quiche. Bookmark the permalink.

Fideua 2: Saucy Spanish-Style Pasta with Shrimp

Posted on July 18, 2012 by nina in the kitchen

Another delish dish I adapted from Cooks Illustrated. Similiar to paella, but with pasta that is broken into pieces and then toasted in a saute pan. Everything cooks in one pan. Break the pasta by taking 4 oz at a time and spreading it flat in a kitchen towel. Wrap it up and then position it on the counter so 2 inches or so hang over the edge. Press the bundle against the counter and pull down on the long end of the towel. Slide the bundle to break the remaining pieces. When all is broken, pour into a bowl.

This recipe has more sauce than the authentic version. I was cooking this for my mom who prefers more sauce. Look for my other Fideua recipe for the more authentic version. As you can see from this photo, I used a thicker fettuchini pasta which is not authentic.

4 tablespoons olive oil

2 tablespoons garlic

Salt and Pepper

1 lb raw large shrimp peeled and deveined, reserve shells or tails if you have them

4 cups (1- 32 oz box Kitchen Basics Chicken Broth. I can’t say enough about this broth!)

1 bay leaf

8 oz thin spaghetti, spaghetti or even fettuchini

1 onion, minced

28 oz can tomato sauce

2 tsp paprika

2 tsp smoked hot paprika (or 1 tsp cayenne)

1/2 cup white wine or sherry

1 recipe Aioli (see recipe)

In a large bowl combine 1 tablespoon oil, 1 tablespoon garlic, 1/4 tsp salt and 1/4 tsp pepper. Mix in shelled shrimp and refrigerate.
In another medium bowl place shells, broth and bay leaf. Cover and microwave 8 minutes. Set aside.
In a large broiler-safe saute pan combine 1 tablespoon oil and spaghetti pieces. Toast over medium high heat until browned, stirring often. Takes longer for thicker pastas. Pour into a bowl and wipe out the saute pan.
Heat 1 tablespoon oil in the saute pan. Add onion, and 1/4 tsp salt. Cook until light browned. Add tomato sauce, remaining garlic, paprikas and cook several minutes or until simmering.
Add spaghetti and stir. Pour broth thru a mesh strainer and add to spaghetti. Add wine, 1/4 tsp salt and 1/2 tsp pepper. Bring to a simmer.
Preheat broiler
Cook uncovered stirring occassionally until the sauce is thickened and the pasta is done.
Scatter shrimp over top of sauce. Partly submerge the shrimp. Place under a preheated broiler in the skillet until you have crisp brown spots of pasta; 5-7 minutes. Remove from oven and let stand uncovered 5 minutes. Serve immediately with Aioli

Aioli

Easy version:

Ccombine: 1/2 cup Hellmann’s Mayonnaise, 2 tsp minced garlic and 2 tsp lemon juice

Serve at the table.

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Posted in main dishes and tagged paprika, pasta, smoked paprika. Bookmark the permalink.

Poblano-Jalapeno Chili

Posted on March 26, 2012 by nina in the kitchen

I made a delish chili this week from the March 2012 issue of Cooking Light. I had roasted peppers on hand, so I added that to the pasta bowl full of the chili. I also used only 1 lb of the ground sirloin instead of the 1 1/2 lbs & added another can of kidney beans and more spice. I substituted a beer I had on hand, Smithwicks Irish Ale. Thank you Joe!

I also tried some new products at my local Kroger:

Kroger Brand Fire Roasted Diced Tomatoes………full of real grilled flavor!

Private Selection Organic Kidney Beans contain 120 mg per 1/2 cup….other brands have 300 mg +

Private Selection Marinara Napolitana contains 360 mg sodium per 1/2 cup…others have 500 mg

Prego Heart Smart Traditional Italian Sauce contains 360 mg sodium

Kitchen Basics Unsalted Cooking Stocks (chicken, beef or vegetable) 150 mg sodium per cup…others contain up to 800 mg

Poblano-Jalapeno Chili

1 lb. ground sirloin

2 jalapeno peppers, finely chopped, do not remove all the seeds if you like it hot!

3 poblano peppers, finely chopped, do not remove all the seeds if you like it hot!

3 cups chopped onion

8 large garlic cloves, pressed

1 12-ounce flavorful beer

1 heaping tablespoon chili powder or more

2 teaspoons cumin or more

1 24- oz jar lower sodium marinara sauce (350 mg sodium per 1/2 cup)

1 cup low sodium chicken cooking stock

3 15-oz cans low salt kidney beans, rinsed & drained (120 mg sodium per 1/2 cup)

1 14.5-oz can diced fire-roasted tomatoes, undrained

3 oz sharp cheddar cheese, shredded

1/2 cup light sour cream

1/2 cup chopped fresh cilantro

Heat a Dutch oven over medium-high heat. Add beef and cook until browned.
Add onion and peppers and cook till tender.
Add garlic and stir and cook 1 minute. Do not brown garlic.
Add beer and simmer 10 minutes uncovered.
Add chili power and cumin and stir.
Stir in marinara, broth, beans and tomatoes. Bring to a boil. Reduce heat & simmer, covered, 30 minutes.
Ladle 1 1/2 cups chili into each serving bowl. Top with 1 1/2 tablespoons cheese, 1 tablespoon sour cream and 1 tablespoon cilantro. Serves 8
I added 1/2 roasted red bell pepper to each bowl.

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Posted in Soups and Stews and tagged fire-roasted diced tomatoes, low sodium, low sodium products. Bookmark the permalink.

Rigatoni with Braised Lamb Shank Ragu & Sauteed Spinach

Posted on March 25, 2012 by nina in the kitchen

Served in a pasta bowl with Sauteed Spinach

Thank you to Cook’s Illustrated!

Follow the link below for the recipe

http://www.epicurious.com/recipes/food/views/Rigatoni-with-Braised-Lamb-Ragu-15675

To remove fat from the sauce, before returning the meat to the sauce, separate fat drippings using a fat separator normally used for broths. Watch that the mushrooms don’t clog the sieve.

Just minutes before serving, quickly saute sliced garlic in olive oil. Add a large quantity of fresh spinach and a little chicken broth. Stir constantly over medium heat until just lightly cooked. Serve with the Rigatoni & Ragu!

This was a big hit at our dinner party last night!

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Spring Dinner Gathering

Posted on March 18, 2012 by nina in the kitchen

Here is the menu for our March 24th 2012 Dinner Club!

Spicy Marinated Olives with Pickled Vegetables & Garlic (recipe on this site) & French Sourdough Bread

Moroccan-Style Carrot Salad (recipe on this site & below)

http://www.cooksillustrated.com/recipes/detail.asp?docid=14559

Rigatoni with Braised Lamb Ragu (recipe below)

http://www.epicurious.com/recipes/food/views/Rigatoni-with-Braised-Lamb-Ragu-15675

Sauteed Fresh Spinach with Garlic

Chocolate Walnut Clusters with Flaked Sea Salt (recipe on this site)

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Moroccan-Style Carrot Salad

Posted on March 18, 2012 by nina in the kitchen

Thank you to CooksIllustrated.com!

Serves 6

Make sure to segment the oranges over a small bowl to catch their juices; you will need 3 tablespoons of juice. For more heat, use the higher amount of cayenne.

Ingredients

1 pound carrots (about 6 medium), peeled and grated over the large holes of a box grater
2 medium seedless oranges , peeled and segmented, 3 tablespoons juice reserved
3 tablespoons minced fresh cilantro leaves
1/4cup extra-virgin olive oil
1 tablespoon juice from 1 lemon
1 teaspoon honey
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper (see note)
1/8 teaspoon ground cinnamon

Instructions

1. Toss the grated carrots, orange segments, and cilantro together in a large bowl. Whisk the reserved orange juice, oil, lemon juice, honey, cumin, salt, cayenne, and cinnamon together, then pour over the carrots mixture and toss to coat.

2. Let the salad sit until liquid starts to pool in the bottom of the bowl, about 3 minutes. Transfer the salad to a fine-mesh strainer set over a large bowl and let drain for 2 minutes. Transfer the salad to a serving bowl or platter, discard the strained juices, and serve. (The salad can be refrigerated in an airtight container for 2 days.)

Technique

Segmenting an Orange

Removing the bitter membrane from citrus fruit is an essential step in many tarts, and also produces a more pleasant fruit salad. The task is made easier if you start by sharpening a medium-sized paring or vegetable knife (the latter has a very thin blade).

1. Cut the ends from the fruit and sit it on a flat surface. Trim all the peel and white pith using a large chef’s knife, making a series of vertical cuts.
2. Insert the blade of the knife between the membrane and the pulp of each segment, and cut towards the center.
3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.
3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.

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Breakfast & Lunch at Piano Testing

Posted on March 11, 2012 by nina in the kitchen

Yesterday I served a buffet breakfast and lunch to the piano teachers working at the Midland Student Achievment Testing in Midland, MI where we tested over 130 piano students. We all worked there from 7am to 7pm and needed the nourishment! The menu is below and all the recipes are on this website.

BREAKFAST

Toasted Barley & Berry Granola

Granola, Yogurt & Fruit Parfaits

Banana Muffins

Coffee Orange Juice Starbuck’s Coffee

Breakfast!

LUNCH

Tomato Mozzarella Basil Salad

Curried Couscous

Broccoli Salad

Greek Chicken Salad

Fresh Fruit

Chilled Crystal Light Peach Mango Green Tea

Lunch!

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Banana Crunch Muffins

Posted on March 11, 2012 by nina in the kitchen

These muffins turn out perfectly every time. Make sure not to over bake them! Remove them from the oven just as they begin to lightly darken! Another recipe from The Barefoot Contessa by Ina Garten. Makes about 34 standard size muffins. For the crunch, I use my Toasted Barley & Berry Granola recipe found on this site.

3 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted

2 extra-large eggs

3/4 cup milk

2 teaspoons vanilla

1 cup mashed very ripe banana (2 bananas)

1 cup diced ripe banana (1 banana)

1 cup chopped walnuts

1 cup granola (Barley & Berry Granola recipe found on this site)

1 cup flaked unsweetened coconut (large flake style found at health food stores)

Optional: dried banana chips, granola or coconut

Preheat oven to 350 degrees. Line muffin tins with paper liners.
In a large bowl of an electric mixer whisk or sift together flour, sugar, baking powder, baking soda, & salt.
Add the melted butter and combine with paddle attachment. Do not over mix. This toughens the dough.
In a medium bowl combine eggs, milk, vanilla & mashed bananas. Add to the dough and do not overmix.
Fold in the diced bananas, walnuts, granola & coconut.
Spoon batter into paper liners, filling 3/4 full.
Top with dried banana chips, granola or coconut if desired.
Bake 15-20 minutes or until tops just begin to darken and an inserted toothpick comes out clean.
Cool!

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Posted in Breads and Baking, breakfast and tagged granola. Bookmark the permalink.

Curried Couscous

Posted on March 11, 2012 by nina in the kitchen

This is a versatile recipe and requires no cooking! You can add other favorite bits to make your own twist! Use more veggies and dried fruits if you like.

The original recipe is from The Barefoot Contessa by Ina Garten. Try using cooked quinoa in place of the couscous to make it higher in fiber and gluten free.

I usually make a single recipe because it makes at least 4-8 cups, depending how much veggies and fruit you add. Today I made 4 recipes which I mostly gave to the Midland Open Door food pantry!

Ingredients

1 1/2 cups couscous

1 tablespoon butter

1 1/2 cups boiling water

1/2 cup nonfat Greek yogurt

1/2 cup extra virgin olive oil

1 tablespoon white balsamic vinegar

2 heaping teaspoons curry powder (Madras) or more

1/2 teaspoon tumeric or more

1 1/2 teaspoon salt

1 1/2 teaspoons black pepper

1 cup diced raw carrot or more

1/2 cup dried currants or more

1/2 cup golden raisins or more

1/2 cup slivered almonds or more or pine nuts

3 scallions, thinly sliced or more

1/2 cup diced red onion or more

1/2 cup dried cherries or more

1/2 cup red bell pepper, diced or more

1/2 cup mini sweet peppers, diced optional

Directions

In a medium bowl place the couscous. Melt the butter in the boiling water and pour over the couscous. Cover and let the couscous soak 5 minutes. Fluff with a fork.

In a small bowl whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper. Season to taste. It should have a lot of flavor. Pour over the fluffed couscous and mix well.