Vegetable Couscous


Vegetable Couscous

Ingredients:

1 carrot diced

1 Italian squash diced

1 small onion, yellow or red, diced

Salt and Pepper to taste

2 tbs Olive oil

1 can 14oz chicken stock

1 cup couscous

1 tbs extra virgin olive oil

 

Directions:

In a medium skillet, heat olive oil over medium heat.  Add carrots and sauté till starting to get soft.

Add onion and sauté till soft.  Add Italian squash and sauté for a few minutes.

Season with salt and pepper.

In a medium sauce pan bring the chicken broth to a boil.  Add couscous, stir then remove

from heat and cover for 5 minutes.  Add the vegetable mixture, stir to combine.

Serve with some extra virgin olive oil on top.

 

Serves 4

 

     
   
   
 
 
   
   
 

 

Pasta ala Daddy


Pasta ala Daddy

Ingredients:

2 Italian Hot Sausage cut in chunks
1 med Onion chopped
3 cloves Garlic
1/2 Red pepper, chopped
1 lb Dry Pasta
4 cups Water
1 jar Pasta Sauce
¼ lb Shredded Cheese, Mexican or Italian Blend
½ tbs Salt
1 tbs Pepper
1 tbs Tarragon
2 tbs Olive Oil
1 tbs Oregano
1 tbs Basil

Directions:

Cook pasta in 4 cups water adding 1 tbs of olive oil.  Drain when done and set aside.  Heat a large skillet over high heat and add 1 tbs olive oil.  Add onions, peppers and sausage, cook for a few minutes till sausage is browned on all sides.  Drain most of the grease and return to heat.  Add garlic, salt, pepper, tarragon and pasta sauce.  Bring to a simmer.  Place pasta in skillet with the sauce mixture and combine.  Place contents in an oven proof casserole dish and cover the top with shredded cheese.  Sprinkle basil and oregano on top of the cheese.  Place casserole into the broiler and cook till cheese browns.  Let stand for a few minutes to set up before serving.

Serves 6

Orange Chicken with Turmeric Rice


Orange Chicken

Orange Chicken

2          Chicken breasts, boneless and skinless

2          Tbsp. Olive oil

Salt and Pepper

1 Tsp. Five spice powder

1 Med  Onion, chopped

½         Red Pepper, chopped

½         Serrano pepper, chopped

Juice of one orange

Zest of one orange

Cilantro, chopped

Directions:

Heat 1 tablespoon of oil in a skillet over medium heat.  Add the chicken to the skillet seasoning with salt, pepper, and five spice powder.  Brown both sides.  Remove from pan.  Add the remaining oil to the skillet.  Add onions, peppers and chili to the skillet and sauté till tender.  Add the juice and use it to deglaze the pan.  Reduce sauce; return the chicken and any juice to the pan.  Cover and cook on simmer till chicken is cooked through.  Remove the chicken to a cutting board to rest.  Add orange zest and cilantro to the skillet.  Slice the chicken and serve with the orange sauce and vegetables over the sliced chicken.

Turmeric Rice

2 Cups Chicken broth

1Tbs.   Butter

1 Tsp.  Turmeric

1 Cup White rice

Directions:

Bring chicken broth to a boil; add butter, turmeric and rice.  Bring back to a boil.  Lower heat to a low simmer and cook till rice is tender.

Chicken Medallions


If you don’t have any Panko bread crumbs you can substitute regular bread crumbs.

Chicken Medallions

Ingredients
2 tbsp Olive Oil
2 Whole Chicken breast, boneles and skinless
Salt and Pepper
6 Teaspoon Stone ground mustard
2 Cup Panko bread crumbs

Instructions :

Cut the chicken into 1/2″ medallions and season with salt and pepper. Spread 1/4 teaspoon of
mustard on one side of the chicken. Place chicken mustard side down in the bread crumbs and
spread 1/4 teaspoon of mustard on the other side of the chicken, then turn in the bread crumbs and
cover all sides of the chicken. Shake of any excess bread crumbs and remove to a plate, repeat for
each medallion. Heat 1 tablespoon of olive oil in a skillet. When hot add the chicken and brown on
each side them remove to a serving plate. Repeat for the remaining medallions. Serve with
cauliflower and oven roasted potatoes.

Baked steak with roasted butternut and potatoes


Why bake a steak in the oven?  You will get that slow roasted even cooked flavor only gotten when cooked in the oven.  Use an oven thermometer to monitor the temperature of the steak.  It is better to under cook and let rest than to over cook the steak.  Enjoy

Baked steak with roasted butternut and potatoes

Baked Steak

Ingredients:

2 New York bone in steaks about 1” thick

2 tbsps. steak seasoning

Let steaks come to room temperature.  Season each steak with the steak seasoning on all sides.  Place on a broil pan and put in a 400 oven.  Cook till the internal temperature reaches 145 for medium rare or 160 for medium.  Remove from the oven and let rest for at least ten minutes.  Slice and serve with roasted potatoes and butternut squash.

Roasted Butternut Squash

Ingredients:

½ butternut squash cubed in ½” pieces

1 tbsp. olive oil

Salt and Pepper

1/8 tsp. fresh grated nutmeg

Place in a baking dish with the olive oil, season with salt and pepper and grate some fresh nutmeg on top.  Place in a 400 oven and cooked for 40 minutes.

Oven Roasted Potatoes

Ingredients:

1 tbsp. olive oil

4 medium white potatoes, unpeeled

1 tbsp. steak seasoning

Slice the potatoes into 1/2” cubes and toss with the olive oil and steak seasoning.  Place in a baking dish and put into a 4oo oven for    minutes.

Vegetable Soup


What better to serve on a cold winter day but hearty soup.  This is my version of vegetable soup, make it yours by adding and subtracting your favorite vegetables.  Chicken can also be added turning this into a nice chicken soup.  Enjoy with a hearty crusty wheat bread.  Let me know what you think.

Vegetable Soup

Ingredients:

1 tbsp. olive oil

4 carrots unpeeled, sliced

½ yellow onion chopped

2 garlic cloves chopped

3 medium white potatoes, unpeeled, cubed

2 roma tomatoes chopped

Salt and pepper to taste

4 cups of chicken broth

¼ cup orzo pasta

1 tbsp. dried oregano

1 tbsp. dried basil

1 tbsp. dried parsley

1/8 cup grated parmesan cheese

½ cup fresh cilantro chopped

Preparation:

In a 4.5 quart stock pot heat oil over medium heat and add carrots, onion, garlic and sauté till the onions are soft.  Add the roma tomatoes and the salt and pepper.  Cook for about 5 minutes.  Add potatoes, oregano, basil and parsley.  Stir and add stock.  Cover the pot and cook on simmer for 45 minutes.  Add orzo pasta, stir and cook till orzo is cooked.  Add cheese, stir and let simmer for 10 minutes.  Add cilantro at the end, check for seasoning and serve hot with a loaf of warm crusty wheat bread.

Serves 6

Pork Tenderloin in Wine Sauce


Pork Tenderloin in Wine Sauce

 

Pork Tenderloin in Wine Sauce

1/4 Each Red pepper, chopped

1 Whole Shallot, chopped

Salt & pepper

1/4 Cup Red wine

1 Tablespoon Olive oil

 

Instructions: Sear the pork in a hot pan coated with 1/2 the olive oil. Sear on all sides and then transfer to a plate. Add 1/2 of the olive oil to the pan. Add the pepper and shallot and cook on medium heat till slightly tender. Add red wine and deglaze the pan bringing the wine to a boil. Return the pork and any juices to the pan and place in a 375 degree oven for 45 minutes. Allow to rest before carving.

 

Serves 6