Tuesday, May 19, 2015

Eggs in Purgatory with a Little Something Extra

Eggs in Purgatory. That's nothing new but what are those things in the bowl? Arancini! Yeah Rice Balls! Besides adding Chorizo Sausage to the sauce that the eggs were poached in I had Arancini in the freezer. Nice touch.

Monday, May 18, 2015

Sesame Chicken

Tonight was one of those weird nights that I got home early enough to make dinner.  The meal came together quick enough. The recipe said to bake for 20 minutes but our chicken was done well before that. If you try this recipe check your chicken before the 20 minutes is up. The recipe is from Slender Kitchen. The recipe suggests changed the flavor combinations. Try and add Dijon mustard, rosemary and lemon juice to the chicken stock. Sounds delicious!

1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 tsp salt
1/4 tsp pepper
1 tbsp whole wheat flour flour
1 tbsp toasted sesame oil
1/2 tablespoon olive oil
2 garlic cloves, minced
1 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tbsp white vinegar
1/2 cup low-sodium chicken stock
1 tbsp sesame seeds
1 tbsp black sesame seeds (you can also use all regular)

Preheat the oven to 400 degrees.
In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
In another bowl, toss the chicken with salt, pepper, and flour.
In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.

Sunday, May 17, 2015

Sunday Night Pizza

Half of the pie was Bacon and Pancetta with Onion  

The other half was Zucchini and Onion. 

And then I added Burrata Cheese. Happy Sunday!

And our deck is officially open!

And I baked a treat for breakfast at work tomorrow morning....

Saturday, May 16, 2015

Herbed Pork Tenderloin With Lemony Farro and Arugula

Have you ever looked at the right side of this blog, all the way to the bottom. There is a tab that says, "Labels." RealSimple.com comes in with 38 posts, 39 after tonight. RealSimple.com is just that. It is simple recipes that pack a lot of flavor. I subscribed to Real Simple when it first came out. I loved the magazine. But I needed to cut costs so I did not continue my subscription after a couple of years. I do still flip through it at the check out counter. Their web site is packed with info. I get emails of new recipes that are posted. I make quite a few of them.

Tonight we had Herbed Pork Tenderloin With Lemony Farro and Arugula. We loved this. The pork was cooked perfectly. The farro and arugula were over the top. Lemon and olive oil is my favorite dressing anyway.

1 1/2 tablespoons olive oil
1 pork tenderloins
1 tablespoon chopped fresh thyme leaves
kosher salt and black pepper
1 cup farro
1/2 bunch arugula, torn
1/4 cup chopped dried cherries
1 tablespoon fresh lemon juice

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Rub the pork with the thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook the pork, turning occasionally, until browned, 6 to 8 minutes.

Transfer the skillet to oven and roast the pork, turning once, until an instant-read thermometer inserted into the center registers 145° F, 12 to 18 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.

Meanwhile, cook the farro according to the package directions; drain and transfer to a medium bowl. Add the arugula, cherries, lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Serve the farro topped with the sliced pork and any pan juices.

Today I did some cooking, roasted up some veggies for this week's lunch and I spotted something where it should not have been...

Friday, May 15, 2015

Tubettini with Crispy Chickpeas and Capers

Sometimes you just find a recipe that is perfect. It was simple to prepare. I had all the ingredients, well I changed a couple of the original ingredients. And the result was a delicious meal. I had one serving and went back for just a little more. I had to talk myself out of a third spoon full. Not an easy task. The recipe was from RealSimple.com. The original recipe called for Spaghetti, I can not believe I did not have any, and cilantro. I am not a big cilantro fan so I used parsley.

Click here to view the original recipe. Here is my version of the recipe - 

3/4 pound Tubettini
1 15-ounce can chickpeas, rinsed and patted dry
1/2 cup panko bread crumbs
1/4 cup capers, drained
1/2 teaspoon ground coriander
kosher salt and black pepper
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice

Heat oven to 400° F. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, combine the chickpeas, panko, capers, oil, coriander, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until crispy, 18 to 20 minutes. Keep an eye on this in the oven, you don't want the breadcrumbs to burn.

Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.

Serve drizzled with additional oil and grated cheese and crushed red pepper. Happy Friday!

Thursday, May 14, 2015

Black Bean Soup

This is the best Black Bean Soup that we have had since we were at Carlo's and Charlies in Cancun on our honeymoon. The recipe is simple.

2 tbsp. olive oil
1 onion, cut into 1/4-inch dice
1 teaspoon ground cumin
Two 15-ounce cans black beans, one undrained and the other rinsed, drained and pureed with blender
2 tablespoons chopped parsley


In a medium soup pot, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the undrained can of beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add the blended black beans. Stir in 1 tablespoon of the parsley and season with salt and pepper. Ladle the soup into bowls.

Tuesday, May 12, 2015

Cianfotta Faicchiana - Vegetable Stew

The other day I noticed someone from Naples Italy had visited my blog. They visited a post from 2010. I looked at the post and decided to make that recipe. It was delicious... after I made a couple of revisions to the recipe.

1/4 cup extra-virgin olive oil
3 zucchini, cubed
2 medium potatoes, peeled and cubed
3 1/2 cups cubed eggplant, tossed with salt an allowed to drain of its juices
2 zucchini, cubed
2 cups Marcella Hazan Tomato Sauce

Heat 2 tsp. olive oil in a pan. Add the zucchini, potatoes and eggplant and cook until golden.
Next, add the Marcella Hazan Sauce and cook, covered for about 30 minutes.
When the cooking is almost completed take off the cover, turn up the heat, and cook until the liquid evaporates. Serve at room temperature.

I picked up half a loaf of pepperoni bread to serve with the stew. Good call.