Cumin Pasta with Turkey, Black Bean, and Corn Sauce

As I mentioned in a prior post, I wanted to try my hand at cumin pasta after I had a really wonderful meal and Gravity Bar and Grill. In all, I'd say it was a huge success! The sauce portion of the recipe isn't very specific when it comes to the seasonings because (a) we don't measure a lot when it comes to spices, and (b) V did most of it! I've been forcing V to do a lot more of the cooking as he was commenting not too long ago that he thinks he knows a lot of concepts but isn't sure about the execution. Well, the boy's got skills! I can just add this to the long list of reasons I'm glad I'm married to him!


Pasta
1 1/4 C whole wheat flour
1/2 C white flour
1 T roasted Cumin
1 t Red Pepper
1/4 t salt
2 large eggs
1 T water

Sauce
1 onion, diced
1 red pepper, also diced
3 cloves of garlic, minced
1/2 package ground turkey
1 can crushed tomatoes
1 can black beans, drained
1 can corn
Salt
Black pepper
Chili powder
Paprika
Cumin
Red pepper
Oregano
Chipotle Tobasco

Instructions
Place whole wheat flour, white flour, spices, eggs, water, and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds.

Exchange flat beater for dough hook. Turn to speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1-2 minutes. Divide dough into four pieces and let rest before processing with pasta sheet roller attachment. Roll and cut pasta (keep in mind you probably won't get it as thin as white flour only pasta!).

In a large sauce pan, cook the onion, red pepper, and garlic until they start to turn translucent. Add the turkey, and cook until brown. Next, add the tomatoes, black beans, and corn, and season to taste. I like to then let the sauce simmer while I cook the pasta.

Cook the pasta in boiling, salted water. I only managed to get my pasta to a 4 on my Kitchenaid attachment before the wheat flour started giving me trouble, so I had to cook the pasta for about 9 - 10 minutes.

The dish I had at Gravity was very cheesy, almost like a mac and cheese, I'm guessing with Velveeta. We happened to have some hanging out in our fridge, so I grated a little bit of it to put on the pasta. It turned out to be just the right amount to give it a silky smooth cheesy taste without making the dish too heavy. In all, I think the dish turned out to be pretty close to the one I loved at Gravity, but was a bit more of an "everyday" kind of meal. This one is definitely a keeper!

Turkey and Portobello "Burgers"

I was looking around for things to do with ground turkey because we got some at Costco, and turkey there comes as 4 containers packaged together. So we have enough ground turkey to last for a while! I came across as recipe for Mediterranean Style Burgers with Caper Yogurt Sauce and Portobello on the Jennie-O website (self-proclaimed "Turkey Store), but I didn't care for some of it, so I was planning on changing some of the spices and the sauce. Turns out I ended up changing more than that because when I went to cook dinner Wednesday, the middle of the pack of ground turkey was still frozen! Oops! But it all worked out ok in the end, and we enjoyed a very tasty dinner and will definitely put this recipe on the "Keep" list!

Ingredients
"Burger"
12 Medium sized portobello mushrooms
1 20 oz Package ground turkey
2 T Extra virgin olive oil
1/2 Red onion, diced
1/2 Red pepper, diced
2 Cloves of garlic, minced fine
Salt
Pepper
Dill (dried)
Parsley (dried)

Sauce
12 oz Greek yogurt
2 T Yellow mustard
2 T Honey mustard
2 T Balsamic vinegar
Salt
Pepper
Dill

Directions
Heat olive oil large skillet and saute the onion, red pepper, and garlic with a pinch of salt. Add the turkey to the skillet along with a little black pepper and dill and parsley to taste and cook through.

Remove the turkey from the skillet and set aside, returning the skillet to medium heat. Brush mushrooms with extra virgin olive oil, and season with salt and pepper. Cook the mushrooms in the skillet until they just begin to soften.

To make the sauce, whisk together yogurt, mustards, vinegar, and seasonings in a small mixing bowl

To serve, arrange 3 mushrooms on a plate. Top with 1/4 of the turkey mixture, then sauce. Enjoy!

Balsamic Poached Chicken (with review)

Ok, I'll admit I'm a little scared of cooking chicken in balsamic vinegar, but the picture in Real Simple looked so good I have to try it! I'll update later with a review of how it turned out.

**Update**
This chicken was really, really good. It came out kind of sweet, and once we got the sauce to thicken (which took WAY longer than 10 min) that really added a lot of flavor. I expected the sauce to caramelize a lot more than it did, and almost make kind of a glaze, but it definitely did not. Also, it needs salt and pepper like woah. But the basic idea is quite tasty! This recipe is definitely a keeper.

Ingredients
1 14.5-ounce can low-sodium chicken broth
1 cup balsamic vinegar
1 1/2 pound chicken

Directions
In a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.
Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
Thickly slice the chicken and divide among individual plates. Drizzle with the balsamic mixture.

From Real Simple

Pasta with Cheese

I'm planning on making this sunday (and having it again monday for Valentine's Day) with some grilled shrimp, a salad, and some garlic bread. Sundays are so perfect for cooking meals that take a little more time, like homemade pasta! Maybe one day soon I'll talk a little bit about using my KA pasta roller. I looooove that thing, and my awesome sister in law gave me a spare set of cutters that she had. I have yet to use them, but I'm going to sunday. I can't wait to try them out!

Ingredients
1 pound angel hair Pasta (I'm planning on using homemade)
½ cup Grated Mozzarella
½ cup Grated Parmesan Cheese
½ cup Goat Cheese (chevre)
2 Tablespoons Butter, Softened
1 cup Fat Free Half&Half
1 whole Garlic Clove, Peeled
½ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley

Directions

Heat half&half in a small saucepan on the stove over low heat.

Rub garlic clove all over the inside of a large serving bowl.

Cook pasta in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in half&half, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.

Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.

Adapted from The Pioneer Woman

Cauliflower Mac and Cheese

Ingredients:

Salt
1 pound short cut wheat pasta, such as macaroni, ziti or penne rigate
1 bag frozen cauliflower
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups skim milk
Freshly ground black pepper
Freshly grated nutmeg
3-4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided
1 cup Gruyère cheese, divided
1 cup shredded Parmigiano Reggiano cheese, divided

Directions:

Preheat oven to 400°F.

Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes to allow for baking later.

While the water comes to a boil, heat the cauliflower in the microwave. If desired, cut the cauliflower into smaller pieces.

Over medium heat, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.

Drain the pasta and add the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese.

Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.

Adapted from rachaelray.com

Chicken Cordon Bleu

Ingredients:
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices ham
4 slices Swiss Cheese
Cooking spray

Directions:

Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of ham and 1 slice of Swiss Cheese. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

From http://www.cookinglight.com/

Spicy Pasta with Sweet Potatoes

From Better Homes & Gardens

Ingredients

• 1 large (12 oz.) sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
• 1/2 tsp. each sugar, chili powder, and cinnamon
• 8 oz. dried rigatoni
• 1/3 cup peanut butter
• 1 3-oz. pkg. cream cheese, cut up
• 2 tsp. Asian chili sauce (such as Sriracha sauce)
• 1 Tbsp. soy sauce
• 6 green onions, thinly sliced

Directions

1. Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon. Spread in prepared pan; bake 20 minutes or until tender.

2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.

3. In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining onion. Makes 4 servings.

Smoky Tomato Salmon Chowder

Ingredients

• 3 6-oz. fresh or frozen skinless salmon fillets
• 1 to 2 tsp. chili powder
• 2 medium red sweet peppers, halved lengthwise and seeded
• 1 medium sweet onion, cut in 1/2-inch slices
• 1 jalapeño pepper,* halved lengthwise and seeded
• 2 14-oz. cans chicken broth
• 1 14.5-oz. can fire-roasted diced tomatoes
• 1 large tomato, chopped (about 3/4 cup)
• 2 Tbsp. coarsely chopped fresh Italian (flat leaf) parsley
• 1 medium avocado, peeled, pitted and sliced
• Chili powder

Directions

1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.

3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.

4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.

6. *Hot chile peppers, such as jalapeños, contain oils that may burn the skin and eyes. Wear plastic gloves when working with hot peppers or thoroughly wash bare hands with soap and water after handling them.

Sesame-Crusted Tofu with Spicy Pineapple Noodles

Ingredients

• 4 ounces udon noodles or whole-wheat spaghetti
• 1/3 cup sesame seeds, preferably a mixture of white and black
• 1 tablespoon plus 1 teaspoon cornstarch, divided
• 1/2 teaspoon salt
• 1 14-ounce package extra-firm water-packed tofu, drained
• 4 teaspoons canola oil, divided
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1-2 small dried red chiles, such as Thai, cayenne or chile de arbol
• 8 ounces snap peas, cut in half
• 1 6-ounce can pineapple juice (3/4 cup)
• 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
• 2 cups diced fresh pineapple
• 2 teaspoons hot sesame oil

Directions

Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water.

Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin “steaks.” Pat dry with a paper towel, and press both sides into the sesame-seed mixture.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover and keep warm.

Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.

Pork Wellington

Ingredients

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Directions

Place a rack in the upper third of the oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Pasta with Roasted Red Pepper Sauce

Ingredients

• 3 whole Red Bell Peppers
• 2 Tablespoons Pine Nuts (optional)
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Finely Diced
• 2 cloves Garlic, Minced
• ½ cups Heavy Cream
• Flat Leaf Parsley, Finely Minced
• Fresh Parmesan, Shaved Or Grated
• ½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.