Fusilli with Turkey, Swiss Chard, and White Beans

Hope all my followers aren’t getting tired of pasta dishes! Here’s one that’s even more delicious than the last two. I do love Swiss chard, such a great flavor; I do choose rainbow or red chard because I can’t eat green leafy vegetables but feel free to use any chard you find at your market. And the meat and beans can be changed around as well, depending on your family’s taste – chicken, pork loin, even a sausage would work great in this recipe as well as any canned beans.

Start an 8 quart pot of water to boil. When boiling, add:

1 teaspoon sea salt

8 ounces gluten free fusilli (or whatever pasta you have on hand)

Cook the pasta per package instructions, usually between 8-10 minutes for fusilli. When the pasta is el dente, add to the boiling pot:

12 ounces of Swiss chard, washed with the leaves from the rib and broken into pieces (discard the ribs)

Bring back to the boil and cook for 1-2 minutes. Drain the chard and the pasta and return to the pot. Drizzle 1-2 tablespoons of olive oil over the pasta so it doesn’t stick together. Set aside.

In a 10″ skillet heat:

1 tablespoon olive oil

Add:

12 ounces cooked and diced turkey (or chicken, pork, or sausage)

2 teaspoons minced garlic

15 ounces cannellini beans with the liquid

1/2 cup chicken stock

1 teaspoon dried mixed Italian herbs

Bring to a boil over medium heat and simmer until the sauce is reduced by about half. Pour over the pasta and chard along and add:

1/4 to 1/2 cup non-dairy shredded parmesan cheese

juice of 1/2 a lemon

Stir to combine and serve. Have some extra cheese to top each serving. Serves 4-6.

Penne with Chicken and Artichokes

I eat a lot of chicken. Probably out of my 21 meals a week, I eat chicken for at least 12 of them. So finding new and different ways to prepare chicken is something I never stop doing. My brother sent me a Barnes and Noble gift card for my birthday and I finally made it over there (now that I’m fully vaccinated) a few days ago and imagine how wonderful it was when I found The Chicken Bible, by the America’s Test Kitchen. A cookbook with 500 different ways to prepare chicken! I’m in heaven looking through this cookbook every day searching for a new way to make my chicken taste delicious. And this one is a definite winner. If someone needs to watch salt intake, skip the olives. Serves 4.

Cut into thin strips (or chunks if preferred realizing they’ll have to cook longer):

1 pound (2 large boneless breasts, split or 6 boneless chicken thighs – remove skins before slicing)*

Dry the chicken with a paper towel and sprinkle with:

1/2 teaspoon sea salt

1/8 teaspoon ground black pepper

In a medium Dutch oven, over medium high heat:

2 tablespoons olive oil

When hot add the chicken and cook, without stirring, until it starts to brown. Then stir and continue to cook until just about cooked through. Using a slotted spoon, remove to a bowl and cover. To the pot, add:

1 tablespoon olive oil

1 medium onion, diced

Cook until the onion is translucent then add:

2 teaspoons minced garlic

1/2 teaspoon dried Italian herbs (basil, oregano and thyme)

pinch of red pepper flakes (optional)

Cook about one minute or until you can smell the garlic then add:

4 cups chicken stock

Bring to a boil and add:

8 ounces gluten-free penne

Reduce heat to medium and continue on a slow boil until penne is al dente, about 6-8 minutes depending on the brand used. Stir frequently, sauce should reduce and thicken while the penne is cooking. Stir in:

6-8 ounces artichoke hearts, quartered (I used the vacuum packed ones available at Whole Foods but frozen will work just as well)

Cook an additional 5-8 minutes or until sauce sticks to the pasta. The sauce should be quite thick, not at all soupy (see example below). Add:

Chicken pieces

12 ounces of cherry or grape tomatoes, halved or quartered depending on size

1/4 cup kalamata olives (chopped)

1/4 cup Parmesan cheese, grated (Follow Your Heart makes a delicious vegan Parmesan already grated)

Cook until chicken is reheated, tossing the pasta lightly. Add:

1/4 cup chiffonaded basil leaves (roll the leaves into a log and thinly slice)

Toss the pasta once again to mix in the basil, taste and add additional salt and pepper if needed and serve.

This is not what you want, see the sauce on the bottom of the plate, too soupy!

This is what it should look like. See how the sauce sticks to the pasta.

*Whenever I need to slice chicken, if I’m using frozen chicken, I try to catch it when it’s still just slightly frozen because its much easier to slice when its partly frozen. If using fresh chicken, try putting it in the freezer for 15-20 minutes before slicing.

Chicken Saltimbocca

If you like sage, think about your Thanksgiving stuffing, you will LOVE this recipe! I especially enjoyed the fried sage on the top, something I’d never done but oh how delicious! This recipe is fairly easy as long as each individual step is followed and the chopping and slicing is done in advance.

This recipe serves four:

3 tablespoons olive oil

4 ounces prosciutto, sliced

8-10 large sage leaves, plus 3 tablespoons minced (or 3 teaspoons dried sage)

1 pound boneless chicken, breast and/or thighs, sliced (the thinner its sliced the faster it will cook)

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1 onion, minced

2 teaspoons minced garlic

1 tablespoon all purpose gluten-free flour

3 cups chicken stock

8 ounces gluten-free vermicelli or spaghettini

2 tablespoons capers, rinsed (optional)

2 tablespoons butter substitute

1/2 teaspoon lemon zest plus 3 tablespoons juice

First, in a large skillet (or a Dutch oven) with high sides, heat, medium high, 1 tablespoon olive oil until it shimmers. Add the prosciutto pieces as individually as possible because unlike bacon, they will not fully separate as they cook, cook until crisp, about 4-5 minutes, reducing heat slightly if needed. Remove the prosciutto from the skillet and place the sage leaves in the oil and cook them until crisp, about 30-40 seconds. Place prosciutto and sage on a paper towel.

Next, dry the chicken, then sprinkle with the salt and pepper. Heat another 1 tablespoon of oil in the skillet, again medium high heat, add the chicken in a single layer and cook, not stirring, until it starts to brown, 1-2 minutes. Then stir it and cook until nearly cooked through, about 2-3 minutes or longer depending on thickness. Remove to a bowl, cover and keep warm.

Add the last tablespoon of oil to the skillet and add the onions. Cook over medium heat until translucent and starting to brown. Stir in the garlic and minced sage and cook until just fragrant, about 30-40 seconds. Stir in the flour and cook for about 1 minute. Add 1 cup of chicken stock, scrape down the sides of the skillet and stir to smooth out any lumps, simmer until reduced by about half, about 5-6 minutes.

Stir in the remainder of the stock and the pasta. Increase heat to medium high and cook at a slow boil until pasta is tender, about 10-12 minutes. Stir frequently. The sauce should thicken more during this cooking.

Lastly, add the chicken back in along with the capers (if used), butter substitute, lemon zest and juice, stir to combine and cook for another minute or two until the chicken is heated. Remove from heat and add any additional salt and/or pepper that may be needed. Cover and let sit for about 5 minutes and it will absorb any extra sauce into the pasta.

Sprinkle with the prosciutto and fried sage leaves and serve.

Creamy Chicken Stew with Asparagus

This is a hearty dish that will warm you through and through on those colder days. Perhaps that’s what made me think of it this past week here in Minnesota – after a wonderful few weeks in the 50s and 60s, it suddenly fell back into the 30s! Not difficult to make and so delicious to eat. Feel free to change up the vegetables to ones your family prefers.

Cut vegetables:

1 medium onion, diced

3 stalks of celery, diced

2 medium to large carrots sliced

1 large parsnip (or 2-3 smaller ones), sliced and/or diced depending on size

1 medium purple top turnip, diced

3 garlic cloves, minced (or 1 tablespoon pre-minced garlic)*

In a medium Dutch oven, heat:

2 tablespoons oil

Add the diced onions and celery and cook for 3-5 minutes. Add the remaining vegetables along with:

3 cups chicken stock

Simmer over medium low heat until the vegetables are cooked through. Add:

2 cups cooked and diced chicken

1 pound asparagus, cut into 1-2 inch pieces**

1 cup frozen green peas

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried marjoram

Simmer until chicken is heated through and the peas are cooked, 5-6 minutes, then increase heat to medium and add slurry made with:

3 tablespoons gluten-free all purpose flour

1 cup non-dairy milk (any milk EXCEPT soy)

Cook, stirring constantly, until thickened. Serve over pasta, mashed potatoes, or rice or even as a filling for a chicken pot pie. Makes 6 servings.

*This stew can be “summerized” by using zucchini, yellow squash, green beans, mushrooms instead of the winter root vegetables.

**If preferred, the asparagus can be cooked whole in a skillet until tender and served alongside the stew. If the stalks are quite thick, peal the asparagus before cutting into pieces.

Scallops with Seasoned Breadcrumbs

I think scallops are my very favorite seafood, well maybe lobster runs a close second. They are definitely much easier to find in Minnesota than Maine lobsters! My very favorite way to cook scallops is to broil them wrapped in bacon and then serve with a side of maple syrup (are my New England roots showing?). I wanted to try something different and it turned out very flavorful, delicious, and oh so quick and easy to make. If you can handle a knife and a fork, you can make this!

I used sea scallops and cut them in half to make disks but I think this breading would work as a topping for any fish. If using bay scallops obviously don’t cut them and bake them for 10-15 minutes instead of the 18-20 minutes.

Heat oven to 425 degree. Spray the bottom of a glass baking dish large enough to hold 20-24 scallop disks. Arrange in the bottom of the dish:

10-12 large sea scallops, cut in half to make 20-24 disks

In a 2 cup bowl mix together:

3/4 cup gluten free bread crumbs

2 teaspoons diced parsley

zest and juice of 1 lemon

1/4 teaspoon herbamare

2 tablespoons coarsely chopped pumpkin seeds (if preferred use sesame, sunflower, etc.)

2-3 tablespoons olive oil

Spread the breading mixture evenly over the scallops. Into a cold skillet add:

6 ounces bacon, chopped (optional)

Brown and then drain on a paper towel before sprinkling the bacon bits on top of the breading. Bake at 425 degrees for 18-20 minutes.

I served it with a tossed salad that included tomatoes and avocado.

Curried Trout

I try to eat more fish but somehow it doesn’t always seem to happen. I found some fresh trout at the store yesterday and wondered about different ways to cook it. This is the one I found; of course, those of you who’ve been following me for awhile know my addiction to curry! I wondered since I’d never thought about curry and fish prior to finding a recipe but decided to give it a try. And it is delicious! Adds a spicy flavor to the fish which is quite tasty and baked in the oven keeps it nice and moist. I used trout but I’m pretty sure any milder fish will work. I also bought some flounder that I put in the freezer, maybe I’ll try currying it next week. Very easy and cooks in about a half hour depending on the thickness of your fillet.

Preheat oven to 425 degrees. Spray a baking dish large enough to hold the fish.

Dry with a paper towel:

2-4 fish fillets (1 – 2 pounds of fish)

Place in the baking dish, skin side down. Whisk in a small bowl:

1 1/2 – 3 tablespoons vegan margarine (butter if you can have it) or avocado oil

1/2 to 1 teaspoon curry powder

1/4 to 1/2 teaspoon ground turmeric

1/4 to 1/2 teaspoon garlic powder

1/8 to 1/4 teaspoon sea salt

If cooking 2 fillets, use the smaller amount, 4 fillets use the larger. If margarine (or butter) is used, spread evenly on the fillets. If oil is used, pour evenly across the fillets. Bake 15-20 minutes for thinner fillets and 30-35 minutes for thicker ones. Serve on a bed of rice or lentil pilaf with a tossed salad.

I cooked my fillets for 30 minutes.

Raspberry Chicken

I do love raspberries but it never occurred to me to use them in savory dishes. This one takes some time to make the sauce but it’s so succulent and rich, the time is worth it. The sauce can be made ahead and frozen. In fact, with the chicken I used, I had an extra 2 cups of sauce when I was finished so I put it in the freezer for another time. The recipe may not be a fast one to complete, but it is fairly easy to make. And very easy to enjoy! I used a little vinegar and honey but if you can have white wine, feel free to substitute one cup of white wine for the vinegar and honey. Makes 4-6 servings.

In a medium saucepan, bring to a boil:

32 ounces of chicken stock

2 teaspoons minced garlic

Boil for about 15-20 minutes until the stock is reduced by half. Add:

1 cup cranberry juice

3 cups raspberries (fresh or frozen)

2 tablespoons seasoned vinegar (this is a vinegar which has a small amount of sugar and seasonings added)

2 tablespoons honey

Boil until reduced by half, about 30-45 minutes. Strain the sauce to remove most of the raspberry seeds. Return to saucepan and return to heat, low heat. Make a slurry with:

1/4 cup water

2 tablespoons cornstarch, tapioca starch, or arrowroot

Add the slurry to the sauce, increasing the heat to medium, and stir until the sauce thickens, about 2 or 3 minutes. Reduce heat to low, simmer. While the sauce is reducing, cut into chunks:

8 boneless skinless chicken thighs and/or breasts

In a ziplock gallon storage bag combine:

1/2 cup all purpose gluten free flour

1/4 cup tapioca or casaba flour

1/2 teaspoon herbamare (or sea salt)

1/4 teaspoon ground pepper

1/2 teaspoon garlic powder

When the sauce is ready, add the chicken to the mixed flour and shake to coat all the chicken chunks. Heat in a large skillet:

1/2 cup olive oil

When the oil is hot (shimmering in the pan), add the chicken chunks individually, shaking off any excess flour, and cook, turning once, for 2-5 minutes depending on the size of the chunks or until cooked. Using a slotted spoon, remove the chicken from the oil and add to the sauce.

Serve over brown rice or mashed potatoes. Garnish with fresh raspberries and scallions.

Pasta Bolognese

What’s better than a bowl of pasta with a rich, unctuous, makes you go ummmmmm sauce? That’s exactly what you get with a Bolognese sauce. The centerpiece of this sauce is the meat, lots of meat with a few vegetables thrown in for good measure and not much tomato sauce. I think in large measure the rich unctuousness of the sauce comes from starting off with a quarter cup of olive oil. That builds the flavors as each is added. This will serve 6-8 people easily. Serve over whatever kind of pasta your family prefers but a larger pasta, i.e., spaghetti rather than linguini, will hold the sauce better.

In a large stew pot, heat:

1/4 cup olive oil

Over medium high heat. Add:

1 medium onion, chopped

1 large or 2 medium celery stalks, chopped

1 large or 3/4 cup of carrot, chopped

2 teaspoons minced garlic

Reduce heat to medium and cook about 5 minutes until vegetables begin to soften. Remove from heat. In a large skillet with high sides, heat over medium high heat:

2 tablespoons olive oil

Add:

1 pound ground turkey

1 pound ground pork

Salt and pepper to taste

Sauté stirring frequently to break up the ground meat until there’s no pink left and any juices have steamed away. Add to the vegetables along with:

28 ounce can of crushed tomatoes

If you choose, like I did, to use dried herbs add them now with the tomato. If you choose to use fresh herbs, add them about 15 minutes before the sauce is ready.

2 tablespoons dried parsley flakes (or 1/4 cup fresh parsley chopped)

1 1/2 tablespoon dried basil (or 8-10 basil leaves chopped)

Stir to combine all ingredients, reduce heat to low simmer, partially cover (in other words leave the lid at an angle so that steam escapes), and cook for at least one hour. I actually left my sauce to cook for almost 2 hours which helps the vegetables break down and integrate into the sauce.

Before serving, stir in 1/4 cup grated cheese*

TIP: I did add 6 ounces of shitake mushrooms, just because I had them on hand and they needed to be used.

*Follow Your Heart makes a parmesan cheese that contains no coconut or nuts of any kind and tastes just like parmesan cheese, at least to me! The traditional recipe calls for grated pecorino Romano cheese.

Paprika Pork Stew

Found a great recipe for a pork stew for a slow cooker. I don’t have a slow cooker since I’m retired and can watch the stove all day when necessary. So you can do this in either a Dutch oven like I did or in your slow cooker. Either way it’s delicious, a little spicy, and can be served with a variety of sides, either mashed potatoes, spaghetti squash, rice, or pasta. It also doesn’t take long to put together, just cooks for 3-4 hours.

You’ll need:

1 tablespoon olive oil

1-2 ounces pancetta or bacon

1-2 pounds pork cubed and most of the fat removed

1 medium onion diced

1 large carrot diced

2-3 stalks of celery diced

1 tablespoon minced garlic

1 teaspoon salt or herbamare

1/2 teaspoon ground black pepper (want it a little spicier, use white pepper)

1 1/2 cups chicken stock

14 ounce can of diced tomatoes (if using 2 pounds of pork, use a large 28 ounce can of diced tomatoes)

2 teaspoons sweet paprika (add more with more meat)

1/8 teaspoon cayenne pepper (optional)

In a large skillet (if you’re going to use a slow cooker) or a Dutch over, heat the olive oil before adding the cubed pork and pancetta (or bacon). Cook, stirring occasionally, until pork is browned. Remove from the pot (to your slow cooker if using one) or just set aside if not.

Add the vegetables to the pot and cook until the onion is translucent before adding the garlic. Put the pork back into the pot, add the stock and the tomatoes, salt, pepper and paprika. (If using a slow cooker, add the vegetables to the cooker once the stock has come to a boil with the vegetables so that the pan is deglazed.) Reduce heat to a simmer and, cover with the lid so that a little steam can escape, and cook for 2-3 hours or until most of the liquid is cooked off. Cook on high in the slow cooker for 3-4 hours. The meat will almost shimmer when the dish is ready.

TIP: I like a lot of vegetables in my stews so I also added 1 cup of sliced mushrooms. I meant to add a cup of frozen peas near the end but it didn’t happen. Green beans would also be fine in this stew.

Smothered Pork Chops

One of my favorite things my mother used to make was smothered pork chops. She’d dump a can of cream of mushroom soup on top of pork chops in a baking dish and then sprinkle that with a package of dry French onion soup mix. Bake it and voila – moist and tender pork chops with a great gravy already made. Well, those days are past and I can no longer have the French onion soup mix or canned cream of mushroom soup. But as many of you who have followed me for awhile know, cream of mushroom soup is one of the easiest soups to make (see the recipe under Soups and Salads). For this smothered pork chop recipe, I used a variety of mushrooms in the soup recipe and it really enhanced the flavor of the pork chops. I always have at least one 2 cup bowl of this soup in my freezer ready for use in recipes like this.

Preheat oven to 350 degrees. Lightly spray a baking dish to hold the pork chops and mushroom soup. For 2 servings:

2 thick cut pork chops (at least 1 inch thick) – if thinner chops are used, cook only 20-25 minutes

Heat in a 10″ skillet, 1 tablespoon olive oil and sear the chops on all sides (including the skinny ones!). I cut slashes in the fat side to allow the fat to render out. Place the chops in the baking dish and cover with:

2 cups of cream of mushroom soup

Bake for 40-45 minutes or until the pork reaches 145 degrees. My mother always served these with mashed potatoes but I prefer brown rice. Mashed sweet potatoes would also work or any type of noodle.