Chuleta de Pollo (Colombian-Style Breaded Chicken Breast)

Chuleta de Pollo

So how about a stop on our tour in the southern hemisphere? How does Columbia sound? From the 1860s to the 1920s there was a mass emigration from Italy to the Southern Cone of South American by Italian immigrants, called the Italian diaspora. One of the many things these new citizen brought with them was their love of food. In particular, an Italian dish called “cotoletta alla milanese”, which translates to breaded cutlet, named after the city of Milano. This dish quickly became popular throughout the Latin American countries where generic types of breaded meat filet preparations are known as “milanesa”.

In Colombia, the cutlet gets a flavour infusion by being first marinated overnight in a delicious sauce, so that the meat itself is seasoned, even before lightly seasoning the breadcrumbs the frying it until golden.

Cutlet “Valluna” is a typical dish of the Valle del Cauca region of Colombia and the Afro-Colombian culture of the area near the Pacific Ocean. It includes a milanesa, with sides of rice, sliced tomatoes, onions, chopped fried plantains or fries and a drink called “Lulada” made with lulo fruit, water and sugar.

Ingredients:
6 boneless, skinless chicken breasts, pounded very thin (about ¼” thick.)
1 batch aliños sauce (see recipe below)
⅓ cup of non-dairy milk (soy, rice, almond, etc.)
4 large eggs, beaten
1 ½ teaspoons ground cumin
1 ½ cups all-purpose flour
3 cups bread crumbs
1 ½ cups vegetable oil
salt and ground black pepper

Directions:
Place the chicken in a large plastic bag with the aliños sauce, turning the bag to be sure the chicken is covered. Let it marinate for at least 3 hours or overnight.

In a shallow dish, place the non-dairy milk, beaten eggs, cumin and salt. Set aside. In another shallow dish, season the flour with salt and pepper. In a third shallow dish, season the breadcrumbs with salt and pepper.

In a large skillet, heat the oil over medium heat. Meanwhile, pat the chicken dry with paper towels. Coat the chicken in the flour, shaking off any excess, and then dip it in the egg mixture. Dredge the chicken in breadcrumbs, turning twice and patting to adhere.

Working in batches, add the chicken to the skillet and cook until chicken is browned, about 4 minutes. Turn it once with tongs, cook until browned, 2 to 3 minutes more. Between batches, remove excess crumbs from the oil with a slotted spoon. Drain chicken on paper towels. Season with salt and pepper and serve.


Aliños sauceAliños sauce

Ingredients:
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
½ medium onion, chopped
4 scallions/green onions, chopped*
½ teaspoon cumin
2 cloves garlic, crushed
1 cup water
½ tablespoon Sazon powder with Azafran (or see the recipe below)

* Click here to learn how to clean scallions/green onions.

Directions:
Place all the ingredients in a food processor or blender and process to make a paste. Transfer to a glass jar with a lid and store in the refrigerator for up to 1 week.


Copycat Sazon Goya with AzafranSazon Powder

This seasoning mix used to be widely available kosher, but I haven’t seen it around for quite some time. For that reason, and because the original contains MSG, here’s a quick copycat version that you can make and keep on hand. It is a great seasoning to add to just about anything! If you can’t find annatto powder, you can substitute with turmeric or paprika, but it won’t be quite the same. If you are using a recipe that calls for a packet of seasoning, then you’re going to want to use about 1 ½ teaspoons of powder. Enjoy!

Ingredients:
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons oregano
1 tablespoon annatto/turmeric/paprika
1 pinch saffron

Directions:
Combine all of the spices together and store in an airtight container for up to six months. The fresher your spices are, the better your end result will be, so if you wish to toast your coriander and cumin seeds yourself, and then grind them, go for it!

Classic Beef Burger

Classic Beef Burger

I’m actually out of the office today, but I couldn’t leave my readers hanging on such an important theme week! Okay, maybe it’s only important in my head, but my head is a cool place to hang out, y’all should come over some time! Anywho…. Today’s burger! I thought I’d end the week off with a classic “All Canadian” burger (yes, I said Canadian). This is your straight up, nothing fancy, plain, honest, but delicious burger. You can rely on it to hit the spot, and please all that try it. The only sort of spin that I do is that I add onion to the patty itself, but I hate biting into chunks of hard onion in my burger meat, so I nuke the onion (with some garlic, ‘cause, why not?) first for a minute or so, so that it gets a head start on cooking before hitting the grill. This way, the onion is nice and soft in the burger, and is not sharp in taste or texture. For those that aren’t fans of onions, feel free to skip this step. I would suggest going for the bonus round though, and grilling up some verscht (salami). It is SOOOO good and makes a nice pre-burger nibble or hipster topping to your burger! Either way, it’s a win!

Ingredients:
2-3 cloves garlic, minced
1 small onion, finely diced
3 pounds ground beef (mix of lean and medium)
3 eggs
1 – 1 ¼ cups matzo meal
2-3 tablespoons onion soup mix
3 tablespoons ketchup
½ teaspoon salt
½ teaspoon pepper
6 buns
Optional: 1 log beef salami
tomatoes, pickles, onions, condiments, etc.

Directions:
In a small microwave safe bowl, heat the diced onion and minced garlic for 1-2 minutes, so that they are almost cooked through. Once done, set the garlic and onions aside to cool down so that they can be easily handled. Preheat your grill to medium-high and oil your grill so that your burgers don’t stick!

In a large bowl mix together the beef, eggs, onion soup mix, ketchup, salt and pepper. Add the cooled semi-cooked garlic and onions. Mix together to combine. Slowly add the matzo meal, just enough to bring the mixture together without making it overly “crumby”, you want your burgers to be mainly meat, not filler! Divide the meat mixture into 6 balls, and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Bonus Ingredient: If you like, after removing the plastic wrapper, slice up a log of beef salami into ¼ inch slices, and make a slit half way into the slice (so your slice looks like Pac-Man). Grill these alongside your burgers; they are delicious on their own, but will make a yummy “topping” to your burger as well!

Serve your burgers on some fresh buns, along with your favourite toppings and condiments, and enjoy!

Copycat Recipes – Famous Soups!

So some of these soups I’ve only heard about, whispered, as if part of a fabled legend, the epic tastiness, the supreme awesomeness, the warmth, the… well, you get the idea. Unfortunately, I don’t see The Cheesecake Factory opening up a kosher establishment anytime soon, so the chances of me getting my hands on a bowl of their famous Chicken Tortilla Soup is pretty much slim to none.

So, my fellow kosher foodies, I have tracked down a few of the greats here below for you, from Panera, Applebee’s, Olive Garden, and yes, Cheesecake Factory. You will notice the use of items like non-dairy creamer or shredded cheese, or pareve chicken stock (made from bouillon). You can always switch items up, use real chicken stock, and then use creamer instead of heavy cream, margarine instead of butter, etc. If you have any requests, leave a comment, and I’ll try and track down the recipe for you! Enjoy!


Panera Broccoli Cheddar Soup“Panera” Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter
½ onion, chopped
1 clove garlic, minced
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups pareve chicken stock
1 ½ cups coarsely chopped broccoli florets (fresh or frozen)*
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese, plus more for serving
salt and ground black pepper to taste
* Click here to learn about cleaning broccoli.

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion and garlic in the hot butter until translucent, about 5 minutes, and then set it aside. Whisk the ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour the remaining milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion and garlic. Simmer everything until the vegetables are tender, about 20 minutes. Stir the cheddar cheese into the soup until the cheese melts. Season with salt and pepper to taste. Serve with extra cheese on top.


“Applebee’s” Tomato Basil SoupApplebee Tomato Basil Soup

Ingredients:
1 teaspoon extra virgin olive oil
½ cup minced white onion
1 teaspoon minced garlic
2 (796ml) cans crushed tomatoes
3 cups pareve chicken broth
¾ cup heavy cream
⅓ cup minced fresh basil*
⅓ cup granulated sugar
2 teaspoons minced fresh parsley*
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
seasoned croutons, for serving
parmesan cheese, for serving
* Click here to learn how to clean basil and parsley.

Directions:
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don’t want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.


Olive Garden Pasta e Fagoili Soup“Olive Garden” Pasta e Fagioli Soup

Ingredients:
1 pound ground beef
1 small onion, diced
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
2 (796ml) cans diced tomatoes
1 (540ml) can red kidney beans (with liquid)
1 (540ml) can navy beans (with liquid)
1 (680ml) can tomato sauce
1 ½ cups vegetable cocktail juice
1 tablespoon white vinegar
1 ½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
½ teaspoon dried thyme
½ pound (½ pkg.) ditalini pasta (or other small pasta)

Directions:
In a large pot over medium heat, brown the ground beef, until it is cooked through. Drain off most of the fat. Add the onion, carrot, celery and garlic and sauté for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour.

Once the soup has been cooking for about 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is just slightly undercooked. Drain the pasta, and add it to the large pot of soup. Simmer the soup for an additional 5 to 10 minutes and serve hot.


“Cheesecake Factory” Chicken Tortilla SoupCheesecake Factory Chicken Tortilla Soup

Ingredients:
1 whole chicken
1 gallon water
6 carrots (3 roughly chopped, and 3 sliced)
6 celery ribs (3 roughly chopped, and 3 sliced)
1 onion (chopped)
4 tablespoons garlic (minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cumin
¼ cup cilantro (chopped)*
½ (796ml) can diced tomatoes
1-2 jalapeno peppers, seeded and diced
1 cup non-dairy creamer
1 (341ml) can corn
20 corn tortillas, fresh
oil for frying
1 ½ cups non-dairy shredded cheese
* Click here to learn how to clean cilantro.

Directions:
Simmer chicken in water, with the 3 roughly chopped carrots and celery, ½ the chopped onion, 2 tablespoons of the garlic, the salt and the white and black peppers for 2 hours. Remove the chicken and allow it to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard.

Add the remaining carrots, celery, onion and garlic to the soup pot, along with the cayenne, cumin, cilantro, tomatoes, jalapeno and corn. Stir well. Remove the chicken meat from the carcass and add it to the soup in large chunks. Add the non-dairy creamer to the soup for colour and thickness.

Cut tortillas in strips and fry in oil. Put tortillas in bottom of bowl, sprinkle with non-dairy cheese and pour soup on top. Top with more non-dairy cheese and serve hot.


Panera Lemon Chicken Orzo Soup“Panera” Lemon Chicken Orzo Soup

Ingredients:
½ cup orzo pasta
¾ teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
½ onion, chopped
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
8 cups chicken broth
⅓ cup fresh lemon juice
½ lemon, zested
5 ounces cooked chicken breast, chopped
½ (8 ounce) package baby spinach leaves*
½ lemon, sliced for garnish (optional)
* Click here to learn how to clean baby spinach.

Directions:
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes. Drain the pasta, and rinse it with cold water until cooled completely.

Heat the olive oil in a large pot over medium heat. Sauté and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, salt, black pepper, and the bay leaf. Let everything cook for another minute before pouring chicken broth into the pot. Bring the broth to a boil, and then partially cover the pot, reducing the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the broth and add the chicken. Cook the soup until the chicken and orzo are heated through, about 5 to 10 minutes. Add the baby spinach, stirring until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls and garnish with lemon slices.

Steak Tartare

Steak tartare

So to round out the end of our look at some raw dishes, how about the classic steak tartare? So I did a little digging into the background on this dish. I had always thought it had something to do with the Tatar people of Central Asia, and how they were so fierce in battle that they didn’t take time to cook their meat, they would just travel with it under their saddles so that the meat was tenderised enough by riding that it could just be eaten raw between bouts of fighting. Apparently this is a kitchen urban legend and the dish really has nothing to do with them at all.

Now here is where it gets a little confusing. The original recipe, which was quite popular in the 19th and early 20th centuries, was served “à la tartare” or “with tartar sauce”, and really wasn’t anything like our modern day steak tartare. In the early 20th century, they came out with a variation on this recipe called “Steack à l’Americaine” which resembled what we are more familiar with, raw ground beef and raw egg. Over time, the distinction between the two dishes disappeared, with the name from one and the recipe from the other sticking around.

Ingredients

2 pounds trimmed beef rib-eye roast
2 tablespoons Dijon mustard
2 egg yolks
⅓ cup canola oil
6 tablespoons salt-packed capers, rinsed, drained, and minced
3 tablespoons minced parsley*
1 ¾ tablespoons Worcestershire sauce**
½ teaspoon hot sauce, such as Tabasco
5-6 cornichons, minced
1 small yellow onion, minced
kosher salt and freshly ground black pepper, to taste
french fries, for serving
mixed salad greens, for serving*
toast points, melba toast, crackers, for serving

* Click here to learn how to properly clean parsley and salad greens.
** Click here to learn about using Worcestershire sauce with meat.

Directions:

Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise.

Add capers, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavourings until ready to use.

Remove beef from freezer and cut into ¼ inch cubes. Transfer beef to bowl of flavourings and stir to combine. Keep beef mixture chilled until ready to serve.

To serve, divide beef mixture into 4 to 6 equal portions, and shape each into an oval disk, or you can get fancy and use a cookie cutter or tin to shape your tartare. Serve immediately with toast points, crackers, fries and greens.

Potato Kugel

Potato Kugel

Potatoes are a fresh vegetable, and they seriously deserve a place on your plate. You should know that one medium potato with the skin on is:

  1. naturally fat-free and sodium-free!
  2. has only 110 calories!
  3. Contains 45% of the daily value for vitamin C!
  4. Is packed with as much or more potassium (620 mg) than bananas, spinach, or broccoli!
  5. Provides 10 percent of the daily value of B6; and trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron, and zinc!

Of course all of that changes once we start adding the sour cream, the butter, and in the Ashkenazi tradition, make today’s recipe for potato kugel! Let’s not worry about the calories in this one and just enjoy! Besides, don’t you know that everything that you consume on Shabbos gets absorbed by the extra spirit that Hashem gives you during this holy time? All the joy, none of the guilt! Good Shabbos Everyone!

Ingredients:

5 large potatoes
1 small onion
5 eggs, beaten
1 teaspoon salt
1 teaspoon chicken soup mix
¼ teaspoon pepper
1 stick of margarine, melted
paprika

Directions:

Preheat the oven to 350°F. Using a food processor or grater, shred the potatoes and onion. Mix all of the ingredients together in a large bowl, and pour into a greased 9 x 13 inch pan. Sprinkle the top with a bit of paprika. Bake for 1 hour at 350 degrees, until browned and crisp on top and the kugel is set.

* Note: If doubling this recipe – Double all of the ingredients except for the margarine. Keept that at 1 stick (1/2 cup).

Chicken & Mushroom Puff Pastry Stacks

Chicken & Mushroom Puff Stacks

On to the mains! Part of the entree course of Queen Victoria’s meal was Les Petits Vol-au-vents à la Béchamel or Vol-au-Vents with White Sauce. Vol-au-Vents are French for “windblown”, to describe its lightness of a small hollow case of puff pastry. Vols-au-vent are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. This pastry is usually found filled with savory ingredients, but can also have a sweet filling. I came across a recipe that would have been served at the Queen’s table. Les Petits Vol-au-vents à la Béchamel

Now, when reading this, remember, this is just for the pastry, not the sauce or filling! I think I’m better off buying the premade pastry shells from the grocery store! Please enjoy the recipe below, which would make a lovely appetizer for any meal. If you wish to have this as a main dish, just upsize the portions by adding more chicken, mushrooms, etc.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1 ½ cups mushrooms, diced
1 stalk celery, diced
2 chicken breasts or 4-5 boneless/skinless chicken thighs, diced
1-2 tablespoons chicken soup mix
1 cup non-dairy creamer
2-3 sprigs fresh thyme*
salt and pepper, to taste
6 puff pastry shells

* Click here to learn how to clean fresh thyme.

Directions:

In a large skillet, over medium- high heat add the olive oil and bring up to temperature. Once hot, add the onions and mushrooms, and allow to them to cook for about 5-7 minutes, so that the onions become translucent and the mushrooms begin to cook. Add the celery and cook for another 2-3 minutes.

Add the chicken and toss to mix it with the vegetables. If you need to add a little more oil, you can. Let the chicken cook, so that it begins to brown, tossing every so often so that all the pieces get cooked. Once the pieces all look at least a little bit browned, add the non-dairy creamer, chicken soup mix, and thyme. If it is too thick, you can add some water to thin it out.

Reduce the temperature and let the dish cook until the sauce has thickened up a bit and the chicken is fully cooked through. Taste and season with salt and pepper to your liking. Serve on in the pastry shells.

“Crab” Stuffed Filet of Sole

Stuffed Sole

At Queen Victoria’s dinner she was served “Les Filets de Soles farcis à l’Ancienne” which roughly translates into Filets of Sole stuffed and garnished with a Cream Sauce of Shrimps, Mushrooms and Truffles. Now while I was not able to find an actual recipe for this dish, I did find a partial description in a book outlining some of the dishes served at royal affairs throughout the ages. This dish was described as the following:

Filets of sole spread with a stuffing of whiting mixed with breadcrumbs, herbs and beaten eggs, folded in two, coated in egg and breadcrumbs and cooked in butter. The fillets are then arranged in a circle, alternating with little poached shapes of whiting stuffing and sprinkled with brown butter. The centre of the dish is filled with shrimps, mushrooms and truffles in a cream fish sauce flavoured with Madeira.

Personally, just give me the brown butter and truffles on anything and I’m in heaven!

Ingredients

⅓ cup butter
¼ onion, minced
½ cup minced/shredded imitation crabmeat (about 4 sticks)
1 tablespoon minced fresh parsley*
1 clove garlic, minced
salt and pepper to taste
20 buttery round “Ritz”-type crackers, crushed
6 (6 ounce) sole filets
1-2 tablespoons lemon juice
3-4 tablespoons grated Parmesan cheese
2 tablespoons butter
toothpicks (to help keep the fish rolled)

* Click here to learn how to clean parsley.

Directions:

Preheat oven to  375°F. Lightly coat a 9 x 13 inch baking pan with cooking spray.

Melt butter in the frying pan over medium heat. Add the onion and sauté for 1 minute. Stir in the crabmeat, parsley, garlic, salt and pepper and cook for 1 minute more. Remove the pan from the heat and stir in ¾ of the crushed crackers.

Spread the mixture over the filets, and then sprinkle them with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in the prepared baking dish. Dot each roll with butter and sprinkle with the remaining breadcrumbs. Cover the pan tightly with aluminum foil. Bake in the preheated oven for 15 to 17 minutes, with the last 5-7 minutes uncovered, until the fish fully opaque and flakes.

Alternatively, instead of rolling the fish, you can lay the fish pieces on the bottom of your pan and then spread the filling mixture out on top of the fish. Bake until the fish fully cooked and the topping is nice and golden brown (taken the cover off for at least 7-8 minutes rather than 5-7 at the end).

Cream of Wild Rice Soup

Cream of Wild Rice Soup

So the recipe that you would have had for “Potages À la Crème de Riz” or “Cream of Rice Soup” back in the Victorian era would have looked a little more like this:

la Crème de Riz

Admittedly, not very exciting. I’m sure knowing the chefs of the era, they would have served it up in a solid gold tureen or a reconstructed sea tortoise just to make a splash. The recipe I have posted below is a little humbler in presentation, but it’s comforting creaminess will definitely fill you up! Enjoy!

Ingredients:

1 large onion, chopped
1 large carrot, shredded
1 celery stalk, chopped
¼ cup margarine
½ cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
¼ teaspoon salt
¼ teaspoon pepper
1 cup non-dairy creamer
¼ cup minced chives*

* Click here to learn how to clean chives.

Directions:

In a large saucepan, sauté the onion, carrot and celery in the margarine until tender. Stir in the flour until it has become completely blended. Gradually add the broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat, then cook and stir for 2 minutes or until thickened. Stir in the creamer and cook for 3-5 minutes longer. Garnish with chives.

Creamy Pasta with Salmon and Dill

Salmon Dill Pasta

Hi everyone! I realize that it’s been a long time since I last posted, but I need to get back on that horse! Here is a quick recipe that I’ve been making lately. It’s a dairy pasta dish, so it’s rich and comforting, but the fresh dill and lemon zest keep it from being too heavy. You can also switch up the fresh salmon for canned or for a twist, use smoked salmon instead! This recipe will serve 6. Enjoy!

Ingredients:

12 ounces uncooked linguine pasta (or any other pasta of choice)
1-2 tablespoons olive oil
1 large onion, sliced thin
2 shallots, sliced thin
3 cloves garlic, minced
1 ¼ pounds of fresh or frozen (defrosted) salmon, cubed
¾ cup cream cheese
¾ cup fresh dill, chopped finely*
1 teaspoon fresh lemon zest**
salt & freshly ground pepper, to taste

* Click here to learn how to properly check fresh dill.
** Click here for my tips on zesting.

Directions:

In a large pot, bring salted water to a boil and add the pasta. Cook the pasta according to the package directions. Once the pasta is done, drain it, saving the water to add to the sauce.

In a large sauté pan, add the olive oil and heat on medium-high temperature. Once the oil is hot, add the onion, shallots and garlic. Toss to coat in the oil and season with salt and fresh pepper. Allow to cook, softening and getting some colour, but not turning completely brown, about 5-7 minutes.

Once the onions are mostly done, add the salmon to the pan, and again, toss to coat. Let the fish and onions sit for a minute or two, to allow the salmon to begin to cook. Add the cream cheese to the pan, and move it around the pan, so that the heat begins to melt the cheese. At this point, add some of the pasta water to the pan to mix with the melting cream cheese and make a sauce. Add as much water as you feel necessary to get the consistency that you like. Once the cheese has completely been thinned out, add the dill and mix to combine.

In a large mixing or serving bowl, toss the cooked pasta with the sauce and then sprinkle with the lemon zest and additional dill, salt and pepper, to taste.

 

One-Pot Pasta Primavera

One Pot Pasta Primavera

This creamy, saucy pasta overflows with spring green veggies and cooks up in a single pot! You can definitely play up which veggies you use in this dish, just remember some might have longer cooking times, so you’d want to par cook them first, by either boiling them a bit first on their own or nuking them in the microwave for a minute or two before adding with the rest of the vegetables. To see what is fresh and in season, you can check out your local food guides. Here is a link to the availability guide in Ontario, showing you which fruits and vegetables are freshest each month. This dish will serve at least 6 people, so enjoy!

Ingredients:

6 cups low-sodium vegetable broth
12 ounces linguine, uncooked
1 large onion, halved and sliced thin
1 ½ pounds broccoli, cut into large florets (about 3 cups)*§
2 ¼ pounds asparagus, ends snapped off and cut into 2-inch pieces*
6 ounces sliced white button mushrooms (about 1 ½ cups)*
6 large cloves garlic, minced
⅓ teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 ¼ cups frozen peas
1 medium handful fresh parsley, chopped (about ¾ cup chopped)*
⅓ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
3 teaspoons freshly grated lemon zest**
Additional salt and pepper to taste
Additional Parmesan cheese for serving, if desired

* Click here to learn how to clean these vegetables and herbs.
** Click here for my tips on zesting lemons.
§ If you are using frozen broccoli florets for this dish, then add them about halfway through your 7 minute “tossing” window, instead of at the beginning (see directions below).

Note: If you want to make this pasta dish non-dairy, you can substitute the heavy whipping cream with non-dairy creamer and leave out the parmesan.

Directions:

Add the broth, pasta, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing with long-handled tongs. Continue boiling and tossing it every minute or so (You’re doing this so that they noodles do not stick and clump together). As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.