Creamy skillet penne

  • 1 tablespoon olive oil
  • 10 ounces sliced mushrooms
  • 1 shallot, minced
  • 6 garlic cloves, minced
  • 1⁄2 cup dry white wine
  • 3 1⁄2 cups water
  • 1 mushroom bullion
  • 1 cup heavy cream
  • 8 ounces penne
  • 1 lb asparagus, trimmed and cut into 1 inch lengths
  • 1⁄2 cup grated parmesan cheese (optional)
  1. Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
  2. Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
  3. Stir in shallots; cook until shallot has softened, about 1 minute.
  4. Stir in garlic and cook until fragrant, about 30 seconds.
  5. Stir in wine and simmer until almost dry, about 1 minute.
  6. Stir in the water, bullion, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
  7. Add in asparagus and cook until tender, about 3 minutes.
  8. Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

Mushroom Shepherd’s Pie

Filling:

2 tablespoons (30 ml) olive oil
1 large onion, diced
2 large carrots, diced
3 garlic cloves, minced
2.75 lb fresh mixed mushrooms, cut into 1/2 inch chunks
1/2 tsp dried thyme, ground or chopped fine
2 tablespoons red or white wine
1 tablespoon tomato paste
2 tbsp flour
1/2 cup – 1 cup (235ml) mushroom stock

Potato Lid:

1 pound russet potatoes, peeled and cut into larger 1-inch chunks
1 pound parsnips, peeled and cut into 1/2 inch chunks
6 Tbsp (85g) unsalted butter, cut into 1-inch chunks
1/2 teaspoon kosher salt, plus more to taste
freshly ground black pepper
1/4 cup (55g) crème fraîche or sour cream
1/2 cup (118ml) milk, if necessary to get desired texture
chopped parsley, to top (optional)

 

Prepare the lid: Place the potatoes and parsnips in a medium pot, and cover them with a couple inches of salted water. Bring to a boil, and then simmer over medium heat for 12-15 minutes, until both are easily pierced in the center with a knife. Drain, scoop into a bowl and mash with a fork or potato masher. Add the butter, salt and pepper and stir. Add the crème fraîche and milk and stir to combine. If the potato mixture is thicker than you’d like and would be difficult to spread, add more milk, 1 tablespoon at a time. Taste and adjust the seasoning as needed.

Heat the oven to 400 F.

Cook the vegetables: In a large pan (4-quart, or an 11-inch deep skillet or braiser) heat the olive oil over medium heat. Add the onion, carrots, pinch of salt and pepper, and sauté until the vegetables begin to brown ever so slightly, about 10 minutes. Add the garlic and cook for 1 minute more. Add the fresh mushrooms, a pinch of salt, fresh thyme, and increase the heat to high, cooking the mushrooms until they brown and soften, releasing their juices, about 5-10 minutes. Sprinkle with flour and cook 1 minute.

Add the sherry and scrape up any stuck bits. Add the tomato paste, and stir to combine. Add the stock slowly, stirring (start with 1/2 cup stock and add more if mixture seems to dry). Simmer over medium heat until mushrooms are coated in a thick sauce. Taste and season with additional salt and pepper if desired.

Bake the pie: In an oven-safe 2-3 quart baking dish, scoop the mushrooms into an even layer. Top with potato mixture, using the back of your spoon to spread it evenly over the top, all the way to the edges to form a seal. Bake for 25-30 minutes, until lightly browned on top. Garnish with additional thyme and parsley, if desired.

Quinoa & Vegetable Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-size onion, chopped
  • 2 red bell peppers, cut into small cubes
  • 5 garlic cloves, minced
  • 1 tablespoon paprika
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 6 cups vegetable broth
  • 1 pound sweet or red potatoes, cut into small cubes
  • 1 cup white quinoa, washed thoroughly
  • 1-2 cup fresh or frozen corn
  • 1-2 cup frozen peas
  • 1 cup frozen pearl onions
  • 1 (14 oz. ) can diced tomatoes
  • 1 avocado, cut into small cubes
  • handful of fresh cilantro
  1. Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
  2. Stir in the garlic, paprika, coriander, and cumin. Cook, stirring constantly for 30 seconds or so.
  3. Add in the broth, tomatoes and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
  4. Stir in the quinoa and let it simmer for 8-10 minutes until both the potatoes and quinoa are cooked.
  5. Stir in the frozen vegetables and let it simmer for 5 minutes.
  6. Ladle it in large bowls and garnish each bowl with avocado and cilantro before serving.

Risotto

  • 3 tablespoons olive oil or butter
  • 1 cup diced onion or leek
  • 2 1/8 cups Arborio rice (1 lb.)
  • 6 1/2 cups of broth
  • ½-1 cup dry white wine or dry vermouth
  • ½-1 cup grated Parmesan cheese (1-2 oz.)
  • Mix-ins: sauteed mushrooms, spring vegetables, seafood, etc. cut small
  1. Heat 3 tablespoons butter or olive oil in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes.
  2. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine.
  3. Add 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes.
  4. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth).
  5. Stir in any mix-ins (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.

Seafood Cioppino

  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 small fennel, thinly sliced
  • ½ pound (about 1½) leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick
  • 2 garlic cloves, minced
  • ½ Tbsp. dried parsley
  • 1 dried bay leaf
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp black pepper
  • ¼ tsp saffron threads
  • 2 14oz. cans diced tomatoes
  • 1 cup homemade tomato sauce
  • 1 cup dry white or red wine –OR– ½ cup pernod, if no fennel
  • 1 seafood bullion cube
  • 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
  • ½ pound large scallops
  • 6 ounces firm, light-flesh fish, cut into 1½-inch pieces
  1. In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.
  2. Add wine or pernod and cook off a bit.
  3. Stir in the tomatoes, tomato sauce and seafood bullion cube. Cover and simmer gently to develop the flavors, 30 to 45 minutes. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).
  4. Add seafood based on cooking time. Serve over pasta, rice or with bread.

Pan Fried Glazed Tofu

  • 1 package tofu, cut into triangles
  • Cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • ¼ cups broth
  1. Cut tofu into triangles, then coat all sides with cornstarch.
  2. Whisk the rest of the glaze ingredients in small bowl.
  3. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  4. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. 
  5. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.

Five Spice Roast Chicken

  • 4 garlic cloves, minced
  • 1 Tbls. kosher salt
  • 2 Tbls. toasted sesame oil
  • 1 tsp. five-spice powder
  • 1 Tbls. rice wine vinegar
  • 6 chicken leg quarters, 4 ½ – 5 lbs.

Marinade chicken for at least 2 hours, up to overnight. Roast at 425*F for 45-50 minutes.