Farfalle with Caramelized Onions, Sugar Snap Peas and Ricotta Cheese

My parents came to visit this weekend and this seemed like the perfect recipe to bridge the cold winter months into the warm summer months ahead of us. After making it for them, I knew it would be a good dish to share!

Bon Appetit, June 2009
Ingredients

* 2 tablespoons extra-virgin olive oil
* 4 cups (packed) chopped onions
* 1 8-ounce package trimmed sugar snap peas, cut into 1/2-inch pieces
* 1 8-ounce package orecchiette (little ear-shaped pasta) or Farfalle pasta
* 1 cup whole-milk ricotta cheese
* 1/4 cup torn fresh basil leaves
* 1 1/2 teaspoons finely grated lemon peel

Preparation

*Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Add 1/8 cup sugar to enhance the caramelization process and cook for 1-2 minutes more.Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
*Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
* Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.

Chicken Enchiladas

Chicken Enchiladas - adapted from http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50467

Servings: 4 (2 enchiladas each)
Preparation Time: 25 min
Cooking Time: 35 min

Ingredients:
16 oz Beans, black, canned (x2)
10 oz Corn, frozen, kernels cut off cob, unprepared (x2)
½ cup(s) Cream, sour, fat free (x2)
1½ tsp Chili powder (x2)
1 can of mild green chilies (x2)
one bag Shredded Mexican/taco cheese (x2)
¼ cup(s) Cilantro, raw (x2)
1 package of medium Tortilla, corn (I made 20 whole wheat)
1 medium Tomatoes, fresh (I used a jar of salsa, cause our tomatoes were bad) (x2)
3-4 Organic chicken breasts, cooked, cubed/shredded (x2)
3-4 green onions (x2)
1½ tsp Cumin (x2)
1 can of enchilada sauce (x2)

Instructions:
-Preheat oven to 400°F (200°C). Spray a 7x11-inch baking dish with nonstick cooking spray.
-Prepare chicken.
-In a colander, rinse and drain beans and corn. Combine with tomatoes/salsa in large bowl. Add chilies, some of the cilantro and green onions. (Refrigerate, covered, up to 1 day)
-Prepare Enchiladas: Soften tortilla according to package directions. Spoon chicken, beans/corn mixture, and cheese down center of each and roll. Place in greased baking dish. Reserve at least 2 cups of cheese to sprinkle over dish.
-Bake enchiladas, covered, until heated through, about 30 minutes.
-In a medium bowl, mix sour cream, chili, cumin and oregano, and enchilada sauce (use mixer). Set aside.
-After 30 minutes, remove from oven and drizzle/pour sour cream mixture over, sprinkle with reserved cheese and bake uncovered for about 5 minutes longer.
-Serve, sprinkled with tomato, remaining scallions and green onion.
-If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.

Indian Butter Chicken

Prep Time: 12 hours
Cook Time: 40 minutes

Ingredients

6 pieces boneless skinless chicken, cut into bitesize pieces
8 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cardamom
2 limes, juiced
2 onions, sliced
1/2 cup butter
2 cans tomato sauce
2 cans diced tomatoes
1 pint whipping cream
basmati rice

Preparation

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream just before serving over Basmati rice.

Notes:
1. The onions, butter, and chicken looked (and tasted) really delicious on their own. You could leave out the tomato step if you wanted.
2. For a more Thai flavor, this would be good with coconut milk instead of whipping cream. You could also use half and half for a lighter fare.
3. I added some frozen stir-fry veggies in the last 10 minutes of simmering just to make this a more complete meal. The original recipe didn't call for them, and the picture was beautiful! I think I found this meal on foodgawker, and the recipe is from Tasty Kitchen.
4. You can serve with cilantro, which for the second time I've wanted to use it, was unavailable at the grocery store I was shopping at.

Swiss Chard Lasagna

Swiss Chard Lasagna
Serves: 12

12 lasagna noodles
6 tbsp EVOO
2 bunches Swiss chard, finely chopped, leaves & stems separated
8 cloves garlic, sliced
3 cup ricotta cheese
3/4 cup heavy cream
3 large eggs
6 tbsp grated parmesan cheese
6 tbsp chopped fresh basil
Kosher salt & freshly ground pepper
1 lb asiago cheese
8 oz. shredded mozzarella cheese
*sauteed sliced mushrooms (not in recipe, and not in Brett's portion!)

1. Preheat oven to 350. Prepare lasagna noodles as directed. Meanwhile, heat olive oil in large skillet over medium heat. Add chard stems and garlic and cook until golden, about 4 minutes. Add chard leaves and cook until wilted, about 3 more minutes.
2. Mix ricotta, cream, egg, parmesan, basil, 1 tsp salt, and pepper to taste in small bowl.
3. Spray olive oil in 2 baking dishes and add 3 noodles each in a single layer. Top with half of the ricotta mixture, chard, and asiago. Repeat with remaining noodles, ricotta mixture, chard, mushrooms, and asiago. Cover with foil and bake until cheese melts, about 20 minutes. Remove foil, sprinkle with mozzarella, and bake until bubbly and golden, about 5 more minutes.

This recipe comes from the March 2010 edition of the Food Network Magazine (as does the picture). I added mushrooms because it seemed like a good idea. This recipe calls for Swiss chard, but it would be a good way to use up George Jones kale or other greens! It's a pretty basic recipe that lends itself to adaptations.

Chicken-Bacon-Ranch Wraps

I am subbing for Sara after realizing that we are out of town for the next two weekends. Also, because I am out of town for this work week, Brett requested something that he will "really like." This recipe is from a new cookbook (Pillsbury Fast and Healthy) that I received from a dear friend last week.

Makes 8 Wraps
2 1/2 c coarsely shredded deli rotisserie chicken (2 to 2.5 lb chicken)
1 c cheese (I used cheddar, the recipe calls for monterey jack)
4 slices bacon, chopped (used Bettie's bacon... tasty!)
1/4 c chopped green onions
1 c low fat ranch dressing (the recipe called for fat-free, I couldn't go there)
1 package flour tortillas (the whole wheat tortillas are an attempt to offset the lite vs fat free dressing)
4 c shredded lettuce (I used red leaf)

1 - In a large bowl, gently mix all ingredients except tortillas and lettuce. Cover and refrigerate up to three days.
2 - To make one wrap, in a small microwavable bow, microwave about 1/3 cup of the chicken mixture for 30-45 seconds. Spread chicken mixture on tortilla and top with 1/2 cup of lettuce. Roll up and enjoy!

* These can also be served cold, but after experimenting we both agree that they are tastiest when they are heated up. Nice and gooey!

Recipes from the Shower

Here are the recipes for the Angr.y Deviled Eggs and Roasted Red Pepper Spread from the Elton's Shower. Both recipes come from Coo.k's I.llustrated.

An.gry Deviled Eggs
Makes 2 dozen filled egg halves

12 large eggs
1/4 c mayonnaise
1-2 tbsp refridgerated horseradish
2 tsp yellow mustard
1 tsp white vinegar
1/4 tsp dry mustard
1/4 tsp pepper
1/2 tsp salt
Dash of red hot sauce (not in original recipe)
Paprika for garnish

1 - Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 qt water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool 5 minutes.
2- Peel the eggs and slice them in half lengthwise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl. Add the remaining ingredients (except the paprika), and mash the mixture against the sides of the bowl until smooth.
3- Arrange the whites on a serving platter and fill with yolk mixture. Sprinkle with paprika and serve.


Roasted Red Pepper Spread
Makes about 2 cups

1/4 c walnuts
1 2/3 c drained jarred roasted red peppers, rinsed and thoroughly patted dry
2 slices good quality sandwich bread torn into quarters
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tbsp mild molasses
3/4 tsp table salt
1/4 tsp ground cumin
1/8 tsp cayenne pepper

1 - Toast the walnuts in a dry skillet over medium heat, shaking the pan occassionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.
2 - Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. Serve either cold or at room temperature.
* The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt, and cayenne as needed before serving.

Baked Potato Soup w/ Homemade Bacon Bits

This was Alton Brown's recipe, to which I made some very minor amendments (increasing some quantities, adding some additional toppings, and adding the cubed potatoes...just so it looks more like potato soup!). I doubled these quantities to make enough for all of us. I was pleased with how this turned out, and I hope you all enjoy it this week!

4 tablespoons butter

2 cups chopped leeks

2 tablespoons minced garlic

6 cups chicken stock

3-4 redskin potatoes, skin on, cubed

4 large leftover baked potatoes, halved. pulp scooped out and put through a food mill

1 1/2 cups buttermilk

1/2 cup sour cream

1/2 cup freshly grated Parmesan

2 1/2 teaspoons kosher salt

2 teaspoons freshly ground pepper

2 tablespoons Sherry

Minced chives, bacon bits* and cheddar cheese for toppings

In a dutch oven, over medium heat melt the butter and add the leeks and garlic. Cook until they are translucent. Add the stock and whisk to combine.

In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly (I had to use the whisk again). Season with salt and pepper. Remove from the heat and add the Sherry. Serve and top with chives, bacon bits and cheddar cheese.

*I made the bacon in the oven. Lay slices out on a broiler pan, set the oven to 400 degrees and bake for about a half hour, until crispy. When cool, break into small pieces and serve.