2016-12-30 / Home & Garden

Star Chefs

Greens with Cannellini Beans and Pancetta

2 slices pancetta or bacon,
chopped
1-1/2 Tbsp. olive oil
1 small red onion,
chopped
3 cloves garlic, crushed
1 bunch kale,
roughly chopped
1 bunch beet greens,
roughly chopped
Salt to taste
1 (15 ounce) can cannellini
beans, drained

Microwave the chopped pancetta or bacon on high for three minutes. Drain the drippings, and set the crispy pancetta aside.

In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for five more minutes, until the flavors have combined and the greens are tender.

Quinoa and Black Beans

1 tsp. vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1-1/2 cups vegetable broth
1 tsp. ground cumin
1/4 tsp.cayenne pepper
Salt and ground black
pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black
beans, rinsed and
drained

1/2 cup chopped fresh
cilantro

Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer until heated through, about five minutes; mix in the black beans and cilantro.

Roasted Garlic Cauliflower

2 Tbsp. minced garlic
3 Tbsp. olive oil
1 large head cauliflower,
separated into florets
1/3 cup grated Parmesan
cheese
Salt and black pepper
to taste
1 Tbsp. chopped fresh

parsley

Preheat the oven to 450 degrees. Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for three to five minutes, until golden brown.

Quick Chicken Piccata

4 skinless, boneless
chicken breast halves
Cayenne pepper,
or to taste
Salt and ground
black pepper to taste
All-purpose flour
for dredging
2 Tbsp. olive oil
1 Tbsp.capers, drained
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water
3 Tbsp. cold unsalted
butter, cut in 1/4-inch
slices
2 Tbsp. fresh Italian parsley, chopped

Place chicken breasts between two layers of plastic wrap and pound to about 1/2-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about five minutes per side; remove to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.

Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about two minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about two minutes. Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan cook until heated through, one to two minutes. Serve with sauce spooned over top.

Hearty Vegetable Lasagna

1 (16 ounce) package
lasagna noodles
1 pound fresh
mushrooms, sliced
3/4 cup chopped green
bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 Tbsp. vegetable oil
2 (26 ounce) jars pasta
sauce
1 tsp. dried basil
1 (15 ounce) container
part-skim ricotta cheese
4 cups shredded
mozzarella cheese
2 eggs

1/2 cup grated Parmesan
cheese

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

Mix together ricotta, two cups mozzarella cheese, and eggs.

Preheat oven to 350 degrees. Spread one cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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