DinnerChallenge

Linguine with Shrimp Scampi

 

This is super easy and super delicious. I almost always keep frozen shrimp in the house, and with the exception of fresh parsley, everything else was in the pantry or fridge. It's from Ina Garten's Barefoot Contessa Family Style, and the recipe is also online here.

Speaking of dear, darling Ina, she has a new cookbook out, Barefoot Contessa Back to Basics! It's been added to my wish list!

Enjoy!

Dinner Challenge: Beef & Guinness Stew

Apologies all around for going so long between posts, but life has a way of getting busy and things get pushed to backburner. Not dinner, mind you. I've been making dinner (when necessary [!]), and often I've thought, 'oh, this would be good for Dinner Challenge!', but then it's served and the family plows into it so fast that I never had time to document it.

That says a lot about my family, our lifestyle and what life is like with three teenage boys.

Anyway, when my friend  Shari Twittered about her Beef & Guinness Stew last week, I knew I had to make it. She graciously shared the recipe, and considering we were in the middle of a mini-Santa-Ana-heat-wave, it was delish. I'll definitely be making this again!

   

Beef and Guinnes Stew from The Gourmet Slow Cooker, by Lynn Alley. Serves 4-6.

3/4 c. all-purpose flour
2-1/2 lbs. very lean stewing beef, cut into 1-1/2 inch cubes
2 tbls. vegetable oil
2-3 large potatoes, peeled and cut into bite-sized pieces
2-3 carrots, peeled and cut into bite-sized pieces (I used about 1 c. mini carrots)
2 large yellow onions, quartered
1-2 sprigs thyme
2 cups Guinness stout or other very dark, hearty beer
1 tsp. salt
Chopped fresh parsley for garnish

Place the flour in a resealable plastic bag. Add the beef to the bag, several pieces at a time, and shake to coat completely.

Heat a large saute pan over medium-high heat and add the oil. In batches, if necessary, add the beef and cook, turning, for 8-10 minutes, until browned on all sides. Using tongs, transfer to paper towels to drain.

Place beef, potatoes, carrots, onions and thyme in the slow cooker and pour the beef over the top. (If you prefer the vegetables with more texture, let the stew cook for 1 hour before adding the vegetables). Cover and cook on low for 8 hours, or until the meat is very tender. Season with salt. Remove and discard the thyme.

Transfer to a serving bowl and garnish generously with the parsley.

Enjoy!

Perfect Grilled Shrimp...with perfect Sangria!

We had another scorcher weekend, and I was dreaming of ice cold Sangria when I found these recipes in the newest issue of Cook Illustrated (a really fabulous cooking magazine published bimonthly). There was a little bit of technique involved here, and the magazine provides great illustrations. Hopefully, I'll be able to describe them well enough:

Preparation of the grill: We used a charcoal Weber grill. You will only be placing charcoal only on one side of the grill for direct/indirect grilling. This will allow you to cook the sauce in a disposable pan, and then move it to the indirect side for simmering and finishing the shrimp.

Grilled Shrimp Skewers: The shrimp & sauce finish cooking together on the grill, so prepare the sauce while the coals are heating. Fit as many shrimp as you can on three flat metal skewers, passing the skewer through the center of each shrimp, alternating the direction of the heads and tails for a compact arrangement. The shrimp should be crowded and touching each other.

1-1/2 lbs. extra large shrimp, peeled and deveined, tails left on
2-3 tablespoons olive oil for brushing skewers
Table salt & ground black pepper
1/4 tsp. sugar
1 recipe for Lemon Garlic Sauce (follows)

1. Pat shrimp dry with paper towels. Thread onto skewers as directed above. Brush both sides of shrimp with oil and lightly season with salt and pepper. Sprinkle 1 side of each skewer evenly with sugar (we forgot to do this)
2. Set disposable aluminum pan with sauce on the hot side of grill and cook as directed; transfer pan to cooler side of grill. Place shrimp skewrs, sugared side down, on hot side of grate; use tongs to push shrimp together if they have separated. Grill shrimp, uncovered, until lightly charred, 4-5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1-2 minutes longer.
3. Using potholder or oven mitt, lift each skewer from grill; use tongs to slide shrimp off skewers into pan with sauce. Toss shrimp and sauce to combine and transfer pan to hot side of grill to finish - watch them, it doesn't take long! Transfer to serving platter and serve immediately!
4. We made some Orzo and tossed it with butter, parsley & a little parmesan cheese to go with this, and it was perfect.

Spicy Lemon-Garlic Sauce

1. 4 tbls. unsalted butter, cut into 4 pieces
2. 4 tbls. juice from 2 lemons
3. 1/2 - 3/4 tsp. red pepper flakes
4. 3 garlic cloves, minced or pressed
5. 1/8 tsp. salt
6. Disposable aluminum pan
7. 1/3 cup minced fresh parsley

Combine butter, lemon juice, pepper flakes to taste, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1-2 minutes; transfer to cooler side of grill and add shrimp skewers to hot side to cook. Note: add parsley to combined shrimp and sauce just before serving and mix.

The Best Sangria: according to Cooks Illustrated, the longer the sangria sits before drinking, the more smooth and mellow it is. Eight hours is best, but a minimum of 2 is a necessity. Use large, heavy, juicy oranges and lemons for the best flavor. Also, cheap wine works the best - who knew?!

2 lg. juice oranges; washed. 1 sliced, 1 juiced
1 lg. lemon, washed & sliced
1/4 c. sugar
1/4 c. Triple Sec
1 bottle inexpensive Merlot, chilled

1. Add sliced orange, lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, up to 8, hours.
2. Before serving, add ice cubes and stir to distribute settled fruit & pulp; serve and enjoy immediately!

Noodle Soup for Needy People

I had a craving for Udon soup yesterday, and while going throught the Food Network site, found this recipe. With a title like that, how could I not make it? If you're a mother, you'll understand.

Noodle Soup for Needy People, recipe courtesy Nigella Lawson via Food Network.
Very easy. Prep time: 10 minutes, Cook time: 2 minutes. Recipe serves two, but I more than doubled the amount of broth and it was fine for 5.

6 oz. udon noodles (dried, from a packet)(I actually used the entire packet)
3 cups chicken or vegetable or dashi broth (I used chicken, and used about 5 cups)
1 tsp. brown sugar
1 star anise (I didn't have and didn't use)
1 tsp. minced ginger
2 Tbls. soy sauce
3/4 cup bean sprouts
3/4 cup sugar snaps
3/4 cup sliced shitake mushrooms
2 heads baby bok choy, finely sliced

2 Tbls. freshly chopped cilantro leaves (which I forgot to add)

Cook the noodles according to packet instructions and while the water is boiling fill a saucepan with stock, brown sugar, star anise, ginger and soy sauce. When the noodles are done, drain them and divide among bowls.

When the flavored stock boils, add the vegetables. They should be cooked in about 2 minutes.

Ladle stock and vegetables in each bowl of noodles and sprinkle with cilantro.

This is really delicious - and you can easily add other items, like chicken, fish or tofu.

You can find the official recipe here!

Perfect Meatballs...with pasta, of course!

We are huge fans of The Food Network. We've also been after the perfect recipe for meatballs. Such a simple thing, but wrought with problems if cooked wrong. Usually, they are pan-seared, which inevitably renders them burned, and then added to the cooking sauce. We've tried oven-baking them, but that hasn't worked for us either. That is, until we saw Alton Brown demonstrate how to make perfect meatballs.

Turns out, they are baked. In the oven. The recipe for perfect meatballs is here - but, do you really want to know the deep secret to this?

After the meatballs are formed, they are cooked in the oven in mini-muffin cups. This is sheer genius. It elevates the meat, so it can cook all around, allowing the fat to fall into the cups. The recipe says to cook for 20 minutes, and that's perfect (note: my husband, the meatball maker, thought this was too short the first time he made it, and cooked them for about 45 minutes. They were hard as golf balls. 20 minutes - that's it!).

Add them to your favorite sauce and pasta and you're good to go! The meat mixture can be made ahead of time, refrigerated and formed just before cooking.

Orange Beef with Cilantro Rice

Orange Beef with Cilantro Rice (source: Rachael Ray Everyday Magazine, March 2007)
Prep Time: 15 min.
Cook Time: 20 min.
Serves 4

Gather:

• Grated peel of 1 orange and juice of 2 oranges
• 2-1/2 tbls. extra-virgin olive oil
• 1 tbls. soy sauce
• 1 tbls. rice vinegar or white wine vinegar
• 1 lb. skirt steak, thinly sliced on the diagonal and slices havled crosswise
• 1-1/2 cups long-grain white rice
• 1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
• 1 tbls. brown sugar
• 2/3 cup finely chopped cilantro
• salt

Prepare:

1. Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a heavy saucepan, bring the rice and 1-3/4 cups water to boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm. (Note: I used a rice cooker.)
3. In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer meat to a plate.
4. Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour themarinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.
5. Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.
6. Enjoy! It's yummy!

Pasta with Turkey Sausages, Red Bells & Basil

Somewhere in the gigantic piles of crap that are all over my house there is an actual recipe for this, but for the life of me, I cannot find it. I tried searching online, to no avail. I can't even remember where I found it, but it was either Real Simple Magazine, Rachel Ray or Everyday Food. This is driving me crazy, because it's good and it's easy and I don't think I did it right. But it was still good, and that's good enough. Plus, nobody knew I had it wrong (even better, right?)

Pasta with Turkey Sausages, Red Bell Peppers & Basil

Gather:
1 pkg. Sweet Turkey Sausages
2 Red Bell Peppers, cut in large dice
1/4 - 1/2 cup fresh Basil, chopped (but wait until close to serving)
Crushed Red Pepper
Parmesan Cheese
Olive Oil
Pasta - your choice, I used Ziti

Prep:

1. Prepare pasta according to package directions, drain.
2. While pasta is cooking, spray skillet with cooking spray & cook turkey sausages in skillet (about 5 minutes each side, give or take). Remove to platter and hold for 5 minutes.
3. Slice sausages at about 1/2 inch.
4. Combine pasta, sausages, peppers, crushed red pepper (spiced to your taste), and a dash of olive oil and mix to combine.
5. Just before serving, add basil, parmesan cheese and toss.

Easy!

Chicken Penne in Smoky Chili Cream Sauce

 

Chicken Penne in Smoky Chili Cream Sauce - originally published in Family Circle Magazine, January 2008. Makes 6 servings - prep time: 10 minutes/cook time: 10 minutes.

12 oz. uncooked penne pasta
1-1/2 tbls. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/3 cup chopped onion
1 tsp. minced garlic
2 cups prepared Alfredo sauce (can use light)
1 tbls. chipotle chile in adobo sauce (chop)
2 tsp. chili powder
2 tsp. maple syrup
1/2 tsp. salt
8 slices fully cooked bacon, heated in micro and chopped
2 tbls. chopped fresh cilantro

1. Cook penne according to package directions. Drain.
2. While penne is cooking, heat oil in a large skillet over med-high heat and cook chicken for about 4 minutes or until cooked through. Remove to a plate and reserve.
3. Reduce heat to medium. Add onion to the skillet and cook for 3 minutes, stirring occasionally. Add garlic and cook 30 seconds. Stir in Alfredo sauce, chipotle, chili powder, maple syrup and salt. Cook over med-high heat until bubbly. Stir in chicken.
4. Place the pasta back into the pot and stir in the Alfredo and chicken mixture. Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.

This was really delicious. I used half light Alfredo and half regular, and forgot to add the cilantro at the end. Also, I didn't have chili powder (oops.), so I used a couple of dashes of chili oil. Also,(and this is embarrassing) I didn't have maple syrup, so I added pancake syrup. It was a little sweet...

Bowties with Toasted Walnuts & Basil

Bowties with Toasted Walnuts & Basil - originally printed: Family Circle Magazine, May 16, 1995.

Gather:
1 lb. pasta, any shape
1 cup walnut pieces, chopped
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup shredded fresh basil
1 tbl. fresh lemon juice
1 tsp. salt
1/4 tsp. pepper
3 tbl. grated parmesan cheese

Prepare: Cook pasta according to directions. Drain. Mix walnuts and oil in microwave-safe serving bowl large enough to hold pasta. Microwave, uncovered, for 3 to 4 minutes, or until lightly toasted, stiring after 2 minutes. Add garlic; microwave 20 seconds. Stir in basil, lemon juice, salt and pepper. Add pasta and combine. Add parmesan cheese & serve.

Note from me: I've made this in the microwave as directed, but last night I toasted the walnuts in the oil in a skillet. The only difference is that you have to watch everything because it can burn. This would be another great meal in minutes. It's good too!

**Whew! It's over and I did it! 5 meals - 5 nights. I planned it, and made it without any subsequent trips to the market. Now, at least I know it can be done! Have you visited the Flickr Group? There are so many yummy looking dinners over there - and everyone has provided links to their blogs with the recipes!

This has been such a great show-and-tell ,and I'm so happy so many people joined me and did this too! If you've been lurking around, please feel free to join in anytime. I'm going to try to keep planning our meals, and now that we have a virtual cookbook to look through, it should be so much easier.

Thank you to everyone who commented and blogged about this and came along for the ride! I hope we can keep it going!

Guess what I'm making for dinner tonight?

Reservations!

Har! Har! Har!

Turkey Chili & Cornbread

Last night was nearly a cop out. Well, depending on how you look at it, it was a cop out. Tuesdays and Thursdays are difficult dinner nights for me because Drew has a class from 4-6 and I have to leave to pick him up around 5:40. This means I have to make dinner around 4:30 or 5 and have it ready, because when we get home, everyone wants to eat NOW.

And, I was planning on another pasta night (can you tell we do a lot of pasta?), but remembered we had the Pasta Salad last night, and rather than deal with a mutiny, I had to come up with something different. We had ground turkey in the fridge, and chili mix in the cupboard, as well as cornbread mix.

Soooooo, as boring as it might seem, I present....my loser dinner of Turkey Chili and Cornbread. All from a mix.

An actual recipe? Okay, people, listen up:

Gather:
1 lb. ground turkey
Lawry's Chili Mix
1 can (16 oz) red kidney beans
1 can (16 oz) diced tomatoes
Grated sharp cheddar cheese
Sour cream, if desired.

Prepare according to package directions.

Cornbread: I used Marie Callender's mix - good to go.

Here's the thing: my family actually likes this cop-out meal.

Another variation of this is to prepare the chili, prepare the cornbread mix, and then put the chili in the bottom of a rectangular baking dish, add a thin layer of cheddar cheese, and then top with the cornbread batter, and bake according to the cornbread directions. It's like a chili casserole.

It's simple, but the kids like it. I can't complain with that.

I'll try to do better tonight.