Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

IndianBurgers1

I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.

IndianBurger2_72

The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.

IndianBurger3

My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.

IndianBurger5

The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.

IndianBurger6

And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!

Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,

Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.

Ingredients

  • Curry Cilantro Slaw:
  • 2 tablespoons golden balsamic vinegar
  • Juice from 1/2 fresh lime (about 2 tablespoons)
  • 4 tablespoons honey or agave nectar
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon Indian black sesame seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon indian red pepper
  • 1 tablespoon sea salt
  • 1/2 tablespoon freshly cracked black pepper
  • 8 cups shredded coleslaw (cabbage and carrots)
  • 1 cup diced celery
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup peanuts, toasted and crushed
  • Peanut Satay Yogurt Sauce:
  • 1-17.6 ounce container Greek yogurt
  • 4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
  • 2 tablespoons Satay seasoning
  • 1/4 teaspoon Indian red pepper
  • Spicy Indian Burgers:
  • 8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
  • 8 slices pita bread or naan bread

Instructions

  1. Curry Cilantro Slaw:
  2. In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
  3. Add coleslaw mix, celery and cilantro and mix together well.
  4. Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
  5. Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
  6. Cover and place in the refrigerator for about 15 minutes to let flavors meld.
  7. Peanut Satay Yogurt Sauce:
  8. Place all the ingredients in a small mixing bowl and stir together.
  9. Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
  10. Spicy Indian Burgers:
  11. Heat a large saute pan over medium heat.
  12. Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
  13. Cook burgers in batches and set aside.
  14. Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
  15. Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
  16. Serves 6-8.

Notes

- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.

https://www.theartfulgourmet.com/2015/03/indian-burgers-with-curry-cilantro-slaw-peanut-satay-yogurt-sauce/

Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

 

Gutsch’s Linguine and Clams

linguini and clams

linguini and clams

As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting today. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, my Mom and I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Who is Gutsch you might ask? He was a newscaster up in Rochester, New York and his amazing recipe became famous once it was published it in the newspaper about 25 years ago. Since then, it’s been a family favorite and a dish we make every year when I come home to visit the family.

Bacon. Butter. Garlic. Black Olives. Parsley. Clams. Pasta. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it. Now, back to the New Year’s resolutions.

Gutsch’s Linguine and Clams

Yield: 2-4 servings,

Ingredients

  • 4-5 slices of bacon, cut ¼” strips
  • 1/8 cup sliced green onions
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 1 - 6.5 ounce can chopped clams (or baby whole clams)
  • ¼ c. sliced black olives
  • 1/8 c. snipped parsley
  • 1/16 teaspoons black pepper
  • 6 ounces linguine pasta

Instructions

  1. Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.
  2. Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.
  3. Add clams, bacon, olives, parsley and black pepper and stir together.
  4. Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley and freshly cracked black pepper for garnish.
  5. Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!
  6. **You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.
https://www.theartfulgourmet.com/2015/01/gutschs-linguine-clams/

 

linguini and clams 2

Food Trends of 2014 + Flavor Forecast for 2015

2014 Food Trends

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.

Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

2015 Food Trends

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

 

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Maple- Mustard Chicken

One-pot savory dishes are one of those things I crave when it’s cold outside because it’s cozy and warming and just plain darn tasty and easy to make. I also love roasting veggies in the Winter because they’re no-fuss when I’m busy doing other things and don’t want to stand over a stove all day washing dishes for hours afterwards. (Can you tell I’m ready for a holiday vacation? lol)

Maple Mustard Chicken 2

This recipe for Maple-Mustard Chicken Thighs is a perfect one-pot dish with a buttery, sweet, tangy sauce made with maple syrup, Dijon mustard (Kozlik’s is my favorite!), garlic and some Indian hot red pepper and Tandoori spices (a great blend of coriander, cumin, paprika, garlic, ginger, cardamom and saffron).

Roasted Curry Cauliflower

It’s baked together into a big pot of savory goodness (in my new purple KitchenAid ceramic baking dish..which I LOVE!), served with some Roasted Curry Cauliflower tossed in olive oil, cumin, curry powder, and garlic salt. Super easy and super delicious. I got my Indian spices at Penzey’s at Grand Central Market in NYC and the Dekalb International Farmer’s Market in Atlanta GA, but you can find them in almost any gourmet spice store or market or online on Amazon.com.

Maple Mustard Chicken 3

Savor every buttery, spicy, tasty bite.

Roasted Curry Cauliflower 2

Happy Holidays! xo

Maple Mustard Chicken w/ Roasted Curried Cauliflower

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-4

This is a savory Indian dish made with a buttery, maple-mustard sauce, served with roasted curry cauliflower with a hint of Tandoori spices and cumin.

Ingredients

  • Buttery Maple-Mustard Chicken Thighs:
  • 8 tablespoons unsalted butter
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon Indian red pepper
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Tandoori spices
  • Freshly ground black pepper
  • 1 - 1 1/2 pounds boneless chicken thighs
  • Roasted Curry Cauliflower:
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic salt
  • Dash of freshly ground black pepper
  • 1 large head cauliflower, cut into florets
  • Non-stick cooking spray

Instructions

  1. Buttery Maple-Mustard Chicken Thighs:
  2. Preheat oven to 375 degrees.
  3. Add butter (cut into pieces), maple syrup, mustard, red pepper, garlic salt, Tandoori spices and black pepper to a ceramic or glass baking dish and melt butter with spices for about 5-7 minutes. Remove dish from oven and whisk ingredients together.
  4. Add chicken thighs to the baking dish, coating both sides of chicken with the buttery spicy sauce and bake in the oven for about 35-40 minutes, until chicken is cooked through.
  5. Serve chicken hot, with additional sauce drizzled over, with a side of Roasted Curry Cauliflower (recipe follows).
  6. Roasted Curry Cauliflower:
  7. Combine olive oil, cumin, curry, garlic salt and black pepper in a large mixing bowl.
  8. Wash and cut cauliflower into large florets and toss with olive oil and spice mixture, coating cauliflower evenly.
  9. Spray a large baking sheet with non-stick cooking spray and arrange cauliflower in a single layer.
  10. Roast at 375 degrees for about 45 minutes to an hour, until cauliflower is tender and browned. Toss the cauliflower occasionally while roasting to evenly brown.
  11. Serve hot with Maple-Mustard Chicken and some extra sauce on top, if desired.

Notes

Maple-Mustard Chicken recipe adapted from Apricot Lane Farms.

https://www.theartfulgourmet.com/2014/12/buttery-maple-mustard-chicken-thighs-w-roasted-curry-cauliflower/

 

 

Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese

Holiday Brunch Strata Hero2

Holiday Brunch Strata Hero1

The holidays are rapidly approaching, and that means plenty of parties, get-togethers and entertaining with family and friends which is why this is my favorite time of year! I always love to get together with friends and family and have a holiday brunch where we all bring a lovely dish, and sit around the table eating, drinking and talking for hours as we catch up on each other’s lives and laugh a little. That’s what the holidays are all about in my opinion. Sharing, laughing, loving, eating and drinking.

Holiday Brunch Strata Ingredients

One of my favorite things to make for brunch is this Spinach, Ham and Cheese Strata, a delicious breakfast casserole, made with bread, milk, cheese, eggs, ham or bacon, and some fresh sautéed veggies all baked in to a big pot of goodness. It’s rich, creamy, hearty and incredibly delicious, a savory bread pudding, if you will – and a great way to use some of your leftover holiday ham, veggies and cheese! It goes great with a green salad, some fresh fruit and mimosas (and of course lots of coffee, tea and holiday pastries on the side!)

KitchenAid Artisan Stand Mixer Shot3

This recipe is really easy to make, especially with my amazing KitchenAid® Artisan® Series Stand Mixer. The best part about making a Strata is that you just throw all the wet ingredients and spices in the bowl of your stand mixer and whisk it all together on low speed for a few minutes to beat the eggs, milk and cheese together. Then you layer all the ingredients in the casserole dish the night before, allowing the bread to soak up all the luscious custard and flavors overnight, and then you just pop it in the oven and bake it in the morning. (And maybe even get to sleep in a little or go back to bed while it’s cooking!)

Holiday Brunch Strata Hero2

I used a French Bread Round Loaf, but you could also use whole wheat bread or croissants or Challah bread for a touch of sweetness. You can also substitute crumbled sausage, bacon or pancetta for the ham, and experiment with using some different cheeses if you like (I used shredded mozzarella, but any cheese that melts well like a Gruyere, Swiss or Cheddar will work great). You can also substitute broccoli or zucchini instead of spinach, or throw in some colorful peppers to add some extra color – the possibilities are endless, and all tasty using the same base recipe I created.

Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese
Prep time:
Cook time:
Total time:
Serves: 8
This is a lovely brunch casserole made with ham, spinach, cheese and french bread in an egg custard. Perfect for the holidays or Easter brunch!
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 6 cups fresh baby spinach
  • 3/4 lb. thinly sliced Virginia or Black Forest Ham
  • loaf of french bread, torn or cut into 1-inch cubes (about 7 cups)
  • 3 cups cheese, shredded (Gruyère, Mozzarella, Cheddar)
  • 9 large eggs
  • 3 cups whole milk or cream
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon garlic powder
  • Kosher salt to taste
  • Black pepper to taste
  • Dash of cayenne
Instructions
  1. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray.
  2. Heat the butter and olive oil in a large sauté pan over medium heat. Add the onion and season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add ham and cook for a few minutes, then add spinach until wilted.
  3. Arrange 1/2 of the bread in the bottom of the baking dish, top with half of the cooked onion, spinach and ham mixture.Next sprinkle 1/2 of the shredded cheese on top. Repeat the layering one more time without cheese on top.
  4. In a medium bowl, whisk together the eggs, milk, mustard, garlic powder, salt and pepper, cayenne.
  5. Pour the custard evenly over the dish, pressing the bread down with a spatula to absorb the egg and milk mixture.
  6. Sprinkle the remaining cheese on top and cover with a sheet of buttered parchment paper or foil. Refrigerate for 6-8 hours up to overnight.
  7. Preheat the oven to 375 degrees F.
  8. Bake the covered strata in the preheated oven for 30 to 35 minutes, or until the strata is cooked through and is brown around the edges.
  9. To crisp and brown the top, remove the parchment or foil and turn on the broiler. Broil for about 3 minutes, just until the top is golden brown and cheese is bubbly.
  10. Let rest for 10-15 minutes, then cut the strata into squares and serve hot.
  11. Great with a green salad, fresh fruit and mimosas!

 

Other Brunch Casserole and Strata recipes you might enjoy:

Martha Stewart’s Fontina, Speck and Onion Strata

House Beautiful’s Strata Recipe

Southern Living’s Brie and Veggie Breakfast Strata

Taste of Home’s Brunch Strata Recipe

Williams-Sonoma Bagel Strata with Sausage and Spring Vegetables

A Non-Traditional Thanksgiving Side: Fall Harvest Galette w/ Maple Sweet Potatoes, Caramelized Onions, Bacon & Gruyere

FallGalette1

#Thanksgiving is one of my favorite holidays of the year, simply because it’s a time to spend with friends and family and a great excuse to gather around the table and celebrate our blessings with some delicious bountiful food!

Whenever I go home to cook with my family, my mom takes care of the turkey and dressing, my sister makes a dessert, and I am in charge of making all the delicious side dishes. We normally make the usual green bean or broccoli casserole, squash, Brussels sprouts and mashed potatoes, and have enough food to feed the entire neighborhood!

KA-Mixer

I recently got a gorgeous new KitchenAid® Artisan® Series Stand Mixer and decided I wanted to use it to make a non-traditional Thanksgiving side dish this year. The Stand Mixer comes in 30 vibrant colors (I got Grape – my favorite) and makes cooking for the holidays so much easier, especially when it comes to making pie, tart dough and sauces. It comes fitted with a ceramic flat beater, dough hook and a wire whisk, has 10 speeds, and also has a plastic one-piece pouring shield to help keep ingredients in place when you’re mixing. And I also got the new KitchenAid® Ceramic Bowl in white to replace the metal one, which is a great accompaniment. The KitchenAid® Stand Mixer also has plenty of cool attachments that are available including food grinders, ice cream and pasta makers, juicers and more!

Fall_Galette

Using my new #KitchenAid® Artisan Stand Mixer, I decided to make a beautiful Fall Harvest Galette, with roasted maple sweet potatoes, caramelized onions, crispy bacon, sage and Gruyere cheese. The pastry dough was made in my Stand Mixer in less than 10 minutes and came out perfectly. The galette has the delicious warm flavors of fall and it’s a lovely addition to the Thanksgiving table as a colorful, healthy side dish that will blow that green bean casserole away.

CLICK HERE TO SEE THE FULL POST WITH THE RECIPE AND MORE PHOTOS ON THE KITCHENAID BLOG!

Savory Herb and Cheese Scone Calzones with Sausage, Veggies & Cheese on the KitchenAid blog!

KA_Blog_SconeCalzone

 

Baked calzones are one of my favorite Italian dishes to make when I want an alternative to pizza or pasta. Calzones are savory turnovers filled with meat, veggies and cheese, baked into little pockets of tasty goodness, served with a side of fresh tomato sauce for dipping.

For a recent KitchenAid recipe challenge for the Kitchenthusiast blog, I made some delicious Savory Veggie and Cheese Scones Filled with More Cheese & Meat – stuffed, baked calzones, but made with an herb and cheese scone dough that is light and buttery and super tasty.

They are filled with tons of fresh veggies: tricolor peppers, onions, garlic and spinach with a little spicy Italian sausage and more cheese inside.

 

KitchenAid Food ProcessorI made the scone dough with my new KitchenAid 11-cup Food Processor that I absolutely love – it does everything from making the dough, to chopping the veggies to shredding the cheese and making the homemade fresh tomato marinara sauce!

 

Check out the blog post and get the recipe and more photos here!

 

Scone Calzones

 

Scone Calzones

Rotelle with Sausage, Peppers, Spinach and Ricotta w/ Fresh Basil Marinara Sauce

SausagePasta-hero

Sausage Pepper Spinach Pasta

So it’s finally beginning to feel like Fall around here in the Big Apple. The temperatures have dropped into the low 50s and it’s been raining like crazy for days. Enough to make you feel a little bit down, but also the crisp air, wet leaves and grey skies kind of make me feel nostalgic and excited for the holidays coming ahead. (November is also my birthday month so celebrations are in order in a couple of weeks!)

Also this dampening weather is a great excuse to make some homey comfort food, curl up under a blanket and read a good book! I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with spicy Italian Pork Sausage, some bright and colorful peppers, a few handfuls of healthy iron-rich spinach, and a homemade marinara sauce with fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmigiano-Reggiano cheese and red pepper to give it some extra zing (yes, I do like my food on the spicy side!)

Sausage Pepper Spinach Pasta

It’s really an easy dish to prepare and after making my own sauce I can definitely tell a difference from store-bought pasta sauce, which this one puts to shame on all fronts! I bought some Campari Italian tomatoes that are sweet and little and absolutely adorable (I got them at Fairway on 2nd Ave but I’m sure you can find them at other grocery stores). And the homemade sauce is soooo good with the spicy sausage, savory sautéed peppers, onions, spinach and garlic! (And hey, a little bit healthier than a fattening super cheesy-baked pasta dish I normally crave!)

The fresh ricotta and grated Parmigiano-Reggiano cheese give it a creamy, tangy contrast to the spicy, savory flavors in the dish. All you need is some crusty bread and a nice medium-bodied Italian wine such as Nero d”Avola (from Sicily and a bit fruity and herby), Barbera (from Veneto with hints of black cherry and licorice) or a Bonarda (from Northern Italy with hints of black fruits, violet and black pepper). If you prefer white wine, go for a Pinot Grigio or even a Riesling which is a little sweeter and a good balance for the hearty, spicy flavors in the pasta.

Buon Appetito!

Sausage Pepper Spinach Pasta

Rotelle with Sausage, Peppers, Spinach and Ricotta with Fresh Basil Marinara Sauce

Yield: 4 to 6 servings

I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with some spicy Italian sausage, some bright and colorful peppers, some healthy iron-rich spinach and to top it off, make my own fresh marinara sauce with some fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmesan cheese and some red pepper to give it some extra zing (yes, I do like my food on the spicy side!)

Ingredients

  • Fresh Basil Marinara Sauce
  • 3 pounds fresh plum tomatoes, blanched, peeled and seeded
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • Pinch of red pepper flakes
  • Sea salt, to taste
  • 4 fresh basil leaves, torn into bits
  • 1 pound Rotelle pasta (or sub Gemelli, Gigli, Fusilli or Festonati)
  • Sausage, Peppers and Spinach:
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes
  • ½ pound ground pork sausage (spicy or sweet, you choose)
  • ½ onion, chopped
  • ½ red pepper, chopped
  • ½ orange pepper, chopped
  • 2-3 cups fresh baby spinach leaves
  • A few fresh basil leaves, torn
  • Ricotta and Parmesan Cheese:
  • 2 ounces Parmigiano-Reggiano cheese (1/4 cup grated)
  • 1 1/2 cups ricotta cheese
  • Sea salt and freshly ground pepper
  • A small handful of minced chives, for garnish

Instructions

  1. Make the Sauce:
  2. Blanch the tomatoes in boiling water for 1-2 minutes, and shock in ice water. Peel the tomatoes and cut in half, and de-seed. Place the tomatoes and sea salt into the large work bowl of a food processor and pulse on medium speed until tomatoes are finely pureed. Set aside.
  3. Heat a large saucepan over medium heat. Sauté the garlic and red pepper flakes for a few minutes, then add the tomato puree and cook for about 25-30 minutes at a steady simmer (lower heat if it starts boiling), stirring occasionally, until the sauce is thickened and cooked through. Add in the fresh torn basil and remove from heat and set aside.
  4. Note: If making the sauce ahead of time, store in a sealed container in the refrigerator. It will stay fresh for up to 5 days or in the freezer for up to 2 months.
  5. Cook the pasta:
  6. Bring a large pot of salted water to a boil. Cook the pasta for about 10-12 minutes until al dente. Drain and return to pot. Add fresh marinara sauce and toss to combine; throw in a little extra grated Parmesan cheese and set aside.
  7. Make the sausage, peppers and spinach:
  8. Preheat a large sauté pan over medium-low heat.
  9. Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
  10. Heat olive oil in the sauté pan, add garlic and red pepper flakes. Sauté for about 1 minute on medium-low heat until lightly golden. Increase heat to medium high, add sausage and cook until well browned and no longer pink. Drain the cooked sausage mixture on paper towels and place in a large mixing bowl.
  11. Heat additional tablespoon of olive oil and sauté onions and peppers until soft and onions are translucent, about 5-7 minutes. Add baby spinach and sauté for another 1-2 minutes until spinach is wilted. Place the cooked veggies into the bowl along with cooked sausage mixture, add salt and pepper, fresh basil and stir together. Set aside to cool.
  12. Prepare the ricotta and Parmesan cheese:
  13. Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
  14. Scoop some of the pasta and marinara sauce into bowls. Top with Sausage, Peppers and Spinach mixture and stir to combine. Top the pasta with a few dollops of the Ricotta-Parmesan mixture, minced chives and additional salt and pepper, if desired.
  15. Serve with some crusty Italian bread, a green salad and a medium to full bodied red Italian wine such as Nero d”Avola, Barbera or a Valpolicella blend.
https://www.theartfulgourmet.com/2014/10/rotelle-sausage-peppers-spinach-ricotta-fresh-basil-marinara-sauce/

Sausage Pepper Spinach Pasta

 

Click here to see a great pasta and sauce pairing chart at Chow.com

Click here to see a cool chart to selecting Italian Red wines at WineFolly.com

Chicken Zucchini Wild Mushroom Farro Bake

Chicken Zucchini Wild Mushroom Farro

 

Fall is here and all of a sudden the craving sets in – Comfort. Food. I love chicken casseroles with veggies and pasta and all that naughty creamy goodness. But I’ve been trying to cut down on sugar and white carbs lately so I thought I would make a healthier version of a chicken casserole to keep it light but satisfy my craving for a baked pot of goodness.

Chicken Zucchini Wild Mushroom Farro

I used an Italian Farro that I had on hand with Porcini mushrooms, and mixed in some sautéed zucchini, garlic and minced onions with a lovely Basil olive oil I have from 7Barrels.com that gives a fresh, herby flavor to go with the nuttiness of the farro. Farro is an organic semi-pearled whole grain that cooks easily and is great in place of white rice or pasta in casseroles. The good news is it’s high in protein and fiber and also low gluten and has a low glycemic index too (plus it’s super tasty too!).

Toasted Farro

First I sautéed some garlic and dried onion in the olive oil and then added the farro to toast it slightly to bring out the nutty warm flavors before adding the water and Sazon seasoning to cook the farro until plump and slightly chewy.

Sauteed Zucchini

Then I sautéed the zucchini with more Basil olive oil and garlic until it was lightly browned.

Seasoned Chicken Breast

Next I sautéed some seasoned chicken breast in brown butter, and mixed the farro and zucchini mixture together with some grated Parmesan cheese.

Prepare the Casserole

After the chicken was lightly browned, I topped the farro and zucchini with the chicken breasts and drizzled a little bit of the brown butter on top and popped it in the oven for about 20-25 minutes until the casserole was baked through.

Chicken Zucchini Wild Mushroom Farro

For finishing touches, I sprinkled some dried thyme, Wild Mushroom crystal sea salt, and some red pepper flakes on top.

Chicken Zucchini Wild Mushroom Farro

The flavors are absolutely spectacular and it’s a healthy alternative to fat-laden creamy casseroles we’re use to. All it needs is a lovely dry white Italian wine (like a Pinot Grigio) to go with it and you’ve got a happy, Fall day. Enjoy.

Chicken Zucchini Wild Mushroom Farro Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

  • Porcini Mushroom Farro:
  • 1 tablespoon Basil Olive Oil (7 Barrels)
  • ½ tablespoon minced garlic
  • 1 teaspoon minced dried onion
  • 1 9.1 oz package Tuscan Fields® Farro Ai Funghi
  • 1 small packet of Sazon seasoning
  • 3 cups water
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon Italian herb seasoning
  • Sautéed Zucchini:
  • 2 large zucchini, sliced in half lengthwise and cut into half moons
  • 2 tablespoons Basil Olive Oil (7Barrels)
  • 1 tablespoon minced garlic
  • Sautéed chicken:
  • 3 large chicken breasts (approx. 1.75-2 pounds)
  • 1 tablespoon seasoned salt or poultry seasoning (Instant Gourmet Original)
  • 2 tablespoons unsalted butter
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Wild Mushroom crystal sea salt flakes (FalkSalt), for garnish
  • ½ tablespoon dried thyme, for garnish
  • 1 teaspoon dried red pepper flakes, for garnish

Instructions

  1. Prepare the Mushroom Farro:
  2. Preheat oven to 350 degrees.
  3. Heat the olive oil in a large Dutch oven and sauté the minced garlic for 1-2 minutes over medium heat. Add the minced dried onion and farro, and sauté for another 3-5 minutes to toast the farro.
  4. Add water and seasonings and bring to a boil. Reduce heat to a simmer and cook farro for about 18-20 minutes until farro is plump and slightly chewy.
  5. Remove from heat and set aside.
  6. Prepare the Zucchini:
  7. Heat olive oil in a large sauté pan over medium high heat and sauté garlic for one minute (be careful not to burn). Add zucchini and sauté for another 5-7 minutes until soft and lightly browned. Remove from heat and set aside.
  8. Saute the Chicken:
  9. Thoroughly wash and pat dry chicken breasts, rub seasoning well on both sides of the chicken.
  10. Reheat the large sauté pan over medium high heat, add butter and let melt and get slightly brown.
  11. Add chicken breasts and cook for approximately 4-5 minutes total, turning once, until chicken is lightly browned. Remove from heat and set aside.
  12. Prepare the casserole:
  13. Place the cooked farro and zucchini in a ceramic casserole. Sprinkle Parmesan cheese into the mixture and stir together well.
  14. Arrange the chicken breasts on top of the farro-zucchini-Parmesan mixture and drizzle some of the browned butter on top.
  15. Bake the casserole at 350 degrees uncovered, for about 20-25 minutes until chicken is no longer pink and cooked through.
  16. Garnish with Wild Mushroom crystal sea salt, dried thyme and red pepper flakes, and additional grated Parmesan cheese, if desired. Serve hot, with a green salad and a light, dry white wine such as Pinot Grigio.
https://www.theartfulgourmet.com/2014/10/chicken-zucchini-wild-mushroom-farro-bake/

Chicken Zucchini Wild Mushroom Farro

 

King Crab BLT’s + a Gorgeous New Candy Red Toaster | KitchenAid Blog

Crown the BLT for KitchenAid
Crown the BLT for KitchenAid

There’s nothing I love to eat more in the summer than some fresh seafood to enjoy with friends for a backyard BBQ, picnic or beach party. Everyone loves Lobster Rolls, but they can get a little pricey, and take a lot of work to make enough for a crowd. If you’re in the mood for seafood, Alaskan King Crab BLT sandwiches are a fresh, healthy and less expensive alternative, and a fun addition to your next outdoor BBQ party or picnic. And, they’re a breeze to make with the help of the new KitchenAid Pro Line® Series 4-Slice Automatic Toaster.

KitchenAid Toaster
KitchenAid Toaster

This gorgeous candy apple red beauty is a new product in the KitchenAid’s Pro Line® Series engineered and designed for culinary pros (and is no ordinary toaster at that!) It’s not only a beautiful addition to your kitchen appliance collection, but also smart as a whip with plenty of options to make the perfect piece of toast in a snap. And it even comes in three sleek colors to choose from: black, white or red. Isn’t it pretty?

King Crab BLT
King Crab BLT

These delicious Crab BLT’s are made with fresh lump Alaskan King crab meat (you can find it in your local grocery market in the seafood section or buy it fresh from a seafood market). They have tons of flavor from all the fresh veggies and herbs inside: minced red bell peppers, jalapenos, fresh cilantro, scallions and chives. For some extra kick, I add a dash of spicy Sriracha (hot chile pepper sauce), a little bit of mayonnaise, fresh lemon juice and capers, and a few breadcrumbs to bind them all together. Simply make the crab cakes by patting them into medium size patties, then coat them in some Japanese Panko breadcrumbs and lightly fry them to perfection in some oil and drain. Rest the crab cakes on a gorgeous bed of lettuce and juicy tomatoes, garnished with crispy bacon and a light and refreshing coleslaw for crunch. The crowning touch is a homemade Sesame-Sriracha Mayo on a beautifully toasted  (or grilled) sesame hard roll. Let the fun begin!

CLICK HERE TO GET THE RECIPE & LEARN MORE ON THE KITCHENAID BLOG