Blistered Tomato, Spinach, & Feta Frittata

Slightly modified from the Trader Joe’s website

Serves 6. 45 minutes.

olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 ½ cup Sugar Plum Tomatoes, cherry tomatoes, grape tomatoes, or other small tomatoes
4 cups baby spinach
¾ cup of chopped fresh herbs: chives, basil, dill, parsley, thyme, oregano, what have you got?, divided
6 large eggs
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 block TJ’s Feta Cheese, crumbled and divided

1. Preheat oven to 350°F.
2. Heat 1 Tablespoon olive oil over high heat in a large skillet, until shimmering. Add 1 cup of the tomatoes. Toss until the tomatoes begin to blister and pop, about 5 minutes.
3. Add the onion and garlic.  Stir occasionally, until the onions begin to soften, about 3-5 minutes.
4. Add the spinach and cover pan with a lid.  The pan will be very full, but in a few minutes the spinach will cook down and wilt. Remove the lid and stir spinach every few minutes until most of the spinach is wilted, then remove from heat.
5. Add ½ cup of the herbs to the pan.
6. In a bowl, whisk together the eggs, sour cream, salt, and pepper, then stir in half of the feta cheese and the spinach mixture.
7. Grease a 7×11″ casserole dish with 1 teaspoon of olive oil.   
8. Pour the egg mixture into the casserole dish, distributing the tomatoes as desired.
9. Sprinkle the remaining feta cheese over the top.
10. Bake for 20-25 minutes or until the frittata is set in the center.
11. Cut the remaining tomatoes in thin slices; drizzle with remaining ½ tablespoon olive oil and season with salt and pepper (or use the vinaigrette of your choice) add the remaining ¼ cup of herbs, and stir. Cut the frittata into 6 pieces and put on plates. Top each serving with the dressed tomatoes & herbs.

Green Chile Turkey Chili

Modified from the Penzey’s website

3 Tablespoons olive oil, divided
1 lb. ground turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1 fresh pasilla/poblano pepper, diced
1 green bell pepper, diced
1/4 cup Penzey’s Bold Taco Seasoning*
2 bay leaves

*Or substitute
1 Tablespoon ground cumin
2 teaspoons Mexican oregano
1/4 teaspoon cayenne pepper
salt to taste

1 4-oz. can diced green chiles
1/2 12-oz. jar Trader Joe’s salsa verde
2 cups water
15-oz. can Navy beans

sour cream for serving

Heat 2 TB. of the oil in a stock pot or large saute pan over medium heat. Add the ground turkey and brown, turning and breaking up frequently to make it as fine as possible.  Once the turkey is no longer pink, transfer it to a bowl and set aside. Add the remaining oil, diced onion and garlic. Cook, stirring frequently until translucent, about 3 minutes. Add the pasilla and bell pepper and stir until fragrant, about 2 minutes. Add the taco seasoning (or cumin, oregano and cayenne) and stir until combined. Add the turkey, bay leaves, canned green chiles, salsa, beans, and water.  Stir to combine and then bring to a simmer.  Once simmering, cover and turn the heat down to low. Simmer for at least 30 minutes. Taste and add salt as needed. Ladle into bowls and garnish with sour cream if desired.

Turkey (or pork) Lettuce Wraps

Slightly modified from Lynda Balslev

Serves 4

Sauce

1/4 cup low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sweet chili sauce
1 tablespoon sesame oil
2 teaspoons cornstarch
1/2 teaspoon kosher salt

Filling

2 tablespoons olive oil, divided
1 pound ground turkey, preferably dark meat (or ground pork)
1 large carrot, finely diced
1 large celery stalk, finely diced
1 small red bell pepper, finely diced
2 to 3 scallions, white and green parts divided, thinly sliced
3 garlic cloves, minced or pushed through a press
1 tablespoon finely grated peeled fresh ginger
1/3 cup fresh cilantro leaves and tender stems, chopped

Butter lettuce leaves
Sriracha sauce, for drizzling

Combine the sauce ingredients in a bowl and whisk to blend.

Heat 1 tablespoon oil in a skillet over medium heat. Add the turkey (or pork) and cook, stirring to break up any clumps, until no longer pink and beginning to brown in color, 5 to 7 minutes. Transfer the meat to a bowl.

Add 1 tablespoon oil to the same skillet. Add the carrot, celery, red bell pepper and white scallions. Saute over medium heat until the vegetables are bright in color and crisp-tender, 2 to 3 minutes.

Add the garlic and ginger and saute until fragrant, about 30 seconds. Return the meat to the skillet and stir in the sauce. Cook until the sauce thickens and to blend the flavors, 3 to 4 minutes, stirring frequently. Remove the skillet from the heat and stir in the cilantro and green scallions.

To assemble, spoon the filling into a lettuce leaf. Drizzle with Sriracha if desired. Wrap and eat.

I actually like it better as a rice bowl, with shredded stir-fried zucchini and drizzled with Trader Joe’s Chili Onion Crunch.

Mediterranean-Style Chicken Stew

Slightly modified from themediterraneandish.com. Similar to Catalonian Chicken, but simpler prep.

1 ½ pounds boneless skinless chicken thighs (about 8 thighs)
Kosher salt & black pepper, or Penzeys Tsar Dust seasoning
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon dried oregano
1 28 ounce can chopped tomatoes in juice
2 cups low sodium chicken broth
2 sprigs fresh thyme
1 tablespoon white wine vinegar
1 cup chopped parsley leaves (optional)

Pat the chicken dry and season well with salt & pepper, or Penzeys Tsar Dust seasoning, if you have it.

In a Dutch oven or large pot over medium-high heat, heat the olive oil until shimmering. Add the chicken, starting with the seasoned side down. Sprinkle the top with salt, pepper (or Tsar Dust). Cook until browned on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.

With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, and zucchini. Season with the paprika, coriander, oregano, and a pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.

Stir in the tomatoes, chicken broth, and thyme sprigs. Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let simmer until the stew has thickened and the chicken is nicely tender, 30-60 minutes.

Turn the heat off, remove the thyme sprigs, and stir in the vinegar. Top servings with fresh parsley if desired.

Stuffed Shells in a Skillet

Slightly modified recipe from Epicurious

Serves 5

• 20 jumbo pasta shells (about 6 oz.)
• 1 1/2 tsp. kosher salt, divided, plus more
• 2 Tbsp. extra-virgin olive oil
• 1/2 lb. crimini or regular button mushrooms, chopped in about 1/3″ pieces
• 1 tsp. freshly ground black pepper
• 1/2 cup dry white wine or vermouth
• 6 oz. baby spinach (try using part spinach and part arugula next time
• 6 garlic cloves, thinly sliced
• 1/2 a yellow onion, small dice
• 2 Tbsp. unsalted butter
• 3 cups marinara sauce (24 oz. jar)
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. Penzey’s Frozen Pizza Seasoning or Italian Seasoning (optional)
• 1 lb. whole-milk ricotta
• 3 oz. finely grated Parmesan (about 1 cup), plus more for serving
• 2 oz. mozzarella, 1/4″ dice
• 1/4 cup finely chopped fresh oregano, basil, and/or parsley (or 1 Tablespoon dried)

Highly recommended step: Place the ricotta in a cheesecloth-lined sieve and set the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours or up to one day.

Cook shells in a large pot of boiling salted water, stirring occasionally, about 9 minutes (they will still be quite hard); drain. Run under cold water to stop the cooking; drain again.

Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.

Melt butter in reserved skillet over medium-high heat, add garlic and onion and cook, stirring occasionally, until onions soften, about 5 minutes. Add marinara sauce, crushed red pepper, Pizza Seasoning or Italian Seasoning, if using, and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.

While sauce cooks, add ricotta, 3 oz. Parmesan, mozzarella, fresh herbs, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.

Nestle stuffed shells into hot sauce in skillet, open side up.

Before cooking

Cover and cook over medium heat until shells are soft and warmed through, at least 10 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and more fresh herbs as desired.

Catalonian Chicken with Spiced Lemon Rice

from The Mediterranean Slow Cooker Cookbook (but I make it on the stove)

Serves 4

3 Tbs all-purpose flour
2 Tbs paprika
1 Tbs garlic powder
1 tsp sea salt
1 tsp black pepper
6 boneless, skinless chicken thighs
1/4 cup olive oil
one 15 oz can diced tomatoes, with the juice
2 green bell peppers, in 1″ dice
1 large yellow onion, in 1″ dice
2 Tbs tomato paste
3 cups chicken stock (divided)
1 cup uncooked rice
1/2 tsp red pepper flakes
1 lemon, zested, then cut in half
1/2 cup pitted green olives, sliced

In a large paper bag, place the flour, paprika, garlic powder, salt, pepper and chicken. Close the top of the bag and shake to coat. (You can also do this in a bowl.)

Put a large saute pan (that has a lid) or small Dutch oven on medium heat and add the olive oil. When hot, add the seasoned chicken and brown on both sides, 3-4 minutes per side. Add the tomatoes, bell pepper, onion, tomato paste, and 1 cup of the chicken stock and stir to combine.

Put the lid on and cook over low heat for 4 hours or until the chicken is extremely tender.

Make the rice
In a 2 qt saucepan with a lid, ombine the remaining 2 cups of chicken stock, rice, red pepper flakes, and lemon zest. Add the juice from one half of the lemon and salt to taste. Bring to a boil, reduce the heat to low, and simmer, covered, until the rice is tender and has absorbed all the liquid, about 25 minutes.

To serve
Spoon the rice onto plates and lade the chicken and vegetables over the top. Garnish with the olives and squeeze the other half of the lemon over servings as desired.

Chicken Breasts with Mustard Cream Sauce

Slightly modified from Everyday Food: Great Food Fast from the kitchens of Martha Stewart Living

Serves 4

3 or 4 boneless skinless chicken breast halves, preferably of approximately equal thickness
salt & pepper (don’t be too generous or the sauce will be too salty)
2 Tablespoons olive oil (or 1 Tbs olive oil and 1 Tbs avocado oil)
1/4 cup chicken broth (I use filtered water and a 1/4 teaspoon of Penzeys chicken base)
1/2 cup heavy cream
1-2 Tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano (optional)

1. Heat a large skillet (preferably cast iron) over medium+ heat. When hot, add the olive oil.
2. Season chicken breasts with salt and pepper.
3. Add chicken to skillet and cook. 1″-thick breasts will take about 8 minutes per side. Use your instant-read thermometer to check the temperate in the center of the thickest part – should be 165 degrees F. Transfer cooked chicken to a plate and keep warm.
4. Pour the chicken broth into the hot skillet. Using a flat whisk, loosen the browned bits (fond).
5. Whisk in the cream, mustard and tarragon or oregano, if using. Cook and stir for about 2 minutes.
6. Slice chicken 1/3″ thick across the grain. Arrange slices on a plate, pour sauce over chicken or into a little ramekin on the side, and serve.

Sean = yes
Sam = yes

One-pot Pasta with Tomatoes, Ricotta, Spinach and Basil

serves 1

1/2 cup medium shell pasta
1 Tablespoon olive oil
1/4 cup small diced yellow onion
1 garlic clove (you can leave it whole and remove it before serving, or slice it thinly)
5-6 grape tomatoes, sliced or halved
handful of baby spinach
1/3 cup ricotta
Kosher salt (Diamond Crystal is best)
Parmesan or Asiago, grated, to taste
red pepper flakes
black pepper
5 big basil leaves, chiffonade
chopped parsley

In a 3-quart non-stick pot, cook the pasta lol in salted boiling water until nearly done. Drain and set aside. Put the olive oil, onion and garlic in the pot and cook until the onion begins to soften. Add the tomatoes and spinach and cook, stirring, until the spinach wilts. Add the pasta, ricotta, a big pinch of Kosher salt, and Parmesan or Asiago and stir until the ricotta is warmed through. Pour into a wide pasta bowl and top with red pepper flakes, black pepper, basil and parsley.

Roasted Mushrooms with Crispy Polenta and Parmesan

From Dinner in One by Melissa Clark

Serves 3 or 4

12 oz mushrooms, such as maitake, crimini, white button, shiitake (stems removed), or oyster, cut into 1″ chunks (about 5 cups)
4 Tablespoons olive oil, divided
4 large fresh thyme sprigs
3 garlic cloves, thinly sliced
2 large shallots, or 4 small, thinly sliced (more?!)
Kosher salt and freshly ground black pepper
1 pound precooked polenta, cut into 1″ chunks (about 3 cups)
1/3 cup grated Parmesan or Asiago cheese, plus more for serving
1/3 cup chopped fresh parsley leaves and tender stems, for garnish
crushed red pepper flakes, for serving (optional)

Heat the oven to 450 degrees F. In a shallow 2-quart casserole or gratin dish, or an 11×7″ baking dish, combine the mushrooms, 3 Tablespoons of the oil, the thyme, garlic, shallots, 1/2 teaspoon salt, and a few grinds of black pepper, tossing well. Roast for 15 minutes; the mushrooms should have started to wilt and glisten.

While the mushrooms are roasting, in a large bowl, toss the cubed polenta with the remaining 1 Tablespoon of oil, a big pinch or two of salt, and a few grinds of black pepper.

After the mushrooms have roasted for 15 minutes, take the baking dish out of the oven and stir in the polenta. Sprinkle the Parmesan over the top and bake for another 15-20 minutes until the mushrooms are tender.

Turn on the broiler and broil for 1-2 minutes until the top of the polenta is crispy with some brown spots. (I did not do this as it was 93 degrees outside that day.)

To serve, garnish with parsley and finish with more Parmesan and red pepper flakes, if you like.

Zucchini & Broccoli Rice Bowl

1/2 a medium zucchini, grated on a large holes of a box grater

1 cup blanched sliced broccoli florets and stems

1 green onion, thinly sliced

1 teaspoon canola oil

steamed rice

Trader Joe’s Chili Onion Crunch

soy sauce

Heat a non-stick saucepan or skillet over medium-high heat. Add the oil and the vegetables. Cook, stirring occasionally until the zucchini is soft but not mushy. Put some rice in a wide bowl (like for pasta). Top with the vegetables. Drizzle on some good tamari or soy sauce and a nice spoonful of Chili Onion Crunch.

Excellent with pot stickers.