Simple Spicy Chicken Cattiatore

Happy Super Bowl Sunday Amurika! Dip things in cheese! Cover them in buffalo sauce! BBQ something at least...

Right about now we should all be gearing up for the big showdown. The end of the football season  and greatest food event known to February (only b/c we had to extend the football season a few years ago, before that it was a tie between National Pancake Day and various restaurant weeks). 

But I figured everyone is probably sorta bored in a meantime. Unless of course you've started drinking early or you live somewhere warm. I know I sure was; I finished my first and only scrapbook today, which I started to commemorate my first trip to Europe about 4 years ago. So, life points for me.

So I figured I'd share a recipe.

And this. Because it made me laugh.

And this video, because it's relevant and hilarious. 

The Colbert Report
Get More: Colbert Report Full Episodes,Political Humor & Satire Blog,Video Archive

But let's get on with the recipe, shall we?

 I know we've had this discussion before, over this meat sauce. Authentic chicken cattiatore ain't got no tomate-ers either. But I bend the rules because I'm an American. And Olive Garden.

Look at all those tomatoes!

This is a pretty simple chicken dish. Healthy. Perfect for pasta. Or great without pasta on the day after you eat way too much, while pretending to care about football. Delicious, with just a bit of heat (or more if you like!).

Soundtrack:


 

Simple Spicy Chicken Cattiatore

Serves 3-4

1 clove garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 medium carrots, peeled and chopped

1 small onion, diced

3 chicken breasts, cleaned and cut into bite-sized pieces

1-28 oz can whole, peeled tomatoes, coarsely chopped, retain about 1/3 cup liquid

1/4-1/2 tsp red pepper flakes (depending on tastes)

1 tsp oregano

1/2 tsp rosemary

1-2 tbsp grated Pecorino-Romano cheese

salt, pepper, EVOO

In a large saute pan, heat EVOO over medium heat. Add garlic, peppers, carrots and onion. Saute for 5-10 minutes, or until the onions are translucent. Add chicken and continue to cook until chicken is cooked through.

Add tomatoes, red pepper flakes, oregano and rosemary. Salt and pepper to taste. Bring liquid to a boil, then reduce heat and simmer, stirring occasionally, for 10-15 minutes until reduced slightly.

Serve over pasta or rice or with a salad. Top with cheese.

(Told you it was simple...)

Pasta with Meat Sauce

First of all... this is me right now:

Coffee shop <3

If you can think of a better way to cure a hangover than pasta with meat sauce, I'd love to hear about it...

As you can see, the proper ratio of sauce to pasta is 4:1

The trouble is, a classic Bolognese ragu will run you around 3-4 hours... and it won't be exactly what you're expecting. Why? Because it contains like 1/2 a tomato! There are also no herbs, no garlic. Clearly this wasn't a recipe invented by an American.

In fact... did you know that there were actually no tomatoes in Italy until long after tomatoes were introduced to Spain, which happened of course after the discovery of... you guessed it. The Americas! Peep this: "In fact, in 1544, the Italian herbalist Pietro Matthioli, classified the tomato plant along with other poisonous plants." (Source!) This bit of information certainly squashes just about everything I ever thought I knew about Italian cuisine. So there... Olive Garden, I'm talking to you.

But anywho, as an American and a lover of all things tomato sauce, I will still argue that meat sauce is one of the best ways to cure a hangover. Besides a couple bacon Bloody Marys and this breakfast pizza, of course. The best news? This sauce freezes well and you can defrost and use as needed. Because the hungover American doesn't want to cook.

PS Don't let me convince you this sauce isn't delicious even when you're not hungover too. It pretty much rules all the time.

Soundtrack: In honor of this weekend:

Can You Keep a Secret by BrothersPast
Heroes by BrothersPast
Bitches and Candy by BrothersPast

Pasta with Meat Sauce
Serves 4


EVOO (also a term that would probably make a few genuine Italians roll in their graves)
1 medium yellow onion, diced
1 large green bell pepper, diced
2-3 cloves crushed garlic
1 1/2 lbs ground beef (I used 90-10 and it worked out swell)
1-28 oz can crushed tomatoes
1-15 oz can diced tomatoes
1 tbsp sugar
1 tbsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1/4-1/2 tsp dried red pepper flakes (to taste)
salt and pepper


Heat EVOO over med heat in a stock pot or large sauce pot. Saute onions, peppers, and garlic for 1-2 minutes, just until aromatic. Add ground beef and cook until browned.


Stir in crushed tomatoes, diced tomatoes, sugar, basil, oregano, rosemary, and red pepper flakes. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer for at least 40 minutes, max 1-2 hours. Season again to taste with salt and pepper.


Serve over pasta.

Quinoa with Sauteed Asparagus, Walnuts & Apples in a Pumpkin-Goat Cheese Sauce

That's right. I did that. I titled this blog post with a list of pretty much EVERY ingredient in my dinner. Try and say that 5 times fast! I just couldn't pick my favorite parts. I can't play favorites. I love you all equally. (I'm talking to ingredients there, but those of you sitting on the other side of the computer, I love you too.)

Before we get run down to the meat of this (or lack thereof), let's talk quinoa for a moment.

Ok, ok, not the most photogenic thing I've ever made...
Haven't you ever heard the expression "You can't judge a quinoa by it's closeup?"

This is the first time I've ever made quinoa. It's the ultimate in trendy health superfoods. And yes, I claim to be a cook and a consumer that focuses my efforts on being healthy (what healthy means to me). I've eaten the stuff only twice. Ever. (I know you're all so very scandalized, but please, pick up those jaws.) So, what gives?

When quinoa stepped out on the scene a few years ago, I gotta say I wasn't so concerned about healthy cooking. Quinoa just seemed trendy and superfluous. To be honest, I didn't give a sheeeet! And so I just never used it. Couscous, yum! Bulgar wheat, why not?! Brown rice, sure! The more I didn't try quinoa, the less I cared about it to be honest. I get lots of protein from chicken and tofu and beans and red meat! I get my vitamins! I've lived this long without it!

And then there was this. And of course, the less dramatic source article here. And not to be all Debbie-downer, but DAMN MAN. To sum it up, the entrance of quinoa into the global market has made the plant inaccessible to some Bolivians who depend on it for their main source of food. Yet at the same time, sales of quinoa abroad have changed the lives of many Bolivians for the better and drastically improved the Bolivian economy. What a conundrum. Fortunately, the ill effects of quinoa's entrance to the global market are being combated by aid programs, but its just such a glaring example of how we can exploit things without a second thought or realization. I obviously don't think there is anything wrong with eating quinoa, but the butterfly effect here is wild. Sometimes it's just important to reflect on our impact on the world, I guess.

There is no denying the health benefits of quinoa and there's no denying the ease of preparation we get in the US from packaged quinoa. It can be used as a healthier alternative to pasta (as seen here) or rice. But I'm sure I'm preaching to the choir here and I should just tell you about my dish! Creamy, tangy and lightly pumpkin-y , this sauce balances nicely with the sauteed asparagus, sweet apples and nutty walnuts. It's not the most attractive to look at, but it's so quick and easy and the flavors are all there!

Soundtrack: Saw these guys open for Little Dragon last night. Good things. Good things.


  Tycho by Tycho

Quinoa with Sauteed Asparagus, Walnuts & Apples in a Pumpkin-Goat Cheese Sauce
Serves 4


1 c quinoa, rinsed
1/2 tbsp butter
1 clove garlic, minced
1/2 c pumpkin puree
1/4 c 2% milk
1 1/2 tbsp goat cheese
1 bunch asparagus, trimmed and chopped
1 Macintosh apple, cored and chopped
1/4 c walnuts
Salt, pepper, EVOO


Prepare quinoa according to package instructions (or if you buy bulk, you can find the basic preparation online. I added a bit of EVOO and salt to mine.)


Meanwhile, melt butter and 1/2 tbsp EVOO together in a medium saucepan. Add garlic and sautee until toasted. Add pumpkin and milk, bring to a simmer and lower heat. Cook for 2-3 minutes and add goat cheese. Stir until melted. Season with salt & pepper. Set aside.


In a large saute pan, heat a drizzle of EVOO. Add asparagus, apple and walnuts. Salt & pepper. Sautee until vegetable is cooked through.


Toss quinoa with pumpkin sauce and sauteed asparagus, apple and walnuts. Serve!

Saute! Ole!

Butternut Squash & Parmesan Orzo Bake

Anyone feel like they need a little Vitamin A in their lives?
1 C. cubed squash contains 457% of your daily value.
Not sure what you do with the other 357%...

Why is it that if you call a dish a casserole, it makes people shy away from it? You can call it a "bake" or a "cassoulet" or a "gratin" and everyone wants a bite. But casserole? Casserole brings to mind canned green beans covered in cream of mushroom soup and topped with French's fried onions which, being my least favorite dish from childhood Thanksgivings, makes me shudder. And then tuna noodle casserole anyone?  Blech. 

Casserole seems to evoke feelings of food thrown together quickly and dispassionately. Maybe it's because we feel like a casserole reminds us of a time when cooking or being in the kitchen wasn't a personal choice; it was a gender role (too deep?).

In our minds, casseroles are akin to Jello molds. They're outdated and we've moved on. Seriously, when was the last time you saw a Jello mold? (It's your lucky day, because I've found a free BRAIN shaped Jello mold HERE. Did I mention it was free? And makes BRAIN SHAPED JELLO!? Add a little vodka and imagine the party possibilities..). Casseroles are like french onion dip or deviled eggs. We've evolved (it's the opposite of eat or be eaten!) and cooking has become a hobby for those who choose it, rather than a chore.

Maybe this is why we are afraid of the word casserole. Or maybe we just have all had one too many green bean casserole (I'm probably projecting with that thought). But either way, I'll call this dish a bake. And you'll want to eat it. Deviled eggs on the other hand, dress that up any way you like, I still won't touch it (mayo, ew!).

Speaking of food evolution, if you're really interested in foods we have all left behind over the years (and I mean really left behind, not just renamed) this website is particularly interesting. The timeline begins pre-17,000 BC and just keeps going, listing when many foods we know and still enjoy were created (or discovered). I can't, of course, attest to it's accuracy, (how do they know this stuff!?) but it's certainly interesting! The casserole was invented in 1708!

Soundtrack: I would say I don't know whether to love this or hate it, but I definitely love it. Listen and you'll know exactly what I mean by that. Mishka Presents Das Racist - Shut Up, Dude Mixtape by dasracist

Butternut Squash & Parmesan Orzo Bake
Serves 3-4


1 medium sized butternut squash, peeled and cubed
6-10 garlic cloves, whole
2 tbsp honey
1 c orzo
EVOO
1 med red onion, chopped
6 oz baby spinach
1 tbsp balsamic vinegar
10 sun-dried tomatoes, coarsely chopped
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1/2 c grated fresh Parmigiano-Reggiano cheese
Salt & pepper


Preheat oven to 350 degrees.


Toss squash and garlic cloves with honey and season with salt & pepper. Spread out in a single layer on a baking sheet, with the garlic interspersed throughout the pieces of squash. Bake for 20-25 minutes until squash begin to soften.


Meanwhile, cook orzo according to package instructions. Drain and set aside.


When squash is finished, stir around on baking sheet to evenly distribute flavor. Remove the 3 largest cloves of garlic from the pan and chop. Remove and discard the remaining garlic (or save for another use!). Set the baking sheet and squash aside.


In a medium saute pan, heat a drizzle of EVOO over medium heat. Add chopped garlic and onion. Saute until onion begins to soften, about 2-3 minutes. Add balsamic vinegar and stir. Add spinach in handfuls and continue cooking until spinach is cooked down, about 2-3 minutes. Remove from heat.


In a large bowl, combine orzo, squash, sauteed spinach, sun-dried tomatoes, oregano, red pepper flakes and 1/3 c of Parmigiano-Reggiano cheese. Transfer to greased casserole dish and top with remaining cheese. Bake for 15-20 minutes (oven still at 350).


Serve!

One thing that I love about BNut squash, is that it loves you back!

Oooh, HONEY!

Yea, looks good.

I don't like to abreve these as SDT's. Reminds me of something else...

Fetta-zuc-chini Alfredo with Chicken and Kalamatas

Fetta-zuc-chini? I made it up! I'm afraid to google it though, in case that proves otherwise. God, I hope it's not copyrighted. It's my word. Thanks. Zucchini takes on a whole new role (a window into editing, originally typed roll) in this dish, as a mock pasta! I've been thinking about trying this for months (after my favorite Top Chef did the same). My first failed attempt became this dish (not enough zucchini) and I gotta say, try #2 was pretty impressive! 

Fetta-zuch-ini! Can I say it enough?

I've been feeling pretty stressed at work lately, so this week I've been trying to focus on the little things in life that make me smile. If it's cool with you, I'd like to share my list. And maybe it will bring a smile to your face as well! And then I promise we will get back to food. (But some of these things are food, so it's totally relevant.)


Little things that happened this week that make me happy:

• Fetta-zuc-chini!
• Dresses with pockets
• Chocolate chips that are stuck together butt to butt (the flat side is the butt, in case that's not obvious to you)
• This little bun and the person it always reminds me of
• Iced coffee, in a cup with a straw
• Free Kindle books (reading The Secret Garden right now; A Tale of Two Cities which I've been trying to reread for years is next!)
• Olive bars
• Watching little kids do weird things and then picturing them as adults doing the same things and thinking about how weird that would be
• The mini garden gnomes I stuck in some of the pots on my rooftop "garden"
• The actual flowers in the aforementioned garden
• Wedge heels, because they are possible for me to walk in
• Clean bedrooms
• Lime green grocery totes
• Opening a new eyeliner
• This little boy (I love when his face gets itchy)
• And then, when all else fails, beer!

So, now that we are all good and happy, let's talk healthy Alfredo. I didn't use butter or heavy cream, so I'm not sure you can really call the sauce an "Alfredo." I used a technique similar to what I use to make macaroni and cheese, and whisked flour and milk into a little chicken stock, allowed it to thicken, and then stirred in the cheese. The sauce comes out thick enough to rival a classic Alfredo. This time around I cooked the zucchini IN the sauce, next time I won't do that. By cooking the vegetable in the sauce I added a lot of water and thinned it out. So I will instruct you to do it that way and that is why. Do as I say, not as I do! Also, I will add olives to anything. You can leave them out and it won't take anything away from the dish. But let's get started! You seem hungry.


Soundtrack: American Babies


Fetta-zuc-hinni Alfredo with Chicken and Kalamatas
Total Time: 30 minutes Serves: 2 (or double for 4!)


2 chicken breasts, cleaned and cut into slightly-larger-than-bite-sized pieces (scientific, I know)
3 medium zucchini
1/2 c. chicken stock, divided
2 cloves garlic, minced
1 c. 2% milk

1/2 c. grated (freshly if possible!) Parmesan cheese (or similar), plus more to sprinkle
1/4 tsp. nutmeg
1/8 tsp. red pepper flakes
about 10 kalamata olives, halved
cooking spray
salt and pepper


Heat a large saute pan over medium heat. Season chicken pieces with salt and pepper. Spray saute pan with a layer of cooking spray and add chicken. Cook through, until no pink remains.


Meanwhile, in a large frying pan, heat 1/4 c. of chicken stock over medium heat. Add zucchini, lightly season with salt and pepper and cook just until it begins to soften, tossing often with tongs. This will take about 5 minutes. Remove from heat.


Once chicken is finished, move to a bowl and cover. In the same saute pan, heat the remaining 1/4 c. of chicken stock and add garlic. Cook for 1-2 minutes. Meanwhile, whisk together the milk and flour, making sure to eliminate any lumps. Add milk to chicken stock and stir until combined. Bring mixture to a boil, using a rubber spatula to scrap the bottom to avoid burning. Once the mixture reaches a boil, reduce heat to a simmer and simmer until thickened. Season with salt, pepper, nutmeg and red pepper flakes. Add cheese and stir until incorporated. Remove from heat.


Using tongs, move zucchini to the saute pan, making sure to leave behind any liquid in the frying pan. Add chicken and olives and toss. Serve!

Little pieces of chicken.. creative caption huh?

Technique demo - cutting the zucchini into ribbons. Or pasta!

Must be hot in there!

Sauce ingredients... man I suck at this part tonight.

Look at you, all healthy and stuff...

Sun-dried Tomato Pesto

Like I said, I love carbs. So here is my serving suggestion for this sauce (served over spaghetti with kalamata olives and tomato-basil chicken sausage):

OH BABY!

You can also use pesto to grill or top chicken or fish (shrimp? eh? yum!), in dips, on eggs, instead of garlic bread, in burgers, on sandwiches.. ON POTATOES etc. So don't think this is strictly for pasta. 


This recipe combines the sweet taste of fresh basil, with the tang of sun-dried tomatoes and olive oil to create delicious and fragrant sauce. Fresh basil is a great thing to have on hand; it has an amazing aroma that is very enticing. Basil grows pretty out of control (and by that I mean FAST), so if you don't have a lot of space to plant (like me!) it's a good choice. Maximum benefit, minimum space, effort, etc (like a pet goldfish, but more delicious. And it's not going to die overnight and get flushed down the toilet. Ok, bad example). 

Fresh basil, just cleaned. Can you smell it??

Pesto is a fairly easy sauce to make, as long as you own a food processor. Pretty much just combines a few simple, ingredients in a way that they all shine. If you're not a confident chef and you want to impress people with your "skills," make this. This is the recipe for you. Hint, hint. (Subtlety? Not a strength of mine. I lean more towards awkwardly blurting things out.)

My recipe makes about 4 servings (or really 2, if you're like Adam and I, which I've already said, not enough people are). So adjust accordingly. You can also multiply this (just leave out the cheese) and freeze it (then add the cheese and a little extra oil after you defrost it).

Soundtrack: Amazing Baby - Rewild

Sun-dried Tomato Pesto

1 to 1&1/2 c. fresh basil leaves (yea, they gotta be fresh)

1 clove fresh garlic

1/8 c. pine nuts (yea, they're expensive, but this amount will probably cost you $1 or 2)

10 sun-dried tomatoes (not the kind in oil)

1/2 c. olive oil

1/4 Pecorino Romano cheese (freshly grated, preferred! You can add more, to taste)

Salt & Pepper

Combine basil, garlic, pine nuts and tomatoes in a food processor. Run until pureed (you'll have to scrape down the sides, etc). Add cheese and olive oil and process until smooth. Transfer to a bowl and add a little salt n peppa.

Yep, that's easy.

Looks like a weird flower!

What the moon is made of!

Finished sauce, should be a little chunky.

Nom!

Hope you enjoy!