Recipes

Mozzarella and Orecchiette Toss

Posted by Dawn Welch

mozzarellaorecchiettePrep time: 10 min
Cook time: 22 min

If your kids are like mine, they would eat pasta every night of the week — and for lunch, too! That’s why I know this meal will be a hit with your whole family. My kids go bananas because they’re getting pasta, and I’m happy because they’re getting some veggies and protein from the olives. (Fred, well, he’s just a happy guy in general.) Because it’s as delicious warm as it is at room temperature, the dish is a real winner for picnics and barbecues.

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Tomato Sauce
1 1/2 pounds ripe tomatoes, cored and chopped into 1⁄2″ cubes
1 sweet onion (such as Vidalia), finely chopped
1/2 orange, red, or yellow bell pepper, seeded and ribbed and finely chopped
1 garlic clove, finely chopped
1 jalapeño pepper (or less to taste), seeded and ribbed
1⁄ tablespoon finely chopped basil, cilantro, and/or oregano
2 tablespoons white wine vinegar or fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (optional)

Pasta
1 tablespoon + 1⁄4 teaspoon salt
1 pound orecchiette pasta
2 tablespoons olive oil
8 ounces fresh mozzarella, cut into 1⁄2″ cubes
1⁄2 cup sliced black olives (preferably the oil-cured kind)
Finely chopped fresh basil or oregano (optional)

Make the tomato sauce. Combine the tomatoes, onion, bell pepper, garlic, jalapeño pepper, herbs, vinegar or lime juice, salt, and pepper in a large bowl. If you want your sauce to have a smoother texture, add the optional tomato paste.

Boil the pasta. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and the olive oil and cook until the pasta is al dente. Drain, reserving 1⁄4 cup of the pasta cooking water.

Toss it all together. Place the orecchiette in a large serving bowl and add the warmed sauce. Toss to combine, then add the mozzarella, olives, and herbs (if using), and the remaining 1⁄4 teaspoon salt. Toss a couple of times so that the mozzarella gets a little melty (you can add a few tablespoons of the reserved pasta cooking water to make the pasta saucier or get the cheese to melt a little more). Serve right away or at room temperature.

D2D
Pasta is amazing for breakfast! Microwave leftover cooked pasta from the night before with some butter and a touch of olive oil. Top with a fried or poached egg, and if you’re really feeling decadent, some crumbled bacon.

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Cheesy Baked Chicken Enchiladas: Take This, Takeout

Posted by Dawn Welch

cheesychickenenchiladasPrep time: 18 min
Cook time: 30 min

Maybe it’s because I own and run a restaurant, but it’s definitely one of my pet peeves when I order a meal and know right off the bat that I could’ve made it better. Now I’m the first to admit that there are some restaurant dishes I’ll never be able to one-up (I mean, how do they get the soup into those Shanghai soup dumplings anyway?), but there are others that I can definitely top, and cheesy enchiladas are one of them.

That’s why I never, ever order enchiladas in restaurants anymore, and honestly speaking, I bet you won’t either once you’ve tried making them yourself. Super simple, inexpensive, and so good, they leave you feeling happy and satisfied, not comatose, after eating.

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Ingredients
About 2 1⁄4 cups shredded cooked chicken
1 small red or white onion, finely chopped
1 jalapeño chile pepper, seeded and ribbed for a milder flavor, finely chopped (optional)
1 cup finely chopped fresh cilantro
3 cups No-Cook Garden Vegetable Sauce or your favorite salsa
1 tablespoon fresh lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
8 (8″) flour or whole-wheat tortillas
2 cups (8 ounces) grated Cheddar and/or Monterey Jack cheese
Sour cream, for serving

Make the filling. Heat the oven to 400°F. Place the chicken in a large bowl and gently mix with the onion, jalapeño (if using), all but 2 tablespoons of the cilantro, 1⁄2 cup of the vegetable sauce, the lime juice, salt, and pepper.

Roll and bake the enchiladas. Evenly spread 1⁄2 cup of the vegetable sauce over the bottom of a 13″ x 9″ baking dish. Place the tortillas on your work surface and divide the filling among them, arranging it in a strip down the center of each tortilla. Roll the tortillas around the filling and place the filled tortillas seam-side down in the baking dish.

Cover with the remaining 2 cups of sauce. Sprinkle evenly with the cheese. Bake the enchiladas until the sauce is golden brown and bubbling, 20 to 30 minutes. Sprinkle with the remaining cilantro and serve hot with sour cream on the side.

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Fajitas on the Fly

Posted by Dawn Welch

fajitasontheflyFlank and skirt steaks are two of my favorite low-cost, big-flavor meats. Turned into fajitas, one steak easily stretches into four servings (and the recipe can be doubled to serve more), especially when smothered with onions and peppers. Fajitas are super adaptable to nearly any situation, too — if you have tortillas in the fridge (quesadillas are a house favorite so we always do), you’re in the clear. If not, serve it as southwestern steak stir-fry alongside some red beans and rice.

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Ingredients
21⁄2 tablespoons olive oil
2 limes, juiced
1⁄4 cup finely chopped cilantro
1⁄2 to 2 jalapeño chile peppers, ribbed, seeded, and finely diced (optional)
2 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
11⁄4 pounds flank or skirt steak, sliced crosswise into 1⁄4″-thick pieces
2 large green or red bell peppers or 1 cup of roasted pepper strips
1 large white onion
8 flour tortillas
Salsa, for serving

Marinate the meat. Whisk 11⁄2 tablespoons of the olive oil, the lime juice, cilantro, jalapeños (if using), garlic, cumin, paprika, oregano, salt, and black pepper together in a large bowl. Place the meat in the marinade and toss to coat. Set aside while you slice the peppers and onion into 1⁄4″-thick strips.

Sear the steak. Heat a heavy-bottomed skillet (cast iron works great) for 3 minutes over medium-high heat. Remove the steak from the marinade. Drizzle 1⁄2 tablespoon of the olive oil into the pan and then add half of the steak to the skillet. Cook, stirring occasionally, until the steak is nicely seared on all sides, about 2 minutes. Transfer the steak to a large plate and repeat with the remaining steak slices. Use tongs and a wad of paper towels to wipe out the skillet (be careful—it’s hot).

Brown the vegetables. Place the skillet back over the heat and drizzle in the remaining 1⁄2 tablespoon of olive oil in the pan. Add the onion and bell peppers to the pan and cook until charred and softened, about 5 minutes. Heat the tortIllas. While the onion and peppers cook, wrap the stack of tortillas in a kitchen towel or paper towels and place them on a plate. Microwave them until they are soft and supple, 20 to 30 seconds. Transfer the steak and vegetables to a large shallow dish and serve with the warm tortillas and the salsa.

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Broiled Shrimp with Feta, Orzo and Tomatoes

Posted by Dawn Welch

broiledshrimporzoI’m a crispy kinda girl, so I always pat my shrimp dry with a paper towel before broiling or pan-searing so they brown better. Buy whatever size shrimp is on sale — if using smaller shrimp, just shave the cooking time by a few minutes so you don’t overcook them. And if you don’t have feta, don’t stress it — you can top the shrimp with grated Parmesan or pecorino, or leave them bare.

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1 pound medium IQF shrimp (see D2D tip below) peeled and deveined, thawed
5 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
21⁄2 teaspoons salt
1⁄4 teaspoon freshly ground black pepper
8 ounces orzo pasta (about 1 1⁄4 cups)
1 can (28 ounces) diced tomatoes, drained
1⁄2 teaspoon dried basil or oregano
1⁄4 teaspoon red-pepper flakes
3 ounces feta cheese (about 3⁄4 cup), crumbled

Marinate the shrimp. Pat the shrimp dry with paper towels. Stir together 1 tablespoon olive oil, about one-third of the garlic, 1⁄4 teaspoon of the salt, and a pinch of black pepper in a bowl. Mix in the shrimp and marinate for 10 minutes.

Boil the orzo. Stir 2 teaspoons of the salt into a large pot of water and bring to a boil over high heat. Add the orzo and cook until al dente, then drain. Toss with 1 tablespoon olive oil and set aside.

Broil the shrimp. Adjust an oven rack to the upppermost position (the rack should be about 3″ from the broiler) and heat the broiler to high. Meanwhile, place the tomatoes on a rimmed baking sheet. Drizzle with 11⁄2 tablespoons olive oil and add the remaining garlic, the basil or oregano, the red-pepper flakes, the remaining 1⁄4 teaspoon salt, and black pepper to taste. Stir to combine, and then spread the mixture out in an even layer. Scatter the shrimp over the tomatoes in a single layer. Broil until the edges of the shrimp are beginning to brown and the shrimp are opaque throughout, 5 to 6 minutes, rotating the pan halfway through. Divide the orzo among four bowls. Stir the shrimp into the tomatoes and spoon the mixture over each serving of orzo. Sprinkle with feta, drizzle with the remaining 11⁄2 tablespoons olive oil, and serve.

Shop Smart
Most warehouse big-box stores offer 5-pound bulk packs of frozen shrimp. these are often a great value when compared to buying frozen 1-pound bags of shrimp.

D2D
I buy only individually quick frozen (IQF) shrimp packaged in bulk 3- to 5-pound bags. it’s a great value, often costing $3 less per pound than fresh shrimp. Buying shell-on shrimp rather than already cleaned shrimp will save you even more and give you shells to make stock with (see opposite page). IQF shrimp aren’t frozen in giant ice blocks, either, meaning they’re quick to defrost for last-minute meal prep.

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Summery Corn Soup

Posted by Dawn Welch

summerycornsoupWhy toss your corn cobs when they add an extra layer of sweet corn flavor to this brothy, summery soup? I like to make it nice and rich with a final addition of half-and-half, but that’s purely optional — even without it, it’s a lovely, light soup. Crab, lobster, and shrimp are all delicious additions.

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2 tablespoons olive oil
1 yellow onion, finely chopped
1 carrot, finely chopped
6 ears corn on the cob, husked, kernels removed, and the cobs reserved (about 41⁄2 cups corn kernels) or 41⁄2 cups frozen corn
3 garlic cloves, finely minced or pressed through a garlic press
6 cups chicken or vegetable broth, homemade or store-bought
2 medium potatoes, peeled and finely chopped
2 medium zucchini, quartered lengthwise and finely chopped
2 teaspoons fresh or 1 teaspoon dried tarragon
1 tablespoon sugar
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 cup half-and-half (optional)

Make the broth. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot, and corn kernels, and cook, stirring often, until the onion is soft, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the broth and add the corn cobs. Bring to a boil, reduce the heat to low, and let simmer, covered, for 30 minutes.

Remove and discard the corn cobs and add the potatoes, zucchini, tarragon, sugar, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. Add the half-and-half (if using) and serve.

D2D
Eat fresh, quick-to-fade items such as fresh corn, basil, lettuces, and asparagus early in the week and save hardier veggies such as broccoli, potatoes, and green beans for later in the week.

Cook Smart
Even though this soup tastes so good made with fresh, farm stand corn, it’s so tasty that I make it in the winter with frozen corn.

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Middle Eastern Kebabs and Cucumber-Radish Salad

Posted by Dawn Welch

middleeasternkebabsBurgers go from ho-hum to fancy when you form the mixture around a skewer. This recipe is a great one for parties and entertaining—it offers that wow factor without you having to shell out big bucks on shrimp or filet. The kebabs are fantastic cooked on the grill, too.

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Salad
10 radishes, trimmed, washed, and thinly sliced
2 large cucumbers, washed and thinly sliced
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1⁄4 cup finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint (optional)
1⁄4 teaspoon salt

Kebabs
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
1⁄4 cup toasted pine nuts
1 tablespoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon

Make the salad. Place the radishes, cucumbers, lemon juice, olive oil, parsley, mint (if using), and salt in a large bowl and toss together. Cover with plastic wrap and refrigerate up to 4 hours.

Mix the meat. Adjust an oven rack to the top position and heat the broiler to high. Line a baking sheet with foil
and set aside. Place the meatball mixture, nuts, sugar, cumin, oregano, allspice, and cinnamon in a large bowl
and mix to combine.

Shape and broil the kebabs. Divide the meat into 24 pieces and shape into oblong torpedoes. Thread 3 lengthwise onto each of 8 wooden or metal skewers and place the skewers on the baking sheet. Fold a sheet of foil in half lengthwise and place over the skewer bottoms to keep them from burning if using wooden skewers. Broil the kebabs until browned, 5 to 6 minutes, turn the skewers over, and broil the other side until browned, another 4 to 5 minutes. Serve hot or at room temperature with the salad on the side.

Shop Smart
When I see a sale on ground turkey (preferably dark meat), ground pork, ground veal, or even ground bison, I’ll buy a few pounds and freeze it for a rainy-day meatball marathon. Cutting other types of ground meat into the beef keeps the mixture flavorful, tender, and moist.

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Cajun-Style Red Beans and Rice

Posted by Dawn Welch

cajunredbeansriceEating this dish is like time travel. It takes me back to New Orleans where I learned how to make it as a way to use leftover rice. We love it so much, it’s a special request and like chili, it’s very wallet-friendly.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
1 green bell pepper, ribbed, seeded, and finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon chili powder
1 tablespoon Tex-Mex Rub
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
3 cups cooked white rice
Hot-pepper sauce, optional

Make the Tex-Mex rub. I keep a couple of my own spice blends in the cabinet.  They keep for up to 4 months if stored in an airtight container or jar in a cool, dark, and dry spot. To make a batch of this one, I mix 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and 2 teaspoons sweet paprika.

Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, salt, and black pepper and cook, stirring often, until the onion is soft, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then add the chili powder and Tex-Mex Rub. Cook, stirring often, for 2 minutes, and then mix in the pinto beans and rice. Continue to cook and stir until the beans and rice are heated through, about 5 minutes, adding water if it looks as if the spices or rice are sticking and burning. Serve with hot-pepper sauce on the side if using.

Meaty Red Beans and Rice
This is the version that is on offer at the restaurant, and people go crazy for it. Before sautéing the onion and bell pepper, I brown 1 pound of ground beef and 1⁄2 pound of sliced smoked sausage (such as andouille or kielbasa). Once the meat is browned, I add in the onion, bell pepper, salt, and black pepper, and continue with the recipe above.

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Pantry Veggie Burgers

Posted by Dawn Welch

pantryveggieburgersI make these Oklahoma-style, with pinto beans and bulgur wheat, and top them off with barbeque sauce. Double or triple batches are easy to shape and freeze for a quick meal or afternoon snack.

Ingredients
1 can (14 ounces) pinto beans, drained and rinsed, or 1 1⁄2 cups cooked pinto beans
1⁄2 cup bulgur wheat
1 teaspoon salt
1 tablespoon + 2 teaspoons canola oil
8 ounces cremini mushrooms, stemmed and thinly sliced
1⁄2 yellow onion, finely chopped
1 large garlic clove, minced
1⁄2 cup walnut pieces
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika (optional)
5 tablespoons mayonnaise
2 teaspoons canola oil
6 hamburger buns, toasted
Lettuce leaves
1 large or 2 small ripe tomatoes, cored and thinly sliced
6 tablespoons barbecue sauce or ketchup

Dry the beans. Spread the drained pinto beans on a paper towel–lined plate and set aside.

Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and 1⁄4 teaspoon of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)

Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and 1⁄4 teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.

Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining 1⁄2 teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine.

Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).

Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.

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Couscous with Dried Fruit, Butternut Squash and Turmeric

Posted by Dawn Welch

couscousdriedfruit

Winter squash is a great keeper; there’s often acorn, butternut or spaghetti squash stashed away in my garage (it lasts for months in a cool, dark, dry spot) ready to be turned into quick roasted side dishes.

.

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5 tablespoons olive oil
2 leeks, white parts only, cleaned and finely minced
5 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon salt
3 cups chicken or vegetable broth, homemade or store-bought
3 cups finely chopped butternut squash
1 cup chopped dried apricots
1 cup chopped dried figs
1 teaspoon turmeric
1⁄2 teaspoon ground ginger
1⁄4 teaspoon cayenne
11⁄2 cups couscous
1⁄4 cup finely chopped mint

Make the couscous base. Heat the oil in a Dutch oven or large pot over medium-low heat. Add the leeks, garlic, and 1⁄2 teaspoon of the salt, cover, and cook until the leeks are very tender but not brown, about 10 minutes, stirring occasionally. Pour in the broth and then add the squash, apricots, figs, turmeric, ginger, and cayenne. Stir in the remaining salt and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the squash is tender, 10 to 12 minutes.

Cook the couscous and serve. Mix in the couscous, cover, turn off the heat, and let it stand for 10 minutes. Add all but 1 tablespoon of the mint and fluff the couscous with a fork to combine. Transfer to a large platter. Serve sprinkled with the remaining mint.

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Veggie-Loaded Chicken Fried Rice

Posted by Dawn Welch

chickenfriedriceFrozen vegetables are true assets. Picked at their peak sweetness and flash-frozen to preserve nutrients and flavor, there’s just no reason to turn your nose up at frozen broccoli, carrots, cauliflower, corn, green beans, pearl onions or peas. Defrost 12 ounces of chicken and this side dish transforms into a chop-smacking main meal.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
12 oz. chicken breast, chopped
4 cups frozen Asian-blend vegetables (or 4 cups of mixed frozen vegetables such as broccoli florets, carrots, cauliflower, green beans, pearl onions, peas, or snow peas)
1⁄2 teaspoon salt
3 scallions, white and light green parts only, finely chopped
2 tablespoons soy sauce
2 tablespoons prepared Asian sauce (such as black bean, hoisin, or teriyaki)
1 tablespoon toasted sesame oil
3 cups cooked brown or white rice

Heat the canola oil in a wok or large, heavy-bottomed skillet over high heat for 11⁄2 minutes. Add the onion and cook, stirring constantly, for 1 minute, then stir in the garlic and cook until it’s fragrant, about 30 seconds. Stir in the frozen vegetables along with the salt and 3 tablespoons of water and cook, partially covered, until thawed, 3 to 6 minutes (depending on what kinds of frozen vegetables you used). Add the scallions, soy sauce, Asian sauce, and sesame oil, toss with the vegetables to coat, and then stir in the rice and cook until all the grains are coated with sauce. Serve immediately.

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