Tag Archives: comfort food

Cacio E Pepe

Posted in pasta, side dish, vegetarian by

Author: Rebecca Hubbell

PREP TIME 10minutes MINUTES

COOK TIME 15minutes MINUTES

TOTAL TIME 25minutes MINUTES

 Servings 4 people

This Bucatini Cacio e Pepe is a classic Italian pasta dish that’s made with thick pasta, two types of cheeses, and two other easy ingredients! Ready to enjoy in just 25 minutes from start to finish!

Ingredients

  • ▢ 1 lb bucatini pasta thick Spaghetti (or vermicelli if preferred)
  • ▢ 2 teaspoon fresh cracked peppercorn from the peppermill
  • ▢ 3 garlic cloves grated
  • ▢ 1 cup fresh grated Pecorino cheese
  • ▢ ½ cup fresh grated Parmesan cheese
  • ▢ Fresh chopped parsley for garnish
  • ▢ Cracked peppercorn for garnish
  • ▢ Shredded Pecorino cheese for garnish

Instructions

  • You will want to work quickly to prepare this recipe. Bring 4 cups of salted water to a rolling boil. Add the bucatini and cook for 9 minutes. Do not drain the pasta.1 lb bucatini pasta
  • Meanwhile, heat a large frying pan over medium heat. Add cracked pepper to the pan and roast for 2 minutes. After 2 minutes, grate the garlic cloves into the pan and stir. Cook until fragrant, about 1 minute. Toasting the pepper releases the flavor and aroma of the peppercorn into this dish. This is the traditional way to prepare the dish and will serve as the base of the sauce. The grated garlic melts into the sauce and is a quicker way to cook the garlic.2 teaspoon fresh cracked peppercorn, 3 garlic cloves
  • Add ½ cup of the pasta water to the frying pan and stir well. The water will boil and steam once poured into the pan.
  • Next, grate the pecorino and parmesan cheeses into a bowl. Add ¼ cup of hot pasta water to the cheese and stir. Stir until the cheese is slightly melted and smooth. This will be the creamy sauce the pasta is served in.1 cup fresh grated Pecorino cheese, ½ cup fresh grated Parmesan cheese
  • Use tongs to remove the bucatini from the pasta water and add it to the frying pan with the pepper and garlic. Add ½ cup of pasta water and stir. Continue to stir the bucatini for 3 minutes. The pasta will finish cooking during this time and stirring helps to evenly cook it while infusing with the pepper. Turn off the heat but keep the pan on the burner.
  • Add the cheese to the pasta. Stir and mix well to melt the cheese and evenly coat the pasta.
  • Garnish with fresh chopped parsley, additional pepper, and pecorino cheese.Fresh chopped parsley, Cracked peppercorn, Shredded Pecorino cheese

Notes

  • Work Quickly! This recipe moves quickly so it’s best to be prepared by having your equipment out and ingredients pre-measured.
  • Do Not Drain! Do not drain the water from cooking the pasta! That starchy water is used throughout the recipe to complete the creamy, yummy sauce!
  • Toast The Pepper! Toasting the pepper is the traditional way to prepare this recipe. Doing so releases the flavor and aroma of the peppercorn into this dish!
  • Heat! Heat is one of the most important parts of this recipe! Not enough and the dish won’t turn out how it’s intended to.
  • How To Store Leftovers:Since the sauce does tend to thicken up when stored, I find this dish tastes best when enjoyed the same day it’s made. However, we also don’t want leftovers to go to waste! Therefore, you can store leftovers in an airtight container in the fridge. Then eat them up within 3 days!
  • Why Is Mine Watery? If your dish turned out watery, then the heat was likely the culprit. When combining the ingredients, you want the right amount of heat in the pasta water and frying pan. Not enough heat and the cheese clumps up, leaving your dish watery!

Nutrition

Calories: 576kcal | Carbohydrates: 89g | Protein: 27g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 526mg| Potassium: 320mg | Fiber: 4g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 2mg

High Protein Quiche

Posted in breakfast, brunch, comfort food, Dani's Favorite, Freezer Friendly by

My first grandson was born in August. My daughter’s friend Miki brought over an amazing quiche to enjoy during those first postpartum days at home. It was such a blessing to their new little family! Miki was kind enough to share her oh so delicious recipe with us. I know this one will be enjoyed over and over again by our family. I hope you enjoy it too!

Thank you, Miki!

Ingredients

1 premade pie crust

5-6 slices of bacon, chopped

1 small onion, chopped

1 zucchini , grated

3 eggs

3/4 cup egg whites (from approx. 4 eggs)

1/2 cup cottage cheese

3/4 – 1 cup shredded cheese (I like Trader Joe’s Swiss and Gruyère mix)

2-3 T chopped chives

1/2 tsp Italian seasoning

Pinch nutmeg

Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F
  2. Cook pie crust for 8-10 minutes (not fully cooked)
  3. Cook bacon in frying pan until crispy, then set aside
  4. Discard half of the bacon fat and then in the same pan, cook the onions until soft. Add zucchini + salt and cook off moisture
  5. Add chopped bacon back into pan. 
  6. In a small bowl, mix eggs, egg whites, Italian seasoning and nutmeg with a wire whisk. 
  7. Assemble the quiche: pie crust…bacon, onion, zucchini mixture…chives…cheeses…egg mixture. 
  8. Bake at 375 degrees for 30 minutes or until center is set. Be careful not to burn. 
  9. Let cool for 10-15 minutes before slicing. 
  10. Enjoy for breakfast or brunch or add a green salad and make it dinner. 

Gardener’s Ratatouille

Posted in cut calories, italian, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian, weight loss ideas by

Here’s a fresh and tasty way to use up the midsummer garden surplus of zucchini, eggplant, tomatoes and peppers.  

Servings: 8 cups

Ingredients

  • 4 teaspoons olive oil
  • 1 cup onions diced (approx I medium onion)
  • 2 cloves garlic minced (approx 2 tsp)
  • 1 cup bell pepper (any color)
  • 2 cups zucchini and/oe yellow squash large diced
  • 2 cups eggplant, diced
  • 3 cups fresh tomatoes chopped
  • 3 Tbsp fresh herbs, chopped (parsley, basil and oregano)
  • salt and pepper to taste (roughly 1 tsp each)

Instructions

  • In a large saute skillet, heat  olive oil over medium high heat. Add the onions and saute until translucent, about 5 minutes. 
  • Add the remaining vegetables and garlic. Cover, reduce heat simmer 30 minutes or until veggies are cooked thru. A
  • Stir in the fresh herbs and season with salt and pepper. Simmer uncovered for an additional 5-10 minutes.  (Don’t overcook).
  • Garnish  with more fresh herbs as desired and Enjoy!  

Thai Coconut Curry Lentil Soup

Posted in hearty flavorful, meatless protien, soup, SP friendly, Standard Process Friendly, vegan, vegetarian, Weeknight Meal, weight loss ideas by
I love this simple recipe from the Modern Proper. It’s the perfect dairy free, easy peasy nutritious soup that’s perfect for your Meatless Monday dinner. It whips up in a flash and is packed with flavor. I think you will love it too!
  • Serves: 4-8
  • Prep Time:  15 min
  • Cook Time:  30 min
Coconut Curry Lentil Soup
Dairy Free Meatless Monday Soup packed with flavor

Ingredients

  • 1.5 cups dried green lentils
  • 2 (13.5 oz) cans coconut milk (I use lite)
  • 6 cups low sodium chicken stock or vegetable broth (for vegan)
  • 2 cups sweet potatoes, about 2 small potatoes, peeled and 1 1/2″ cubed
  • 4 cups packed kale, stems removed and torn into 2″ pieces
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp salt (or as per your taste)
  • 1 tbsp fresh ginger, grated
  • 3 tbsp yellow curry powder
  • 1 cinnamon stick, or 1/2 tsp ground cinnamon

Method

  1. In a 5 quart soup pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes). 
  2. Add all other ingredients except for kale and bring to a boil before reducing to a simmer. 
  3. Allow the soup to simmer covered for 20 minutes.
  4. Add in kale and simmer uncovered for another 5-10 minutes. Serve with warm bread and enjoy! 

If using a slow-cooker, add all ingredients (except kale) and cook on low for 4 hours. Add kale for the last 30 minutes of cook time.

Nutrition Info

  • Calories 506 (if serving 4)
  • Protein 17 g
  • Carbohydrates 48 g
  • Total Fat 28 g
  • Dietary Fiber 13 g
  • Cholesterol l0 mg
  • sodium 327 mg
  • Total Sugars 15 g

Lentil soup is packed with nutrition, and this one in particular packs a nutritional punch. Vegan and vegetable-loaded, it’s a healthy, hearty power house. Here’s why lentils are so good for you:

  • Eating lentils may help to lower cholesterol, and having low cholesterol is associated with a lower risk for heart disease.
  • High in insoluble fiber, lentils take a long time to digest. This means that they can help to stabilize your blood sugar, and just generally are good for your digestive health.
  • Lentils are an excellent vegan source of protein! 26% of the calories in lentils come from protein. For this reason, lentils make a great vegan or “meatless Monday” option.
  • They’re also a great source of iron.

Sweet Potato Bites

Posted in AP's Favorites, comfort food, side dish, Snacks, SP friendly, Standard Process Friendly, vegan, vegetarian by

Ingredients

2 Sweet Potatoes cut into thick chuncks

2 T olive oil

Pinch or two of salt

Process

Bake at 375 degrees for 40 minutes then turn the oven off and leave inside for another 30 minutes. The extra 30 minutes will caramelize the sweet potatoes and make them oh, so tender and delicious!

Parsley & Chive Potato Frittata

Posted in 30 minute meals, brunch, low-carb, vegetarian by

I recently started an herb garden. I love using fresh herbs in my cooking and my indoor AeroGarden allows me to have them year round. This simple egg dish can be whipped up in a jiffy and can be served for breakfast/brunch as well as an easy weeknight dinner with a salad. It’s healthy and bursting with fresh flavors. Enjoy!

Parsley and Chive Potato Frittata

Ingredients

2 medium potatoes cut into cubes (no skin)

1 Tbs olive oil

9  organic brown eggs

1/2 cup chopped chives

1 cup of green peas

1/2 cup chopped parsley

1 package soft herbed cheese (I like Boursin)

Salt & Pepper to taste

Instructions

Preheat oven to 400 degrees.

Boil or bake potatoes until tender

Scramble the eggs in a bowl and add all the ingredients. Mix well.

Heat an oven-safe skillet (ie cast iron) on the stove over medium heat with 1-2 Tbs of olive oil.

Pour the mixture into the skillet. Reduce the heat to medium-low. Cook for about 10 minutes in the pan. Place the pan in the oven for approx. 10-15 minutes more or until slightly brown on top. Allow it to rest before serving. Serves 4.

Recipe and Photo courtesy of Andrea Correale

Arroz con Pollo

Posted in AP's Favorites, chicken, comfort food, main meal, mexican, Weeknight Meal by

Arroz Con Pollo in a Dutch Oven

Ingredients

For chicken:

2 lbs. boneless skinless chicken thighs
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dried Greek oregano

For dish:
¼ cup extra virgin olive oil (or ½ stick unsalted butter)
1 medium onion, small dice
2 garlic cloves, minced
1 1/2 cups long grain rice like Mahatma brand
2 tablespoons tomato paste
3 cups low sodium chicken broth
1-2 tablespoons capers, rinsed
½ cup pitted green olives
½ cup roasted red pepper strips

Salt and pepper to taste

Optional garnish: chopped cilantro or parsley leaves

Preparation

Put chicken thighs in a nonreactive bowl and season with a pinch of salt, a grind or two of black pepper and the olive oil, red wine vinegar and oregano. Let marinate while you’re organizing the rest of your ingredients, no more than half an hour.

Melt butter or heat olive oil in a Dutch oven or large lid pot then sauté onion over medium heat until it begins to soften. Add the garlic and cook just until you can smell its characteristic aroma and it turns opaque. Add the rice and stir well so the grains are coated with the fat. Let it sauté for a minute. Add the tomato paste and the broth. Stir well to mix. Add the remaining condiments (olives, capers and roasted peppers). Taste the liquid. It should have a piquancy from the capers and olives. Add salt now if you think you need it (maybe 1/4-1/2 tsp).

Nestle the chicken thighs into the rice, adding any reserved marinade or juices. Bring the liquid to a simmer, cover the pot and cook either on top of the stove over low heat or in a 350 degree oven for about 40 minutes or until rice has absorbed all the liquid and chicken is cooked through. Taste for seasoning.

Garnish with chopped cilantro or parsley leaves.

Serves 4-6.

Lemony Chicken Rice Soup

Posted in soup by

Prep time: 10 minutes            Cook Time: 40 minutes          Total Time: 50 minutes

Serves 6

298 calories/serving

Ingredients

2 sticks celery chopped finely

2 medium carrots peeled & chopped finely

1/2 medium onion chopped

1 tablespoon butter

1 tablespoon olive oil

3 cloves garlic minced

2 tablespoons flour

6 cups chicken broth

1/4 teaspoon Italian seasoning

1.5 pounds uncooked chicken breasts

1 cup uncooked white rice (or orzo if you prefer)

3 tablespoons lemon juice or to taste

1 tablespoon chopped parsley or to taste

Salt & pepper to taste

Instructions

Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.

Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.

Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.

Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.

Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice, parsley, and season the soup with salt & pepper as needed. ( I like to add even a little bit more lemon juice but you decide).  Serve immediately.

This soup can also be frozen in an airtight container for up to 2 months and simply thawed and reheated on the stove.

30-Minute Coconut Curry Chicken

Posted in 30 minute meals, asian, chicken by

Super Simple and Super yummy! This recipe mimics the traditional Thai curry but without so many hard to find ingredients. It’s so easy that it is perfect for a weekday meal.

Ingredients:

10 oz. of Organic Jasmine Rice (found in a 3-pack in the freezer section of many grocery stores like Trader Joe’s. You can also substitute cauliflower rice if you prefer. )

13.5 oz. can coconut milk

1 Tbsp. curry powder

2 Tbsp. fish sauce

2 oz. butter or ghee

1 lb. skinless boneless chicken thighs, cut into bite-sized chunks

2 bay leaves

1/2 cup chopped fresh cilantro plus four sprigs

1-2 mini red peppers, sliced (optional for garnish)

Procedure:

  1. Place a large frying pan over medium heat and add coconut milk and curry powder. Stir until combined, then add the fish sauce and butter. Stir until the butter is melted.
  2. Add the chicken and bay leaves. Cover and simmer for 10 minutes.
  3. After the chicken has simmered for 10 minutes, remove the lid and simmer for an additional 15 minutes until the liquid had reduced by 50% and the chicken is cooked through (no longer pink in the middle).
  4. Stir in the fresh cilantro and remove pan from heat.
  5. Pop the bag of jasmine rice in the microwave for 3 minutes or as directed on the package. (Or you can use cauliflower rice)
  6. To assemble, add 3/4 cup of the rice and 1/2 cup of the curry mixture to individual bowls and place a fresh cilantro sprig on top.

Italian Sausage Soup

Posted in comfort food, italian, main meal, soup by

As the weather starts to change, so does my cooking.  Warm hearty soups replace summer’s repertoire of grilled and barbecued fare.  This cozy soup recipe will warm you up this fall.  It’s both satisfying and comforting.

Ingredients

1 lb. Italian sausage – mild or spicy (broken up out of skin or sliced with skin on)
1 large onion (cut into ½ inch dice)
4 cloves minced garlic (or more if you like)
1-16 oz. can crushed Italian tomatoes (or plain crushed tomatoes with a few shakes of Italian seasonings)
32 oz. chicken broth (Homemade if you can.  See my favorite recipe here)
2 large (or 3-4 medium) zucchini (cut into a ½ inch dice)
2 T fresh basil  (Use just 1 T if using dried Basil)
1/4 cup pasta noodles (like elbow macaroni)
salt and pepper to taste

Preparation

1.  Brown sausage with onion and garlic in a medium frying pan (drain fat).
2.  In a large pot, add crushed tomatoes, chicken broth, zucchini, basil, and pasta noodles.
3.  Add sausage, onion and garlic mixture to the pot.
4.  Simmer slowly for 1 hour.  Enjoy!

Psst!  Soup can be frozen for up to 2 months and then reheated for a quick weekday meal.