Cooking Method: Sautéing
French Dip Sandwiches
We made these French Dip Sandwiches using leftover prime rib from Christmas dinner. There are two restaurants in Los Angeles that claim they are the originator of the French Dip Sandwich - Philippe the Original and Cole's. I have only recently had Philippe’s. My husband and family think it was nuts that I had never had one. Admittedly, I am not a big fan of beef and eat it only occasionally. This recipe is from Rachael Ray. It’s easy to make and I have to say it was very good.
By - Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Spaghetti all’Assassina (Assassin’s Spaghetti)
After watching this CNN episode of Stanley Tucci Searching for Italy, I was intrigued by this recipe, which uses an alarming amount of red pepper flakes. I happened to be rather fond of red pepper flakes and always carry some in my purse and my car. This recipe is courtesy of chef Celso Laforgia, chef and owner of Urban Bistrot in Bari, capital of Puglia in southeast Italy. He says that the two things you need are a powerful fire and a big pan that will fit the spaghetti. The trick to the dish is to burn it enough to make it crunchy, but not burn it so much that it's bitter. When the pasta makes a crackling noise, you know it's ready. If you want to make it, you should watch the episode which explains it all. By the way, we loved it.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
Yellow Eye Bean Soup
These Yellow Eye Beans are from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this rustic Yellow Eye Bean Soup from The New York Times. These beans are absolutely incredible, and very creamy inside. These beans are rich, creamy, and mild and are traditionally used for New England style baked beans. There is nothing better on a cold night than to have rustic bean soup with some crusty bread.
- Prep: 20 mins
- Cook: 1 hrs 35 mins
- Yields: 6 - 8 Servings
Rigatoni with Sausage and Fennel
There is nothing more satisfying than rummaging through the fridge and finding all the ingredients for dinner. This Rigatoni with Sausage and Fennel is absolutely delicious. I know many people that do not like fennel. Fennel can be eaten raw in salads, where there is a strong anise flavor, but when it's cooked it becomes sweeter and mellower and nearly all that licorice flavor melts away.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Chile Crisp Fettuccini Alfredo with Spinach
The creamy and subtly spicy Chile Crisp Fettuccini Alfredo with Spinach is outstandingly good. The chili crisp gets sizzled in butter before adding cream and parmesan cheese. Chili crisp is a condiment of oil infused with peppers, onions, and garlic, and is satisfyingly crispy, and crunchy. This recipe will be on repeat.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 6 Servings
Tuscan Sausage Pasta
Tuscan Sausage Pasta is comfort food at its best, perfect for a chilly autumn night. It's a combination of pasta, Italian sausage, sun-dried tomatoes, and spinach in a rich cream sauce. It's ready in under 30 minutes.
- Yields: 6 Servings
Bloody Mary Sausage Casserole
Bloody Marys aren’t just for breakfast. This Bloody Mary Sausage Casserole uses spicy Bloody Mary mix, which gives it a nice kick. The bacon-wrapped sausage is braised in the oven with white beans, a perfect combination.
- Yields: 6 Servings
Stuffed Acorn Squash with Sausage and “Rice”
Acorn squash is rich in antioxidants, which can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers. I love acorn squash and I made this Stuffed Acorn Squash with Sausage and “Rice”. The squash is roasted until tender, and then stuffed with a mixture of Italian sausage, mushrooms, riced cauliflower, and fresh herbs. Serve it with a side salad for the perfect easy dinner.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Chicken Biryani
In a traditional chicken biryani, richly spiced and perfectly fluffy basmati rice is lavished with butter and studded with dried fruit. The saffron-and-spice-infused rice is layered with sauced chicken, and the two are cooked together before being topped with fried onions and chopped herbs. However, it takes time to develop deep flavor by steeping whole spices and cooking the components in stages. This version, uses chunks of boneless chicken thighs and skipped the lengthy marinating. The onion is sautéed instead of deep-frying and then the chicken is browned in the same skillet. This dish is garnished with fried onion, fresh mint and cilantro, and an herby yogurt sauce.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 Servings
Couscous, Cherry Tomato & Herb Salad
This Couscous, Cherry Tomato & Herb Salad is a perfect accompaniment to all sorts of grilled meats and vegetables. You can make the couscous, onion, and raisin mix 1 day in advance, and keep them separately in the fridge, just bring it to room temperature before serving.
- Prep: 25 mins
- Cook: 15 mins
- Yields: 4 Servings
