Monthly Archives: December 2015

Chicken, asparagus and lemon campanelle

Serves 4

  1. 4 6oz boneless chicken breasts, cut into 1/4in slices
  2. 4tb butter
  3. 1lb asparagus, cut into 1in pieces
  4. 8 cloves garlic
  5. 8oz campanelle
  6. 2oz parmesan
  7. 4tb lemon juice
  8. 4tb parsley
  • Brown half of chicken in 1tb butter in a 12in skillet for 3 minutes and set aside. Repeat.
  • Brown asparagus in 1tb butter for 5 minutes. Add garlic for 30 seconds and set aside.
  • Meanwhile, cook pasta. Mix with chicken, asparagus, remaining 1tb butter and 6-8. Add pasta water if necessary.
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Greek meatballs with orzo

Serves 4

  1. 2 slices white bread
  2. 1/3 cup plain yogurt (not greek)
  3. 1.5lb 85% ground beef
  4. 1 red onion, grated
  5. 2tb mint
  6. 2tb dill
  7. 2 cloves garlic
  8. 1-1/3 cup orzo
  9. 1tsp lemon zest
  10. 1tb lemon juice
  11. 6tb oil
  12. 2oz feta
  • Make paste from 1-2 and mix into beef with onion and half of 5-7. Make 24 1-1/2in meatballs.
  • Meanwhile, boil orzo in 3 quarts of water for 10 minutes. Mix with remaining 5-7, 9-10 and 2tb of oil.
  • Heat remaining 4tb oil in a 12in skillet and brown meatballs on all sides for about 7 minutes. Serve over orzo with feta.

Quick cambodian chicken soup

Serves 4

  1. 8 cups chicken broth
  2. 2 limes
  3. 3in ginger, halved and smashed
  4. 6 cloves garlic, smashed
  5. 5 jalapenos, halved and seeded
  6. 7oz 1/2in rice noodles
  7. Meat of 2.5lb rotisserie chicken, or 3 cups
  8. 4tb cilantro
  9. 4tb basil
  10. 5 scallions
  • Simmer 1-5 for 15 minutes. Discard solids. Meanwhile, simmer noodles in 3qt of salted water. Divide noodles into bowls.
  • Add 7-10 to broth to warm though. Divide over noodles.

Tuscan pork loin

Serves 4-6

  1. 1 lemon, zested and halved
  2. 1/3 cup oil
  3. 8 cloves garlic
  4. 1/4tsp red pepper flake
  5. 1tb rosemary
  6. 2oz pancetta
  7. 2.5lb pork loin, butterflied
  • Heat lemon zest and 2-4 on medium-low in a 10in skillet for 3 minutes. Add rosemary for 30 seconds and remove from heat. Strain mixture, reserving both solids and oil.
  • Puree pancetta in food processor, puree solids, and spread mixture on side of loin with no fat. Roll and tie loin, transfer to a rack and refrigerate for 1 hour.
  • Transfer straight to a 275 degree oven for 1.5-2 hours, or until internal temperature is 135. Rest for 20 minutes. Meanwhile, brown cut sides of lemon halves down in 1tsp of reserved oil for 3-4 minutes and reserve juice.
  • Heat 2tb oil and brown fat side of loin, along with adjacent sides. Serve with 2tb reserved oil and lemon juice.