Damned Good Food - Tuscan Shrimp with Pasta

I know I haven't done one of these in a while, but the kidult and I tried this recipe last week (with many alterations of our own design) and it turned out SO GOOD -- so I had to share.

We have tried to live a pescatarian lifestyle, but have fallen off that boat and are back to eating all kinds of meat. But the positive side effect is that we're still eating much more seafood than other meats each week, which isn't a bad thing, health-wise.

We have shrimp a lot. A WHOLE LOT. I recommend buying fresh, if you can, as they have more flavor (which are often previously frozen, but can't help that much.) Frozen bagged shrimp often lack the same great flavor after they've been frozen for long periods of time, but many people not close to water sources have no other alternative if they want shrimp.  (BTW - Whole Foods has had some great fresh shrimp on sale the last few weeks, so I've been in heaven.)

Also, wild caught is healthier than farm raised. Too many farms are feeding antibiotics, hormones, and animal feed to farm raised fish/shrimp, so they're often not as healthy as wild caught.  Also, I NEVER buy wild caught from Asian markets, particularly China. Their waters are highly polluted.

Shrimp is very low in fat and calories, so it's a great addition to the diet. Of course, this recipe has heavy cream in it, so that's adding it back in, but it's all about balance, right?

Okay, off my soapbox about seafood and on to the recipe

(Oh, one last thing -- I've heard this recipe is really good with chicken cutlets instead of shrimp if you're not a seafood fan!)

Tuscan Shrimp with Pasta

Prep 5 to 10 mins
Cooking 15 mins

3-4 servings

Ingredients

2 tablespoons butter
3 cloves garlic, minced
1 pound shrimp, peeled and deveined
1/2 small yellow onion, diced
1/2 cup white wine (or broth, if you prefer)
6 oz. diced FRESH tomatoes (capriani are great in this)
1 cup heavy whipping cream
3/4 cup milk*
3-4 cups baby spinach leaves, washed and stems removed
1 1/2 cup fresh grated Parmesan cheese
1 teaspoon cornstarch mixed with 1 tablespoons of water**
1 teaspoon fresh diced/dried rosemary
1 teaspoon fresh diced/dried thyme
1 teaspoon fresh diced/dried oregano
Salt and pepper, to taste

About 9 -12 oz of your favorite pasta***
Reserve 1/2 cup of pasta water

*I used 2% milk, but would likely do fine with full fat, too - skim might be too thin. If you really want to try skim, I suggest perhaps adding another half teaspoon of cornstarch to your slurry.

**Mixing cornstarch and water makes a slurry - make sure there are no lumps! Mix with a fork and break lumps up. The smaller your bowl/cup to mix in, the better - ramekins work great, if you have one. Warm water works best, and you can use some of the pasta water if you'd like - it has a little added starch from the pasta, too)

***Use 9 oz for 3 people, 12 oz if serving 4.  We used rotini the first time, but I think linguini or fettuccine, or even a thin spaghetti, might be a better choice next time. 

Instructions

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant, about one minute.

Add rosemary, thyme, and oregano, sauté for just 30 seconds (if diced) to a minute (if fresh) to warm them through and enhance flavor.

Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a plate and set aside.

Fry the onion in the butter/herbs remaining in the skillet until near translucent. Pour in the white wine or broth, and reduce by half, deglazing the bottom of the pan (scrape the bottom).

Add the diced tomatoes and sauté for three minutes.

Reduce heat to low-medium heat, add the cream and milk. Bring to a low simmer, while stirring occasionally for about four to five minutes. Season with salt and pepper to your taste.

While the cream and milk is simmering, bring a 4 qt pot of salted water to boil. Add your pasta and cook using the instructions included, or to your taste preference. (Some like al dente, some don't) Drain when done and hold. Don't forget to reserve 1/2 cup of the pasta water!

Add in the washed spinach leaves to the cream sauce and allow to wilt in the sauce, stirring often.

And add in the parmesan cheese and blend.

Allow sauce to simmer for a minute or two, or until cheese melts thoroughly in the sauce.

Add the cornstarch/water slurry to the pan and continue to simmer while quickly stirring the mixture through until the sauce thickens.

Add the shrimp back into the pan and stir through.

Add the pasta back into the pan and stir through. If sauce is too thick, add a little bit of the pasta water, no more than a tablespoon at a time until you get the desired consistency.

Enjoy!


Original recipe was found at Cafe Delights and altered for our preferences with supplemental additions made to unclear instructions.

Damned Good Food - Chicken Madiera from Natasha's Kitchen

OMFG... this is likely the best thing I've ever put in my mouth.  I found the recipe on Facebook... and the kidult and I love asparagus, mushrooms, and chicken (and yes, I've fallen off the no-meat wagon... hard.  Bounced a few times as it left me behind...), so what could go wrong?

Yet, the Madeira threw me  bit.  My kid is a bit on the fence about foods cooked in wine, so I was hoping it turned out well and that she'd like it. 

We both wanted to lick the pan for that sauce!  Sooooo good.  This recipe EASILY slipped into regular rotation in our dinner menu.  We've had it twice in the last 30 days already and I'm ready for more!

It looks like there's a lot of steps--just get all your items prepped early and it'll save you.  By the second time I made this, I flew right through with ease.

For step by step directions from the author of the recipe -- check the author's site.

Chicken Madeira Recipe 
(Cheesecake Factory Copycat)

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour

Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost To Make: $20-$25
Serving: 4 as a main course


Ingredients

1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even ¼" thickness
1 lb asparagus, blanched*
Salt and Pepper
4 Tbsp Butter, divided
2 Tbsp Olive Oil, divided
16 oz button mushrooms, thickly sliced
1 small or ½ medium yellow onion, finely diced
2 large garlic cloves, minced
2 Tbsp fresh parsley, finely chopped, plus to garnish
1½ cups Madeira Wine (sweet white wine)*
1½ cups beef stock or broth
½ cup whipping Cream (heavy or regular)
Salt and Pepper to taste
1 cup mozzarella cheese, shredded

Instructions

To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside). **I cook them 2-3 minutes longer -- I like my asparagus a little softer**

Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with ¼ tsp salt and ¼ tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.

Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than ¼" thick. Season chicken all over with ½ tsp salt and ¼ tsp black pepper. ***I did this step as I blanched the asparagus to save time***

Place same pan you cooked the onions, etc, over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms. ***I added to top of onions to help them stay warm***

In the same pan, add 1½ cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1½ cups beef broth and boil until ⅔ cup liquid remains or about ¼ of it's original volume (10 min). Reduce heat to medium, add ½ cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.

Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Notes

*Madeira is often found at the liquor and wine store - not carried in many grocery stores. About $6/bottle. (I found it in my local grocery store for $8-- and the bottle I purchased was enough to make the meal twice)

Damned Good Food: No Knead Cheese and Garlic Flatbread Recipe

I've been really lax about sharing my cooking adventures as of late, so maybe this will make up for that.

I don't know that this bread is technically flat... it does use yeast, so there is a bit of a rise to it.  Maybe "Fluffy Flatbread" would be a better term.

I baked this to accompany a pot of homemade soup I made and OH MY GAWD was it delicious.

And what was even better, was that the leftover bread can be sliced and toasted for great day-old breadsticks. (Leftover bread? What's that??)

Now, I used the lesser of the garlic amounts and it was still pretty garlicky.  I love garlic, but someone in the house is less of a fan... and it was a bit too much for them.  If you're not a fan, you might want to use even less garlic.  I wouldn't go for 8 cloves unless you are a major garlic fiend...


No Knead Cheese and Garlic Flatbread

DOUGH

1 1/2 cups lukewarm water
3 tablespoons olive oil (plus additional for drizzling into the pan)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional

FILLING 

2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
4 to 8 cloves garlic, peeled and chopped


Your favorite dried herbs, to sprinkle on top

Instructions

Lightly grease a 9" x 13" pan and drizzle 1 to 2 tablespoons olive oil along the bottom.

Combine all of the dough ingredients and beat at high speed w/an electric mixer for 60 seconds.

Add the cheese and garlic, beating gently just to blend.

Scoop the sticky batter into the prepared pan, cover the pan w/ a clean kitchen towel, and let it rise at room temperature for 60 minutes, till it's become fluffy.

Before the hour is up, preheat the oven to 375°F.

Sprinkle the top with the dried herbs of your choice, if desired.

Bake the bread till it's golden brown, 35 to 40 minutes.

Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

To make crunchy bread sticks: 

Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven (depending on how crunchy you'd like them) till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.

Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.

Damned Good Food - "Lunch Lady" Brownies

The batter is super thick and a little crumbly looking.  No worries!

So if you're just "tuning in", I'm on a mission to cook more at home and eat less take-out (which, as a busy writer, is my go-to much too often) So each week, I'm planing on trying a couple of new recipes and see if I can find some damned good food to add to our family cookbook.

I didn't post a new recipe last week because a) I was lazy, ) didn't try any new recipes, and c) fell back on bad habits.  This week hasn't been much better, but I did attempt a new brownie recipe a friend posted, so I figured I'd share.

I am ashamed to admit that after years and years of professional baking experience, I've never made scratch brownies before.  When I bake, it's often breads, rolls, and quick breads, so I tended to just go for a box brownie mix if the hankering ever came, which isn't often. Sweets aren't typically my thing.  I'm a bread, pasta, and potato freak.

Not sure how this recipe got the name.  None of my lunch ladies ever made brownies this good at any school I ever attended. A fellow TEP author, Aliyah Burke, shared this recipe on her FB wall, so it's all her fault I broke my attempt at eating better and made a batch. (We all need a scapegoat from time to time!)  Also doesn't help that I had all the ingredients in my pantry and I was jonsing for chocolate like a crack addict for some reason.

Or that I was procrastinating over the book I'm working on. Sigh.

Anywho... these were super easy to make.  It only took about 15 minutes of active work, the rest was just waiting while they baked/cooled. (And mouth watering, waiting for CHOCOLATE!!)

Note: The site that had the recipe only showed a finished brownie with the icing on top and I'm sure I know why.  The batter is super thick (see photo above) and once baked, they still didn't look so pretty.  Once the icing goes on and smooths out the top, they're much more camera ready.  So don't worry if your brownies come out looking a hot mess.  The icing will cover it all up and no one will be the wiser.

Once iced, no one can see the flaws!

Also, I didn't use foil to line my pan as I'm sure it was done as an easy method of cleaning up.  I prefer to use Baker's Secret (a spray that also has flour in it, so it oils/flours your cake pan at the same time -- there are other versions of this, but I prefer the original my mama always used.)

I set my timer for 20 mins, as my oven runs a bit on the warmer side AND you can always add more time, but can never take it away.  Glad I did, as my brownies were done in 20.

I almost made these in an 11x7 pan I had instead of the 9x13 -- I like a bit of a thicker brownie, but I opted to stick to the guidelines here to see how they turned out.  Wish I had gone with my gut and will try it the next time I make these -- if you have a slightly smaller pan and like a thicker brownie, I say go for it.  Just watch your time, as you'll likely need to add a few more minutes until your toothpick comes out clean. And it might result in a slightly cakier brownie.  Too much smaller than the 9x13 and you also might want to drop the temp to 325 and cook a while longer to avoid the outside getting dry. (Although, as sweet as they are, perhaps thin is better!)

Lastly -- while really, really good, these are super sweet.  As in, I ate one and I'm fairly certain I immediately developed type 2 diabetes.

But if you like sweet and are craving some mad sugar and chocolate, then these are definitely your way into a sugar induced coma. Make sure you have plenty of milk to wash them down with.

LUNCH LADY BROWNIES 
The most incredible and fudgy brownies. This is the only brownie recipe you'll ever need.



Prep Time 15 min
Cook Time 30 min




INGREDIENTS

1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract

CHOCOLATE FROSTING

1/4 cup butter, softened
1/4 cup milk ( I use 2%)
1/4 cup unsweetened cocoa powder
3 cups powdered sugar

INSTRUCTIONS

Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.

In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!


FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.


Yields: 12 large brownies or 24 small brownies

By Holly @ http://life-in-the-lofthouse.com/lunch-lady-brownies/

Damned Good Food - Irish Soda Bread

Yeah, yeah, yeah, I know.  St. Pat's was yesterday, what's with the Irish crap today?  We're still close enough. Indulge me. 

One of the reasons I started adding this food bit to the blog was that I really wanted to start doing a little more scratch baking this year (as well as more clean cooking from scratch -- without all the processed crap we use.) 

 I love to bake, but after years of doing it professionally, I'd gotten burnt out and took a couple of years off where--at most--I might've baked the kiddo a birthday cake.

In my previous life before writing, I worked in bakeries.  I managed several before moving on to a position where I trained others how to bake and decorate and manage their own shops.  In my lifetime, I've baked a minimum of 6,000 loaves of Irish Soda Bread (yes -- I did the math.) 

But I'd never made it at home.  

That changed yesterday.  I found a recipe that looked close-ish to what I wanted and I sent out a prayer to St. Patrick that all would turn out.  

So what is Irish Soda Bread?  That's a tough one to explain, as it has a lot of different versions. Traditional Irish Soda in Ireland tends to be more savory -- with whole grain/stone cut flours and carraway seeds (gross) and currants or raisins.

The Americanized versions often use white flour, raisins, and add a bit of sugar.  It's crumbly like a biscuit, moist like a cake, yet, bakes up more like a loaf of bread.  Think of it as a scone's softer cousin.  It's not quite as sweet as a cake, but there is a bit of sweetness there, so it can serve as a bit of dessert, but I prefer it more toasted with a little butter with breakfast.  I had a customer who swore by it in French Toast, but I haven't given that a shot.  Maybe I will with any leftovers.

While the doc has told me I need to cut back on white flour... I opted for the Americanized version as it's the one I know I like.  Maybe I'll give a darker, savory one a try next St. Pat's. Minus the carraway seeds.  Ugh.

And I'm so glad I chose this one.  It was even better than the loaves I'd made all those years at the bakery.  OMG -- I can't believe I didn't end up in a carb coma after having a couple of slices, especially when you consider the potatoes I had with my cabbage and corned beef (yes, I cheated and ate meat.)

(And Guinness. That's technically a carb, right?)

MY notes on this recipe -- 

1. Use a TALL pan.  If you have an 8" round cake pan with 3" sides, that worked perfectly for me. If you don't have a 3"tall pan, an 8" springform pan might work if you have one -- just check the sides.

2. I did not use carroway (gross) or currants. That's just my personally preference. Nor did I use golden raisins -- just good old Sunmaid regular ones from my pantry.

3.  When baking with raisins, it works well to plump them first-- AKA REHYDRATE THEM.  If you've ever baked something with raisins and the raisins become hard, disgusting, little stones in your recipe, it was because you didn't plump them some beforehand.  Baking is going to dry the raisins more than they already are.  They need a little water added so the raisins you love remain soft and moist in your baked good.  

For a cup of raisins -- set them in a small bowl. Boil 1 cup of water and then pour it over your raisins, making sure they're all covered.  Let them sit for about 10 mins.  Drain them well (but don't squeeze too hard, you just added water for a reason)  By the time you've baked them, the water will evaporate and leave you with delightfully soft raisins in your cake/bread/pie/whatever

Side note -- if your recipe calls for water, you can re-use the leftover raisin water once it cools.  It'll give you some extra flavor. This recipe does not call for water, so toss it on out.


Irish American Irish Soda Bread

Ingredients

3/8 cup (6 tablespoons) butter
3/4 cups sugar
2 large eggs
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 cups Unbleached All-Purpose Flour
1 1/2 cups (12 ounces) buttermilk (or 1 cup milk + 1/2 cup yogurt)
1 cup currants or golden raisins, firmly packed
2 teaspoons caraway seeds
1 tablespoon milk, for glaze
1 tablespoon sparkling white sugar, for topping


Instructions

Preheat the oven to 325°F. Lightly grease an 8" x 3 1/2" round pan (or a 9" x 3" round pan), one whose capacity is at least 5 1/2 cups.

In a large bowl, beat together the butter and sugar until smooth.

Add the eggs, and beat on high speed until the mixture is thick and light-colored, about 2 minutes.

Stir in the baking powder, baking soda, and salt, then 1 cup of the flour.

Gently beat in half the buttermilk (or milk/yogurt mixture), then another cup of the flour.

Add the remainder of the buttermilk, and the final cup of flour, mixing until smooth.

Stir in the currants and caraway seeds.

Spoon the mixture into your prepared pan. Drizzle the milk atop the batter, and sprinkle with the sparkling white sugar.

Bake the bread for 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean.

Tent a sheet of aluminum foil over the top for the final 15 minutes, if it appears to be browning too quickly.

Remove the bread from the oven, wait about 5 minutes, then carefully turn it out onto a rack to cool.

Allow the bread to cool for at least 1 hour before slicing.

Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.

Damned Good Food - Slow-Cooker Meatball Soup

I tried this a few weeks ago and the family raved about it.  Technically, I'm supposed to be doing the whole low-meat diet, but this allowed the family to eat meat and I could easily limit the amount I ate and stick to more beans.

Now that winter has tried to resurface here and I'm under deadline (aka no time to cook), I'll be making a pot of this tomorrow so we don't have to worry about cooking.

It's super easy and super tasty, too.




Slow Cooker Meatball Soup



1 bag (16 oz) frozen cooked Italian meatballs, frozen

2 cups beef broth

1 cup water

2 cans (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

2 cans (19 oz) cannellini beans, drained

1/3 cup shredded Parmesan cheese

Directions

In 3- to 4-quart slow cooker, mix all ingredients except cheese.

Cover; cook on Low heat setting 8 to 10 hours.

Garnish individual servings with cheese.

Damned Good Food: Lobster Mac and Cheese

A Facebook friend shared this recipe on her wall on the very day I'd planned to have steamed lobster tails for dinner.  Since I had everything for the recipe except one ingredient, it felt like it was meant to be... and after cooking it, I'm soooooo very glad she shared it.

OMFG, it was just that damned good...

Of course, all the cheese and pasta and cream (aka fat & carbs) isn't something I can have often, but it'll be a fun addition to the recipe box on occasion when we want something bad that doesn't break all my food rules.

Find the Recipe Here

*I did make a few changes to the recipe -- Instead of the cheddar/fontina, I used a bag of shredded colby jack I happened to already have and I omitted the goat cheese as a guest that night did not care for goat cheese.  Also, I only baked for about 17 mins, as the top was getting really brown/crisp versus the 20-25 it called for.

Damned Good Food - Avocado Toast with a Fried Egg

Coming up next month, the kiddo and I are taking a Masterclass by Gordon Ramsey and hopefully put a shine on our cooking skills.  As a big Hell's Kitchen fan, it sounded like fun and something my daughter and I could do together.

Due to my recent health issues, my doc gave me the FIRM suggestion to eliminate as much meat from my diet and go more plant based.  She has green lighted seafood, so I can keep that in my diet, as well. The whole family is standing behind me and we're all working on lowering our meat intake.

Now, of course, eggs are technically meat by her standards, but I can only give up so much at a time.  I don't know I'd be able to drop them completely, either.  A friend of the family has pet chickens (yes, she actually says they are very cuddle-able) and we buy fresh eggs from her -- so I know my eggs are cruelty and additional hormone added free.

So... on the avocado toast!

Avocados are a great source of omega-3 fatty acid, and my doc told me to add plenty of that into my diet... so when we found this recipe, we gave it a try and even the picky kiddo LOVED it.  I have to agree, it is soooo good.  We eat this at least once or twice a week.

All you need is some great 100% whole grain or whole wheat toast, a fried egg, and an avocado.  Add a splash or two of hot sauce and even better!

Find the recipe here