Greek One-Pan Pasta

I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Lentil & Orzo Stew with Lemon & Coriander-Spiced Roasted Eggplant

Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂

This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.

The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.

Yield: 8 servings

  • roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
  • 8 T olive oil, divided
  • 2 T coriander seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 2 medium carrots, finely chopped
  • 2 medium yellow onions, finely chopped
  • 4 celery stalks, finely chopped
  • 10 garlic cloves, finely chopped
  • 2 T tomato paste
  • 2 cups dried lentils (green, black or brown)
  • 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
  • 1 cup orzo or other small pasta
  • zest and juice from 2 lemons, plus lemon wedges for garnish
  • ¼ cup shaved ricotta salata or crumbled feta, or to taste
  1. Heat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  3. In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  4. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  5. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  6. Stir in the orzo and cook until softened, 8 to 10 minutes.
  7. Remove from heat and stir in the lemon zest and juice.
  8. Season to taste with salt and pepper.
  9. Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.

Raspberry Crumb Muffins

A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉

That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen.  She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.

They were a very special breakfast. 🙂

Yield: 10 muffins

For the Crumb Topping:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon grated lemon zest
  • 1/8 tsp cinnamon
  • 2 T unsalted butter, cubed

For the Muffin Batter:

  • 4 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • 1 large egg
  • a teaspoon grated lemon zest
  • ½ cup all-purpose flour
  • ½ cup white whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup sour cream
  • 1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
  • Crumb Topping (above)
  1. In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
  2. Preheat the oven to 350 F, preferably on convection.
  3. Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
  4. Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
  5. Add the egg and the lemon zest to the mixture and blend until combined.
  6. Whisk the flour, baking powder and baking soda in a separate bowl.
  7. Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
  8. Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
  9. Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
  10. Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
  11. Allow to cool, then serve.

One Year Ago: Crisp Toffee Bars

Three Years Ago: Tate’s Shortbread and Gooey Cinnamon Squares

Four Years Ago:

Five Years Ago:

Linzer Hearts

We drag out holidays in my house. One day just isn’t enough of a celebration. 😉

We were so busy eating leftover Mardi Gras King Cake on Valentine’s Day, I had to make a belated Valentine’s Day dessert! The truth is that I was procrastinating a little bit. As much as I wanted to make this special dessert for my husband, I really didn’t want to peel the hazelnuts. :/ I was quite happy to find a method to remove the skin by blanching the nuts. This method is a little bit time-consuming but it completely removes the bitter skin. Yay!

These cookies were very special- completely worth every minute of work. My husband wants me to add them to our Christmas cookie assortment! (in a different shape, of course) The blanching method used to peel the hazelnuts was adapted from Rose Levy Beranbaum, via Fine Cooking.com. The cookie recipe was adapted from Martha Stewart’s Baking Handbook. Wonderful!

Yield: 9 3-inch sandwich cookies and 14 2-inch heart cookies

  • 4 1/2 oz (1 cup) raw hazelnuts
  • 4 T baking soda, for blanching the hazelnuts
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp freshly grated lemon zest
  • 1/2 cup raspberry jam, for filling
  • 1/4 cup confectioners’ sugar, for dusting

To Blanch, Peel, and Roast the Hazelnuts:

  1. Preheat the oven to 375 degrees, preferably on convection roast.
  2. Bring 3 cups of water to a boil. Add 4 T baking soda and the hazelnuts.
  3. Boil for 3 minutes- expect the water to turn black. Run a nut under cold water and see if the skin slips off easily. If not, boil the nuts a little longer until the skins slip off.
  4. Strain and then cool the nuts under cold running water, slip off the skins, blot dry with paper towels.
  5. Place peeled nuts on a parchment paper-lined baking sheet. Roast in the preheated oven for 7 to 10 minutes, until fragrant.
  6. Remove from the oven and let cool to room temperature.
  7. Pulse the nuts in a food processor until finely ground.

To Make the Cookies:

  1. In a large bowl, sift together the flour, baking powder, cinnamon, and salt.
  2. Whisk the ground hazelnuts into the flour mixture; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
  4. Add the egg yolks, vanilla, and lemon zest; beat to combine, scraping down the sides of the bowl as needed.
  5. With the mixer on low-speed, add hazelnut-flour mixture, and beat until just combined, about 10 to 15 seconds.
  6. Turn out the dough onto a lightly floured work surface or onto plastic wrap. Divide in half and shape into flattened disks.
  7. Wrap in plastic and refrigerate at least 1 hour or overnight. (I refrigerated overnight.)
  8. Remove one disk of dough from the refrigerator, and let stand until softened slightly. (This will help keep the dough from cracking when rolled.)
  9. Between layers of plastic wrap or on a large piece of parchment paper lightly dusted with flour, roll dough to 1/8-inch thickness. Wrap in plastic wrap and transfer to a baking sheet. Place in freezer and freeze until firm, about 20 minutes.
  10. Repeat with second disk of dough. (You can stack the parchment and dough in the freezer.)
  11. Preheat the oven to 325 degrees, preferably on convection. Line 3 baking sheets with parchment paper.
  12. Remove one sheet of dough from the freezer. Working quickly, cut into heart shapes with a 3-inch cookie cutter. Cut out the center from half of the shapes with a 2-inch cutter. (If the dough begins to soften too much, return to the freezer for a few minutes.)
  13. Transfer the cookies to the prepared baking sheets about 1 1/2 inches apart. (I kept the similar shaped cookies on separate sheets as they had the same baking time.) Freeze until firm, about 15 minutes.
  14. Repeat with second sheet of dough.
  15. Bake on the center rack, one cookie sheet at a time, rotating halfway through, until cookies are crisp and lightly golden all over, about 17 minutes for full 3-inch hearts and 15 minutes for the open hearts and full 2-inch hearts.
  16. Let cool slightly on cookie sheet and then remove to a wire rack to cool completely. (Cooled cookies can be stored overnight in an airtight container at room temperature before filling.)
  17. Spread the flat sides of the whole hearts with jam.
  18. Sift confectioners’ sugar over the open hearts.
  19. Just before serving, top open hearts with jam. Cookies should be eaten the day they’re filled.

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Sheet-Pan Spicy Roasted Broccoli Pasta

I have a few broccoli pasta recipes to share. I’m always buying the 3 pound bag of broccoli florets at Costco when I’m on a break from my CSA vegetables. 😉

This first dish is one of the Most Popular Recipes of 2017 from New York Times Cooking. I’m surprised that I didn’t see it when it was first published- especially because it’s a sheet pan dish! Although it has the ingredients typical of a pasta casserole, more of the broccoli and toppings get crispy by the increased surface area exposed to direct heat by cooking it on a sheet pan.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of broccoli and used Gigli pasta. We ate it with a huge green salad. Quick, easy, and tasty. It would be even more incredible if it was topped with fresh ricotta. Next time!

Yield: Serves 6

  • 2 ½ pounds broccoli florets, cut into bite-size pieces
  • tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds
  • teaspoon coarse salt, plus more as needed
  • ½ teaspoon red pepper flakes, or to taste
  • 12 ounces chiocciole, penne, or other tube-shaped pasta (I used Gigli pasta)
  • cup grated Parmesan cheese
  • cup panko bread crumbs
  • finely grated zest from 1 large lemon
  • ½ teaspoon freshly ground black pepper
  • 12 ounces best quality, whole milk ricotta
  • fresh lemon juice, for serving (optional)
  1. Heat oven to 425 degrees, preferably on convection roast.
  2. On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
  3. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  4. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  5. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  6. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
  7. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
  8. Sprinkle with lemon juice to taste, and serve.

One Year Ago: Fresh Ricotta

Two Years Ago: Spaghetti Pizza

Three Years Ago: Penne with Radicchio

Four Years Ago: Pasta Alla Norma with Slow-Roasted Tomatoes

Five Years Ago: Movie Night Pizza

Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

One Year Ago:

Two Years Ago:

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Four Years Ago:

One-Skillet Chicken Thighs with Buttery Orzo

I had saved this recipe a couple of months ago just waiting for my CSA box fennel to arrive. As soon as I saw it on my list of veggies to expect, I knew exactly what I was going to make. 🙂 I love how the orzo is cooked like risotto in this dish- the results were amazing.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs instead of bone-in. I also increased the amount of fennel and used a sweet onion instead of a leek. We ate it with sautéed collard greens as well as sautéed yellow summer squash, also from my CSA box, of course. Easy, fresh, and delicious.

Yield: 4 to 5 servings
  • coarse salt and freshly ground pepper
  • 5 to 6 boneless, skinless chicken thighs, patted dry
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped, plus fronds, chopped (I used 1 1/2 bulbs)
  • 1/2 Vidalia onion or 1 leek, white and pale green parts only, chopped
  • 8 ounces orzo
  • ⅓ cup dry white wine
  • 2½ cups chicken stock, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  1. Preheat oven to 400°, preferably on convection.
  2. Season the chicken with salt and pepper on both sides.
  3. Heat 2 T butter in a medium cast-iron skillet (I used a 10-inch skillet) over medium-high.
  4. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges, about 4-5 minutes.
  5. Turn chicken browned side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, about 4 additional minutes. Transfer chicken to a plate.
  6. Set same skillet over medium; combine chopped fennel bulb and leek/onion in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes.
  7. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes.
  8. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute.
  9. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.
  10. Remove skillet from heat, taste and adjust seasoning. Mix in lemon juice and remaining 1 T butter, then chopped fennel fronds.
  11. Nestle and pile chicken on top and finish with lemon zest.
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