Spinach Feta and Leek Frittata

Here is a memorable dish suitable to mark the uniqueness of a leap year.  I think it would be difficult to go wrong with this because there are so many variations possible.  How bad could eggs and cream baked with veggies, cheese and whatever fun stuff you have lying around the kitchen, be?  Truth be told, this frittata pictured below was made with oven fries leftover from a family reunion dinner the night before - especially good if they were sweet potato oven fries - try it; I swear you'll like it.
6 eggs
1/4 cup half and half
1/2 tsp salt
freshly ground black pepper
about 1/4 tsp freshly grated nutmeg

1 leek, trimmed, cleaned and sliced
2 cloves garlic, minced
2 Tbsp sundried tomatoes packed in oil, chopped
1 large Russet potato, cleaned (or leftover potatoes)
1 5-oz fresh bag baby spinach leaves

1/2 cup feta cheese, coarsley crumbled
1/2 cup cheddar cheese, diced 1/4-inch
1/4 tsp dried dill weed
Grated parmesan cheese, optional
8-10 grape tomatoes, sliced in half, optional

Pierce the potato with the tines of a fork all over. Cook in a microwave about7-8 minutes, turning at least once, until the plato is cooked through. Remove from the microwave with a towel, and wrap with towel. Set aside.  Otherwise just bring whatever leftover potatoes you have to room temperature.

Meanwhile, preheat oven to 375F. Whisk together the eggs and half and half. Season with salt, pepper and nutmeg.

Cube the potato into about 1/2-inch pieces. Sauté the leeks in a dash of olive oil and 1 Tbsp water in a medium-sized (10 inch) oven-going non-stick skillet. Cook until all the water is evaporated and the leeks soften but do not brown and burn, about 10 minutes. Add the garlic, sundried tomatoes and potato and cook another 3-5 minutes. Remove leek mixture to a bowl and set aside.

Add the spinach to the skillet cook down until the spinach all wilts down and releases all the water it will. Cook until most all of the water is evaporated, about another 5 minutes. Return the leek mixture to the skillet and food together gently. Scatter the cheeses about the skillet and pour in the eggs. Sprinkle on the dill. Heat frittata over medium heat just until the edges begin to cook through and solidify. Garnish with sliced tomatoes and parmesan cheese, if desired

Place skillet in oven an roast for about another 20 minutes until the frittata is cooked through to the center. It will puff up considerably, but will settle down as it cools.

Remove from the oven when cooked and allow to sit for about 10 minutes. Slide to a serving platter and slice.

Serves 4.

Pasta e Fagioli Veloce with Tuscan Kale

Veloce means fast. Beans and greens with a bit of pasta, soaking in a delicious broth, makes for a fantastic, winter-warming meal, even on a weeknight.  Use what beans and greens, and pasta you have on hand for a quick meal.

2 sticks celery, diced
2 carrots, peeled and diced
2 shallots (or 1 small onion), peeled and diced
2 cloves garlic, peeled and minced
1 Tbsp fresh thyme, chopped
1 Tbsp fresh oregano, chopped
[alternate herbs: 1/2 tsp Italian herbs (or herbes de Provence)]
1 cup ditalini pasta
1 quart favorite broth, veggie or chicken
4 cups fresh Tuscan kale, trimmed and chopped
1 can pinto beans, drained

Sauté the celery, carrot and shallot in a soup to in a dash of olive oil. Cook for about 10 minutes then add the garlic and herbs and cook another 2-3 minutes.

Add the pasta and broth and bring to a boil.

Now add the beans and the kale and stir well. Cook about 20 minutes, stirring often, to soften the kale and cook the pasta through. Adjust seasoning with salt and pepper to taste. Adjust liquid level with water if necessary.

Serves 4-6.

Orange Tarragon Gochujang Salmon

Fresh wild-caught salmon is especially healthful, if you can find it. Lightly flavor with orange, and tarragon and ramp up with the earthiness and slight spice of Korean gochujang flavors: subtle enough for salmon, yet rich enough to add the spice of variety to cooking salmon regularly and often.

1-1/2 lb salmon fillet, cut into four serving portions

Glaze:
Juice of one orange - about 1/4 cup
1 Tbsp gochujang
2 Tbsp honey
1 Tbsp olive oil
2 tsp dried tarragon leaves

Place the salmon skin-side down in a baking casserole, allowing plenty of space between the pieces. Whisk together the glaze and pour over the salmon, and then flip the salmon onto the glaze. Allow the salmon to rest for about 30 minutes.

Preheat oven to 400F. Roast salmon for about 10 minutes (for 1-inch thickness), or until the salmon is just cooked through.

Serve with lemon or lime.  I like serving over a bed of sautéed spinach.

Serves 4.

Cook’s Note: Any leftovers work wonders served cool, on a salad. Here I lay a bed of arugula and toss fresh tomato on top. I dressed with just a dash of seasoned rice vinegar and olive oil.

Spicy Shrimp with Artichokes Capers and Lemon

Quick - sauté some shrimp and toss with angel hair pasta, and artichoke hearts.  A quick pleasure even on a weeknight.
1/2 lb angel hair pasta

2 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 clove garlic, minced
1 jalapeño pepper, minced, or 1/4 tsp red chili flakes

1/2 cup dry white wine

1/2 cup chicken broth
1 lb shrimp, peeled
1 cup marinated artichokes, drained and quartered
1 Tbsp capers
1 lemon, one half juiced and jested, other half cut into wedges

Bring 2 quarts of water to a boil in a pot and salt generously for the pasta. When boiling add the pasta and stir. Cook only just until al dente and then drain. Toss with a dash of olive oil and set aside, covered, to keep warm.

While the pasta is cooking, melt butter in the olive oil in a large skillet. Add the shallot and cook for about 2-3 minutes. Add the garlic and jalapeño pepper, and cook another 2 minutes. Add the wine and cook until reduced in half, about 5 minutes.

Now add the broth, shrimp, artichokes and capers and bring to a boil.

Immediately add the lemon juice and jest and remove from heat. Tip pasta into a serving dish and pour shrimp mixture over top. Serve with lemon wedges.

Serves 4.

Spicy Sichuan Eggplant

Long thin purple asian eggplants are delicious and hold up well to stir frying.  This is a classic Sichuan preparation, which you can make as hot or not as you like.  My old Chinese cooking teacher would make this with dried red chilies and warn eaters with a wry smile, to remove them before they eat.  That goes beyond my pain (or risk) tolerance so I am just using some chili paste with garlic to bump up the spice a bit.
2-3 purple Asian eggplants
1/2 purple Bermuda onion, sliced
1 clove garlic, minced
1/2-inch fresh ginger, minced
palmful fresh cilantro leaves, minced
toasted sesame seeds

sauce:
1/4 cup hoisin sauce
1 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp Chinese black or rice vinegar
1/2 tsp chili paste with garlic or Srirach sauce
1 clove garlic, minced
1/-4 inch fresh ginger, peeled and minced

Cut the eggplants into 3-inch wedges. Mix in a bowl with the onion.

Whisk together the sauce ingredients in a small bowl.

Heat a wok to high heat. Add a dash of canola or other high-temperature oil. Heat until shimmering. Add the eggplant and onion.

Stir fry until the eggplant starts to brown.

Add the garlic and onion and cook another 2-3 minutes. Add the sauce, and heat through.

Serve garnished with sesame seeds and cilantro. Serves 4.

Cook’s Note: You can add dried red pepper flakes or minced fresh red chili pepper along with the garlic and ginger if you’s like to amp up the heat.  If you don't have black or rice vinegar, use Balsamic - it'll be delicious.

Pork Pinto Grains Kale Casserole

Here's a casserole that's as comforting as comfort gets.
2 cups cooked brown rice and quinoa, or other hearty grain mix (see Cook’s Note)
1 onion, diced
1 clove garlic, minced
1 lb lean pork, cubed
about 4 cups baby kale leaves
1/3 cup Monterrey Pepper Jack cheese, cubed 1/4-inch
1 can seasoned pinto beans in chili sauce
canned green chilies for garnish if desired
1 small tomato, chopped for garnish, if desired

Preheat oven to 375F. If you don’t have cooked grains, cook them up now according to packaged directions (see Cook’s note). Meanwhile, sauté the onion in a bit of olive oil in a large skillet for about 10 minutes, until beginning to caramelize.

Add the garlic and cook another 2-3 minutes. Set onions aside in a bowl. Add the pork to the skillet and brown up nicely.

Don’t crowd the cubes - brown in batches if necessary. Now add the kale to the pork and toss to allow the leaves to begin to wilt.

Add the grains to the skillet and heat through. Now toss in the cheese and the beans (with their sauce) and mix well.

Turn mixture into an oiled casserole.

Bake for about 45 minutes, or until the casserole is brown and bubbly. Garnish with green chills and fresh tomato if desired.

Serve 4-6.

Cook’s Note: I’ve done this with a brown rice and quinoa mix and nice grain mixes from Trader Joe’s. I also often freeze 2 cups cooked grains for use in casseroles like this - very convenient; just defrost in microwave.

If you don't have grains at the ready you can cook them up in about 20 minutes.  Mix 1 cup short grained brown rice with a tablespoon mixed dark quinoa in a medium pot with a tablespoon oil.

Toast the grains for about 3-5 minutes, stirring often.  Add a generous 2 cups water and bring to a boil.  Add 1/4 tsp salt, stir and reduce heat to a lowest simmer.  Cover and cook about 15-20 minutes, until all the water is absorbed.

Rainbow Cabbage and Rice

Amp up the veggies and keep the grains whole for a healthy heart.  And eat as many colors as you can to take in antioxidants.  Here I match purple cabbage with orange carrots and red whole grain rice.  But rather than having veggies accent the rice in a pilaf, I've reversed it to have the rice accent the veggies.
1 Tbsp butter plus 1 Tbsp olive oil
1 medium onion, sliced
2 carrots, peeled and sliced

3-4 cups green cabbage, chopped
3-4 cups purple cabbage, chopped
1 cup cooked red rice
2 cloves garlic, minced
palmful fresh parsley, minced

Melt the butter in the olive oil in a very large skillet. Add the onion and carrot, and sauté for about 10 minutes, until just browning around the edges. Add the cabbages and sauté another 5-8 minutes.

Add the garlic and rice and cook another 2-3 minutes to heat the rice through.

Season with salt and pepper to taste and garnish with parsley. Serves 4-6 as a side dish.

Cook’s Note: There are many whole grain rices you could use. Great whole grain rice mixes are now very popular and easy to find most anywhere.  I used a frozen red rice from Trader Joe’s, but there are many other varieties available. I also freeze my own rice and grains after cooking extra, just for use in low-carb dishes like this.

Pork Stew with Lentils

This will keep you warm in the winter! Pork, lentils and chick peas marry in a stew flavored with southern Mediterranean herbs and spices.  You could easily substitute lamb for the pork to suit your preferences.
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced

2 lb pork shoulder, cut into 1-inch pieces
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp herbes de Provence or Italian herbs
2 cloves garlic, minced

1/2 cup dark French Puy lentils
1 can chick peas, rinsed and drained
1 15-oz can diced tomatoes
2 cups chicken (or other) broth

in a large Dutch oven, sauté the carrot, celery and onion (mirepoix) in a bit of olive oil for 12-15 minutes. Allow the veggies to soften and begin to caramelize. Remove to a bowl.

Heat the same pot to high with a bit of olive oil and brown the pork on all sides for about 10 minutes. Add the fennel, cumin, herbs and garlic for the last 2-3 minutes.

Add the beans, tomatoes and broth and salt and pepper to taste. You should have just enough liquid t cover the solids.  Adjust with a bit of water if necessary.

Bring to a boil, reduce to a simmer, stir and cover. Cook for about 1 to 1-1/2 hour, until the lentils are cooked through and the meat is tender and falling apart.  Stir every once in a while, checking the moisture level. Adjust with water to a stew consistency.

Serves 6.

Cook’s Note: This is great served with rice and sautéed cabbage and Brussels sprouts.

You can also make this dish with lamb.

Valentine Scallops on Red Pepper Beds with Béarnaise Sauce

Here is a fancy dish worthy of a Valentine's offering.  Featuring seared scallops laying in a bed of red pepper and red ramen rice, blanketed by a rich Béarnaise sauce.  I'd love anyone who made this for me.

A nice thing about this dish is that you can make at least half of it in advance - something you will definitely want to consider if you make this on Valentine's day or for guests.
10 oz Ramen Black Rice noodles, 4 squares (see Cook’s Note)
2 medium red peppers, halved, seeded and trimmed of white ribs

1 Tbsp butter
2 leeks, trimmed, cleaned and sliced
1/2 medium purple Bermuda onion, sliced
2 cloves garlic, minced
1/4 tsp red pepper flakes

Béarnaise Sauce:
1/2 stick butter, 4 Tbsp gently melted in microwave
2 egg yolks
2 tsp lemon juice
1 tsp dried tarragon leaves
pinch salt and pepper

Advanced Preparation

Get ahead of yourself and prepare in advance, several hours if you like. Heat a grill or grill pan to high. Spray the pepper halves with olive oil and grill them over high heat 6-8 minutes per side, flipping twice. Watch them carefully, flipping at least every 3 minutes. You want a nicely charred, but not completely burnt presentation.

Place peppers on a plate, season with salt and pepper, and allow to sit at room temperature, covered with a paper towel until the remainder of the dish is ready.

Set a pot with 6 cups water to the boil for the ramen noodles. Salt the boiling water with a few teaspoons salt and cook the noodles, watching carefully for about 4 minutes. Break apart gently with a fork as they cook and taste for toothy consistency. When just cooked, drain well.

Return to the pot off of the heat. Add a dash of olive oil and gently toss with tongs. Set aside, in a non-metallic bowl, covered, ready to be reheated in the microwave.

Melt the butter in a non-stick skillet, and gently soften the leeks and purple onion over medium heat. As then heat up, add a tablespoon water and continue cooking as the water evaporates. This helps soften the leeks with out burning. After the water has evaporated, and the leeks and onions have softened considerably, about 8-10 minutes, add the garlic and red pepper flakes. Cook another 2-3 minutes.

Remove from heat and set aside, covered.

Now everything is about ready to serve. Make sure all place settings are ready. You will only have two more things to do - make the sauce, and sear the scallops.

Last Minute Preparation

One. Prepare the Béarnaise sauce. Melt butter in a small bowl in the microwave for only about a minute - only just until melted, but NOT until all the water is vigorously boiled off - watch carefully.

Have a few tablespoons water and a spoon at the ready on the side: Heat about 1 to 2 cups water to boiling in a medium saucepan or double boiler. Whisk together the egg yolks with the lemon juice in a small metal bowl (or top of a double boiler) until golden and very yellow. When water boils, turn down to a gentle simmer and place bowl (or top) over boiling water. Whisking regularly, start adding the butter in many small increments to the egg yolk mix, as you blend while whisking - boy is this a great opportunity for one of your Valentine sweethearts to lend a helping hand! Otherwise, pay attention and focus on this - do not attend to do anything else. Once the sauce has thickened, add the tarragon, and remove from the heat. Adjust the thickness of the sauce with the water on the side as needed. This may take a few teaspoons. Add the salt and pepper to taste,and remove from heat.

Two. Sear the scallops. Heat a non-stick skillet to medium and add a dash olive oil. When hot, add the scallops and allow to brown on as high a heat as you are willing with the pan you have (ceramic nonstick skillets allow you to go to higher heat, but any pan will work just fine). Sear the scallops for about 2-3 minutes per side. You might want to keep the overhead fan on high.

Ready to eat - assemble. Reheat leeks gently in pan, if necessary. Reheat noodles on microwave for a minute if necessary. Place a quarter of the noodles on each of four plates and place one half red pepper on noodles. Top red pepper with softened leeks and about 4-5 scallops. Top with Béarnaise sauce.

Viola - an act of love.

Serves 4.

Cook’s Note: Red rice ramen comes in individual cakes ready to cook quickly.

 I used some from Lotus Foods.

If you can’t find red rice ramen, any noodle or favorite rice would be just fine as a bed. Improvise.

If you really don't want to have any smell of searing scallops, for example, if your home is an open living plan, you might just want to sauté the scallops gently in a non-stick skillet, instead.  They will be wonderful no matter which way to cook them.

Cheesy Chorizo Caramelized Onion Dip

This is easy to prepare in advance and keep in a warm oven until your guests (or ravaged sports horde) arrive.  You can use the what meltable cheese you love, or mixes thereof. Flavor with cumin or coriander or chili powder or nothing (as here).  When you can afford the calories, you sportiffs - go for it!
1/2 sweet onion, finely diced, about 1/2 cup
3-inches cooked chorizo, (or andouille) sausage, finely diced
1/2 fresh red chili (or jalapeño) pepper, diced
2 cloves garlic, minced
2 green onions, sliced

1/2 lb cheese, grated (I used half smoked Gouda, half Fontina)
1/4 good real mayonnaise

Preheat oven to 375F. Heat a dash of olive oil in a skillet. Add the onions and cook for about 12-15 minutes over medium heat, gently turning the onions brown to caramelize. Keep heat on medium so as not to over brown (or burn) the edges. Halfway through, add the chorizo. When the onions have turned golden, add the pepper, garlic and half the green onions. Cook another 2-3 minutes.

Toss cheese into a mixing bowl and stir in the cooked onion mixture.

Add the mayonnaise and transfer to a baking dish.

Garnish with the remaining green onions.

Pop dip into oven and bake for about 20 minutes, or until browned and bubbly. Finish under the broiler (optional), watching carefully, if you want an extra browned effect.

Serve with favorite chips or crackers.

Roasted Chicken Putanesca

A roasted chicken is amazing.  Learn to season it as yo like.  Spatchcocking is a great way to go faster, so try it.
1 28-oz can crushed tomatoes
1 12-oz jar marinated artichokes, half drained
1 roaster chicken
1 small can sliced black olives, drained, or 1/4 cup calamata olives, sliced
2 Tbsp dried roasted garlic chips
1 Tbsp dried rosemary

Heat oven to 375F. Spatchcock the chicken by carefully cutting the back section off of the roaster with a pair of sturdy kitchen shears. Flatten the chicken by pressing firmly with the palm of your hands onto the breast bone.  Pat the chicken dry with paper towels.

Spray oil a roasting pan just large enough to hold the chicken. Pour in the tomatoes and stir in the artichokes with half their marinade. Lay the chicken onto the tomato bed. I also roast the back section, but you can reserve that for making broth if you prefer.  Rub a good amount of olive oil over the skin of the chicken. Season chicken generously with salt and pepper.

Sprinkle on the garlic chips and rosemary. Toss olives about chicken.

Roast chicken about an hour, or until cooked through - internal temperature should be around 160-165F. Remove roaster from the oven and cover with aluminum foil. Allow to rest ten minutes. Remove from the tomato bed and carve. Serve tomato artichoke sauce on the side.

Serve 4-6.

Cook's Note:  You can do the same preparation with chicken pieces - here I used thighs, and added capers for an extra punch.

Any extra sauce is fantastic for use in other casseroles such as lasagna.

Buttermilk Whipped Potato Gratin

This is the ultimate comfort food which you may want to enjoy on a rare occasion, as it is quite carb rich.  But remember potatoes are also rich in nutrients and not highly refined carbs.

This dish gets richness from low fat buttermilk, and only a relatively small amount of butter and cheese.  Buttermilk adds a tang and the hot peppers add an edge.  The parsley adds a fresh note.  Even those who are not potato lovers seem to like this.
4-5 Potatoes, peeled and cubed
1 Tbsp Kosher coarse salt
2 Tbsp butter
1 cup buttermilk
8 oz cubed cheese (your favorite)
4 oz feta cheese, crumbled
palmful fresh parsley, minced
1 clove garlic, minced
dash red pepper flakes
2 green onions, chopped
1 tsp smokey Spanish pimenton paprika
splash olive oil

Preheat oven to 375F. Tip the potatoes into a pot and just cover with cold water. Bring to a gentle boil and then lower to a simmer. Add salt and cook until the potatoes are tender.

Meanwhile, melt the butter in the olive oil in a skillet.  Sauté the onions (or leeks) until softened and slightly browned, about 10 minutes.

Drain the potatoes and mash in the butter. Add the buttermilk and the cheeses and mix well to a smooth consistency (or as chunky as you like).

Stir in the parsley, garlic, red pepper flakes and green onions. Check seasoning - the potatoes should be salted enough from the cooking water - adjust if necessary.

Transfer mashed potatoes to an oiled casserole. Sprinkle with paprika and splash with olive oil.

Bake for about 20-30 minutes, or until brown and bubbly.

Serves 6 as a side dish.

Cook’s Note: Alternately, if you work fast, and the potatoes are still hot, just broil them under the broiler until browned - they are already cooked through.

Use most any cheese you like; I typically use a cheddar or swiss variety, or jalapeño jack. Here I used a Colby cheddar/Jack mix.  I’d gravitate towards a flavorful cheese like Gouda rather than something too subtle like plain Monterrey Jack.