Sausage and Peppers

When I got home from work today, I flipped on the TV and listened to a news program while I tried to figure out what to make for dinner. Have you noticed how they advertise the upcoming news segments with shocking titles? This one was something like, "What in your dining room is making you fat?" When they finally aired segment after several teasers, they reported that blue is the best color for plates, dining room walls, tablecloths, etc. Why? Because supposedly when people eat surrounded by the color blue, they eat less. The worst colors are yellow and red. One group of people ate dinner in a blue room and another in a yellow room, and the group in the blue room ate 30% less. I'm not sure about the quality of scientific research, but it's intriguing.

Have you noticed the color of our plates that play a supporting role in all of our food photos? They are mustard yellow! (They came with my husband. I like the style of them. The color, well, it is tolerable. The best thing about them is that they are almost indestructible.) Are we overeating every day because of our yellow plates? Maybe we should start using salad plates for dinner...


Last week, we had a hearty dinner served on salad plates. Sausage and peppers cooked with kale, tomatoes, onions and potatoes. I don't think I had ever made sausage and peppers with potatoes until I met my husband. He's Italian-American (among other things), and it's a family classic. His dad usually makes it with sausage, vinegar peppers and potatoes. It's FABULOUS! It's amazing how simple, classic meals are so good - no wonder they have stood the test of time. We added some extra veggies, and cooked it in our dutch oven on top of the stove. It was great - we got some oven fresh taste without heating up our apartment.

Sausage and Peppers with Kale, Tomato and Potatoes
1 lb Italian sausage, cut in half
1 lb potatoes, chopped
2 onions, chopped
2 peppers, chopped
1 tomato, chopped
1 bunch kale,chopped
oil

Drizzle oil in the bottom of the Dutch oven. Add the rest of the ingredients, and stir to combine. Cook over medium heat stirring occasionally. Cook until the desired crispness is achieved, about 1 to 1.5 hours.

We served it on small plates because it is so filling.

This post is part of Monday Mania at The Healthy Home Economist.

Chicken Scampi

I mentioned yesterday that my husband and I are feeling a bit under the weather. Not bad enough to keep me home from a wedding shower I had to attend, but yucky enough to want to stay home and eat comfort food after it was over.

I was at a total loss for dinner ideas, but my husband came up with the idea of chicken scampi, and that sounded perfect to me. Later he confessed that he was inspired by his lunch on Friday. Apparently he forgot to eat breakfast before he left for work, and he felt like a treat by the time lunch rolled around. He went to Urban Lobster Shack and got a lobster roll scampi style. The chicken scampi wasn't the most photogenic meal, but it was quick and delicious. The combination of butter, garlic, lemon and white wine is always a hit with me. I'm allergic to shell fish, so this is how he translated it for me.

Chicken Scampi
1 lb chicken, chopped
1 C flour
salt and pepper
olive oil
2 T butter
2 T garlic
2 T oregano
1 C white wine
juice of half a lemon
pasta
Parmesan cheese

Start a large pot of water for the pasta. Season flour with a pinch of salt and pepper. Dredge the chicken in the flour. Coat a hot skillet with olive oil and add chicken. Cook until the chicken is done (about 5 minutes, but it depends on the size of your pieces). Remove chicken from the pan. Start the pasta. Add butter, garlic, oregano, wine to the same pan used for the chicken. Cook over medium-low heat for one minute while scraping off any flour from the chicken to help thicken your sauce. Turn off the heat and add the lemon juice. Add chicken back to the pan and combine with sauce. Serve over pasta. Garnish with Parmesan cheese and an extra shake of oregano.

A guest in the house

I'm reading the book, Home Cooking: A Writer in the Kitchen, by Laurie Colwin. It's a series of short essays that offers recipes and humorous stories. Yesterday on my subway ride home, I read the chapters on her worst cooking experiences and the worst meals she's eaten at other people's homes. I was just innocently reading the next chapters in the book, but this might have affected me.

When I got home, I made dinner for my husband, a potential business partner, and myself. The plan was to serve a simple dinner of ravioli with a quick fresh tomato sauce and a side of sauteed broccoli rabe with garlic. My husband planned to pick up the ravioli on his way home from the Piemonte Ravioli Co. It turns out that they close at 5:00 and not 6:00, so we had to settle for dried pasta.

We saved 6 pakoras from the night before, and I quickly reheated them in a hot saute pan and served them with the mint and cherry chutneys. This bought me some time while I prepared the rest of the dinner. I quickly washed and chopped up the 2 bunches of broccoli rabe and dropped it into our large skillet. As it began cooking, it shrank, and shrank, and shrank down to almost nothing. I knew that it was not enough for three people, so I added in the greens from a bunch of turnips. This too shrank down to very little, so I decided to make an additional side of carrots. Of course we only had a few small carrots, but I sauteed them and tossed them with lemon juice and cilantro. Meanwhile, I put the pasta in boiling water, and started my sauce. Two tomatoes chopped up and several cloves of garlic sliced went into a sauce pan with a generous amount of olive oil. I soon realized that this was not enough for the pound of pasta I had cooking.

All this time I was trying to be really quiet and not disturb them, but I was unsuccessful. It reminded me of the early morning when you are trying to tip-toe around and not wake the other people in the house, but you invariably drop things, trip over chairs, etc. That was me in the kitchen last night. I was dropping pots, spoons, getting myself all wet, and I was very self-conscious because they were having a technical discussion only 4 feet away (because our apartment is really small). My husband reassures me that he didn't even notice, so maybe I was being overly self-conscious.

In the end, the dinner was fine. We had pasta with a light tomato, garlic and basil sauce with carrots and greens, but it was very stressful getting there. I realized that I'm not used to cooking for 3 (cooking for more somehow isn't a problem) and for someone I have never met.

Eggplant Parm Salad

During my recent blog trolling, I discovered the website The A + M Blog. This website has great recipes and they host weekly recipe contests. Each week they feature a selected ingredient. Readers submit their recipes for editors and other readers to test. The winning recipe each week wins prizes and will be featured in an upcoming cookbook. This whole process was intriguing to me, and my husband and I decided to throw our hat in the ring.

This week's contest ingredient is fresh mozzarella. We brainstormed lots of ideas for fresh mozzarella, and landed on eggplant parm salad. We were inspired by the deconstructed green sushi salad from Green Kitchen Stories that we tried last week. Our salad was designed to be a summer alternative to the traditional eggplant parm that requires oven time. (Please vote for our entry here.) The only down side of this plan is that it only used a little bit of purslane from the share. We will have to get back on the CSA bandwagon tomorrow.

Eggplant Parm Salad serves 4
1 C Balsamic vinegar
1 small eggplant, cut into 1/4 inch thick slices
1/2 C flour
2 large eggs, beaten
1 cup bread crumbs
6 oz arugula
small handful of basil, stems removed and torn into pieces
olive oil
1 clove garlic, finely minced
1/2 lb fresh mozzarella, cut into strips
2 tomatoes, cut into strips
salt
pepper

Pour the Balsamic vinegar into a sauce pot. Bring to a boil, and then reduce heat and simmer for 5 minutes. Let cool and place in sealed container. It should be the consistency of a thick syrup. If it gets too thick, it can be thinned with additional vinegar.

Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumbs. Shake off any excess breading and transfer the eggplant to a wire rack. Repeat with the remaining eggplant. Allow the eggplant to dry for 15 minutes once all of the slices are finished. Pour the oil to a depth of 1/4 inch in a small saute pan. Once the oil is warm, work in small batches frying the eggplant slices until golden brown, about 2 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Once cool, cut the eggplant slices into thirds.

Place arugula and basil in a mixing bowl and toss with 2 T olive oil, garlic, salt and pepper.

Layer the greens, eggplant strips, tomatoes, and fresh mozzarella on dinner plates. Drizzle the Balsamic vinegar reduction over the top.

Pasta with Scapes and Broccoli Rabe

We continued to look abroad for inspiration for ways to eat up our greens. Tonight we decided on Italy. My husband picked up some fresh pasta and Parmesan cheese on his way home, and we had some garlic scapes and broccoli rabe to eat up from the share.


Garlic scapes are the flower stems produced by garlic plants before the bulbs mature. They have a fresh, light garlic flavor. In the photo, the chopped up scapes are cooking in butter. Here is our recipe:

Fresh Pasta with Garlic Scapes and Broccoli Rabe
2 bunches of broccoli rabe, sliced in 1 inch wide strips
1 bunch garlic scapes, finely chopped
4 T butter
1 lb fresh pasta
grated Parmesan cheese

Steam the broccoli rabe and set aside. Cook the pasta and drain. Melt the butter over medium heat and add the scapes. Cook until tender, about 3-4 minutes. Add the pasta and broccoli rabe to the pan and toss to combine. Sprinkle grated Parmesan cheese over the top.


The results were very satisfying. The broccoli rabe is slightly bitter, but this tasted great with the richness of the butter, the garlicky scapes, and firm pasta. A great meal for early summer.

On to another greens dish tomorrow.