Antipasti Salad

Ingredients

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet peppers, chopped
1 (6-ounce) jar marinated artichoke hearts, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 cup freshly shaved Parmigiano-Reggiano

Dressing

1 small garlic clove, peeled
1 1/2 tsp kosher salt
1 tsp freshly grated orange zest
2 tbsp white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Directions

Soak onions in cold water for 10 minutes, then pat dry and put in serving bowl. Smash the garlic cloves, sprinkle with 1/2 tsp of the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp salt and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

To shave the Parmigianno-Reggiano, you may use a vegetable peeler.

Healthy Swedish Meatballs

Ingredients

1 tsp Olive Oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup parsley, minced
1 lb ground beef (93% fat)
1 egg (lightly beaten)
1/4 cup breadcrumbs
Salt and Pepper (to taste)
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese

Direction

In a large pan, heat oil, add onions and garlic; saute until onions are translucent (4-5 minutes). Add celery and parsley and cook for about 3-4 minutes. Set aside.

In a bowl, combine beef, egg, onion mixture, breadcrumbs, salt and pepper and allspice. Mix well and form meatballs.

Add beef stock to the pan and bring to a boil. Reduce heat and add meatballs. Cover and cook (20 minutes). Remove the meatballs and set aside. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer to thicken. Pour over meatballs. Garnish with chopped parsley and serve over noodles or rice. You may also serve the meatballs as appetizer with toothpick.

Creamy Swedish Meatballs

Ingredients

1 lb ground beef
1 lb ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 tsp ground allspice
3 tbsp butter
1/3 cup all-purpose flour
3 cups beef broth
Cooked egg noodles
Parsley (for garnish)

Directions

Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper, and allspice. Mix.

Using a rounded 1 tbsp measure for each, form mixture into meatballs. Place meatballs onto baking sheets; bake until golden brown and cooked through (10-12 minutes).

Sauce:
In a medium saucepan, melt butter over medium-high heat. Add flour, cook, whisking, making sure not to darken. Gradually whisk in remaining milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened (2-3 minutes). Transfer to a large bowl.

Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer on toothpicks, or as a main, over egg noodles or steam rice. Garnish with parsley.

Amazing Clam Bake

This is a family favorite that is easy to make!

Ingredients:

1 tbs olive oil
1 large white onion, thinly sliced
2 cloves garlic, finely chopped
1/2 lb kielbasa sausage, sliced into 1-inch rounds
1 1/2 lbs baby potatoes, halved with skin
11/2 cups white wine, dry
1/2 tsp salt
1/4 tsp ground black pepper
2 lbs mussels, scrubbed and debearded
2 lbs clams, soaked in ice water with a handful of flour or cornmeal and then rinsed well
1 large lemon, quartered

Directions:

1. Heat olive oil in a large stock pot over high heat.
2. Add sliced onion and cook until it starts to brown, stirring frequently.
3. Add garlic and cook for 2 minutes.
4. Add potatoes, kielbasa, wine, salt and pepper and bring to a boil.
5. Cover pot with a tight-fitting lid, reduce heat and simmer until potatoes are half cooked.
6. Add mussels and clams, toss and combine, cover pot and cook, shaking the pot occasionally, until clams and mussels have opened.
7. Transfer to serving bowls with the broth and serve with lemon quarters.

Note: Make sure to discard any mussels or clams with unopened shells.

Heartwarming Beef Pot Roast

This is a wonderful, easy-to-make dish on a rainy day. Serve with rolls or steam rice.

Ingredients:

2-3 lbs boneless beef chuck roast
1/2 tsp. dried parsley
Sea salt and ground pepper to taste
1/2 tsp minced onion
1/2 tsp garlic powder
2 sliced onions
13/4 cups beef broth
1 c tomato juice
11/2 lbs potatoes, cut into 1-inch chunks
1 lb carrots, cut into 1-inch chunks

Directions:

1. Preheat oven to 350 degree F.
2. In a small bowl, combine dried parsley, sea salt, black pepper, and garlic powder.
3. Pat roast beef dry with paper towels and rub all over with seasoning mixture.
4. In a large Dutch oven or oven-proof heavy sauce pot, heat olive oil over medium-high heat.
5. Add the roast and brown on all sides. Remove to a plate and set aside.
6. In the same pot, add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
 7. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast for 2 hours.
8. Stir in potatoes and carrots, cover and continue roasting for 45 minutes or until vegetables and meat are tender.
9. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.

Mussels in an Aromatic Coconut Broth

Ingredients:
4 lbs of Mussels (make sure they are close)
1 red chili pepper (seeded and thinly sliced)
1 stalk of lemon grass (chopped)
2 cloves of garlic (crushed)
1 cup coconut milk
3 tsp. olive oil
Cilantro (chopped)
1/2 cup White wine (dry)
2 stalks of spring onion (thinly sliced)

Directions:

1. In a heated pot or deep pan, combine mussels, white wine, sprig of thyme.
2. Cover and share pot. It's very important to keep the lid on to continue the steaming process.
3. Once the mussels opened, drain and set aside. Make sure to save the broth.

Sauce:

1. In a pan, add olive oil, chili, garlic, lemon grass, and spring onion.
2. Season with salt and pepper.
3. Add mussel broth in the pan and coconut milk and simmer for about 2 minutes.
4. Sift the broth to get rid of the ingredients.
5. Put the broth back in the pan and add cilantro for garnish.
6. Pour broth in the mussels.

Note: If you don't like cilantro (not many people do) you may use Thai or sweet basil. I use cilantro because I like the smell. Thai basil is difficult to find in grocery stores and difficult to grow in Las Vegas.

Creamy Mashed Potatoes

Ingredients:

2/14 lb potatoes (you may use brown potatoes if you prefer)
Sea salt and pepper (to taste)
2 tbsp butter
1 bunch green onions (chopped)
1/3 c whipping cream
1/3 c milk

Directions:

1. Cut potatoes into bite-sized cubes and boil in salted water until tender.
2. Mashed the potatoes using a ricer (if you have it), then stir through the butter and chopped onions.
3. Pour cream and milk in a pot and boil until slightly creamy.
4. Add the milk and cream mixture into the potatoes and mix.
5. You may garnish the potatoes with fresh dill (chopped) for color.

Note: As I noted, you may use either white or brown potatoes. You also have the choice of using whole milk--I use 2% milk.

Sinigang a Litson

I've never heard of sinigang na litson until I visited one (supposedly) famous Kapampangan restaurant (Bale Dutung) in Angeles City, Pampanga in the Philippines just last month, but it's actually pretty tasty. This is also a great way to use your left overs.


Ingredients:
Litson
Fresh tamarind (about 10 - 12 pieces depending on size). Instant sinigang mix may also be used.
1 md onion (diced)
2 tomatoes (diced)
Medium sized Radish (cut in cubes)
1 cup sitaw (cut in 4" pieces)
2 cup young Kangkong leaves (water spinach)
2 pcs long green pepper
4 cups of water.
Salt (or Patis) to taste


Directions:

In a stew pot, boil the water. Add the tamarind until they are tender. Take the tamarind out of the water and use a strainer to collect the juice taking out all the skin and seeds out. Add the tamarind extract, tomatoes, radish, and onion in the same water. When the radish is tender, add the litson and sitaw and let simmer for another 2-3 minutes. Finally, add some salt to taste and place the pepper (first) and kangkong on top. Cover and simmer for about 2 minutes. Serve with white rice.

Note: If you can't find kangkong leaves, spinach is a great alternative. Personally, I use fresh tamarind (if available) because I don't like all the extra ingredients included in the instant sinigang mix.