30-Minute Tuscan Tortellini with Sausage and Spinach

 
INGREDIENTS

• 2 TB olive oil
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 LB bulk Italian sausage (no casings)
• 2 cups tomato-based pasta sauce
• 1 (14oz) can Italian diced tomatoes, with juices
• 2 cups chicken broth
• 1/2 cup half and half
• 19 oz frozen cheese tortellini
• 3 cups baby spinach, torn to bite size
• freshly ground black pepper
• freshly shaved/shredded Parmesan cheese

INSTRUCTIONS

1. In a very large skillet, heat oil over medium heat until hot. Add onion, stir constantly 30 seconds. Add garlic and stir another 2 minutes or until aromatic and tender.
2. Push onion mixture to the edges of pan and add sausage into the center of pan. Cook and break up sausage; once it’s half-cooked, stir together with the onion mixture and continue cooking until browned.
3. Add tomato sauce, diced tomatoes with juices, broth, and half/half. Stir and bring to a simmer. Add frozen tortellini, stirring to submerge tortellini in the sauce. Cover and simmer until tender, about 7-8 minutes.
4. Remove from heat. Gently stir in spinach and just until wilted. Add 1/4 tsp freshly ground black pepper or to taste. Serve immediately with freshly shredded Parmesan cheese.

From: https://www.chewoutloud.com/20-minute-skillet-tuscan-tortellini/

Cheese Tortellini in Garlic Butter Sauce

Ingredients

• 1 1/2 cups chicken broth or vegetable broth
• 2 tablespoons cornstarch
• 1 (16 ounce) package cheese tortellini
• 4 tablespoons butter
• 2 cloves garlic minced
• 2 teaspoons dried basil
• 1/4 cup Parmesan cheese for garnish
• Fresh basil for garnish, optional

Instructions

1. Cook tortellini per directions on package
2. Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
4. Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.

From: https://www.culinaryhill.com/cheese-tortellini-in-garlic-basil-sauce/

SHANGHAI CAI FAN

SERVES: 4

INGREDIENTS

• 1 cup rice
• 1 1/4 cups water (try w/chicken broth w/some salt)
• 1/4 cup salted cured pork (diced, can use thick cut bacon)
• 1 tablespoon pork lard (you can also substitute bacon grease or oil)
• 1 tablespoon oil
• 1/2 teaspoon ginger (minced)
• 1/2 lb baby bok choy (225g, washed and finely chopped)

INSTRUCTIONS

1. Soak the rice in 1 1/4 cups water in a clay pot for 45 minutes to an hour. Once soaked, sprinkle on the salted pork and add a tablespoon of grease or oil. Put the pot over medium heat, uncovered, and bring it to a boil.
2. While you wait for rice to boil, heat 1 tablespoon of oil in a wok using medium heat. Add the minced ginger and caramelize a bit. Then add the boy choy, and stir-fry just until wilted. Turn off the heat.
3. Once the pot is boiling, cover the pot, turn the heat down to the lowest setting, and let it simmer for 8 minutes. Now take off the lid and add the cooked bok choy (don't pour in any of the cooking liquid from the bok choy) to the top of the rice and cover again. Let it simmer for another 5 minutes. Serve!

Recipe for salted pork: https://thewoksoflife.com/homemade-chinese-salted-pork/

From: https://thewoksoflife.com/shanghai-cai-fan-rice-salted-pork-greens/

NO KNEAD ROSEMARY BREAD

INGREDIENTS:

• 3 cups all-purpose flour
• 3 large garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon instant yeast
• 1 1/2 cups water, at room temperature
• 2 tablespoons cornmeal

DIRECTIONS:

1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.

From: https://damndelicious.net/2017/12/05/no-knead-rosemary-bread/

Spanish Flan

Yield: 1 - 10 inch round pie

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Work in layers of small amounts of sugar at a time, adding sugar and working more in as it melts
3. Carefully pour hot syrup into a 10 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
4. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
5. Place the dish on a lined baking dish to catch any overflow during baking
6. Bake in preheated oven 60 minutes. Let cool completely.
7. Chill for several hours or overnight
8. To serve, bring to room temperature. Warm the bottom of the dish to liquify the caramel some to release it from the bottom of the dish. Run a knife around the edge of the baking dish to release the flan. Place a serving plate over the baking dish, then invert.

Based on: https://www.allrecipes.com/recipe/20979/spanish-flan/

Sweet Jalapeno Cornbread

Ingredients

• ⅔ cup butter, softened
• ⅔ cup white sugar
• 2 cups cornmeal
• 1 ⅓ cups all-purpose flour
• 4 ½ teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 ⅔ cups milk
• 1 cup chopped fresh jalapeno peppers, or to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Cook's Notes:

• Recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.
• The batter should be thick enough to not pour easily.
• It is important to grease pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder.

From: https://www.allrecipes.com/recipe/230999/sweet-jalapeno-cornbread/

Roasted Cauliflower and Quinoa with Candied Walnuts

Ingredients

• 1 small head of cauliflower (1 bag of TJ's broccoli & cauliflower mix)
• 1 tablespoon extra-virgin olive oil
• 1/2 cup walnuts
• 2 tablespoons sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons quinoa

Directions

1. Preheat the oven to 420° and set the oven rack to the highest setting. Line a baking sheet with parchment paper.
2. Cut cauliflower into bite-sized pieces, toss with the extra-virgin olive oil and spread on a sheet tray. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning half way through.
3. While the cauliflower is roasting, prepare the walnuts. Line a plate with a piece of parchment paper. Add the walnuts, sugar, salt and pepper to a small frying pan over high heat and stir well. Cook until the nuts have caramelized and all the liquid has evaporated, shaking the pan occasionally, about 4 minutes. Transfer the walnuts to the plate, making sure they are in a single layer.
4. Add the quinoa to a small frying pan over medium high heat. When the quinoa begins to pop, shake the pan occasionally and continue to cook for about 2 more minutes, or until the quinoa is fragrant and light brown. Remove from the heat.
5. To serve, place the roasted cauliflower on a serving platter and top with candied walnuts and toasted quinoa.

From: https://www.foodandwine.com/recipes/roasted-cauliflower-and-quinoa-candied-walnuts