Baked Pasta with Sweet Italian Sausage & Kale

Kale is a nutritional superfood. It should have it’s own cape! It has
antioxidant, anti-inflammatory, and anti-cancer nutrients to name a few. On the downside, it has a large concentration of Vitamin K, which can be a problem for people taking blood thinners because it promotes clotting; the green also contains oxalates, which in lab tests have been associated with kidney stones and some gallstones. Eat raw kale is not a good idea, it will result in digestive issues.

This recipe is a great way to introduce some kale into your family’s diet. Everyone loved it.

Baked Pasta with Sweet Italian Sausage & Kale

Serves 6

1 lb penne or other short pasta
1 medium (about 1 lb) bunch kale, stems discarded and leaves cut into 2-inch pieces
3 Tbs olive oil
1 package (20 oz) turkey Italian sausage, casings removed
1 onion, chopped
Kosher salt
Pepper
2 garlic cloves, finely chopped
1 Tbs flour
1 cup milk
1/2 tsp crushed red pepper flakes
14 1/2 oz can diced tomatoes, drained
1 cup part-skim ricotta cheese
1 cup part-skim mozzarella, shredded
1/2 cup Parmesan, grated

Heat oven to 350 degrees F. Cook the pasta according to package directions, adding the kale during the last 3 minutes of cooking. Drain the pasta and kale and return it to the pot.

Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes; transfer to a bowl.

Add the onion and remaining 2 tablespoons oil to the skillet, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the crushed red pepper.

Add the sauce to the pasta and kale and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9- by 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.

Happy Thanksgiving!

This year we got a very big surprise.  On Monday night there was a knock on the front door.  It was late and when I opened it, my daughter Zoe was standing there!  She was meant to be having Thanksgiving on the east coast with her uncle, aunt, cousins and grandmother.  One of her best friends from high school’s mom had thousands of air miles about to expire and thought it would be a great surprise!  How can we ever repay their family for this amazing, thoughtful surprise?!  I can’t tell you how wonderful it has been to have Zoe here, since this is the first year she would have spent it away.    She is happily soaking up the southern California sunshine wearing tank tops.  She goes back Sunday to chilly Rhode Island for less then a month before she returns for Christmas.

Here are a couple recipes for your leftovers tomorrow –  Grilled Turkey Sandwiches With Stuffing and Cranberry Sauce and Turkey Nachos.  I hope you all have a very Happy Thanksgiving!

Turkey Swiss Sauerkraut Braid

One of my favorite recipes is Garlic Artichoke Braid.  Here is another take on the same idea.  This time using German ingredients.

Turkey Swiss Sauerkraut Braid

Serves 4

Flour (for sprinkling)
1 loaf Bridgford Frozen Bread Dough, thawed
½ cup mayonnaise
1 Tbs ketchup
1 Tbs relish
2 cups grilled turkey meat, shredded
¼ lb Swiss cheese, thinly sliced
1 cup sauerkraut
1 egg, lightly beaten
1 tsp caraway seeds
½ tsp coarse salt

Preheat oven to 375˚.

Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll thawed dough into a 10×12-inch rectangle.

Meanwhile, in a bowl stir together the mayonnaise, ketchup, relish and spread it all over the dough. Top with turkey, cheese, and sauerkraut.

From 12-inch side, tightly roll dough in jelly-roll fashion. Seal seams. Place log of dough, seam side down on baking sheet.

Join ends together to form one large ring. With kitchen scissors or sharp knife, cut dough from outside of ring to within 1-inch of inside ring, making cuts every 1-inch. Turn each section on its side so filling shows.

Brush the dough with egg and sprinkle with caraway seeds and salt. Let dough rise until puffy (30-60 minutes). Bake in a preheated oven for 25-30 minutes. Serve warm or cool on wire rack.

Turkey Gorgonzola Meatloaf

Wow!  This is different!

Here is an interesting twist on an old classic – meatloaf. Using turkey, cranberries and Gorgonzola, you can wake up and guest from the boredom of regular meatloaf. Also, this can be cooked in a slow cooker!

Turkey Gorgonzola Meatloaf

Makes 8 servings

2 lbs ground turkey
1 cup dried cranberries
1 cup crumbled gorgonzola
2 eggs
2 tsp kosher salt
1 tsp black pepper
1 tsp onion powder
1 cup bread crumbs

Spray the inside of a 5- or 6-quart slow cooker with cooking spray. In a separate bowl, combine all ingredients. Shape the meatloaf into the crock and cook on low for 7-8 hours.

When the loaf is browned on top and is pulling away from the side of the crock, it’s ready. Remove and let sit on a cutting board for 15 to 20 minutes before serving.

Honey Tarragon Turkey & Grape Salad

A Make Ahead Salad

This recipe was in yesterday’s Washington Post, April 27, 2011.

When you’re looking for low-fat meats, turkey breast is a good choice and a nice alternative to chicken. Its flavor pairs especially well with tarragon.

Turkey tenderloins come trimmed and are quick and easy to cook. Brown them on the stove and finish in a 350-degree oven; that will take about 25 minutes from start to finish.

MAKE AHEAD: The salad can be refrigerated for up to 3 days.

Honey Tarragon Turkey & Grape Salad

Serves 4 – 6

2 Tbs apple cider vinegar
1 Tbs honey, or more to taste
1 Tbs chopped tarragon
Salt
Freshly ground black pepper
3 Tbs mild olive oil
3/4 cup green seedless grapes, cut into quarters
3/4 cup red seedless grapes, cut into quarters
1/2 cup sweet onion, cut into ¼” dice
1 large rib celery, cut into ¼” dice
12 oz cooked boneless, skinless turkey breast, cut into 1-inch strips

Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing.

Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.

English Colonial Curry with Turkey

A Pub Curry

I love true English curry. This is Delia Smith’s recipe from the latest Sainsbury’s magazine, which my mother-in-law just brought back from England. I would probably make this curry with chicken instead of turkey.  Now I feel like havng a luke warm pint!

English Colonial Curry with Turkey

Serves 4

It is also equally good made with leftover chicken or beef.

2 ½ cups cooked turkey, chopped into chunks
1 Tbs olive oil
1 large onion, finely chopped
2 sticks of celery, chopped
1 clove garlic, crushed
1 heaped Tbs plain flour
1 tsp turmeric
1 tsp ground ginger
1 heaped Tbs Hot Curry Powder
3 cups hot chicken stock
1 medium apple, cored and chopped
2 Tbs golden raisins
1 heaped Tbs mango chutney
2 Tbs desiccated coconut
a squeeze of lemon

Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.

Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock. When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut.

Turn the heat down to a gentle simmer and let it cook for 30 minutes.

After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey. Serve with basmati rice, poppadoms, mango chutney and lime pickle.

Spicy Turkey Chili

Last night, I catered a dinner.  I suggested chili and the host said that would be fine as long as it was turkey chili.  I happen to hate turkey.  I made it and it was really good.  I think I will make it again!

Spicy Turkey Chili

Serves 6

12 oz ground turkey
1 cup onion, chopped
1/4 cup peeled, chopped green bell pepper
1/4 cup peeled, chopped red bell pepper
2 cloves garlic, minced
28 ozcan peeled Italian-style plum tomatoes, with their juice
2 Tbs white wine vinegar
2 Tbs chopped fresh oregano
1/4 cup chopped fresh cilantro, plus additional for garnish
1 tsp hot chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1/8 tsp salt
1 1/2 cups cooked white beans

Sauté the ground turkey in a heavy kettle or Dutch oven.

Then sauté the onion, bell peppers, and garlic in the frying pan. Cook for about 6 minutes over low heat, stirring frequently, until the onion is wilted and the pepper soft. Add the cooked vegetables to the turkey. Add the tomatoes and their juice to the kettle, crushing the tomatoes slightly with the side of a spoon. Add all the remaining ingredients except the beans.

Cover partially and simmer for 20 minutes over medium low heat. Stir in the beans and simmer, uncovered, for 10 minutes more. Garnish each serving with a little chopped cilantro.

Chicken Noodle Soup

Starve a Fever, Feed a Cold?

Both kids are at home sick with the flu – the swine flu to be exact. They don’t want to eat anything. This drives me completely crazy! I feed people for a living. I know I should let it go, as long as they are getting enough liquids, but it still drives me crazy!  I sound just like a Jewish mother.

Anyway, I have made chicken noodle soup for many sick clients over the years.  There is something so cathartic about making soup.

Soup is easy on the stomach and it is just what your body needs. Grandmother’s chicken soup was and is the ultimate cure for colds and new medical research says that chicken soup really does work just like Grandma always said it did.

Since my grandmother NEVER made me any chicken soup, here is the recipe I use, which is Ina Garten’s.

It’s simply soothing and delicious!

Chicken Noodle Soup

Serves 6

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 qts homemade Chicken Stock (see recipe below)
1 cup medium-diced celery
1 cup medium-diced carrots
2 cups wide egg noodles
1/4 cup chopped fresh parsley

Preheat the oven to 350 degrees F.

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper.

Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked.

Add the cooked chicken meat and parsley and heat through. Season to taste and serve.

Homemade Chicken Stock

Makes 6 quarts

3 (5 lb) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 Tbs kosher salt
2 tsp whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours.

Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.

The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Opa! Chicken Burgers

Think Outside the Bun!

This is along the lines of the previously posted Chow Mein Burger, though using ground chicken instead of Turkey.  It’s a  delicious and healthy take on your average burger.  This is served with a refreshing Tzatziki and guess what!  It’s made with Greek Yogurt! Enjoy.  See recipe below.

Opa! Chicken Burgers

Serves 4

Tzatziki:
English cucumber, peeled and thinly sliced
plum tomatoes, cored and sliced
1  container (7 oz) plain 2% Greek yogurt (such as Fage)
¼ tsp salt

Burgers:
1 lb ground chicken
1 pkg (9 oz) frozen chopped spinach, thawed and squeezed dry
2/3 cup feta cheese crumbles
1 Tbs oregano
1 Tbs bread crumbs
1 tsp onion powder
½ tsp salt
½ tsp black pepper
1 pkg small pitas

Tzatziki: In a medium-size bowl, stir together the cucumber slices, tomato, yogurt and salt. Set aside.

Burgers: In a large bowl, combine ground chicken, spinach, feta cheese, oregano, bread crumbs, onion powder, salt and pepper. Stir together until blended. Shape into 4 equal-size patties. Coat patties with nonstick cooking spray.

Broil on high 15 minutes per side.

Meanwhile, toast pitas. Place one burger on a pita round. Top burger with about 1/4 cup tzatziki, if desired, and a second pita. Repeat with remaining ingredients; serve extra tzatziki on the side.