Scallops and Garlic Kale with Parmesan Risotto

INGREDIENTS

Parmesan Risotto:

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• 1/2 cup white wine
• 3-ish cups of chicken broth
• 1/2 cup Parmesan cheese

Seared Scallops:

• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops

Sauteed Kale:

• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups kale

INSTRUCTIONS

For the Risotto: 

1. In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. 
2. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. 
3. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. 
4. Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops: 

1. Heat oil in nonstick skillet. 
2. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. 
3. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. 
4. Serve immediately.

For the Sautéed Kale: 

1. Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. 
2. Add the kale and stir until wilted.

*OG recipe called for brown butter to drizzle over everything, but since everything is cooked in oil already and the parmesan has a pretty strong flavor, I didn't think it added much

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Original recipe: Pinch of Yum

Posted by Jasmine

Oktoberfest Stew with Lager and Smoked Sausage

Ingredients:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices*
• 1 1/2 onion, sliced into thin semi-circles
• 1/2 head small cabbage, quartered, cored and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 1/2 cups hot chicken stock
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

 Preparation:

1. Place a medium-large pot over medium-high heat, and add the olive oil;
2. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;
3. When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;
4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;
5. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;
6. Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
7. Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;
8. After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

* Type of sausage: A good quality beef smoked sausage is perfect for this; but you could certainly substitute pork or even bratwurst, as well, if you'd like to go even more “Oktoberfest”.

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Original recipe: The Cozy Apron

Posted by Jasmine

Pumpkin Pie Crisp

INGREDIENTS

Pumpkin Filling

• 1 (15-oz.) canned pumpkin purée
• 1 cup Sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2/3 cup heavy cream

Cinnamon Streusel

• 1 cup all-purpose flour
• 3/4 cups Sugar
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Topping

• Vanilla Ice Cream

 

DIRECTIONS

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. 
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Let cool for 10 minutes, then serve warm topped with Vanilla Ice Cream.

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Original recipe: Dixie Crystals

Posted by Jasmine

Kufteh Berenji - Persian Meatballs

 Ingredients

• 1 cup Basmati rice
• 1/2 cup yellow split peas

• 2 eggs, whisked
• 2 teaspoons Persian Spice mix*
• 1 large onion, grated
• 1 lb ground beef or turkey
• 1/2 cup chopped savory
• 1/4 cup chopped tarragon
• 1 cup chopped fresh dill
• 2 cups chopped fresh parsley
• 2 cups chopped scallions

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 cup tomato juice
• 2 cups chicken stock
• 1/4 cup fresh lime juice
• 1/2 teaspoon saffron threads  

Optional for garnish: pomegranate, chopped mint and toasted pistachios

Directions

1. Pick over the rice and peas and rinse. Cook the rice and peas covered for 30 minutes until cooked thoroughly.
2. Place the eggs, spice mix, onion, ground meat, fresh herbs, and scallions in a large mixing bowl and mix with cooked peas and rice. Knead the mixture thoroughly until it resembles a smooth paste. You can do this by hand or with the aid of a mixer fitted with a paddle at low speed.
3. In a large sautee pan lightly coated with olive oil, add the sliced onion and garlic and sauté until lightly caramelized. Add the tomato juice, chicken stock, lime juice and saffron. Simmer for 15 minutes. Adjust seasoning.
4. Shape the meat mixture into meatballs and gently add them to the simmering sauce. Cook until the meatballs are cooked through (about 15 minutes).
5. Serve with fresh pita and plenty of sauce. Garnish with pomegranate, chopped mint and toasted pistachios.

*Persian Spice Mix (Advieh) is made from equal parts cinnamon, coriander, sesame seeds, cardamom, and cumin (all ground). If you can find pesticide free rose petals they should be added, if not use a drop of rose water in the sauce.

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Original recipe: My Jewish Learning

Posted by Jasmine

Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine