Month: April 2009

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Whole-Wheat Pasta with Balsamic Chicken Livers and Kale

When you only eat a little meat, sometimes you want to make it count. Inspired by Mario Batali to try new cuts of meat, I introduce this recipe. 1 cup of chicken livers provides 90% RDA daily iron, 373% Vitamin A, 65% Vitamin C, and 34.2 grams of protein. And they’re cheap! The balsamic and lemon flavors in this recipe blend with the chicken livers to make them taste deliciously meaty, not game-y. A wonderful and different surprise for your palate.

Serves: 2 (easily multiplied)
1/2 lb whole wheat pasta (half of a standard package)
1/4 c EVOO
1 red onion or regular onion, diced, or 2 leeks
1 c Chicken livers
1 bunch kale, cleaned and coarsely chopped
1/2 c balsamic vinegar
1 lemon, zested and juiced
1/4-1/2 t red pepper flakes (to taste)
salt and pepper to taste

1. Boil water for pasta and cook according to package directions. Add kale to pasta cooking water for last 2 minutes of cooking. Drain pasta and kale together. Return to pot. Kale should be on top.
Meanwhile . . .
2. Heat EVOO in a 10-12 inch skillet over medium-high heat until just short of smoking.
3. Brown chicken livers for ~8 minutes. Break up with spatula in pan. Transfer to plate.
4. Add more oil or butter to skillet if necessary. Add onion to skillet and cook until softened, ~6-8 minutes.
5. Return chicken livers to pan. Add vinegar (watch out for fumes). Use tongs to add the kale (or most of it). Cook until liquid is reduced by half.
6. Add vinegar mixture to pasta. Add lemon juice and zest. Toss thoroughly for 1-2 minutes over low heat. Serve.

Posted on

Whole-Wheat Pasta with Balsamic Chicken Livers and Kale

When you only eat a little meat, sometimes you want to make it count. Inspired by Mario Batali to try new cuts of meat, I introduce this recipe. 1 cup of chicken livers provides 90% RDA daily iron, 373% Vitamin A, 65% Vitamin C, and 34.2 grams of protein. And they’re cheap! The balsamic and lemon flavors in this recipe blend with the chicken livers to make them taste deliciously meaty, not game-y. A wonderful and different surprise for your palate.

Serves: 2 (easily multiplied)
1/2 lb whole wheat pasta (half of a standard package)
1/4 c EVOO
1 red onion or regular onion, diced, or 2 leeks
1 c Chicken livers
1 bunch kale, cleaned and coarsely chopped
1/2 c balsamic vinegar
1 lemon, zested and juiced
1/4-1/2 t red pepper flakes (to taste)
salt and pepper to taste

1. Boil water for pasta and cook according to package directions. Add kale to pasta cooking water for last 2 minutes of cooking. Drain pasta and kale together. Return to pot. Kale should be on top.
Meanwhile . . .
2. Heat EVOO in a 10-12 inch skillet over medium-high heat until just short of smoking.
3. Brown chicken livers for ~8 minutes. Break up with spatula in pan. Transfer to plate.
4. Add more oil or butter to skillet if necessary. Add onion to skillet and cook until softened, ~6-8 minutes.
5. Return chicken livers to pan. Add vinegar (watch out for fumes). Use tongs to add the kale (or most of it). Cook until liquid is reduced by half.
6. Add vinegar mixture to pasta. Add lemon juice and zest. Toss thoroughly for 1-2 minutes over low heat. Serve.

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Recipe: Tortilla Espanola (Spanish Omelette)


Easy! Versatile! Can be served hot or cold. Can be an appetizer cut into small pieces, a sandwich filling, or enjoyed plain. Can go for hours without refrigeration. Perfect for Passover; pretty enough for any other holiday. This is my go-to dish for potlucks, and I bring it by request to all family events. Directions for both the traditional and modified (easier) methods are below. Both are equally delicious.

Servings: Flexible – ALWAYS keep the 2 eggs per potato ratio straight, and you can make as much as will fit in your pan.

Prep time: 30-45 minutes

1.Place potatoes and onions in skillet. Pour olive oil over them and toss to coat. Add more oil if necessary to ensure that they’re well-coated.
2.Sauté over medium-high heat until potatoes begin to brown. Add more oil as needed, but be sparing.
3.Meanwhile, beat the eggs together into a large bowl. Stir in salt to taste. If using green pepper or other add-ins, add to eggs.

Traditional Finish:
4.When potatoes are beginning to brown, remove from heat. Stir potato mixture into egg mixture. Mix until well combined.
5.Warm skillet over medium-high burner. Add a bit of oil if pan is dry.
6.Add mixture to pan. Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
7.When bottom part of tortilla starts to solidify and become slightly golden, here comes the only challenge:
8.Remove skillet from heat. Place plate over mouth of skillet, and turn entire tortilla out onto the plate.
9.Place skillet back on burner (add oil if necessary to avoid sticking), and slide tortilla back into the pan to cook the other side.
10.Again, run spatula around edges to avoid sticking. When bottom is browned and solid, turn tortilla out on a plate. Serve hot or cold.

Oven Finish:
4.When potatoes are beginning to brown, add egg mixture directly into pan and stir until just combined.
5.Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
6.When bottom of tortilla starts to solidify, transfer pan to preheated 400-degree oven.
7.Bake for 12-15 minutes or until center is solid. If necessary, finish by running under the broiler for a few minutes, but check often and be careful not to burn!

Posted on

Recipe: Tortilla Espanola (Spanish Omelette)


Easy! Versatile! Can be served hot or cold. Can be an appetizer cut into small pieces, a sandwich filling, or enjoyed plain. Can go for hours without refrigeration. Perfect for Passover; pretty enough for any other holiday. This is my go-to dish for potlucks, and I bring it by request to all family events. Directions for both the traditional and modified (easier) methods are below. Both are equally delicious.

Servings: Flexible – ALWAYS keep the 2 eggs per potato ratio straight, and you can make as much as will fit in your pan.

Prep time: 30-45 minutes

1.Place potatoes and onions in skillet. Pour olive oil over them and toss to coat. Add more oil if necessary to ensure that they’re well-coated.
2.Sauté over medium-high heat until potatoes begin to brown. Add more oil as needed, but be sparing.
3.Meanwhile, beat the eggs together into a large bowl. Stir in salt to taste. If using green pepper or other add-ins, add to eggs.

Traditional Finish:
4.When potatoes are beginning to brown, remove from heat. Stir potato mixture into egg mixture. Mix until well combined.
5.Warm skillet over medium-high burner. Add a bit of oil if pan is dry.
6.Add mixture to pan. Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
7.When bottom part of tortilla starts to solidify and become slightly golden, here comes the only challenge:
8.Remove skillet from heat. Place plate over mouth of skillet, and turn entire tortilla out onto the plate.
9.Place skillet back on burner (add oil if necessary to avoid sticking), and slide tortilla back into the pan to cook the other side.
10.Again, run spatula around edges to avoid sticking. When bottom is browned and solid, turn tortilla out on a plate. Serve hot or cold.

Oven Finish:
4.When potatoes are beginning to brown, add egg mixture directly into pan and stir until just combined.
5.Run spatula around edges and under tortilla and slap pan against burner to avoid sticking.
6.When bottom of tortilla starts to solidify, transfer pan to preheated 400-degree oven.
7.Bake for 12-15 minutes or until center is solid. If necessary, finish by running under the broiler for a few minutes, but check often and be careful not to burn!

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Recipe: Za’atar Roasted Cauliflower


Think you don’t like cauliflower? Try roasting it. Roasting eliminates that soggy, watery, veg-all taste and replaces it with crunchy-on-the-outside, crispy-on-the-inside flavor. Za’atar is a Middle-Eastern thyme-based spice blend. You can try this recipe with other spices or spice blends too. Serve alone as a side dish, or toss with whole-grain pasta, lemon juice, zest, a drizzle of olive oil, and maybe some yogurt and/or hot pepper flakes.

Total Time: 30 minutes
Work Time: 5 minutes
Serves: 2-4 as a side dish

Ingredients:
1 head cauliflower (try orange, green or purple cauliflower — more nutritious, and cheaper!)
~2 T za’atar
pinch salt
olive oil to lightly coat (~1/3-1/2 cup)

1. Preheat oven to 400 degrees.
2. Slice cauliflower into florets. Toss with olive oil and sprinkle with za’atar and salt. If desired, sprinkle in some paprika or hot pepper flakes.
3. Roast for 20-25 minutes, until florets begin to brown.

Posted on

Recipe: Za’atar Roasted Cauliflower


Think you don’t like cauliflower? Try roasting it. Roasting eliminates that soggy, watery, veg-all taste and replaces it with crunchy-on-the-outside, crispy-on-the-inside flavor. Za’atar is a Middle-Eastern thyme-based spice blend. You can try this recipe with other spices or spice blends too. Serve alone as a side dish, or toss with whole-grain pasta, lemon juice, zest, a drizzle of olive oil, and maybe some yogurt and/or hot pepper flakes.

Total Time: 30 minutes
Work Time: 5 minutes
Serves: 2-4 as a side dish

Ingredients:
1 head cauliflower (try orange, green or purple cauliflower — more nutritious, and cheaper!)
~2 T za’atar
pinch salt
olive oil to lightly coat (~1/3-1/2 cup)

1. Preheat oven to 400 degrees.
2. Slice cauliflower into florets. Toss with olive oil and sprinkle with za’atar and salt. If desired, sprinkle in some paprika or hot pepper flakes.
3. Roast for 20-25 minutes, until florets begin to brown.