So far, I'm calling this Chicken Ravioli with Pesto & Peas. Yes, I know: really original. You can help by suggesting a better name. Of course, just about any suggestion would be an improvement.
But, what a delicious meal to name!
Once again, necessity proved to be the mother of invention.
“We have to do something with all the basil we have,” Kathleen said Monday morning. What to do with an abundance of beautiful basil in the garden? Make pesto!
Pouring freshly made pesto over pasta seemed a little boring. What if I added chicken? And peas? And thus this dish was born.
While the list of ingredients and the number of steps may lead you to believe that this is a time-consuming meal to prepare, it is actually surprisingly quick.
Serves 4
¼ cup pine nuts
2 cups fresh basil, lightly packed
2 garlic cloves, smashed and peeled
½ cup + 2 tablespoons olive oil, divided
½ cup freshly grated parmesan cheese
2 chicken breasts, cut into bite-size pieces
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 cup peas
Approximately 36 cheese-filled ravioli
Toast the pine nuts in a dry skillet till golden brown, 4 to 5 minutes. Be sure to watch the pine nuts closely so they do not burn.* Set aside to cool for a few minutes.
Add the basil, garlic and pine nuts to the bowl of a food processor fitted with a metal blade. Whir, and then slowly add ½ cup olive oil till incorporated. Place the basil mixture in a bowl, add parmesan cheese, and stir till well-blended. Set aside the completed pesto sauce.
Meanwhile, season the chicken pieces with salt and pepper and cook in the remaining 2 tablespoons of olive oil over medium heat till slightly browned, about 5 to 6 minutes.
Cook ravioli according to package directions and the peas at the same time in the same pot of salted water. When the ravioli and peas are done, reserve 2 tablespoons of pasta water, then drain.
Combine the ravioli, chicken and pesto in a bowl, add 1 to 2 tablespoons of the reserved pasta water until the desired consistency.
*Burned pine nuts are not only worthless, they will make your house smell bad. Really bad. Trust me.
Tuesday, June 30, 2009
Monday, June 29, 2009
Carrot Salad
This dish has twin inspirations. First is my love for carrots, particularly raw carrots. Legend holds that eating carrots is good for one’s eyesight; I have my doubts about that. My eyesight is terrible. If the legend is true, then I would probably be nearly blind if I didn’t eat so many raw carrots.
The second inspiration is our friend Tracey Mulvaney, who adds raisins to many dishes. In fact, her family and friends often tease her about her propensity for adding raisins in unexpected ways.
The combination of sweet (carrots and raisins) and tart (the more-vinegary-than-usual vinaigrette) is delectable, and the perfect complement for grilled or roasted meat.
You can make this salad quickly, even without a food processor.
1 pound carrots
¼ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup raisins
Peel the carrots, then grate, using either a food processor with the grater attachment, or a box grater. Place the grated carrots in a bowl.
Add the olive oil and vinegar, then mix. Add the raisins, and mix again.
Cover the bowl with plastic wrap, and chill in the refrigerator for at least half an hour to allow the flavors to marry. (The carrot salad can be made earlier in the day and chilled till dinner.)
The second inspiration is our friend Tracey Mulvaney, who adds raisins to many dishes. In fact, her family and friends often tease her about her propensity for adding raisins in unexpected ways.
The combination of sweet (carrots and raisins) and tart (the more-vinegary-than-usual vinaigrette) is delectable, and the perfect complement for grilled or roasted meat.
You can make this salad quickly, even without a food processor.
1 pound carrots
¼ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup raisins
Peel the carrots, then grate, using either a food processor with the grater attachment, or a box grater. Place the grated carrots in a bowl.
Add the olive oil and vinegar, then mix. Add the raisins, and mix again.
Cover the bowl with plastic wrap, and chill in the refrigerator for at least half an hour to allow the flavors to marry. (The carrot salad can be made earlier in the day and chilled till dinner.)
Saturday, June 27, 2009
Eating Your Mistakes
Sometimes, new dishes just don't work out.
Like tonight. I thought it would be interesting to try chicken, cooked in foil on the grill, with a lemon butter sauce. It smelled wonderful. But the taste? Eh. It was edible -- there have been times that both Kathleen and I have made dishes that tasted so bad that we had to go out to eat -- but this experiment was far short of spectacular.
Yet as we were eating, Kathleen and I came up with some variations that may transform a dish that was edible at best, into a dish that is positively delectable.
Stay tuned . . .
Like tonight. I thought it would be interesting to try chicken, cooked in foil on the grill, with a lemon butter sauce. It smelled wonderful. But the taste? Eh. It was edible -- there have been times that both Kathleen and I have made dishes that tasted so bad that we had to go out to eat -- but this experiment was far short of spectacular.
Yet as we were eating, Kathleen and I came up with some variations that may transform a dish that was edible at best, into a dish that is positively delectable.
Stay tuned . . .
Friday, June 26, 2009
Jesus and Food
I recently read through the gospels looking for evidence of Jesus' relationship with food. What I found is amazing.
Jesus recognized that both over-emphasizing and under-emphasizing food can be a spiritual danger. Balance is the key to appreciating the spiritual significance of food. Jesus both fasted and feasted. His life was not consumed with worry about eating too much or eating too little.
Over the coming days, I'll post more about Jesus' relationship with food, as a guide for us in our relationship with food.
Jesus recognized that both over-emphasizing and under-emphasizing food can be a spiritual danger. Balance is the key to appreciating the spiritual significance of food. Jesus both fasted and feasted. His life was not consumed with worry about eating too much or eating too little.
Over the coming days, I'll post more about Jesus' relationship with food, as a guide for us in our relationship with food.
Thursday, June 25, 2009
Giving Thanks
A great tradition I have experienced when dining with different friends is to give thanks to God. Each person around the table has the opportunity to say one thing for which he or she is thankful. The times I participated in this thanksgiving ritual were not holidays. These families give thanks to God every day. This ritual is part of their family meal routine.
Recently, we decided to incorporate this ritual of thanks into our daily routine. One morning, I told Peter, our 5-year-old son, “Tonight when we sit down for dinner, we are going to do something different. Before we pray, we are each going to give thanks to God for something. So be thinking today what you are thankful for.”
That evening, we each gave thanks to God for at least one thing. Peter gave thanks for several: Mommy, Daddy and Scooter, our dog. The next night, Peter also included a number of his friends, his grandparents, his teachers, and more. He was so thankful, that Kathleen and I wondered if we would ever eat! We then decided that we would each have the opportunity to thank God for at least one, but no more than three, things.
What I have discovered is that when I know that I will be giving thanks to God before dinner, I am more observant during the day: How is God blessing me? And what opportunities to I have to be a blessing for others?
Recently, we decided to incorporate this ritual of thanks into our daily routine. One morning, I told Peter, our 5-year-old son, “Tonight when we sit down for dinner, we are going to do something different. Before we pray, we are each going to give thanks to God for something. So be thinking today what you are thankful for.”
That evening, we each gave thanks to God for at least one thing. Peter gave thanks for several: Mommy, Daddy and Scooter, our dog. The next night, Peter also included a number of his friends, his grandparents, his teachers, and more. He was so thankful, that Kathleen and I wondered if we would ever eat! We then decided that we would each have the opportunity to thank God for at least one, but no more than three, things.
What I have discovered is that when I know that I will be giving thanks to God before dinner, I am more observant during the day: How is God blessing me? And what opportunities to I have to be a blessing for others?
Tuesday, June 23, 2009
Risotto with Balsamic Chicken and Peas
Risotto with Balsamic Chicken and Peas
This is an adaptation of my wife Kathleen’s Risotto with Shrimp and Asparagus. It is inspired by a delicious entrée I had in an Italian restaurant on our first anniversary. As in Kathleen’s original, this is also a great dish to double for company.
This recipe may require a lot of stirring, but it is surprisingly quick. And the results are delectable. This is a great dish to double and serve for special gathering.
4 cups chicken broth
3 tablespoons butter
1 medium onion, diced
1 cup Arborio rice
1/3 cup Balsamic vinegar
1 ½ cup peas – fresh or frozen
2 cups cooked chicken, shredded
Parmesan cheese
In a medium sauce pan, heat chicken broth over low heat on stove; do not let the broth boil.
In a skillet, melt butter over medium heat. When the butter melts, add onion. Cook, stirring often, until the onion is translucent, about 3 minutes. Add the rice and stir until opaque and well-coated with butter, about 4 or 5 minutes. As the rice starts to get slightly brown, add vinegar. As the vinegar cooks off, add ½ cup of broth to the rice and cook, stirring frequently, until the broth is almost totally absorbed. Continue to cook, adding ½ cup of broth at a time and stirring frequently. It’s important to add the broth slowly ½ cup at a time and to wait until the broth is almost absorbed before adding more broth. Continue adding broth and cooking until the rice is tender, but not starchy, about 20 to 25 minutes.
While the rice is cooking, prepare the peas. If using frozen peas, place the peas in a strainer or colander and thaw under running water for a minute or two.
When the last ½ cup of broth is added to the rice, add the peas and chicken. Cook until the broth is absorbed and the peas and chicken are heated through. Top with grated Parmesan cheese to taste. Serves 3 or 4.
This is an adaptation of my wife Kathleen’s Risotto with Shrimp and Asparagus. It is inspired by a delicious entrée I had in an Italian restaurant on our first anniversary. As in Kathleen’s original, this is also a great dish to double for company.
This recipe may require a lot of stirring, but it is surprisingly quick. And the results are delectable. This is a great dish to double and serve for special gathering.
4 cups chicken broth
3 tablespoons butter
1 medium onion, diced
1 cup Arborio rice
1/3 cup Balsamic vinegar
1 ½ cup peas – fresh or frozen
2 cups cooked chicken, shredded
Parmesan cheese
In a medium sauce pan, heat chicken broth over low heat on stove; do not let the broth boil.
In a skillet, melt butter over medium heat. When the butter melts, add onion. Cook, stirring often, until the onion is translucent, about 3 minutes. Add the rice and stir until opaque and well-coated with butter, about 4 or 5 minutes. As the rice starts to get slightly brown, add vinegar. As the vinegar cooks off, add ½ cup of broth to the rice and cook, stirring frequently, until the broth is almost totally absorbed. Continue to cook, adding ½ cup of broth at a time and stirring frequently. It’s important to add the broth slowly ½ cup at a time and to wait until the broth is almost absorbed before adding more broth. Continue adding broth and cooking until the rice is tender, but not starchy, about 20 to 25 minutes.
While the rice is cooking, prepare the peas. If using frozen peas, place the peas in a strainer or colander and thaw under running water for a minute or two.
When the last ½ cup of broth is added to the rice, add the peas and chicken. Cook until the broth is absorbed and the peas and chicken are heated through. Top with grated Parmesan cheese to taste. Serves 3 or 4.
Saturday, June 20, 2009
Shrimp Rolls
In a post yesterday, I mentioned that I was going to try an experiment -- shrimp rolls. They were really good! Kathleen and I loved them. Our 5-year-old son Peter wasn't thrilled. I've heard that children need to try something several times before they will like it. Since Kathleen and I loved this, Peter will have plenty of opportunities to try it again.
Shrimp Rolls
The first time I ate a lobster roll, I was hooked. This New England culinary invention is delicious. But my wife, Kathleen, can’t eat lobster. So I decided to try a variation; instead of using lobster, use shrimp. Not only can Kathleen eat shrimp, shrimp are more economical than their larger crustacean cousins.
While this recipe requires some advance preparation, it requires little hands-on labor. Spend a little time roasting the shrimp early in the day, and the rest of the dish comes together in just a few minutes before dinner.
1 pounds shrimp (26-30 count)*
1 tablespoon olive oil
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper
¼ cup mayonnaise
1 teaspoon freshly squeezed lemon juice
½ cup diced celery (about 1 stalk)
4 good rolls (hot dog rolls are fine, but the shrimp rolls are even better on higher quality rolls)
1 tablespoon butter
Preheat oven to 400 degrees.
Peel and devein the shrimp. (You can save the shells in a zip top plastic bag and store in the freezer to make shrimp stock.) Place shrimp on a baking sheet, add olive oil, salt and pepper, and toss with your hands. Spread the shrimp in a single layer to promote even cooking. Roast until shrimp are pink and firm to the touch, about 8 to 10 minutes. Set aside to cool.
In a small bowl, mix the mayonnaise and the lemon juice. Chop the shrimp into bite-size pieces; I find cutting 26-30 count shrimp in half does the trick. Combing the shrimp, mayonnaise mixture and celery in a bowl; toss lightly to coat. Taste and adjust the seasoning, adding more salt and pepper as desired.
Melt the butter in a skillet over medium heat. Place rolls cut side down in the melted butter. Toast until golden, about 1 to 2 minutes.
Spoon the shrimp mixture into the toasted rolls.
*26-30 count refers to the number of shrimp per pound. The higher the number, the more shrimp it takes to make up a pound, therefore the smaller the shrimp.
Shrimp Rolls
The first time I ate a lobster roll, I was hooked. This New England culinary invention is delicious. But my wife, Kathleen, can’t eat lobster. So I decided to try a variation; instead of using lobster, use shrimp. Not only can Kathleen eat shrimp, shrimp are more economical than their larger crustacean cousins.
While this recipe requires some advance preparation, it requires little hands-on labor. Spend a little time roasting the shrimp early in the day, and the rest of the dish comes together in just a few minutes before dinner.
1 pounds shrimp (26-30 count)*
1 tablespoon olive oil
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper
¼ cup mayonnaise
1 teaspoon freshly squeezed lemon juice
½ cup diced celery (about 1 stalk)
4 good rolls (hot dog rolls are fine, but the shrimp rolls are even better on higher quality rolls)
1 tablespoon butter
Preheat oven to 400 degrees.
Peel and devein the shrimp. (You can save the shells in a zip top plastic bag and store in the freezer to make shrimp stock.) Place shrimp on a baking sheet, add olive oil, salt and pepper, and toss with your hands. Spread the shrimp in a single layer to promote even cooking. Roast until shrimp are pink and firm to the touch, about 8 to 10 minutes. Set aside to cool.
In a small bowl, mix the mayonnaise and the lemon juice. Chop the shrimp into bite-size pieces; I find cutting 26-30 count shrimp in half does the trick. Combing the shrimp, mayonnaise mixture and celery in a bowl; toss lightly to coat. Taste and adjust the seasoning, adding more salt and pepper as desired.
Melt the butter in a skillet over medium heat. Place rolls cut side down in the melted butter. Toast until golden, about 1 to 2 minutes.
Spoon the shrimp mixture into the toasted rolls.
*26-30 count refers to the number of shrimp per pound. The higher the number, the more shrimp it takes to make up a pound, therefore the smaller the shrimp.
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