It is cold this week in the South- really cold. Here are a few of my warming recipes for the week.
Spicy Olive Tapenade
This recipe is a delicious side to a bowl of soup.
2 garlic cloves
2 teaspoons orange zest
¼ teaspoon crushed red pepper flakes
2 cups kalamata olives, pitted
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Crostini or crackers for serving
In the bowl of a food processor combine the tapenade ingredients and pulse until well combined. Place in a serving bowl.
Serve at room temperature over crostini or crackers.
6 oz small pasta
2 tablespoons olive Oil
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1 dried bay leaf
1 teaspoon dried oregano
1 28-oz container chopped or diced tomatoes
4 cups vegetable broth or water
Two 15 oz cans cannellini beans, drained
Salt and pepper
1/2 cup fresh basil herbs, cut into ribbons
Crushed red pepper and grated Parmesan for garnish
In a large pot of boiling water, cook the pasta according to package instructions. Drain well, and set aside.
In a large Dutch Oven, heat 2 tablespoons of olive oil. Saute the onions, celery and carrots over medium-high heat until the vegetables are tender.
Add the garlic, bay leaf and oregano. Cook for another 2 minutes, stirring occasionally.
Add the tomatoes, vegetable broth and cannellini beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer.
Cover the pot with a lid but leave on a slant. Simmer for 15 minutes.
Stir in the pasta and heat until warmed through. Stir in the fresh basil and remove from the heat.
Transfer to serving bowls and top with crushed red pepper and grated Parmesan cheese.
6 thin slices prosciutto
18 large shrimp (16-20 size), peeled and deveined (tail on or off)
Salt and pepper
Garlic Butter Sauce
1/4 cup (4 tablespoons) butter, melted
2 teaspoons garlic powder
Pinch of salt and pepper
Whisk all ingredients together until combined.
Preheat oven to 425°F.
On a cutting board, cut each slice of prosciutto into three long strips. Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.
Brush with garlic butter sauce over onto all the sides of each shrimp. Season with a few generous pinches of salt and pepper.
Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Brush with more garlic butter and serve.
Tuscan Kale and Rutabaga Mash
Tuscan kale goes by many names: lacinato kale, dinosaur kale, black-leaf kale and Tuscan kale. It is common in Tuscany, and in Italian it’s called cavolo nero (literally: “black cabbage”). It’s leaves are more tender and flavorful than other types, sweeter and less bitter.and easier to cook than curly leaf kale.
In Italy, rutabagas are often roasted with other vegetables and served with a balsamic dressing.
1 bunch Tuscan kale, stems removed, washed and chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 medium rutabaga, peeled and diced
2 teaspoons salt, divided
2 tablespoons butter
1/2 teaspoon freshly ground black pepper
To prepare the kale:
Place the chopped kale leaves in a deep skillet and heat, using just the water that remains on the leaves to provide moisture.
Cook over medium heat for 20-25 minutes, stirring occasionally.
Drain the leaves in a colander and add the garlic, salt and olive oil to the skillet. Toss the kale in the oil for 1-2 minutes and remove from the heat.
To prepare the rutabaga:
Put the rutabaga chunks in a large saucepan and cover with water.
Add 1 teaspoon of salt.
Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until very tender.
Drain and let them dry in a colander. Place them back in the pot and mash the rutabagas with the butter, remaining 1 teaspoon salt, and the black pepper.
Stir in the cooked kale.
1 lb lean ground beef
1 lb lean ground pork
2 cups prepared pasta sauce
2 tablespoons regular soy sauce
1 small onion, minced
¼ cup chopped parsley
1 teaspoon ground black pepper
4 cloves of garlic, minced
2 large eggs
1/2 cup very finely grated Parmesan cheese
1/2 cup plain bread crumbs
2 slices partially cooked bacon, minced
Preheat the oven to 350 degrees F.
Mix all the ingredients together in a large bowl.
Put the mixture into a greased loaf pan. Smooth the top. (I use a meatloaf pan and the fat drips into the lower pan.)
Bake uncovered for 1 hour 30 minutes. Check the center with a meat thermometer. Cooked meatloaf temperature should be 160+.
Take the pan out of the oven and let the meatloaf rest for 10 minutes. Slice and serve.