Paella Shrimp

It has been a long time since I last made paella! Honestly, living in Chicago, I never thought we'd make it again.  This isn't exactly the seafood capitol of the world, and I am lacking a paella pan (we used my friend's last time).  So when the roommate suggested it, I was... well, I was asleep. Solidly napping. I didn't even click the link in his text, I just send back the letter K and possibly a "stop texting me I'm napping."  Hey, we had a busy morning eating endlessly and playing Bocce to celebrate the Monkey Scientist's parents' anniversary!  The Monkey Scientist and I deserved a nap!



Anyways when I finally re-entered the world and looked at my phone, I figured out we were having paella and I was actually really excited. Nervous about how to make it without a paella pan, but excited.  As it turns out, you can TOTALLY make paella in the cast iron skillet. So even though I'd totally gorged myself on the all you can eat buffet that morning, I was ready for a big paella dinner.



I should start by saying, this recipe is totally different than my other paella recipe.  If you live by the water and have access to great seafood, I'd probably tell you to stick with that one. It's just so loaded with goodies. But for paella in the Midwest, aside from just making a meat-based paella with chorizo, this one is pretty awesome.  The flavors are great. The rice cooks perfectly.  And the shrimp are briny and perfect. Plus artichokes? You can never go wrong with artichokes.  I just might fall asleep and let someone pick my dinner more often!



Paella Shrimp
from What's Cooking America?

Ingredients
1 to 1 1/2 pounds raw extra-large shrimp, peeled and deveined (save the shells!)
Ground sea salt
2 1/4 cups bottled clam juice or fish stock
3/4 cup white wine
1/2 teaspoon crumbled saffron threads
2 tablespoons olive oil
1/3 cup finely chopped onion
1/2 red bell pepper, cored, seeded and chopped
2 cloves garlic, chopped
1 cup uncooked Spanish or Arborio Rice
2 tomatoes, peeled and coarsely chopped
2 teaspoons Spanish paprika
1 (14-ounce) can artichoke hearts, drained
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges

Instructions
1. Preheat oven to 350 degrees F.
2. Sprinkle the shrimp with ground sea salt.
3. In a large saucepan over medium-heat heat, heat the clam juice or fish broth, wine, and saffron; reduce heat to low and keep broth hot (not boiling. (I love making my own fish broth, but we didn't have the time so we used bottled clam juice. However, since we didn't have enough, we also boiled the shrimp shells in some water to make extra broth. Like I did here. Easy a pie.)
4. In a large Paella Pan or heavy cast-iron skillet over medium-high heat, heat olive oil. Add onion and red bell pepper. Stir to mix and cook 3 minutes or until slightly softened.
5. Remove pan from heat. Stir in garlic and rice and continue stirring until garlic is fragrant and the rice is evenly coated with oil, about 1 minute.
6. Stir in tomatoes, paprika, and salt. Toss 30 seconds or so.
7. Stir in hot clam/saffron broth mixture. Return to heat, reduce heat to low, and simmer (stirring and rotating the pan occasionally) 10 to 15 minutes or until rice is no longer soupy but sufficient liquid remains to continue cooking the rice in the oven.
8. Stir in shrimp and artichokes hearts.
9. Transfer paella pan/cast-iron skillet to the oven and cook, uncovered, about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed. (NOTE: Never cook paella until the rice is completely done. If you do, it will be mushy by the time it reaches the table. Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan.)
10. Remove from oven, cover with aluminum foil, and let sit 5 to 10 minutes or until the rice is cooked to taste. Paella must rest after being removed from the oven, during which time the final cooking takes place.
11. To serve, sprinkle with chopped parsley and arrange lemon wedges around the top of the paella. Serve immediately. To eat, squeeze lemon juice over paella.

Makes 4 servings.

Dinner this week

This week, I made one big meal of my favorite spaghetti and meatballs and we ate them all week for dinner. We actually made them with all pork instead of a mix of pork and beef, but I don't think I'll do that again. They were pretty fatty and fell apart.

I also thought ahead and prepped my lunch for the week on Sunday night. I made a salad with spinach, bulgar, artichoke bottoms (though I will do hearts next time), cucumbers (peeled and de-seeded), red bell pepper, avocado (which I sliced fresh each day), black beans, and dried blueberries. Totally scrumptious! I made my own salad dressing with some olive oil, balsamic vinegar, red wine vinegar, lemon juice, salt and pepper, a little wine and lots of salt and pepper and other spices. I've been looking forward to it every day!

Tonight for Thursday night BBQ, I made Spicy Orzo and Black Bean Salad. Looks fresh and delicious! I mixed the spinach in instead of lining it on the bottom of bowls so that I can serve it to everyone. I left out the cilantro of course and the blue cheese because the Monkey Scientist despises it. Looking forward to a fun night with friends tonight!

Have a great weekend!

Tortilla Pizzas

I have a confession to make.  These are iPhone photos.  And, I was simply the sous chef behind this recipe. It was a Monkey Scientist creation (although I may or may not have emailed him the recipe).  Regardless, this is such an easy, healthy recipe, that I wanted to share it with you despite not having my camera with me when the MS was cooking.  Forgive any lack of quality in photos - it doesn't indicate a lack of quality in the recipe.



My next warning I should give you, is about the jalapenos. They make this pizza VERY spicy, especially if you use whole slices, with seeds, and as many as we did.  The Monkey Scientist liked it, but my mouth was on fire and I ended up having to peel a lot of them off.  Giardiniera was a little less spicy, although of course it's very regional and you may not be able to find it (the Monkey Scientist may or may not have smuggled a jar back with him from Chicago).  If you're not into spicy (I'm talking to you, Mom and Dad), leave the jalapenos out.  The pizza will still be delicious!



I am a huge pizza lover.  I mean seriously, who isn't?  But come New Year's Resolution time, it just doesn't fit the healthy diet I'm striving for.  These tortilla pizzas are such a great alternative.  The carb-filled crust is swapped out for a crispy, crunchy tortilla.  It's no Chicago deep dish, but it turns into almost a sweet cracker - absolutely awesome.  Plus, if you load on enough veggies, you don't need to add nearly as much cheese while maintaining that cheesy taste of a delicious pizza.



I love this pizza! It can be adapted so many different ways to fit the ingredients you love.  While we pretty much stuck by the original recipe, we added sausage for some extra protein. I absolutely LOVED the white beans in it.  I didn't stick by the proportions of the original recipe, but compared to what you see on my pizza, I wish I'd had a lot more beans.  Per usual, I also dug the artichokes on this pizza - they're one of my favorite things.  As far as portions - I had 1 plus less than 1/4 of a second, and the Monkey Scientist ate 2.  I would aim for 1 for a light (read: female) meal and 2 for a more robust (read: male) meal.  This would also be a really fun recipe to make with your kids - let them load the toppings on themselves! (Just do the "putting in the oven" yourself please!)



Tortilla Pizzas
from Eighty Twenty, with some small additions

Ingredients
4 10" whole wheat flour tortillas
3 Tbsp olive oil, divided
1 cup sliced onions
2 tsp minced garlic
1 cup white beans, drained and rinsed well
1 1/3 cups quartered artichoke hearts (patted dry if canned), separated into smaller pieces
1/2 cup low fat, low sodium chicken sausage, sliced (optional)
1 1/3 cups baby spinach leaves, stemmed
2 oz crumbled feta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup jalapeno slices or giardiniera (optional)

Instructions
1. Preheat oven to 350 degrees.
2. Heat 1 tsp in a skillet over medium heat. Add sliced onions and saute until soft, ~5 minutes. Remove from heat and set aside.
3. On each tortilla, spread 1/2 tsp olive oil. Sprinkle 1/2 tsp minced garlic onto each tortilla, then spread white beans, artichoke pieces, sausage, spinach leaves, sauteed onions, cheeses and jalapenos (if desired) evenly onto tortillas.
4. Place in oven, directly on middle rack or on a cookie sheet, and bake for 10-16 minutes, or until tortilla is crispy and cheese is melted. Remove from oven and allow to cool for ~2 minutes prior to cutting into quarters and serving.

Chicken and Artichokes in a White Wine Sauce

Last week, I got a super couponing deal on Perdue chicken breasts.  They were on sale AND I had a $0.75 coupon which doubled at my market! Unfortunately, I forgot the chicken at work over the weekend, so I had to wait until the week started again to use it up.



I found this recipe and was immediately drawn to it - I absolutely LOVE artichokes.  We have a wonderful specialty wine shop in my neighborhood, so I picked up a half bottle of wine just to cook with ($3.99) and was able to complete my meal pretty inexpensively.  I do wish I had picked up the artichoke hearts at Trader Joe's, where I know they were cheaper.  I was this close to buying them when I was there, too!



This meal came together really easily.  I meant to serve it over brown rice, but I forgot to start it in time. Instead, I served it over Israeli couscous, which I adore.  The Monkey Scientist actually made the couscous, and he cooked it in chicken broth seasoned with garlic powder and herbs de provence, which gave it wonderful flavor.  And, he cooked it to perfection!  The couscous gave the dish another textural element and absorbed the flavors of the sauce.



We really enjoyed this dish a lot.  It was interesting that it didn't include any lemon juice, which I thought would have added a nice citrusy element.  However, my dad hates citrus, so it was nice to try an artichoke chicken recipe that I knew he'd enjoy (and therefore my mom can replicate).  It reminded me of my favorite restaurant in the Greater Boston area, aptly named Artichokes, which has the most amazing artichoke appetizer you've ever tasted.  We've gone there a few times on my birthday, which made this the perfect week to compose this dish - my birthday is in just a couple of days!



Chicken and Artichokes in a White Wine Sauce

From Annie’s Eats

Ingredients:

½ cup all-purpose flour

1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)

¼ tsp. salt

¼ tsp. pepper

4 boneless, skinless chicken breast halves (2 chicken breasts total)

2 tbsp. olive oil

1 tbsp. butter

2 cups sliced baby bella mushrooms

1 (14 oz.) can quartered artichoke hearts, drained

1/3 cup dry white wine

1/3 cup chicken broth

Grated Parmesan cheese, for serving

Minced fresh parsley, for serving

Directions:

In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend.  Reserve 1 tablespoon of the flour mixture.  Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.

Heat the olive oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking.  Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan and warm until melted.  Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth.  Add the mixture to the skillet, cooking until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.

Turkey and Artichoke Stuffed Peppers

Here is something Mom never made growing up - stuffed peppers.  My dad detests them.  Apparently my grandmother used to make them, but I have little memory of hers.

I tried to make them once last year and failed. Miserably.  The recipe didn't tell you to pre-cook brown rice, claiming it would cook inside the pepper.  It didn't.

This recipe originally called for bulgur (cooked first!), but I used quinoa instead since I already had it. And I love quinoa!

I also kicked up the spice a lot - per usual. I doubled the amount of red pepper flakes and added cayenne pepper.  I loved the extra spice but if you can't handle the heat, feel free to tone it down or omit all together.

The kicker in these peppers were the artichokes.  Artichokes just might be my favorite veggie (are they a veggie?) - I love them fresh but I also love canned hearts.  I could eat them straight out of the can.  And they are a wonderful addition to this recipe.

Yes, I did bake them in a heart shaped pan.  But only because my 8 x 8 inch pan was used for dessert.  I'll let you know what I made soon!

Overall, this was a really great recipe.  The quinoa is nutty, while the cottage cheese and turkey are hardy, and the peppers are sweet. The dish was very filling! And it really isn't that difficult to put together - although it did make a lot more dirty dishes than I would have liked. The hardest part was finding a side dish, since almost every food group - meat, dairy, grain, veg - were all covered by the stuffed pepper.  We ended up eating it with greek salad, which was a great complement.  I recommend you make these. For dinner. Tonight.

Turkey and Artichoke Stuffed Peppers
Adapted slightly from Cara's Cravings


Ingredients:
1/4 cup quinoa
4 large red bell peppers
1/2 pound ground turkey
1/2 cup chopped onion
4 large cloves of garlic, minced
salt and freshly ground pepper
2 teaspoon crushed red pepper
1 teaspoon cayenne pepper
1 15oz can artichoke hearts, drained, rinsed, and chopped
1 cup lowfat cottage cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 oz grated pecorino romano cheese, divided
1/2 cup spaghetti sauce (I used Newman's Own Sockarooni) 


Instructions:
In a small saucepan, cook quinoa according to package instructions.

Meanwhile, bring a large pot of water to a boil. Carefully cut the stems from the peppers and remove the seeds and inner ribs. Cook the peppers in boiling water for about 5 minutes; drain and let cool.

Preheat oven to 350ºF. Cook the ground turkey, onion, and garlic in a skillet over medium heat, stirring to break up the ground turkey, until browned. Season with salt, pepper, cayenne, and crushed red pepper. Add the chopped artichoke hearts and cook for 1-2 more minutes. Remove from heat.

In a bowl, combine the ground turkey mixture, cooked quinoa, cottage cheese, basil, parsley, and 3/4 of the pecorino romano cheese; mix well.

Spray an 8x8" baking dish or small casserole. Fill the peppers with the turkey mixture, packing the stuffing in well. Place the peppers in the baking dish and spoon the spaghetti sauce over. Sprinkle with remaining pecorino romano.

Bake, uncovered, for about 25 minutes.