paella
ok, not completely authentic, but it was so good. i decided we needed some serious protein (i'm not so into cooking meat that often), so i found this recipe that had contributions from not one, not two, but THREE different animals: chicken, shrimp, and turkey (in the form of sausage).josh was so moved by the meat-fest that he took pictures, which i will possibly become motivated to post later.
the recipe (from cooking light AGAIN; it's not that i'm so obsessed with them usually but i just got access to all these new recipes and i feel the need to try, like, all of them. plus they're easy and healthy. plus i don't have that many cookbooks.)
Chicken and Shrimp Paella
From Cooking Light
Typically, paella is made with medium-grain rice like Arborio or Valencia, which can absorb the flavors in the broth without overcooking. Saffron, the exotic spice with a distinct, earthy flavor, gives this Spanish dish its characteristic yellow hue. It's a bit soupy when first prepared but quickly absorbs the liquid.
enjoy . . .
6 chicken thighs (about 1 1/2 pounds), skinned
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 (4-ounce) link hot turkey Italian sausage
1 cup chopped onion
1/2 cup chopped red bell pepper
1 1/2 cups uncooked Arborio or Valencia rice
1/2 cup diced plum tomato
1 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
3 cups fat-free, less-sodium chicken broth
3/4 pound large shrimp, peeled and deveined
1 cup (1-inch) diagonally cut asparagus
1/2 cup frozen green peas, thawed
Preheat oven to 400°.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.
Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.
posted by sarah (SHU) @ 7:28 AM
3 Comments:
As usual you have tempted me to plan on making this latest recipe. Actually I want to make all of the recipes that you have posted so far!
I made the goat cheese salad with a couple of shortcuts. I replaced goat cheese with herbs de Province for plain goat cheese (so I did not have to bother with the herbs) and I crushed the melba toast in a ziplock bag (so I would not have to wash the food processor.
The salad was wonderful, reminding me of the one we had at that wonderful restaurant in Rochester where we celebrated Rebecca's graduation.
I need not sign this!!
I would like to add a recipe that I would include if we were to create a cookbook of favorites. This is from Cooks Illustrated!!
It takes a while to make, but the results are great!
Ricotta Calzones with Sausage and Broccoli Rabe
To make this recipe, you will need a standing mixer or food processor, parchment paper, and a pizza stone. The stone must heat for an additional 30 minutes once the oven has come up to temperature; if your oven heats slowly, begin heating it about an hour into the dough’s first rise. Leftover calzones must be refrigerated; to reheat, heat the oven with the pizza stone just as you did when making the recipe, then set the calzones on the hot pizza stone for about 10 minutes. A simple tomato sauce is a nice accompaniment to the calzones.
Makes Six 9 by 4-inch Calzones
Dough
4 cups bread flour plus additional for dusting work surface
2 1/4 teaspoons instant yeast (1 envelope)
1 1/2 teaspoons table salt
2 tablespoons extra-virgin olive oil
1 1/2 cups water plus 1 tablespoon (12 1/2 ounces) 105 degrees
Filling
8 ounces sweet Italian sausage
12 ounces broccoli rabe stalks trimmed to about 1 inch below leaves and cut crosswise into 1-inch pieces
3 medium cloves of garlic pressed through garlic press or minced (about 1 tablespoon)
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta (1 container)
8 ounces shredded fresh mozzarella (2 cups)
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
1 large egg yolk
1 tablespoon minced fresh oregano
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
extra-virgin olive oil for brushing shaped calzones
kosher salt for sprinkling
1. FOR THE DOUGH: In bowl of standing mixer, whisk flour, yeast, and salt to combine. Attach bowl and dough hook to mixer; with mixer running at medium-low speed, add olive oil, then gradually add water; continue to mix until mixture comes together and smooth, elastic dough forms, about 10 minutes. Lightly spray large bowl with nonstick cooking spray; form dough into ball, transfer it to bowl, cover bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in warm spot until doubled in size, 1 1/2 to 2 hours.
2. FOR THE FILLING: While dough rises, combine cheeses, egg yolk, oregano, salt, and black pepper in medium bowl, cover with plastic wrap, and refrigerate until needed. Remove casing from 8 ounces hot or sweet Italian sausage. Wash and dry 12 ounces broccoli rabe and trim stalks to about 1 inch below leaves; cut broccoli rabe crosswise into 1-inch pieces. Cook sausage in -12-inch nonstick skillet over high heat, stirring constantly with wooden spoon and breaking sausage into 1/2-inch pieces, until no longer pink, about 4 minutes; stir in 1 tablespoon pressed or minced garlic and 1/4 teaspoon red pepper flakes and cook until fragrant, about 10 seconds. Stir in broccoli rabe, 1 tablespoon water, and 1/8 teaspoon salt; cook, stirring constantly, until broccoli rabe is tender-crisp and water has evaporated, about 4 minutes. Transfer mixture to large paper towel–lined plate and cool to room temperature; once cooled, pat with paper towels to absorb excess moisture and set aside until needed.
3. In medium bowl, stir together cheeses, egg yolk, oregano, salt, black pepper, and cooled -garlic-pepper oil until combined; cover with plastic wrap and refrigerate until needed.
4. Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees. Line baking sheet with parchment paper and spray parchment lightly with nonstick cooking spray. Turn risen dough out onto unfloured work surface. Divide dough in half, then cut each half into thirds. Gently reshape each piece of dough into ball. Transfer to baking sheet and cover with plastic wrap lightly sprayed with nonstick cooking spray. Let dough rest at least 15 minutes but no more than 30 minutes.
5. Cut eight 9-inch squares of parchment paper. Working with one piece of dough at a time and keeping other pieces covered, follow illustration 1 to roll dough into 9-inch round. Set round onto parchment square and cover with another parchment square; roll out another dough ball, set dough round on top of first, and cover with parchment square. Repeat to form stack of 3 rounds, covering top round with parchment square. Form second stack of 3 with remaining dough balls and parchment squares.
6. Remove top parchment square from first stack of dough rounds and place rounds with parchment beneath on work surface; if dough rounds have shrunk, gently and evenly roll out again to 9-inch rounds. Following illustrations 2 through 6, form calzones, dividing sausage mixture evenly into 6 portions on plate and place 1 portion sausage mixture on top of cheese filling on dough round . With pastry brush, brush tops and sides of calzones with olive oil and lightly sprinkle with salt. Trim excess parchment paper; slide calzones on parchment onto pizza peel or rimless baking sheet, then slide calzones with parchment onto hot pizza stone, evenly spacing them apart. Bake until golden brown, about 11 minutes; use pizza peel or rimless baking sheet to remove calzones with parchment to wire rack. Remove parchment, cool 5 minutes, and serve. While first batch bakes, form second batch and bake after removing first batch.
FOOD PROCESSOR METHOD
Made in an 11-cup food processor, the dough bakes up with slightly less chew than we like. Pulse flour, yeast, and salt to combine, about five 1-second pulses. While pulsing, add olive oil through feed tube, then gradually add water; continue pulsing until dough forms ball, then process until smooth and elastic, about 30 seconds. Turn dough out onto lightly floured work surface and knead by hand a few turns to form smooth, round ball. Transfer dough to oiled bowl and proceed as directed.
STEP BY STEP: Making Calzones
1. With fingertips, press dough ball into 5-inch circle. With floured rolling pin, roll outward from center in all directions until dough forms 9-inch circle. If dough sticks, dust flour under it.
2. Place scant 1/2 cup cheese filling in center of bottom half of dough round. Using small spatula, spread/press filling in even layer across bottom half of dough round, leaving 1-inch border uncovered.
3. Fold top half of dough over cheese-covered bottom half, leaving 1/2-inch border of bottom layer uncovered.
4. With fingertips, lightly press around silhouette of cheese filling and out to edge to lightly seal dough.
5. Begining at one end of seam, place index finger diagonally across edge and gently pull bottom layer of dough over tip of index finger; press into dough to seal. Repeat until calzone is fully sealed.
. With very sharp paring knife or razor blade, cut 5 slits, about 11/2 inches long, diagonally across top of calzone, making sure to cut through only top layer of dough and not completely through calzone.
Sarah, darling, I am totally on the same culinary wavelength as you-- we should have a cooking show together. Wouldn't that be fun? I was just looking for a recipe for paella!
I came up with a great method of keeping track of recipes that I like. If it's a recipe from Cooking Light or Gourmet or Cooks Illustrated, I print it out from the internet (epicurious.com in the case of Gourmet) and put it in one of those three-hole punched plastic sheet protector things. I keep them all in a binder, then when I want to use the recipe, I just whip it out and clip it up in my kitchen. So far, I don't have very many, but eventually it's going to be like my own personal cookbook and I'll organize everything into little categories.
You should try Indian Chickpeas with Garlic Spinach from Cooking Light. It is the perfect "I want something healthy and tasty to eat but I am a lazy ass" recipe- just open a can of chickpeas and a couple of bags of baby spinach and you are seriously halfway there. The only thing I changed was to toast the cumin and fennel seeds before adding the onions, and I let the whole thing simmer until most of the liquid has evaporated-- otherwise it's too soppy. And I do NOT bust out the food processor to chop up the chickpeas-- do these people THINK I have a dishwasher in my crappy little apartment kitchen?
Indian Chickpeas over Garlic Spinach
This recipe relies on several spices, such as fennel seeds, cumin seeds, coriander, and red pepper, for a simple, homemade curry powder. Measuring out the separate spices is worth the extra effort; it has a brighter flavor than packaged curry powder. The fennel and cumin seeds add a pleasing crunch and pungency.
4 teaspoons olive oil, divided
2 cups sliced onion
1 1/2 cups canned vegetable broth
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (19-ounce) can chickpeas (garbanzo beans), drained and divided
2 garlic cloves, chopped
16 cups chopped spinach (about 12 ounces)
1/2 cup plain fat-free yogurt
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes.
Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.
Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted.
Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt.
Yield: 4 servings
CALORIES 247 (26% from fat); FAT 7.4g (satfat 0.8g, monofat 3.4g, polyfat 0.6g); PROTEIN 13.8g; CARBOHYDRATE 46.1g; FIBER 11.3g; CHOLESTEROL 1mg; IRON 5.7mg; SODIUM 882mg; CALCIUM 251mg;
Cooking Light, JUNE 2004
I serve the chickpeas and spinach with these sweet potatoes, but I cut them into smaller pieces and I substitute half a teaspoon of garam masala for the red and black pepper. MMMMM.
Spicy Sweet Potato Wedges
These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.
6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
Preheat oven to 500°.
Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
Yield: 8 servings (serving size: 3 wedges)
CALORIES 153 (2% from fat); FAT 0.4g (satfat 0.1g, monofat 0.0g, polyfat 0.2g); PROTEIN 2.4g; CARBOHYDRATE 35.5g; FIBER 2.3g; CHOLESTEROL 0.0mg; IRON 0.9mg; SODIUM 166mg; CALCIUM 31mg;
Cooking Light, OCTOBER 2004
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