Nov26

Stuffing with Sausage, Leeks, Apples, and Mushrooms

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This is a little late for Thanksgiving, but hey, some people make turkey for Christmas, right?  And who says stuffing should be relegated to Thanksgiving? !

This is a variation of my go-to stuffing. I’ve used hot Italian sausage or bacon in the past, onions instead of leeks, and added dried cranberries. However you decide to make it, you can’t go wrong!

Stuffing with Sausage, Leeks, Apples, and Mushrooms

12 oz package of seasoned breadcrumbs
1 lb mild Italian sausage, casings removed
1 T olive oil
3 T butter
3 leeks, chopped
2 cups celery, chopped
4 granny smith apples, peeled and diced
8 oz crimini mushroooms, sliced
kosher salt
black pepper
1 T fresh rosemary, minced
4 tsp poultry seasoning
2-4 c low sodium chicken broth (or homemade stock)
1/2 c parsley, chopped

Preheat the oven to 350 degrees F.

In a large Dutch oven, heat the olive oil over medium heat. Add the sausage and brown, breaking apart with a wooden spoon. When the sausage has browned, remove it from the pot and drain off the excess oil from the pot.

Melt the butter over medium heat, then add the leeks, celery, apples, mushrooms, and poultry seasoning. Season with salt and pepper, then saute until the leeks are tender and the mushrooms are browned. Add the rosemary and some chicken stock to the pot and bring the broth to a simmer. (Start with 1-2 cups of broth, waiting until after you’ve incorporated the breadcrumbs to add more.)

Add the breadcrumbs and sausage to the pot with the vegetables and broth. Stir to combine, adding more broth until the stuffing is moist. (I personally like the breadcrumbs to be almost saturated, with a little bit of crunch left in the middle.) Add the parsley and stir.

Grease a 10-by-14-inch casserole dish and distribute the stuffing evenly in the dish. You can either bake the stuffing immediately or refrigerate it and bake it the next day. Cover the dish with a greased sheet of aluminum foil, and bake, covered, for 45 minutes. Remove the foil and bake for another 15 minutes.

Nov24

A bonded pair

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In the animal rescue world, a “bonded pair” refers to a pair of animals that should be adopted together. In most cases, they were either surrendered by their owner together or found together.

We adopted Lando and Rascal individually, Lando in 2008, and Rascal in 2011. By now, however, I’d say they have become a bonded pair!

Here they are snuggling under the same blanket! (Lando is the red rectangle and Rascal is the blue one.) I did not place the blanket over them; they did this themselves.

This is not to say that they have to be together 100% of the time, but I really believe that they enjoy each other’s companionship.

Staying off the cold kitchen floor by sharing the comfortable memory foam kitchen mat

If you are thinking of adopting an animal, and you have the resources (time, money, space), then please don’t overlook bonded pairs! Double the cuteness, double the fun!

Lando and Rascal can regularly be found on either side of Paco

Nov24

Turkey, Mushroom, and Barley Soup

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Paco and I spent a lovely Thanksgiving with his father’s family at his aunt’s house. Everything was delicious, so delicious that we came home craving more turkey! After a five-hour drive, turkey, mushroom, and barley soup sounded perfect. I used turkey thighs, but you could of course use leftover turkey.

Turkey, Mushroom, and Barley Soup
Adapted from Diane Rossen Worthington at the Chicago Tribune

1 T olive oil
1 handful of dried Shiitake mushrooms
2 turkey thighs with skins removed (1 – 1/ 1/2 lbs.), or 2 cups of chopped, leftover turkey
kosher salt
pepper
3 leeks, chopped
3 cloves garlic, minced
8 oz crimini mushrooms, sliced
1 Portabello mushroom cap, diced
2 carrots, diced
4 ribs celery, diced
1 bay leaf
1 stem of rosemary, finely chopped
4 stems of thyme, finely chopped
1 c of pearl barley
1 tsp soy sauce
1/2 c parsley, chopped

Soak the dried Shiitake mushrooms in hot water for at least 30 minutes.

Heat the olive oil in a large pot over medium high heat. Add the leeks and garlic, and saute until softened. Add the fresh mushrooms and saute until browned. Add the carrots and celery, and saute for another minute. Season generously with salt and pepper.

Add the turkey thighs and enough water to cover all of the other ingredients. Add the barley, rosemary, thyme, and bay leaf, and bring to a simmer. Cover and simmer for an hour, or until the barley is tender and the turkey is cooked through. (If you are using leftover turkey, add the chopped turkey to the pot once the barley is tender.) If using turkey thighs, remove them from the pot, remove the meat from the bone, and add the shredded meat back to the pot. Squeeze  the excess water from the soaking Shiitake mushrooms, and cut them into small pieces. Add the mushrooms and the soaking water to the soup.

Add the soy sauce to the soup, then taste and add additional seasoning if necessary. Sprinkle fresh parsley over the soup before serving.

Nov14

Whole Wheat Penne with Butternut Squash and Broccoli Rabe

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On Sunday it was freezing by L.A. standards, so I wanted to make something comforting and fall-inspired. However, I also wanted to make something on the lighter side, since we’re about to enter the holiday season and there will be plenty of opportunities to indulge.

Anne Burrell’s recipe for Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe, and Pumpkin Seeds sounded perfect, but I modified it to reduce the prep time.  The result was very delicious and autumn-appropriate!

Whole Wheat Penne with Butternut Squash and Broccoli Rabe
Adapted from Cook Like a Rock Star

1 package of peeled and diced butternut squash (1/2-inch cubes)
1 bunch of broccoli rabe, bottoms of stems removed
2 T olive oil
kosher salt
black pepper
3 cloves of garlic, peeled and smashed
1/2 tsp of red pepper flakes
3/4 c chicken stock
1/2 lb of whole wheat penne
1/2 c of grated parmesan
1/4 c of pine nuts, toasted

Preheat the oven to 400 degrees.  Toss the squash in a bit of olive oil, salt, and pepper. Roast for 25 minutes or until tender.

Bring a large pot of water to a boil. Salt generously. Using tongs, swish the broccoli rabe around in the hot water, then remove it and set it aside to cool. Once it’s cool, chop it into 1-inch pieces.

Heat 1 T of olive oil in a large skillet. Add the garlic and red pepper flakes. Once the garlic has browned, remove it from the oil. Add the squash and stock to a pan, and simmer until the stock has reduced by about half. Add the broccoli rabe.

Cook the pasta in the pot of boiling water until it’s cooked but very al dente.  Reserve 1/2 cup of pasta water, then drain the pasta.  Toss the pasta in the pan with the vegetables, add the reserved pasta water, and then allow the dish to cook until the pasta water has evaporated/been absorbed by the other ingredients. Remove the pan from the heat, then toss in the parmesan, some black pepper, and the pine nuts.

Nov10

Korean Tofu Stew with Chicken and Mushrooms

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This is the perfect quick meal for a cold night. I used ground chicken because I had it on hand, but thinly sliced beef would be more traditional.  This could easily be vegetarian, as well, just add some extra mushrooms.

Korean Tofu Stew with Chicken and Mushrooms
Adapted from The Steamy Kitchen Cookbook

1 T vegetable oil
3 cloves garlic, minced
1/2 lb ground chicken (or thinly sliced beef, ground beef, ground pork)
kosher salt
black pepper
4 oz fresh shiitake mushrooms (about 10)
4 oz crimini mushrooms
2 T red chili flakes (or Korean chili flakes)
1 T soy sauce
4 c chicken or beef broth
1 block (14 oz.) silken tofu, cut into 2-inch cubes
1 tsp sesame oil
4 eggs
2 green onions, sliced

Heat the oil in a pot over medium-high heat. Brown the meat and season with salt and pepper. Add the garlic and mushrooms, and saute for a minute or two. Add the chili flakes, soy sauce, and broth. Bring a boil, reduce to a simmer, and simmer for 15 minutes. Taste for seasoning.

Add the tofu and stir.

Gently crack the eggs into the pot, lightly basting each with hot broth. When the whites are cooked, gently ladle the stew out into individual portions over rice. Drizzle with sesame oil and sprinkle green onions over the top.