Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sautéed Spinach With Garlic

2015-09-03 18.28.12

If you love spinach as much as I do, this is an easy, delicious, and quick way to enjoy fresh spinach anytime. Sautéed Spinach With Garlic is one of those side dishes that pairs really well with any protein.  

2015-09-03 18.18.00

2015-09-03 18.17.51

2015-09-03 18.21.36

2015-09-03 18.18.33

2015-09-03 18.23.11

2015-09-03 18.25.58

2015-09-03 18.28.12

Prep Time: 5 minute
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 12-inch sauté pan

Ingredients:
2 packages of fresh spinach leaves
2 tablespoons of olive oil
3 garlic cloves, sliced
1 teaspoon of crushed red pepper flakes
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Directions:
Start by slicing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the sliced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic for a minute until fragrant. Add the spinach leaves, to the pan, in batches. As soon as all the leaves have wilted down, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn off the heat. Transfer the Sautéed Spinach With Garlic to a large serving bowl. Serve hot. This dish is so flavorful, you just may change your mind on how you feel about spinach.

 

Pork Tenderloin On A Bed Of Cannellini Beans

Advertisements
2 Comments »

Calzone Or Empanada?

2015-02-02 13.47.06

This recipe has the best of both worlds in my opinion. I love Calzone but, they can have too much dough. In this recipe, I’ve combined the filling of a Calzone and the outside pastry of an Empanada.

My Homemade Pie Crust recipe link is available at the bottom of the post. What I like to do is, when I make pie dough I always make more than what I’m going to need for that day, and freeze it. This really helps when I’m wanting to make a recipe like this one. I just take the dough out of the freezer the night before and transfer to the refrigerator until I’m ready to roll it out.

There are some really great ready-made pie crusts available in the grocery store. If you don’t have the time to make your own pie dough, pick up two boxes. This recipe calls for 4 pie crusts The other great thing about this #calzone or #empanada, recipe is everything can be made in advance, just bake them off when you’re ready.

I’m going to be using butter and olive oil for this dish. A lot of time, in Italian cooking, they’ll utilize both, especially as you get further into northern regions of Italy. We all know butter is FLAVOR!🧈

2015-02-02 11.06.49

Another great way to bring a depth of flavor to this dish is to start out with around 1/4 cup of diced Pancetta. Add the Pancetta to a cold cast-iron skillet. Cook over medium-high heat and render all the fat out. Using a slotted spoon, remove the Pancetta transferring those salty crispy bits of goodness onto a plate lined with a paper towel. Use the Pancetta grease to cook the shallots and mushrooms. An important tip to remember here is, if you are going to replace the butter and olive oil with Pancetta in this dish, you may want to decrease the amount of Kosher salt you use, if any at all. Pancetta adds a salty flavor naturally.

2015-02-02-11-09-06

2015-02-02-11-09-41

2015-02-02 11.11.01

2015-02-02-11-15-16

2019-07-26 13.13.57-1.jpg

2015-02-02 11.25.51

2015-02-02-11-26-46

2015-02-02-11-28-32

2015-02-02 11.36.39

2015-02-02 11.39.44

2015-02-02-11-41-05

2015-02-02 11.55.12

2015-02-02-11-55-14

2015-02-02 12.05.15

2015-02-02-12-12-34

2019-09-09 07.31.25

2015-02-02 12.50.05

2015-02-02 13.30.41

Calzones Or Empanadas

 

Prep Time: 15 minutes
Cooking Time for filling 30 minutes
Baking time for filled pastries: 12 to 15 minutes
Yields: 6 to 8 servings
Equipment: a 12-inch cast-iron skillet, 2 large mixing bowls, medium-size bowl, rubber spatula, large metal spatula, 4 rimmed baking sheet pans

Ingredients:
1 pound of sweet or hot Italian sausage (5 sausage links casing removed)
2 shallots, thinly sliced
2 pints of cremini mushrooms, quartered
3 cloves of garlic, minced
2 tablespoons of freshly chopped thyme leaves (substitute 1 tablespoon of dried)
2 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
5 mini sweet bell peppers, seeded and sliced
1 Fresno chili, seeded and minced
1/2 cup unsalted chicken broth
1 package of fresh spinach leaves
1 cup of Ricotta cheese
1 cup of shredded Mozzarella cheese
1 cup of shredded Parmesan cheese
4 pie dough circles, 10 inches each in diameter
*egg wash, 4 large eggs plus 4 tablespoons water beaten together
marinara sauce

Directions:
Preheat oven to 400-degrees F.

To start, add both unsalted butter and olive oil to a preheated cast-iron skillet on medium heat. Add the sliced shallots cook for about 2 to 3 minutes stirring frequently. To the skillet add the cremini mushrooms. Continue cooking allowing the mushrooms to release their water. Occasionally stirring, once the mushrooms have released all their water they will start browning, around 5 to 7 minutes. Add the minced garlic and fresh thyme leaves, stir through.

Next, add the sliced mini sweet bell peppers along with Fresno chili. Sauté for 2 to 3 minutes, stirring with the mushrooms and shallots. Moving forward, add the sweet Italian sausage, dried oregano, Kosher salt, and freshly ground black pepper. Turn the temperature up to medium-high, break the sausage up using the back of a wooden spoon allowing the sausage to brown evenly. Stir occasionally until there is no pink and the sausage is cooked through about 12 to 15 minutes.

Once the sausage is nice and brown, you want to *deglaze the pan by adding unsalted chicken broth to the skillet. Using a wooden spoon, scrape all of those good bits of flavor off the bottom of the pan.  Allow the broth reduce and get absorbed by all the other ingredients, 3 to 5 minutes.

Add the fresh spinach, stir through, the spinach will wilt down very quickly. Once that happens, remove the pan from the heat. Using a slotted spoon, transfer all the ingredients to a large mixing bowl, leaving any or all excess grease behind.

Allow the filling to cool before adding in the cheese.

In another large mixing bowl, add the shredded mozzarella, grated Parmesan, and Ricotta cheese, mix to combine. Using a rubber spatula, combine the cheese mixture together with the sausage mixture, stir until combined.

In a medium-size bowl add the eggs and water, beat to combine.

Next, the pie dough. If you have your own pie dough, you want to roll all four of them out into about 10 inches in diameter, 1/8 inch thick.

Divide the filling into four equal parts. Using a spoon lay the filling on the bottom third of the circle of pie dough almost all the way across. Brush the egg wash all around the perimeter of the circle. Fold the dough over the filling meeting up with the other side of the dough.  Press the filling gently down so it spreads out evenly inside of the pie dough. Using a fork, crimp the edges to ensure no filling will escape. Take a paring knife and trim any excess dough from around the edges that. All that does is to make the crimped edges even and rounded. This gives a professional look to the pies. Brush more of the egg wash all over the top and sides of the pie dough.

Using a paring knife, vent the pies by making 4 small slits, in the top of each one.  Use a large spatula to transfer the filled Calzone/Empanada from the board onto a rimmed baking sheet pan lined with parchment paper. Place all 4 of the baking sheets into the refrigerator for 15 minutes to rest before baking off. Bake for 12 to 15 minutes or until the dough is golden brown.

Allow the Calzone Or Empanada to cool for at least 15 minutes. Serve with your favorite marinara sauce for dipping.

*egg wash is a mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.

*deglaze is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

 

Homemade Pie Crust

Leave a comment »

Everything Sides

 

2014-09-15 18.20.04

Sautéed Spinach With Garlic

2014-09-15 16.35.25

Roasted Organic Baby Carrots With Curry And Ginger

2014-09-15 16.35.31

Brown Sugar Glazed Roasted Sweet Potatoes

2014-09-15 16.24.37

Fennel And Tangelo Salad With A Citrus Vinaigrette

I have four side dishes here that are super easy to make and really delicious. Sautéed Spinach With Garlic, Roasted Organic Baby Carrots With Curry And Ginger, Brown Sugar Glazed Roasted Sweet Potatoes, Fennel And Tangelo Salad With A Citrus Vinaigrette.

Side dishes can really compliment whatever entrée you may be serving. They can also echo those flavors you add to your star ingredient. I wanted to talk about a few really delicious sides and are no trouble to put together, yet still have that WOW factor.

2014-09-15 18.20.04

Sautéed Spinach With Garlic

2014-09-15 18.15.30

2014-09-15 18.19.16

2014-09-15 18.20.04

Sautéed Spinach With Garlic

2014-09-15-16-35-25

Roasted Organic Baby Carrots With Curry And Ginger

 

2014-09-15 11.55.26

2014-09-15 15.57.36

2014-09-15 16.03.46

2014-09-15-16-35-25

Roasted Organic Baby Carrots With Curry And Ginger

2014-09-15 16.35.31

Brown Sugar Glazed Roasted Sweet Potatoes

2014-09-15 11.43.29

2014-09-15-11-48-111

2014-09-15 15.57.36

On the left side is the brown sugar mixture for the sweet potatoes, and on the right side is my curry and ginger mixture for the organic baby carrots.

2014-09-15 16.03.36

2014-09-15 16.35.31

Brown Sugar Glazed Roasted Sweet Potatoes

2014-09-15 16.24.37

Fennel And Tangelo Salad With A Citrus Vinaigrette

2014-09-15 13.11.22

2014-09-15-13-16-341

2014-09-15 16.24.37

Fennel and Tangelo Salad With A Citrus Vinaigrette

 

Equipment: 2 rimmed baking sheet pans, Chef’s knife, 3 small mixing bowls, whisk, mandolin, 12-inch sauté pan

Spinach:
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yields: 2 servings

Ingredients For Sautéed Spinach With Garlic:
1 16-ounce bag of prewashed spinach
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of crushed red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Carrots:
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 2 to 4 servings

Ingredients For Roasted Organic Baby Carrots With Curry And Ginger:
1 bunch (1 pound) of baby organic carrots with leafy tops
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of ground ginger
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Sweet Potatoes:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients For Brown Sugar Glazed Roasted Sweet Potatoes:
2 sweet potatoes, peeled and cut into thick wedges
1/4 cup of olive oil
2 tablespoons of light brown sugar
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Fennel And Tangelo Salad:
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings

Ingredients For Fennel And Tangelo Salad With A Citrus Vinaigrette:
2 fennel bulbs, sliced thin
1/2 a red onion sliced thin
2 tangelos, *supremed and reserve the juice (1/4 cup)
1 teaspoon of Agave nectar
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1/2 cup of *E.V.O.O
2 tablespoons of finely chopped Italian flat-leaf parsley for garnish

Directions For Sautéed Spinach With Garlic:
Start by mincing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the minced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic for 1 minute until fragrant. Add the spinach leaves, to the pan, in batches. As soon as all the leaves have wilted down, 3 to 5 minutes, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn off the heat. My Sautéed Spinach With Garlic is so flavorful, you just may change your mind on how you feel about spinach. Transfer the Sautéed Spinach With Garlic to a large serving bowl. Serve hot.

Directions For Roasted Organic Baby Carrots With Curry And Ginger:
Preheat oven to 450-degrees F
Start by trimming the tops of the carrots leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, Kosher salt, and fresh ground black pepper, whisk to combine.

Using two rimmed baking sheets pans, divide the carrots between the two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots together allowing for the spices to coat the carrots really well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes until fork tender. Transfer the Roasted Organic Baby Carrots With Curry And Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley.  Serve hot.

Directions For Brown Sugar Glazed Sweet Potatoes:
Preheat oven to 450-degrees F.
Start by peeling two sweet potatoes. Slice in half and cut into large wedges. In a small bowl add brown sugar, Kosher salt, and fresh ground black pepper, whisk to combine.
Transfer the potato wedges to a rimmed baking sheet pan. Drizzle the sweet potato wedges with olive oil. Sprinkle the brown sugar mixture over all the potato wedges. Toss really well to coat, then spreading them out into one even layer.

Place into the center rack of a preheated oven, roast for 15 to 20 minutes. Halfway through turn the sweet potato wedges over to caramelize on the other side, roast until fork tender. Transfer the Brown Sugar Glazed Sweet Potatoes to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.

Directions For FennelAnd Tangelo Salad With A Citrus Vinaigrette:

Start by using a mandolin to shave the fennel and red onion. Arrange the shaved fennel and red onion on a large serving platter. *Supreme two tangelos and place the segments on top.

In a small mixing bowl with the reserved tangelo juice, add Kosher salt, Agave nectar, fresh ground black pepper, and the *E.V.O.O., whisk to combine. Spoon the citrus vinaigrette over the Fennel And Tangelo Salad. Garnish with freshly chopped Italian flat-leaf parsley. My Fennel And Tangelo Salad With A Citrus Vinaigrette is light and refreshing.

*Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.

*E.V.O.O. is Extra Virgin Olive Oil.

 

 

 

Leave a comment »

%d bloggers like this: