Category Archives: entree

Malaysian Mussels — LSQ

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Steaming the shellfish in a red curry sauce imparts just a hint of spice.
2 tablespoons oil
2 cloves garlic, minced (2 tablespoons)
1/2-inch piece ginger minced (2 tablespoons)
1 tsp or more red curry paste
1 cup coconut milk
2 pounds mussels, beards removed and scrubbed clean
12 cilantro sprigs, chopped
1 lime, cut into wedges

Heat oil in a large skillet over medium-high heat. When oil shimmers, add garlic and ginger and saute until fragrant, about 1 minute.

Stir curry paste into garlic and ginger and continue to cook 1 minute more. Add coconut milk to skillet and bring to a boil.

Add mussels to skillet, cover, and cook just until mussels open, 2-3 minutes. Transfer mussels to a large serving bowl with a slotted spoon. Pour coconut curry sauce over mussels, garnish with cilantro and lime and serve immediately.

Creamy Lemon Pasta With Spinach And Peas

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1 cup frozen peas
¾ cup cream
½ teaspoon red pepper flakes — I used less maybe 1/4 tsp.
2 garlic cloves — peeled and smashed
4 cup baby spinach — stems removed
1 ½ teaspoon grated lemon zest
3 teaspoon lemon juice
1 lbs dried pasta — such as farfalle or casarecce, cooked
Freshly grated Parmesan

Simmer peas, cream, red pepper flakes, and garlic in a skillet over low heat for 5 minutes, covered. Add spinach and cook until wilted, uncovered, stirring as necessary. Remove from heat and add lemon zest and juice, season with salt to taste. Toss with cooked pasta. Serve with freshly grated Parmesan

Easy and very tasty!!

Eggplant Parm Stacks — LSQ

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Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness. Yields 4 servings

1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total) Coarse salt
4 tablespoon olive oil, divided
1/2 cup fine breadcrumbs
1/4 cup freshly grated Parmesan — I use Romano cheese
Fresh ground black pepper
1 1/2 teaspoons fresh oregano, finely chopped
2 tablespoons fresh basil, chopped

1 1/2 cups Basic Italian Tomato Sauce
1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
Extra-virgin olive oil to drizzle Parmesan for garnish

Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.

Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.

hint–put on gas grill, so much easier and less messy!!

In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.

Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil.  I found that stacks of four layers fell over in the over despite skewers.

Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.

Smashed Lemony Chickpeas, Arugula, Piquillo Pepper and Feta – 4 servings

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3 ounces baby arugula (about 2- 3 cups) OR lettuce

5 ounces feta cheese, crumbled

3 tablespoons olive oil

Finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice)

Kosher salt and freshly ground black pepper

15 1/2 ounces (about 2 cups) canned no-salt-added chickpeas, rinsed and drained well

3 jarred piquillo peppers, drained, then cut into 1/2-inch dice (may substitute 1 jarred roasted red pepper, drained, then cut into 1/2-inch dice; 3/4 cup)

1 teaspoon ground cumin

1/4 teaspoon smoked Spanish paprika (sweet or hot pimenton de la Vera; optional)

2 teaspoons chopped fresh thyme (from about 6 sprigs)

2-4 pita breads

Toss the arugula/lettuce with the feta, 1 tablespoon of the oil, the lemon juice (to taste) and salt and pepper to taste (about 1/2 teaspoon each) in a large bowl. Let sit for 5 minutes.

Meanwhile, combine the chickpeas and diced pepper in a medium bowl. Use the back of a large metal spoon to mash the chickpeas against the sides of the bowl, taking care not to totally pulverize or puree them. Stir in the remaining 2 tablespoons of oil, the lemon zest, cumin and the smoked Spanish paprika, if using. Taste, and season lightly with salt and pepper to taste (about 1/4 teaspoon each). Mash the chickpeas a bit more, then sprinkle the thyme over the mixture.

Serve as stuffed pita sandwich or salad.

To assemble the sandwiches, cut off the top inch or so of each pita bread to create a pocket. (Eat those pieces if you’re hungry, or save for croutons.) Spoon equal amounts of the chickpea mixture into each pita, then stuff with the arugula-feta mixture.  Serve immediately.

To serve salad, arrange lettuce feta salad on plate and put salad over.  Serve toasted pita halves with salad.

Washington Post recipe.

Shaved Celery and Sardines on Blue Cheese Toast – Washington Post

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This dish, based on an appetizer at Prune restaurant in New York City, plays with the classic pairing of blue cheese and celery, and adds sardines to make it a meal.

3 ribs celery
1 clove garlic, minced
Freshly squeezed juice of 1/2 lemon (2 tablespoons)
1 teaspoon best-quality extra-virgin olive oil
Kosher or sea salt
1 ounce Cambozola or other mild blue cheese, at room temperature (see headnote)
4 diagonally cut baguette slices, toasted (may substitute 2 larger slices of a bread of your choice)
2 ounces olive-oil-packed sardines, drained

Trim the celery by shaving off the thick skin and strings with a vegetable peeler. Cut crosswise into very thin slices, preferably using a small mandoline.

Combine the celery, garlic, lemon juice, oil and salt to taste in a small bowl, making sure the celery is well coated.

Divide the cheese into four equal pieces and spread on the baguette slices. Top with the dressed celery. Place equal portions of the sardines on each baguette slice, and eat.

Salmon, asparagus and pasta salad

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½ lb un-cooked salmon fillet, I used leftover cooked salmon

1/2 teaspoon freshly ground black pepper, divided

2 teaspoons olive oil

8 ounces (2 1/2 cups) shell or other short pasta

6 ounces asparagus cut into 2-inch lengths

1/4 cup olive oil

2 tablespoons white wine vinegar

¼ tsp salt

¼ tsp pepper

1 garlic clove, minced

1 teaspoon Dijon mustard

2 scallions thinly sliced

1/4 cup chopped fresh Italian parsley

1 tablespoons capers, drained


Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.


Cook pasta according to package directions, adding asparagus during last 5 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Lemony Asparagus Pasta – Serves 2-4

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4 – 8 ounces penne pasta (1 1/2 c.) I used +/- 8 oz. linguine
1/2 bunch asparagus — trimmed & cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoon whole-grain mustard
2 teaspoon all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoon minced garlic-I used less
1 teaspoon minced fresh tarragon — or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese — divided

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.

Curried Potatoes And Peas Samosas – Serves 2

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1/2 lbs Yukon gold potatoes — diced
3/4 cup water
1/2 cup donion — diced
1 tablespoon garlic — minced
2 tablespoon butter — unsalted
2 tablespoon curry powder
1/2 cup vegetable or chicken broth
1/2 cup peas — frozen but thawed
Juice of 1/2 lime
Salt to taste
1 pkg pie dough (purchased)15 oz

Preheat oven to 450F; line a baking sheet with parchment.

Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner.

Saute the onion and garlic in butter over medium heat until onion begins to soften about 3 minutes. Stir in Curry powder and cook 30 seconds.

Deglaze with broth, then ad peas and reserved potatoes, bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.

To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters; top each with remaining dough quarters. Seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.

Serve with chutney and salad.

Terry’s notes: I used 8 ounces of Simply Potatoes Hash Brown with onions the large cube. Cooked briefly and then I used 1/2 cup of the potato water in the curry mix. I used 1/2 regular McCormick Curry Powder and 1/2 Penzy’s Hot Curry powder. It sure was easy to put together and very good. Makes 4 or more which are smaller if you want them as hors d’oeuvres.

Serve with tomato chutney

Tuna Noodle Casserole

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6 ounces noodles, cooked according to directions and drained
6 1/2 – 7 oz. can of water packed tuna, drained
1/2 c. mayonnaise
1 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped pimento
10 1/2. oz can condensed cream of mushroom soup
1/2 c. milk
4 oz. grated cheddar cheese
salt and pepper to taste
1/2 c. toasted sliced almonds (optional)

Combine noodles, tuna, mayo, celery, onion, green pepper, pimento and salt & pepper to taste.

Blend soup and milk in a saucepan and heat through. Add the cheese and stir until melted. Add this mixture to the tuna mixture and turn into a greased 2 quart casserole. May top with almonds.

Bake uncovered at 425 degrees for 20 minutes.

6 Servings.

Green and White Bean Salad with Tuna from Everyday Food

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3/4 lb green beans, trimmed and cut into 1-inch pieces
3 Tbsp white wine vinegar or rice wine vinegar
2 Tbsp olive oil
1 can (15.5 oz) cannellini beans, rinsed and drained
1/4 small red onion, thinly sliced
1 can (5 oz) solid white tuna, packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9)
a few black and green olives sliced

1. In a medium pot of boiling salt water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop cooking, and pat dry.

2. In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper. Add green beans, cannelini beans, onion, tuna, olives and pepperoncini and stir to combine. Serve immediately.