Tag Archives: Onions

Chilled English Pea Soup with Crab and Meyer Lemon

Chilled English Pea Soup with Crab and Meyer Lemon

Photo Credit: Eric Wolfinger, Food and Wine Magazine, 2018

 

By SARAH HELLER
Food and Wine Magzine
April 2018

This refreshing, verdant English pea and watercress soup is the perfect base for a zesty crab salad. Chef Sarah Heller of Napa’s Radish Leaf Cuisine folds sweet Dungeness crab with Meyer lemon, crème fraîche, and a host of delicate spring herbs before mounding atop each serving of the soup. Any lump crab meat or cooked, chilled shrimp would also work.

Serves 6

Ingredients:
2 tablespoons olive oil, plus more for garnish
1 small sweet onion, diced
2 small celery stalks, diced
1 garlic clove, smashed
2 teaspoons kosher salt, divided
3 cups whole milk, divided
5 cups fresh English peas, shelled
2 bunches watercress (about 4 ounces), rinsed
1 teaspoon ground white pepper
1/4 cup crème fraîche
1 tablespoon chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh dil
1 tablespoon chopped fresh tarragon
1 teaspoon Meyer lemon zest
3 tablespoons fresh Meyer lemon juice, divide
1/2 pound cooked Dungeness or other lump crabmeat
Pea tendrils and freshly ground black pepper, for garnish (optional)

Directions:
Heat oil in a large saucepan over low. Add onion, celery, garlic, and 1 teaspoon salt. Sauté until onions are translucent, 10 to 12 minutes. Add 2 cups milk; bring to a simmer, and cook until vegetables are tender, about 10 minutes. Remove from heat; let cool slightly.

While vegetables are cooking, prepare a large bowl of ice water and bring a large pot of water to a boil over high. Add peas to pot, return to a boil, and cook until peas are bright green and just tender, about 2 minutes. Remove peas with a slotted spoon, and immediately plunge into ice water. Return water in pot to a boil, add watercress, and cook until bright green and wilted, about 1 minute. Plunge watercress into ice water. Drain peas and watercress; set aside peas. Squeeze watercress to remove as much water as possible.

Combine peas, watercress, and remaining 1 cup milk in a blender. Process on high until smooth. Working in batches if necessary, add onion mixture to blender; process on high until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Season with remaining 1 teaspoon salt and white pepper. Cover and chill until ready to serve, at least 2 hours or up to 1 day.

Whisk together crème fraîche, 1 tablespoon chives, 1 tablespoon dill, tarragon, lemon zest, and 2 tablespoons lemon juice in a medium bowl. Gently fold in crab. Chill until ready to serve, at least 30 minutes or up to 2 hours.

Stir remaining 1 tablespoon lemon juice into soup. To serve, pour 3/4 cup soup into each bowl, add one large dollop of crab salad in center of soup, and drizzle with oil. Garnish with chives, pea tendrils, and black pepper, if desired.

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White Chicken Chili with Tomato Salsa

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Eating healthy is a must for every one. And here is a diabetic recipe that hits the spot when you have a taste for lean protein and vegetables.Leftover of rotisserie chicken and canned chicken broth can speed up the times you spend making this amazing chili. Serve it with a dollop of salsa and sprinkle of shredded reduced-fat cheddar cheese. The salsa is great with chicken or fish, too.

Serves 8

Ingredients:
1 medium onion, chopped
1 teaspoon minced garlic
One 29-ounce can Goya Small White Beans, rinsed and drained (divided use)
4 cups fat-free low sodium chicken broth (divided use)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano leaves
2 Jalepeno chilies, seeded and diced
One 8-oz can whole kernel corn, drained
1 ½ cups cooked , chopped, skinless chicken breast
1 ½ cups chopped tomatoes
2 tablespoons chopped cilantro
½ teaspoon minced garlic
1 small red onion, chopped

Ingredients:
In a large Dutch oven, sauté the onion and garlic over medium heat for 5 minutes or until tender, stirring constantly.

In a blender or food processor, blend 1 cup of the beans and 1 cup broth until smooth. Add to the Dutch oven, the remaining the beans, 3 cups broth, chili powder, cumin, oregano, chilies, corn and chicken. Gently stir and bring to a boil, then reduce heat and cook for 10-15 minutes.

Meanwhile, in a medium bowl, combine the tomatoes, cilantro, garlic and red onion to make the salsa topping. Top individual bowls with 2 tablespoons salsa and serve immediately.

Refrigerate remaining salsa for another use.

Cook’s Notes:
If you are in a rush, you can always use a  commercially prepared rotisserie chicken that can be found in the deli hot section of your local grocery store or supermarket.

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Chicken Cacciatore

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This version of the hunter style chicken will surely satisfy you soul on a cold winter’s day! Instead of the traditional bell peppers, carrots, fennel and celery were added to give this dish a another taste and also a twist of lemon at the end of cooking, makes it special too. For a heartier fare, serve this main course dish over polenta, pasta or mashed potatoes.

Serves 6

Ingredients:
8 Chicken Drumsticks*
8 Chicken Thighs*
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup olive oil
1 bunch celery, sliced, leaves reserved
2 carrots, sliced*
1 medium fennel bulb, sliced*
1 medium yellow onion, sliced
2 Tablespoons roasted garlic
1 Tablespoon tomato paste
1 cup dry white wine (or water)
One 28-oz can crushed tomatoes
1 bunch fresh flat leaf parsley
1 bunch fresh thyme
4 cups chicken stock
Juice of 1 lemon

Directions:
Preheat the oven to 400 º F.

Season the chicken with salt and pepper. Heat a Dutch oven over medium high heat and add the olive oil, heating until the oil is shimmering. Add the chicken and cook, turning once until well browned on both side, about 4 minutes per side. Transfer chicken to a clean plate. Add celery, carrots, fennel, onion and garlic to the Dutch oven. Cook vegetables over high heat until the caramelize, stirring to prevent sticking. Add tomato paste and sauce and saute the mixture for about 5 minutes. Add the wine and using a wooden spoons, scrape the fond (brown bits) from the bottom of the pot.

Add the tomatoes, thyme, parsley and stock to the pot. Bring the liquid to a simmer. Return the chicken to the pot, cover and place it in the oven, in the center of the rack.

Bake until the chicken is tender as it falls away from the bones, 45 to 60 minutes.

To serve, remove the thyme and parsley and discard. Toss the celery leaves with the lemon juice. Divide the stew evenly among warmed wide shallow bowls and top with celery leaves. Serve immediately.

Cook’s Notes:
*Some substitutions can be made with this dish to suit your needs and what may be in the pantry or on hand in your kitchen.

Six to seven chicken quarters can be used instead of separated legs and thighs, which would be more economical and budget friendly.

Instead of fennel, 1 teaspoon of fennel seeds serves as a great replacement.

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Thank you so much!

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Vietnamese Caramel Chicken

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This  main dish is an addictive take on ga kho gung, a spicy Vietnamese caramelized chicken with ginger and fish sauce, that is sweetened with onions, carrots, garlic, and light brown sugar.

Adapted from LAURA REGE
Food & Wine Magazine
January 2018

Serves 4

Ingredients:
4 whole chicken legs (2 1/2 pounds)
Kosher salt, to taste
Fresh ground black pepper, to taste
4 tablespoons canola oil, divided
I medium white onion, thinly sliced
1 large carrot, julienned
4 garlic cloves, minced
2 teaspoons ground ginger
1/2 cup light brown sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 whole Vietnamese Red Bird Chilies
1 Jalapeño pepper, sliced
2 tablespoons chopped cilantro or scallions, for garnish (optional)

Directions:
Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.

Return skillet to moderate heat. Add remaining 2 tablespoons oil, onions, carrots, garlic, and ginger powder; cook over moderate heat, stirring occasionally, until softened, about 2 minutes.

Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add the jalapeño, and toss to coat in sauce.

To serve, transfer chicken to a platter, and drizzle sauce over the chicken. Garnish with cilantro or scallions, if desired.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Salmon Ravigote

 

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Poach delicious salmon steaks or fillets in only 15 minutes!

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce.

Serves 4

Ingredients:
For the Sauce:
2 plum tomatoes  halved, seeded, and diced
1 tablespoon drained capers
2–3 scallions, trimmed  and sliced
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice

For the Salmon:
Four 5 ounce skinless salmon fillets, about 1 1/2 inches thick
3 cups of water
Kosher salt, to taste

Directions:
To make the sauce, mix all the ingredients together in a small bowl. Set aside.

To poach the salmons, bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat for 2 minutes. Immediately turn off the heat, or slide the pan off the heat and let the salmon steep in the hot liquid for 5 minutes. Note that your fillets will be slightly underdone in the center at this point and you may have to adjust the cooking time to accommodate thicker or thinner fillets, depending on your personal taste preference.

Remove the fillets from the poaching liquid with a large spatula, drain them well, and place on four warm plates. Absorb any liquid that collects around the fillets with paper towels, then spoon the sauce over and around the steaks and serve.

Cook’s Notes:
Alternatively,  for the poaching liquid, you can substitute 1½ cup dry white wine, like a good Sauvignon Blanc added to  1½ cups of water, for a different flavor profile.

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Poulet Basquaise

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Poulet Basquaise (Basque-Style Chicken)

When most people think of the Basque Country, they think of Spain.

Bilbao began the so-called Guggenheim effect. You see, the opening of the GuggenheimGuggenH.jpg Museum in Bilbao in northern Spain in 1997, shows how an imaginatively designed museum commissioned by an energetic mayor can help turn a city around. Visitors’ spending in Bilbao in the first three years after the museum opened raised over ($110m) in taxes for the regional government, enough to recoup the construction costs and leave something over.  In 2012, more than 1m people visited the museum, at least half of them from abroad. This was the third-highest number ever, so the building continues to attract visitors even though the collection on display is modest. Other cities without historic cultural centers now look to Bilbao as a model for what vision and imagination can achieve……hence the “Bilbao Guggenheim Effect”.  In addition, San Sebastián has all those Michelin star restaurants. And Pamplona, notoriously, lets bulls run through its streets once a year.week-pamplona_2611466b.jpg

The Basques are an ancient people who have inhabited this territory for thousands of tt2years.The Basque Country is made up of three distinct  administrative regions (the Autonomous Communities of the Basque Country and Navarre in Spain and the Northern Basque Country in France)  and  seven provinces, three of which are in southwestern France.

44MapBasquecolToday, the Spanish part is an autonomous region with a Basque government, while the French part answers to the central government in Paris. The Spanish side has had a strong independence movement, which has lately been eclipsed by Catalonia’s. At the height of its activity in the latter part of the last century, ETA, the Basque separatist group, did most of its fighting on the Spanish side, saving the French side as a hideout…….but I digress. That is another history lesson for another time.

Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The great mountainous nature of the Basque Country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh and cured meats, many vegetables and legumes, and freshwater fish and salt cod. The French and Spanish influence is strong also, with a noted difference between the cuisine of either side of the modern border; even iconic Basque dishes and products, such as txakoli from the South, or Gâteau Basque (Biskotx) and Jambon de Bayonne from the North, are rarely seen on the other side.

Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques also embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. And last but not least, in keeping with the Mediterranean diet, olive oil is more commonly used than butter in Basque cooking.

And with all of that local produce  available to the Basque, it is no wonder that Poulet Basquaise  or Chicken Basquise (or Basque Chicken)  is a local favorite. Chicken Basquaise is a dish that defines the simple elegance of French Basque cooking.

So, I know you are asking, “exactly what is Chicken Basquaise”?  Well, first of all, a basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Chicken Basquaise originated in the town of   Soule . Originally consisting of vegetables and bread, this dish typical consists of  browned chicken pieces, then cooked in a casserole with a Pipérade, which is a mixture of ripe tomatoes , red and green peppers, garlic, onions and Espelette pepper.

And before you start to  cook this dish, you will need to make the Pipérade before you begin.10987_piperade_3000

Pipérade trumpets the versatility of French Basque cuisine.  This simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. In my version of this dish, I added a little of bit of Creole smoked sausage and bacon, for smokiness. Pipérade  is  great over braised chicken and baked fish, but you can also heed Julia Child’s advice and use it to top a plain omelette. Simply divine!

Chicken Basquaise is guaranteed to make your heart sing and your belly cry out for more. This  is a dish where Espelette peppers and chicken go together like the French and kissing,…….. Chicken Basquaise is a dish to smooch over. So make it a date – Chicken  Basquaise is one meal you’ll want to enjoy and get up close and personal with!

Serves 4

Ingredients:
6 medium tomatoes
4 chicken quarters, leg and thigh portions, skin on
1 Tablespoon plus 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham, cut into 1/2-inch squares
4 ounces smoked sausage, sliced
4 ounces bacon, diced
4 medium yellow onions, halved and thinly sliced
3 medium garlic cloves, minced
2 Tablespoons fresh Italian parsley, coarsely chopped
1 Tablespoon fresh thyme leaves, coarsely chopped
1 Tablespoon fresh marjoram leaves, coarsely chopped.
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, seeded and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, seeded and sliced lengthwise into 1/4-inch strips
Kosher salt, to taste
Ground black pepper, to taste
2 teaspoons piment d’Espelette
2/3 to 3/4 cups chicken stock
2 Tablespoons chopped fresh parsley, for garnish

Directions:
Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse the tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.

Rinse chicken pieces and pat dry with paper towels. Season well with salt and freshly ground pepper. Heat oil over medium-high heat in a 3-1/2- or 5-quart casserole or large Dutch oven.

When oil shimmers, add chicken pieces in a single layer (do this in batches, if needed) and let cook until very brown, turn, and repeat until pieces are well-browned all over, about 10 minutes per batch. Remove browned pieces to a plate and set aside. Discard excess oil and wipe out the pot with paper towels.

To the same pot, add 1 tablespoon of the oil. When the oil shimmers, add the ham, smoked sausage and bacon and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the meat mixture to a plate and set aside.

Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt and pepper. Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.

Deglaze the pot with wine and scrape the bottom of the pan with a wooden spoon or spatula.

Add the chicken stock. Stir in the diced tomatoes, meat mixture, and piment d’Espelette. Return the chicken to the pot.  Reduce heat, cover with a lid and simmer until chicken is cooked through, about 45 minutes.

To serve, remove the bay leaf  and sprinkle fresh parsley over the chicken. Serve with rice or potatoes, on the side, if desired.

Suggested wine pairing: Domaine Ilarria Irouléguy Rouge, France.

Go all-in on the Basquaise with a not-well-known Basque wine. Made from a blend of Tannat, Cabernet Franc, and Cabernet Sauvignon, Irouléguy’s not a delicate wine, but nor is it as big as wines made with these varieties in the New World. Its smoky flavor and dark fruits will merge nicely with the rustic onions, garlic, and red Espelette peppers in the sauce!

Cook’s Notes:
The traditional recipe calls for 2 pounds fresh cubed tomatoes, but one 14-ounce can of whole peeled canned tomatoes can  also be used as a substitute, in this recipe.

It is also a tradition to use a  3- to 3-1/2-pound broiler chicken, cut into 8 pieces, for this dish. You can always  ask your butcher to cut up the chicken for you at your local grocery store.

Bayonne ham is a cured ham product from the French Basque country. If you can’t find it in your local area, you can always use prosciutto or bacon.

Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute cayenne pepper or paprika.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

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Poulet en Cocotte Bonne Femme

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2000px-Picardie_in_France.svgThis simple French country dish hails from the Picardy region of France. Picardy is a French region stretching north from the suburbs of Paris and vineyards of Champagne to the beaches of the Bay of Somme on the English Channel. Regional capital Amiens is a university city known for its Gothic cathedral, the floating gardens on its canals and Jules Verne’s former home, which is now a museum.

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The Picardy region definitely knows how to take the most of its landscapes; offering a hearty, varied food thanks to local crops. Markets in Picardy are really popular and attract the foodies from Paris who look for gourmet products like the pâté de canard (pâté en croute) from Amiens or the Flamiche leek pie. The delicious gâteau battu or the famous “chantilly” whipped cream is from the town of Chantilly.

Poulet en Cocotte Bonne Femme is loosely translated as Good Woman Chicken Casserole .It is basically  a casserole that features roasted chicken with bacon, onions,  and potatoes. Occasionally, mushroom and carrots can be added as a variation. This recipe is also suitable for either a whole chicken or chicken portions, but I opted to use Cornish Hens. For a special occasion, a dry white wine can be substituted for the chicken stock, or half wine, half stock could be used. Traditionally, this dish is served with Petits Pois a la Francaise.

This recipe is perfect for a Sunday dinner with the family.

Enjoy !

Serves 4 to 6

Ingredients:
1/2 pound bacon
4 Tablespoons butter
Three  1 ¼-pound Cornish Hens
15 to 25 peeled white pearl onions
1 to 1 1/2 pounds boiling potatoes
1/2 pound button mushrooms, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to  4 carrots, peeled and thinly sliced
1 cup chicken stock
1 bouquet garni (made with 4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in washed cheesecloth)

 

Directions: 
Preheat an oven to 400 º F.

In a oven-proof casserole, saute the bacon for 2 to 3 minutes until browned. Transfer to a dish and set aside.

Add the mushrooms to the same casserole and saute the mushrooms for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish and set aside.

Rub olive oil on the outside of the hens and season with salt and pepper.Place the hens in a roasting pan and cover with foil and roast for 30 to 35 minutes.Remove the hens from the oven and pour the fat out of the pan into a measuring cup and set aside.

Reduce the oven at 350 º F.

In a separate saucepan add water and a pinch of salt and bring to a boil.Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.

Next , peel the potatoes and cut them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.

In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent them for sticking to the bottom of the casserole. Spread potatoes in the pan. Add the hens placing them breast side up in the casserole. Add some of the pan juices and pour in the stock and stir to blend .Add the bacon and onions on top of the potatoes and hens; add the bouquet garni and carrots. Baste all the ingredients with the butter and juices in the casserole, lay a piece of foil over the chicken, and cover the casserole.

Transfer the casserole to the oven and roast for an additional 3o to 35 minutes , basting the hens every and 10 minutes with butter until the juices run clear and the thickest part of the hens legs registers 165 to 170 degrees on an instant-read thermometer. If using mushrooms, add these 10 minutes before the end of cooking time.Baste once or twice with the juices.

Discard the bouquet garni and adjust the sauce for seasoning.Removed the hens from the casserole, cut into serving portions and arranged on a hot serving platter, surrounded by potatoes and sauteed vegetables

The sauce can either be poured over the chicken and the whole dish sprinkled with parsley, or the hens can be sprinkled with parsley and the sauce served separately on the side.

TODAY.com Parenting Team FC Contributor

Truffled Lobster Macaroni and Cheese

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This is the perfect dish for when you want to indulge and eat like royalty! This Truffle Lobster Mac n’ Cheese is filled with succulent chunks of lobster meat, black  truffle butter, and packed with an assortment of cheeses.This is the pinnacle of elevated comfort food. It’s sophisticated, yet  laid back; a grown up mac n’ cheese!

Serves 6 to 8

Ingredients:
1 pound dried macaroni pasta
2 cups chicken broth
2 cups water
2 Tablespoons olive oil
1/2 cup chopped white onion
2 medium leeks, thinly sliced
1/2 teaspoon fresh thyme leaves
1 pound  cooked lobster meat, chopped*
8 ounces Gruyere cheese, cubed
½ cup Mozzarella cheese, cubed
1/3 cup Fontina cheese, cubed
1/3 cup grated Parmesan cheese
1/3 cup smoked Gouda cheese, cubed
1/2 cup heavy cream
½ cup D’artagnan Black Truffle Butter
All-purpose flour, if needed
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
Salt, to taste
1/4 cup chopped fresh parsley

Directions:
Preheat oven to 350 º F.

Grease a 3-quart baking dish and set aside.

In a large stockpot, bring the water  and chicken broth to a  boil.Add  the  pasta  to the  boiling liquids and cook 12 to 15 minutes, or to desired tenderness.Drain pasta, return to the same pot and set aside.

Meanwhile,  add  the oil to a large skillet and heat on medium heat. Add the  onions,leek, thyme and a pinch salt and cook for about 5 minutes or until the onions are translucent and the leeks are tender. Remove from  heat and set aside.

Heat a large  saucepan over medium heat, and add the cook pasta. Stir in the onion and leek  mixture, lobster meat, the cheeses, heavy cream, truffle butter,salt, white pepper, cayenne pepper and parsley into the cooked pasta. If the mixture is loose or too soupy stir in the flour if needed. Stir gently and transfer the mixture to the prepared baking dish.

Bake, covered, for 20 minutes, or until mixture is heated through. Let stand for 10 minutes before serving.

*Cook’s Notes:

For 8 ounces cooked lobster meat, start with two 8-ounce fresh or frozen lobster tails. Thaw lobster, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the tail halves apart. Place lobster tails, meat sides up, on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until lobster meat is opaque. Remove meat from shells.

TODAY.com Parenting Team FC Contributor

Shrimp In Thai Coconut Sauce

 

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Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce with bell peppers and sautéed shrimp for an easy dinner.

Serves 4

Ingredients:

1 pound jumbo shrimp
4 Tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 ½cups coconut milk
4 to 6 Tablespoons  fish sauce, or to taste
2 Tablespoons peanut butter
2 Tablespoons fresh lime juice
1 Tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 Tablespoons purple Thai basil leaves, torn
2 Tablespoons cilantro, chopped
1 scallion, sliced,  for granish
1 red hot Thai chile pepper, thinly sliced , for granish

Directions:

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and  crushed red pepper flakes. Toss to coat and let marinade for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl  mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar, ginger and turmeric and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil,  scallion and Thai chile peppers.

TODAY.com Parenting Team FC Contributor

Honey Cashew Chicken

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Forget takeout and cook in, with a super-fast Honey Cashew Chicken with Rice dish. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for flavor.

For this recipe, I used what I had on hand: chicken thighs, broccoli red and yellow bell peppers and served it over brown rice. The dish turned out just fine with that little improvisation.

Enjoy!

Serves 2

Ingredients:
1 cup instant rice
2 (6-ounce) skinless,boneless chicken breast halves, cut into 1-inch cubes
2 Tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon canola oil
1 Tablespoon dark sesame oil
2 cups broccoli florets
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 Tablespoon rice vinegar
3 Tablespoons honey
2 Tablespoons lower-sodium soy sauce
1 Tablespoon Sriracha
1 Tablespoon Thai chile sauce

 

Directions:
Cook rice according to package directions, omitting salt and fat.

Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli, garlic, onions and  red bell pepper. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

 

TODAY.com Parenting Team FC Contributor