Spicy Pasta Stir-Fry with Turkey Kielbasa Sausage

Turkey Kielbasa Sausage with Angel Hair Pasta

Ingredients

• Hillshire Farm Smoke Turkey Kielbasa (1 link sliced )
• 4 ounces Angel Hair Pasta (cooked)
• Veggies
• 1 small Red Bell Pepper (Sliced)
• 1 small Yellow Bell Pepper (sliced)
• 1 cup julienne Carrots
• 1 cup Asparagus (sliced on the angle )
• 5 Garlic Cloves (minced)
• 1/2 onion (sliced)

 

Ingredients

Cooked Angel Hair Pasta

Combine all ingredients and toss well.

Steps 

1.   In a large non-stick skillet or wok, add 2 tbsp of Olive Oil, then your aromatics - garlic and onions.  Sauté until they are nice and translucent.

2.   Then add Kielbasa and toss together with onions and garlic.  Then add veggies - bell peppers, Asparagus, and carrots.  Toss and coat all ingredients, add angel hair pasta, and combine everything together.

3.   Serve immediately.  (Great for leftovers)

Baked Turkey Sausage Empanadas

About this Recipe

This was my first attempt to make empanadas from scratch, and it was easy to do.  Instead of deep frying them, I baked them in the oven, and they came out perfect, so try this recipe: Turkey Sausage Empanadas.

Empanada Dough

• 3 cups flour (plus a little more for kneading)
• 1 teaspoon salt
• 1/2 cup cold water
• 1 egg
• 1 egg white
• 1 teaspoon vinegar
• 3 tablespoons shortening
• 1 additional egg for egg wash.

Steps for Empanada Dough 

1. In a bowl, combine all wet ingredients.  Beat and set aside.
2. In a separate bowl, mix flour and salt together.
3. Mix the shortening into the flour with a pastry blender or fork.
4. Make a well in the center of the flour mixture and mix in the wet ingredients. Blend well with a fork until the dough becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead dough until all the flour is incorporated and the dough is smooth.
6. Wrap dough in plastic and refrigerate for one hour.

The dough will make about (10) 6" empanadas.

Empanada Filing ( prep 10 minutes and cook time 10 minutes.)

• 4 Turkey Italian Spicy sausage links, remove from casing
• 1/2 onion dice,
• 1 cup diced red, yellow, and orange mini bell peppers
• 3 cloves garlic, minced
• 2 tablespoon Olive Oil
• 1/4 cup fresh chop basil
• 1 cup shredded Italian six-cheese mix

1. Add olive oil, onions, peppers, and garlic to a large skillet over medium heat while the dough chills. Saute for 2 minutes, then add Italian sausage and cook for about 5 - 7 minutes, or until sausage is done. 
2. Remove the sausage mixture from the skillet, drain, and place in a bowl.

Fill empanada dough with a teaspoon of turkey meat mixture and add a little cheese.

Form empanada dough into the mold and seal the edges.  If you do not have a mold, just place the filling in the center of the dough, then fold and use a fork to press the edges together.









Bake Empanadas

Preheat oven to 400 degrees. Place empanadas on parchment - lined baking sheets. Brush tops with egg wash.  Bake until golden brown for about 30 to 40 minutes.

Leg of Lamb with Roasted Vegtables

About The Recipe

Golden brown on the outside, moist and tender within, the leg of lamb makes a magnificent main course for Sunday dinner. Cooking times will vary with the size of the roast and the degree of doneness you desire.  Please note that roasts put into the oven straight from the refrigerator will take longer to roast.  So, it’s best to take your lamb out of the refrigerator and let it stay at room temperature for about one hour before prepping to roast in the oven. Ensure you allow enough time to cook the lamb and let it rest before carving so your dinner will not be delayed. To check the roasted lamb for doneness, use an instant-read meat thermometer.  Enjoy your Sunday Lamb with roasted vegetables. 

Roasted times for leg of lamb bone in.

Medium - 25 minutes per pound internal temperature 135°F to 140°F. 

Well done - 30 minutes per pound internal temperature 155°F to 165°F. 

Falling Apart Tender Lamb - 40 minutes per pound internal temperature 175°F   

(can take about 6 hours.)

Ingredients

• Bone-in leg of lamb (4 - 5 pounds)
• Coarse Salt
• Freshly ground pepper
• 10 finely minced cloves of garlic
• 2 tbsp Dijon mustard
• 1/2 cup Extra virgin Olive oil
• Fresh Veggies  
• Fresh herb sprigs (Rosemary 4) and (Thyme 10)
• 6 medium yellow Potatoes cut in quarters
• 2 medium white onions cut in quarters
• 4 Carrots cut an angle

Directions

Step 1

Use a paring knife to make slits in the lamb.

Step 2

Combine coarse salt, black pepper, minced garlic, Dijon mustard, olive oil, and finely chopped rosemary and thyme in a medium bowl.

Step 3

Rub the lamb with the above mixture, then place the leg of lamb into the Dutch oven with a rack or a roasting pan with a rack.

Step 4

Preheat the oven to 400∘ degrees F—roast for about 2 hours, covered with a lid or aluminum foil. Refer to the above roasting times for bone-in leg of lamb. My time is based upon a 4 - 5-pound leg of lamb.

Step 5

In the last half hour of roasting time, add cut potatoes, onions, and carrots to the roasting pan and roast veggies for about 30 minutes or until fork tender.

Step 6

Remove the lamb and veggies from the roasting pan and place on the serving platter.  Let lamb rest for about 15 minutes before slicing.  Enjoy 

Eating Lean and Clean - Roasted Root Veggies

Roasted Root Veggies served with Zucchini, Garlic Cashew Soup

Roasted Root Vegetable Medley

Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat side dish full of beautiful flavors. If you love my Spicy Roasted Sweet Potatoes, you will also love this dish. Carrots, Yellow and Red Beets, Sweet Potatoes, and onions roasted together will make your taste buds sing.

Servings: 6 – 8

Prep Time: 15

Cook Time: 45 minutes @ 425 degrees

Method of cooking: Oven Roasted

Ingredients

• 2 medium size sweet potatoes
• 2 medium Yellow Beets
• 2 medium Beets
• 4 medium carrots
• 2 small white onions
• ¼ cup Extra Virgin Olive Oil

·         2 tablespoons agave nectar (substitute for agave nectar is “Pure Maple Syrup”)

·         1 tablespoon of fresh squeezed lime juice

·         4 cloves garlic (minced)

·         1 tablespoon fresh grated ginger

·         1 teaspoon cinnamon

·         1 teaspoon chili powder

·         1 teaspoon nutmeg

·         ½ teaspoon allspice

·         2 tablespoons fresh parsley (chopped for garnish)

Directions

Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.

Prep veggies: Peel and clean veggies, then cut them into 1” (inch) chunks. All veggies should be cut the same size for cooking.

Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices in a large bowl. Add the vegetable medley, toss, and coat well.

Place seasoned veggies on a baking pan and spread them into a single layer to roast evenly.  

Roast the veggies in the oven, occasionally stirring, for about 40 - 45 minutes or until golden brown, tender, and caramelized. Remove from the oven and season with salt and pepper to taste, if desired. Place in a serving dish and garnish with fresh parsley.  

 

Zucchini Garlic Cashew Soup

Raw Cashews

Garlic

Olive Oil

Vegetable Broth

Fresh Herbs - Basil, Mint and Parsley

 Ingredients - makes two servings

2 ounces Raw Cashews

2 medium zucchini, cut into chunks

2 cups of water

4 garlic cloves

Himalayan salt or Bragg Liquid Aminos (to taste; this is optional)

Herbal seasoning blends or fresh herbs, like basil or dill (to taste; optional)

In a medium saucepan, add cashews, zucchini, and garlic cloves into salted water and bring to a boil.  Then reduce heat and let simmer for about 5 minutes or until zucchini is tender.

Add all ingredients to a blender and blend until smooth.  Serve and garnish. Enjoy!

 

Creamy Chicken Corn Chowder

When it’s cool outside in South Florida, nothing’s more warming inside than a bowlful of chowder.  This one is as good as it gets; thick, rich, chunks of tender chicken breast, plenty of fresh corn, chunks of potatoes and smoky bites of bacon floating throughout.  An ear full of goodness in every bowl, my special ingredient is saltine crackers to help thicken the chowder.

Prep Time: 25 minutes            Cook Time: 45 – 50 minutes     Serves: 6

Ingredients 

• 2 boneless chicken breast, cut in ½” cubes
• 2 tablespoons olive oil
• ¼ cup cornstarch
• 3 slices of bacon
• ½ onion diced
• 3 cloves garlic, minced
• 1 pound small red potatoes, cut in cubes
• 2 ½  cups low sodium chicken broth
• 2 packages, frozen corn about 10 ounces each
• 2 ½ cups of half & half cream or 2% Milk
• 1 cup crumbled saltine crackers ( about 18 squares)
• Salt & pepper to season chicken- about ½ teaspoon
• ½ teaspoon nutmeg
• 1 tablespoon minced parsley

Recipe Directions

1. Place chicken cubes in a Ziploc bag and add cornstarch salt and pepper, seal bag and toss until all chicken is coated with cornstarch.  Once coated, remove and place chicken on a plate.

2. In large skillet over medium – high heat add olive oil, and then add chicken cubes to sauté until brown on each side.  Do not overcook chicken; it will be added to the chowder at the end to finish cooking. Drain on paper towels and set aside.

3. Cut bacon into strips with kitchen shears.  Then add bacon strips to 4 – 5 quart saucepan or soup pot.  Cook bacon until nice and crisp, then remove and place on a paper towel to drain.

4. In the same pan sauté onions and garlic until soft, about 2 – 3 minutes. Then add chicken broth and potatoes; bring to boil then reduce heat and let simmer until potatoes are tender, about 10 – 15 minutes.

5. Take frozen corn and put in colander and rinse with warm water; then drain.  Put cracker crumbs into medium bowl; stir in half & half cream. Let stand until crackers are soft, about 5 minutes.

6. Remove about a cup of the cooked potatoes from the saucepan and transfer to a blender, then add crackers/cream mixture and nutmeg and blend until smooth.

 

7. Add potato/cracker mixture back to saucepan; add corn and chicken, season to taste with salt and pepper. Let the chowder simmer for about 10 minutes.  Then serve chowder in your favorite soup bowls.  Top with fresh parsley and bacon.

Pumpkin Risotto

I love Italian cuisine, and one of my favorite dishes is Risotto. A good risotto can be made with Arborio Rice and basically prepared in the same way. Rice coated in butter and Olive Oil, then simmering stock is added one ladleful at a time.  What I love about making risotto is it can be flavored with an endless variety of ingredients. If you love making risotto, you’ll love my Pumpkin Risotto; it’s creamy and full of pumpkin flavor. 

Serving: 4

Prep time: 10

Cook Time: 30 – 35 minutes

Ingredients

• 1 cup Arborio Rice
• 1 cup Pumpkin Purée
• 2 tablespoons Butter, plus (1 tbsp. for the end process)
• 2 tablespoons Olive Oil
• ½ White onion diced
• 4 cloves garlic, minced
• 1/3 cup dry white wine – (Pinot Grigio)
• 3 cups Low Sodium Chicken or vegetable broth
• ½ cup fresh grated Parmesan or Romano Cheese
• Salt & Pepper to taste

Steps

1. Heat the chicken broth in a medium pan, and keep it simmering until needed.
2. In medium – large heavy pan over medium heat, add olive oil and butter, once butter has melted, then add onions and garlic.  Sauté onions and garlic until translucent/tender.
3. Add rice, mixing it well to coat it about 1 – 2 minutes.  Continue stirring rice until glossy and onions and garlic start to brown.
4. Add white wine, raise the heat slightly and cook until the wine evaporates. Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly, and then add pumpkin puree and more broth.
5. Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again, continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste rice and add salt and pepper to taste.
6. Continue cooking, stirring and adding the liquid until the rice is aldente or tender but still firm to the bite.
7. The cooking process will take about 20 – 35 minutes, but be patient “good things come to those who wait”. Remove the risotto from the heat and stir in 1 tbsp. of butter and add cheese, blend well.  Taste again for seasoning. Allow the risotto to rest for about 2 – 3 minutes before serving.  Then garnish with fresh herbs and serve.

CW's Cafe Today - Tuscany Kale with Bell Peppers & Toasted Pine Nuts

Serves – 4

Prep Time 10 minutes – Kale is prepped and 20 minutes if not.

Cook time: about 15 minutes

Combining fresh Kale and diced red, yellow and orange bell peppers quickly sautéed with onions and garlic.  This is a fascinating combination of flavors and textures. Be sure to check out my video on how to prep your kale.  Enjoy!!

Ingredients

• 1 bunch of Kale ( about 1 pound – washed, stems removed, and sliced)
• ½ Red, Yellow and Orange Bell Pepper, diced
• ½ small – medium white onion, diced
• 4 cloves garlic, minced
• ½  cup Pine Nuts
• 3 tablespoons Olive Oil
• 1 cup chicken or vegetable broth
• Salt & Pepper

Let’s get started !!

1. In a medium pan over medium heat – add olive oil, onions and garlic and sauté until tender.  (about 3 - 5 minutes)   
2. Add chicken broth and bring to a boil.  Then add Kale and let cook for about 5 – 8 minutes.
3. Add diced bell peppers, salt and pepper taste.  Remove from heat and cover.
4. In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
5. Add pine nuts to kale and toss.  Then place in serving dish.

Creamy Coconut Collard Greens

My Collard greens have a new attitude, creamy, and a boldness of flavor.  The special ingredient is Coconut Milk.  I come from a long line of wonderful cooks in my family, and if some of them were around today to taste this recipe, they would say “Carol Anne” girl dish me up another serving of those greens. 

Servings 4 – prep time 15 – cook time - 15 minutes

Ingredients

·       2 Bunches collard greens, stems removed, and cut into ½” strips

·       1 small white onion, diced

·       2 tablespoons of extra virgin olive oil

·       ¾ cup coconut milk

·       ½ teaspoon of nutmeg

·       1 tablespoon lemon juice

·       Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil.  Add collard greens and blanched them for about 2 minutes; remove, drain and set aside.
2. Heat oil in a large skillet over medium heat, add onions and sauté for about 2 – 3 minutes or until translucent.  Then add drained collard greens, coconut milk, nutmeg and season with salt and pepper to taste.  Let greens simmer for about 3 – 5 minutes.
3. Remove greens and place in serving dish, then add lemon juice and serve with your favorite protein and starch if you desire.  I served my Coconut Collards with fresh roasted beets. 

Note:  If you love a little heat try some red pepper flakes right before serving, you will love that kick.