Fettucine with Sausage and Sautéed Leek

So easy and so yummy. Leeks are so left out. I think people are intimidated by them... but I have been on such a kick lately with leek soup, leek baked on fish and this leek and pasta dish.

Here's what you do....

1. Get a large pot with water and boil for your fettucine.
2. In another frying pan, heat up some olive oil, then sautee some garlic, Italian sausage in pieces, 1 cleaned and chopped leek, until cooked...maybe 8 minutes.
3. Drop your fettucine in the water...
4. Next, add your fave marinara sauce to the sausage and leek.... then add the noodles to the pan.
5. Wilt in some arugula for color and sprinkle with some strong Romano cheese.


Moolicious!

Hot Beef with Dumplings and Veggies

Here was a fun dish to make. And I have tons of leftovers for tomorrow.

It's Asian-inspired...
Enjoy.

First, get the beef blade roast in the oven
1. Preheat oven to 325
2. On the stove top, heat a large Dutch oven with sesame oil and canola, season beef blade with salt and pepper and a few dashes of soy sauce and about a cup of water. Sear meat on both sides (1-2 min per side) put in oven for 45 minutes.

Next get your veggies ready

- Julienne 2 small carrots, the sides of 1 small cuke, 2 small celery, half a red pepper.

Next, get your sauce ready.

- In a medium bowl, whisk together: 1 tbsp cornstarch, zest and juice from 2 limes and a lemon, slice one small shallot, 1 small garlic clove, a small piece of ginger, salt, pepper, 1/4 cup soy sauce, some Sriracha hot sauce, 2 tbsps brown sugar, and 1 cup water.

When there's about 10 minutes left on the beef, bowl 2 bunches of Soba noodles and some Asian dumplings (frozen section) together. In another large pan, heat up the sauce until thickened...feel free to loosen it up with some of the noodle water.

Then, assemble everything: add noodles and dumplings, veggies and thick chunks of beef to the sauce pan. Scatter some black and white sesame seeds over the top... and done!

Moolicious!

Pineapple Express Chicken with Quinoa

I made this dish mid-week and boy was it yummo.

1. Prep all of your ingredients: clean and chop broccoli, open one can diced pineapple, chop one shallot, 2 cloves garlic, grate a piece of fresh ginger and cut chicken into bite sized pieces.
2. Heat up a tsp of sesame oil, olive oil in a frying pan. Once hot, add shallot, garlic, ginger and chicken and brown it up.
3. Whisk a tbsp of cornstarch with about 1/2 cup soy sauce and add to pan with pineapple and juice from the can.
4. Allow to simmer, thicken and then add a tbsp brown sugar, salt and pepper.
5. Prep a pot with water and make quinoa (follow package instructions for 1 cup) add broccoli to quinoa with a few minutes remaining (you want crunchy veg!)

Make a bed of quinoa/broccoli and put your chicken on top!

Moolicious!

Baked Tortellini with Asparagus and Goat Cheese

I am all about the goat cheese lately. I found a nice firm type that crumbles well and is not too goaty. It makes every day dinners seem more extravagant and when you buy it on sale, it's a bonus.

Bake the meatballs:
1. Mix 2 tbsps fresh or jarred pesto with a package of ground beef, salt, pepper, an egg, breadcrumbs.
2. Bake for roughly 35 minutes
3. Let cool, place in lasagna dish

Boil the tortellini (I used a green spinach tortellini stuffed with cheese) for 2 minutes.
Strain and place with meatballs.
Use the boiling water for cooking some chopped asparagus for 5 minutes and add to dish
Pour one cup of your fave sauce over the pasta, meatballs and asparagus. Add a chopped roasted red pepper and a few halved cherry tomatoes.
Crumble about a cup of goat cheese over the top
Next add a layer of bread crumbs, a layer of Parmesan cheese, and a drizzle of oil for browning
Preheat oven to 375
Bake for 30 minutes and then broil until top is golden.

Mooliciousness

Leafy Kale Chips

These yummy kale chips are my new favorite side dish. The best part about eating these chips is that you can polish off the whole bowl without feeling guilty!

Preheat oven to 350

Rinse and dry a bunch of kale. Rip into chip sized pieces, making sure there are no thick pieces of stem.
Drizzle with olive oil and a sprinkling of sea salt, coating all the kale.
Bake on a baking sheet for 20-30 minutes or until the edges are slightly browning and crispy.


Moolicious!