Pasta with Ratatouille-Style Vegetables

adapted from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• 2 Tbs. olive oil, plus more as needed
• 1 large onion, finely chopped
• 1 red bell pepper, seeded, thinly sliced and slices cut crosswise
    into thirds
• 1 yellow bell pepper, seeded, thinly sliced and slices cut
    crosswise into thirds
• 2 tsp. minced fresh thyme
• Red pepper flakes, to taste
• Coarse kosher salt and freshly ground black pepper, to taste
• 1 can (28 oz./875 g) Italian tomatoes, preferably San Marzano,
    with juices
• 3/4 cup (6 fl. oz./180 ml) dry white wine
• Pinch of sugar (optional)
• 2 zucchini, chopped
• 1/4 cup (1/3 oz./10 g) chopped fresh basil
• 12 oz. (375 g) rotini or fusilli pasta, preferably multigrain
• Fresh goat cheese, crumbled, for serving

In a large fry pan over medium heat, warm the 2 Tbs. olive oil. Add the onion, bell peppers, thyme and a pinch of red pepper flakes, and season with salt and black pepper. Sauté until the peppers are tender, about 15 minutes. Add the tomatoes with their juices and break them up with a spoon. Add the wine and zucchini and simmer, stirring frequently, to blend the flavors, 15 to 20 minutes. Taste and adjust the seasoning, adding a pinch of sugar if the sauce tastes too acidic. Then stir in the basil.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Drain the pasta, add to the sauce and toss to coat. Transfer to a warmed large shallow bowl. Sprinkle generously with cheese and serve immediately. 

I added 3 cooked and chopped chicken breast halves to this and we liked it.

Spice-Crusted Tilapia with Fresh Pear Chutney

adapted from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• 6 tilapia fillets
• 2 tsp. ground coriander seed
• 2 tsp. ground cumin 
• 2 tsp. grated lemon zest
• Coarse kosher salt and freshly ground pepper, to taste
• 2 large Bosc pears, firm but ripe, cored and finely diced
• 2 Tbs. fresh lime juice
• 2 Tbs. minced fresh cilantro
• 1 Tbs. peeled and minced fresh ginger
• 1 tsp. olive oil

Directions:

Place a sheet of foil on a baking sheet and spray with cooking spray. Mix the coriander and cumin. Press the spices into both sides of the tilapia and place tilapia on the baking sheet. Sprinkle both sides with salt and pepper. Let stand while making the chutney. 

Set your oven to broil.

In a bowl, combine the pears, lime juice, lemon zest, cilantro, ginger and chili. Season the chutney with salt and pepper.

Place the baking sheet in the oven and broil the fish about 8-10 minutes depending on the thickness of your fillet.

Transfer the fish to a platter or place on 4 warmed plates. Spoon the chutney on top and serve immediately. 

Husband rating: 4 stars
Boys say: thumbs up

Fettuccine with Quick Bolognese sauce

from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• 1 Tbs. olive oil
• 1 large yellow onion, finely chopped
• 1 lb. ground beef
• 2 oz. pancetta, finely chopped
• Coarse kosher salt and freshly ground pepper, to taste
• 1/2 cup dry white wine
• 1 can (14.5 oz.) whole tomatoes in juice, preferably
    San Marzano
• 3/4 cup low-sodium chicken broth
• 1 to 2 Tbs. heavy cream
• 1/8 tsp. freshly grated nutmeg
• 12 oz. dried egg pappardelle or fettuccine
• 1 Tbs. minced fresh thyme
• Grated Parmigiano-Reggiano cheese for serving

In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until it is tender and beginning to brown, about 5 minutes. Increase the heat to medium-high and add the ground beef and pancetta. Season with salt and pepper and sauté, breaking up the meat with a wooden spoon, just until the beef is no longer pink. Add the wine and boil until it has almost evaporated, about 3 minutes. Add the tomatoes with their juice, the broth, cream and nutmeg. Reduce the heat to medium-low and simmer, breaking up the tomatoes and stirring occasionally, until the sauce is slightly thickened and the flavors are blended, about 30 minutes. Adjust the seasonings with salt and pepper.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until just tender, about 8 minutes. Drain the pasta and return it to the same pot. Add the sauce and toss to coat.

Divide the pasta and sauce among 4 warmed shallow bowls. Sprinkle with the thyme and cheese. Serve immediately and pass more cheese alongside. 

A few tips: 

1. pancetta-I was not familiar with this. I found it in the meat section of my grocery store. A few slices of that and that's all you need. pancetta can be a little tricky to chop. I ended up using my cooking scissors to cut it into small pieces! That probably wasn't something a pro would do, but it worked! 

2. parmigiano-reggiano-I learned that this is the highest quality parmesan cheese. 

3. as a personal preference I added the step of dumping the tomatoes and juices in a blender and pulsing that a few times before adding them to the pot.

Husband rating: 4 stars
Boys say: thumbs up

Grilled Chicken and Vegetables with Indian Spices

If you've looked at even a few recipes you've probably noticed that not many of them receive 5 stars. My husband reserves all five stars for the very best of the best! And, I'm happy to say this recipe made that list! 

adapted from: Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• Coarse kosher salt and freshly ground pepper, to taste
• 2 tsp. curry powder
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 4 boneless, skinless chicken breast halves, each 5 to 6 oz.
• 4 Asian eggplant, each cut lengthwise into 3 pieces
• 4 zucchini, each cut lengthwise into 3 pieces
• Olive oil for brushing

Prepare a hot fire in a grill.

In a small bowl, combine the curry powder, chili powder, cumin and coriander and stir to blend. Working with 1 chicken breast half at a time, place on a sheet of waxed paper and then cover with a second sheet of waxed paper. Using a rolling pin, hit the chicken a few times to flatten slightly to an even thickness. Transfer the chicken to a rimmed baking sheet.

Place the eggplant and zucchini on another baking sheet. Brush the top side of the chicken and vegetables with olive oil, and season with salt and pepper. Sprinkle the top of each chicken breast with 1/4 tsp. of the spice mixture, and then lightly sprinkle the vegetables with the spice mixture. Turn the chicken and vegetables over and repeat brushing with the oil and seasoning the ingredients (reserve any remaining spice mixture for another use).

Place the chicken and vegetables on the grill. Cover the grill and cook until the chicken and vegetables are just cooked through, about 5 minutes per side for the chicken and eggplant, and about 6 minutes per side for the zucchini.

I love pounding on the meat but didn't have time for that and it was just fine without that step. The flavors of this dish are wonderful. We had a melon and naan with the chicken and veggies. 

The Little Things

Last night our oldest son had to take treats to a party. I didn't have a lot of time to spend on these treats. Sound familiar? So here's what I did:  I bought a chocolate cake mix and made cupcakes. I frosted them with store bought vanilla frosting. Then, to make them look finished and special, I added a couple of strawberry slices. It's really the little things, like a couple of strawberry slices, that make the difference.

Boys said: more please!

Frozen Watermelon

What's better than watermelon in the summer? This "frozen watermelon!" My mother used to make this dessert. It was a favorite summer treat at our house. Finally, on the last weekend before school started this year I made time to make this for the boys. They loved it! It looks fancy, but it's really very easy.

Start with lime sherbet. Let the sherbet thaw for about 15 minutes. Then remove it from it's packaging and push it into a bowl. Make sure to go up the sides. Now put this bowl in the freezer.

Let your raspberry sherbet sit out for 15 minutes. Then put the sherbet in a different bowl and mix in the mini chocolate chips. I didn't use an entire bag. I just eyeballed it as I mixed them in.

Now you bring your lime sherbet bowl out of the freezer and fill it with the raspberry/chocolate chip sherbet. Doesn't it look like a half of a watermelon?! Put this bowl back in the freezer until it is completely frozen.

The tricky part is getting the sherbet out of the bowl. You can let it thaw a few minutes before serving. If it still doesn't want to come out you can put the bottom of the bowl in a little lukewarm water for a few seconds. This will thaw the bottom enough that when you flip the bowl over and pat the bottom of the bowl it should pop out easily. The best place to do this is on a cutting board. You'll want a long knife to cut the slices just like a watermelon. Delicious!

Mint Brownies

My husband loves brownies. For his birthday this year I decided to try making extra special brownies. If I'd had the green food coloring on hand these brownies would have looked even better. The food coloring doesn't make them taste more minty, but somehow them seem more minty when they look green! Everyone liked these brownies.

Husband rating: 4 stars

Boys say: thumbs up

from ourbestbites.com

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk 
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.