Garlic Parmesan Cannellini Beans

I've seen a couple of different recipes for this type of dish, so I mixed and matched to come up with my favorite version. You can add and subtract spices and veggies as you see fit. This recipe whips up in a flash and makes for a light but filling meal.

Garlic Parmesan Cannellini Beans

Ingredients

6 to 8 garlic cloves, minced
Extra virgin olive oil
4 15-ounce cans cannellini beans, drained
1 cup cherry tomatoes, halved, or chopped tomatoes
Kosher salt and black pepper
1 teaspoon paprika

1/2 teaspoon coriander
1/2 teaspoon cumin

1/2 teaspoon onion powder
3/4 cup chopped fresh parsley

1/2 cup chopped baby spinach
1/4 to 1/3 cup shaved Parmesan cheese
1/4 cup grated Pecorino Romano
Juice of half a lemon

Directions

In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.

Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes).

Stir in the spinach, parsley, cheese, and lemon juice.

Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.



Original link:

https://www.themediterraneandish.com/white-beans-recipe/

Asian Tuna with Wasabi Aioli

 This recipe tastes much fancier than it is.  You can also grill the tuna steaks instead of broiling them if you prefer.

Asian Tuna with Wasabi Aioli

Ingredients

2 lb tuna steaks, 3/4 to 1 inch thick

1/2 cup vegetable oil

1/3 cup soy sauce

2 tbsp packed brown sugar

2 tsp sesame oil

2 tsp grated gingerroot

2 cloves garlic finely chopped

2 tsp toasted sesame seed

Directions

If tuna steaks are large, cut into 8 serving pieces. In a shallow glass or plastic dish or resealable ziploc bag, mix oil, soy sauce, sugar, sesame oil, ginger, and garlic. Add tuna and coat with marinade. Cover/seal and refrigerate, turning once, at least 2 hours but no longer than 4 hours.

Set oven to broil. Remove tuna from marinade. Place tuna on rack in broiler pan. Broil 4 to 6 inches from heat for 10 to 15 minutes, brushing 2-3 times with marinade, and turning once, until tuna flakes easily with fork.  Discard any remaining marinade. Sprinkle with sesame seed. Serve with aioli (below).

Wasabi aioli

1/2 cup mayonnaise

1 tsp wasabi powder or prepared horseradish

Mix, cover, and refrigerate until serving

Directions

Oven-Fried Fish

I love this recipe.  It is super easy and very delicious.  Today I was able to roast asparagus in the oven at the same time and it turned out amazing.

Oven-Fried Fish

Ingredients

1 lb cod, haddock or other medium-firm fish fillets, about 3/4 inch thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
3/4 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
3 tablespoons butter, melted

Directions

Move oven rack to position slightly above middle of oven. Heat oven to 500°F.

Cut fish into 2x1 1/2-inch pieces. In shallow dish, mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mixture.

Place fish in ungreased 13x9-inch pan. Drizzle melted butter over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork.




Original link:

https://www.bettycrocker.com/recipes/oven-fried-fish/8a46ddd0-6dd4-46cb-b020-b47912871dd0

Savory Lentils

This is like soup without broth. It's so filling and delicious. You can even serve it with a fried egg on top. It makes a great main dish or a side.

Savory Lentils

Ingredients

For the Lentils:
1 lb green lentils, picked over for stones
1 medium carrot, trimmed and cut in half
1 medium yellow onion, halved through the root
1 medium rib celery cut in half
2 medium cloves garlic
2 or 3 sprigs rosemary, thyme, or sage (or some combination)
Salt

To Finish: 

Oil for cooking
1 finely diced onion
4 cloves garlic, minced
3 finely diced carrots
1 finely diced parsnip
1 finely diced small turnip
1 finely diced celery rib
8 finely diced cremini mushrooms

Seasonings, such as paprika, coriander, garlic salt, etc.
3-4 Brussels Sprouts, outer leaves peeled, and inside finely sliced
1-2 handfuls baby spinach, rough chopped
2 tablespoons unsalted butter

Red wine vinegar, to taste
Kosher salt and freshly ground black pepper

Directions

For the lentils: 

In a large saucepan, combine lentils with carrot, onion, and celery. Tie garlic cloves and herbs into a cheesecloth sachet and add to pot. Cover lentils with at least 2 inches of water, season generously with salt (the water should taste as salty as you like your food to be), and set over medium heat.

Bring to a simmer, then reduce heat to medium-low and cook at a bare simmer until lentils are just tender enough that you can smash one against the roof of your mouth with your tongue, about 25 minutes (begin checking around 15 minutes, then continue checking until lentils are perfectly cooked).

Add a handful of ice cubes or a generous splash of cold water to the bean pot to lower the water's temperature and halt cooking. The lentils can be refrigerated in their cooking liquid at this point for up to 2 days before continuing with recipe. Discard carrot, onion, celery, and herb sachet before continuing.

To finish:
Over medium heat. cook garlic until fragrant (30 seconds) and add onion. When onions are soft, add carrots, parsnips and turnips, then celery, then mushrooms, cooking each until just soft.  You may want to cover the pan while cooking the carrots, etc., to encourage them to soften.  Add seasonings and salt to taste.

Push vegetables to the side, turn up heat to medium high, add a little more oil, then add brussels sprouts to the empty side of the pan and let them sit until browned. Stir and repeat.

Add spinach.  Add butter and cook until melted.  Add drained lentils and cook until warm.  If the lentils are not soft enough, add some cooking water from the lentils and let cook until desired softness.

Drizzle with a hit of red wine vinegar, season to taste, and serve.

Original link:

https://www.seriouseats.com/basic-french-lentil-recipe

Creamy Tortellini Soup

Another delicious soup.  As always, I like to cook up my vegetables one at a time, hardest to softest, giving each some space to get cooked, before adding the next.  It also gives me time to chop while the veggies are cooking.

The original recipe said to serve this with parmesan and cheesy bread, but honest the soup itself turned out so rich we didn't need any of that in the end.

Creamy Tortellini Soup

Ingredients

1 lb. ground mild Italian sausage
1 small yellow onion, diced
2 celery stalks, diced
2 large carrots, peeled and diced

Cremini mushrooms, chopped small
3 garlic cloves, minced
1 teaspoon kosher sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1 teaspoon fennel seed, crushed or chopped
one 6-oz. can tomato paste
1/2 cup dry white wine
1/2 cup all-purpose flour
6–7 cups chicken broth
14 oz. refrigerated cheese tortellini
2 cups half and half or heavy cream
1 handful chopped fresh spinach
Fresh parsley for serving

Directions

In a large stockpot set over medium heat, sauté garlic until fragrant (30 seconds) and add onion.  When onions are soft, add carrots, then celery, then mushrooms, cooking each until just just soft. 

Add sausage, breaking up into large bite-sized pieces (If you break them sausage into too small of pieces it may not hold up well as the soup cooks).

Add the spices and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.

Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.

Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and dunk with bread.


Original link:

https://pinchofyum.com/tortellini-soup

Tri-Tip Oven Roast

I honestly don't think I ever did tri-tip roast before, but now I'm a big fan. It was inexpensive and made an excellent roast. The roast is also uneven in thickness, so you can easily please all of your rare to well-done fans with one roast.

When slicing the roast you need to cut across the grain, but the grain changes throughout the roast. It is easier to cut it into smaller cuts along the middle, then cut the slices.

Tri-Tip Oven Roast

Ingredients

1 lb tri-tip roast (if bigger, increase dry rub ingredients and cook time accordingly)

1 tbsp olive oil
1 tbsp brown sugar

1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

1 tsp salt and pepper (or Montreal seasoning)
Salt and Pepper or Montreal Seasoning

Directions

Mix dry rub ingredients.  Rub tri-tip with salt and pepper (or Montreal seasoning), then rub with dry rub.  Let sit up to overnight.

Preheat oven to 425°F.

Line the baking pan with foil to catch the drippings.

Place the cooling rack on top of the pan, brush some olive oil, and put the tri-tip meat on it.

Roast the tri-tip meat for 30 to 35 minutes at the same temperature.  If not quite up to temp, add 3-5 mins before checking again (temp will rise quickly!)

Use a meat thermometer to measure the preferred doneness. For medium-rare, let it cook until 125°F in the center.

When the tri-tip meat is cooked, transfer it to a plate and cover with aluminum foil. Let is rest for 15 minutes before slicing to preserve the juices.







Original link:

https://kitchenatics.com/recipes/best-tri-tip-roast/

Taco Seasoning

This taco seasoning recipe has been a great substitute for the packet seasoning.

Taco Seasoning

Ingredients

2 teaspoons ground cumin
2 teaspoons ground chili
1 teaspoon ground paprika
1 teaspoon coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Montreal seasoning (or salt and pepper)
1/2 teaspoon dried oregano

Directions

Mix seasonings together.

Use on favorite protein.  For example, if using with ground beef, after browning and draining, add seasoning plus 1/4 cup water and simmer.



Original link: https://www.acozykitchen.com/taco-seasoning-recipe