Portobellos Stuffed with Quinoa and Kale

A vegetarian meal or a great appetizer! Part 2 of my recipes adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.

 

Portobellos Stuffed with Quinoa and Kale

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 7 tablespoons extra virgin olive oil, plus more if needed
  • 2 clove garlic peeled and crushed
  • 5-ounce box baby kale
  • 1 teaspoon kosher salt
  • pinch crushed red pepper flakes
  •  1 cup cooked quinoa
  • 1 cup fine bread crumbs
  • 1/2 cup grated Grana Padana cheese
  • 1/4 cup toasted pine nuts, coarsely chopped
  • 6 portobello mushrooms, gills scraped and stems removed
  • 1/2 cup dry white wine
  • 1/2 chicken stock
  • 4-ounce log goat cheese, cut into slices

 

Directions

  1. Preheat oven to 400 degrees. Add 2 tablespoons of olive oil and the garlic to a large skillet over medium-high heat. Once the garlic is sizzling, add the kale and season with 1/4 teaspoon salt and crushed red pepper flakes. Cook, stirring occasionally until the kale is wilted, and the liquid in the pan has evaporated, about 5 minutes. Let cool and coarsely chop the kale.
  2. In a large bowl, combine the kale, quinoa, bread crumbs, grated cheese, and pine nuts. Season with 1/4 teaspoon salt, and toss well to combine.
  3. Drizzle the mushrooms with olive oil and season with salt. Divide the stuffing among the mushrooms and place on a rimmed sheet pan. Pour the wine and chicken stock in the pan. Drizzle olive oil over the mushrooms. Let with foil and bake for about 20 minutes. Uncover, and top each mushroom with a slice of goat cheese. Bake for another 20 minutes.

 

 

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Spaghetti with Chicken and Zucchini

Quick and easy! Great for a weeknight. Adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.

 

Spaghetti with Chicken and Zucchini

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 2 medium leeks, white and green parts, halves and sliced 1/2-inch thick
  • 1 pound spaghetti
  • 1 pound medium zucchini, cut into 1 1/2-by-1/4-inch-thick matchsticks
  • pinch crushed red pepper flakes
  • 1/4 cup fresh basil
  • 1/4 cup fresh Italian parsley
  • 1/2 cup Grana Padano

 

Directions

  1. Bring a large pot of salted water to a boil and add the pasta.
  2. Add 2 tablespoons of olive oil to a large skillet over medium high heat. Season the chicken and to the skillet, toss and brown all over, for about 3 minutes. Set aside.
  3. Reduce the heat to medium, and add 2 tablespoons of olive oil and the leeks. Cook for about 3 minutes.
  4. Add the zucchini and season with salt and red pepper flakes. Cover, and cook until the zucchini wilts, about 3 minutes.  Uncover, increase the heat to medium high and cook until the vegetables are carmelized on the edges, for about 2 minutes. Add back the chicken, and 1/2 cup of pasta water.
  5. Add the spaghetti to the sauce, and drizzle with olive oil. Sprinkle with the basil and parsley and toss. Add more pasta water if dry.
  6. Remove from heat and add cheese, toss and serve.[/recipes-directions]

 

Italian Chicken “Stir Fry”

For those who love Lidia Bastianich’s Chicken Drumsticks with Peppers and Paprika, this recipe is for you! Very similar in cooking style. Adapted from Lidia’s Celebrate Like an Italian.

 

Italian Chicken Stir-Fry

  • Servings: 6 to 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, sliced into 1/4 inch strips
  • 2 teaspoons kosher salt
  • 1 cup frozen peas, thawed
  • 1 cup fava beans, thawed
  • 3 cloves garlic, crushed and peeled
  • 1 pound mixed mushrooms, thickly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 sounds boneless chicken breasts, cut into 1-inch chunks
  • all purpose flour for dredging
  • 8 ounces of chicken livers, trimmed of all fat an cut into 1/2-inch chunks

 

Directions

  1. Preheat the oven to 400 degrees. In a large skillet;et, heat 2 tablespoons of the oil over medium-high heat. Add the onions and the peppers, season with 1/2 teaspoon salt. Toss and cook until t he onions are golden, about 4 minutes.  Add the peas and favas, toss and cook until heated through, about 3 minutes. Transfer to large roasting pan.
  2. Add 2 more tablespoons of oil to the pan. Add garlic until it sizzles. Add the mushrooms and thyme.  Season with 1/2 teaspoon of salt. Cook until the the mushrooms liquid has reduced and the mushrooms are browned, for about 5 minutes. Add to the roasting pan.
  3. In the same skillet add, heat 2 more tablespoons of olive oil.  Season the chicken with 1/2 teaspoon salt and add to the skillet. Brown all over for  about 3 minutes. Add to the roasting pan.
  4. Spread some flour on a plate. Return the skillet to the heat, and ad remains oil. Season the chicken livers with salt and dredge lightly in the flour. Brown all over, about 2 minutes. Add to the roasting pan. Give everything a toss and roast in the oven  till browned, about 10 to 15 minutes.

 

Lemony Shrimp Over Zucchini

Great recipe for a week night!  Quick and easy. Adapted from Lidia’s Celebrate Like an Italian.

 

Lemony Shrimp Over Zucchini

  • Servings: 6 to 8
  • Difficulty: easy
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Ingredients

For the Zucchini

  • 3 tablespoons extra-virgin olive oil
  • 4 medium zucchini, cut into matchsticks
  • 1/2 teaspoon kosher salt
  • 1/8 crushed red pepper flakes
  • 1/4 teaspoon dried oregano

 

For the Shrimp

  • 3 tablespoon extra-virgin olive oil
  • 2 pounds extra large shrimp, peeled and deveined
  •  1 teaspoon kosher salt
  • 6 cloves garlic, finely chopped
  • 3 tablespoons unsalted butter, cut into bits
  • 1 cup dry white wine
  • grated zest and juice of 1 lemon
  • 3 tablespoon chopped fresh Italian parsley
  • 2 to 3 tablespoon bread crumbs

 

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and red pepper flakes. Cook until the zucchini begins to wilt, about 5 minutes. Sprinkle with the dried oregano and remove from heat. Set aside and keep warm.
  2. Heat olive oil in another large skillet over medium-high heat. Add the shrimp and season with salt. Sear quickly on each side, about 1 minute per side. Remove to a plate.
  3. Add butter to the pan and add the garlic, cook till sizzling, about 2 minutes. Add the wine, lemon zest, and lemon juice and bring to a boil. Add the shrimp back into the pan and sprinkle with bread crumbs to thicken the sauce. Serve over the zucchini.[/recipe-direction]