The Mad Greek: January 2013

Monday, January 28, 2013

Ricotta Gnocchi

Gnocchi:

1 (8 ounce) container ricotta cheese

2 eggs

1/2 cup freshly grated Parmesan cheese

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup all-purpose flour, or as needed

Sauce:

3 tablespoons olive oil

1 tablespoon minced garlic

1 (15.5 ounce) can diced tomatoes

1 dash crushed red pepper flakes (optional)

6 basil leaves, finely shredded

Salt and pepper to taste

8 ounces fresh mozzarella cheese, cut into small chunks

Procedure

Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Thursday, January 24, 2013

Orecchiette with Sausage & Beans

½ cup Orecchiette pasta

TT olive oil

4 oz sausage sliced

1 small onion, chopped

½ cup cannellini beans, drained and rinsed

TT oregano leaves

TT Cheese

TT sliced onions

TT sliced peppers

TT sliced mushrooms

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

Procedure:

1 Bring a large pot of salted water to a boil over high heat.

2 Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

3 Drain pasta reserving 1 cup of the cooking liquid.

4 In a large, heavy skillet warm the olive oil over medium-high heat.

5 Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.

6 Continue cooking until the sausage is golden and the onions are tender.

7 Add the beans and oregano cook for 2 more minutes.

8 Add cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.

Wednesday, January 23, 2013

LEMON GINGER CHICKEN BREAST STIR-FRY BROCCOLI

LEMON GINGER CHICKEN BREAST STIR-FRY BROCCOLI

3 chicken fingers cubed

TT olive oil

Juice of 1 lemon

1 cloves garlic minced

TT fresh parsley chopped

TT each of salt and freshly ground black pepper

¼ cup diced onions

½ cup diced red, green, yellow peppers

1 cup broccoli florets

1 1/2 tsp sesame oil

1/2 tsp chili oil

TT crushed fresh ginger

TT soy sauce

TT Garlic powder

Mix all ingredients for the lime marinade together in a medium bowl. Add TT olive oil, the juice of 1 lemon, garlic, fresh cilantro, and salt and pepper.

Lay boneless chicken breasts between 2 sheet wax paper. Using a wooden mallet, pound each chicken breast gently to tenderize meat, cut into cubes - Place chicken breasts in lime marinade for a minimum 15 mins - keep covered and chilled. Cook chicken breast on pan, brown well. In a pan over high heat, add sesame oil and a dash of garlic powder. When oil is hot, lower heat to medium and toss in veggies, ginger & blanched fresh broccoli. Stir occasionally, cooking for four more minutes. Serve with rice or pasta.