chicken kale pasta

Chicken Kale Pasta

2 tablespoons olive oil
2 pounds chicken, cubed
2 cups kale, de-stemmed and chopped
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1-14 oz can fire roasted tomatoes
Cooked pasta

1. Heat oil in pan until hot.
2. Add chicken and sear on one side.
3. Once chicken is cooked, add kale and sautee until tender (about 5 minutes)
4. Add garlic and cook for 1 minute.
5. Add wine and scrap off the browned bits on the bottom of the pan.
6. Add broth and tomatoes.
7. Simmer 10 minutes.
8. Add pasta and stir to coat.  Allow to sit for 5 minutes.
9. Serve with parmesan cheese

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fish with lemon caper sauce

Fish with Lemon Caper Sauce

1/2 cup dry white wine
4 tablespoons olive oil (use butter if making salmon)
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons capers
2 tablespoons lemon juice
10-12 oz canned fish (tuna, sardines, salmon, etc)
Cooked pasta
1/2 bunch parsley, minced

1. Heat pan on medium high until hot.
2. Add wine and reduce by half.
3. Add oil, zest, garlic, capers, lemon juice, and fish.  Heat through.
4. Add pasta and parsley. 
5. Stir to coat and allow to sit for 5 minutes.
6. Serve with parmesan cheese.

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quiche

Basic Quiche

3 eggs
1 1/2 cup heavy cream (can use other milks, but this is best)
2 cups filling ingredients like meats, vegetables, cheeses, herbs, etc
1 pie crust (see recipe here)

1. Preheat oven to 375.
2. Sautee any meats and vegetables going into the quiche.
3. Place the filling ingredients in pie crust.
4. Whisk together eggs, heavy cream, salt, pepper, herbs, etc. and pour over filling ingredients.
5. Bake for 30-40 minutes or until set.

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apple pie

Apple Pie
from Pam Atkins

3 pounds apples, peeled and sliced
1/2-3/4 cup sugar (depending on how sweet the apples are)
2-3 tablespoons flour
3/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 pie crusts (see recipe here)

1. Preheat oven to 350.
2. Mix apples, sugar, flour, and spices together in a bowl.  Let sit while making crusts.
3. Add filling to crust.
4. Bake 50-60 minutes.

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pie crust

Pie Crust (2 crusts)
from cook's illustrated

2 1/2 cups flour
1 t salt
2 T sugar
12 T butter, cold and cut into chunks
1/2 cup shortening, cold and cut into chunks
1/4 cup cold water
1/4 cup cold vodka

1. Process 1 1/2 cups flour, salt and sugar in food processor until combined.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps (dough will resemble cottage cheese).
3. Scrap bowl down and add remaining flour.  Pulse six times.
4. Pour flour dough into a medium bowl and sprinkle vodka and water over the top.
5. Fold dough until liquid is incorporated, and dough is tacky and sticks together.
6. Divide dough into two balls and refrigerate at least 1 hour up to two days.  You can also freeze dough until needed.
7. Bake pie dough at 350 with weights 20 minutes.  Proceed with recipe.

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