Around the world in 6 days!

This week's menu turns out to be a mix of reciped from all around the world.

• Monday - Greece
  Chicken Spanikopita - the Greek favorite of spinach, feta and dill in a filo crust with chicken added.
• Tuesday - New Orleans
  Shrimp and Smokies - skewered shrimp and spicy Andouille sausage grilled with a beer BBQ sauce
• Wednesday - New England
  Fresh line caught haddock grilled with shallots and lemon over Israeli couscous and grains
• Thursday - Vietnam
  Vietnamese grilled chicken with ginger lime dipping sauce
• Friday - The Deep South
  We're going out for BBQ!
• Saturday - Italy
  Homemade pasta, veal scallopini and more!

Beans, greens... and bacon!

Jeff always says everything tastes better with bacon. Possibly true, if not healthy. I'm always on the lookout for a new recipe for beans - they're healthy and a great change to rice or potatoes. This recipe is quick and simple. I found it on epicurious, but made some changes to reduce the amount of fat. Here's my version:

Beans, greens and bacon

• 1 15 oz. can cannellini beans, drained and rinsed
• 4-5 slices of bacon
• 1 small red onion or 1/2 large
• 3 cloved garlic, minced
• 2 Tbsp. Olive Oil
• Leaves from one bunch of Swiss Chard, washed and chopped into big pieces
• 1/3 c. beef broth
• 1 Tbsp. Sherry
• Salt and pepper

Cook the bacon and set on paper towels to crisp. When cooled, chop or break into bite-sized pieces. Discard all but 1 Tbsp. of the bacon grease. Add Olive oil to the grease and heat over medium/high heat. Add the onion and saute until softened. Add the garlic and saute another 30 seconds. Add the Swiss Chard and cook about 4 minutes, turning once until Swiss chard is wilted. Reduce heat to medium. Add the beans, broth and sherry. Stir and allow to cook about 4 minutes. Add salt and pepper to taste.

This cooks in minutes and is great with grilled meat. We also plan to try it with some fish as the bacon will lend a nice smokiness to a simple piece of grilled fish.

Shish kabobs

I had a London broil in the freezer that I wanted to use so I decided to make shish kabobs last night. Summer's a great time to make them because of all the fresh veggies available. I use a mix of squash, peppers, onions and mushrooms, but use your favorites (or whatever you have in the fridge). For the best results marinate these overnight or at least 6-8 hours.

Marinade:

1/4 cup red vinegar

1/4 cup olive oil

3 cloves garlic, minced

1 Tbsp. honey

1/2 tsp. dried thyme

1 Tbsp. whole grain or brown mustard

Salt

Pepper

1 London broil cut into chunks

Assorted vegetables, cut to same size as beef

Mix all marinade ingredients in a shallow dish. Add the meat and marinade at least 6 hours or overnight. Thread meat and vegetables onto skewers. Before grilling, I baste the veggies with some of the marinade. Grill to desired doneness, about 5 minutes a side works for us!

Pasta with sausage and broccoli rabe

This is another quick and easy pasta dish. I like a lot of garlic and crushed red pepper, but you can adujust this according to your taste. There's usually enough leftover for Jeff to have lunch one day too and occasionally enough for another dinner! I use Barilla Plus pasta to cut down carbs and get some extra Omega-3s. Start to finish this is about 30 minutes!

• 6 Hot or Sweet Italian Sausages
• 1 bunch Broccoli Rabe
• Garlic
• Crushed Red Pepper
• About 1/2 cup white cooking wine
• 2 Tbsp. Extra Virgin Olive Oil
• about 1/2 lb penne or your favorite pasta
• Parmegiano-Reggiano (optional)

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

Heat a large saute pan over medium-high heat. Squeeze the sausage out of the casing and break it into bite-sized pieces in the pan. Allow it to cook, turning occasionally until browned on all sides. (We like it to get a bit crispy). Scoop it onto paper towels to drain. Reduce heat to medium/low.

While the sausage is cooking, clean the broccoli rabe. Discard the tough stems and wash thoroughly. Set aside.

With a paper towel, wipe excess grease from the pan. Add the Olive oil and allow to heat. Add the garlic and crushed red pepper and let cook for about 30 seconds. Don't let the garlic burn!

Return the sausage to the pan and add the white wine.

Meanwhile, cook apsta according to package directions.

When the white wine comes to a simmer, pile the broccoli rabe on top of the pan. Turn it every couple of minutes so that it all wilts and so any florets cook thru.

To serve, scoop pasta into bowls and top with sausage and broccoli rabe. Be sure to spoon on some of the pan juices as well. (If all your liquid evaporates, add a spoonful of pasta water). Top with fresh grated cheese.

What's cookin'?

August means my herbs are full grown and lots of fresh veggies from the farmers market so we're having some fresh favorites this week.

• Sunday
  Lobsterfest - See the detail two posts down (with a glamour shot of our three clawed friends)
• Monday
  Grilled chicken marinated in a puree of fresh basil, a hot green chile, garlic, scallion, sherry vinegar, EVOO, salt and pepper
  Served with spicy saffron rice and grilled yellow and green zucchini
• Tuesday
  Chipotle grilled pork chops, fresh corn on the cob and couscous
• Wednesday
  Chicken with garlic and white wine over angel hair
• Thursday
  Take-out - we're going to see Eddie Vedder live...!
• Friday
  Steaks! Filet mignon to be exact. Sides are still being determined but I found a recipe for cannelini beans with bacon and swiss chard that I might just have a go at. I'll post mroe on this meal later in the week.

Leftover Banana Makeover

Two quickly ripening leftover bananas led me to look for something new to make. I typically make Banana Bran muffins but was in the mood for a change. I found this recipe on Epicurious... Moist and very easy to make!

Banana coconut muffins

Active time: 10 min Start to finish: 45 min
Makes 8-10.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Chopped walnuts (optional)

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. Stir in walnuts.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Who says three's a crowd?

For some reason lobsters are now cheaper per pound than deli meat. So tonight was lobster night at our house. The lobsters were a bit small so I got 2 for Jeff (he ate every bite!). Served with sweet corn fresh from the farmer's market, an arugula salad with fresh mozzarella and aged balsamic vinegar, artisan French bread and a Rosemary potato galette. De-lish!

To cook lobsters, bring an inch and a half to two inches af water to boil in a large pot. Put the lobsters in - head first! Cover the pot and let them steam - 13 minutes for the first pound and one additional minute for each pound after. Perfect every time!

At this price, we may have to have lobster more often!