Farro with Shiitake Mushrooms

Farro with Shiitake Mushrooms

adapted from Food & Wine Magazine, February 2001

Farro, also known as Italian spelt is nutty and chewy. It is also good for you. According to Dana Angelo White, M.S., R.D., A.T.C."[o]ne cup of cooked farro contains 220 calories, 2 grams of fat, 47 grams of carbohydrate, 5 grams of fiber, and 8 grams of protein. It will also give you a hefty dose of vitamins A, E and minerals like iron and magnesium."

Makes 3 servings                                                               4 WW points / seving

Cooking spray
1/2 small onion, minced
3/4 cup farro
1 thyme sprig
1/2 cups water

3/4 cup Homemade chicken stock or low sodium canned broth  
Kosher salt and freshly ground pepper

1 1/2 Tbsp. butter  
2 1/2 ounces finely diced shiitake mushroom caps (about 1 cup)

Dash of truffle zest  (optional)

1. In a skillet coated with cooking spray, cook the onion over moderately low heat, stirring frequently, until softened, about 8 minutes. 
2. Add the farro and thyme and cook, stirring occasionally, until the farro is lightly toasted, about 3 minutes. 
3. Add the chicken stock and water along with a pinch each of salt and pepper. 
4. Bring to a simmer, cover and cook over low heat until the water is absorbed and the farro is al dente, about 30 minutes; Discard the thyme.
5. Meanwhile, melt the butter in a medium skillet. 
6. Add the mushrooms and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the mushrooms to the farro.
7. Season to taste with salt, pepper and truffle zest, if using, prior to serving.

Enjoy!

Crescent Roll Garlic Knots

Crescent Roll Garlic Knots

adapted from Grilled Cheese Social

Need garlic knots quickly? Start with crescent dough.... the one in the tube.

Makes 2 servings

1/2 tube Crescent Rolls
1 low moisture mozzarella string cheese, halved lengthwise
1 Tbsp. olive oil divided
1/4 tsp. garlic salt
4 Tbsp. butter
2 large cloves garlic, minced
1 1/2 tsp fresh parsley, minced
1/8 tsp. red pepper flakes

1. Preheat oven to 375F degrees.
2. Roll out crescent rolls and divide into 2 rectangles;  Patch up any open seams or visible holes.
3. Add half a mozzarella stick to each long side of the rectangle of crescent roll; Roll the mozzarella stick up in the dough and pinch the edges closed.
4. Gently tie the cheese stuffed dough into a knot and place on a lined baking sheet. 
5. Drizzle with 1 1/2 tsp. olive oil and garlic salt.
6. Place in the oven and bake for 15 minutes.
7. Meanwhile, melt the butter with the remaining olive oil to a small pan over medium heat. 
8. Once the butter is melted add the garlic and cook over low for 2-3 minutes or until it is fragrant and tender.
9. Add parsley and red pepper flakes and stir. .
10. Once the garlic knots are golden brown, remove them from the oven and drizzle the garlic butter over the top.
11. Cook for an additional 2-3 minutes.

Enjoy!

Chicken with Snap Peas and Shiitakes

Chicken with Snap Peas and Shiitakes

Adapted from Food Network

Blanch the snap peas by cooking them in boiling for for 1-1 1/2 minutes then transfer to an ice bath to stop the cooking.

You can reduce the WW points bu using boneless skinless thighs.

Served with Scallion Speckled Rice

Makes 2 servings                                                            10 WW pts / serving

2 boneless, skin on chicken thighs
1 tsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. cornstarch
2 garlic cloves, minced and, divided
2 tsp. grated ginger, divided
3 oz. snap peas, blanched and held in ice bath
2 Tbsp. grapeseed oil or other neutral oil
2 sliced scallion, light green and white only
2 Tbsp. Homemade chicken stock or low sodium canned broth
2/3 cup sliced shiitakes mushroom caps
Penzeys Szechuan Pepper Salt or Kosher salt and freshly crushed black pepper to taste

1. Marinate chicken in sesame oil, oyster sauce, cornstarch, half of the garlic and half of the ginger for at least 30 minutes. 
2. In a hot wok, coat bottom with oil and add the remaining garlic, ginger and white scallions; Stir quickly to avoid burning. 
3. Season chicken with Szechuan pepper salt and cook until it reaches 165F, about 8 minutes. and remove from the pan.
4. Add chicken stock and reduce by half, about 1 minute.
5. Add mushrooms quickly stir for 1 minute.; Add peas just to heat up 
6. Adjust seasoning then serve the vegetables with the chicken.

Enjoy!

Scallion Speckled Rice

Scallion Speckled Rice

adapted from Bon Appetit

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start this simple but tasty rice dish. 

Served with Chicken with Snap Peas & Shiitakes

Makes 3 servings                                                                7 WW pts  1/2 cup

1/2 thinly sliced scallions whites and light green parts

1 Tbsp. thinly sliced scallion dark green part 
1 Tbsp.. grapeseed oil or other neutral oil
1/2 cup jasmine rice, rinsed until water runs almost clear
½ tsp. Kosher salt, plus more for seasoning

1. Heat the oil in a saucepan over medium; Add white and pale green scallion parts and cook, stirring occasionally, until golden and tender, about 5 minutes.
2. Add the rinsed rice,  1/2 tsp. salt, and 3/4 cup water and bring to a boil. 
3. Tightly cover pan and reduce heat to low; cook, adjusting heat as needed to maintain a simmer, 10 minutes.
4. Remove rice from heat, uncover, and scatter reserved dark green scallion parts on top. Drape a kitchen towel over pan and cover with lid. Let sit 10 minutes to allow the rice to steam and finish cooking.
5. Fluff rice with a fork to incorporate scallions. 
6. Season to taste with more salt if needed.

Enjoy!

Shrimp & Grits with Cajun Gravy

Shrimp & Grits with Cajun Gravy

adapted from Food Network

These are the cheesiest grits I have ever had. The smoked black pepper white cheddar cheese was a challenge to find. The only brand I found was made by Tillamook and it was only available at Sprouts . I think you would be able to use a more readily available smoked cheddar and add freshly crushed black pepper to taste.

Makes 4 servings

Grits:
1 Tbsp. butter
1 1/2 tsp. Better Than Bouillon Premium Roasted Chicken Base™ or powdered bouillon

1/2 cup grits

2 cups water
1 oz. block cream cheese
2 oz. smoked black pepper white cheddar cheese, chopped
2 1/2 oz. gouda, shredded
2 Tbsp. + 2 tsp. cup heavy cream
1/2 tsp. ground white pepper

Cajun Gravy:

1 strip bacon
1/4 cup tomato paste
1 cup heavy cream
1 Tbsp. paprika
1 Tbsp. Slap Ya Mama Original Blend Cajun Seasoning™
2 1/2 tsp. ground white pepper
2 tsp. chili powder
pinch of dried parsley

Shrimp:

1 lb. large shrimp, shelled and deveined
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning™

1. In a saucepan on medium heat, stir together the butter, bouillon and water until the butter is melted.
2. Add the grits; Cook until the grits are fluffy and tender, about 15 minutes. 
3. Add the cream cheese and stir until blended; Add the cheddar and gouda and stir until completely melted, about 10 minutes. 
4. Add the heavy cream and white pepper; Set aside and keep warm.
5. Cook the bacon in a skillet, then remove the bacon and crumble and set aside. 
6. Mix the tomato paste into the skillet with the bacon fat and cook until it turns a darker color.
7. Whisk in the the cream. 
8. Add the paprika, Creole seasoning, white pepper, chili powder and parsley and bring to a simmer until it thickens.
9. Meanwhile, melt the butter in a skillet with the oil.
10. Season the shrimp with the cajun seasoning.
11. Sauté the shrimp in a saucepan until opaque, about 2-3 minutes per side depending on the size of your shrimp.
12. Plate the grits, top with cajun gravy then shrimp and crumble bacon on top.

Enjoy!

Cream-less Creamed Corn

Cream-less Creamed Corn

A couple of years ago I was gifted a cooking class at Schola in Baltimore.One of the dishes we made in the class was a very simple corn dish that was wonderful. We used corn cutters and creamers to shred the corn off of the cobs which also pulled all of the corn "milk" from the cob. Depending on the thickness you want you can use it as a simple side dish of creamless creamed corn or further thicken it and use it in place of grits or polenta.

Served with Greek Chicken

                        

Makes 2-3 servings                                                          0 WW pts / serving

6 ears of corn, shucked
Kosher salt and freshly ground black pepper

1. Scrap the corn off the cob with the corn cutter & creamer into a pot.
2. Cook over medium heat to desired thickness. When using it as a creamless creamed corn, about 10-12 minutes.
3. Season to taste with salt and pepper.

Enjoy!

Greek Chicken Thighs

Greek Chicken Thighs

adapted from America's Test Kitchen

This is the moistest chicken I think I have ever cooked. Cutting slits into the chicken allowed the marinade to better penetrate the meat.

served with Cream-less Creamed Corn

Makes 2 servings                                                                10 WW pts / serving

1 Tbsp. olive oil
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 1/2 garlic cloves, chopped
2 (3-inch) strips lemon zest, chopped
3/4 tsp. Kosher salt
1/2 tsp. dried oregano
1/4 ground coriander
1/8 tsp. crushed red pepper flakes

1/8 tsp. freshly ground black pepper pepper

2 bone-in chicken thighs

1. Cut 4 slits about 1/2 inch deep in each piece for marinade to penetrate.
2. In a bowl, combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper; Whisk to combine.s
3. Transfer chicken to bowl with marinade and turn to thoroughly coating; Make sure marinade gets into slits. 
4. Refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat the oven to 425F.
6. Place chicken, skin side up, in an oven-safe skillet; Scrape any remaining marinade from bowl over chicken. 
7. Roast until the thighs register 175 degrees, about 30 minutes.
8. Remove skillet from oven; Turn on the broiler.
9. Spoon pan juices over top of chicken to moisten the skin. 
10. Broil chicken until skin is lightly browned, about 3 minutes.
11. Let chicken rest in skillet for 10 minutes. 

Enjoy!