© All rights reserved. Powered by YOOtheme.

Spring Onion Alphabet Soup

 ¼ cup butter 1 tablespoon olive oil 1 sweet onion, sliced 1 large leek, white part, thinly sliced 1 bunch green onions, thinly sliced 2 cups fresh or frozen shelled peas 4 cups reduced sodium chicken broth 4 cups water 1 cup small pasta (alphabet-shape or acini di pepe) 1 teaspoon kosher salt 1 l3mon, juiced 1 cup torn basil leaves Lemon Sour Cream (optional) Fontina Toast (optional)   In a 4 quart Dutch oven, heat butter and olive oil over medium low heat until butter is melted.  Add sweet onion; stir until coated.  Cook, covered, 15 minutes or until translucent, stirring occasionally.  Add...

Continue reading

Greens, Cannellini Beans, and Chicken Sausage Pan Stew

Serves: 4 1 tablespoon olive oil 4 – 3-ounce chicken sausage (I used a combo of apple and herbs) 1 medium onion, cut into wedges 1 15-ounce can cannellini beans, rinsed and drained 2 tablespoons fresh thyme leaves 2 cloves garlic, minced 1 14-ounce can reduced sodium chicken broth 12 cups chopped kale or baby spinach (about 7 ounces) 2 tablespoons balsamic vinegar In an extra large skillet heat oil over medium heat. Add sausage and onion wedges; cook and stir 10 minutes or until browned.  Remove from skillet and keep warm. Add beans, thyme and garlic to the skillet; cook 1 minute or until...

Continue reading

Broiled Salmon with Creamy Lemon-Dill Sauce

 Serves 4 4 (6 oz.) salmon fillets 1” thick Cooking spray ¾ teaspoon kosher salt, divided ¼ teaspoon ground black pepper 2 tablespoons plain 2% reduced-fat Greek yogurt 3 tablespoons canola mayonnaise 1-1/2 teaspoons chopped fresh basil 1-1/2 teaspoons chopped fresh dill 1-1/2 teaspoons fresh lemon juice ½ teaspoon minced fresh garlic Preheat broiler on high.  Arrange fish fillets, skin side down, on a broiler pan coated with cooking spray. Sprinkle the fish evenly with ½ teaspoon salt and pepper.  Broil 7 minutes or until degree of doneness. While fish is cooking, combine yogurt mayonnaise,...

Continue reading

Eating Around The World: In Rockaway

Drunken Noodles at TKBTS  The borough of Queens is the most ethnically diverse urban area in the world. We boast over 150 different ethnic groups and we speak 138 different languages. We have the unique advantage of having access to the wonderful cuisines of these countries, some in our own back yard and the rest less than an hour away. In this column, we’ll visit some of the lesser known dishes at the more recent arrivals to the peninsula and surrounding areas, as well as our “tried and true” local institutions.  Thai cooking places emphasis on lightly prepared dishes with strong aromatic components...

Continue reading

Coffee-Braised Pot Roast

Prep:  time: 25 minutes Cook: 2 hours 40 minutes Serves: 8 3 to 3 ½ pounds  beef chuck pot roast 1 teaspoon salt ½ teaspoon pepper 1 tablespoon vegetable oil 1 large onion, halved and sliced 1 green sweet pepper, cut into 2” pieces 3 cloves garlic, minced ¾ cup beef broth 1 8-ounce  can crushed pineapple 1 tablespoon instant espresso powder ¼ teaspoon crushed red pepper ¼ teaspoon ground allspice 2 pounds sweet potatoes, peeled and cut into 2” pieces Crushed red pepper Preheat oven to 325 degrees.  Trim fat from beef.  Rub with salt and pepper.  In a 6-quart Dutch oven, brown beef on all sides...

Continue reading


Prep 15 min : Serving Size 2 Ingredients: 2 chicken breasts Half cup plain flour 2 eggs 1 handful fresh chopped parlsey 2 ounces Parmesan cheese 1 cup white wine 1 cup chicken broth 1 garlic clove minced 4 tablespoons olive oil 4 tablespoons butter Half lemon Salt and pepper   Directions: Remove chicken skin, then butterfly cut your breast. Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost at the end. Cut parallel to your cutting board, and open the breast like a book. Place saran wrap on a board, add your breast spread open,...

Continue reading

Sea Bass with Citrus Olive Caper Sauce

8 Sea Bass filets 3 tablespoons extra virgin olive oil 1 teaspoon salt, divided 2 lemons Juice of 2 lemons 2 tablespoons oregano 2 tablespoons capers, rinsed ¾ cup pitted kalamata olives, chopped Place broiler pan close to broiler for 5 minutes.  On a plate, coat filets with 1 teaspoon EVOO. Remove pan from broiler. Arrange fish skin side down. Sprinkle fish with salt and pepper. Broil fish 6 minutes. In a bowl, mix lemon slices, lemon juice, oregano, capers, olives and 2 tablespoons oil, remaining salt and pepper. Put fish on platter, cover with sauce.  Enjoy!

Continue reading

Hardwood Smoked Turkey Sausage and Sauerkraut

Approximately 8 servings 8 ounces whole grain wide noodles 1 pound smoked turkey sausage, cut ¼” diagonally 1 medium onion, halved and cut into thin slices 4 tablespoons unsalted butter – divide use 2 tablespoons brown sugar, firmly packed 1 (16 ounce) packaged refrigerated saukerkraut, drained 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley (optional) ¼ teaspoon freshly ground black pepper to taste   Cook pasta according to package directions, preferably al dente. Drain and set aside. Melt 2 tablespoons butter in large skillet over medium heat and add the sausage and onion. Cook...

Continue reading

Chicken and Barley Stew

Ingredients: 4 chicken thighs 1 parsnip, sliced 1 carrot, sliced 1 leek , sliced 1 stick of celery, sliced Thyme 4-5 sprigs 1 tsp Dijion mustard (more if you like) Kosher salt Pepper 2 bay leaves ½ cup pearl barley 5 cups cold water (or use vegetable broth or chicken stock)   Peel the parsnip and carrot, and finely slice everything. Place them in a Dutch oven and add 4 chicken thighs, a tsp. each of dried thyme, Dijon mustard, and kosher salt, 2 bay leaves, a grinding of black pepper, and half a cup of pearl barley. Add about 5 cups of cold water to submerge everything. Cover, bring to a boil,...

Continue reading

© All rights reserved. 

Back to Top