My Boyfriend Dated A Chef

Hearty, satisfying and easy to make, stuffed shells are the perfect comfort meal for a chilly night.

Makes 20 Shells. Recipe adapted from Barilla.

INGREDIENTS:
1 box (12 ounces) jumbo shells
1 lb. ground turkey
2 Tbs. olive oil
1 bag (6 ounces) baby spinach
1 medium zucchini, grated
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1 egg
1/4 cup grated Parmesan cheese
1 24–26-oz. jar marinara sauce
1 cup shredded mozzarella cheese

PREPARATION:
Cook jumbo shells according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.

Preheat oven to 350°F.

Cook ground turkey in a large skillet over medium-high heat until burger is no longer pink, stirring to break up as it cooks. Drain off fat.

Add oil, spinach, zucchini, onion, garlic, and reserved pasta water. Continue cooking 10 minutes, stirring occasionally. Remove from heat.

Add black pepper and nutmeg. Let mixture cool. After cooling, stir in egg and Parmesan cheese.

Pour 1 cup of marinara sauce into a 13” x 9” baking dish. Fill jumbo shells with meat mixture and place in dish. Pour remaining sauce over the shells and sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes.

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Shaped like tiny baskets, Shiu Mai dumplings are irresistible. According to legend, Shiu Mai are also called “Cook and Sell Dumplings” because none are ever left unsold. Shiu Mai dumplings can be made ahead of time and frozen.

Makes 5 dozen. Recipe adapted from Fine Cooking.

INGREDIENTS:
1 lb. ground pork
1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
1/2 cup chopped scallions (both white and green parts)
1/4 cup chopped fresh cilantro
1 1/2 Tbs. soy sauce
1 Tbs. finely chopped garlic
1 Tbs. rice vinegar
1 Tbs. cornstarch; more for dusting
2 tsp. finely chopped fresh ginger
1 1/2 tsp. Asian sesame oil
1 tsp. granulated sugar
1/2 tsp. freshly ground black pepper
1 large egg white
55 to 60 wonton wrappers
Soy Dipping Sauce, for serving

Cornstarch Slurry
1 Tbs. cornstarch (or flour)
1/2 cup of cool water

Soy Dipping Sauce
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup sliced scallions
1 Tbs. Asian sesame oil
1 tsp. finely chopped fresh ginger

PREPARATION:
In a large bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Make the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the Shiu Mai.

To assemble the Shiu Mai, sprinkle a rimmed baking sheet liberally with cornstarch. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don’t dry out, place a teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of the cornstarch slurry around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

To steam the Shiu Mai, set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes.

While the Shui Mai are steaming, prepare the soy dipping sauce, combine the soy sauce, vinegar, scallions, sesame oil and ginger in a small bowl. Use within a day of making.

Make Ahead Tips
Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they’ll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes.

Variations
Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.

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I love a good french onion soup, don’t you? Cheese, simmered onions, beef broth and baked croutons is just sheer heaven in a bowl. Be patient while slow cooking the onions and you won’t be disappointed!

Serves 6-8. Recipe adapted from Fine Cooking.

INGREDIENTS :
1/4 cup unsalted butter
4 medium-large yellow onions, thinly sliced (8 cups)
freshly ground black pepper
1 tsp. granulated sugar
1 small baguette (1/2 lb.), cut into 1/2-inch slices
4 quarts (8 cups) beef broth
1 bay leaf
2 cups grated Gruyère

PREPARATION:
Melt unsalted butter in a 4-quart pot over medium heat. Stir in onions and season with a dash of ground pepper. Reduce heat to low. Press a piece of tinfoil over the onions to cover them completely. Cover the pot with a lid, and simmer until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the beef broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 3 or 4 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 - 5 minutes. Serve immediately.

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PRESENTATION SUGGESTIONS:
French onion soup definitely needs great presentation. I used the bowls in my cabinet but will be serving them in one of the following in the future:

white serving soup bowls from Sur La Table via The Green Head

Le Creuset® french onion soup bowls from Bed Bath & Beyond

OR classic crocks from Amazon.com

With a rich buttery lemon sauce dripped over a pair of poached eggs, Canadian bacon and English muffins, eggs Benedict makes for a delicious and decadent breakfast treat.

Serves 2. Recipe adapted from Food Network.

INGREDIENTS:
4 slices Canadian bacon
2 English muffins, split
1 tsp. white vinegar
4 eggs

Hollandaise Sauce
2 egg yolks
2 Tbs. fresh squeezed lemon juice
¼ cup unsalted butter, melted
Pinch cayenne
Pinch salt

Salt and pepper, to taste

PREPARATION:
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown both sides of the bacon in a medium skillet and toast the English muffins.

To assemble, lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Spoon hollandaise sauce over the eggs.

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TIPS + TRICKS:
Poaching an Egg

Simple and delicious, these Greek chicken kebobs are bursting with flavor. Feel free to substitute or add more vegetables! If using wooden skewers, soak them in water for 15 minutes to keep them from scorching on the grill.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
1 lb boneless, skinless chicken, cut into 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 Tbs. olive oil
1 tsp. dried oregano
3 Tbs. red-wine vinegar
Coarse salt and ground pepper
1/2 cup fat-free crumbled feta
1/4 cup plain low-fat yogurt
1/8 cup fresh mint leaves

PREPARATION:
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons red wine vinegar, 1/2 teaspoon salt and 1 teaspoon pepper. Marinate at room temperature for 30 minutes or refrigerate overnight.

Heat grill or grill pan to medium-high. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through, 10 to 12 minutes.

To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

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Do you remember when mom would make chocolate chip cookies and let you lick the beaters? I never understood why we couldn’t just eat ALL of the batter and skip the baking part. A five year old certainly doesn’t get the raw egg factor. I’m much older now and I still lick the beaters and eat spoonfulls of batter and I still don’t think about the raw egg factor. I figure it’s worth the risk. Well, here’s the fix. No eggs and pure cookie dough. Let them eat dough!

Makes 3 dozen. Recipe adapted from Love and Olive Oil.

INGREDIENTS:
1 cup (2 sticks) butter or  margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup milk
1 tsp. vanilla
2 1/2 cups all purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating

PREPARATION:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed. Stir in chocolate chips.

Cover and chill dough in the refrigerator for 1 hour.

When dough is firm enough to handle, form dough into 1” balls and arrange on a baking sheet lined with waxed paper. Place in refrigerator for 30 minutes.

Melt chocolate candy coating in a double boiler or in a microwave according to package directions. Using a spoon or a dipping tool, dip cookie balls into candy coating and cover completely. Return chocolate-coverd truffles to the wax paper-lined baking sheets and refrigerate until set. Store, chilled, in an airtight container for up to 1 week.

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For those on the fence as to whether or not a salad is a meal, give this recipe a go. Spicy, flavorful and delicious, this steak fajita salad is definitely ingredient heavy but worth all the effort.

Serves 4. Recipe adapted from Top Secret Recipes.

INGREDIENTS:
Marinade
2/3 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 large clove garlic, pressed
1 tablespoon granulated sugar
1 teaspoon liquid smoke
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
4 sirloin steaks (approx. 4 oz. each)

Fat-Free Ranch Dressing
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 tablespoons buttermilk
1 tablespoon water
1 1/2 teaspoons white vinegar
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dillweed
dash garlic powder
dash ground black pepper

Fat-Free Santa Fe Dressing
1/3 cup fat-free Catalina dressing
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1/2 teaspoon white vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme

Pico De Gallo
2 medium tomatoes, chopped
1/2 cup chopped Spanish onion
1 jalapeno, seeded and sliced ( about 2 tablespoons)
2 teaspoons finely chopped cilantro
1/8 teaspoon salt

Southwestern Garnish
1 cup frozen corn, thawed
2/3 cup canned black beans, drained and rinsed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/8 teaspoon salt

Mixed Greens
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage

2 cups crumbled baked corn tortilla chips
1 cup guacamole

PREPARATION:
Prepare the marinade by combining all of the marinade ingredients in a small bowl. Stir well. Add meat to marinade, cover, and chill for at least 4 hours.

While meat marinates, prepare the dressings and garnishes. Combine the ingredients for each of the dressings in separate small bowls. Stir well, cover and chill. Combine the ingredients for each of the garnished in separate bowls, cover and chill these as well.

When the meat has marinated, preheat your barbecue grill to high heat or turn on your George Foreman.

Grill the steaks for 5 to 7 minutes per side or until done. If using the George Foreman, cook for 7 minutes total and do not flip the steaks.

While the meat is grilling, prepare your salad greens by combining lettuces, carrot and cabbage in a large salad bowl.

Split the greens onto each of four plates.

Spoon 1/4 of the pico de gallo on top of the greens on each plate, followed by 1/4 of the Southwestern garnish.

Sprinkle 1/4 of the tortilla chips over the greens on each plate.

Drizzle the ranch dressing and Santa Fe Dressing over the salads.

When the meat is done grilling, slice each steak into strips and arrange it over the top of each salad.

Spoon guacamole on top of each of the sliced steaks and serve.

SUBSTITUTIONS:
Buttermilk
Milk (just under one cup)
1 Tbs. white vinegar or lemon juice

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. Use as much as the recipe calls for.

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A good taco dip is an absolute necessary addition to a recipe collection. They are easy, delicious, quick to prepare and this particular one is virtually fat-free! Serve with tortilla chips or your favorite dippers.

Makes 10 Servings. Recipe from Taste of Home.

INGREDIENTS:
1 lb. lean ground turkey
1 envelope reduced-sodium taco seasoning
1 cup water
1 package (8 ounces) fat-free cream cheese, softened
1 cup (8 ounces) fat-free sour cream
3/4 cup picante sauce
1/2 cup shredded lettuce
1 cup chopped fresh tomato
1 cup (4 ounces) shredded  at-free cheddar cheese
Tortilla chips

PREPARATION:
In a skillet, cook turkey over medium heat until no longer pink; drain. Add taco seasoning and water; cover and simmer for 10 minutes.

Spoon turkey onto a 12-in. serving plate or pizza pan.

In a bowl, beat the cream cheese until smooth. Add sour cream; spread over the meat mixture. Spread with picante sauce. Top with lettuce, tomato and cheese.

Serve with tortilla chips.

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Another 20 minute delicious, healthy and low-cost meal sure to become a go-to dinner.

Serves 4. Recipe from So Easy.

INGREDIENTS:
4 tsp. canola oil
1 1/4 lb. top round, London broil, or flank steak, thinly sliced
4 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
1 large onion, sliced into half-moons
4 garlic cloves, crushed
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 Tbs. low-sodium soy sauce
1/2  tsp. ground black pepper
1 1/2 tsp. cornstarch, dissolved in 1/4 cup cold water
cooked basmati rice

PREPARATION:
Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.

Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue
cooking until peppers are softened and onions are translucent, about 5 minutes more.

Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes.

Serve over rice.
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Perfect for feeding a crowd or a casual dinner, this roll baked sandwich can be made with a variety of meats and vegetables. Here’s a basic version to get you started. Hint: the more vegies you use, the more liquid they will release, which could lead to a soggy stromboli.

Serves 4. Recipe from Real Simple.

INGREDIENTS:
1 Wildtree So Quick & Easy Pizza Dough or a 1 lb. package of refrigerated pizza dough
2 tsp. olive oil
1 14.5-oz can diced tomatoes, undrained
1/2 tsp. dried oregano
kosher salt
8 oz. fresh mozzarella, sliced, or 4 oz. shredded provolone
2 cups fresh spinach

PREPARATION:
Preheat oven to 450°F.

Remove the dough from the refrigerator and place in a medium bowl. Coat with the oil, cover with plastic wrap, and let rest at room temperature for 15 minutes.

Meanwhile, in a small saucepan, over medium heat, combine the tomatoes and their juices, the oregano, and 1/4 tsp. salt. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.

Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the cheese and sprinkle the spinach over the top. Roll the pie into the shape of a log, turning the log so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.

Transfer to a cutting board. Slice into rounds and divide among individual plates.