Recipes by Type

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Asparagus Rice Pilaf

In celebration of asparagus season I decided to develop an asparagus rice pilaf recipe for you asparagus lovers out there. I have been eating asparagus almost every day for over two weeks and still am not tired of it. I usually only buy locally grown so I expect the season around here is going to be over in about two weeks and I’ll be done with fresh asparagus until next year. I admit to buying the South American asparagus occasionally when I just have to have it, but I never said I was 100% locavore!

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Asparagus is so versatile you can put it in salads in its raw, grilled, or blanched form. To grill asparagus on over charcoal with a bit of olive oil, herbs and spices is true summer bliss. It goes great with Asian foods like a chicken and asparagus stir fry or even a hot sour soup with asparagus. In soups it really shines whether hot or cold.  I love the recipe I developed two years ago for a chilled asparagus soup using almond milk. You can find it here:http://www.fastandfuriouscook.com/category/soups/page/2/ The problem with most hot asparagus soups when dining out it the amount of heavy cream restaurants like to use.

a little help from Tucker

a little help from Tucker

What I had in mind was a rice dish using asparagus that would pair well with fresh Alaska salmon that is just showing up in local grocery stores and Costco. I served a nice salmon burger, and a side of stir fried bokchoy and Thai basil with the asparagus rice pilaf last night with great results. This rice dish would go well with grilled chicken, pork chops or shrimp. It’s fast, easy and healthy like almost every recipe I develop and hope you will give it a try and leave a comment on how it turned out. And by all means pair it with a hunk of grilled Alaska salmon and a chilled Pinot Gris, or Pinot Noir for a winning combination.

add the asparagus and cook a few minutes more

add the asparagus and cook a few minutes more

 

Asparagus Rice Pilaf

2 cups Uncle Ben’s Converted rice, or other similar rice

4 cups water

1 1/2- 2 cups asparagus*

1/2 cup minced yellow or white onion

1/2 cup fresh celery chopped

1/3 cup diced fresh carrots

1 tablespoon Better than Bouillon chicken base

1 tablespoon butter or olive oil

1/2 t turmeric, optional

1/4 teaspoon ground white pepper, optional

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In a 2 1/2 quart pot on high heat bring water, onion, celery, butter and chicken base to a boil.

Add carrots and rice and return to a boil.

Reduce heat to maintain a simmer and cook covered for 8 minutes.

Add asparagus and stir in well.

Lower heat a bit and cook 5 to 10 more minutes or until most water is absorbed.

Let sit for 5 minutes covered or serve right a way.

Serves 4-6

 

Note

*About a half pound of asparagus yields 1 1/2 cups of one inch pieces after trimming away the tough 2-3 inches from the bottom of the stalks.

Oven Roasted Potatoes

Through a series of events that I had not intended I ended up at the International Association of Culinary Professionals annual meeting in Washington DC. I was invited on a “press pass” to write about, photograph and enjoy this gathering of food writers, food photographers, food stylists, chefs and other foodie folks. Funny thing is I had never even heard of this organization that has been around for thirty seven years. The meeting was to be held in Washington DC this year making it an easy commute from my home. I went online and investigated their website for info on the organization and this year’s meeting.

oven roasted potatoes

 

I was introduced to Robert Shueller at Melissa’s produce before the event to test some of their products. I was sent a box with potatoes, Hatch salsa, shallots, pearl onions and other veggie delights. I also received their “Great Peppers Cookbook” and a cookbook on using Dutch Yellow Potatoes. I had used Melissa’s products for years but had no idea they had such a large product line. They have more fruits and veggies that you can imagine. Well over half of my meals at home and at restaurants are vegetarian so I appreciate companies like Melissa’s bringing us a wide variety of vegetables and fruits.

 

One of the most memorable moments for me was the keynote address by José Andrés where he spoke of the need to reduce our meat consumption and eat more vegetables. Here’s a professional cook like myself who has transitioned from a diet heavy in meat to a more vegetarian-like diet. He also spoke of his work in Haiti bringing clean efficient gas stoves to the locals who have been suffering from the toxic fumes of cooking with charcoal. José also spoke of the environmental damage inflicted on the island of Haiti from cutting down most of the islands trees to make charcoal for cooking. With a lack of trees to hold back the rains the farmer’s fields were susceptible to damaging erosion which then led to more particulates in the surrounding ocean damaging the coral reefs. This also led to less fish available to the local’s diets compounding the problem of feeding a family even further. Jose is one amazing human being!

 

3 simple ingredients

3 simple ingredients

On Friday I arrived in Washington, DC and picked up my pass. For the next four days it would be a blur of meeting food photographers, food stylists, chefs and bloggers to discuss our respective food worlds with. Sitting in on numerous sessions I learned a ton of new information to take my blog to the next level and hopefully bring you better quality photographs, as well as better written recipes. The professional food photographers generously shared tips with us mere mortals on how to step up our game. I  will now be using natural light more often to see if I can get a clearer picture thanks to the help from the professional photographers. The last day of the event I sat in on a session aimed at writing better recipes and expect my recipes to be improved thanks to that session.

This week’s post bring a new and appropriate giveaway. Melissa’s has generously agreed to send one lucky winner a box of products similar to what I received. You can’t imagine the variety of their product line, and if you are the lucky winner you will get a glimpse of it in your home. To be entered just submit a comment on this post. For an extra chance in the drawing comment on any of my Facebook posts over the week following the publishing of this post, and you will double your chances to win.

 

For this week’s recipe I want to share one of my kitchen secrets. I eat steak maybe twice a year, but have in my kitchen two or more steak seasoning spice blends that work wonders in many vegetable recipes. Here is one of my original recipes using McCormick’s Montreal Steak Seasoning on potatoes. Warning, they are addictive!

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Roasted Dutch Yellow Potatoes with Steak Seasoning

1 1/2 pound Mellisa’s Dutch yellow potatoes, or other type

2 tablespoons garlic infused olive oil, or plain olive oil

3-4 teaspoons steak seasoning*

Preheat oven to 350°

Scrub and wash potatoes then dry.

Cut lengthwise so you have 4 wedges.

Put wedges on cookie sheet pan and drizzle garlic infused olive oil over them.

Sprinkle half of the steak seasoning then mix well. Add the rest of the steak seasoning and mix well again to coat the wedges.

Bake for 20 minutes at 350°.

Remove from oven, stir potatoes then return to oven increase heat to 400°  and cook for 20 more minutes or until lightly brown and tender.

Serves 4-6

Note:

*I use one of 3 steak seasonings. Either Urban Accents-Chicago Steak and Chop, McCormick’s Montreal Steak Seasoning, or Kent Rathburn’s Steak and Chop Salt. All of them work well but I think McCormick’s is my favorite as it has more black pepper.

Sweet Potato Hash

One person’s idea of fast meal preparation is different from another’s. Many of you use your microwave oven often and I use mine about once a year. Without the use  of a  microwave to speed things up fast meal prep is a bit more difficult but doable. For example, take the humble crockpot. Many recipes for a crockpot meal take less than ten minutes to prep and when you get home just like magic you have a house that smells like mom has been in the kitchen cooking all day and it is ready to eat!

 

Stir fried meals are quick and easy if you buy your veggies and meats already cut up and ready for the wok. You would also have to have leftover rice to make this method fast or, god forbid use microwaved heat-and-eat rice. Overall a stir fry meal is healthy and fast.

 

bi-colored sweet potato hash

bi-colored sweet potato hash

 

You can take a steak or chicken breast that has been pounded out real thin and it cooks in five to six minutes on the grill or in a frying pan. With some steamed fresh or frozen veggies and a salad you have a winning combination that if seasoned right should taste great. Blackened catfish, salmon or tilapia also cook very fast due to the high heat used in the blackening method.

All of these should take about ten minutes which I believe most of us would consider a fast meal.

 

With all these types of fast cooking I believe you can eat well without going to the aid of frozen dinners, or eating too many canned foods. Life is too short to eat crap food! With that in mind I’ll share a fairly quick breakfast meal that even though it takes about twenty minutes it’s delicious and healthy. No recipe needed on this one that I’ll call Southwestern Sweet Potato Hash.

the humble sweet potato

the humble sweet potato

Just get about one sweet potato per two persons peeling and cutting it into bite sized bits. Put it into a pot and cover with water. Add a bit of salt and bring to a boil. Simmer until just about tender. While it’s simmering cut up bell peppers(or jalapeños if you like it hot), and onions. Sauté them in a bit of olive oil on low while the spuds are cooking.

 

If the onions and peppers are soft before the potatoes remove them to a plate. When the spuds are done drain them and add to the pan the onions and peppers were in with a bit more oil. Cook for about eight minutes stirring/flipping every three or so minutes. About five minutes into this add back to the pan the onion and green peppers. If you like add a few tablespoons of cooked and drained black beans. At this time add some ground cumin, paprika, and Lawrey’s Seasoning salt. Just before serving adjust salt and pepper if needed.

 

Your breakfast is just about ready now and if you want you can cook up some over easy or scrambled eggs to go with it. You might even want to add some grated cheese on top of the hash. Serve with a side of avocado slices and salsa. This filling and healthy breakfast was made from scratch by you in less than twenty minutes and is better than just about any breakfast joint’s food. Give it a try and let me know how your version turned out in the comments section. If I get more than ten comments on this one I’ll give away a $50 Whole Foods gift card to a winner chosen at random. If you don’t have a Whole Foods nearby I’ll change it to a local grocery store gift card.

What’s a Parsnip?

I recently bought a copy of the White House Cookbook to replace the one I had back in the 1970’s and 80’s. This one seems the same except instead that Ida Saxon-McKinley is replaced by an inset photo of Edith Boling-Wilson. The recipes crack me up with the less-than-specific directions, but it still proves useful in searching out ideas for farm fresh foods. Back in the 1880’s when it was originally written I suspect all food was either fresh, dried or canned as freezers were not in common use until around 1913, and even then only a few owned such a luxury.

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While flipping carefully through the brown and easily cracked pages I found several parsnip recipes. Parsnips are not a vegetable most of us know well, or eat often. They are related to carrots and have the same shape, but are white. Unlike carrots parsnips are not eaten raw often. Parsnips have a wonderful flavor similar to a turnip but milder and sweeter. Parsnips cook fairly quick and are versatile. You can add them to soups, roasts, mash them, sauté them, or stew them like in The White House Cookbook. Here is what the recipe from over a hundred years ago looks like:

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Stewed Parsnips

After washing and scraping the parsnips slice them about half of an inch thick. Put them in a saucepan of just enough water to barely cook them; add a tablespoonful of butter, season with salt and pepper, the cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable.

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Curious about this recipe I proceeded to sort of follow it finding that if I would have cooked it until most of the liquid had evaporated I would have had very overcooked parsnips. It’s tough to cook out that much water with a pot that is covered! I also opted out on scraping my lovely organic parsnips wanting the nutritious skin to be intact. I found that the pound of sliced parsnips took less than 15 minutes from cleaning to serving which is pretty quick. I started them in cool water to cover with a bit of salt, pepper, and half the butter with a pot tightly covered and within eight or nine minutes they were soft. I poured off the water, then added 1 teaspoon butter and one tablespoon of chopped fresh parsley for color. I was pleased with the result and think you will be too. If you want some more color try cooking with sliced carrots(equal in amount to parsnips) in the pot and cut the carrots smaller then the parsnips so they cook in about the same amount of time. Parsnips go very well with just about any chicken, or pork dish as a side.

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Give it a try and let me know what you think of parsnips, and this recipe. As always feel free to share and comment.

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Fresh Tarragon with Pasta

Summer Herbs

The leaves are turning color on the cherry trees across the street from my house and falling rapidly. It’s funny how the cherry trees are one of the first to bloom and stand out in the spring and now again in the fall they are vying for attention again ahead of the other trees. Dog and I walk under them daily and get an occasional decorative leaf or two falling on us while we walk. Soon there will be other trees and bushes joining the rush to fall season.

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For now I’m still happily maintaining my garden and picking lots of tomatoes and hot peppers even though fall approaches. Most of my tomato plants are done for the year, but there are a couple of unknown heirlooms producing well. That’s the beauty of planting many types of tomatoes, you get to pick some throughout the season.

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With this abundance of  great tasting tomatoes I’ve been coming up with new ways to eat them. I have them with breakfast some mornings, especially if I’m eating eggs, and I also slice them up just for a snack at all times of the day. I’ve made, and posted gazpacho soup, gobs of salsa for chips and dip, and canned a bunch of diced tomatoes.

 

I figure I have two or three more weeks of tomato harvesting before I have to count on the local farms for fresh tomatoes. My herbs however will produce into October and beyond. One year I had fresh herbs right through November! As a chef it’s awesome to have a great little herb garden out back. For most of my life I lived in cold climates and had to resort to grocery stores for almost all my fresh herb needs.

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With my tarragon plant starting to look just a bit old I decided to start using more fresh tarragon. I made a fresh tarragon salad dressing this week and for today’s post decided to share with you a tarragon pasta dish that takes less than 20 minutes start to finish. If you don’t like tarragon just substitute fresh basil for this side dish and enjoy just the same.

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Fresh Tarragon with Pasta

12 ounces pasta of your choice, I like fettucine for this dish

2 1/2 quarts of water

1 tablespoon salt

2 tablespoons oil

8 ounces sliced white mushrooms

1 bell pepper diced, green, yellow, or red

1/2 yellow onion sliced

1 clove garlic minced

1 heaping tablespoon fresh tarragon minced

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Start pasta water, and salt boiling on high heat to get a head start. Cook according to directions on package.

In a sauté pan on medium heat cook onions, peppers and garlic for three to five minutes stirring often.

Add sliced mushrooms and cook for another eight to ten minutes.

If pasta is done it is time to add  most of the tarragon to the mushroom mixture and cook for just one minute on medium heat stirring. Save a bit of tarragon for a garnish.

Arrange pasta on serving platter or bowl and top with mushroom mixture.

Sprinkle a bit of the leftover tarragon on top and garnish the sides with fresh tomato wedges.

Serves four as a side and two as a main dish.

 

Vintage Corn Recipe

When I was 19 years old my grand parents in St Louis gifted me a copy of the 1898 White House Cookbook written by the first lady Ida Saxon-McKinley. For those who don’t know about these treasures of Americana, the White House Cookbooks instructed housewives of the day in everything from home remedies, cleaning, etiquette, and of course cooking. This was ages before Julia Childs was on the scene to teach us American cooks  recipes from Europe and beyond.

bi-colored corn, aka Peaches and Cream Corn

bi-colored corn, aka Peaches and Cream Corn

As a rookie cook I was amused by the cooking instructions from a time when pretty much all cooking was done on wood stove/oven appliances. The electric stove wouldn’t be in significant production until 1908 and even then it was rarely found in a home. So if you were baking biscuits the recipe would say something like “ bake in a fast oven until desired brownness appears” or something like that. There was no heat measured in Fahrenheit like we see in modern cookbooks, or exact time it took to cook.

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I prepared very few of the recipes in this antique cookbook over the twenty plus years I had the White House Cookbook in my possession as they just didn’t fit what I was cooking in restaurants or home. On a few trips to Marble, Colorado we would stay at some cabins from the 1930‘s that had wood burning stoves and I loved baking in the oven using wood for fuel like in my antique cookbook. It was a bit tricky as I had very few reps in this type of cooking but it always turned out well. I would think back to the directions in the White House cookbook and roast a chicken with vegetables and then bake a cobbler for dessert.

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The cookbook mostly provided me with an interesting review of cooking history, and I read it often. One of the exceptional recipes was a fried corn dish that became a favorite vegetable of the day at a restaurant I worked at in Frisco. The cooks loved it because it was so easy to make. The management loved it because it was inexpensive, and everyone loved the taste. This tasty dish is accentuated by todays super sweet corn varieties whether you are using Silver Queen, or Peaches and Cream Corn this recipe lets the fresh summer corn taste shine brightly.

adding the half and half

adding the half and half

I also have my grand parents to thank for leaving me their entire collection of cast iron cookware that I use to this day. Some pieces are over a hundred years old and still quite functional. For todays post I think it’s appropriate to cook this dish in a pan from that era. I hope you give it a try with your favorite fresh or frozen corn to see how easy and delicious this antique recipe I’ve adapted from the 1898 White House Cookbook is.

IMG_63591898 Sautéed Corn

 

3 1/2 to 4 cups fresh corn cut off the cob, about 3 large ears

1 teaspoon olive oil

3 to 4 tablespoons half and half

pinch or two of ground white pepper

salt to taste

 

Heat sauté pan or cast iron skillet for two minutes on medium low heat.

Add oil and corn and cook for five minutes stirring every 30 seconds or so on medium heat.

Kick up the heat to medium high and add half and half and white pepper cooking for one to two more minutes.

Add salt to taste and serve.

Serves four

 

Greek Style Green Beans

Six Little Tomatoes

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This week I had a seven hour session of home canning where I made Kurt’s Killer Salsa(http://www.fastandfuriouscook.com/kurts-killer-salsa/), Red Habenero Salsa(http://www.fastandfuriouscook.com/some-like-it-hot/), and diced canned tomatoes. It was a lot of work, but well worth it come winter when I open a jar of home cooked goodness from the garden that the grocery store can’t compete with.

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When all the tomato blood had cleared it was apparent that six little tomatoes escaped in the confusion. I was contemplating their fate when I thought of a trip to Greece a few years back and how I loved the fava beans cooked with tomatoes we had several times on that trip.

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Being short on fava beans I opted for frozen green beans to pair with my six little toms and cooked them up while they were still in their prime.

cook the beans and the tomato mix at the same time

cook the beans and the tomato mix at the same time

If you are like me and through gardening or over indulging at your local farmer’s market has you experiencing no room in your fridge, or counter space you need lots of ideas for cooking veggies. Well, look no further for a tomato and green bean combo as I have a solution to your problem that takes less than 20 minutes to make, and is delicious too!

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This is also a great veggie dish for re-heating so even if you are cooking for just two in your home this will provide you with green beans for two or more meals.

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Greek Style Green Beans with Tomatoes

 

1 pound green beans, fresh or frozen

2-2 1/2 cups diced fresh tomatoes

1/3 cup minced onion

1 clove minced fresh garlic

2 teaspoons oregano

1 tablespoon olive oil

 

If using fresh green beans, wash and cut into three inch lengths. This will take longer, but will be delicious with fresh beans.

In a pot with water to cover bring  green beans to a boil then cook for two more minutes covered.

Just after starting the green beans sauté onions and garlic in olive oil on medium low heat in a 12 inch sauté pan for five minutes stirring often.

Add tomatoes, and oregano to the sauté pan and continue cooking on medium low heat for eight minutes. If green beans are not done yet turn off heat to the tomato mix.

When green beans are done, drain and add to the tomato mixture and cook on medium heat for 2-5 minutes until desired tenderness is reached.

Add salt and fresh ground pepper to taste and serve with a garnish of fresh oregano if you have it available.

Serves 4-6.

 

Note:

Fresh oregano can be used but don’t add it until the last minute of cooking. Mince the fresh oregano, and increase to four teaspoons.

Of Fireflies and Beans

It was like walking in a dream with fairies and magic all around me the first time I laid eyes on fireflies. I was about ten years old and we were visiting relatives in Missouri for a camping trip in the Ozark Mountains. Since I lived in Colorado I had only heard tales of such magical creatures so it was quite a treat to see and catch them. When I moved to Maryland in 2008 I didn’t know I’d be treated to the same spectacle each spring.

 

For several nights over the last week when I’m outside walking my dog Tucker we are on alert for the first fireflies. Last night around 10pm we finally spied the first of what will soon be many. They were high up in the trees and it took some patience to spot them. Last spring when Tucker was just a frisky four month old puppy he delighted in trying to catch the fireflies on our last-of-the-night walks. It was pretty funny until he finally caught one and I put an end to that game. I don’t know if eating fireflies is unhealthy for dogs, but I know it’s unhealthy for the fireflies! I can’t wait to see what he thinks of them this year now that he is all grown up and almost fifteen months old. Soon they will come down from up high in the trees and be flying about us on our night time walks.

 

It’s this sort of thing that instills an awareness of nature and the coming and going of seasons. So many kids these days are removed from this awareness of the natural world and how it is all intertwined. We could lay part of the blame on grocery stores that stock fresh cherries in the Fall and Winter, as well as asparagus. Just forty years ago these foods only came available to most of us “in season”. I applaud the little firefly for being a remnant of times gone by where most people were aware of what seasons meant to our culture especially as it pertains to our eating habits. The firefly does not show up in winter! How preposterous it would be if it did. The firefly can remind us of what the natural world is about, and the important cycles of plants, animals, and insects.

 

Almost as crazy as buying fresh cherries and asparagus in winter is eating half the crap sold in grocery stores these days. For a healthy food that is always in season  I share with you one of the most amazing foods that’s available year round in fresh, frozen or dried form. Yes beans of many types are good tasting and good for us. Beans can be found in just about every grocery store in North America in one form or another. Beans are high in fiber and protein and come in many shapes and sizes. They are great as a side dish or as a main dish and are very affordable. You can flavor them with so many herbs, and spices that the choices are almost endless.

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Thanks to Urban Accents gifting me a selection of five of their products I’ve been playing around in the kitchen and want to share this easy crock pot recipe with you. I have known for several years that commercial steak seasonings are usually good for bean cooking.  I had used Urban Accents Argentina Steak Rub seasoning on beans before but I have a new favorite. I tested their Chicago Steak and Chop Seasoning in a couple of bean recipes and share one with you that takes under five minutes to prepare before walking away from your crock pot for hours. This great tasting bean dish will go well with grilled chicken, pork or beef as well as stand on its own as an entree when served over rice with a dollop of hot sauce. So give it a try and see if you agree that this is one easy and tasty dish. And by all means give the Chicago Steak and Chop a try on steak if that floats your boat!

Red Beans with Chicago Steak and Chop Seasoning

 

1 and 1/2 cups red beans, see note

7 cups of water

1 cup chopped yellow or white onion

1 clove fresh garlic minced

1 tablespoon plus 1 teaspoon Urban Accents Chicago Steak and Chop seasoning

 

Crock pot  method:

Put all ingredients in at once and cook on low for 9-10 hours. You can also cook on high for about 7-8 hours. I like to load the crock pot at night before going to bed and have the beans ready to pack in a thermos for lunch.

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Stovetop method:

Bring water and onions to a boil.

Add beans, garlic, Chicago Steak and Chop seasoning and simmer covered on low heat until beans are tender(about 3-4 hours). Add more water if needed.

 

Note: I like Christmas Pole Lima beans for this dish but red beans are good too and easier to find.

Even though Urban Accents gifted me the package of five of their products my opinions are my own and not influenced by them or anyone else. I write about what taste good to me!

What is Fast Enough?

When it comes to putting healthy food on the table what is fast enough? My idea of a fast dinner prepped and plated in twenty five minutes might be too long for some, just right for some, and too fast for others. Not to mention that some days you might have more time and inclination to cook than others. Some folks just can’t live without their microwave oven to facilitate fast cooking. To me, the microwave  oven is a food destroyer,  myself and other purists won’t use one.

 

pasta tonight?

pasta tonight?

What you will get from me is my original fast and healthy recipes using whole foods, and occasionally some healthy convenience foods to help you eat better while spending less time in the kitchen. I follow food news closely and read many a book on diet and nutrition every year. With all the food news out there it can get downright confusing at times wondering what is healthy to eat. Not to mention all of us are different and don’t respond to the diet of the month the same as everyone else.

I like to write about, and eat  healthy foods that are in season. Especially the ones I am growing in my own garden. This year I’m growing arugula for the first time. Arugula contains about 8 times the calcium, 5 times the amount of vitamin A, C, and K, and 4 times the iron of iceberg lettuce according to livestrong.com. I like the intense flavor that goes well in salads as well as hot pasta dishes. If you have never cooked with greens in your pasta try this simple dish in your home soon. Assuming your pasta takes ten minutes to cook, this dish takes less than twenty minutes from start to finish and wow does it taste great! Is that fast enough for you? Please leave your comments on what your idea is on fast food in your kitchen, and please share this with friends and family.

the goods

the goods

Fettucine tossed with Arugula

16 ounces fettuccine, or other pasta

about 3 ounces fresh arugula

2 cloves minced fresh garlic

1 cup walnuts, halves and pieces will do

2 tablespoons plus 1/2 teaspoon olive oil

1/4 cup parmigiano reggiano cheese, grated

optional, 1-2 ounces of fresh oregano whole leaves, or sliced

salt and pepper to taste

Start by heating water in a pot per pasta cooking directions.

On medium heat in a sauté pan toast the walnuts in 1/2 teaspoon olive oil for five minutes tossing or stirring often. Season with salt and pepper then set aside.

Cook pasta and when pasta is done cooking rinse and drain.

In a large sauté pan add garlic and oil cooking for three minutes over medium heat stirring once or twice.

Add pasta and cook over medium heat for three minutes stirring often.

toss or stir

toss or stir

 

Add arugula and continue cooking for two minutes stirring, or tossing.

Add walnuts, cheese, and oregano if using and cook one more minute stirring, or tossing as you go. Serves four.

Note:Makes a great entrée or side dish. Serve as a side with grilled chicken breast.

Fresh parsley may be used instead of oregano.

A bottle of Pinot Blanc would go great with this dish, or a Verdejo.

 

Chili-Garlic Edamame Appetizer Recipe

The weather is beautiful and it’s time to think Spring. Do you like those simple at home happy hour appetizers? I’ve got a spicy good one for you that is very easy to make and goes well with beer, sake or wine. Edamame is just soy beans in the pod and when cooked right can be great! If you like sushi and have gone to a Japanese restaurant you have probably seen edamame on the menu. Lucky for us it’s easy to find it at most grocery stores in the U.S. and it’s easy to prepare. This little green taste treat is good for you too. Here’s the nutrition breakdown for plain edamame:

one cup serving has 8 grams total fat, 9 mg sodium, 676 mg potassium, 15 grams total carbs, 17 grams protein, vitamins C and B-6, minerals including iron, magnesium and calcium.

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For years I have simply boiled edamame, drained it and sprinkled it with kosher salt, but for the love of all things spicy I came up with a bold and hot version that just takes a few minutes to make. Since you will want to be out on the deck in the sun using that nice outdoor furniture you bought why not decorate your table with this lovely duo of beans and beer for your outside happy hour? As always I welcome your comments and suggestions.

 

Chili-Garlic Edamame

 

the goods

the goods

10 ounces frozen in-the-pod edamame

4 cups water

1 teaspoon salt

1-2 tablespoons chili-garlic sauce

1 tablespoon oyster sauce, or soy sauce see note

1 tablespoon sesame seeds, optional

boil time

boil time

 

sauce in the pan

sauce in the pan

Cook frozen edamame in water per the directions on the package, and drain but don’t cool.

In a sauté pan add chili-garlic sauce and oyster sauce and cook while stirring for one minute. Add edamame and cook stirring for two to three minutes then transfer to a serving dish. Top with sesame seeds if desired.

Serves four

 

add the beans and toss around

add the beans and toss around

Note:

If you don’t have or can’t easily find oyster sauce regular soy sauce will work, but it will be a bit thinner sauce that you toss the edamame in. It will also be less sweet since oyster sauce has a little bit of sugar in it.

 

at home happy hour

at home happy hour

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Did you ever come home from work or a busy day and thought you didn’t have time to cook a healthy great tasting meal? Many of us have this problem, but there is a way to conquer that beast. You just need the recipes, basic supplies and support of this blog to get you through it. I have learned over the last twenty years how to create great, healthy meals in very little time. You don’t need to be a chef to make this work for you. I have done the hard work of developing a plan for you.
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