From The Kitchen Of Rachelle Underwood



Wednesday, August 6, 2014

Cheesy Smoked Sausage Pasta

Turkey Kielbasa or smoked sausage was on sale this week at the grocery store.  So, I was on the look out for a fast, kid friendly, adult pleasing recipe.  This recipe is incredibly fast.  I love that I only used one pot for the whole thing.  You could add whatever cheese you have on hand to this dish as well as what ever vegetable you have.  I'm sure spinach, kale, bell peppers, broccoli, or corn would all be delicious in this dish.  You could also use fat free half in half or whole milk for this recipe.  I haven't tried it with nonfat milk, so no guarentees if you use that.  Be creative and add what you like.  This made alot, and serves about 6 people.


Cheesy Smoked Sausage and Vegetable Pasta

  • 1 Tbsp olive oil
  • 1 lb  Smoked Turkey Sausage, sliced
  • 1 cup diced onion
  • 1 Tbsp minced garlic (about two fresh cloves)
  • 2 cups Chicken Broth
  • 1 (10 oz) can diced tomatoes
  • 1/2 cup milk or heavy cream
  • 8 oz dry pasta (any small pasta will do)
  • 1/2 teaspoon salt and pepper, each
  • 1 cup shredded Cheese
  • veggies
  • 1/3 cup chopped scallions, for garnish
 
Brown sausage in olive oil in a large pan, add onions and garlic, cook for about 1-2 minutes.  Add veggies, chicken broth, diced tomatoes, milk, and pasta to the pan and bring to a boil.  Cook pasta for 2 minutes less than what it says on the box.  Remove from heat and stir in grated cheese.  Season with salt and pepper and garnish with green onions.

Soy Mahi Mahi with Nectarine Salsa

I got some frozen mahi mahi the other day from Costco.  People think that just because I live in Hawaii, I can cast my fishing pole in the ocean right by where I live and a Mahi Mahi fish will be caught.  WRONG.  I wish I could do that.  I will settle for the frozen packages kind at Costco, much easier.  This recipe is very fresh, light, fast, and tastes amazing.  All the flavors are there, salty, sweet, and tangy.  You could really use any stone fruit to make this salsa.  The nice thing is that you don't have to worry about the fruit being perfectly ripe either.


Soy Mahi Mahi with Nectarine Salsa

3-4 Mahi Mahi Fillets
Marinade:
1/4 c soy sauce
2 tbs lime juice
1 tbs honey
1 tbs grated ginger

Salsa:
1-2 nectarines
1/2 c cilantro, chopped
1 jalapeno, seeds removed, chopped finely
1/2 bell pepper, any color, chopped finely
2-3 green onion, sliced thinly
1 small clove garlic, minced
1-2 tbs lime juice
salt and pepper to taste

Combine marinade ingredients in a large ziplick bag.  Add Mahi Mahi fillets and marinade for 30 minutes to an hour.  Combine ingredients for the salsa, and season to taste.  Heat 1 tbs of oil in a large skillet on high.  Remove Mahi Mahi from the marinade and add to the pan.  Sear for 4 minutes on medium high for both sides.  Serve on top of white rice and black beans.  Top fish with nectarine salsa.

Wednesday, March 12, 2014

Southwest Quinoa Salad

I have the most delicious salad for you!  I was skeptical.  I haven't jumped on the whole quinoa bandwagon.  But, I have some baby weight to lose, and I have been looking for healthy alternative to eating carbs.  This recipe doesn't taste like "diet food".  I love all the fresh flavors in this salad, it does not lack any flavor.  Try it, you will love it!  If you don't know how to cook quinoa, here is an fabulous website that tell you how:
http://www.thekitchn.com/how-to-cook-quinoa-63344
 



Southwest Quinoa Salad

1 c quinoa, cooked according to package directions (cooked in chicken broth)
1 can black beans, rinsed
1 cup of frozen corn, defrosted or 1 can of corn, drained
4 green onions, sliced thinly
1/2-1 c cherry tomatoes, sliced in half
1/2 c cilantro, chopped

Lime Vinaigrette:
1/3 c olive oil
juice from a large lime
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 jalapeno pepper, seeded, deveined and chopped finely

Cook quinoa, and let cool for 15 minutes.  Mix all ingredients for the vinaigrette.  Combine all ingredients for the salad, and then toss with the vinaigrette.  Let the salad sit in the fridge for at least an hour before serving.

Friday, March 7, 2014

Banana Bars with Brown Butter Frosting

These are AHHHHHHHmazing!  I will never use my over ripe bananas for boring banana bread again.  Not only were the bars moist and delicious, but the frosting sends it over the top.  I never knew how much flavor browning the butter can add to a frosting.  The frosting is insanely good.  You will be licking the bowl and spatula. I made a half batch, because I was testing the recipe.  I will give the measurements for the full recipe.  Just know that you can half the amount and it turns out great!


Banana Bars with Brown Butter Frosting

BANANA  BARS         
1 1/2 c sugar
1 c sour cream
2 eggs
1/2 c butter, softened
1 3/4 c mashed ripe bananas (3-4 bananas)
2 tsp vanilla extract
2 c all purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 c chopped walnuts (optional)
BROWN BUTTER FROSTING
1/2 c butter
4 c powdered sugar
1 1/2 tsp vanilla extract
3 Tbsp milk
1/4-1/2 tsp salt

1. Heat oven to 330F. Grease a 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract, salt and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Picture courtesy http://www.manymakings.com/2013/03/18/banana-bread-bars-with-brown-butter-frosting/























                     










Saturday, December 28, 2013

Fancy Salad with Poppy Seed Dressing and Candied Nuts

This salad is amazing.  Every time I have had it, I have loved it.  Feel free to 1/2 the amounts or double the amounts according to the crowd you are serving.  You can add tons of ingredients to this salad to bulk it up for a meal or to serve as a special side salad.  I have used all romaine lettuce and I have also done it with a combination of romaine and mixed leafy greens.  Both are delicious.  Just use what you have on hand.  The nuts, feta and dressing are key though in making this salad unique, tasty, and special.



Poppy Seed Dressing:

1 medium onion, chopped roughly
1 c sugar
1/2 c cider vinegar
1 tbs poppy seeds
2 c veg or canola oil
1 tsp salt

In a blender combine onion, sugar, cider vinegar and poppy seeds.  Puree mixture.  Then while the blender is running, add oil and salt.  Store in an air tight container for up to 2 weeks.

Candied Nuts:

1/2 pound of nuts (any kind) about 2 1/2 cups
1/2 tsp salt
1 egg white
1/2 tbs. water
1/4 tsp vanilla
1/8 tsp cinnamon

Preheat oven to 250 degrees.  Beat egg white and water in a bowl until soft peaks form.  Add salt, vanilla, sugar, and cinnamon.  Beat with mixer.  Add nuts, and stir to coat nuts evenly.  Line baking sheet with foil and grease with cooking spray.  Spread nuts evenly on cookie sheet.  Bake for 1 hour, stirring every 15 minutes.

Other ingredients for the salad:
Lettuce
Cranberries
Feta Cheese
Chicken (optional)
Nuts
Green onions (optional)
peas (optional)
shredded carrots (optional)
cucumber (optional)
tomato (optional)
strawberries (optional)