Asparagus Puff Pastry Tart

11 Dec 2016 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks Tags: , ,

aspargus puff pastry tart.jpg

1 frozen puff pastry, thawed

5 oz fontina cheese, shredded

1 to 1 1/2 pounds asparagus

olive oil to drizzle

salt and pepper

 

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16×10 inch rectangle.  Trim uneven edges and place onto a baking sheet (I used parchment paper).  Take a knife and lightly score the dough 1 inch from the edges to mark a rectangle, then pierce the dough with a fork inside the markings at 1/2 intervals.  Bake until golden, about 15 minutes.  Do not worry if it is “puffed” up.

Remove the pastry from the oven and sprinkle with cheese. Trim the bottoms of the asparagus to fit crosswise inside the tart shell and lay them in a single layer over the cheese, alternating ends and tips.  Drizzle with olive oil and season with salt and pepper.  Bake until asparagus is tender, about 20 minutes.  This tart would work well with a variety of other vegetables, including mushrooms or bell peppers.  Experiment with your favorite!

Chicken Cacciatore

09 Dec 2016 Leave a comment

by Feeding7Sisters.com in Chicken, Entrees

chicken-cacciatore6 boneless, skinless chicken thighs

4 boneless, skinless chicken breasts

1 cup flour, seasoned with 1 tsp salt and 1/2 tsp pepper, for dredging

4 tbls extra virgin olive oil

2 brown onions, thinly sliced

2 bell peppers, thinly sliced

4 tbls butter

12 oz mushrooms, sliced

3/4 cup red wine

1/2 cup  fresh basil, chopped

1/4 cup chopped fresh flat leaf parsley, chopped

2 tsps fresh thyme, chopped

28 oz can crushed tomatoes

Dredge the chicken pieces in the flour.  Heat the olive oil in a deep dutch oven or heavy stock pot over med-high heat and brown the chicken, a few pieces at a time.  Transfer the browned pieces to a plate while you finish the others.  Do not cook the chicken through.

Once the chicken is all browned and on a plate to hold, add the butter to the pot, then add the  onions and peppers and cook over med-high until the onions are translucent (about 10 minutes).  Add the wine and deglaze the pan, scraping up any bits from the bottom.  Cook a few minutes to reduce the wine.  Stir in the tomatoes and add half a can of water. Stir the herbs and  in.  Return the chicken to the pot.  Cover and simmer for 40 minutes.  Add the mushrooms and simmer uncovered until they are tender and chicken is cooked all the way through, about 15 minutes more.  Season with salt and pepper if needed.

Pasta Fagioli with Red beans

04 Dec 2016 Leave a comment

by Feeding7Sisters.com in Soup's On! Tags:

I’m a soup gal.  I love soups of all kinds, but this one is great because not only does it have a great flavor but it’s hearty enough that if you add a hunk of bread and a glass of wine you can call it Dinner.  I like that in a soup.

pasta-fagioli-with-red-beans

4 sprigs fresh thyme

1 sprig fresh rosemary

2 tbls butter

1 cup chopped onion

2 cloves garlic, minced

4 ounces pancetta, chopped

6 cups chicken broth

2 (14 oz) cans red kidney beans, rinsed and drained

1 cup small macaroni, like elbow or orcchiette

salt and pepper to taste

parmesean cheese and olive oil to top dish

Cheesecloth or kitchen twine

Wrap the thyme and rosemary sprigs in a piece of cheesecloth and tie in a knot, or tie with kitchen twine.  Heat the butter in a large, heavy stockpot over a medium flame.  Add the onion, pancetta, and garlic and saute until the onion is tender (about 5 minutes).  Add the broth, beans and herbs.  Cover and bring to a boil over high heat, then decrease heat to medium and simmer for approximately 20 minutes.  At this point, remove the herb packet and discard it.  Measure out 1 cup of the mixture and either puree it in a blender or, if you have an immersion blender, put one cup in a larger (4 cup) glass measuring cup and puree it using the immersion blender.  Return the puree to the rest of the soup, cover and return to a boil over high heat.  Add the macaroni, cover again and boil approximately 8 minutes, so that the pasta is done “al dente.”  Season with salt and pepper.  Serve the soup sprinkled with parmesean cheese and drizzled with olive oil.

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