Fettucini with Chicken, Mushrooms, Capers, and Lemony Crumbs

 

Wow, a bombshell of a dish. Delicious!

Serves 4

1 pound of fettucini

1/4 cup capers

handful of basil leaves

2 cloves garlic, sliced thin

1/2 cup crumbled bread (I used Bernt's whole wheat and seed bread)

 zest from 1 lemon

1/3 cup olive oil

3 skinless boneless chicken thighs, sliced 1/4 inch thick

2 tablespoons flour

Salt and pepper to taste

2 tablespoons olive oil

8 ounces brown button mushrooms, quartered

3-4 cloves garlic, minced

2 tablespoons flour

4 tablespoons butter

1/2 cup white wine (I used chardonnay I had sitting around)

juice from 1/2 lemon (scant)

parmesan for serving

1. Heat 1/3 cup olive oil in a small saucepan. Add about 1/2 the capers and fry until the blossoms open and they are a little crunchy. Remove with a fork or slotted spoon into a shallow bowl. Fry remaining capers. Add basil leaves to oil and remove once crisp, this should take about 30 seconds or so. Add garlic and do the same, but be careful that it does not burn. Add breadcrumbs, lemon, a little salt and fry until crispy. Remove the whole pan from heat, reserving the oil. 

2. Cook pasta in a large pot of salted water. While this cooks, prepare the sauce in a large frying pan on med-high heat. Toss chicken with flour, salt, and pepper. Heat 2 T olive oil in the pan. Add chicken and saute until about 3/4 done (chicken will still be a little pink). Remove from pan and set aside. Heat the butter in the pan and add mushrooms. Once they are nicely sauteed and a little bit browned on the edges, add garlic and saute for a few seconds. Add flour and continue to saute until this is incorporated. Return chicken to the pan and stir until everything is sizzling. Add wine slowly, allowing the alcohol to cook off. Once the sauce is slightly thicken and the chicken is cooked, add a squirt of lemon juice. Season to taste with salt and pepper. Drain pasta and add to pan and toss with tongs. Sprinkle the crumbs, capers, and basil on top and serve right away. Top with parmesan if you like.  Be prepared to be blown away.

Sesame Tofu Noodles

A delicious and nutritious light meal.

Serves 3-4

8 ounces of spaghetti
1/4 cup of tahineh
1/2 lime or lemon, juiced
1/4 cup of sesame seeds
1 tablespoon honey
2 tablespoons vegetable/olive oil
2 tablespoons sesame oil
1-2 tablespoons soy sauce
1-2 tablespoons fish sauce, to taste
1 box of soft tofu (small box, silken preferred), drained and cut into cubes
handful of cilantro, chopped
a couple of green onions, chopped

Prepare other ingredients while spaghetti cooks according to directions on box. Make sure it doesn't cook much past al dente. Drain and set aside.

Toast sesame seeds in a small saucepan. In a large bowl, whisk tahineh, lemon/lime juice, honey, oils, soy sauce, fish sauce, and sesame seeds. Check sauce and adjust seasonings to taste.  Add diced tofu and chopped herbs and mix gently. Add warm pasta and toss. Serve right away or chill and serve cold. It's great with hot sauce!

Chicken Saltimbocca

Saltimbocca means "jumps in the mouth" in Italian. Let me tell you, it does!

Served it with simple roasted peppers tossed in capers and sliced garlic that were sautéed in olive oil.

Serves 3-4 (barely!)

6 boneless, skinless chicken thighs

6 slices prosciutto (used prosciutto di parma)

1/2 cup flour

1/2 teaspoon salt

generous grind of pepper

1 teaspoon crumbled dried sage (probably even better with fresh sage)

1/2 cup white wine 

6 tablespoons butter

large handful mushrooms, thinly sliced

Squeeze of fresh lemon

Pound the chicken thighs to about 1/2 inch

Place one slice of prosciutto on top of each piece of chicken

Mix flour, salt, pepper, and sage in a shallow bowl or large plate

Dredge chicken/prosciutto in the flour mixture

Heat pan with 1 tablespoon of butter over medium heat

Cook 2-3 pieces of chicken at a time, adding a little butter as needed

Set chicken aside on a plate in a low oven to keep warm

Add mushrooms to the pan and sauté until browned

Add wine to pan to create a sauce, allow about 1/3 to cook off

Swirl in the remaining butter

Finish with lemon and season to taste with salt and pepper

Pour sauce over the chicken  and ENJOY!