Chickpea Sauce with Penne

• 3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 Fresno or Holland red chili pepper, finely chopped
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• 1 fresh bay leaf
• Salt and freshly ground black pepper
• 1 can chickpeas (28 ounces), rinsed and drained, divided
• 1 1/2 cups chicken stock
• 1 can whole or crushed San Marzano tomatoes (28 ounces)
• 1 pound whole wheat or whole grain penne pasta
• Freshly grated Pecorino cheese, for serving
• Flat leaf parsley, finely chopped, for serving

PREPARATION

Heat 3 tablespoons EVOO in a large skillet or medium size Dutch oven. Add the onion, garlic, Fresno chili, rosemary, bay leaf, salt and pepper and cook to soften, 7-8 minutes.

Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for a make-ahead meal.

Reheat over moderate heat and stir occasionally.

Bring the water to a boil for the pasta; salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine.

Serve the pasta in shallow bowls topped with a drizzle of EVOO and sprinkle of Pecorino cheese and parsley.

Tamale Pie

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 1 1/2 pounds ground sirloin
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls of sauce
• 1 tablespoon ground cumin (a scant palmful)
• 1 tablespoon coriander (a scant palmful)
• 2 teaspoonsunsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground black pepper
• 1/4 cup tomato paste
• 1 bottle Mexican beer, such as Negra Modelo (12 ounces)
• 1 cup beef stock
• 1 1/2 cups chicken stock or water
• 1 1/2 cups milk
• About 1 cup quick cooking polenta
• 2 tablespoons butter
• 1 generous tablespoon honey
• 1 1/2 cups shredded cheddar or smoked cheddar cheese

PREPARATION

Heat 1 tablespoon oil in a large skillet over high heat. Add the pork and sirloin and brown. Add the onion, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt and pepper and cook for 5 minutes to soften the bits of onion. Stir in the tomato paste and cook for 1 minute more. Add the beer and scrape up the drippings. Add the beef stock and heat through to combine the flavors, then cool completely and store for a make-ahead meal.

The night you would like to serve the Tamale Pie, reheat the meat in an ovensafe skillet over medium heat while you make the quick-cooking polenta.

Pre-heat the broiler.

Heat the chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: The polenta needs to be very thick.

Stir in the butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under the broiler.

Kung Pao Chicken

Ingredients

Marinade:

• 1 tablespoon rice wine
• 1 tablespoon peanut oil
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 8 ounces boneless, skinless chicken breast, thinly sliced

Directions

In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.

Sauce:

• 3 tablespoons light soy sauce
• 2 tablespoons rice wine
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil
• 4 dried red chiles remove stems and cut in halves
• 1/2-inch piece ginger, peeled, thinly sliced, smashed
• 1 garlic, smashed
• 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
• 1/4 cup deep-fried peanuts
• 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

Asian Noodle Soup

• Salt
• 1/2 pound egg tagliatelle pasta or thin spaghetti
• 2 bone-in, skin-on chicken breasts
• 4 ribs organic celery, 2 cut into large pieces and 2 thinly sliced on an angle
• 1 carrot, peeled and thickly sliced
• 1 medium onion, quartered
• 1 large fresh bay leaf
• 2 cups chicken stock
• 2 tablespoons vegetable oil
• 1 bunch scallions, thinly sliced on an angle
• 4 cloves garlic, thinly sliced
• 1 Fresno chili pepper, thinly sliced
• 1 1-inch piece fresh ginger root, grated
• 2 tablespoons Tamari (dark soy sauce) or low sodium soy sauce
• 4 wedges lime
• A handful of cilantro, chopped

PREPARATION

Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.

Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2-2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool until cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.)

Heat the oil in a Dutch oven or medium size soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chili pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and Tamari (or soy sauce).

Divide the noodles and shredded chicken among four soup bowls. Top with the soup and garnish with the lime wedges and cilantro.

Tangy Slow Cooker Pork Roast

Ingredients

• 1 large onion, sliced
• 2 1/2 pounds boneless pork loin roast
• 1 cup hot water
• 1/4 cup white sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 dash hot pepper sauce, or to taste

Directions

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Kung Pao Chicken

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Directions:

1. 1 Combine chicken and cornstarch in small bowl.
2. 2 Toss to coat.
3. 3 Heat oil in large non-stick skillet or wok on medium heat.
4. 4 Add chicken.
5. 5 Stir fry 5- 7 minutes or until no longer pink in center.
6. 6 Remove from heat.
7. 7 Add onions, garlic, red pepper and ginger to skillet.
8. 8 Stir fry 15 seconds.
9. 9 Remove from heat.
10. 10 Combine vinegar, soy sauce and sugar in small bowl.
11. 11 Stir well.
12. 12 Add to skillet.
13. 13 Return chicken to skillet.
14. 14 Stir until chicken is well coated.
15. 15 Stir in nuts.
16. 16 Heat thoroughly, stirring occasionally.
17. 17 Serve over hot rice.

Quinoa Burgers

1/2 cup quinoa, rinsed
1 med. carrot, peeled and finely grated
1/2 small onion, finely chopped
1 can white beans, drained and rinsed
1/4 cup plain breadcrumbs
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste

cornmeal to coat the burgers
olive or peanut oil for frying

Bring 3/4 cup water to the boil in a small saucepan, add the quinoa, cover and simmer 12-14 minutes until all the water is absorbed and the quinoa is tender. Mash the beans in a large bowl, then add all the remaining ingredients plus the quinoa, and mix well. Shape into patties and coat with cornmeal. Warm the oil in a sautee pan and cook 6-8 minutes per side, until golden brown. Enjoy!