Chorizo & Potato Empanadas

 

Ingredients

Ingredient Checklist

• 1 cup diced yellow potato 
• ¼ cup water
• 1 tablespoon avocado or canola oil
• ½ cup diced white onion
• ½ cup diced tomato
• ½ cup sliced scallions
• ¼ cup finely chopped fresh cilantro
• 1 clove garlic, chopped
• 8 ounces Mexican-style chorizo, casings removed
• 1 tablespoon red-wine vinegar
• ¾ teaspoon salt
• 2 7-ounce refrigerated pie crusts
• Cooking spray
• Hot sauce or salsa for serving

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400 degrees F.

• Step 2

  Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.

• Step 3

  Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.

• Step 4

  Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.

• Step 5

  Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.

Sweet and Saucy Pork Chops

Ingredients

2 SERVINGS

2

1"-thick bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)

Kosher salt

1½

tsp. sugar, divided

2

Tbsp. extra-virgin olive oil, divided

1

large shallot, chopped

4

garlic cloves, thinly sliced

¼

cup red wine vinegar

3

sprigs rosemary

1

Tbsp. drained capers

2

Tbsp. unsalted butter, cut into pieces

Preparation

Step 1

Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.

Step 2

Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.

Step 3

Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

Step 4

Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.

Step 5

Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).

Step 6

Transfer pork chops to plates and spoon sauce over.

Fettuccine Alfredo with Cauliflower sauce

 

Ingredients

• 12 ounces cauliflower florets, (1 small cauliflower)
• ½ cup grated Parmesan cheese, more for serving
• ¼ cup extra-virgin olive oil
• 2 garlic cloves
• ½ teaspoon Dijon mustard
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• Freshly ground black pepper
• 16 ounces fettuccine pasta
• 1 to 1½ cups reserved pasta cooking water
• Chopped fresh parsley

Instructions

• Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
• Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
• Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
• Sprinkle with parsley and season to taste. Serve with grated cheese on the side.

Creamy Spinach Pasta with White Beans

Ingredients

Ingredient Checklist

• 1 (5 ounce) package baby kale
• 1 (5 ounce) package baby spinach
• 16 ounces whole-wheat penne or rigatoni pasta
• 4 ounces cream cheese
• 1 cup shredded Gruyère cheese
• 1 cup torn fresh basil leaves, plus more for garnish
• 3 tablespoon lemon juice
• 2 clove garlic, grated
• 1.5 teaspoon salt
• 1 teaspoon ground pepper
• 1 (15 ounce) can low-sodium white beans, rinsed

Directions

Instructions Checklist

• Step 1

  Bring a large pot of water to a boil. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.

• Step 2

  Add pasta to the boiling water and cook al dente according to package instructions.

• Step 3

  Meanwhile, combine the greens, cream cheese, Gruyère, basil, lemon juice, garlic, salt and pepper in a food processor; process until the greens are finely chopped.

• Step 4

  Reserve 1/4 cup of the pasta water; drain the cooked pasta and return to the pot. Add the reserved water to the food processor and process until the sauce is smooth. Add beans and the sauce to the pasta and stir to combine. Top with more basil, if desired.

Sesame Soy Noodles with Shrimp

 

Ingredients

Ingredient Checklist

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil
• 12 ounces fresh or frozen (thawed) medium shrimp, peeled and deveined
• 3 green onions, trimmed and cut into 2-inch pieces
• 1 tablespoon minced ginger
• 3 garlic cloves, sliced
• 3 baby bok choy (1 pound), trimmed and sliced
• ½ red bell pepper, cut into bite-size strips
• 1 14.2 ounce package precooked Hokkien noodles
• Crushed red pepper or Sriracha

Directions

Instructions Checklist

• Step 1

  In a small bowl whisk together soy sauce, oyster sauce, and sesame oil.

• Step 2

  In a wok or extra-large skillet heat 1 tablespoon vegetable oil over medium-high. Add shrimp in a single layer and cook 2 minutes or until opaque, turning once. Remove to a plate.

• Step 3

  Add green onions, ginger, and garlic to wok. Cook and stir 30 seconds. Add bok choy and bell pepper; cook and stir 2 minutes.

• Step 4

  Add noodles, shrimp, and soy sauce mixture to wok. Using tongs, toss ingredients until noodles are coated in sauce and heated through. If desired, top with crushed red pepper or Sriracha. Serve immediately. Serves 4.

First time making this, it came out too salty.  Need to adjust seasonings...

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