Cookbook Challenge

Creative Input - Cleaning up the Cookbook Collection

Today's recipe's that will compete for a slot in the cleaner, fresher, "I want to make that again" cookbook recipe collection are both from the TV show The Chew

staring Clinton Kelly, Daphne Oz, Mario Batali, Michael Symon, and Carla Hall

 The first is from Chef Symon - it's Orecchiette and Tuna Pasta.  Apparently he first created this while he was in culinary school and his roommate was competing in marathons and tri-athletes and such.  His room mate would make a tuna noodle casserole everyday because of the carbs and protein   Michael Symon said his apartment really stunk - we can imagine!  He created this dish to bring it back around but lighter and fresher.  The other thing is it cooks in about 10 mins!  It's back to school night - this was the night to cook this recipe!

The recipe doesn't add any cream or whatever goes into a tuna noodle casserole.  That is not a casserole I have ever made - so it'll be a wee bit of a stretch for the family.  If you use fresh pasta it'll cook in about 2-3 mins.  I had to use dry orecchiette, so it cooked in 7 mins.  

The rest of the ingredients are good and fresh - including using Italian tuna packed in oil.  This tuna is said to be from Positano Italy 

where they celebrate the "running of the fish" each year with a tuna festival!  This festival dates back more than 500 years!OK, back to today's tuna!  When putting this dish together, you don't drain the oil - adding to the flavor to the sauce, which is only garlic, lemon juice, crushed red pepper flakes and parsley.  Chick peas are added for more protein - I like that!

Orecchiette with Tuna,  Chickpeas & Parsley  created by Micheal Symon

time:  5 - 10 mins    level:  super easy    servings: 4 - 6

1 lb fresh orecchiette pasta or from a box

7 oz tuna packed in oil (from Italy if possible)

2 tbsp olive oil

2 cloves garlic, minced

1/2 Tbsp Chile flakes

1 cup cooked chick peas - drained if using canned

zest and juice of one lemon

1 cup chopped parsley 

Cook pasta according to package directions - reserving one ladle full of pasta water

In hot cast iron add olive oil and tuna with the oil from the can.  Break up the tuna - but then don't move again as it cooks for 2-3 mins.  Sprinkle with Chile flake and add garlic and chick peas and cook for 2 3 mins, stirring occasionally.  Add salt and pepper, lemon zest and juice and a ladle of pasta water.  Stir in cooked pasta and stir to combine.  Add parsley and a drizzle of olive oil.  Stir until well combined - serve!

What did the family think?  My son ate half of his portion, then asked if there was any left over steak?!  I said sure - as long as he had more salad.  I am not a member of the "clean plate club" but you've got to give my dish a healthy try and he did.

My husband said it was OK but he thinks salmon would taste better.  I don't take that as a thumbs up.  My daughter liked it - but it still didn't feel like a rave review. I am giving it a one star rating because I appreciated it's light fresh flavor.  I won't be making it again any time soon so it won't be making it in the new book.

  Sorry Michael Symon (he doesn't look very happy)

My choice to make the tuna pasta dish last night for dinner had to do with it being back-to-school- night AND I had my annual check up today!  It was a great choice for dinner for both those reasons - but tonight's recipe is to celebrate a good check up and Friday movie night!

The family has requested plan grilled hamburgers and salad - fairs fair!  The movie is Grand Budapest Hotel

so for a fun movie snack is a recipe from The Chew TV show again - only it's Clinton Kelly's recipe for 

 Chili Con Queso!  

  It's thick, a little spicy, creamy - and yes, fattening!  I am going to serve broccoli, celery sticks, carrot sticks, and some chips.  It's worth every creamy bite - on celery or chip!

Chile Con Queso by Clinton Kelly

1 white onion, finely diced

1 red bell pepper, diced

2 -3 jalapeno peppers, finely chopped

1 cup heavy cream

1 lb shredded American cheese

8 oz shredded pepper jack cheese

cilantro leaves

Saute onion, red pepper, jalapenos in 1 Tbsp olive oil over medium heat for 10-15 mins until veggies are soft and tender.  Add the cream, and the cheeses and keep stirring until it's all melted together.  Top with cilantro leaves. 

 tip:  warm serving dish in the oven before serving to help keep the dip warmer longer

This is a keeper!  And the kind of special treat I really love!

My children's back-to-school night, done.  My teacher back-to-school night, done.  My check-up - all good.  It's Friday afternoon and I've got time to visit my sewing room!

I've given myself an October deadline to finish my fall quilt.  Off I go...

Sew on and sew on!

Pam