Blue Apron's Roasted Red Pepper Pasta

This. I can't stop making it.

Ingedients

6 oz  Lumaca Rigata Pasta

½ lb  Broccoli

2 cloves  Garlic

¼ cup  Grated Parmesan Cheese

¼ cup  Cream

2 Tbsps  Butter

2 Tbsps  Tomato Paste

1 Tbsp  Capers

1 oz  Sliced Roasted Red Peppers

1½ tsps  Calabrian Chile Paste

Preparation

1. Prepare & roast the broccoli: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 
2. While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 
3. While the pasta cooks, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
4. While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired. 
5. To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese.

https://www.blueapron.com/recipes/roasted-red-pepper-pasta-with-roasted-broccoli-parmesan

Fennel Ice Cream

Ingredients

• 1 2/3 cups heavy cream
• 2 teaspoons fennel seeds (crushed)
• 1 cup whole milk
• 3/4 cup sugar (divided)
• 4 large egg yolks

Preparation

1. Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.
2. Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.
3. Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.
4. Strain fennel cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 1 hour.

Note: Custard with fennel cream can be chilled, covered, in refrigerator up to 24 hours. Makes 1 quart

Crock Pot Chicken Tikka Masala

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup whole-milk plain yogurt (not Greek)
• 1 1/2 teaspoons kosher salt, divided
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon peeled and minced fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 1 (15-ounce) can roasted diced tomatoes, drained
• 3/4 cup heavy cream or coconut milk
• Chopped fresh cilantro
• Cooked rice or naan, for serving

Preparation

1. Place the chicken, yogurt, and 1 teaspoon of the salt in a 4-quart or larger slow cooker and stir to combine.
2. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, ginger, coriander, garam masala, cumin, and turmeric and cook until fragrant, about 1 minute. Add the tomato paste and cook until darkened in color, about 1 minute. Add the drained tomatoes and remaining 1/2 teaspoon of salt and bring to a simmer, scraping up the browned bits from the bottom of the pan. Transfer to the slow cooker and stir to combine with the chicken. (Or just get lazy and throw all these into the Crock Pot and don't bother.)
3. Cover and cook on the HIGH setting for 4 hours or LOW setting for 8 hours. Stir in the cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered and cook on the HIGH setting for 30 minutes. Taste and season with salt as needed. Serve garnished with cilantro with rice or naan.

Hummus

Ingredients

• 5 eaches unpeeled garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) can garbanzo beans, drained
• ½ cup tahini
• ⅓ cup fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Preparation

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
3. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.

Farinata (Socca)

Ingredients

• 1 cup (130g) chickpea flour
• 1 cup plus 2 tablespoons (280ml) water
• 3/4 teaspoon sea salt
• 1/8 teaspoon ground cumin
• 2 1/2 tablespoons olive oil divided (I used an herbed oil to give it some additional flavor)
• freshly-ground black pepper plus additional sea salt and olive oil for serving

Preparation

1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature, (or in the fridge overnight).
2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt and pepper.
6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

Paula Deen's Squash Casserole Recipe

Ingredients

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Preparation

1. Preheat the oven to 350º F. Grease a 2-quart casserole dish.
2. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
3. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

David Lebovitz' Salted Chocolate Chip Tahini Cookies

I had some leftover tahini from making hummus... these are a winner.

Ingredients

• 8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
• 1/2 cup (120ml) tahini, well stirred
• 1/2 cup (100g) granulated sugar
• 1/2 cup (90g) packed light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons (150g) flour
• 3/4 teaspoon baking soda
• 1 teaspoon kosher or sea salt
• 2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips
• flaky sea salt, such as Maldon or fleur de sel

Preparation

1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
3. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
4. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
5. Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
6. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.

https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/

Leftover Brisket Chili

In cleaning out the freezer, I came across a large piece of packer brisket that I smoked a while back. I found this handy recipe online and tossed all of the ingredients (except for the beans which I added later) into a Crock Pot and let it do its magic.

INGREDIENTS

• 3 slices of bacon, diced
• 1 large onion (about 2 cups), chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely diced
• 2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
• 3 tablespoons chili powder*
• 1 tablespoon cumin
• one can of chipotle in adobo sauce
• ½ tablespoon smoked paprika
• 1 12 oz bottle beer
• ¼ cup coffee
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• ½ can black beans, drained and rinsed, used a standard 15 oz can
• ½ can kidney beans, drained and rinsed, used a standard 15 oz can
• ½ can corn, drained and rinsed, used a standard 15 oz can
• 1 small, 4 oz can diced green chili