braised cinnamon chicken

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 whole chicken - chopped into 8 pieces
1 medium yellow onion - chopped
4 cloves garlic - chopped
2 small cans whole peeled italian tomatoes
1/2 cup chicken broth
1 cinnamon stick
ground cinnamon
salt
pepper
olive oil
romano cheese - grated
parsley (garnish)

steps:
1.  wash and dry chicken.  season with salt, pepper and a light sprinkling of ground cinnamon on each side.  coat large pot with olive oil and place over high heat.  when oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned.  remove chicken pieces from pan and set aside.

2.  lower heat to medium-high and add onions.  stir for a minute until soft, then add garlic.  let cook for another minute until translucent.  add cinnamon stick, tomatoes, broth and season with salt and pepper.  stir and bring to simmer.  add chicken pieces back into the pot, submerging into the liquid.  simmer for about 2 hours, until chicken is falling off the bone.

3.  garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.

- goop, march 2013

pumpkin sausage penne

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3/4 cup uncooked penne pasta
1 pound italian sausage
1/2 cup sweet onion - chopped
1 garlic clove - minced
1 teaspoon olive oil
2/3 cup white wine
1 bay leaf
1 1/3 cup chicken broth
2/3 cup canned pumpkin
3 teaspoons minced fresh sage - divided
1/8 teaspoon ground cinnamon
dash ground nutmeg
6 tablespoons half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shredded romano cheese

steps:
1.  cook pasta according to package directions.  meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.

2.  in same skillet, saute onion and garlic in oil and reserved drippings until tender.  add 2/3 cup chicken broth and bay leaf.  bring to a boil; cook until liquid is reduced by half.  stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer.  if sauce is too thick, add more chicken broth.

3.  add the sausage, cream, salt and pepper; heat through.  drain pasta; place in a serving bowl.  add sausage mixture; toss to coat.  sprinkle with cheese.
 
- spokane dinner club blog

pesto

prep time:  tbd
cook time:  tbd
servings:  3/4 cup

ingredients:
1/4 cup + 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed fresh basil leaves - rinsed, drained and stemmed (do not use dried basil)
2 medium cloves of garlic
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grate romano cheese

steps:
1.  heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat.  add pine nuts; saute, stirring and shaking the pan constantly until nuts are light brown; 30 - 45 seconds.  transfer nuts immediately to paper towel-lined plat to drain.

2.  combine pin nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container.  process until mixture is evenly blended and pieces are very finely chopped.

3.  transfer basil mixture to small bowl.  stir in parmesan and romano cheese.

4.  pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week; or pesto can be frozen for several months.  thaw and bring to room temperature before using.

serving suggestions:
toss pesto withhot cooked buttered fettuccine or linguine; this recipe will dress 1/2 - 3/4 pound pasta.  stir small amount of pesto into broth-based vegetable or meat soups.  whisk small amount of pesto into vinaigrette for tossed salads.  mix pesto with softened butter to be used on steamed vegetables, poached fish or omlets.

- from the worst italian cooking class ever (but the recipes are good)