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Cooking Method: Simmering

Fideos: Spanish-style Toasted Noodles with Poached Shrimp & Romesco Sauce By Foodie’s Chef Laura Brennan

 

‘Fideos’ is both a dish from Spain and a short, spaghetti-like noodle that is usually toasted.  Toasting gives the noodles a warm golden color and a deep rich flavor.  And it is very easy to accomplish in your home kitchen.

 

The recipe includes a simple and quick-cooking shrimp stock.  Both the toasted noodles and the peeled shrimp are cooked in this broth which builds in a supporting layer of flavors to the finished dish.

 

A traditional Catalan sweet red pepper sauce, Romesco*, adds body and a bright punch of flavor to the finished dish.

 

 

Beyond Meat ® Bolognese Sauce by Foodie’s Chef Laura Brennan

 

I was slow to ‘join the bandwagon’ of plant-based protein meat-substitutes, then a purveyor gave me samples, and I thought I should give it a try. These are not your typical ‘veggie’ burgers.  These are patties made with green pea protein and with a texture and mouth feel thought to imitate ground beef.

 

I made a couple of traditional ‘burgers’; pan-sautéed with traditional burger toppings. The texture was indeed very ‘meat-like ‘and it looked like a sautéed beef patty in the pan, but the flavor was a bit more vegetal than beefy.  

 

And then I wondered how Beyond Meat® could be used in other ways…how about a traditional Italian Bolognese meat sauce for example?  Would the tomatoes and other traditional Bolognese sauce ingredients make a satisfying sauce without the addition of pork, beef or my beloved pancetta?

 

Well, you be the judge. 

 

The following is my version of a Beyond Meat® Bolognese sauce. 

 

Without the beef.  Without the pork.  And without the pancetta.

 

And yes…… I can hear you Italian purists scoffing at me!

 

 

Ground Turkey & Coconut Milk Curry by Foodie’s Chef Laura Brennan

 

This is a quick ‘stew’ that offers ease of preparation (one-pot cooking), aromatic flavors and good nutrition.  It’s “Paleo and Keto” friendly and only a bit exotic; you’ll be able to serve it to the whole family!

 

 

Red Lentil Turkey Bolognese Sauce by Foodie’s Chef Laura Brennan

 

Winter is not quite over……. sigh.

 

So, there’s still time for one more Bolognese sauce. 

 

This one’s a bit lighter, using ground turkey and red lentils in lieu of the usual suspects.  There’s no cream and a bit of bacon, only if you fancy it.  It cooks up more quickly than its more traditional counterpart and is best served over a shaped-pasta (‘macaroni’) instead of a long pasta (‘spaghetti’).  And, while fresh-made pasta certainly has a place at the Italian table, this sauce needs the ‘al dente’ bite of dried durum wheat pasta.  Choose your favorite shape.

 

 

SHORT-CUT QUICK ROTISSERIE CHICKEN SOUP by Foodie’s Markets Chef Laura Brennan

 

I love chicken soup.  I love fresh chicken soup – not canned, not frozen, not box-packaged.  With my demanding palate in mind, I needed to develop a faster way to make a satisfying batch of my winter elixir.   Let me be clear, while simmering a fresh, organic, whole chicken with vegetables, wine and aromatics is the sine qua non of chicken soups, it’s not an after-work project.  To that end, I have developed a viable (and delicious) shortcut using a leftover rotisserie chicken and best quality, organic chicken broth. You can have fresh chicken soup on the table in an hour’s worth of time - give or take.

 

Fish Soup by Foodie’s Markets Chef, Laura Brennan

Cooking time: 45 minutes for ‘fish stock’ plus additional 40 minutes for ‘finished fish soup’
Total time: 2 ¼ to 2 ½ hours