Recipes from Quick Fix Meals with Chef Jeanne

LAMB RAGU WITH CAVATAPPI                                     Serves 4
 
 
Meat Sauce
2T extra-virgin olive oil
1 onion, chopped
2 cloves garlic, crushed
1 lb. lean lamb or beef, ground
½ c red wine
1c beef stock
3T tomato paste
2t cinnamon, ground
1T fresh mint, chopped
Sea salt and fresh ground pepper, to taste
 
½ lb. cavatappi or any tubular dried pasta such as, penne or elbow.
 
In a large skillet, heat oil.  Add onion and cook over medium heat until soft.  Add garlic and cook an additional minute or so until garlic is cooked but not browned.   Increase heat and add meat.  Cook until browned.  Remove meat from pan with a slotted spoon and set aside.  Drain fat from skillet.  Put meat back into pan and add the wine.  Cook over high heat for 1 minute or until it is nearly evaporated.  Add the stock, tomato paste, mint, cinnamon, salt and pepper.  Reduce the heat and simmer 15-20 minutes or until sauce is reduced and thickened. 
 
Meanwhile cook the pasta in salted water until al dente.  Drain.
 
Add the pasta to the ragu and toss until meat sauce is incorporated. 
 
Serve with a Greek style salad.
 
 
CHICKEN CUTLETS with Spicy White Beans & Kale                             Serves 4
 
 
2 boneless, skinless chicken breasts, halved horizontally
4 T all purpose flour
Sea salt and black pepper
½ c extra virgin olive oil, divided
1 c diced onion
4t all purpose flour
2t fresh rosemary, finely chopped
1 ½ c chicken broth
2 cans (15oz) cannellini beans, drained and rinsed
2 c kale leaves, stemmed and sliced
1 ½ t chili garlic sauce or to taste
2 T chopped fresh parsley
 
 
Pound chicken breasts between two sheets of plastic wrap until each piece is 1/8 inch thick.  Stir together the 4T of flour seasoned with salt and pepper in a shallow dish.
 
Heat a large sauté pan over high heat. 
 
Dredge cutlets in flour mixture and shake off the excess.  Heat 4T of oil in pan and sauté chicken cutlets until they are browned, about 2 minutes per side.  Transfer to a warm plate cover with foil to keep warm until ready to serve.
 
In the same pan, sauté onion in remaining 4T of oil over medium high heat until translucent, 3-5 minutes.  Stir in the 4t of flour and rosemary; cook 1 minute, stirring constantly.
 
Deglaze the pan with the broth, bringing the liquid to a boil and cooking until mixture is slightly thickened. 
 
Stir in the beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.  Remove from heat; stir in parsley.  Season with salt and pepper.
 
Serve with cutlets.
 
 
GAMBERI IN GUAZZETTO                                                           Serves 4
Prawns in White Wine
 
 
 
 
1 lb. large prawns
1/3 c extra virgin olive oil
1 T Italian flat leaf parsley
2 cloves garlic, minced
¾ c dry white wine
1 t lemon zest
Pinch of salt
 
 
 
Wash and de-vein the prawns, leaving the shells on.  If using frozen prawns, buy uncooked, de-vein and rinse well under cold water.
 
 
Heat the olive oil in a large skillet.  Add the prawns and cook over medium heat for 2 minutes on each side, turning the prawns only once.
 
 
Add the chopped parsley, minced garlic, white wine, lemon zest, and salt.  Continue to sauté over low heat for 5 minutes or until prawns turn bright pink and are opaque.
 
 
DO NOT OVERCOOK OR PRAWNS WILL BECOME TOUGH!
 
 
Serve immediately with rice or noodles dressed with pesto paired with a simple steamed vegetable or salad.

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