Category: dinner

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Pulled Pork Tacos

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We found some pork ribs in the freezer on a cold morning last week and decided to “slow-cooker” them, as one of my mom’s friends says, all day. We kept them moist with beer and they turned out beautiful. The meat fell right off the bone and it totally tastes like carnitas (and looks like carnitas) but is way healthier because it’s not fried in a ton of oil.

{serves 4}

  • 2 lbs pork ribs
  • 1 Mexican beer
  • 2 large garlic cloves
  • 1/2 sweet onion
  • 2 tbsp olive oil
  • dash of red pepper flakes (optional)
  • salt/ pepper

to serve:

  1. pre-heat oven to 325º F
  2. dice onion and mince garlic
  3. heat olive oil in a large dutch oven (ours is 3 1/2 quarts) over the stove, sauté onion and garlic in there with the red pepper flakes (optional)
  4. then add the ribs, brown them on both sides with some salt and pepper
  5. pour 12 oz beer over the meat and transfer pot to oven (keep lid on), braise at 325º F for about four hours
  6. then turn the oven down to 300º F for about 5 1/2 hours, adding liquid as needed (water or more beer)
  7. by then the meat should be done, remove from oven and let cool a bit then use a fork to gently shred the meat

© 2016, domenicadreamsofcalamari. All rights reserved.

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Spanakopita

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We love spanakopita. We also just went to Costco and bought a pound bag of spinach so it seemed only natural to make spanakopita. This is definitely not traditional, but we tried to use what herbs we had growing and make it a little easier and healthier with just sautéing everything and dumping it on the pastry- nothing wrong with that!

  • 1 puff pastry
  • 4 large kale leaves
  • 1/2 cup finely chopped of each; basil, mint and parsley
  • 3/4 lb spinach
  • 1/2 large sweet onion
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp mustard seeds
  • 6 oz feta
  • 1/4 cup pine nuts
  • pomegranate seeds for garnish

{serves 6}

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[wilt your greens but not too much]

  1. pre-heat oven to 400º F and bake the puff pastry for 15 minutes (on a baking sheet) it should balloon up; after pre-baking lower heat to 350º F
  2. dice onion and mince garlic
  3. in a large nonstick skillet heat olive oil over medium heat then add onions and garlic, stir occasionally until opaque
  4. add mustard seeds and some red chili flakes if desired
  5. meanwhile, clean and roughly chop kale, spinach, basil, parsley and mint
  6. then add the greens to the sauté pan and lower heat, cook until wilted and dark green (see above photo), add pine nuts and crumble 3/4 of the feta into the mix, remove from heat
  7. with a slotted spoon (to leave behind liquid) move the greens onto the puff pastry, leaving about a 1/2 inch border
  8. bake for about 20 minutes or until the pastry is starting to brown, then remove from oven and crumble the rest of the feta over the top then put under broiler for 2 minutes on high or until cheese starts to get brown
  9. remove from oven, let cool for a couple of minutes then garnish with pomegranate seeds and additional herbs

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© 2016, domenicadreamsofcalamari. All rights reserved.

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Pappardelle with Artichokes, Prosciutto and Baked Goat Cheese

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I got my mom this truffle artichoke sauce from World Market a while ago and we were waiting for the perfect recipe to use it in then we got a bunch of truffle swag when we went to Italy so we put together this truffle-centric recipe.
{serves 3}

  • 1 shallot
  • 6 slices prosciutto (1 1/2 oz)
  • 5 artichoke hearts (canned)
  • a few sprigs of thyme
  • drizzle truffle oil
  • 2 tbsp olive oil
  • 1/2 pat butter
  • 7 crimini mushrooms
  • 3 goat cheese ‘medallions‘
  • panko bread crumbs
  • 1 clove garlic
  • 1/2 lb (8.8 oz) pappardelle
  • truffle artichoke sauce *

*not necessarily necessary, you could use a basic alfredo or a little cream or even go without…I found this one at world market

  1. pre-heat oven to 350º F
  2. on a baking sheet drizzle artichokes with truffle oil and insert the thyme sprigs between the leaves
  3. in a small bowl make a kind of paste out of a bit of olive oil, panko breadcrumbs, thyme leaves and a minced clove of garlic and roll goat cheese medallions in it
  4. throw those onto the baking sheet also and put the goat cheese and artichokes in the oven
  5. remove the goat cheese medallions after 30 minutes or once the outsides start to brown
  6. continue baking the artichokes for about 5 more minutes
  7. slice shallot and mushrooms
  8. in a small saute pan heat 1 tbsp olive oil and 1 pat butter, caramelize shallots over low heat, stirring occasionally until they turn a caramel color
  9. remove from pan, add more olive oil as needed (not much), then lay prosciutto strips in pan until they crisp up, then remove those and add the mushrooms
  10. stir occasionally until mushrooms are fragrant and look cooked through
  11. bring a large pot of water to boil and cook pappardelle according to package instructions
  12. pour truffle artichoke sauce (or whatever you choose to use, not if you’re using cream)  into a glass bowl and once pasta is just about done cooking, add 1/2 cup of the pasta water into the sauce to thin and stir to incorporate
  13. drain pasta and add thinned sauce, mushrooms and shallots, prosciutto, artichokes and goat cheese and garnish with more thyme

© 2016, domenicadreamsofcalamari. All rights reserved.

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Salmon Tacos w/ Tzatziki and Quick Pickled Veggies

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{serves 3}

  • 1/2 lb salmon
  • 3 tortillas (maybe a couple more)
  • tzatziki sauce (garlic yogurt sauce)
  • lettuce or shredded cabbage, tomatoes, any additional taco fillings

for the quick pickled veg:

  • 3 small cucumbers
  • 1 medium sized white onion
  • 1 cup water
  • 2 cups white vinegar
  • 1/2 tbsp black peppercorns
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1 tsp coriander
  • 5 sprigs fresh dill
  1. slice cucumbers lengthwise into long thin strips and slice onion
  2. in a large jar or other glass container combine all pickling ingredients (except for the cucumbers and onions)
  3. when this vinegary mixture is all combined add the cucumbers and onions and let sit until ready to eat
  4. grill or bake salmon as preferred and assemble tacos

© 2016, domenicadreamsofcalamari. All rights reserved.

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BLT-rritos

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Do you ever crave a BLT but don’t want the bread? Yeah, me neither but I’m trying to do this low carb thing and really wanted a BLT before super ripe summer tomatoes are a thing of the past so we decided to do BLT wraps and they were pretty good.

{serves 2}

  • 1 tbsp black truffle oil- you can also use plain old olive oil
  • 3 slices bacon
  • 1/2 avocado
  • 1/2 large heirloom tomato
  • a couple handfuls lettuce
  • 1/2 enoki mushroom
  • splash white wine
  • 2 oz truffle goat cheese- you can also use plain old goat cheese
  • 2 medium sized tortilla or wrap
  1. in a large sauté pan heat 1 tbsp black truffle olive oil over medium heat
  2. cut bacon in 1/4 inch pieces and add to the pan, stirring occasionally
  3. cut mushrooms into roughly same size and add to the pan, turn heat to low and continue cooking
  4. meanwhile slice tomato and avocado
  5. toast tortilla over burner (optional, but you definitely should), then spread avocado and goat cheese on the tortilla/wrap and fill with lettuce, tomatoes
  6. remove the mushroom/bacon concoction from the pan once it’s done, let cool a bit and add to the wrap and you’ve got a BLT-rrito!

© 2016, domenicadreamsofcalamari. All rights reserved.

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Lamb Tacos with Many Sauces

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There are two types of people; those who LOVE lamb and those who just aren’t fans. We LOVE lamb. It pairs great with all these kind of mediterranean/middle eastern flavors.

  • 1/2 large white onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 pat butter
  • 1 lb ground lamb
  • sprinkle cumin (optional)
  • 1/4 tsp red pepper flakes
  • 1 can (14 oz) fire roasted diced tomatoes
  • salt/pepper to taste

to serve:

  • tortillas
  • 1/2 cup crumbled feta or other cheese of your choice
  • lettuce

sauces (optional but highly recommended) :

  1. in a large skillet over medium-high heat, melt butter and olive oil
  2. dice onion and mince garlic and add to the skillet, sauté
  3. then add the lamb and let it brown on the bottom before turning
  4. add in cumin and red pepper flakes
  5. once it’s all pretty evenly browned, add the tomatoes and turn it down to a simmer for 30ish minutes to let flavors develop, then turn the heat really low for another 15 minutes

© 2016, domenicadreamsofcalamari. All rights reserved.

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Tomates Farcies (Stuffed Tomatoes)

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{serves 8 as a hearty side}

  • 8 large tomatoes
  • salt/pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp butter (or 2 tbsp olive oil if you’re not feelin it)
  • 1 large shallots
  • 2 garlic cloves
  • 16 oz spinach (fresh)
  • 1 grilled (or baked) and chopped sausage (spicy Italian preferably)
  • 1 cup breadcrumbs
  • 1/2 cup chopped roasted red peppers (jarred/canned works fine)
  • 1/4 cup chopped pistachios
  • 5 oz fresh goat cheese
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped basil
  • 1 tbsp chopped thyme and rosemary (plus more (not chopped) for pretty garnishes)
  • 8 dollops kalamata olive tapenade
  • 3 oz freshly grated parmesan cheese

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  1. pre-heat oven to 350ºF; cut tops off of tomatoes and scoop out the insides with a melon scooper (leaving a 1/4 inch or so thick wall so they don’t completely collapse (reserve the insides)) ; then lightly salt the insides
  2. heat olive oil and butter in a skillet over medium heat; meanhwile chop garlic and shallot
  3. once butter has melted add the garlic and shallot and sauté until they’re opaque then add the spinach and sauté until slightly wilted then take off heat and let cool
  4. at this point the salt in the tomato bowls will have probably brought out some water, add that to the tomato insides bowl
  5. in a large mixing bowl combine the goat cheese, parmesan cheese, spinach concoction, 3/4 cups of the tomato insides, pistachios, roasted red peppers, red pepper flakes, breadcrumbs, sausage and herbs
  6. then bake at 350º F for 20 minutes, remove from oven, top with the tapenade dollops and put the tomato hat/lids back on and bake for another 10 minutes

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© 2016, domenicadreamsofcalamari. All rights reserved.

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Chicken Meatballs with Quinoa and Middle Eastern Spices

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These were inspired by some whole foods chicken meatballs I tried that had quinoa in them. The quinoa keeps them moist and gives them an interesting texture. Using quinoa also makes the meat go much further so it’s a very affordable and healthy way to go about making meatballs.

  • 4 garlic cloves
  • 1 lb ground chicken
  • 1 cup + 1 tbsp cooked quinoa (preferably cooked in chicken broth)
  • 1 egg
  • 1 tbsp tahini
  • 2 tbsp panko breadcrumbs
  • 1/2 tsp ras el hanout
  • 1/2 tsp za’tar
  • 1/4 tsp salt/pepper (each)
  • 10 leaves mint
  • 5 sprigs parsley
  1. pre-heat oven to 350ºF
  2. in a large glass bowl combine ground chicken and the cooked quinoa
  3. mince garlic and chop herbs finely (mint and parsley)
  4. add garlic, mint and parsley to the bowl along with the ras el hanout, zatar, salt and pepper, stir to incorporate
  5. add egg, tahini and breadcrumbs and continue to mix until everything is evenly distributed
  6. roll into balls and spread evenly on baking sheets
  7. bake for 15 minutes then turn with tongs and continue baking for another 15 minutes

*especially great served with garlic-dill yogurt sauce

© 2016, domenicadreamsofcalamari. All rights reserved.

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Herby Summer Gratin with Squash and Cauliflower

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  • 1 head of cauliflower
  • 1 medium sized summer squash
  • generous sprinkle turmeric
  • 1 cup chicken broth
  • 1 egg
  • 2 tbsp mustard
  • 1 clove garlic
  • 1 pack dill (15ish sprigs)
  • juice of 1/2 of a lemon and zest of a full lemon
  • 1 1/2 cups panko breadcrumbs
  • 10 leaves sage
  • 2 tbsp asiago
  • pinch nutmeg
  • 5 pats butter
  • pepper
  • 2 shallots
  1. parboil cauliflower for 10 minutes (so that it’s still firm but easily stab-able with a knife), then let cool
  2.  cut cauliflower and squash into 1/2 inch pieces and put them in a big pot
  3. mince garlic and add to the pot
  4. add chicken broth, mustard, turmeric, nutmeg, 1/2 the dill (destemmed and minced), lemon zest and lemon juice
  5. add pepper to taste then mix in an egg
  6. pre-heat oven to 350º F
  7. in a small bowl combine bread crumbs, the other half of the dill (destemmed and minced), sage and asiago (grated or cut in really small pieces)
  8. melt 3 pats (fat slices) butter and incorporate into the bread crumb mixture
  9. in a large, shallow baking dish spread cauliflower-squash mixture evenly and bake for 45 minutes
  10. meanwhile melt the other 2 pats butter (and a splash olive oil) over medium low heat and slice shallots
  11. put them in the melted butter and let them cook slowly
  12. remove from oven and spread bread crumb mixture over the top and continue broil for 2 more minutes
  13. serve with extra mustard!

© 2016, domenicadreamsofcalamari. All rights reserved.

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Spring Risotto with Roasted Asparagus and Smoked Salmon

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  • This is a lighter take on risotto with lots of vibrant spring flavors.

[serves 2-3]

  • 1 cup risotto (dry)
  • 3-4 cups chicken broth
  • 1/4 cup white wine
  • 2 pats butter
  • 10 asparagus spears
  • 1 spring onion
  • 4 garlic cloves
  • dijon mustard
  • 2 spoons of capers
  • 1 lemon
  • salt/pepper
  • 5 sprigs of dill
  • 1 cup plain yogurt
  • 3 ounces smoked salmon per serving
  1. pre-heat oven to 350ºF
  2. roast onion (whole), garlic (keep in skin), lemon (slice) and asparagus on a baking sheet. drizzle with olive oil and salt and pepper
  3. make risotto according to instruction
  4. when veggies are finished roasting, cut asparagus, lemon and onion into bite sized pieces and add to the risotto
  5. stir in yogurt and mustard
  6. squeeze garlic out of skin into the risotto or mince and incorporate
  7. destem and mince dill and add that as well, along with the capers
  8. serve and top with salmon

© 2016, domenicadreamsofcalamari. All rights reserved.

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