Spring Chicken* Pasta

Beautiful and impressive!

Here is another easy and versatile dish for you. It can be simple or fancy, depending on what veggies you choose to include in the recipe. Use whatever vegetables you like...just remember to prep them accordingly so that they will cook evenly. This meal was another very popular dish for Dinosaur Takeout last year, and it's a perfect choice when you wanna impress some peeps at supper time. *The recipe calls for chicken, but that can easily be substituted or eliminated altogether. Try using Quorn Tenders for a delicious vegetarian version (cooking instructions are the same), or toss in your favorite tofu, tempeh, seitan, or whatever.
The recipe is divided into 2 steps. First, you want to make a batch of Piccata Butter Balls. The recipe below will yield about 7 or so, and each is a single serving. Use what you need and store the rest in the fridge (they will keep for a week or two) or freezer. These delicious little balls will be used in several other recipes that I will post, so make several extras to keep on hand! They can also be used to top fish, steak, or steamed veggies
Second, you will use the butter balls to make the pasta dish. Aside from a bit of prep work, this dish comes together quite quickly.

Piccata Butter Balls

You will need:

1/2 cup (1 stick) unsalted butter, softened**
1/3 cup sliced or slivered almonds, toasted or raw (your choice)
2 heaping Tablespoons capers, drained
2 teaspoons ground black pepper
2 teaspoons kosher salt
2 Tablespoons chopped Italian parsley
Plastic wrap

Gently fold all ingredients together until completely incorporated into the butter. Form the mixture into 1-ounce clumps (about 7 equal clumps) and place on a plastic wrap-lined cutting board or pan. Refrigerate for a few minutes until almost firm. Remove the chilled clumps and using your hands, form them gently into balls. Store the butter balls in an airtight container, and keep in the refrigerator until ready to use.

Spring Chicken Pasta (2 servings)

You will need:

6 ounces of pasta (spaghetti, angel hair, linguini, or whatever you like)
1 Tablespoon olive oil
8 ounces boneless, skinless chicken breast (or Quorn, or tofu, or whatever)
3 ounces asparagus spears, trimmed
3 ounces carrots, julienned
2 ounces sugar snap peas or snow peas
2 fresh lemon slices, halved (slice the whole lemon rounds thinly)
1/4 cup lemon juice
2 Piccata Butter Balls
1/4 cup white wine
1 teaspoons fresh or dry oregano
2 teaspoons chopped garlic
1 teaspoon kosher salt
Parmesan cheese for garnish (optional)

Cook the pasta according to package directions while cooking the rest of the meal (try to time both to be done around the same time if you can). Heat the olive oil in a large frying pan over medium-high heat until hot. Add the chicken, veggies, and lemon slices, and saute until slightly browned and the chicken is cooked through. Add the lemon juice, butter balls, wine, oregano, garlic, and salt. Stir gently, swirling the butter balls, until the sauce is slightly thickened and the butter has melted. Remove from heat. Plate the pasta and divide the sauce over it. Garnish with a bit of cheese and if desired, a bit of salt and pepper. Enjoy!

**Forgot to set your butter out to soften? No worries! Take your cold stick of butter, wrap it in plastic film, place it on a cutting board, and beat the crap out of it with a rolling pin or the bottom of a heavy mug. Turn and continue beating it until it is soft. Unwrap it, and carry on.

Asparagus season.

Weird and perfect.

Asparagus is weird. It looks weird, it tastes weird, and it makes your pee smell weird. But I love it. I've tried it many ways, and it has never been bad except for the canned or jarred types...those are gross and slimy.
Aside from simple, roasted asparagus with salt and pepper, this is my all-time favorite preparation (so far, at least). It couldn't be simpler, and the combined flavors are fantastic! Plop this on the table the next time you have company over and see if you don't get a few ooh-la-las. If you are intimidated by asparagus, read up on it here. I prefer thin spears for this recipe, but any will work just fine. Adjust the amount of each ingredient to suit your taste. Serves 2.

You will need:

1/2 pound or so of asparagus spears, trimmed
1 Tablespoon olive oil
1 Tablespoon unsalted butter*
3-4 anchovy fillets (packed in oil), finely minced**

Steam or boil asparagus until just tender, only a minute or two. You want it to be cooked, but slightly crisp. When it is perfectly cooked, remove from heat and rinse with cold water to stop the cooking process. Set aside on paper towels and blot dry.
In a frying pan, heat the olive oil over medium heat until hot. Add the anchovies and butter (if using), and swirl gently and constantly until the anchovies "dissolve" into the oil and become smooth. Add the asparagus to the pan and toss to coat until warm. Transfer to a platter and drizzle with remaining oil.


*You can skip the butter if you want and add another Tablespoon of olive oil.
**Anchovy paste is another option. Just squeeze out a couple teaspoons instead.

The dish is amazing as it is, but if you wish, you may add some lemon wedges, a sprinkle of fancy salt and pepper, or garnish it with some herbs.

Stuffed Okra.

Served here with black eyed peas, sweet potatoes, and tomatoes.

Growing up in Tennessee, okra was everywhere. During the summer, when it was maturing, folks were always willing to pass along a big bag full from their gardens, which were overflowing. Some folks love it, others hate it. There are few in between. If you belong to the love camp, then you HAVE to try this recipe. If no, it might just change your mind. The slimy green veggie to which many are accustomed becomes something different with this recipe. Whole young pods are stuffed with spices and sautéed with onions until slightly browned and crisp. It's simple, though a bit time-consuming if you are making a large batch (in which case you crack open a couple of beers and get someone to help you).

This dish is perfect for any meal. It works with an Indian spread, goes with southern food really well, and fits right in on the Thanksgiving table or at a picnic (yes, it's even good at room temp). I am a huge fan of okra, and since moving to Seattle, I do have a problem finding it fresh sometimes. Your best bet is an Asian produce stand. You can find it usually at most locations in the International District much cheaper than at local grocery stores.

This recipe makes enough for two. Double the recipe for more. Don't be afraid to mix up the spices a bit and make it your own way!

If it's messy, it's okay.

You will need:

30-40 small-medium young okra
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon mango powder*
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon kosher salt, or to taste
2 or 3 Tablespoons of peanut or vegetable oil
1/2 large onion, thinly sliced
A few cherry tomatoes (optional)
Cilantro (optional)

Stir-fry in hot oil.

Fry until golden brown.

Wash and dry the okra. Working with each pod separately, cut off most of the hard stem and make a long slit, from just near the stem, stopping just before the tip. Don't cut the okra into 2 parts; rather make a pocket to hold the spice mixture.
In a small bowl, mix the spices and salt. Using a small spoon or your fingers, stuff a pinch of the spice mix into each okra pod. Save any left over. If the okra splits in half, or you don't have enough spice, or it looks messy, don't fret. Everything is just fine.

Sautéed with sweet onions.

Heat a couple Tablespoons of the oil in a frying pan over medium high heat until hot. Add the stuffed pods and stir fry until beginning to brown (in batches if necessary). Reduce heat to medium and cook until browned and tender, 10-15 minutes or so. Remove okra from pan and set aside on a plate.
Add a Tablespoon or so of oil into the pan and return to heat. Increase heat slightly and add the onion. Stir-fry the onion until soft and golden brown, about 5 minutes or so. Transfer the okra back to the pan and stir gently to combine with the onion. Add any leftover spice, reduce heat to medium, and cook for another minute or two. Toss in a few cherry tomatoes and some cilantro if you like and serve.

*Mango powder can be found at Indian groceries or online. Although it isn't completely necessary, it does add a wonderful flavor to the recipe. Just go order some now and forget about it. You will be happy you did. If you wanna be stubborn and skip it, squeeze a bit of lemon over the dish just before serving instead.