Onto a lightly floured parchment lined sheet pan, divide dough into two piles. With dampened hands, pat into a 6-inch round, 3/4-inch-thick circle. Place in either the refrigerator or freezer to stiffen up. Afterwards, you’ll cut each round into 6 even wedges, bake at 425° for 20 to 22 minutes until cooked through and golden-brown outside.
What a tasty snack. It had the subtle flavor of the ginger, lightly sweet and tender crumb…delicious. These would be great with a cup of chai or English breakfast tea.
With the weather being so damp and dreary this past weekend, I decided to prepare a recipe that my son-in-law sent me, Quick Sausage, White Bean and Spinach Stew, which he found online at the “Woman’s Day Magazine” website. For the recipe you’ll need olive oil, fully cooked Italian sausage, fresh garlic, dry white wine, 32-ounces chicken stock (boxed or homemade), ditalini pasta (or other soup pasta), one can cannellini or other white beans, a 5-ounce bag of spinach and Parmesan cheese.
I had in my freezer hot Italian sausage from Palmer’s Quality Meats in Neptune, that my son-in-law gave me. I sliced the sausage into 1-inch pieces and cooked until browned on both sides. Next, a few cloves of garlic were sautéed and the pan was deglazed with white wine. The stock and pasta is added and cooked until the pasta is al dente. I had some kale from my recent Dreyer Farm’s CSA and added that at the same time.
Once the pasta was cooked, the beans and sausage were added and cooked until reheated. I seasoned with a bit of salt and pepper and topped with Pecorino Romano cheese instead of Parmesan.
I found the end product to be more of a soup than stew, but it was delicious. The Palmer’s hot Italian sausage gave the broth a nice kick of heat, the kale was tender and the Pecorino Romano, which is creamier and tangier than the nutty Parmesan, worked well against the spicy sausage. It’s the perfect meal for chilly fall days.
My husband was just asking for chicken patty burgers when I told him he was in luck, I was making them last evening. The recipe, Smashed Chicken Burgers with Cheddar and Parsley, is from The New York Times column “Five Dishes to Cook This Week” by Yasmin Fahr. For the recipe you’ll need mayonnaise, Dijon mustard, two limes, flat leaf parsley, cheddar cheese, a shallot, ground chicken, neutral oil, olive oil, butter or Boston lettuce, ripe avocado and burger buns.
The mayonnaise, mustard, lime juice, salt and pepper are the spread for the burger buns. The ground chicken is flavored with chopped parsley, grated cheddar cheese, shallot, garlic, cumin, red pepper flakes and a tablespoon of the mayonnaise mixture.
To cook, the ground chicken is shaped into large meatballs, placed in a very hot preheated cast iron fry pan with some oil and then smashed into 1/2-inch-thick patties. They’re cooked until the patties develop a dark brown crust and flip to cook the other side. Just before they’re done, top with a slice of cheddar cheese and cook until melted.
Before the burgers are done, you’ll prepare a light salad to go on top. In a bowl whisk lime juice, Dijon mustard, olive oil and seasoned with salt and pepper. Add torn lettuce leaves, cubed avocado, chopped parsley and cubed cheddar cheese. Toss all ingredients to combine.
I toasted my hamburger buns in a frying pan with a little melted butter. I schmeared them mayonnaise spread, followed by the burger and topped with the lettuce mixture. Yum! What a delightful burger. The burgers were light tasting and the topping added not only another layer of flavor but some texture. Overall, my husband and I were quite pleased with the burgers.
Pumpkin-Ginger Oat Scones
By Genevieve Ko
The New York Times/NYT Cooking
Time: 45 minutes
Yield: 12 scones
2¼ cups/290 grams all-purpose flour, plus more for sprinkling
½ cup/50 grams old-fashioned oats, plus more for sprinkling
½ cup/100 grams sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
½ cup/115 grams cold unsalted butter, cut into thin slices
¾ cup/90 grams finely chopped crystallized ginger
¾ cup/170 grams canned pumpkin purée
2 large eggs
“TIP - The cut scone dough can be frozen for up to 2 days before baking straight from the freezer. Increase baking time by 5 minutes or so. The baked scones will keep in an airtight container at room temperature for up to 3 days. They’ll taste better if refreshed in a toaster oven before serving. The scones can be frozen until stiff after cooling, then transferred to freezer plastic bags and frozen for up to 3 months. Thaw and then reheat in a 350-degree oven for 10 minutes before serving.
Quick Sausage, White Bean and Spinach Stew
By Woman’s Day Kitchen
Prep Time: 15 minutes
Total Time: 30 Minutes
Yield: 4 servings
1 tbsp. olive oil
12 oz. fully cooked Italian chicken sausage
4 clove garlic
1/2 c. dry white wine
1 container low-sodium chicken broth
4 oz. ditalini pasta or other soup pasta (about 1 cup)
1 can cannellini or other white beans
1 bag spinach
1 oz. Parmesan
“Tips & Techniques
Pick up packages of cooked proteins like chicken sausage and kielbasa on sale—they keep for up to 3 months! Opt for spinach in a bag with holes that ventilate decay-causing moisture—it’ll last up to 2 weeks (bunches only last 3 days).
Smashed Chicken Burgers with Cheddar and Parsley
By Yasmin Fahr
The New York Times/NYT Cooking
Time: 20 minutes
Yield: 4 servings
½ cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
Kosher salt and black pepper
2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
1¼ packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
⅓ cup grated Cheddar, plus ¼ cup cubed, plus 8 slices for topping
1 small shallot, minced (about ¼ cup)
3 large garlic cloves, minced
1teaspoon ground cumin
½ teaspoon red-pepper flakes
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
3 tablespoons olive oil
1 large head butter or Boston lettuce, leaves torn into bite-size pieces
1 ripe Hass avocado, diced
4 brioche or burger buns, lightly toasted
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.