Jessica's Joyful Kitchen

A beautiful pasta frittata full of fresh herbs, cheese, and lemon zest. If you pre-cook the pasta and shred the cheese the day before the rest is super quick work. I enjoyed a wedge with green grapes this afternoon. 6 eggs 3 tablespoons milk 1 cup grated Parmesan 3 cups cooked and cooled penne pasta 3 tablespoons coarsely chopped fresh thyme leaves 2 tablespoons chopped fresh tarragon, sage or oregano 1 lemon, zested 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil In a large bowl, whisk together the eggs and milk. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper. In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet a...

1 tablespoon plus 2 teaspoons extra virgin olive oil 3 oz chorizo sausage, casing removed, chopped 1 lb skinless boneless chicken breasts, cut into 1-inch pieces 2 leeks, white and light green parts only, chopped 2 cloves garlic, minced or pressed 2 1/2 cups low-sodium chicken broth 1 cup frozen peas 1 cup uncooked long grain white rice 1 large ripe tomato, chopped 1/4 cup chopped green olives salt and pepper to taste pinch of ground turmeric small pinch of saffron threads 1.  Heat 1 tablespoon of the oil in a large skillet or a medium-large Dutch oven over medium-high heat.  Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes.  Add chicken pieces and cook until browned on all sides (not necessarily cooked through), about 4 minutes.  Transfer chicken and chorizo to a plate. 2.  Add remaining oil to pan.  Add leeks and cook, stirring, until softened, about 3 minutes.  ...

  2 mangos 1 (4 pound) pork shoulder roast 2 tablespoons ground black pepper 1 teaspoon kosher salt 1 teaspoon chipotle chile powder 1/4 cup balsamic vinegar 2 cups water 1 teaspoon chipotle chile powder 2 teaspoons honey 2 (12 ounce) bottles barbeque sauce Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.     Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring ...

While I was home, my mom shared a yogurt starter with me. A co-worker of hers, from India, had given it to her and told her how simple it was to make. It really is quite amazing and makes me wander why more of us in America aren’t making this for ourselves verses purchasing it. Instructions to make 1 quart 1 quart of milk (any kind, even soy milk) I use local 1% milk 1-2 Tbsp natural plain yogurt, live/active cultures, to use as starter (Since I was given a starter I haven’t tried using a small amount of good quality store-bought yogurt, but I’ve read several recipes that say this works, so if you want to make your own give this a try.) Bring milk to a boil or foamy stage (180 degrees). Pour into bowl and let cool to 110 degrees (can use ice bath). While cooling remove yogurt starter from refrigerator and sit on counter. When milk has reached 110 degrees, stir in the yogurt starter. Cover and set away from drafts in warm pl...

Makes about 3 cups 5 tomatoes, cored and roughly chopped 1/2 red bell pepper, cored, seeded and chopped 1/2 red or Vidalia onion, roughly chopped 1 jalapeno, seeded and chopped or 1 Tbsp hot sauce 1 garlic clove, minced 2 tablespoons extra-virgin olive oil 1/2 cup chopped fresh cilantro or parsley Juice of 1 lime or lemon 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sugar 1/2 teaspoon red pepper flakes Combine all ingredients in a food processor. Pulse until the ingredients are combined but still chunky. Adjust seasonings, depending on how hot you like your salsa. Store leftovers 3-4 days in refrigerator   Recipe courtesy of Foster’s Market

Makes 2 loaves 1 cup (125g) all-purpose flour 1 cup (125g) whole wheat flour  1 cup (82g) unsweetened natural cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon espresso powder 1 1/2 cups (270g) semi-sweet chocolate chips (optional) 4 large eggs 1/2 cup (120ml) neutral oil or melted coconut oil 1 cup (240g) sourdough starter  2/3 cup (160g) plain Greek yogurt or sour cream 1 1/3 cups (270g) granulated sugar 2 teaspoons pure vanilla extract 3 cups (360g) shredded zucchini Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. With a stand or hand mixer beat oil, sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla, sourdough and sour cream, mix until combined. Gently stir in the grated zucchini. Add dry ingredients and gently mix to combine. Add chocolate chips, stir. Divide the batter between the two pans.  Bake in your preheated 350 degree oven for 50-60 minutes. It’s ready when...

1 box brownie mix Eggs, as needed for brownies Oil, as needed for brownies 1 cup smooth peanut butter 1 8-ounce block cream cheese, softened (used reduced fat) 1/2 cup confectioner’s sugar 1/2 stick butter, softened 1/2 teaspoon vanilla extract 1 tablespoon milk Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. (I used standard muffin cups, my batter made 10.) Cool baked brownies completely. When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes. Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy). Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut th...