Creamy Pesto Shrimp

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Chicken Cacciatore

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Fish Taco Cabbage Slaw

1/2 cup sour cream

Salt and pepper

1 tablespoon lime juice

1/4 small red cabbage, thinly shredded (about 2 1/2 cups)

4 scallions, thinly sliced (about 1/2 cup)

1/2 jalapeno, minced

Toss ingredients together and season with salt and pepper.

Kimchi Fried Rice

Gochujang
White pepper
Splash of sesame oil
5 tablespoons extra-virgin olive oil
1/4 cup finely chopped yellow onion
1 small garlic clove, finely minced
Coarse salt
1/2 cup finely chopped very sour kimchi
1 teaspoon soy sauce (or homemade Korean marinade)
1 cup day-old cooked rice, at room temperature
1 very good egg
1 scallion, white and light green parts only, very thinly sliced
1 generous pinch coarse Korean chili powder

Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring now and then, until the onions begin to soften and just begin to brown, about 10 minutes. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Transfer the rice to a warm, shallow bowl and set aside.
Wipe the skillet clean with a paper towel and add 2 tablespoons of olive oil to the pan and return it to the stove set over high heat. Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it on top of the rice. Scatter the scallion over the dish and sprinkle with the chili powder. Eat immediately, being sure to break the yolk and let is act like a sauce over the rice.

Lydia's Coconut Curry

2 chicken breasts, cut into 1/2 inch chunks
Splash of cooking wine
Salt and pepper, to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry
1 onion, thinly sliced
2-3 cloves garlic, chopped
2 cups peeled, cubed potatoes and/or carrots (1 inch chunks)
1 (14 oz.) can coconut milk
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce (optional)
Sugar and salt, to taste

1. Season chicken pieces with cooking wine, salt, and pepper. 
2. Heat oil and curry powder in large pot. Be careful to not burn the curry! Add more oil if necessary, to prevent burning. Add onions and garlic, and cook until onions are translucent. 
3. Add chicken, stirring chicken to coat each piece with curry oil. Cook until chicken is white on the outside. 
4. Add potatoes and carrots, coconut milk, diced tomatoes with juice, and tomato sauce (if using) to pot. Stir to combine. Partially cover pot and simmer on medium heat, stir occasionally (especially if using stainless steel pot), for 45-60 minutes, or until curry thickens. Add sugar and salt, to taste.

Zucchini Patties

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt to taste
2 tablespoons vegetable oil

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Yield: 4 servings

Meat Loaf

Meat loaf
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/4 cup quick-cooking oats

Topping
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. For the topping, mix ingredients for topping and spread on loaf. Bake for 1 hour.

Yield: 4 servings