Week Night Bites

New Blog

2011-05-05T05:42:00.000-07:00

Thanks for stopping by! I'm not updating this blog anymore, but I do post weekly recipe reviews on my main blog on Sundays. Come look HERE.

The Return of the Smoothie

2011-02-09T08:55:00.000-08:00

Thirteen days ago I embarked on a new journey. Earlier this year, I read Clean by Alexander Junger. The diet in the book sounded impossible to follow & seemed to require a blender so I didn't think much more about it. About 2 weeks ago, Kari called me to say her sister & brother-in-law just finished the cleanse & felt fabulous. They had read this article (it is very persuasive!) and confirmed that a blender is the only kitchen tool needed to get going.
The premise of the program is that the intestines get out of whack with our overly processed, white flour diet. For three weeks you eliminate all processed food and foods most likely to cause sensitivities (i.e, wheat, dairy & some fruits & veggies). Ideally, you have a smoothie for breakfast, protein, whole grains (gluten free) & veggies for lunch and then a liquid dinner (either soup or smoothie). You can eat anything you want (or nothing) between meals as long as it is on the approved foods list.
I was surprised that after Day 2, this diet was actually pretty easy to follow & I wasn't starving during the day (especially once I learned that snacks were permitted). The family isn't following the diet, but they are enjoying the smoothies. Here are a few of our favorites:

The Classic (kids fave)
1 C almond milk or water
1 C frozen or fresh fruit
1 scoop vanilla protein powder (kids like the whey protein which isn't on the program)
1 T chia (opt)
as much baby spinach as you can cram in blender
a handful of ice
blend & enjoy with a straw!

You can add a carrot without affecting the flavor in a negative way as well. The comb of fruit & spinach make the kids happy (and it's one of the few ways to get Charlie to eat veggies). Next experiment will be to try adding frozen broccoli.

Peach Cobble Smoothie

1/4 cup pecans (whole or crushed)
1 cup coconut water
2 apples (any variety), cored and sliced into chunks (if organic, leave the peel on for added fiber and nutrients) 1 cup frozen or fresh peaches
1 tablespoon fresh lemon juice
1 T vanilla hemp protein
1 teaspoon cinnamon
1/2 teaspoon ginger powder
spinach of kale (kale is a bit more bitter)
Pinch of sea salt
ice cubes

Cinnamon Rolls
1/2 cup almonds and 1 cup water
1 cup coconut water
1 tablespoon flax seed
1 tablespoon protein powder
1 teaspoon cinnamon
1 pinch sea salt
1 tablespoon pecans
spinach
1 apple

ice cubes

Super Creamy Filling Smoothie
for those times you are extra hungry

8 oz water or coconut water
1/2 cantaloupe
few mint leaves
1/4 to 1/2 avocado (I liked 1/4, Nick liked 1/2)
1 T vanilla hemp protein (opt)
1 T chia seeds (opt)
1/2 apple or pear (or whole one)
handful of ice (optional)

Simplicity (makes 2)
1/2 C blueberries
1.5 cups almond milk
1 T chia
spinach
cinnamon
ice

Broccoli with Brown Butter Sauce

2011-02-04T05:33:00.000-08:00

This is a fabulous side dish and was a hit with everyone - including the kids. This was enough for 10 so scale down for a romantic dinner for two!

2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots (about 2 medium)
1 garlic clove, chopped
1/2 cup toasted pecans, coarsely chopped
Coarse kosher salt

Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.

Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.

Chicken Soup & Fresh Herb Dumplings

2011-02-03T05:33:00.000-08:00

I wanted to try something a little different with my chicken noodle soup this year, so I tried making dumplings. I used a modified version of this recipe from Bon Appetit. It makes an unbelievable amount of soup. I could have cut the recipe in half & still had tons of leftovers. The soup was tasty - even with my shortcuts (I didn't use the ingredients in italics)!

7 1/2 pounds chicken wings
6 1/2 quarts low-salt chicken broth (preferably organic)
8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes
3 large onions, peeled, quartered
6 large celery stalks, thickly sliced, plus 2 1/2 cups 1/2-inch-thick slices
4 large parsnips, thickly sliced, plus 2 1/2 cups 1/2-inch cubes
2 whole medium leeks, halved lengthwise, rinsed, thickly sliced crosswise, plus 2 1/2 cups 1/2-inch-thick slices of white and pale green parts
1 1/2 cups plus 2/3 cup chopped fresh Italian parsley
3 tablespoons chopped thyme, divided
1 1/2 teaspoons whole black peppercorns
8 large whole allspice
3 fresh bay leaves
3 1/2 to 3 3/4 pounds large chicken breast halves with skin and bones (4 to 5)
6 tablespoons all purpose flour
(see below)
1/2 cup chopped fresh chives

Combine chicken wings, broth, sliced carrots, onions, thickly sliced celery, sliced parsnips, thickly sliced leeks, 1 1/2 cups parsley, 1 1/2 tablespoons thyme, peppercorns, allspice, and bay leaves in 14- to 16-quart pot. Bring to simmer over high heat. Add chicken breast halves, skin side down, and push to submerge. Simmer until chicken breasts are just cooked through, turning once and adjusting heat to maintain gentle simmer, 20 to 25 minutes.
Transfer chicken breasts to rimmed baking sheet; continue to simmer broth. Cool chicken 20 minutes. Remove skin and pull all meat from bones (reserve skin and bones). Tear meat into bite-size pieces. Transfer meat to large bowl; cover and chill. (Chicken without bones was on sale, so I used that).
Add skin and bones from breast halves to simmering broth. Increase heat and cook broth at active simmer 1 hour 15 minutes. Strain broth into another large pot. If necessary, boil until reduced to 19 to 20 cups richly flavored broth. Discard chicken and vegetable mixture strained from broth. Cool broth 2 hours. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep refrigerated. (Since I didn't add the skin & bones, I didn't strain the broth).
Spoon fat from top of broth into saucepan. Heat just until melted. Pour fat into small bowl; return 6 tablespoons to pan. Add flour; blend until roux is smooth. (I didn't get enough fat to do this step).
Bring broth in pot to simmer. Whisk 4 cups broth into roux and whisk over medium heat until mixture is smooth and comes to boil, about 5 minutes. Set aside.
Add cubed carrots and parsnips to remaining broth in pot; add thinly sliced celery and leeks. Cover pot. Simmer until vegetables are tender, about 10 minutes. Whisk in roux mixture. Add chicken pieces and dumplings, then 2/3 cup parsley, 1 1/2 tablespoons thyme, and chives. Simmer to heat through; season with salt and pepper.
Ladle soup into large shallow bowls.
Dumplings:

Bourbon Ice Cream

2011-02-02T14:32:00.000-08:00

Yum! This ice cream was a HUGE hit over the holidays & would be perfect alone or paired with chocolate for your Valentine! It was easy to make, but does require the use of an ice cream maker. You don't need much to get a fabulous sweet rush.

2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 tablespoon vanilla extract

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.
Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD Custard can be made 1 day ahead. Cover and keep refrigerated.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.

Roasted Potatoes

2011-02-02T13:01:00.000-08:00

Another winner from Bon Appetit! We cooked these too long - still getting used to our new oven. But, they were still eaten quickly! I don't know what these are supposed to look like, but mine looked like fancy french fries.

5 large garlic cloves, peeled
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
3 pounds large fingerling potatoes, halved lengthwise
Coarse kosher salt
Chopped fresh Italian parsley (for garnish)

Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat.
Spread potatoes in single layer on large rimmed baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes.
Place potatoes in bowl; top with parsley.

Pasta Without Guilt

2011-01-28T14:39:00.000-08:00

Have you seen Rocco Dispirito on The Biggest Loser? He transforms favorite recipes into waist friendly options. His new cookbook looks very tasty. This is the first recipe I tried. I would use more seasoning in the meatballs next time. And wow - watch those portions sizes. 6 oz of pasta among 4 servings is a small amount of spaghetti!

1 small eggplant

2 C low fat marinara sauce

2 T chicken stock
1/4 small yellow onion
1 clove garlic

1 large egg white

12 oz lean turkey breast

¼ cup fresh Italian flat-leaf parsley, chopped fine

6 T Parmigiano-Reggiano, grated
1 tsp red pepper flakes
1 tsp salt
6 oz whole-wheat spaghetti

1. Char the eggplant on a BBQ grill. Allow the eggplant to cool slightly & cut in half. Scrape out the flesh, leaving the blackened skin. Measure out 1/4 C of the flesh. Store remaining eggplant.

2. Start water boiling for pasta.

3. In a blender, combine broth, onions, garlic, cooked eggplant & egg white. Puree until mixture is smooth. Combine with turkey, parsley & 2 T cheese. Season with salt & pepper.

Blue Corn Biscotti

2011-01-27T05:34:00.000-08:00

With the New Year resolution in full swing, I am missing my sweets these days. Dreaming of the yummy blue corn biscotti that I made from Bobby Flay's Mesa Grill cookbook. They are perfect for parties or houseguests. Perfect with coffee or tea! I can't wait to make more of his recipes from this book.

2 1/2 C flour
1 1/4 C sugar
2 T yellow cornmeal
1/4 C plus 2 T blue cornmeal
1 1/2 t baking powder
1/2 t kosher salt
3/4 C pistashios
1 stick unsalted butter at room temperature
2 large eggs
2 T Sambuca

Preheat the oven to 375°F Line a baking sheet with parchment paper. Assemble your ingredients.
In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
With the mixer set at its lowest speed, add the butter to the dry ingredients, a little at a time, beating until the mixture resembles coarse meal. Beat in the eggs, one at a time. Stir the liqueur into the dough until incorporated. Stir in the nuts until the dough is thoroughly blended and holds together in a ball.
Transfer the dough to the baking sheet and gently press to form a log measuring approximately 3 inches wide, 1 1/2 inches high, and 10 inches long. Bake for about 25 minutes, or until lightly browned. Remove from the oven and allow to rest for at least 2 hours or for as long as 8 hours.
Before second baking, reheat the oven to 350°F.
Using a serrated knife, carefully cut the log crosswise into 1/3-inch thick slices. Lay the slices on the same parchment paper-lined baking sheet and bake for 8 to 10 minutes or until lightly browned around the edges but still slightly soft in the middle. For more even baking, turn the biscotti over after 4 minutes. Remove from the oven and cool on the baking sheet.

Stir Fry

2011-01-02T19:39:00.000-08:00

We've been cooking up a storm - now to catch up on blogging! We traditionally have Chinese food for New Year's Eve, but we ordered from our favorite spot a couple of days ago. I found a recipe that seemed like a good compromise - I didn't have enough leftover shrimp so I added a little Christmas ham as well. The recipe was a huge hit. The dish felt very light & I loved the sesame flavor. (Don't tell Ellie that I used my leftover white rice from the restaurant instead of the recommended brown rice.)

1 tablespoon canola oil
4 scallions, white and green parts, thinly sliced
1 tablespoon peeled, grated fresh ginger
1 pound peeled, cleaned small shrimp
5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces (I bought a bag of coleslaw mix)
1 tablespoon toasted sesame oil
4 cups very cold cooked brown rice
3 tablespoons low-sodium soy sauce
2 tablespoons sesame seeds (oops, forgot these)

Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger, and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.

Heat the sesame oil in the same skillet over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

Thanksgiving Treats

2010-11-24T13:46:00.000-08:00

We are so close to being in the new house & I am very excited to start cooking again. We are dabbling in Thanksgiving this year - bringing cornbread dressing & sweet potato pie to a friend's house. I am also going to bring these marshmallow pilgrim hats for the kids. They are, quite simply, chocolate covered marshmallows resting on a chocolate wafer cookie with a little frosting belt buckle. My kids aren't fans of pie, so they'll have a little treat after nibbling at a traditional dinner.
They were a hit at Ella's school Thanksgiving Feast (though they melted terribly in the sun - I guess we aren't in Utah anymore).

Happy Thanksgiving!

Pumpkin Whoopie Pies

2010-10-11T12:01:00.000-07:00

With my house on the market, an impending move and an out-of-state husband, cooking & baking has not been a priority lately. But, if it were, I would make these little tasty treats. I love all things pumpkin in October. Someone brought these to Dinner Club this month and I thought they were the perfect little bite sized bit of fall. You can see the original recipe here. They are sweet so smaller might be better when scooping out the cookies.

FOR THE PUMPKIN WHOOPIE COOKIES

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

FOR THE CREAM-CHEESE FILLING

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Cookbook Recipes Needed

2010-08-27T10:37:00.000-07:00

My sister is on the cookbook committe for The Junior League of Salt Lake City. If you have a favorite recipe you are willing to share with the world, read on:

What's Cooking Salt Lake? Calling all chefs! The Junior League of Salt Lake City is collecting recipes for our fourth cookbook, so start sorting through the recipe file. We are searching for a wide-range of wonderful dishes that will include main courses, side dishes, appetizers, deserts or even that special cocktail you enjoy at summer get-togethers or holiday parties. Whatever it may be, please send it our way because we want to know, “What's Cooking Salt Lake?"

Our fourth book will focus on recipes using fresh ingredients; if they happen to highlight a local specialty, even better. Think of what you may serve at your next family gathering. Imagine what appetizing recipe you might create after a trip to the farmer’s market or your favorite grocery store. We want the recipes that you love serving to your friends and family. Think wholesome, fresh, simple, elegant and outside the (cardboard) box as much as possible!If it is an original recipe, not previously published, please share it with us. We are looking for recipes ranging from appetizers to desserts. Recipe submission is open to the community. Tell your family and friends so they can be part of the newest Junior League cookbook.

The cookbooks produced by the Junior League of Salt Lake City play a major part in our efforts to raise the funds that support our community projects, and we need your help to make this a success!
For your convenience we've got a recipe form here.

Recipes can be submitted by email, fax, or mail. If you've got a great recipe, we'll find a way to accept it!

Cookbook contact information:EMAIL: eat@jlslc.orgMAIL: New Cookbook, Junior League of Salt Lake City, 526 E. 300 S., Salt Lake City, UT 84102FAX: (801) 328-1048 We can't wait to see “What's Cooking Salt Lake?”

Peach & Blueberry Crisp

2010-07-21T06:59:00.000-07:00

This dessert was a huge hit. My sister made it & it looked better than my poor picture. If I remember correctly, she substituted raspberries for the blueberries.
Prep: 15 minutes
Cook: 1 hour

6 to 7 large peaches, peeled and sliced
1½ cups blueberries, rinsed and drained
1⁄3 cup granulated sugar
1½ teaspoon fresh lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon freshly grated ginger
2 tablespoons minute tapioca
Pinch of salt
1 cup firmly packed dark brown sugar
1 cup all-purpose flour
¾ cup old-fashioned oats
½ teaspoon ground cinnamon
6 tablespoons softened unsalted butter, cut into small squares
Crisp Topping, optional

1. Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 81⁄2- x 11-inch baking dish.

2. Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes).

Crisp Topping
1 cup all-purpose flour
1 cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon salt
8 tablespoons softened unsalted butter, cut into small squares

Stir together first 4 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Bake at 375° for 10 minutes or until lightly browned. Break into small pieces with a fork, and bake 5 more minutes or until crispy. Makes 2 cups.

Couscous Salad

2010-07-20T06:24:00.000-07:00

This recipe supposedly serves 6. But, I think it is closer to 12 side dishes. You can add protein & make it a meal. I added more salt, pepper & lemon juice before serving. I think any combination of veggies you have will work well in this dish. If you are vegan, you could skip the cheese without sacrificing flavor.

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
1 1/3 cups Israeli couscous (6 to 7 ounces)
1 3/4 cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 cup shelled fresh green peas or frozen, thawed
1/3 cup chopped fresh chives
1/2 cup finely grated Parmesan cheese

Preparation

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 13/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

BBQ Season

2010-05-18T19:12:00.001-07:00

BBQ season has finally arrived in this neck of the woods. Cedar planks, salt, pepper & good salmon. It doesn't get better than that. Especially because my brother-in-law took care of all the grilling.

Yogurt Cake

2010-04-14T21:15:00.000-07:00

I've been reading Lunch in Paris & had to try her yogurt cake since I had a bunch of plain yogurt that needed to be used up. I thought about using applesauce instead of oil, but didn't make the substitution. Here is a lighter version because while the author didn't gain any weight eating her way through France (all that walking & portion control), most of us across the pond aren't that lucky. This lovely little cake would be perfect for brunches or baby showers.

1 cup plain yogurt (I used Greek)
1 cup sugar
Pinch of sea salt
1 tsp vanilla extract
1/3 cup oil
2 large eggs
1 2/3 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
zest of 1 lemon
1 cup fresh raspberries (the author used canned apricots)

Preheat the oven to 350. Lightly oil a 10 inch round cake pan and line it with parchment paper. In a mixing bowl combine the yogurt, sugar, salt and vanilla, whisking until smooth. Add the oil in a steady stream, whisking to combine. Add the eggs one by one, whisking after each addition. Sift together the flour, baking powder and baking soda; add to the yogurt mixture; blend with a rubber spatula to combine. Stir in the lemon zest. Pour the batter into the cake pan, top with the raspberries. Bake on the center rack of the oven for 45 minutes until a toothpick inserted into the center comes out clean and the cake is golden and has risen. Lift the cake by the parchment paper and cool on a wire rack. Serve slightly warm or at room temperature. This cake actually gets moister with age so it tastes great the next day. Simply cover the fully cooled cake with aluminum foil; an airtight container or plastic bag will make it soggy. Makes 8 slices.

Ham Fried Rice

2010-04-10T07:28:00.000-07:00

I made an Easter Ham this year. A big one. Too big. I sent two huge containers of leftovers home with friends. I'm still trying to come up with ways to use up the ham. It does freeze well, but I'm trying to unload my freezer as well. So, this was attempt number 1. I didn't really use a recipe - I just used whatever I could find in the pantry.

1 C basmati brown rice cooked according to directions & cooled
2 eggs lightly beaten
handfuls of veggies - I used broccolini, shredded carrots, diced red peppers & onions
wok oil
protein of choice (in this case, ham)
soy sauce

add small amount of wok oil to pan. add eggs & allow to set. scramble eggs. when cooked, set aside. Add a little more oil and add onions, garlic, etc. cook until soft. Add remaining veggies and cook until heated, stirring frequently. Stir in rice & heat through. Add soy sauce (I prefer low sodium) in small amounts until you reach desired taste. Add in eggs, stir & serve.

Garlic & Citrus Chicken

2010-03-21T10:32:00.000-07:00

If you want your home to smell AMAZING - cook this on a rainy Sunday afternoon. I don't think I basted enough during the first hour of cooking. I also should have cut my orange/lemon slices smaller - my chickens were pretty small. But, overall, this was a super easy dish to make.

We had 4 adults & 4 children so I made 2 chickens (about 8 pounds total) and have just the right amount of leftovers.

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Chicken Tagine

2010-03-18T07:09:00.000-07:00

Ok, so technically my friend cooked this dish & sent us home with leftovers. It's perfect for a crowd. It serves 6-8. We ate it over couscous. I don't know where she got the recipe from.
6 T olive oil
3 C slivered onions
6 large garlic cloves, finely minced
1 T sweet paprika
1 t ground tumeric
1 t ground corriander
1 t fennel seeds
1/2 t ground cumin
1/2 t ground ginger
kosher salt & fresh pepper
1 can (28 ounces) whole tomatoes drained & diced (about 2 C)
3 T fresh lemon juice
8 chicken legs, drumsticks & thighs separated, skinned
1 large eggplant cut into 1 inch cubes (she used a Japanese eggplant)
2 T coarsely chopped fresh flat-leaf parsley leaves
1/3 C slivered blanched almonds for garnish (didn't use this)

Preheat oven to 400 F.
Heat 2 T olive oil in a large, heavy wide pot over low heat. Add the onions & garlic, cover the pot & cook, stirring occasionally until they are softened, 10 to 15 minutes. Sprinkle in the paprika, turmeric, coriander, fennel seeds, cumin, ginger, 1 t salt & pepper to taste. Stir over low heat to mellow the spices, 1 minute.
Add the tomatoes, lemon juice & 1 C water. Bring to a boil & boil for 2 minutes. Arrange the chicken pieces in a single layer in the pot, spooning some sauce over them. Bring to a boil & then reduce heat to med-low, cover & simmer for 15 minutes.
Carefully turn over the chicken & simmer until meat is tender, about 20 minutes more.
While the chicken is cooking, toss the eggplant with the remaining 4 T olive oil. Spread it out on a baking sheet on a single layer. Bake in oven, toss once, until eggplant is soft & golden (about 25 minutes).
Stir in eggplant & 1 T of parsley into the chicken. Season with salt & pepper to taste. Transfer into a shallow serving dish, sprinkle with almonds & parsley & serve.

Ravioli with Toasted Walnuts

2010-03-16T04:55:00.000-07:00

This is a Real Simple recipe. I love that many times, I already have all the ingredients to make a recipe. I'm on a push to clean out my freezer, so I'll be looking for creative ways to use those goodies I tucked away & forgot about. My husband is the ravioli fiend in the family & he liked this dish. I would cut back on the olive oil & use whatever fresh veggies I had. I ended up throwing in some grape tomatoes after I took the photo. Don't feel limited to cheese ravioli - if you are buying some from the store, try whatever fun fillings you can find (like butternut squash or seafood).

1 14- to 16-ounce package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 clove garlic, sliced
1 cup (2 ounces) walnuts, roughly chopped (or pecans or almonds)
2 teaspoons lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan

Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.

Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.

Chocolate Brownie Cake

2010-03-15T07:51:00.000-07:00

I know you'll forgive this less than appealing photo once you try this cake/brownie. I was heading to a friend's for dinner. While the crew is very brownie-friendly, I was feeling like a slacker at the thought of making yet another from the box mix (not that anyone would have minded). This recipe was perfect - all ingredients were on hand. I undercooked it just a tad (on purpose), so it didn't dish up very photogenically either!
The recipe is Paula Deen, so start that diet tomorrow!

1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (I couldn't find a can so I used the kind in a plastic container)

Frosting

1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar (I used just over 1/2 C)
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts (I skipped this)

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes (it took mine over 40 minutes to be done). Just before cake is done, prepare frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.

Oatmeal with Wheat Berries

2010-03-03T09:27:00.000-08:00

I bought too many wheat berries for my chili, so I decided to cook them all rather than keep them in my pantry & come across them in a year not remembering what they are (have I mentioned that time I accidentally used some sort of beans in Nick's oatmeal instead of sunflower seeds?).
They keep for about a week in the refrigerator. I've been adding about 1/4 cup to the morning oatmeal. And, to clarify, they are not berries. They are wheat that merely look like berries. Nick suggested I clarify that point.

Chili with Winter Wheat Berries

2010-02-28T10:41:00.001-08:00

I haven't made any chili yet this year & this was a nice alternative. I served this with some baked pitas. My avocados weren't ripe enough for dinner, but I used them a day later with the soup & they add a really nice touch. I took some to work for a friend - he added 3 more chipolte peppers TO HIS SINGLE BOWL OF SOUP. So, adjust the chipolte peppers to your taste - one for the whole dish was enough for us!

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper,chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed
2 14-ounce cans no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced (I used one - found them at Whole Foods next to the jalapenos)
2 cups vegetable broth (I used chicken broth)
2 teaspoons light brown sugar
2 cups Cooked Wheat Berries, (see below - I used too many!)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro (I used parsley)

Prepare wheat berries (called winter wheat in the bulk aisle at whole foods) by rinsing 2 C of berries under cold water. Place in a large heavy saucepan. Add water (about 7 C) and salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, cool & place in a covered container in the refrigerator for up to 1 week or freezer for 1 month. I used all the berries which I believe was well over 2 C!

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. (at this point, I added everything to the crockpot & cooked on low a couple of hours). Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

Rack of Lamb

2010-02-22T06:33:00.000-08:00

This was our Valentine's Day dinner that my husband cooked. Don't be scared away if you don't like lamb. The shallot vinaigrette would be fabulous on any protein & capped off the vegetables perfectly. I steamed some asparagus for a few minutes (then rinsed in cold water) and we used frozen fingerling potatoes (Costco freezer section). Costco sells the rack of lamb too. The men LOVED this recipe. I just don't think I like the texture of lamb - & I prefer it cooked longer. My sister doesn't even try to eat it. But, the salad, potatoes & asparagus were enough to tide us over until we had the dessert the kids made.

1 pound fingerling potatoes, tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tablespoons finely chopped rosemary leaves
2 (8-bone) racks of lamb*
Kosher salt
Black pepper

Vinaigrette:

1 tablespoon seasoned rice wine vinegar
1 tablespoon minced shallots
1/4 cup olive oil
Kosher salt and pepper
*Cook's Note: Purchase lamb from a good source. Have butcher prepare racks in 4-bone portions.

Directions

Preheat oven to 375 degrees F.

Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.

With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).

Combine seasoned rice wine vinegar and minced shallots in a small bowl.

When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.

Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.

Polenta Lasagna

2010-02-17T04:27:00.000-08:00

3 Tablespoons Olive Oil
1 bag of Spinach
Salt
1 package Mushrooms … sliced
2 18 oz. tubes prepared polenta … sliced crosswise into ½ inch rounds (slice them thin to cover the pan).
8 – 10 oz Goat Cheese or Feta … crumbled (I used goat cheese)
1 jar Roasted Red Peppers … chopped
¾ cup marinated Artichoke Hearts … drained and chopped
½ lb. fresh Mozzarella Cheese … thinly sliced
1 can Diced Tomatoes … drained

I'm not sure where this recipe came from, but I've had it saved on the computer for a while now. I finally made it last night. I don't think the recipe cooked long enough (the spinach & veggies really weren't warm), but the flavors were good. The polenta took a long time to cook - you have to do it in batches.

1. Preheat oven to 375 degrees.
2. In a large skillet, heat 1 Tablespoon oil over medium heat. Add mushrooms and season with salt. Saute for 8 – 10 minutes. Transfer to a bowl and set aside.
3. Reheat the skillet and add the remaining 2 Tablespoons of olive oil. Cook the polenta slices until golden … about 5 minutes per side.
4. Line the bottom of a 7 x 11 inch baking dish (or your favorite baking dish!) with half of the cooked polenta.
5. Put a layer of spinach on top of polenta and sprinkle Goat or Feta over the spinach. Scatter the mushrooms and red pepper as the next layer.
6. Cover with the remaining cooked polenta slices. Top with artichokes, mozzarella and tomatoes.
7. Bake until the mozzarella melts … about 15 minutes.
8. Let “rest” for 10 minutes before serving!

Tagliatelle with Smashed Peas

2010-02-11T08:02:00.000-08:00

This recipe has been on my to-do list for quite some time. Unfortunately, I was a bit disappointed. It didn't have the flavors I was expecting. I did substitute the Italian sausage for some I had in the freezer which may have been a big part of the problem.

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

Mexican Chicken Soup

2010-02-09T09:01:00.000-08:00

This recipe is called chicken chili, but it doesn't seem like chili to me. So we'll just call it soup. I had lots of peppers & basil to use & this recipe fit the bill perfectly. I also had leftover chicken, so I just used that instead of cooking more. Nice flavors to warm up a winter night.

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving (optional):

Chopped onions, corn chips, grated cheddar, sour cream, avocado

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Quinoa in the AM

2010-02-08T05:43:00.000-08:00

I was reading Martha Stewart magazine at the dentist & this recipe jumped out at me. You see, my cupboards are overflowing with quinoa. I bought a mega-bag at Costco without realizing that I a lot already. We both like oatmeal, I thought this would be an interesting twist (and also help clear out my stash). I cooked the quinoa the night before. I was in the middle of bedtime with the kids so I turned off the stove after 15 minutes & by the time I returned, all the milk had been absorbed. We thought this was an interesting change from oatmeal. I don't think I could eat it everyday & I might like it with some chopped nuts too.

2 cups whole or low-fat milk, plus more for serving
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

A Little Chocolate Love

2010-02-07T17:26:00.001-08:00

We were making our menu for our family Valentine's Day fete and the kids unanimously choose this dessert. When I made it, I forgot to layer in the pudding, but I just served a scoop of pudding with the rest of the trifle. We modified two Paula Deen recipes for this.

1 box chocolate cake mix
3 small packages instant chocolate pudding mix, regular or sugar free
3 chocolate covered toffee candy bars, broken into pieces
2 cups whipping cream
2 tablespoons confectioners' sugar
a few tablespoons of Kahlua (optional)

Prepare the cake mix according to package directions and bake in a 13 by 9-inch pan. Let it cool thoroughly, then cut the cake into cubes about the size of walnuts.

Prepare the chocolate pudding according to package directions.

In a medium bowl, whip the cream with the sugar until stiff. Add Kahula if desired.

To assemble: In a trifle bowl, layer half the chocolate cake cubes, pudding, whipped cream, toffee bars, chocolate sauce or syrup. Repeat, layering the remaining ingredients, ending with whipped cream and candy bars. Drizzle decoratively with chocolate sauce or syrup.

Tomato Soup

2010-02-04T17:47:00.000-08:00

I keep a running list of recipes that I want to try. This one has been in my pile for a long, long time. The flavors in this soup are phenomenal! If you omit the creme fraiche, don't skip the additional rosemary & lemon zest. Here's a soup recipe from one of Giada's newer cookbooks.

2 tablespoons butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup creme fraiche (optional)
Zest of one lemon

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper. I skipped the part on blending - I don't have an immersion blender & didn't want to have to clean the big blender.

In a medium bowl whip cream to soft peaks, fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche (you could also use sour cream or greek yogurt). To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

Pecan Crusted Seitan

2010-02-01T05:31:00.000-08:00

This is another recipe from Alicia Silverstone's cookbook (did you catch her on Oprah last week? I'm waiting for an opportunity to make her crostini). It is such a great resource for anyone wanting to eat healthier. I couldn't find some of the ingredients for this dish, but I think I'll try an Asian supermarket for the umeboshi vinegar - Alicia claims it is a superfood. The first 100+ pages of the book are filled with nutritional information. This was my first time using seitan. I found it easily at Whole Foods near the dairy & I think most regular grocery stores carry it too. One warning, it doesn't have the greatest smell. My refrigerator smelled like raw fish. So, buy it right before you need it (it doesn't taste like fish). And, unlike me, remember to make this dish the night before you plan to eat it - it needs to marinade.

Marinade

3/4 C tomato paste (one small can)

1/4 C umeboshi (plum) vinegar (I used white wine vinegar plus salt)

1/4 C dry white wine

1/2 C orange juice

1/4 C shoyu (I used regular soy sauce)

1/4 C minced garlic (to taste - I don't think I used this much)

1/4 C chopped parsley

2 T fresh tarragon (1 T dried)

2 T minced fresh rosemary

8-10 pieces plain seitan (I used 2 boxes)

Combine ingredients (less seitan) in a blender & blend until smooth. Transfer marinade to a shallow dish & cover seitan. Cover & refrigerate 3 hours or overnight.

When ready to serve, combine the following in a shallow bowl:

2 C flour

1/2 t fine sea salt

1/2 t ground pepper

1 C ground pecans

2 T fresh chopped rosemary

Heat oil in a saute pan. Dredge the marinated seitan in the flour mixture & then put into the pan. Saute until golden brown on both sides, about 2-3 minutes per side. Serve immediately.

We served this over rice noodles. It wasn't too bad. I could see how this wheat protein would make a nice turkey substitute if you were vegan. I don't think I'll have requests to make this again, but Nick would eat it if I served it. Seitan has a little spongier texture than chicken, but the flavor was nice. If you like tofu, I think this protein is worth a shot.

Eggplant Masala

2010-01-24T18:22:00.000-08:00

I'm drawn to eggplant recipes, but then I get them home & can't stand the thought of eating it. My eggplant wasn't long for this world, so I bit the bullet & made this recipe. As is usually the case, I'm always surprised at how much I like eggplant. This was pretty quick & tasty. We got closer to 6 servings rather than 8. I used a different type of tomatoes so I think mine ended up more watery than it was suppossed to. I also forgot to add the cilantro. I served the dish with cornbread (and Nick had sour cream on his).

3 large onions roughly cut

4-5 garlic cloves minced

1-2 T olive oil (I needed more)

1-2 t cumin

1 t curry powder

1 large eggplant, peeled & chopped in 1/2 inch pieces

2 (15 oz) cans chickpeas, drained

2 (14 oz) cans peeled tomatoes, drained

1 can vegetarian chili (I used Amy's)

1 large handful cilantro chopped

Saute onions & garlic, curry powder & cumin with the olive oil until onions are soft - about 5 minutes. Add eggplant & saute 5 more minutes until the eggplant is browned & softened. I added extra olive oil to help prevent sticking. Add chickpeas, tomatoes & chili & simmer about 20-30 minutes. Stir in cilantro & serve.

Moroccan Couscous with Saffron

2010-01-19T20:22:00.000-08:00

I cooked. And took a photo! And remembered to post!
I'm trying a new cookbook - The Kind Diet by Alicia Silverstone. My sister really likes the book & I am just diving in. It's a vegan book, but in the tradition of full disclosure, I served this with chicken. There are days when Nick will skip meat, but last night wasn't one of them.

This recipe had great flavors & reheated for lunch very nicely. This is actually the second vegan cookbook I'm trying this year. The first one was a disappointment because it seemed geared toward more advanced cooks with accessibility to ingredients my local Whole Foods doesn't carry. I may need to give it a second try this spring because it was full of great salad ideas.

Getting back to the couscous, I served this as a main dish. Even without the meat, it's hearty. You could use it as a side dish with a salad.
2 C peeled & diced butternut squash (I used a 2 pound pre-cut package from Costco)
2 C yellow onions diced
1 1/2 C carrots cubed
1 1/2 C zucchini cubed
Fine Sea Salt
1 1/2 t pepper
1 1/2 C vegetable broth
2 T Earth Balance butter (or regular if you aren't vegan)
1/4 t cumin
1/2 t saffron threads
1 1/2 C whole wheat couscous (I used the large size)
2 scallions white & green parts chopped

Preheat oven to 375. Place first 4 ingredients on a baking sheet, toss with olive oil, 1 t salt & 1 t pepper. Roast for 25-30 minutes, turn with spatula part way through.
While the veggies roast, bring the veggie broth to a boil. Remove from heat & add butter, pepper, cumin, saffron & salt to taste. Cover the pan & steep for 15 minutes.
Scrape the veggies & juices into a large bowl. Add couscous. Bring broth to a boil & then pour over the couscous. Cover with a plate & allow to stand for 15 minutes (longer if you use the pearl couscous). Add scallions & toss with a fork.

Apple Tart

2009-12-31T06:25:00.000-08:00

I've resolved to cook more in 2010!

This recipe was a lovely dessert - and very pretty. I was intimidated to make the crust, but it turned out nicely. I couldn't find the ruler she suggests, so I estimated & rolled the edges up instead of using a knife. I used regular rum & only a small amount the rum/apricot sauce because so many reviews said the flavors were too strong. I could have used a bit more. The little bit that was leftover was great the next day.
Pastry:

2 cups all-purpose flour

1/2 teaspoon kosher salt

1 tablespoon sugar

12 tablespoons (11/2 sticks) cold unsalted butter, diced

1/2 cup ice water

For the apples:

4 Granny Smith apples

1/2 cup sugar

4 tablespoons (1/2 stick) cold unsalted butter, small diced

1/2 cup apricot jelly or warm sieved apricot jam

2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Pumpkin Pesto Pasta

2009-11-02T20:22:00.000-08:00

I thought this was pretty good. But, I thought it was salty, so use the salt sparingly to taste. I also didn't use all the olive oil.

* 1 pound dried whole-wheat fusilli pasta
* 1 cup hulled pumpkin seeds, toasted (pepitas)
* 1/2 cup fresh flat-leaf parsley
* 1/4 cup coarsely chopped fresh chives
* 1/4 cup extra-virgin olive oil
* 1 garlic clove
* 1 3/4 teaspoon coarse salt
* 1 teaspoon finely grated lemon zest
* 2 1/2 ounces baby spinach, packed (2 1/2 cups)
* Freshly ground pepper
* 3/4 cup part-skim ricotta cheese, for serving
* Tomatoes, cut into wedges, for serving (optional)

1. Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid.
2. Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 teaspoon salt, the lemon zest, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined.
3. Toss pasta with pesto mixture. Add reserved cooking liquid, and mix until pasta is well coated. Fold in remaining 1 1/2 cups baby spinach. Sprinkle with remaining 1/2 teaspoon salt. Divide among 6 bowls. Top each with a dollop of ricotta, and season with pepper. Serve with tomato wedges if desired.

Fix, Freeze, Feast

2009-10-29T19:52:00.000-07:00

I've been cooking up a storm from this book. Quite a change to eat the same meals each week, but I am hoping it frees up some time in the evenings. The Mozzarella Meatballs were pretty good, but next time I will skip the accompanying sauce (too much like Swedish Meatballs). So far, we have loved An's Pork Chops & Nick really liked the Feta & Spinach Lasagna Rolls. I wasn't too impressed with the beef & bean burritos, but have an idea for some roasted vegetable burritos I want to try once this batch is gone.

The concept of the cookbook is that you buy items in bulk at a warehouse store, cook everything at once & freeze 2-7 servings at a time. Our freezers are overflowing at this moment!

Pumpkin Chocolate Chip Cookies

2009-10-15T20:50:00.000-07:00

With leftover canned pumpkin & a craving for sweets, this recipe caught my eye. The cookies were very good. I didn't think the pumpkin flavor was too strong - you either add a little more ginger or some pumpkin pie spice. These cookies were so good, I had to take them into work & get them out of my kitchen. My family will eat 1-2 cookies & then it's back to ice cream.

* 1 cup (2 sticks) unsalted butter, softened
* 1 cup white sugar
* 1 cup light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup canned pumpkin puree
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 2 cups (12-ounce bag) milk chocolate chips, not semisweet
* Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Pumpkin Pasta with Sausage

2009-10-13T20:25:00.000-07:00

I'm embracing the change of season (finally). I got a pumpkin kick & tried pumpkin coffee (too sweet), pumpkin bread (OK, I think I can make better) & pumpkin beer (jackpot!). The pumpkin flavor isn't very strong in this dish. I couldn't find fresh sage at the store - I think it would help add a bit more flavor.

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Pulled Chicken Sandwich

2009-10-12T16:08:00.000-07:00

Fall is in the air! This recipe was pretty good, but it is so much easier just to cook the chicken in the crock-pot overnight & then let it sit on low temp all day in your favorite store-bought BBQ sauce. I really like these sandwich thins - though I am sure Nick would have preferred a more traditional bun.

1 (8 ounce) can reduced-sodium tomato sauce
1 (4 ounce) can chopped green chilies, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

I thought the sauce was very thin - you made need some corn starch depending on how thick you like your sauce.

Happy Find

2009-10-08T12:39:00.000-07:00

My favorite desk treats now in mini versions. Whole Foods had a 12 variety pack for $10. At 100 calories, they are perfect vending machine deterrent. Though be warned, my husband would probably consider these bite-sized. My refrigerator is bursting with dates, so I am going to try this recipe that I stumbled upon soon.

Adieu.

2009-10-05T13:40:00.000-07:00

I'm sorry to hear this magazine will no longer be in publication. Even though the only recipes in the magazine I confidently mastered were the cocktails, it was fun to browse through the pages & recipes.
I've been inspired by the change of seasons & hope to return to posting next week.

Pancakes!

2009-09-04T20:37:00.000-07:00

These disappeared before I could snap a picture, but you know what pancakes look like! These were good. I added thinly sliced strawberries & bananas to the pancakes before I flipped them.

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar (I also added 2 T of ground flax seed). Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Key Lime Cheesecake

2009-09-03T21:38:00.000-07:00

Ok, so this doesn't fit my breakfast theme this week. But, I wouldn't mind eating one for breakfast. These were tasty - even if I couldn't find key lime, or jumbo baking cups & they don't look quite as pretty as the ones in the magazine.

Makes 1 dozen

Ingredients

12 jumbo-size aluminum foil baking cups
Vegetable cooking spray
1 (9-oz.) package chocolate wafer cookies
1/2 cup butter, melted
3 (8-oz.) packages cream cheese, softened
1 1/2 cups sugar
2 teaspoons key lime zest
1/3 cup fresh key lime juice
3 large eggs
Garnishes: sweetened whipped cream, fresh cherries and blackberries, fresh mint leaves

Preparation

1. Preheat oven to 350°. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray.

2. Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup (about 3 Tbsp. crumbs per cup).

3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add lime zest and lime juice, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon mixture into prepared cups, filling completely full.

4. Bake at 350° for 20 minutes or until set. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks, and let cool 15 minutes or until completely cool. Cover and chill 4 hours. Garnish, if desired.

Oatmeal a go-go

2009-09-01T21:31:00.000-07:00

This has been Nick's breakfast of choice for several months now. We pack it up the night before & it's ready to go in the am (the milk will be more absorbed when it sits overnight in the fridge).

1/2 C rolled oats
1 C skim milk
1 T dried cranberries (or a handful of fresh berries or fruit)
1 T sunflower seeds (or almond, etc)

Nick traditionally liked his with brown sugar. But, after starting boot camp & buying a HUGE bag of protein powder, he now eats his with a scoop of vanilla protein powder instead. This breakfast is good cold & fills you up until lunch!

Green Smoothie Challenge

2009-08-31T07:46:00.000-07:00

My cooking has dwindled over this busy summer. I'm looking for some new inspiration as we head into fall & settle into the back-to-school routine. A {mostly} raw food blog I like to follow launched a green smoothie challenge recently. I started a week late because of travel, but so far, so good. This is the first smoothie I made last week. I used frozen berries I found in the freezer which camouflaged the green spinach color. I make my smoothie in a blender, but have heard so much about Vita-mix blenders. If you act fast, you can enter a give-a-way HERE.

Mom & Greta gave this concoction thumbs up. Charlie & Ella are more hesitant. Ella is a bit more open to this chocolate smoothie. I'm experimenting to find the right blend of flavors - not too tart, not too sweet, not too obviously healthy, before I start adding greens. I use any combination of fruits I can find & then add 2-3 large handfuls of baby green spinach. So far, favorite combination includes:

2 frozen bananas
1 peeled clementine
about a cup of berries (frozen or fresh)
fresh mango or pineapple
1 scoop protein powder (optional)
2 large handfuls of spinach

Sara had a great tip that once your bananas turn brown & spotted, throw them into the freezer (peel & all). Soak the frozen banana in a bit of water before you make the smoothie. You can squeeze the banana right into the blender. I add the chunky stuff first. Add about 6 ounces of water & blend until smooth. Then, I add the protein powder & spinach.

Pork Loin Sandwiches

2009-08-04T19:05:00.000-07:00

Well, this picture was on the lost camera card as well. It was much prettier than the pork loin photo. Imagine vibrant green arugula contrasted with bright red peppers. These sandwiches were a hit! Though, I don't know I would make my own mayo again. It was too runny. Next time, I'll just add the spices to mayo. If you don't like mayonnaise, you'll need to substitute avocado or mustard because the sandwich will be a little dry. I heated my sandwiches up in a panini maker.

One loaf Italian Style Bread

Garlic Herb Mayonnaise (below)

several slices of pork

One 7 oz jar roasted red peppers, drained & cut into 1/2-inch strips

2 C arugula

2 T unsalted butter

1 egg

1 T fresh lemon juice

1 T dijon mustard

1 t minced garlic

1/4 t salt

1/8 t pepper

1 C olive oil

1 T chopped fresh chives

2 T chopped fresh parsley

Beat egg until lemon colored & thickened (about 2 minutes). Add the lemon juice, mustard, garlic, salt & pepper, continuing to beat until the ingredients are well blended, about 1 minute. With the mixer running, add the oil in a slow steady stream, until the mixture becomes thick. Stir in the chives, parsley & season to taste.

Pork Loin

2009-08-03T19:44:00.000-07:00

I'm going to try to keep updating this blog. The dog days of summer have kept me busier than expected. My camera card crashed last week with this picture. But, this was a pretty good recipe. The kids would eat it if I rinsed off the mustard sauce. The only downside was that it took a long time to cook (45 minutes on the counter doesn't work in our house during the week).

3 T coarse grain Dijon mustard

3 T Dijon mustard

2 T olive oil

2 T balsamic vinegar

2 T minced garlic

1 t finely chopped fresh sage

1 t finely chopped fresh thyme

One 21/2 - 3 pound boneless pork loin

Preheat oven to 375

In a small bowl, combine the mustards, oil and vinegar, garlic, sage, and thyme. Pat the pork loin dry with paper towels. Season with salt & pepper to taste. Coat the pork with the mustard mixture and then place on a rack in a roasting pan. Allow it to sit at room temperature for 45 minutes. Roast, uncovered, for approximately 1 hour and 15 minutes. We used a meat thermometer & took the meat out a lot faster. I'm not sure why the cooking time was off, but I would start checking the meat after about 20 minutes.

Happy 4th of July!

2009-07-02T19:30:00.000-07:00

I'm reposting my favorite patriotic dessert! If you want to be the hit of your neighborhood potluck, check it out HERE!

Spinach Panini

2009-06-30T19:36:00.000-07:00

Simple. That's what I need these days. I added some lean turkey to the sandwiches & forgot to use the red onion. Use extra basil. You can almost taste summer!

6 inch hoagie whole wheat rolls split (or other whole wheat bread)

4 C baby spinach leaves

8 thin tomato slices

1/4 t kosher salt

fresh ground pepper

1/4 C thinly sliced red onion

2 T fresh basil leaves

1/2 C crumbled feta (I used low fat)

dash of balsamic vinegar (optional)

Spray a cooking griddle or non-stick pan with cooking spray. Divide goodies among the 4 sandwiches. If using a non-stick pan, place a heavy plate on top of the upper crust. Cook for a few minutes on each side.

Mediterranean Chicken Salad

2009-06-29T18:15:00.000-07:00

They call it the lazy days of summer, but they sure don't feel lazy. We've been nonstop. Less cooking. Less pictures. Less motivation to get these pics posted. I've been on a leafy green kick. This is a Sonoma Diet Cookbook recipe which is very compatible with boot camp nutrition. I made substitutions as needed from my pantry. I didn't bother toasting (or cutting) the almonds.

4 C cooked chicken, shredded

1 15 oz jar roasted red & yellow peppers, drained & cut into strips

1 6 oz jar marinated artichokes, drained

1/4 C thinly sliced red onion

1/4 C chopped almonds, toasted

2 T fresh chopped parsley

2 T capers, rinsed & drained (I omitted)

6 servings low-cal red wine vinaigrette

6 large butterhead lettuce leaves (I used the living lettuce from costco)

2 oz shaved Parmesan

In a large bowl, mix chicken, roasted peppers, artichoke hearts, red onion, almonds, parsley & capers. Drizzle with a low-cal red wine vinaigrette; toss gently. Cover & chill for 1-24 hours. (I skipped this part & just used the spray-on vinaigrette).

Place a lettuce leaf on a plate & serve. Makes 6 servings.

Chicken Satay

2009-06-12T18:47:00.000-07:00

This dish is an appetizer that I thought I could pull off as an entree. I should have added more vegetables or served it over lettuce. It felt like we were eating an appetizer for dinner.

Marinade for Chicken
1/2 C unsweetened coconut milk
1 t fish sauce
1 t brown sugar
1 t curry powder (I used dried curry, not sure if that is the same thing)
1 pound boneless, skinless chicken thighs or breasts

Spicy Peanut Sauce
3/4 C coconut milk
1 T red curry paste
2 t roasted chili paste
1/2 C water or chicken broth
1 T fish sauce
1 T brown sugar
1/4 C chunky peanut butter
1 T fresh lime juice (forgot to add this)

Combine marinade ingredients & stir well. Cut chicken into generous bite-sized chunks or strips. Add to marinade & mix well. Cover & refrigerate 30 minutes to 24 hours.
Bring coconut milk to a gentle boil in a medium saucepan over med-high heat. Add the curry paste, chili paste & cook 4-5 minutes, mashing & stirring occassionally to dissolve them. Add the chicken broth, fish sauce, brown sugar, peanut butter, and lime juice & cook for 1 minute more to make a smooth sauce. Remove from heat, transfer to a small serving bowl & set aside to cool. The sauce can be served or at room temperatuer or cover & refrigerate, reheating gently just before serving time.
Thread meat onto tips of skewers & cook on lightly oils, hot grill (or under a broiler), turning often, until browned & cooked through, 4-6 minutes. Serve at once with the peanut sauce.

Grilled Pineapple

2009-06-11T17:25:00.000-07:00

We loved grilled fruit in the summer. My brother-in-law put the pineapple on its side, cut off the top & bottom & sliced rings. Then, the rind & core were taken out of each slice. He rubbed brown sugar on the fruit & let them sit at room temperature during dinner. When it was time to have dessert, he oiled the grill, put a second brown sugar rub on & grilled the pineapple about 3-6 minutes a side (until the grill marks can be seen). We served the fruit with whipped cream and a bundt cake.

Red Curry Shrimp

2009-06-10T05:24:00.000-07:00

I don't think anything that uses coconut milk can be part of a low-fat diet, but this dish was very tasty & quick to make.
1 1/2 C unsweetened coconut milk
2 T red curry paste
1/2 C water
2 T fish sauce
1 T sugar
1 C drained pineapple chunks (or fresh)
6 wild lime leaves (I didn't use this)
3/4 pound large shrimp (or chicken or tofu)
1/3 C fresh basil

In a medium saucepan or skillet, heat 1/2 C coconut milk over med-high heat, stirring often, until thickened & fragrant (2-3 minutes). Add curry paste & cook a few minutes, pressing & stirring to dissolve the paste. Stir in remaining 1 C coconut milk, water, fish sauce, sugar, pineapple & lime leaves. Bring to a gentle boil. Add shrimp & basil & cook until shrimp are cooked through. Transfer to a serving dish.
I served mine over rice noodles.

Greek Chicken Salad

2009-06-08T13:14:00.000-07:00

I've got one week off between boot camp sessions & I'm trying to find more low-fat dinners that fits with the program. The instructor says that she eats 50/30/20 carb/protein/fat. That isn't an easy balance to strike for most people - it's A LOT of protein & not much fat. This recipe falls more within the 20/45/35 category. I added strawberries which I understand isn't recommended during wave 1 of the plan. I didn't have feta cheese, so I used shaved Parmesan & I substituted a spray vinaigrette dressing.

1 tablespoon chopped sun-dried tomatoes (not oil-packed)
boiling water
2 cups torn mixed salad greens
3 ounces cooked skinless chicken breasts, sliced
1/4 cup canned cannellini beans, rinsed and drained (white kidney beans)
1 tablespoon crumbled reduced-fat feta cheese
1 tablespoon slivered almonds, toasted
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 1/2 teaspoons dijon style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper

Place dried tomatoes in a small bowl. Add enough boiling water to cover; let stand for 5 minutes. Drain well.
Meanwhile, arrange salad greens on a serving plate. Top with chicken, cannellini beans, feta cheese, and almonds. Sprinkle with drained tomatoes. Drizzle with 1 tablespoon Red Wine Vinaigrette.
Red Wine Vinaigrette: In a small bowl combine vinegar and shallot. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.

Creamy Cole Slaw

2009-06-06T19:19:00.000-07:00

It's BBQ season & I'm always looking for new side dishes to take to friend's houses. I don't like cole slaw, but this sounded like a perfect side dish for the crawfish party we went to. I really liked the flavors. It was tangy & not too soupy (just how I like it).

3 tablespoons reduced-fat mayonnaise
3 tablespoons nonfat plain yogurt
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 teaspoon sugar
1/2 teaspoon caraway seed or celery seed (optional)
Salt & freshly ground pepper to taste
2 cups shredded red cabbage (1/4 of a small head)
2 cups shredded green cabbage (1/4 of a small head)
1 cup grated carrots (2 medium)

Combine mayonnaise, yogurt, mustard, vinegar and sugar in a large bowl. Add caraway seed (or celery seed), if using. Season with salt and pepper. Add cabbage and carrots and toss well.

Watermelon & Goat Cheese Salad

2009-06-04T19:42:00.000-07:00

So, this recipe is a bit less decadent than usual! But, with boot camp going strong, I'm trying not to introduce too many temptations in our house! This would be a great appetizer, side dish or light dessert. You could use the balsamic vinegar over strawberries instead. I love this sauce & drizzle it over grilled veggies, pizza, etc. My friend Shelia created the masterpiece above.

Cook 1 C balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Dice watermelon. Plate watermelon with field greens & drizzle with the cooled balsamic vinegar. Serve with goat cheese on the side (otherwise the cheese gets too soggy).

Grilled Zucchini Roll-Ups

2009-06-02T19:06:00.000-07:00

I thought this was a great alternative appetizer (and an easy way to substitute veggies for a usually carb-heavy course). I made these for a party, but Nick didn't try them so I didn't get a second opinion. But, I will make them again this summer. Because I was in a hurry, I cooked the zucchini on my cuisinart griddle (a George Foreman indoor grill would work too). This makes 16 rolls.

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Directions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Spice-Rubbed Lamb Pops

2009-06-01T19:00:00.000-07:00

I survived bonding with colleagues over the weekend! Actually we had a lot of fun in Steamboat Springs, so I can't complain. We've been so busy with the end of the school year parties & meetings that I haven't been cooking at much. But, I'm hoping to get back into the swing of things this week. I'm still doing a boot camp, so I'm trying to find lower-carb, waist-conscious recipes.
We had some lamb in the freezer and it fits with the higher-protein boot camp diet. This recipe was so simple to make & very flavorful.

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips

12 skewers, if wooden soak in water for 10 minutes

Preheat the grill or a grill pan.

In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.

Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

See You Next Week

2009-05-25T20:50:00.000-07:00

With the holiday, work meeting & a work trip, we aren't doing a lot of cooking this week. I'll be back next week.

Chicken Salad

2009-05-22T20:44:00.000-07:00

I'm looking for quick & easy high protein, good carb, low fat recipes. This one was pretty good. Nick didn't even complain about the broccoli! I think it would be perfect for a summer picnic or potluck.

1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1)

4 cups broccoli florets

1 1/2 pounds medium tomatoes

2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon chili powder

1/4 cup lemon juice

1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.

2. Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.

3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.

4. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.

5. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.

6. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.

Campfire Dessert

2009-05-20T20:40:00.000-07:00

No pictures today. This dessert was made by campfire & eaten under a starry sky. The recipe is simple. Put diced pears, chunks of Italian or French bread and a few chocolate chips into tin foil that has been sprayed with cooking spray. Close up & throw into the fire for about 20 minutes. Delightful!
We are going to try some pears on the grill this summer. Go easy on the chocolate chips. The kids helped make the dessert & it was a bit too chocolately!

Roasted Vegetable Sandwich

2009-05-19T18:54:00.000-07:00

I was worried about this recipe because sometimes vegetables just don't sound that exciting. And, eggplant can have a funny texture. But, I was really happy with how this dish turned out. It was perfect on a summer day (though I need to find a way to roast the veggies on the grill - too hot inside). I think my veggies were too thinly sliced because one tray cooked too quickly & got a bit burnt. Next time I'll set the timer for 15 minutes to check on them. We added a slice of mozzarella which was perfect. They ran out of watercress at the grocery store, so I used leftover fresh baby spinach.

1 small eggplant, thinly sliced into rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 teaspoons extra-virgin olive oil
2 cloves garlic, finely chopped
Salt & freshly ground pepper to taste
1/4 cup nonfat sour cream or nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh basil
1 teaspoon lemon juice
1 16-inch-long French baguette, split lengthwise and cut into 4 sections
1 bunch watercress, washed, large stems removed (about 2 cups)

1. Preheat oven to 450°F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.
2. Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.
3. Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops.

Steak Tacos

2009-05-18T17:36:00.000-07:00

Excuse this terrible photo! Nick made this for me on Mother's Day. We both loved the salsa & the rub. The rub would also be great on chicken or tofu. I've found several recipes in this cookbook that sound great & are gentle on the waist-line.

Ingredients

* 1 tablespoon chili powder

* 2 cloves garlic, minced

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon salt

* A pinch cayenne pepper

* 1 1/4 pound top sirloin steaks cut 1-inch thick

* 12 small corn tortillas (5 to 6 inches in diameter)

* 3 cups shredded red cabbage

* 1/2 cup chopped cilantro leaves

* 1 lime, cut into wedges

* 2 cups Avocado Lime Salsa, recipe follows

Directions

In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.

Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.

Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.

Avocado Lime Salsa:

1 large cucumber peeled, seeded and cut into chunks (about 2 cups)

2 avocados, cut into chunks

1/2 red onion, diced

2 limes, juiced (about 1/4 cup)

Salt

1/4 cup chopped cilantro leaves

2 jalapeno chiles, chopped, plus more to taste

Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

Yield: 2 cups (1 serving is 1/3 cup)

Fried Rice

2009-05-15T17:53:00.000-07:00

I started boot camp this week so the menus are going to be a bit more calorie conscious (at least when we don't have guests). This recipe when made as written, has 400 calories (12 g fat, 16 g protein, 56 g carbs & 7 g fiber). Tofu didn't make it into our fridge, so I substituted shrimp rather than make a special trip to the store. It was good & filling. I think I would add a little pepper & increase the scallions, ginger & garlic depending on your preference. I would suggest getting all the ingredients prepared before you start heating the oil.

* 1 tablespoon plus 1 teaspoon canola oil, divided

* 2 large cloves garlic, minced

* 4 scallions, greens included, rinsed, trimmed and thinly sliced

* 1 tablespoon minced ginger

* 4 cups leftover cooked brown rice

* 3/4 cup finely diced red pepper

* 3/4 cup cooked, shelled edamame

* 1/2 cup fresh or frozen, thawed, corn

* 6 ounces firm tofu, cut into 1/4-inch cubes

* 2 eggs, beaten

* 3 tablespoons low-sodium soy sauce

Directions

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Rolo Cookies

2009-05-14T20:08:00.000-07:00

We had a party a few months ago & Ella (my non-sweet tooth kid) fell in love with these cookies. Last weekend, she passed on cake at a birthday party & after swimming her heart out, wanted a special snack when we got home. I had forgotten to stock the freezer with popsicles, so we decided to make these cookies. I omitted the nuts.

2 1/4 c. flour
3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
60 Rolo candies (1 bag)
4 tbsp. sugar

Preheat oven to 375 degrees. In small bowl, combine flour,
cocoa, and soda; blend well. In large bowl, beat sugars and
butter until fluffy. Add vanilla and eggs; beat well. Slowly
add flour mixture; blend well. Stir in 1/2 cup nuts. For
each cookie with floured hands, shape about 1 tablespoon
dough around caramel candy, covering completely. In small
bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press
one side of each ball into pecan mixture. Place, nut side
up, on ungreased sheet. Bake at 375 degrees for 7 to 9
minutes. Cool slightly and remove from sheets. 60 cookies.

Thai Chicken

2009-05-12T19:25:00.000-07:00

This was a quick & easy recipe to make. It took more time to chop the veggies than to cook the meal. I served the dish over brown rice. Of course, you could use any combination of veggies. I added in mushrooms. I added some extra curry paste. The coconut milk & curry paste is usually found on the Asian aisle (it's not the stuff you put into a pina colada in case your husband does the grocery shopping). Substitute tofu for the chicken for a vegetarian option.

2 teaspoons canola oil
1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
1 medium onion, halved and sliced
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 1/2 teaspoons red curry paste, or to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup reduced sodium chicken broth
1 cup "lite" coconut milk
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon light brown sugar
1 1/2 cups cauliflower florets
2 cups baby spinach
1 tablespoon lime juice
Lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges

Texas Toasts with Filet Mignon

2009-05-11T19:29:00.000-07:00

Raised a Texan, steaks were a Sunday night tradition for my husband. I'm trying to break him of the habit, or at least let him have steak while I cook fish. But, sometimes it's too much effort to cook twice. The Eating Well Diet has several lower calorie/fat options for steak. I forgot to buy nicer bread, so we didn't have the traditional Texas Toast. I also don't know if you really need to add butter to grilled meat, but it does taste good!

1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced fresh chives or shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram or oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic (1 minced, 1 peeled and halved)
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4 slices whole-grain bread
4 cups watercress, trimmed and chopped

1. Preheat grill to high.
2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Angel Hair Pasta with Broccoli

2009-05-08T21:14:00.000-07:00

My friend let me borrow this lovely cookbook & I've finally started trying the recipes. This one was missing something when I made it. Maybe it would be more flavorful with basil, lemon juice or more salt? For some reason, I think if you tried it at Spago, it would be more wonderful!

12 oz angel hair pasta
extra virgin olive oil
1/2 pound tiny broccoli flowerettes
3/4 C double strength chicken stock (I used regular chicken stock)
1 t fresh thyme or basil
3 T unsalted butter
4 ounces chevre, crumbled
1 T toasted pine nuts

Boil water with olive oil. Saute broccoli in skillet with olive oil for 1 minute until crispy. Add the stock & bring to boil.
Add thyme, pepper, butter & goat cheese and whisk together until the cheese melts. Remove from heat & keep the sauce warm.
Cook pasta with a little salt. Plate pasta, spoon sauce overtop & place spring of thyme & pine nuts on the dish.

Banana Pudding Pie

2009-05-07T20:14:00.000-07:00

This was another recipe that was sabotaged by a chaotic cooking environment. In the middle of stirring the pudding, the dog ran away & I had to run outside to takeover watching the kids while Nick took over to find Hogan. I completely forgot the cream portion of the pie & didn't realize it until I compared my odd looking picture to the one in the cookbook. It turned out ok, but this is a recipe to create when you have time to focus. Otherwise, buy a premade crust, use pudding & call it a day! Then, he tells me that Banana Cream Pie is his mother's speciality!

One box vanilla wafers

5 1/3 T unsalted butter melted

2 ripe bananas, thinly sliced

1/2 C sugar

1/3 C flour

1/2 T salt

2 C milk

4 large egg yolks, lightly beaten

2 T vanilla extract

1 C heavy whipping cream

2 T sugar

1 t vanilla extract

Preheat oven to 350 F. Grease a 9 inch pie plate.

Place 45 wafers in a food processor & pulse until finely crushed. Reserve 1/4 C for top of pie. Mix the remaining crumbs with the melted butter. Firmly press into the pie plate to make a crust. Bake for 10-12 minutes. Remove from the oven & cool.

Meanwhile, make the pudding. In a medium saucepan over medium heat, combine the sugar, flour, salt. Stir in milk & stir constantly with a wooden spoon until the mixture comes to a low boil and becomes thick, about 7 minutes. Reduce the heat to very low. Stir in a couple of tablespoons of the hot milk mixture into the yolks. Stir the egg yolks into the hot mixture. Stir constantly until the mixture is thickened to the consistency of pudding, about 3-4 minutes. Remove from heat and stir in the vanilla.

Arrange half of the banana slices over the crust. Layer about half the pudding and top with the remaining cookies. Top the wafer with remaining bananas and pudding. Let cool completely.

Beat cream, sugar & vanilla until soft peaks form. Spread over the pie & sprinkle with the reserved crumbs. Cover with plastic & refrigerate up to one day until serving.

Dutch Oven Breakfast

2009-05-06T19:55:00.000-07:00

We tried our dutch oven again recently. We still have a way to go in timing & dispersing the heat. I forgot several ingredients, but somewhat compensated by bringing some salsa & avocado along.

1 can crescent rolls

1 cup shredded sharp cheddar

1 lb. sausage; browned & drained (I did this before we went camping)

3 eggs; beaten (I used 8)

3 Tbs. diced red bell pepper (I used a whole pepper)

3 Tbs. milk

3 Tbs. diced yellow bell pepper

1/2 tsp. salt

1 cup thawed frozen hash browns (I think I used nearly an entire bag)

1 tsp. ground black pepper

1 green onion; sliced (I used regular onion)

3 Tbs. parmesan cheese (forgot this)

Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.

Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.

Chipolte Shrimp Tacos

2009-05-05T20:50:00.000-07:00

Cinco de Mayo is also a birthday in our family & I was trying to come up with Mexican dishes that don't have a kick. It isn't easy. This recipe reminded me of a favorite appetizer at a local restaurant. I will definitely make a variation of this over the summer. I think I'm more tex-mex than authentic Mexican. I would love a creamy guacamole instead of the more traditional sauce (though Nick liked the sauce). I thought the dish was too onion heavy. I modified this recipe so much, it probably isn't fair to critique it.

1 small onion, quartered
1 jalapeno, quartered, seeds optional (we omitted)
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks (I used a whole one)
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped (we used parsley)
(we added more tomatoes)

Shrimp:

1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder(omitted for half the shrimp)
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas (i'll use whole wheat next time)
8 sprigs cilantro for garnish
2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Turkey Mushroom Burgers

2009-05-04T19:41:00.001-07:00

We've been eating a lot of turkey burgers lately! A sign of spring I suppose. These were really moist & would have been fabulous with some caramelized onions. They reheated very well too.

2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounces white mushrooms, wiped clean
3 teaspoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup Scallion-Lemon Mayonnaise (recipe follows), optional
1 pound lean ground turkey breast (see Ingredient note)
1 large egg, lightly beaten
3 tablespoons chopped fresh dill
1 1/2 tablespoons coarse-grained mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 whole-wheat buns (optional)
Lettuce leaves & tomato slices for garnish

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
3. Preheat grill to medium-high.
4. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each. (I ended up using more bread because my meat was gooey. But, maybe its supposed to be that way).
5. Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds.

Tofu WIth Peanut-Ginger Sauce

2009-05-01T18:17:00.000-07:00

This was a great recipe! Super-easy to make. I added a bell pepper & could have added more mushrooms. I think it would also be good with crushed peanuts. Nick had two servings, but I didn't serve anything else with the meal. Another vegetable seemed redundant - though the cookbook suggests you serve it with a cucumber salad which would have been nice.

Sauce
5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced

Tofu & vegetables
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach (6 ounces)
1 1/2 cups sliced mushrooms (4 ounces)
4 scallions, sliced (1 cup)

1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Lemon Granita

2009-04-30T18:23:00.000-07:00

If you are looking for a nice light dessert, this is a great one. I can imagine enjoying this one all summer long.

1 cup water
3/4 cup plus 1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
Pinch salt
1 lemon, for zesting

Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)

Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

Oven-Fried Chicken

2009-04-29T20:16:00.001-07:00

This is another recipe I found from Eating Well. If you can get the chicken marinating before work, you could make this during the week (assuming you don't get home too late). Otherwise, make extra on Sunday night & enjoy it during the week. The chicken was juicy, but I didn't pay attention to the suggestion to shake off the excess flour (if you don't, the chicken gets a little dry). Next time, I'll be more generous with the seasonings.

1/2 cup nonfat buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper to taste
Olive oil cooking spray

1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Shrimp Caeser Salad

2009-04-27T17:42:00.000-07:00

I'm loving the Eating Well cookbook. So many fresh, light meal ideas for spring.

3 T lemon juice (plus wedges for garnish)
2 t Dijon mustard
3 anchovies coarsely chopped, or 1 t anchovy paste (I didn't have this)
1 small clove garlic chopped
2 T extra virgin olive oil
1/2 C grated Asiago cheese divided (I used manchego)
fresh pepper
8 C chopped romaine leaves (about 2 hearts)
1 pound cooked, peeled shrimp
1 C croutons

Place lemon juice, mustard, anchovies and garlic in a food processor. Blend until smooth. Add oil & blend until creamy. Add 1/4 C cheese and pepper & pulse until combined.
Combine lettuce, shrimp & croutons. Add dressing to coat and separate onto 4 plates. Add remaining cheese and garnish with lemon wedge.

Pizza ala Leftovers

2009-04-24T05:39:00.000-07:00

Nothing fancy here. Boboli whole wheat crust, a dash of olive oil, leftover chicken, all the tomatoes I could find (sliced & squeezed) & feta cheese. Add whatever herbs & seasonings you like. Make a salad while the pizza cooks & dinner is served.

Apple Pear Crisp

2009-04-23T19:32:00.000-07:00

This is probably my least favorite Ina Garten dessert recipe that I have made. The dish didn't taste bad, it just wasn't anything special. I also didn't think the apples were soft enough for my preference. I will make this again, because I love crisps, but I will cut the apples thinner & cook it a little longer. Macoun apples are hard to come by - I used McIntosh. I think you could use any favorite baking apple.

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Blueberry Pancakes

2009-04-22T19:04:00.000-07:00

This pancake recipe received two thumbs up from our kitchen judges.

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook's Note: Over mixed batter will result in flat, heavy pancakes

Chicken Noodle Soup

2009-04-21T19:41:00.000-07:00

Sometimes a little soup is good for the soul. I vary this recipe depending upon what I have on hand. The secret ingredient are the noodles. I only use egg noodles. This time, I used a brand very similar to what my grandmother used. They were fabulous!

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Island Spice Salmon

2009-04-20T20:11:00.000-07:00

Fresh salmon season isn't quite here, but Costco sells frozen freshwater salmon. I think I overcooked it a bit, but this recipe was still good. I keep forgetting that my current chili powder has quite a kick. I had to rinse off the fish to feed the kids. The frozen fish can't compare with fresh fish, but I will try it again before making a judgment.

4 salmon fillets
2 C pineapple juice
1/2 C dark brown sugar
1 T chili powder
1 1/2 t ground cumin
2 t coriander

place salmon in a shallow dish. Pour juice over the fish, cover and marinate for at least 1 hour in the fridge (no more than 3 hours).

Preheat overn to 425 F. Line baking sheet with foil.

In a small bowl mix remaining ingredients, salt & pepper.

Remove salmon & discard juice. Put salmon on baking sheet & season with salt & pepper. Distribute the sugar mixture over fish.

Bake 10-20 minutes until fish is cooked to the desired doneness.

Avocado Fries

2009-04-17T18:11:00.000-07:00

What do you do to a vegetable that tastes great raw & is loaded with tons of good fats? You fry it of course. If you love avocados, but want something other than guacamole, these fries were a huge hit. They weren't bad the next day either. So consider this recipe for your next BBQ. My sister discovered this recipe in Sunset Magazine.

Canola oil for frying
1/4 C flour
1/4 t kosher salt
2 large eggs beaten to blend
1 1/4 C panko bread crumbs (Japanese style)
2 firm-ripe avocado pitted, peeled & sliced into 1/2 inch wedges.

Preheat oven to 200 F. In a medium saucepan, heat 1 1/2 inches of oil until it registers 375 F on a deep-fry thermometer.
Meanwhile, mix flour with salt in a shallow plate. Put eggs & breadcrumbs in two separate shallow plates.
Dip avocado in flour shaking off excess, egg & then panko to coat. Fry avocado slices a few at a time until golden - about 30 seconds to 1 minute. Transfer to a paper-towel lined plate. Keep warm in oven. Sprinkle with salt to taste.

Ice Box Cake

2009-04-16T19:29:00.000-07:00

My sister brought this delicious creation to our house. This is a half size & it was gobbled very quickly by 4 people. I think the boys would have eaten it themselves if given the opportunity. I thought it was light & the perfect amount of chocolate (but I'm not a big chocolate person). Nick thought it was better than an oreo.

box of Nabiscos famous chocolate wafers
2 cups heavy whipping cream
tsp vanilla
1-3 T sugar (sweeten to taste)

Prepare whipped cream. Spread 1/2 T whipped cream on wafer and press another one on top making a sandwich, lay on side so standing up and repeat, making a log shape. Spread remaining whipped cream over log and cover loosely and put in refrigerator for a few hours or even better over night. The longer it stays in fridge the better it gets. garnish with sprinkles, chocolate chips - whatever your fancy. My sister called Nabisco to see where the chocolate wafers were sold in town & found them at one of our large grocery stores. They are available on amazon, by the case, but I also found them locally.

An alternative version is shown here. I made this version (sort of) for Ella's birthday. It's not as big as that picture looks. I realized after the fact, that she did not stack each layer directly on top of the underlying layer. I would suggest the staggeredd layers to help prevent the lean I had & also to make the cake look at bit nicer. Of course, it was all eaten very quickly regardless of the imperfections in presentation!

Mega Burgers

2009-04-14T17:53:00.000-07:00

The original recipe is HERE. It calls for 1 pound of beef per person. I didn't realize how much meat that was until I saw the burgers. I used 1/2 pound per person & they were still HUGE. It's a bit more than I like, but the carmelized onions (using 2 T butter & 2 T brown sugar) were really good on the burgers (and I don't usually like onions). Next time I need to dress up leftovers, I'll remember to add some of these onions.

Spring Minestrone

2009-04-13T17:40:00.000-07:00

I just haven't been in the mood to cook lately. I need to some inspiration. I'm going to check out some new cookbooks & try to get my groove back. I thought this soup was good, Nick was less enthusiastic. Leftovers were a bit tricky since the rice soaked up all of the liquid. I added water to get the soup texture back.

2 T extra virgin olive oil
2 shallots
1 med garlic clove minced
3/4 C medium grain basmati rice, rinsed
6 C vegetable stock (I used chicken stock)
1 C sugar snap, or snow peas cut in half diagonally
8 spears asparagus trimmed & cut into 1 inch pieces (cut diagonally)
1/2 C green peas
salt & pepper

Heat olive oil in a large saucepan over medium heat, then add shallots & garlic & saute until soft. Add the rice & cook, stirring for 1 minute. Add the stock & bring to a boil. Cover & lower the heat & simmer until the rice is tender (about 45 minutes).
Add the vegetables & season with salt & pepper. Simmer for 2-3 minutes & serve immediately.

A bit behind

2009-04-08T20:46:00.001-07:00

We've been over the top busy at work, so I'm taking the week off of blogging & relying on pantry favorites like this. As you prepare for Easter dinner, may I suggest this traditional ham or this unusually delicious one? These potatoes would make a great side. And, throw some of these roasted seeds into a beautiful green salad.

See you next week.

Chicken Parm Subs

2009-04-03T20:38:00.000-07:00

This is truly an easy, no fuss recipe that is sure to please a hearty appetite without having as many calories as the traditional sub. I used rotisserie chicken, leftover tomato sauce, and wilted a large handfuls of spinach on the stovetop (just add a dash of water & stir the spinach leaves over medium low heat). Toast your bread if desired and layer chicken, spinach, sauce & a touch of shredded mozzarella & Parmesan cheese. You can heat the chicken & sauce in the microwave if you want it really warm. I was surprised that the Parmesan cheese had enough flavor that I could use much less mozzarella & still have that cheesy sensation. I put the sandwiches under the broiler to melt the cheese.

Chocolate Cake

2009-04-02T19:10:00.000-07:00

As you can see, my cake totally sank in the middle. I was serving this at a dinner party & the only good news was that the cake was pretty good (I should have taken it out a bit sooner) and my friend had tried to make the cake twice without success. After baking the cake, I watched this video & know what I would do differently next time.
In talking with my friend, I discovered two areas this recipe can go wrong 1) overmixing the dry ingredients (what I did) and 2) not having deep enough cake pans (what she did). The recipe says to mix the dry ingredients in the mixer. I was in the middle of 8 things & it mixed for a couple of minutes. What most bakers know (and what I now know) is that one of the reasons for a sinking cake is too much air being incorporated into the mixture (overmixing). Other reasons can include cheap pans or uneven oven temperature which also may have contributed to my sinking. This batter rises REALLY high while baking. My friend didn't have deep cake pans & hers kept bubbling over while cooking. I'll try this one again & check the cake at about 30 minutes.

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined (on the video she does this for literally 1-2 seconds). In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Cornflake Crusted Fish with Relish

2009-03-31T19:17:00.000-07:00

I thought the cornflakes might entice the kids to eat the fish. They actually preferred the fish without the coating. The dog jumped on the table to help himself so perhaps his vote cancels out the kids. This was a good recipe if you like the sensation of fried fish. If you prefer your fish baked or grilled, try the relish - I loved the combination of flavors. With the crispy topping, it was almost like a fish & chips with vinegar combination.

for Fish:
4 C cornflakes
1/2 t paprika
salt & pepper
1/4 t cayenne
3 whole eggs
1 egg white
4 halibut fillets 1/2 pound each (I used tilapia)

Relish:
2 ears corn, shucked (I used canned)
1 C cherry tomatoes, halved
1 avocado, seeded, peeled & chopped
8 fresh basil leaves, chiffonade
3 T olive oil
1/2 T red wine vinegar
3/4 t salt
1/4 t pepper

Preheat oven to 375 F. Grease a baking sheet.

Crush cornflakes. Add paprika, salt, pepper & cayenne. Transfer to a shallow dish. In another dish, whisk eggs to combine.
Season fish with salt & pepper. Dip each fillet in the eggs & dredge in the cornflake mixtures. Place on baking sheet & bake until fish is opaque & flakes with a fork, about 15 minutes.

Meanwhile, mix relish ingredients & set aside. Serve relish with fish.

Po' Boys

2009-03-30T19:06:00.000-07:00

You know any recipe using American cheese really isn't the best for a diet, but the picture in the book just looked too tempting. The kids were thrilled that I bought the cheese in wrappers & they do melt very nicely, but you could substitute your favorite cheese. Since ground turkey was on sale, I used it instead. These burgers turned out really well & reheated well as leftovers too. We didn't use cheese on leftovers & the burgers were still good.

1 pound ground beef
1 large egg, slightly beaten
1 medium yellow onion, half grated, half thinly sliced
1/4 t garlic powder
1 t kosher salt
1 t freshly ground pepper
12 slices white bread
2 T unsalted butter
12 slices American cheese (optional)

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt & pepper. Mix until well combined. Form into thin patties.
Spread butter on one side of each bread.
Heat a large skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, onions & a burger. Top with remaining slices of cheese & bread, butter side up. Cook until golden brown, about 2 minutes per side.

Roasted Tomato and Pepper Soup

2009-03-27T20:52:00.000-07:00

I had leftover tomatoes and thought I'd try a different version of roasted tomato soup. In this version, the pepper really stands out & gives it a completely different taste from a standard tomato soup. I haven't found smoked paprika locally, so I ordered it online. I bought the sweet version, but I think I'll order the hot version with my next order. Shipping was more than the spice, so I added two other grilling spices to my order for only $1 more in shipping.

5 tomatoes, cored & quartered
1 large red bell pepper, seeded & quartered
3 yellow onions, quartered
fine-grain sea salt & freshly ground black pepper
extra-virgin olive oil
5 garlic cloves, unpeeled
3 C vegetable stock or water (I used chicken broth)
1/4 t smoked paprika

Preheat oven to 375 F & position two racks in the middle of the oven. Rub 2 rimmed baking sheets with olive oil (I used one sheet).

Arrange tomatoes, skin side down on a baking sheet. Coat the peppers & onions with olive oil & put on second baking sheet with garlic. Give both sheets a light coat of salt & pepper & bake until the tomatoes start to collapse & the onions start to carmelize (about 45 minutes).

Peel the garlic & dump everything into a blender or food processor. Blend in stock & paprika. Adjust seasoning & serve .

Peanut Butter Pie

2009-03-26T12:26:00.000-07:00

This delightful recipe is sure to please any peanut-butter lover in your home. I just used the regular peanut butter in my cupboard & couldn't find reduced fat crusts, so I don't think mine was a low-calorie dish! But, it will be a nice treat on a summer night.

20 servings (serving size: 1 wedge and 1 teaspoon syrup)

Ingredients

1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup

Preparation

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). I preferred the pie directly from the freezer. Cut into wedges; drizzle with chocolate syrup.

Broccoli Mushroom Noodle Casserole

2009-03-24T18:18:00.000-07:00

This wasn't the lightest vegetarian dish to start with, but it was a good one nonetheless. It's basically vegetarian Beef Stroganoff & therefore, Nick was thrilled to eat it. He used the cheese & eggs, but we didn't have any white wine to use. It's definitely hardy enough for a main course. It makes a full 9X13 pan, so we'll be eating it for a while!

16 oz wide egg noodles; or less
2 tb butter or margarine
2 c chopped onion
3 medium clove garlic; minced
1 lg bunch fresh broccoli; chopped
1 lb sliced mushrooms; or chopped
1/2 tsp salt; to taste
1 lots of fresh black pepper
optional: 1/4 cup dry white wine
optional: 3 eggs; beaten
3 c cottage cheese
1 c sour cream; (may be lowfat) or buttermilk
1 1/2 c fine bread crumbs and/or wheat germ
optional: 1 cup (packed) grated cheddar, medium

Preheat oven to 350F. Butter or oil a 9 x 13-inch baking pan. Cook the noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside. Melt the butter or margarine in a large skillet, and add onions and garlic. Saute for about 5 minutes over medium heat, then add broccoli, mushrooms, salt, and pepper. Continue to cook, stirring frequently, until the broccoli is bright green and just tender. Remove from heat and possibly add optional white wine. In a large bowl, beat together optional eggs (or not) with cottage cheese and sour cream or buttermilk. Add noodles, sauteed vegetables, and 1 cup of the bread crumbs. Mix well. Spread into the prepared pan, and top with remaining bread crumbs and, if desired, grated cheese. Bake covered for 30 minutes; uncovered for 15 minutes more.

Spaghetti with Meat Sauce

2009-03-23T18:07:00.000-07:00

I'm not much of a meat sauce person. I am very happy having just a touch of tomato sauce on my pasta. But, Nick was absolutely thrilled that I made a meat sauce - with real meat no less (if I do make a 'meat' sauce, I tend to use protein crumbles). Ground turkey was on sale, so I used it instead. Nick also added a little red wine before serving. This takes a long time to cook, but it's all passive time. The prep work is minimal. It's a great Sunday evening meal or preparation for the week. It makes a lot of sauce.

2 pounds lean ground beef
1 medium yellow onion grated
one 12 ounce can tomato paste
one 16 ounce can tomato sauce
2 T sugar
2 T chili powder
1 t garlic salt
1 1/2 t kosher salt
1 t black pepper
2 bay leaves
1 T white wine vinegar

In a Dutch oven, combine all ingredient (do not brown beef first) EXCEPT bay leaves and vinegar. Stir to combine. Add bay leaves. Cover and simmer for about 2 hours. Add vinegar and simmer another 30 minutes.

Meanwhile, cook pasta & serve.

Roasted Tomato Soup 1

2009-03-20T20:21:00.000-07:00

After success with Ina's Roasted Tomato Caprese Salad, I had high hopes for this dish. It didn't quite deliver. I'm not sure what I did wrong - it didn't make a lot of soup. I added the cream simply to get two full main course servings. If you want this on a weeknight, do most of the prep the night before.

2 1/2 pounds ripe tomatoes, halved, seeded & cored
1 med yellow onion cut into 8 equal pieces
2 garlic cloves
5 sprigs fresh thyme
2 T olive oil
3 C chicken broth
2 bay leaves
1 t kosher salt
1/2 t freshly ground pepper
1/2 c heavy whipping cream (optional)

preheat oven to 300 F. Line a baking sheet with parchment paper or foil.

Place tomatoes, onion, garlic & thyme on baking sheet. Drizzle with oil & toss to coast. Roast for 2 hours.

Let tomatoes cool to the touch. Remove & discard the skins. Tear the tomatoes into bite sized pieces, and transfer to a stockpot with the onion, garlic & thyme. Add the chicken broth and bay leaves. Bring to a boil. Reduce the heat to a simmer and cook uncovered for 40 minutes. Remove the thyme sprigs and bay leaves, and season with salt & pepper. Use an immersion blender, or transfer to a food processor. Carefully blend until smooth & creamy. Return soup to pot. Stir in cream if desired. Simmer for 10 more minutes & serve.

Italian Cream Cake

2009-03-19T18:36:00.000-07:00

A friend brought an Italian Cream cake to our house Christmas Eve. It was so good that I had to try to find another recipe. I forgot to add all the powdered sugar to the icing, but the cake was still really good & very moist.

For the cake:

1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract

For the frosting:

1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts

Directions

Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.

In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.

While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.

Sauteed Chicken with Balsamic Vinegar

2009-03-17T17:26:00.000-07:00

Jacques Pepin is a world-renowned chef so when I stumbled across some of his cookbooks, I wanted to try some of his recipes. I'm going to try some more recipes before I judge the book - especially since he has some very good reviews on Amazon. This one seemed to take forever and make a big mess (Nick cooked). Nick wasn't impressed with the flavors, but the kids & I liked it.
6 chicken legs (3 1/2 pounds)
1 t dried thyme
1 t dried marjoram
1/2 t salt
1/2 t freshly ground pepper
1/2 t olive oil
1/4 C balsamic vinegar
1/4 C red wine
3 scallions washed, trimmed & chopped
1/3 C water
10-12 garlic cloves, peeled & thinly sliced (We will make them smaller next time)

Using a cleaver or a sharp knife, cut off & discard the tips of the drumsticks. Grasp hold of the chicken skin with a kitchen towel & pull it off. Remove any visible fat.
In a small bowl, combine the thyme, marjoram (we used oregano), 1/4 t salt & 1/4 t pepper.
Brush a large heavy saucepan or nonstick skillet with the oil & heat it until hot. Add the chicken legs in a single layer and sprinkle the seasoning mix over them. Cover & cook over medium to low heat for 12 minutes. Flip, cover & cook for another 12 minutes. The chicken should be well browned on all sides. Using tongs, transfer to a serving platter & keep warm.
To make the sauce, add the vinegar and wine to the crystallized juices in the pan, bring the mixture to a boil and boil it for 30 seconds. Then, add the scallions, water, garlic, salt & pepper. Boil for 2 minutes until the mixture is reduced to 2/3 C of concentrated liquid.
Discard juices that have collected around the chicken & drizzle the sauce over the legs.

Pulled Pork BBQ

2009-03-16T19:36:00.000-07:00

This recipe had Nick's name written all over it. He & my brother-in-law each had two sandwiches for dinner - I'd say the recipe was a hit. We had a ton of leftovers. This truly makes 10-12 servings.

2 T chili powder
1 T onion powder
1 1/2 t garlic powder
2 t kosher salt
1 t freshly ground pepper
pinch of cayenne
5 lbs boneless pork butt or shoulder
2 C BBQ sauce (homemade or store bought)
10-12 soft hamburger buns

In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper & cayenne, if using. Rub spice mixture on all sides of the pork. Cover & refrigerate for at least 2 hours, or overnight.

Place pork in a slow cooker. Set on low heat & cook for 10 hours. Transfer from the slow cooker to a roasting pan & shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator. Put the pork back in the slow cooker. Combine the BBQ sauce & 3 C of skimmed broth. Stir into the pork & cook 2 hours (we didn't cook it this long). Using a slotted spoon, remove the pork from the slow cooked. Place the meat on a serving platter or individual buns. Serve with additional sauce (I also served with a bit of coleslaw on the meat).

Dijon-Pistachio Crusted Rack of Lamb

2009-03-13T18:47:00.000-07:00

Nick did the grocery shopping & came home with rack of lamb. I thought this recipe looked so pretty, I was happy to have the opportunity to try it. Happily, we finished this dish before the pistachio recall. I would suggest that you refrain from making this dish until the all-clear announcement is made. Our leftover nuts are sadly going in the garbage.

2 racks of lamb (3 per person), trimmed of fat
Kosher salt & pepper
2 T olive oil
1/4 C Dijon mustard
1 T fresh chopped thyme
1/2 C dry bread crumbs
1/4 C crushed pistachios

Preheat oven to 450 F. Season the lamb with salt & pepper. Line baking sheet with parchment paper.

Place a large heavy skillet over high heat. Pour in the olive oil. When the oil is hot, place one of two of the lamb racks (depending in the size of your pan), fat side down, into the oil (watch for splatters). Sear the meat until golden, about 3 minutes. Turn the meat and brown the other side. Transfer the lamb to a plate or side dish. Repeat if necessary for the other rack.

In a small bowl, combine the Dijon mustard, thyme and shallots. In a wide, shallow bowl (or bake sheet), combine bread crumbs, pistachios, 1/4 t salt & 1/4 t pepper.
Use a pastry brush to spread the Dijon mixture over the meat side of the lamb rack. Dredge the Dijon-coated lamb rack in the breadcrumb mixture. Place the lamb racks on the baking sheet.
Bake for 25-30 minutes for rare, or longer depending on the degree of doneness. Loosely cover with foil & let stand for 10 minutes. Slice & serve.
Serves 6
I have to laugh that the prep time is 5 minutes - it took Nick at least 30! He LOVED the recipe & thought it was the best lamb ribs he has made.

Brownie Pizza

2009-03-12T18:39:00.000-07:00

My kids had so much fun preparing this dessert! I picked it for them, but the adults at the party seemed to enjoy the dessert as well. Make the dish the day of the party for the prettiest presentation.

1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
2 tablespoons sugar
2 banana, sliced
1 cup fresh strawberries sliced
Marshmallows
Maraschino cherries
1 cup chopped nuts
Coconut
Chocolate syrup, for drizzling
Whipped cream
Mint, for garnish

Directions

Preheat oven to 350 degrees F. Grease a 15-inch pizza pan.

Prepare brownie mix according to directions on box. Pour onto prepared pan. Bake for 20 minutes or until done. Remove from oven and cool.

Beat cream cheese while adding pineapple and sugar together in a bowl. Spread mixture over brownie crust. Arrange banana, strawberry slices, marshmallows, and cherries over cream cheese mixture. Sprinkle with nuts and coconut. Drizzle with chocolate syrup. Add whipped cream on top and mint for garnish. To serve, slice as you would a pizza and enjoy!

Week Night Bites

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Roasted Potatoes

Pasta Without Guilt

Blue Corn Biscotti

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Pumpkin Whoopie Pies

Cookbook Recipes Needed

Peach & Blueberry Crisp

Couscous Salad

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BBQ Season

Yogurt Cake

Ham Fried Rice

Garlic & Citrus Chicken

Chicken Tagine

Ravioli with Toasted Walnuts

Chocolate Brownie Cake

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Chili with Winter Wheat Berries

Rack of Lamb

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Directions

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Tagliatelle with Smashed Peas

Mexican Chicken Soup

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A Little Chocolate Love

Tomato Soup

Pecan Crusted Seitan

Eggplant Masala

Moroccan Couscous with Saffron

Apple Tart

2 cups all-purpose flour

1/2 teaspoon kosher salt

1 tablespoon sugar

12 tablespoons (11/2 sticks) cold unsalted butter, diced

1/2 cup ice water

For the apples:

4 Granny Smith apples

1/2 cup sugar

4 tablespoons (1/2 stick) cold unsalted butter, small diced

1/2 cup apricot jelly or warm sieved apricot jam

2 tablespoons Calvados, rum, or water

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Preparation

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Place dried tomatoes in a small bowl. Add enough boiling water to cover; let stand for 5 minutes. Drain well.

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