It’s getting cold here again so it’s time for another favorite comfort food! Today is one of my favorite soups, minestrone! I like to use a whole pound of pancetta (Italian bacon) but you can use a bit less if you are watching your fat. You can also skim some fat off while the soup is simmering. I especially love this recipe because I can fix it in the morning, let it cook and enjoy it at night!
This is one of the few times you don’t need to add salt--pancetta is very salty and easily flavors the dish!
Minestrone Soup
1 tbsp olive oil
1 lb. pancetta, diced
3 sprigs rosemary, leaves removed and diced
1 clove garlic, minced
4 large carrots, peeled and diced
4 celery ribs, sliced in half at the rib and diced
2 zucchinis, diced
1 pint button mushrooms, sliced
1/2 C red wine
1 can (28 oz) diced tomatoes
1 quart veggie broth
1 can (14.5 oz.) cannelli beans
1 rind from a wedge of Parmigiano-Reggiano
Large bunch of kale (or spinach or swiss chard), torn into bite size pieces
Optional: 1 lb. pasta (wagon wheels, shells)
Heat olive oil in large sauce pan over medium high heat. Add pancetta and rosemary. Fry until brown (not crispy). Add garlic, carrots, celery and zucchini. Cover and let cook until soft, about 8-10 minutes. Add mushrooms until they decrease in size. De-glaze pan with the wine (this will remove all the food sticking to the pan and give great flavor. Cook until the wine is reduced by half (the alcohol will be gone). Add tomatoes, broth, cannelli beans and rind. Cook until it boils and then reduce heat to low medium. After it simmers for at least 1 hour (or up to 4), add kale. Stir in and cook until kale is soft and withered.
In a large pan, boil salted water and cook the pasta.
Remove the rind and serve the soup over the noodles.
This soup freeze well--without the noodles!
Thursday, January 24, 2008
White Fish with Artichokes and Tomatoes
I decided to try a fish in foil packet for dinner this night. The recipe is inspired by Giada from “Everyday Italian” on the Food network.
I found these great fresh vacuum sealed artichoke hearts in the produce section of my grocery store and I had to find something for them. The recipe sounded perfect and a great way to use the rest of the cherry tomatoes from the other night!
I used tilapida for the fish but halibut or any other whit fish would work just as well.
White Fish with Artichokes and Tomatoes
4 fillets of white fish (deboned; skin removed)
15 cherry tomatoes, halved
8 oz. artichoke hearts (canned, frozen or fresh)
1 clove garlic, minced
1/2 C chicken broth
generous tablespoon of thyme
salt and pepper
shot or two of white wine
Preheat oven to 400 degrees.
Combine all ingredients but wine in large bowl. Spread out 4 sheets of heavy duty aluminum foil. Place veggies in center of sheet (divided evenly per sheet). Place fish over veggies and fold up sides. Pour a bit of wine on each serving. Seal up and cook for approximately 18-20 minutes (depending on thickness of fish).
Open packets carefully and place fish and veggies on plate. You can pour the remaining juices over the fish.
I found these great fresh vacuum sealed artichoke hearts in the produce section of my grocery store and I had to find something for them. The recipe sounded perfect and a great way to use the rest of the cherry tomatoes from the other night!
I used tilapida for the fish but halibut or any other whit fish would work just as well.
White Fish with Artichokes and Tomatoes
4 fillets of white fish (deboned; skin removed)
15 cherry tomatoes, halved
8 oz. artichoke hearts (canned, frozen or fresh)
1 clove garlic, minced
1/2 C chicken broth
generous tablespoon of thyme
salt and pepper
shot or two of white wine
Preheat oven to 400 degrees.
Combine all ingredients but wine in large bowl. Spread out 4 sheets of heavy duty aluminum foil. Place veggies in center of sheet (divided evenly per sheet). Place fish over veggies and fold up sides. Pour a bit of wine on each serving. Seal up and cook for approximately 18-20 minutes (depending on thickness of fish).
Open packets carefully and place fish and veggies on plate. You can pour the remaining juices over the fish.
Monday, January 21, 2008
Chicken with Asparagus and Cherry Tomatoes in Foil
There is an excellent page in Jamie Oliver’s cookbook “Cook with Jamie” that describes various ways to cook chicken breast wrapped in foil. This is one of them (with a few minor changes). Again, I highly recommend this book--this page is worth the purchase price alone!
I apologize for two chicken recipes in a row--I try very hard to avoid serving the same protein two nights in a row; however, today there was no school and my older daughter wanted to help with dinner. This recipe is one of the easiest I know and perfect for a nine year to do, pretty much, on her own!
Chicken with Asparagus and Cherry Tomatoes in Foil
1 1/2 lbs. chicken breast--flattened (separated in two)
12 stalks asparagus, trimmed (sliced in small discs up to one inch before tip)
12 cherry tomatoes (sliced in half)
3 sprigs rosemary (2 sprigs along with leaves only from the fourth one)
2 tbsp olive oil
salt and pepper
‘glug’ of white wine (one you would enjoy drinking)
Preheat oven to 400 degrees. Place chicken in large bowl and season with salt and pepper (rub into the meat). Add the veggies and rosemary leaves along with the olive oil. Mix together with your hands until olive oil is spread evenly (kids love this step--just make sure they can really scrub hands when done and that they don’t squish the tomatoes!). Season once more with salt and pepper. Take out two sheets of heavy duty aluminum foil. Place veggies in center of both sheets (divide evenly). Put chicken pieces over veggies and garnish with the remaining rosemary sprigs. Fold up the sides around the chicken. When you have the chicken and veggies secure (not able to leak out), add a splash of white wine. Now seal up the packets and place on a cookie sheet.
Cook in oven for 25-30 minutes. Take out and carefully remove a top foil (watch out for steam). Let sit five minutes. Remove the rosemary sprigs and serve chicken with the veggies.
Note--Tomatoes are best in late summer but since the tomato is not the main flavor of the dish, it’s OK to use the rather bland out of season cherry tomato.
I apologize for two chicken recipes in a row--I try very hard to avoid serving the same protein two nights in a row; however, today there was no school and my older daughter wanted to help with dinner. This recipe is one of the easiest I know and perfect for a nine year to do, pretty much, on her own!
Chicken with Asparagus and Cherry Tomatoes in Foil
1 1/2 lbs. chicken breast--flattened (separated in two)
12 stalks asparagus, trimmed (sliced in small discs up to one inch before tip)
12 cherry tomatoes (sliced in half)
3 sprigs rosemary (2 sprigs along with leaves only from the fourth one)
2 tbsp olive oil
salt and pepper
‘glug’ of white wine (one you would enjoy drinking)
Preheat oven to 400 degrees. Place chicken in large bowl and season with salt and pepper (rub into the meat). Add the veggies and rosemary leaves along with the olive oil. Mix together with your hands until olive oil is spread evenly (kids love this step--just make sure they can really scrub hands when done and that they don’t squish the tomatoes!). Season once more with salt and pepper. Take out two sheets of heavy duty aluminum foil. Place veggies in center of both sheets (divide evenly). Put chicken pieces over veggies and garnish with the remaining rosemary sprigs. Fold up the sides around the chicken. When you have the chicken and veggies secure (not able to leak out), add a splash of white wine. Now seal up the packets and place on a cookie sheet.
Cook in oven for 25-30 minutes. Take out and carefully remove a top foil (watch out for steam). Let sit five minutes. Remove the rosemary sprigs and serve chicken with the veggies.
Note--Tomatoes are best in late summer but since the tomato is not the main flavor of the dish, it’s OK to use the rather bland out of season cherry tomato.
Sunday, January 20, 2008
Chicken Fajitas with Walnut and Cilantro Pesto
We have been enjoying leftovers the past few days so I’m sorry I have not posted in a few days. Today we are going to enjoy a tried and true health favorite--boneless, skinless chicken breast. Chicken is so versatile and it’s great to keep a few frozen chicken breasts in the freezer (for no more than 4 weeks of course!). If you can try and always get free range chicken without the hormones--organic chicken is best but these can be hard to come by and sometimes get pricey. I personally love chicken because there are so many options--chicken is a like a blank canvas and you can make it into just about any type of dish you are craving.
Tonight, we’ll Tex-Mex with fajitas. I am using an indoor grill so I can also grill the veggies at the same place as the chicken. If using an outdoor grill, you can fry the veggies in a bit of olive oil inside or pack them in a foil packet with a touch of olive oil and place over grill. The pesto recipe that follows is not essential for the dish but it really gives the fajitas an extra pop!
Chicken Fajitas
2 lbs. boneless, skinless chicken breast
1/2 tsp chili powder
1/2 tsp oregano
2-3 bell peppers (red, yellow and green, pref.), sliced in ribbons
1 onion (Videlia is sweeter for kids), sliced in ribbons
1 zucchini, sliced in ribbons
3 large carrots, sliced in ribbons
3 large Portabella mushrooms, sliced lengthwise
6 whole wheat tortillas
Walnut and Cilantro Pesto (recipe follows)
Heat grill. Rub spices and salt and pepper into chicken breast; if breast is organic/free range, rub a bit of olive oil in the breast as well (this types of chicken tends to be a bit more tougher because the muscles are more developed).
Place on hot grill until cooked through--juices will run clear; this is approximately five minutes per side but may vary based on how thick the meat is. You can use a meat thermometer; it will register at 165 degrees.
Place meat on plate and cover with aluminum foil to rest.
Grill veggies until you get nice char marks and everything is ‘soft’.
Slice the chicken in thin diagonal strips.
Heat the tortillas.
Slather pesto on tortilla and fill with desired amount of toppings.
Walnut and Cilantro Pesto
1/2 c packed cilantro
1/2 c basil leaves
1/2 walnuts (lightly toasted in oven at 350 for 5 minutes)
1/2 c Parmigiano-Reggiano
1 clove of garlic (minced)
1 tsp Thai chili paste
drizzle of honey
Juice of one lemon
Salt and pepper
1 tbsp olive oil
Combine all ingredients in food processor until smooth. If not smooth enough, add more olive oil. Taste and adjust spices based on your preference. Store in airtight container.
Tonight, we’ll Tex-Mex with fajitas. I am using an indoor grill so I can also grill the veggies at the same place as the chicken. If using an outdoor grill, you can fry the veggies in a bit of olive oil inside or pack them in a foil packet with a touch of olive oil and place over grill. The pesto recipe that follows is not essential for the dish but it really gives the fajitas an extra pop!
Chicken Fajitas
2 lbs. boneless, skinless chicken breast
1/2 tsp chili powder
1/2 tsp oregano
2-3 bell peppers (red, yellow and green, pref.), sliced in ribbons
1 onion (Videlia is sweeter for kids), sliced in ribbons
1 zucchini, sliced in ribbons
3 large carrots, sliced in ribbons
3 large Portabella mushrooms, sliced lengthwise
6 whole wheat tortillas
Walnut and Cilantro Pesto (recipe follows)
Heat grill. Rub spices and salt and pepper into chicken breast; if breast is organic/free range, rub a bit of olive oil in the breast as well (this types of chicken tends to be a bit more tougher because the muscles are more developed).
Place on hot grill until cooked through--juices will run clear; this is approximately five minutes per side but may vary based on how thick the meat is. You can use a meat thermometer; it will register at 165 degrees.
Place meat on plate and cover with aluminum foil to rest.
Grill veggies until you get nice char marks and everything is ‘soft’.
Slice the chicken in thin diagonal strips.
Heat the tortillas.
Slather pesto on tortilla and fill with desired amount of toppings.
Walnut and Cilantro Pesto
1/2 c packed cilantro
1/2 c basil leaves
1/2 walnuts (lightly toasted in oven at 350 for 5 minutes)
1/2 c Parmigiano-Reggiano
1 clove of garlic (minced)
1 tsp Thai chili paste
drizzle of honey
Juice of one lemon
Salt and pepper
1 tbsp olive oil
Combine all ingredients in food processor until smooth. If not smooth enough, add more olive oil. Taste and adjust spices based on your preference. Store in airtight container.
Thursday, January 17, 2008
Rigatoni with sausage, butternut squash and kale
It’s getting really cold here and I am seeking a warm, comforting dish. Pasta, sausage and a heavy cream sauce always seem to warm my soul. To keep things a bit more healthy, this dish includes butternut squash and the super-hero veggie, kale. For tonight, I am using white pasta; whole wheat is obviously a better choice but the whole wheat doesn’t compliment the creamy sauce as well and since this is a once in rare while treat, I decided to go all out! If you want to make this dish, a lot--go for whole wheat or half whole/half white.
This recipe was adapted from Lauren Deen and “Kitchen Playdates”.
Rigatoni with Sausage, Kale and Butternut Squash
1 lb. mild Italian bulk sausage (if you don’t have bulk, remove castings from sausage)
1 medium butternut squash, peeled and cubed in 1/2 in chunks
3 tbs olive oil
5 cloves garlic, smashed
8 sprigs fresh thyme
1 large bunch kale, torn into bite size pieces (tough stems removed)
2 c half and half (original recipe calls for heavy whipping cream)
1 1/2 c Pecorino Romano, shredded (Southern Italy's parmesan--a bit milder)
Few handfuls of Panko (Japanese bread crumbs)
1 lb. rigatoni
salt and pepper
First preheat oven to 400 degrees and heat a large pot of salted water for the pasta.
Place butternuts quash and three garlic cloves in a large baking pan (think lasagna pan). Coat with olive oil and season with salt and pepper. Place sprigs of thyme on squash. Put in the oven.
On stove, cook sausage in a touch of olive oil until no longer pink. When done, drain in sink and run water over sausage until water under sausage runs clear (this takes out excess fat without removing flavor). Add the kale and remaining garlic to the pan (don’t clean out the sausage remains--the oil add flavor). Cook until kale wilts. Combine sausage and kale in large bowl; remove garlic.
At this point, the water should be ready for the pasta. Add it and cook for two minutes less than the required cooking time.
Check on the squash. You want it to be soft*. Once it is soft (this could take almost thirty minutes), take out of the oven and reduce heat to 375. Now remove the sprigs of thyme (letting the leaves stay on the squash or scraping them off the twig) and garlic. Add sausage and kale mixture to the pan. Add the cream and milk. Mix and add the pasta and 1 cup of the cheese.
Once mixed well, top with the remaining cheese and panko. If you have a while until dinner, let the dish hit room temperature and store covered with foil in the refrigerator for no more than 24 hours.
If ready, cover with foil and cook in the oven for 25 minutes. Take off foil and cook an additional 5-10 minutes (until topping is crispy).
Let sit five minutes before serving.
* It’s OK if it gets mushy, some of the squash will simply blend with cheese and adhere directly to the pasta (great if you have a kid that won’t touch veggies!)
This recipe was adapted from Lauren Deen and “Kitchen Playdates”.
Rigatoni with Sausage, Kale and Butternut Squash
1 lb. mild Italian bulk sausage (if you don’t have bulk, remove castings from sausage)
1 medium butternut squash, peeled and cubed in 1/2 in chunks
3 tbs olive oil
5 cloves garlic, smashed
8 sprigs fresh thyme
1 large bunch kale, torn into bite size pieces (tough stems removed)
2 c half and half (original recipe calls for heavy whipping cream)
1 1/2 c Pecorino Romano, shredded (Southern Italy's parmesan--a bit milder)
Few handfuls of Panko (Japanese bread crumbs)
1 lb. rigatoni
salt and pepper
First preheat oven to 400 degrees and heat a large pot of salted water for the pasta.
Place butternuts quash and three garlic cloves in a large baking pan (think lasagna pan). Coat with olive oil and season with salt and pepper. Place sprigs of thyme on squash. Put in the oven.
On stove, cook sausage in a touch of olive oil until no longer pink. When done, drain in sink and run water over sausage until water under sausage runs clear (this takes out excess fat without removing flavor). Add the kale and remaining garlic to the pan (don’t clean out the sausage remains--the oil add flavor). Cook until kale wilts. Combine sausage and kale in large bowl; remove garlic.
At this point, the water should be ready for the pasta. Add it and cook for two minutes less than the required cooking time.
Check on the squash. You want it to be soft*. Once it is soft (this could take almost thirty minutes), take out of the oven and reduce heat to 375. Now remove the sprigs of thyme (letting the leaves stay on the squash or scraping them off the twig) and garlic. Add sausage and kale mixture to the pan. Add the cream and milk. Mix and add the pasta and 1 cup of the cheese.
Once mixed well, top with the remaining cheese and panko. If you have a while until dinner, let the dish hit room temperature and store covered with foil in the refrigerator for no more than 24 hours.
If ready, cover with foil and cook in the oven for 25 minutes. Take off foil and cook an additional 5-10 minutes (until topping is crispy).
Let sit five minutes before serving.
* It’s OK if it gets mushy, some of the squash will simply blend with cheese and adhere directly to the pasta (great if you have a kid that won’t touch veggies!)
Tuesday, January 15, 2008
Roasted Butternut Squash
Always a great side!
Roasted Butternut Squash
1 whole butternut squash--peeled, seeds removed and cut in 1/2 -1 in cubes
1 tbsp ground cinnamon
1 tbsp. butter
Preheat oven to 400 degrees. Add butter to bottom of the pan and mix the squash (you want the squash to have some butter on it). Mix cinnamon in squash.
Bake for 20-30 minutes, based on texture you prefer. You can also top with some raw sugar.
Roasted Butternut Squash
1 whole butternut squash--peeled, seeds removed and cut in 1/2 -1 in cubes
1 tbsp ground cinnamon
1 tbsp. butter
Preheat oven to 400 degrees. Add butter to bottom of the pan and mix the squash (you want the squash to have some butter on it). Mix cinnamon in squash.
Bake for 20-30 minutes, based on texture you prefer. You can also top with some raw sugar.
Turkey Burgers
Today I am longing for the summer breeze, sunny days at the pool but with possible snow on the way, it's not happening. So I am using the indoor grill to indulge in a summer family favorite, turkey burgers. I like to add a cheesey surprise inside the burger for my kids--we use Swiss cheese but I urge you to use your own preference (we have had success with goat cheese). To keep us warm, I am including a roasted butternut squash.
Happy Eating!
Turkey Burgers
1/2 lb. ground turkey (pref white but a mix of dark and white ok)
4 slices swiss cheese
olive oil
salt and pepper
condiments
4 whole grain buns
Heat your grill. Mix turkey with salt, pepper and a touch of olive oil. Make 8 thin patties. 'Fold' the swiss cheese into little squares and place on four of the patties. Smoosh the remaining four patties on top of the cheese to completely cover the cheese (the cheese is a stuffing); be sure no cheese is exposed and both patties are bound together.
Heat on grill until you see some cheese start to ooze out (this means the burger is cooked--neat huh?!). Place burgers on plate and cover with foil.
Brush buns with olive oil (can be infused with garlic for extra flavor*) and place on grill until there are grill marks--usually 2-3 minutes. Set up burgers as usual.
** To infuse olive oil with garlic, smash one clove of garlic and place in small glass dish with 2-3 tablespoons olive oil. Microwave for 20-30 seconds on high. Remove clove and use olive oil.
Happy Eating!
Turkey Burgers
1/2 lb. ground turkey (pref white but a mix of dark and white ok)
4 slices swiss cheese
olive oil
salt and pepper
condiments
4 whole grain buns
Heat your grill. Mix turkey with salt, pepper and a touch of olive oil. Make 8 thin patties. 'Fold' the swiss cheese into little squares and place on four of the patties. Smoosh the remaining four patties on top of the cheese to completely cover the cheese (the cheese is a stuffing); be sure no cheese is exposed and both patties are bound together.
Heat on grill until you see some cheese start to ooze out (this means the burger is cooked--neat huh?!). Place burgers on plate and cover with foil.
Brush buns with olive oil (can be infused with garlic for extra flavor*) and place on grill until there are grill marks--usually 2-3 minutes. Set up burgers as usual.
** To infuse olive oil with garlic, smash one clove of garlic and place in small glass dish with 2-3 tablespoons olive oil. Microwave for 20-30 seconds on high. Remove clove and use olive oil.
Monday, January 14, 2008
Moroccan Stew
This is an adaptation from another Food Network host, Dave Lieberman. if you get a chance, check out his show "Good Deal with Dave Lieberman"--he uses fresh, whole ingredients but keeps it all budget friendly, This Moroccan Stew is my older daughter’s favorite meal. I love this as it's a true one pot meal--it's already got your leafy greens and protein. It’s also great for left-overs--freezer friendly.
Moroccan Stew
2 tablespoons extra-virgin olive oil
6 to 8 cloves garlic, diced finely
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper (more if you like some true spice)
1 (14.5-ounce) can chopped tomatoes
3 cans chickpeas, drained and rinsed well
1 sweet potato, peeled and cut in 1 inch cubes
1 quart vegetable broth
Salt
Black pepper
2 cups baby spinach (frozen OK)
Heat olive oil in a large pot over medium-high heat. Add garlic and saute for a minute (do not let brown). Add spices and saute a minute or so (fyi--this step is very fragrant and wonderful!). Add tomatoes, chickpeas, broth, and sweet potato. Add salt and pepper. Stir well. Be sure chickpeas are covered; if not add a bit of water.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash some of the beans with a potato masher. Stir in the spinach and let; wait a few minutes (spinach will wilt if fresh). Take a quick taste test and add salt, pepper or other already used spice based on your preferences.
Serve!
Moroccan Stew
2 tablespoons extra-virgin olive oil
6 to 8 cloves garlic, diced finely
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper (more if you like some true spice)
1 (14.5-ounce) can chopped tomatoes
3 cans chickpeas, drained and rinsed well
1 sweet potato, peeled and cut in 1 inch cubes
1 quart vegetable broth
Salt
Black pepper
2 cups baby spinach (frozen OK)
Heat olive oil in a large pot over medium-high heat. Add garlic and saute for a minute (do not let brown). Add spices and saute a minute or so (fyi--this step is very fragrant and wonderful!). Add tomatoes, chickpeas, broth, and sweet potato. Add salt and pepper. Stir well. Be sure chickpeas are covered; if not add a bit of water.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash some of the beans with a potato masher. Stir in the spinach and let; wait a few minutes (spinach will wilt if fresh). Take a quick taste test and add salt, pepper or other already used spice based on your preferences.
Serve!
Saturday, January 12, 2008
Peanut butter and banana quesadillas
Sorry I have been out of the loop--school has started for the kids and I needed to concentrate on getting them ready :)
One of our favorite lunches is a take on Elvis' pb and banana classic. In this recipe, I use a panni press but you can also fry the quesadilla in butter--naturally the panni method is a little better for you!
(This recipe contains nuts!)
Peanut butter and Banana Quesadillas
(enough for 4)
1 large banana
4 spoonful peanut butter (natural if possible)
sprinkle of cinnamon
8 whole wheat tortillas
honey
Combine first three ingredients; spoon over 4 of the tortillas and top with remaining tortillas. Place on panni for approx. 4 minutes--you want to warm the center and get grill marks.
Once removed, slice in quarters and garnish with honey.
Yummy!
One of our favorite lunches is a take on Elvis' pb and banana classic. In this recipe, I use a panni press but you can also fry the quesadilla in butter--naturally the panni method is a little better for you!
(This recipe contains nuts!)
Peanut butter and Banana Quesadillas
(enough for 4)
1 large banana
4 spoonful peanut butter (natural if possible)
sprinkle of cinnamon
8 whole wheat tortillas
honey
Combine first three ingredients; spoon over 4 of the tortillas and top with remaining tortillas. Place on panni for approx. 4 minutes--you want to warm the center and get grill marks.
Once removed, slice in quarters and garnish with honey.
Yummy!
Wednesday, January 9, 2008
Fire-Roasted Tomato Soup and Salad
I love to eat soup and salad on cold winter days. It just warms me from the inside out. This is my own twist of the all time favorite Campbell's Tomato Soup, kicked up a little. I love to serve this soup/salad combo with some nice warm garlic bread (not the healthiest addition so go easy on the bread please).
Fire-Roasted Tomato Soup
2 cans fire roasted tomatoes (28 oz. Muir Glen)
1 bulb garlic
3 spears celery with leaves, chopped
1 tsp. oregano
1 tsp. thyme
2 tsp. basil 1 bay leaf
1/4 cup merlot
2 tbsp. olive oil
salt and pepper
parmigina reggiono
Preheat oven to 285. Cut off top head of garlic and wrap in aluminum foil, leaving top exposed. Cover top with 1 tbsp. olive oil and salt and pepper. Cook in oven for 1 1/2 hours until garlic is soft. In large saucepan, heat olive oil at medium heat. Squeeze out garlic cloves and add with celery. Saute both in olive oil until soft. De-glaze with merlot. After half the wine evaporates, add tomatoes, spices and cup of water. Bring to boil and them simmer for 45 minutes or so (can simmer two hours). Take out bay leaf. In small batches, blend soup in blender with lid covered by cloth and hand (not pretty if it explodes--I know!) until smooth. Serve with parmigina reggiono--ENJOY!!!!
Apple and Walnut Salad
Mixed greens
apple, sliced
walnuts
dried cranberries
Mix ingredients together. I don’t use a dressing as the ingredients add enough flavor.
Garlic Bread
1 loaf sourdough bread (round)
1/2 stick butter, softened (the real thing please)
1 clove of garlic (finely diced)
Bunch of parsley, finely chopped
Preheat oven to 400 degrees. Slice bread in half, horizontally. Store 1/2 for future use (you only need a 1/2). Mix remaining ingredients and spread over remaining bread half.
Wrap in aluminum foil and heat in oven for approximately 20 minutes.
Fire-Roasted Tomato Soup
2 cans fire roasted tomatoes (28 oz. Muir Glen)
1 bulb garlic
3 spears celery with leaves, chopped
1 tsp. oregano
1 tsp. thyme
2 tsp. basil 1 bay leaf
1/4 cup merlot
2 tbsp. olive oil
salt and pepper
parmigina reggiono
Preheat oven to 285. Cut off top head of garlic and wrap in aluminum foil, leaving top exposed. Cover top with 1 tbsp. olive oil and salt and pepper. Cook in oven for 1 1/2 hours until garlic is soft. In large saucepan, heat olive oil at medium heat. Squeeze out garlic cloves and add with celery. Saute both in olive oil until soft. De-glaze with merlot. After half the wine evaporates, add tomatoes, spices and cup of water. Bring to boil and them simmer for 45 minutes or so (can simmer two hours). Take out bay leaf. In small batches, blend soup in blender with lid covered by cloth and hand (not pretty if it explodes--I know!) until smooth. Serve with parmigina reggiono--ENJOY!!!!
Apple and Walnut Salad
Mixed greens
apple, sliced
walnuts
dried cranberries
Mix ingredients together. I don’t use a dressing as the ingredients add enough flavor.
Garlic Bread
1 loaf sourdough bread (round)
1/2 stick butter, softened (the real thing please)
1 clove of garlic (finely diced)
Bunch of parsley, finely chopped
Preheat oven to 400 degrees. Slice bread in half, horizontally. Store 1/2 for future use (you only need a 1/2). Mix remaining ingredients and spread over remaining bread half.
Wrap in aluminum foil and heat in oven for approximately 20 minutes.
Tuesday, January 8, 2008
Steelhead Trout
Yep--back to fish! This time I am opting for something more in season. Wild Alaskan Salmon is only in season from May to June and the frozen King salmon is looking really pasty--I gave some the smell test this morning at our fish counter and I smelled not the ocean which I should smell or even fish which you never want to smell BUT nothing. It had been frozen for so long, flavor was disappearing. He commented we may want to wait or go for Atlantic salmon. I prefer to limit farmed or Atlantic salmon because those fish have higher mercury levels and I am feeding little ones. Soooo he suggested the steelhead trout which just came off the truck 1/2 an hour before fresh! The color was lovely, the smell crisp and salty so I brought it home. I found some great recipes and decided to go for this one, mix match of different stuff. (Jamie Oliver was once again the true inspiration :) from 'Cook with Jamie'--did I mention I love that book????)
Baked Steelhead Trout
4 6 oz. filets
olive oil
Zest of one lemon and its juice
bunch of parsley, diced
salt and pepper
fresh baby spinach
Turn on broiler. Place trout on aluminum foil, skin side down. Rub fish with olive oil and salt and pepper. Add lemon, juice and parsley on top. Broil fish at second rack away from heat for 5 minutes or less; careful not to burn parsley.
Turn heat down to 325 and place fish on bottom rack. Heat for approxiamtely 10 minutes or until cooked through.
While cooking, place baby spinach on plates (squeeze a bit of lemon juice over leaves).
Serve fish (be sure to remove skin!) on top of spinach; the spinach will wilt slightly.
Baked Steelhead Trout
4 6 oz. filets
olive oil
Zest of one lemon and its juice
bunch of parsley, diced
salt and pepper
fresh baby spinach
Turn on broiler. Place trout on aluminum foil, skin side down. Rub fish with olive oil and salt and pepper. Add lemon, juice and parsley on top. Broil fish at second rack away from heat for 5 minutes or less; careful not to burn parsley.
Turn heat down to 325 and place fish on bottom rack. Heat for approxiamtely 10 minutes or until cooked through.
While cooking, place baby spinach on plates (squeeze a bit of lemon juice over leaves).
Serve fish (be sure to remove skin!) on top of spinach; the spinach will wilt slightly.
Pesto pasta--EASY EASY
For the big game, I wanted to make something quick and easy that the kids would love.
I have a great deal of pestos; the one here is a basil based one. Pesto is great because it goes with so many dishes. You can put it n fish or chicken or use as a spread for a sandwich. With it being so easy to make, always try to have some on hand.
You can use a 1/2 and 1/2 whole wheat/white pasta go all whole wheat
Pesto pasta with Sundried tomatoes
1/2 lb. any pasta shape (try something ‘kid fun’)
Pesto (see below for today’s choice)
Sun-dried tomatoes, diced and padded dry from oil (always buy sundried tomaotes packed in olive oil, dry ones are not the same)
In a pot of salted boiling water, cook pasta until al dente. Drain and place in large bowl. Add desired amount of pesto and the sundried tomatoes (the more the better here!). Try this with a romaine garden salad.
Basil Pesto
1 clove garlic
3/4 cup pine nuts (lightly toasted at 350 for 5 minutes)
Salt and pepper
1 bunch basil (leaves only)
1 bunch Italian parsley
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese
Blend all ingredients in food processor until you have a paste. Adjust ingredients based on your taste.
*Note--add olive oil slowly; you may need more or less than described.
I have a great deal of pestos; the one here is a basil based one. Pesto is great because it goes with so many dishes. You can put it n fish or chicken or use as a spread for a sandwich. With it being so easy to make, always try to have some on hand.
You can use a 1/2 and 1/2 whole wheat/white pasta go all whole wheat
Pesto pasta with Sundried tomatoes
1/2 lb. any pasta shape (try something ‘kid fun’)
Pesto (see below for today’s choice)
Sun-dried tomatoes, diced and padded dry from oil (always buy sundried tomaotes packed in olive oil, dry ones are not the same)
In a pot of salted boiling water, cook pasta until al dente. Drain and place in large bowl. Add desired amount of pesto and the sundried tomatoes (the more the better here!). Try this with a romaine garden salad.
Basil Pesto
1 clove garlic
3/4 cup pine nuts (lightly toasted at 350 for 5 minutes)
Salt and pepper
1 bunch basil (leaves only)
1 bunch Italian parsley
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese
Blend all ingredients in food processor until you have a paste. Adjust ingredients based on your taste.
*Note--add olive oil slowly; you may need more or less than described.
Monday, January 7, 2008
TiVO alert!!!!!
Laura Deen, author of "Kitchen Playdates" is going to be on Marth Stewart tomorrow!!! Her cookbook is beoynd wonderful, esp. if you have 3-10 yr. old children. My kids have made the baker's dozen on their own and it was great. I ave some favorites I promise will be on this blog in the next few weeks--I am in love with the kale, butternut squash and saugage rigatonni! And the best part of the cookbook is that it gives you ideas for what your kids can do based on their age/skill level.
So set you TiVOs! I promise you will love this!
So set you TiVOs! I promise you will love this!
Poached Salmon
This is a great way to make lots of different types of fish. The fish stays moist and the poaching liquid incorporates some fantastic flavor.
Poached Salmon
Cold water
4 6-8 oz. salmon steaks
5 baby carrots, sliced
2-3 celery stocks
1/2 onion, sliced
3 or four sprigs of thyme
1 tsp. peppercorns (whole)
Salt
good glug of white wine
In a heavy saute pan, add carrots,celery, onion, thyme, wine, salt and pepper. Fill to at least half way with cold water (you want to save room for fish). Bring to a boil. Add salmon. When the liquid returns to a boil, turn off the broiler and allow the salmon to cook 5 to 8 minutes, depending on thickness of fish. When done, the fish should flake. Remove salmon from liquid (you can discard the liquid at this point). Serve with your favorite steamed veggie.
This family is doing one of our favorites--broccollini!
Brocollini
Trim off to tough ends on the vegetable. Saute briefly in olive oil and serve. Season with salt and pepper.
It is that easy!
Poached Salmon
Cold water
4 6-8 oz. salmon steaks
5 baby carrots, sliced
2-3 celery stocks
1/2 onion, sliced
3 or four sprigs of thyme
1 tsp. peppercorns (whole)
Salt
good glug of white wine
In a heavy saute pan, add carrots,celery, onion, thyme, wine, salt and pepper. Fill to at least half way with cold water (you want to save room for fish). Bring to a boil. Add salmon. When the liquid returns to a boil, turn off the broiler and allow the salmon to cook 5 to 8 minutes, depending on thickness of fish. When done, the fish should flake. Remove salmon from liquid (you can discard the liquid at this point). Serve with your favorite steamed veggie.
This family is doing one of our favorites--broccollini!
Brocollini
Trim off to tough ends on the vegetable. Saute briefly in olive oil and serve. Season with salt and pepper.
It is that easy!
Saturday, January 5, 2008
Three Bean Vegetarian Chili
This is from a recipe I adopted from Eille Krieger on “Healthy Appetite” on the Foodnetwork. If you’d like to see the original recipe, click http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33901,00.html. I made most of the changes based on my family preferences and on some of the reviews of the recipe I got on the site--esp. the fire roasted tomatoes! If you’ve never tired Bocca, I strongly encourage you to give it a shot--there are 13 grams of protein, 1/2 gram fat and NO sugar; it tastes great too!
Three-Bean Chili
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, diced (1 cup)
5 baby carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 package Bocca Meatless Crumbles (1 lb.)
1 (28-ounce) can fire-roasted crushed tomatoes (suggest Muir Glen)
2 cups water
1/2 small can chilpote (adobo) sauce) (other half reserved)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
cheddar cheese
Heat the oil in large pot or Dutch oven over moderate heat. Add the garlic , bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the Bocca crumbles and cook until no longer frozen. Stir in the tomatoes, water, chipotle sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. If you feel the flavor is not strong enough at this point, slowly add more chilpote sauce by teaspoon amounts. If it is too hot, add a bit more cumin. Keep in mind, the cheese will cut down the heat. At this point you can simmer and leave on a low burner for up to 4 hours (if you plan on doing this, be sure to check on it occasionally to make sure it doesn’t dry out--you can always add a bit of water. Season, to taste, with salt and pepper. Serve with a sprinkling of grated cheddar cheese (we prefer sharp).
Because of the heat, I like to serve a sweet side dish. Because we already had butternut squash with lunch, we decided on sliced apples topped with cinnamon and raw sugar (lots of cinnamon, little sugar).
Beans are an awesome source of protein with little fat and for some reason babies in particular love them!
Three-Bean Chili
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, diced (1 cup)
5 baby carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 package Bocca Meatless Crumbles (1 lb.)
1 (28-ounce) can fire-roasted crushed tomatoes (suggest Muir Glen)
2 cups water
1/2 small can chilpote (adobo) sauce) (other half reserved)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
cheddar cheese
Heat the oil in large pot or Dutch oven over moderate heat. Add the garlic , bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the Bocca crumbles and cook until no longer frozen. Stir in the tomatoes, water, chipotle sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. If you feel the flavor is not strong enough at this point, slowly add more chilpote sauce by teaspoon amounts. If it is too hot, add a bit more cumin. Keep in mind, the cheese will cut down the heat. At this point you can simmer and leave on a low burner for up to 4 hours (if you plan on doing this, be sure to check on it occasionally to make sure it doesn’t dry out--you can always add a bit of water. Season, to taste, with salt and pepper. Serve with a sprinkling of grated cheddar cheese (we prefer sharp).
Because of the heat, I like to serve a sweet side dish. Because we already had butternut squash with lunch, we decided on sliced apples topped with cinnamon and raw sugar (lots of cinnamon, little sugar).
Beans are an awesome source of protein with little fat and for some reason babies in particular love them!
Friday, January 4, 2008
Fun Friday!
Firday here is family fun night. We usually do one of three things:
- play games
- go somewhere super fun (like minature golf, bowling, movies)
-order food (not healthy in the slightest)nand play games/watch TV
So for tonight, the kdis have asked we get BW-3s (that's Buffallo Wild Wings for anyone not from Ohio). The medium sauce doesn't have super bad stuff and it reminds me of my college days so it is hard for me to say no :0. We do eat fried greasy foods a few times a month and the kids know we don't eat like this every night. And beside; it gives me a break :)
So anyway---this is something really easy the kids had for lunch:
Pizza Tortillas
sauce (see below)
whole wheat tortilla
sliced mozerrella (the kind in ball form, please)
parmigina reggiono
fresh veggies (today we are using baby spinach)
Perheat over to 400 degrees.
Place tortilla on baking sheet. Laddle sauce (not too much or you will get a mushy pizza) careful to leave a border for 'crust'. Pile veggies and top with both cheeses. Heat in oven for approx. 7 minutes or until cheese starts to bubble.
Slice in quarters and allow to cool slightly before serving!
Sauce:
Large can crushed tomatoes
1 clove garlic, diced
olive oil
glug of good red wine
fresh basil
In a heavy saucepan, heat up garlic in olive oil. Before garlic browns, add wine to deglaze pan. After most of the alcohol has burned off, add tomatoes and basil. Bring to a boil and then turn low to simmer for approx. 20-30 minutes. You can store extra in freezer for next time :)
(This is a great basic sauce and goes with italian chicken dishes.)
- play games
- go somewhere super fun (like minature golf, bowling, movies)
-order food (not healthy in the slightest)nand play games/watch TV
So for tonight, the kdis have asked we get BW-3s (that's Buffallo Wild Wings for anyone not from Ohio). The medium sauce doesn't have super bad stuff and it reminds me of my college days so it is hard for me to say no :0. We do eat fried greasy foods a few times a month and the kids know we don't eat like this every night. And beside; it gives me a break :)
So anyway---this is something really easy the kids had for lunch:
Pizza Tortillas
sauce (see below)
whole wheat tortilla
sliced mozerrella (the kind in ball form, please)
parmigina reggiono
fresh veggies (today we are using baby spinach)
Perheat over to 400 degrees.
Place tortilla on baking sheet. Laddle sauce (not too much or you will get a mushy pizza) careful to leave a border for 'crust'. Pile veggies and top with both cheeses. Heat in oven for approx. 7 minutes or until cheese starts to bubble.
Slice in quarters and allow to cool slightly before serving!
Sauce:
Large can crushed tomatoes
1 clove garlic, diced
olive oil
glug of good red wine
fresh basil
In a heavy saucepan, heat up garlic in olive oil. Before garlic browns, add wine to deglaze pan. After most of the alcohol has burned off, add tomatoes and basil. Bring to a boil and then turn low to simmer for approx. 20-30 minutes. You can store extra in freezer for next time :)
(This is a great basic sauce and goes with italian chicken dishes.)
Thursday, January 3, 2008
Dinner Experiment #473
The original plan was quesadillas and halfway through cooking the chicken, I discovered I didn't have enough monteray jack so I decided to switch gears and make enchilladas with the chicken but the baby woke up and wanted me right then so I never had time to make the sauce. I decided to take the chicken and the liquid it was cooking in and make it into a sauce over whole wheat pasta garnished with the small amount of monteray jack I had left. The kids loved it and my oldest asked me to make it again. Moral of the story--no recipe is ever set in stone, tweak to fit your needs and if it turns out to be a disaster, you can get a fresh pizza in about 30 minutes :)
Mexican Spaghetti:
1 tsp. olive oil
1 clove garlic, diced
3 C Shredded chicken (pref. leftovers from a plain rotessori)
2 tsp. Hungarian paprika
1 tsp. cumin
1 tsp. oregnao
Pinch a red pepper
salt and pepper
1 26 oz can diced tomatoes plus juice
1 small can Hatch green chilis
1/2 lb whole wheat pasta
monteray jack (amount based on taste)
In a large saute pan, saute garlic in olive oil (don't let brown). Add the chicken and spices and saute for about 5-10 minutes or until everything is well blended and cooked. Add tomatoes and chilis; bring to a boil and then lower to a simmer.
Bring a large pot of salted water to a boil and cook spaghetti until al dente (slight crunch). Drain pasta.
Plate pasta followed by a laddle of the 'sauce' and garnish with monteray jack; make sure it melts!
Serve with a very basic spinach salad.
Enjoy!
Mexican Spaghetti:
1 tsp. olive oil
1 clove garlic, diced
3 C Shredded chicken (pref. leftovers from a plain rotessori)
2 tsp. Hungarian paprika
1 tsp. cumin
1 tsp. oregnao
Pinch a red pepper
salt and pepper
1 26 oz can diced tomatoes plus juice
1 small can Hatch green chilis
1/2 lb whole wheat pasta
monteray jack (amount based on taste)
In a large saute pan, saute garlic in olive oil (don't let brown). Add the chicken and spices and saute for about 5-10 minutes or until everything is well blended and cooked. Add tomatoes and chilis; bring to a boil and then lower to a simmer.
Bring a large pot of salted water to a boil and cook spaghetti until al dente (slight crunch). Drain pasta.
Plate pasta followed by a laddle of the 'sauce' and garnish with monteray jack; make sure it melts!
Serve with a very basic spinach salad.
Enjoy!
Wednesday, January 2, 2008
Easy asparagus
bunch of asparagus
parmegino-reggiano
olive oil
salt and pepper
Trim tough ends off asparagus. Spread thin layer of olive oil on baking sheet, add asparagus and top with the cheese (freshy shredded) ans salt and pepper to taste.
Place under broiler until slightly soft (about 8 minutes).
ENJOY!
parmegino-reggiano
olive oil
salt and pepper
Trim tough ends off asparagus. Spread thin layer of olive oil on baking sheet, add asparagus and top with the cheese (freshy shredded) ans salt and pepper to taste.
Place under broiler until slightly soft (about 8 minutes).
ENJOY!
January 2--white fish in bacon
So we need to eat more fish to be healthy, right?! So I am taking a healthy white tilipita and wrapping it in smoked bacon- hey it's organic;)
This is adapted from "Cook with Jamie"
4 7 oz.white fish, skinned and deboned (I used tilipita--smoothe tasting for kids)
2 sprigs rosemary, leaves pulled and finely chopped
zest and juice of two lemons
freshly ground pepper
16 slices smoked bacon
olive oil
Season fish with rosemary, lemon and pepper. Wrap four pieces of bacon around each fish--in roof shingle fashion. Flash fry in olive oil for 1 minute and finish in a 400 degree oven for 12 minutes.
Jamie Oliver suggests serving with asparagus which is what I plan to do even though it is not spring. I just love asaparagus. I'm betting broccollini would work too!
This is adapted from "Cook with Jamie"
4 7 oz.white fish, skinned and deboned (I used tilipita--smoothe tasting for kids)
2 sprigs rosemary, leaves pulled and finely chopped
zest and juice of two lemons
freshly ground pepper
16 slices smoked bacon
olive oil
Season fish with rosemary, lemon and pepper. Wrap four pieces of bacon around each fish--in roof shingle fashion. Flash fry in olive oil for 1 minute and finish in a 400 degree oven for 12 minutes.
Jamie Oliver suggests serving with asparagus which is what I plan to do even though it is not spring. I just love asaparagus. I'm betting broccollini would work too!
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