I know I have said before that I try to make several meatless dishes per week because they tend to be cheaper and frankly, I don't like meat too much. I am so glad that I married someone that doesn't need meat and potatoes for every meal or he would starve in my house!
I recently came across a lovely little blog that suites my tastes very well. If you want to see recipes that are unique and photos that are stunning, check out the blog that is the source of the recipe. This dish was wonderful! I love that it was healthy, but so decadent! I didn't use farro because I couldn't find it so I used long grain wild rice instead, which I highly recommend! I would eat this once a week if I though that I could get away with it. I made this as a main dish, but it would be a great side dish as well.
Source: http://closetcooking.com
Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tbsp butter
2 tbsp flour
1 c milk ( I used 1%)
2 c zucchini, grated
2 c cooked farro or other grain
1/4 c parmigiano reggiano, grated ( I used asiago)
3/4 c Gruyere cheese, grated ( I used mozzarella)
salt and pepper to taste
1 c bread crumbs ( I used panko)
1/4 c grated asiago or parmesan cheese for the top
Directions:
Heat oil on a pan.
Add the onion and garlic and saute until tender and fragrant, about 5-7 minutes.
Melt the butter in a saucepan.
Whisk in the flour and continue whisking until it turns a golden brown.
Whisk in the milk and simmer until thickened.
Mix the onions, white sauce, zucchini, farro and cheeses. Season with salt and pepper.
Pour the mixture into a 8 inch baking pan, coated with cooking spray. Top with panko and cheese.
Bake in a preheated 350 degree oven until golden brown and bubbly, about 30 minutes.
Friday, August 28, 2009
Cool Veggie Pizza
I have been to several Pampered Chef parties where this was served and I have always loved it, but never made it. I thought that it would make for a easy and fairly healthy weeknight meal. It was delicious and my family loved it. I would recommend it to anyone beacuse of its ease and versatlity.
Source: The Pampered Chef
1 8 oz can crescent rolls ( I used reduced fat)
1/2 tsp mayonnaise ( I used light)
8 oz cream cheese, softened ( I used light)
1 tbsp Pampered Chef Dill Mix ( I omitted and used Italian seasoning instead)
You can use any combination of veggies that you like, but I used carmelized onions, sauteed mushrooms, chopped broccoli and chopped red peppers.
Directions:
Spread the crescent rolls onto a baking sheet and press the seams together with your fingers. Bake at 350 degrees F until lightly browned.
Mix together the mayo, cream cheese and seasoning.
Top the cooled dough with the cream cheese mixture and the veggies.
Serves 6
Source: The Pampered Chef
1 8 oz can crescent rolls ( I used reduced fat)
1/2 tsp mayonnaise ( I used light)
8 oz cream cheese, softened ( I used light)
1 tbsp Pampered Chef Dill Mix ( I omitted and used Italian seasoning instead)
You can use any combination of veggies that you like, but I used carmelized onions, sauteed mushrooms, chopped broccoli and chopped red peppers.
Directions:
Spread the crescent rolls onto a baking sheet and press the seams together with your fingers. Bake at 350 degrees F until lightly browned.
Mix together the mayo, cream cheese and seasoning.
Top the cooled dough with the cream cheese mixture and the veggies.
Serves 6
Pretzel Bread
I have seen a few blogs posting about this bread, which is reminiscent of a soft pretzel minus the shape. This is a really great bread and would have been better had I used bread flour like the recipe states, instead of all purpose flour. The bread flour would have made for a much softer crumb. I also should have used more salt on top, but oh well live and learn, right?
Source: http://twobites.wordpress.com
2 1/4 tsp yeast
1 c water (110-120 degrees F)
2 tbsp room temperature milk
1 tbsp dark brown sugar
3 tbsp butter, melted
1 tsp kosher salt
2 1/2 - 3 c bread flour
4 quarts water
1/2 c baking soda
Kosher salt to taste
2 tbsp melted butter
Directions:
Add yeast, water, milk, brown sugar and 3 tbsp melted butter into a large bowl, whisking until all ingredients are combined. Let rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding 2 cups of flour to the bowl, combining it with the other ingredients. Add more flour as needed, reserving just a bit for the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil a large bowl, place the dough ball in the bowl, turning to coat with oil and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or by using the dough hook of a stand mixer for at least 5-10 minutes until the dough is elastic and satiny. Place dough back into the oiled bowl and recover with damp towel. Let rise for 1 hour.
Preheat oven to 400 degrees F an bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form two separate bowls of dough, forming them into any shape you want, but round is the simplest. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning once to guarantee both sides covered. Drain the excess water from the dough and place it onto an oiled baking sheet. Repeat with the second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a slit on the top of the bread so that the steam can escape and the bread can expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush the bread with the melted butter to guarantee a soft crust.
Source: http://twobites.wordpress.com
2 1/4 tsp yeast
1 c water (110-120 degrees F)
2 tbsp room temperature milk
1 tbsp dark brown sugar
3 tbsp butter, melted
1 tsp kosher salt
2 1/2 - 3 c bread flour
4 quarts water
1/2 c baking soda
Kosher salt to taste
2 tbsp melted butter
Directions:
Add yeast, water, milk, brown sugar and 3 tbsp melted butter into a large bowl, whisking until all ingredients are combined. Let rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding 2 cups of flour to the bowl, combining it with the other ingredients. Add more flour as needed, reserving just a bit for the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil a large bowl, place the dough ball in the bowl, turning to coat with oil and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or by using the dough hook of a stand mixer for at least 5-10 minutes until the dough is elastic and satiny. Place dough back into the oiled bowl and recover with damp towel. Let rise for 1 hour.
Preheat oven to 400 degrees F an bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form two separate bowls of dough, forming them into any shape you want, but round is the simplest. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning once to guarantee both sides covered. Drain the excess water from the dough and place it onto an oiled baking sheet. Repeat with the second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a slit on the top of the bread so that the steam can escape and the bread can expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush the bread with the melted butter to guarantee a soft crust.
Wednesday, August 26, 2009
Gnocchi with Summer Vegetables
This is a really light meal and a great way to use leftover veggies!
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Tuesday, August 11, 2009
Roasted Poblano Corn Chowder
We had some roasted green chilies that I wanted to use up in the freezer and since I love soup so much, I figured this would be a perfect way to use them up. I got the idea from a blog, but I kind of deviated from the recipe a bit to make it to my taste. I will note my changes in parenthesis.This was a very yummy, hearty and fairly healthy soup.
Source:http://theothersideof50.blogspot.com
Ingredients:
4 slices of center cut bacon, diced and cooked until crisp
3 poblano peppers, washed, halved and seeded
1 red bell pepper, washed, halved and seeded
3 Tbsp olive oil
1 onion, diced
1 stalk celery, diced ( I omitted)
2 cloves garlic, diced
1 tsp cumin
1/2 tsp oregano ( I omitted)
salt and pepper
3 Tbsp all-purpose flour ( I used 1 tbsp)
1 1/2 quarts chicken broth ( I used 4 cups)
1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled, diced into small cubes
1 20-oz tube of frozen creamed corn, thawed ( I omitted)
2 cups frozen corn kernels
1/2 up half & half
Directions:
Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered. Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice. In a small skillet, cook bacon until crisp and drain of all extra fat.
Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 tsp) and add potatoes, frozen corn and diced roasted peppers.
(Take approximately 2 cups of the soup and blend it in a blender or food processor until creamy and return to the pot.)
Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Remove from heat and stir in half & half and add the cooked bacon, stir to combine.
I also added chopped scallions and cilantro to provide extra flavor.
Source:http://theothersideof50.blogspot.com
Ingredients:
4 slices of center cut bacon, diced and cooked until crisp
3 poblano peppers, washed, halved and seeded
1 red bell pepper, washed, halved and seeded
3 Tbsp olive oil
1 onion, diced
1 stalk celery, diced ( I omitted)
2 cloves garlic, diced
1 tsp cumin
1/2 tsp oregano ( I omitted)
salt and pepper
3 Tbsp all-purpose flour ( I used 1 tbsp)
1 1/2 quarts chicken broth ( I used 4 cups)
1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled, diced into small cubes
1 20-oz tube of frozen creamed corn, thawed ( I omitted)
2 cups frozen corn kernels
1/2 up half & half
Directions:
Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered. Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice. In a small skillet, cook bacon until crisp and drain of all extra fat.
Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 tsp) and add potatoes, frozen corn and diced roasted peppers.
(Take approximately 2 cups of the soup and blend it in a blender or food processor until creamy and return to the pot.)
Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Remove from heat and stir in half & half and add the cooked bacon, stir to combine.
I also added chopped scallions and cilantro to provide extra flavor.
Sloppy Joe's
My husband really likes Sloppy Joe's, but I wanted something different than my standard recipe. I found this on one of the blogs that I frequent and doctored it up a bit to satisfy my sweet tooth. This is a really great recipe, one that I would make again for sure.
Source:http://maryanna-bishop.blogspot.com
Ingredients:
Olive Oil
2 1/2 cups Vidalia onion, sliced
3 ounces green chilies, diced
1 pound ground sirloin
1/2 cup green bell pepper, diced
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1/4 c barbecue sauce - my addition
Directions:
Heat a small nonstick skillet over medium-high heat. Pour some olive oil into the pan. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside. Heat a large nonstick skillet over medium-high heat. Add about 2 teaspoons of olive oil to the pan. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chilies, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Nutritional Info (per 1 sandwich serving):Calories 273; Fat 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); Protein 23.3g; Carbohydrate 32.1g; Fiber 3.4g; Cholesterol 48mg; Iron 3.7mg; Sodium 724mg; Calcium
Source:http://maryanna-bishop.blogspot.com
Ingredients:
Olive Oil
2 1/2 cups Vidalia onion, sliced
3 ounces green chilies, diced
1 pound ground sirloin
1/2 cup green bell pepper, diced
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1/4 c barbecue sauce - my addition
Directions:
Heat a small nonstick skillet over medium-high heat. Pour some olive oil into the pan. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside. Heat a large nonstick skillet over medium-high heat. Add about 2 teaspoons of olive oil to the pan. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chilies, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Nutritional Info (per 1 sandwich serving):Calories 273; Fat 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); Protein 23.3g; Carbohydrate 32.1g; Fiber 3.4g; Cholesterol 48mg; Iron 3.7mg; Sodium 724mg; Calcium
Monday, August 10, 2009
Sweet Potato Black Bean Enchiladas
I love something sweet with every meal so when I find recipes with sweet potatoes, I will usually make them. Plus, my husband purchased about 4 dozen packages of corn tortillas on his last trip to Mexico. I thought that this would be a perfect way to use them. The recipe include directions for a green chili sauce, but I just purchased my favorite store brand. The recipe posted here is the original as I read it on one of my favorite blogs. Check out her blog if you are in the mood for healthy and interesting food combinations.
Source:http://karinaskitchen.blogspot.com
Serves 4
WW points per enchilada = 4
Green Chili Sauce:
1 c light vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 c chopped roasted green chilies
2-3 garlic cloves, minced
1 tsp cumin or chili powder
( I used 1 - 12 oz jar of Herdez Salsa Verde instead of making my own.)
For the filling:
1 15 oz can black beans rinsed and drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 c chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tbsp chopped fresh cilantro
8 corn tortillas
Shredded cheese
To assemble:
Make the sauce by combining broth, dissolved arrowroot, green chilies, garlic and spices in a sauce pan and heating over medium-high heat until thickened. Taste test. Set aside.
Using a mixing bowl, combine the black beans, minced garlic and lime juice. Toss to coat and set aside.
In a separate bowl, lightly smash the sweet potatoes with the green chilies and spices.
Pour about 1/4 c of the green sauce onto the bottom of a 9x13" baking dish.
Place 8 corn tortillas in a kitchen towel and microwave about 1 minute until they are soft.
Fill each tortilla with sweet potato mixture and black bean mixture, roll and set seam side down in baking pan. Cover the assembled tortillas with the remaining sauce and shredded cheese. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbly around the edges.
Source:http://karinaskitchen.blogspot.com
Serves 4
WW points per enchilada = 4
Green Chili Sauce:
1 c light vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 c chopped roasted green chilies
2-3 garlic cloves, minced
1 tsp cumin or chili powder
( I used 1 - 12 oz jar of Herdez Salsa Verde instead of making my own.)
For the filling:
1 15 oz can black beans rinsed and drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 c chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tbsp chopped fresh cilantro
8 corn tortillas
Shredded cheese
To assemble:
Make the sauce by combining broth, dissolved arrowroot, green chilies, garlic and spices in a sauce pan and heating over medium-high heat until thickened. Taste test. Set aside.
Using a mixing bowl, combine the black beans, minced garlic and lime juice. Toss to coat and set aside.
In a separate bowl, lightly smash the sweet potatoes with the green chilies and spices.
Pour about 1/4 c of the green sauce onto the bottom of a 9x13" baking dish.
Place 8 corn tortillas in a kitchen towel and microwave about 1 minute until they are soft.
Fill each tortilla with sweet potato mixture and black bean mixture, roll and set seam side down in baking pan. Cover the assembled tortillas with the remaining sauce and shredded cheese. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbly around the edges.
Monday, August 3, 2009
Quick Pasta Carbonara
This is a really quick, easy recipe. I think it would be even better with the addition of more veggies, but my brother was having dinner with us and he doesn't like many vegetables especially green ones, which consequently are my favorites. Oh well, the things you do for guests.
Source: realmomkitchen.com
Serves 4
1 lb pasta
4 oz bacon, chopped ( I use center cut)
4 oz cream cheese, cubed ( I use light)
1/2 c Parmesan Cheese
1 c milk (1%)
1/2 tsp garlic powder
cooked veggies ( optional)
Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove with a slotted spoon to paper towels, reserving 1 tsp bacon fat in skillet
Add the remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
Drain pasta; place in a large bowl. Add cream cheese sauce and bacon; mix lightly.
Source: realmomkitchen.com
Serves 4
1 lb pasta
4 oz bacon, chopped ( I use center cut)
4 oz cream cheese, cubed ( I use light)
1/2 c Parmesan Cheese
1 c milk (1%)
1/2 tsp garlic powder
cooked veggies ( optional)
Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove with a slotted spoon to paper towels, reserving 1 tsp bacon fat in skillet
Add the remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
Drain pasta; place in a large bowl. Add cream cheese sauce and bacon; mix lightly.
Southwest Chicken Salad
This chicken salad is one of the best salads that I have ever tasted. I altered the recipe considerably to fit the tastes of my family, but the original would have been good as well.
Adapted from:http://anediblesymphony.blogspot.com/2009/07/chipotle-chicken-salad-for-quick.html
Serves 4-6
Ingredients:
1 rotisserie chicken or 2-3 boneless, skinless chicken breasts
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 - 1 c frozen corn, thawed
1/2 c chopped fresh cilantro
1/4 c light mayo
1/4 c light sour cream
Juice from 1 whole lime
1/2 tsp ground cumin
1 tsp chili powder
salt and pepper
3-4 potatoes, cooked until slightly soft and diced
Directions:
If using chicken breast halves, lightly coat in olive oil and salt and pepper. Roast them in a 350 degree oven for 20-25 minutes, or until no longer pink.
Shred the chicken after it cools and set aside.
In a large bowl, combine the veggies and potatoes, add in the chicken.
Combine the cilantro, mayo, sour cream, lime juice, cumin and chili powder in a food processor or blender.
Pour the mayo mixture over the chicken mixture and combine well.
Salt to taste.
Adapted from:http://anediblesymphony.blogspot.com/2009/07/chipotle-chicken-salad-for-quick.html
Serves 4-6
Ingredients:
1 rotisserie chicken or 2-3 boneless, skinless chicken breasts
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 - 1 c frozen corn, thawed
1/2 c chopped fresh cilantro
1/4 c light mayo
1/4 c light sour cream
Juice from 1 whole lime
1/2 tsp ground cumin
1 tsp chili powder
salt and pepper
3-4 potatoes, cooked until slightly soft and diced
Directions:
If using chicken breast halves, lightly coat in olive oil and salt and pepper. Roast them in a 350 degree oven for 20-25 minutes, or until no longer pink.
Shred the chicken after it cools and set aside.
In a large bowl, combine the veggies and potatoes, add in the chicken.
Combine the cilantro, mayo, sour cream, lime juice, cumin and chili powder in a food processor or blender.
Pour the mayo mixture over the chicken mixture and combine well.
Salt to taste.
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