Wheat Berries w/Roasted Goodness

Too many recipes that catch my interest, I haven't used wheat berries since that salad awhile back. Wait no more, I bring you this fantastic creation...


Wheat Berries w/Roasted Brussels Sprouts, Pears & Tofu
Inspired by this recipe
Serves 2-3



1/2c wheat berries
1lb brussels sprouts, trimmed, halved, and sliced
1 Bosc pear, diced
1lb extra firm tofu, drained then cut into 1/2" cubes
2T EVOO
1T honey
1T agave nectar
juice 2/3 lemon
zest of 1/3 lemon
~1t fresh grated ginger
s/p to taste
goat cheese, if desired


Preheat oven to 400deg. Toss sprouts, pears, tofu, EVOO, honey, agave, lemon juice and zest, and ginger. Season w/ salt and pepper and spread out on cookie sheet. This would've cooked quicker on two sheets, but I just used one... Oh, and it also would've been a good idea to line this with foil beforehand. oops. Roast until veggies have become browned at the edges, stirring every ~10min or so. Mine went a little long, but still tasty.

While veggies are roasting, cook wheat berries in large pot of salted boiling water. I forgot to look at the clock, but it probably takes ~20-30min. They're still slightly chewy when they're done, but they plump up and you'll probably see a few that will have cracked open. Drain these and set aside.

Combine wheat berries and roasted veggies. Drizzle with a little extra evoo if you'd like, or top with some goat cheese (I opted for the latter).

Salmon & Peas

This time they go together :) And it's all about presentation here!


I made Giada's Salmon w/Pea Puree. It sits in a lemon broth, which, to be honest, I had no idea if i was supposed to eat it or drink it or what! Good thing i didn't have any guests :) I sopped up some of the broth with some bread, but there was alot there so I didn't finish it. I left out the mint, as I didn't have any. My salmon seemed quite large, so I split it in half and made half of the puree and broth. The broth and pea puree both got made ahead, so all I had to do was to saute the salmon, warm up the broth, and serve! This was a really great dish, and I was especially impressed by the pea puree, very yummy! And my second serving was still good heated up the next day, so that was nice, too.

Giada's Chicken Piccata

This is one of my go to weeknight meals because I usually have everything I need to make this already on hand. I usually serve this with roasted potatoes but since I'm trying to be more health conscious I decided to go with broccoli rabe and a baked sweet potato (sorry, no picture of the sweet potato). I used less than half the butter in the recipe and added a little more oil when the pan got dry. I know oil is still fattening but it's a better fat than butter, right? However, if I added all of the butter I would have had a nice sauce to dip bread in...sigh...I miss normal eating! One more thing, make it easy on yourself and use chicken cutlets if you have them and I'm sure you can have this done in 30 minutes.

This recipe can be found on the food network website or in Giada De Laurentiis' cookbook Everyday Italian.

Chicken Piccata

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Directions:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Presto Pasta!

I haven't a clue why, but I can't remember the last time I had pasta! This weekend I made up a pasta salad to enjoy for dinner this week. Ready and waiting when I get home, that's the way I like it ;-) This is definately adaptable to whatever you have in your fridge, too.



Orzo Salad
inspired by this recipe
yield: 3 servings



6oz WW orzo
1 bag of artichoke hearts, defrosted, drained, and chopped (or canned)
1c cherry tomatoes, sliced
4 roasted garlic cloves
3T pine nuts, lightly toasted
1/3-1/2c crumbled goat cheese
1 can tuna (chicken, or chickpeas would also be fantastic), optional

dressing:
zest of 1/2 lemon
salt, pepper to taste
equal amounts of red wine vinegar and EVOO (I think it was ~2T each)


Cook orzo until al dente and drain. While orzo is cooking, prepare dressing by combining vinegar, zest, s/p and then whisk in EVOO. Add remaining ingredients to a large bowl, drizzle dressing, toss to combine thoroughly. The flavors got better as they marinated in the fridge :) It was good warmed up, or cold, too, so pick your poison.


This comes just in time to submit to Ruth's Presto Pasta Nights, hosted this week by Erin at The Skinny Gourmet! I remember seeing this pop up on everyone's blogs back before I started my own blog, so I'm excited to finally participate :)


And one last thing, anyone with creative snack ideas, head on over to the contest at Oh She Glows for a giveaway!

Break

My family was in town last week and on Saturday we went to Peter Luger, a wood-paneled steak house next to the Williamsburg Bridge in Brooklyn. There were plates of hash browns, bowls of creamed spinach and pitchers of mahogany-colored steak sauce. The slabs of bacon, plopped down on our plates by an appropriately uninterested waiter, were simultaneously crisp and tender. The porterhouse steak arrived sizzling and the “shlag,” a thick pillow of whipped cream that accompanied the key lime pie, was divine.

I have been a vegetarian in the past. I shunned flesh for a few years back the heart of my awkward teenage phase, straddling the transition from junior high to high school. I don’t really remember why I decided to stop eating meat. I think it had to do with learning the source of foie gras, or perhaps it was about veal. It had to do with rebellion, too, and the knowledge that my choices at the table could say something, even if I wasn’t sure what I wanted to say. It certainly stuck with some people. Members of my extended family to this day, over a decade later, still ask me with their eyebrows raised: “So, Molly, are you eating meat yet?”

I also don’t remember why I later halted the vegetarianism. But I do know that it was on a cool fall afternoon in suburban Boston, circa 1997. It had something to do my friend Ashley, McDonalds, and a chicken sandwich. Perhaps I just remembered that I like meat.

Peter Luger's Steak House is a place for people who like meat. And we ate a lot of meat that night last week. The porterhouse – a tenderloin and a strip steak separated by the thick, T-shaped bone – was served, sliced and glossy pink-in-the-middle, with a spoonful of buttery pan juices. The bacon was slathered in sauce. We took some of the leftovers home with the intention of eating them for lunch the next day.

But the next day around noon we took the bag from the fridge and opened it. I could smell the salty fat, the thick flesh, and the buttery pan juices. I closed it again. Sometimes, meat and I? We just I need a break.

On a Roll

I figured out why I haven't been such a fan of fruit-stuffed meat. I love all the components, but the flavor just falls short. This recipe for Mediterranean Turkey Rollups really hit the nail on the head. It packs such a punch in the filling that it doesn't get lost amidst the wrapping. Served amidst a sea of butternut squash fries, I kept it a little light since I had the last wedge of Banana Cream Pie to finish up :) YUM!


I actually prepared the filling ahead of time, and also used turkey scallopini that I had picked up instead of pounding out cutlets. Not a meat eater? The filling would be a great match tossed with some pasta! Hope everyone is enjoying the weekend :)

Shrimp and Pears

Hmm, well it seems to be an Ellie Krieger kind of week with the addition of this post! First up was Baked shrimp w/tomatoes & feta. While it didn't blow me away, it was a good and will definitely stay in my arsenal for a quick, tasty meal. Oh, the pears didn't go in with the shrimp, don't worry! I had an ezequiel english muffin to help sop up the juices (it's hiding up in the top of the picture).



With the open bottle of red wine from my Stuffed Pork and a few pears in my fruit bowl ripening too fast, I decided to make some red wine-poached pears! Once poached, I sliced them up and added the liquid back as I refrigerated them until I was ready to get drunk, err, I mean consume. I served up some slices with greek yogurt sweetened with a little bit of agave and topped with a little wheat germ for a delicious dessert! I tried to get all artsy, but apparently from the lack of good photos I failed :)


Last but not least, I feel honored to mention a giveaway from one of my favorite bloggers, Ricki! (think chocolate pate, of late) Go visit her at Diet, Dessert and Dogs... ESPECIALLY if you live in the toronto area :)

Mac and Cheese Bites

Last weekend I got together with the Dinner Divas and my good friend Catherine did the hosting this time. Her theme was Comfort Food and her dinner was fabulous. Broccoli and Cheddar Soup, a tasty salad with toasted pecans that had a touch of cinnamon and the star of the evening completely made from scratch Chicken Pot Pie. It was outstanding! My contribution to the dinner was the appetizer. I saw mac and cheese bites on a blog a few months back but of course I couldn't remember where I saw it. After doing a google search I found a recipe from Food and Wine Magazine for Mac and Cheese Bites. I was supposed to use mini muffin pans but I didn't have one so I use a regular muffin pan instead. The result was more like Mac and Cheese 2 or 3 Bites but the taste was great. The recipe only made 12. When I make this again in the future I will definitely purchase a mini muffin pan. I think that if the Bites were smaller I would have had an easier time getting them out of the tin.

The recipe is very straight forward and I didn't really need to make any changes. I added some Emmenthaler Cheese just because I had it on hand and I think the combination of the three cheeses was excellent. My friend Shane from bakespace suggested that I mix some panko breakcrumbs with the parmesan on top and that worked out nicely. Gave it a nice crunchy top. The only thing I would do differently next time is add a little more of the smoked paprika. I didn't taste it at all and it was fresh, I bought it that same day.

I apologize for not taking a picture of the finished product. I was in a bit of a rush because I wanted them to be hot when I served them but they needed to cool slightly before I removed them.

Here's a picture of what they looked like before they went in the oven. Sorry, that's the best I got!




Three-Cheese Mini Macs

TOTAL TIME: 45 MIN
SERVINGS: 48 mini macs

Ingredients

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Directions
1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes.Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min-utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Make Ahead
The recipe can be prepared through Step 4 and refrigerated overnight.

Pasta with Zucchini

Eating more veggies is part of my new healthy food regimen (I refuse to call it a diet!) and sometimes when you are in a rush it's hard to do this. Pasta is always a go to weeknight meal for me and this is the perfect dish to make when you are short on time. You may be thinking that pasta is high in carbs, which it is BUT everything in moderation, I say. If I had to give up pasta I would be a very unhappy person. I can't even substitute it for whole wheat, it's just not the same. So if I have to use portion control to keep pasta in my diet and my life, that's what I will do!

I made about 3/4 of a pound of pasta so I could take this with me to work for lunch a few times. That's an improvement because I usually make a whole pound of pasta just for Steve and I. We don't eat it all but I definitely had more than one portion. Not this time! I used shells because they seem to "grow" as my mother would say and it makes a lot.

Pasta with Zucchini

Ingredients:

2 zucchini, sliced in half lengthwise and then sliced into half moons.
3 cloves garlic, sliced
1 - 16 oz can diced tomatoes
1 - 8 oz can delmonte tomato sauce
1/2 cup chicken stock (if you are vegetarian use vegetable stock)
A handful of fresh basil leaves, torn into pieces
salt and pepper to taste
1 tsp sugar, optional
2 tbsp extra virgin olive oil
1/2 pound medium shell pasta

Directions:

1. Saute garlic in a large saute pan for about one minute or so on medium heat to infuse the oil, do not let the garlic brown.

2. Add zucchini to the pan and let lightly brown. Turn and cook the other side.

3. Add tomatoes, sauce and stock, stir. Season with salt and pepper and stir, add basil and combine. Cover the pan halfway. Let cook for about 20 minutes, stirring occasionally.

4. While sauce is cooking, cook pasta in salted water until al dente. Add to pan with sauce and combine.

Top with grated cheese if you like.

Enjoy!

Some Pork, Kale and a new read!

Wow, what a day yesterday, eh? I'm happy that he's planning on restoring science to its proper position (among other things)!


On tonight's menu, Apple-Stuffed Pork Roast and some Kale Skins. The pork was alright (might've benefited from some cheddar or goat cheese in the middle), the kale skins were quite good, but I think the book chilling in the corner of the picture was the highlight of my night! I received Healthy Indian Cooking in the mail today from a good friend of mine (thank you Anand!!!) and couldn't be more excited to try out these recipes! I'm beat, so I'm off to relax, have a great night everyone :)

Heather Made Me Do It

I posted a comment about Ellie Krieger's cookbook on Heather's post, and she totally called me out, asking about the chocolate and banana cream pies. It just so happens that at the time she was typing that comment, I was wondering what to do with the ripe bananas that were in my fridge, and the open container of quick oats that need to be finished. Well, friends, I wish I could tell you I had the strength not to do it, but I caved. And made pie. ~sigh~

bananas layered over an oatmeal cookie crust

I have posted a few recipes on here that call for gelatin. If you really want to know what it is (and don't already), I'll leave you to that. I've avoided thinking about it when I make these desserts, not knowing an alternative. I did some research and it seemed that equal amounts of powdered agar (also labeled agar agar) can be substituted for gelatin (1x). Well, I couldn't find powdered agar, only agar flakes, which can be substituted in a 3x amount for gelatin (if a recipe calls for 1t, you'd use 1T, or 3t, of agar flakes). The catch being agar flakes are harder to dissolve. Why do I bring this up? Because the Banana Cream Pie recipe calls for gelatin, so I figured I'd give these agar flakes a try. Here's what I did...


Banana Cream Pie



Oatmeal cookie crust, made with whole wheat flour and 1/4c total turbinado sugar (instead of the brown sugar and natural sugar)
3T + 1.5t agar flakes
3T water
1/4c turbinado sugar
3T WW pastry flour
2 egg yolks
1.5c skim milk
1/2t vanilla extract (for some reason I halved this, don't know why, but I'd use at least 1t)
2 large bananas, sliced


Put the agar flakes and water in a small bowl or glass measuring cup and microwave 30sec to get the agar to start to dissolve. In a medium saucepan, whisk together sugar and the flour. In a medium bowl lightly beat the milk and eggs together, then add to saucepan and whisk so flour and sugar dissolve. Cook over a medium heat, stirring occasionallyuntil mixture comes to a boil and has thickened. Stir in the vanilla extract and agar mixture and continue to boil until agar completely dissolves. I let this boil for awhile and it didn't completely dissolve, not sure how to fix this, but I kep going...

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours or overnight. Serve with fresh whipped cream, if desired. I did not, so I just enjoyed it in all its glory :) And how was Ellie's banana cream pie? I guess I didn't really make it... hehe

I couldn't tell that the agar wasn't completely dissolved by taste or texture, but you could kind of see it (click to enlarge the photo of the finished pie). It did set well enough, so it does seem like a good substitute, I'm just not sure if this was the way it's supposed to be or not. Feel free to chime in if you've used it for puddings!

I gave some to a friend of mine who reads the blog (Hi Rebecca!), so maybe she'll chime in with how she liked it :)

A couple more notes about agar:

--Acidic foods may require more agar (citrus, strawberries)

--Some foods may not work: kiwi, pineapple, fresh figs, papaya, mango, peaches, chocolate and spinach

Here are my sources:

http://www.vegsoc.org/info/gelling.html

http://www.foodsubs.com/ThickenGelatins.html

http://whatscookingamerica.net/Q-A/Agar.htm

Spicing up the Aubergine

After seeing Gina rave about this eggplant curry quite a few times, I decided I had to give it a shot in my own kitchen. Not having tried it before, I found a few recipes online and adapted them to create my own version... can't say how authentic it was, but I enjoyed it!


Baingan Bharta
Recipe by Shannon, adapted from several sources (see links above)
~2 servings if you include some naan



1 large eggplant, roasted at 450deg and flesh scooped out
1T EVOO
1c chopped onion (i had a red one on hand)
2 cloves garlic
1" piece of fresh ginger, grated
1/3 jalapeno, diced
3/4 can diced roasted tomatoes with chilis
1t cumin
1/4t tumeric
1/2t garam masala
dash of cayenne
1/4t coriander
1/4t paprika
1t chili powder
1/2c greek yogurt, optional

Heat EVOO in pan over medium heat. Add onions and saute until softened. Add ginger, garlic, jalapeno and saute 2-3 min. Add remaining ingredients (except yogurt) and cook maybe 15min. I prepared this ahead of time so I gave it a few days to hang out in the fridge, allowing the flavors to come together.

To serve, I prepared some WW Naan, and then warmed up some of the Baingan Bhartha. The spice level was a bit too much for me, so I topped it with some greek yogurt to cool it off a bit!! And then washed it all down with a glass of milk :)



Apparently, this was the week to make this dish, as it popped up at Serious Eats and then See Jess Run! I really like Jess' addition of chickpeas, I thought of it myself, but finished my last can on the pumpkin hummus.

Have you guys seen the Honest Foods giveaway over at Oh She Glows?? Hurry, it's only open until Saturday!

Pear Gorgonzola Risotto

The other day I saw a recipe for flatbread with carmelized leeks, pears and blue cheese. The flavor combination was definately one I wanted to try, I just didn't want even half a flatbread for myself since I didn't think it would reheat very well. The ingredients ran around in my head, then one night before I fell asleep I settled on risotto! Turns out the idea is not that unique, but it was delightful nonetheless! Mine differed slightly, so here's what I did...

with some chicken sausage

Pear Gorgonzola Risotto
Recipe by Shannon



1T EVOO
1 medium leek, cut (half-moon shaped) and cleaned
1/2c arborio rice
2T white wine (the last of a bottle, I keep the small ones on hand for cooking, optional)
~2c stock, warmed
~1/3c gorgonzola
1 bosc pear, chopped (I left the skin on)

In a medium skillet, heat oil over medium-low heat. Add leeks and cook until nice and softened, but not browned. Add wine if using, stir and let rice absorb the liquid. Add stock, ~1/2c at a time, stir, then wait until liquid absorb. Once the rice is tender and no longer taking up liquid, stir in the gorgonzola and pear, and serve! I turned off the heat and left it on the burner for a little bit to allow the flavors to incorporate a bit more.

Mom's Rice Pudding

This is a recipe that my mom has been using for years! I've made it before but my mom still makes it the best! This is her photo that my brother took and sent to me. This is great to bring to a potluck, great for a holiday or put it individual portions and keep it for yourself!


Mom’s Rice Pudding

Ingredients

½ gallon milk
1 cup Carolina Rice
1 cup regular sugar
2 Tbsp Vanilla
6 eggs
Cinnamon

Directions:

1. Mix rice in a pot with milk and sugar, let it come to a boil. Let simmer for 1 hour or until rice cooks and thickens. Stir constantly.

2. When rice is almost ready, beat eggs and vanilla in a separate bowl. Add rice to egg mixture and fold it into the eggs quickly. Top with cinnamon and refrigerate.

Winners!

Sorry for the delay on posting the winner... it's been busy at work and my tv also died at the end of last week so i've been on the search for the best way to spend money i wasn't expecting to :( Anyone having a tv giveaway? lol.

Thank you guys SO much for all of your comments!! Since I was behind the 8-ball, I "entered" everyone into the random number generator :) And I wish I had bought more so everyone could be the winner... but instead, I split up the goods to share the wealth! Erica, MacDuff and Heather McD, please email me at tri2cook [at] gmail [dot] com with your mailing addresses and I should get these out to you soon!

While I'm here, I need to give a shout out for Megan's Black Beans & Rice w/Pumpkin Vinaigrette, which was fantastic! I used one of kashi's new packet grains, and also added a bag of spinach that I'd sauteed with garlic (thanks for the idea Heather!). Fantastic dish that will definitely be repeated. In the background is just a turkey scallopini that i seared in a pan and topped with salsa, seemed to fit the theme. And yes, that is a huge serving and a tiny piece of turkey!!



For a couple lunches this week I made up a small Apple Ham Bake with sweet potatoes (hence the container instead of a plate. It was quite yummy, but I used more curry powder than called for, and next time would use even more as I didn't taste it very much. It has potential, I might just play with the seasonings a bit. (Rosiecat, did you know I had this up my sleeve??)


Have you guys seen these? They are the snap -n-lock type, but with glass bottoms, which I prefer when reheating food in the microwave. Love 'em! I try to bring my lunch all the time, although there is too much free food around. One of the reasons I cook so many different things is that I try to scale each recipe to 2-3 servings, so as not to get bored and eat the same thing for lunch and dinner 3 days straight (done that, not much fun). What I bring, varies on what I am trying to use up or whether a particular recipe strikes my fancy. Often it's something that could pass as dinner, i'm not that discerning :)

Go Healthy Go Fit

Hey guys, just wanted to let you know that I was honored to do a guest post for Andrew at Go Healthy Go Fit. You can see the post here, but be sure to check out the rest of his site as there's lots of good stuff over there!!!


Don't forget to visit Zesty(Cooks) and enter to win the Fundamentals of Photography book! Oooh, I have a giveaway too, did you catch it?

A Dinner For 100

Before I forget, I hope you guys have realized that when I don't post recipes, it's because they aren't my own. I always link to them, but I don't know if I explicitly say that everytime-- so be sure to look for the link if you are looking for the recipe. If you try any of the recipes, please let me know how you like them, too!


I don't know if you guys noticed as I've been slowly approaching the big one-zero-zero! I can't believe it! Thank you all for reading, and taking the time to comment, I read each and every one and they definately are the bright spots in my day :) More on this in a moment, but first a fabulous dinner...



A simple salad of balsamic-dressed spinach tossed with roasted butternut squash and sliced almonds hung out humbly in the background. Leaving room for the goat cheese-stuffed pork tenderloin with a cherry-wine sauce!!

Goat Cheese-Stuffed Pork w/Cherry-Red Wine Sauce

Don't let the name deter you ;-) As soon as I saw this on Kevin's site, I knew I would be making it. This seemed like this was the perfect occasion for such an impressive dish. It actually came together a more quickly than I expected, even without the butchers twine... oops! I tried using some old scallions, but that didn't work so well so I just flew by the seat of my pants--gotta keep it interesting :) Thyme went into the filling instead of basil, as that's what I had on hand. If only I had company, this would've left quite the impression!

Chocolate Pate

A celebratory dinner wouldn't be complete without dessert, so here's the Chocolate Pate I had prepared a few days ahead of time. Holy Yum as Veggie Girl would say, this takes the "cake" :) I can't say enough good things about this, but it's rich, velvety, and even has an avocado! Ok, one more--DANGEROUS. Ricki is a genious!! The ingredients definately make a difference, and the intricate flavors of the Maya Gold chocolate bar I included really shined. I was going to save this for company, but after my first taste... decided to keep it for myself! hehe

Hodgepodge of Chocolate for the Pate

Ok ok, how to say thank you for your support?? A Giveaway!! I've got a small package of some of my favorite baking goods-- Hot Cocoa Kisses and Cinnamon Chips. Some other goodies may sneak in there too, but I'm not sure yet. All you lurkers out there, now's the time to speak up! To enter, leave a comment on this post before Monday, Jan 12, 8am EST with two things, 1. what would you like to see more of on this blog? (a discussion of ingredients, more about a tri or how i trained for my first... you name it, as long as it doesn't require me to be too web-saavy). 2. what would you do with these goodies?!?

Veggie Lovin

I forgot to tell you all that my dad loved that you all called his brownies cute :) Sorry dad! I'm sure they tasted very man-ly.

I came home tonight to the most wonderful dinner. When I was putting together this soup, I thought it would just be ok. Then it was done simmering and I had my first taste. Boy was I wrong! Wow, the flavors come together so well, it was fantastic!! I'd call it Pantry Goodness Soup, as I had everything on hand :) Ok ok, my artichoke hearts came from the freezer... but they could've come from the pantry. One last note, this makes a very large batch. I made half of the recipe, and it barely fit into my 2.75qt dutch oven. BARELY. I guess that means I "need" the larger one? haha.

On the side, a sprouted grain english muffin (both halves), with Pumpkin Hummus. I created my own version by forgetting the tahini, but this was another winner. I've tried it with veggies and pretzels as well. The bread pairing (pretzels or english muffin) just knocks it out of the park!! It'd make a great condiment for sandwiches I'm sure.

Gingerbread

I am sitting in an unfamiliar apartment. There is the hiss of a radiator, the clunk of shoes on the stairs outside. Through the window next to the kitchen table, where my mug of now-cold coffee sits, I can see pigeons and a light flurry of snow. The scent of both diesel and sweet-roasted nuts; the crowded, delayed Q train and the piles of discarded Christmas trees on the sidewalk scream it out: I moved back to New York. I am still getting used to the newness of it all.

It’s been a while since I last wrote, despite my promise to do so more. Between travel and freelancing, holidays and packing, I haven’t had much time to myself.

I did bake a cake, though, on a cold December morning before Christmas. It was a gingerbread cake: Moist, spicy, and studded with hunks of Bosc pear. It smelled sweet and rich. Familiar. We ate it warm, with a scoop of vanilla ice cream while watching a movie on a Monday night. We ate it cold, for breakfast one day and for lunch the next. It was gone before I realized that I hadn’t taken a picture. But it did make rounds through the Internet, leaving many beautiful images in its wake.

Dark Gingerbread Pear Cake
From Gourmet, October 2008

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear

Preheat oven to 350°F. Butter and flour a 9-inch cake pan, knocking out excess.

Whisk together flour, baking soda, cinnamon, allspice, and salt.

Melt butter with water.

Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.

Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

Quick Last Minute Appetizers

We went to a party on New Years Eve and I said I would bring a few appetizers. I was going to make those awesome risotto cakes again but I just did not have the time to make them. I decided to take some help from the supermarket and bought a package of puff pastry (which always comes in handy when you're in a fix) and a tube of pillsbury pizza dough. Forget that it's pizza dough because it doesn't taste anything like pizza dough, it has a lot of butter in it but it works well as a base for an appetizer.

So I made puff pastry pinwheels and a caramalized onion, mozzarella and kalamata olive flatbread. They both came out great and were a big hit! I used the recipe on the box of the puff pastry as a guide to making the pinwheels and just changed some things around. Here is the original recipe for what they call Spinach Cheese Swirls. Here is my recipe.



Spinach Pinwheels

Ingredients:

1 box of puff pastry (two sheets), defrosted
1 egg and 1 tbsp of water, beaten
6 oz of shredded mozzarella
1/4 cup grated romano cheese
1 onion, diced
1 clove garlic, minced or grated
1 tbsp extra virgin olive oil
salt and pepper, to taste
1 10 oz box of frozen spinach, defrosted and drained well. (Squeeze all the water out of the spinach or it will make the pastry soggy.)

Directions:

1. Saute onion and garlic in oil until onions are tender and translucent. Add spinach and stir to combine. Let cool.

2. Add cheeses to spinach mixture, taste and season with salt and pepper accordingly.

3. Lay out one sheet of puff pastry on a flat surface that has been dusted with flour.

4. Spread half of the mixture onto the dough.

5. Roll puff pastry jelly roll style and slice into 1/2 inch slices. You may want to cut off the ends if they are uneven.

6. Lay slices out onto a parchment lined baking sheet and brush tops with egg wash.

7. Bake at 400 for about 15 minutes or until golden.







Caramelized Onion, Mozzarella and Kalamata Flatbread

Ingredients:

1 tube of Pillsbury refrigerated thin style pizza dough
1 large onion, sliced
1 package diced pancetta
2 tbsp extra virgin olive oil
Approx 1/2 cup kalamata olives, sliced in half
6 oz. shredded mozzarella
5 leaves basil, torn.

Directions:

1. Spray a baking sheet with cooking spray and arrange dough to fit into pan.

2. Saute pancetta in 1 tbsp olive oil until crispy. Remove and set aside.

3. Saute onions pancetta drippings and 1 more tablespoon of oil on low heat until they become very tender and sweet, about 15 minutes. Do not let them brown. Let cool.

4. Top dough with pancetta, onions, olives, mozzarella and basil.

5. Bake at 400 for 10-15 minutes or until cheese is melted and bubbling.

Pea Soup with Ham

If you make a Ham for the holidays or any day do not throw out the bone. Wrap it in plastic wrap and foil and put in the freezer for soup. I made this soup from the leftover Ham we had at Christmas. Be careful not to salt your soup until it is completely cooked and you taste it for seasoning. Some hams can be very salty. This was a spiral ham and salty enough.

Please pardon my pictures. I didn't notice the air bubbles from my stirring and every photo I took has bubbles in it. You know, now that I think of it, no matter what I do this isn't going to look that great. It is pea soup after all!



Ingredients:

1 leftover meaty ham bone
1 bag split peas
1 onion, diced
2 carrots, diced
2 small-medium potatoes, diced
6-8 quarts water
1-2 chicken bouillon cubes, optional
2 tbsp. extra virgin olive oil

Special Tool – Immersion (stick) Blender

Directions:

Sauté onions, carrots and potatoes in extra virgin olive oil until onions are translucent. Add ham bone to pot with enough water to cover completely. Cover the pot. When water comes to a boil reduce heat to low and let simmer for one hour, stirring occasionally. Remove ham bone and place on a cutting board. Remove ham by pulling with a fork or cutting it with a knife. Using two forks shred ham and set aside. Be careful not to shred any of the fat. Meanwhile, continue to cook peas for another 15-20 minutes or until completely tender. Taste and add bouillon cubes if using. Using an immersion blender, blend until all peas and veggies are smooth. If soup seems thick add a little more water. Add shredded ham to pot and stir.

If reheating this soup you may want to add some chicken stock or water because it thickens up quite a bit.

Bread, a guest, and some guac

We were running low on bread at one point when I was home, so instead of making a special trip to the store, I made this Oatmeal Sandwich Bread. We all enjoyed it, but next time I'd let the second rise go longer (true to form, it was 10 and i wanted to get to bed!). This homemade bread thing is fantastic... but dangerous :) As long as I keep it in loaf form it might be ok. Maybe I can just freeze some slices...



I also got to dog-sit for a couple of days, and I can't resist putting up a picture of Tip!!


And just because this doesn't seem like enough food, I'll share the guacamole I made to bring over to my friends while watching football this past sunday. Don't mind the tupperware container and avocado pits (i hear it prevents browning), I had a ways to walk :)


Guacamole
Recipe by Shannon



3 avocados
1 lime
1/2t kosher salt
dash cayanne
1/4-1/3c diced red pepper
1T frozen cilantro (the fresh didn't look good at the store, so i resorted to that which comes in the tube)
1 clove of garlic, pressed or finely minced
3/4 of a large jalapeno

Half and seed the avocadoes, and place the flesh in a medium bowl. Squirt the juice of the lime over the flesh. Add salt and cayenne pepper, then mash to desired consistency. Stir in the onions, cilantro, garlic and jalapeno. Mine sat for ~1hr at RT before shoveling in our mouths on blue corn tortilla chips :)

Rachael Ray's Sesame Chicken

I can't help but laugh at myself whenever I attempt to make a stir fry. It's never right. The sauce is always too salty, not enough balanace of salty and sweet so Steve and I end up drowning it in soy sauce. Not this time. I finally found a stir fry recipe that works for me! I followed the recipe exactly, although I am not sure how many chicken breasts a pound would be. I only used two since I buy mine frozen in portions and Steve and I only eat one breast each. The recipe does say it serves four so maybe one more chicken breast and yes it would be perfectly portioned for four. I had rice left over an some chicken and veggies but it's mostly rice.

I would only make two changes next time. The recipe calls for cooking the rice in chicken broth. I did that but after putting the delicious sauce over it I realize that it was unnecessary, plain white rice with scallions added would be just perfect. The second change would be the scallions. I would add less of the white part of the scallion since they are raw and was a little strong for my taste. The green part seems to be milder so I would use all the green and some of the white so the scallion flavor isn't as strong.

That's it. This was absolutely the best homemade stir fry I have ever had. Not only does it taste great but the vibrant colors make it so visually appealing.



This recipe can be found in Rachael Ray's Magazine "Everyday with Rachael Ray" or on her website www.rachaelraymag.com .


Devilish Sesame Chicken with Green Beans and Scallion Rice

From Every Day with Rachael Ray
August 2008

SERVES 4

Ingredients:

3 tablespoons vegetable oil
1 cup white rice
2 cups chicken broth
Salt
1/2 pound green beans
1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari (dark soy sauce)
3 tablespoons honey
1 tablespoon hot pepper sauce
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 bunch scallions, finely chopped
2 tablespoons sesame seeds, toasted


Directions:

1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.

2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.

3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.

4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.

5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds and pepper. Cover to keep warm.

Spinach Ravioli in Bechamel Sauce

This recipe was given to me by my friend Gina. I believe the recipe originally came from Giada De Laurentiis but Gina adapted it to suit her taste...and it certainly suits mine! This dish was my contribution to Christmas Day dinner with Steve's family. The ravioli came from Costco believe it or not. I figured I would give them a shot since I don't have an Italian specialty store near my house. The ravioli were not frozen (but can be) and were filled with spinach, ricotta, mozzarella and asiago cheese. It was like a party in my mouth! If we didn't have so much more food coming I would have had seconds.

The next person I must give credit to is Steve's Uncle Salvatore. He is a professional photographer and took some beautiful pictures of the table and the ravioli. I'm so thankful that he did that because I forgot all about it! Please visit salvatore's website www.salvatorecorso.net to see some more of his work. Thanks for sending me the pictures Salvatore!

Spinach Ravioli in Bechamel Sauce

Ingredients:

5 tablespoons unsalted butter
½ cup all-purpose flour
4 cups warm whole milk
1 package of diced Pancetta
1 package of Baby Bella mushrooms, sliced
salt to taste
white pepper to taste
pinch of nutmeg
1 bunch of scallions, separate white and green parts
3 dozen spinach ravioli (cook according to package)


Directions:

Sauté pancetta in a non-stick pan until golden brown. Add the white parts of the scallions and sauté until tender, remove and set aside. Sauté mushrooms in pancetta drippings. Add salt. Cook for about 5 minutes or until tender. Add mushrooms to pancetta and scallions and set aside.

In a medium saucepan over medium heat, melt butter. Add flour and whisk until the butter and flour are well combined. Gradually pour in the warm milk, whisking constantly as it thickens. You want the béchamel to be smooth and thick. Do not allow the béchamel to boil. (Have patience. This takes some time but it is the right amount of flour. Adding more will only risk making the sauce lumpy.)

Add salt, pepper, and a pinch of nutmeg. Stir. Adjust seasonings to your taste.

Add the pancetta mixture to the béchamel sauce and stir.

Serve over ravioli and garnish with the green parts of the scallions.

Try not to lick the plate...or do. :-)


Yields: 8 - 10 servings ( or more, depending on the course...and your appetite!)


All photos by Salvatore Corso.