Week of April 8th (Easter Week)

With the spring and winter for that matter being so warm, I have been anxiously awaiting when we could start planting our own garden, and this past weekend we got to get started...we put in spinach, leaf lettuces, broccoli and cauliflower to start. My son, Gabriel, age 10 is all into fresh herbs, he loves to go and pick some to add to dinner at night, we already have chives and thyme that is coming up, but he wanted to expand his choices this year so we also planted some cilantro, basil and oregano. I just LOVE that by him getting to plant things of his own he is opening his palette to so many more options. It is so fun to have him help me prep dinner and I am really looking forward to just stepping outside to get the produce out of the garden this year.

Spring Vegetable Risotto

Vegetable cooking spray

1 pound asparagus, cut into 2-inch pieces (about 4 cups)

2 cups carrots cut in lengthwise quarters

6 green onions/garlic, cut into 1-inch pieces

3 assorted medium peppers (yellow, red, green), cut into 1-inch-long strips (about 4 1/2 cups)

2 medium zucchini or yellow squash, cut into diagonal slices (about 3 cups)

1 cup halved fresh medium mushrooms (about 3 ounces)

2 teaspoons chopped fresh rosemary leaves or fresh thyme leaves

3 1/2 cups Vegetable Broth (or Chicken Stock if you Prefer)

1 tablespoon olive oil

1 1/3 cups uncooked Arborio rice or long grain regular white rice

1/2 cup grated Parmesan cheese

• Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with the cooking spray.
• Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.
• Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.
• Heat the oil in a 4-quart saucepot. Add the rice. Cook and stir for 2 minutes. Add 1/2 cup broth and cook until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until all the broth is absorbed before adding more. (Total cooking time: 25 minutes.)
• Stir in the vegetables and cheese and heat through. Serve the risotto immediately.

Broccoli & Cheese Pasta Cups

Adapted from The Sneaky Chef to the Rescue

2 tablespoons olive oil
2 cups whole wheat organic pasta (uncooked)
4 eggs 1/2 cup ricotta cheese 1/2 cup milk
1/2 cup pureed cannelloni beans
1 cup grated Parmigiano-Reggiano cheese (reserve 1/2 cup to sprinkle on top)
1 cup shredded provolone cheese
1 cup steamed broccoli, cut into small pieces
1 teaspoon fresh parsley
1 teaspoon fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 350 degrees.
Grease the insides of a muffin pan using olive oil with a brush or paper towel.
Boil water and cook pasta according to instructions but reduce cooking time by 2 minutes.
Drain and let cool slightly.
In a large bowl, whisk together the eggs for two minutes until light and fluffy.
 Add the milk, ricotta cheese and beans, mix.
Stir in the provolone cheese and 1/2 cup of Parmigiano-Reggiano cheese.
Add the pasta, broccoli, herbs, salt and pepper.
Stir until the cheese mixture completely coats the pasta.
Pour into each cup, filling completely. Sprinkle the remaining Parmigiano-Reggiano cheese on top.
Bake for 20-22 minutes until the cheese is bubbly on top and slightly browned.

First week in April 2012

 I am super excited to FINALLY be able to announce that the local season has begun!!  I just LOVE this time of year, the warm afternoons, tulips and daffodils blooming, the start of the vegetable garden just outside the backdoor, essentially a new start.

This week we have spring garlic and radishes coming in locally.

Green garlic (also called spring garlic) is one of the first seasonal items to pop up in farmer's markets come March or April and sticks around until May. The immature garlic bulbs and edible green stalks have an amazing nutty-onion flavor that is great fresh or cooked. 

Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic.

Jasmine Rice with Spring Garlic

3 TBS extra Virgin Olive Oil
1 1/2 c. Jasmine Rice, rinsed
1 1/4 c. thinly sliced spring garlic
3 c. chicken stock
1 TBS kosher salt

Preheat oven to 375. In a medium cast-iron casserole, heat the olive oil until shimmering. Add the rice and spring garlic and cook over moderately high heat, stirring constantly, until the rice is lightly browned, about 5 minutes. Add the stock and salt and bring to a boil over high heat. Boil uncovered for 5 minutes, until the liquid is nearly absorbed. Cover the rice and bake for 10 minutes, until it is tender but firm and the liquid is completely absorbed. Let the rice stand, covered, for 5 minutes. Fluff the rice with a fork, transfer to a bowl and serve.

 Carrot and Radish Salad 

1 bunch of small carrots

4 radishes

1 small handful of chopped fresh flat leaf parsley

really good olive oil

apple cider vinegar

finely ground sea salt

freshly ground black pepper

1/2 teaspoon of butter

a pinch of sugar

Gently scrub the carrots to remove any dirt. There is no need to peel these smallish carrots. Cut them into slices, across the carrot,  on a bias, about 1/4″ thick.

Using a mandoline or Japanese slicer, cut the radishes really thinly into slices.

Put the carrots in a large saute pan. Put enough cold water into the pan to almost cover the carrots. Add the butter to this, and the pinch of sugar. Put a lid on the pan, and get it boiling over a high heat. Once boiling, remove the lid. Let this boil until the liquid has reduced right down, and the carrots are almost cooked through. The aim of this is to judge things perfectly. You have it spot on when the carrots are just about cooked through, and the liquid in the pan has been reduced right down to just a glaze on the carrots. If you find you have too much liquid in the pan, tip some of it out as it is cooking. The pan dries out before the carrots are cooked? Add a little more water. It might take a couple of goes to get the perfect glaze, but it is really worth it.

Let the carrots cool a little in the pan. When cooled, toss them in a bowl with the radish slices. Toss in the parsley, and a generous serving of salt and freshly ground black pepper. Add a good glug of olive oil, and a splash of of the cider vinegar.

I know, I am not giving you exact measurements. In this case you just cannot. The amount of oil depends on how much carrots and radishes you have. The amount of vinegar depends on this too, and how sharp your vinegar is. My suggestion is to add a little vinegar to start, and give it a taste. If you cannot taste the sharpness from the vinegar, then add a wee bit more. You can always add more, but you can never take it out if you add too much!

Finally toss in the parsley, and mix up. I like to let it sit for a few minutes before eating, just to let all the flavors get friendly. 


** The French really understand the radish. One classic is radishes with drinks. The radishes are halved on a slant, and set out with a pot of soft butter and another one of coarse salt. You run your radish through a little butter, then dip in the salt. Try it; it is dynamite. 


** With both of my pregnancies, I craved radishes, the hotter the better! Tony could not get the bags of them home to me fast enough, and as I would cut the tops and bottoms of them off I would pop them right into my mouth...could never quite figure out what vitamin or mineral I needed that only radishes could provide to me!

March 17th 2012

Italian Panzanella Salad - Tuscan Bread Salad


Ingredients:

4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2" cubes*
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced
1/2 cup extra-virgin olive oil
1/3 cup good-quality aged Balsamic Vinegar or red wine vinegar**
2 cups fresh vine-ripened tomatoes, peeled, seeded and diced***
1 cup cucumber, peeled, seeded and diced
1 cup red onion, peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh basil leaves, torn into pieces
Coarse salt and freshly ground black pepperto taste
1/4 cup freshly grated Parmesan cheese

 

Preparation:

Preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.

Using a mortar and pestle, mash the capers, garlic and anchovies until you have a smooth paste. Place in a large bowl.

Whisk the olive oil and balsamic vinegar into the anchovy paste until combined. Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour

Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.

Makes 12 cups. 

 Strawberry Parfaits

• 4 cups sliced strawberries, divided $
  Click to see savings
• 1/4 cup granulated sugar $
  Click to see savings
• 1 cup fat-free ricotta cheese $
  Click to see savings
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened $
  Click to see savings
• 1/4 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 cup amaretti cookie crumbs (about 8 cookies)
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons slivered almonds, toasted

1. Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.
2. Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds. 

 

Kale and Quinoa Pilaf 

 
1. 2 teaspoons vegetable oil 
2. 1/2 cup chopped onion 
3. 1/2 cup thinly sliced carrot 
   Click to see savings
4. 1/2 cup chopped red bell pepper 
5. 2 garlic cloves, minced 
6. 2 teaspoons curry powder
7. 1 teaspoon chili paste with garlic
8. 1/2 teaspoon grated peeled fresh ginger
9. 6 cups torn kale
10. 2 cups cooked brown rice 
11. 1 cup cooked quinoa
12. 2 tablespoons minced fresh cilantro
13. 1 tablespoon soy sauce
14. 1 (15-ounce) can chickpeas (garbanzo beans), drained
 

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.

Easter Week 2011

So I am loving all the "green" around my house, it means that spring is FINALLY coming. Some of my flower buds are blooming and to me that means we must be close to the Easter holiday. One thing I always LOVE is my Grams flowerbed this time of year, I have so many Easter pictures standing beside her rows and rows of daffodils and blue bells, she certainly has a "green thumb" in our family. I bought myself an indoor balsam fir right around Thanksgiving and my family named the plant "Hope" (as in hope you live thru the New Year, because I can kill anything, even a cactus). Today when I came downstairs to open the curtains in my front room I realized my plant is drying up and dying, I am so sad (Tony says the plant lasted much longer than he thought), not sure how I feel about that comment!

Carrot-Apple Salad

1 cup grated apple
1 cup grated carrot
8 green olives, pitted and coarsely chopped
1/2 cup chopped fresh cilantro
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons lemon juice
1/2 teaspoon ground cumin

Toss ingredients in a bowl. Season with salt and pepper, and serve.

Broccoli Waldorf Salad

4 c. fresh broccoli
1/2 c. uncooked raisins
1/2 c. celery, chopped
1 sm. onion, chopped
1/2 c. crisp fried bacon, usually about 1 lb.
1 c. apples
1 c. walnuts, chopped
1 c. mayonnaise
1/2 c. sugar
1/4 c. vinegar

Mix all ingredients except last 3. Then mix last 3 together and coat the first mixture with it. You can add more or less of the ingredients you like best.

Scalloped Sweet Potatoes

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

For menu week 3-28-11

So Mother Nature is really playing "hardball" with us this year...was all nice and warm and my daffodils and tulips are starting to bloom and then she sent a bunch of cold rain and now SNOW in the forecast for the weekend (just in time for my son Gabriel's first soccer games...I guess I better keep the longjohns out and ready)!

This first recipe sounded really good...as we are always having extra greens on hand in the fridge and soup is still a good option as long as the weather stays chilly!

Creamy Lettuce Soup (courtesy of food network)

1 tablespoon olive oil
1 shallot, thinly sliced
3/4 pound Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable stock
1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
2 cups (2 ounces) arugula or spinach leaves
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Garnish: 2 1/2 ounces goat cheese, sliced


In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.


*Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.


Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Stuffed Chicken Divan with a Sherry Dijon Sauce


Cooking spray
2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry
1 1/2 teaspoon cornstarch
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.


Simple Squash Soup: (courtesy of Tinica Mather)

1 butternut squash chopped
3-4 big carrots chopped
1 large yellow onion chopped
2 cloves of garlic chopped
1 box of organic chix or veggie broth (i think it's 4 cups)
season to taste with salt, pepper, and Garam Masala seasoning


Coat bottom of soup pot with olive oil, saute onions and garlic until soft, add chopped squash and carrots and cook until just starting to brown, season to taste, add broth and scrape up any brown bits from the bottom of pan, cover pot and simmer until veggies are mushy, put in food processor and blend until smooth. Top with some cream and cilantro just before serving or eat as is with some crusty bread. yum!