Roasted Cauliflower Risotto

• 1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup sliced almonds
• 1/2 medium onion, finely chopped
• 1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 4 ounces Italian fontina cheese, grated (1 1/2 cups)
• 1/2 cup roughly chopped fresh parsley

Directions

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risottois creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

Menu for week 4-24-11

So the weather this April has been quite crazy...days of 80 degrees and beautiful blue skies, to rainy afternoons full of thunder and lightening...we have even had localized flooding up around where we live. Mother Nature is certainly not wanting to make up her mind on what she is throwing our way!

I found a few new recipes that I am excited to try this week (out of my new "Cooking Light" Magazine...I hope you will like them too!

Raw Tuscan Kale Salad

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.


Pea Shoot Salad with Radishes and Pickled Onion

1 cup cider vinegar
1/2 cup water
1/2 teaspoon sugar
3/4 cup thinly vertically sliced red onion
1 cup shelled fresh English peas
1 teaspoon salt
6 cups pea shoots
10 radishes, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.

Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette


8 ounces uncooked gemelli (short twisted tube pasta)
1 cup (1 1/2-inch) cut Green Beans (about 4 ounces)
1/2 cup chopped shelled pistachios
2 tablespoons fresh thyme leaves, divided
2 tablespoons grated lemon rind, divided
1 tablespoon minced shallots
2 tablespoons Champagne or white wine vinegar
3 garlic cloves, crushed
5 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (about 1/3 cup)

1. Cook the pasta according to package directions, omitting salt and fat. Add green beans during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.

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.

Week of April 4th

So I am really excited about the menu this week, we have a few goodies back that have been gone from the menu for quite some time...plums, and brussel sprouts!

At our house we fight over the brussel sprouts, and all I do is oven roast them as the recipe states below...I can almost PROMISE your family will love them...we use lots and lots of parmesan cheese on them straight out of the oven!

As for the recipes with plums I thought I would try a sweet and a savory one this week...as it is still cold enough to have something warm and yet hopefully warm enough to grill!! :)

Plum and Apple Cobbler

1 3/4 lb cooking apples
12 ripe plums
juice of 1 lemon (or an orange for variety)
1 tbsp cold water
4oz golden brown sugar
~A little butter for greasing
==============================
For the cobbler:
4oz self raising flour
1tsp cinnamon
2oz butter
2oz golden brown sugar
1 egg, beaten
4tbsp milk
2oz walnut pieces (optional)

Preheat the oven to 325* F
Butter the oven dish well.
Peel, core and slice the apples.
Place them into a bowl of water with a little lemon juice added, to stop them from browning.
Halve, stone and quarter the plums.
If RIPE plums are used, they do not need to be peeled as the skin will break down in the cooking.
Put the apples into the saucepan with the lemon juice, water and sugar.
Bring to the boil and then cover and cook gently for 5 minutes, stirring occasionally.
Add the plums and cook for a further 5 minutes, still stirring occasionally.
Pour the fruit into prepared oven dish and set aside.
Sieve the flour and cinnamon into the mixing bowl.
Cut the butter into small pieces and rub into the flour until it looks like fine breadcrumbs.
Drop tablespoonfuls of the batter over the fruit mixture, leaving gaps where the fruit peers through.
It looks sparse at this stage but it will expand in the baking process.
Scatter the walnuts over the batter if you are using them and then sprinkle a little brown sugar over to give an extra crunch and shine.
Bake for 25-35 minutes until the topping has a crisp golden brown crust and the fruit is bubbling.
Try not to open the door until near the end of as the topping is still technically a sponge - be patient!

Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce

12 jumbo shrimp, peeled and deveined (about 1 pound)
3 plums, quartered
2 tablespoons minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white or black pepper
Sweet Hoisin Sauce
Cooking spray
1/4 cup (1 1/2-inch) julienne-cut green onions (optional)
1 lime, quartered (optional)

Preparation
Prepare grill.

Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.

Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.



Oven Roasted Brussel Sprouts:

1 lb brussel sprouts (trimmed and halved)
olive oil
fresh cracked pepper and sea salt
parmesan cheese

Preheat oven to 375

Prep brussel spouts and toss with olive oil, salt and pepper.

Place on a baking sheet, single layer only

Roast 10-15 minutes or until golden brown. They will have a delicious nutty flavor and still be slightly crunchy!

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!

Menu Week 3-21-11

So my dear husband has been told oh so many times that he needs to shed a few pounds; and this years visit to the doctor proved to be the same story...and surprisingly; he seems more willing to make the change. So I am trying my best to support him and cook meals that fit into his alloted calories per day of between 1500-1700. The kids and myself do not need to loose any weight so it has also come down to portion control too!

This first recipe is inspiring me to get out the grill and "pretend" that spring is coming! I would serve turkey meatballs with this to round out the meal...

Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing


2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks
2 1/4 cups organic vegetable broth
1/2 cup chopped shallots (about 1 large)
1 package fresh chopped spinach
3/4 cup uncooked couscous
1/2 cup (2 ounces) diced feta cheese
1/4 cup chopped fresh mint
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
6 medium zucchini (about 2 pounds)
1/2 teaspoon kosher salt

1. Soak planks in water 1 hour; drain.

2. Preheat grill to medium-high heat.

3. Place broth in a large skillet over medium-high heat; bring to a boil. Add shallots and spinach; cook 5 minutes. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in cheese and next 5 ingredients (through pepper).

4. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Sprinkle salt evenly over zucchini. Spoon about 2/3 cup stuffing into each zucchini half.

5. Place planks on grill rack; grill 3 minutes or until lightly charred. Turn planks over; place zucchini on charred sides of planks. Cover; grill 12 minutes or until tender.


Pasta with Chickpeas and Spinach


1 (16-oz.) package farfalle (bow-tie) pasta
1 (19-oz.) can chickpeas, rinsed and drained
1 (8.5-oz.) jar sun-dried tomatoes with herbs in oil, drained and chopped
1 (5-oz.) package fresh Spinach, thoroughly washed
1 (4-oz.) package crumbled feta cheese
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
3 5oz cans of tuna, drained

1. Cook pasta according to package directions; drain. Stir together beans and next 7 ingredients in a large bowl. Stir in hot cooked pasta until blended.

(The trick to getting my family to eat the Spinach is put it in the pot at the very last minute and not let it get too wilted!) Serve immediately!

Raw Kale Salad

1 bunch kale
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves)..

Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Recipes for menu week 3-14-11

Braised Cabbage and Turnips

1 1/2 tablespoons mustard seeds
2 tablespoons butter
1 tablespoons olive oil
1 pound turnips, peeled and diced (about 3)
1 head cabbage, sliced thin
1/4 cup apple cider vinegar
1 cup chicken stock
salt

In a large saute pan, heat pan on medium and add the mustard seeds.
Toast seeds until fragrant, about 1 minute.

Add butter and oil.

When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes.

Mix in vinegar and stock.

Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes.

Season, to taste, with salt.

Stir Fried Pea Shoots Recipe with Garlic

2 tablespoons olive oil
2 garlic cloves, thinly sliced
a pinch chili flakes
4 cups packed pea shoots, roughly chopped

Heat a large skillet to medium and add olive oil, garlic and chili flakes. The oil should bubble around the garlic but not burn. Cook the garlic and chilies, stirring them for about 3 minutes, or until garlic softens and starts to turn golden. Add pea shoots and stir well to coat evenly in the oil and garlic. Stir them regularly as they will cook quickly and you want them to cook evenly. They will take about 2 minutes to wilt down. Serve immediately.

Carrot and Apple Slaw With Raisins

1/2 cup low-fat Greek yogurt or sour cream
2 tablespoons white wine vinegar
1/2 teaspoon ground cumin
kosher salt and black pepper
3/4 pound large carrots (2 to 3), peeled
2 Granny Smith apples, halved and cored
1/2 cup golden raisins
1/4 cup chopped cilantro

1.In a large bowl, whisk together the yogurt, vinegar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2.Cut the carrots into 3- to 4-inch pieces. In a food processor fitted with the grating disk, grate the carrots and apples.
3.Add the carrots, apples, raisins, and cilantro to the yogurt dressing and toss to combine.