Week of April 15th...

Where did Spring go? Or should I say the warm weather of Spring we have been getting used too! Many nights this past week, I have had Gabriel go out and cover the garden because I am afraid frost will kill my vegetable plants that apparently I planted too early this year!

It figures we get all excited about planting the garden, the weather has been warmer than it was supposed to be, for weeks at a time, everything is blooming around the house and so it only seemed like the next logical step should be to plant the vegetable garden...now each morning I check it to see if my plants are dead or alive...ahh!

 We try really hard to get both kids involved in dinner planning and helping...this past week Gabe would go out and pluck some fresh herbs from the garden to use in the dishes we made...we currently have on hand thyme and chives...we  use these a lot when making poultry dishes like the turkey meatballs we made for dinner...

Homemade Turkey Meatballs

1 lb ground turkey

1 onion, chopped

3 cloves garlic, chopped

1/4 c. Parmesan cheese, grated

3 TBS fresh chives

1 tea. fresh thyme

1 tea salt

1 tea pepper

1 tea red pepper flakes

Place onions in garlic in a skillet, with olive oil and a bit of salt over medium high heat and cook until soft, 3-5 minutes. Let sit a few minutes to cool off a bit.

In a large bowl, put in turkey meat, spices, and cheese and mix all together. Add onion and garlic, mix together.  Form into balls and place into greased cookie sheet, bake at 350 in oven for 40 minutes or until internal temperature is 165.

Serve with whole grain pasta and pesto.

I made something using a new grain that we just LOVE around here called Farro... Basically I cook the farro in beef stock according to package directions and saute whatever veggies we have on hand (snap peas, a tomato, some peppers...ANYTHING will do) in olive oil, salt and pepper and then put it all together to serve...It looked and tasted so much of fried rice, we ever used some soy sauce on it at the table...a quick and healthy meal that uses up whatever odds and ins you have left...

Broccoli is a staple at our house, both kids will grab it and eat it raw with Ranch dressing as an after school snack, it goes into salads, can be used in the quick recipe idea above...or we like it just oven roasted...however there is a trick to get it perfectly browned and nutty!

Roasted Broccoli (so easy)

2 lbs broccoli, cut into florets 

1/4 cup pine nuts, toasted 

1 lemon 

Pre heat oven to 425, place broccoli on baking sheet (make sure the broccoli is dry), drizzle with Olive oil, salt and pepper, bake for 20-25 minutes. (I may even reach in and give the pan a shake halfway through,

what you are looking for is browned edges on the florets). 

In a dry pan over medium heat, roast pine nut until fragrant. 

Once the broccoli is browned to your liking, zest one lemon over the top and then squeeze the lemon juice over the broccoli as well. 

Serve immediately!

White Bean and Collard Greens Soup(adapted from Cooking Light) 

1 tablespoon olive oil
1 cup finely chopped yellow onion
3 garlic cloves, minced
1/2 cup pinot grigio or other light white wine
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups finely shredded collard greens (about 6 ounces)
2 teaspoons minced fresh thyme
2 (14-ounce) cans chicken broth
1 (15.5-ounce) can Great Northern beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onion is tender. Add wine, pepper, and salt. Reduce heat; simmer 5 minutes or until liquid almost evaporates. Add greens, thyme, and broth. Cover, reduce heat, and simmer 8 minutes or until greens are tender. Add beans; simmer 5 minutes or until thoroughly heated.

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!

Week of March 25th

Dill Green Beans

• 1 pound green beans, trimmed
• 4 teaspoons chopped fresh dill
• 1 tablespoon minced shallot
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon whole-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Baked Broccoli and Spinach

• 2 large heads broccoli, chopped
• 1/2 lb fresh, chopped spinach
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 4 large eggs, lightly beaten 
• 1 large sweet onion, diced 
• 2 cups (8 oz.) shredded sharp Cheddar cheese 
• 1 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 36 round buttery crackers, crushed
• 1. Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.
• 2. Bake at 350° for 40 to 45 minutes or until set.

Ratatouille

1. • 1/3 cup olive oil
   • 2 medium onions, chopped
   • 4 cloves garlic, minced
   • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
   • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
   • Coarse salt and ground pepper
   • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
   • 1 can (28 ounces) diced tomatoes
   • 1 teaspoon dried thyme
   • 1/2 cup chopped fresh basil
   1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
   2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
   3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)
   
   

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 $
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• 1/4 cup granulated sugar $
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• 1 cup fat-free ricotta cheese $
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• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened $
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• 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 
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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.

Cara Cara Orange Salsa

Courtesy of customer: Beth Hair

2  Cara Cara oranges, zested and juiced

1 clove garlic, minced

1 Tbsp. olive oil
1  Cara Cara orange, peeled, segmented and diced

2 cups cherry tomatoes, diced

1 Tbsp. onion, finely diced

1 tsp. peppers diced

4 Tbsp. cilantro, chopped

1 tsp. lemon juice
Salt and freshly Ground Pepper to taste

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.