I have a vision for this blog, and it's far from execution, but I'm on hiatus until this pregnancy is over and a love for food returns.

Greek sausage salad

 

Toss together:
mixed greens
grape tomatoes
kalamata olives
red pepper (diced or sliced)
cucumbers
penne rigatoni pasta (after it's been cooked and cooled)
sundried tomatoes
*chicken sausage

You can add just about any vegetable you like (shredded carrots would be great too!)

 

I drizzle over the salad:

Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Toss all together and enjoy!!

*I buy my chicken sausages at Costco. They have a variety. I like the sundried tomatoe/itallian cheese blend. My preference are the ones that are fatter in circumference. I believe they come 16/pack. I freeze 4-5 at a time in quart size freezer bags to have on hand when I need something quick. To cook the sausage I put them frozen in a sauce pan with a lid. Add a little water, cover the pan and bring to med-high heat. Keep adding water as needed until the sausages are completely thawed. At this point if there is any excess water, drain. Return to stove, add a little EVOO to brown (saute) the sausages on all sides. Let the sausage cool, slice and add to the salad.

Moroccan Stew

 

 

1/3 c. olive oil (extra virgin)
3 c. coarsely diced onions
2 garlic cloves, minced or press (I use crushed garlic from a jar: 2-4 tsp)
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/4 to 1 tsp cayenne
1/2 tsp paprika

1 c. sliced carrots
4 c. cubed sweet potato or butternut squash
3 c. cubed eggplant
1 red pepper (or green) diced in square chunks
4 c. sliced zucchini or summer squash
*2 large tomatoes, chopped
*1 1/2 c. cooked garbanzo beans, liquid reserved
pinch of saffron
3/4 c. dried currants

chopped fresh parsley for garnish

In a stew pot, heat the olive oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Saute after the addition of each vegetable until its color deepens. Stir in the garbanzo beans, the saffron, and the currants. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 c. tomato juice, liquid from the garbanzo beans, or water.

Cover the stew and simmer on low heat until all the vegetables are tender. Add the chopped parsley just before serving.

MY VERSION:
*Instead of chopped tomatoes I used 2 cans (14.5-15 oz) diced tomatoes including the juice. I used one can (15 oz) of garbanzo beans including the liquid from the beans. The juices from both the canned tomatoes and beans was the perfect amount for this recipe.

I didn't have enough cumin, so I used coriander instead. After I had all my vegetables sauteing. I added more of ALL the spices. As the stew kept simmering I would taste, add more spices, let simmer, taste again, add more spices until it had the flavor I liked. The original amount of spice seasoning that was suggested in the recipe was in my opinion not strong enough. I also seasoned with ground salt along the way (each time I added another vegetable) and added ground pepper towards the end. The longer it all simmers together the better it tastes. I did NOT use saffron--to expensive.

I served this on top of cooked couscous (I always cook my couscous in a light chicken/vegetable broth for more flavor) with parsley for garnish and feta cheese on the side to add on top.

(original recipe from New Recipes from Moosewood Restaurant)

We loved it. Jesse loved this dish. I would definitely make it again. For vegetarians it's a must eat.

Baked Tilapia w/Roasted Asparagus and Israeli couscous

 

Spinach and White Bean Dip

 

 

 

 

"Mapo" Tofu

 

Thai Peanut Sauce w/grilled chicken, vegetable medley, whole wheat noodles

 

Southwestern Corn and Potato Soup

 

Chocolate Chip Oatmeal Cookies

 

Gyoza (Japanese Potsticker) appetizer

 

Oatmeal topped w/Yogurt, Bananas and Berries

 

Pizza in five

 

Basil Tomato Quinoa Salad

 

There are not exact measurements for this dish. I made this recipe up. I will give you ratio's then you just decide how much you want to make.

Ingredients:
Quiona
cherry tomatoes
fresh basil
garlic (my preference crushed garlic from a jar--blends the best in a dressing)
EVOO
Salt and Pepper
Chicken bouillon (Knorr's chicken bouillon cubes is what I always use)

Quinoa is cooked in water 1 part quinoa to 2 parts water.

I usually start with 2 c. quinoa add it to a medium/large size soup/or deep sauce pot with 4 c. water, along with enough bouillon cubes for the amount of water you are using. In this case I add 2 large cubes (each cube is for 2 c. water). Cover and bring to boil. When it reaches boiling stir the quinoa so the bouillon dissolves and turn down to a simmer, cover. It will cook 10-15 minutes. While it's simmers stir occasionally to prevent clumping and even cookin. I like to under cook the quinoa so that it doesn't get mushy so check it before 10 minutes. When it's cooked you will see an opaque ring around the center of the grain. Most of the broth should absorb into the quinoa, but since I under cook it, there is usually leftover broth in which I use the lid to drain excess broth from the pot.

Transfer quinoa into a large boil. Use a spoon to stir and allow the heat to escape. You can stick the boil in the fridge to cool the quinoa--just remember to occasionally stir the quinoa to let the heat escape at the bottom. You want the quiona to be at room temperature before adding the tomatoes and basil so the basil doesn't wilt.

While my quiona is cooling. I quarter the cherry tomatoes, and chop the fresh basil. It doesn't matter the size. Just cut it to however you want it to look in your salad. And as much as you want to put in the salad. I like it plentiful.

Dressing (this is an estimate of what I do, I do not measure):

1/4-1/2 c. EVOO
1-2 tsp. crush garlic from jar
salt and pepper to taste
(you could experiment with a little lemon juice, but I don't put it in)

Whisk all together in a bowl or glass measuring cup.

When the quinoa is cooled. Add the cherry tomatoes and chopped basil. My picture doesn't show it, but add an even amount of both and as much as you like. Pour the dressing over the salad and mix. Mix and add more dressing if dry, salt and pepper to taste.

I serve this salad with grilled chicken, fresh avocado, feta cheese--but try anything you like that would compliment.

Enchiladas and Tamales

 

Honey Whole Wheat Bread

 

2 1/2 cups hot water from tap
**4 cups whole wheat flour
1 cup white flour (I use a white flour that is specific for bread, not all purpose)
1/3 cup canola oil
1/4 honey
2 T molasses
*1 envelope yeast
1 T salt
1 1/2 cup extra wheat flour

Turn oven on warm (I heat my oven to 170 before I start making the dough and turn it off when I put the bread in the oven to rise). Grease 2 bread pans with butter.

Mix 4 cups wheat flour and 1 c. white flour with yeast in a big bowl.

Add to kitchen aid mixer honey, oil, molasses and salt and last the hot water. Mix until dissolved. With the mixer on, add flour/yeast combo little by little. Add extra flour a little at a time while it kneads until the dough has pulled away from the sides and is not too sticky or dry. Let it kneed for about 10 minutes, stopping periodically to scrap the sides of the bowl if needed. Divide dough in half, mold them into loaf shapes and place in bread pans. Cover the bread with a cloth (I use long white chef towels) and place in warm oven, then turn oven off once they are in and let rise for an hour or two. After it’s risen I just keep the bread in the oven (remove cloth of course) and preheat to 350. Cook for 25 minutes at 350 degrees. Half way through cooking I cover the loaves with aluminum foil to prevent the tops from browning too much.

*Last time I made this bread I didn’t use yeast from a packet, but I used a heaping T. of the Instant Yeast from my freezer. The loaves of bread rose much better.

**Our grocery store has an industrial sized wheat grinder. I buy fresh ground hard red winter wheat to make this bread.

Shrimp Pasta Dish

1 pound baby penne
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
2 pints grape tomatoes
Salt and freshly ground black pepper
4 cloves garlic, finely chopped or grated (I always just use crushed garlic from the jar)
24 medium shrimp, peeled and de-veined (I use frozen, uncooked shrimp from Costco)
6 scallions, green and white parts chopped on a bias
Zest of 1 lemon
3/4 cups basil, thinly sliced into ribbons
3 cups baby arugula, roughly chopped

Preheat oven to 400°F.

Bring a large pot of water over to a boil over high heat for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente. Drain the pasta.

While waiting for the water to boil, place the tomatoes on a cookie sheet (I use a glass casserole dish--less messy), drizzle them with EVOO and season with salt and freshly ground black pepper. Place tomatoes in the hot oven and roast until the tomatoes just start to burst, about 8-10 minutes. Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve.

While the pasta is working and the tomatoes are almost ready, preheat a large-size skillet over medium-high heat with 2 turns of the pan EVOO, about 2 tablespoons. Add the garlic to the hot skillet along with the shrimp.

Cook the shrimp on both sides until firm and pink, about 2 minutes per side. Add the scallions, cook for a minute or so, then add the pasta, lemon zest, basil, arugula, salt and freshly ground black pepper.

Give it a good toss and pour it into a serving bowl. Add the reserved roasted tomatoes, toss to combine and serve.

***This above recipe is the origional recipe from Rachel Ray. My adapted version:

I know I use less pasta, more of the other ingredients. The first time I made this dish I felt there was less color and too much pasta. Use lots of oil, crushed garlic from the jar and salt/pepper to flavor the shrimp. The juices produced from the shrimp cooking is what gives your dish a lot of flavor. Along with the cooked tomatoes. I always make sure to taste the tomatoes after they are cooked and mashed and add more salt/pepper. Every time I saute more ingredients in I continue to season with salt and pepper as needed (you can always add garlic powder towards the end if your garlic taste is week). Fresh grated parmesan cheese to serve is delicious too!

Sunday Brunch #1

 

Egg Nest Cupcakes (carrot cake)

 

Chicken Tacos

 

8-10 uncooked chicken tenders (4 skinless, boneless chicken breasts)
1/2 large onion
6-8 cloves of garlic
1 bunch cilantro (you may not need the entire bunch)

Combine above ingredients into a food processor (I use a 7 c. FP). Pulse until all ingredients are well blended together. Heat 2-4 T. canola oil (med-high heat) in frying pan with a lid. Add the chicken mixture into frying. Use spatula or wooden spoon to separate chicken so it's not in one big clump. Season with salt, pepper, cumin, chili powder. Cover the chicken until the meat is cooked through and tender. Keep seasoning with S&P, chili powder, and cumin until it taste's the way you like it. I sometimes add garlic powder in the end if the fresh garlic isn't strong enough. The end results is the consistency of hamburger meat when made for taco salad.

Serve chicken mixture in corn tortilla's (we lightly fry both sides of the tortilla in a frying pan) with shredded Mexican cheese, fresh avocado, cilantro, salsa, sour cream, fresh limes, etc. Whatever is your favorite toppings.

Spinach Tortellini Salad

Salad Ingredients (the amount depends on the size of salad you want):

Baby Spinach
*Cheese tortellini (I like the tri-color for color)
*Bacon
Canned mandarin oranges

*Cook cheese tortellini according to the directions, after draining rinse with cool water, drain well. Cook bacon, drain on paper towel, break or cut into pieces once the bacon is cool.

Salad Dressing:
1/2 c. sugar
1/4 c. vinegar (I use red wine)

Combine sugar and vinegar in sauce pan on stove. bring to a boil and stir to dissolve sugar. remove from stove add:

1/4 c. salad oil (I use Extra Virgin LIGHT Olive Oil)
1/2 t. salt
1/4 t. paprika
1 T. grated onion
1 T. toasted sesame seeds

Stir well with spoon (I've found using a metal spoon blends the oil and sugar better). Assemble salad (add the bacon in after the dressing is mixed into the salad). Stir dressing well before dressing the salad. Mix dressing in just before serving. THe dressing should be cool before putting it on the salad.

Sukiyaki

Being Fruitful

I am most excited about this. I've wanted a garden for a long time. My family had one growing up and my job was to weed the garden, but I never really learned how to garden. I still don't really know how to, but I know I could learn. In the mean time, I bought this basil plant for $2.99. They day I brought it home I plucked off every leaf to use in a recipe. You are looking at my plant two weeks later, every leaf grown back in and then some. A plutheray of basil without the cost.

Mexican Frittata

1 pkg. frozen chopped spinach (thawed and water rung out)
1 c. cottage cheese
*1-1/2 c. shredded cheddar cheese (I use the Mexican shredded blend from Costco)
1/2 c. Fresh chopped cilantro/and or parsley (as much or as little as you like)
9 eggs
2-4 T. Milk
1 T. cumin
salt and pepper
(makes a little more than 1 dozen)

*The original recipe called for 3/4 c. Cheddar and 3/4 c. fresh Parmesan cheese. If I have both than I do that. You can really use whatever combination of cheese you like or have.

Preheat 350. Combine first four ingredients into a bowl. In another bowl, whisk together eggs, milk, cumin and salt and pepper. Pour egg mixture over cheese mixture and stir together until everything is well combine. Grease muffin pans and fill 3/4 full with egg mixture. Cook for 20-30 minutes until the egg frittata's are lightly golden brown on top. Remove from muffin tin and serve with any of the following: salsa, sour cream or black bean dip.

I use to have a problem getting the egg muffins out of the muffin tins (even if I greased). I bought nice muffin pans and haven't had a problem. I hope you don't either. I also play with different ingredients. You can saute up and onion and add it to the mixture. Cooked ham or bacon. Lightly sauteed bell peppers, etc.

I like to make a big batch at the beginning of the week and have enough to last me several days by reheating for breakfast.

Butternut Squash Soup

Preheat oven to 400 degrees F.

1 med. to large butternut squash (about 3 1/2 lbs) halved and seeded. I brush the squash with EVOO and season with salt and pepper before baking.

Place cut side down on an oiled baking sheet. Bake until the squash can easily be pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin. Melt or heat in a soup pot, over medium to low heat:

3 tablespoons unsalted butter

Add and cook, stirring, until tender but not browned, 5-10 minutes:

2 large leeks (white part only) cleaned thoroughly and chopped.
4 tsp minced peeled fresh ginger (if you are not a big ginger fan start with less)

Stir in the squash along with:

4 c. chicken broth (My favorite chicken broth is the Knorr's large size bouillon cubes. I just use these to make the broth in a separate pot to add to the soup.

Bring to a simmer and cook, stirring and breaking up the squash with a spoon, for 20 minutes. Puree the mixture in batches in the Food processor or blender and return to the soup pot. Add more chicken broth until you have it to the consistency that you would like. I usually don't add more chicken broth, I like my soup more thick and hearty.

You can garnish with fresh parsley, cilantro, croutons or toasted squash seeds (all optional).

~Joy of Cooking

Veggie Burgers

**Saute in 1/4 c. of Canola Oil

2 oz. grated carrots
4 oz. minced yellow onion
1 oz. minced jalapeno
3 cloves garlic
2 tsp salt
2 tsp oregano
1 T. basil

**I triple the amount of above to the amount below or you will feel there are no veggies in your veggie burger. I have a diet scale that let's me measure the ounces. Next time I make these I will take not as to how many carrots, etc it takes to make so many ounces. I also use my FP to chop my carrots and jalapeno's.

When Sauteed let cool.

Puree the following in a food processor

3 c. cooked garbanzo beans (drained of water). I have only used canned garbanzo beans that I drained and rinsed.
1 1/2 c. cooked rice (I use only Japanese white rice that I spoon straight out of my rice cooker. I think the sticky and hot rice is what keeps everything stuck together.
1/4 c. sesame seeds
1 c. oats
1 T. cornmeal
1 T. whole wheat flour

In a mixing bowl combine the puree to the sauteed vegetables. Add 4 oz thawed and drained frozen chopped spinach. Mix well. Form flat patties and fry lightly in canola oil until golden brown on both sides. I like to eat the plain with fresh avocado and tomato's on top. Or serve in a toasted pita or open face, toasted bread with sprouts, avocado, cheese and tomatoes.

The veggie burger batter can be frozen in a bag or as patties. Thaw in the refrigerator and then form the pattie when ready to cook, if the patties weren't formed previous to freezing. I would think you would need to lay wax paper in between each patty before freezing to prevent them from sticking.

Tabbouleh Salad

 

Salad Ingredients:

bulgar
tomatoes (seeded and diced)
celery (finally chopped)
kalamatta olives (finally chopped)
red onions (finally chopped)
parsley (flat or curly leaf), chopped

Dressing:

1/4 c. extra virgin olive oil
1-2 tsp. lemon juice
1-2 tsp. crushed garlic
salt
pepper

To prepare bulgar, add 1/2 c. almost boiling water to 1 c. bulgar. Put bulgar in a tupperware bowl, add hot water and cover. Let stand 30 minutes until water is absorbed and bulgar is soft. Transfer bulgar to a larger bowl, fluff with a fork. When the bulgar is cool add the rest of the ingredients. I don't have measurements. This is one recipe I just made up on my own (although I know there are many recipes out there for tabouli--I just never followed one), so I just add an even amount of each so the entire salad is plentiful of all the ingredients.

In a seperate bowl, make the dressing. This amount is probably good for two cups cooked bulgar. Add more lemon juice or garlic to your desired taste. And of course salt and pepper to taste. Mix well and then pour over salad and mix the dressing in. Salt and pepper the salad to taste and chill in fridge.

We eat it on the side with falafels or greek burgers. Grilled chicken on the side or on top is also delicious. You can dress it up with fresh avocado, feta cheese or nuts (pecans or walnuts).

Falafels

 

2 cloves garlic
½ cup fresh parsley leaves
15 oz. can garbanzo beans, drained
1 T olive oil
1 tsp. lemon juice
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
dash black pepper
pinch cayenne
1 tsp. baking powder
¼ c. flour
Canola oil for frying

Yogurt-Tahini Sauce

6 oz. plain yogurt
2 T. tahini
2 tsp. lemon juice
¼ tsp. salt
Pinch of ground cumin
(Whisk in a small bowl until smooth)

Finely chop garlic and parsley in food processor. Add garbanzo beans and pulse a few times, until they are coarsely chopped.

Transfer to a bowl and add the rest of the ingredients. Stir to combine well. Form dough into about 8 balls, and flatten into patties.

Heat ½ inch canola oil in a large skillet over medium-high heat. Fry patties until dark golden brown on both sides, about 8-10 minutes.

Drain on paper towels and serve in pita with yogurt-tahini sauce, lettuce, chopped tomatoes and cucumbers.