Extraordinary Steamed Artichokes

Do these green bulb, prickly leaf things scare you? I have to admit, artichokes are a bit intimidating.  My family didn't ever buy them growing up, and I wasn't quite sure how you cook them, much less how you eat them.  The unknown is a foreign land to me, one that I quickly avoid whenever possible.  Artichokes fall in that category... I know, I'm a wimp. True statement.

So, what inspired me to pick up this little guy in the produce section yesterday? For one, we make a significant effort to eat fruits and veggies that are in season and on sale.  That, in combination with prepping the hubby's simplistic, but fancy birthday dinner, helped this unique veggie hop right into my shopping cart.  It's so exquisite!

The best surprise about my artichoke experience is how easy it was to prepare! I was worried that just having a plain old steamed artichoke would be bland.  Turns out, Tyler Florence on the Food Network knows how to break out the flavor in a super easy way! We served with melted butter mixed with lemon juice, but we didn't even need it.  One artichoke was more than enough for the two of us, and we still had left overs.  I'm going to eating a lot more of these, for sure!

Ingredients:

4 Sprigs fresh parsley
4 garlic cloves, peeled and whole
2 bay leaves
2 lemons, halved
1/4 c. white wine
2 Tbsp. olive oil
1 quart chicken broth or water (I used water)
Salt and Pepper
2 whole artichokes (I just cooked one)


Directions

1. Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

2. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

3. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.





Recipe from foodnetwork.com

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Roasted Red Pepper Gazpacho

I've never had chilled soup.  I have to admit I was super skeptical.  So refreshing!

Ingredients:

2 oven-roasted red bell peppers
2 large ripe beefsteak-type tomatoes, seeded and cut into 1" pieces
1 small onion, chopped
2 or 3 cloves garlic, chopped
2 cups tomato juice
1 slice day-old whole wheat bread, crust trimmed
1 tbsp. white-wine vinegar
2 tbsp. extra-virgin olive oil
salt and pepper
1/2 c. finely diced green bell pepper
1/2 cup finely diced red radish
1/2 c. finely diced seeded cucumber
1 hard-cooked egg, chilled and finely chopped

Directions:

To roast the peppers: cut the peppers in half lengthwise, brush with oil, and bake on a baking sheet at 425 degrees until soft, 30 minutes.  Place peppers in bowl, cover, and let steam 10 minutes.  When cool enough to handle, remove the skin and seed the peppers.

Whirl the roasted peppers, tomatoes, onion, and garlic in a blender or food processor until pureed.  Pass the mixture through a fine strainer into a bowl.  Discard the solids.  Return to the blender or food processor.

Add the juice, bread, and vinegar.  Whirl until the soup is smooth.  With the motor running, drizzle in the oil until well blended.  Season to taste with salt and pepper.  Pour the gazpacho into a container, cover, and refrigerate for 8 to 25 hours to chill and allow the flavors to meld.

Divide the soup among 4 bowls.  Place the green pepper, radish, cucumber, and egg in individual small bowls and pass them to add to the soup.

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Baked Cheesy Eggplant

Have you ever eaten eggplant? I hadn't, until tonight.  We are seasonal produce shoppers in this house, meaning we buy whatever is cheapest.  Thus, we had eggplant.

I wasn't really sure what to do with eggplant, but this was the perfect dinner for me tonight.  I guess I'm still not really sure what eggplant tastes like, since I had it smothered in sauce and cheese... but still good!

Ingredients:
1 eggplant, sliced into 1/2" rounds
garlic powder
olive oil
1 green pepper, seeded and diced
1 can diced tomatoes
1/2 c. ricotta cheese
3/4 c. mozzarella cheese
3/4 c. parmesan cheese
3/4 c. spaghetti sauce

Directions:
Preheat oven to 350 degrees.  Brush both sides of eggplant slices with olive oil and spread in a single layer on a rimmed baking sheet.  Sprinkle with garlic powder, salt and pepper.  Bake for 10 minutes.

Meanwhile, heat some oil in a pan over medium heat.  Added green pepper and cook until softened, then add diced tomatoes.  Cook about 5-8 minutes.

In a bowl, mix together the ricotta, 1/2 cup mozzarella, and 1/2 cup parmesan.

When the eggplant is finished, layer in a 9x13 pan.  Cover with the pepper and tomato mixture, then spread the cheese mixture evenly over the top. Pour spaghetti sauce over the cheese, then top with the remaining mozzarella and parmesan.  Bake for 30 minutes or until eggplant is tender.

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Four Cheese Veggie Lasagna

Photo from allrecipes.com

This was an experiment to use up some stray vegetables and random tubs of ricotta and pesto. I personally loved it. The husbands reaction was as it always is with meatless dinners: "it's interesting." Give it a try! Try original recipe calls for pumpkin, eggplant, and fresh tomatoes instead of squash, bell pepper and canned tomatoes. Use what you'd like!

Ingredients:
1 small butternut squash, peeled and diced
1 green bell pepper, sliced into 1/2 inch rings
1 can diced tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
1 7-oz container pesto
2 eggs, beaten
salt and pepper to taste
1/2 tsp Italian herb seasoning
1 (15 ounce) can tomato sauce
9 oven ready lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

 Directions:

Preheat oven to 350 degrees F (175 degrees C). Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Place green pepper rings on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Sprinkle with italian herb seasoning. Lay three lasagna noodles over the sauce. Arrange a single layer of green pepper slices over pasta and top with half the ricotta mixture. Cover with three more noodles. Spread the diced tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining three noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

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Mediterranean Chopped Salad

New favorite salad! Sorry... forgot the photo!

Ingredients:
2 c. cherry tomatoes (about 12 ounces), stemmed and quartered
1 cucumber (about 8 ounces), peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 (15-ounce) can chickpeas, rinsed
1/3 c. pitted kalamata olives, chopped (we didn't use)
1/4 c. minced red onion
1 romaine lettuce heart (about 6 ounces), cut into 1/2-inch pieces
3/4 c. crumbled feta cheese
1/2 c. chopped fresh parsley

Directions:
1. Toss the tomatoes, cucumber, and 1/2 teaspoon salt together in a colander and let drain for 15 to 30 minutes.

2. Whisk the oil, vinegar, and garlic together in a large bowl until well combined.  Add the drained tomatoes and cucumber, chickpeas, olives, and onion and toss to combine.  Let sit at room temperature until the flavors blend, about 5 minutes.

3.  Add the lettuce, feta, and parsley and toss to combine.  Season with salt and pepper to taste.

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Spaghetti al Limone

I was too focused on the wonderful aromas filling my kitchen that I forgot to take pictures of both this dish and the salad for tomorrow's post.... as always when we have company, I wanted to try out a new recipe.  This was another great meal from America's Test Kitchen (from my subscription to Cook's Illustrated Magazine)!  It's hard to find a cream-sauce pasta that is still light.  This one was perfect.  I used whole wheat noodles and added baked herb chicken.

Ingredients:
1 lb. spaghetti
1/4 c. extra-virgin olive oil
1 medium shallot, minced
1/4 c. heavy cream
2 tsp. finely grated zest and 1/4 c. juice from 3 lemons (I used one large lemon)
1 oz. finely grated Parmesan cheese (about 1/2 cup) plus more for serving
Ground black pepper
2 T. shredded fresh basil leaves (I forgot this)

Directions:

1.  Bring 4 quarts of water to a boil in a large dutch oven.  Add 1 tablespoon salt and hte pasta to the boiling water and cook until al dente.  Reserve 1 3/4 cups cooking water, drain pasta into colander and set aside.

2. Heat 1 tablespoon oil in the now-empty dutch oven and heat over medium heat until shimmering.  Add the shallot and 1/2 teaspoon salt and cook until softened, about 2 minutes.  Whisk 1 1/2 cups of reserved past cooking water and cream into pot; bring to a simmer and cook for 2 minutes.  Remove pot from heat, return pasta, and stir until coated.  Stir in remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan cheese, and 1/2 teaspoon pepper.

3.  Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary.  Stir in basil and season with salt and pepper to taste.  Serve, drizzling individual portions with oil and sprinkling with cheese.

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Marinated Veggie Salad

This was a salad served at the party last weekend, courtesy of the honored-guest's mother-in-law! Enjoy!

1 - 2 english cucumbers, sliced thin
1 container of seasoned mozzarella balls, drained, cut in half
1/2 purple onion thinly sliced
1 container grape tomatoes, cut in half
1 bunch of chives, chopped (or the green ends of small onions)
1 can black or burgundy olives, halved (or 1 can sliced black olives)
1/2 bunch asparagas, thinly sliced and blanched
1 - 1 1/2 cups shredded carrots
4 - 5 small red, yellow or orange peppers, sliced thin into rings
1 can hearts of palm, drained and sliced thin
1/2 cup grated Parmesan or Asiago cheese
1 cup Kraft Zesty Italian salad dressing, or to taste.  I try not to make it too soupy.
 
Put everything in a large bowl and mix it up!  
 
The amounts of items can be increased or decreased depending on the number of people you want to serve.

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Tomato-Spinach Tortellini

This is a quick, easy dinner that went great with some garlic bread and steamed green beans. I adapted the recipe from allrecipes.com

Ingredients:

1 (16 oz.) package prepared tortellini

1 (14.5 oz) can diced tomatoes

1 c. chopped fresh spinach

2-3 chicken breasts, cooked and cubed (optional)

1/2 t. salt

1/4 t. pepper

1 1/2 t. dried basil

2 cloves garlic, minced

2 T. all-purpose flour

3/4 c. milk

3/4 c. heavy cream

1/4 c. parmesan cheese

Directions:

Cook tortellini until tender in boiling water, about 10 minutes.  Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat.  Cook and stir until the mixture begins to bubble.  In a medium bowl, whisk together flour, milk, and cream.  Stir this into the tomato mixture along with the chicken and parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain tortellini and then toss with sauce to coat.

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Slow cooker Minestrone

I was told recently that I'm bad at updating my blog... it's true, I won't deny it.  However terrible I am at consistenly updating it, this is my attempt at starting afresh...

This weekend I had the amazing blessing of seeing my three best friends all in one place!  It is a rare occurrence that happens only once every six months or so... it was such a treat to be able to host them and enjoy our yummy soup and rosemary bread.  This hearty crockpot dish is satisfying any time of the year!  It's easy to cut up all the veggies and cook the pasta the night before and then just throw everything in the morning.

Ingredients:
3-4 c. chicken broth
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can kidney beans (red or white)
2 carrots, peeled and chopped
1 celery stalk, chopped
1 small red onion, chopped
1 tsp. dried thyme
1/2 tsp. italian herb seasoning
2 bay leaves
salt and pepper
2 c. cooked pasta (we used whole wheat macaroni, but any small noodle will do)
1 medium zucchini, chopped
2 c. coarsely chopped spinach
grated parmesan cheese
Basil sprigs, if desired for garnishing

Directions:

Combine broth, tomatoes, beans, carrots, celery, onion, and herbs in a slow cooker.  Cover and cook on low for 6-8 hours.  Add in pasta, zucchini and spinach for the last 30 minutes. Remove bay leaves and serve with parmesan cheese.

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Quinoa Salad

Picture of this is coming soon...

I recently discovered quinoa and have been trying to figure out what exactly I'm supposed to do with it... this recipe was amazing!  It goes perfectly at a potluck or with a barbecue.

Ingredients:
2 c. uncooked quinoa - cooked according to package instructions
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
8 oz. grape tomatoes, halved
6 oz. feta cheese
3 T. balsamic vinegar
2 T. olive oil
black pepper

Directions:
While quinoa is cooking, put asparagus in a steamer over 1 inch of boiling water.  Cook until tender but still firm, about 2-5 minutes.  Drain and immediately submerge in ice water and drain again.
Toss the asparagus, tomatoes, and feta with quinoa.  Add the olive oil and vinegar and season with pepper and toss to incorporate.

One night I stir-fried it to re-heat and threw in some diced ham as well.  It was delicious!

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Spinach-Artichoke Pasta Bake

yum yuM yUM YUM!!! We had the Dorfner's over for dinner on Sunday, and this was our main dish... and it was amazing. It's the one of four leftover dishes that I'm actually excited about eating all week long. Next time, I will add chicken into the dish (we had it on the side).

Ingredients:
about 12 oz. whole-wheat pasta (short, sturdy)
1 - 14-oz. can artichoke hearts, drained and cut into quarters (I cut each quarter in half)
9 oz. frozen creamed spinach (I used 14 oz. Trader Joe's creamed spinach w/ asiago & parmesan cheese)
2 c. mozzarella cheese (8 oz.)
1/4 c. parmesan cheese
1/4 tsp. black pepper

Directions:
Cook pasta as directed on package. Drain and return to warm pot. Stir in artichokes, spinach, parmesan, 1/4 tsp. pepper and half of the mozzarella. Pour into a 2-quart baking dish and top with the remaining cheese. Bake at 375 degrees for about 10 minutes, then turn the oven to Broil and leave in the oven until cheese is brown and bubbly (about 2 minutes).

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Minestrone Soup with Quinoa

If you look back over all the recipes I've posted, generally every post includes words like "amazing, heaven, delicious, etc., etc." This post is different. Mac loved this soup. I, on the other hand, felt like I was eating something that belonged in a detox diet. But, I also thought that this soup had a lot of potential. Next time, I'll just add more seasoning and that should do it. If you're in the mood for something wholesome and healthy, here ya go!

Ingredients:
2 tbsp. olive oil
2-3 carrots, peeled and diced
1 c. fennel, diced
1 c. red onion, diced
2 large garlic cloves, finely chopped
2 bay leaves
2 tsp. fresh thyme leaves (I didn't have any - i think it would have helped)
1/4 tsp. fennel seeds
1 1/2 c. cooked white kidney beans, drained (1 can)
2 c. plum tomatoes, seeded and diced
1/3 c. uncooked quinoa (a grain. you can find it in a health food store such as Fred Meyer's health section, your local co-op, or trader joes)
Salt and pepper
1 c. fresh spinach, sliced thin
3 tbsp. fresh basil, thinly sliced (also did not have and would have helped)
2 oz. parmigiano reggiano (i used parmesan cheese, pre grated)

Directions:
In a large pot or dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds and cook, stirring often, until veggies are tender, about 8 minutes. Add 6 cups of water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and season with salt and pepper. Stir in spinach and basil just before esrving. Garnish with cheese, if you want.

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Not-Yo-Mamas-Nachos

Yes, this is really what they're called. And, I can't believe I didn't post them the first time we made them about 8 months ago! These nachos are delicious, and in my opinion, a future family staple. They get you the protein and veggies you need in all of about 15 minutes!



INGREDIENTS:
Eight 6-inch corn tortillas
3 tablespoons extra-virgin olive oil
Salt and pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
1 1/4-pound bunch broccoli, cut into small florets, stems peeled and thinly sliced
1 15-ounce can cannellini beans, rinsed
12 ounces cheddar cheese, shredded (about 3 cups)
Salsa verde (if desired)
1/4 cup plain low-fat Greek-style yogurt (if desired)
We add one sliced tomato as well...

DIRECTIONS:
Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 rimmed baking sheets with parchment paper. On a cutting board, brush the tortillas with 2 tablespoons olive oil, then stack and cut into quarters. Arrange on the baking sheets in a single layer; season with salt and pepper. Bake until crisp and golden, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and 1/3 cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and cook until heated through, 1 to 2 minutes; season with salt and pepper.

Sprinkle 1 cup cheese over each tray of chips; spoon the broccoli mixture on top, sprinkle with the remaining cheese and bake until melted, 1 to 2 minutes. Serve with the salsa and yogurt.


*Thank you Rachael Ray.* :)

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Mac & Cheese

My sister-in-law and I were experimenting one day and came up with a delicious dish of macaroni and cheese... there's a lot of room for change in this recipe, as you can use pretty much whatever kind of cheese you want (or so I would think) - also change the amounts of pasta or milk depending on how thick/cheesy you like it.

3 c. dry pasta (whole wheat, short and sturdy)

3 T. butter

3 T. all-purpose flour (whole wheat)

2 c. milk, warm

1 1/2 - 2 c. shredded cheese (mixture of cheddar, mozzarella, and extra sharp)

1 t. salt

1/2 t. black pepper

1/4 t. cayenne pepper

1 t. italian herb seasoning

In a medium saucepan, cook noodles according to package. Keep warm.

In a separate pan, melt butter. Stir in flour to form a roux, stirring constantly over medium heat for 2 minutes. Gradually stir in warm milk, stirring constantly to create a smooth consistency. Simmer for about 5-10 minutes. Stir in seasonings. Remove from heat and stir in cheese a little at a time. Toss noodles with sauce. Add salt and pepper to taste.

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Creamy Baked Fennel

my deliciousness! If you have never had fennel, you should definitely try it. My grandmother introduced it to me a few years ago, and I have looked forward to buying it from the farmer's market each summer. It's mostly known as a spice, "fennel seeds", and has a licorice taste to it. You can also eat the bulb, or use the stalks like celery, and garnish with the fronds.

I found this recipe in a Rachael Ray magazine, and the first words out of Mac's mouth were, "This is a keeper!"

Salt and Pepper

2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 c. heavy cream

1 t. fennel seeds

1 t. grated lemon peel

1 c. grated parmesan cheese

Preheat the oven to 450 degrees. In a large nonstick skillet, bring 3/4 c. water to a boil with 3/4 t. salt and 1/4 t. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes.

Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 cup, about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 c. parmesan. Sprinkle with the remaining 3/4 c. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

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Really Simple Tomato-Mozzarella Casserole

1 lb. dry pasta (recipe calls for Ziti, but I used rotini... really, any short, sturdy pasta will work)

1- 14 oz. can diced tomatoes

1 - 32 oz. can crushed tomatoes

2 cloves garlic

1 Tbls. vegetable oil

2 Tbls. Fresh chopped basil (or 2 tsp. dried - I used Italian Herb Seasoning instead)

1/2 tsp. (or more) salt

1/4 tsp. sugar

8 oz (2 cups) shredded mozzarella cheese

1/4 cup. grated parmesan cheese

Cook pasta according to package in a large pot.  Drain, reserving 1/2 cup of the cooking water.  Put back in pot and set aside.  In a 12" skillet, cook minced garlic in the oil until tender, but do not brown.  Add tomatoes and simmer until slightly thickened, about 15 minutes.  Stir in basil, sugar, and salt.  Add sauce to the pasta and toss, adding the reserved pasta water as needed to loosen sauce.  

Preheat oven to 400 degrees.  Spread 1/2 of the pasta mixture into an oiled 9 x 13 baking pan.  Sprinkle 1/2 of each type of cheese over the top.  Spread the rest of the pasta mixture, then the rest of the cheese.  Bake for 20 minutes.  Let cool for 5 minutes before serving.

*Mac and I both decided it would be delicious with ground beef in it as well!  You could replace the diced tomatoes with 1/2 lb. or so of ground beef, if you want it to be meaty.

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