Menu Plan Monday Week 9 (2013)

Ohhh, I stayed up way too late last night so my brain is kind of foggy today as I put my menu together for this week.

My kids kind of had a rough week in terms of eating dinner this week.  They are kind of coming off of a very picky phase and still won't eat much else other than ramen and peanut butter. I mean, they ate the spam my husband bought to make sushi, nasty stuff if you ask me (the spam not the sushi), but they don't eat the deliciously healthy and tasty soup I lovingly make for them.  Whatever, I don't get it.  Some days I engage in the battle and make them eat or at least taste the healthy dinner I have prepared, other days I walk out of the kitchen and let them fend for themselves.  I do believe that sitting down as a family to eat a healthy dinner is worth fighting for so I guess I'll keep chugging along...maybe one day it will take!

Dinner Menu Week 9 (2013)
Monday
Chicken and Zucchini Enchiladas with Chile Verde
Mexican Slaw

Tuesday
Coconut Curry Noodles w/ Veggies

Wednesday
Black Bean Chili
leftover Mexican Slaw
Cornbread

Thursday
Balsamic and Honey Pulled Pork Sliders
Salad

Friday
Ravioli with Gorgonzola Cream Sauce
Roasted Brussels Sprouts

Saturday
Spaghetti
steamed broccoli
Cheesy pesto bread

Sunday
Leftovers (AKA fend for youself!!)

Pesto Parmesan Scones

I told you I was obsessed with scones lately.  I rarely ever make savory scones, but I needed some dippers for my tomato soup and these seemed to fit the bill.  I mean who wouldn't want to pair tomatoes with basil and parm??  Delicious. 

I was a little nervous straying from my basic cream scone recipe that I LIVE by.  But after a little tweaking, I think these came out perfect.  And just to be different I made them square, but go ahead and make them in a circle or triangle or whatever shape you want.  You won't want to resist their deliciousness!

Pesto Parmesan Scones
2 cups flour
1 Tbsp. baking powder
1/2 Tbsp.  sugar
1/2 tsp. salt
1/4 tsp. pepper
5 Tbsp. cold butter, cut into pieces
1 cup buttermilk
1/4 cup pesto
1/3 cup freshly grated parmesan cheese

Preheat oven to 425°F.

Place flour, baking powder, sugar, salt and pepper in large bowl or work bowl of a  food processor fitted with steel blade. Whisk together or pulse.

If mixing by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse until mixture resembles a coarse meal.

Put mixture into a mixing bowl.  Add buttermilk, pesto and parmesan cheese.  Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by patting the dough into a rectangle and cut into squares.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.


SOURCE: Adapted from How Sweet It Is and Smitten Kitchen

Lentil Veggieballs with Lemon Pesto Dipping Sauce

A couple weekends ago my girls and I stayed with my high school aged sister for an extended weekend while my parents were out of town.  While discussing what to make while I was there I happened to come across these lentil "veggieballs" and decided to ask my sister if she even liked lentils.  When she replied whole-heartedly that she loved them I knew I would be in good company if I made these, so on the menu they went!

 I'm so glad we decided to try them, they were delicious.  And the lemon pesto...wow!  Lick the plate good.  Such a great condiment for the lentils.  These veggieballs are great served warm, along side a nice dinner salad.


Lentil Veggieballs in Lemon Pesto
For the veggieballs:
2 cups cooked lentils, cooled
2 eggs, lightly beaten
1 large carrot, diced
1/2 onion, diced
3/4 cup Ricotta cheese
1/4 cup fresh grated parmesan cheese
1 clove garlic, minced
1/2 tsp. fennel seed, crushed
2 Tbsp. finely chopped fresh parsley
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper
2/3 cup breadcrumbs

for the lemon pesto sauce:
1 clove garlic, minced
1/4 cup pinenuts
zest and juice of one lemon
1/2 tsp. Sea Salt
1 cup packed basil leaves
1/4 - 1/3 cup olive oil
2 Tbsp. grated parmesan
2 Tbsp. water to thin

Wash 1 cup dried lentils then place them in a saucepan with 2 cups water and bring to a boil.  Reduce heat, cover and let simmer for about 20-30 minutes, until tender.

In the meantime, prepare the pesto by combining pesto ingredients in a food processor with a chopper blade.  Process untiil smooth, adding oil or water as necessary to desired consistency.  Scoop out into a containter with a tight fitting lid and set aside.

Heat a drizzle of olive oil in a medium-sized frying pan.  Add onions and carrots and saute over medium heat until tender. Remove from heat and allow to cool. 

Once lentils, onions and carrots have cooled, place them in a food processor with a chopper blade and process until smooth and well combined.  Remove to a mixing bowl and add the rest of the ingredients.  Stir until well combined.

Preheat oven to 400 degrees F.  Make balls by using a small scoop to scoop out lentil mixture.  Place closely together on a baking sheet.  Brush with a little olive oil then place them in the oven and bake for about 15-20 minutes, or until slightly golden.  You can turn them half way so both sides are a littl golden, but I didn't.

Serve warm with lemon pesto.


SOURCE: Slightly adapted from Sprouted Kitchen

Almond Joy Cookies

Chocolate and coconut are two of my favorite flavors, especially when paired together.  When they came together in this cookie, it was pretty much cookie nirvana for me.  Now I have my other two favorites.  THIS CCC was my first love, then along came THIS one, which I could not get enough of for like ever!!  But, I think these Almond Joy Cookies have earned their place in my top three...and I don't think they are going anywhere.

These cookies are both chewy and a little crunchy, the best of both worlds! I used coconut oil as part of the fat which not only gives it that little crunch on the outside but lends more nutrition than butter (not that I'm trying to make a "healthy" cookie here though).

If you like chocolate and coconut, this is the combo for you!!

Almond Joy Cookies
1/2 cup  butter, softened
1/2 cup virgin coconut oil (it will have a slight coconut scent and flavor)
1 1/2 cups sugar
2 eggs
1/4 tsp. almond extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened shredded coconut
1 cup dark chocolate chips
1 cup slivered or sliced almonds

Preheat oven to 350 degrees F.

In a mixing bowl fitted with a paddle attachment, cream together butter and coconut oil until light and fluffy.  Add sugar and continue beating another minute or so.  Add eggs, one at a time,  until incorporated, then almond extract.  Sift together flour, soda and salt and add it to the rest of the ingredients.  Mix until just incorporated.  Add in coconut, chocolate chips and almonds last and gently stir in the dough, until evenly distributed.

Using a small scoop, drop dough onto cookie sheet, 8 or 9 to a pan. Bake for about 10 minutes.
Allow to cool a few minutes on the cookie sheet, then remove to a wire rack to cool completely.


SOURCE: Adapted from Heather Christo Cooks

Menu Plan Monday (2013 Week 8)

Well, I have no idea how it happened but we ended the week with half a fridge full of fresh produce...which is good and bad.  Good because I won't have to shop for much this week or even shop for a few more days, but bad because we obviously didn't eat our fair share of veggies last week.  Thumbs down for this momma!!  I really try to get lots of fruits and veggies in our diets, but just as everything goes, sometimes you're better at it than other times.

In order to not waste what we've still got, I'm putting last week's menu items that didn't get made at the first of the menu. The rest are meals that will help me use up some of the rest of the stuff in my fridge and pantry, so hopefully when I do get to the store I still won't have too buy much!

Dinner Menu Week 8 (2013)
Monday
Ginger Garlic Salmon
Asian Cabbage Salad

Tuesday
Chicken Bruschetta
Salad

Wednesday
Veggie Stir-Fry & Rice
leftover Asian Cabbage Salad

Thursday
Homemade Hamburgers on Homemade Burger Buns
steak fries
salad

Friday
Squash Soup with Carrots and Sweet Potatoes

Saturday
Potato Gnocchi
Pan Seared Brussels Sprouts with Cranberries and Pecans

Sunday
Black Bean and Mushroom Chili
fresh fruit

Valentine's Day

Happy Valentine's Day!!! If you're still struggling for something special to celebrate a special meal today, here's some ideas for ya!! 


Breakfast
Strawberry Cheesecake Pancakes
Snickers Pancakes
Berry-Oat Breakfast Smoothie
Cherry Chocolate Scones
Cinnamon Baked French Toast
Lemon Poppyseed Pancakes
Strawberry Cream Cheese Stuffed French Toast

Dinner
Chicken Bruschetta
Lemon Basil Penne with Grilled Chicken
Berry Chicken Salad with Berry Poppyseed Vinaigrette
Chicken Parmesan
Lemon Garlic Shrimp with Orzo
Brown Sugar Bourbon Pork Tenderloin
Spicy Thai Coconut Shrimp Soup
Squash Ravioli
Orzo with Roasted Vegetables
Italian Meatloaf with Basil and Provolone
Caprese Lasagna
Brown Butter Risotto with Lobster
Chicken Milano

Dessert
Decadent Brownie Pie
Peanut Butter Pretzel Brownies
Coconut Brownies with Creamy Coconut Frosting
Dulce de Leche Banana Trifle
Chocolate Crepes with Nutella and Whipped Cream Cheese
Cherry Chocolate Cake
Orange Rolls
Peanut Butter Cup Trifle
Summer Berry Sweet Pizza

Didn't find anything yet???  Check the recipe index at the top, there's lots to choose from including tons of salads, meatless, quick and easy, and soups, and of course, CHOCOLATE!

Roasted Sweet Potato Risotto

It has been way too long since we tried a new risotto recipe!! I used to make it often but haven't in quite a while.

I will always have a soft spot in my heart for risotto because way back when I first started my culinary adventures years ago, my friend told me about risotto (which I had never heard of) and it was one of the first NEW things I tried.  It was a butternut squash risotto, I think from Cooking Light, and it was pretty good but that was just the tip of the iceberg baby!!  We've come a long way with risotto since then.

This risotto is delicious and has all the flavor you'd expect during this time of year; delicious sweet potato, warm spices, and DO NOT leave out the bacon and browned butter.  Mmm, can we say mouth watering? If you're rearing to impress your sweetheart this week, try this one out on them, you can't go wrong. If sweet potato isn't your thing, check out more risotto here, here, here, here and definitely here!


Roasted Sweet Potato Risotto

for the sweet potatoes:
1 medium sweet potato, peeled and chopped
1/4 tsp. nutmeg
1/4 tsp. smoked paprika
1/4 tsp.  salt
1/4 tsp. pepper
 2 Tbsp.  olive oil 

for the risotto:
2 Tbsp.  unsalted butter
1 Tbsp. olive oil
1/4 cup onion, finely diced
2 garlic cloves, minced
1 1/2 cups arborio rice
1 cup white cooking wine
2 cups vegetable or chicken stock
2 cups water
1/3 cup freshly grated parmesan cheese
2 Tbsp.  browned butter

garnish:
4 slices bacon, cooked and crumbled
3 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash or puree.

Place bacon on a cookie sheet and place under broiler for about 3-4 minutes, keeping a close eye on it.  Flip and broil another 3-4 minutes or until crispy to your liking.  Remove to a paper towel-lined plate and set aside for later.
 
Heat a small saucepan over medium-low heat and add stock and water. Heat until hot. If it begins to boil, turn down so it is no longer boiling. Keep on low while risotto cooks.

Heat a larger saucepan over medium heat. Add in remaining olive oil and 2 tablespoons butter, then add onion. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it absorbed, add in about 1 cup of the warm stock.

Continue adding stock, about 1 cup at a time, stirring frequently and waiting for it to be absorbed before adding more.  When there is not much stock left, taste the risotto to see if it needs to continue cooking longer.  It should take about 20-25 minutes to finish and you may or may not need all the stock.  Don't worry about using it all if the risotto is done.

While risotto is cooking you can do the browned butter.  Place butter in a small saucepan or frying pan over medium-high heat.  Swirl the pan frequently and continue cooking until brown bits begin to form and it starts to smell nutty and turn a little brown. Remove from heat immediately.

Reduce heat to low and add about 3/4 cup of sweet potato puree.  Stir it in so it is well-absorbed into the rice.  Stir in parmesan and browned butter.  Taste for seasoning and adjust as necessary. 

Serve warm topped with crumbled bacon and fresh parsley.



SOURCE: Slightly adapted from How Sweet It Is

Menu Plan Monday (2013 Week 7)

I'm so proud of myself!  I stuck to the menu pretty faithfully this week and made just about everything, even the new stuff!  Let me tell you, they were some good eats!! Unfortunately, about three of them were eaten too fast to photograph.  That just means we'll have to repeat them...and soon!!  Do look forward to the Lentil Veggieballs with Lemon Pesto, Chocolate Dipped Orange Shortbread Cookies, and Grapefruit Salad.

This week's menu is mostly new items as well, but they are pretty low on the difficulty scale so I won't be sucked into the kitchen all day (which is what it seems like sometimes). I do love to cook but still have to keep up with 3 spunky girls and LOTS of DRAMA around here on a daily basis. I even kept our Valentine's Day menu pretty simple with a quick and easy shrimp dish that we LOVE!  I don't know about you but I always crave 3 things on Valentine's Day; seafood, pasta and, of course, CHOCOLATE!

Dinner Menu Week 7 (2013)
Monday
Spaghetti
Italian Salad, steamed peas

Tuesday
Caramelized Pineapple Quesadilla w/ Spicy Strawaberry Salsa
leftover Italian Salad and veggies

Wednesday
Ginger-Garlic Salmon
Asian Cabbage Salad
sliced sweet baby bell peppers and carrots

Thursday (Valentine's Day)
Lemon Garlic Shrimp With Orzo
Strawberry Asparagus Spinach Salad
Chocolate Crepes with Nutella and Whipped Cream Cheese Filling

Friday
Thai Turkey Meatballs
Thai Coconut Rice
leftover Asian Cabbage salad and chopped raw veggies

Saturday
leftovers

Sunday
Pizza Rolls
fresh fruit/veg

Chopped Greek Salad

Did you like the Greek Quesadillas from yesterday? Well, here's a little more Greek for you.  Most of the time I make a meal, I try to include a vegetable, many times a salad, and sometimes both.  You see, I love to eat salads, but my kids are not quite at that age where they appreciate the goodness of a salad yet.   So, being the good mom that I am, I make them a separate vegetable, that they will eat so they can still get some good nutrition, and they can still watch my hubby and I eat our salads, hoping one day they will follow suit.  We'll see.

Whenever I make a Greek-inspired meal, this salad is always served.  It's simple, very quick and oh so tasty!  Sometimes if I have leftovers or extra ingredients, I eat this by itself, as it's own meal.  Like I said, I love Greek!  And I love this salad.

Chopped Greek Salad
1-2 pint cherry or grape tomatoes, halved
2 cucumbers, quartered and peeled, if desired
red onion, thinly sliced
1 can black olives, drained and halved
1/2 cup feta cheese, crumbled
fresh mint leaves, chopped (optional)

vinaigrette:
4 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano
dab of dijon mustard

Prepare salad ingredients and put them in a large salad bowl.

Put all dressing ingredients in a jar with a tight fitting lid and shake vigorously until combined. Pour over salad and toss.

Greek Quesadillas

I don't think I could ever get tired of Greek food.  Lots of times when hubby and I are in "the big city" we stop at Greek Souvlaki for lunch or dinner and enjoy delicious food.  Unfortunately it's not too often that we get to go and it's not always the most healthy choice.

I love that Greek food is easy enough to make at home, especially when it comes in quesadilla form!!  It doesn't get any easier than that.  I've added some pretty classic Greek flavors in this dish, like spinach, tomatoes, oregano and feta, but as are all quesadillas, they are highly customizable to your own taste buds.  However, if you love Greek, you'll love this easy dish, perfect for lunch, snack time or an easy dinner!

Below I've just listed ingredients and approximate quantities as it will vary depending on how many quesadillas you are making.  If you're ambitious serve with homemade (or store bought) Tzatziki sauce for dipping.

Greek Quesadillas
4 8-inch tortillas (I prefer the uncooked so I can cook them at home)
mozzarella cheese (about 1- 1 1/4 cups)
feta cheese (about 1/2 - 3/4 cup)
fresh baby spinach, chopped ( about 1 1/2 - 2 cups)
thinly sliced red onion
roasted red peppers, chopped (about 1)
sun-dried tomatoes, reconstituted and chopped (about 3/4 cup)
olives, sliced
oregano

To roast peppers, chop in half, removing stem and seeds. Place, cut side down, on a cookie sheet and put under broiler until mostly black. Remove peppers to a bowl and either cover with a lid or with plastic wrap. Let peppers cool completely. When cool, skins should slide right off.

Place sun-dried tomatoes in a small saucepan and cover with water.  Boil for about 5 minutes.  Drain, cool and chop.  Set aside until ready to use.

Cook tortillas, if necessary.

On one half of the tortilla, layer 1/4 of the mozzarella, spinach, onion, peppers, tomatoes and olives.  Topping with 1/4 of the feta and a little sprinkle of oregano.  Fold over other half of tortilla and place in a pre-heated frying pan.  Cook on medium-high until tortilla is slightly crispy and cheese on the bottom starts to melt.  Flip over, and cook on other side in similar fashion.   Repeat with remaining tortillas and ingredients.  Allow to cool slightly before cutting.  Serve with tzatziki sauce, if desired.

SOURCE: Slightly adapted from Annie's Eats

Peanut Butter Banana Oat Smoothie

I've been sharing this smoothie with a lot of friends lately and I figured it was about time to share it on the blog.  This is absolutely one of my most favorite breakfast smoothies...EVER!!! It's chocolate and peanut butter AND it's healthy. 

This smoothie only makes about half as much as the green smoothies that I make but it is very filling and will keep you satiated for a long time!  Also, if you have little ones that are picky eaters, this may be a good way to sneak in something nutritious without them knowing.  If you don't care for peanut butter, try other nut butters like cashew or almond.  If you're allergic to tree nuts, try using seeds, like sunflower or sesame in place of the peanut butter.


Peanut Butter Banana Oat Smoothie
Makes about 2 cups

1 cup unsweetened vanilla almond milk (if using plain, just add a splash of vanilla)
1/2 water
1/2 crushed ice
1 very ripe banana (frozen is good, but not necessary, especially if you are adding ice)
2  Tbsp. natural peanut butter (can also sub almond butter or a handful of almonds if you have a good blender)
1/4 cup oatmeal
1 Tbsp. ground flax seed
1 Tbsp. cocoa powder

Place ingredients in blender in order listed and blend until smooth.  Enjoy!


SOURCE: Adapted from Joy the Baker

Menu Plan Monday (2013 Week 6)

Wow, I can't believe I got through the majority of our menu last week.  I don't know about you but it seems like just about everybody and their family has been sick for what seems like the whole winter so far; us included.  I do have to say that I feel lucky that, although we have been sick, we definitely don't have it as bad as others.  Thankfully, ours has been pretty mild. 

A lot of times when someone in the family is sick, I just bag the menu for the night and just go with something easy or something they'll eat.  I'm not the only one who does that right?  So, as my children are getting their appetites back, I just decided not to veer too far from what was planned and just have them eat it...take it or leave it is mostly how it goes in our house. Anyway, to my surprise, they did try some new things I made so I'm proud of them for that.  I feel like we're moving forward again.  Now, if we could all just get better and stay healthy at the same time, that would be great.  

This week I have some yummy meals planned!  I also get to cook for my little sister a few times, so I'm super excited to have someone not often found at our dinner table, who also has a willing palate to lend to my culinary adventures!  Thanks sis!!!

I don't have a whole lot of repeaters this week, thanks to PINTEREST.  I'm trying to get through all the things I've pinned lately so we're trying lots of new things.  

Dinner Menu Week 6 (2013)

Monday
Lentil Veggieballs in Lemon Pesto
Grapefruit and Fennel Salad

Tuesday
Lemon Angel Hair Pasta w/ Chicken and Spinach
steamed broccoli
salad


Wednesday
Stacked Chicken and Zucchini Enchiladas with Chile Verde Sauce
Southwest Slaw

Thursday
Leftovers

Friday
Spaghetti
Italian Salad w/ Basil Vinaigrette

Saturday
Stir-fry

Sunday
Fresh Tomato Soup


Other things we're having:
Thai Peanut Noodles
Grilled Goat Cheese and Pesto Pizza
Beet Parsnip and Apple Soup
Chocolate Dipped Orange Cookies
Pesto Parmesan Scones
 

Restaurant Style Salsa

If you are still looking for something else to add to your spread for the big game day, look no further.  You will definitely be on the winning team if this salsa is around.  And believe me, it won't last long!

Considering that it's the middle of winter and there is not a ripe garden tomato in sight,this salsa is about as good as it gets.  The key is using good quality canned tomatoes, like Cento or San Marzano, that have a nice, ripe tomato flavor, then adding the fresh ingredients that are available.

If you like your salsa on the smoky side, this is delicious dressed up with a pinch or two of some smoked paprika or chipotle chile powder. 


Restaurant Style Salsa 
1 can (28 Ounce) good quality whole tomatoes with juice (like San Marzano or Cento)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 
1/4 cup chopped onion 
1 clove garlic, minced 
1 whole jalapeno, finely minced (or half if you don't like it too spicy)
1/4 tsp. sugar 
1/4 tsp.salt 
1/4 tsp. ground cumin 
1/2 cup cilantro
juice of 1 lime
pinch of smoked paprika or chipotle chile powder, if desired

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.(Note: This makes a large batch so if you don't have a large food processor, blend in batches then combine everything in a large bowl.)  Pulse until you get the salsa to the consistency you'd like. Test seasonings with a tortilla chip and adjust as needed.


SOURCE: Pioneer Woman

Sweet Kale Salad

Along with lots of breakfast foods, I also adore salads!!  Since I try to eat lots of salad, I also try to have lots of variety.  Kale and brussels sprouts are the perfect greens for winter.  They are hearty and super healthy. 

I created this salad after eating a pre-packaged version at a party.  My friend raved about it and I couldn't wait to try it. I loved all the components and couldn't wait to make my own.  The pepitas are probably my most favorite part of this salad.  I buy them in bulk and toss them in just about everything I can.  They are so tasty and really compliment this salad.

Other than chopping all those little brussels sprouts, this is a pretty no-fuss salad with just a few ingredients and a delicious lemon poppyseed dressing to top it all off!

Sweet Kale Salad
1/2 bunch kale
5 oz spring salad mix (a couple of large handfuls)
1/4 head of green cabbage, shredded
6 oz. broccoli slaw (or peel outer layer on the stem of a bunch of broccoli and either shred or julienne it)
1/2 lb. brussels sprouts
1/3 cup dried cranberries
1/3 cup pepitas, toasted

Lemon Poppyseed Dressing (see bottom of post)

Place pepitas in a saute pan over medium-high heat with a tiny drizzle of olive oil and a pinch of salt.  Saute, stirring frequently, until pepitas start popping and turning a golden color. Set aside to cool.

Rinse kale and shake off excess water.  Chop off thick stems, about halfway down the stalks, removing any leafy parts for the salad, and discard.  Chop the rest of the kale and place in a salad bowl.

To prepare brussels sprouts, rinse and shake off excess water.  Chop off woody ends and remove outer layers, if necessary.  You can either shred in a food processor fitted with a shredding disk, use a mandoline slicer or carefully slice thinly with a knife. Cut cabbage and shred the same as the sprouts.

Add shredded sprouts and cabbage to the salad bowl, along with the salad mix and broccoli slaw, dried cranberries and pepitas.  Toss to combine.  Serve with lemon poppyseed dressing.

Buffalo Chicken Dip

I'm not a huge football fan.  Not because I don't enjoy watching it or love the "rush" of the game, but because we haven't been able to watch sports on T.V. for years since we don't have cable anymore.  And gone are those college days when my hubby and I actually attended sports events.  But after I had kids I became such a home body...I know I'm kinda boring.  But I do love food and I love to feed people!!!

With the Super Bowl coming up next Sunday, you're going to need something under your belt to feed a crowd.  Not only is this SUPER tasty but SUPER easy as well.  I have made it so many times for my husband's work parties and there is NEVER any left.  If you love buffalo-flavored anything, you're doing to die when you taste this dip.  Don't leave it off your Super Bowl Menu!!  Your guests will thank you and will be begging you for more!


Buffalo Chicken Dip
makes about 4 cups

8-oz cream cheese, cut into pieces
1 cup Bleu Cheese Dressing (below)
1 cup Frank's Red Hot Buffalo Wing Sauce
2 cups sharp cheddar cheese, shredded
2 cups cooked and shredded chicken

Cook chicken and set aside to cool.  Once cooled, shred and set aside.

In microwave safe mixing bowl, combine cream cheese, bleu cheese dressing, hot sauce and cheddar cheese. Cook on half power at 2 minute increments, stopping to stir and combine, until cheeses are melted and combined.  Stir in shredded chicken.  Place in a small crock pot about an hour before serving to get hot and bubbly.  If you do not have a small crock, you can also place dip in a shallow baking dish and bake at 375 degrees F for about 20 minutes or until bubbly.

Stir again right before serving.  Serve with choice of dippers:
celery sticks
carrot sticks
sliced bell pepper
tortilla chips
Frito corn chips
crackers


Bleu Cheese Dressing
1 cup mayonnaise
1/4 cup buttermilk
4 oz crumbled bleu cheese
2 tsp. red wine vinegar

In a small mixing bowl, whisk together mayonnaise, buttermilk and vinegar until smooth.  Fold in the bleu cheese crumbles.  Keep refrigerated until use.


SOURCE: Dip adapted from How Sweet It is, dressing from Williams Sonoma.

Fontina and Spinach Baked Eggs with Garlic Brown Butter Bread Crumbs

You don't have to be a reader long to know that I love a good breakfast!  Anything but a bowl of cereal!!  Actually I can't remember the last time I actually had a bowl of cereal.  I don't mind some cold cereals, but most are just loaded with sugar so I prefer not to buy them.

We eat eggs and toast maybe 2 times a week.  They're quick and easy and don't send us into a sugar coma first thing in the morning.

These eggs, however, were pretty life-changing for me!  I could not believe how delicious they were.  I think it was the whole garlicky, spinachy and cheesy eggy-ness all together that did it for me.  Even though they are not quite as quick to throw together as scrambled eggs, they're still pretty easy and only take slightly longer. I thought about skipping the bread crumbs on top because, well, I ate it on a big piece of buttered toast...but DON'T, they totally complete the eggs and make them oh-so-tasty.

Fontina and Spinach Baked Eggs with Garlic Brown Butter Bread Crumbs

6 ounces fresh spinach
4 ounces fontina cheese, freshly grated
2 oz. Parmesan cheese, freshly grated
8 large eggs
4 Tbsp. heavy cream
1/2 tsp. pepper
1/4 tsp. coarse sea salt
2 Tbsp. unsalted butter
1 garlic clove, minced or pressed
1/3 cup panko bread crumbs

Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick spray.

Layer fresh spinach on the bottom of the dish, then top with shredded fontina.  Crack each egg and gently place them randomly on top of the spinach and cheese.  I found it easiest to make a slight indentation where each egg was to be placed.  That way they donn't slide completely all over the place.  Top with parmesan cheese and salt and pepper, then drizzle the cream over the top.

Place in the oven and bake about 20 minutes, checking the eggs several times the last 5 minutes or so, so they are cooked to your liking.

While the eggs are baking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and stir well to coat and combine.
Once eggs are finished, remove from the oven and cover with breadcrumbs. Serve immediately with toast and butter!

SOURCE: How Sweet It Is

Menu Plan Monday (2013 Week 5)

Ahhh, I know this is going up late.  I haven't had much time to really sit down and think about the menu for this week.  Last week we ended up having kind of a down week in terms of meals.  My kids have had NO appetite, been super picky eaters and my husband has been sick so I haven't wanted to make full-on meals for just me. Needless to say, my fridge is still pretty stocked from my shopping trip to the grocery store last week.

It would be awesome not to have to have a big grocery shopping trip this week since we have so much already, so I'm just going to try to make do with what I've already got.  And I'm going to be a mean mom this week and tell my kids they can eat it or go hungry!

Dinner Menu Week 5 (2013)  

Monday
Greek Quesadillas
Chopped Greek Salad

Tuesday
Ham beans
cornbread

Wednesday
Sweet Potato Risotto
Honey Mustard Broccoli Salad (steamed broccoli for the kiddies)

Thursday
Stuffed Acorn Squash 
Salad

Friday
Thai Chicken Pizza on Garlic Naan (me and the hubbs)
Asian Slaw
Thai Peanut Noodles and raw veggies (for the kiddos)

Saturday
Lemon Angel Hair Pasta with Chicken and Spinach
Italian Salad

Sunday
Squash Soup with Carrots and Sweet Potatoes


Other things we'll be having:
Apple Cider Pancakes with Cider Glaze
Homemade Waffles
Banana Bread
Homemade rye bread

Pesto and Fontina Grilled Cheese on Cranberry Walnut Loaf

On my last visit to Trader Joe's I came home with this delicious cranberry walnut artisan loaf.  I was drooling over it the whole ride home in the car and thinking of ways to eat it.  I couldn't wait to sink my teeth into it.  Of course, the first couple of slices went straight into the toaster and got slathered with butter--a delicious midnight snack if you were wondering. BUT, I had to restrain myself and wait until the next day day for what I really had planned for it; a good helping of pesto and fontina cheese.

Ooey gooey cheese and delicious basil pesto couldn't go better together. One of the best comfort foods just got a little better!!


Pesto and Fontina Grilled Cheese on Cranberry Walnut Loaf
1 small cranberry walnut artisan loaf
basil pesto, prepared or homemade
fontina cheese, sliced
butter, softened

Slice bread into about 1/2"-3/4" slices. Preheat frying pan over medium high heat. Butter the outer side of one slice of bread and place in frying pan.  Spoon about 1-2 tablespoons pesto on the bread and layer with a couple of cheese slices; enough to cover the piece of bread.  Top with another slice of buttered bread, buttered slice facing out. 

Cook until underside is golden and crisp.  Flip sandwich and continue cooking until cheese is gooey and second side is also golden brown. Repeat with remaining bread, pesto and cheese, if desired.

Slice in half and serve warm.

Menu Plan Monday (2013 Week 4)

Ok, time to get back to real life!!  It's taken me weeks to recoup from the holidays.  We were super busy and I didn't even want to think about cooking or menu planning or anything that took brain power for that matter!  But, I've come to realize over the past few weeks that we haven't had a planned out menu that our meals are significantly lacking...in just about everything; veggies, fruit, greens, even taste..

So, it's back to the menu board for me.  I'm excited to get my routine back and start cooking new things again.  I'll still be easing my way back into posting regularly, but I'll have this week's menu up and at least one more post on its way.

For the newbies, menu items that are already on the blog are linked, other (successful) items will be posted as I make them. 

Dinner Menu Week 4 (2013)

Monday
Pasta with Roasted Red Pepper Sauce
Sweet Kale Salad with Lemon Poppyseed Vinaigrette

Tuesday
Stacked Chicken and Zucchini Enchiladas w/ Chile Verde Sauce
leftover Sweet Kale Salad
chopped raw veggies (for the kids)

Wednesday
Greek Quesadillas
Chopped Greek Salad

Thursday
Egg Drop Soup with Fried Wontons
Asian Slaw with Roasted Peanuts and Ginger Lime Dressing

Friday
Basil Chicken in Coconut Curry Sauce
Thai Coconut Rice

Saturday
Garlic Bread Pizza
Sweet Pepper, Tomato and Feta Pizza
Salad

Sunday
Baked Potatoes
steamed broccoli

Other things I'll be making:
Blueberry Banana Granola
Blueberry Lemon Scones
Apple Cinnamon Smoothie
Potato-Basil Fritatta
Orange-Flax Smoothie
Almond Joy Cookies

Radicchio, Pear and Goat Cheese Salad with Balsamic Vinaigrette

I love salads!  I could eat salad every day and probably not get tired of it ever!  I don't think I'd even miss eating meat (since we rarely do anyway).  Although dried cranberries and walnuts or pecans are the norm in salads this time of year, pears are a new addition for me.

I had no idea I was going to like this salad so much. I think what made it for me was the goat cheese and the dressing. Mmmm!

Radicchio, Pear and Goat Cheese Salad with Balsamic Vinaigrette
for the salad:
10 oz bag baby spinach
1/2 small head radicchio, chopped
1/2 cup walnuts, chopped
1/2 cup dried cranberries
1/2 small red onion, thinly sliced
2 pears, sliced or chopped
2-4 oz. goat cheese, crumbled

for the vinaigrette:
2 cloves garlic, minced
1/2 lemon, juiced
2 tsp. dijon mustard
pinch of salt
1/4 cup balsamic vinegar
1/3 cup olive oil

Put spinach and chopped radicchio in a large salad bowl and toss with remaining salad ingredients.  In a half-pint mason jar add all the ingredients for the vinaigrette and shake vigorously. Serve over salad.

Caprese Lasagna

Mmm, I was so excited to make this.  I haven't  made lasagna in FOREVER!!  This is just one of those comfort foods that you can't live without and have to make just once in a while.  I don't do a whole lot with dairy because of my hubby and kids and we just try not to eat much dairy in general.  But, I had whole milk (which I rarely buy) in the fridge needing to be used, so I made ricotta, and I had a whole 4 oz. package of fresh basil that had to be used as well and 4 little tomatoes sitting on my counter begging to be thrown in the mix. 

I made this super simple because, ya know, you just have those nights where you  need something quick and easy that doesn't taste like cardboard.  You can make both the ricotta and tomato sauce ahead of time, even a day or two before.  In fact, I just used my bottled Tomato-Basil Simmer Sauce, which I made at the end of summer.  Can't get any easier than popping off a lid and pouring it out.  And it's still homemade!

I LOVED the flavors of this lasagna.  It's light and fresh and tastes like it just came out of the garden. No heavy meat sauce needed here, you will be completely satisfied and I guarantee you'll be begging for more.

Easy Caprese Lasagna
8 no-boil lasagna noodles (I used Barilla brand)
1 cup Homemade Ricotta Cheese
10 oz. mozzarella cheese, shredded, divided (about 2 1/2 cups)
1 cup Parmesan cheese, shredded
1 egg
4 tomatoes, sliced (roma or vine-ripened)
1/4 cup chopped fresh basil, plus more for garnish
2 cups Tomato-Basil Simmer Sauce
2 oz. mozzarella chees

Preheat oven to 375 degrees F.

In a mixing bowl, combine ricotta,  2 cups of mozzarella, Parmesan cheese and egg. 

In an 8 1/2 x 11-inch baking pan ( just smaller than a cake pan) spread about 1/2 cup of the tomato sauce on the bottom.  Layer with 2 1/2 sheets of lasagna noodles, half of the ricotta mixture and about 9 slices of tomato.  Top with about another half cup of tomato sauce and a few ribbons of basil. Repeat with another layer.  Top with 2 1/2 sheets of noodles, another 1/2 cup of sauce and about 1/2 cup mozzarella.

Bake, covered with foil, until bubbly; about 50 minutes.  Let stand 15 minutes before cutting. Garnish with ribbons of fresh basil.

Soft Gingersnaps with Egg Nog Glaze

Are you in the holiday spirit yet?  For me, getting in the holiday spirit means fun with family and friends and, of course, lots of baking (mostly goodies).  Every year we have to make our favorites, but I also like to try a few new things as well.  These were one of those few new things. 
I love the warm spices of fall, so anything with ginger, cinnamon, nutmeg, and cloves will call my name.  Gingersnaps are one of my favorite holiday cookies, but I don't always love how crunchy they are. That's why these cookies are so perfect.  They have the warm, delicious flavor of gingersnaps but all in a soft, chewy cookie.

Soft Gingersnaps with Egg Nog Glaze
2 1/3 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp.ground cloves
1/8 tsp. ground nutmeg
3/4 cup butter, room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1/4 cup molassas

Preheat oven to 375 degrees F.

In a mixing bowl, combine flour, baking powder, salt, cinnamon, cloves and nutmeg.  Set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes.  Add egg and vanilla and mix to combine.  Add molassas and mix.

With a small scoop, drop dough onto cookie sheet.  Bake about 10-12 minutes (a minute or two less for non-stick pans).  Remove from oven and allow to cool on cookie sheet abouty 2 minutes, then remove them to a wire rack to cool completely.  Drizzle with egg nog glaze.


Egg Nog Glaze
1 Tbsp. unsalted butter, melted
1 cup powdered sugar
2-3 Tbsp. egg nog
1/2 tsp. vanilla
pinch of cinnamon
pinch of nutmeg

In a medium mixinb bowl, mix glaze ingredients until texture is smooth.  Adjust consistency as desired.  With a spoon, drizzle over completly cooled cookies.  Allow glaze to set.


SOURCE: Slightly adapted from Two Peas and Their Pod

Roasted Poblano Chicken Quesadillas

So, aren't quesadillas just about anybody's go-to meal when there's nothing else to eat or nothing sounds good? It's also one of those foods that just about any kid will eat?  I remember back in my college days when I lived with my younger sister for a couple of semesters.  One of our favorite late night snacks was chicken quesadillas (or a piece of bread slathered with peanut butter and honey or jam).  I don't know what it was about them, the ooey-gooey cheese  melting out of the middle or the crispy tortilla, but they were delicious!

This is more than a late night snack and oh so delicious!  I love caramelizing onions until they turn soft and sweet and poblano peppers are just the right kind of pepper for me; not too spicy but still have a bite to them. Make sure you taste test your poblanos before adding them all in your mixture.  Some can be more spicy than others.


Roasted Poblano and Chicken Quesadillas

4 poblano peppers
1 sweet onion, thinly sliced
1 cup corn kernels (frozen, canned or fresh)
1 teaspoon cumin
1/8 teaspoon chipotle chili powder (optional)
salt, to taste
1 chicken breast, cooked and shredded
16 oz. monterey jack cheese, grated
8 8-inch flour tortillas
for serving:
sour cream
guacamole
pico de gallo

To roast your poblanos, place them on a cookie sheet and put them under the broiler.  Bake until they start to pop and char (black spots) on most of that side; maybe 7-10 minutes.  Flip peppers and bake under the broiler until they resemble the previous side.  When they are done cooking, immediately place them in a ziploc bag and seal.  Leave them until they are cooled. Once cooled, peel the thin, paper-like skin off, remove stem and seeds and finely dice. Set aside.

Add  a drizzle of oilve oil to a hot skillet along with the onions. Cook over medium-low heat until the onions are soft and beginning to brown and caramelize, about 10-15 minutes.

 Add the corn, chicken, cumin and chipotle powder.  Stir to combine.  Allow the corn to cook for a couple of minutes until heated through. Add reserved peppers and stir to combine. Add salt to taste.

Heat a skillet, large enough to fit your tortillas, over medium-high heat. Place one tortilla in the skillet and top with a sprinkle of cheese. Add about 1/4 cup of the poblano mixture and spread evenly over the cheese.  Sprinkle another little bit of cheese over the mixture and place a second tortilla on top.

Cook for 1-2 minutes or until the cheese has begun to melt and the bottom tortilla is getting browned. Flip the quesadilla and cook the other side for 1-2 minutes or until all of the cheese is melted.

Serve with sour cream, guacamole and pico de gallo
 

SOURCE:  Adapted from Buns in My Oven

Cranberry-Turkey Enchiladas

I've probably said it before, but I love holiday leftovers!!!  That's one good thing about making a huge meal, you can eat off it for days!! Many times we just eat them as is, but once in a while I get a hankering to make the leftovers into something else, hence this meal. 

I was so excited to come home from my parent's house at Thanksgiving with a big bag of turkey.  Even though it was just 5 adults and my 3 girls, who don't eat much, my dad insisted on getting a 20 pound turkey!  I'm glad he did.  I had been eyeing these enchiladas even before Thanksgiving, so I was glad to whip them up a few days later.

You will love this rendition of  the traditional Chicken Enchiladas.  With the orangey-tangy-ness from cranberry sauce, a little spice from the chipotle tabasco  and, of course the turkey.  Next time you cook up a turkey, save some leftovers for these!


Cranberry-Turkey Enchiladas
2-2 1/2 cups shredded turkey or chicken
2 cups Fresh OrangeCranberry Sauce (or 1 16-oz can)
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups salsa
1 1/2 cups shredded Monterey Jack cheese (or pepper jack for more kick)
1/2 cup sour cream
3-4 green onions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
10-12 (6-inch) fresh corn tortillas
1-2 tsp. bottled chipotle hot sauce (tabasco)

Preheat the oven to 350 degrees F and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Wrap 6 tortillas at a time in a light kitchen towel and microwave abotu 60 seconds. Pulling one tortilla out at a time, keeping the remaining warm tortillas wrapped up, spoon about 1/4 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

 

 

SOURCE: Pink Parsley

Apple Cider Caramels

Remember the apple cider I talked about here and here?  The stuff I got from Trader Joe's.  Well, I'm still finding uses for it. I really loved the apple cider pancakes, but these caramels are so unique and wonderfully delicious. 

I'm a sucker for holiday treats, mostly caramels and fudge (ok, throw cookies in there too). I grew up eating these caramels my mother made every Christmas.  She would keep a tupperware container on the dining room table of  fudge, caramel and sugar cookies to make neighbor plates with.  Every time I walked by I couldn't help but snitch a piece or two.  So, you see, I have a soft spot for caramels.

Make sure when making these caramels that you get real apple cider, like the kind you can find at a local orchard, farm or produce stand.  Occasionally you can find decent apple cider at the store, but you have to search for it.  Although it's a little more expensive than regular apple juice, it's worth every penny!  Don't skip the sea salt either.  It's an unexpected little crunch in every bite that's a little explosion of salty to go with your sweet.
 

Apple Cider Caramels
4 cups apple cider
1/2 tsp. ground cinnamon
2 tsp. flaky sea salt
8 Tbsp. unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream

Boil the apple cider in a 3 or 4-quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume; somewhere around 30-40 minutes or so. Stir occasionally.

Meanwhile, prep the rest.  Line the bottom and sides of an 8- inch straight- sided square metal baking pan with 2 long sheets of crisscrossed parchment.  Set aside. Stir the cinnamon and flaky salt together in a small dish.

Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.
(Don’t have a candy or deep- fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball. I actually use this method in addition to my candy thermometer, just to make sure it's the right firmness.  Altitude will affect thermometers, so it's good to know your thermometer, have a back up and even calibrate your thermometer to where you live.)

Immediately remove caramel from heat and stir down the bubbles a bit. Add the cinnamon and salt mixture, and stir to combine. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours, though it goes faster in the fridge. Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut (trust me!), to cut the caramel into 1-by-1-inch squares.  Individually wrap, if desired. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.


SOURCE: Smitten Kitchen

December Menu 2012 (Week 2)

Woohoo, it's the holiday season and I am loving it!  I don't think my waistline is loving it so much though.  So many sweets!!  Last year I had an excuse to eat and eat since I had just had a baby.  This year, sadly, I don't.  But how can you go through the holiday season without indulging even just a little bit?  Some of my favorite holiday treats are my mom's caramels and fudge. But, I also like to stray from the norm as well and make new desserts as well, like this Egg Nog Gingerbreaed Trifle (a huge favorite!!).

I'm trying to balance out all the sweets (from parties, friends and neighbors) with lots of salad and veggies and wholesome main dishes.  My kids are being quite picky eaters as of late, so they have been having hot cereal for dinner quite often.  But, my husband and I still get to enjoy the yumminess.

December Menu 2012 (Week 2)

Monday
Pesto Pizza with Butternut Squash
oven-roasted brussels sprouts

Tuesday
Parmesan Ranch Chicken Fingers
steamed broccoli
steak fries

Wednesday
Ham beans (wow, this post needs a makeover!)
cornbread

Thursday
Ham and Swiss Sliders
spinach salad

Friday
Orzo with Roasted Vegetables

Saturday (Date night dinner)
Portabella Ravioli with Grogonzola Cream Sauce
green salad

Sunday
Lemon Chicken Orzo Soup


What else...
Coconut Brown Rice Pudding
Whole Wheat Raspberry Ricotta Scones
Baked Eggs in Hashbrown Cups

Brussels Sprouts with Dried Cranberries, Walnuts and Feta

This has become one of my new favorite fall salads.  I don't think I actually even ate a brussel sprout until last  year, but I really enjoy them.  They are a nice hearty green, perfect for winter time and they are loaded with lots of good nutrients, especially vitamins c and k.

This is a super simple salad.  I'd say if it wasn't for all the chopping of the brussels sprouts, you'd have this made in about 2 minutes flat.  I love the combination of ingredients; the sweet and chewy dried cranberries, the soft and salty of the feta and the crunchy, nutty walnuts.  All perfectly compliment the taste and texture of the brussels sprouts.  The dressing is no-fuss as well, using ingredients you already have on hand.

Chopped Brussels Sprouts with Dried Cranberries, Walnuts and Feta
for the salad:
1 pound brussels sprouts
1 cup roughly chopped walnuts
1/2 cup dried cranberries
1/3 cup crumbled feta cheese

for the dressing:
6 tablespoons olive oil
2 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
 

Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts and put them in a large salad bowl.   Add walnuts, cranberries and feta and toss to combine.

In a small bowl, whisk together dressing ingredients.  Pour over salad and toss.  Serve immediately.


SOURCE: Adapted from Two Peas and Their Pod
 

Fresh Tomato Soup

This soup is a staple at our house during the fall and winter months. At the end of summer when tomatoes are at their ripest, I buy boxes and boxes of them (when I don't have a garden) to preserve. A lot of the tomatoes I turn into salsa and spaghetti sauce. The rest I just peel and puree, then freeze in about 2 quart quantities. It makes preparing this soup a cinch, since most of the work is already done!! Even in the middle of winter, we can have this soup and it still tastes like it just came out of the garden. Simple, fresh ingredients are key to making this soup taste "soup"er.

Fresh Tomato-Basil Soup

8 cups (2 quarts) fresh tomato puree (about 10-12 vine-ripened tomatoes)

chicken soup base 

1 cup heavy cream (can substitute full-fat coconut milk for non-dairy)

Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish

To blanch and peel tomatoes, bring a large stockpot of water to a boil. Fill a sink full of ice water. Working in batches, score the bottom of the tomatoes. Place in boiling water for 60 seconds. Remove immediately and place in ice bath. Repeat with remaining tomatoes.

Once tomatoes are cooled, drain water from sink. Core tomatoes and slip skins off. Puree tomatoes either with a food processor or working in batches in a blender. Don't worry If you have a little more or less than 8 cups.

Add tomato puree to a large stock pot. Add enough chicken soup base for 2 cups and bring to a boil. Once chicken base is completely dissolved, taste for seasoning and add more, to taste.

Gently simmer for about 5 minutes, add cream and simmer another 2-3 minutes. Taste again for seasoning and adjust as necessary. Remove from heat and add most of the basil, leaving some for garnish.

Serve warm.


*If you don't have access to fresh tomatoes, you can use 2 28-oz can of good quality crushed tomatoes (Cento, San Marzano).

December Menu 2012 (Week 1)

Ahhhh!  It's already December.  Where did the time go? I love this time of year but it's such a whirlwind for our family.  We have a birthday and Thanksgiving in November, a birthday and Christmas in December and then New Years and a birthday just days after in January!!!  We do a whole lot of celebrating during these months, but it's lots of fun and we get to see family more than we  usually do.

Trader Joe's opened up their first location here in Utah last weekend and my friend and I took a girls day and headed up there to check it out.  I was so excited to go.  I had to go down every aisle, I didn't want to miss a thing!  One of my favorite things I bought was a black bean and quinoa corn chip.  They were delicious and pretty healthy; not a lot of ingredients or additives.  I think I may try making them on my own.  Homemade crackers/chips, why not? I also grabbed some tomato-basil hummus to go with it--YUM! Two other favorite things I picked up were some portabello ravioli and some gorgonzola....mmmm gonna try and recreate a fancy dinner with the hubs from our pre-kid era.  Of course, I picked up some more apple cider for more of these pancakes, as well as some brussels sprouts, still on the stalk!!  How cool is that?  Well, maybe not for you but you don't see that much around here.  I can't wait to share with you all that I'll be making from this weeks spoils!  Stay tuned...

December Menu 2012 (Week 1)
Monday
Spaghetti
Italian Salad with Basil Vinaigrette
fresh steamed green beans

Tuesday
Caprese Lasagna Rolls
leftover salad
fresh veggies

Wednesday
Veggie Stir-fry
rice

Thursday
Butternut Squash, Bacon and Gryuere Pasta
Radicchio, Pear and Goat Cheese Salad w/ Balsamic Vinaigrette

Friday
Orzo with roasted veggies
Brussels sprouts with dried cranberries, walnuts and feta

Saturday
(birthday dinner for my 4 year old)
Cafe Rio pork salad/burrito
quesadillas
Spanish Rice
green salad w/ tomatillo dressing
Nutella Cheesecake

Sunday
Leftovers


Other stuff:
Orange-cranberry Granola (getting and updated recipe and picture this week!)
Peanut butter-choco-nana Oatmeal Breakfast Smoothie
Cake Batter Pancakes
Homemade Ricotta Cheese

Squash Soup with Carrots and Sweet Potatoes

I have finally found THE squash soup! I have been searching high and low for a squash soup that I really enjoy.  I have made several over the years that just were bland and boring and I did not care to ever make them again.  I think I love this soup so much because It's not just the typical squash and broth.  The carrots, sweet potato and apple really add to the flavor and it's just lovely.  Although pepitas are delicious and my favorite garnish, you could also garnish with a little pureed chipotle in adobo, creme fraiche, smoked cheese or even some fresh parsley or cilantro.

Squash Soup with Carrots and Sweet Potatoes

olive oil

1 onion, chopped

1 1/2 pounds hard winter squash/pumpkin, peeled and chopped (I used 2 sugar pumpkins)*

1 lb. carrots, peeled and chopped

2 large sweet potatoes, peeled and chopped

1 crisp apple, peeled and chopped

2 cloves garlic, minced

1 Tbsp. fresh ginger, grated

1 tsp. ground cumin

1 tsp. paprika

pinch of freshly grated nutmeg

pinch of ground cinnamon

salt and pepper

4 cups chicken/veggie stock

1 Tbsp. honey

1 Tbsp. lemon or orange juice

 

In a large stock pot, drizzle a good amount of olive oil (2-3 Tbsp.) and heat over medium-high heat.  Add onion, squash, carrots, and sweet potatoes.  Cook for about 5 minutes, stirring occasionally.  Add apple, garlic and ginger, as well as the cumin, paprika, nutmeg and cinnamon.  Cook for about a minute or so.  Add chicken or veggie stock, bring to a boil, then reduce heat and let simmer until very tender. 

Using an immersion blender, puree until smooth. You can also puree in batches in a blender or food processor.  Check for seasonings and add salt/pepper and honey to your liking.  Squeeze a bit of fresh lemon or orange juice in the soup right at the very end.

Serve warm and garnish as desired:
1-2 tsp. chipotle in adobo (pureed)
creme fraiche
pepitas (toasted pumpkin seeds)**
smoked cheddar or other smoked cheese
chopped cilantro or parsley


*Sometimes it is difficult to peel hard winter squash.  Alternately, you can split the squash/pumpkin in half, remove seeds and bake on cookie sheet, cut side down, until tender.  Allow to cool slightly and scrape out flesh from skin.  Add to soup near the end when ready to puree.

**To toast pumpkin seeds, make sure you have the green ones to begin with.  Add a tiny bit of olive oil to a small skillet, a handful of seeds and a pinch of salt.  Toast over medium heat, gently moving them around to prevent burning, until they start popping and turning golden.


SOURCE: Lightly adapted from Rachael Ray