Spicy Bok Choy Rice Bowl

So, I found out the other day my husband thinks I drink a green smoothie and eat a salad every day.  I kind of laughed inside because although that would be great, it doesn't always happen!  Hey at least I eat them enough that my family knows how much I love them and one day they may even follow in my footsteps.

I got some bok choy in my CSA basket a couple weeks ago and I wasn't quite sure what I wanted to do with it.  I looked up recipes for steamed and cooked bok choy and they didn't look that appetizing.  I prefer to eat my greens raw rather than cooked.

Anyway I had time one day to actually make my own lunch, rather than just nibble on my kids' leftovers, so I decided to throw together some of my favorite slaw ingredients and a simple dressing and it was heavenly!  I don't eat a ton of rice so I kind of surprised myself when I went back for seconds. This makes a great lunch; perfectly filling but not too heavy and loaded with nutrients and flavor. 


Spicy Bok Choy Rice Bowl
3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Menu Plan Monday Week 18 (2013)

Wow, I just checked back on last week's menu and I can't believe I got through all of it!  That's pretty much a miracle around here. I'm going to quick throw this up while everyone is still sleeping around here (Sunday afternoon naps are sacred around here), so I can still have some peace and quiet.

So, I think almost everything on the menu is a repeat this week.  I have stuff I need to use up AND I'm starting a 30 Day Love Your Greens Challenge so I want to keep things simple.  Speaking of simple, I have a new mantra; SIMPLIFY. I'm trying to apply it to all areas of my life and hopefully my kitchen and my meals will reflect it.

As always, dishes already on the blog will be linked.  Keep your eyes open for some yummy stuff I have scheduled to post this week.  Have a good one!

Dinner Menu Week 18 (2013)
Monday
Sweet Potato and Cauliflower Curry
Thai Coconut Rice

Tuesday
Chicken Milano
Italian Salad with Basil Vinaigrette

Wednesday
Burritos with fresh tortillas and smashed pinto beans
fresh veggies

Thursday
Kale and Lentil Pasta

Friday
Leftovers

Saturday
Penne Pasta with Smoked Ham and Pepper Cream Sauce
steamed broccoli

Sunday
Tortilla Soup with Southwest Cabbage Slaw

Wheat-Oat Blueberry Lemon Scones

Who says a scone can't be healthy?  Since I have been making them more often (because I always seem to have cream that needs to be used up in my fridge!) I figured I should start making them a little more healthy.  I switched out ALL of the white flour and traded it for whole wheat and oat flour, but I was pleasantly surprised how well it worked still.  My scones don't typically have much sugar to begin with but I still tried to do better by using just a smidge less and using raw sugar.  And of course, all the deliciousness of using fresh blueberries, these scones don't disappoint!  They are still light and fluffy and you can feel better about eating (a few more of) them!

Wheat-Oat Blueberry Lemon Scones
1 1/2 cups whole wheat flour
1/2 cup oats, blended to a powder
1 Tbsp. baking powder
3 Tbsp. raw sugar
1/2 tsp. salt
Zest of 1 lemon
5 Tbsp. unsalted butter, chilled and cut into pieces
1 cup heavy cream
1 cup blueberries (frozen, not thawed, or fresh both work)

Glaze (if desired): juice of half a lemon, powdered sugar

Preheat oven to 425°F.

In a blender or spice grinder, blend 1/2 cup oats until a powder.  Place flour, ground oats, baking powder, sugar, zest and salt 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 blueberries and toss.  Add cream. 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 circle and cut into wedges.

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.

To glaze, use the juice of half a lemon and powdered sugar to desired consistency.  Drizzle over cooled scones.

Chicken and Veggie Stir-Fry

Oh, I have been searching high and low for a good stir fry sauce.  My husband loves stir fry just about any way he can get it and I only like it if it has a good sauce...and lots of sauce too.  I've tried many, many different sauces only to be constantly disappointed and leaving my husband to eat all the leftovers becauses I just can't bring myself to!

Well, I don't know what it is about this combination of ingredients, but they're pretty great. Easy and tasty and makes plenty of sauce.

You can use whatever veggies are on hand, but I try to make sure I  have a few different colors going on so it's more pleasing to the eye (that definitely makes it taste better too). I also like to load up on the veggies so I just chop a bunch and throw them in a big bowl to cook.  Some of the amounts in the recipe below give a range in case you want more or less veggies.

Chicken and Veggie Stir-fry
for the stif-fry:
2 chicken beasts, cut into bite-sized pieces
1/2 bunch of asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed and cut in half or thirds
1-2 red bell peppers, diced
2 medium carrots, julienne
4-8 oz. mushrooms, chopped or sliced

for the sauce:
1/4 cup soy sauce
2 Tbsp. cooking sherry
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. cornstarch
2 shallots, sliced thin
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
Salt and pepper

Chop veggies and set them aside.  Slice chicken and place in large preheated frying pan.  Drizzle olive oil to coat the bottom of the pan and cook chicken until no longer pink.  Remove to a clean dish.  Wipe out pan, if necessary and add another drizzle of olive oil or water.  If you have more rather than less veggies you may want to cook them in two batches.  Saute veggies until crisp tender and are still bright in color.

While veggies are cooking, whisk together sauce ingredients and set next to the stovetop.

When all veggies are finished cooking, return cooked chicken back to the pan. Whisk sauce one last time, to mix in any cornstarch that may have settled to the bottom, and add it to the pan.  Cook until sauce is bubbly and has thickened; about 2-3 minutes. 



SOURCE: Adapted from The Kitchn
Remove from heat and serve with hot cooked rice.

Balsamic Honey Pulled Pork Sliders

 

I'm sure if you're on Pinterest, you've seen these sliders floating around.  I pinned them forever ago and finally got around to making them.  I don't hardly ever cook a roast because most of the time it's just my husband and I that end up eating it, but we invited some friends over for dinner and it seemed like the perfect opportunity to do it!

 

One thing about cooking roasts that I'll never forget came from Ree Drummond-Pioneer Woman.  She said to always cook it in a little broth AND cook it until it falls apart; if you think it's done, you check it and it seems tough, keep cooking it. Follow those two rules and you'll always turn out perfect roast.

 

I love the balsamic sauce on these sliders, it gives it that tangy sweet contrast to the salty pork. I opted not to mix all of it in with the pork because I knew I would be serving little ones.  So, I mixed some in and used the rest to drizzle on top.

 

To my surprise the sliders were loved by all...each one of my children ate one and my oldest even begged me to make them again.  This totally caught me off guard since we hardly ever eat pork or even meat for that matter.  You are sure to love them as well.

 

 

Balsamic Honey Pulled Pork Sliders

 

for the pork:

2 - 3 lb. boneless pork shoulder roast

1 cup onion, chopped

1 tsp dried thyme, crushed

1/2 tsp dried rosemary, crushed

1/2 cup chicken broth

 

for the sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar, packed

1/4 cup honey

1 Tbsp Worcestershire sauce

1 Tbsp dijon mustard

1 tsp garlic, minced

1/2 tsp black pepper

1/4 tsp salt

 

Place onion in bottom of crock pot. Place meat on top and sprinkle with thyme and rosemary. Add broth, cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily with a fork.

 

Remove meat from crock pot and shred with two forks.  It is easiest to do this on a cookie sheet.  Place shredded pork back into crockpot and toss with onion and leftover juices.  Turn crockpot setting to low.

 

Combine all sauce ingredients in a medium sized saucepan. Bring to a boil and simmer over medium-high uncovered for about 15-20 minutes until sauce thickens; stirring occasionally. (Don't boil too hard or sauce will boil over!!) 

 

After sauce is has thickened, pour about 1/4 cup (or more to your liking) in with the meat mixture and toss to coat.  Let meat sit in the crockpot on low for up to an hour.

 

Serve pork on sliced slider buns (or dinner rolls).  Top with a drizzle of balsamic sauce and coleslaw, if desired.

 

 

SOURCE: Better Homes and Gardens via Your Home Based Mom

Menu Plan Monday Week 17 (2013)

 

It's Monday and I'm back with a new menu!  I hope I don't start making a habit of skipping a week of making a menu because I really need it!  I have reeeeealy been trying to clean out my fridge this past week though and not keep so much "stuff" in it!  I want to keep it down to what we eat and maybe a few extra things.  I've also been weeding out the condiment door, tossing or using up what we've got and replacing them with healthier, homemade versions.  For example...homemade mayo!  I've been buying fresh eggs lately and couldn't wait to make mayo.  Look for the recipe coming soon.

 

 

Trying to keep it simple with the menu this week, mostly  meatless, lots of veg and stuff my kids will eat. Here's hoping it goes over well.  Enjoy and be inspired to eat well!

 

 

Dinner Menu Week 17 (2013)
Monday
Soft Tacos with homemeade flour tortillas & homemade refried beans
Salad/veggies

Tuesday
Macadamia and Coconut Crusted Tilapia w/ Mango Salsa
Thai Coconut Rice
leftover salad and veggies

Wednesday
Mediterranean Lentil Salad
Artisan Olive Loaf
(Easy Sesame Peanut Noodles, fresh carrots and peppers for kids)

Thursday
Pretzel Crusted Chicken Tenders with Honey Mustard Dipping Sauce
Steamed broccoli

Friday
Veggie Enchilada Pizza

Saturday
Leftovers

Sunday
The Perfect Hamburger with Homemade Burger Buns

Bananas Foster Steel Cut Oats

We don't hardly ever eat cold cereal so you can imagine breakfast  has to get pretty creative around here.  Consequently we eat a lot of hot cereal. Recently my oldest daughter told me steel cut oats were her favorite oats so I started making them more often.  My go-to for oats after it's done cooking is a little coconut oil, brown sugar and cinnamon, but even that needs some changing up once in a while.

Bananas are my favorite add-in to pretty much any breakfast food so I worked with it and decided sliced bananas and walnuts sauteed in a little butter and sugar is completely awesome!!  If you remember my kids don't like chunky things in their food, especially breakfast foods, so I mashed up the banana in the mush and they weren't the wiser and totally loved it!

Bananas Foster Steel Cut Oats
makes about 4 servings
1 cup steel cut oats
3 1/4 cups water
pinch salt
2 Tbsp, brown sugar
1/2 tsp. cinnamon
1/4 cup canned coconut milk
1 tsp. vanilla
2 ripe bananas, sliced
3 Tbsp. brown sugar
3 Tbsp. unsalted butter
1/4 walnut pieces

Bring water and salt to a boil. Stir in oats. Reduce heat to about medium and cook about 25 minutes or until desired tenderness, stirring every few minutes to prevent sticking on the bottom of the pan. After 25 minutes, remove oats from heat and add in salt, 2 tablespoons brown sugar, cinnamon, coconut milk and vanilla. Return to heat for another minute or two. Taste and adjust as necessary.

While oats are cooking, heat a skillet over medium high heat.  Saute walnuts for about 2-3 minutes and remove.  Add butter and 3 tablespoons brown sugar.  Once melted, add sliced banana and saute over high heat another 2-3 minutes.  Stir in walnuts.

To serve oats, place a spoonful of sauteed bananas in the bottom of each bowl.  Scoop oats out onto the bananas, then top with another spoonful of sauteed bananas. 

Perfect Skillet Cornbread

  

Cornbread is one of those things that pretty much just can't be eaten without a big pot of ham beans.   I admit, Marie Callendar's used to be my go-to way to make cornbread, but I'm always looking for a better way.

Well, I don't need to look any further.  I think I'm gonna stick with this cornbread.  I'm sure it's not die hard southern cornbread because it's not all cornmeal and it's a little sweetened, but that's ok by me because I'm not a diehard southerner either (although I love 'em)!

This recipe is good for about a 9-12 inch cast iron skillet.  Ideally, I think 9-10 would be best, but I only had a 12-inch so that's what I used.  You could also use a round cake pan if you don't have a skillet at all.

Perfect Skilet Cornbread

1 stick butter, melted and slightly cooled

1 cup buttermilk

2 eggs

3 Tbsp. sugar

1/2 cup all-purpose flour

1/2 cup whole wheat four

1 cup cornmeal

1 Tbsp.  baking powder

1/4-1/2 tsp. salt

Place cast iron skillet in oven and preheat together to 425 degrees F for about 15-20 minutes. 

In mixing bowl, whisk together melted butter, buttermilk, eggs and sugar.  In a separate bowl whisk flours, cornmeal, baking powder and salt.  Add the dry mixture to the wet mixture and stir to just combine.

Remove preheated skillet  from oven (remember to use oven mitt, it's hot!!) and pour in batter.  Put skillet back in oven and bake for about 18-22 minutes, or until slightly golden on top; for a 9-10 inch skillet.  For a larger skillet, start checking for doneness between 15-18 minutes.

Cool, slice as desired and serve warm slathered with butter and honey.

Brown Butter Tilapia with Basil Bread Crumbs

We have not had fish in so long, like years, so I thought it was time to throw it back into rotation once in a while. Brown butter and basil and unlikely combination...maybe?  But does it work..heck ya!! 

Brown butter goes good with just about anything.  I could probably swim in it!!  I love the crunchy breadcrumb coating, and the basil flavor really isn't too strong because it's dried basil.  Another thing I love about this fish is that it's cooked in coconut oil.  I love the flavor and smell of that stuff and it pairs so well with fish.

It's wonderful how just a few simple ingredients can make a wonderful and uncomplicated dish like this one.  This is melt in your mouth good!

Brown Butter Tilapia with Basil Bread Crumbs

4 fresh tilapia filets
1 1/2 Tbsp. virgin coconut oil
salt/pepper
3 Tbsp. brown butter
1/3 cup panko bread crumbs
1 garlic clove, minced
1/4 tsp. dried basil

Add 3 tablespoons butter to a small saucepan.  Heat over medium high heat and continue cooking until butter starts to turn brown and smells fragrant and nutty. Remove from heat.

Add breadcrumbs to a small skillet over medium heat and toast until golden, about 3-4 minutes. Turn off heat and immediately stir in garlic, dried basil and 1 tablespoon of brown butter. Set aside.

Heat a large skillet over medium-high heat. Season tilapia with salt and pepper.

Melt coconut oil in a large skilletover medium high heat. Add in tilapia and cook 2-3 minutes per side, or until slightly golden or opaque. Remove from heat. Right before serving, drizzle with remaining brown butter and breadcrumbs.


SOURCE: How Sweet It Is

Banana Scones with Brown Butter Glaze

Good heavens, I cannot get over how delicious these scones are!  Hello, brown butter and bananas, they were just made to go together.  My oldest daughter even commented the glaze tasted like caramel...so yummy.

Like I said, I can't get enough of scones right now.  I made these the week before Easter when we woke up on a Saturday to MORE SNOW.  We needed a happy place and this was definitely it.  I actually made a double batch, which is not even double the work so quite the time saver, and froze half, so we got to eat these babies two weeks in a row!

My first batch I baked, I made them into wedges but I felt like they were a little large for a single serving.  This recipe makes a little more than my basic scone recipe.  So, the second batch I pressed the dough into a rectangle and cut them into squares.  Much more manageable.

If you have any extra time laying around this weekend, give these a try, you will fall in love as we did!


Banana Scones with Brown Butter Glaze
2 cups all-purpose flour
3 cups  whole wheat flour
1/3 cup sugar
1 Tbsp. plus 1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
Dash of grated nutmeg
10 tbsp. cold unsalted butter, cut into small pieces
1½ cups mashed ripe banana (about 3-4 large bananas)
1 cup heavy cream (whole milk or buttermilk may be substituted)

For the glaze:
8 tbsp. (4 oz.) butter
1½-2 cups powdered sugar
3 tbsp. milk, plus more as needed

 

Preheat the oven to 425˚ F.

In a large bowl, combine the flours, sugar, baking powder, cinnamon, salt and nutmeg. Whisk to blend. Stir in the pieces of cold butter and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest pieces of butter are the size of peas. Alternately you may use a food processor with a chopper blade. Whiz until mixture resembles a coarse meal.

In a second bowl, combine the mashed banana and heavy cream.  Add the dry ingredients to the banana mixture and fold together gently with a spatula until a dough just begins to come together.   Do not over mix!

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.

 

While the scones are cooling, make the glaze. Heat the butter in a small skillet over medium heat. Let it melt and continue to cook, swirling occasionally, until the butter is golden brown color and has a nutty fragrance.  Set aside to cool slightly.

 

Transfer the browned butter to a bowl and whisk in the powdered sugar. Whisk in the milk until the mixture is smooth.  Spoon or drizzle the glaze over the scones and let set before serving.

 

SOURCE: Adapted from Annie's Eats

Lemon Blueberry Cornmeal Muffins

Oh, we've been on a muffin kick lately!  My girls are loving it and keep asking me to make more.  For years I've stuck to about two or three muffins that I always go to because other recipes just didn't turn out like I had hoped.  I think I've finally got it down now.  Yay!

Making blueberry muffins with cornmeal came to mind a few weeks ago after I had suggested to a friend to make blueberry cornmeal pancakes.  It seemed to be a winning combination because both the pancakes and muffins were devoured!

These are delicious warm right out of the oven.  They are light yet still have that slight crunch from the cornmeal.  I have also used half whole wheat and half white flour to up the nutrition a bit.

Blueberries, cornmeal, lemon...you will love them as much as we did!


Lemon Blueberry Cornmeal Muffins
1/2 cup butter, melted and cooled
2 eggs
1 cup buttermilk
zest and juice of 1 lemon
1/2 cup sugar
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup cornmeal (I used yellow)
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 cups blueberries (either fresh or frozen, unthawed will work)

Preheat oven to 425 degrees F.

In a mixing bowl, whisk together butter, eggs, buttermilk, zest and juice of a lemon and sugar.  Stir in flours and cornmeal, baking powder and salt until just combined.  Gently fold in blueberries.

Fill muffin tins with liners.  Using a large scoop, divide batter between about 12-15 muffin wells.

Bake 15-18 minutes or until slightly golden on top.

Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce

I'm so glad I finally got this photographed! I have made this dish several times and it's usually gone beore I can even whip out the camera.  I got this recipe from my friend, Carrie.  It originally came from the book, While The Pasta Cooks.  The whole concept of the book is that you can make each pasta sauce in the same amount of time it takes to cook the pasta.  Genious!!!

I usually just make this for the hubs and I since my kids don't like much on their pasta, but that gives us an excuse to eat just the two of us, like a date. 

I don't make my own ravioli, I usually grab some from Trader Joes when I go.  You don't have to use mushroom ravioli, of course, use what you like.  Heck, you don't even have to use ravioli if you prefer another pasta, but I just love the combination of the mushrooms, gorgonzola and walnuts.  Simple yet amazing. Enjoy!


Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce
10-12 oz. package portabello ravioli
1 Tbsp. olive oil
2/3 cup walnuts, roughly chopped
2 cloves garlic, minced
salt/pepper, to taste
pinch of smoked paprika (or cayenne pepper)
4 oz. Gorgonzola cheese, crumbled
1/3 cup heavy cream

Bring a large pot of water to a boil and cook ravioli (or other pasta) according to package directions.

While pasta is cooking, heat oil in a skillet and add walnuts.  Cook over medium-high heat until toasted; about 2 mintues.  Remove from heat and add crumbled cheese, heavy cream and smoked paprika.  Whisk briefly. Check for seasonings and add salt and pepper, to taste.

Drain the pasta and toss in a serving bowl with cream sauce.

Serve warm.


SOURCE: While the Pasta Cooks via my friend Carrie

Menu Plan Monday Week 15 (2013)

 

Well, spring break is over and it's back to life as we know it.  This week has been fun, but getting structure back will be good for all of us!  I'm finally feeling better too, the weather is warming up, although lots of rain is in our forecast this week, and I'm ready to lighten up our dinner fare and shed those winter pounds!!

 

This week's menu is light and easy, I'm even taking it out on the grill a couple times. Hopefully spending less time in the kitchen will allow me to spend as much time as I can outside with my kids, soaking up the nice weather.

 

Dinner Menu Week 15 (2013)
Monday
Ham Beans (oldie but a goodie and will be getting a makeover this week)
Cornbread

Tuesday
White Bean and Quinoa Bugers
Zucchini Bites
Salad

Wednesday
Veggie Stir-Fry
Thai Coconut Rice

Thursday
Harvest Grains and Spinach Salad Salad with Basil Balsamic Dressing

Friday
Macadamia Crusted Tilapia
grilled veggies

Saturday
Tacos
Mexican Coleslaw

Sunday
Cranberry Chicken Wraps
left over Mexican Coleslaw

On the side...
Homemade Tortillas
Kale and Blueberry Smoothie
Cashew Butter Cookies
Peaches and Cream Steel Cut Oats

Harvest Grains & Spinach Salad w/ Basil Balsamic Dressing

 

I reemember my frist trip to Trader Joe's when it opened here in Salt Lake. I was so excited and couldn't wait to use all cool stuff I brought home. I used most everything right away, but there sat my little bag of Harvest Grains, unused.  I wanted to find the perfect recipe to use them in but couldn't ever decide.  Finally this salad spoke to me and it WAS the perfect dish for those little grains.  Of course one of my favorite additions is the basil in the dressing, but the combination of everything together is unique and delicious!

Harvest Grains & Spinach Salad with Basil Balsamic Dressing
1/2 lb. harvest grains blend-about 1 1/4 cups (I got mine from Trader Joe's, has yellow lentils, red quinoa, orzo, baby garbanzo beans,  and Israeli couscous.)
1 Tbsp. butter or olive oil
1 3/4 cups organic chicken broth (or water)
1/4 cup Sun-dried Tomatoes
2 cups baby spinach leaves, chopped
1/4 cup raw cashews, lightly toasted
2 oz. goat cheese, crumbled
Basil Balsamic Dressing (below)


for the dressing:

1/4 cup finely diced onion

1 cup tightly packed basil leaves

1 clove garlic

1/2 tsp red pepper flakes

1/3 cup olive oil

1/4 cup balsamic vinegar

1 tsp salt

 

Bring 1 3/4 cups  broth or water to a boil.  Add butter/oil and 1 1/4 cups of the grains blend.  Bring back to a boil, reduce heat and simmer, covered for 10 minutes.  Remove from heat and allow to cool to room temperature. 

 

In the meantime, put tomatoes in a small saucepot and add water until just covered.  Boil 5 minutes and cool.  Chop and set aside.

 

Prepare dressing by adding ingredients into a blender and whiz until smooth.

 

If desired, toast cashews in a small frying pan over medium heat about 3-4 minutes.

 

Once grains have cooled, add chopped spinach, sun-dried tomatoes and cashews.  Pour some dressing over the salad and toss.  Add more as necessary.  top with crumbled goat cheese.

 

 

SOURCE: Salad adapted from Cookin' Canuck, dressing from What's Gabby Cooking.

Chocolate Chip Coconut Scones

I've been on kind of a scone kick lately. I simply adore scones and my girls love them too.  They are so wonderful to have fresh and warm in the morning and they aren't too sweet either.  Since finding a fabulous cream scone base recipe, I adapt all other scones I make to that one. Each flavor combination turns out better than the last, it seems like, and they are always so soft and flaky.

I'm nuts for anything coconut, but throw chocolate in with it and don't plan on holding me back! Amazing combination.

I don't usually glaze my scones, but I thought once in a while it would be ok.  These would be perfect for Sunday brunch when you've got some extra time on a quiet day.


Chocolate Chip Coconut Scones
for the scones:
2 cups flour
1 Tbsp.  baking powder
3 Tbsp. sugar
1/2 tsp. salt
5 Tbsp. chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup chocolate chips (regular or mini)
1/2 cup sweetened, flaked coconut
2 tsp. vanilla
1 cup canned coconut milk

for the glaze:
1 cup powdered sugar
2-3 Tbsp. coconut milk
1/4 cup toasted coconut

Preheat oven to 425°F.

In a large bowl, whisk together flour, baking powder and salt and sugar. Using a pastry blender, cut the cold butter into the dry ingredients until it is the size of small peas and evenly incorporated. Work quickly so the butter does not soften too much.

Stir in coconut milk and vanilla with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough to countertop, there will be some crumbly bits, and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

Press the dough into an 8-inch disc and cut into 8 wedges.  Place wedges on ungreased baking sheet and bake until  tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

While scones are baking, make glaze and toast coconut.

For the glaze, mix powdered sugar and coconut milk and whisk until smooth. Add more milk until it reaches desired consistency.

To toast the coconut, place in a medium frying pan over medium-high heat.  Monitor closely and stir frequently, until coconut starts to brown.  Immediately remove from heat and set aside.

Once scones are cooled, spoon glaze over tops, a few at a time, then sprinkle the toasted coconut on top.  Allow to finish cooling and glaze to set.



SOURCE: Adapted from Smitten Kitchen and My Baking Addiction

Menu Plan Monday Week 14 (2013)

Ok, time to get back to menu planning.  I took the past few weeks off not only because we have been sick but also to clean out my fridge!  I've been trying to buy as little as possible to get through the week so I can empty out my fridge and get it cleaned up before stocking it once again.  We're down to the bare bones now, just a few fruits in my fruit bowl and a few leftover veggies from our family Easter dinner last night.  I've made my grocery list and menu, now to get it cleaned before I have to go shopping this afternoon. 

There are only about two times year that I buy ham.  Now is one of those times; Christmas it the other.  I don't buy ham for Easter dinner, since we usually eat with family, but I love to have it for some of our favorite meals.  One of them is on this week's menu, Penne Pasta with Smoked Ham and Pepper Cream Sauce.  If you haven't tried it, DO, you'll love it.  Some more favorites are Split Pea Soup with Smoked Ham and Kale, and Ham and Swiss Sliders. 

Dinner Menu Week 14 (2013)
Monday
Ravioli with Gorgonzola Cream Sauce
Italian Salad

Tuesday
Veggie Stir Fry
Coconut rice

Wednesday
Penne Pasta with Smoked Ham and Pepper Cream Sauce
Salad

Thursday
Harvest Grains and Spinach Salad with Basil Balsamic Dressing
fresh fruit

Friday
Pizza with Grapes, Caramelized onion and Gorgonzola (girls will do cheese)

Saturday
Sesame Peanut Noodles
fresh veggies (most likely carrots, peppers and cucumbers)

Sunday
Pulled Pork Sliders Homemade Burger Buns
Cabbage Slaw


On the side:
Naan
Blueberry Cornmeal Muffins
Apricot-Ginger Granola

Asparagus and Smoked Cheddar Quiche

I have a thing about smoked cheese. I absolutely love it! However, it wasn't until recently that I discovered that some smoked cheeses are "processed cheese product." They can't  even label it cheese, they have to say cheese product.  Well that was a big turn off and a big no no in my book as we have spent the last few years trying to eliminate processed foods from our diet.

Luckily I live close enough to a Trader Joe's and a Whole Foods Market, both of which have great cheese sections.  On a recent trip to WF, I scored some smoked white cheddar that I could not wait to try!!  Cheddar is probably my most favorite smoked cheese. I don't remember how I decided what I would use it for, I think it was because asparagus was on sale that week (see mom I don't spend every penny on expensive food!!).

Anyway cheese, asparagus, eggs, it just made sense.  This quiche was delicious. I think the only thing that could have made it any better would have been if I tossed in some leftover Easter ham.

So since Easter is this weekend and you may have a day or two off, make this for Sunday brunch. And invite someone special over to share it with. Have a sacred day!

Asparagus and Smoked Cheddar Tart

1 cup flour

6 Tbsp. butter, cubed

1/2 cup smoked cheddar, finely grated

5 eggs

3/4 cup milk

1/2 cup smoked cheddar, grated

about half a bunch tender green asparagus stalks, washed and trimmed

pinch of salt and freshly cracked pepper

 

Put flour and cubed butter into a food processor with a chopper blade and and blend until it resembles a coarse meal. Add the grated cheddar pulse the food processor just a couple of times to incorporate. Add 3 tablespoons cold water and mix until it forma a dough ball. Do not over-process. Alternatively you can make the pastry by putting the flour in in a mixing bowl and cutting the butter in with two knives.  Add the cheddar, kneading to incorporate then add the water and knead until the pastry comes together to form a ball. Knead just until it comes together, do not over work the dough.

 

Wrap the dough in plastic wrap and chill for 5 minutes.  Meanwhile, butter a tart pan and preheat oven to 350 degrees F.

 

Lightly dust the work surface with flour, roll out the pastry and press it in the tart pan. Using the tines of a fork, poke holes all over the tart shell.  Bake for 20-25 minutes.

 

In a mixing bowl, whisk eggs, milk, salt and pepper.  Sprinkle half of remaining cheese on the bottom of the tart shell.  Layer asparagus then pour egg mixture into the shell.  Top with other half of remaining cheese.

 

bake 30-35 minutes, or until eggs have set.

 

 

 

SOURCE: What's For Lunch Honey?

 

 

Sweet Potato Peanut Butter Muffins

So, I had these sweet potatoes sitting in my pantry a while back and I accidently knocked one of them to the ground and it split!  Instead of just tossing it or throwing it into the fridge forgetting about it until it was moldy and THEN tossing it, I decided to cook it up right away and make something. 

I can't really remember what I had planned for them.  Soup maybe or my other favorite muffin?  I don't know, but I came across this recipe from Minimalist Baker (who has amazing pancake recipes by the way) and just could NOT resist making these muffins.  Plus, I had a fresh batch of peanut  butter in the cupboard just screaming to be used.

These muffins totally rocked my world!! Who would have ever thought to combine sweet potatoes and peanut butter? My kids weren't huge fans but since the recipe only makes a dozen, eat a few fresh and throw the rest in the freezer and grab one one your way out the door in the morning.


Sweet Potato Peanut Butter Muffins
2 Tbsp. coconut oil
1/3 cup sucanat (or sugar)
1 cup sweet potato puree
1 egg
1/2 cup greek yogurt
1/2 cup milk (I used coconut milk beverage)
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 cup oat flour (grind whole oats in blender)
1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/4 cup natural or homemade peanut butter

*If you want to make the recipe vegan, just replace the egg with a flax egg (1Tbsp. ground flax + 2.5 Tbsp. water), omit the yogurt and increase non-dairy milk to 1 cup.

Preheat oven to 425 degrees F.

In a mixing bowl, whisk together coconut oil until light and fluffy; about a minute.  Add sugar and whisk again.  Add the sweet potato, egg, yogurt, milk and vanilla.  Whisk until completely incorporated. 

In a separate bowl, combine the dry ingredients.  Add the dry ingredients to the wet and gently stir until just combined. 

Line a muffin pan with paper liners.  Using a large scoop divide batter evenly between each muffin well.  Drop a teaspoon of peanut butter into the center of each  muffin and swirl with a toothpick.

Bake 15-18 minutes, until tops are golden.  Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.


SOURCE: Slightly adapted from Minimalist Baker

Sauteed Brussels Sprouts with Rosemary and Pine Nuts

. 

I don't even think I liked brussels sprouts until this last year.  Actually not sure I even tried them until then to be honest with you. I don't know what brought on the change, I think I may have gotten them in my bountiful basket once and had to figure out how to use them. 

They sort of became my "aha", just like cabbage was a while back,  and I have been in love with them ever since.  I love them halved, shredded, raw or cooked.  And they are so healthy for you!!

This is my current favorite way to eat brussels sprouts.  Shredded, sauteed with a little sprinkle of this and that and voila! you have yourself a delicious salad.  My husband isn't a fan of rosemary, but I got him to try and he even liked them!!


Sauteed Brussels Sprouts with Rosemary and Pine Nuts
1 lb. brussles sprouts, woody ends trimmed, outer leaves discarded
olive oil
salt/pepper
1 - 1 1/2 tsp. dried rosemary
1/4 cup pine nuts
grated Parmesan or Asiago cheese

Prepare brussels sprouts, then thinly shred them by either using a sharp knife, mandoline slicer or a food processor. 

In a large frying pan, heat a generous drizzle of olive oil on medium high heat.  Add shredded sprouts and toss to coat, then add rosemary.  Saute only about 3-4 minutes, tossing frequently to prevent burning.  The last 30-60 seconds, add in the pinenuts and saute.  Remove from heat, add salt and pepper to taste. Top with fresh grated cheese.

Serve warm or room temperature.

Pasta with Broccoli Pesto

 

This is what I like to call dinner on the fly! It practically takes as long to make as the pasta takes to cook!  My kind of meal. 

My kids have been such picky eaters lately that things have been pretty simple around here.  I remembered I had pinned this recipe about 5 minutes before I started making it. My kids are pretty good about eating pasta, as long as it's pretty plain, and broccoli is one of our go-to veggies, so this is pretty much a win-win right!!

I love that this is so simple yet tasty! I'm thinking we need to bring this to the dinner table a little more often!

Pasta with Broccoli Pesto
1 lb broccoli (about 2 large crowns)
1/2 lb. pasta (I used bow ties)
2-3 Tbsp. olive oil
1/4 cup finely diced onion (about 1/2 a small onion)
3 cloves garlic, minced
pinch red pepper flakes
1 tsp. salt
1/4-1/2 cup heavy cream (can substitute greek yogurt, or canned coconut milk)
freshly ground black pepper, to taste
grated parmesan cheese

If you are super short on time, bring two pots of water to a boil, one for the broccoli and one for the pasta.  Otherwise you can cook the broccoli first in the same water used to cook the pasta. 

Chop broccoli into florets, including stalks.  Use a vegetable peeler to shave off the outer skin of the stalk.  Toss in boiling water and cook only about 3-4 minutes, until fork tender. If using two pots, toss the pasta at the same time, otherwise, remove broccoli and drop pasta and cook according to package directions.

Drain broccoli and return pot to stove.  Add olive oil and saute onion until tender and translucent, about 5-6 minutes.  Add garlic, red pepper and broccoli the last 30 seconds of cooking.  Transfer mixture to a blender and pulse until desired consistency, adding cream as needed.  You can also add some pasta water to thin it out a bit, but not too much.

Return mixture to pot and simmer another 2-3 minutes.  Taste for seasoning and add salt and pepper to your liking.

Drain cooked pasta and pour into a large serving dish.  Add broccoli sauce over and toss to coat evenly.  Grate parmesan cheese over the top for serving.


SOURCE: Annie's Eats

Pizza Sorrentina

I almost feel silly calling this a recipe (rather than a list of ingredients) for the pizza above unless you count the pizza dough, because it's so easy!  At first glance, the basil and lemon combination caught my eye, but then I saw the recipe called for smoked mozzarella rather than just fresh and I was completely SOLD!  I searched high and low for the smoked mozzarella but finally found it at Trader Joe's in Salt Lake City.  I'm sure there might have been somewhere slightly closer that had the motz, but hey, any excuse to go to Trader Joe's and I'm there!

The story behind this pizza is pretty cool.  The story/recipe was run in the Wall Street Journal and is served at Keste Pizza & Vino in New York City's West Village. The pizza was invented by the daughter of a great pizza maestro in Naples, Italy.  She created it for her mother, who loved lemons. It gets it's name, Sorrentina, from the town Sorrento, which is known for it's lemons.  

This pie is deceptively delicious and you will love every bite.  The bites of smoky mozzarella are cut by the bright and tart flavors of the basil and lemon. A perfect balance.

Pizza Sorrentina
Notes: I did not use the recipe for the pizza dough from the article in the WSJ because it called for a specialty flour (00 Caputo) and I didn't have 8 hours for it to rise.  I did use a slightly adapted version of my favorite pizza dough, which still turned out wonderfully.

For the dough:
1/2 cup whole wheat flour
3 1/2 cups all-purpose flour (I used bread flour)
2 tsp. salt
2 tsp. sugar
2 tsp. active-dry yeast
2 tsp. olive oil
1 1/2 - 1 2/3 cups warm water

For the toppings:
1 lemon, very thinly sliced
3 ounces smoked mozzarella
10-12 fresh basil leaves
olive oil, for drizzling

To make the dough, place the dry ingredients in a stand mixer fitted with a dough hook.  Make a quick pulse to combine, then add the oil and water.  Mix until dough is firm and smooth, 5 minutes or so, but still slightly tacky to the touch.

Divide the dough into 3-4 balls and place on an oiled cookie sheet (you may need more than one). Rub the dough balls with oil and cover lightly with plastic wrap. Let the dough rise until doubled in bulk. During the last half hour preheat pizza stone in a 450 degree F oven. You can also use an inverted baking sheet, which doesn't need to preheat.

Soak lemon slices in water for 15 minutes, then pat dry.

To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface (either parchment or a pizza peel). Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flat bread. The outer portion should be a little thicker than the inner portion.

Layer cheese over the top of the dough, leaving  about a 1-inch border.  Arrange lemon slices and tuck in basil leaves. Drizzle olive oil over the top, brushing around the edges.

Slide pizza into oven onto baking stone. If using parchment, no need to slide pizza off parchment onto stone, just slide it on there with it.  Bake 8-10 minutes, until puffy and golden. Remove pizza and repeat with remaining dough.


SOURCE: WSJ: Pizza With a Twist via Alexandra's Kitchen, dough adapted from Todd English's The Fig's Table.

Pink Grapefruit Smoothie

Just like my salads, I like to change up the smoothies I drink every once in a while. I especially love to add fruit in season, just like these grapefruit. They actually came from my grandmother's tree in Arizona, so they are nice and fresh.

Smoothies are like a blank canvas, you can put practically whatever you want in them.  This is one of my favorite kind of combos, strawberries and citrus. If you have girls they'll go gaga over the pink color, but the flavor is pretty great too. I'm usually a lunch smoothie drinker, but this would be great for breakfast as well.  A lot of times I throw in some greens as well; a couple of kale leaves or a handful or two of spinach or even a little of both! (update 3/20/14: I've been adding a little bit of cilantro with my greens in this smoothie; so complimentary and fresh!)


Pink grapefruit smoothie
1/4 cup almond or coconut milk
handful of ice
1 orange, peeled
juice of 1 whole grapefruit
1 cup frozen strawberries
1/2 frozen banana
Greens, optional (2-3 leaves kale or 2 large handfuls of spinach)
1/4 cup cilantro (optional)
1 Tbsp ground flax seed

Place ingredients in blender in order listed and blend until smooth.  Add water, if desired.

Strawberry-Basil and Goat Cheese Panini

Ha! I told you this week's menu was going to be easy and it doesn't get much easier than basically a grilled cheese sandwich.  I think I had to make this one while holding my 16-month-old on my hip since she has been refusing to let me put her down during her waking hours.  I don't blame her though, when I'm sick, I just want my mommy to hold me too!

I'm really easing into spring with this sandwich, can you tell I can't wait for it to be here already!!!  Strawberries, basil and balsamic are an awesome combo and kind of reminded me of this pizza, which I absolutely adore.  Although strawberries aren't quite in season yet here, I haven't had any problem finding them at the grocery store.


Strawberry-Basil and Goat Cheese Panini
serves 4

8 slices whole grain artisan bread
4 oz goat cheese
about 16 large basil leaves
fresh strawberries, sliced (about half a 1 lb. clamshell)
butter

Honey Balsamic Dipping Sauce
1/4 cup balsamic vinegar
3 Tbsp. honey

Butter the outside of each slice of bread.  Place two slices of bread  next to each other, insides facing up.  Spread about 1/4 of the goat cheese on the bread, dividing it evenly between the two slices. On one slice of bread, layer sliced strawberries, to your liking, and about 3-4 large basil leaves across the top of the goat cheese.  Place remaining slice of bread on top. 

Cook in preheated frying pan on each side until golden brown.

Cut sandwich in half and serve warm with honey balsamic dipping sauce.


SOURCE: Cookie + Kate

Menu Plan Monday Week 11 (2013)

Well, I debated posting my weekly menu this week.  My kids have been sick and still aren't better.  That means their meager appetites are probably going to continue for a while yet and they won't be eating anything I would make, that's for sure.  They'll probably live off toast and ice water for another couple days, so I guess I could be off the hook. But I don't want to be eating just bread and water so I'll be keeping it simple for us all around.  The menu will just be in list form this week, in no particular order, and I've thrown in a couple extras for lunches and such.

 

 

 

Menu Week 11 (2013)

Strawberry-Basil and Goat Cheese Panini

 

Harvest Grain and Spinach Salad with Sun-dried Tomatoes and Cashews

 

Asparagus and Pepper Wrap with Tomato-Basil Lentil Hummus (leftover)

 

Lemon-Basil Pizza with Smoked Mozzarella, Salad

 

Wild Rice Stuffed Acorn Squash, Grilled Tilapia

 

Pasta with Smoked Almond Pesto, salad

 

Aspaparagus and Smoked Cheddar Frittata, fresh fruit

 

Sweet Potato and Lentil Soup

 

White Bean Burgers with Basil Aioli, salad

 

Balsamic Honey Pulled Pork Sliders, cabbage slaw

 



Chicken Meatball Subs

This is one of the oldest recipes on the blog and I figured it was time for a facelift! Almost every time I ask my husband for help with the menu, he suggests making these meatball subs. Now I don't give in all the time, but this last time he suggested them they sounded irresistable!! I couldn't wait to make them again.

I have changed the way I prepare and serve the subs. Where I used to buy the big sub rolls and make huge meatballs, I now make my own smaller rolls, from this recipe, and much smaller meatballs. A smaller sub is still very filling but also leaves room on my plate for a nice big salad.



Chicken Meatball Subs
For the meatballs:
1 1/2 pounds ground chicken
1 Tbsp. grill seasoning blend (like Montreal)
1 large egg
1 cup finely grated Parmesan cheese
1/2 cup panko bread crumbs
1/4 cup chopped fresh basil leaves

For the sauce:
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 cup chicken stock
salt and pepper to taste
8 to 10 leaves fresh basil, shredded, plus more for garnish
4-6 sub rolls
sliced provolone cheese


Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, parmesan, bread crumbs, and basil. Mix by using your hands and squishing it through your fingers until everything is incoroporated.

To make meatballs scoop out mixture with a muffin scoop and place on a baking sheet lined with a silicone baking mat. Flatten slightly (so they don't roll off your bun!) You could also use a cookie size scoop if you want smaller meatballs (say kid-size).

Bake meatballs about 15 minutes, until golden and firm.

While the meatballs bake, heat a medium skillet over medium heat. Add a good drizzle of olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil.

Once meatballs are finished cooking, simmer them in the sauce a couple of minutes.

Cut sub rolls and lightly toast under broiler. Fill the toasted sub rolls with meatballs and sauce. Top each with a slice of provolone and return to broiler to melt the cheese until golden.  Garnish with extra basil, if desired and serve warm, with remaining sauce, for dipping.


My Notes:
-I don't usually buy ground chicken, but make my own. Simply cut your chicken breasts in thirds or fourths and put them in a food processor fitted with a chopper blade and chop until "ground."
-I use my homemade burger bun recipe to make to make the sub rolls. I use about 3 ounce balls of dough and shape them long like a hot dog bun.


SOURCE: Rachael Ray

Tomato-Basil and Spinach Risotto

 

My oh my what a week we have had here!  I started the week of getting sick then the following days were met with each of my children getting sick as well my husband!  Needless to say, I  don't think I have been out of my pajamas more than one day this week.

Anyway, I did manage to get away for a quick trip to my favorite grocery store earlier in the week.  They sell the most beautiful fresh basil there and I just can't leave the store without some everytime I go! 

It turns out the fresh basil was the perfect thing to compliment this delicious risotto.  I loved having something quick and easy to throw together, dressing it up with fresh tomatoes, spinach and basil, making the flavor pop! 

Tomato-Basil and Spinach Risotto
1 1/2 cups chicken broth
1 1/2 cups water
1 Tbsp. butter
1/4 cup onion, finely minced
1 garlic clove, minced
3/4 cup arborio rice
1/4 cup white cooking wine
2 vine-ripened tomatoes, seeded & chopped
2 cups baby spinach, roughly chopped
handful torn basil
1/4 cup freshly grated parmesan cheese

Bring chicken broth and water to a boil in a small saucepan.  Reduce heat to low to keep warm during cooking.

In a large skillet, melt butter over medium heat, then add onion and saute until translucent; about 4-5 minutes.  Add garlic and saute for about 30 more seconds.

Add rice and stir to coat in the butter.  Let saute a minute or two until rice starts turning opaque, then add cooking wine and stir.  Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/2 cup of the warm broth.

Continue adding broth, about 1/2 cup at a time, stirring frequently and waiting for it to be absorbed before adding more. When there is not much broth 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.
When risotto is finished cooking, remove from heat and add the cheese and spinach.  Stir to allow cheese to melt and spinch to wilt slightly.  Add the tomatoes and basil, gently stirring in.  Taste for seasoning and add salt and pepper as necessary.

Serve warm and garnish with grated parmesan cheese and fresh basil, if desired.


SOURCE: Iowa Girl Eats

Menu Plan Monday Week 10 (2013)

Wow did this week fly by ever so fast!  I can't believe it's the start of a new week in the morning.  I don't know if I'm ready for it.  I woke up feeling a little sick like the flu.  Thank goodness today was Sunday because I stayed home in my pajamas ALL day and my husband took care of the kids while I took a nap.  

Looking back at the menu from last week, I thought I did better...but looks like I only got through half.  I think I've come to realize I just get so lazy on the weekends!!  The kids are home, everybody makes a mess and I just have no desire to be in the kitchen (well, sometimes). It doesn't help that I started getting sick again...blahhhh!!  Thankfully we have warmer is on it's way this week and we can get back into the swing of things with everybody healthy and happy!!

Dinner Menu Week 10 (2013)
Monday
Spaghetti
cheesy  pesto bread
steamed broccoli
Italian Salad

Tuesday
Chicken Parm Meatball Subs
leftover Italian Salad and broccoli

Wednesday
Ravioli with Gorgonzola Cream Sauce (I know this has been on the menu a lot and I actually HAVE made it, just never lasts long enough to take a picture! Maybe this time).
sauteed brussels sprouts with rosemary and pine nuts

Thursday
Homemade burgers and buns
veggie tray
steak fries

Friday
Pizza-The girls always ask for cheese; the "adult" pizza is yet to be determined since I can't make up my mind!
salad

Saturday
leftovers

Sunday
Balsamic and Honey Pulled Pork Sliders
Cabbage Slaw/veggies for kids


On the side:
Rye bread
French loaf
Strawberry-basil Panini
Pink Grapefruit Breakfast Smoothie (my new fave!!)
Cranberry-Orange Pancakes

Chocolate Dipped Orange Shortbread Cookies

It's Saturday and you know what weekends are good for?  Saturdays are good for sleeping in.  They're good for eating a stack of nice fluffy warm pancakes with chocolate chips, of course, and a healthy drizzle of syrup (cause if it's during the week, we eat the whole wheat variety with very little syrup, haha). Saturdays are also good for long walks, cartoons, playing at the park and taking on a new baking project!

I love to spend my weekends in the kitchen trying new things; things I wouldn't normally attempt during the week with schedules and early mornings and such.  It just so happens that these cookies were one of those baking projects I got to play with a few weeks ago. And it was so fun!

Did you know you could make your own candied citrus?  It is actually pretty easy and most of the effort that is involved is waiting. Orange is probably my second favorite citrus, with lemon being first.  But orange and dark chocolate is a combination I cannot resist!!

These little shortbread cookies are simply to die for and worth every bit of effort that go into them!  Although not difficult to make, mostly what you need in making these is TIME!  So clear out your Saturday and make some room for this delicious treat.


Chocolate Dipped Orange Shortbread Cookies
1 cup (2 sticks) unsalted butter (room temperature)
1/2 cup powdered  sugar
2 cups all-purpose flour
1/2 tsp.  salt
1 cup candied orange peel (chopped), recipe below
zest of 1 orange
1 Tbsp.  orange juice
1/2 Tbsp.  vanilla extract
8 ounces dark chocolate (chopped)

 

In a mixing bowl fitted with a whisk attachment, cream the butter and the sugar.  Add vanilla, orange zest and juice and mix to combine.  Remove whisk attachment and replace with paddle attachment.  Add flour and salt and mix until it starts forming larger clumps. Fold in candied orange peel.

 

Form the dough into a log, wrap it in plastic and let it chill in the fridge for at least an hour.

 

Cut the log into 1/4 inch thick slices and place on a parchment lines baking pan with one inch of space between them. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 15-20 minutes. Cool completely (or they will be too fragile to dip!!).

 

Melt the chocolate in a double boiler or in a microwave-safe bowl in 30 second increments on half power.  Stirring after each increment.  

 

Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets.

Candied Orange Peel

3 oranges

2 cup water
2 cups sugar, divided

Cut the top and bottom from the orange, then cut the peel each orange into 4 vertical pieces and remove from orange in one piece. Cut the peel into thin strips.

Bring a pot of water to boil, reduce the heat to medium and cook the peels in boiling water for 15 minutes, drain and rinse.

Bring 2 cups water and 1 cup of the sugar to a boil over medium heat in a sauce pan. Add the peel, reduce the heat to medium-low and simmer until the peels are tender, about 45 minutes.

Drain and toss the peels in the remaining 1 cup of sugar. Note: You want to drain the orange peels well. If you just throw them straight from the syrup into the sugar, the sugar will clump up.

Place the peels on a cooling rack and let them sit until the coating is dry, anywhere from 24-48 hours.


SOURCE: Closet Cooking

Kale, Fennel and Grapefruit Salad

This salad was like a breath of fresh air.  It was something else that I made while I was staying at my parent's a while back, along with those delicious Lentil Veggieballs.

I know I've said before I like to eat a lot of salads but if I don't change it up every once in a while, I get a little bored. This is a simple, quick to throw together salad, using just a few seasonal ingredients.  If you're looking to change it up too, try this one out!


Kale, Fennel and Grapefruit Salad
For the salad:
1 bunch of kale, torn into bite sized pieces
1 grapefruit
1 head of fennel thinly sliced or shaved on a mandolin
2-3 dates, pitted and chopped
¼ cup slivered almonds
¼ cup mint leaves

For the dressing:
2 Tbsp. rice vinegar
1 tsp. honey
2 Tbsp. olive oil
¼ tsp. salt

Combine all the ingredients for the dressing in a small bowl and whisk to combine.

Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.

Place the kale and fennel in a large bowl and drizzle with a few tablespoons of the dressing. Season with salt and pepper.

Add the grapefruit and dates and toss gently to combine. Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.


SOURCE: Bliss