Christmas Cookies 2010

I have been baking up a storm the last week. I typically am not the "baking" type. It requires too much measuring, timing, being precise, and following recipes exactly. I much prefer cooking where I can creatively change things or stray from the recipe without worrying that my dish will be a total flop. I like measuring things in my hands (a la Rachael Ray), and not so much in spoons and cups that you have to level to get just right. That being said, my sister has let me keep her Kitchenaid mixer at my house while she is living in her current apartment, and this glorious piece of kitchen equipment almost makes me change my mind about baking. I have no doubts that I will have to buy my own once Mara wants hers back. Either that, or I'll have to mysteriously leave the country, along with the mixer. But those things are awfully heavy...

Anyway, I won't go into a lot of detail about the cookies, but I WILL direct you to where I found all of my recipes. I didn't make anything that was a total fail, which is a HUGE step as far as my baking skills are concerned.

For Cavallaro/Lewis/Connealy/Ferrell (its official name, even though there were no Lewises present...) cookie baking this year, I made Chai-Kissed Chocodoodles. Kristen made French Butter Cookies. Mara made Coffee Toffee. Amanda made delicious puppy chow, which I don't have the recipe for, but I DID learn that you must always use Chex, and not Crispix :)

After school got out on Tuesday, I spent a couple of days primarily in my kitchen making Orange Cookies, Magic in the Middle Cookies (my personal favorite), and Homemade Peppermint Oreos.

I have more cookies than I possibly know what to do with, so I will continue trying to pawn them off on whoever will take them.

Merry Christmas, friends!

Dinners with the Readmans

To start off winter break, I got to eat dinner with the Readmans a couple of evenings. The first night I made Mushroom Lasagna (slightly adapted from Smitten Kitchen). It was slightly labor-intensive with the bechemel sauce, but I liked how I could prep and assemble it earlier in the day, throw it in the fridge, and pull it out to cook at the Readmans' house. This way we could enjoy the lasagna straight out of the oven, and we could basically relax right before dinner. Or sew...or play video games...or learn how much you have missed about the logistics of helping almost-2-year-old boys go to the bathroom when you didn't grow up with any brothers... Can you guess who was doing which activities?

Year of Yum Rating: 4 1/2 STARS (Joel liked it, too!)

INGREDIENTS
salt
olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds baby portobello mushrooms
1 cup freshly grated parmesan

DIRECTIONS
Preheat your oven to 375°F. Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.

Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 8 to 10 minutes, or until thick. Set aside.

Prepare mushrooms: Trim the ends of the mushroom stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.

Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.

Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

The next night was a Thursday, which means pizza in the Readman house. I suggested a recipe that I had been interested from Annie's Eats for Mexican Pizza. Lisa has a great, easy crust that she makes, and Lucas is in charge of the grill (I don't know if you were aware of this, but grilling pizza pretty much always raises the level of deliciousness).

I really liked this pizza for what it was. If you are craving traditional pizza with tomato sauce, this might not be the thing to make, but if it's Mexican flavors that you're in the mood for, this fresh, hearty pizza fits the bill! I especially liked the black bean puree that was used for a sauce.

Year of Yum Rating: 4 1/2 STARS


INGREDIENTS
Pizza dough
1 can black beans, rinsed and drained (we used 1 2/3 c. cooked dried beans)
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded, ribs removed, and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (we used frozen)
3-4 tbsp. chopped fresh cilantro

DIRECTIONS
Preheat the grill, and roll out the pizza crust dough. Our dough was square! Put the crust on the grill, cook the bottom until slightly golden, and then bring back inside, flip it over, and get ready to top it. Make sure to put the toppings on the side of the crust that's already been cooked.

Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor. Puree until ground into a paste. Scrape down the sides of the bowl. Add the chicken broth to the food processor and run until a smooth mixture is formed. Spread the bean puree onto the shaped pizza crust in an even layer. Layer evenly with the cheddar and monterey jack cheese. Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer.

Put back on the grill. The pizza is done when the side of the crust that's on the grill is cooked, and the cheese is melty. Enjoy!

Week 74: Lemon, Chicken, and Rice Soup

First of all, let me officially acknowledge the fact that I'm a slacker. I realize that. I sometimes have little lapses in keeping up with blogging the recipes that I've been trying. I could make excuses. I could. OR I could just make it up to you with an explosion of recipes RIGHT NOW. No guarantees that they will be in order.

First off, I'm-Sick-For-the-Beginning-of-Winter-Break soup. That's not actually what it's called, but it might as well be. Why does this nasty cold wait until I have a BREAK to make its appearance? Oh well, this soup is helping me make my recovery. This soup AND expensive decongestants, AND a whole lot of Kleenex.

Year of Yum Rating: 4 STARS

I really liked this soup, and loved what the lemon had to add to the flavor. I did think that it was a little thinner than I had hoped for, and if I made it again (WHEN I make it again) I will add more "stuff" such as additional veggies and more rice, or maybe even noodles.

INGREDIENTS
2 boneless, skinless chicken breasts
salt & pepper to taste
1 tablespoon oilve oil
1 onion, minced
6 cups chicken stock
1 medium carrot, diced
1/2 teaspoon dried thyme
3/4 cup long grain brown rice, cooked
4 large egg yolks
juice of 1 lemon
2 tablespoons minced fresh parsley

DIRECTIONS
Prep the chicken by patting dry and dicing into bite sized pieces. Season as desired and set aside.

In a large pot over medium high heat add oil. Add the onions and cook until the onions are translucent. Then add the chicken to the pot and cook until lightly browned. Add the stock to the pan and bring to a boil, scraping up any browned bits.

Add the carrots, thyme, and rice. Cover and simmer over low heat for 10 minutes.

Meanwhile, whisk the lemon juice and yolks together in a bowl. Whisking constantly, gradually ladle 1 cup of the hot soup into the egg mixture, then stir the egg mixture back into the soup. Reheat over low heat for 1 minute. Season with salt and pepper to taste and serve with a garnish of fresh parsley.

Week 73: Sweet Potato, Apple, and Caramelized Onion Gratin

Have you ever found a recipe that, after trying it, you wanted to immediately make it for everyone you know? You feel like you have hit a culinary jackpot, and you just need to share the wealth?

For example, when I first made Poblano and Mushroom Tacos from Epicurious, I wanted to quit my day job and spend eternity making these vegetarian masterpieces. Okay...maybe a SLIGHT exaggeration.

Well, I have struck gold once again, my friends. I knew that this dish had potential. When I saw all of those ingredients that I loved in the TITLE of the dish, and saw it was followed by a word synonymous with CHEESE, I knew I was in for a treat.

Here's the thing, though: It is not in the least bit healthy. I'm talking heavy whipping cream, FULL fat sour cream, and cheddar cheese. This is okay for the occasional treat, but if I make this a habit, I'm going to have to invest in a new wardrobe in the next size up. If you know how many clothes I tend to buy, this could get quite expensive. AND THEN I MIGHT NOT BE ABLE TO AFFORD TO BUY INGREDIENTS TO MAKE THIS DISH! Woe.

Year of Yum Rating: 5 STARS

INGREDIENTS
1 medium sweet potato, (ridiculously) thinly sliced
1 granny smith apple, peeled, cored and thinly sliced
1/2 cup caramelized onions
1 cup shredded cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
1/2 cup full fat sour cream
1 cup heavy cream
1 teaspoon cornstarch

DIRECTIONS
Heat the oven to 375F and spray a small casserole dish with non-stick spray.

In a small bowl mix the cornstarch into the cream, then blend in the sour cream. Set aside.

In another small bowl mix together the salt, cinnamon, coriander, and smoked paprika until evenly mixed. Set aside.

In the prepared casserole dish layer 1/3 of the sweet potatoes, apples, and caramelized onions. Dust with 1/3 of the spice mixture then add 1/3 of the cheese and pour over 1/3 of the cream mixture. Repeat two more times.

Bake the gratin covered in foil for 40 minutes, then uncover and bake for 15 to 20 minutes, our until the gratin is bubbling and the cheese has browned.

Week 72: Steak Fajitas with Sweet Potato and Poblano

This week's recipe came from Real Simple. Such a beautiful magazine, and a just-as-beautiful website.

These fajitas confirmed what I already knew:

-I adore sweet potatoes.
-I should really try to cook with poblano peppers more often.
-I stink at cooking/eating/understanding meat.
-I love mexican food. Especially slathered in sour cream.

The flavors were really good. The only thing I might have added is feta cheese, but I am a little obsessed with the feta/sweet potato flavor combination at this point in my life. The steak was a little chewy for my liking, but I'm sure it added some much-needed iron to my diet. I wouldn't mind making these vegetarian next time.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
2 tablespoons olive oil
1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
kosher salt and black pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 teaspoons chopped canned chipotle chilies in adobo
8 small flour tortillas, warmed

DIRECTIONS
1.Heat the oil in a large skillet over medium heat.
2.Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.
3.Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and place on a broilerproof rimmed baking sheet.
4.Broil the steak for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
5.In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.

Easy + Cozy = DELICIOUS

My favorite thing about crockpot recipes is that you can put the ingredients in before work, and you can come home to a completed home-cooked meal. Sometimes I don't try slow-cooker recipes because I am going to be gone longer than I am supposed to cook it for. So until I get a crockpot with a timer, I will be looking for recipes that cook for 8-10 hours.

This minestrone soup had a lot of things going for it:

Healthy? Check! (Seriously...look at all those veggies!)

Easy? Check! (It just required a little bit of veggie-chopping the night before, and then I was able to throw it all in the crockpot that morning.)

Long cook-time? Check! (I was able to not worry about it all day.)

I also liked that I got to add in uncooked pasta about 30 minutes before I wanted to eat the soup.

INGREDIENTS
8 cups beef broth
1 (14.5-ounce) can diced tomatoes (whole can, Italian-seasoned)
1 cup dry beans: I used mixed soup beans, --- rinsed in hot water
1 cup chopped carrots
1 cup sliced celery
1 tablespoon dried minced onion (or 1 small onion, finely diced)
1 tablespoon Italian seasoning
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked pasta

DIRECTIONS
Use a 6-quart slow cooker. Pour broth into your cooker, and add tomatoes and the beans.

Add vegetables, seasoning, and thawed spinach. Cover and cook on low for 8 to 10 hours, or until the beans are soft. Add dry pasta, and cook on high for about 30 minutes, or until pasta is bite tender. Serve in bowls with a sprinkle of Parmesan cheese.

Week 71: Lemon Ricotta Gnocchi

This recipe for gnocchi intrigued me because it didn't contain any potato. I'm also a huge fan of lemon in pasta, so that always catches my eye.

We had to change the recipe as we went, because the dough was way too sticky with the amount of flour that it called for. The recipe below reflects the recipe as we made it (more or less).

Next I want to try this. Pan-frying gnocchi sounds pretty much like perfection.

I wanted to try to make a light tomato sauce to top the gnocchi. I don't know that it turned out to be very "light," but it sure was yummy, cheap, and easy! Now I'm motivated to try to make more of my own sauce, and to experiment with different flavors.

Year of Yum Rating: 4 STARS

INGREDIENTS
For the gnocchi:
1 1/2 15-oz containers of whole milk ricotta cheese
2 cups of flour (give or take...we just added flour until the dough was easy enough to work with)
1 tsp salt
1/4 tsp ground black pepper
1 egg
zest of 2 small-ish lemons

For the sauce:
1 large can crushed tomatoes
3/4 cup chicken broth
1/4 cup red wine
1 large garlic clove, crushed
several basil leaves, roughly chopped
salt to taste
red pepper flakes to taste
freshly ground black pepper to taste

DIRECTIONS
1. Start the sauce by just throwing all the ingredients in a large, shallow pot, and allow to simmer while you're working your gnocchi magic.

2. Spread the flour out on a clean, dry work surface. Place the ricotta, salt, black pepper, egg, and zest on top of the flour and lightly knead it with your hands bringing together all the ingredients. Gently knead the dough into an 10-inch log and allow it to rest a few minutes.

2. Lightly dust a clean, dry work surface with flour. Cut the log into four equal pieces. Gingerly, lightly, roll each piece into a 1-inch thick piece of rope. Cut the gnocchi into 1/2-inch pillows.

To Cook: Place gnocchi in boiling salted water. When the gnocchi have floated to the top, allow them to cook for another two minutes, then remove with a slotted spoon and serve.

Week 70: Yummy Chicken Tenders

I was proud of Abby for looking one of her fears in the face this week: RAW CHICKEN! She really showed it who was boss. One of my favorite things about this recipe was the fact that it was dipped in mustard before it was "breaded." That really gave it some great flavor! This was a great alternative to the stuff you can buy at restaurants or even the grocery store, when you don't quite know the quality of the chicken you are eating. We knew exactly what we were eating!

You will notice that the original recipe calls for you to bake the chicken, but we didn't want to wait that long, so we pan-fried it for a couple minutes on each side before baking to reduce cook time. This added some extra oil to the chicken, plus it was a difficult to keep the "breading" on, but was still yummy!

Year of Yum Rating: 4 STARS

INGREDIENTS (Exactly how we made it...thanks, Abby. You're funny.)
1.37 lbs of chicken, cut into strips
a little jar of brown mustard
4 c crushed corn flakes...this is dangerous if done by hand!:)
2 TBSP olive oil
salt & pepper
400 degree oven

DIRECTIONS
1. Toss chicken with mustard to coat.

2. In another bowl, mix cereal, oil, and salt & pepper.

3. Coat mustard chicken with cereal mixture.

4. Put in oven in a casserole dish. Bake for 45-50 minutes.

5. Time saver: fry 1 min. each side, then but in baking dish for 20 minutes



It was a cold evening, so Abs and I got cozy with some hot green tea.

Week 69: Dried Mushroom Soup

I've been wanting to make a mushroom soup for a while, and a lot of the recipes that I have run across have called for re-hydrated/dried mushrooms. My mom had a huge vat of dried mushrooms from Costco, so I went ahead and tried the recipe on the side of the container. I considered trying to make it healthier, but decided I didn't' want to change it TOO much the first time I made it. The only thing I changed was to use half and half instead of heavy cream.

Year of Yum Rating: 2 STARS

Here's the deal. The flavor was good-ish. The problem was that the mushrooms (especially the larger ones) were incredibly rubbery, and I just couldn't get over it. It's possible that I just prepared them incorrectly, but I still think I am going to find a recipe using fresh mushrooms next time. I think I also prefer soups that I don't have to chew. Does that make me lazy...?

INGREDIENTS
3 cups re-hydrated Gourmet Mushroom Blend
2 large onions, finely chopped
8 large cloves of garlic, crushed
2-3 Tablespoons freshly chopped thyme
3 cups half and half
6 cups chicken broth
2-3 Tablespoons sea salt
1 stick whole butter
1/2-1 cup flour (more flour = thicker soup)
1 cups sherry

DIRECTIONS
In a large soup pot, melt the butter on medium low heat. Cook the garlic and onion until translucent. Add the re-hydrated mushrooms and cook until the moisture is mostly gone. Add the flour. Stirring often, cook for 5-7 minutes or until the flour looks and/or smells slightly toasted. Add the wine, and cook for two minutes. Add the broth. Bring to a boil, reduce to a simmer, and cook for fifteen minutes. Add the fresh thyme and cream and cook for 2-3 minutes. Serve with crunchy croutons or toast.

Week 68: Grilled Fontina, Mushroom, and Sage Sandwiches

Good news: I haven't dropped off the face of the Earth.

Bad news: A few of our recipes have gotten forgotten in all the craziness that's been going on.

Can I make it up to you with a WHOLE LOT OF MUSHROOMS? Let's hope so, because that's what you're about to get...

Year of Yum Rating: 4 STARS

This was really delicious. Unfortunately I didn't really feel like eating at the time, so I may not have given this yummy sandwich a very fair shot. I should probably try making it again soon. Just to be fair...

INGREDIENTS
3 Tablespoons butter (2 melted)
1/2 pounds mushrooms (cut into thin slices)
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
4 teaspoons chopped fresh sage (or 1 1/4 teaspoons dried sage)
8 slices bread
1/2 pounds fontina (this cheese was HEAVEN in my mouth)

DIRECTIONS
1) In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.

2) Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.

3) Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.



This recipe even came with a wine recommendation! How fancy! Try a crisp, dry, Italian white, such as Soave, Frascati, or pinot grigio to refresh your mouth after every bite of this flavorful sandwich.

Week 67: Breakfast Enchiladas

Is there anything better than breakfast for dinner? How about when it has a mexican twist? I knew that this breakfast enchilada recipe was a great idea as soon as I saw it. It was a little labor-intensive, but nothing too hard. The cheese sauce was a little rich, but it sure was delicious!

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
Filling:
1 TBSP oil
1 small onion, finely diced
3 cloves garlic, minced
12 oz breakfast sausage (I used frozen veggie sausage)
1 1/4 c cooked cubed potatoes
Scrambled eggs(recipe follows)
1 2-oz jar chopped pimentos, drained
1 4.5-oz can green chiles, drained
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)
Salt and black pepper to taste

Scrambled Eggs:
1 TBSP butter
5 eggs, beaten
Salt and pepper to taste

Chipotle Cheese Sauce:
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 1/2 tsp kosher salt (3/4 tsp table salt)
1/2 tsp pepper
2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)
8 oz (2 cups) freshly grated sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)

Other Ingredients:
8 fajita-size flour tortillas (about 6")
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack for topping
Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro

DIRECTIONS
Preheat the oven to 350F.

Heat a large skillet over medium heat with 1 TBSP oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown – breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.

To make the Chipotle Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.

While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cook the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.

To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.

Spoon about 1/2 cup of the filling into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas – making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.

Week 66: Italian Tortellini Pasta Salad

This was a tasty, refreshing, and EASY pasta salad. Another one that would be good for picnics or barbeques because it doesn't have a mayo base. This could also be made with pasta, but I'm not sure I'd want to give up that yummy tortellini!

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
1 package refrigerated cheese tortellini
2 packages frozen chopped spinach
1 can black olives, sliced
1 package turkey pepperoni, slices quartered
4 cups grape tomatoes, halved
parmesan cheese
1 bottle Italian dressing

DIRECTIONS
Cook the tortellini according to package directions, and let it cool. Defrost the spinach and squeeze out all the moisture. Toss all ingredients together.

Voila!

Week 65: Cold Farro Salad

I am always in search of wonderful new grains to use in the kitchen. I love making cold salads that I can keep in the refrigerator and eat for lunch throughout the workweek. Quinoa has been a standby ever since Costco started selling large bags of the organic stuff for a great price. A couple of weeks ago I saw that the same brand was selling farro in bulk at Costco, so I snatched some up. I didn't really use a recipe, but just threw some stuff in there that I already had in the fridge, and I knew would work. The finished product was a grain that was nutty and chewy, which was great with cold, crisp vegetables. I enjoyed this with cheese; some days goat and some days feta.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
1 cup farro
3 cups water
bell pepper (I used the miniature ones from Costco that come in bags with red, orange, and yellow), diced
1 seedless cucumber, diced
olive oil
lemon
salt
pepper
cheese if desired

DIRECTIONS
Cook the farro according to package directions. It called for 3 cups of liquid to one cup of dry farro. I put some salt in the water while it was cooking. I also ended up with extra water in the pot after I deemed the farro to be done, so I just threw it in a strainer.

When dicing the peppers and cukes, I scraped the "guts" out of the cucumber even though it was seedless. I didn't want my salad to get too wet and soupy.

Squeeze the juice of one lemon, and add olive oil, salt, and pepper to taste. Toss with the farro and veggies. Let chill in the refrigerator before serving.

Week 64: Goat Cheese, Caramelized Onion, and Smoked Salmon Pizza

Listen up. This pizza is somethin' special. Something I would be proud to serve to dinner guests. Not to mention the fact that this is the only dish I've had that has made me think that I just might have a future with a fish that is not out of a can.

This pizza features SWEET caramelized onions, SALTY goat cheese, SMOKY salmon, PEPPERY arugula, and (get ready for this...) SOUR lemons. Wow.

Next time:

-More lemon...I want some in EVERY bite
-I made sure to leave plenty of crust on the outside to hold on to when eating the pizza, but every bite that didn't have toppings made me sad. Handle shmandle.
-Something I did right = get premade crust from Papa Murphy's, and just baked the pizza on that cardboard circle it comes on. I'll definitely do that again.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
1-2 tablespoons olive oil
1 red onion, sliced thin
2 tablespoons brown sugar
1 batch of pizza dough
salt, for sprinkling
4 oz smoked salmon, sliced
olive oil
fresh arugula
4 oz goat cheese, crumbled
1 lemon, sliced thin (we used a meyer lemon)

DIRECTIONS
Preheat the oven to 500°F with pizza stone or thin baking sheet on the bottom rack (unless your crust is already on a handy-dandy cardboard disk).

Heat 1-2 tablespoons of olive oil in a wide sauté pan on medium-high heat. Add the onions and sauté for one minute. Add brown sugar. Continue to sauté for 10-15 minutes until the onions are soft, sweet, and brownish. Remove from heat.

Sprinkle some salt on the dough and then distribute the toppings: arugula, caramelized onions, goat cheese, prosciutto, and lemon slices. Put the pizza in the oven and bake for 15 minutes or until desired doneness.

Week 63: Tuna & White Bean Salad

This was SO easy to make, as well as being a convenient, refreshing, and yummy source of protein. Abby and I noticed that this was also our first "seafood" dish that we've made. Neither of us are big seafood fans, but I do enjoy canned tuna! I ate this as leftovers two other times the week we made it, and it was still delicious.

Year of Yum Rating: 4 STARS

INGREDIENTS
2 6oz cans of tuna, drained (oil-packed recommended)
1 15oz can cannellini beans, drained and rinsed
1 12oz jar roasted red peppers, drained and roughly chopped
2 Tablespoons capers
zest 1 lemon, grated
1 tomato, sliced (optional)
Juice of 1 fresh lemon juice
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
toasted bread, for serving

DIRECTIONS
In a large bowl, combine the tuna, beans, red peppers, capers, and lemon zest. In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper. Pour the vinaigrette over the tuna mixture and toss. Serve on the toasted bread, topped with a tomato slice.

Week 62: Greek Chopped Salad

Lately I have been craving a good, fresh salad. The only thing is that sometimes salads are hard to eat, especially if you want a little of everything in each bite. My solution was to find a good chopped salad. Everything is chopped in to little pieces so you can get all those great flavors on your fork at one time.

There were a lot of chopped salad options, but I knew the search was over when I found this recipe because I love pretty much all of the ingredients typically used in Greek foods. Onions, olives, feta, lemon juice, yum!

Year of Yum Rating: 4 1/2 STARS

(I struggled with this rating. It was a truly GREAT salad, but I couldn't decide if I should rate it in only the SALAD category, or if it was fair to compare it to other foods. If I had to choose between this salad and, say, macaroni and cheese, it would be a REALLY tough decision...)

INGREDIENTS
2 Romaine lettuce hearts, chopped
1 red onion, thinly sliced
1 (6 ounce) jar pitted kalamata olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

DIRECTIONS
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.



2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Kristen's Baby Shower

This is the food that Mom, Mara, and I made for Kristen's baby shower this past weekend. The menu included:

Fruit Salad (in cups on a cute cupcake tree)
Pizza Bites (with a slightly-different filling...more veggies)
Stuffed Mushrooms
Grilled Prosciutto-Wrapped Asaparagus
Caprese Salad Bites
S'mores Whoopie Pies

It was all delicious, and I definitely had more than my fair share of snacks!

Week 61: Veggie Kabobs and Whoopie Pies

Today Mara and I wanted to test a recipe we found for S'Mores Whoopie Pies for this weekend's baby shower we're hosting. It's irresponsible to eat Whoopie Pies for dinner, so I planned on grilling kabobs to start us out and give us energy to bake. The kabobs didn't require a recipe, but here's how we did it...


Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
Mushrooms
Bell peppers, various colors
Grape tomatoes
Yellow onion
Potatoes
Tofu, extra firm
Extra virgin olive oil
Soy sauce
Lemon juice
Sea salt
Pepper

DIRECTIONS
Mix the marinade in a large bowl. I just poured in a few glugs of EVOO, several shakes of soy sauce, juice from half of a lemon, and freshly ground pepper.

Cut the veggies and tofu so they're all about the same size. Put them all in the marinade and mix it all up so everything's coated.

Once the grill is ready (I had it on medium-low), skewer those veggies, sprinkle with sea salt, and put on the grill. They're done with everything has that good grill-charred look.



NOW...these whoopie pies (courtesy of Brown-Eyed Baker). I'm not much of the baker, but I was fortunate enough to have great helpers. After I messed up the flour step of the recipe TWICE, I asked Abby to be in charge of looking at the recipe and telling us what to do. These actually turned out to be pretty good, but very rich. We also thought they didn't have an extremely strong s'mores flavor. If we didn't know that this was the inspiration, we might not have recognized it. Also, the marshmallow filling had quite a bit of shortening, and my mouth definitely picked up on that.

Year of Yum Rating: 4 STARS

INGREDIENTS
For the Graham Cracker Whoopie:
1½ cups graham flour (I couldn't find this at the two grocery stores I tried, so I looked up a substitution online. For each 1 cup of graham flour called for in the recipe, you can use 2/3 cup white flour, slightly less than 1/3 cup wheat bran, and 1.5 teaspoons wheat germ. I wonder if I also could have used whole wheat flour here...)
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the Classic Marshmallow Filling:
1½ cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
1¼ cups vegetable shortening
1 cup confectioners’ sugar
1 tablespoon vanilla extract

For the Chocolate Ganache Filling:
8 ounces bittersweet or semisweet chocolate chips (or solid chocolate, finely chopped)
½ cup heavy cream

DIRECTIONS
1. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

2. In a medium bowl, stir together both flours, baking powder, and salt.

3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

4. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.

5. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

6. Make the Marshmallow Filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

7. Make the Chocolate Ganache Filling: Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.

8. Assemble the whoopie pies: Pipe or spread (whatever your preferred method) a layer of chocolate ganache filling onto the flat side of one of the cakes. Using the same method, top the chocolate filling with the marshmallow filling. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Week 60: Curried Chicken Breasts with Quinoa

A few notes:

-Abby and I don't have experience with curry, so we didn't really know what it was SUPPOSED to taste like. Since we didn't have strong expectations, we thought it was pretty good. To the curry connoisseur, this dish would probably result in extreme disappointment. We blame the quality of the curry and/or we might have burnt the curry. This is reflected in the rating.

This is what it was supposed to look like (notice the beautiful yellow color):

This is what it DID look like:

-The recipe mentioned that curry doesn't have have a long shelf life, so it's important to buy it someplace where there is a decent turnover. We got ours at a regular grocery store, and decided that if we bought it again it would probably be at a specialty spice store or at the Indian grocer down the street from where I live.

-The original recipe called for Basmati rice, but we chose to use quinoa instead. We cooked the quinoa according to the passage, using half chicken broth and half water for the liquid, and then we mixed the parsley in after it was cooked.

-The recipe asks for a cup of coconut milk, and we ended up using the whole can, which was closer to two cups.

-We served this dish with naan, which is a leavened, oven-baked flatbread. Naan is commonly found served with South Asian cuisine.

Year of Yum Rating: 3 STARS

INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons plus 1 teaspoon fresh lime juice
1/2 teaspoon salt, plus salt to taste
2 cups quinoa
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
freshly ground pepper
1 yellow onion, diced
3 tablespoons curry powder
1/2 cup chicken stock
1 cup coconut milk (we used almost two)
1 tablespoon chopped fresh parsley (I'm pretty sure we used a lot more than that)

DIRECTIONS
Remove any excess fat from the chicken breasts. Rinse and pat dry with paper towels. Slice crosswise into strips 1 inch wide. Place in a bowl, add 2 tablespoons lime juice, and toss to coat. Set aside for about 15 minutes.

While the chicken is chilling, go ahead and start the quinoa.

In a large saute pan or frying pan (we used an iron skillet), warm the butter and olive oil. When hot, add the chicken, sprinkle with salt and pepper, and saute until golden, 2-3 minutes on each side. Transfer to a plate.

Pour off most of the fat and place the pan over low heat. Add the onion and saute for 1 minutes. Stir in the curry powder and saute for 2 minutes longer. Stir in the chicken stock, scraping up any browned bits stuck to the bottom. Cover and simmer over low heat for 5-6 minutes. Stir in the coconut milk and continue to cook, uncovered, stirring occasionally, until slightly thickened, 1-2 minutes.

Stir in the remaining 1 teaspoon lime juice and salt and pepper to taste. Return the chicken to the pan, stir to coat well, and heat through. Adjust the seasoning with more lime juice or salt and pepper.

Toss the rice with the parsley. Arrange the quinoa in a ring around the edge of a warmed platter. Spoon the chicken and sauce into the center and serve.

Week 59: Primavera Risotto Nests with Fried Eggs

This was our first real risotto recipe. I attempted one before, but couldn't find the right kind of rice, so it didn't count. Risotto does require a lot of attention and stirring, but it wasn't extremely difficult, and I loved the creaminess of the result. Other things I loved: all of the veggies, how I could taste the wine that the rice soaked up, and the way the fried egg complimented the risotto.

Year of Yum Rating: 4 STARS

INGREDIENTS
4 tablespoons (1/2 stick) butter, divided
2 cups chopped button mushrooms (about 5 ounces)
3/4 cup chopped onion
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3 cups vegetable broth, divided
3/4 cup 1/3-inch cubes carrots
2 cups diced trimmed asparagus (about 9 ounces)
3 cups (or more) water
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
1/4 cup chopped fresh Italian parsley
1 tablespoon olive oil plus additional for drizzling
4 large eggs

DIRECTIONS
Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.

Heat some butter in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness. (Our eggs were pretty done, but my yolk was just a little runny...)

Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese.



Recipe from Epicurious...I LOVE that app on my iPod Touch!

Week 58: Roasted Red Pepper Hummus

Abby and I love hummus. Every time I make it, I tell myself that I need to make it more often. It's easy now that I have a food processor, and it's yummy to have in the fridge to snack on. In fact, I think I just might make more this weekend...

Year of Yum Rating: 4 STARS

INGREDIENTS
1 16-oz. can chilled chickpeas, drained
Juice of one fresh lemon
2 tablespoons sesame tahini
4 cloves fresh garlic, peeled
1/3 cup roasted red peppers
3 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, roughly chopped
Pinch of sea salt, to taste

DIRECTIONS
Combine all of the ingredients in a food processor until creamy smooth.

Taste test and adjust the seasoning to your liking. Cover and chill until serving. We ate it with some yummy pita chips. I need to work on forcing myself to dip something non-carby in my hummus, like veggies!


Recipe from Gluten Free Goddess.

Week 57 1/2: Lemon Basil Ice Cream

I am just drawn to new, interesting foods, and those are the things that I tend to make. When I saw this recipe, I knew I needed to try it right away. My love affair with both basil and lemon are long-standing, and I could only imagine them combined into ice cream!

Overall, I think this is the best ice cream I've made so far (which isn't saying much because I was not a big fan of the kiwi sorbet, mango sorbet, or strawberry ice cream that I had made previously). The flavor is so interesting and fresh! I don't know if I'll make it again, but if I do, I would like to find a way to infuse the lemon flavor into the ice cream leaving the zest in it. After the ice cream would melt on your tongue, the zest was left sitting there. Maybe it would work to simmer the zest in the milk along with the basil, and then to strain everything out before adding it to the ice cream maker.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
2 c. milk (I used skim)
1 bunch basil
3/4 cup sugar
1 cup heavy cream
2 lemons (zest only)

DIRECTIONS
Simmer the milk with the basil over low heat until the basil leaves wilt and turn brown. Remove from heat and strain the milk removing the basil. Mix in the sugar while the milk is still warm and then refrigerate this mixture. Zest the two lemons and set this aside. Mix the basil-infused milk with the cream and lemon zest. Pour the mixture into the bowl of the ice cream maker and let it go!

Week 57: Chile-Rubbed Sirloin and Green Chile Nachos

It's been over a year since we've been cooking together, and Abby and I realized that this was our first recipe with steak. Not only that, but I can honestly say that I have NEVER made steak on my own before. I don't eat a WHOLE lot of meat, and steak is something that has always intimidated me. I don't know why because it turns out that it was SO easy. This discovery opens up a lot of food options that I might not have tried before!

I knew these nachos were delicious because my mom made them a few years ago and I loved them. They are good MAN-FOOD because they are so meaty. The avocado crema drizzled on top gives a good refreshing finish to the salty, meaty, gooey goodness!

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
4 to 5 ounces corn tortilla chips
8 ounces shredded Monterey jack (about 3 cups)
1/2 cup canned roasted green chilies, or 2 roasted and peeled green chiles, diced
1 recipe Chile-Rubbed Sirloin, diced, recipe follows
3 ounces shredded 4 or 6 Italian blend cheese(about 1 cup)
Avocado Crema, recipe follows

DIRECTIONS
Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.

Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend.

Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly.

Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions.

Chile-Rubbed Sirloin:
1/2 teaspoon salt
1/4 teaspoon ground red chile
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
3/4 pound sirloin steak
1 teaspoon olive oil
1 teaspoon soy sauce

In a small bowl, combine the salt, chile, cumin, garlic, cinnamon, and pepper. Rub the steak all over with the mix. Set aside at room temperature for 15 minutes.

Heat a grill or the broiler until very hot. Rub the steak all over with the olive oil and soy sauce. Grill or broil the steak very close to the heat, about 4 minutes per side, until medium rare. Set aside for 10 minutes before slicing or dicing.

Avocado Crema:
1 ripe avocado, peeled and pit removed
1/2 cup buttermilk
3 tablespoons lime juice (from about 1 1/2 limes)
1/4 cup sour cream
1/2 teaspoon salt

Puree all the ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drips more lime juice or buttermilk. Plug the top of the nozzle with a toothpick and chill until read to use. The mixture will keep for 2 days refrigerated.

Week 56: PW's Sundried Tomato Pasta Salad

Another successful recipe from good ol' Pioneer Woman. This isn't your regular pasta salad. It's the kind of pasta salad that you can feel good about bringing outside and letting it sit there for a bit while you enjoy the summer weather because it doesn't have a mayo-based dressing. It's the kind of pasta salad that you feel kind of healthy eating. It's light, and refreshing, and pretty much has some of my favorite Mediterranean flavors.

Don't even think about leaving out the olives. Or the fresh basil. I can't be held responsible if you do.

Now, I forgot my camera when going to cook at Abby's apartment. I told her not to worry, and that I would take a picture of the leftovers when I ate them. Well, I'll be darned if I didn't scarf down those leftovers before they could say "cheese." I guess that means that I'll just have to make it again sometime soon, and I'll post a picture when I do. Ah, the sacrifices I make...

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
DRESSING:
1 jar sundried tomatoes (7 Oz.)
4 cloves garlic
3 Tablespoons red wine vinegar
1 cup extra virgin olive oil
Salt And pepper, to taste

SALAD:
16 ounces whole wheat pasta
1 jar Kalamata olives
1 pint ripe cherry or grape tomatoes (cut in halves)
10 leaves basil (10-15 Leaves), chopped or julienne
1-½ cup Parmesan cheese, freshly grated

DIRECTIONS

Dressing:
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve on a big platter with an extra sprinkling of Parmesan cheese.

Week 55: Spinach Polenta with Balsamic Tomatoes

I knew I was behind on posting, but I didn't realize I was THIS far behind. The only way I remembered what we cooked this week was from looking at the pictures on my camera. I'll use end-of-the-school-year-mania as my excuse, but now that I'm settling comfortably into the easy pace of summertime, I have time to catch up and share all of the delicious things that Abby and I have been cooking.

This recipe came from a Moosewood cookbook that the school nurse lent me. She let me borrow it after watching me eat packed lunches for a while in the teacher's lounge, and she thought this cookbook looked like my kind of food. She was right...there was some yummy-looking stuff in there.

I had never made polenta before, so I was kind of nervous getting started. I also don't have that much experience EATING polenta, which was either a good thing because I didn't have high expectations for it, or a bad thing because I didn't really even know what it was supposed to look like. I didn't stir the milk enough the first time, so it burnt onto the bottom of the pan and I had to start over. The second time was much better, and the polenta turned out to be creamy and delicious! The tangy balsamic tomatoes on top balanced it perfectly.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
2 cups Water
2 cups Skim Milk
1 tsp Salt
1 cup Cornmeal, Polenta, Yellow (dry)
1 cup Parmesan, Grated Cheese
8 oz Baby Spinach
4 Tomatoes
2 cloves Garlic Clove
2 tbsp Olive Oil
1/2 tsp Salt
1 tsp Oregano, Dried
2 tbsp Balsamic Vinegar

DIRECTIONS

For Polenta:
Boil water, milk, salt in a saucepan
Add polenta in a slow, steady stream while whisking
Simmer for about 5 minutes, stirring occasionally
Once polenta is thick, reduce heat and stir in cheese until melted
Fold in spinach a few handfuls at a time until just wilted

For topping:
Cut tomatoes into wedges
Cook garlic in oil for 1 minute
Add tomatoes, 1/2 tsp salt, oregano, and vinegar
Summer for about 5 minutes

Serve polenta hot and topped with tomato mixture

Week 54: Pesto Mac and Goat Cheese

The perfect meal for rainy weather? Mac and Cheese. But you wouldn't expect us to make NORMAL mac and cheese, would you? This week's variation of an already-delicious dish uses goat cheese (salty deliciousness) and pesto. I also liked how the sauce stuck on the minature shells.

While it was still wonderful reheated as a leftover, it lost that great panko breadcrumb crunch that it had straight out of the oven. I also found the recipe slightly confusing to follow, but it's also likely that I was just distracted by the prospect of eating something that smelled this yummy.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
2 tablespoons unsalted butter, plus extra for baking dish
1 clove garlic, minced
2 tablespoons finely chopped basil leaves
3/4 cup panko bread crumbs
1 3/4 cups Parmesan
1 pound mini pasta shells
2 cups half-and-half
16 ounces goat cheese
1/2 cup pesto sauce, store-bought or home-made
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

DIRECTIONS
Butter a 2 quart baking dish. Preheat the broiler and arrange a rack on top.

Melt the remaining 2 tablespoons of butter in a small pan over low heat. In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan. Add the melted butter and toss to combine. Reserve.

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat. Simmer until reduced and slightly thickened, about 5 to 7 minutes.

Reserve 1/4 cup of the pasta cooking water and drain the pasta. Put the pot over low heat and add the half-and-half mixture. When it simmers, add the goat cheese and whisk until smooth. Add in the remaining Parmesan and whisk until melted.

Add the pasta and stir to coat. Stir in the pesto, reserved cooking water, salt, and pepper. Season with additional salt and freshly ground black pepper, if needed.

Pour the pasta mixture into the buttered baking dish and top with the panko mixture. Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes. Remove from the broiler and let cool for 5 minutes before serving.

Week 53: Spicy Lentil Tacos

I've said it before: I could ALMOST be a vegetarian if I wanted to. That's not to say that I can't appreciate a good steak, or a juicy grilled chicken breast, but I don't NEED those things. What I could NOT do without, however, is ground beef. Hamburgers. Tacos. Etc. These lentil tacos proved to me that I don't need ground beef in my tacos at all. The lentil mixture was a GREAT substitute. After this recipe, and the black bean burgers from a couple of weeks ago, I feel I could go on living a happy life if all the world's cows were to suddenly perish.

As you may have notices, I am VERY hesitant to give recipes the full five stars. The only one that has acheived that feat so far is the taco soup. When eating my taco, I asked myself, "Would I rather be eating anything else right now? Do I miss the meat? Is there something I could change/add that would make this better?" The answer to all questions was a resounding "NO!" So here we go: another pretty-dang-near-perfect recipe. (Have you picked up on a pattern? I LOVE my Mexican food...)

Year of Yum Rating: 5 STARS

INGREDIENTS

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil (we used olive)
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa (Margarita's Hot Salsa is the only way to go. Do it.)
12 taco shells (we used flour tortillas instead)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream (Anything less than "lite" is borderline gross.)

DIRECTIONS

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.


2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.


The only salsa I would even consider using: Margarita's Hot Salsa.

Week 52: Avocado Salad with Carrot-Ginger Dressing

As I typed the title, I realized that this post marks 52 weeks of cooking. Fifty-two weeks as in a year. A year of yum.

Initially, the idea of this project was to cook a new, step-outside-of my box, and gain-cooking-skills-in-the-process recipe. I wanted to be comfortable in the kitchen, and I wanted to be confident that I had enough know-how go in the kitchen to make dinner, and not have to have a back-up plan in case it didn't turn out.

I think I have gained a lot over that year (give or take a few busy weeks that we might have needed to take a break). I have practice with a few stand-by techniques that don't intimidate me anymore in recipes. I have tried new foods that I never knew I liked before. I have learned that I almost ALWAYS underestimate how long it will take me to cook something. I have gained a greater appreciation for where food comes from, and I have given myself permission to spend a little more money on quality and organic ingredients (I would also like to thank Jillian Michaels and Food Inc. for that revelation.)

In this year I have moved from a tiny apartment kitchen, to a spacious, beautiful kitchen in the house that I bought. I have gotten to spend countless hours in the kitchen with my lovely friend, Abigail. I have gotten quite the reputation at school for bringing new, interesting dishes for lunch.

Abby and I are going continue our food adventure, and we'll see where it takes us. We've discussed beginning this next year with some sort of theme, but for now, just look for things that we have most likely found ourselves drooling over in a cooking blog or magazine.

Today's recipe was courtesy of Smitten Kitchen. It was a fun, summery, light salad recipe, and I really enjoyed the Asian flavor. It was also really easy to make, despite the fact that I've never cooked with fresh ginger or miso before. I'm excited to show off these leftovers at lunch tomorrow!

Year of Yum Rating: 4 STARS

INGREDIENTS
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water

1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered



Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

Week 51: Black Bean Burgers

I've made "veggie burgers" before, but I enjoyed these way more than any others that I've made. I think that cooking them on the grill gave them a really great flavor. When I put it on the bun with all the fixings, I didn't even miss the meat.

One of my favorite things about this recipe was that you could use some of the reserved black bean mixture to make enchiladas later in the week. I would like to find more recipes that are two stages like that.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs (we used seasoned)
Salt and fresh ground black pepper
4 hamburger rolls
*We also added 1/2 a jalapeno for more flavor

DIRECTIONS
Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion, jalapeno, and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Use the leftovers from this recipe in Black Bean Enchiladas.

Week 50: Cool Asian Noodles With Tofu, Cashews, and Sesame Vinaigrette

Abby commented that she was looking for a cool-me-down recipe since her classroom has been really hot in the afternoons. This cold pasta dish...almost an Asian pasta salad...fit the bill. We DID make a few minor adjustments.

We used tempeh instead of tofu. This was kind of by mistake, but it was yummy anyway. We just steamed the tempeh according the the package directions, crumbled it in a bowl, and threw it in the bowl with the oils, lime juice, and salt so it could soak up all the yumminess. Through a little research I learned that tempeh is actually healthier than tofu. Since it's less processed, it has more protein and fiber than tofu.

We used roasted peanuts instead of roasted cashews, just out of personal preference.

We cut our carrots a little bigger than "shredded" which turned out to be just dandy.

We also decided that we might use whole wheat pasta if we made this again, and were actually buying spaghetti from the store rather than using what was already around the house.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
5 ounces spaghetti (about a 1/3 of a box)
1 carrot, shredded
1 Kirby cucumber, cut into ¼-inch pieces
4 ounces firm tofu, cut into cubes
¼ cup chopped roasted cashews
1 tablespoon canola oil
2 teaspoons toasted sesame oil
1 tablespoon fresh lime juice
kosher salt

DIRECTIONS
1.Cook the pasta according to the package directions; drain and run under cold water to cool.
2.In a large bowl, toss the pasta, carrot, cucumber, tofu, cashews, oils, lime juice, and ½ teaspoon kosher salt.
3.Divide the salad between 2 containers and refrigerate for up to 1 day.

Week 49: Grilled Cheese with Apples and Broccoli Soup

I already love grilled cheese, but adding the tartness of Granny Smith apples to the sandwich made it that much yummier! I originally had wanted to make parsnip soup to go with our sandwiches, but I had a little parsnip drama, so I found a broccoli soup recipe instead. I wanted a soup recipe that was a little lighter, and less creamy. It got its creaminess from a potato.

Year of Yum Rating: 4 1/2 STARS for the Sandwich, and 3 1/2 STARS for the soup

INGREDIENTS

Sandwich:
bread of your choice
cheddar cheese
Granny Smith apple
butter

Soup:
2 tsp olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1 stalk celery, finely chopped
1 medium Yukon Gold potato, peeled and cubed
4 cups fresh broccoli, including stems, chopped
2 cups low-sodium, fat-free chicken or vegetable broth
1 1/2 cups nonfat milk

DIRECTIONS
Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.

Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve. In the meantime, make your delicious sandwiches.

Week 48: Ground Beef Pitas

Abby got this recipe from "Real Simple" magazine. I was thrilled at this choice, because I have been craving red meat (hamburger specifically) like nobody's business. Mixed with the Mediterranean flavors, it was delish.

My only complaint is that it was a little dry. We thought maybe we should have heated the pitas up before we assembled them. Also, the meat might have been a little on the dry side, but we wanted to make sure it was cooked all the way through.

YOUR complaint, on the other hand, will be this: I have no pictures. I forgot my camera when I went to Abby's house yesterday. The new plan was to take pictures of leftovers, but I forgot to bring my camera to school today also! Something that you also might find offensive is the fact that I don't have the EXACT recipe to share with you, so I'm just going to tell you what I remember.

Whoa, I'm a mess.

For more (read: better) information, visit the original recipe on the Real Simple website.

Year of Yum Rating: 4 STARS

INGREDIENTS
1 lb. ground beef
hummus
pitas
red onion
flat leaf parsley
olive oil
salt
pepper
dried oregano

DIRECTIONS
1) Make 16-ish little, baby patties with the ground beef. Season with salt, pepper, and oregano.
2) Cook those little guys in a pan over medium/medium-high heat, a couple of minutes each side, probably.
3) Spread hummus on your pita. As much as your little heart desires.
4) Fill with red onion, parsley, and your cute little beef patties.
5) Eat it.

Brilliant, I know. I should write cookbook.