A new favorite in our house—and it's even a healthy one. Serve with rustic bread. (recipe from my sister Carolyn, adapted from allrecipes.com)
1/4 cup olive oil
one medium onion, chopped
2 carrots, diced
3 stalks celery, diced
2 cloves garlic, minced
2 packages sliced baby bella mushrooms (20 oz total), or other mushrooms
2 large boxes chicken broth (8 cups)
1 cup pearled barley
salt and pepper to taste
Heat oil over medium, then saute onion, carrots, celery and garlic until tender, about 5 to 6 minutes. Add mushrooms and cook for a few more minutes, stirring, until slightly softened.
Add 7 cups of the chicken broth (I don't usually measure exactly here) and the barley, and bring to a boil. Lower heat to a simmer and cook on low, covered, until the barley is tender, about 50 minutes or so. Season with salt and pepper and adjust thickness with more chicken broth to taste.
*I add more broth to the batch of soup I'm freezing. Remember to leave a little room in the container for expansion.
Saturday, February 26, 2011
Chicken Tetrazzini
There's a reason tetrazzini recipes have been around for so many years—they're reliably good. This makes enough for two casseroles, so you can have one for dinner this week and stick the other one in the freezer. (adapted from Martha Stewart Everyday Food)
1 lb linguini or spaghetti, broken in half
shredded meat from a rotisserie chicken, or leftover turkey; approx 4 cups
box of frozen peas (10 oz), thawed
6 tablespoons butter
1 lb sliced mushrooms
1/2 cup flour
3 cups milk
1 can chicken broth (14.5 oz)
3/4 cup white wine
3 cups grated fresh parmesan cheese
1/2 teaspoon dried thyme
kosher salt and ground pepper
fresh breadcrumbs; optional
Preheat oven to 400 degrees. Cook pasta in salted water for two minutes less than directions for al dente (should still be a bit firm to the bite). Drain and return to the pot.
Melt two tablespoons butter in a large saucepan over medium-high heat, then add mushrooms and season with salt and pepper. Saute for 8 to 10 minutes or until browned, and set aside.
In same pan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and continue to cook for another minute. Gradually add the milk, broth and wine, whisking frequently, and bring almost to a boil. Stir in 2 cups of the parmesan and dried thyme, and season with salt and pepper.
Add the sauce, mushrooms, chicken and peas to the pasta and combine well. Divide between two shallow baking dishes and sprinkle with remaining parmesan. (Add breadcrumbs here, if so inclined).
*If freezing, cool to room temp and cover tightly with foil before putting it in the freezer. When ready, thaw overnight in the fridge, then bake covered for 40 minutes and uncovered for another 20 minutes.
Bake the other casserole for about 30 minutes, or until bubbly. Let stand 10 minutes before serving. This can also go in the fridge for a day or two (unbaked) before you're ready to serve it.
1 lb linguini or spaghetti, broken in half
shredded meat from a rotisserie chicken, or leftover turkey; approx 4 cups
box of frozen peas (10 oz), thawed
6 tablespoons butter
1 lb sliced mushrooms
1/2 cup flour
3 cups milk
1 can chicken broth (14.5 oz)
3/4 cup white wine
3 cups grated fresh parmesan cheese
1/2 teaspoon dried thyme
kosher salt and ground pepper
fresh breadcrumbs; optional
Preheat oven to 400 degrees. Cook pasta in salted water for two minutes less than directions for al dente (should still be a bit firm to the bite). Drain and return to the pot.
Melt two tablespoons butter in a large saucepan over medium-high heat, then add mushrooms and season with salt and pepper. Saute for 8 to 10 minutes or until browned, and set aside.
In same pan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and continue to cook for another minute. Gradually add the milk, broth and wine, whisking frequently, and bring almost to a boil. Stir in 2 cups of the parmesan and dried thyme, and season with salt and pepper.
Add the sauce, mushrooms, chicken and peas to the pasta and combine well. Divide between two shallow baking dishes and sprinkle with remaining parmesan. (Add breadcrumbs here, if so inclined).
*If freezing, cool to room temp and cover tightly with foil before putting it in the freezer. When ready, thaw overnight in the fridge, then bake covered for 40 minutes and uncovered for another 20 minutes.
Bake the other casserole for about 30 minutes, or until bubbly. Let stand 10 minutes before serving. This can also go in the fridge for a day or two (unbaked) before you're ready to serve it.
Friday, February 25, 2011
Black Bean Tortilla Pie
Sort of like a quesadilla, but faster to make and an easy weeknight dinner. You could alter this with different types of beans, cheese and veggies. I make two at the same time to ensure plenty of leftovers. (another recipe from my dad)
1 can black beans, drained and rinsed
2 cups corn kernels, slightly thawed
1/2 cup chopped red onion
shredded cheddar cheese
4 large flour tortillas
olive oil
cayenne pepper
Preheat oven to 450 degrees. Mix beans, corn and onion in a large bowl. Place one tortilla on a lightly greased baking sheet or dish (I use a Pyrex pie dish: the tortillas fit perfectly). Top with 1/3 of the bean mixture and shredded cheese, then repeat two more times, ending with the last tortilla.
Drizzle a little olive oil on the top and spread with the back of a spoon until coated. Sprinkle a little cayenne over, to taste. Bake 15-18 minutes or until bubbly and crisped on top. Slice into wedges to serve.
*I also make a similar stacked pie using pinto beans, shredded cheese and Trader Joe's jarred corn/red chile salsa.
1 can black beans, drained and rinsed
2 cups corn kernels, slightly thawed
1/2 cup chopped red onion
shredded cheddar cheese
4 large flour tortillas
olive oil
cayenne pepper
Preheat oven to 450 degrees. Mix beans, corn and onion in a large bowl. Place one tortilla on a lightly greased baking sheet or dish (I use a Pyrex pie dish: the tortillas fit perfectly). Top with 1/3 of the bean mixture and shredded cheese, then repeat two more times, ending with the last tortilla.
Drizzle a little olive oil on the top and spread with the back of a spoon until coated. Sprinkle a little cayenne over, to taste. Bake 15-18 minutes or until bubbly and crisped on top. Slice into wedges to serve.
*I also make a similar stacked pie using pinto beans, shredded cheese and Trader Joe's jarred corn/red chile salsa.
Creamy Tomato Soup
Another quick, satisfying soup that's the perfect companion to grilled cheese sandwiches. I almost always double this. (recipe from my dad and sister Liz)
2 tablespoons butter
one onion, chopped
28 oz can Muir Glen Fire Roasted crushed tomatoes
14 oz can Muir Glen Fire Roasted diced tomatoes
2 carrots, chopped into large pieces
2 cups chicken or vegetable broth
2 tablespoons fresh parsley, chopped with kitchen scissors
1/2 teaspoon dried thyme
5 tablespoons whipping cream or half and half
kosher salt and black pepper, to taste
Melt butter in a large saucepan and saute the onion for about 5 minutes. Stir in both kinds of canned tomatoes, carrots, broth, parsley and thyme, and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.
Puree soup with stick blender, or in cuisinart or blender (I like to leave it a bit chunky). Stir in cream and reheat slowly over low heat, then season with salt and pepper. Can garnish with more parsley if you like.
*Use a 2-burner griddle to make a big batch of grilled cheese sandwiches fast. Layer bread and cheese slices, then butter the griddle. Put heavy plates on top of the sandwiches to help speed them along.
2 tablespoons butter
one onion, chopped
28 oz can Muir Glen Fire Roasted crushed tomatoes
14 oz can Muir Glen Fire Roasted diced tomatoes
2 carrots, chopped into large pieces
2 cups chicken or vegetable broth
2 tablespoons fresh parsley, chopped with kitchen scissors
1/2 teaspoon dried thyme
5 tablespoons whipping cream or half and half
kosher salt and black pepper, to taste
Melt butter in a large saucepan and saute the onion for about 5 minutes. Stir in both kinds of canned tomatoes, carrots, broth, parsley and thyme, and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.
Puree soup with stick blender, or in cuisinart or blender (I like to leave it a bit chunky). Stir in cream and reheat slowly over low heat, then season with salt and pepper. Can garnish with more parsley if you like.
*Use a 2-burner griddle to make a big batch of grilled cheese sandwiches fast. Layer bread and cheese slices, then butter the griddle. Put heavy plates on top of the sandwiches to help speed them along.
Monday, February 21, 2011
Lighter Eggplant Parmesan
Serve over spaghetti or make toasted sandwiches on french bread—either way, it's a good one to have in the house. (adapted from Martha Stewart Everyday Food)
olive oil
2 large eggs, beaten with fork
1 cup plain dry breadcrumbs
1 cup grated parmesan
1 teaspoon dried oregano
1/2 teaspoon dried basil
kosher salt and ground pepper
2 large eggplants, cut into 1/2" thick slices; can peel first, but I don't
2 jars good marinara sauce
2 cups shredded mozzarella
Preheat oven to 375 degrees. Combine eggs and 2 tablespoons water in a shallow bowl. In another bowl, mix the breadcrumbs, parmesan, oregano and basil, and season with salt and pepper. Dip each slice of eggplant in egg mixture, then breadcrumbs, and place on oiled baking sheets. Bake 20 minutes, turn slices over, and bake another 20 minutes.
Spread 1/3 of the sauce in a 9 x 13 dish, then layer half of the eggplant slices over it. Cover with another 1/3 of the sauce and half of the mozzarella, then layer with the rest of the eggplant. Cover with remaining sauce and cheese.
Bake at 400 degrees for about 20 minutes or until bubbly. Let stand a few minutes before serving.
*Could also make with homemade tomato sauce or vodka sauce. Add more cheese if you're feeling decadent.
olive oil
2 large eggs, beaten with fork
1 cup plain dry breadcrumbs
1 cup grated parmesan
1 teaspoon dried oregano
1/2 teaspoon dried basil
kosher salt and ground pepper
2 large eggplants, cut into 1/2" thick slices; can peel first, but I don't
2 jars good marinara sauce
2 cups shredded mozzarella
Preheat oven to 375 degrees. Combine eggs and 2 tablespoons water in a shallow bowl. In another bowl, mix the breadcrumbs, parmesan, oregano and basil, and season with salt and pepper. Dip each slice of eggplant in egg mixture, then breadcrumbs, and place on oiled baking sheets. Bake 20 minutes, turn slices over, and bake another 20 minutes.
Spread 1/3 of the sauce in a 9 x 13 dish, then layer half of the eggplant slices over it. Cover with another 1/3 of the sauce and half of the mozzarella, then layer with the rest of the eggplant. Cover with remaining sauce and cheese.
Bake at 400 degrees for about 20 minutes or until bubbly. Let stand a few minutes before serving.
*Could also make with homemade tomato sauce or vodka sauce. Add more cheese if you're feeling decadent.
Easy Jambalaya
This is a mild jambalaya that the whole family can eat. I serve it with various hot sauces so people can make it as spicy as they want. Biscuits make a perfect side. (adapted from a Southern Living recipe)
one rotisserie chicken, shredded, or other leftover chicken
package of turkey kielbasa, sliced into thin coins
olive oil
1 green bell pepper, chopped
small onion, diced
2 cans (10 oz each) Rotel, or other canned diced tomatoes and chiles
1 can chicken broth (14 oz)
1 cup water
1 teaspoon garlic powder
1 teaspoon Cajun seasoning, or more to taste
2 cups uncooked long-grain rice
Heat one tablespoon olive oil in a large dutch oven. Add kielbasa and cook over medium heat, stirring, about 5 minutes. Add chopped pepper and onion and cook another 5 minutes.
Add tomatoes/chiles, broth, water, garlic powder and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice, and simmer on low heat, covered, about 30 minutes.
*You could substitute Maine shrimp for some of the chicken/sausage here, just add it right at the end since it will only take a minute or two to cook. Add more spices if you want extra kick.
one rotisserie chicken, shredded, or other leftover chicken
package of turkey kielbasa, sliced into thin coins
olive oil
1 green bell pepper, chopped
small onion, diced
2 cans (10 oz each) Rotel, or other canned diced tomatoes and chiles
1 can chicken broth (14 oz)
1 cup water
1 teaspoon garlic powder
1 teaspoon Cajun seasoning, or more to taste
2 cups uncooked long-grain rice
Heat one tablespoon olive oil in a large dutch oven. Add kielbasa and cook over medium heat, stirring, about 5 minutes. Add chopped pepper and onion and cook another 5 minutes.
Add tomatoes/chiles, broth, water, garlic powder and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice, and simmer on low heat, covered, about 30 minutes.
*You could substitute Maine shrimp for some of the chicken/sausage here, just add it right at the end since it will only take a minute or two to cook. Add more spices if you want extra kick.
Sunday, February 20, 2011
Baked Orzo with Fontina and Peas
Equally enjoyed by most kids and grownups, thanks to the cheese. And the marsala/mushroom combo can't be beat. (recipe from the Food Network and my friend Stacy)
large box chicken broth (4 cups)
1 lb orzo pasta
3 tablespoons butter, plus more for greasing dish
1 onion, chopped
8 oz sliced mushrooms; baby Bellas are good here
1 cup Marsala wine
1/2 cup heavy cream
1 cup shredded fontina cheese (4 oz)
1 cup diced fresh mozzarella (4 oz); I use the little "pearls" if I can find them
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup breadcrumbs; zap bread in the cuisinart for fresh ones
1/4 cup grated parmesan, or more to taste
1 teaspoon dried thyme
Preheat oven to 400 degrees and butter a 9 x 13 baking dish.
Bring broth to a boil in large saucepan, then add orzo and cook until almost done, about 7 minutes. Pour mixture into a large bowl and set aside. Melt butter in large skillet and saute onions over medium heat about 3 minutes, then add mushrooms and cook another 7 minutes or until golden. Add Marsala and cook 5 more minutes, stirring occasionally and scraping bits from bottom of pan, until slightly reduced.
Combine mushroom mixture, orzo and broth. Stir in cream, fontina, mozzarella, peas and salt/pepper, and pour into the baking dish. Mix breadcrumbs, parmesan and thyme and sprinkle on top (I like to add extra parmesan here). Bake about 25 minutes or until it looks done.
*Make with vegetable broth for vegetarian friends. Good for both weeknights and entertaining, since you can make it ahead and just pop it in the oven when you're ready.
large box chicken broth (4 cups)
1 lb orzo pasta
3 tablespoons butter, plus more for greasing dish
1 onion, chopped
8 oz sliced mushrooms; baby Bellas are good here
1 cup Marsala wine
1/2 cup heavy cream
1 cup shredded fontina cheese (4 oz)
1 cup diced fresh mozzarella (4 oz); I use the little "pearls" if I can find them
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup breadcrumbs; zap bread in the cuisinart for fresh ones
1/4 cup grated parmesan, or more to taste
1 teaspoon dried thyme
Preheat oven to 400 degrees and butter a 9 x 13 baking dish.
Bring broth to a boil in large saucepan, then add orzo and cook until almost done, about 7 minutes. Pour mixture into a large bowl and set aside. Melt butter in large skillet and saute onions over medium heat about 3 minutes, then add mushrooms and cook another 7 minutes or until golden. Add Marsala and cook 5 more minutes, stirring occasionally and scraping bits from bottom of pan, until slightly reduced.
Combine mushroom mixture, orzo and broth. Stir in cream, fontina, mozzarella, peas and salt/pepper, and pour into the baking dish. Mix breadcrumbs, parmesan and thyme and sprinkle on top (I like to add extra parmesan here). Bake about 25 minutes or until it looks done.
*Make with vegetable broth for vegetarian friends. Good for both weeknights and entertaining, since you can make it ahead and just pop it in the oven when you're ready.
Saturday, February 19, 2011
Chicken Chili
One of my favorite Ina Garten recipes—a great one for family dinners or gatherings of friends, since it makes a ton and everything can be done ahead. (adapted from Barefoot Contessa Parties)
6 yellow onions, chopped
1/4 cup olive oil, plus more for chicken
8 cloves garlic, minced
4 red bell peppers, cored/seeded and large-diced
4 yellow bell peppers, cored/seeded and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
4 teaspoons kosher salt, plus more for chicken
4 large cans whole peeled plum tomatoes in puree (28 oz each); undrained
1/2 cup chopped fresh basil
8 boneless, skinless chicken breasts
freshly ground black pepper
tortilla chips, shredded cheddar, sour cream for serving
Preheat oven to 350 degrees. Rub chicken with olive oil, put on a baking sheet and sprinkle with salt and pepper. Bake for 35 to 40 minutes or until just done, then let cool for 10 minutes. Cut into large chunks and set aside.
Meanwhile, heat oil and cook onions over medium low for about 10 minutes. Add garlic and cook another minute. Add peppers, chili powder, cumin, red pepper flakes, cayenne and salt and cook for one minute. Pulse canned tomatoes in food processor 5-6 times (or crush by hand), then add to pot with the basil and any puree from the cans. Simmer uncovered about 30 minutes, stirring, then add cooked chicken and simmer another 20 minutes. Serve with chips, cheddar and sour cream.
*This recipe requires a lot of chopping! I get the chicken in the oven first, chop the onions and get them simmering, and then work on the peppers and tomatoes. This way, you can get all the prep work done while the chicken is in the oven.
6 yellow onions, chopped
1/4 cup olive oil, plus more for chicken
8 cloves garlic, minced
4 red bell peppers, cored/seeded and large-diced
4 yellow bell peppers, cored/seeded and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
4 teaspoons kosher salt, plus more for chicken
4 large cans whole peeled plum tomatoes in puree (28 oz each); undrained
1/2 cup chopped fresh basil
8 boneless, skinless chicken breasts
freshly ground black pepper
tortilla chips, shredded cheddar, sour cream for serving
Preheat oven to 350 degrees. Rub chicken with olive oil, put on a baking sheet and sprinkle with salt and pepper. Bake for 35 to 40 minutes or until just done, then let cool for 10 minutes. Cut into large chunks and set aside.
Meanwhile, heat oil and cook onions over medium low for about 10 minutes. Add garlic and cook another minute. Add peppers, chili powder, cumin, red pepper flakes, cayenne and salt and cook for one minute. Pulse canned tomatoes in food processor 5-6 times (or crush by hand), then add to pot with the basil and any puree from the cans. Simmer uncovered about 30 minutes, stirring, then add cooked chicken and simmer another 20 minutes. Serve with chips, cheddar and sour cream.
*This recipe requires a lot of chopping! I get the chicken in the oven first, chop the onions and get them simmering, and then work on the peppers and tomatoes. This way, you can get all the prep work done while the chicken is in the oven.
Friday, February 18, 2011
Barbeque Pizza
Homemade pizza is always a good weeknight option. Take the dough out of the fridge when you get home and let it sit out a bit—it will make it stretch more easily. The salad on top lightens it up a bit. (adapted from Real Simple)
1/2 lb ground beef or turkey
3/4 cup barbeque sauce
fresh pizza dough
shredded cheddar cheese
lettuce
sliced tomatoes or chopped cherry tomatoes
sliced red onion, if you like it
olive oil for drizzling on top
Preheat oven to 425 degrees. Brown the meat, drain if needed, and stir in barbeque sauce.
Oil a large ovenproof skillet and press pizza dough into the bottom and up the sides. Spread the sauce mixture on the dough and top with cheese. Bake about 20-25 minutes.
Top the pizza with lettuce, tomato, onion and a little oil.
*You could easily cook the meat ahead if the week looks like a crazy one.
1/2 lb ground beef or turkey
3/4 cup barbeque sauce
fresh pizza dough
shredded cheddar cheese
lettuce
sliced tomatoes or chopped cherry tomatoes
sliced red onion, if you like it
olive oil for drizzling on top
Preheat oven to 425 degrees. Brown the meat, drain if needed, and stir in barbeque sauce.
Oil a large ovenproof skillet and press pizza dough into the bottom and up the sides. Spread the sauce mixture on the dough and top with cheese. Bake about 20-25 minutes.
Top the pizza with lettuce, tomato, onion and a little oil.
*You could easily cook the meat ahead if the week looks like a crazy one.
Carrot Soup
I grew up eating this simple, delicious soup. It's filling, fairly healthy and perfect in the wintertime. Add good french bread or a salad on the side. (adapted from a Julia Child recipe)
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons butter
1/2 teaspoon dried thyme
large box chicken broth (4 cups); could substitute vegetable broth
6 carrots, chopped; I don't peel them
2 potatoes, chopped; I don't peel these either
1 teaspoon salt
1 bay leaf
white pepper to taste
chopped parsley
1/2 stick butter for serving; tasty but optional
Melt butter in large pot or dutch oven and saute the chopped onion and garlic until golden. Add thyme and cook one more minute. Add chicken broth, chopped carrots and potatoes, salt, bay leaf and pepper. Simmer, covered, for about 30 minutes or until veggies are tender.
Take the bay leaf out, and puree soup right in pot with stick blender (recommended - less dishes) or in blender/cuisinart. Stir in butter, if using, and reheat on low until combined. Garnish with parsley.
*Peel the potatoes/carrots first for a smoother-tasting soup. I prefer it a bit more rustic. A good way to use up leftover carrots! You can alter the amounts slightly as needed, or substitute shallots for the onion.
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons butter
1/2 teaspoon dried thyme
large box chicken broth (4 cups); could substitute vegetable broth
6 carrots, chopped; I don't peel them
2 potatoes, chopped; I don't peel these either
1 teaspoon salt
1 bay leaf
white pepper to taste
chopped parsley
1/2 stick butter for serving; tasty but optional
Melt butter in large pot or dutch oven and saute the chopped onion and garlic until golden. Add thyme and cook one more minute. Add chicken broth, chopped carrots and potatoes, salt, bay leaf and pepper. Simmer, covered, for about 30 minutes or until veggies are tender.
Take the bay leaf out, and puree soup right in pot with stick blender (recommended - less dishes) or in blender/cuisinart. Stir in butter, if using, and reheat on low until combined. Garnish with parsley.
*Peel the potatoes/carrots first for a smoother-tasting soup. I prefer it a bit more rustic. A good way to use up leftover carrots! You can alter the amounts slightly as needed, or substitute shallots for the onion.
Ziti with Roasted Zucchini
I love recipes with roasted vegetables—when you get home, just quickly chop the veggies, stick them in the oven and start the pasta water boiling. This comes together quickly and has a ton of flavor. (adapted from Bon Appetit)
2 lbs zucchini, cut into thin coins
12 garlic cloves, peeled and halved
8 shallots, halved and thinly sliced
6 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes or to taste
1 lb ziti or penne
1 cup fresh basil, chopped
1 cup grated parmesan cheese
Preheat oven to 400 degrees. Toss zucchini, garlic, shallots, 5 tablespoons oil and crushed red pepper, spread on two large baking sheets and sprinkle liberally with salt and pepper. Roast 30-40 minutes, stirring once or twice.
Meanwhile, cook pasta until al dente, reserving 3/4 cup liquid before draining. Combine pasta, roasted veggies, 1/4 cup water from pasta, 1 tablespoon oil, basil and cheese. Add more cooking liquid a bit at a time until it's moist enough, and season to taste with salt and pepper.
*Chop the basil in a bowl with kitchen scissors—it's faster, and the basil doesn't need to be perfect here. This pasta would also be good at room temperature for lunch or a summertime meal.
2 lbs zucchini, cut into thin coins
12 garlic cloves, peeled and halved
8 shallots, halved and thinly sliced
6 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes or to taste
1 lb ziti or penne
1 cup fresh basil, chopped
1 cup grated parmesan cheese
Preheat oven to 400 degrees. Toss zucchini, garlic, shallots, 5 tablespoons oil and crushed red pepper, spread on two large baking sheets and sprinkle liberally with salt and pepper. Roast 30-40 minutes, stirring once or twice.
Meanwhile, cook pasta until al dente, reserving 3/4 cup liquid before draining. Combine pasta, roasted veggies, 1/4 cup water from pasta, 1 tablespoon oil, basil and cheese. Add more cooking liquid a bit at a time until it's moist enough, and season to taste with salt and pepper.
*Chop the basil in a bowl with kitchen scissors—it's faster, and the basil doesn't need to be perfect here. This pasta would also be good at room temperature for lunch or a summertime meal.
Tortilla Taco Bowls
What I make when I'm craving mexican—add whatever toppings sound good to you. Tastes a lot like taco salad, but the presentation is more fun and kids can help with the assembly. (adapted from a Kraft recipes flyer)
12 flour tortillas
1 lb ground turkey or lean ground beef
can of black beans, drained and rinsed
jar of good salsa
shredded cheddar cheese
shredded lettuce
chopped tomato
ranch dressing or other salad dressing for drizzling
optional: guacamole, chopped onion, black olives, sour cream
Preheat oven to 350 degrees. While preheating, microwave tortillas for 30 seconds. Press tortillas into each cup of a 12-cup muffin tin; it's easier to tear them in half, then assemble each bowl with two pieces. Bake for 10 minutes.
Meanwhile, brown turkey or hamburger in large skillet, drain if necessary. Add beans and salsa and simmer for about 10 minutes, stirring.
Add a big spoonful of meat/bean/salsa mixture to each tortilla bowl. Top with cheese, lettuce, tomato etc. Drizzle with dressing.
*You can make the mixture on the weekend, then reheat it while you're making the tortilla bowls. It would also freeze well.
12 flour tortillas
1 lb ground turkey or lean ground beef
can of black beans, drained and rinsed
jar of good salsa
shredded cheddar cheese
shredded lettuce
chopped tomato
ranch dressing or other salad dressing for drizzling
optional: guacamole, chopped onion, black olives, sour cream
Preheat oven to 350 degrees. While preheating, microwave tortillas for 30 seconds. Press tortillas into each cup of a 12-cup muffin tin; it's easier to tear them in half, then assemble each bowl with two pieces. Bake for 10 minutes.
Meanwhile, brown turkey or hamburger in large skillet, drain if necessary. Add beans and salsa and simmer for about 10 minutes, stirring.
Add a big spoonful of meat/bean/salsa mixture to each tortilla bowl. Top with cheese, lettuce, tomato etc. Drizzle with dressing.
*You can make the mixture on the weekend, then reheat it while you're making the tortilla bowls. It would also freeze well.
Thursday, February 10, 2011
Angel Hair Soup
Fast, satisfying and the leftovers are great for lunch the next day. (adapted from babble.com)
large box chicken broth (4 cups)
4 tablespoons jarred tomato sauce
1/2 lb angel hair pasta, broken in half
8 fresh basil leaves
1-2 tablespoons olive oil
grated parmesan cheese for serving
Combine broth and tomato sauce and bring to a simmer. Add noodles and cook until al dente, according to directions on the box. Stir in basil leaves.
Drizzle each serving with the olive oil, and add plenty of parmesan cheese.
*This would probably freeze fine, but I haven't yet since the recipe is so easy. Ditto for making ahead.
large box chicken broth (4 cups)
4 tablespoons jarred tomato sauce
1/2 lb angel hair pasta, broken in half
8 fresh basil leaves
1-2 tablespoons olive oil
grated parmesan cheese for serving
Combine broth and tomato sauce and bring to a simmer. Add noodles and cook until al dente, according to directions on the box. Stir in basil leaves.
Drizzle each serving with the olive oil, and add plenty of parmesan cheese.
*This would probably freeze fine, but I haven't yet since the recipe is so easy. Ditto for making ahead.
Broccoli Cheddar Bake
What to make when you haven't been to the grocery store lately. And kids think it's fun to have breakfast for dinner. (adapted from allrecipes.com)
3 eggs, beaten slightly
3/4 cup Bisquick mix
1 1/2 cups milk
1 cup shredded cheddar
small onion, diced
small box frozen broccoli, thawed slightly
Lightly grease pie plate. Mix eggs, Bisquick and milk in a bowl until well combined. Stir in cheese, onion and broccoli. Pour into pie plate.
Bake at 350 degrees for 40 to 45 minutes, or until middle is set.
*Could substitute other types of veggies and cheese (spinach/gruyere would be good), or add cooked bacon or sausage. Serve with buttered toast.
3 eggs, beaten slightly
3/4 cup Bisquick mix
1 1/2 cups milk
1 cup shredded cheddar
small onion, diced
small box frozen broccoli, thawed slightly
Lightly grease pie plate. Mix eggs, Bisquick and milk in a bowl until well combined. Stir in cheese, onion and broccoli. Pour into pie plate.
Bake at 350 degrees for 40 to 45 minutes, or until middle is set.
*Could substitute other types of veggies and cheese (spinach/gruyere would be good), or add cooked bacon or sausage. Serve with buttered toast.
Wednesday, February 9, 2011
Penne with Vodka Sauce
This is one of those versatile recipes that's quick enough for a weeknight
and nice enough for a dinner party. Plus, you probably have most of the ingredients in your pantry already. (recipe from my sister Liz)
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
kosher salt, to taste
28 oz can crushed tomatoes
1 lb penne
2 tablespoons vodka
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
parmesan cheese for serving
Add olive oil, garlic, red pepper flakes and a pinch of salt to large skillet and cook over medium heat, 2-3 minutes. Stir in crushed tomatoes and simmer uncovered about 15 minutes, until slightly thickened.
Meanwhile, cook penne in salted water until al dente, and drain. Add cooked pasta to sauce and combine well. Add vodka and stir again, then add cream. Cook over low heat another 2 minutes, stirring. Stir in parsley and serve.
*Cheese is optional here, but delicious. Add some garlic bread on the side.
and nice enough for a dinner party. Plus, you probably have most of the ingredients in your pantry already. (recipe from my sister Liz)
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
kosher salt, to taste
28 oz can crushed tomatoes
1 lb penne
2 tablespoons vodka
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
parmesan cheese for serving
Add olive oil, garlic, red pepper flakes and a pinch of salt to large skillet and cook over medium heat, 2-3 minutes. Stir in crushed tomatoes and simmer uncovered about 15 minutes, until slightly thickened.
Meanwhile, cook penne in salted water until al dente, and drain. Add cooked pasta to sauce and combine well. Add vodka and stir again, then add cream. Cook over low heat another 2 minutes, stirring. Stir in parsley and serve.
*Cheese is optional here, but delicious. Add some garlic bread on the side.
Wild Rice Chicken Supreme
A perfect way to warm up in the winter. Great comfort food, and a definite crowd-pleaser. (recipe from my friend Gretchen)
6 oz package Uncle Ben's original long-grain wild rice mix
1/4 cup butter
1/3 cup onion, chopped
1/3 cup flour
1 teaspoon salt
black pepper to taste
1 cup half and half (could substitute whole milk)
1 cup chicken broth
2 cups cooked chicken, shredded—I use rotisserie chicken
1/3 cup fresh parsley, chopped
1/4 cup slivered almonds
Cook rice mix according to directions. Meanwhile, melt butter in large pan. Add onion and saute until tender. Stir in flour, salt and pepper. Gradually add half/half and broth. Cook, stirring constantly, until thickened.
Stir chicken, parsley, almonds and cooked rice into sauce. Pour mixture into a greased casserole dish. Bake at 400 degrees for about 30 minutes.
*I always double this and stick one in the freezer. Serve green beans or broccoli on the side.
6 oz package Uncle Ben's original long-grain wild rice mix
1/4 cup butter
1/3 cup onion, chopped
1/3 cup flour
1 teaspoon salt
black pepper to taste
1 cup half and half (could substitute whole milk)
1 cup chicken broth
2 cups cooked chicken, shredded—I use rotisserie chicken
1/3 cup fresh parsley, chopped
1/4 cup slivered almonds
Cook rice mix according to directions. Meanwhile, melt butter in large pan. Add onion and saute until tender. Stir in flour, salt and pepper. Gradually add half/half and broth. Cook, stirring constantly, until thickened.
Stir chicken, parsley, almonds and cooked rice into sauce. Pour mixture into a greased casserole dish. Bake at 400 degrees for about 30 minutes.
*I always double this and stick one in the freezer. Serve green beans or broccoli on the side.
Friday, February 4, 2011
Turkey and Veggie Chili
Don't be scared off by the long ingredient list—it's simple to make, and the zucchini gives it a surprisingly hearty feel. (adapted from allrecipes.com)
3 tablespoons vegetable oil
1 1/2 lbs ground turkey
packet of taco seasoning mix
1 teaspoon ground coriander
1 teaspoon oregano
1 teaspoon red pepper flakes
2 tablespoons tomato paste
1 can beef broth
jar of salsa
large can crushed tomatoes
1 can kidney beans, drained/rinsed
7 oz can diced green chiles
1 onion, chopped
1 green pepper, diced
3 zucchinis, quartered and diced
diced scallions, from one bunch
sour cream and shredded cheddar, for serving
Heat 1 tablespoon oil in large pot. Cook ground turkey with seasoning mix, spices and tomato paste. Pour in broth and simmer for 5 minutes. Add salsa, crushed tomatoes, beans and chiles and simmer 10 more minutes.
While simmering, heat remaining 2 tablespoons oil in skillet and saute onion, green pepper and zucchini, about 6-8 minutes. Add to chili and cook 15 more minutes. Thin with more broth or water to taste, if needed.
*Freezes well, and is even better made a day ahead. Serve with biscuits.
3 tablespoons vegetable oil
1 1/2 lbs ground turkey
packet of taco seasoning mix
1 teaspoon ground coriander
1 teaspoon oregano
1 teaspoon red pepper flakes
2 tablespoons tomato paste
1 can beef broth
jar of salsa
large can crushed tomatoes
1 can kidney beans, drained/rinsed
7 oz can diced green chiles
1 onion, chopped
1 green pepper, diced
3 zucchinis, quartered and diced
diced scallions, from one bunch
sour cream and shredded cheddar, for serving
Heat 1 tablespoon oil in large pot. Cook ground turkey with seasoning mix, spices and tomato paste. Pour in broth and simmer for 5 minutes. Add salsa, crushed tomatoes, beans and chiles and simmer 10 more minutes.
While simmering, heat remaining 2 tablespoons oil in skillet and saute onion, green pepper and zucchini, about 6-8 minutes. Add to chili and cook 15 more minutes. Thin with more broth or water to taste, if needed.
*Freezes well, and is even better made a day ahead. Serve with biscuits.
Wednesday, February 2, 2011
Classic Meatloaf
Bake a double batch on Sunday, then stick one in the freezer for another time. One meatloaf should last two nights if you serve it with sides—leftovers are great for sandwiches on Tuesday. (my mom's recipe)
1 1/2 lbs meatloaf mix - pork/beef/veal, or just regular ground round
2 eggs, beaten with fork
small yellow onion or half of a medium onion, chopped
1/2 to 2/3 cup plain breadcrumbs
1 tablespoon mustard
can of seasoned Italian tomato sauce (15 oz)
Kosher salt/pepper to taste
Place meat, eggs, onion, breadcrumbs, mustard and salt/pepper in large bowl. Add 1/4 cup of the tomato sauce, reserving the rest. Mix well with a wooden spoon or clean hands—I find this is easiest. Place mixture in loaf pan and pour the rest of the tomato sauce on top.
Bake in preheated 350 degree oven for 1 1/2 hours or until done. (You might want to slice into the middle and check it, or use a meat thermometer.) I like to serve with Ore-Ida Crispy Crowns and peas.
*For sandwiches: Warm leftover meatloaf slightly in the microwave while toasting white bread, spread with a little mayo and a bit of black pepper, add slice of meatloaf. Slice into triangles for easier eating. Add chips on the side.
1 1/2 lbs meatloaf mix - pork/beef/veal, or just regular ground round
2 eggs, beaten with fork
small yellow onion or half of a medium onion, chopped
1/2 to 2/3 cup plain breadcrumbs
1 tablespoon mustard
can of seasoned Italian tomato sauce (15 oz)
Kosher salt/pepper to taste
Place meat, eggs, onion, breadcrumbs, mustard and salt/pepper in large bowl. Add 1/4 cup of the tomato sauce, reserving the rest. Mix well with a wooden spoon or clean hands—I find this is easiest. Place mixture in loaf pan and pour the rest of the tomato sauce on top.
Bake in preheated 350 degree oven for 1 1/2 hours or until done. (You might want to slice into the middle and check it, or use a meat thermometer.) I like to serve with Ore-Ida Crispy Crowns and peas.
*For sandwiches: Warm leftover meatloaf slightly in the microwave while toasting white bread, spread with a little mayo and a bit of black pepper, add slice of meatloaf. Slice into triangles for easier eating. Add chips on the side.
Tuesday, February 1, 2011
Chili Salmon
Great for those of us who don't love salmon as much as their spouses do.
(I think this came from allrecipes.com)
3 to 4 pieces salmon, remove skin
1 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1-2 tablespoons olive oil
Combine spices, then rub the mixture on both sides of the salmon until well covered. Heat oil in large skillet; cook salmon about five minutes per side or until fully cooked. Optional: while it cooks, make a quick box of rice mix or steam some green beans.
*Trader Joes and Whole Foods usually have frozen salmon fillets, easier if the skin has been removed already. Nice to have on hand for a fast dinner.
(I think this came from allrecipes.com)
3 to 4 pieces salmon, remove skin
1 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1-2 tablespoons olive oil
Combine spices, then rub the mixture on both sides of the salmon until well covered. Heat oil in large skillet; cook salmon about five minutes per side or until fully cooked. Optional: while it cooks, make a quick box of rice mix or steam some green beans.
*Trader Joes and Whole Foods usually have frozen salmon fillets, easier if the skin has been removed already. Nice to have on hand for a fast dinner.
Chicken Sausage Calzones
These could be adapted in a lot of different ways—try them with spinach, mushrooms, turkey pepperoni, fresh mozzarella, or whatever your family likes. You could even make a double batch using different types of ingredients.
(adapted from Martha Stewart Everyday Food)
1 tablespoon olive oil
large bag of frozen chopped broccoli, thawed
package of sweet or spicy Italian chicken sausage (precooked), chopped
4 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
2 packages fresh pizza dough, let sit at room temp for a while before starting
1 cup ricotta
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
Kosher salt and ground pepper
Jarred marinara sauce, for serving
Heat oil in skillet, then add broccoli, garlic and red pepper flakes. Cook over medium for several minutes, or until liquid is mostly gone, stirring once in a while. Set aside to cool.
Divide pizza dough into eight pieces and place on a large piece of wax paper. Using your fingers, stretch each piece as far as it will go, making large circles. Let sit a few minutes, then stretch dough again.
Add the cheeses and chopped sausage to the broccoli mixture, and season to taste with salt/pepper. Scoop a big spoonful onto each piece of pizza dough, leaving room at the edges. Fold the dough over the mixture and squish together at the edges. Cut two small slits in the top of each calzone.
*At this point, you can wrap each calzone in plastic wrap. Place them all in a big ziploc bag and freeze flat (do not defrost before baking—they will need a little extra baking time).
Bake calzones in preheated 400 degree oven about 25 minutes. Serve with marinara sauce on the side.
(adapted from Martha Stewart Everyday Food)
1 tablespoon olive oil
large bag of frozen chopped broccoli, thawed
package of sweet or spicy Italian chicken sausage (precooked), chopped
4 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
2 packages fresh pizza dough, let sit at room temp for a while before starting
1 cup ricotta
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
Kosher salt and ground pepper
Jarred marinara sauce, for serving
Heat oil in skillet, then add broccoli, garlic and red pepper flakes. Cook over medium for several minutes, or until liquid is mostly gone, stirring once in a while. Set aside to cool.
Divide pizza dough into eight pieces and place on a large piece of wax paper. Using your fingers, stretch each piece as far as it will go, making large circles. Let sit a few minutes, then stretch dough again.
Add the cheeses and chopped sausage to the broccoli mixture, and season to taste with salt/pepper. Scoop a big spoonful onto each piece of pizza dough, leaving room at the edges. Fold the dough over the mixture and squish together at the edges. Cut two small slits in the top of each calzone.
*At this point, you can wrap each calzone in plastic wrap. Place them all in a big ziploc bag and freeze flat (do not defrost before baking—they will need a little extra baking time).
Bake calzones in preheated 400 degree oven about 25 minutes. Serve with marinara sauce on the side.
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