Honey, What's for Dinner?

Easy Pasta Carbonara

2012-02-12T20:33:00.004-06:00

Nothing says "I love you" like bacon and comfort food, right? This Valentine's day, here's an easy dish that won't keep you in the kitchen too long. And if you're feeling really loving, you can replace the turkey bacon with the real deal...

Here's the recipe online, but just for saving you time:

You'll need:

1 package of wheat penne pasta

3/4 c soy milk

2 whole eggs

1/2 c Parmesan cheese

1 tsp garlic salt

1 tsp black pepper

2 tbsp butter

8 slices turkey bacon (cooked until crunchy, then chopped)

red pepper flakes

sprinkle of Pizza/Pasta Magic by Paul Prudhomme (if you have it, otherwise, add some Italian spices)

First, cook the bacon and the pasta.

Next, whisk together all ingredients except the turkey bacon in a large bowl

As soon as the pasta is done, drain it, and immediately place it back into the pot, adding the Parmesan mixture and the chopped turkey (or real) bacon. The heat from the cooked pasta will cook the eggs, but I'm neurotic, so I heated it in the pot again for a couple of minutes (just make sure to stir it).

My husband ate his the way it was, but I had some leftover baked red pepper and zucchini slices that I needed to use so I just added them on top. Feel free to add whatever other vegetables you like, artichoke hearts, sundried tomatoes, real tomatoes...This dish will lend its flavor to a lot.

For Valentine's Day, we are cooking in. I haven't decided on my menu yet, but I know that this Double-Chocolate Pudding will be the definite dessert!

Ricotta Stuffed Shells

2012-01-23T17:47:00.004-06:00

This one, I completely improvised... and it turned out to be delicious!

You'll need:

Pasta shells

1 carton Ricotta cheese

1-2 egg(s)

1 bag of Italian shredded cheese

ground turkey

oregano

other of your favorite Italian spices

tomato sauce (in a jar)

Start by boiling the pasta shells, then I let them cool in the sink (make sure you don't skip this step because you'll burn your fingers when you try and stuff them otherwise)

Preheat your oven to 350.

Next, brown your turkey and add some oregano, S&P, Italian seasoning, or whatever else you like in your Italy dishes

Mix your Ricotta and Italian cheeses (I used about 1/2 c of the shredded stuff), and the egg(s) with more Italian seasoning.

Add the ground turkey

Stuff the shells and arrange in a pan or casserole dish

Cover with sauce and sprinkle more cheese on top.

Bake at 350 for around 30 minutes, and you're done!

Apricot Baked Chicken

2012-01-23T17:38:00.003-06:00

Since I am trying to make up for my prolonged holiday hiatus, here is one of a few recipes I can share with you all this week!

I found this recipe in the most recent issue of Cooking Light, and they name it as "Double Plum Baked Chicken". However, my grocery had not yet received plums for the season, so my recipe turned into Apricot Baked Chicken.

You'll need:

1 tbsp olive oil

2 sliced shallots

2 tsp peeled ginger minced

1/2 c white wine (or red, whatever you have in your house)

3/4 c fat-free, low sodium chicken broth

1 tsp chile paste

1 tsp ground mustard

3 or 4 of your favorite sweet fruit (you could sub peaches, plums, apricots, whatever's fresh)

4 skinless, boneless chicken breasts

salt and pepper

I started by preheating my oven to 425.

Next, I used my saucepan, and heated some olive oil, then added the shallots and ginger and sauteed them until they were fragrant.

I added some white wine (the recipe calls for plum wine, but I didn't waste my time or money trying to find it in the store), and brought all of that to a boil.

I cooked that and let it simmer, then added the broth, chili paste, and mustard, and boiled it.

Cook it until it reduces to about 3/4 of a cup (or more if you like sauce), then stir in your fruit (face down so they absorb the flavor).

I headed my cast-iron skillet and added some olive oil.

While that was working, I sprinkled the chicken with some S&P on both sides.

Next, saute the chicken for a few minutes per side (until it browns).

Next, pour the fruit mixture over the chicken, and bake it for around 6-8 minutes, or until your chicken is cooked.

This made a really easy weeknight meal, and tasted delicious with some mashed sweet potatoes!

Apple and Cornbread Stuffed Pork Loin

2011-12-11T16:34:00.004-06:00

I wanted to branch out a little this week, and hadn't had my fill of stuffing over Thanksgiving. So after combing through several recipes, this one sounded best to me. I thought the ingredients were simple, and the steps did not look too intense. It turned out to be relatively easy, with an impressive appearance at the end!

You'll need:

Olive oil

1 chopped onion

Chopped celery

Black pepper

Diced apples (pick your favorite, I used Gala)

1 1/2 c boxed cornbread stuffing

1 1/3 c apple cider

1 large egg

1 boneless pork loin

Salt

More apples, if you wish

Corn starch

Chicken broth

1. Preheat the oven to 450

2. The recipe calls to heat cooking oil, but I prefer to cook onion in olive oil. Heat olive oil and add onion, celery, and pepper, then cook for around 10 minutes (or until your onions are see-through)

3. Add the apples to your mixture and cook about a minute more

4. Take the mixture out of the pot, and let it cool for a few minutes. Next, add the stuffing mix, 1/3 c of apple cider, the egg, and whatever spices you choose (I used Italian seasoning).

5. Butterfly the pork (Ok, I bought the bone-in loin, so that was a whole other battle...I started by cutting the bone out, then I started at the thickest side of the pork and cut almost all the way in half...Next, I opened it out, like a book, and did the same thing from the center, outward)

You can read the directions in the recipe link, or watch this video for further instruction

6. Next, place Saran Wrap over the pork, and pound it out so that it's thinner and easier to roll when you're ready.

7. Season the pork with some garlic salt; spread the stuffing mixture over the pork.

8. Roll the pork like a jelly roll, and secure it with kitchen twine, about every inch or two, to ensure it doesn't come apart

9. Spray your broiler pan (see my makeshift one, below) with cooking spray

10. Place the rolled pork on the pan, and bake for 20 minutes (or so, watch it!!), then, without removing the pork, lower the oven to 325.

11. Bake for about 1 hr or 1 hr and 15 minutes depending on how much your pork weighs

12. When the pork is almost done, heat a pot and add 1 c apple cider or apple juice, 1 can of chicken broth, and the cornstarch- heat until it boils, then let it cook until it reduces to about half of what you started with- this makes a great complimentary sauce.

I had some leftover stuffing, so I put it in the oven with the pork for the last few minutes, and served it on the side. The recipe also called to cook the pork over some sliced apples- if you have a functional broiler pan and more apples than I did, then go ahead and place them at the bottom of the pork (and let me know how it turns out!).

I sliced the pork into 1 1/2" (or so) pieces, and served with sauce, and a side of baked sweet potatoes, and it made a great, healthy weeknight meal.

Whole Wheat, Three-Cheese Lasagna

2011-11-27T19:41:00.009-06:00

I was bored today, and it was really dreary outside, so I decided to throw together a lasagna. It was easy because I could assemble it, then refrigerate it until we were about an hour away from being ready for dinner (great for guests because of this, too).

If you want, you can use this recipe (I've done it before and it's fabulous), but for mine...

You'll need:

1 1/2 packages whole wheat lasagna noodles (uncooked)

15 oz 1/2 fat ricotta

2 eggs

1 bunch of parsley

Italian seasoning/oregano

basil

1 bag of mozzarella

1 package chicken or turkey sausage

1 medium onion (chopped)

chopped garlic

1 jar tomato sauce

I started by putting into the food processor: ricotta cheese, parsley, basil (about 4-5 leaves), oregano, italian seasoning, and 2 eggs.

My family recipe calls to make your own sauce, but I just wasn't up for it today, so I bought some in a jar.

I sauteed the chopped onion in some olive oil until it was translucent, then added the chicken sausage, garlic, and some more Italian seasoning.

Next, I added the jar of tomato sauce, and a little bit of water to stretch it a little further. I let that simmer for about 10 minutes to let the flavors soak in.

Next, I started layering. I put enough sauce on the bottom to cover the pan, then placed (UNCOOKED) lasagna noodles across in a layer...I know what you're thinking, just trust me, it works.

Then I put the ricotta mixture, added a little goat cheese and mozzarella, and continued with the sauce.

Rinse and repeat.

I topped it off with a little more goat cheese, and some basil leaves. Then I put it into the oven at 425, covered with foil for 45 minutes.

I uncovered it and baked another 15 minutes (until the top was bubbling).

Let it sit for around 10-15 minutes, and it's a great meal with TONS of leftovers!

Holiday Salads

2011-11-20T15:13:00.005-06:00

I've been asked to bring an appetizer and some dessert to our Thanksgiving festivities this year, and in going to the grocery, I've begun buying all of the different types of squash that are on sale.

This week I made two different salads, both with fall flavors, and will likely repeat one to bring for the holidays.

For the first salad, I used:

Raw Spinach

Craisins

1 Sliced Honeycrisp Apple

Walnuts

Celery

Feta Cheese

Dressing made from lemon juice and olive oil

Since I made this one for lunch, I added some rotisserie chicken to it, but all of the flavors felt like fall. The celery added some extra crunch, and the spinach was just the right bold flavor to add. Adding some arugula and subtracting the chicken could make this an impressive, colorful side for the holidays.

My next salad stemmed from buying a Acorn Squash and trying to be inventive with it.

For this salad I used:

1 Acorn Squash (peeled)

Cinnamon

Brown Sugar

Nutmeg

Agave Nectar

Sage Leaves

Canned Beets (use the fresh kind if you have the time)

Walnuts

Since I was making this one as a meal, I added some roasted tofu.

I peeled and sliced the acorn squash, then put it on a baking sheet. I drizzled some Agave nectar, and a mixture of brown sugar, cinnamon, and nutmeg over the top of the squash. Next, I added the fresh sage leaves and stuck it in the oven at 350 for around 35-40 minutes, until it had softened. (I also put my tofu in with it since I didn't want to dirty another pan).

Once finished, I chopped the squash into cubes, and put it on top of a bed of lettuce with my tofu, beets, feta, craisins, and some snap pea crisps for a little crunch.

If I choose to recreate this one, I'll roast the beets with the squash, and omit the tofu and snap pea crisps, as well as the feta. It turned into a few too many ingredients, but isn't it all trial and error??

Happy cooking, I hope you all enjoy this time with your families!

Orecchiette with Broccoli Rabe, Ricotta and Chicken Sausage

2011-11-05T13:36:00.009-05:00

I stumbled upon a recipe on Real Simple's website for Pesto Orecchiette with Chicken Sausage that looked really easy with only a few ingredients. But, of course, I didn't have what they wanted, so I substituted what was in my fridge and pantry.

You'll need:

1 package orecchiette pasta

1 bunch broccoli rabe (stems cut off)

1 packaged 1/2 fat ricotta cheese

Italian seasoning and any spices or herbs you like

1 package chicken or turkey sausage

I started by boiling the pasta to al dente, and set it aside in the strainer, saving 1-2 cups of the pasta water.

Next, I put the broccoli rabe, ricotta cheese, and spices into the food processor with the leftover cup of pasta water.
I removed the casing from the chicken sausage, sliced it, and cooked it in my non-stick skillet until it was warmed throughout (I bought the pre-cooked kind).

Next, I put the pasta back into the pot, added the ricotta/broccoli rabe mixture, and mixed in the chicken sausage.

Mike had to add some Cayenne pepper, I think red pepper flakes would have also done the trick. I added a little more of the pasta water to lessen the thickness of the sauce, but this was an overall great dish. The leftovers for lunch the next day were even better!

*You could always add some frozen peas, or extra kale to it to increase the vegetables, just save a little more pasta water and add a few more spices to keep the sauce thin enough for the pasta to absorb.

Dry-Fried Tofu and Vegetables

2011-11-05T13:22:00.006-05:00

I received an email from Women's Health with a few healthy fall recipes and found this one for Dry-Fried Tofu with Pumpkin Curry. Well, I didn't have any pumpkin, nor did I have some of the other vegetables it called for, so I improvised.

For my version, you'll need:

1 package extra firm tofu

canola oil

1/2 red onion (chopped)

1 jalapeno (seeded and chopped)

garlic

kale

1 package frozen butternut squash (substituted for pumpkin)

S&P

frozen edamame (as much as you like)

1 c light coconut milk

1/2 c low-sodium chicken broth

1 tbsp red curry paste

2 tsp Splenda brown sugar

4 tsp fish sauce

I started out by steaming a big bunch of kale.

While that was boiling, I put a little bit of cooking spray in my non-stick skillet and let that heat up. I dried the tofu (just put it on a paper towel for a few minutes), chopped it up, and salt and peppered both sides. Then I added it to the pan and let it cook for a few minutes per side.

Once the kale had boiled down, I added the butternut squash and edamame and let that steam a little longer (feel free to add whatever vegetables you have on hand).

Next, I sauteed the onion, jalapeno, garlic, and red curry paste with some more canola oil.

Finally, I just added everything to my wok, and added the coconut milk, fish sauce, and chicken broth. I let that simmer until it thickened (about 5 minutes) and served over brown rice. It turned out to be very flavorful, and extra healthy. This was definitely a recipe I'd choose to do again, since so many of the ingredients can be substituted.

I topped it with some slivered almonds for extra crunch, and the red Sriracha sauce for a little extra spice!

Food & Wine's Beer-Braised Turkey Tacos

2011-10-23T18:55:00.004-05:00

As you're well aware, we try to have taco night once per week, so I wanted to spice it up a little this week. I hunted through Food & Wine's website for healthy recipes and found this one as the answer to an otherwise usual taco dinner. I was mostly interested by the different combinations of flavor, and the ease of the recipe.

You'll need:

1 Turkey breast (I found one on sale and de-skinned/boned it myself); you can use turkey thighs if you prefer dark meat

Olive oil

S&P

Minced garlic

Oregano (it calls for fresh, I used dried)

1 Jalapeno pepper (stemmed, seeded, and sliced)

1 tomato (if you like it, I skipped it)

Tabasco (if you like it spicy)

Ground cinnamon (if you have a cinnamon stick, congratulations, I didn't)

1 12-oz bottle of a dark (preferably Mexican) beer- I used Bohemia

1 c of water

Your favorite tortillas/taco toppings

I started by putting S&P all over the turkey, and heating some olive oil in the bottom of my Dutch oven.

I added the turkey breast pieces and cooked about 6-8 minutes per side (until they browned).

I took the turkey out and added a little more olive oil, chopped onion, garlic, dried oregano, and jalapeno. I cooked that for a little while (maybe 5 minutes) and added a little water (to account for no tomato juices), ground cinnamon and Tabasco. I cooked that for about 4 minutes over medium.

Next I added the turkey, the bottle of beer, and the water to the pan. I boiled all of that together, and moved it to my simmer burner, covered it, and let it simmer for about an hour. I also turned the turkey once during.

Next, I took out the turkey, (here's where you remove your fancy cinnamon stick and fresh oregano if you had that...) and boiled all the sauce until it reduced to about 1/2 to 1/4 c (this took me around 10 minutes). While I did this, Mike shred the turkey meat.

Then, I put the reduced sauce into the mini food processor and pulsed it a few times, just to get it a little smoother.

We combined the turkey meat and sauce, stirred it up, and served!

Burritos

2011-10-16T15:37:00.006-05:00

This was a very non-inspirational cooking week for me, I tried my best to empty out my refrigerator and not go to the grocery unless there was a dire need. So I searched the Spark People website for a healthy, easy recipe and found this one for some low calorie burritos.

You'll need:

Ground beef (I used 90/10 ground sirloin)

Red bell pepper (chopped)- recipe calls for 1/2, I used 1 whole

1/2 onion chopped

Garlic

Jalapeno pepper (if you have it, I didn't...)

2 tbsp chili powder

1 tbsp ground cumin

1/4 tsp salt

1 can of Rotel (spicy or medium)

Your favorite tortillas

Literally, this is so easy it feels like I didn't even cook.

Brown the meat, add the chopped vegetables. (The recipe calls for adding 1 cup of water, I didn't, because there was enough water from the vegetables)

I added some Rotel for a little extra kick.

Cook on medium heat until your vegetables are soft, then serve into your pre-warmed tortillas.

I had some leftover veggies in the fridge, so I made a little salsa with Rotel, corn, white beans, and chopped red onion. I added a little lemon juice, agave syrup, and white vinegar (since I was out of lettuce, this counted as my salad).

Top your burrito with whatever you prefer. I've used Fage greek yogurt with a little lemon juice as a stand-in for sour cream, also some Mexican cheese or salsa!

Spicy Shrimp Pasta

2011-10-09T19:00:00.004-05:00

You'll need:

10 Jumbo Shrimp (peeled with tails on)

Tomato paste

Garlic

Whole grain pasta

Edamame or green peas

Red pepper flakes

S&P

1-2 Lemons

Tabasco

I went to our neighborhood grocery and couldn't pass up these jumbo shrimp. Having no idea what to do with them, I came home and discovered we had lemons, garlic, pasta, and edamame.

I boiled the pasta and reserved about 1c of the water. I added some cooked edamame to the pasta and set that aside.

Next, I put some salt and pepper on the shrimp (both sides), and sauteed them in a little bit of olive oil, only until they turned pink (about 90 seconds).

I removed the shrimp from the pan, set them aside, and sauteed a mixture of garlic, tomato paste, lemon zest, juice from 1 lemon, Tabasco, and red pepper flakes in the remaining olive oil. Then, I added the leftover cup of water from the pasta.

I let that come to a boil, then simmer for around 5-6 minutes.

I usually find that I season the protein instead of the pasta, and my pasta then falls short. So this time, I decided to pour the sauce onto the pasta/edamame mixture I'd made, and simply place the shrimp on top. This worked out great, I was able to dress it up with about 5-6 shrimp each, and the pasta had a spicy kick to it, while the shrimp retained their flavor. I sprinkled a little parmesan on top, and it was a perfect use-what-you-have, easy recipe! (I was also able to use the leftover pasta, sans shrimp, as lunch the next day by adding some sauteed tofu- making it a totally different meal.)

Ultra Healthy Turkey Meatloaf

2011-09-27T18:17:00.006-05:00

You'll need:

1 package of ground turkey

1 red bell pepper

1 medium onion (yellow)

1 medium onion (red)

Garlic

Worcestershire (~2 tbsp)

Ketchup (or tomato paste- whatever you have)

Dry mustard (if you have it)

1 Egg

Quinoa (1/4 - 1/2 c)

S&P

Tabasco

Chiles in Adobo Sauce (if you like it spicy)

Splenda Brown Sugar

This was a week where I had no energy for deciding on specific meals for every night of the week, so I decided to go to the grocery and grab staples... Chicken, ground meat, ground turkey, and thinly sliced pork chops. This particular weeknight, I decided to treat Mike to meatloaf, but didn't have enough bread in the house to make homemade bread crumbs for my normal recipe. So I turned to this one, which substituted quinoa.

I got several, very large, red bell peppers on sale, so I decided to add some extra veggies to the recipe.

I started by sauteing chopped onion in a non-stick skillet with cooking spray. Then I added a chopped bell pepper, and some chopped garlic (you decide how much you want to use)...

Once the vegetables were soft, I let them cool for a bit, then mixed them with the ground turkey, egg, S&P, Worcestershire, ketchup, cooked quinoa, and Tabasco.

I decided to add a couple of chiles in adobo sauce (chopped from the food processor) because I had them left over in the fridge.

After mixing all the ingredients together (I've learned not to mess with it too much or it will fall apart... trust me), I sauteed a red onion that I'd chopped into rings. Just heat up some olive oil, let it saute for a few minutes, then add about 1/4 c of water, and let it heat away.

I formed the loaf on a baking sheet covered in foil, and then mixed up a little ketchup, brown sugar, and dry mustard to make a coating.

Once the red onion slices were cooled, I layered them on top of the meatloaf.

I cooked it at 350 degrees for around 5o minutes, then let it sit for about 15 minutes. It turned out with just the right amount of spice! I served it with fingerling potatoes and some sauteed kale, and it was a great treat of comfort food for an otherwise drab Monday.

**One blunder I have to share was the time that I decided to add Flax Seed to my meatloaf... I figured it was a great idea to add some extra nutritious value to our meal, so I just poured it in... However, for anyone who has ever consumed flax seed, you know it sort of expands in your stomach. We were able to eat about 3 bites a piece, and that was it. So if you're going to add it, make sure you measure!

Sauteed Pork with Granny Smith Apples

2011-09-25T13:51:00.008-05:00

We were having a couple of friends over for dinner, so I decided (again) to make a dish that wouldn't keep me from my company. Lo and behold, the easiest dish to serve! I chose Real Simple's recipe for Pork with Sauteed Granny Smith Apples because it always turns out delicious, and it's not labor intensive.

You'll need:

Flour (I used wheat) 2 tbsp

Ground Cumin (1 tsp)

S&P

Pork Cutlets (however many you're serving, I usually do around 2/person)

Canola oil

Butter (1 tbsp)

Granny Smith Apples

Low-sodium Chicken Broth (1/2 - 3/4 c)

White Wine Vinegar

White Wine

Shallots ???

Cornstarch (~1-2 tbsp)

I started by rubbing the pork cutlets with S&P, flour and cumin on both sides.

Next, I heated the canola oil (however much you want to use) in the pan, sliced the apples in half, sprinkled them with S&P,and put them face down for around 3-5 minutes.

Once the apples were browned, I took them out and put them on my display plate. Then I added the pork, with a little more Canola Oil, and browned it on both sides (around 4 minutes each side).

I removed the pork, put it in a casserole dish with tented foil, and stuck it into the oven at a low 200, just to keep it warm.

Next, I added the white wine to deglaze the pan; then, white wine vinegar, some shallots (because I had them), and cornstarch to thicken up the sauce. I let that simmer for around 5 minutes, then poured it into a serving dish to put onto the table!

I served the pork with the apples, a side of asparagus, and some mashed sweet potatoes. It was a great dish, requiring very little effort from me, and a lot of payoff!

Spicy Shredded Pork

2011-09-18T10:51:00.008-05:00

If you haven't yet discovered The Pioneer Woman, Ree Drummond, you should, and soon. She is a city girl, turned ranch-wife who comes up with amazing comfort food recipes, and outlines how to make them so that anyone can follow the steps.

This particular week, I decided to make her Spicy Dr. Pepper Shredded Pork, but with some slightly healthier twists.

You'll need:

1 onion chopped into wedges

1 Pork Shoulder (it's called "Boston Butt" at the store... very appetizing, but I promise it's worth it) - I used a 3.5 lb one

S&P/Garlic Salt

1 Can of Chipotle Peppers in Adobo Sauce

1 bottle of Diet Dr. Pepper

Splenda Brown Sugar

Minced Garlic

Literally, this dish took me 5 minutes to prepare before I could let it sit in the oven all day. It also made my house smell amazing.

I started by preheating the oven to a low 300 degrees, then rubbed S&P and some garlic salt on the pork, and sliced some slots in the meat to stuff some of the minced garlic.

Next, I cut the onion into wedges and placed it at the bottom of my Dutch Oven.

I put the seasoned pork on top, and poured about 3/4 of the Diet Dr. Pepper over it, and added the entire can (with sauce) of the Chipotle pepppers. They are VERY spicy, so be cautious if that's not your preference. You could probably substitute Green Chiles instead.

Next, I placed my covered Dutch Oven in the oven at 300 and let it go for about 2 hours. I flipped it, let it cook another 2 hours, flipped, and another 2 hours (that's 6 hours total for you Math whizzes).

You know it's done when you can pull out the bone with no resistance. Unfortunately, Marley is allergic to meat protein, so she couldn't enjoy the actual rawhide that came out of this cooking venture :(

I took the meat out of the sauce, and used 2 forks to "pull the pork", also able at this time to separate out the fatty pieces.

Inspired by Vizard's Pork and Beans dish, I added a can of rinsed/drained Pinto beans to the sauce only; then I refrigerated both separately until the next day. When I took out the sauce in the morning, I was able to scrape the fat off the top since it had hardened.

When I was ready to serve it that night, I put the meat and sauce into a casserole dish, covered it, and baked at 350 for about 25 minutes.

I served this with some leftover sweet potatoes, and had a very happy husband!

Panko-Crusted Salmon with Orzo and Mango Salsa

2011-08-31T19:04:00.005-05:00

You'll need:

Salmon filets (I used 2)

Soy sauce (~3 tbsp)

Toasted Sesame Oil (~1 tbsp)

Worcestershire (~1 tsp)

Wasabi powder (~1 tsp)

[Wheat] Panko Bread Crumbs (~1/4 c)

Toasted Sesame Seeds (~2 tbsp)

Edamame (or green peas, or any other vegetables of your choosing)

Boxed orzo pasta (really fancy, right?)

For the salsa:

1 mango (peeled and chopped)

1 avocado

1/2 red onion (small)

apple cider vinegar (~1 tsp)

olive oil (to taste)

agave nectar (to taste)

This super easy salmon dish only took around 30 minutes (because that's how long the rice took...) to make and tasted way more decadent than the work it took to prepare.

I started by following the directions on my multi-grain boxed rice with orzo pasta (which consisted of "pour rice into boiling water, add seasoning packet, let simmer for 32-37 minutes")...

While that chef-created masterpiece was simmering, I mixed the soy sauce, toasted sesame oil, and worcestershire in a bowl, and marinated the salmon filets for around 20 minutes (flipping after 10).

Next, I mixed the panko, wasabi powder, and toasted sesame seeds in another bowl, and dipped the salmon into it, hoping it would stick... it did.

I added some olive oil to a non-stick skillet, and while that was heating, I worked on a little mango/avocado/red onion salsa. I simply mixed all the ingredients in a small tupperware container (knowing I'd want to save the leftovers), and shook it up.

I cooked the salmon for around 5 minutes on each side, and they were done perfectly! Such an easy and healthy option for dinner, I often will cook a salmon filet when Mike chooses to have steak. But this made a perfect dish for girls' night at my house, and was very well received!

Turkey Osso Buco

2011-08-22T08:10:00.011-05:00

On Sundays, I prefer to have a more labor-intensive cooking day because it's one of the days I have time to spend in the kitchen. This past Sunday, we were having my dad over for dinner, so I decided to cook Giada's Turkey Osso Buco. It tastes so delicious, and makes even better leftovers, so even though it's a little intense, it's SO worth it!

You'll need:

1/2 breast of turkey (cut into 3 pieces) and 2 turkey thighs (if you like the dark meat)

S&P

1/3 c flour (I use whole wheat)

1/2 c vegetable oil

1 medium to large onion (yellow), chopped

As many carrots and celery stalks as you'd like (recipe calls for 1 each but I usually at least quadruple it for extra veggies)- put those in the mini-chop, too

Tomato paste (recipe calls for 1 tbsp, but again, I at least doubled it to thicken the sauce)

1c (or so) of dry white wine

4 c chicken broth (I used vegetable broth)

Rosemary, Thyme, bay leaves, and garlic (lots of garlic)

I started by chopping (in the food processor) 4 carrots (peeled), 1 onion, and 3 stalks of celery

Next, I cut the turkey breast and dried it with the turkey thighs with a paper towel. Then I covered them with salt and pepper and dredged them in all-purpose flour.

Next, I heated up my roasting pan with some vegetable oil and browned the turkey on both sides for about 6-7 minutes each over medium heat.

Once the turkey was browned, I removed it and placed it on a plate. I added all my chopped vegetables, along with S&P, oregano, thyme, and rosemary (all dried because I didn't have it fresh), and cooked the vegetables until they were tender (~5 minutes).

Next, I added 1c of white wine, and let it simmer. I forgot to add the tomato paste until after I'd already put the turkey back in... but it worked out ok.

Once it was done simmering and reduced by about half, I put the turkey pieces back into the sauce, and added about 1/2 small can of tomato paste, 3 cloves of garlic, and enough vegetable broth to cover 2/3 of the turkey pieces. I covered it tightly with foil and baked for 1hr and 50 minutes, turning the turkey pieces about halfway through.

It turned out great and everyone was really pleased. My substitution of vegetable broth actually made it a little less rich, which was a good alternative to an otherwise filling dish. This is a healthy way to have some comfort food, and the leftovers are outstanding!

Mini Dinner Party: Goat Cheese Stuffed Chicken with Fingerling Potatoes

2011-08-10T08:39:00.013-05:00

When I have people over for dinner, I like to choose easy recipes that won't keep me in the kitchen the whole night. For Sunday dinner this week, we had our families over, and I decided to make a mixture of this recipe and this recipe from Bethenny Frankel's "Naturally Thin" cookbook.

In the morning, I took out the chicken breasts, poked holes in them with a fork, and marinated them in 1 container of Fage greek yogurt, Worchestershire, garlic salt, pepper, lemon juice, Tabasco, and Dijon mustart. I refrigerated it all day until around 30 minutes before our company arrived.

Next, I mixed some Sundried Tomato goat cheese (I had lots of tomato-haters so I didn't want to use the actual tomatoes), italian seasoning, salt and pepper, and sliced pockets in the thicker sides of the chicken breasts. I stuffed around a spoonful and a half into each breast, and warmed the pan with olive oil.

I couldn't pass up these fingerling potatoes at the grocery just for their packaging!

I sliced them into around 4 pieces each, sliced an entire red onion, and put them into a casserole dish with olive oil, salt, and pepper. Then I covered them with foil and baked at 375 for around 45 minutes while I focused on the chicken.

I placed the chicken into the pan with the warmed olive oil, and cooked it until it was browned on both sides (around 8-10 minutes per side). Then, I placed each piece into a casserole dish, covered it with foil, and turned down the oven so that I could keep them warm with the potatoes.

Next, I deglazed the pan with some white wine (around 1 cup), and scraped all the bits and pieces off the bottom. I added some soy milk (around 1 cup), minced garlic, and salt and pepper, and let it all come to a simmer for a few minutes. It wasn't thick enough for my taste so I added some Cornstarch.

He just wanted to be in a picture...

While my sauce was simmering, I took a minute to admire my table with all my favorite patterns on it.

Everything was warmed at the same time, and served up! Delicious, AND I had time to spend with my guests!

(Salad with caramelized peaches and walnuts)

Pizza Night

2011-08-10T08:31:00.005-05:00

I love having pizza for dinner because it's a way that we can each customize our own serving to be exactly what we want. I start buy buying the dough from Whole Foods (at the pizza counter, you can ask for enough raw dough for 1 large pizza, cost is only around $3).

We start by rolling the dough out (make sure you put some flour both on your rolling pin and your pizza stone to prevent sticking)

Once we designate the two servings, I bake the crust for around 8-10 minutes in a 400-450 degree oven in order to get the bottom extra crispy. Then, we dress the pizzas the way we prefer. I did mine with a spinach/pesto base, he uses marinara smooth style.

Next, I added left over sauteed vegetables (zucchini, red onion and mushrooms) along with a sprinkle of mozzarella. He added lots of mozzarella and deli sliced pepperoni. We baked them at 400-450 for around 15-20 minutes, or until they were bubbling, and let them cool for a few minutes. While mine was cooling, I added some crumbled goat cheese to the top for some extra flavor. I find another great, low calorie, addition is Jennie-O's lean turkey bacon. At only 20 calories per slice, it adds a lot of flavor and extra protein.

Slice and serve!

Asian Invasion: Chicken and Veggie Stir Fry

2011-08-05T09:59:00.007-05:00

I recently subscribed to "Cooking Light" and received my first issue (August 2011) in the mail a couple of weeks ago. I was really excited about this recipe for Rice Noodle Salad, since earlier in the week I'd sauteed some vegetables from the Farmer's market with sesame oil and soy sauce, so I had some extra bulk to add to the dish. (Seen below are carrots, mini eggplant, okra, mushrooms and onion.)

Since Mike would likely not eat tempeh, I decided to substitute chicken. I sliced about 1 1/2 lbs of chicken, and sauteed it in a little bit of toasted sesame oil in a separate pan. Then, I sauteed garlic and shallots in another pan, added eggs, the soy sauce mixture (vegetable broth, ketchup, lime juice, soy sauce, and Sriracha) and the cooked chicken. I also added some shelled edamame from my freezer, and sauteed it all until it came to a boil.

At the same time, I boiled some Wheat Udon noodles I found at Whole Foods, then drained them and tossed them in a little bit of sesame oil.

Next, I added the noodles and bean sprouts to the pan, and let it all simmer for a few minutes.

I skipped all the toppings the recipe suggests, except for the lime, since I had a key lime left over from our Farmer's market trip.

I topped it with some Toasted Sesame Seeds, and it was very well received. I saved the leftovers and will add my other sauteed vegetables to it for lunch later in the week.

Stuffed Mirliton

2011-08-03T16:50:00.007-05:00

I decided to attempt to make an old recipe healthier than the one I found on the internet... Mostly it worked out, some of it didn't. When I was little, I remember my grandmother used to have this little southern vegetable, mirliton, growing on a rather large vine in her backyard. We used to pick them when they were seasonal and she always used to show me which ones were ripe. I've never made stuffed mirlitons, but when we went to the farmer's market and saw they were in season, I had to take the challenge. I found this recipe online from the Crescent City Farmer's Market, and wanted to give it a try.

I started by halving then boiling the mirlitons, then did as the recipe described, de-seeding them, and chopping the meat out of the vegetable. Next, I substituted chopped carrots for the celery (because I didn't have any in my house), and sauteed the vegetables (carrot, onion, and green bell pepper from the Farmer's Market Box) in a little bit of butter, then added the shrimp. Instead of adding the french bread the recipe called for, I added quinoa. This did a pretty good job of sopping up the broth, and seemed like a great, more nutritious, substitution.

Next, I added the meat from the mirliton, and Italian Style bread crumbs, as well as green onions, parsley, Worcestershire, black pepper, italian seasoning, and salt... Then I decided to get lazy and not measure the Tabasco... BIG mistake... Measure and USE HALF of the recipe's Tabasco suggestion...unless you like your mouth to be on fire.

Anyway, I cooked that for around 6 minutes, and removed it from the heat.

Next, I stuffed the mirlitons with the mixture, topped it with some grated parmesan, and put them in the oven at 350 for 15 minutes.

When I pulled them out, they looked delicious. Mike wasn't a huge fan, and I think next time I try this dish, I'll pulverize the mirliton pieces (he said they reminded him of tomato, which he doesn't eat). I also plan to eliminate the Tabasco all together- you can always add it later.

I saved the stuffing leftovers and will likely either add more quinoa, or some cream to it and sautee it for some peppers later in the week. Hopefully that cuts it a little, because the spice was almost too much to handle!

PS, I can't take credit for the yummy looking gumbo, it's my Mom's.

Chicken Pot Pie (Healthy Style)

2011-07-29T16:06:00.010-05:00

One of Mike's favorite dinners is Chicken Pot Pie. Usually this is a calorie filled dish, but with the slight changes made in Bethenny's recipe from "Skinnygirl Dish" and smart choices, it can be very nutritious and satisfying!

I started out by boiling around 1lb of boneless/skinless chicken breasts in mostly water, with some chicken broth added. Once it was sufficiently cooked, I pulled it out and had Mike shred it with two forks, and set it aside (every once in a while he needs to have a job in the kitchen...).

Next, I pulled out 2 c frozen peas, around 2 stalks of celery chopped, 1 medium chopped onion, and 2 c of frozen carrots (recipe calls for 1 c of each frozen veggie but I like to double).

I preheated the oven to 400, and combined the chicken, vegetables, celery, and onion, then added a cup of chicken broth and cooked it around 10 minutes (until the carrots were soft); then I added some garlic salt and black pepper to season it to taste.

Next, I pulled out another saucepan (even though I really like one pot meals, this one is worth it) and combined 2/3 c of wheat flour (you can use oat or quinoa flour, too) and 1/3 c of chicken broth. I whisked it together then added 1/3 c of soy milk and kept whisking til it was smooth. Then I cooked it over medium until it turned out looking like this:

(It gets sticky)

I added 2 tsp of Worcestershire sauce, and some extra garlic salt and pepper. Then I added this mixture to the chicken and vegetables and incorporated it fully.

Next, I opened up the whole wheat pie crust I got from Whole Foods (in the freezer section by the desserts), and poured the chicken/vegetable mixture into the bottom one.
Then, I placed the second pie crust on top and pressed down on the edges to seal it. If you have a super hot oven, you can cover the edges with aluminum foil to prevent them from burning. I made some vents in the top of the pie (for authenticity's sake), and baked it for 35 minutes.

Once I removed it, I let it sit for 20 minutes (or longer, if you can stand it), sliced it into pie slices, and served with a side salad. It is so full of veggies, you don't even really need a side. I usually wrap it in individual servings and freeze for leftovers, too!

Fish with Farmer's Market Finds and Lemon Risotto

2011-07-26T07:10:00.000-05:00

We attended the Hollygrove Market on Saturday and I discovered their "Produce Box", which is full of the freshest selections from the week. You can log on and find out "What's In the Box" for the week, and this one included: peaches; okra; blueberries; pink eyed peas; radishes; tomatoes; watermelon; bell pepper; key limes; Japanese eggplants, and shiitake mushrooms. I wanted to grab it, a) because it was only $25, and b) because it had vegetables in it that I'd never tried to cook before.

I started by finding a recipe online to use the pink eyed peas, radishes, and tomatoes. This fresh pea salad seemed like the perfect fit, although I didn't have the mint that it called for, but it turned out fine. I just boiled the peas for around 25 minutes, rinsed and drained them, then tossed them with thinly sliced radishes and tomatoes in white vinegar (since I didn't have the rice vinegar), lemon juice, olive oil, salt and pepper. I chilled it in the fridge while I prepared the rest of the meal.

Next, I started on the risotto. I found one of Giada de Laurentiis' recipes for Lemon Risotto, as a compliment the fish I was going to make. This was such a great side, and I had plenty left over for later meals! (I, however, did not cut out lemons and serve it the way she suggests...)

For this, I boiled 4 cups of chicken broth with some lemon juice. Then in another saucepan, I sauteed 1 medium sized onion, chopped (I forgot to buy shallots). I added the Arborio rice to that saucepan, along with the wine, and some extra S&P. Once the wine evaporated, I started adding the broth 1/2 c at a time, allowing it to be absorbed by the rice. Once I'd added it all, I removed the risotto from the heat, and added about 1/4 c Parmesan cheese, and about 1/2 the amount of "MascarPON-ay" that Giada suggests. A little lemon zest made it a little too zesty, so I added some Agave nectar to counter it.

Meanwhile, I pulled some fresh trout out of the freezer, defrosted very shortly, and placed serving sizes onto foil squares. I added all the seasonings I like on fish: lemon juice; thyme; olive oil; worcestershire sauce, and S&P.

Then I wrapped them individually on a cookie sheet, and baked at 350 for 30 minutes.

I sauteed some collard greens with olive oil, S&P and 1 tbsp of butter, and the were the perfect bed for the fish.

The juices that are made with the fish when it bakes should also not go to waste, I was able to pour them over the fish and the risotto, which added a lot of flavor.

Chicken with Beans and Broccoli Rabe

2011-07-21T21:20:00.000-05:00

So yesterday, I forgot we weren't eating dinner at home, and marinated chicken breasts in garlic, white wine, olive oil, salt and pepper. I don't know how much of each, I didn't measure. I sliced them in half and made around 3 pieces from each breast so that they'd be thinner, and I poked holes in them throughout with a fork.

By accident, they marinated for almost two days... Um, I don't think this affected them...

I took them out and dried them off on a cutting board, then dipped them in wheat flour, then a Panko/Italian Bread Crumb/Garlic Salt concoction before simmering them in olive oil in a heated cast iron skillet.

After they were browned on both sides (around 6 minutes per side), I removed them from the heat and placed them into a casserole dish, tented with foil, and put them into the oven (on 350) for 15 minutes... This may have been a little too long, but I'm neurotic about cooking chicken...

Meanwhile, I chopped up broccoli rabe and steamed it...

After I removed the chicken from the cast iron skillet, I had all this leftover olive oil. I was inspired by this recipe from Food & Wine, so I kept the pan heated and added 1 small chopped yellow onion, and some garlic. I sauteed that for a few minutes (until the onion was clear), and added some leftover Canellini beans, 1 can of pinto beans, and a small can of tomato puree (because Mike doesn't like tomatoes).

I let that simmer for a little while, then I thought it was too thick, so I added a little water, as well as some rosemary, and 2 chopped, small Chipotle peppers.

I served myself a beet salad with goat cheese, walnuts, and a homemade lemon/balsamic vinaigrette dressing to start.

The finished product turned out quite nicely, although, only adding garlic salt and pepper to the broccoli rabe didn't do it justice. I've done the greens before and sauteed them with garlic, one tbsp of butter, and some olive oil and they came out much better. The chicken turned out great, and the bean mixture was a hit. Mike, in fact, described it as having a slight "barbecue taste"...When I mentioned that was not really what I was going for, he proclaimed, "Well, Christopher Columbus was not setting out to discover America, either..." Chomp on that knowledge nugget... I think it was the chipotles that made the slight smokey flavor, but they were a great addition. I was also able to save the leftovers so that I can maybe mix it with the chicken and make a lunch out of it tomorrow.

Egg White Frittata

2011-07-21T08:47:00.003-05:00

I really love having taco night because it gives me an excuse to season and saute a mound of vegetables and use them in different ways later.

This morning, I had a lot of chopped zucchini, red pepper, and onion (both yellow and red), and decided to make a frittata.

I used the mini chop to grind up the vegetables so that they mixed better with the egg whites.

I preheated the oven to 350, then heated a nonstick skillet and sauteed my chopped vegetables and 2 slices of turkey. At the last minute, I added 4 egg whites, salt and pepper, then sprinkled feta cheese on the top.

I baked for around 10 minutes (because it was a little thicker), and it turned into a great breakfast!

Ripe Bananas

2011-07-19T14:39:00.002-05:00

Ever buy bananas only for them to get mushy, squishy, and brown really fast? I buy them constantly in an effort to get my husband to eat some fruit, but usually I wind up with a few that bite the dust. I like making banana bread, but every once in a while I'll make Bethenny Frankel's Banana Oatmeal Chocolate Chip Cookies from her book "Naturally Thin". They substitute bananas for butter, making it a slightly healthier cookie option.

I used:

1 1/2 c oat flour

3/4 c rolled oats

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c raw sugar

1/3 c chocolate chips (I use extra dark)

1 tsp canola oil

1/3 c soy milk

1/2 c banana puree (1 medium banana)

1 tsp agave nectar (I didn't have vanilla extract like the recipe called for, so I used agave instead- it turned out fine)

**I've also added craisins, walnuts, and lots of other types of dried fruit instead of chocolate chips**

I preheat the oven to 375 and covered a cookie sheet with some wax paper.

Then, I combined all the dry ingredients in one bowl and all the wet ingredients in a separate bowl, then mixed them together. I don't see the point in dirtying an extra bowl, but that's what the recipe called for...I've done everything in one bowl and it's worked out fine.

Using an ice cream scoop or spoon, I put the batter onto the cookie sheet.

I like soft cookies, so I baked them for 12 minutes total, and rotated the pan halfway through.

Handwritten Recipes and Comfort Food: Roast

2011-07-18T18:23:00.001-05:00

There are few things more special in my kitchen than the handwritten recipes I have from family members. This particular one happens to be one of my husband's favorites: my mother-in-law's roast recipe. She has a very simple way of making this comforting dish, and I've taken to putting my spin on things.

I used:

A Roast (whatever looks best at your grocery, I got a tender chuck roast, but regular chuck/sirloin will do)

Garlic Salt/Black Pepper/whatever herbs you like

Olive Oil

Beef Broth

Red Wine

Whatever veggies you have in your fridge

A Dutch Oven (Or roasting pan)

I started by heating the olive oil in the roasting pan or dutch oven (just enough to halfway cover the bottom of the pan); then preheated the oven to 325

Then I covered the roast in garlic salt (not too much, you can always add), black pepper, and dried herbs (I used only Thyme this time because it's all I had). I browned the roast on all sides, then added around 1 cup of beef broth and 1/2 cup of red wine (add whatever will come up about 1/3 to the top of your roast). Next, I covered the roast and placed it in the oven for 1 hour

After an hour, I took it out to check it- I like to flip the meat over to make sure the broth and wine get into every little crevice! You may also want to add more beef broth at this point if you like a lot of sauce.

Meanwhile, I chopped up vegetables (organic carrots, onions, and new potatoes)- If you want to get super healthy, go with chopped sweet potatoes; you can substitute any vegetables you want, green beans, parsnips, etc.; then set them aside

After the second hour, I added the vegetables into the roasting pot or dutch oven, and kept cooking for another hour (or until the meat is done **this means fork tender**)

I had to bump my oven up to 375 for an extra half hour since I didn't put the vegetables in until later.

Note: if you like super soft vegetables, add them when the roast has 2 hours left to cook

This is even better as leftovers!

Tuna Salad with Cannellini Beans

2011-07-18T14:51:00.001-05:00

A friend and I dined at the little neighborhood restaurant called Il Posto last week, and their tuna salad special had cannellini beans included. This, and a 4:30pm hot yoga class, inspired me to use what I had in my kitchen to make my lunch salad both healthy and filling.

I started by using a chopped red bell pepper, 1/2 chopped cucumber and some lettuce. In a separate bowl, I mixed together a packet of Starkist Tuna with about 1/4 can of Cannellini beans, juice from 1 lemon, and some olive oil.

To give the tuna some flavor, I added my all-time favorite spice, Spike, as well as some sea salt.

After I seasoned the tuna salad to my liking, I tossed the lettuce, pepper, and cucumber in a light lemon/olive oil dressing (use favorite salad dressing), and placed the tuna mixture on top. I like to add a few Snap Pea crisps for some extra crunch- and because I'm addicted to them...

Those of you packing for work lunch, make sure you store your tuna mixture in a separate, small container to prevent the lettuce from getting soggy (ew).

Just Getting Started

2011-07-18T14:13:00.000-05:00

First things first, I am NOT a chef, cook, culinary expert, or anything else in that category. I don't know how to chop well, and some days I feel like I could burn boiling water. BUT, on other days, I can actually add to and carry out recipes! That said, if you ARE a culinary expert, best you don't follow, I make a lot of mistakes and take a lot of shortcuts...Just do yourself a favor and stop here.

Inspired by Bethenny Frankel's "Naturally Thin" mentality and "using what you have" in the kitchen, I wanted to post some of my "use what you have" adventures. I like to make use of leftovers or vegetables and other ingredients that I may have otherwise thrown away for lack of ideas. I also will "spice up" a recipe by adding a few things that may or may not have been included before. But, as my husband can confirm, I'll throw in extra vegetables wherever I can! Our challenges come in because he's meat and potatoes, and I'm fish and vegetables.

I hope to document the small changes I make whether it's a half and half meal (half healthy, half not so much...), a substitution, or addition of something more nutritious.

This blog is not for the culinary geniuses out there, just for the basic person who enjoys healthy cooking and needs a little inspiration every once in a while! Hope you enjoy!

-Erin