Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
I made some Broccoli, Potato and Gruyere Tarts the other day. The recipe is from from Veggie Belly. My family loved them!
Snowy Morning. Tried a new Whole-wheat Banana Pancake Recipe from 100 Days of Real Food. Everyone loved it. Hooray!
Tried a new granola recipe from 100 Days of Real Food. The granola is so yummy and easy to make. Booli loved it too! I did the cereal version this time around. Can't wait to try granola bar version!
I discovered this recipe via Pinterest. It is so yummy and the vegetables smell amazing while they are roasting!
ROASTED VEGETABLE TACOS with AVOCADO CREAM & FETA
Adapted from Naturally Ella
Vegetable Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt
Beans:
1 tablespoon olive oil
1/2 small onion, finely diced
1 red bell pepper, finely diced
2 15oz cans black beans
1 tablespoon cumin
1/2 cup tomato sauce
1/2 teaspoon oregano
1/2 lime
Avocado Cream:
1 ripe avocado
⅓ cup plain yogurt
1 tablespoons lime juice
Everything Else:
Feta
4-6 hard taco shells
Preheat oven to 400˚.
Toss all of the veggies with olive oil, minced garlic, salt, and cumin.
Roast until tender and lightly browning.
While the veggies are roasting, heat the olive oil over medium heat. Add onions and peppers and sautee until they are soft.
Add black beans, cumin, tomato sauce, and oregano to onion and peppers.
Reduce heat to low and let beans simmer, until the roasting veggies are ready. Stir occasionally.
Whip together avocado, plain yogurt,and lime juice. Set aside.
Remove roasted veggies from oven.
Remove beans from heat. Add lime juice. Stir.
Toast tacos shells.
Serve beans and roasted veggies in the tacos shells with a dallop of the avocado cream and a sprinkling of feta.
Enjoy!
Discovered this recipe via Pinterest. It is from The Bitten Word. We just used yellow squash -- it was all we had on hand. It was delish! We see SO many possibilities with this dish. Can't wait to try it with the zucchini and prosciutto!
GRILLED SQUASH RIBBONS
adapted from The Bitten Word
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1 garlic clove, crushed
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 large yellow squash, very thinly sliced lengthwise on a mandoline (i used a vegetable peeler)
Light a grill.
In a small bowl, combine the lime zest and juice with the garlic and the 1/4 cup of olive oil. Season with salt and pepper.
Thread the yellow squash 2 pairs of 12-inch bamboo skewers.
Lightly brush the squash with olive oil and season generously with salt and pepper.
Grill the skewers over high heat until the yellow squash is lightly charred, about 3 minutes per side.
Serve with the lime dressing on the side.
Serves two.
My husband is the king of pasta salad. He has a knack for throwing the most delicious ingredients together. Over the weekend, he made this amazing tuna pasta salad. This recipe is insanely simple. Toss in any raw veggies you may have on hand.
THE MISTER'S TUNA PASTA SALAD
1 8oz. package of extra broad egg noodles (we use No Yolks -- much lower in fat and cholesterol than regular egg noddles)
2 red medium red peppers, diced
1 medium cucumber, diced
2 cans chunk white tuna, drained
1/3 cup mayonnaise
1/2 teaspoon balsamic vinegar
1/2 teaspoon freshly ground pepper (adjust to your preference)
freshly grated Parmesan cheese, to taste
Cook egg noodles according to package directions, drain and cool.
Combine all ingredients except Parmesan cheese.
Serve in bowls, Sprinkle with Parmesan.
Eat.
When we order Chinese food, Booli always goes for the Lo Mein. I decided to try making a healthier version for her at home. We all love this recipe. I recommend chopping the vegetables while the noodles are cooking to save on prep time. Once everything is ready, it takes only 5-10 minutes to cook in the wok.
LO MEIN (these have been dubbed "China Noodles" by my 2-year-old)
adapted from The Food Network
3 tablespoons vegetable oil, divided
1 block extra firm tofu, cubed
1 cup (2 handfuls) snow peas, halved on a diagonal
2 red bell peppers, seeded and cut into match stick size pieces
1/2 pound mushrooms, coarsely chopped, if necessary (I use whatever mushrooms look good that week.)
2 scallions, thinly sliced on a diagonal
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, crushed
1 pound spaghetti noodles, cooked to al dente and drained well (I use Barilla Protein Plus.)
1/2 cup low sodium tamari soy sauce
1 tablespoon toasted sesame oil, several drops
Heat 1 tablespoon vegetable oil in a skillet over medium heat.
Brown tofu in skillet. Set aside.
Heat a wok over high heat.
When pan is very hot, add remaining 2 tablespoons of vegetable oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, and scallions. Stir fry for 1 minute.
Next add the ginger, garlic and browned tofu. Stir-fry for 2 minutes.
Add the cooked noodles and toss to combine.
Add the soy sauce and toss the ingredients. Make sure noodles are coated evenly with sauce.
Drizzle with toasted sesame oil.
Serve.
It was cold and blustery this weekend. So I decided to warm up with a bowl of my favorite soup. It is excellent when paired with Gruyere or Parmesan cheese toast.
GOLDEN WINTER SOUP
adapted from Cooking Light
2 tablespoons unsalted butter
1 1/2 pounds cubed and peeled butternut squash
2 cups cubed and peeled russet potatoes
1 teaspoon kosher salt
1 small onion finely diced
4 cups vegetable broth
1 cup half and half
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add onion; sauté 1 minute.
Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Puree potato mixture with a handheld blender until smooth.
Stir in half-and-half.
Enjoy!
A friend sent me edible Vineyard last summer. She knew I would love it since I'm a sucker for beautiful food photography and I try to buy local when I can. I was psyched to stumble across the Winter edition of edible Boston at my local farm stand over the weekend. It didn't disappoint. I'm looking forward to trying out the recipe for Old Fashioned Ginger Snaps with Booli and some of the cold weather cocktail recipes with the Mister!
This is the easiest baked chicken recipe I have ever made and it is so moist and delicious. The meat seriously falls off the bone. It is nice and basic so you can dress it up any way you like. And you can save the left overs and use them in different recipes. We like to use ours in burritos and soups.
BASIC POACHED WHOLE CHICKEN
adapted from Not Your Mother's Slow Cooker Cookbook
1 3-4 pound broiler
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Wash and dry chicken. Remove giblets and neck. Cut off any lumps of fat.
Season chicken inside and out with salt and pepper.
Place in slow cooker breast side up.
Sprinkle rosemary and thyme on top of chicken.
Cover and cook on LOW until an instant read thermometer inserted into the thickest part of the thigh register 180 degrees. About 6-7 hours.
HOT CEREAL
adapted from Bon Appetit
1/4 Ten-Grain Hot Cereal (such as Bob's Red Mill brand)
1-2 Tbsp. walnuts
1/2 cup blueberries
1 Tbsp. Vanilla Yogurt
Prepare hot cereal according to package directions.
Sprinkle with walnuts, blueberries and yogurt.
This is a staple in my house. We all (this includes my 2-year-old) love it!
ROASTED CAULIFLOWER
1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/4 tsp. Ground Nutmeg
Salt and Pepper
Preheat the oven to 450.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle with the nutmeg and a pinch of salt and pepper. Toss to coat.
Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through. You will know they are fully roasted when the edges appear nice and brown.
Enjoy!
In my opinion, it doesn't get any better than oats and chocolate. Doing a little holiday baking.
Adapted from the the fine folks at Quaker Oats
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats (uncooked)
1 12 oz. bag chocolate chips (I like them chocolately!)
Heat oven to 350°F.
In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well.
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
We had an abundance of blueberries the other day. I put on Bette Midler's Blueberry Pie and Booli and I had great fun making these.
MINI BLUEBERRY PIES
Adapted from The King Arthur Flour Baker's Companion
6 cups fresh blueberries
2 Tablespoons orange juice
1 cup sugar
1/4 cup cornstarch
1 package refrigerated pie crust (should have 2 crusts)
Place all the ingredients except the dough in a saucepan and simmer until filling is thickened. Cool to lukewarm.
Preheat oven to 350.
Roll out dough. Use a 4 inch round cookie cutter to cut out 12 circles. Use a 3 inch round cookie cutter to cut out 12 more circles. Fit the large circles in a muffin tin. Spoon the filling into the shells. top with small circles and pinch edges of the crust together. Cut vents in the top of the dough. Sprinkle with sugar. Bake for 30 minutes.
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