... Southwestern Quinoa Salad

I'm becoming quite a fan of quinoa.  My first foray was the Superfood Salad, which I've made several times since.  I also made a Mediterranean version... unfortunately (for you) I ate it too quickly to write a post about it.  I'll make it again soon... promise!  The beauty about these salads is that they're quick and easy to make, they're pretty darn inexpensive (I made this one for less than $10), and they're good for you.  Win. Win. Win.

This one takes great southwestern flavors - avocado, red bell pepper, cilantro, black beans - and blends them together in a terrific salad that would be perfect as an entree or a side dish.  The cumin-lime dressing really brings it all together.

I've also started making my own tortilla chips.  I go back and forth between corn and flour tortillas.  Corn is better for you, but you don't come home with an obnoxious amount of tortillas if you buy flour.  Either way you go, you follow the same simple steps.  Preheat the oven to 375 degrees.  Brush the tortillas with a little olive oil and sprinkle with kosher salt.  I like to add other seasonings to mine, too... a little cayenne pepper this time.  Bake for 8-10 minutes, but keep an eye on them because they'll brown pretty quickly.  They take a little (and I mean little) more time than opening a bag of store bought chips might, but just think of all the flavor combinations you can create!

Southwestern Quinoa Salad
serves 4-6

1 cup dry quinoa
1 tablespoon olive oil
1 cup black beans, drained and rinsed
1 avocado, chopped into chunks
handful of cherry (quartered) or grape tomatoes (halved)
1/2 red onion, diced
1 clove garlic, diced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
juice from one lime
1/2 teaspoon cumin
1/2 tablespoon olive oil
salt, to taste

Cook quinoa according to package directions.

While the quinoa is cooking, prepare all other ingredients.  Prepare the dressing by combining the lime juice, oil, cumin, and salt.  Whisk it until combined.  Adjust seasoning as necessary.

When the quinoa has finished cooking, remove it from the heat and fluff it with a fork.  Add black beans and toss to warm them through.

Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix.  Adjust seasoning if necessary.

Taylor's Notes:
It's as simple as that.  What's so great about this recipe is that it'll keep in your refrigerator for a week... if you don't eat it before then!  

Enjoy!

... Seared Sea Scallops with Summer Vegetables and Buerre Blanc

This is one of those brilliant recipes that looks and tastes pretty darn impressive, but is, for the most part, very simple to put together.  That's a win-win in my book.

There's a first time for everything and this was mine for searing scallops.  They didn't get quite as caramelized as I'd have liked, but they sure didn't lack in flavor.  Thanks for your help, Dad!

Seared Sea Scallops with Summer Vegetables and Beurre Blanc

serves 4

1/2 cup dry white wine
1/4 cup chopped shallots
3 tablespoons chilled butter, cut into small pieces
1/2 teaspoon grated lemon rind
5/8 teaspoon kosher salt, divided
1 medium zucchini
1 medium yellow squash
1 orange bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
2 tablespoons olive oil, divided
1 cup grape tomatoes
3 garlic cloves, thinly sliced
1/2 teaspoon black pepper, divided
1 1/2 pounds sea scallops
1/4 cup small basil leaves

Place a jelly-roll pan in the oven.  Preheat oven to 500 degrees (leave pan in oven as it preheats).

Combine wine and shallots in a small saucepan; bring to a boil.  Cook 6 minutes or until mixture is reduced to 2 tablespoons.  Strain through a sieve into a bowl; discard solids.  Return mixture to pan.  Gradually add butter, stirring with a whisk until smooth and emulsified.  Stir in rind and 1/8 teaspoon salt; keep warm.

Cut zucchini and yellow squash in half lengthwise.  Cut each half crosswise into 3 pieces; cut each piece lengthwise into 4 strips.  Combine zucchini, squash, bell pepper, onion, and 1 tablespoon oil in a large bowl; toss to coat.  Arrange vegetable mixture carefully onto preheated jelly-roll pan.  Bake at 500 degrees for 4 minutes or until vegetables are lightly browned.  Remove from oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

While vegetables cook; heat a large cast-iron skillet over high heat.  Pat scallops dry with paper towels; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.  Add remaining 1 tablespoon oil to pan; swirl to coat.  Add scallops to pan; cook 1 1/2 minutes on each side or until scallops are seared and desired degree of doneness.  Serve scallops with vegetable mixture and sauce; garnish with basil leaves.

Taylor's Notes:
Definitely take the time to prep your veggies first.  After they're ready and the sauce is made, the rest of the recipe moves pretty quickly.  Depending on how many vegetables you have or what size they are, they may take a little more time than 4 minutes.  We kept ours in the oven for about 15, but also had larger veggies and an additional pepper or two.  Keep an eye on them and start the scallops when you're about five or six minutes out.  It won't hurt the veggies to sit for a minute or two, but you definitely want the scallops to be hot.

Enjoy!

... Brussels Sprout Salad

Why is it that when you're a kid you can't imagine eating certain foods, but once you grow up, you just can't get enough of those same things?  I don't know many kids who like Brussels sprouts.  But give them this version, with pancetta ("bacon" where kids are concerned), cheese, and apple, and I bet you won't hear too many arguments.

Just don't put them in charge of shredding the sprouts.  The mandonlin is sharp and kids of all ages (ahem) can easily hurt themselves.

This salad was a great addition to our Fourth of July meal.  My family loves trying new recipes and sometimes we find them in the most random of places.  Like this one from Canadian House & Home magazine.  Lucky for us, Mom loves house magazines... and new recipes.

Brussels Sprout Salad
serves 4

10 slices of pancetta
4 ounces Piave cheese (or Parmigiano-Reggiano)
1 medium-sized Matsu apple (or Gala, Fuji, or whatever you like)
3 dozen Brussels sprouts
1/2 cup caramelized pancetta vinaigrette (see below)


Caramelized Pancetta Vinaigrette
1 shallot, peeled
1 teaspoon grainy mustard
2 tablespoons honey
1/2 cup reserved pancetta fat
1 cup cider vinegar
salt and pepper to taste
2 cups olive oil
1 tablespoon chopped chives


Bake pancetta on parchment-lined baking sheet at 350 degrees for 12 to 15 minutes.  Reserve 1/2 cup fat for dressing.  Place all dressing ingredients except oil and chives in a blender and blend on high until smooth, slowly adding oil until emulsified.  Add chives and mix by hand.  (Store extra dressing in an airtight container in the refrigerator for up to one week.)

Shave cheese into long, thin curls using a vegetable peeler.  Cut apple into matchsticks using a mandoline or sharp knife.  Shave Brussels sprouts into very thin slices using a mandoline or sharp knife.  Toss all together in a bowl until well mixed, then add just enough dressing to coat.

Taylor's Notes:
This is a really tedious recipe, but pretty well worth it (if I remember correctly... I actually made this for the fourth of July).  If you've never cooked with Brussels sprouts, you need to wash them well and peel off any of the outside leaves that aren't tight to the sprout.  Be very careful shaving the Brussels sprouts.  You can easily shave those little guys right on down to your thumb or finger if you're not paying attention.  

When you cook the pancetta there won't be 1/2 cup worth of fat that drips off.  That was what we expected to happen, but as it so happens, you'll actually break or cut off the fat from the edges of the cooked pancetta.  See, cooking is learning!  

Enjoy!

... Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

Let it be known that, as of right now, this recipe will be known as "The recipe with the longest name ever."  It's ok, though, and let me show you why...

If that doesn't scream SUMMER BARBEQUE!, I don't know what does.  Except maybe this, paired with a grilled burger, potato chips, fresh fruit, and a cold beer.  

 

Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
serves 12

1 cup halved heirloom grape or cherry tomatoes
1 teaspoon salt, divided
3 ears shucked corn
1 medium white onion, cut into 1/4-inch-thick slices
1 jalapeno pepper
1 tablespoon olive oil
cooking spray
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 diced peeled avocados

Preheat the grill to medium-high heat.

Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt.  Let stand 10 minutes.

Brush corn, onion, and jalapeno evenly with oil.  Place vegetables on grill rack coated with cooking spray.  Grill corn for 12 minutes or until lightly charred, turning after 6 minutes.  Grill onion slices and jalapeno 8 minutes or until lightly charred, turning after 4 minutes.  Let vegetables stand 5 minutes.  Cut kernels from cobs.  Coarsely chop onion.  Finely chop jalapeno; discard stem.  Add corn, onion, and jalapeno to tomato mixture; toss well.  Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well.  Top with avocado.

Taylor's Notes:
The only bad thing about this salad is that it's not too easy to make ahead of time, but the grilled vegetables are totally worth it.  It makes a lot - definitely serves more than twelve as a side - and is best the same day, but not too shabby the next.


Notice anything different down there??  Yep, I'm now going to add nutritional information to the ol' blogaroo.  Well, at least to the recipes that already have it listed... let's not get all crazy and think I can come up with this stuff on my own.  Why recreate the wheel when Cooking Light does such a bang-up job?


Enjoy!


Nutritional Information...
Calories 141  |  Fat 6.4g  |  Protein 5g  |  Carbs 18.2g  |  Fiber 6.8g  |  Sodium 211mg

... Spicy Basil Chicken

I'm becoming quite a fan of Thai food.  Although I haven't gotten extremely adventurous when ordering out,  it's always fun to try new things at home.  This is a safe (it's chicken and veggies which are definitely not scary), but tasty and spicy (look at those chile flakes!) dish you can make anytime you're in the mood for something a little different.

As it was my first Friday night at home in a while, I tried a new recipe, rented a couple movies, opened three bottles of wine (ahem*), and made a few observations...

1.  Guys like Channing Tatum (The Vow) and Zac Efron (New Years Eve) don't exist... they're just too nice (and way cute).  If you disagree, prove it.

2.  It's very sad to discover that two bottles of wine have gone bad and you have to pour them out. 

Thank goodness for one last (unopened) bottle that saves the day.

3.  After a spicy homemade meal, sometimes the simplest sweet dessert is best.  Haagen Dazs Mango Sorbet topped with Smucker's Chocolate Magic Shell.  

I digress.  If you, too, find yourself digging Thai food, this is definitely a recipe to try.  It's even light, so you don't need to feel the least bit guilty about the sorbet and chocolate.  Wine and movies with dreamy men are optional.

Spicy Basil Chicken

serves 4

2 teaspoons canola oil
1/4 cup minced shallots
3 garlic cloves, thinly sliced
6 (4-ounce) skinless, boneless, chicken thighs, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons lower-sodium soy sauce
1 1/4 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced basil leaves

Heat a large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add shallots and garlic to pan; cook for 30 seconds or until fragrant.  Add chicken to pan; cook 13 minutes or until chicken is done.

Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring with a whisk.  Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken.  Remove from heat, stir in basil.

Sauteed Snow Peas and Peppers
serves 4

2 teaspoons dark sesame oil, divided
2 1/2 cups fresh snow peas, trimmed
1 cup thinly sliced red bell pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat a large skillet over medium-high heat.  Add 1 teaspoon sesame oil to pan; swirl to coat.  Add snow peas and bell pepper to pan; saute for 4 minutes or until the vegetables are crisp-tender, stirring occasionally.  Remove pan from heat.  Drizzle vegetable mixture with remaining 1 teaspoon sesame oil.  Sprinkle with salt and pepper, and toss well to combine.

Taylor's Notes:
When I'm using new ingredients, I always find it helpful to know what I'm looking for at the store.  I'd never bought Sambal Oelek before and wouldn't have guessed it was in a little jar like this. If you have Sriracha on hand, you could probably substitute that, but you won't get the great flakes and texture that the Sambal Oelek provides.  


I added the snow peas (actually I used snap peas because they were all out of snow peas at the store) and peppers to the chicken mixture instead of alongside and served it all over brown rice.  


Enjoy!

... Salmon in Parchment with Green Beans and Lemon Zest

It was 79 degrees in Kansas City today.  Today is March 12.  79 degrees... on March 12.  In what universe does that happen!?!  My favorite universe, that's what.  Also a universe that makes a girl realize just how close we are to swimsuit season.  

So, what better way to prepare than fresh fish and veggies steamed in parchment in the oven?  This is arguably the quickest recipe I've come across in my new favorite cookbook.

If you're like me and this is your first time cooking in parchment, you can find three different ways to use it.  This is the 'twist', but all seem super easy and make this method of cooking a no-brainer.

Now if this doesn't look like a superb Spring dinner, I'm not sure what would.

Salmon in Parchment with Green Beans and Lemon Zest
serves 4

4 skinless salmon fillets (about 6 ounces each)
3/4 pound green beans, trimmed
12 wide strips (1 to 2 inches) lemon zest (from 2 lemons)
1 tablespoon plus 1 teaspoon capers, rinsed and drained
coarse salt and ground pepper
1 tablespoon plus 1 teaspoon olive oil

Preheat oven to 400 degrees.  Place salmon fillets in center of four 16-inch-long pieces of parchment.  Top with green beans, lemon zest, and capers.  Season with salt and pepper and drizzle each with 1 tablespoon oil. Fold parchment into a "twist" or "envelope" shape.  *"Twist" is folding the parchment over the food like a letter and then twisting each end tightly to hold; "Envelope" is bringing the wide ends of the parchment together then folding down three times on top of food.  Fold the ends under the food packet to hold.


Place packets on a rimmed baking sheet and transfer to oven.  Cook until packets are puffed up (salmon will be opaque throughout), 12 to 15 minutes.  Serve immediately.

Taylor's Notes:
This recipe is as easy as it sounds.  It's inexpensive, too... and delicious... and healthy... and quick... and what more could you want?!  I bought salmon fillets with the skin on and put them in the packet like that.  It's much easier to peel off once the salmon is cooked and, to my knowledge, it's not a bad thing to cook with the skin on.  Right?  C'mon, they do it in restaurants all the time... 


Enjoy!

... Risotto with Roasted Sweet Potatoes and Cremini Mushrooms

I think we've established how much I love risotto and what a fan I am of Mark Bittman.  Seriously, there's nothing you can't learn from the man and risotto is just, well, perfect for anything you need it to be.  Tonight I needed it to be comfort food on a cold night and a perfect partner to a good glass of red and Florence's Lungs.  

As always, it didn't disappoint.

Simple Risotto
serves 4 to 6

2 tablespoons butter or extra virgin olive oil, to taste
1 medium onion, chopped
large pinch saffron threads (optional)
1 1/2 cups arborio or other short- or medium-grain rice
salt and freshly ground black pepper
1/2 cup dry white wine or water
4 to 6 cups chicken, beef, or vegetable stock
2 to 4 tablespoons softened butter or extra virgin olive oil
freshly grated parmesan cheese (optional)

Put the 2 tablespoons butter or oil in a large, deep nonstick skillet over medium heat.  (Allow the remaining butter to soften while you cook).  When the butter is melted or the oil is hot, add the oil and saffron and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.

Add the rice and cook, stirring occasionally, until it is glossy and coated with butter or oil, 2 to 3 minutes.  Add a little salt and pepper, then the white wine.  Stir and let the liquid bubble away.

Use a ladle to begin adding the stock, 1/2 cup or so at a time, stirring after each addition.  When the stock is just about evaporated, add more.  The mixture should be neither soupy nor dry.  Keep the heat at medium to medium-high and stir frequently.

Begin tasting the rice 20 minutes after you add it; you want it to be tender but still with a tiny bit of crunch; it could take as long as 30 minutes to reach this stage.  When it does, stir in the softened butter or oil (more is better, at least from the perspective of taste!) and at least 1/2 cup of parmesan if you're using it.  Taste, adjust the seasoning, and serve immediately, passing additional parmesan at the table if you like.

Taylor's Notes:
Yes and Yes.  Follow this recipe and you'll be golden.  As I mentioned, I roasted a sweet potato and cremini mushrooms to add to the risotto.  Here's how...


Heat your oven to 400 degrees.  Drizzle extra virgin olive oil over a rimmed baking sheet.  Add cubed sweet potato (washed, skin on or off), drizzle a little more oil over the potato and sprinkle with salt and freshly ground pepper.  Roast in the oven for 20 minutes (time will depend on the size of your potato cubes.)  After 20 minutes, I tossed the potatoes, added the cremini mushrooms (some halved, some not, depending on size), drizzled a little more olive oil and popped it back in the oven for 10 minutes.  By this time, you should be adding your butter and parmesan to your risotto.  Toss the potatoes and mushrooms one more time and add a tablespoon or so of chopped fresh rosemary.  Roast for 5 more minutes and then pull it out of the oven and stir into the risotto.  


Top your amazing dish with a little more parmesan if you'd like (and who wouldn't?) and a sprig of rosemary if you want to be all fancy and stuff.


Enjoy!

... Chicken and Wild Rice Soup

After all that eating over the last long weekend, I decided that soup would probably be a good idea for dinner. A hearty soup because, you know, after eating as much as you do over Thanksgiving, your stomach seems to think you're hungry every thirty minutes.  This one, though, this one is a light hearty soup.  Win win.

Funny, it doesn't look light...

... but it is, and it's delicious!  Now, I don't know that the same could be said for the popover and wine (light, no; delicious, yes), but hey, it evens out, right?

Chicken and Wild Rice Soup
serves 8

1 cup uncooked quick-cooking wild rice
cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounces light processed cheese, cubed (such as Velvetta light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)

Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add onion and garlic; saute 3 minutes.  Add broth and potato; bring to a boil over medium-high heat.  Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk.  Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly.  Remove from heat; add cheese, stirring until cheese melts.  Stir in rice, chicken, pepper, and salt.  Garnish with parsley, if desired.

Taylor's Notes:
A few tweaks to this one... to begin with, I used shredded 2% mild cheddar and shredded 2% sharp cheddar instead of the Velvetta.  It didn't melt as well as the Velvetta probably would have, but it's also not overly processed goop.  Another switcheroo I made was to use rotisserie chicken instead of the chicken breasts.  I removed the skin, of course, and only used the white meat from the breast.  


I also added mushrooms and carrots to the mix for a little extra color and flavor.  I put the carrots in with the potatoes and then added the mushrooms after the milk mixture had thickened.  After I added the cheese, I let the soup simmer for a while until the mushrooms were tender and then served it with a little parsley on top, which added a great, bright fresh flavor to the soup.


Enjoy!

... Risotto with Mushrooms and Asparagus

Risotto is something that, if it's on the menu, I'm ordering it.  I love it and I've been saying for a couple of years now that "this is the year I'm going to learn to make risotto."  And now, like most times, I'm wondering what took me so long.  It's really not difficult, just a little time consuming.  So pour a glass of wine, prep your ingredients, and get ready to enjoy a restaurant-quality meal right at home. 

You know me and my love of veggies.  Add anything you want to this, though.  Risotto is so versatile!

Risotto with Dried and Fresh Mushrooms

serves 4-6

1/2 cup dried procini mushrooms

4 to 6 tablespoons butter

1 medium onion

1 1/2 cups Arborio or other short- or medium-grain rice

salt and pepper

1/2 cup dry white wine

4 to 5 cups chicken, beef, or vegetable stock

1 cup sliced shiitake or portobello mushroom caps

freshly grated parmesan cheese (optional)

Rinse the dried mushrooms one or twice, then soak them in hot water to cover.  Put 2 tablespoons of the butter in a large, deep nonstick skillet over medium heat.  When the butter is melted, add the onion and cook, stirring occasionally, until it softens, 3 to 5 minutes.

Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, 2 to 3 minutes.  Add a little salt and pepper, then the white wine.  Stir and let the liquid bubble away.  Drain the porcini and chop them, then stir them in, along with about half of their soaking liquid.

Use a ladle to begin adding the stock, 1/2 cup or so at a time, stirring after each addition.  When the stock is just about evaporated, add more.  The mixture should be neither soupy nor dry.  Stir frequently, keeping the heat at medium to medium-high.  Meanwhile, put the remaining butter in a small skillet over medium-high heat.  When the butter is melted, add the fresh mushrooms and cook, stirring occasionally, until lightly browned and almost crisp, about 10 minutes, then remove from the heat.

Begin tasting the rice 20 minutes after you add it; you want it to be tender but still with a tiny bit of crunch; it could take as long as 30 minutes to reach this stage.  When it does, stir in the cooked mushrooms, with their butter, and at least 1/2 cup of Parmesan if you're using it.  Taste, adjust the seasoning, and serve immediately, passing additional Parmesan at the table.

Taylor's Notes:

This is another recipe from my main man, Mark Bittman.  This time, though, I used his awesome iPad app (oh, did I mention i got an iPad? love it.  seriously.  and this app is absolutely worth the $9.99 it costs.  so if you, too, have an iPad, buy it.  like now.)  Ok, anyhoo... Mark is awesome and so are his apps, obviously.  

I followed his recipe for the most part, but as you can tell from the recipe titles, I changed just a few things along the way.  I didn't use the dried mushrooms, instead adding fresh asparagus along with the fresh (baby bella) mushrooms.  I cooked them in the skillet along with the mushrooms - for about 10 minutes or until everything was tender.  

I set out to halve the recipe, so guesstimated the amount of most of the ingredients.  I ended up using just under a cup of rice and about 3 cups of chicken stock.  I think the key to risotto is adding liquid as needed and stirring it often.  I cooked it for 20 minutes and it was perfect.  I bet I used 6 oz of mushrooms and 8 stalks of asparagus.  And, let's be honest, who wouldn't add the Parmesan?  

As with most things, add the ingredients that you like and chances are, you'll like it in the end.  If not, tweak it next time... it's all about adventure!

Enjoy!

... Linguine with Zucchini

How can you not want to make a recipe with a rhyming name?  I mean, come on, it just sounds fun.  And when it looks like this, it's even better.

Linguine with Zucchini and Goat Cheese
serves 4

12 ounces linguine (3/4 box)
1 tablespoon olive oil
1 pound zucchini, sliced into thin half-moons
kosher salt and pepper
1 clove garlic, chopped
5 ounces fresh goat cheese, crumbled
2 teaspoons grated lemon zest

Cook the pasta according to the package directions.  Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a medium skillet over medium-high heat.  Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.

Stir in the garlic and cook 1 minute more.

Add all but 2 tablespoons of the cheese into the pasta.  Add the reserved cooking water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.  Stir until creamy.

Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.

Taylor's Notes:
I tried one reviewers recommendation of using Laughing Cow cheese instead of the goat cheese.  I know, I'm shocked, too, but this girl needs to watch her waistline and she's not too interested in seeing it expand.  And thanks to that review, I don't have to... at least with this recipe.


Enjoy!

... Fried Rice

Oh sure, I know what you're thinking.  You're thinking "Taylor, you're supposed to be on a diet and you're eating fried rice?!"  Well, sure, fried rice isn't very diet friendly... unless you make this recipe that's delicious and filling and only ten points on Weight Watchers... booyah.

Tofu Fried Rice
serves 4

2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 cup (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine)
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
thinly sliced green onions (optional)

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.  Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.  Remove from pan.  Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces.  Remove from pan.  Add 1 tablespoon vegetable oil to pan.  Add 1 cup onions, peas and carrots, garlic, and ginger; saute 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.  Add cooked rice to pan; cook 2 minutes, stirring constantly.  Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly.  Garnish with sliced green onions, if desired.

Taylor's Notes:
What a great recipe that allows you to make it your own.  Use whatever protein suits your fancy - tofu, chicken, shrimp - and whatever veggies you love.  Instead of frozen peas and carrots, I used frozen edamame, red bell pepper, and mushrooms.  Don't love fungi?  Toss in some broccoli.  Adverse to bell peppers?  (it's ok, I used to be, too)  How about sugar snap peas?  The possibilities and combinations are endless.  


This was the first time I'd cooked with tofu and it was really easy.  Just follow the directions and you'll be golden... just like the tofu.  


Enjoy!

... Tortellini with Butternut Squash, Mushrooms, and Fontina

I may have said this last year about this time, but I love Fall.  Fall colors, Fall weather, and especially Fall flavors.  Although I switched up the ingredients a little bit in this recipe, I still think it was a great one to welcome in the new season.

Instead of using butternut squash, I used a sweet potato... or is it yam?  Apparently it depends on what part of the country you're from, so go with what you know.  I halved the recipe so I wouldn't feel like I needed to invite the entire on-duty crew of local firemen to dinner, although I'm thinking that may not be such a bad idea after all...

... next time, boys.

Tortellini with Butternut Squash, Mushrooms, and Fontina
serves 4

1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces Fontina or Gruyere, grated (1/2 cup), plus more for serving

Heat oven to 450 degrees.  On two rimmed baking sheets, toss the squash and mushrooms with the sage, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.

Meanwhile, cook the tortellini according to the package directions.  Reserve 1/2 cup of the cooking water; drain the tortellini and return to the pot.  Add the vegetables, Fontina, 1/4 cup of the cooking water, and 1/2 teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry).  Sprinkle with additional Fontina.

Taylor's Notes:
As I mentioned before, I used a sweet potato instead of the butternut squash... mostly because I wanted to make a smaller recipe.  If you follow in my footsteps, though, you won't need to roast the veggies for quite as long, maybe more like 15 minutes.  I'm not quite sure roasting the sage for the entire time is a great idea either, as it tends to crisp up a little too much.  Maybe add it halfway through the roasting time.


I couldn't find Fontina at the store, so used Asiago.  Truth be told, I'm not sure that's a truly equal substitute, but hey, delicious cheese is delicious cheese and the Asiago was good in my book.  Really, you could use anything you like.


Enjoy!

... Corn and Pasta Salad with Homemade Ranch Dressing

It's the age-old dilemma... do you take a green salad or a pasta salad to a Summer BBQ?  Or am I the only one who questions these things?  Just me?  Ok then.  Well, should you ever find yourself in my shoes, here's the perfect solution... both!

With fresh, bright colored veggies, crisp bacon, and sweet Summer corn roasted to perfection, this recipe will be the perfect addition to your backyard barbeque... or dining room barbeque if you're suffering the sweltering heat like we are.

The homemade ranch dressing was really easy and added the perfect creaminess and tang to this side.  And, lets be honest, anything that has pasta in it is good with me.

So next time you're pondering what kind of side salad to make, just think What Would Taylor Do? and you'll have your answer.

Corn and Pasta Salad with Homemade Ranch Dressing

serves 6

4 ounces gemelli pasta

1 small garlic clove

kosher salt and freshly ground black pepper

1/3 cup reduced-fat sour cream

1/3 cup buttermilk

2 teaspoons cider vinegar

1 scallion, minced

2 small ears fresh corn

8 ounces grape tomatoes, halved

1/4 small red onion, thinly sliced lengthwise

4 cups baby arugula

2 sliced bacon, cooked until crisp and crumbled

Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.

Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt.  Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste.  Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar, and scallion; season with salt and pepper.  Whisk the dressing until smooth and reserve.

Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired).  Add the corn, tomatoes, onion and arugula to the bowl with the dressing; gently toss to coat.  Sprinkle with the bacon.

Taylor's Notes:

It's always surprising to me to find an incomplete recipe.  Like the one above... what are you supposed to do with the corn?  Just put it in raw?  That doesn't seem quite right...  And when does the pasta go in?  Here's my take on it, they just want us to all be creative and explore new ideas with the ingredients they've given us.  Pretend like you're on an episode of Chopped... only if Ted Allen ever shows up in your kitchen you better call me.  Pronto.

I digress... I decided to roast the corn before adding it to the salad.  My first thought was to grill it on the cob and then I remembered it was over 100 degrees outside and the oven practically turned itself on.  Thanks to my good buddy Mark Bittman, I found quick directions to roasting corn.  Put it on a baking sheet in a 500 degree oven for 10-20 minutes, rotating every few minutes.  What that meant to me was 15 minutes, rotating every five.   I put it in the oven as the pasta was boiling and then cut it from the cob and added it to the dish once everything else was finished.  As for the pasta, just toss it in with the veggies and dressing and you'll be good to go.  

And there you have it.  A quick summer side salad perfect for any occasion, whether you're in the mood for pasta or greens.

Enjoy!

... Maple-Glazed Salmon with Panzanella Salad

Well, hello Summer!  We're officially in the heat of it here in Kansas City (heat of it... get it... ba dum dum)  and it's about all I can do to bring myself to turn on the oven.  So why not fire up the grill instead?  Hey, at least it stays cool inside that way.

Once my friends Ben and Kim of Four Foodies posted their Panzanella Salad recipe, I knew I'd need to make it soon.  Pairing it with salmon and zucchini just seemed to be a great healthy match-up.

All of that accompanied by a couple of bottles... glasses, okay... bottles of crisp white wine and we had a great Summer meal.  Hey, when you have a healthy meal like this one, you can afford to treat yourself a little.  Amiright?

Maple-Glazed Salmon

serves 4

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon ground ancho chile powder

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar

1 teaspoon sea or kosher salt

4 (6-ounce) salmon fillets

cooking spray

1 teaspoon maple syrup

Prepare grill, heating to medium.

Combine first 5 ingredients.  Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spay; grill 7 minutes.  Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Taylor's Notes:

This recipe was super simple and easy considering I had everything besides the salmon in my pantry.  No wait, I didn't have ancho chile powder and couldn't find it at the store, so I just added a little more chili powder and cumin to make up for it.  I did half this recipe, as in I only grilled two salmon fillets, but I bet I used a full recipes worth of seasoning.  Next time I'll try to heat it up a little more... it was good and we liked the spicy-sweet thing it had going on, but the spice factor could have been taken up a notch or two.

Click on the link above for the Panzanella Salad - you'll love it.  It was really tasty, super easy, and will definitely become a staple for these Summer months.  

For the zucchini, I just sliced 'em up, drizzled them with olive oil, sprinkled them with a little s&p and put them on the grill with the salmon.  

In case you're wondering, we drank Sauvingon Blanc from both Kim Crawford and Dashwood.  Delish.

Enjoy!

... Mediterranean Orzo Salad with Feta Vinaigrette

After the mass amount of meat I ate this weekend, I figured it was high-time for a veggie salad.  So maybe I missed Meatless Monday by a day, but hey, better late than never, yes?  This recipe was right up my alley : Mediterranean flavors plus light, quick and easy to make.  Done and done.

Mediterranean Orzo Salad with Feta Vinaigrette
serves 4

1 cup uncooked orzo (about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Cook the orzo according to package directions, omitting the salt and fat.  Drain; rinse with cold water.  Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade.  Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat.  Sprinkle each serving with remaining feta cheese.

Taylor's Notes:


This was a perfect weeknight meal.  Do I say that a lot?  If so, it's only because I love easy weeknight meals.  And really, who doesn't?  Anyhoo... this would be perfect as a side with chicken or fish, but was really great on it's own too.  


Those of you who know me well will be very surprised that I actually used the sun-dried tomatoes.  But I did and I liked them.  I know, shocker.  I'm becoming such a big girl.  I also added capers... a salty little twist that, quite frankly, I'm surprised wasn't in the original recipe.  But, like I often say, make it your own.  Add what you want, leave out what you don't.  Double the amount of olives, cut the onions in half (hello, thank goodness it's not date night!)  Whatever you do...


Enjoy!

... Memorial Day 2011

I'm really not sure there's a way to introduce the following so let's just get into it, shall we?

- Stuffed Mushrooms with Sun-dried Tomato Pesto and Gorgonzola - 

Clean and dry Baby Bella mushrooms.  Remove the stem and, using a spoon or small melon baller, hollow out the cap to make room for the good stuff.  Fill each cap with a spoonful of sun-dried tomato pesto and top with crumbled Gorgonzola cheese.  Drizzle the caps with a little extra virgin olive oil and top each one with a small basil leaf.  We found this great Greek Column Basil at the Farmers Market which has small leaves and, we're told, will survive in a pot year-round.  I'm not sure it'll last that long though... especially if I make Grapefruit Basil martinis this weekend.  Pop the caps on the smoker at 230 degrees for about 40 minutes.

- Fresh Tomato Salad with Balsamic and Gorgonzola -

We also found this gorgeous Beefsteak Tomato at the Farmers Market.  It was huge (a whole pound!) and so delicious.  We sliced it, sprinkled it with freshly ground pepper and kosher salt, drizzled it with extra virgin olive oil and balsamic, and tossed on the leftover Gorgonzola crumbles.  Now this is what Summer is all about. 

- The 'Fatty' -

Meat Lovers unite!  I'm not even one of them and I can definitely get down with this guy.  Three kinds of meat - Italian sausage, ground pork, and ground turkey - melded together.  (My apologies for the images of raw meat above... I don't think it's all that appetizing either, but I think it helps to understand the process...)  You'll need about a pound and a half.  We used one pound of Italian sausage (take it out of the casings if you buy it in links) and a quarter of a pound each of the pork and turkey.  Mix it all together in a big bowl, then spread it out on a large sheet of plastic wrap.  You'll want to flatten it out to be about 8"x11" and between 1/4" and 1/2" thick.  Now comes the fun part - choose what you want inside.  We used green and red peppers, green onions, garlic, and white cheddar.  We sauteed the veggies for just a few minutes until they were just tender and then layered them in the middle (lengthwise) of the meat.  Top the veggies with a little cheese and then, using the plastic as your helper, roll one side of meat over the veggies and then one more roll to create one large meat 'fatty'.  Sprinkle it generously with seasoning - I think we used something along the lines of Lawry's seasoning salt.  Throw it on the smoker around 230 degrees for one and a half hours.  

- Baby Back Ribs with Roasted Fingerling Potatoes -

Farmers Market to the rescue again!  We found these great purple and Fingerling potatoes at the same stand that we got the tomato and, like the tomato, they didn't disappoint.  Slice them in half - the larger ones in quarters - and place them on a cookie sheet.  Give them a healthy drizzle of extra virgin olive oil and a good sprinkle of salt & pepper, thyme, and oregano.  Slide them into a 350 degree oven for 35 minutes and they are the perfect pairing for the ribs.  If that sounds easy, try this on for size.  Sprinkle a couple racks of ribs with your choice of seasoning - we used the same one we used on the Fatty for one rack and a hot & spicy version for the other.  Place them on a grill rack in the smoker at 230 degrees for four hours and dinner is served.  

I hope you all have / had a terrific Memorial Day weekend!  I'm sure you'll understand if my next month's worth of posts are of salad.  

Enjoy!

... Cayenne-Rubbed Chicken with Avocado Salsa

The near 90 degree temps in Kansas City today really made me want to fire up the grill.  Then I remembered that the winds were near 90 mph.  This recipe was the perfect solution to that and the fresh avocado salsa (plus the fresh mango I added, thankyouverymuch) was great for a pre-summer summer-like day.

Cayenne-Rubbed Chicken with Avocado Salsa
serves 4

coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium.  Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside.  Just before serving, fold avocado chunks into onion mixture; season with salt and pepper.  Serve chicken topped with salsa.

Taylor's Notes:


As I mentioned, I added mango to the mix and it was such a great partner to the creamy avocado and sharp onion.  The recipe was quick and easy to make... for one, or many!


Enjoy!

... Pears with Blue Cheese and Prosciutto

Remember when I wrote about this and I told you that you'd be seeing several upcoming posts as a direct result of it?  Well, here we go!

- ripe, organic pears -

- fresh, crisp arugula - 

It just so happened that I had Wine Club this week and needed a great little appetizer to take.  I stumbled across this recipe and knew it'd be a hit.  When I received pears and arugula in my bitty box delivery, I knew it was the one.  It's kismet, no?

The crisp arugula gets laid over a juicy pear wedge, topped with creamy blue cheese and wrapped with a salty slice of prosciutto.  

It makes quite a bit... but doesn't last for long!

Pears with Blue Cheese and Prosciutto
serves 8

2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces blue cheese, cut into small pieces
6 ounces thinly sliced prosciutto, cut in half lenthwise

In a large bowl, toss the pears and lemon juice.

Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of proscuitto and roll up.

Taylor's Notes:


That's about it... it's as simple as it sounds.  Quick to make, quick to disappear.


Enjoy!

... West Coast Grilled Vegetable Pizza

I have a confession to make.  Last night I went for cocktails with friends and ended up with this for dinner.

Yes, we went for happy hour on Monday.  Yes, that's oatmeal and blueberries.  Hey, technically it qualifies for Meatless Monday... but because I know that it's kind of a no-brainer, I thought I'd provide you with a much better meatless recipe that I made tonight.  Now introducing... my new favorite pizza.  

These fresh veggies are right up my alley and the goat cheese, well, don't get me started.  The crispness of the spinach and the creamy avocado are perfect with the tangy oil and vinegar dressing.  It's all just so very tasty and summery.  Maybe it'll be a favorite of yours, too.

West Coast Grilled Vegetable Pizza
serves 4

3 tablespoons olive oil
all-purpose flour, for shaping dough
1 pound store-bought pizza dough, fresh, or thawed if frozen
2 plum tomatoes, thinly sliced crosswise
2 scallions, white and green parts separated, thinly sliced
1 log (5 ounces) soft goat cheese, crumbled
coarse salt and ground pepper
1 bag (5 ounces) baby spinach
1 avocado, halved, pitted, peeled, and diced
2 tablespoons red-wine vinegar

Heat grill to medium.  Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil.  On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds.  Transfer to prepared sheet.  Brush tops with 1 tablespoon oil.

Transfer dough to grill.  Cook, without turning over, until undersides are firm and being to char, 2 to 3 minutes.  Using tongs and a large spatula, place crusts on baking sheet, grilled side up.

Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill.  Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes.  Transfer to a cutting board.

In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine.  Pile mixture onto pizzas, halve, and serve.

Taylor's Notes:


I used refrigerated pizza dough which is absolutely easy and pretty darn tasty, actually.  Next time I'll make a stop at a local pizza shop and buy dough from them.  It'll make these pizzas that much better... plus they have whole wheat crust.


From start to finish, this recipe might have taken me 20 minutes.  How easy is that?  Perfect for a weeknight or a weekend when you've spent your entire day playing in the sun.  Oh Summer, please come soon! 


Also, I used my grill pan inside rather than my outdoor grill because, well, did I mention that it's not warm here yet?  Pizza on the grill is really delicious, though, so that'll be happening soon.  Very soon.  Isn't that right, Mother Nature?


Enjoy!