... Superfood Salad with Lemon Vinaigrette

It probably goes without saying that I'm a fan of cooking blogs and I think I've mentioned a time or two that I've found some great recipes on Pinterest.  Well, add this one to the list... maybe even the top of the list.

And if this is one of my favorite new recipes, then quinoa is one of my favorite new ingredients.  It's so versatile - sweet, savory, breakfast, dinner - and really quick and easy to make.  It has a ton of protein and few carbs.  Quinoa, I think I love you.

The ingredient list is a little random... oranges, black beans, corn, pomegranate, avocado.  But it all comes together so perfectly with a light, lemon vinaigrette.  On its own or as a side, this salad will be showing up in my kitchen on a regular basis.

Superfood Salad with Lemon Vinaigrette
serves 5

1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled, segmented, and chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt and pepper

Cook quinoa according to package directions.  Set aside to cool.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper.  Pour Lemon Vinaigrette over the salad and stir to combine.  Serve cold or at room temperature.

Lemon Vinaigrette
2 lemons, juiced (you need 1/4 cup juice)
2 garlic cloves, finely minced
dash of sweetener (agave nectar, stevia, or white sugar)
salt and pepper
6 tablespoons extra virgin olive oil

Taylor's Notes:
This superfood salad is super easy... and super delicious!  I added grilled shrimp for a little extra oompf, but it'd be great without meat, too.  I didn't find the pomegranate seeds, so left them out.  I'm sure they'd add good color and flavor, but I didn't miss them and I'm not sure it'd be worth the work to dig them out of an actual pomegranate.  Who knows, though, let me know if you give it a shot!

Enjoy!

... Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

What comes to mind when I say "BFD!"?  If you're thinking "Breakfast For Dinner!", gold star for you.  If you're thinking something else, well... double gold star.  Because, in my book, breakfast for dinner is a BFD.

Creamy ricotta with crisp arugula and a fried egg?  How could you go wrong?  

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

serves 4

4 (2-ounce) slices whole-wheat country bread

cooking spray

2 cups arugula

1 tablespoon extra-virgin olive oil, divided

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 large eggs

3/4 cup part-skim ricotta cheese

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1 teaspoon chopped fresh thyme

Preheat broiler.

Coat both sides of bread with cooking spray.  Broil 2 minutes on each side or until lightly toasted.  

Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.  Crack eggs into pan; cook 2 minutes.  Cover and cook an additional 2 minutes or until whites are set.  Remove from heat.

Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.  Divide salad and eggs evenly over bread.  Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.

Taylor's Notes:

Delish!  This is great for dinner, but I'm sure would be just as tasty for breakfast or lunch... somehow, though, BFB and BFL don't have quite the ring that BFD does.  Amiright?  

I left out the lemon juice and thyme because I didn't feel like running to the store (lazy much?) and it still disappeared quickly.  

Enjoy!

... Mini Mac n' Cheese Bites

There must be some tie between mac n' cheese and sporting events... or is that just me?  Mom made this recipe for the Cotton Bowl party she and Dad hosted.  These guys went over so well that it was a no brainer that I make them for the Super Bowl party I went to.  

How can you go wrong with three cheeses and macaroni in bite-size form?  Let me tell you, you can't.

What you can go wrong with is having to take a last minute picture for the ol' blog with your iPhone.  You'll just have to trust me when I tell you how good these are.  Look at that creamy cheese sauce above or check out the original recipe for validation.  You won't be sorry.

Mini Mac n' Cheese Bites
makes 48

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 cup whole milk
4 ounces aged white cheddar cheese, grated
4 ounces Gruyere, grated
2 extra large egg yolks
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup Panko crumbs
pinch of kosher salt

Adjust the oven racks to the upper and lower thirds of the oven.  Preheat the oven to 425 degrees.  Bring a large saucepan of salted water to a boil.  Add the macaroni and cook according to the manufacturer's directions.  Drain the macaroni and set aside.

Spray two 24-cup mini muffin tins with non-stick cooking spray.  In a small bowl, combine the Parmigiano-Reggiano and Panko.  Set aside.

In a large saucepan over medium heat, melt the butter.  Whisk in the flour and cook the mixture for 2 minutes, whisking constantly.  Add the milk and continue whisking until the mixture is thick, about 5 minutes. Add the cheddar and Gruyere and whisk until the cheeses are completely melted.  Remove from the heat and whisk in the egg yolks.  Fold in the macaroni and season with salt.

Evenly fill the prepared muffin tins with the macaroni and cheese, about 3/4 full.  Sprinkle the Panko and cheese mixture evenly over the tops.  Bake the mini macs until they are sizzling and golden on top, about 10-12 minutes, rotating the pans halfway through baking.  Remove from the oven and let the mini macs cool for 5 minutes.  Using the edge of a small offset spatula, carefully remove the mini macs and transfer to a platter to serve.

Taylor's Notes:
Unlike the last Pinterest recipe I posted, these are really quick to make.  You can even make them ahead, stick them in the refrigerator, and bake them right before game time if you like.  They're best when warm, as you can imagine, so baking one pan at a time is a good idea if you don't have too many hungry fans hanging around.


Enjoy and Go Team!

... 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!

... 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!

... 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!

... 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!

... Ravioli with Sweet Potatoes and Thyme

Ok, this is hands down one of the best recipes I've made lately.  Absolutely the best Meatless Monday recipe.  And what's even better... it's so easy.  Honestly, it had me at 'sweet potatoes and thyme' and then when I read 'goat cheese' I was sold.  The only thing that might make this any better may be toasted walnuts... or another serving.

The sweetness of the potatoes against the savory aroma of the thyme and the creaminess of the goat cheese... in the words of Carrie Bradshaw, Hello, lover.  

Ravioli with Sweet Potatoes and Thyme
serves 4

1 pound sweet potatoes, peeled and diced
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
16 to 18 ounces of fresh or frozen cheese ravioli
1/2 cup crumbled fresh goat cheese, plus more for serving

Heat oven to 425 degrees.

On a rimmed baking sheet, toss the potatoes, oil, thyme, salt and pepper.  Roast, tossing once, until the potatoes are tender, 20 to 25 minutes.

Meanwhile, cook the ravioli according to the package directions.  Reserve 1/3 cup of the pasta water, drain the ravioli, and return them to the pot.

Gently mix the ravioli with the goat cheese and the reserved pasta water; fold in the sweet potatoes and sprinkle with more goat cheese, if desired.

Taylor's Notes:


This is such a delicious, easy and filling recipe that I'll no doubt be making it over and over again.  Next time, I'll toast some walnuts or pine nuts to add a little crunch and another layer of flavor.  


I left the skin on the potatoes.  It saves a step in prep and you get all those great nutrients to boot!


I'm not sure if I've mentioned my lack of love for leftovers, but I can't wait to have this for lunch tomorrow... and that's definitely saying something!


Enjoy!

... Pea Pesto Crostini

Oh happy day!  A way to make fresh, delicious pesto anytime of year... even when basil isn't readily available.  And, even better, a great way to eat veggies.  Your mom will be so proud.

I'll admit, peas really aren't my favorite veggie.  I'll rarely, ok, almost never, fix them as a side or order them in a restaurant.  So when I noticed this recipe on one of my favorite blogs and realized it came from Giada (bonus!) then read all the rave reviews, I knew I needed to try it.  

And, as you probably know, nearly anything on top of warm, crusty bread is A-Ok in my book.

Now I can officially say I'm a fan of peas... when they're blended with garlic, cheese, and olive oil.  You tell me... who wouldn't want to take a bite out of this?

Pea Pesto Crostini


Pesto:
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old*
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor.  With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.  Season with additional salt and pepper, if needed.  Transfer to a small bowl and set aside.

For the crostini: Preheat a stove top griddle or grill pan on  medium-high heat.  Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes.  Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree oven until slightly crisp, about 5 minutes.

Taylor's Notes:


Instead of using day-old bread or drying it out as the recipe suggests and toasting them on a griddle, I sliced the fresh baguette into 1/4-inch thick pieces and placed them on a cookie sheet.  I drizzled them with olive oil and popped them into the oven for 5-10 minutes at 350 degrees... just until they were warm and toasty with a little bit of a crunch.


I also added a slice or two of shaved fresh Parmesan to the pea pesto before topping it with half of a grape tomato which gave it even more of that nutty cheese flavor... and gave me an excuse to use my very cool ceramic peeler that I got for Christmas from Dad.  Who, coincidentally, does love peas.


Enjoy!

... Chipotle Bean Burritos

I've really become quite a fan of Cooking Light magazine.  I'll admit, I was a little skeptical at first... who wouldn't be, but I have to say that some of my favorite recipes come from it.  And this is another to add to the list.

One big thing that I love about it is that I typically have most of the ingredients in my pantry.  Ok, so those black beans aren't organic, and yes, that's corn, not kidney beans... but what's also great is that you can improvise and still make great, healthy recipes that will most likely start appearing on your dinner table time and time again.

The recipes nearly always call for fresh veggies and herbs and great spices, but don't force you to shy away from not-so-great-for-you sour cream and cheese.  But really, who doesn't use light sour cream these days anyway?

Cooking Light is definitely a keeper in my book... er, magazine.

Chipotle Bean Burritos

6 servings

1 tablespoon canola oil

1 garlic clove, minced

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

1/3 cup water

1 (15 ounce) can organic black beans, drained

1 (15 ounce) can organic kidney beans, drained

3 tablespoons refrigerated fresh salsa

6 (10-inch) reduced fat flour tortillas

1 cup (4 ounces) pre-shredded  reduced fat 4-cheese Mexican blend cheese

1 1/2 cups chopped plum tomato (about 3)

1 1/2 cups shredded romaine lettuce

6 tablespoons thinly sliced green onions

6 tablespoons light sour cream

Heat oil in a large nonstick skillet over medium heat.  Add garlic to pan; cook 1 minute, stirring frequently.  Stir in chile powder and salt; cook 30 seconds, stirring constantly.  Stir in 1/3 cup water and beans; bring to a boil.  Reduce heat and simmer 10 minutes.  Remove from heat; stir in salsa.  Partially mash bean mixture with a fork.

Warm tortillas according to package directions.  Spoon about 1/3 cup bean mixture into center of each tortilla.  Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Taylor's Notes:

As I mentioned, I didn't use organic black beans and didn't use the kidney beans at all.  It's not that I don't love kidney beans, I just didn't have them on hand.  I used Mexican Hot chile powder and love the kick it gave.   All in all a great Meatless Monday!

Enjoy! 

... Southwestern Omelet

Breakfast for dinner is one of my favorite things.  Typically I go for something more sweet - it's like dinner and dessert wrapped into one! - but the black beans and cilantro in this recipe really caught my attention.

I also loved what a quick fix this was.  After a long day at work, sometimes it's nice to come home and not stand in the kitchen for an hour before you're ready to eat.

I hyped it up a bit with a few slices of fresh avocado and a dollop of sour cream for a truly Southwestern meal.

Southwestern Omelet
serves 2

2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
4 large egg whites
1 large egg
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
cooking spray

Combine first 4 ingredients in a medium bowl, stirring with a whisk.  Combine beans, onions, cheese, and salsa in a medium bowl.

Heat a medium nonstick skillet coated with cooking spray over medium heat.  Pour egg mixture into pain; let egg mixture set slightly.  Tilt  pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion.  Cook 3 minutes; flip omelet.  Spoon bean mixture onto half of omelet.  Carefully loosen omelet with a spatula; fold in half.  Cook 1 minute or until cheese melts.  Slide omelet onto a plate; cut in half.

Taylor's Notes:


As I mentioned, this is a really quick and easy recipe.  I'm pretty sure I wouldn't have thought to put the cilantro in the eggs and what a great idea!  I halved the recipe and had more than enough of the bean mixture.  Not a problem for me, though!  I just ate it right alongside of the omelet.  One recommendation... heat the beans a little before mixing them with the onions and cheese.  They aren't in the skillet long enough to really warm up, so next time I'll definitely heat them prior to putting them with the eggs.


Enjoy!

... Smashed White Bean and Avocado Club

I stumbled across this recipe in my hunt for Meatless Monday gems.  It's a really quick and easy little number and was perfect for my I just got home from work and I'm starving! exclamation.  

For me, it's a perfect combo of creamy (beans and avocado), crunchy (cucumber and onion) and well, I'm not quite sure what the sprouts add, but I wouldn't think of leaving them out.  The bread is fresh from the bakery and I'll absolutely be enjoying it for the next few days as toast and, oh, maybe another Smashed White Bean and Avocado Club.

Smashed White Bean and Avocado Club
serves 4

2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combo)
2 avocados, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt and pepper.  Roughly mash the mixture with the back of a fork.

Place 8 of the bread slices on a work surface.  Divide the mashed beans among them.  Top with the onion, cucumber, sprouts, and avocado.

Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches.  Top with the remaining 4 slices of bread.

Slice each sandwich in half, if desired, and serve.

Taylor's Notes:
As hungry as I was, I didn't follow the whole make-a-mile-high-Dagwood-style-sandwich thing and instead went the traditional route.  It's a great sandwich and would be easy to adapt if you wanted to add other veggies, cheese, turkey... you know, if you like that sort of thing (and if it's not Monday).


Enjoy!

... Linguine with Garlic and Oil

I think I've mentioned how much I love Mark Bittman's How to Cook Everything cookbook once or twice, yes?  Well, imagine my delight when I discovered that he has an app!  iPhone users, iPad users, app-getters rejoice!  It's absolutely my favorite app to date and, yes, I have Angry Birds.  You can browse recipes, make a shopping list, check out variations, it's fantastic.  No, really...  you should get it.  

Just like everything else I've tried of his, this recipe didn't disappoint.  As you may know, I'm not a big lover of tomato sauce so I'm always up for any pasta that has a lighter sauce.  And, as a special bonus, it works for Meatless Monday!

These fresh, bright green herbs pair perfectly with garlic-infused olive oil with a shake or two of red pepper flakes for an extra kick.

In my book, pasta isn't pasta without fresh grated Parmesan... thank goodness dairy-free week is over!

Still in moderation, though, and a little Parm goes a long way.  Sprinkle it over the hot pasta and serve it with multi-grain bread fresh from the oven (even if it's straight from a store-bought bag into the oven).  Hey, it's a weeknight, what do you expect?

Linguine with Garlic and Oil
serves 4

1/3 cup extra-virgin olive oil, more as needed
2 tablespoons minced garlic
hot red pepper flakes to taste (optional)
1 pound long, thin pasta like linguine or spaghetti
1/2 cup chopped fresh parsley leaves

Bring a large pot of water to a boil and salt it.  Put the oil, garlic, the pepper flakes if you're using them, and a pinch of salt in a small skillet or saucepan over medium-low heat.  Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes.  Turn off the heat if the pasta isn't ready.

Cook the pasta until it is tender but not mushy.  When it is done, drain it, reserving a bit of the cooking water.  Reheat the garlic and oil mixture briefly if necessary.  Dress the pasta with the sauce, adding a little more oil or some of the cooking water if it seems dry.  Taste and adjust the seasoning, then toss with the parsley if you're using it.

Taylor's Notes:
I took Mark's variation of adding fresh herbs.  He notes to use about 1 cup of whatever fresh herbs you choose.  I used about 3/4 cup of fresh parsley and less than a cup each of basil, oregano, and chives.  I'm guessing that I had more than one cup total, but it just adds to the flavor of the pasta.  Add the herbs to the oil mixture after it is done.  The herbs will soak up most of the oil, so you'll definitely want to add more to the pasta when you dress it.  I also toasted some pine nuts and added those to the pasta for a little crunch.


Enjoy!

... Cuban Black Beans and Rice

Hi bloggies!  Welcome to our very first Meatless Monday!  Based on the image below, I think we're going to do just fine.  Who else loves fresh veggies and herbs?

Especially when you saute them with lots of great spices and add black beans...

... then serve it with rice and tortilla chips (and, yeah ok, a cold beer)... hey, no one said this was Carb-less Monday!

Cuban Black Beans and Rice
serves 4

1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

Cook the rice according to the package directions.

Meanwhile, heat the oil in a saucepan over medium-high heat.

Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.

Stir in the cumin and cook for 1 minute.

Add the beans, oregano, and 1 cup water.  Simmer, covered, for 10 minutes.

Add the vinegar.  Smash some of the beans with the back of a fork to thicken.  Serve over the rice.  Top with the radishes and cilantro.

Taylor's Notes:


Meatless Monday Numero Uno and we're off to a good start.  No, I wasn't super thrilled about using the obvious meatless ingredient for my first Meatless Monday recipe, but hey you do what you can.  Don't get me wrong, I love black beans.  I just didn't think they were all that inspiring.  Anyhoo... it's a tasty little number and I definitely recommend it.  Just don't think it's all I have up my sleeve.


Per the reviews on the original recipe, I added more spice to battle the "blandness" that my other home chefs discovered.  So, along with the cumin, which I added a tad bit more of, I added hot mexican chili powder.  I also doubled the amount of red wine vinegar and oregano.  That pretty much did the trick , but definitely add your own spin to it.  Loved the bright, cool crunch of the radishes and cilantro.


Enjoy!