Recipes Feb 22 Salmon, Pasta, and Chick Pea soup

This week's recipes originate from my time on the treadmill during Giada's "weeknight meals show".

Balsamic Glazed Salmon

http://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-glazed-salmon-recipe/index.html

This was super easy and tasty.  I was too lazy to cook the vegetables to go underneath the salmon so I just served steamed edamame on the side.  I also served it with quinoa, which I made according to package directions but then added the following:  I heated some olive oil and added chopped garlic and finely chopped fresh rosemary and heated just until fragrant.  I mixed the oil mixture into the quinoa and added freshly grated parmesan cheese, salt and pepper.  Yummy.  You can use the remaining fresh rosemary for the next dish...

Pureed Chick Pea Soup from Anne Burrell

http://www.foodnetwork.com/recipes/anne-burrell/pureed-chickpea-soup--passato-di-ceci-recipe/index.html

This is easy to make, thick and hardy, it just takes a while to cook, but you can be doing other things around the house while it is cooking away.  Or make it ahead.  I added a few springs of fresh rosemary to the soup while it was simmering in addition to the thyme.  Serve with a green salad.

Fusilli with Romano, Spinach and Black Pepper

http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-pecorino-romano-and-black-pepper-recipe/index.html

I toned down the pepper so my kids would eat it.  Very fast and tasty.  You could add some chopped fresh basil as well.  Serve with a caprese salad.

Recipes February 15th - One Pot Meals

Beef Bourguignon From Barefoot Contessa
http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html
This takes a little longer than 30 minutes, but it can definitely be made ahead and then put in the crock pot to cook for a crowd.  This is fantastic on a cold winter night after skiing served over mashed or roasted potatoes.  Easier than Julia Child, but just as exceptional.

Roasted Chicken (also known as Engagement Chicken) from Contessa
http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html
Preparation for this takes only 30 minutes, but it does take a couple of hours to cook.  Use the leftovers to make a chicken soup later in the week.

Fusilli with Sausage and Artichoke Hearts from Giada
http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-sausage-artichokes-and-sun-dried-tomatoes-recipe/index.html
Easy and appetizing.

Recipes and Leftovers Feb 3

This week I'm trying something new with the recipes.  Being more frugal and using leftovers in creative ways.

Monday 
I roasted chicken breasts with the skin on via barefoot contessa's instructions and proceeded to make her perfect Chicken Pot pie (I used Pillsbury pie crusts, Ina's are quite grand, but not worth the extra effort on a week night).  I roasted two extra chicken breasts that I used for chicken salad in the kids' lunches on Tuesday and in the southwest chipolte lettuce wraps for dinner the following night.
http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html

Tuesday
Southwestern Chicken Lettuce Wraps from Cooking Light
http://www.myrecipes.com/recipe/chicken-lettuce-wraps-50400000104699/
I thought lettuce wraps were only for those watching their weight, but it seems that kids are a fan of anything that allows them to shun the use of silverware during consumption.
I used the leftover black beans and rice to make bean rice and cheese burritos for the kids' school lunches.

Wednesday
I had a grand plan to make a healthy fish dish, but due to an abundance of extra curricular activities, I had to react on the fly and came up with Giada's crepes.  Instead of peanut butter and jelly, we filled them with nutella, bananas, strawberries and whipped cream.  So it wasn't the healthiest of dinners, but it was a huge hit and they didn't need dessert!  The great thing about crepes is that you usually have the ingredients in the fridge/pantry so they do not necessitate a trip to the grocery store.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pb-and-j-crepes-recipe/index.html

Thursday
Tacos - whatever your family likes (beef, taco seasoning, tortillas, lettuce, tomatoes, shredded cheese and salsa), but since they don't take much time, I also made lasagna for Friday's dinner using the recipe below.  You could also cook up a double batch of ground beef and separate it before you add the taco seasoning and use it later in the week for your lasagna.

Friday
Lasagna from my mother-in-law's friend Diana Webb.

10 lasagna noodles (uncooked regular, not the no-cooking required kind)
1 jar of marinara sauce
3/4 pound ground beef (can substitute ground turkey, turkey sausage)
3/4 pound of ground sausage
1 onion chopped
2 cloves of garlic chopped
16 oz container of cottage cheese
1/2 cup of grated parmesan
1/4 cup of chopped fresh parsley
1 egg
8 oz shredded mozzarella cheese (or more if you like it cheesier)

Preheat oven to 375 degrees
Cook the onions in olive oil for 4 minutes, add the garlic, beef and sausage and continue to cook until brown.  Add the whole jar of sauce and another 1/2 cup of water and bring to a simmer.  Remove from heat.  In a small bowl, mix together the cottage cheese, parmesan cheese, parsley and egg.
Assemble the lasagna as follows in a 9x13 pan:  base layer is the half the ground beef mixture, then layer 5 lasagna noodles slightly overlapping, spread the cottage cheese mixture over the first layer of noodles, then add another layer of 5 noodles, sprinkle the mozzarella cheese directly over the dry noodles and finish with the rest of the ground beef mixture (at this point you can store it in the fridge for a day or so).  Cover with foil and cook for 1 hour.  Instead of beef/sausage I have also used a variety of vegetables that I saute or roast (broccoli, mushrooms, asparagus, etc.) to make a veggie lasagna.

Recipes January 25

Recipes this week:

Barefoot Contessa Linguine with Shrimp Scampi
This is easy, healthy and a family favorite.  Can be made in less than 10 minutes if you are using fresh shrimp.  Serve with a salad.
http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3/index.html

Spinach, garbanzo bean and parmesan soup from Cooking Light
This is really light and healthy, serve with bread and a salad.
http://www.myrecipes.com/recipe/spinach-pasta-pea-soup-50400000115796/

Southwestern Chopped Salad
I made this up from a bunch of different recipes.
1 bag of romaine lettuce chopped
1 cup of cooked black beans, rinsed
1 cup of cooked quinoa, cooled
1 cup of cooked corn, cooled
1 cup of cherry tomatoes, halved
1/2 cup of feta cheese
optional - one avocado sliced over top of salad
optional - slice grilled chicken or flank steak over top of salad

Mix everything together in a salad bowl and top with cilantro/lime dressing below:
1 cup of packed cilantro chopped a bit
1/4 cup of lime juice
2 T of orange juice
1/3 cup of olive oil (or walnut oil)
S&P
1/3 of a jalapeno chopped
1 clove of garlic chopped

Put all ingredients into food processor and blend, add olive oil with the blade going.  Add to salad.  Serves 4.

Recipes January 18th

This week I am making a couple of recipes from William Sonoma.

Roasted Chicken Breast over couscous salad
http://www.williams-sonoma.com/recipe/warm-chicken-and-couscous-salad.html?cm_src=RECIPESEARCH

For the Chicken
4 chicken breasts with the skin on
4 slices of lemon
1 garlic clove sliced
Fresh herb sprigs of your choice (sage, thyme, basil all work nicely)
S&P
Olive oil

Lift the skin off the chicken breasts and insert a slice of lemon, slice of garlic and one sprig of herb.  Pat it back down, rub the breast with a little olive oil and sprinkle with salt and pepper.  Roast at 375 for about 40 minutes.  Serve over the couscous - which I served warm, not as a salad.

Roasted acorn squash goes well with this dish.

Pasta Rustica also from William Sonoma
http://www.williams-sonoma.com/recipe/pasta-rustica-with-chicken-sausage-and-three-cheeses.html

This dish can be made ahead and baked right before serving.  Great with a caesar salad and crusty bread. yummy comfort food.

Sole Muniere with Spaghetti Squash and your choice of salad or green vegetable


http://www.foodnetwork.com/recipes/ina-garten/easy-sole-meuniere-recipe/index.html


We like our sole less lemony, so use lemon juice to your taste - and don't forget to use your best judgement with the butter!

For the spaghetti squash, cut in half lengthwise and remove seeds.  Please in a deep baking sheet cut side down and put some water in the bottom of pan.  Cook at 375 or 400 for 40-45 minutes.  Carefully remove from the oven (use mitts to get it out of the pan).  Scrape the sides with a fork, serve with butter, salt and parmesan cheese.

Recipes Jan 12th 2012

1. Beef and Broccoli Stir Fry http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476
This is really fast and easy served with jasmine rice.  I substitute one red bell pepper for the onions because my daughter doesn't care for them.  Better color too.  Serves 4.


2. Carrot bisque served with brown bread and a green salad made with goat cheese and roasted beets with balsamic vinegar and olive oil dressing.  Also good served with goat cheese broiled on toast.  This recipe is from my Jacqui from Paris, it is a very hardy soup.  Serves 4.

Carrot Bisque

5 slices of uncooked bacon

1 lb of carrots sliced thick

3 stalks of celery, sliced thick

1 cup of mushrooms, sliced

6 scallions, diced

1 cup of water

1 bay leaf, crumbled

4 sprigs of fresh thyme

¾ tsp salt

¼ tsp pepper

4 cups of chicken broth

1 cup of heavy cream or half and half

In a dutch oven, or non stick large sauce/soup –pan, brown the bacon.  Add the next 5 ingredients and saute approx 10 minutes.  Add the seasonings and chicken broth and simmer for 50 minutes.

Remove from heat and cool about 15 minutes.  Puree in the food processor 2 cups at a time (hot liquid expands).  Pour back into pot and bring to a boil.  Remove from heat and stir in the cream. 

**You can make the soup without the cream ahead of time and freeze it and then thaw and bring to a boil and add the cream just before serving. 

3. Turkey Meatloaf served with sweet potato fries (can also add the steamed green vegetable of your choice).  The following recipe is from the cookbook Entirely Entertaining in the Bonnet House Style, a gift from my sister-in-law, Carolyn.  Serves 4-6.


1 pound of ground turkey
1 onion, chopped
1 cup fresh breadcrumbs (or canned, or panko works fine also)
1 egg beaten
1/2 cup pine nuts, toasted
12 oil packed sun-dried tomatoes, drained and chopped
1/3 cup of milk
2 tsp chopped fresh rosemary or 1/2 tsp of dried
2 tsp chopped fresh oregano or 1/2 tsp dried
salt and pepper to taste


Combine all ingredients in a bowl and mix well.  Shape into a loaf and bake at 375 degrees for 50 minutes.   *If you make 4 mini meatloaves, they cook in about 30 minutes and the kids seem to like them better.


Sweet potato fries are easy to buy in the frozen section, or make them by cutting sweet potatoes in long 3/4 inch strips, toss them in olive oil, S&P, and bake at 400 for 40 minutes or so, turning 2-3 times.

A word about the recipes…

As the cold weather arrives, my cooking gets more inspired – because I spend more time on the treadmill watching the Food Network.  Honestly, I hate running but if I’m wrapped up in a good show, I can happily jog for an hour.  I could never sit and actually watch the Food Network, and I know it seems somewhat oxymoronic to be gaping at food preparation while burning calories, but it works for me. (Jim Gaffigan does a hilarious comedy routine about the food network). 

80% of what I know about cuisine comes from the talented chefs on the food network.  The other 20% comes from my grandmother, my stepfather and my friend Amanda.  My goal is to post 3 recipes per week, and I will have made all of them to ensure they are relatively easy (i.e. can be made in 30 minutes or less, or made ahead of time).  Most of the recipes I make originate from the following places:

Cooking Light – pretty self-explanatory.

William Sonoma – I received a set of cookbooks years ago as a gift and most of the recipes are solid and tasty.

Giada di Laurentis – I love Giada’s modern, clean kitchen (with amazing ocean view) and her healthy recipes.  I envy the fresh lemon tree she probably has in her yard (she uses lots of lemons).  Some people find her chipper demeanor and robotic smile insincere, but she doesn’t bother me.  I imagine that she might be one of those people that you hate in person because everything in her life seems so perfect, but she’s not my friend so I still cook her food.  I wonder how she keeps that trim, petite figure while eating all that Italian food.  I actually saw her in real life at a Sundance event in Park City, and ate a meal she prepared.  I proceeded to get the flu and up-chuck everything I ate, but I don’t think it was her cooking.

Barefoot Contessa – She is hands-down my favorite “culinary engineer” on the food network.  I have never made a recipe that wasn’t out of this world.  I am also jealous of her relationship with her husband Jeffrey, who makes appearances for roasted chicken on Fridays and brings her flowers.  I wish my husband would love me even if I were chubby.  Ina does tend to overdo it on the butter, so you have to take that into consideration during preparation, but her meals are divine.

Anne Burrell – I’ve only recently started to watch her show.  I was a little put-off by the spiky hair and cocky attitude, but she “reveals concise, easy-to-master techniques for the at-home cook” that are easy to follow and delicious.

Chefs who annoy me:

The Neelys – Their food does look hunky dory, but boy is it fattening and while it seems easy enough – you have to remember that there are two of them, so it is actually twice the work for the typical mom in the kitchen.  I also can’t fathom how they can be so cheery while bumping into each other in that kitchen cooking all day.  My husband would have been tied up like a pig and stuffed in the oven after a week of that nonsense.

Paula Deen – She is just so over-the-top sickly, southern sweet I can’t take it.  The NY Times called her a “brassy calorie pusher”.  Sometimes my remote control doesn’t get a good signal in the gym and I can’t change the channel while I’m running so I am forced to watch her show, but, you know y’all, I’ve never rustled up any of her best wishes dishes!  

Sandra Lee’s semi-homemade – I’m pretty sure that Sandra is on Prozac.  No one can be that jovial and have that many table settings without some chemical assistance.  I do like the fact that she includes a cocktail recipe on every show.  She must drink AND take Prozac to dream up some of those concoctions.

Five Ingredient Fix – while the title of this show is alluring – imagine making gourmet meals with only 5 ingredients!  It is misleading.  One ingredient is “lemon, garlic infused olive oil” – hello – that is 3 ingredients right there – not to mention you have to take a lot of time to let the olive oil infuse.  

The Cooking Channel – what is supposed to be an “edgier spin-off” of the Food Network is, quite frankly, just not there yet.  Keep trying.