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Monthly Archives: September 2015

Creamy Butternut squash and Yogurt soup.

  

I love soups. I really do!! They’re the type of thing you wanna make when you’re really not sure about “What” to make? Adding a bunch of  wonderful and flavorful ingredients into a hot pot  just seems like the perfect choice when undecided. This is just a wonderful “fall” dish that’s really healthy, creamy and seriously fills you up on a chilly night. 

1 butternut squash peeled and chopped 

6 ounces Non-Fat greek yogurt. 

1 tablespoons nutmeg 

1 tablespoon cinnamon 

1/4 cup Fat free heavy cream. 

Salt and pepper

Low fat sour cream and chopped chive for garnish. 
Peel and chop squash into small pieces. Add to a boiling pot of water. Boil till tender ( about 20-25 mins depending on how small pieces are.  Once tender, drain and put into a processor. Add yogurt, cinnamon, nutmeg and salt and pepper. Purée till creamy. Add mixture back to pot. Whisk in cream. Turn heat to med/low heat and let simmer for 10 mins. Remove and potion out into bowls. Top with chopped chive and sour cream and serve. 

Green Eggs and Kale. 

  
I’m addicted to pesto! All kinds of Pesto’s as a matter of fact. They bring that extra special flavor to really any dish. I must admit, I’m not a HUGE egg eater. It’s not that I don’t like them it’s just that being the non-breakfast eater that I am , I never think to make them for any other meal except for breakfast.  I’m getting better though. 👍 These little Eggwiches I guess you could say are just perfect.  I paired hem with a hearty “Everything” style Italian bread cut into little slices, toasted with olive oil and garlic. Let me tell you the flavors that go on in this little dish is too DIE for.  Tangy, bold, and great for anyone going vegetarian or going meatless for meatless MONDAY. 

6 eggs

1/2 bundle Kale tripped and torn from the stems. 

1/4 cup freshly grated Parmigiano reggiano 

1/4 cup pine nuts

1/4 cut raw walnuts 

3 whole garlic cloves for pesto

4-6 whole garlic cloves for bread 

2 teaspoons lemon zest

3/4 cup olive oil

1 loaf Everything Italian bread ( or whichever bread you prefer) 

Salt and pepper

Toast pine nuts and walnuts in a shallow skillet on med for 6 mins. In a food processor add kale, Parmigiano,lemon zest, whole garlic, toasted pine nuts/walnuts and  salt and pepper. Pulse mixture while drizzling in about 1/2 to 3/4 cups olive oil just till mixture pulls away from the sides. 

Whisk eggs in a med bowl and add salt and pepper. Now, whisk pesto into eggs a little at time. 

Cut bread into 1 1/2 thick slices, drizzle with olive oil and toast on broil for  about 3 mins till top is brown. Remove and rub fresh garlic cloves onto top each toasted slice and sprinkle with salt and pepper. 

Preheat a medium skillet on med heat, add eggs and cook till eggs are a tad bit runny( once you remove the eggs from the skillet they will continue to cook so I remove just shy of fully cooked) 

Portion out eggs onto slices of toast and add some freshly grated Parmigiano right on top and serve. 

Cooking time: 12 mins 

Serves 6 peeps

VEG,EDF 

French toast “Croque” Madame with cinnamon and sugar almonds. 

   
 

I know I’ve said this before but, I just love cooking a great dish that “really” makes me feel like a kid again. We got the whole shaBANG here people!! Oooey gooey Gruyere running through all that sweet honey ham and turkey while biting into that perfectly cooked fried egg as the creamy yolk is dripping  down your fingertips( folks and knives are optional)?? THATS WHAT IM TALKING ABOUT!!! I also added a little sweet twist by coating and toasting some sliced almonds with a little cinnamon and brown sugar for that extra little sweet kick. This is like a French toast/Monte Cristo SMACK DOWN!! You’re not really sure who comes out the winner but, DAMN you’re gonna love trying to figure it out!!! 

8 slices of Texas toast 

12 slices honey ham

12 slices honey turkey

8 slices or 2 cups shredded Gruyere cheese

8 eggs ( 4 for French toast batter and 4 for topping)

1/4 cup light cream

1 1/2 tablespoons of “Apple pie spice” ( cinnamon, nutmeg, allspice) 

2 cup sliced almonds 

1/2 cup brown sugar

2 tablespoons melted butter

1 tablespoon cinnamon 

Salt pepper

For almonds: 

In a small bowl, add melted butter, almonds, brown sugar and cinnamon. Mix till incorporated. Lay coated almonds on a baking sheet topped with wax paper and pop into the oven at 325 for 5-6 mins till almonds are just a tiny bit browned. Remove from oven and set aside still laying on the baking sheet. 
French toast/Croque Madame 

Whisk eggs, cream and apple spice until combined. Take 2 slices of Texas toast and layer 1 pieces or 1/8 shredded of Gruyere first then 3 slices of honey turkey, 3 slices of honey ham and top with another slice of Gruyere. Add the top layer of Texas toast and dip both sides into French toast batter then, dip both sides again into coated almonds. Repeat for the rest. Using a non stick baking sheet, lay all sandwiches on sheet and bake at 350 7-8 mins flipping in between to brown the bottom. Remove and top with a sunny side or fried egg while sprinkling some salt and pepper on top of egg and serve. 
Cooking time: 18 mins

Serves 4 peeps.

EDF,KF

Greek olive and tomato tapenade spinach pasta.

   
 

I’m a salty girl. I would rather dive into a huge box of cheez-it’s than indulge in a giant piece of chocolate cake. So this recipe that I had happened to come up with on my long ride home from work today was right up my alley. My first time having olive tapanade was a few years back at a friend holiday party and I remember thinking “Geez” I should come up with a pasta recipe for this stuff! I’d literally eat it on and off of pretty much anything but, pasta seemed like a perfect choice?? Fast forward to a few later, well, today to be exact and “BOOM” !! Tapanade pasta!! Salty and tangy from the olives and feta and a tiny bit of sweetness from the cherry tomatoes that was also added. A great vegetarian dish and just Total-PASTA-HEAVEN!!! 

1 lb tagliatelle verde ( spinach fettuccine)

2 cups kalamata olives ( about 2 jars)

1 cup cherry tomatoes

2 tablespoons capers 

3 cloves garlic 

2 teaspoons dry oregano

3 tablespoons lemon juice 

2 tablespoons olive oil

Salt and  pepper

Feta cheese for garnish

In a food processor, combine drained olives and capers( I save about a tablespoon of olive juice to add into my tapenade) tomatoes, garlic, lemon juice, oregano, 2 teaspoons black pepper and pulse while drizzling in your olive oil. Pulse till mixture is thick and somewhat chunky ( texture is somewhat like a really thick and chunky pesto sauce). Set aside. 

 ( you will not need to add ANY salt to the tapanade because the olives and capers give it all the salt flavor you’ll need) 

Cook pasta as directed making sure to salt your water before dropping the pasta.  Once pasta has the ever so loving “al dente” BITE, drain and add back to your pot. Pour in tapanade and mix thoroughly. Serve in pasta bowls and add some crumbled feta right on top and enjoy, enjoy, ENJOY!! 
Cooking time: 5-7 mins

Serves 4-6 peeps

EDF,LC,VEG 

Chili and garlic pulled chicken and baby corn over brown rice.

   
 

Man oh man was this GREAT!! Super quick and just so simple. The spice and heat  from the chipolet and adobo mixed the wonderful hints of garlic and shallot really makes your palate explode with complete happiness. Oh and let’s not forget about that little sweet crunch from the baby corn!!!  This dish hit every note for me making it a complete WINNER!! This dish is about a “medium high” on the heat scale ( for me anyway) and just takes on a whole new level of a quick and healthy dinner that is not only beautiful to look at but, even more deliciously beautiful to eat! Or INHALE in my case! 1 min, I timed it!! hehe

1 can of chipotle  in adobo (start with adding a 1/4 of the chipotle and adjust “you’re” own heat level)

4 boneless/ skinless chicken breasts

3 cloves garlic grated

1 shallots chopped

2 teaspoons cumin

2 teaspoons coriander 

2 teaspoons smoked paprika 

1 can baby corn 

4 tablespoons tomato paste

1 3/4 cup chicken or vegetable stock

4 cup brown or white rice 

2 tablespoons olive oil

Salt pepper 

Green onion or chopped cilantro for garnish

Boil chicken for 10 mins. Remove and let cool for an hour. Once chicken is cool enough to handle, shred chicken with a fork. Transfer chicken to a large bowl and set aside. 

Drain baby corn and chop into smaller pieces. Set aside 

In a med pan , add olive oil and can of adobo. Break up peppers with a spoon. Cook over med heat and add tomato paste, garlic, shallot, cumin, coriander, smoked paprika and chicken stock. Once bubbling and sauce has reduced  a bit,  transfer shredded chicken and chopped baby corn into pan and mix till chicken is fully coated. Add salt and pepper to taste. Turn heat to low. 

Cook rice as directed. Once rice is fully cooked, drain and spoon about 1 cup of rice into 4 bowls. Laddle chicken over rice and top with some chopped or sliced green onion and serve. 

Cooking time: about 25 mins

Serves 4 peeps

EDF,GF,LF,

Loaded Bacon cheeseburger waffle fry bake. 

   
 
I gotta admit, I love a great dish that makes me feel like a total kid again. This recipe believe it or not does just that.  Basically marrying two of this great countries biggest and best comfort foods together definitely brings out not only the food lover that I tremendously am but, also brings out those flavors and textures that I loved most as a goofy kid. 

1 bag frozen waffle fries

1 lb lean ground beef ( 85/15 or 90/10) 

1/2 lb thick cut bacon

3 cups shredded sharp cheddar cheese ( 2 cups for cheese sauce and 1 cup for topping) 

2 1/2 cups reduce fat milk

4 tablespoons butter

4 tablespoons flour 

2 tablespoons ketchup 

2 tablespoons yellow or Dijon mustard

2 gloves garlic grated

3 teaspoons worchestshire 

Salt and pepper 

Sour cream and green onion for garnish.

Place bacon on a slotted broiler pan and broil in the oven till crispy ( about 6 mins) remove drain on paper towel. Chop bacon and set aside. 

Change oven setting from broiler to bake at 350 degrees and bake your waffle fries till crispy ( about 20 mins) remove and set aside. 

In a large  skillet, brown beef seasoning with salt and pepper and worchestshire. Once fully browned, turn heat off and set aside.  

In a medium size pan over med high heat, melt butter and add grated garlic. Once bubbling add flour whisking after every tablespoon. Cook flour out for about a minute. Whisk in milk. Whisk for about 2-3 mins till sauce thickens. Whisk in cheese 1 cup at a time. Now add a touch of salt and pepper, whisk, and add you ketchup and mustard. Whisk till sauce is combined and remove from heat. 

Layer about half of your baked waffle fries on the bottom of a glass baking dish. Next pour about half of your cheese over fries, then half of chopped cooked bacon and ground beef. Repeat this step. Now add about a cup of the shredded cheddar on top and put in the oven at 350 for about 15 mins till top is melted. Remove and garnish with dollops of sour cream and sliced green onion and serve. 
Cooking time: about 50 mins 

Serves 8-10 peeps

EDF,KF