Veggies and what not

My allergies are flaring up and I haven't yet unpacked from a weekend getaway (it was lovely!). So, what to make for dinner? Did I mention I have to take my daughter and pick her up from dance class, too?  I am craving hash browns for some reason, so the potatoes are peeled, shredded and waiting in cold water for me. Next, wax beans, zucchini and carrot medley. I am going to cook them in a  little chicken broth and then saute' them with garlic. Should be filling enough and somewhat healthy. Then I will have to clean up the kitchen and put the clothes away, all before GLEE!!

Meyer Lemon SPonge Cake with Lemon Curd and Buttercream

The lemon curd is to die for, the cake, eh, I will have to re-test before I post the recipe. I doubled it and sometimes that doesn't work!  Picture is here and you can see that it sure looks good, I hope it tastes good.

CHicken Pasta Pow Wow

It's Friday night. I wanted something filling and delicious so off to the market I go in search of luscious ingredients. Hubby says he will be happy with box spaghetti and jar of pasta sauce, (who are we kidding here!) and daughter no longer eats chicken. It seems in cooking class, of all things, they were shown a movie about where things come from and she is turned off to the idea of Tyson chicken nuggets! Of course, now all chicken is suspect. I do not believe those frozen chicken nuggets have ever entered my home, save for the occasional lapse and trip to Mickie Dee's when said daughter was a wee one. But I digress..

At the market- Well, there were baby Bella mushrooms, fresh spinach, spring onions, cauliflower and chicken and fresh pasta are on sale. Home again, home again, jiggety...you get the idea.

Recipe follows- it was sublime (I am bragging, but hubby enjoyed at least 3 portions.) Daughter had plain whole wheat pasta with shredded cheese, wonderful. serves 4-6

Ingredients:

8 oz fresh Bella mushrooms, rinsed and sliced

1 bag fresh spinach (I always rinse, totally up to you if you wan to skip this step)

4 cloves garlic, minced, chopped

olive oil

1/2 container grape tomatoes

thin sliced chicken breasts, about a pound

1/2 bag (8 oz) shredded Italian cheese mix (provolone, mozzarella, asiago, Parmesan) or use whatever Italian type cheese you have on hand. I like to mix at least one hard cheese (Romano/Parmesan) with one soft- provolone/mozzarella or asiago, my favorite

2 packages fresh linguine pasta (I used one whole wheat, one regular)
McCormick's Grater Italian Seasoning

Put pot of water on for pasta.

Saute chicken and 1/2 of the garlic in tsp of olive oil, then transfer to cutting board and chop into bite size strips. Add mushrooms to skillet and saute 2 min. Remove to bowl with chicken.

Add spinach to same skillet, add a little more olive oil if you need to. Saute until wilted, about 2-3 min. Add tomatoes and saute another 2 min. Add pasta to rapidly boiling water and add 1 tbsp salt. Boil for only 2 minutes. Then drain pasta and transfer to large serving bowl. Add chicken and mushrooms to skillet and heat, then add cheese and let melt for 1 minute. Pour chicken, cheese mixture on the pasta and mix lightly with tongs until well blended. 

I made my roasted cauliflower and green onions, (head of fresh cauliflower, cut into bite size pieces,  olive oil, 3 green onions, sliced on the diagonal, salt and pepper, 400 degrees on a sheet pan lined with foil for 25 min) and tossed that on the side. Hubby likes everything separate but it would be dynamite mixed in (I mixed mine in with the pasta). Add salt and pepper to taste. I use the McCormick's grating one that has Italian seasoning with the pepper and it was delicious.

Roasted Cauliflower

Easy and delicious way to serve cauliflower, broccoli, etc.
Ingredients:
1 Head of cauliflower, cut into bite size florets
1 tbsp olive oil
kosher salt and cracked black pepper
chopped fresh parsley

Preheat oven to 425 degrees.

In a large bowl combine cauliflower and olive oil. Season with salt and pepper and sprinkle with parsley. Lay the florets on a baking sheet or roasting pan. Bake for 30-40 minutes until the florets have started to caramelize and turn brown on one side. Turn the pieces and remove from oven. Best served warm or room temperature. Can be served with a dipping sauce or my roasted red pepper ailoi.

Roasted Asparagus With Pine Nuts and Sun Dried Tomatoes and Roasted Red Pepper Aioli

Serves 4
(actually my husband and I could eat all of it!)


Ingredients:
1 bunch fresh asparagus
2 tsp olive oil
1/4 cup pine nuts
1/4 cup sun dried tomatoes, slivered
kosher salt and fresh cracked pepper
1 fresh red pepper, whole
1 Tbsp olive oil
1-2 cloves garlic, crushed



Preheat oven to 400 degrees.  Rinse Asparagus and trim ends. The best way to do this is to take one end in each hand and bend until it breaks, trim the rest at that point. Dry on paper towels. On baking sheet or roasting pan, combine asparagus tomatoes and pine nuts. Drizzle 2 tsp. olive oil and toss lightly to mix. Lay flat on pan, leaving a little room in between each one. 

Roast in oven for 8 - 12 minutes. we like ours "well done" so I leave them in there for at least 12 min or more, until they are slightly charred on one side.


To Make Aioli:

Place red pepper in roasting pan. Bake at 400 degrees for about 40 min, turning occasionally. Pepper will turn black on all sides, you want it to do this!! Take pepper out and let it rest until cool. You should be able to peel skin off, discarding seeds and stem. Chop roughly and put into blender or food processor. Add 1/4 tsp salt, pepper, and garlic. Stream in olive oil until thoroughly mixed. Chill.


I think this dish is best served at room temperature, with the cold aioli.

Bulgur Salad w/ Grilled Chicken and Lemon

Ingredients:

2-3  boneless chicken breasts

2 lemons, juiced and zested.

1 TBsp olive oil

1 bunch mint leaves, chopped

1 cup Bulgar wheat

2 1/2 cups chicken or vegetable broth

1/2 cup pine nuts

1/2 tsp cumin, red pepper flakes and black pepper

Toast pine nuts in a dry skillet until lightly browned, set aside. Marinate chicken 

breasts in a plastic bag in the olive oil, lemon juice and spices.  Add 1 tsp kosher 

salt. Leave in refrigerator for 1 hour. In the meantime- bring broth to boiling and 

add Bulgar. Cover and remove from heat. Let sit for 5-10 min. Grill chicken on 

preheated grill or grill pan for 3-5 min per side, depending on the thickness of

the chicken. Let chicken rest for 5 min.  Then slice chicken into bite size strips. 

In serving bowl combine bulgur, chicken and mint.; Add lemon zest and pine 

nuts on top.  Serve warm or transfer to fridge to serve cold later on.

Italian ricotta Pie

Ingredients:

Crust:

1/4 cup butter

2/3 cup sugar

3 cups flour

1 tsp baking powder

2 eggs

2-4 Tbsp cold water

Filling:

3 lbs ricotta

1 1/2 cups sugar

5 eggs

tsp lemon zest

1 tsp vanilla

Mix pastry dough, adding just enough water to combine, usually 2 tbsp.,  and divide into quarters. Roll out  1/4 dough to fit into 9" pie plate. Roll another 1/4 and cut into 1 " strips . Mix ingredients for filling and fill pie plate. Cover filling w/ the dough strips in a lattice weave or decoratively across pie. Brush strips w/ egg wash (1 egg beaten with 1 tsp water).  Repeat w/ remaining dough and filling. Bake for 1 1/4 hours in a preheated 350 degree oven until filling is set. Cool on rack and then cool in refrigerator 
for at least 2 hours.