red barn cafe

la neige dans le printemps

2012-02-08T18:50:00.004-05:00

The name means snow in spring..it's not spring...yet, but it is snowing!

Easy weeknight filling dish. It's got everything!
serves 4-6

Ingredients:

1 pound large/xlarge shrimp deveined and shelled
3 cloves garlic grated or minced
1/2- 3/4 cup frozen peas
1 1/2 cups chicken or vegetable broth
1 knorrs chicken stock pack
1 lb fresh asparagus, rinsed and cut into 2" lengths
1/2 cup grated parmigiano reggiano
1 lb pasta (I used Lidia Bastianich's fusilli)
1/2 box frozen spinach, thawed and drained
2 slices bacon, chopped 1 tbsp butter

Heat pot of water and bring to low boil. Add asparagus and pasta and cook until al dente. Drain and set aside.Saute bacon in butter, when almost done, add shrimp and cook until shrimp is pink and add garlic, cook 1-2 min. . Add vegetable/chicken stock cube and broth, scraping bottom of pan. Add spinach, peas and stir, take off heat. Add pasta and asparagus and mix. Heat until warmed through, top with fresh cracked pepper and grated parmigiano reggiano.

Super Bowl Snackers

2012-01-21T11:58:00.002-05:00

just entered this into a contest! New Recipe to try!

Mexican Meat Loaf Snackers-

Ingredients:
1 envelope taco seasoning
1/2 tsp. ground pepper
1 egg beaten
1 onion grated with juice
2 cloves garlic grated
1/4 cup Romano cheese
1/4 cup tomato salsa
1/4 cup plain bread crumbs
1/2 cup shredded Monterrey jack cheese
1/4 cup cooked brown riceTortillas, cut into 4" circles (to fit muffin pan)
1 lbs ground turkey

topping:
1 cup tomato salsa
1/2 cup shredded Monterrey jack cheese
1/4 cup Romano cheese

Mix taco seasoning, turkey, salt, pepper, salsa and romano cheese. Add onion, garlic, rice, salsa, bread crumbs and set aside. Spray muffin pan with nonstick cookign spray. Fit tortilla shells into muffin pan. Form meat mixture into ball an dplace in shells. Top with salsa, cheeses and bake in a preheated 375 degree oven for 30 - 40 min until cheese is bubbling and mixture is cooked. Let set for 5 mina nd serve! Can be served with green onions, sguacamole, black olives,our cream or crushed nacho chips as fun toppings.

makes 12

2012-01-19T21:19:00.000-05:00

Roasted Pork Chops, Sweet Potato Hash and Spicy Chinese Broccoli

2012-01-19T16:21:00.012-05:00

In the Winter months it's all about trying to somehow make those winter vegetables a little more tasty and interesting ithout adding butter. This meal will satisy and help you get those nutrients in. This is as good as take-out and healthier!

Serves 4

Ingredients:
4 boneless pork chops
1 t tsp olive oil, extra virgin
salt and pepper to taste

2 sweet potatoes, peeled and diced small
1/2 red onion, diced
2 carrots, peeled and diced
1 sprig fresh thyme or 1/2 tsp dried
1/2 tsp garlic salt
1/2 tsp black pepper
1 tbsp xtra v. olive oil
1/2 tsp cumin, 1/2 tsp cinnamon

2 bunches broccoli, rinsed and trimmed into florettes

1 tsp sesame oil
2 tbsp Hoisin (chinese BBQ sauce)
1 -2 tsp low salt soy sauce
1-3 tsp Sirachha (chinese hot sauce)
2 tsp sesame seeds
1/2 tsp black pepper

Bring a pot of water to boil and add carrots and sweet potatoes, Lower heat and low boil for 20 min until tender, remove with slotted spoon. In same pot of water boil broccoli until tender (5 min) drain. Preheat oven to 375. Season both sides of pork chops and brush with oilve oil, bake in oven for 20 min.
Preheat skillet, add the vegetable oil and when hot add onions, saute for 3 min, then add carrots and sweet potatoes and seasonings/herbs. Cook on medium heat, flipping vegetables until carmellized, about 8-9 min. Sprinkle with a little cumin and cinnamon. In a small bowl mix sesame oil, soy sauce, Siraccha and pepper. Add broccoli and toss in heated skillet for 3 min, and top with sesame seeds. I actually loved the sauce so much I just made more and poured over the chops before baking!

Green Beans Kicked up a Notch

2012-01-18T17:41:00.001-05:00

Boring green beans get a flavor re-do.

Ingredients:

1 bag frozen whole petite green beans
3 strips bacon, diced
1 tbsp brown sugar
1 tsp garlic powder
salt and pepper to taste.

Cook bacon until crispy in a skillet. Remove all but about 1 tsp of the bacon grease. Add defrosted green beans over low heat. Stir in brown sugar, salt, pepper and garlic powder. Heat until beans are cooked through, about 6-8 min.

2012-01-18T12:38:00.001-05:00

Happy New Year! I am in the process of trying to combine both blog and FB page to make it easier to search for (and find) recipes! This may take awhile. IN the meantime feel free to add comments and let me know what recipes worked for you, what you would like to see, or ask a general question.
~Holly

Day 6, Tuna and Tomato Pasta

2011-09-14T18:24:00.000-04:00

I'm not sure which magazine I clipped this from, possibly Rachael Ray. I added a few things...
Originial recipe ingredients:
2 Tbsp xtra virgin olive oil
2 cloves garlic, chopped
1 cup flat leaf parsley
1 28 oz can crushed tomatoes (I like San Marzano)
salt and pepper
4 Tbsp butter
1 6 oz can white tuna in olive oil
1 lb medium pasta shells

I subbed SPinach pasta, my husband calls them "pea pod" pasta, I got in wegmans. I used tuna tonnato in olive oil instead of white tuna. Added a pinch pf red pepper flakes and dried oregano and basil, added a handful of kalamata olives and I only used 2 Tbsp butter. In my mind using 4 Tbsp butter is better used in a cake! I also added some plum and grape tomatoes I had from the garden.
In a large saucepan heat the olive oil over medium high heat and add garlic. Saute' for 1 min. Add 2 Tbsp of the parsley and cook for 1 min, then add the tomatoes and some black pepper. (I did not think it needed salt) Cook over low heat until the sauce thickens, about 20 min, uncovered. Stir in the butter and then the tuna. Meanwhile, in a large pot of boiling water cook the pasta and drain. Add the pasta to the sauce and stir in half of the rest of the parsley. Top with remaining parsley

Day 3 - Spa Shrimp Sandwich

2011-09-14T11:04:00.001-04:00

Best laid plans...I thought I was defrosting salmon...turns out it was shrimp. This is all I had to work with- half a baguette in the freezer, 1 lb of defrosted shrimp, half a bag of baby spinach and a red pepper. The night before grocery shopping is always a challenge. I like to call this my "un-fried" Spa Shrimp Sandwich. Serves 4

Ingredients:

1 Baguette or Italian/French bread- wrap in foil and heat in oven at 350 degrees for 10-15 min.
1 Tbsp mayonaise
1 Tbsp plain yogurt
1/2 lemon, juiced
1 tsp (or more) Cholula Chipotle hot sauce
Mix together and refrigerate to thicken
1 lb shrimp, deveined and shelled
2 Tbsp unbleached flour
1 Tbsp Mrs Dash Salt Free seasoning
1 tsp cracked black pepper
Mix flour and spices and toss shrimp, covering well. Set aside in bowl.
1 red bell pepper, diced finely
1 clove garlic minced
1/2 package baby spinach
1 Tbsp xtra virgin olive oil
1 tsp salt
1/2 tsp cracked black pepper
Heat skillet till very hot. Add oil, garlic, pepper and saute for 2-3 min until spinach wilts. Take out of pan. If needed add another tsp of oilve oil and heat. Add shrimp and cook on each side 2 min.
Cut baguette in half lengthwise. Add spinach/pepper mixture and top with shrimp. Drizzle lemon chipotle over the shrimp and top with the other baguette top.

Day 4- Roasted Poblano and Tomato Salsa

2011-09-14T11:00:00.002-04:00

Time to tailgate and at the same time use up all those tomatoes and peppers from your garden or farmer's market.
Ingredients:
4 poblano peppers (or use jalapenos)
6 plum tomatoes
1/2 cup finely chopped onion, white or red
2 cloves garlic, leave skin on
juice from 1/2 lime
1/2 tsp salt
2 Tbsp chopped fresh cilantro
Grill (or broil) peppers until charred black, set aside.

Cut tomatoes in half, lengthwise. On a foil lined sheet pan roast tomatoes and garlic in a 300 degree oven for 45 min. Remove skin from garlic and remove skin and seeds from peppers. In food processor mix peppers, tomatoes, onions, garlic pulse just a few times. You can also chop them up for a chunkier version. Add lime juice, cilantro and salt and stir. You can add less peppers for a less spicy version. I like to serve these with whole grain tortilla chips or (my favorite) blue corn tortill chips. Note- if you're in a hurry you can do the peppers ahead of time and add fresh tomatoes without roasting them.

Day 5 - Shrimp Pot Pie with fennel

2011-09-14T10:57:00.003-04:00

This is a Rachael Ray recipe I've had in my notebook for ages. Thought I'd give it a go tonight..
It looks pretty easy and not too much prep, perfect for weeknight.
Ingredients:
3 Tbs olive oil
2 large leeks or 4 small leeks, white and green parts, cut into half moons (if using large leeks soak in a bowlfull of water to get all the sand out and drain)
1 fennel bulb, cut into half inch pieces
3 Tbsp flour
1/2 cup dry white wine
1 cup milk
1 pound shrimp, cleaned
1/2 cup fresh flat leaf parsley
1 8 oz sheet frozen puff pastry, thawed

Heat oven to 400 degrees. Heat the oil in a large saucepan over medium-high heat, add leeks and fennel and cook 6 min, stirring occasionally. Add the flour and cook for 1 min, do not allow to burn. Stir in the wine, milk 1 tsp salt and 1 tsp pepper. Simmer until thickened, 2-3 min. Stir in the shrimp and parsley and stir. Transfer the mixture to a shallow 2 qt baking dish. Lay the pastry on top, trimming to fit and cut vents in the pastry top. Bake until top is browned and filling is bubbling- 25-30 minutes.

30 Day Challenge- Day 2- African Chicken Stew

2011-09-07T19:39:00.003-04:00

Lots of chopping (it's therapy!) and more than my usual list of ingredients. Try it anyway, it's full of great flavor and is a healthy, satisfying meal. Even if you're not sure about the veggies (cabbage, for one) or raisins, try it this way anyway...the vegetables blend together and no one flavor stands out. I think you'll like it.
Ingredients-
1 zucchini, cut into large chunks
1 small eggplant, cut into chunks
1 can stewed tomatoes with juice
1/2 small head cabbage, sliced thinly
1 can black beans, rinsed and drained
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp Mrs Dash salt free seasoning
1 tsp crushed fennel seed
1/2 tsp celery seed
1/2 tsp salt
1 cup unbleached flour
1/2 cup raisins
1 Tbsp Cholula hot sauce, Chipotle (or whatever you favor)
6 Boneless, skinless chicken thighs
1 tsp xtra virgin olive oil
1 cup unbleached flour
1 tsp cumin
1 tsp salt
1/2 tsp cracked black pepper
1 large white onion, thinly sliced

Heat oil in Dutch Oven and onions. Saute for 4 min, take out and set aside. Mix flour and cinnamon, coriander, cumin, salt and Mrs Dash and dredge chicken thighs in it. Add to hot oil, adding another tsp if necessary. Brown well on both sides (about 3 min per side.)
Take chicken out and add another tsp olive oil, add vegetables, tomatoes/juice, raisins, and beans. Add cumin, salt, pepper. Top with chicken and onions. Bring to a boil and cover. Lower heat to simmer over low heat for 30 min.
Tastes great served over couscous. I say this makes 6 servings but I could easily eat more!
Original recipe- one of those days where I had a little of this, a little of that...

30 Day Challenge- List of recipes

2011-09-06T12:23:00.003-04:00

Fall Salad with Apples, Walnuts and Blue Cheese
Shredded Brussels Sprouts with Bacon and Hazelnuts
Roasted Cabbage Wedges
Sesame Noodles with Chicken
Roasted Poblano and Tomato Salsa
Potato, Corn and Leek Chowder
Skillet Lasagna
Summer Crab Rolls
Shrimp Pot Pie with Fennel
Tuna and tomato Pasta
Chicken with Roast Lemons and green Olives
Burgers with Mozzarella and Spinach-Arugula Pesto
Chicken Breasts Stuffed with Fontina, Artichokes and Sun-Dried tomatoes
Shoestring Potatoes with Garlicky Dijon Mayo
Roasted Pork and Autumn Vegetables
Pork Loin with Olives, Spinach and rice Stuffing
Ginger Pumpkin Bread
Harvest Pear Crisp
Almond Stuffed Chicken
Cauliflower Gratin
Penne with Eggplant and tomato Sauce
Provencal Vegetable Soup
Turkey Shepherds Pie
Tamale Casserole
Apple Cider Cupcakes with Apple Cream Cheese Frosting
Pumpkin Soup
Yeasted Chocolate Coffee Cake
Orecchete with Broccoli Rabe, Oregano and Lemon
Salmons with Spinach And Chick Peas
Butter Almond-Crusted Fishwiches
Lentil Quinoa Salad with Ginger
Turkey-Jasmine Rice Meatballs with Baby Bok Choy
African Chicken Stew

30 Day= 30 New recipes Challenge

2011-09-06T12:04:00.003-04:00

I'm starting the challenge off with a recipe I have actually made before, but couldn't resist because it's a perfect Back to School recipe. Perfect for after school treats. (I'll tack on another recipe at the end for the challenge!)
Monkey Bars
ingredients:
1/2 cup raisins
1 1/2 Tbsp apple juice
combine raisins and apple juice, microwave on high for 1 min.
1 Cup unbleached flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup packed brown sugar
1/4 cup butter , softened
1 mashed ripe banana
3 Tbsp buttermilk, lowfat
1 tsp vanilla extract
2 large egg whites
cooking spray or tsp butter
1 Tbsp powdered sugar
Preheat oven to 350. COmbine flour and next 4 ingredients. Stir together. Combine brown sugar and butter and beat together until well blended. Add banana and next 3 ingredients beating well. COmbine with flour mixture until just combined, do not overmix. Stir in raisins. Coat 8 inch square baking pan with cooking spray or a little butter. Spread batter evenly in pan. Bake 350 degrees for 30 minutes until golden. Cool completely on a wire rack. Sprinkle with powdered sugar and cut into squares. =16 servings
Note- if you don't have buttermilk (and not many people have it in the fridge all the time), you can substitute plain yogurt, non-fat or low fat. I have even taken the plain part of the yogurt off a container of Dannon- in this recipe pineapple would be great. You do get a little of the flavor of the fruit even if you just use the plain yogurt off the top.

Fresh Vegetable Gratin

2011-06-27T12:29:00.001-04:00

This is so fresh tasting and it's not even summer yet. All the better it will be with fresh veggies from our garden. And there were no leftovers.

1 zucchini, sliced
1 cup fresh spinach
1 cup cherry tomatoes, halved
2 tbsp xtra virgin olive oil
5 basil leaves, chopped
2 garlic cloves, sliced thin
1/4 tsp sea salt
1/4 tsp red pepper flakes (I used 1/2 tsp)
1/4 cracked black pepper
1/4 cup pine nuts
2 slices whole grain bread, toasted

1 tsp olive oil
Combine veggies, basil, garlic and 2tbsp olive oil and toss to coat. Fill casserole or gratin baking dish.

Pulse toast in a food processor and stream in the tsp of olive oil. Top vegetables with the bread crumbs and pine nuts. Bake in a preheated 375 degree oven for about 35-40 min.

Strawberry Cupcakes with White Chocolate Mascarpone Frosting

2011-05-22T12:28:00.002-04:00

Cupcakes

Ingredients-

1 1/2 cups all purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
2 eggs
1/4 half and half
1 1/2 cup fresh strawberries, save 10 whole to add to the top

Frosting-

2 8 oz containers mascarpone
2 cups confectioner's sugar
1/2 tsp vanilla extract
1 1/2 tbsp half and half
1 white chocolate baking bar, shredded using a peeler or rasper.

1) Preheat the oven to 350F. Line muffin tins with paper liners.

2) Rinse strawberries and cut off the stems. In a bowl, mash them with a wooden spoon until they are slightly macerated.

3) In medium bowl sift the flour, baking powder and salt.

4) Beat the butter, sugar and vanilla in mixer bowl. Add the eggs, one at a time and mix until combined. Do not overmix. Scrape down the sides of the bowl.

5) Add half the flour, some of the half and half and the rest of the flour until each just combined.

6) Fold in the strawberries by hand.

7) Divide the batter evenly, using a 1/4 cup measure or large spoon. Bake for 25 minutes.

8) Cool on a rack for 10 minutes, take cupcakes out of pan and cool completely.

You can use a pastry bag to pipe the frosting or use a spatula. I used a plastic zip lock bag, cut a small tip off one corner and used a decorative piping point. Top each cupcake with a strawberry half and the grated white chocolate.

Fresh Berry Pavlova

2011-05-17T12:08:00.001-04:00

Ingredients

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Whipped Cream
1 pint fresh strawberries, washed and sliced
1/2 pint fresh other berries (or blueberries)
1 pint fresh raspberries
Raspberry Glaze, recipe follows

Directions

Preheat the oven to 180 degrees F.

Using parchment or waxed paper, cut a piece to fit a jellyroll/sheet pan. Then place on sheet or jellyroll pan. Using a plate, trace a 9-10" circle on paper and turn the paper over.

Beat the egg whites and salt in mixer using a whisk beater until stiff, abut 1- 1/2 minutes. Then with the mixer on medium, add sugar slowly until stiff peaks form, about 2 minutes. You should have shiny white peaks.

Take bowl off mixer stand and slowly fold in cornstarch and Remove the bowl from the mixer, sift the cornstarch, then vinegar and vanilla. Gently!

With a large spoon, add the meringue onto the parchment and smooth into the circle you outlined. Flatten slightly so it is a round disk shape. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It should be crisp on the outside and soft on the inside.

Then invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
Sweetened Whipped Cream:

1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. After it thickens, add the sugar and vanilla and beat until firm. Don't overbeat!

Glaze:

1 half-pint fresh raspberries
1/2 cup sugar
1 cup red current jelly
1 tsp lemon juice

Mix ingredients in a saucepan and bring to a boil, simmer for 5 minutes. Refrigerate until ready to use.

CHicken Veggie Soup

2011-03-17T20:16:00.002-04:00

■You know those half bags of frozen veggies in your freezer? Put them to use in this delicious soup!

Vegetarians: just change the stock to vegetable and leave out the chicken.

Ingredients:
1 whole 3-5 pound chicken

1 medium white onion, chopped
2 stalks celery, diced
3 carrots, sliced
1 medium zucchini, chopped*
1/2 head cabbage, sliced thin
1 cup frozen Italian beans
1 cup frozen peas
1 cup frozen corn
1 can tomato paste
1 carton chicken stock
water
salt and pepper
2 Tbsp Emeril's Bayou Blast seasoning, or similar
1 tsp oregano

place chicken in a Dutch Oven (or soup pot) and cover with chicken stock. Add celery, onion, carrots, cabbage, and seasonings, dash of pepper and 1 tsp salt. (You can add more later, if necessary). Add water to cover chicken and bring to a boil. Reduce to simmer for 1-1 1/2 hrs. Remove from heat and carefully remove chicken. Shred or cut up chicken and return to pot. Add tomato paste and frozen veggies. Bring back to a boil and then turn down to simmer for 30-45 min.

*Note- notice how small I dice the zucchini? If you have someone in the family who doesn't like it, much, they will barely notice it this way! The cabbage and zucchini almost melt away, so the nutirion is there but not big chunks of it!

This soup does take time to make. If you can, make it on your day off - tastes better the next day anyway!

Roasted Lemon CHicken

2011-03-17T20:09:00.002-04:00

You know those roasted chickens in the grocery that smell so good, the ones that fall apart they're so tender? They aren't cheap, but you can make your own and tastes (in my opinion) even better.

Roasted Lemon and Herb Chicken
Ingredients:

4 whole chicken legs
2 tbsp olive oil
1 tbsp chopped rosemary
bunch parsley, chopped
1 lemon, sliced

Rinse and pat dry chicken. Place on roasting rack in roasting pan. Season with some kosher salt and pepper. Drizzle olive oil over chicken and spread herbs on top. Squeeze a little lemon on top and place slices underneath each piece. Cover with foil. Preheat oven to 300 degrees and bake for 1 hour. Uncover and baste with some of the juices with a spoon. Return to oven and cook an additional 1 1/2 hrs until skin is crispy. Chicken will fall apart when it's done. To make a nice lemon pan gravy- pour off most of the oil and return juices to a small pan and heat. Wisk in a tbsp of flour and simmer and whisk about 3-5 min. Pour some of the gravy over chicken on serving platter and pass the rest.

Grilled Baby Lamb Chops and Salmon

2011-03-17T20:06:00.002-04:00

Lamb chop marinade:
4 baby lamb chops
2 tbsp olive oil
2 garlic cloves, chopped
2 tsp fresh rosemary, chopped
1 tsp any type of white vinegar
1 tbsp fresh parley
1 tsp thyme

pulse ingredients in food prcessor or blender and rub on both sides of chops. Marinate for 1 hr. in refrigerator. (If yours are reg lamb chops wrap the bones in foil), Then bring to room temp- for 20 min. Grill on medium heat for 3 min each side to 3 1/2 min each side. Serve over a bed of baby mixed greens tossed with vinegrette and roasted or grilled asparagus.

Salmon marinade-

1lb salmon filet, skin on
2 tbsp xtra viring olive oil
2 tbsp Italian flat leaf parsely
1 tsp rosemary
1 tsp salt, 2 tsp cracked black pepper
1 clove garlic
1/2 orange, juiced

CHop herbs and spread marinade over filet, skin side down. Let marinate for 1/2 hr in refrigerator. grill on medium for 3 min each side. You can use either marinade on asparagus and grill 3 min each side or roast in 375 degree oven for 30 min.

You'll feel like you're in Tuscany!

Turkey Stuffed Mini Organic Bell Peppers

2011-03-17T20:02:00.000-04:00

6 mini bell peppers, assorted colors or all red

1 1lb ground turkey
1tsp olive oil
1/2 red onion chopped finely
1clove garlic minced
1 bunch parsely, chopped
1 packet of brown rice (cook in bag type) cooked and cooled
1/2 cup parmesean cheese
2 tbsp Mrs Dash salt free seasoning
1/2 tsp garlic powder
1/2 tsp dried basil
3 potatoes, peeled and cut into small pieces
1 can no salt added diced tomatoes

Mix turkey, seasonings, (all except the Mrs Dash), rice, parsley, and cheese. Cut top off peppers and remove seeds. Using a teaspoon, stuff peppers and replace lids, (cut a bit off the bottom if it doesnt sit well) Place in a Dutch OVen and surround with potatoes (they'll help keep peppers upright.) Drizzle the top of the peppers with the olive oil. Pour tomatoes over top. Season top of peppers and potatoes with Mrs Dash seasoning. Cover with lid or foil. Bake in a preheated 350 degree oven for 45 min. The inside should register 165 degrees inside.

Whole Wheat Spaghetti with Creamy Roasted Vegetables and Shrimp

2011-03-17T19:59:00.000-04:00

You can substitute other veggies if you don't have the ingredients listed. I usually add asparagus but didn't have some on hand.

Ingredients:
1 lb Shrimp
1 Tbsp butter
3 cloves garlic, chopped fine
1/2 cup frozen peas
1 bunch fresh broccoli broken up into florets
1.2 red onion, sliced thin

2 carrots, peeled and sliced thin on the diagonal

1 tbsp olive oil, (I used light)
1 lb whole wheat spaghetti
2 tbsp butter
2 tbsp flour
Mrs Dash salt free table blend
1 cup vegetable stock, chicken stock or milk (I used milk tonight)
1/4 tsp nutmeg
cracked black pepper
2 tsp salt

Saute' shrimp and garlic in the tbsp butter until they turn pink, add peas and turn off heat; set aside.

Toss broccoli, carrots and red onion with the tbsp olive oil and spread out on a cookie sheet lined with foil. Roast in a 400 preheated oven for 30 min.

Heat 2 tbsp butter in a saucepan and when melted whisk in the flour until the flour is well mixed with the butter, making a roux. Add the veg stock, chicken stock or milk and nutmeg bring to a boil. Turn heat on simmer and whisk for 3 min until thickened. The mixture should coat the back of a spoon (see photo).

Cook spaghetti according to pkg instructions. Whole Wheat takes a little longer than regular spaghetti so you can cook it while the veggies are roasting. When the veggies are cooked, add them to the shrimp and peas, pour the sauce over them and toss with the drained spaghetti. If the sauce is too thick add a little bit of the spaghetti cooking water. Season with salt and cracked black pepper as desired.

Serves 4-6

Saturday Night Pizza Bar Party!

2011-01-29T19:08:00.005-05:00

There is something fun about pizza. Everyone loves it, especially when they make their own. Make some dough, (or use prepared dough), put some toppings out and have a blast. I use Ina Garten's pizza dough recipe from her Parties cookbook and make it half whole wheat. It uses honey and olive oil, you can probably find her recipe online.

Toppings are endless, use what you like. Tonight's fixings for our party included baby spinach sauteed in a little olive oil and garlic, sauteed baby Bella mushrooms, thinly slice pepperoni, marinara sauce, shredded smoked mozzarella, buffalo mozzarella, parmaseano reggiano, and ricotta mixed with a little salt and pepper.

Divide dough into 4" balls and roll (or press) into a circle, about 5-7". We like them thin so ours were 7" diameter. Spread a little cornmeal on sheet pans (or use a pizza stone). Preheat oven to 460 degrees. When oven is ready, top each pizza as desired and bake for 15 minutes. We made 2 pizzas on each pan and baked 4 at a time. Oh, if I only had double ovens!

Let each pizza sit for 5 min before cutting into quarters.

How fun was that?

Please vote for me!

2011-01-26T23:29:00.001-05:00

I am one of five finalists in the Williams Sonoma Contest for Easy Weeknight Meals contest. If you go to the site below, you can vote for me and my recipe (Lentil Sausage Stew) featured on my blog. I have never won any cooking contests so this is very exciting for me!

You can vote more than once, voting until Jan 31st. Thank YOU!! ~Holly B.

http://apps.facebook.com/social-promotions/1001954426?entryviewer=true

Cowboy Spaghetti Topper

2011-01-24T20:23:00.002-05:00

In our twentysomething days my husband and I frequented a place called The Spaghetti House. What a concept- ten kinds of sauce offered over ten kinds of pasta (or something like that). The sauces included Cowboy Sauce (artichokes, black and green olives and salami), Fruits de Mer, (shrimp, calamari and crab), Napolitan, (parmesean and romano), Aioli, and so on.

I don't know why they called my favorite sauce Cowboy, all I know is it was good and I have been thinking about that place lately. This is my tribute to their cowboy sauce, minus the salami, which I didn't have tonight.

Oh, and I decided to top off the pasta in sauce and not mix it in. That way everyone could take their pasta plain or with the topping.

Cowboy Pasta Topper

ingredients

1 jar spaghetti sauce
1 1lb dry pasta, I used the shape pictures, similar to cavatelli
1 red onion, chopped
1 jar artichokes, drained and chopped
1/1 cup black Italian olives, sliced
1/2 cup large green olives, sliced
1/4 tsp red pepper flakes
1 tbsp extra virgin olive oil
1 cup chichi beans (chickpeas) drained
generous amount of grated parmesean cheese (I use the large shreds)

Boil pasta water, add generous amount of salt and cook according to directions for al dente pasta. Warm sauce in low. Then, saute the red onion, chichi beans, olives in the olive oil for 5 min. Drain pasta and top with sauce. Pour topping over and top with the shredded parmesean.

Friday Night Pilaf with Garlic/Lemon Shrimp and Broccoli

2011-01-14T20:26:00.006-05:00

You know how it is- it's Friday night and you just can't look at another pizza. This dish will be ready quickly, I promise.

Ingredients
1 box Near East Rice Pilaf
1 lb shrimp, cooked
3 cloves garlic, minced
handful basil, chopped
1/2 lemon, juice and zest
bunch broccoli, ends trimmed and rinsed
1 Tbsp olive oil
1 Tbsp butter
Handful toasted almonds

Fill large pot with water, add salt, bring to boil and add broccoli. Cook until fork tender and drain. Cook pilaf as directed and keep covered when done. In skillet, heat olive oil and butter and add garlic. Saute for 2 min. Add shrimp and toss to heat. Add drained broccoli and mix. Take off heat and add lemon juice, zest and basil, stir. Add pilaf to a big bowl and top with shrimp/broccoli. Add toasted almonds on top.

Crock Pot Meditteranean Pot Roast

2011-01-12T11:53:00.004-05:00

Another Snow Day and my crock pot is getting a work out. Tonight's dinner is already cooking and I have time to play in the snow. This pot roast can be made with or without potatoes, if you prefer noodles or rice, just leave then out.

ingredients

1 chuck roast, 3-4 lbs
4 medium potatoes, peeled and cut into thick slices
1/2 large white onion, sliced thin
2 cloves of garlic, minced
5 carrots, peeled and cut on the diagonal
2 stalks of celery, chopped
1 small can fire roasted tomatoes with juice
8 mushrooms, cut into quarters
1 tsp oregano
1/2 tsp red pepper flakes
1/2 bunch fresh parsley, chopped
few dashes hot sauce (I used Cholupa)
1/2 lemon, juiced
flour, for dredging
6 kalamata olives, pitted and sliced

Rinse roast and dredge in flour. Brown roast for 2 min each side in 1 tbsp olive oil, add onions, garlic and celery and saute for 2 min. Place potato slices and carrots in crock pot. Add pot roast, then tomatoes, hot sauce, olives, oregano, parsley and mushrooms. Cook on high for 5 1/2-6 hours until roast is tender. Add salt and pepper to taste. Squeeze lemon juice into pot and continue cooking 1/2 hour.

Crock Pot Yellow Split Pea Soup with Ham

2011-01-07T19:10:00.004-05:00

When it snows you want something to warm you, inside and out. Soup is the perfect remedy. It snowed today and luckily I had a ham bone leftover from New Year's Day in the freezer along with some pieces of ham. I always keep bagged dried beans and had yellow split peas. So, after watching the forecast last night, I soaked them in preparation.

Ingredients:

1 bag dried split peas. Soak in water (about an inch over the top of the peas) in a Dutch Oven or stock pot overnight. Pick out any pebbles, (they always advise this, but, really I have never found any!) Rinse and drain.

Other Ingredients:

3/4 carrots, diced or sliced
1/2 large white onion, diced
3 cloves of garlic, minced (I use a small grater. Don't even have to take off the skin, it falls off as you are grating)
1 ham bone, and any leftover chopped ham
32 oz (large carton) of chicken broth. I use low sodium.
bunch of parsley, washed and chopped
1 Tbsp Tastefully Simple's garlic/paprika seasoning (Note- if you don't have this, use 1 tsp salt and 1 tsp smoked paprika)
couple dashes Texas Pete's Hot Sauce
Turn slow cooker on high and add ham bone. Add the veggies, seasoning, bits if ham, split peas, parsley and broth to the slow cooker. Cover. Cook on high 4-5 hours or on low 8-10 hrs. You can actually cook it longer, it doesn't reduce much and the flavor will just be more intense. Just before serving, stir in a few shots of Texas Pete hot sauce. I bring the bottle to the table, we like it spicy.

A perfect accompaniment was toasted rolls that were brushed with olive oil and a little garlic and steamed broccoli.

Note: This soup is not the thick, pasty split pea soup you may remember. If you like it that way, by all means, get your stick blender out blend away! It's more of a free flowing pea and vegetable soup in a flavorful broth. With Ham!

Lentil Sausage Stew

2010-11-05T18:10:00.008-04:00

This stew could easily be made without the sausage for a vegetable night or vegetarians.
Just leave out the sausage and you can add quartered mushrooms to give it a meatier flavor.

Ingredients:

1 bag brown lentils, rinsed thoroughly and drained
1/2 large white onion, chopped
2 celery stalks, diced
4 large carrots, chopped
1 Tbsp olive oil
2 cloves garlic, chopped small
32 oz (1 carton) chicken or vegetable broth
1/2 bunch bok choy, slice greens and chop whites
1 pkg smoked sausage or kielbasa
1/ 2 can black beans, rinsed thoroughly

In Dutch Oven saute' onions, celery and garlic for 3 min. Add sausage and brown for 3 min. Add carrots and stir for 2 min. Add lentils, black beans, broth and bok choy, stir and bring to a boil. Lower heat to simmer and cook for 45 min. Add water if necessary if it gets too thick or veggies aren't covered by broth.

Garlic bread is the perfect partner!

Pot Roast (with Parsnips, carrot, mushrooms, onions) and orzo

2010-11-01T19:43:00.002-04:00

Pot Roast is the perfect meal to enjoy when the weather gets cooler. And it finally has this Fall. It warms you instantly. I usually make it on a Sunday when I have more time, but tonight seemed appropriate since it was really chilly here today.The parsnips add a sweet flavor and help thicken the gravy, you can take the meat and vegetables out of the post and serve the gravy separately.

Ingredients:

1 1/2 pound beef pot roast (roughly)
6 carrots, peeled and cut into big chunks
5 parsnips, peeled, cut into chunks
2 cups fresh button mushrooms, quartered
2 sprigs fresh thyme
2 tbsp canola oil
2 cups beef (or chicken) broth
3 tbsp flour
1 large white onion, sliced
2 cloves garlic,minced

Dredge roast in flour and shake off excess. Heat oil in a Dutch Oven until very hot. Add roast and brown on both sides. Sprinkle each side with 1 tsp kosher salt and 1 tsp cracked black pepper. Add onions an garlic to sides around the roast and cook 3 min until soft. Add carrots, parsnips, thyme, and broth.Add 1 tsp kosher salt and 1 tsp pepper. over and bake in a 350 degree oven for 2 hours. Uncover and add mushrooms and Worcestershire sauce. Cook another 40 min. Serve with mashed potatoes, rice or, my family's favorite- orzo cooked in chicken broth with a little garlic, olive oil and pepper.

No picture, dinner was late and we were hungry!!

Slow Cooker SHort Ribs in Wine

2010-10-23T18:31:00.001-04:00

Shorts ribs is one of those meals that is great to make when you have a lot to do that day. The gravy makes itself and whatever vegetables you like can be added to the pot, either in the beginning or towards the end. Cook a bowl of rice or mashed potatoes and you're all set.

Today we had a yard sale, went to the library, saw a movie and sat down to this hearty (easy) and warming meal.

Ingredients:

Boneless, beef short ribs (I allow 1 1/2 per person) For this recipe I made 6 short ribs for 4.
1/2 cup flour, seasoned with salt and pepper
1 tbsp canola oil
1 large onion, sliced very thin
2 garlic cloves, chopped fine
1 cup red wine, I used Sasquatch Merlot (very good to drink with the meal)
1 Tbsp sun dried tomato pesto (or use tomato paste as a sub)
2 sprigs fresh thyme, leaves removed form stem or use 1/2 tsp dried
12 baby carrots or 4 carrots, peeled and cut into chunks
1 cup mushrooms, cleaned
1 cup beef or chicken broth

Allow short ribs to come to room temp for about 1/2 hr, then heat oil in a skillet. Dredge each rib in the seasoned flour and place in skillet, Brown on both sides, do in 2 batches, don't crowd the pan or they won't brown.

Set ribs aside. In same skillet brown the onions and add garlic after 1 min. Turn heat off, and add the wine. Scrape the browned bits up. Add tomato pesto( or paste) and mix in, then transfer mixture to the crockpot. Add carrots and mushrooms and pour broth over, then add the ribs on top. You can check every so often and turn them, but it's not absolutely necessary, so if you can't, don't fret.

Cook on low for 8 hrs or high for 4 hours. Serve with mashed potatoes or cooked rice (we had some jasmati, only takes 20 min on the stove top), pour gravy over or serve separately.

Autumn and me

2010-10-20T17:16:00.001-04:00

Autumn and me have a wonderful relationship. I come alive in autumn. Pumpkin everything, I try to add a few new recipes to my favorites every year. So, I came across a new one, pumpkin cupcakes! I will try it soon and post the recipe. It came from an amazing blog called honey and jam, how cute is that?!

So I started reading her blog and thought it was way more interesting than mine, and she's only 20!~ Good for her, maybe you'll find some new recipes in her blog, too. I love sharing.

Back to Autumn....cool, crisp days, a fire in the fireplace, gorgeous colors, sweaters, and of course, Halloween and Thanksgiving.

I think there is nothing so soothing as a big mug of tea after work, relaxing with my daughter and slipping into cozy slippers. Does it get any better than that? Our dog, Brownie, seems to like fall best, too. He looks especially perky, and at 11, that's a good thing. He loves to go on walks and search for his versions of treasures.

Stews, soups, chili and breads, this is the stuff that feasts are made of. I will try to keep up with my recipes while I savor the season!

Every year we take a fall trip to the mountains in PA and spend the whole day in the country. We eat, shop, hike, or antique, sometimes a little bit of all. One year a hot air balloon race passed directly over us as we were gathered outside listening to a Peruvian group playing songs. We had just gotten our coffee at the coffee shop. That had to be one of our best days ever. The smell of the coffee, fires going, just fallen leaves and the cool breeze and bright sunshine...heavenly

Hope you all enjoy the season, too!

Mini Autumn Pumpkin Scones

2010-10-16T21:54:00.005-04:00

Mini Autumn Pumpkin Scones

Recipe:
makes 18 mini scones

Scones
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 Tablespoons cold butter, cut into 1/2″ cubes
1/2 small can of pumpkin (not pie filling)

Icing glaze
1 cup powdered sugar
1 1/2 Tablespoons apple cider
2 Tbsp cinnamon

Preheat oven to 425˚F.
Using a fork stir together the dry ingredients in a large mixing bowl.
Using a pastry blender or your fingers, work butter into flour mixture until it resembles coarse sand.
Stir the pumpkin into the dry ingredients until barely combined, being careful not to over-mix. The mixture will look dry and crumbly. Divide the dough in thirds and gently form each into a 6″ round circle about an inch thick. Working on a floured surface, cut each circle into 6 wedges and place onto a nonstick baking sheet.
Bake for about 13-15 minutes, or until the scones are beginning to turn golden brown.
Transfer to a wire rack, and let cool completely. Set the rack over a sheet pan.
For the glaze: stir the powdered sugar and milk until smooth. Use a fork to drizzle over the scones. Let dry completely.

I thought it would be great to add chocolate chunks but forgot! Next time I make this (maybe next wknd) I will. Or craisins or raisins....

Spicy Italian Seafood Soup

2010-10-15T17:58:00.004-04:00

We like spicy meals but if you don't, you can easily omit the pepper and this soup will be just as delicious.

Serves 4-6
Ingredients:

1 1lb pollack fillet
1/2 lb raw shrimp, deveined and shelled
1/2 cup chopped fennel
2 stalks celery, chopped
1/2 large onion, chopped
3 carrots, chopped
3 small potatoes, chopped
16 oz chicken broth (*1 carton)
1 lg can chopped or whole tomatoes, do not drain
1 tbsp tomato paste
3 cloves garlic chopped very small
1 poblano pepper OR 1 poblano from a can, chopped very small
1 tsp salt and 1 tsp fresh cracked pepper
3 sprigs fresh thyme
1 Tbsp olive oil

Saute' onions, garlic, celery, potatoes, carrots, fennel and thyme in olive oil. until just starting to carmelize (about 6 min). Add tomatoes, paste, salt, pepper and broth and bring to boil. Add whole poblano (minus seeds) or chopped poblano. Lower to simmer for 40 min. When potatoes are just tender, add shrimp and pollack, breaking it into chunks as it cooks. Simmer for 8-10 min. Take out poblano, if using a whole.

Note- You can add 1 tsp hot sauce instead of the poblano if you don't have it on hand.

Slow Cooked Provencal Stew

2010-10-10T15:57:00.004-04:00

Total Time: 4 Hours Yield: 10 servings, about 1 1/3 cups each (I cut the recipe in half, serves 4with leftovers)
RECIPE INGREDIENTS

For Bouquet Garni:
2 large green leek leaves (about 6 inches long)
1 bay leaf
1 stalk celery
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
1 2-inch-long strip tangerine or orange peel

For Stew:
3 tablespoons extra-virgin olive oil, divided
2 ounces pancetta or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir note- I used Bella Sera Pinot Noir, fabulous to drink, too
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine or orange

DIRECTIONS
Preheat oven to 250°F.

bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

Add beef (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.

Add 1 tablespoon oil to the pot and add onions and garlic.

Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Pour wine into the pot and bring to a boil, scraping up any browned bits. Add bacon to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cover.

Transfer the stew to the oven and cook about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water or chicken broth.Meanwhile, brown muchrooms in 1 tsp olive oil and set aside. During the last 15 minutes of cooking, stir in the reserved mushrooms.

Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.(I forgot this step, but added the zest last minute, it really did enhance the flavor). I served with homemaded mashed potatoes. You could also use rice, polenta or toasted garlic bread.

It made a lot more than the pics show...I forgot to take a pic until we had plowed into it! The smell of this cooking all day was delightful and we were anxious to try it.

Recipe originates from Cooking.com with modifications.

Bayou Fish (or chicken) Tacos

2010-09-11T20:03:00.000-04:00

I am really into tacos lately, that and my broccoli slaw. Combining the two in this recipe.

Makes 8-10 Fish (chicken) tacos

Ingredients:

1 lb halibut (or use tilapia) or 1 1lb chicken tenders, or combo of both.

3/4 cup pineapple juice * see below
1/4 cup sesame oil
2 tbsp Emeril's Bayou Blast seasoning or use any Cajun seasoning
juice of half an orange (mineolas are very juicy)

Season fish (or chicken) with seasoning, covering 1 side of each piece. Marinate fish (or chicken tenders if using chicken, I made both) in the ingredients above in a glass or plastic container, cover and chill.

Broccoli Slaw-
1 bag broccoli slaw
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup craisins
1/2 can pineapple tidbits, drained. Use the pineapple juice in the marinade.
1 tsp Bayou Blast

8-10 fajita size (medium) tortillas, flour or corn

Mix together and set aside the slaw ingredients. Grill fish and chicken until done on medium grill. Takes about 3-4 min per side depending how thick they are. When your fork goes through with no resistance and the fish flakes they are done. Keep warm.
Lay tortillas on the grill for 2 min per side. Keep warm. Assemble by putting slaw on the bottom and top with the fish or chicken. Serve with lime wedges, salsa, avocados, whatever your favorite toppings are.

Baja Pizza

2010-09-10T21:00:00.003-04:00

This recipe originates from Cooking Light magazine. It has been changed a bit, a lot. Honestly I just didn't have all the ingredients, but even if I had, I usually do make some changes, doesn't everybody?

I have always wanted to try grilling pizza but never had the guts. I really do not have any special pizza tools, no large spatula to remove them, no pizza stone, etc. I usually make pizzas on a sheet pan lined with a little corn meal and bake them in a really hot oven. If you're even thinking about trying this, DO IT! The grill gives them that smoky, delicious taste and the bottom gets a little char on it and well, you get my drift.

Ingredients: (makes 3 10" pizza's or 4 smaller ones)

Dough:

2 teaspoons honey
1 package active dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

2 all-purpose flour

6 tablespoons stone-ground yellow cornmeal, divided

1/2 teaspoon salt

Cooking spray

2 teaspoons olive oil, divided

Remaining ingredients:

36 large shrimp, peeled and deveined (about 1 pound)

2 cups (8 ounces) shredded Mexican 4 cheese blend (w/out spices)

6 tablespoons salsa

1 small can green chili's

Juice of 1 lime

1 tbsp minced garlic

1/2 cup fresh cilantro leaves,minced

1/ red onion, diced

Prepare dough-

Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 3 or 4 equal portions. Working with one portion at a time roll each into a 10-inch circle on a floured surface. Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal.

Prepare grill.

Toss shrimp with ½ of the lime juice, the minced garlic and 1 tsp olive oil and a little cracked black pepper. Thread 6 shrimp onto each of 6 (12-inch) wooden skewers. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly. I don't know how many shrimp I had, I think it was about a pound, but they were bigger so maybe 24 or so.

Slide dough onto grill pan (I use a square one about 14” x14” if you have a pizza stone, that would be great too) coated with cooking spray, using a spatula as a guide. Grill 3 minutes or until lightly browned; turn. Spread 3 tablespoons salsa and chili's over crust, leaving a 1/4-inch border. Top with shrimp, onion, cilantro and cheese. Grill an additional 3 minutes or until crust is done and cheese melts. Remove and keep warm. Repeat procedure with remaining dough, salsa, shrimp, and cheese. Cut each pizza into 4 or 6 wedges.

I served a mixed baby green and vinaigrette salad on top of the pizzas, it’s delicious:

½ lime juice

1 pkg. Baby romaine

2 tsp. xtra virgin olive oil

In a bowl add lime and olive oil. Add greens, salt a little pepper and let sit until ready to serve, then toss with the dressing and pile it on the pizza.

BLT Pasta witha twist

2010-09-07T20:25:00.005-04:00

First day back to school isn't pretty, for anyone. For me, I had a great day but the heat (and no A/C) made for a very tired mama, too tired to make the homemade pizzas that I had planned. With the original ingredients just sitting here staring at me, a light bulb went off- Pasta! Pasta mixes well with just about everything. (maybe not lettuce) No problem, I substituted baby spinach for the lettuce in the BLT and added sauteed mushrooms as a sort of bonus for a job well done.
Ingredients:

8 oz sliced mushrooms
1/2 red onion, chopped
3 or 4 tomatoes, cut into chunks
1/2 bag prewashed baby spinach
1 clove garlic, smashed
2 Tbsp (total ) xtra virgin olive oil
1 lb. pasta, I used a fun curly shape
8 slices bacon

First, lay the bacon on a roasting rack positioned over a sided sheet pan and bake at 375 degrees until crispy, about 20 min. When cooled, dice.

Bring water to a boil for pasta. Clean and slice mushrooms, cut up tomatoes and garlic. Heat 1 tsp olive oil and add garlic for 2 min. Add onions and mushrooms and sautee' for another 4 min.

Add spinach, carefully (the leaves should be dry so they don't spatter) and sautee' for 1-2 min until just limp.

Add tomatoes and stir for another min. Set aside. Cook pasta until just al dente. Drain pasta and add to skillet with vegetables and toss. You can add grated cheese, I did not. Add a bit of salt and plenty of black pepper and a little red pepper flakes, if desired. Serves 4-6.

Transfer to a large serving bowl and top with the crumbled bacon.

Chewy Apple, Apricot, Oatmeal Bars

2010-09-06T13:36:00.000-04:00

These bars are so chewy, you might have a hard time waiting until they cool.
ingredients:

3/4 stick of butter, cut into pieces
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg plus 1 egg white
1/4 cup Greek yogurt
2 1/2 cups oats
1 cup unbleached flour
1/4 cup w/w flour
1 tsp baking powder
1 tsp cinnamon
dash nutmeg
3 apples, peeled and diced
1/2 cup apricot preserves

Beat butter and add sugars, mix until combined. Add vanilla and eggs and beat until mixed. Add in flours and oats and baking powder, and spices, mix until thoroughly combined. Add apples and mix.

Spread half of mixture in a 9x12 pan (spray with non-stick spray) Spread the preserves on top and spread additional batter on top. Bake in a preheated 375 degree oven for 30-35 min, do not over bake. Cool on wire rack for 10 min and cut into small squares.

Fall Broccoli Slaw

2010-09-05T15:18:00.002-04:00

This slaw is nutricious and delicious, trust me, even my teenager ate it.

Ingredients:

1 bag broccoli slaw with carrots

1/2 cup sour cream

1/2 cup mayonaise

1 red apple, skinned & diced

1/4 cup diced red onion
1/2 cup dried cranberries, chopped
2 tsp white raisins
1 Tbsp white balsamic vinegar
1/4 cup toasted sliced almonds (toast in dry skillet for 3-5 min until golden)
cracked black pepper

Combine mayonaise, sour cream and vinegar. Add 1 tsp black pepper. Add slaw to bowl and mix with dressing. Stir in raisins, cranberries, apples, and onions and top with almonds. You can also add shredded red cabbage.

Dirty Dancing Pizza

2010-08-27T17:35:00.015-04:00

"Nobody puts Baby in a corner"..... that's right, not when she comes out of the kitchen with this pizza! I am a big Dirty Dancing fan- I watched it for the 20th (at least) time last week and this pizza uses some "baby" veggies, so there you go. My favorite "men in green", The Phila Eagles, are playing a pre-season game tonight, so the spinach green is for them, Let's GO Eagles!

Ingredients:

2 cloves garlic, minced

2 tsp extra virgin olive oil

3 cups fresh baby spinach

8 oz. sliced baby bella mushrooms

4 Tbsp tomato pesto

8 kalamata olives, sliced in half

3/4 cup ricotta cheese
8 oz fresh mozzarella cheese
handful of corn meal

1 pizza dough (home made or store bought)
corn meal

On a sheet pan sprinkle a little corn meal. Roll out pizza dough to fit pan, turning ends in. Brush ends with a little xtra virgin olive oil and set aside.

In a skillet heat 2 tsp olive oil until hot, add garlic and saute' for 2 min. Add mushrooms and saute' additional 3-4 min, until they are soft. Add spinach leaves and stir until wilted. Sprinkle with a little cracked black pepper.

Spread the tomato pesto on the pizza dough. Using a slotted spoon, spread the mushroom and spinach/garlic mixture over the dough. Spoon teaspoons of the ricotta, add the olives and top with the shredded mozzarella cheese. SPrinkle with red pepper flakes, if desired. Bake in a preheated 425 degree oven for 15-20 min.until mozarella is melted and bubbly. Note- if you don't have corn meal, drizzle a little extra virgin olive oil onto sheet pan. (this will keep crust from sticking). If you don't have tomato pesto you can use tomato sauce, about 1 1/2 Tbsp, spread thinly over the crust.

Pizza is one of those things that's really fun to make together, maybe it's date night? Enjoy! Lots of energy for some dirty dancing!

I make pizzas all the time and hands down, this is my favorite!

Orecchiette with broccoli and shrimp

2010-08-26T20:01:00.002-04:00

Ingredients:

1/2 lb whole wheat orecchiette pasta

1 lb raw shrimp

1 bunch broccoli

1 bunch fresh baby spinach
2 medium tomatoes, diced
3 cloves garlic

salt (1 tsp) and pepper (1/2 tsp)

1/2 tsp red pepper flakes

1/2 cup fresh asiago shredded cheese (or parmesan)

Clean shrimp and set aside. trim broccoli into small florets. Bring a pot of water to boil and add salt( tsp). Add pasta and cook for 5 min on low boil. Add broccoli to pasta water and boil until both are al dente' (about 5 min). In a skillet heat 1 Tbsp extra virgin Olive oil until hot. Add minced garlic and red pepper and black pepper. Saute for 2 min until garlic is soft. Add shrimp and spinach and saute' until the shrimp is pink. Drain pasta and add back to pot. Mix in shrimp, spinach and pasta/broccoli and top with the tomatoes. Sprinkle a little fresh asiago shreds over the top.

Chicken and 'Scarole Soup

2010-08-24T20:02:00.005-04:00

ingredients:
3 chicken breasts
32 oz chicken broth, (I used organic chk broth in the carton)
3 carrots, chopped
1 onion chopped finely
3 stalks celery, finely chopped

cracked black pepper

1/2 cup thin egg noodles or broken spaghetti
1 bunch escarole, rinsed thoroughly and chopped

Rinse chicken and cover with the chicken broth, adding water if necessary. Add onion, pepper, celery and carrots. Bring to a boil and simmer for 30 min. Take chicken out and let cool for a few min. Remove chicken from bones, discard skin and bones. Shred chicken and set aside.

Return chicken to pot, add noodles and cook 5 min. Add Escarole and cook additional 10 min. You will not need additional salt unless you are using sodium reduced broth. Season to taste.

Provencal Flounder and Vegetables

2010-08-23T17:10:00.004-04:00

Ingredients:

1 lb fresh flounder
2 cups cut up veggies- red bell peppers, zucchini, yellow wax beans, green onions, cherry tomatoes, roasted yellow/poblano peppers, etc.
2 tsp minced garlic or Tastefully Simple's Garlic Garlic
a few basil leaves, and 1/2 tsp dried oregano
Salt, cracked black pepper
butter.

Butter a casserole dish and spread vegetables, top with salt, pepper, basil, oregano. Add flounder and a little salt and pepper. Lightly drizzle the top of the flounder w/ a little olive oil.

Bake at 350 degrees until flounder is done, approx. 30 min.

If you have other fresh veggies, use them instead. I used what I picked from my garden today.

I roasted the peppers to give them a smoky flavor, but you don't have to. Tonight I served this with brown rice and orzo pilaf and roasted cauliflower.

What's on the table tonight...

2010-08-17T18:17:00.001-04:00

Fried rice, made w/ leftover broccoli and rice from chinese take-out, mixed together with chicken broth, 1 scrambled egg mixed in, sauteed mushrooms and garlic. Topped with grilled sweet and spicy chicken (mix equal parts sriaccha hot sauce and hoisin sauce, 1 tsp olive oil and grill. Grill fresh pineapple chunks to go on top. Sweet, spicy, easy.

Blueberry Banana Bread Muffins

2010-08-15T13:21:00.007-04:00

1 Cup whole wheat flour
1/2 cup white flour
1 packet instant oatmeal (apple/cinnamon)
1/2 tsp salt
1 tsp baking soda
2 eggs
3/4 cup sugar
1 tsp vanilla
1/4 cup butter, softened
3 mashed bananas
1 cup blueberries
Mix dry ingredients, set aside
Cream butter and sugar, add vanilla. Add eggs and mix, add bananas. Mix in dry ingredients just until mixed in, do not overmix. Add blueberries and stir.

Use an ice cream scoop to make 12 cupcakes in muffin pan, lned with cupcake liners. Bake in a preheated 350 degree oven for about 18 min.
PS Don't tell the kids these are healthy!
note: I used frozen bananas, I keep them in the freezer when they get so dark no one wants to eat them. Chef Ellen taught me that from her days of operating a fabulous bakery.

Italian Roasted Potatoes

2010-08-11T13:14:00.000-04:00

serves 4-6
4 Potatoes, scrubbed and cut into 1 inch dice
1/2 cup tomato pesto (usually sold where fresh tomatoes/basil are in the supermarket)
3 fresh basil leaves, shredded
2 Tbsp garlic (I used Garlic Garlic from Tastefully Simple)
kosher salt , ground black pepper
1 tsp oregano
1/4 cup asiago cheese (or parmesean)
2 Tbsp xtra virgin olive oil (if mixture seems dry you can add an additional Tbsp olive oil.)

Scrub poatoes and cut into dice, keep in a container of water until ready to use (prevents them from turning brown)
Mix all ingredients. Drain potatoes thoroughly. Toss with tomato mixture and spread onto a roasting pan or sheet pan that has been lined with foil and sprayed with cooking spray or brushed with a little olive oil. Season with salt and pepper and roast in a preheated 425 degree oven for 20 min. Continue roasting for another 20 min. until golden brown.

Barbequed Salmon

2010-08-09T18:26:00.003-04:00

Ingredients:
juice of 1 tangerine or orange
1/4 cup rice wine vinegar (I used chili rice wine vinegar for some spice)
juice of 1 lime
1 Tbsp lite soy sauce
1 scallion, sliced
2 cloves garlic, grated or minced
2 Tbsp olive oil
1 1b fresh salmon, skin on
fresh ground black pepper

Mix ingredients together and set aside about 2 tbsp of marinade. Pour the remainder over salmon in a baking dish. Let sit for 1/2 hour. Grill on preheated grill on grilling plate on medium heat. Start with skin side down and flip after 8 min. If the salmon is thinner at one end, turn the burner off for that section so it does not overcook. I cooked mine for about 12-15 min. Pour the reserved 2 tbsp of marinade over salmon before serving.

I made xtra marinade and set aside some to toss with a salad of baby romaine and cucumbers. Also served with bulgur salad w/ cucumbers, tomatoes and chick peas.

Tuna Teriyaki Kebabs

2010-07-28T19:13:00.004-04:00

Serves 4
Ingredients:

4 fresh tuna steaks
2 VIdalia onions, quartered and separated into individual pieces
2 red bell peppers, sliced into 1 in pieces

Dressing and Marinade:

1 bunch cilantro, chopped
1/4 cup toasted sesame oil
2 Tbsp xtra virgin olive oil
1 1/2 limes, juiced
2 cloves garlic, minced
1 piece fresh ginger, grated
2 tbsp soy sauce

Mix together and set aside half for dressing in another bowl.

Salad:
1 package baby spinach
1 yellow bell pepper
8 cherry tomatoes

Thread tuna and vegetables on wood skewers. (note: soak in water for 5 min before so they do not burn)

Pour half the marinade over the skewers and refrigerate for 1/2 hour.

Toss the reserved dressing with baby spinach and 1 yellow bell pepper, cut into strips, and 8 cherry tomatoes, halved.

Grill kebabs on preheated grill set on medium for 5-7 min per side. Vegetables should start to blacken and tuna should be pink inside.

Serve kebabs over the salad.

Smothered Pork Chops w. Shallots and Mushrooms

2010-07-21T18:08:00.001-04:00

I can't tell you the last time I had pork chops, trying to eat healthier may be the result of that. But, on this 93 degree day I was, for some reason, craving pork chops. Here's how I made them:

Ingredients:

3 shallots, thinly sliced
8 oz mushrooms, sliced (I used baby portabellas, use whatever kind you prefer)
1 tsp olive oil

Heat olive oil and add shallots and mushrooms, saute' until tender. I do not add salt when sautee'ing mushrooms until they're done. Salt brings out the water and they can end up mushy. I like mine carmelized. Set aside.

Pork chops, 1 per person
Emerils Cajun seasoning
1 tsp olive oil, I use extra virgin

Season both sides of the pork chops. Brown the pork chops, 2 min per side in the hot oil. After turning them, add the shallot/mushroom mixture and cover the pork chops. Bake in a preheated 375 degree oven until cooked. Note- if your skillet is not oven-proof, transfer pork and shallot/mushrooms to a casserole dish to finish baking.

Depending on the thickness of the chop this will take between 15 min and 25 min. I baked mine for 17 min and they were perfect- juicy and so flavorful from the mushrooms and shallots.

As a side I sauteed grated zuchini and onion in a little olive oil, salt and garlic pepper (McCormicks pepper grinder blends). You could serve with noodles or rice, would be great to soak up the sauce from the pork. ALas, I am trying to go a few nights carb free!

Baked Salmon over Spinach and Sun Dried tomatoes Aioli

2010-07-16T19:12:00.002-04:00

INgredients:

1/4 cup olive oil, extra virgin
juice of 1 lemon
3 cloves garlic, minced
1 1lb salmon fillet
1 bag fresh spinach
1/2 cup sun dried tomatoes, slivered
1 Tbsp butter.

Rinse and drain spinach. Place in casserole dish. Add sun dried tomatoes and toss with 1/2 of the oilive oil/lemon juice and garlic. Top with the salmon fillets. Salt and pepper the fillets and add the rest of the garlic/oil/lemon juice mixture. Bake at 350 degrees for 20-25 min until salmon is firm.

Fish Tostados

2010-07-16T19:07:00.000-04:00

Ingredients:

1/2 lb firm white fish, such as pollack
8 tortillas (I used low carb/whole wheat)
1/2 jar salsa
1 tomato, diced
8 oz package of Mexican cheese shredded, (low fat)
2 Tbsp low fat sour cream
1 avocado, diced and tossed w/ lemon or lime juice
2 tsp olive oil

1 bunch cilantro, chopped

Sautee' the fish in a little olive oil (or steam, or bake), break apart into large chunks and set aside.

In skillet, heat the olive oil, add 1 tortilla and 1/4 of the cheese. Add 1/4 of the fish and top with another tortilla. Heat for 2 min and flip over/ heat additional 2 min until cheese has melted and tortilla is browned.
Place on serving dish and top with 1/4 of the salsa, tomato, sour cream, avocado and cilantro. Repeat for remaining tortillas. This recipe makes 4 tostados.

Zucchini fritters

2010-07-11T21:19:00.000-04:00

Ingredients:

2 medium zucchini, shredded
1 large onion, shredded (I use a box grater)
2 medium carrots, shredded
3 slices whole grain bread, toasted
1 egg plus 1 egg white
salt and pepper
oil, for frying
marinara sauce for dipping

Mix ingredients in a mixing bowl until thoroughly combined. If mixture seems too wet to stick together, add some flour, a tbsp at a time to make a flattened disc. Make fritters into balls and flatten slightly.

Add vegetable/canola oil until it is about 1/2" in pan.
Heat oil until hot and fry 2 min on each side until browned and crisp. Drain on a paper towel. Salt and pepper after frying. If you are not serving immediately, keep warm in a sheet pan in 250 degree oven until serving time.

Serve with heated marinara sauce to dip.

Plum Cake

2010-07-07T16:26:00.009-04:00

Plum Cake
I just made this cake for my hubby's birthday. I was inspired by a recipe posted by a blog called a "Bowl of Mush" - Amelie's Plum Cake recipe.

Happy Birthday Honey!

Plum Cake

Ingredients:

4 red plums, quartered
3/4 cup softened butter
1/2 cup sugar
1 cup flour
1/2 cup cake flour
2 eggs, 1 egg white
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 tsp orange zest
pinch nutmeg
2 Tbsp milk (I used almond milk)

Mix flours, baking powder, salt and nutmeg in bowl.
In mixing bowl, beat butter and add sugar. Scrape sides of bowl and add eggs, orange zest, vanilla and milk. Mix until combined and smooth. Spray 8x8 pan or round cake pan. Spread batter in pan and arrange plum quarters on top and push in slightly. Sprinkle plums with 1 Tbsp sugar. Bake in preheated 350 degree oven for 30 - 40 min until cake tester/toothpick comes out clean. Cool on rack for at least 30 min. I recommend serving with a scoop of vanilla ice cream.

Baked Egg Casserole

2010-07-07T10:20:00.002-04:00

Ingredients:
2 eggs
2 egg whites
1/2 cup shredded muenster cheese
1/2 small zucchini, grated
1/2 small onion, grated
salt and pepper to taste

Grease 1 quart casserole with butter or spray with non-stick cooking spray. Beat eggs in a bowl and add the other ingredients. Pour into casserole and bake in a preheated 350 degree oven for 30-35 min or until knife comes out clean.

I got the idea for this from my sister in law who added fresh spinach and slivered sun-dried tomatoes and asiago cheese. Add whatever veggies, cut small and cheese that you have. I didn't have those ingredients, but they were yummy, too!
Serves 2-3

Honey Mustard CHicken

2010-06-21T01:05:00.002-04:00

This chicken is one of my "go to" meals for those nights when dance class, choir practice
or other pressing activites require us to eat in a hurry.

SERVES 4
Ingredients:
1 1lb boneless chicken breast
1/4 cup whole grain mustard
1 Tbsp honey
1 tsp olive oil, plus 1 tsp

Mix mustard, honey and olive oil with a whisk or fork. Place chicken breasts between 2 sheets of plastic wrap. Pound chicken with a mallet, or rolling pin until thin. This will shorten the cooking time and tenderize the chicken. Place chicken in a casserole dish that has been brushed with 1 tsp olive oil or use cooking spray. Brush mustard mixture on chicken. Bake in a preheated oven at 350 degrees for 20-30 min until chicken is cooked. Serve with brown rice, pouring "sauce' over rice, and steamed green beans.

Musings on Vegetable Roasting

2010-05-10T20:43:00.003-04:00

You may have seen my recipe of Roasted Cauliflower- Can I tell you how good broccoli is done the same way? In my house, we eat it like candy. We fight over the last piece! I've tried roasting it with scallions, garlic and shallots, the best way, in my opinion, is scallions. The roasting really brings out a sweet nuttiness. Roast them until they are slightly charred or if you like, "caramelized". If you like, add some carrots.

I made the broccoli on Sunday with some zucchini (watch them, they don't take nearly as long as the broccoli or cauliflower though). I also roasted red peppers separately- place whole red peppers on foil lined sheet pan in oven- 400 degrees, turn until black on all sides. Let cool, about 3/4 hr or so and you can just peel the skins off and discard seeds. Keeps in refrigerator for up to 5 days. Add olive oil and garlic, if you like, salt and pepper, some balsamic vinegar, whatever you like.

Also good to know, I tossed the leftover peppers and zucchini on my salad I bring for lunch, delicious with a little vinaigrette!

Steamed Cod and Vegetables

2010-05-10T20:27:00.003-04:00

1 1lb. fresh Cod fillet
5 skinny carrots
1 small head bok choy, rinsed and chopped
1/2 small head of cabbage, sliced thinly
1 can chicken noodle soup
1 piece ginger, grated
2 cloves of fresh garlic, grated
sea salt and cracked pepper

drain noodles from the soup. Add 1 can of water to the remaining broth and pour in wok or skillet. Add white parts of bok choy, carrots and cabbage, ginger and garlic. Simmer with lid on for 5 minutes. Add fish fillet and season with salt and pepper. Close lid and simmer additional 5 minutes until fish is opaque and fork slides thru easily. Transfer fish and vegetables to serving platter with a slotted spoon. Add noodles to broth and heat. Add noodles to serving dish.

Usually I drizzle olive oil on top for extra flavor but tonight I forgot, was still great .

POST REUNION GRILLED BUFFALO CHICKEN

2010-05-02T20:08:00.002-04:00

You know there's nothing like a barbecue on a warm/hot spring/summery day. The trouble is you're exhausted from your high school reunion. Up too late, maybe had a few...too much dancing, laughing, singing. So your family is hungry, it's dinenrtime and in a short time you will have a delicious meal. Prep the chicken, let it marinate and you're off!

Ingredients:

1/2 bottle cholupa hot sauce

1 tbsp olive oil

4 boneless chicken breasts

combine in a ziploc bag and marinate for 4 hours.

grill with lid closed until done, usually about 15-20 minutes. Serve with Marie's blue cheese dressing. This is what I served with it:

watermelon slices

baked beans

corn on the cob

if you are feeling really energetic from your afternoon nap, try this:

1/2 stick melted butter

1.2 squeezed lime

1 tsp hot sauce. mix and serve with the corn. salt and pepper to taste. I really, really love the taste of fresh cracked pepper on corn.

Brilliant, you're done, go eat!

Veggies and what not

2010-04-27T17:29:00.001-04:00

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

2010-04-24T00:16:00.000-04:00

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

2010-04-23T20:04:00.002-04:00

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

2010-04-07T12:01:00.002-04:00

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

2010-04-07T00:49:00.006-04:00

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

2010-04-06T21:32:00.008-04:00

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

2010-04-04T23:32:00.007-04:00

Ingredients:

Crust:

1/4 cup butter

2/3 cup sugar

3 cups flour

1 tsp baking powder

2 eggs

Filling:

3 lbs ricotta

1 1/2 cups sugar

5 eggs

tsp lemon zest

1 tsp vanilla

Mix pastry dough 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
until filling is set. Cool on rack and then cool in refrigerator
for at least 2 hours.

Crock Pot Mediterranean Turkey

2010-03-06T20:44:00.008-05:00

Makes 8 servings
Ingredients:
1 large onion, chopped
1/2 cup kalamata olives, pitted
1/2 cup sliced sun dried tomatoes
2 Tbsp fresh lemon juice (1/2 fresh lemon)
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 (4-6 lb) boneless fresh turkey breast
1 1/2 tsp minced garlic (bottled or 3 cloves, fresh, chopped)

gravy:
1/2 cup chicken broth
3 Tbsp flour

Combine first 9 ingredients in crock pot. Add 1/2 of the chicken broth. Cover and cook on LOW for 7 hours or HIGH for 4-4 1/2 hours. Combine remaining broth and flour with a whisk in small bowl and add to crock pot. Cook additional 30 minutes.

Slice turkey on cutting board or shred it. You can serve it over mashed potatoes or as a sandwich on crusty rolls.

2010-03-05T22:57:00.004-05:00

Upcoming recipes:

Lentil Soup

Corn Chowder

Whole Wheat crust BBQ Chinese CHicken Pizza

Meditteranean Turkey
Tomato Seafood Stew
Roasted Cauliflower
Roasted Asparagus with Pine Nuts, Goat Cheese and Cherry Tomatoes

Just read an interesting article that says "cruciferous vegetables",
such as broccoli, brussel sprouts, cauliflower, cabbage and kale
may help to reduce stubborn belly fat. So, I will pull out all my
cruciferous recipes and get on it!

2010-03-05T22:14:00.006-05:00

My intent is to include mostly my own recipes but I had to include this recipe.
If you try it, let me know how you liked it. I thought it was so different and
delicious! Don't let the long list of ingredients or instructions put you off,
it is definitely worth it!

I will include a pan pizza recipe at a later date. I make them frequently and
they're also good.

Thanks to Rachael Ray for this one. Going to make it next weekend!

Carbonara Deep-Dish Pasta-Crusted Pan Pizza
Recipe courtesy Rachael Ray, 2007
Prep Time: 20 min Cook Time: 6 min Level: Easy
Serves: 4 servings

Ingredients
Salt
2 packages fresh linguine, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiana-Reggiano, a couple of handfuls
Salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese
Directions
Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, over medium-high heat.
Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiana-Reggiano and season with salt and pepper.
Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute,
press pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese
is melted and golden at edges. Cut into wedges and serve.

WHOLE FOODS

2010-03-05T02:31:00.006-05:00

I must say, I am in food heaven when I go to Whole Foods.
I really have to put a brake on the spending though.
My new strategy is to buy no more than a few items each time I go.
I do like their pizza as a treat for lunch! And I have discovered
their sushi is wonderful also! Their prices are similar to Wegmans,
which is not to say they are inexpensive. But, you get what you
pay for. And their quality is always spot on.

Sometimes items on sale really are a bargain and the seafood, for
example is always fresh, fresh, fresh. The woman at the cheese
counter can tell you anything you've always wanted to know about
cheese but had no one to ask. And don't even get me started about
their produce. Freshest.

2010-03-04T21:18:00.001-05:00

PIZZA STYLE PASTA

This is my original recipe, adapted from a magazine recipe, years ago.
Its great with salad and easy to make quickly. Perfect for Monday night.

Pizza Pasta

1 pkg. Pasta, ziti, penne, rigatoni, spirals, etc.
8 oz mozzarella or provolone, shredded
1/4 pound pepperoni, sliced or sliced and quartered
1/2 jar sliced green olives
1/2 can sliced black olives
1 small jar spaghetti sauce, use any that you like, or homemade,
1 1/2- 2 cups
1/4 cup Parmesan or Romano cheese

Cook pasta. Drain and return to pot. Add sauce and other ingredients, heat a few minutes until cheese melts. For variety I have added sauteed mushrooms, roasted red peppers, sauteed onions, cooked sausage or 1/2 cup ricotta and 1/2 cup drained, chopped spinach and some garlic.

Taco Turkey Meat Loaf for a Saturday Night Crowd

2010-03-04T21:01:00.004-05:00

Since it is still cold here and spring has not shown up yet, I am making my Taco Turkey Meat Loaf for dinner on Saturday. I like meat loaf but really wanted a way to spice it up a bit and this is what I came up with. It makes 2 large loaves. If you like, you can cut the recipe in half, but even better, make both, and freeze one after baking for a weeknight easy meal.

Taco Turkey Meat Loaf

Each loaf serves 6-8
Prep: 10 min. Cook: 60 min.
Ingredients:
1 envelope taco seasoning
1/2 tsp. ground pepper
2 eggs beaten
1 onion grated with juice
2 cloves garlic grated
1/4 cup Romano cheese
1/4 cup tomato salsa
1/4 cup plain bread crumbs
1/2 cup shredded Monterrey jack cheese
1 cup cooked brown rice
3 lbs. ground turkey
topping:
1 cup tomato salsa
1/2 cup shredded Monterrey jack cheese
1/4 cup Romano cheese
Directions:

Mix together eggs, taco seasoning, black pepper, onion, garlic, tomato salsa, brown rice, bread crumbs and cheeses. Add turkey and mix until thoroughly combined. Grease sheet pan with 2 tsp olive oil. Form two loaves of meat mixture on pan. Top each loaf with the tomato salsa and cheeses. Bake at 375 degrees for 1 hour.

Intro

2010-03-04T20:33:00.007-05:00

Hello and welcome to my Red Barn Cafe'- a place to share recipes and a love of cooking. I'm a married, working mom whose love of cooking began standing next to my mother at the stove. Very often my focus was primarily on baking. I gradually progressed to cooking meals, once making my Mom chicken marsala for her birthday when I was about 12. My grandmother, who was from Italy, also greatly influenced my interestand helped pave the way for an Italian cuisine enthusiast. I vividly remember standing next to her and scribbling the ingredients as she made her famous (in our family, anyway) ravioli. They were almost the size of a dinner plate.

I will be sharing some of my favorite recipes here, inviting you to try them. I try to focus on healthy eating and use fresh, organic ingredients when I can. If it tastes good- MANGIA!!

If you try them, let me know how you like them!

Life is hectic but sharing a meal should always be enjoyable, and hopefully not from the microwave!
Bon appetit!
~Holly