Food to Keep You Warm

Now that the weather is changing (at least it is in Pennsylvania), I enjoy making food that is warm and comforting. The first things that come to mind for me are soups and stews.

Soups and stews are convenient and wonderful for a number of reasons. First of all, they are one pot dinners. I don't have to make anything to go with them (usually) and there is minimal cleanup. Second of all, I can easily double a recipe and freeze the leftovers for another week. Soups with a cream base don't freeze well, but almost all other soups do. Third of all, they are often very well balanced and healthy meals. There's usually at least one veggie involved and, many times, the other ingredients aren't very high in fat. Finally, they make a great lunch the next day as they reheat beautifully.

I have plenty of soup and stew recipes that I've made over the past few years. Here are some new ones I've tried in the last couple of weeks.

Shrimp and Chorizo Stew
~This is absolutely filling and delicious~

• 1/4 cup extra-virgin olive oil
• 1 large Spanish onion
• 4 cloves garlic, smashed
• 4 oz. Spanish chorizo, casings removed, sliced
• 2 tsp smoked paprika (hot or sweet)
• Kosher salt
• 1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
• 2 bay leaves
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1 lb russet potatoes, peeled and cut into 1 inch chunks
• 1 bunch kale, stems removed and leaves roughly chopped
• 1 lb medium shrimp, peeled and deveined

1. Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes.
2. Add the chorizo, paprika, and 1 tsp salt and cook until the oil turns deep red, about 2 minutes.
3. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
4. Add the potatoes, 2 cups water, the tomato juice, and 2 tsp salt. Bring to a boil, then reduce heat, cover and simmer until the potatoes are almost tender, about 15 minutes.
5. Add the kale and cook until the potatoes and kale are tender, about 10 minutes more. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves and ladle the stew into bowls.

Recipe from the October 2010 edition of Food Network Magazine

This next recipe seemed like one I wouldn't like at first glance. I don't mind coconut, but I don't love it. Once I read through the recipe, I realized that it was made with coconut milk which is a bit more subtle than coconut flakes. I also have an on again/off again kind of relationship with carrots. Sometimes they work for me and sometimes I find them disgusting. I decided to throw caution to the wind and just try this recipe. I liked it a lot, but I don't think I would have liked it as much without bread to balance out the strong flavors. I heated up some Naan bread that I bought frozen at Trader Joe's. Yum!!

Coconut Shrimp Soup
~This Thai recipe is packed with flavor~

• 1 tbsp vegetable oil
• 1 tbsp grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 to 1/2 tsp red pepper flakes
• 1 lb carrots (6 to 9 medium), peeled, halved lengthwise, and thinly sliced
• 1 can (13.5 oz) coconut milk
• 1 tbsp cornstarch
• 4 oz angel hair pasta
• 1 1/2 lbs large shrimp, peeled, deveined, and tails removed
• 1/4 cup fresh lime juice
• Coarse salt (Kosher)
• 4 scallions, thinly sliced

1. Heat the oil in a large (3 quart) saucepan over medium-low heat (I used a Dutch oven). Add the ginger, garlic, and the pepper flakes; cook, stirring, until fragrant (about 1 minute).
2. Add the carrots, coconut milk, and 3 cups water. In a small bowl, mix the cornstarch and 2 tbsp water until smooth; add to the pot. Bring to a boil.
3. Break the pasta in half; add to the pot. Return to a boil, reduce the heat to medium, and simmer until the pasta is al dente and the carrots are just tender (about 3 or 4 minutes).
4. Add the shrimp; stir until opaque, about 1 minute. Remove the pot from the heat and stir in the lime juice; season with salt. Ladle into serving bowls, and garnish with the scallions. Serve immediately.

Recipe from Great Food Fast by Everday Food (A Martha Stewart Living publication)

We all know how much I love Pam Anderson (no, not that Pamela Anderson). My parents gave me one of her cookbooks for my birthday. It's called The Perfect Recipe for Losing Weight & Eating Great. I'm really enjoying it because she gives great tips for eating healthy without sacrificing flavor. I needed a quick recipe that used most pantry ingredients last week and I knew Pam would have one for me. This soup was fast, easy, and delicious served with tortilla chips for dipping.

Creamy Chili-Corn Soup with Chicken and Black Beans
~Using a rotisserie chicken makes this even faster~

• 2 tsp vegetable or olive oil
• 4 large garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 2 cans (14.5 oz) creamed corn
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (14.5 oz) chicken broth
• 1 can (14.5 oz) black beans, drained
• 1 can (4 oz) diced green chiles
• 1 cup shredded cooked chicken
• 1/4 cup chopped fresh cilantro leaves (I hate cilantro, so I used Italian parsley)
• Salt and pepper

1. In a Dutch oven or soup kettle, heat oil and garlic over medium-high heat until garlic starts to sizzle. Add chili powder and cumin and saute until fragrant, about 30 seconds.
2. Add corn, tomatoes, broth, beans, chiles, and chicken. Bring to ta boil, reduce heat to low, and simmer, partially covered, to blend flavors, about 5 minutes.
3. Stir in cilantro, add salt and pepper to taste, and serve.

Yes, it's really that simple. It's also only 377 calories per 2-cup serving.

I will certainly continue to try new recipes for soups and stews throughout these cold months. When I come across some good ones, I'll do my best to share them!

Pizza on the Grill

Making pizza on the grill is a really fun thing to do in the summer. The sky is the limit when it comes to creating different combinations of toppings. The first time I made pizza on the grill was at the Kitchen Workshop. We made a whole bunch of different pizzas and had a blast.

As I perused the latest issue of Everyday Food Magazine, they did an entire feature on making pizza on the grill. I was reminded of how much I enjoy grilling pizzas and I was intrigued by their topping recommendations.

Here is the recipe for basic pizza dough that was included in the July/August 2010 issue of Everyday Food Magazine.

Basic Grilled Pizza Dough
~This is so simple to make~

• 1 tsp sugar
• 1 packet (1/4 oz) active dry yeast
• 2 tsp extra virgin olive oil, plus more for bowl and brushing
• course salt and ground pepper
• 2 1/4 cups bread flour or all-purpose flour, plus more for work surface (I used 1 cup of whole wheat and 1 1/4 cup all purpose)

1. Pour 1 cup warm water (not hot) into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy (about 5 minutes).
2. Whisk oil and 1 tsp salt into yeast mixture. (I actually add the salt after I add a little flour because I believe I heard somewhere that salt can disrupt the yeast). Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry).
3. Turn out onto a floured work surface and knead until dough comes together in an elastic ball (2 minutes).
4. Transfer to an oiled medium bowl (I actually slosh some oil around in a large ziploc bag instead...less clean-up). Cover bowl with plastic wrap and set in a warm, draft-free place until dough has doubled in bulk (about 45 minutes).
5. Punch down dough and cover; let rise another 30 minutes (I actually had to go out at this point, so I just popped the dough in the fridge...it slows down the rising, but still works out perfectly. I can be stored in the fridge for several days and frozen for up to 1 month).
6. Turn out dough onto a lightly floured work surface (if it was refrigerated, allow to come to room temperature). Divide into 4 equal pieces (I actually divided it in half to make two medium sized pizzas). Let rest 15 minutes before using.

Grilled Pizza in Easy Steps

1. Heat it up: Set up a grill with heat source, coals, or gas on one side over medium-high. Clean and lightly oil hot grill.
2. Stretch it: On a lightly floured work surface, stretch or roll 1 piece of basic grilled pizza dough or 4 oz store-bought dough into 10 inch long oval or other desired shape. Brush one side with olive oil and a bit of salt and pepper.
3. Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with olive oil and cook until underside is lightly charred and bubbles form all over the top (one 1 or 2 minutes). With tongs, flip dough and cook until lightly charred (1 or 2 minutes). Slide dough to cooler side of the grill.
4. Top it: Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through (2 to 5 minutes).

I chose two different types of toppings.

The first was called "Shrimp and Pesto": 2 tbsp basil pesto (I bought a jar at the store), 3 oz grilled shrimp, 2 small tomatoes (sliced or chopped), 1/4 small red onion (sliced or chopped), and shaved Parmesan.


The second was called "Grilled Asparagus and Ricotta": 3/4 cup ricotta cheese, 1/2 bunch of asparagus (steamed or grilled), and 1 tbsp grated lemon zest.


Both were unique and delicious! I was especially surprised by the asparagus and ricotta cheese pizza because the lemon gave it such a fresh taste.

Some other suggestions were "Tomato, Basil, and Fresh Mozzarella", "Fontina with Carmalized Fennel and Onions", and "Sausage, Olives, and Mozzarella with fresh Rosemary". I can't wait to try some more flavor combinations!

Use What You've Got

One of the main premises of "Cooking with a Plan" is to buy ingredients when they're on sale and use them in several different recipes. Furthermore, use the leftovers from those recipes to make new meals!

Here's an example of buying ingredients on sale and using them effectively:

Two weeks ago, frozen raw shrimp was on sale at Giant. I bought a 2 lb bag. This week, cherry tomatoes were 2 for $4 and bagged greens were 2 for $4 at Wegman's.

Last week, I didn't have much food in the house and decided to use some of the shrimp I had bought as a base for a meal. I discovered some delicious portobello frozen raviolis in the freezer and a jar of vodka sauce in the pantry. I also had a small piece of stale bread from earlier in the week.
I sliced the bread and brushed it with olive oil. I sprinkled some Mrs. Dash Italian Seasoning over them and placed the slices on a cookie sheet. I broiled the bread for no more than 5 minutes (keep an eye on it!). Meanwhile, I thawed a handful of shrimp and peeled them. I also got a small pot of water boiling and cooked the ravioli. After a very quick saute of the shrimp, I tossed the cooked ravioli into the pan and then the vodka sauce. The shrimp and ravioli heated up the sauce and we were good to go. I wish I had gotten a picture of it because the bread was all golden and delicious and the ravioli looked much more decadent than a last minute meal should look.

Ok, now flash forward to this week. I made the Barley Salad with Chicken and Corn early in the week. This used up one of the pints of tomatoes and one bag of greens (baby spinach) and all the chicken I had in the house. As expected, I was flipping through Everyday Food Magazine when I was making my grocery list and saw that there was another recipe that would use the second pint of tomatoes, the second bag of greens, and the frozen shrimp that I bought on sale last week. With about ten minutes of planning, I was able to effectively use all the food I had purchased.

The biggest reason I like to cook with a plan is because I HATE wasting food (and money!). You think that you are getting this great deal when you get the 2 items for x amount of dollars, but then you never use both things. I've thrown away many bags of unused lettuce or pints of tomatoes because they spoil. You've got to have a plan for how to use ALL the ingredients you've purchased. I find that when I don't plan my meals around the quantity of ingredients I buy, things go bad and are wasted.

Sauteed Shrimp with Arugula and Tomatoes
~This is very simple, but satisfying~

• olive oil (about 1 tbsp and 1 tsp)
• 1 cup cherry or grape tomatoes (I used 1 pint)
• 1 garlic clove, minced
• 1 lb large shrimp, peeled and deveined
• 4 oz. wild or baby arugula (4 cups)*
• salt and pepper
• 1 tbsp fresh lemon juice
• cooked pasta** or rice for serving
  

1. In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes (it took more closer to 5).
   
2. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.
3. Add arugula, season with salt and pepper, and toss until wilted, 1 minute.
   
4. Add lemon juice and toss to combine. Serve the saute over rice or pasta (I used Barilla Whole Grain Spaghetti...our favorite!).

*Arugula is fun because it's got a unique peppery taste to it.
**I made a half of a box of spaghetti...but following the mindset of this post, I could have made the whole box and used the leftover spaghetti for one of my "Asian Take Out" meals I learned to make from How to Cook Without A Book. More on that idea is coming up in a future post!

Easy Meals for a Busy Week

This past week, I felt a little bit like this:

As I said in a previous post, this week was my first week of school. Teaching 2nd grade can be pretty tiring, so I needed easy and delicious meals to whip up each night.

I turned to Cooking Light Annual Recipes 2008 and found some fabulous recipes. All three recipes in this post are from that cookbook. Cooking Light continues to impress me with their easy and healthy recipes.

I made the following menu:

Monday - Spiced Salmon with Mustard Sauce and Sauteed Spinach in Butter

Tuesday - Apricot Turkey Burgers with Tzatziki Sauce, Oven Fries, and Salad
Wednesday - Left Over Burgers and Salad
Thursday - Turkey Tacos
Friday - Date Night Out

Saturday - Stir-Fried Shrimp with Spicy Orange Sauce over Brown Rice

My plan was pretty simple. The salmon came together in a snap on Monday night and didn't need any prepping ahead. The turkey burger meal was also fast and easy, so I threw it together when I got home from work.

While the burgers were cooking, I cooked up the turkey meat for the tacos on Thursday and popped it in the fridge. This was also cost-effective because I bought the family pack (3 lbs) of ground turkey, which is less expensive per lb. I used 1 1/2 lbs for the burgers and 1 1/2 lbs for the tacos.

I had a girls night to go to on Wednesday, so my husband enjoyed left over burgers since the recipe yielded 7 burgers. We even had enough to each bring a burger for lunch! On Thursday night, the tacos were ready to assemble.

On Friday night we went out to a favorite local diner that is inside a small airport. As you eat, you can watch planes land and take off. It's not a very glamorous place, but I find it so romantic. We were there over sunset and got to watch the plans take off into a pink and yellow sky.

My desire is to get all sorts of things done today, so tonight I plan to quickly thaw some frozen shrimp and put the meal together fast! I think that some instant brown rice will round the meal out well. I'll have to update you to tell you what I think of the recipe. We'll head to the movies after dinner for Date #2. My husband likes to take me on dates when I have long and tiring weeks...I'm a pretty lucky girl!

**Update: The Spicy Orange Shrimp was SO delicious. It took minutes to make and my husband and I enjoyed it very much!**

Spiced Salmon with Mustard Sauce*
~This was so easy, it didn't even feel like I was cooking!~
(We were so hungry that I forgot to take a picture of this one!)

• 2 tsp whole-grain mustard
• 1 tsp honey
• 1/4 tsp ground turmeric
• 1/4 tsp ground red pepper
• 1/8 tsp garlic powder
• 1/4 tsp salt
• 4 (6 oz.) Salmon fillets
• Cooking spray

1. Preheat the broiler
2. Combine first 6 ingredients in a small bowl, stirring well with a fork.
3. Rub mustard mixture evenly over fillets. Place fillets, skin sides down**, on a cookie sheet that has been sprayed with cooking spray.
4. Broil 8 minutes or until fish flakes easily when tested with a fork.

*I served this with one bag of baby spinach that I sauteed in 2 tbsp of butter until it was wilted. I sprinkled a little Parmesan cheese on it and it went well with the salmon.

**I actually removed the skin beforehand. You can remove it afterward or eat it with the skin. I always take it off, though. I think it's a mental thing...the skin just creeps me out.

Apricot Turkey Burgers*
~These are a fresh take on the typical turkey burger~

• 3/4 cup drained canned chickpeas (garbanzo beans)
• 1/2 cup dried apricots, chopped
• 1/3 cup minced shallots
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/8 tsp ground red pepper
• 1 1/2 lbs ground turkey
• cooking spray
• 6 multi-grain hamburger buns
• Tzatziki sauce (I got mine from Trader Joe's...although, you can make it yourself)

1. Prepare the grill or grill pan.
2. Place chickpeas in a food processor, pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients.
3. Divide mixture into 6 equal portions (I actually had enough to make 7), shaping each into a 1/2 inch thick patty.
4. Place patties on a grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer registers 165 degrees. Remove from grill and let stand for 5 minutes.
5. Serve burgers on hamburger buns topped with Tzatziki sauce and tomatoes (if desired).

*I serve these with oven fries. To make them, I sliced up 1 large potato into thing even pieces. I tossed them with olive oil and placed in a single layer on a sheet pan. I sprinkled them with kosher salt and some Moroccan seasoning (since I thought it would go well with this particular meal...you can season them however you wish). They take about 20-25 minutes to crisp up in a 425 degree oven.

I made a little salad for the side by combining mixed greens, sliced English cucumber, dried cranberries, chickpeas, and Tzatziki sauce.

Stir-Fried Shrimp with Spicy Orange Sauce*
~This was easy and delicious!~

• 1 1/2 lbs peeled and deveined large shrimp
• 1 tbsp cornstarch
• 1/4 cup fresh orange juice (I will use Simply Orange juice because I don't have fresh)
• 2 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tbsp chile paste with garlic
• 2 tbsp canola oil
• 1 tbsp minced peeled fresh ginger
• 3 garlic cloves, minced
• 1/3 cup chopped green onions (scallions)

1. Place shrimp in a medium bowl. Sprinkle with cornstarch, toss well to coat and then set aside.
2. Combine juice and the next 4 ingredients, stirring with a whisk. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 15 seconds or until fragrant.
4. Add shrimp mixture and stir-fry 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce is thick and shrimp are done, stirring frequently. Serve immediately.

*I plan to serve this up over brown rice.

If I didn't come up with an easy and attainable plan to get meals on the table, I would've been tempted to grab pizza or fast food this week. The first week of school is always grueling, so cooking with a plan was a must!

Friday Night Feast - Birthday Edition

I had the honor of preparing my sister's special birthday meal...and it happened to fall on Friday. Friday Night Feast Time!

I kept bugging her all week about what she wanted me to make. Finally I gave her a huge stack of random recipes and told her to pick out what sounded best to her. I loved all the things she picked! Two of the recipes were ones I've never done before, but I'm hardly ever afraid to try new recipes. In fact, I absolutely love to try new recipes and do so often.

I was able to make almost everything the night before so I could enjoy the day with the birthday girl. Here's the birthday girl, by the way:

I love her.

Birthday Feast Menu

Grilled Shrimp with Strawberry-Mango Salsa
Pepper-Crusted Maple Glazed Salmon
Creamy Parmesan Swiss Chard Gratin
Fresh Blueberry Pie
Pear Cardamon Bread with Vanilla Ice Cream

Grilled Shrimp with Strawberry-Mango Salsa
~This was a wonderfully refreshing first course~

Shrimp Marinade:

• 1 1/2 lbs raw large shrimp (or you could use scallops...I used some thawed out frozen shrimp)
• 1/4 cup olive oil
• 3 tbsp red wine vinegar

Salsa:

• 1 mango, peeled and diced
• 1 package strawberries, sliced thinly
• 1 tbsp fresh mint, chopped
• 1 jalapeno pepper, chopped (I used about 1/2 a pepper to make it less hot)
• 1/4 cup red onion, chopped
• 2 or 3 tbsp olive oil
• juice of 1 lime
• salt to taste

1. Make sure the shrimp is shelled and deveined. Prepare the grill.
2. Combine oil, vinegar, and garlic in a small bowl. Add shrimp (or scallops) and toss lightly to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 3 hours. (I prepared the marinade in a large ziploc bag and then threw the shrimp in there to marinate).
3. Meanwhile, combine all of the salsa ingredients. The salsa should stand at least 15 minutes before serving so that the flavors mesh together. (I made it the night before and stuck it in the fridge..it was perfect!)
4. Grill shrimp on medium heat until pink and opaque (or until firm for scallops). Don't over cook...it only takes two or 3 minutes on each side at the most! (I skewer the shrimp to make them easier to turn).
5. Serve the shrimp on top of the salsa. The shrimp tastes great warm or at room temperature. This salsa is great for lots of things...grilled fish, meat, or tortilla chips.

Pepper-Crusted Maple Glazed Salmon
~So simple, yet so delicious~

(I doubled the quantities below in order to serve 6)

• 3/4 cup maple syrup
• 1/4 cup soy sauce
• 4 salmon fillets, about 6 oz each
• 1/4 cup cracked black pepper
• Vegetable oil spray

1. Prepare the marinade by whisking the maple syrup and soy sauce together. Pour the marinade into a large ziploc bag and add the fillets. Press the air out of the bag, seal it, and turn the bag several times to distribute the marinade.
2. Set the bag in the refrigerator for a minimum of 4 hours or overnight.
3. Place pepper on a small plate and remove salmon fillets from the marinade. Generously spray both sides of each fillet with oil (cooking spray). Pat the top side of each fillet into the cracked pepper to coat.
4. Grill fillets pepper side up for a 3 or 4 minutes and then turn to grill an additional 3 or 4 minutes (you may prefer to cook it longer or shorter depending on your preference).

Creamy Parmesan Swiss Chard Gratin
~This is a very decadent side dish~

• 2 tbsp unsalted butter; more for coating the gratin dish
• 1/2 cup toasted, coarse fresh bread crumbs (or plain store bought)
• 1 cup heavy cream
• 2 cloves garlic, smashed and peeled
• 1/2 tsp salt, divided
• 3 strips bacon
• 1 lb Swiss chard(1 or 2 bunches) washed and drained, stems removed and cut crosswise into 1/4 inch slices, leaves cut into 1/2 inch ribbons
• 1/3 cup parmesan
• freshly ground pepper

1. Heat oven to 400 degrees. Butter a shallow 5 or 6 cup ceramic gratin dish (or any shallow medium sized baking dish). Melt 1 tbsp of the butter and toss it with the breadcrumbs; set aside.
2. In a medium saucepan, bring the cream and the garlic to a boil, reduce the heat and simmer vigorously for 5 minutes. The cream should reduce to 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly and then season it with the salt and pepper.
3. Meanwhile, in a large skillet, cook the bacon until crisp and browned. Transfer to paper towels to drain and leave the bacon fat in the pan. Add the remaining tbsp butter to the skillet.
4. Add the chard stems and cook over medium heat for 10 minutes, until softened. Add the chard leaves and season with salt. Saute until all the leaves are wilted, about 2 minutes.
5. Using tongs, transfer the chard to the gratin dish and spread them evenly.
6. Sprinkle the crumbled bacon and cheese over the chard. Pour the seasoned cream over all and top with the buttered bread crumbs. Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10-15 minutes before serving.

All three recipes were learned at The Kitchen Workshop

~This was a beautiful meal to celebrate a beautiful person!~

A Fabulous French Meal

Before we left for our vacation, we had the pleasure of having my Aunt Diana stay with us during her visit from Florida. I adore her and always have. She is a wonderful cook and baker and I was excited to finally do some cooking and baking for her.


The first night I made a French inspired meal called Salad Nicoise (I believe it's pronounced "neesh-wa"). The first time I heard of this was during an episode of The French Chef. Julia Child was one of the first people to introduce this delicious meal to the United States. Oh Julia...yet another reason why I love you.

If you prep the ingredients ahead of time and make the marinade in advance, this comes together very quickly once your guests arrive. This dish is beautiful and very impressive! It is a huge and complete meal all by itself and the flavors are simply heavenly. This is a very flexible recipe...use the dressing/marinade recipe and add whatever salad fixings and seafood you would enjoy. I learned this particular recipe from The Kitchen Workshop during one of the grilling classes.

Grilled Seafood Salad Nicoise

*Important: I actually double the dressing/marinade below...I find that I like the extra

• 3 tbsp red-wine vinegar
  
• 1 tbsp Dijon-style mustard
• 1 tsp anchovy paste
• 1/2 tsp dried thyme, crumbled between your fingers
• 1/4 tsp sugar
• 1/3 cup olive oil

• 1 lb 1 inch thick tuna steak, cut into 6 pieces
• 1 large yellow squash, cut in half both directions to make 4 long pieces
• 1 large zucchini, cut in half both directions to make 4 long pieces
• approx. 9 large shrimp, peeled and deveined
• 12 large sea scallops, gently patted dry
• 1 lb green beans, trimmed and cut into 2 inch lengths
• Lettuce of your choice for lining the platter
• 1 or 2 bell peppers, cut into large chunks
• 1 pint red or yellow cherry (or grape) tomatoes, cut in half or quartered
• 1 cup olives (I left these out because I don't care for them)

1. In a small bowl, whisk together the vinegar, mustard, anchovy paste, thyme, sugar, and salt and pepper to taste. Add the oil in a stream while whisking until dressing is emulsified (it thickens and comes together). Begin to heat up the grill.
   
2. Divide the dressing in half, putting half in a small bowl and half in a large ziploc bag. Add the tuna pieces, shrimp, scallops, squash, zucchini, and peppers to the ziploc bag of dressing. Let it stand 15 minutes or in the fridge for a couple hours. Put the bowl of dressing aside until later.
3. Bring a pot of water to boil and add the green beans. Allow to cook for 3 or 4 minutes and then remove from boiling water and rinse under cold water. Once they are dried off a bit, toss them in a tbsp or so of the reserved dressing in a bowl (not the one that is marinading the seafood!).
4. Grill the tuna steaks 2 1/2 minutes or so on each side (it can be a bit pinkish in the middle...depending on your tastes). Grill the shrimp, scallops, squash, zucchini, and peppers until seafood is cooked through and vegetables are slightly blackened.
5. To assemble the salad, layer the platter with lettuce. Then add the seafood, green beans, tomatoes, squash, zucchini, and peppers in little rows coming from the center (see picture above). Top with olives and the reserved dressing.

After we had this delicious salad, we finished it off with Cardomom Pear Bread with vanilla ice cream. When I posted the bread recipe, it was made into muffins...but it comes out beautifully as a quick bread and the vanilla ice cream was the perfect addition.

I so enjoyed making this special meal for our very special visitor :)

Friday Night Feast V

Oh how I loved this week's Friday Night Feast! I wanted to do something light and summery and I thought of this recipe that I had tried more than a year ago and hadn't made since. I can't imagine why I didn't make this recipe again and again because it was absolutely delicious. It's healthy, too!

Warm Pasta Salad with Vegetables, Broiled Feta, and Shrimp
~This is a complete one dish meal~

• 12 ounces Pasta (I used Whole Grain Rotini and it was awesome)*
• 8 ounces feta cheese (in a chunk, not crumbled), cut into 1/2 inch slices
• 3 tbsp olive oil, divided
• 1 lb shrimp, shelled and deveined (I buy frozen raw shrimp)
  
• 1/2 cup red onion, sliced into half-moons
• 2 cloves garlic, minced
• 1 1/2 cups snow peas (fresh or frozen...I use fresh)
• 1 medium yellow bell pepper, cut into thin strips
• 1 1/2 cherry or grape tomatoes, cut in half
• 2 tbsp balsamic vinegar
  
• 1/4 cup chopped fresh basil (you don't really need this, but it's quite good in it)
• Salt and Pepper

1. Cook pasta according to package directions (you can do this ahead, if you want, and just heat it up in the microwave). Drain and transfer to a large bowl.
2. Preheat the broiler while you arrange feta slices on a tin foil lined baking sheet.
3. Heat 1 tbsp oil in a large skillet. Add shrimp in a single layer and let cook 1-2 minutes, then flip them to finish cooking 1-2 minutes. They are done when they are pink and opaque. I actually sprinkled some Greek seasoning I had and it tasted great. Be creative with seasoning the shrimp, or just cook it plain. It tastes great both ways!
4. Remove the shrimp and set aside. Heat 1 tbsp oil in the same skillet and add the onion and garlic to cook for a minute.
5. Add the snow peas and bell pepper and cook, stirring, until crisp tender, about 5 minutes.
6. 
7. Meanwhile, pop the feta under the broiler for 2-4 minutes (keep an eye on it). It should get golden brown on top.
8. Add the tomatoes and the cooked shrimp to the vegetable mixture and cook for a minute. Sprinkle with basil.
9. Add the vegetable and shrimp mixture to the pasta. Toss with 1 tbsp olive oil and 2 tbsp balsamic vinegar. Season with salt and pepper. Add slices of broiled feta.
10. Enjoy it with someone you love, like I did, and then store the extra in the fridge for lunch tomorrow.

* I was super stubborn about the "use whole wheat or whole grain pasta instead of regular pasta" thing. I figured it had to taste really bad if it was whole wheat or whole grain. But then I watched this show (that I absolutely love, by the way, and plan to write a post on soon) called Zonya's Health Bites. She talks about how regular pasta has no nutritional value and that whole wheat and whole grain pasta is not only packed with nutrition, but it fills you up much faster. So you end up eating less pasta and it's better for you. I gave in and tried and it...I discovered that I actually like it better! It's delicious!

This recipe was adapted from a recipe in Robin Miller's Quick Fix Meals

Friday Night Feast III

This Friday Night Feast thing I've been doing has been so much fun. A good dinner after a long week is a wonderful thing.

Last night we had this absolutely awesome dinner and then went cruising around in our new car. It was a fabulous evening!

Shrimp and Zucchini Tostadas

~This dinner is quick, easy to make, and delicious~

• 4 burrito-size flour tortillas (8-inch)
• 2 tbsp olive oil
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 1 garlic clove, minced
• 2 medium zucchini, quartered lengthwise and thinly sliced
• salt and pepper
• 1 lb large peeled deveined shrimp
• 1 tbsp fresh lime juice
• 1/2 cup sour cream
• 3 scallions, thinly sliced

1. Preheat the oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tbsp oil and sprinkle with cheese.
2. Bake until cheese is melted and tortillas are crisp (3 to 5 minutes)
3. In a large skillet, heat 1 tbsp oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender (2 to 4 minutes).
4. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout (about 3 minutes). Stir in lime juice.
5. Spoon shrimp mixture over tortillas and top with sour cream and scallions.*
6. These are great as leftovers, just store the shrimp mixture separately from the tortillas. Reheat the tortilla in the microwave until the cheese gets all melty again and then heat up the shrimp mixture to top it with.
   

*We weren't completely sure how to go about eating these. Were we supposed to use a knife and fork and cut it into pieces? Do we fold it up like a taco? We ended up folding them and they were great like that. When you are spoon the shrimp mixture on the tortillas, try not to include the juices from the pan...it can make them a little too drippy when you try to eat it like a taco.

Recipe from the May 2009 edition of Everyday Food Magazine

Spinach and Strawberry Salad

~This was the perfect compliment to the tostades~

• 1 bag of fresh baby spinach
• 2 or 3 tbsp Poppy Seed salad dressing
• 1/2 cup chopped red onion
• 1 cup sliced fresh strawberries

1. Combine spinach, onion, and strawberries.
   
2. Add dressing and toss to combine.
3. Serve immediately (and enjoy!)

When Sonny was eating this last night he said, "This tastes like something you would eat in a restaurant!" That made my heart feel happy.

Some Old...Some New

I'm mixing it up a bit this week. I'm making a few "usuals" and trying some new recipes from Cooking Light Magazine. Cooking Light combines all their recipes from each year and puts them into a giant cookbook. I checked out Cooking Light 2005 from the library last week. I love me some library cookbooks.

Cooking Light is a really neat magazine...lots of simple and healthy ideas. I like all the tips they include with their recipes, too. Good stuff.

Well, ground turkey was on sale at Giant this week...and you know how excited I get about ground turkey. I make all sorts of things with it. Like turkey bolognese sauce, and humble shepherd's pie, and of course turkey chili. So when I saw that it was on sale for 3 lbs for about $5.oo, I grabbed a 3 lb package to make meatloaf.

Monday: Turkey Meatloaf (click on the link, scroll down to find the recipe) So easy: So awesome.

Tuesday: Turkey Meatloaf sandwiches (because you can't make meatloaf and not make sandwiches with the leftovers) I heat up slices of leftover meatloaf with some provolone cheese on top. Then I put them onto ciabatta rolls from the freezer that I defrost in the toaster oven.

Wednesday: New Recipe!

Lemon Chicken and Rice with Artichokes
~This was very quick and easy~

• 1 lb skinless boneless chicken breasts, cut into 1/2 inch strips
• 2 1/4 cups chopped onions*
• 1 cup chopped red bell pepper
• 2 cups instant rice
• 1/4 fresh lemon juice (about 2 lemons)
• 1/4 tsp salt and 1/4 tsp pepper
• 1 (14 oz.) can quartered artichoke hearts, drained
• Parmesan or Romano cheese

1. Heat a Dutch oven (I used a medium pot that has a tight fitting lid) with cooking spray or olive oil over medium-high heat.
2. Add chicken, chopped onion, and red bell pepper. Saute for 5 minutes.
3. Stir in rice, lemon juice, salt, pepper, and broth. Bring to a boil.
4. Cover, reduce heat, and simmer for 15 minutes (or until rice is tender).
   
5. Stir in artichokes and cook 1 minute until heated through. Sprinkle with cheese to serve.

*I chopped up the onions and pepper on Monday because I was already chopping onion and other things for the meatloaf. I do this a lot...prepping ahead means that you do less later in the week when you are more tired.

Recipe taken from Cooking Light Annual Recipes 2005

Thursday: Another New Recipe!

Shrimp in Green Sauce*
~I always keep a bag of frozen shrimp in the freezer~

• 3 1/2 tbsp olive oil
• 6 garlic cloves, peeled
• 1 cup coarsely chopped green onions
• 1 cup coarsely chopped fresh flat leaf parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp crushed red pepper
• 2 1/4 lbs large shrimp, peeled and deveined (I'm only going to use a lb and a half)
  
• 1/3 cup dry white wine
• Sourdough or Fresh bread, torn into pieces

1. Preheat oven to 400 degrees.
2. Place olive oil and garlic in a food processor and process until garlic is finely chopped, scrapping the sides of the bowl occasionally.
3. Add green onions and parsley in food processor; pulse until minced.
4. Spoon garlic mixture into a large bowl. Add salt, pepper, red pepper, and shrimp to garlic mixture and toss well to coat.
5. Spoon shrimp mixture into a shallow roasting pan, and add wine. Bake at 500 degrees for 7 minutes or until shrimp are done (stirring once).
6. Serve with bread to soak up the rich sauce.

*I haven't made this yet (being that it's only Tuesday as I'm writing this) but I have high hopes for it. How bad can garlic, shrimp, and herbs be?? I will add a note about its success after I try it. Maybe I'll even add a picture...ohhh, ahhhh...

**Update: I made this recipe and it was very very good. I've added a picture above. I will make this again for sure**

Recipe taken from Cooking Light Annual Recipes 2005

Friday: Roast Chicken with Green Beans

Easy Green Beans
~The best of both worlds*~

• Fresh Green Beans (ends snapped/trimmed off)
  
• Olive Oil or a bit of butter
  
• Salt

1. Fill a large pot with water and let it come to a boil.
2. Add the green beans to the boiling water and let it come back to a boil.
3. Boil the beans for a few minutes (4-5). Dump them into a strainer/colander and then immediately rinse them under very cold water. This stops the cooking and lets them retain their bright green color.
4. Heat up some olive oil in a skillet and saute the green beans with a sprinkle of salt. I even add some minced garlic in there sometimes.
   

*I like making green beans this way because boiling them is quick and easy...and then sauteing them adds so much flavor.
If you just want to boil them (which is called blanching) then increase the time they are boiling until they are crisp tender. If you just want to saute them, just increase that time as well. I personally like to do both to get the best of both worlds.

Saturday: We'll go out to eat and I will prepare Sunday's dinner during the afternoon

Sunday: We're having my family over for dinner and I'm doing a Mexican theme.

Fresh Guacamole and Chips
Chicken Enchiladas
Tortilla Pie
Rice
Cornbread
Flan (I've never made this...if it's a success, I'll post the recipe)

Finally, I also prepared a meal for someone at my church that just had twins. I sent a batch of turkey chili their way with some chopped up scallions, tortilla chips, and sour cream for toppings. I made up a batch of Cranberry Orange Scones for a sweet treat.

Recovering

Last week was a doozy, I'll tell ya...
(I actually had to look up the spelling of "doozy"...you can spell it "doozie", too...I'm sure you don't care and are tired of reading this parenthetical comment)

Things have been hectic, stressful, busy...people have been sick....there has been sadness at the loss of a life...there have been endless papers to grade and endless papers to write for my class...I'm worn out.

My husband is still on a "let's not eat anything exciting" diet and I tried to plan food that wouldn't upset his recovery too much.

Monday: Tri-colored spiral pasta with turkey meatballs

I cooked a double batch of pasta. I took 12 fully cooked turkey meatballs out of the freezer and put them into a saucepan with a jar of marinara sauce. They thaw as the sauce heats up. I combined half the pasta with the meatballs and sauce. The other half of the pasta went into a container in the fridge.

Tuesday: Parma Rosa ShrimpThis is very tasty and very simple. My sister used the sauce at a family dinner years ago and I thought it would go so well with shrimp.

1. I buy a small envelope of a sauce mix called Parma Rosa (it's made by Knorr).
2. Follow the directions on the package to make the sauce (it takes less than 10 minutes).
   
3. I pull some raw shrimp from the freezer (I always buy raw instead of cooked because it's much tastier if you cook it yourself). I heated up some olive oil in a frying pan and put the shrimp in a single layer into the pan. I let it cook for a minute or two and then turn each one...don't overcook them, they will turn rubbery. I promise they will be done after only 3 to 4 minutes total.
   
4. I heat up the pasta in the microwave, then combine it with the shrimp and parma rosa sauce. I've even thown a handful of peas from the freezer into the mix. This could not be more quick and delicious.

Wednesday: Breakfast for Dinner

I made omelettes and homefies...the recipes can be found here.

Thursday: Random snacks

I planned to make dinner and then collapsed from exhaustion after school. Sonny ate leftovers and I ate cheese melted onto tortilla chips...very gourmet.

Friday: Date Night!

Sonny surprised me with an "Italian" date to Fiorello's for dinner and Wegman's gelato for dessert! Gelato makes my heart happy.

Saturday (today): Slow Cooker Chicken Casserole

I am going to try a new recipe using my crock pot. I got the recipe from one of the blogs I follow. It's called Slow Cooker Chicken Casserole. Check out Confessions of a Stay-At-Home Mom for other tips and recipes.

*Update: We had this slower cooker chicken casserole for dinner and it turned out great! I will certainly be using this simple recipe again*

I got my new edition of Everyday Food Magazine and see tons of recipes I'm eager to try. I'm searching through the circulars this weeks for deals (and see quite a few deals to be had) and then I'm going to plan my meals. I'll post as soon as I'm done my two papers for my graduate class...which will be never, it seems.

Making a Menu

I cannot cook with a plan without making a menu. Here's my menu this week. Several of the selections are discussed in my previous post, A Turkey Kind of Week.

Monday: Peppercorn pork tenderloin with mashed potatoes and green beans
Tuesday: Turkey tacos
Wednesday: Baked Ziti with Turkey Sausage
Thursday: Hoisin Glazed Shrimp over Couscous
Friday: Island Chicken with Roasted Vegetables over Couscous
Saturday: Date night -- Eating out
Sunday: Turkey Meatloaf with Mashed Potatoes

OK. Now I'm going to break it down a little more.

Monday:
I bought an already marinated pork tenderloin when it was on sale two weeks ago (and froze it). I made instant mashed potatoes and grabbed some green beans from the massive bag I got at Produce Junction.
My favorite way to make green beans is to get a pot of water boiling and then drop them in. Boil for a few minutes (3 or 4) and then pour into a colander. Immediately run them under cold water to stop the cooking and to keep them bright green. Then heat some butter or olive oil in a frying pan and quickly saute them to give them lots of flavor!

Tuesday:
Taco Seasoning packet + 1 lb ground turkey + yummy things like flour tortillas, lettuce, sour cream, and salsa.

Wednesday:

Baked Ziti with Turkey Sausage*

1 lb ziti noodles
2 tsp olive oil
8 oz. turkey sausage, casings removed
1 (28 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 (15 oz.) container part-skim ricotta cheese
8 oz. shredded part-skim mozzarella cheese
1/2 tsp garlic powder
1/4 grated parmesan cheese (freshly grated, if at all possible**)

1. Cook the pasta according to the package directions. Set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until browned, about 5 minutes, breaking up the meat as it cooks.
3. Add the diced tomatoes, tomato sauce, oregano, and basil and bring to a simmer.
4. Partially cover the pan, reduce the heat to medium-low and continue to simmer for 10 minutes. Remove from heat.
5. In medium bowl, combine the ricotta, half the mozzarella, and the garlic powder until well combined. Spoon 1 cup of tomato sauce into the bottom of a 4 quart casserole dish.
6. Layer half the pasta on top of the sauce. Then layer half the cheese mixture on top of the pasta, spreading it around with a rubber spatula. Top with another cup of sauce. Repeat layers using remaining pasta and cheese mixture, then top with remaining sauce.
7. Sprinkle remaining mozzarella and parmesan cheese over the top and cook for 30 minutes (covered with foil) at 350 degrees. Uncover and bake for 15 minutes until golden and bubbly.

* This can be made days in advance. I put it together on Monday to bake on Wednesday night.
**Real parmesan cheese is kind of expensive, but if you store it in waxed or parchment paper in the fridge it lasts for a while.

Recipe taken from Quick Fix Meals by Robin Miller

Thursday:

Hoisin Glazed Shrimp

Glaze:
2 tbsp hoisin sauce
1 tbsp rice vinegar
2 tsp peeled and finely grated fresh ginger
1 tsp reduced-sodium soy sauce

2 tsp olive oil
1 1/4 lbs large or jumbo shrimp, peeled and deveined*
1/4 cup chopped scallions (white and green parts)

1. In a small bowl, whisk together the glaze ingredients and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and cook for 2 minutes. Turn the shrimp over, add the glaze, and simmer until the shrimp are opaque and just cooked through**, about 2 minutes. Remove from the heat, top with the scallions, and serve over plain or garlic flavored couscous.
   

*I get bags of frozen uncooked shrimp when they're on sale. The ones I buy are deveined, but not peeled. They are split to make peeling easy and I don't really mind doing it. Shrimp takes minutes to thaw under cold water...perfect for a last minute dinner.

** Try to resist to overcooking the shrimp. It literally takes 1 or 2 minutes per side and they're done. I know it's hard to accept that they are done in such a short period of time...but accept it.

Recipes taken from Robin to the Rescue by Robin Miller

Friday:
I'm having company over and plan to make Island Chicken with couscous and roasted vegetables. I always use Near East brand of couscous and for this dish I'm using the "original plain" box. Instead of using water as instructed on the box, I use chicken broth*. It just gives it incredible flavor as a backdrop for roasted vegetables. I'll toss some vegetables (red peppers, asparagus, and zucchini) with olive oil and roast in the oven for 20-ish minutes at 400 degrees.

*I buy little jars of chicken broth paste called Better than Bouillon. You just scoop out 1 tsp for every cup of broth you need. The paste will dissolve in the water and tastes great! This product keeps you from wasting leftover broth from cans or boxes. It's sold near the broths and comes in lots of varieties.

Saturday:
I'm taking the night off -- we'll eat out.

Sunday:
My parents and sister (and brother-in-law and niece and nephew) are coming for dinner. I'll make the whole meatloaf mixture on Saturday and store in a ziploc bag in the fridge. After church on Sunday, I'll mold it into a loaf and bake it for dinner.

Turkey Meat Loaf*

3 cups chopped yellow onion (2 large onions)
2 tbsp olive oil
2 tsp salt
1 tsp pepper
1 tsp fresh thyme (1/2 tsp dried)
1/3 cup Worcestershire sauce
3/4 chicken stock
1 1/2 tsp tomato paste
5 lbs ground turkey breast (I'm actually going to use closer to 6 lbs)
1 1/2 plain dry bread crumbs
3 eggs, beaten
3/4 ketchup (please use Heintz and not Hunt's...just do it for me)

1. Preheat oven to 325 degrees.
2. In medium sauté pan, on medium low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned (approx. 15 minutes).
3. Add Worcestershire sauce, chicken stock, and tomato paste. Mix well. Allow to cook to room temperature.
4. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet.
5. Spread ketchup evenly on top. Bake for 1 to 1 ½ hours until the internal temperature is 160 degrees and the meat loaf is cooked through.

*This recipe is for one large loaf. I have halved it in the past to make one smaller loaf.

~Anything smothered in ketchup is a good thing~

Recipe taken from The Barefoot Contessa Cookbook by Ina Garten