Fall Vegetable Tart

I'm putting this on the blog before I even take a bite into it. Mary made this tart over Christmas and it was so tasty. Mom and I made it again this afternoon and we're just about to bite into it.


Squash, onion, apples, rosemary and thyme all mixed together in a flaky crust. Yum!

Moroccan Chicken Stew with Sweet Potatoes

I forget how much I love sweet potatoes! This recipe features them and it is definitely a keeper.Moroccan Chicken Stew with Sweet Potatoes. Its from Everyday Food magazine. Here's the recipe.

I made this one exactly as written, except two things: I didn't have any saffron so I left that out, since its optional anyway. I didn't have fresh cilantro, so at the last minute I added some frozen green peas - it tasted good and orange and green is my favorite color combo - win win!!

So Long Fresh Tomatoes

Since snow is in the forecast, I'm guessing tonight might be my last night of running out to the garden to pick fresh tomatoes and basil. But oh, it was a good one.


This is from the Rachael Ray cookbook Veggie Meals. I love this cookbook. This particular recipe is called Pasta alla Trapanese: Pasta with Fresh Tomato Basil Sauce.

Here's the original recipe:
1/4 cup extra-virgin olive oil
3 Scallions thinly sliced
4 large cloves of garlic, finely chopped
6 vine ripe tomatoes, diced
salt and pepper
pasta
basil leaves

You cook up the oil, scallion, and garlic. Add the tomatoes, salt and pepper and just let simmer. Then at the very end add the coarsely chopped basil and serve over pasta.

Tonight I changed it up a bit, I used onion instead of scallions (just because all the scallions at HyVee were nasty looking) then I tossed in a few red pepper flakes and some red wine. Delicious.

So long fresh tomatoes and basil. So long.

Hello SNOW!

Chicken Korma

Chicken Korma is a favorite entree that I order at Indian restaurants. Tonight I thought I'd try my hand at making it at home. I found this recipe at allrecipes.com, and it is just what I was hoping for. The only changes I made from the recipe on their site is that I couldn't find the cardamom seeds, so I used the ground stuff and I opted for cilantro rather than parsley.

When I talked to mom tonight and told her what I was cooking she said: "boy, when you stepped out of the box, you really stepped out of the box." I guess in some ways that's true, but I'm still afraid of condiments, so I have a ways to go yet too!

Lentils and Pasta with Greens

I gave up meat for Lent, so I've been on a hunt for good vegetarian recipes. I found a couple of cookbooks at the Library, and am going to go and buy a copy of Rachael Ray's 30 Minute Veggie Meals. Everything I've made out of this book I'd definitely make again.

I've made:

• Three Bean Soup
• Spinach Calzones
• Portobello Burgers with Roasted Pepper Spread
• Ratatouille Pasta

And tonight ... Lentils and Pasta with Greens:

2/3 cup lentils, green or other variety
2 bay leaves, fresh or dried
3 tablespoons EVOO
1 onion, chopped
2 carrots, peeled and chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1/2 cup red wine
2 tablespoons tomato paste
1 can (14 ounces) vegetable broth
1 pound Swiss chard, washed, dried, and chopped
1/4 teaspoon allspice
1 teaspoon ground cumin
Course salt and black pepper, to taste
10 to 12 ounces pasta (bowties or wide egg noodles), cooked until al dente
a handful chopped fresh flat-leaf parsley

Cover lentils with water and bring to a boil. Add a bay lelaf and cook lentils until tender, 20 minutes. Drain and set aside.

While lentils cook, add olive oil to a hot large skillet. Add 1 bay leaf, onion, carrots, red bell pepper, and garlic. Saute 10 minutes over medium heat. Add wine and reduce liquid for 1 minute. Stir in tomato paste and cook 1 minute more. Add vegetable broth and Swiss chard, then cover. Once greens have wilted, season with allspice, cumin, and salt and pepper, then continue cooking. Steam greens 10 minutes until tender.

When greens are tender and no longer bitter, uncover and stir in drained pasta, lentils, and parsley. Adjust seasonings and serve.

I couldn't find Swiss Chard, so I used Spinach and I used chicken broth instead of vegetable broth (no, I'm not a true vegetarian - its just for Lent.)

Rainy Day and Stew

I found this recipe on Saturday and it was warm out so I didn't think stew was really appropriate, sunny and warm again on Monday, blah. But today, it rained. The second day of fall, rain, and stew go together right?

So I give you, (by way of Martha Stewart and friends) Vegetable and Navy Bean Stew. Here's where you can get the recipe.

Chicken Pot Pie

Chicken Pot Pie is a definite comfort food. (Which I need after the week I've had. See this post.)

I had two chicken breasts (bone and skin included) in my fridge and Martha suggested I check out this everyday food recipe. This was good, but fillo dough is hard to work with so I'm not sure I'd use that topping again. But I've got plenty of it left in my freezer so now I'll be looking for some good recipe's to use that up. Ideas?

The pictures of the inside did not look that great.

Butternut Squash Risotto

I've made this one a ton of times, but I guess I've never blogged it! Mary is responsible for introducing this delicious dish. It's Butternut Squash Risotto - I think she got it from an Everyday Food magazine. This one could be a side dish or an entire meal.

I've lost the actual recipe - but here's how I make it.

Cut up one medium sized squash into about 1 1/2 inch cubes. Cook for about 5 minutes on medium heat with 2 Tbs. of butter.

Add 1 cup of Risotto rice and mix in with 1/2 cup white cooking wine.

When all of the liquid is dissolved add warm chicken broth in 1/2 cup increments. About two cans of Chicken broth are needed.

When the rice is all cooked (this takes about 45 minutes) add approx. 1 Tbs. of fresh Sage and 1/3 cup grated Parmesan cheese.

I had this one tonight in my new pottery bowl from the empty bowls luncheon for the Food Bank. Isn't it a great bowl??

Beef Bulgogi

Here's a recipe I found in the Everyday Food cookbook. All I have to say is - Delicious!! I am definitely going to make this one again!

Beef Bulgogi
1 1/2 pounds rib-eye steak, trimmed of excess fat
1/4 cup soy sauce
1 Tablespoon hot chile sesame oil (or add a dash of red pepper flakes to 1 Tbls toasted sesame oil.)
2 Tbls dark brown sugar
6 garlic cloves, minced
1 Tbls finely grated peeled fresh ginger
2 medium red onions, halved and cut lengthwise into 1-inch wedges
1 green bell pepper, seeds adn ribs removed, sliced into 1/2-inch strips
4 teas EVOO
1 small head Boston lettuce, separated into leaves

1 - Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak int he remaining marinade; let stand for 15 minutes.

2 - Heat 2 tsp EVOO in a large nonstick skillet over medium-high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate.

3 - Heat the remaining 2 tsp EVOO over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up the beef mixture in lettuce leaves.

That's the recipe as its written. I didn't have any lettuce so I cooked rice and served it on top of that. Though I think it would have been great in a lettuce wrap! I only used one onion and that was plenty.

I've never heard of Bulgogi before - Its a Korean dish - I found that out from wiki!

Broccoli Tortellini

Tonight's recipe is from the book Stylish One-Dish Dinners - I got it at the Library.

The meal is Broccoli Rabe with Italian Sausage, Tortellini, and Fresh Cherry Tomatoes. It was tasty - although if I made it again I'd add about twice as many tomatoes. It is also very pretty - lots of colors! Check out the cooking pic - I took it because it was so pretty.

Here's the recipe:
2 Tbls. EVOO
1 Pound Italian Sausage
2 Cloves Garlic, finely chopped
1 Onion, coarsely chopped
2 (13-ounce) cans chicken broth
2 Cups water
1 Pound fresh tortellini filled iwth sausage or cheese
1 bunch broccoli Rabe, chopped and without stems
15 cherry tomatoes, halved
salt and freshly ground black pepper to taste
Freshly shaved Parmesan

In a 12-inch skillet, heat the EVOO and saute the sausage and onion for 5 minutes. Add the garlic and saute for 2 minutes more. Remove from the pan and deglaze the pan with the chicken broth and water, scraping up all the bits from the bottom.

In a large sauce pot, bring the broth and water to a boil, add the tortellini, and cook for 5 minutes, then drain.

Return the sausage, onion, and garlic to the skillet, add the broccoli and tomatoes, and cook for 5 minutes more. Top with the Parmesan. Serve immediately.

And to go with the Biscuits!

Another great recipe from Rachael Ray. It is called: Chicken in a Pot, No Pie! It is basically really thick chicken soup. The asparagus and peas are my favorite parts!

Here's the recipe.

Spinach Polenta Topped with Tomatoes

I'm totally digging trying new recipes. I used to have about four main dishes that I just cycled through, its a whole new world.

Last night I tried this Spinach Polenta from Moosewood's Simple Suppers. Delicious.

Spinach Polenta
2 cups water
2 cups milk
1 teaspoon salt
1 cup polenta cornmeal
1 cup grated Parmesan cheese
8 ounces fresh baby spinach

Fresh Tomato Topping
4 large tomatoes or 8 to 10 plum tomatoes
2 garlic cloves, minced or pressed
2 Tablespoons oliver oil
1/2 teaspoon salt
1 teaspoon dried oregano
2 Tablespoons balsamic vinegar

In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until polenta is thick. (mine took about 20 minutes.)

Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on medium-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.

When the poletna is thick, reduce the heat to low and stir in the cheese (I only used about 1/2 a cup of Parmesan cheese) until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.

Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

I thought this was a great meal. I would serve it in a bowl next time as the tomatoes were a bit runny. Otherwise - perfect!

Sausage, Mushroom & Pesto Polenta Lasagna

Lasagna is definitely a comfort food, but this one has a little twist. Polenta replaces the lasagna noodles, making it that much creamier and comforting.

It's was hard to get a good photo of this "lasagna", but it tastes better than it looks....Just look how much Rick loves it!

Here's the recipe.

We used the last variation with some of our own homemade pesto. Rick also made the polenta himself. Here's how:


Bring 2.75 cups water to boiling. In a bowl combine 1 cup cornmeal, 1/2 tsp. salt and 1 cup cold water. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture returns to boiling. Reduce heat, cook over low heat for 10-15 minutes or till mixture is very thick, stirring occasionally.

Mixture will have a consistency like a thick bread pudding. Spoon polenta onto sheets of wax paper and roll to make a tube that is 2-3 inches in diameter. Chill overnight.


OR make your life easier and buy the prepared polenta the recipe calls for.

Either way, enjoy it with a class of wine and a fresh green salad!

Green Curry - Part Two

Green Chicken Curry.

After making the curry paste - I marinated about a pound of chicken breast strips in a couple Tablespoons of the paste.

Then I sauted one yellow onion with a bit of garlic and oil until the onion was clear. I added 3 Tablespoons of the curry paste and cooked that for about 2 minutes. Then I added the chicken and cooked that until it was about 80% cooked. Then I added 1 can of Coconut Milk and 3/4 cup of chicken broth and cooked the whole thing for about 10 more minutes. Finally I added some fresh Spinach and frozen peas. And served it on top of steamed rice.

The coconut milk I'd never used before and when I opened the can it was solid - which I hadn't expected. I chunked it out and found liquid at the bottom. (yes - I made a phone call to Mary to see if this was normal.)

This was actually a really delicious meal! Again, I would have added just a little more kick to the curry paste and If I did it again I'd make some broccoli or some other veggie to go with it.

Lentil-Walnut Burgers

If you have a food processor, these burgers are EASY! And they are so tasty. My notes:





-I made them according to the recipe, but you could reduce the cumin/coriander. I may do that next time for a more subtle flavor.
-I used less oil then listed for the cooking and they were fine, probably just not aS crispy as intended.
-I doubled the recipe and it still fit in my food processor.
-We topped our burgers with tomato, red onion and yogurt.

(From Everyday Food - Great Food Fast page 153)

3/4 c lentils
3/4 c walnuts
1/3 c plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 tsp ground cumin
2 tsp ground corander
1/2 tsp red pepper flakes
1 1/2 tsp salt
1/4 tsp pepper
4 Tbls olive oil
1 large egg

Preheat oven to 350. Place lentils in a small saucepan and cover with water by 1 inch. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender but still holding their shape, 15-20 minutes. Drain well and cool.

Meanwhile, spread the walnuts on a baking sheet and toast in the oven until fragrant and darkened, about 10 minutes. Let cool.

In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, salt and pepper. Process until finely ground. Add the lentils and 1 Tbls of the oil. Pulse until coarsely chopped (some lentils will remain whole).

In a large bowl, whisk the egg. Add the lentil mixture; mix well. Dived into 4 balls and flatten into 3/4 inch thick patties. (Use wet hands to reduce the stickiness.)

Heat the remaining 3 Tbls oil in a large nonstick skillet. Add the burgers; cook over medium-low heat until crisp and browned, about 8-10 minutes per side. Transfer to a paper-towel lined plate to drain.

An Old Favorite

Maybe Rice Hotdish wasn't the original comfort food . . . maybe it was Cream Peas on Toast. Some of my favorites from childhood will never go away. Yum!

Chicken and Sweet Potato Curry in a Hurry

Sweet Potatoes are becoming a new favorite! Here's the recipe as Rachael Ray (#266) wrote it. I did everything as written except I used milk instead of heavy cream.

Mary says we're not very good at photographing food. I thought this picture turned out okay. I like the color scheme in this dish - orange, red, and green. Mary - any tips or ideas for better pics?

Chicken and Sweet Potato Curry in a Hurry:

1 cup white rice
2 tablespoons vegetable oil
1 medium-sized sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
Salt and freshly ground black pepper
1 rounded tablespoon mild curry paste or 2 rablespoons curry powder (a generous palmful)
2 pounds chicken tenders, bite-size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all-purpose flour (1 palmful)
2 1/2 cups chicken stock or broth
1/2 cup heavy cream or half-and-half
1/4 cup prepared mango chutney (a couple of heaping tablespoons)
1 10-ounce box frozen peas
1/4 cup fresh cilantro leaves (a generous handful), chopped

Prepare rice as directions on package.

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.

Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute.

Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened.

Add the peas and cilantro and simmer for 1 minute to heat the peas through, Serve over the rice.

Let me know if you try it!

Sara

Three Variations

Yesterday, I had very few items with which to make a meal.
I did happen to have tomatoes, goat cheese (don't you always keep this on hand?), and spinach.
Here's what I came up with:

Variation #1
A Grilled Goat Cheese and Tomato Sandwich
(for lunch...after the photo opt I did put another piece of bread on top)


Variation #2
Goat Cheese, Tomato, and Spinach Pizza on a whole wheat crust
(for supper...normally I would try and add a little meat, but we didn't have any on hand)
This pizza was awesome!...even my meat eating spouse agreed!


Variation #3 (made with the intent of having it as leftovers the next day)
Same as Variation #2, except no sauce
(I usually make a smaller 2nd pizza to use up the dough...this was good too--a thinner, crispy crust is the key)

Rice Hotdish: The Remix

This is my first attempt at a more ... shall we say interesting version of the old Spohr Family favorite: Rice Hotdish.

I have to admit, this picture still doesn't make it look very interesting at all. It basically looks like mush. Ah well - it tastes better than it looks.

Tonight I omitted the cream of mushroom soup and added a little chicken broth and whole mushrooms. Then for a little color I added some Red Bell Peppers.

Another factor in the taste of this one is that the little plastic cap with the slit in it that covers my soy sauce jar seems to have gone missing. So I opened up the bottle to shake a little soy sauce in and I'm pretty sure this dish got a 1/2 a cup. It doesn't seem to have done much damage. I'm enjoying this as I type.

Let me know if you get any more ideas for an update. This one's not quite perfected yet.

Sara

Pumpkin Pasta Sauce

This is one I made a few weeks ago - but it is delicious! This is another Rachael Ray recipe.

Here's the recipe. I pretty much did it just as it says. I used those button mushrooms instead of what they say. I used milk with a Tblsp of butter instead of cream (just cause I didn't have any) and I omitted the chives. I'm not opposed to chives, again - I just didn't have any.

Pumpkin Pasta with Sausage and Wild Mushrooms

2 Tblsp extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage
1/4 pound shiitake mushroom caps
2 portobello mushroom caps, halved and thinly sliced
3 garlic cloves, chopped
1 medium yellow onion, chopped
salt and freshly ground black pepper
1/2 cup dry white wine (eyeball it)
1 cup chicken stock or broth
1 14-ounce can pumpkin puree
1/2 cup cream (2 healthy turns of the pan)
2 to 3 tablespoons thinly sliced fresh sage leaves
1/2 teaspoon freshly ground nutmeg
a pinch of ground cinnamon
1 pound penne or cellantani pasta
Grated Parmigiano-Reggiano to taste
1/4 cup finely chopped fresh chives (12 chives)

Bring a large pot of water to a boil.

Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO (twice around the pan) and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan and add the mushrooms, garlic, and onions to the other side of the pan. Cook until the mushrooms brown, then season with salt and pepper. Combine the sausage and vegetables and deglaze the pan with the wine. Add the chicken stock and heat for 1 minute. Stir in the pumpkin and incorporate; it'll be thick. Stir in the cream, sage, nutmeg, and cinnamon and adjust the salt and pepper. Reduce the heat to low.

Add salt and the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the pumpkin mixture. Top with the cheese and chives.

OR try, Pasta with Spinach, Mushrooms, Pumpkin, and Hazelnuts

OMIT the Sausage
ADD 2 10 ounce boxes frozen chopped spinach, defrosted and 1 cup chopped toasted hazelnuts.

Wring out the spinach in a kitchen towel until dry. Start the pan with EVOO as in the master recipe, and add the mushrooms, garlic, and onions. Cook until brown, then add the spinach, separating it with your fingertips as you add it to the pan. Combine and heat the mixture for 2 minutes, then add the wine and proceed as above. Top the pasta with cheese, chives, and the tasted hazelnuts.