Archive for the ‘Cooking’ Category

• Tofu Potato Frittata

  Date: 2010.08.24 | Category: Cooking | Response: 0

  I haven’t posted anything for my vegetarian friends in quite some time.  Shame on me.  I was obsessed these past few weeks with chocolate and cocktails.  Go figure!

  This is a perfect recipe for breakfast or brunch.  It’s delightful when served with your favorite salsa, either a traditional tomato or a mango.

  Ingredients:

  8 oz. firm tofu, diced
  1/2 onion, diced
  3 c. potato, steamed and diced
  1 Tbsp. chopped garlic
  1 1/2 c. skim milk
  2 eggs
  1 Tbsp. Dijon mustard
  pinch of salt and pepper
  2 Tbsp. fresh parsley

  Preheat oven to 350.  Saute onions, potatoes, tofu and garlic in sprayed skillet for 10 minutes.  Whisk eggs and milk together.  Combine all other ingredients into a pie pan.  Pour egg mixture over and bake for 35 to 45 minutes until set.

  Make sure you pay attention to it while in the oven.  Remember, every oven is different and you want to make sure this gets firm before you pull it out.   Change this recipe up each time with an addition of a new vegetable–spinach, mushrooms, peppers, you name it!  Enjoy!

  xo–me

• Crispy Chocolate Treats

  Date: 2010.08.18 | Category: Cooking | Response: 0

  This could be the simplest way for you and your child to spend some time in the kitchen together.  The recipe requires no oven nor stove time.  They are easy to make and even easier to eat.

  Ingredients:

  10  oz. milk, dark or white chocolate (I occasionally triple the recipe and do all three!)
  1 c. crisp rice cereal

  In a large bowl, microwave chocolate, uncovered, for 1 to 2 minutes until chocolate is soft and almost melted.  Remove from microwave and stir until completely melted and smooth.  Stir in cereal.  Using a nice, round teaspoon, scoop out mixture and place on parchment lined baking sheet.  Refrigerate drops until firm.

  I put them in mini cupcake liners to serve at my social affairs.  You can put them in a Rubbermaid container and keep them in the fridge until you are ready to eat. Enjoy!

  xo–me

• Linguine with Garlic & Squash

  Date: 2010.08.10 | Category: Cooking | Response: 0

  I am trying to make all my pasta dishes with whole grain or whole wheat pasta.  I know many of you have written saying you can’t get used to the change in flavor but I think Barilla Plus is as close to semolina as one can get.  I don’t get paid to endorse their product, I simply find that it’s delicious and healthy.

  This recipe came from me having not bought groceries in a few days and had no time to stop on the way home.  I looked in the pantry and this is what I tossed together.  I am certain you have created this dish at home as well.  It’s not new nor modern, just yummy!

  Ingredients:

  6 large garlic cloves, unpeeled
  1 squash or zucchini, diced
  2 large tomatoes, diced (keep the juice)
  3 Tbsp. olive oil
  1 tsp. chopped fresh thyme or oregano
  12 oz. linguine
  salt and pepper to taste

  Preheat oven to 400.  Put unpeeled whole garlic cloves in a shallow dish and roast in oven for 10 minutes, or until they feel soft.  While garlic is baking, put squash and olive oil in a pan over medium heat and saute until done.  Then place squash, tomatoes, juice and oil in a food processor or blender and puree.  Squeeze the garlic into the puree and add thyme.  Season to taste with salt and pepper.  Blend again, then scrape sauce back into pan.  Set aside.

  Cook linguine in boiling water to your taste, or at least for 10 minutes.  In the meantime, reheat sauce over low heat.  When pasta is done, drain and toss into pan with sauce.  Coat pasta well and serve.

  Occasionally I toss some fresh Parmesan on top if I happen to have some in the fridge.  Or goat cheese.  This is also an excellent quick meal with any shaped pasta.  Enjoy!

  xo–me

• Frozen Berry Salad

  Date: 2010.08.09 | Category: Cooking | Response: 0

  I am trying to incorporate the final berries of the season into just about every meal I make.  I made raspberry chicken last week and of course the simplest recipe of fruit salad for breakfast, lunch and dinner.

  This recipe is a classic.  I am certain many of you have had it at your mother’s or grandmother’s home.  The recipe I have calls for cranberries but I make it with blueberries, raspberries and blackberries.  Why not combine some of the berries as well?

  Ingredients:

  1 3/4 c. whole cranberries
  1 3/4 c. crushed pineapple
  1 can sweetened condensed milk
  1/4 c. lemon juice
  1-8 oz. container cool whip

  Combine ingredients and freeze until you are ready to serve.

  Blueberry and blackberry combined is my favorite.  I also like to swap out the citrus ingredient as well.  Try tangelos, oranges, or grapefruit.  Finally many put this in a jello-o mold to create a lovely presentation.  I prefer to spoon it out into a pretty single serving as seen in the photo.  Enjoy!

  xo–me

• Farfalle with Gorgonzola & Ham

  Date: 2010.08.08 | Category: Cooking | Response: 0

  I want it to rain.  Yes, for the proper reasons to help the grass and foliage to live and replenish our water supplies but also so I can make some comfort food. Creamy rich pasta is the best comfort food for me.  I love anything rich and gooey.  Add the punch of Gorgonzola and you have a warm feast in your belly.

  Ingredients:

  1 c. creme fraiche
  8 oz. cremini mushroom, quartered
  14 oz. farfalle
  3 oz. Gorgonzola, crumbled
  1 Tbsp. chopped fresh parsley
  1 c. diced cooked ham
  salt and pepper to taste

  Pour the creme fraiche into a skillet, add mushrooms and season to taste.  Bring to just below a soft boil, then lower heat and simmer very gently for 10 minutes.  Stir occasionally until cream thickens.

  Meanwhile, cook pasta for 8-10 minutes in boiling water (or to your personal taste).

  Remove sauce from heat and add Gorgonzola, stirring until it has melted.  Return the pan to a very low heat and stir in parsley and ham.  Drain pasta and add to the sauce.  Toss lightly and serve.

  This is an incredibly sinful and rich meal that you can easily make a bit less sinful and rich by substituting whole wheat pasta for semolina and skim milk for creme fraiche.  Good luck with that.

  xo–me

• Peach Preserves

  Date: 2010.08.06 | Category: Cooking | Response: 0

  I am loving the peaches this season.  They are juicy and sweeter than I remember them but that could be because I am eating them from a different region of our great country.  I am realizing the season is winding down (is winding down my bummer theme of the week or what?) and I will soon no longer savor the aroma when I walk past the farmer’s market.  That fear sparked my need to figure out how to make preserves for the first time and I must admit, it was a lot simpler than I had ever imagined.  Now canning peaches may be next!

  Ingredients:

  12 firm, large peaches (about 6 lbs)
  5 c. sugar
  1/2 c. lemon juice
  2 tsp. salt
  8-1/2 pint canning jars

  Peel and pit the peaches.  Cut into thin slices.  Place all ingredients in a heavy saucepan and bring to a boil over medium heat.  Stir frequently.  Reduce heat to medium-low and gently simmer, uncovered, for about an hour or until fruit is translucent.  Make sure you stir the fruit mixture frequently during that hour.  Pour into cans and seal.

  Now, your 10-year-old could make this, right?  Savor the flavors of summer for those bone chilling mornings ahead by making some preserves this weekend.

  xo–me

• Cheesy Ranch Burger

  Date: 2010.08.05 | Category: Cooking | Response: 0

  As the temperature begins to rise again in the east, I am believing that our summer is far from over which means there is still time to find your favorite burger of the season.  I love many of the burgers I have featured this year but the one I am about to share very well could be my favorite.  It has three of my favorite ingredients–cheese, ranch dressing and ground beef.  I occasionally substitute for ground chicken or turkey and you should experiment with ground pork as well.  They all create delightful treats on the grill.  As we painfully begin the countdown to summer’s end, lets try one more burger (and knowing me, I doubt it’s the last one I share!).

  Ingredients:

  1 packet Hidden Valley Ranch Dressing & Seasoning mix
  1 lb. ground beef
  1 c. shredded cheddar cheese

  Combine all three ingredients thoroughly.  Shape patties and grill.  Enjoy!

  I also switch out the cheeses to give it a new taste.  I hope you are enjoying these last few weeks of the season.  Before we know it, I will be sharing Thanksgiving recipes.

  xo–me