Hey Amy! » Cooking

Tofu Potato Frittata

Amy — Tue, 24 Aug 2010 11:48:48 +0000

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

Amy — Wed, 18 Aug 2010 11:28:59 +0000

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

Amy — Tue, 10 Aug 2010 11:07:10 +0000

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

Amy — Mon, 09 Aug 2010 12:51:44 +0000

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

Amy — Sun, 08 Aug 2010 11:56:33 +0000

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

Amy — Fri, 06 Aug 2010 10:53:38 +0000

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

Amy — Thu, 05 Aug 2010 11:58:33 +0000

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

Lettuce Tacos

Amy — Sat, 24 Jul 2010 11:51:55 +0000

I know you order this lettuce cups dish each time you are at a Korean style joint, just as I do. You either get the chicken or the veggie and then pretend like it’s an appetizer when we all know it should be the main dish! Guilty as charged, I am. I got really excited when I found this recipe recently and thought I should share it with you. Don’t look at this dish as a grown up meal, kids love putting together the tacos as well.

Ingredients:

4 large green onions, minced
2 garlic cloves, minced
1/2 c. soy sauce
2 tsp. mirin
1 tsp. sesame oil
1/2 tsp. red pepper flakes
1 lb. sirloin steak (or chicken/veggies)
1 Tbsp. sesame seeds
1 head butter lettuce

In a shallow baking dish, combine half of the green onions, garlic, soy, mirin, sesame oil, and pepper flakes. Add the steak and turn to coat evenly. Cover and refrigerate for at least 4 hours (but I think it best overnight), turning the steak occasionally.

Prepare your grill for high heat.

In a small frying pan, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2-3 minutes. Pour onto a plate and let cool.

Remove the steak form the marinade and pat dry with paper towels. Place on the grill and cook, turning once, until well browned on both sides, about 4 minutes each. Transfer steak to a cutting board and let rest for 5 minutes.

Thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces. Arrange the lettuce cups on a platter. Divide steak among the cups, sprinkle with sesame seeds and remaining green onions. Or you can put all the ingredients out and allow your family and guests to assemble as they would like.

Enjoy!

xo–me

Apple Turkey Burgers

Amy — Fri, 23 Jul 2010 03:16:53 +0000

It’s Friday! I hope you all have some fabulous plans for the weekend and it includes cooking or grilling or baking. If you are grilling, give this turkey burger recipe a shot. I have never tasted something so sweet and delicious yet good for you and full of protein. I am going to try substituting pears for the apple and see how that tastes. I will keep you posted!

Ingredients:

3/4 lb. ground turkey
1/2 c. shredded, peeled red apple
2 green onions, thinly sliced
3/4 tsp. lemon pepper
1/4 tsp. salt
1/8 tsp. apple pie spice (or all spice)
1/2 c. chili sauce
1/2 c. apple jelly
buns

Combine turkey, apple, green onions, lemon pepper, salt and spice in large bowl. Shape into 4 patties about 3/4 inch thick. Combine chili sauce and jelly in small saucepan and cook over medium heat for 10 minutes. Meanwhile grill up those burgers! Pour sauce over burgers once burgers are safely inside their buns.

Great alternative to a beef burger with a nice flavorful twist! For a great tip on how to keep them juicy while grilling, check this out. Enjoy.

xo–me

Brie Bites

Amy — Thu, 22 Jul 2010 10:44:10 +0000

It is still 90+ in New York. The heat makes it very hard to come home and whip up a meal each evening. Yes, I am guilty of take-out more nights than I should but what’s a working girl to do in this weather? I need to preserve myself! With that said, I have been able to discover some small, flavorful snacks that I can make and present as the meal without making the entire apartment hotter than the sidewalk.

This recipe is a modified version of a brie puff pastry I love to make at Thanksgiving. You can make it for your next cocktail party or luncheon but I call it supper.

Ingredients:

1 package frozen puff pastry sheets, thawed
1/4 c. apricot preserves (or your favorite preserve)
1 5-inch brie round, cut into 32 pieces

Preheat oven to 400. Cut each puff pastry sheet into 16 squares. Spread 1/2 tsp. preserves on each square. Place cube of brie on top of preserves and fold over opposite edge. Use tines of fork to seal completely. Place on ungreased baking sheet and bake for 12 minutes or until pastry is golden brown.

You can use multiple flavors of preserves to create a surprise for your guests or your other half. I do this so when he asks what else is for dinner, I say “Why the other flavors, of course!” Enjoy!

xo–me