One of the meals I have missed since going gluten free has been lasagna. I haven't dared try to use a GF noodle to recreate the dish as I don't always like how the noodles are the next day. I have found I tend to prefer them fresh and that doesn't translate well to lasagna. It got me to thinking about the ways that people use different squashes to replace noodles in other dishes, zucchini, spaghetti squash, etc. I have often enjoyed a butternut squash lasagna with a white bechamel sauce and thought that would work quite well as a replacement in lasagna. So I set out to do just that! It came out amazing and I cannot wait to make it again.
Butternut Squash Lasagna
1 Butternut Squash, peeled, seeded, and sliced approximately 1/4 of an inch thick
8 cups Simple Meat Sauce
8oz Shredded Cheese, Italian Blend works nicely
16oz Ricotta
16oz Chopped Frozen Spinach, defrosted and squeezed in a towel to drain excess liquid.
6 cloves of Garlic, mined
2 Eggs
2 TBS Garlic and Herb Seasoning
Salt and Pepper
Preheat the oven to 350 degrees. In a bowl, mix the ricotta, spinach, garlic, garlic and herb seasoning, and salt and pepper to taste. Finally mix in the two eggs.
In a large baking dish, 9 x 13, start by laying meat sauce and a single layer of butternut squash, a little overlap is okay. Layer in half of the ricotta and spinach mixture and top with a third of the shredded cheese. Repeat with more sauce, squash, the rest of the ricotta and spinach, and another third of the shredded cheese. Top with the one more layer of squash, more meat sauce, and the rest of the shredded cheese.
Bake for 60 minutes until squash is cooked through and cheese is lightly browned and melty. Allow to cool a bit before serving.
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
Tuesday, December 16, 2014
Sunday, December 14, 2014
Simple Meat Sauce
I have been wanting to make a gluten free lasagna for a while, so today was the day.
But first, let me take a selfie!
Okay, just kidding, first I needed to make a meat sauce. This made more than enough for the lasagna, left me with enough leftovers to make a serving or two of pasta, and enough to make meat sauce poached eggs for breakfast.
Simple Meat Sauce
1 Onion - diced
1 Pepper, any color - diced
2 TBS Butter
20oz Ground Turkey
14oz can Tomato Paste
32oz can Diced Tomatoes
32 oz can Crushed Tomatoes
2 TBS Garlic and Herb Seasoning
Salt and Pepper
Saute the onions and peppers in the butter. Add the Garlic and Herb Seasoning, continuing to heat until fragrant. Stir in the three cans of tomato product, seasoning with salt and pepper. Bring to a simmer and cook for at least an hour. Add more salt and pepper to taste. The longer it cooks, better better it gets. Enjoy!
But first, let me take a selfie!
Okay, just kidding, first I needed to make a meat sauce. This made more than enough for the lasagna, left me with enough leftovers to make a serving or two of pasta, and enough to make meat sauce poached eggs for breakfast.
Simple Meat Sauce
1 Onion - diced
1 Pepper, any color - diced
2 TBS Butter
20oz Ground Turkey
14oz can Tomato Paste
32oz can Diced Tomatoes
32 oz can Crushed Tomatoes
2 TBS Garlic and Herb Seasoning
Salt and Pepper
Saute the onions and peppers in the butter. Add the Garlic and Herb Seasoning, continuing to heat until fragrant. Stir in the three cans of tomato product, seasoning with salt and pepper. Bring to a simmer and cook for at least an hour. Add more salt and pepper to taste. The longer it cooks, better better it gets. Enjoy!
Monday, December 08, 2014
Cream of Mushroom Soup
Yesterday my friend Lindsay had a Soup Night. A lovely take on a potluck in which everyone brings a soup to share. People taste the soups, eat the soups, and then divy up the leftovers into containers to take home! It was genius and I now have several different types of soup in my freezer for last minute dinners and quick lunches.
As part of the festivities, there was a judging! Everyone voted for their two favorite soups, and the winner went home with the golden ladle. It was a close race, the second and third place soups were tied with 4 votes each, but my Cream of Mushroom Soup took home the Golden Ladle with 5 votes!
Cream of Mushroom Soup
10 cups Whole Milk
1 cup Heavy Cream
2 TBS Corn Starch
8-12 sprigs of Thyme, divided
4 TBS Butter
16 ounces White Mushrooms, 8 ounces whole, 8 ounces rough chopped
16 ounces Crimini Mushrooms, 8 ounces whole, 8 ounces rough chopped
1 Shallot, quartered
Olive Oil
Salt
Pepper
Nip of Bourbon
Preheat the oven to 400 degrees.
On a baking sheet place the whole mushrooms, shallot, 4 sprigs of thyme, and drizzle with olive oil and salt and pepper. Roast for 30-45 minutes, stirring once. They should be golden in color when done.
In a dutch oven or stock pot, add the milk and remaining thyme (the more thyme the stronger the flavor). Scald, then simmer lightly for 15 minutes. Remove the thyme sprigs.
In a pan, melt the butter and add the rest of the mushrooms. Saute until golden brown, seasoning with salt and pepper. If the mushrooms give off a lot of liquid, drain into the milk. Once golden brown, deglaze with the bourbon.
Add the roasted mushrooms and shallots to the milk, including the thyme sprigs. Give a stir, then remove the thyme stems (this will allow the leaves to fall off into the soup). Blend. Stir the corn starch into the heavy cream and then whisk into the soup.
Stir the sauteed mushrooms into the soup, seasoning with salt and pepper to taste.
As part of the festivities, there was a judging! Everyone voted for their two favorite soups, and the winner went home with the golden ladle. It was a close race, the second and third place soups were tied with 4 votes each, but my Cream of Mushroom Soup took home the Golden Ladle with 5 votes!
Cream of Mushroom Soup
10 cups Whole Milk
1 cup Heavy Cream
2 TBS Corn Starch
8-12 sprigs of Thyme, divided
4 TBS Butter
16 ounces White Mushrooms, 8 ounces whole, 8 ounces rough chopped
16 ounces Crimini Mushrooms, 8 ounces whole, 8 ounces rough chopped
1 Shallot, quartered
Olive Oil
Salt
Pepper
Nip of Bourbon
Preheat the oven to 400 degrees.
On a baking sheet place the whole mushrooms, shallot, 4 sprigs of thyme, and drizzle with olive oil and salt and pepper. Roast for 30-45 minutes, stirring once. They should be golden in color when done.
In a dutch oven or stock pot, add the milk and remaining thyme (the more thyme the stronger the flavor). Scald, then simmer lightly for 15 minutes. Remove the thyme sprigs.
In a pan, melt the butter and add the rest of the mushrooms. Saute until golden brown, seasoning with salt and pepper. If the mushrooms give off a lot of liquid, drain into the milk. Once golden brown, deglaze with the bourbon.
Add the roasted mushrooms and shallots to the milk, including the thyme sprigs. Give a stir, then remove the thyme stems (this will allow the leaves to fall off into the soup). Blend. Stir the corn starch into the heavy cream and then whisk into the soup.
Stir the sauteed mushrooms into the soup, seasoning with salt and pepper to taste.
Saturday, August 25, 2012
Curry Spiced Chickpea Burgers
I was looking for a quick and easy lunch without needing to go to the store. I had a can of chickpeas and onion and decided to start mixing. These are not vegan, as there is egg. They turned out wicked yummy.
Curry Spiced Chickpea Burgers
1 can chickpeas, drained and mashed
1 onion, grated
1 summer squash, grated
2 cloves of garlic, grated
1/2 cup oatmeal
1 egg
1-2 tsp curry powder
1 tsp garam masala
salt and pepper
olive oil
butter
Sauté the onion, squash, and garlic in a combination of butter and olive oil.
Season with salt and pepper.
Mix into mashed chickpeas and add curry powder and garam masala. Taste for seasoning. Add more curry or garam masala if necessary.
Once seasoning is right, mix in egg and oatmeal.
Form 4 patties and cook on medium heat in butter or olive oil until solid and browned.
Serve with your favorite burger toppings although chutney is an excellent topping.
Curry Spiced Chickpea Burgers
1 can chickpeas, drained and mashed
1 onion, grated
1 summer squash, grated
2 cloves of garlic, grated
1/2 cup oatmeal
1 egg
1-2 tsp curry powder
1 tsp garam masala
salt and pepper
olive oil
butter
Sauté the onion, squash, and garlic in a combination of butter and olive oil.
Season with salt and pepper.
Mix into mashed chickpeas and add curry powder and garam masala. Taste for seasoning. Add more curry or garam masala if necessary.
Once seasoning is right, mix in egg and oatmeal.
Form 4 patties and cook on medium heat in butter or olive oil until solid and browned.
Serve with your favorite burger toppings although chutney is an excellent topping.
Tuesday, November 29, 2011
Foodie PenPals - November
Its that time of the month again!
No, not that time. Foodie PenPal time!
What is Foodie PenPals? Lindsay over at The Lean Green Bean and Allie over at Healthy Balance, Healthy Lifecame up with the idea for people who blog and people who read blogs to be part of a penpal style exchange of foodie items! It has introduced me to many new blogs that I love.
The deal is this:
- Sign up by a certain date. (December 4th if you want in on the next round! Email Lindsay your name, email, blog, and twitter.)
- Get your penpal on the fifth of the month
- Email your penpal to swap info
- Send a package of foodie items by the 15th of the month to your penpal. There is a $15 limit, and it must include something written.
- Post a blog of what you got the last day of the month.
If you want to check out what I sent to Mercedes at Satisfy My Sweettooth, click the link.
Without further ado! Here are my goodies from Samantha at Running & Cupcakes.
No, not that time. Foodie PenPal time!
What is Foodie PenPals? Lindsay over at The Lean Green Bean and Allie over at Healthy Balance, Healthy Lifecame up with the idea for people who blog and people who read blogs to be part of a penpal style exchange of foodie items! It has introduced me to many new blogs that I love.
The deal is this:
- Sign up by a certain date. (December 4th if you want in on the next round! Email Lindsay your name, email, blog, and twitter.)
- Get your penpal on the fifth of the month
- Email your penpal to swap info
- Send a package of foodie items by the 15th of the month to your penpal. There is a $15 limit, and it must include something written.
- Post a blog of what you got the last day of the month.
If you want to check out what I sent to Mercedes at Satisfy My Sweettooth, click the link.
Without further ado! Here are my goodies from Samantha at Running & Cupcakes.
Dark Chocolate Almonds - Gone already! Yum
Cowboy Ketchup - Waiting to grill burgers for dinner. Jeremy cannot wait to dig in.
Pedroia's Premium Black Bean and Corn Salsa - I always thought salsa was salsa. This is delicious.
Luna Bars - a Caramel Nut and Chocolate Cherry Almond, these are being saved for my next hike.
Tuesday, November 01, 2011
Foodie PenPals - October
A little over 2 months ago, I signed up for something Foodie PenPals. Lindsay over at The Lean Green Bean and Allie over at Healthy Balance, Healthy Lifecame up with the idea for people who blog and people who read blogs to be part of a penpal style exchange of foodie items! It has introduced me to many new blogs that I love.
The deal is this:
- Sign up by a certain date. (November 4th if you want in on the next round! Email Lindsay your name, email, blog, and twitter.)
- Get your penpal on the 5th of the month
- Email your penpal to swap info
- Send a package of foodie items by the 15th of the month to your penpal. There is a $15 limit, and it must include something written.
- Post a blog of what you got the last day of the month.
I sent a package over to Sarah at Sarah Snacks, check out what I sent her!
I was paired with Jill, who sent me a seriously awesome package. We emailed back and forth a bit and I couldn't wait to get it! Check out my goodies!
The deal is this:
- Sign up by a certain date. (November 4th if you want in on the next round! Email Lindsay your name, email, blog, and twitter.)
- Get your penpal on the 5th of the month
- Email your penpal to swap info
- Send a package of foodie items by the 15th of the month to your penpal. There is a $15 limit, and it must include something written.
- Post a blog of what you got the last day of the month.
I sent a package over to Sarah at Sarah Snacks, check out what I sent her!
I was paired with Jill, who sent me a seriously awesome package. We emailed back and forth a bit and I couldn't wait to get it! Check out my goodies!
I don't know who was more excited, me or my boyfriend! He worked for several years in an Asian restaurant that served more authentic cuisine. He cannot wait to cook me dinner with some of these ingredients.
Pocky - a cracker like cookie dipped in a strawberry yogurt.
Bear Naked Heavenly Chocolate Granola - I had to swat his hand away, telling him he couldn't have any until I did! Boy, was it delicious :-)
Crimson Cup - coffee! Holy YUM! This was one delicious cup of coffee.
Hoisin Sauce - Jeremy can't wait to cook me something yummy. I can't wait to use it with the recipe that Jill enclosed!
Skyline Chili - loved Jill's note: Is this chili awesome? No, but it is what people think of when they think chili in the area.
Golden Curry - Jeremy can't wait to whip something up
Udon Noodles - He tells me he already has something in mind. I can't wait to share what!
The Pocky and Bear Naked is all but gone already, the coffee has been seriously dipped into. Now we just need a quiet night at home to do some cooking!
Thanks Jill!
Friday, October 07, 2011
Chicken Corn Chowder
Last night for dinner I made chowder, chicken corn chowder to be precise. It was delicious. No, no pictures, bad blogger, bad. However, here is my recipe!
Chicken Corn Chowder
6-8 slices of bacon - diced
1 onion - diced
1 red pepper - diced
2 chicken breasts - cubed
6-8 potatoes - cubed
1 bag of frozen corn
2 TBS butter
4-6 cups milk
1/2 - 1 cup half & half
1 TBS chili powder
1/4-1/2 cup flour
salt and pepper
In a dutch oven, render the bacon, set aside, leaving the bacon fat in the pot.
Add the onions and peppers with a bit of salt and pepper, cook til soft, set aside.
Add the butter, chicken, salt and pepper, and chili powder, cook through.
Add the bacon, onions, and peppers back to the pot, and add the diced potato and corn, mix.
Stir in 4-5 cups of milk. Bring to a simmer and cook until potatoes are almost done.
Mix the flour and some milk to create a slurry, add to the pot, allowing the mixture to thicken.
Stir in the half & half for richness.
Taste and season salt and pepper.
Chicken Corn Chowder
6-8 slices of bacon - diced
1 onion - diced
1 red pepper - diced
2 chicken breasts - cubed
6-8 potatoes - cubed
1 bag of frozen corn
2 TBS butter
4-6 cups milk
1/2 - 1 cup half & half
1 TBS chili powder
1/4-1/2 cup flour
salt and pepper
In a dutch oven, render the bacon, set aside, leaving the bacon fat in the pot.
Add the onions and peppers with a bit of salt and pepper, cook til soft, set aside.
Add the butter, chicken, salt and pepper, and chili powder, cook through.
Add the bacon, onions, and peppers back to the pot, and add the diced potato and corn, mix.
Stir in 4-5 cups of milk. Bring to a simmer and cook until potatoes are almost done.
Mix the flour and some milk to create a slurry, add to the pot, allowing the mixture to thicken.
Stir in the half & half for richness.
Taste and season salt and pepper.
Friday, September 30, 2011
Foodie PenPals - September
A little over a month ago, I signed up for something Foodie PenPals. Lindsay over at The Lean Green Bean and Allie over at Healthy Balance, Healthy Life came up with the idea for people who blog and people who read blogs to be part of a penpal style exchange of foodie items! It has introduced me to many new blogs that I love.
The deal is this:
- Sign up by a certain date. (October 4th if you want in on the next round! Email Lindsay your name, email, blog, and twitter.)
- Get your penpal on the first of the month (October 5th this month)
- Email your penpal to swap info
- Send a package of foodie items by the 15th of the month to your penpal. There is a $15 limit, and it must include something written.
- Post a blog of what you got the last day of the month.
I sent a package over to Sarah at On Tap for Today!
Check out my goodies!
Maple Granola, Pomegranite Hard Candies, Ginger Sesame Seasoning, Three Samples of Peanut Butter, Three Larabars, a moleskin notebook, Burts Bees Chapstick, a postcard of Boston, and my favorite, a Buddha Card saying YES on the inside. I cant wait to dig in.
The deal is this:
- Sign up by a certain date. (October 4th if you want in on the next round! Email Lindsay your name, email, blog, and twitter.)
- Get your penpal on the first of the month (October 5th this month)
- Email your penpal to swap info
- Send a package of foodie items by the 15th of the month to your penpal. There is a $15 limit, and it must include something written.
- Post a blog of what you got the last day of the month.
I sent a package over to Sarah at On Tap for Today!
Check out my goodies!
Maple Granola, Pomegranite Hard Candies, Ginger Sesame Seasoning, Three Samples of Peanut Butter, Three Larabars, a moleskin notebook, Burts Bees Chapstick, a postcard of Boston, and my favorite, a Buddha Card saying YES on the inside. I cant wait to dig in.
Thursday, September 29, 2011
Free Pumpkin Cookbook!
Does it get much better? A free pumpkin cookbook? I don't think so!!!
source - amazon.com
Gooseberry Patch - Pumpkin Cookbook - Kindle
source - amazon.com
Gooseberry Patch - Pumpkin Cookbook - Kindle
Tuesday, July 05, 2011
Garlic Scape Pesto
After sniping all of the scapes off the garlic in the garden, we had about a hundred scapes!
Mom put about a quarter of them into a vase on the table. They are beautiful! I wish I had taken a picture.
I took some home, mom kept some, and we made some garlic scape pesto.
Garlic Scape Pesto
8 average sized scapes - trimmed of flowers and rough chopped
1/3 cup walnuts
1/4+ cup cheese, (asiago, romano, parmesean)
1/2 cup olive oil
1/4 tsp salt
few grinds pepper
optional - lemon and/or red pepper flakes
Start with pulsing the scapes, then add the walnuts and pulse again. Finally, add the cheese, salt and pepper, optional ingredients, and stream in the olive oil till everything is as smooth or rough as you like.
Enjoy!
Mom put about a quarter of them into a vase on the table. They are beautiful! I wish I had taken a picture.
I took some home, mom kept some, and we made some garlic scape pesto.
Garlic Scape Pesto
8 average sized scapes - trimmed of flowers and rough chopped
1/3 cup walnuts
1/4+ cup cheese, (asiago, romano, parmesean)
1/2 cup olive oil
1/4 tsp salt
few grinds pepper
optional - lemon and/or red pepper flakes
Start with pulsing the scapes, then add the walnuts and pulse again. Finally, add the cheese, salt and pepper, optional ingredients, and stream in the olive oil till everything is as smooth or rough as you like.
Enjoy!
Wednesday, June 15, 2011
Two Days of Relaxation
Monday, back to work. Dark clouds, off and on rain. Not the best of days. When is the sun going to come back?
Monday night is a very lowkey night on the couch. A much needed lowkey night! My nights and weekends get so filled up that when I am presented with the opportunity to put my feet up and hunker down in, I take full advantage.
With the lowkey night, dinner was also low key, bagels and eggs. Simple and filling. Getting caught up on Supernatural Season 6 and to bed early.
Monday night is a very lowkey night on the couch. A much needed lowkey night! My nights and weekends get so filled up that when I am presented with the opportunity to put my feet up and hunker down in, I take full advantage.
With the lowkey night, dinner was also low key, bagels and eggs. Simple and filling. Getting caught up on Supernatural Season 6 and to bed early.
Tuesday, another day. The weather was still cool, but the sun decided to show itself for a little bit. Still feeling like I am recovering from the cold, rainy, rush pack up from camping last weekend. Another night of couch time, a bit more Supernatural! Dinner was thrown together from the pantry and freezer and turned out amazing.
Beefy Pasta Sauce
1 package beef - cut into small cubes (I used sirloin tips that had been in the freezer a while)
2 TBS olive oil
1 small can tomato paste
1 large can diced tomatos
1 TBS onion powder - eyeballed
1 TBS poultry seasoning - eyeballed
1 TBS chile powder - eyeballed
salt and pepper
With the heat on medium high, sear the beef in the olive oil, add the seasonings and stir. Add the tomato paste and cook for a few minutes, add the diced tomatoes and stir. Bring to a simmer and reudce heat. Cook for 45 minutes, serve over whole wheat pasta!
Sunday, June 12, 2011
Ricker Pond Rain Out & Broccoli Salad
Ricker Pond was camping trip number 2. We have three more!
Friday was beautiful. We were all packed up and checked into our sites by 2pm. The weather was beautiful and we had our sites set up in no time. Too bad the weather turned to rain and we headed home a day early. It was exhausting to pack up so quickly and while drenched.
The eats were fantastic! Burgers for dinner, with a packet of garlic and herb salad dressing mixed into the meat. Served with Swiss cheese and sauteed onions and mushrooms. Killer burgers for camping, no plain Jane when you camp with me! On the side, broccoli salad. Rave reviews, and we all ate ourselves sick. Breakfast was my Sausage Gray & Biscuits. Jeremy's parents, who were camping with us, had never had sausage gravy and biscuits and fell in love with them.
We had more wood than we knew what to do with, and had the most fantastic fires Friday night and Saturday morning. With those fantastic fires came a really hot ring, that I accidentally touched with the back of my calf. OUCH!
All in all, despite the rain, it was SO much fun. I cannot wait for the next camping trip and my fingers are crossed the weather will be better.
Broccoli Salad
3 large crowns of broccoli - cut into florets
1 red onion - finely diced (optional)
1.5 lbs raw bacon - cooked and crumbled
1.5 cups mayo
1/4 cup sugar
1/4 cup apple cider vingear
Salt & Pepper
Mix everything together, chill and serve.
I need to tweak this, I think it needed a bit more sugar, so feel free to play with the measurements and let me know how you tweaked it.
Friday was beautiful. We were all packed up and checked into our sites by 2pm. The weather was beautiful and we had our sites set up in no time. Too bad the weather turned to rain and we headed home a day early. It was exhausting to pack up so quickly and while drenched.
The eats were fantastic! Burgers for dinner, with a packet of garlic and herb salad dressing mixed into the meat. Served with Swiss cheese and sauteed onions and mushrooms. Killer burgers for camping, no plain Jane when you camp with me! On the side, broccoli salad. Rave reviews, and we all ate ourselves sick. Breakfast was my Sausage Gray & Biscuits. Jeremy's parents, who were camping with us, had never had sausage gravy and biscuits and fell in love with them.
We had more wood than we knew what to do with, and had the most fantastic fires Friday night and Saturday morning. With those fantastic fires came a really hot ring, that I accidentally touched with the back of my calf. OUCH!
All in all, despite the rain, it was SO much fun. I cannot wait for the next camping trip and my fingers are crossed the weather will be better.
Broccoli Salad
3 large crowns of broccoli - cut into florets
1 red onion - finely diced (optional)
1.5 lbs raw bacon - cooked and crumbled
1.5 cups mayo
1/4 cup sugar
1/4 cup apple cider vingear
Salt & Pepper
Mix everything together, chill and serve.
I need to tweak this, I think it needed a bit more sugar, so feel free to play with the measurements and let me know how you tweaked it.
Friday, June 10, 2011
Quiche, YUMMO!
One of my favorite ways to eat an egg is in a quiche. The rich and flaky crust, fluffy and moist eggs, and the add-ins that are limitless, all coming together in a rich filling wedge.
I love the versatility of a quiche, it can be a side dish with a small wedge, a meal with a large wedge. It can be served hot or cold or warm, and it can be enjoyed anytime of the day.
I always start with my grandmothers pie crust recipe, which is called the 100 year old pie crust. It is by far the best crust I have ever eaten, light and flaky, but holds together when served.
The fillings are endless, these are just two of my favorites.
100 Year Old Pie Crust
Yields 2 crusts
2 1/2 cups flour
1 tsp salt
1 cup shortening
1/4 cup milk
1 TBS vinegar
Mix the milk and vinegar together and set aside.
Sift the flour and salt together, and cut in the shortening. It is mixed when there are pea sized balls or smaller.
Mix the milk into the flour and turn out onto a floured surface. Shape into two balls, and flatten. Wrap in plastic wrap and refrigerate for at least 2 hours before use. Overnight is better.
Egg Filling
Yields one quiche
8 eggs
3/4 cup milk
salt and pepper
Any dried spices you desire.
Whisk ingredients together.
Filling Options
Spinach and Tomato with Cheese
- Spinach
- 1 Tomato Sliced
- 4-6 ounces cheese, shredded
Caramelized Onion and Ham (or Bacon) with Cheese
- 1-2 pounds onions caramelized**
- 3/4 pound diced ham
- 4-6 ounces cheese, shredded
Preheat oven to 350degrees.
To assemble your quiche, roll out crust on a floured surface until it is about a quarter inch thick and is larger than your pie plate. Place crust in plate and trim edges, tucking a little bit under to form a thicker top crust.
Spinach and Tomato with Cheese
Place enough spinach in the bottom to just reach the top of the crust or a little bit more. Its ok if it is high, it will shrink. Cover with cheese, and lightly press on the top to compress the spinach. Add the tomato slices and pour the egg mixture over.
Caramelized Onion and Ham with Cheese
Layer the diced ham on the bottom, cover with the caramelized onions, and top with cheese. Pour on the egg mixture.
Bake for 45 minutes, or until center is firm and no longer jiggly.
**
To caramelize onions, slice 1-2 pounds onions and place in large pot with 2 tablespoons olive oil and 4 tablespoons butter, salt and pepper, and thyme. Place lid on and turn heat to medium. Once onions are soft, remove lid and lower head to medium-low and cook for 2-3 hours stirring occasionally. If it seems to get brown to quickly, lower heat
Monday, May 09, 2011
Banana Soft Serve
I am jumping on the banana soft serve bandwagon! With a recipe as simple as throwing frozen banana into a food processor, I realized I had to give it a whirl. Pun intended ;-)
I asked Jeremy if he wanted any, knowing he would say no. He thought I was weird. I made a serving, whirled it in my processor attachment of my immersion blender. It needed a touch of liquid to help it soften and come together; a touch of raspberry syrup made it just right! As I sat down to eat my soft serve, I offered Jeremy a taste. He got this sheepish look on his face, and I asked if he wanted any. Of course he did! He proclaimed it tasted just like ice cream.
While he ate the first serving, I whipped up another batch with a bit of peanut butter and chocolate sauce. I thought it was delicious! The perfect sweet treat to enjoy watching TV! I can't wait to make it again.
I asked Jeremy if he wanted any, knowing he would say no. He thought I was weird. I made a serving, whirled it in my processor attachment of my immersion blender. It needed a touch of liquid to help it soften and come together; a touch of raspberry syrup made it just right! As I sat down to eat my soft serve, I offered Jeremy a taste. He got this sheepish look on his face, and I asked if he wanted any. Of course he did! He proclaimed it tasted just like ice cream.
While he ate the first serving, I whipped up another batch with a bit of peanut butter and chocolate sauce. I thought it was delicious! The perfect sweet treat to enjoy watching TV! I can't wait to make it again.
Wednesday, June 23, 2010
Thai Quinoa Salad aka Quinoa Pow!
Another attempt at a quinoa salad was a Thai quinoa salad with red quinoa. My friends all advised serving the dish heated, but I found it inedible heated. I have since found out that red quinoa, the quinoa I used for this dish, is best when rinsed prior to cooking. Next time I will try that, and see if it improves the heated flavor for me.
Thai Quinoa Salad aka Quinoa Pow!
1 cup dried red quinoa
2 cups water
1 can coconut milk
1-2 TBS Thai red curry paste
4-6 ounces pea pods, sliced
Cover the quinoa and allow to soak for a few minutes before draining and covering with clean water to cook. Cook for 12 minutes, remove from heat, and fluff with fork. Set aside.
Meanwhile, mix the coconut milk and curry paste until smooth. Toss in the peas.
While the quinoa is still warm, add the coconut milk mixture. Serve immediately, or allow to cool prior to serving.
Thai Quinoa Salad aka Quinoa Pow!
1 cup dried red quinoa
2 cups water
1 can coconut milk
1-2 TBS Thai red curry paste
4-6 ounces pea pods, sliced
Cover the quinoa and allow to soak for a few minutes before draining and covering with clean water to cook. Cook for 12 minutes, remove from heat, and fluff with fork. Set aside.
Meanwhile, mix the coconut milk and curry paste until smooth. Toss in the peas.
While the quinoa is still warm, add the coconut milk mixture. Serve immediately, or allow to cool prior to serving.
Monday, June 14, 2010
Quinoa Caprese Salad
I have been playing with quinoa lately as it is a new ingredient for me, and it is full of lots of nutritious goodies.
A dish that screams summer to me is a caprese salad. Sliced fresh tomatoes, mozzarella, basil, all drizzled with olive oil. I thought of ways to turn it into a more substantial dish, something that could be eaten as a side or as a meal. So I gave it a try.
Here is my first salad, and it turned out awesome!
Quinoa Caprese Salad
1 cup dried quinoa
2 cups water
1 pint grape tomatoes
80z mozzarella balls
large bunch basil
3-5 cloves garlic
1 shallot
1/4 cup olive oil
salt and pepper
Bring the water to a boil and cook the quinoa for 12 minutes. Turn off heat, fluff with fork and set aside.
In a large bowl, quarter the tomatoes and the mozzarella, mince the garlic and the shallot, chiffonade the basil, and mix with the olive oil and some salt and pepper. Once the quinoa has cooled a bit, mix together and refrigerate until it is time to serve.
A dish that screams summer to me is a caprese salad. Sliced fresh tomatoes, mozzarella, basil, all drizzled with olive oil. I thought of ways to turn it into a more substantial dish, something that could be eaten as a side or as a meal. So I gave it a try.
Here is my first salad, and it turned out awesome!
Quinoa Caprese Salad
1 cup dried quinoa
2 cups water
1 pint grape tomatoes
80z mozzarella balls
large bunch basil
3-5 cloves garlic
1 shallot
1/4 cup olive oil
salt and pepper
Bring the water to a boil and cook the quinoa for 12 minutes. Turn off heat, fluff with fork and set aside.
In a large bowl, quarter the tomatoes and the mozzarella, mince the garlic and the shallot, chiffonade the basil, and mix with the olive oil and some salt and pepper. Once the quinoa has cooled a bit, mix together and refrigerate until it is time to serve.
Squash and Sausage Soup
With all this wanting to eat healthier, smarter, and still be satisfied, I have taken a bit of time to find out what I really crave and what really satisfies me.
One dish that I have made in the past is a pumpkin and sausage pasta dish. I love it. YUM YUM. But it is made with heavy cream, Parmesan cheese, and poured over pasta. I was wanting to recreate the flavors and be a bit healthier.
I used some ingredients I already had on hand, and turned the flavors into a soup. Almost all of the ingredients in the soup were local, the squash came from Mom's garden last fall, the chicken stock came from Mom's chicken, the fresh sage was from a pot on the porch, the sausage was from Mom's pig. The olive oil, the garlic, and the dried herbs and seasonings were the only ingredient not local. The add-ins that were used were not local, but could easily be local.
Sausage and Squash Soup
1 lb. pork sausage
3-4 cups cooked winter squash (I used blue hubbard)
1 quart chicken stock
1-2 cups water
3 sprigs fresh sage chopped
1 tsp dried sage and Italian herb mix
1 tsp garlic powder (minced garlic does work better)
1 TBS olive oil
1/4 cup half and half
salt and pepper
Brown the sausage in the olive oil, with the dried herbs and seasonings. Once brown, mix in the fresh sage and the cooked squash. Heat through. Stir in the chicken stock, adding water to thin to desired consistency. Add half and half and turn off the heat.
Season with salt and pepper.
I served this poured over baby spinach and sprinkled with jack cheese. I also enjoyed leftovers with nothing added.
It was so similar to the pasta dish, but a lot healthier. While I will still make it with the pasta once in a while, this was a wonderful way to enjoy the flavors in a healthier way.
One dish that I have made in the past is a pumpkin and sausage pasta dish. I love it. YUM YUM. But it is made with heavy cream, Parmesan cheese, and poured over pasta. I was wanting to recreate the flavors and be a bit healthier.
I used some ingredients I already had on hand, and turned the flavors into a soup. Almost all of the ingredients in the soup were local, the squash came from Mom's garden last fall, the chicken stock came from Mom's chicken, the fresh sage was from a pot on the porch, the sausage was from Mom's pig. The olive oil, the garlic, and the dried herbs and seasonings were the only ingredient not local. The add-ins that were used were not local, but could easily be local.
Sausage and Squash Soup
1 lb. pork sausage
3-4 cups cooked winter squash (I used blue hubbard)
1 quart chicken stock
1-2 cups water
3 sprigs fresh sage chopped
1 tsp dried sage and Italian herb mix
1 tsp garlic powder (minced garlic does work better)
1 TBS olive oil
1/4 cup half and half
salt and pepper
Brown the sausage in the olive oil, with the dried herbs and seasonings. Once brown, mix in the fresh sage and the cooked squash. Heat through. Stir in the chicken stock, adding water to thin to desired consistency. Add half and half and turn off the heat.
Season with salt and pepper.
I served this poured over baby spinach and sprinkled with jack cheese. I also enjoyed leftovers with nothing added.
It was so similar to the pasta dish, but a lot healthier. While I will still make it with the pasta once in a while, this was a wonderful way to enjoy the flavors in a healthier way.
Tuesday, March 23, 2010
Vegetable Beef Soup
We are house sitting for Mom and so I decided to make dinner with whatever was in the freezer and in the fridge, and on the shelf.
Local frozen ground beef, veggies, and some bouillon made dinner.
Vegetable Beef Soup
1lb ground beef
1 large onion - diced
2 carrots - diced
1 red pepper - diced
1 stalk celery - diced
1 small cabbage - shredded
2 cloves garlic - minced
1 28oz diced tomatoes
3 beef bouillon cubes
28 oz water
1 TBS oregano
1 TBS basil
1 pinch red pepper flakes
1 bay leaf
1 tsp fennel seeds - crushed
salt and pepper
2 TBS butter
2 TBS olive oil
In a soup pot, melt the butter and the olive oil together, adding all the veggies and salt and pepper. Saute until soft. Add in the oregano, basil, pepper flakes, fennel seeds, and a bay leaf.
Push veggies to the side of the pot and brown the burger. Mix together and cook for a minute.
Add the diced tomatoes and fill the can with water and the bouillon cubes. Once they have dissolved, stir into the pot.
Simmer for at least 30 minutes, serve with Italian bread and a little Parmesan cheese.
Local frozen ground beef, veggies, and some bouillon made dinner.
Vegetable Beef Soup
1lb ground beef
1 large onion - diced
2 carrots - diced
1 red pepper - diced
1 stalk celery - diced
1 small cabbage - shredded
2 cloves garlic - minced
1 28oz diced tomatoes
3 beef bouillon cubes
28 oz water
1 TBS oregano
1 TBS basil
1 pinch red pepper flakes
1 bay leaf
1 tsp fennel seeds - crushed
salt and pepper
2 TBS butter
2 TBS olive oil
In a soup pot, melt the butter and the olive oil together, adding all the veggies and salt and pepper. Saute until soft. Add in the oregano, basil, pepper flakes, fennel seeds, and a bay leaf.
Push veggies to the side of the pot and brown the burger. Mix together and cook for a minute.
Add the diced tomatoes and fill the can with water and the bouillon cubes. Once they have dissolved, stir into the pot.
Simmer for at least 30 minutes, serve with Italian bread and a little Parmesan cheese.
Friday, February 26, 2010
Chicken Cordon Bleu Burgers
I love chicken cordon bleu, but find it time consuming to make. I wanted the taste but something a bit easier. I thought about the flavor componenets of the cordon bleu, and the fact that stuff like that gets put into meatballs all the time, so why not a burger.
Cordon bleu is chicken, ham, cheese, with breadcrumbs, served with a sauce spooned over the top. It turned out to be delicious and almost better than traditional chicken cordon bleu.
Chicken Cordon Bleu Burgers
1 lb. ground chicken
1 slice of ham, 1/3 inch thick - diced
1 slick of swiss, 1/3 inch thick - diced
1 tbs garlic and herb seasoning (if using plain breadcrumbs)
2 palmfulls breadcrumbs
2 tbs butter
4 tbs mayo
1/2 lemon - juiced
olive oil
salt and pepper
4 burger buns
In a small saucepan, mix the butter, mayo, and lemon juice over low heat, stirring until smooth. Immediately remove from the heat.
In a bowl, mix the chicken, ham, swiss, seasonings, breadcrumbs, salt and pepper, and half of the sauce. Form into 4 patties.
Heat a large fry pan on medium with a little bit of olive oil, when heated, add the burgers and cook until golden brown on the bottom, and you can see they are cooking up the sides. Flip and cook until golden on the other side and the juices run clear.
Serve on toasted buns with 1/4 of the leftover sauce.
Lettuce and Tomato optional.
Also great served over a salad of baby spinach.
Cordon bleu is chicken, ham, cheese, with breadcrumbs, served with a sauce spooned over the top. It turned out to be delicious and almost better than traditional chicken cordon bleu.
Chicken Cordon Bleu Burgers
1 lb. ground chicken
1 slice of ham, 1/3 inch thick - diced
1 slick of swiss, 1/3 inch thick - diced
1 tbs garlic and herb seasoning (if using plain breadcrumbs)
2 palmfulls breadcrumbs
2 tbs butter
4 tbs mayo
1/2 lemon - juiced
olive oil
salt and pepper
4 burger buns
In a small saucepan, mix the butter, mayo, and lemon juice over low heat, stirring until smooth. Immediately remove from the heat.
In a bowl, mix the chicken, ham, swiss, seasonings, breadcrumbs, salt and pepper, and half of the sauce. Form into 4 patties.
Heat a large fry pan on medium with a little bit of olive oil, when heated, add the burgers and cook until golden brown on the bottom, and you can see they are cooking up the sides. Flip and cook until golden on the other side and the juices run clear.
Serve on toasted buns with 1/4 of the leftover sauce.
Lettuce and Tomato optional.
Also great served over a salad of baby spinach.
Thursday, February 11, 2010
Winter Squash Pasta
Last night for dinner I decided to use what I had on hand for dinner instead of treking to the grocery store. I realized that I just didn't want to walk back downstairs and out in the cold after getting home from the gym.
I always have pasta on the shelf, so that became my base, but I didn't want the typical red sauce, and I wanted something somewhat healthy.
In the fridge I had approximately a cup of milk, a quarter cup of parmesean, and some American cheese. I scoured the freezer and found a nice 2 cup package of left over blue hubbard squash from Thanksgiving, it said sweet squash, so it had some maple syrup, a little butter, and some brown sugar.
I figured why not, through some brussell sprouts on the side and had a very tasty dinner.
Winter Squash Pasta
1 Box Pasta
1 TBS Butter
1 TBS Flour
1 Cup Milk
1/4 Cup Parmesean
6 Slices American
2 Cups Cooked Winter Squash
Garlic and Herb Seasoning
Cayenne
Salt and Pepper
Cook pasta till al dente.
In a seperate pan, melt the butter and whisk in the flour. Add garlic and herb seasoning, cayenne, and salt and pepper. Slowly whisk in milk to avoid clumps. Add frozen squash and let melt, mixing into cream sauce. Once heated through, add the cheese and stir till melted. Turn off the heat.
Drain the pasta and mix into the sauce.
Serve!
I always have pasta on the shelf, so that became my base, but I didn't want the typical red sauce, and I wanted something somewhat healthy.
In the fridge I had approximately a cup of milk, a quarter cup of parmesean, and some American cheese. I scoured the freezer and found a nice 2 cup package of left over blue hubbard squash from Thanksgiving, it said sweet squash, so it had some maple syrup, a little butter, and some brown sugar.
I figured why not, through some brussell sprouts on the side and had a very tasty dinner.
Winter Squash Pasta
1 Box Pasta
1 TBS Butter
1 TBS Flour
1 Cup Milk
1/4 Cup Parmesean
6 Slices American
2 Cups Cooked Winter Squash
Garlic and Herb Seasoning
Cayenne
Salt and Pepper
Cook pasta till al dente.
In a seperate pan, melt the butter and whisk in the flour. Add garlic and herb seasoning, cayenne, and salt and pepper. Slowly whisk in milk to avoid clumps. Add frozen squash and let melt, mixing into cream sauce. Once heated through, add the cheese and stir till melted. Turn off the heat.
Drain the pasta and mix into the sauce.
Serve!
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