Sunday, September 27, 2009
Thursday, September 17, 2009
Monday, September 14, 2009
- About a dozen fresh tomatoes, chopped (about the size of canned diced tomatoes)
- 2 cloves fresh garlic, slivered
- 1 tbsp brown sugar
- salt and pepper
- a few red pepper flakes
- 3 random peppers from my parents' neighbors' garden chopped into small pieces; sorry I have no idea what kind they were but here's a photo:
I threw everything into a medium sized sauce pan on fairly high heat- about an 8 on my little burner :) I cooked it all for about an hour, reducing the heat as the sauce cooked down, eventually letting it simmer for the last 20-30 minutes, depending on how much liquid is remaining. When we were just about ready to eat I threw the zucchini in with the sauce to heat up. The spiralized zucc tasted almost like pasta and the angel hair noodle consistency was amazing. I can't wait to try the noodleizer with other veggies!
I made up this stuffed mushroom recipe after reading a bunch of others from cookbooks. I wanted to use things I had in the house and simplify the recipe along with making it healthier. Here's the mixture I used to stuff the mushrooms:
- 1/2 pack frozen spinach, thawed and drained
- 3 tbsp low fat ricotta cheese
- 1/3 c bread crumbs
- 1 tbsp pesto
I combined everything in the food processor and scooped it into 16 (give or take- I could have easily filled 20) mushrooms with the stem removed placed top down on a cookie sheet sprayed with pam. I scooped the mixture into the mushrooms and then topped with a little fresh Romano cheese. They baked for about 20 minutes- or until golden brown on the top- at 400 degrees.
They were surprisingly filling and tasty. I'm not always a huge spinach fan so I'm always trying to find new ways to incorporate the green stuff into recipes without having the taste overpower everything else. Parker declared it a "repeater." If only the Bills had won, it would have been a perfect evening ;)
Thursday, September 10, 2009
Here's the pizza pie I whipped up last week:
His (right side):
Homemade sauce, fresh sliced tomatoes, fresh mozzarella and a sprinkle of fresh basil (added after baking)
Here are the ingredients for the homemade sauce:
- 1 can diced tomatoes
- 1 can tomato paste
- Italian seasoning
- Salt and pepper
- Red pepper flakes
- 1 tsp sugar
I dumped everything into a saucepan and reduced until it was the right thickness. Since it's fresh tomato season I'll use about 5 chopped tomatoes next time. I don't bother removing the skin or seeds because I don't even notice them (and I'm too lazy to mess with all that!).
Hers (left side):
Caramelized onions, blue cheese crumbles, fresh sliced tomatoes and a sprinkle of fresh basil (added after)
And here's the pizza I made this week using half of the leftover ball of dough (1/4 of the original recipe):
My pizza toppings were a thin, thin layer of pesto, fresh tomato slices, goat cheese and mushrooms. I also added fresh mozzarella after baking. Parker got his own pizza topped with the leftover sauce (the recipe last week made enough for two or three pizzas so I froze the rest), fresh sliced tomato, fresh mozzarella, and tons of sliced mushrooms. Unfortunately the photos didn't turn out :(
The pizzas were extra good this week because of a fantastic birthday present from the Blakeslees- A PIZZA PADDLE! Mom gave me a stone for Christmas and I'd used it for crisping pitas, tortillas, etc, but hadn't had a chance to use it for fresh homemade pizza. It was so much fun to roll out the dough so it was extra thin and then transfer it from the paddle to the stone. I loved how the crust got extra crispy and the stone gave it much better flavor than just using a cookie sheet. Thanks Matt and Kate for the great gift!
Wednesday, September 9, 2009
The following steps yeiled baked, crunchy, flavorful fall zucchini:
1.) Slice zuccs into approx 1/4 in thick "chips"
2.) Dip into milk (I used almond milk) so the breading sticks. I put the zucc chips in a tupperware, poured in a little almond milk, adhered the top and shook the whole mix so the zuccs were coated
3.) Mix together approx 1/2 c bread crumbs, dash of salt/pepper, and lemon pepper (or a "flavor packet" of your choice). Last time I used cayanne but I wanted a more acidic flavor this time
4.) Move zucc chips from milk to breading mixture and toss a few at a time so they're evenly coated
5.) Spread chips on a baking sheet coated with Pam
6.) Bake at 425 for about 15 minutes
7.) Remove from oven, turn chips, and sprinkle with a little fresh grated parm
8.) Return to oven and bake an additional 15 minutes or until lightly brown
The end result:
They're such a great side dish. We enjoyed them this evening along with sloppy janes (with fresh tomatos- yum!) and sweet corn. I'm not sure late summer meals get much better!
Hope you enjoy! :)
Thursday, September 3, 2009
Case in point: I found this recipe for black bean burgers with mango salsa at http://testkitchenette.wordpress.com/. The little wheels in my head started to churn as I realized I has almost all the ingredients in my kitchen and mangoes that needed to be used much sooner than later. After previously trying this recipe from 101cookbooks.com with moderate success, I figured I'd blend the two together and see what happened.
The results? Amazing.
Here's a big bowl of the delicious salsa:
- 1 mango
- 1 avocado
- 3 small tomatoes
- 3 chopped green onions
- juice of 1 lime
- salt and pepper
I assembled my burgers much differently and stuck with the more traditional approach suggested in 101 cookbooks and used an egg as the "glue." I also skipped slicing the "burger" in half and just piled all the salsa on top. I was hungry :) The fresh corn and asparagus rounded out a perfect summer meal.
Just because a recipe seems odd or looks intimidating doesn't mean it's not worth a try ;)