Tofu Burgers, Pasta and Veggies and Tips on Marinated Chicken!

Favorite Recipe This Week: Piadine

Sunday

Pasta Primavera with Grilled Veggies

We kind of made this one up as we went along. Happy accidents! “B” grilled up some summer veggies, and we tossed it with Wegman’s Vodka Sauce (where are you dear Wegmans…we miss you!), Parmesan and fresh Linguini. Yum.
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Monday

We tried a new recipe from Cooking Light. These Tofu Burgers were filled with flavor and we enjoyed them!

Grilled Lemon-Basil Tofu Burgers

  • 1/3 cup finely chopped fresh basil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced and divided
  • 1 pound firm or extrafirm tofu, drained
  • Cooking spray
  • 1/3 cup finely chopped pitted kalamata olives
  • 3 tablespoons reduced-fat sour cream
  • 3 tablespoons light mayonnaise
  • 6 (1 1/2-ounce) hamburger buns
  • 6 (1/4-inch-thick) slices tomato
    Arugula

Preparation

  1. Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.
  2. Prepare grill.
  3. Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.
  4. Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons arugula, and top half of bun.

Cooking Light
AUGUST 2006

Tuesday

We made the original piadine recipe from a few weeks ago. We really enjoyed that one. At least one of our friends tried the recipe and enjoyed it as well. If that doesn’t convince you to try the recipe yourself….then you’re foolish. (well not really…we still like you because you’re reading this blog!)

Wednesday

Leftovers from Monday!

Thursday

We received a basket of red potatoes in last week’s farmiemarket basket. We cubed the potatoes and tossed them with olive oil and seasoning and roasted them for 20-30 mins at 400 degrees, tossing about half way through. The crispy 20120821-111347.jpgpotatoes were served with chicken from the freezer that was marinated in spiedie sauce. Originally I was going to use the potatoes and make mashed potatoes. AH I love mashed potatoes…but NO. “B” said there would be a texture issue. pffft.

If you are making this for yourself: Purchase chicken breasts and freeze them with some marinade in individual ziploc bags. Label each bag with the number of breasts, the date, and the flavor of marinade. Take chicken out of freezer a day or two beforehand and defrost in the fridge. Only cut up as many potatoes as you will eat and roast them. One trick we use sometime is we will freeze three chicken breasts and then make all three even though there are only two of us. Then one of us will eat the third chicken breast the next day for lunch as a chicken sandwich.

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Pasta, Spinach and Pine Nuts- You can’t go wrong

Favorite Meal this week: Tortellini, Spinach and Toasted Pine Nuts

Monday

This is one of our go-to meals. I’m actually surprised we haven’t posted it yet because we make it a lot. It’s easy and delicious.

Tortellini, Spinach and Toasted Pine Nuts

1 package of fresh tortellini
1-2 packages of fresh spinach
olive oil or butter
2-3 cloves garlic, minced
2 Tablespoons about of Pine Nuts, toasted
Salt and Pepper to season
Grated Parmesan

Bowl the water for the pasta. Meanwhile, in a saute pan place the butter or olive oil. Add the minced garlic and saute for 30 seconds. Add the spinach and toss until cooked down. Season with salt and pepper. Once the pasta water is ready, add the pasta and cook according to package. Serve pasta with the spinach and toasted pine nuts. Top with grated parmesan.

Tuesday

We went out for some yummy Mediterranean food! Can you say falafel?

Wednesday

We tried a new recipe. It was kind of sweet for dinner, but worth a try, especially with the lime sauce. This dish could be good for singles as you could make as much or little as you want!

Brie and Peach Quesadillas

Sauce:

    • 2 tablespoons honey
    • 2 teaspoons fresh lime juice
    • 1/2 teaspoon grated lime rind

Quesadillas:

  • 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon brown sugar
  • 3 ounces Brie cheese, thinly sliced
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • Chive strips (optional)

Preparation

  1. To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
  2. To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Note:Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Cooking Light
JUNE 2005

Thursday

We made pizza! Seriously…pizza is just so easy and delicious. I swear we never make the same pizza twice!

Friday

Grilled Salmon! Yum! We’ve had our real grill for just about a year now (I say real grill because for YEARS we used an electric George Forman grill. Mainly because when we lived in our apartment that was the only “grill” we were allowed to own). Anyway, last year we upgraded to a “MANLY MAN” grill with real fire! Over the course of the year, I’m pretty sure “B” has gotten better and better at grilling! He uses ANY opportunity to grill. Plus, I don’t mind because that usually means less dishes for me! That’s what we call a Win-Win!

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Multi-Cultural Week: Italian and Mexican

Favorite Recipe This Week: Roasted Veggie and Black Bean Burritos

Sunday

We had left over torn bread from last week’s sandwich binge so we made a bread soup.

Papa al Pomodoro adapted from Rachael Ray

3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
4 to 6 cloves garlic, chopped
1 medium onion, finely chopped
1 (15-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
Salt and pepper
1 quart chicken or veggie stock
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans) (optional)
shaved Parmigiano-Reggiano – use fresh and use a peeler to shave it
10 fresh basil leaves, torn
Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings, add basil and ladle into shallow bowls. Top with shaved cheese and additional drizzle of extra-virgin olive oil. Bnote: leftovers are good with queso fresco, fried eggs and pesto as shown below 🙂

Monday

C&C came over and made ME dinner in my OWN kitchen! How sweet! I have never really experimented with spaghetti squash, so they came and made me a spaghetti squash al fredo! Yum!

Tuesday

This week I was mainly alone for dinner as “B” was traveling here there and everywhere. I have a good friend, “Bef” who eats alone often. She is the one who hooked me on Hungry Girl for many of the inspirations for nights when I’m alone. So I texted her and asked what her favorite “single” person meal is…and not surprisingly (if you know Bef), she answered Tacos. So I thought about tacos and recalled my other good friend KT talking about a burrito recipe that she enjoyed. In the past I went on a burrito kick where I would make tons of burritos on a sunday and freeze them and then take them for work. By the time lunch came around the burrito would be unfrozen and ready for a little microwave action. So I figured if there were extra, I could just do the same with this recipe from KT. I wound up making it on Tuesday night (one of the nights “B” was actually home). Ok, let me rewind… My PLAN was to roast the veggies Tuesday night and make the burritos for myself on Wednesday…but when “B” came home and smelled the veggies, he opted for burritos instead of leftovers from Sunday.

So here’s the burrito recipe (instead of the spices suggested, I used Arizona no Salt spice from Penzy’s and I was out of cilantro and I don’t always love it so I left it out):

Roasted Veggie and Black Bean Burritos

2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced (I used one after KT warned me they were spicy)
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can Black Beans, Rinsed And Drained (15 Ounce Can)
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Serve with locally made sour cream and tomato/salsa purée (recipe in prior posts) if available and desired.

Makes about 6 burritos.

The rest of the week:
Leftovers of Soup and Burritos! This is also the week that Chocolate Chobani found its way into our life permanently!

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Beautiful Stacks of Food On and In-Between Bread

This week we made a new batch of the sauce “B” made for his fish tacos last week and used it on almost every meal!

Favorite Recipe this week: Open-Faced Sandwiches with Mushrooms and Fried Eggs
This Week’s Grocery List

Sunday

We saw the most beautiful dish in the new Cooking Light we received so we had to try it – Tomato Stack Salad with Corn and Avocado! While sometimes we can swing a side dish as a main meal, this one didn’t have any protein or carbs in it so we grilled up some tofu to go with it. “B” slathered the tofu with the sauce he used for the fish tacos last week (See FRIDAY’s recipe from last week) and it was spicy and delicious!

Tomato Stack Salad with Corn and Avocado

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  • 1/4 cup low-fat buttermilk (We use a splash of cider vinegar and the rest regular milk– let it sit for five minutes and ta-da – buttermilk!)
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 2 tablespoons mayonnaise
  • 2 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 ears shucked corn
  • Cooking spray
  • 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 1/8 teaspoon kosher salt
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 teaspoons extra-virgin olive oil

Preparation
1. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
2. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs. We also grilled the Tomato slices because, hey why not!
3. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads.

Adapted from Cooking Light AUGUST 2012

Monday

Newlyweds C&C came over for dinner! “B” really wanted to impress with his fish tacos, but I kind of remembered that one of the Mrs. C didn’t really like fish. Luckily we had some marinated chicken in the freezer. So we took that out and grilled it up for tacos as well. This was my first time actually tasting the entire “oh-my-gosh, you-have-to-try-this” fish taco and it was actually pretty good. It seemed that C&C enjoyed them as well.

Tuesday

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Pizzzzzzza! Love Pizza! This time we had an AH-HA moment. What if we used last week’s piadine recipe and just rolled it out larger to make pizza dough on the grill?! Brilliant! We made the piadine recipe and the split the dough in two. Half was rolled out to a make one pizza and the second half was placed in the freezer for another time. We had left over of the fish taco sauce so we used that as the “tomato” sauce. We also used kalamata olives, arugula, spinach, sun-dried tomatoes and mozzarella for the topping. It grilled up pretty quickly on the bottom, so we finished melting the cheese by placing the entire pizza in the oven for a little bit. Overall it was a nice thin crust crunch grilled pizza. What we LOVE about pizza is you really can’t go wrong…put anything you have in fridge on there! — well ALMOST anything!

Wednesday

We rarely have steak, but we saw this recipe in the recent issue of Cooking Light and decided to try it:

Steak Sandwiches with Pickled Onion and Herb Aioli

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  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh or dried (just use less) thyme
  • 1 tablespoon chopped fresh or dried tarragon
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 pound flank steak, trimmed
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) French bread baguette
  • 1 cup arugula leaves

Preparation

1. Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Let stand at room temperature for 30 minutes.

2. Preheat grill to medium-high heat.

3. Combine mayonnaise and next 4 ingredients (through garlic).

4. Rub steak evenly with oil; sprinkle with salt and pepper. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Cut steak across the grain into thin slices.

5. Cut baguette in half lengthwise. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread, cut sides down, on grill rack; grill 1 minute or until toasted.

6. Drain onion mixture; discard liquid. Arrange steak evenly over bottom half of baguette; top evenly with onion and arugula. Spread mayonnaise mixture over cut side of top baguette half; place on sandwich. Cut into 4 pieces.

Cooking Light AUGUST 2012

Thursday

This recipe is from the same issue of cooking light and yes, it’s another sandwich, but it was our favorite this week. (Though the first time we made it, “B” made the mushrooms way too salty for “F”‘s tastes) Try this recipe and feel free to change it up. On Saturday night we made a version of this but used grilled veggies instead of mushrooms–yum!

Open-Faced Sandwiches with Mushrooms and Fried Eggs

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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup thinly sliced shallots, divided
  • 1 (8-ounce) package presliced cremini mushrooms (or whatever kind you would like)
  • 2 tablespoons dry white wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 8 teaspoons refrigerated pesto
  • 4 (1 1/2-ounce) slices multigrain bread
  • 2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
  • 4 large eggs
  • 8 (1/4-inch-thick) slices beefsteak tomato
  • 3 tablespoons chopped fresh basil

1. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 2/3 cup shallots; cook 3 minutes. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add wine, 1/4 teaspoon pepper, and salt; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid almost evaporates, stirring occasionally. Remove mushroom mixture from pan; keep warm.

2. Return pan to medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add remaining 1/3 cup shallots; sauté 5 minutes or until lightly browned. Remove shallots from pan; keep warm.

3. Preheat broiler to high.

4. Spread 2 teaspoons pesto over one side of each bread slice. Top each slice with about 2 tablespoons cheese. Broil 2 minutes or until cheese melts; keep warm.

5. Return pan to medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes or until whites are set.

6. Top each bread slice with 2 tomato slices. Divide mushroom mixture evenly among bread slices, and top each serving with 1 egg. Sprinkle with remaining 1/4 teaspoon pepper, shallots, and basil.

Cooking Light, AUGUST 2012

Friday

It was the opening ceremony of the Olympics so we went to J&Z’s house for tea sandwiches and tea! How British! One of our favorite tea sandwiches was when “B” found some date nut bread in the refrigerated section of the grocery store and spread whipped cream cheese and sliced strawberries on it…. yum!

Summertime in the Suburbs

Favorite Meal this week: Red, White and Green Piadine
Click here for this week’s grocery list.

Monday

Ahhhhh …. we love summer. Time to cook with some summer veggies! This dish makes a fair amount and is super tasty. You could change the veggies out based on what’s fresh and cheap that time of year.

Just don’t “forget” to add the salt… ok ok ..I didn’t really “forget”… I tasted the mozz as I was grating it (because seriously, you’re not a true cheese lover if you can grate cheese without using the “one for you dear grater, one for me” method) and it was fairly salty, even though it was part skim. I think it was the pchopper brand. ANYWAY…I figured since it was SO salty, why should I add extra salt. Now… backtrack slightly… there is something you should know. “B” LOVES Salt. He is the guy who salts the food before even tasting it. I think he may even salt his cereal in the morning. I, on the other hand… enjoy my savory things, but would prefer pepper (and other seasonings) over salt (unless the aforementioned salt is rimming my margarita glass). Needlesstosay… this dish, even for my standards, was admittedly under salted. “B” always… and I mean ALWAYS can tell when I “forget” to salt things and MOST of the time the dishes are good in my opinion without the extra salt, but in this RARE case, it did need a little more. Maybe I should have at least salted the pasta water? I can still hear, “Season as you go….how many times do I have to tell you! Season as you go!” ringing in my ears.

Baked Ziti and Summer Veggies

  • 8 ounces uncooked ziti
  • 1 tablespoon olive oil
  • 3 cups any combination of chopped yellow squash, eggplant and zucchini (we used eggplant and zucchini this time)
  • 1/2 cup chopped onion
  • 2 cups chopped tomato
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided (Could use fresh as well!)
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup (2 ounces) part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. Preheat oven to 400°.
  3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, eggplant, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
  4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

adapted from Cooking Light
JULY 2011

Tuesday

A few years ago my parents gave me this great cookbook which is organized by what’s in-season. So I flipped to the summer section and found this recipe. It’s a little similar to the insalata salads from last week (which I loved!) but it’s different at the same time. We really enjoyed this dish and “F” was particularly proud of herself for making the Piadines by hand! (If she can do it, so can you!).

Red, White and Green Piadine!

Piadine Dough

1 package active dry yeast
1 c warm water
3 and 3/4 c all purpose flour
2T olive oil
1 tsp salt

Filling

2 and 1/4 c roasted red peppers
1T minced garlic
Salt and Pepper to taste
1/3 c grated Parmesan
2 T fresh oregano or basil
9 c spinach
1 and 1/2 c diced fresh mozzarella

Vinaigrette

3T Orange Juice
1T white balsamic vinegar (we used grapefruit balsamic)
1/4 c olive oil
Salt and Pepper to taste

In a large bowl, stir together the yeast, water and about 2T flour. Let stand until foamy (indicating the yeast is working) about 10 mins.

With a wooden spoon, stir in 3 cups of flour, the oil, and salt. Turn onto a lightly floured surface and knead until smooth, about 5 minutes, adding more flour if needed to make a soft dough.

Shape the dough into a ball, cover it with a towel, and let rise until almost doubled in size, about 1 hour. (we went kayaking during this time!).

Punch down the dough and knead for two more minutes. Divide into 6 equal pieces. (At this point you may freeze the dough balls for up to 1 month. To use frozen dough, transfer to a bowl and defrost and let rise in the fridge).

On a lightly floured surface, roll each piece of dough into a circle about 1/4 inch thick and 6-8 inches in diameter.

Preheat the grill or griddle to high. Prick the dough with a fork. Lower the heat to medium and cook the piadine on the grill until golden, about 2-3 minutes per side.

In a food processor (Or I tried using my immersion blender which kind of worked) combine the roasted peppers and garlic. Blend until smooth and season with salt and pepper.

Spread the pepper puree on each piadine and sprinkle with 1 tablespoon of parm cheese and 1 teaspoon of oregano.

In the bottom of a large bowl, whisk together the vinaigrette ingredients. Add spinach and mozzarella to the bowl and toss with the vinaigrette. Divide the salad among the piadines and serve open faced or folded in half.

Note: The original recipe includes grilled chicken, but it tasted perfect without the chicken! You would add the chicken to the salad.
Recipe adapted from “Simple, Fresh & Healthy” by Linda Hafner
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Wednesday and Thursday

LEFTOVERS!

Friday

Our friends J&Z (the kool kids, not the rapper) came over for Friday night dinner. J is a bit selective in food choices sometimes (though we are somewhat successfully slowly oh ever so slowly…expanding her palate—we think Z appreciates this!), so we were surprised she was willing to come over once we said we were trying out a new dish. We tried a Slow Cooker Polenta Pie. It was OK. It started out as a very slow polenta cooking all day in the slow cooker. The you add a salsa/bean/corn type topping on top about 30 mins before you are going to eat it. Even though J, Z, and B all said it was ok and some people went back for seconds, I’m not really sure we would make it again. Therefore, I’m not going to post the recipe at this time. Plus…it was a pain in the BUTT to clean the slow cooker afterwards! We tend to use the slow cooker more in the fall/winter time. The cookbook we have is a vegetarian slow cooker book which we’ve had mixed results from. Some recipes we really enjoy and some are flops. Oh well. Oh a different note, J made mini low calorie cheese cake bites which were yum and perfect for a summer night!

Saucy Sauces

This week’s grocery list.

Click the link above to find a printable grocery list!

Monday


Favorite Meal This week: Farfalle with Creamy Wild Mushroom Sauce! We’ve made this dish many times before. It’s a good meal to make for guests as it makes A LOT (Leftovers here we come!). For some reason we hadn’t made this dish in awhile, but I was trying to figure out what to do with the leftover mushrooms I had from last weekend’s quiche and this was perfect! I pretty much just had to go to the store to purchase pasta and whipping cream (“B” will use the leftover whipping cream to make fresh whipped cream later in the week.).

Farfalle with Creamy Wild Mushroom Sauce

  • 1 pound uncooked farfalle (bow tie pasta)
  • 1 tablespoon butter
  • 12 ounces pre-sliced exotic mushroom blend (We used 8oz of mushroom blend and whatever I had leftover of portabellos)
  • 1/2 cup chopped onion
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 2/3 cup whipping cream
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley (we use dried)
  • Minced fresh parsley (optional)

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
  3. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Krista Montgomery, M.S., R.D., Cooking Light
DECEMBER 2006

Tuesday

This is a new recipe I saw online that looked quick and easy! A side note first about vinegar and olive oil. We have a store nearby that sells just vinegar and olive oil (Saratoga Olive Oil Company). We often stock up on interesting flavors that we use for salad dressings and to cook with. We really think these unique flavors really MAKE the dish. So if you can, find some good quality olive oil and vinegar, but if not, we’re sure the recipes will taste good as is.

The great thing about pizzas is that you can be extremely creative and do pretty much anything to them and they will still taste great! This would be a good healthy dish for those nights when you’re just cooking for yourself because you could just make as little or as much as you want! We really enjoyed this dish!

Insalata Pizzas

4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup (4 ounces) part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon cider vinegar (we used Saratoga’s pomegranate balsamic vinegar)
2 teaspoons extravirgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes (used leftover from the quiche the other day)
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped basil leaves
4 cups packaged gourmet salad greens

Preparation
Preheat oven to 475°.
Place pitas on a baking sheet. Salt, Pepper and oil the pitas. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.

Adapted from Cooking Light
MAY 2004

Wednesday

A typical go-to dish: Marinated Chicken.
We will purchase chicken breasts (thin sliced and only the breast because “F” has a thing about meat looking like actual animals…ick) and then place 2-4 breasts in a ziploc bag with some spiedie (or other type) of marinade and freeze them. Just be sure to label each ziploc with the number of breasts, the type of marinade and the date you placed them in the freezer. (If you’re just making food for one, just place 1 breast per ziploc baggie!) Take the chicken out of the freezer and place in the fridge on a plate about two days before you are going to cook it so it can defrost. SO EASY. We usually serve with couscous or quinoa, a salad and a slice of toast.

Thursday

Salmon time! This dish is designed to serve one, so we just double it about to serve the both of us. PLUS it’s EASY to make and EASY TO CLEAN UP!!
HungryGirl’s Teriyaki Salmon in a Foil Pack

For One:
One 5oz salmon filet
1/2 tablespoons teriyaki sauce
1/2 tablespoon sweet Asian Chili sauce
2 Pineapple rings
Cayenne Pepper

Preheat oven to 375. Mix together the teriyaki and chili sauce. Lay a large piece of foil (recommend non-stick) on a baking sheet. Place salmon in center and top with the sauce. Top the fish with the pineapple and sprinkle with cayenne pepper. Fold foil together to make a sealed packet. Bake for about 20 minutes or until fish flakes with a fork.

Friday

We had friends over. “F” went out with some Girlfriends to dinner and “B” stayed in with two guy friends and a baby. They made Fish Tacos and I heard it was YUM.

3 Men and a Baby Grilled Fish Tacos with Grilled Tomato Puree
Tomato Puree (has other great uses beyond this recipe, generally use in place of tomato sauce)
-4 garden ripe tomatoes
-1 small red onion
-as much garlic as humanly possible
-1 large jalepeno
-handful of fresh cilantro
-1 chipotle chile in adobo sauce
-kosher salt
-evoo
Directions
-cut tomatoes in half a place in large mixing bowl
-cut onions in large chunks and place in bowl
-cut jalepeno in half lengthwise (do not take out seeds or membranes) place in bowl
-remove skins on garlic place on greased piece of aluminum foil
-mix 1-2 tbsps of evoo and kosher salt to taste in bowl with veggies
-grill veggies until tender and dark grill marks appear (place foil with garlic and small pieces of onion directly on grill with other veggies)
-place all ingredients (including cilantro and chipotle chile) into a large saucepan and use a hand blender to puree (the sauce pan should be over low heat)
-cook over low heat for about 2 minutes
Fish
-1-1.5 pounds of Tilapia
-Nantucket Off-Shore Bayou Rub (all natural, no salt, no sugar)
-kosher salt
Directions
-salt Tilapia to taste
-liberally applying rub
-grill on medium/high for 2 min. on each side
-place on platter and cover with foil until ready to serve
Serving
-grill your fav. fresh tortillas (I like Mission – Artisan Style Tortillas) for a min or two on one side
-serve fish in tortillas with the tomato puree, sour cream, fresh guac. (I suppose the recipe will appear on here at some point), coleslaw, grilled pineapple, cheddar cheese or whatever else you want
-ENJOY!

Saturday

We had a date night… dinner and a play. A fantastic play about sex therapist, Dr. Ruth. Seriously I loved it!

Sunday

“B” had extra sauce from his fish tacos and was inspired to make more sauce and incorporate it in to a sloppy turkey joe type dish. He browned ground turkey with onions and garlic then mixed in 1/4 cup of brown sugar and just enough of the sauce from the fish tacos to make it moist enough. We served it over two pieces of toasted/grilled bread.

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Two Mondays, Two Fridays, A Cheesy Week.

Monday

Here we go! So this week was a little abnormal just because we had a holiday thrown in the middle and we utilized the grill for much of the week. We started the week with a new recipe “Be” (or “B” of “BeFresher”- get it?) had his eye on because it had squash in it. You will see shortly that anything squash…especially soup, makes “B” go in to some sort of food orgasm. Anyway, this was a healthier version of the classic Mac and Cheese since it used a Butternut Squash Bachamel…yeah I had no clue what that meant either…but I figured we could try it. I think it just means some sort of fancy puree/sauce? I don’t really feel like looking it up. Let’s just call it yum and stick to that.

Here’s the recipe with our changes because we just can’t resist making changes even if we’ve never made the dish before:

Creamy, Light Macaroni and Cheese (OUR FAVORITE RECIPE OF THE WEEK)

Adapted from Cooking Light SEPTEMBER 2011

Yield: Serves 8 (serving size: 1 1/3 cups)

Hands-on:1 Hour

Total:1 Hour, 25 Minutes

3 cups cubed peeled butternut squash (about 1[1-pound] squash)

1 1/4 cups fat-free, lower-sodium veggie broth (we use Better Than Boullion – it’s amazing and less wasteful)

1 1/2 cups fat-free milk

3-4 garlic cloves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

A large pinch of salt-free Cajun Spice (our personal addition)

About 2 tablespoons fat-free Greek yogurt (I think I added a little extra)

1 1/4 cups (5 ounces) shredded Gruyère cheese (We used Fontina as we had some on-hand)

1 cup (4 ounces) grated pecorino Romano cheese

1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided

1 pound uncooked cavatappi or whatever pasta you have on hand

Cooking spray

1 teaspoon olive oil

1/2 cup panko (Japanese breadcrumbs)

2 tablespoons chopped fresh parsley or dried parsley

Ingredients

Preparation

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, Cajun spice and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère (or Fontina), pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined.

Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Combine panko and remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Tip: do dishes while waiting for each step to finish. (Clean as you go!)

This dish will be on our go to dishes, especially for company, mainly because of the number of dishes it required.

Tuesday and Wednesday

We went out for dinner Tuesday and on Wednesday we had burgers. “B” loves to grill pineapple and make his homemade guac to put on the burgers….yum! You NEED to try that combo.

Thursday

Normally we have salmon or some sort of fish once a week. We usually put a little olive oil on it and then salt and one of our two favorite salt-free seasonings (cajun or lamb seasoning –it has rosemary and other spices in it). This time we tried to grill it and we served it with left over mac and cheese (we placed the mac in a foil packet and grilled it) and a salad.

Friday

Another new recipe from Cooking Light. “B” says this must be served hot and don’t forget the green onions and seasame seeds (toasted). “F” thought this dish was just ok. It’s a good summer dish and allowed for great teamwork. One person made the sauce while the other cut up the eggplant and tofu. Oh teamwork in the kitchen is like a perfectly orchestrated symphony!

Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

1 (14-ounce) package extra-firm tofu, drained
1/3 cup ketchup
3 tablespoons hoisin sauce
1 1/2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled ginger
1 serrano chile, finely chopped
2 tablespoons peanut oil
2 (1-pound) eggplants, cut lengthwise into 1/2-inch-thick slices
1/8 teaspoon kosher salt
Cooking spray
1/4 cup sliced green onions
2 teaspoons sesame seeds, toasted

Preparation

1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 20 minutes. Cut tofu crosswise into 8 (1/2-inch-thick) slices.

2. Combine ketchup and next 6 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low; cook until reduced to 1 cup (12 minutes), stirring occasionally. Set aside 1/2 cup.

3. Preheat grill to medium-high heat.

4. Brush oil over tofu and eggplant; sprinkle with salt. Place eggplant on grill rack coated with cooking spray, and grill 2 minutes. Turn eggplant over, and brush with 2 tablespoons sauce; grill 2 minutes. Turn eggplant over; brush with 2 tablespoon sauce. Cook 2 minutes on each side.

5. Add tofu to grill; grill 3 minutes. Turn tofu over, and brush with 2 tablespoons sauce; grill 3 minutes. Turn tofu over and brush with 2 tablespoons sauce; grill for 1 minute on each side. Sprinkle with onions and seeds. Serve with eggplant and 1/2 cup reserved sauce.

Mark Bittman, Cooking Light
JULY 2012

Saturday

My brother and his gf as well as two of our local friends came over for brunch so we decided to make one of our classics and absolute favorite recipes! Veggie quiche with a potato crust!!

Spinach and Tomato Quiche with Potato Crust

2 medium Russet potatoes, scrubbed and sliced into very thin disks (less than 1/8 inch)
1 1/2 tablespoons olive oil
salt and pepper to taste
1 small red bell pepper, chopped
1/2 cup frozen spinach, thawed and drained of all liquid (or we saute fresh spinach with garlic —tastes much better!)
1/2 cup sliced mushrooms
1 small head of broccoli
 5 or 6 cherry tomatoes, cut into halves
1/2 cup cheese (any cheese you have on hand- cheddar is always great)
7 eggs
3/4 cup milk

Preheat oven to 400 degrees. Layer the sliced potatoes in an even layer in the bottom of a pie plate or quiche pan, overlapping the edges a bit. Brush with the olive oil then sprinkle with salt and pepper. Bake for 20 minutes, or until the potatoes are cooked through and slightly crisp. Reduce the oven temperature to 375 degrees.

In a large bowl, combine the red pepper, spinach, mushrooms, broccoli and cheese. Spread mixture in an even layer into the potato crust, then place the tomatoes cut side down on top of the vegetables.

In another large bowl, combine the eggs, milk and salt and pepper. Whisk until totally combined. Pour over the the vegetables. Top with additional black pepper, if desired. Bake for 35-45 minutes, or until a knife inserted  in the center comes out clean. Let cool for at least 10 minutes before slicing.

Two Mondays, Two Friday’s Grocery Shopping List

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Mac and Cheese!