balsamic glazed pork and lentils

sorry we've been bad about pictures lately. the jury is out on the lentils. maybe because i cooked the lentils the day before. but the pork was to die for. says it serves 4. that's a lot of pork per person though.

1 c green lentils rinsed
salt and pepper
1 red apple, cut into 1/2" pieces (i used 1/2 apple)
1 celery stalk, thinly sliced
1/4 c fresh parsley chopped
2 T fresh lemon juice
3 T olive oil
1 T balsmic vinegar
1 T brown sugar (i used white, brown might have even been better)
1 1/4 lb pork tenderloin (we used the thick cut pork chops from costco which were great)

heat oven to 400. bring 4 cups of water to a boil. add lentils and 1 t salt and simmer, stirring occasionally, until tender about 20 minutes. drain and rinse under cold water to cool. in a medium bowl, toss with the apple, celery, parsley, lemon juice 2 T of oil and 1/4 t each of salt and pepper.

in a small bowl (or ramekin) mix the vinegar and sugar

heat remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. season the pork ith 1/4 t each of salt and pepper and cook, turning half way through for 6 minutes (do not disturb while cooking to ensure a good crust on outside) transfer to oven and roast until the pork is cooked though 10-12 minutes. Baste 2ce with the balsamic glaze during the last 5 minutes of cooking. let rest before slicing and pour pan drippings over the sliced pork. serve with the lentils.

asparagus lasagna

I have been making a ton of stuff lately. This came up in a recipe book and I was intrigued but a little leery about the texture and taste. Let me say, this came out so beautifully, and because it can be made ahead and then pieced together later it makes for a great weeknight dinner too!

9 lasagna sheets cooked al dente
large can crushed tomatoes
1 1/4 cups parmesan cheese grated
1/4 lb pancetta diced
1 medium onion diced
2 garlic cloves minced
4 bunches asparagus, trimmed and cut into 1 inch pieces
15 oz whole milk ricotta cheese (don't buy skim, this makes 8 servings and impacts the dish tremendously)
1 t salt
1/2 t pepper
2 cups shredded whole milk mozzarella cheese

in a large skillet, brown the pancetta until crisp. remove using a slotted spoon. add oil if necessary andc ook onion and garlic for about 4 min (do not brown the garlic). Add the asparagus and cook until tender, 4 minutes and transfer to a large bowl. (this is the point you can stop and store this mixture until you're ready to assemble the casserole) add the ricotta, salt and pepper and stir to combine well.

preheat oven to 350, sprinkle some of the crushed tomatoes on bottomo of a 9x13 dish. place a layer of lasagna sheets on top of tomatoes, spread noodles with 1/2 asparagus mixture. sprinkle with 1/3 mozzarella and 1/3 or parmesan. make another layer. top 3rd layer of lasagna sheets with tomato and remaining cheeses. bake 25 minutes if nothing assembled ahead of time. if starting with cold asparagus, leave off top layer of cheeses and cook for 55 minutes, adding cheese the last 5 minutes. check center to ensure heated through. Let set for 10 minutes before serving.

(adapted from giada de laurentiis)

hummus and pita

sorry for the lack of a picture. this was super quick and very delicious, with the added benefit of being clean ingredients (no preservatives)


2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 roasted red pepper
1/4 t paprika
1/8 t cayenne

1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.


pita chips

whole wheat pita rounds
spray evoo
fresh or dried herbs
paprika

separate the pita into 2 rounds, spray with evoo, top with fresh or dried herbs and paprika. cut into triangles. bake at 400 for 3-5 min or until very light brown and crispy.

pasta bake

this was good, took little effort, and while looked complex wasn't actually difficult. 4 servings, 444 cals a serving

2 T evoo
1 small onion finely chopped
14 oz can chopped italian plum tomatoes
1 T sun-dried or regular tomato paste
1 t dried mixed herbs
1 t dried oregano or basil
1 t sugar
1 1/2 cups dried conchiglie or rigatoni
2 T fresh grated parmesan cheese
2 T dried breadcrumbs
salt and pepper

for the white sauce
2 T butter
1/4 cup plain flour
2 1/2 cups milk
1 egg

heat evoo in a large frying pan and cook the onion gently for about 5 minutes, stirring until softened. stir in tomatoes. fill empty can with water and add to the pan with the tomato paste, herbs and sugar

add salt and pepper to taste and bring to a boil, stirring. cover, lower heat and simmer 10-15 minutes.

preheat oven to 375. cook pasta until al dente and drain

make white sauce, melt butter in a pan add the flour and cook, stirring for 1 minute (it turns into a ball of paste, so i didn't bother stirring). whisk in the mild gradually. bring to a boil (very important, i didn't until later and was wondering why this didn't thicken) and cook stirring constantly until the sauce is smooth and thick. season with salt and pepper and remove pan from the heat.

place drained pasta in a baking dish, pour the tomato sauce on top and stir to mix well.

beat the egg into the white sauce, then pour the sauce over the paste mixture. with a fork, separate the pasta in several places so that the white sauce fills the gaps. sprinkle with the paremesan and breadcrumbs and bake for 15-20 minutes or until golden brown. stand for 10 minutes before serving. even after served, allow to stand 3 more minutes on plates, this thickens up the sauce.

spinach and ricotta gnocchi

You have to really love someone to make this for them. Its a huge undertaking, and while it doesn't look like much, its VERY good for you and low in calories (566 without the modifications I listed) and is so rich tasting. 4 hands definitely make a difference with this one.

serves 2, double recipe for 4 people

1 lb fresh spinach
3/4 cups ricotta
2 T fresh grated parmesan cheese
1 1/2 egg beaten
1/8 t grated nutmeg
all purpose flour (quantity will depend on moisture)
1/4 cup butter melted
salt pepper and fresh grated parmesan to top

clean spinach thoroughly, discarding the woody stems. place spinach in a large pan and cook for 5 min until wilted. leave to cool and squeeze the spinach as dry as possible (i used a cheese cloth). process in a blender or food processor and then transfer to bowl.

add ricotta, parmesan, eggg and grated nutmeg. season with salt and pepper and mix together. ad enough flour to make the mixture into a soft dough. (it may be sticky, which was my problem. if i kept adding flour, i'd have starchy gnocchi, but i never got it to dough consistency, which lead us to dropping teaspoons of the "dough" into boiling water. If yours turns into a dough that you can roll into long sausages, then try that and cut them then drop into water)

boil until float, approx 2-3 min. remove with a slotted spoon. either stop here by drizzling the butter and topping with the cheese. or, heat an over to 350, put into a dish, add butter and cheese and bake 5 min until cheese is melted.

this entire process took over an hour, with 2 people doing everything. very labor intense, and I kept hoping we'd hate it because it was such a pain. but no, it was delicious and we want more.

polpettes

What is a polpette you might say? I describe it as something between a burger patty and a meatball. It is a pretty dish, has an abundance of flavor, isn't entirely difficult and with some changes can be VERY healthy. As it is, the recipe makes 6 servings at 443 cals a piece with beef.

1/2 slice white or wheat bread, crust removed
3 tbs mild
1 1/2 lb ground beef (i plan on using chicken or turkey next time for a healthier option that i think will taste even better!)
1 egg beaten
1 cup breadcrumbs
evoo for frying
2 large tomatoes sliced
1 T chopped fresh oregano (i used dried)
1 mozzarella cheese (in water) cut into 6 slices
6 drained canned anchovies cut in half lengthwise (i omitted this one)
salt and pepper

preheat oven to 400 degrees. put the bread and milk into a small pan and heat very gently, until the bread absorbs all the milk. mash it to a pulp and leave to cool. (i didn't do this hot, i just did it in a bowl on the side.)

put the meat into a bowl with the bread mixture and the egg and season with salt and pepper. mix together well with wet hands then shape the mixture into six patties. spread the breadcrumbs out on to a plate and press the patties in them to coat thoroughly.

heat about 1/4" oil in a large frying pan. add the patties in batches and fry for 2 min on each side, until browned all over. transfer the patties ot a greased oven proof dish, arranging in a single layer.

lay a slice of tomato on top of each patty, sprinkle with oregano and season with salt and pepper. place the mozzarella slices on top. arrange the anchovies on top.

bake for 10-15 min until the cheese has melted. serve hot.

uber yummy tart

this was a huge pain to make, but if you know how to make a tart, this might be easier for you. i'm just not a good baker. but MAN it was delic!

• 1/2 cup butter, chilled
• 1/2 cup cream cheese
• 1 1/2 cups all-purpose flour
• 2 apples - peeled, cored, and thinly sliced
• 1 pear - peeled, cored and sliced
• 1/4 cup orange juice
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 1/2 tablespoons cornstarch
• 1/4 cup apricot jam, warmed
• 1/4 cup chopped nuts (i used almonds)
  

1. Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
2. Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
3. Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
4. Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Lay the nuts as a base on the bottom, Arrange the fruit decoratively in the tart pastry (drain liquid first). If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap). Also, bake the tart on something that has a rim on it, thus avoiding cleaning the bottom of your stove like i had to!
   
5. Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

I didn't use the cardamom (its $10 a jar!!) and it was still delic.

tostadas

i made like 6 different versions of this, and cooked everything ahead of time. we ate it for 4 dinner straight because there were so many variations. i've listed all different ingredients, but its up to you to be creative!

1/2 lb salmon
salt pepper
garlic powder
broiled until cooked through

chicken sausage

cleaned shrimp
lime juice
chili powder
mccormicks pork rub
salt and pepper
-marinade for 30 minutes then sautee and chop

chopped zucchini with more pork rub sauteed
onions chopped and sauteed

colby jack cheese
hot sauce
green chilies (canned)
black beans drained
fresh corn cut off cob
cilantro
avocado
sour cream

we piled our individual ingredients onto a flour tortilla then broiled until hot and edges starting to darken. then we added different amounts of the last set of ingredients on top of the heated tostadas.

chicken patties

we try not to eat red meat in my house, and so chicken or turkey burgers are a staple. this one was made from chicken and served with grilled zucchini

1 lb ground chicken
1/2 c shredded colby jack cheese
salt pepper
garlic powder
2 t mccormicks pork rub seasoning

mix ingredients and grill. yup! its that easy, but it had so much flavor.

shrimp and pancetta on polenta

this is one of those quick make meals. maybe 10 minutes? its warm and stick-to-your ribs kinda food.

1 cup yellow corn meal
3 cups chicken broth
3 T half & half
1 T dried parsley
2 T parmesan cheese shredded
1/4 lb pancetta cubed
1 lb cleaned shrimp
1 can (15 oz) diced tomatoes, 1/2 liquid drained
clove garlic
1 t red pepper flakes
1 T EVOO

in non-stick pan boil chicken broth, whisk in corn meal and turn to low heat. cook until solid and stir in half & half, parsley, and cheese. cover and leave over very low heat. should be semi solid

in sauce pan, heat oil, add garlic and pancetta and red pepper flakes. cook over medium heat until just before garlic darkens. add tomatoes and liquid with shrimp. cook until shrimp no longer opaque. spoon over plated polenta.

peas and prosciutto on pasta

Again, this recipe called for heavy cream but i sub'd half & half. this was creamy, full of flavor, and a huge hit! Make sure you find the "pipe" pasta as it trapped all the yummy goodness and gave you a surprise every bite.
2 T butter
1 T EVOO
1 1/4 c frozen peas
1 garlic clove crushed
1/3 chicken stock
1/3 white wine (or 2/3 all chicken stock or wine)
1 T chopped flat leaf parsley
1/2 cup half & half
4 oz prosciutto shredded
3 cups dried pipe rigate pasta
salt and pepper

melt half of butter with EVOO in pan on medium until foaming. Add the thawed peas and garlic to the pan with the chicken stock and wine.

sprinkle in the chopped parsley and add salt and pepper to taste. cook over medium heat, stirring frequently for 5-8 minutes or until most of the liquid has been absorbed.

add about half the cream, increase the heat to high and let the cream bubble, stir constantly, until it thinckens and coats the peas. remove from heat and stir in the prosciutto and taste for seasoning.

cook pasta until al dante

in pan used to cook pasta, melt 1 T butter and rest of cream in pan, then add pasta and toss over medium heat until evenly coated. pour in the prosciutto and eat through.

spaghetti with salmon and shrimp

this is a beautifully light dish, that had a surprisingly buttery-rich taste and no butter! additionally, the original recipe calls for heavy cream and i substituted half & half.

11 oz salmon
1 cup white wine
fresh basil
6 ripe plum tomatos finely chopped
2/3 cup half & half
12 oz spaghetti (whole wheat if you like it)
2/3 cup peeled shrimp
salt and pepper

put salmon skin side up in a shallow pan. pour the wine over then add basil to pan and sprinkle salt and pepper. (be sure to use a large enough pan so you end up making rest of dish in it.) bring the wine to a boil, cover pan and gently simmer for 5 minutes. the salmon will not be cooked through. lift the fish out of the pan with a spatula and leave out to cool.

add the tomatoes and cream to the liquid remaining int he pan and bring to a boil. stir well then lower heat to simmer for 10-15 minutes. cook pasta until al dente

when the salmon is cool enough to handle, peel skin off and flake. add the fish to the sauce with the shrimp and cook until the shrimp is pink, approx 4 minutes (this will cook the salmon to perfectly done, and not dry.)

pour sauce over pasta and toss to combine. serve with chopped fresh basil leaves.

egg and sausage breakfast casserole

I made this the night before a breakfast potluck. I don't recommend doing that, it deflated. Was still delicious the next day, and one person commented it was good 2 days later. For presentation reasons, serve right away.

8 slices of wheat bread torn (i used rolls i had in the freezer)
8 oz cheddar cheese shredded
1/2 lb chicken sausage cooked and crumbled
6 eggs
3 cups milk
1/2 stick melted butter
1/2 t salt
1/4 t pepper
2 T dijon or grainy mustard
splash worsteshire sauce

mix bread, cheese, sausage into greased 13x9" pan. Beat eggs, cold milk, salt pepper, mustard, worsteshire and pour over bread and cheese and sausage. Drizzle melted butter on top. Refrigerate covered overnight. Bake uncovered 350 degrees for 1 hour till puffy and golden

sour cream coffee cake

This coffee cake stayed moist the next day, was delicate and delicious. A big hit at our breakfast party!


batter
1 stick butter soft
1 c sugar
2 c flour
2 eggs
1 t baking soda
1 t baking powder
1 16oz sour cream

topping
1/2 c brown sugar
1/2 c white sugar
2 t cinnemon
1/4 c chopped nuts

spoon 1/2 batter into greased and flowered pan (9x9). Sprinkle 1/2 topping, then again batter, and topping. bake 350 for 40 min, check and adjust times as necessary.

empanadas

i first had empanadas in the dominican republic, and its been so long, but I know i loved them. this is a very simple version of a classic latin dish.

refrigerated pie crusts
ground chicken sausage out of casings and cooked
1/2 cup cheese
pizza sauce

lay out pie crusts and with biscuit cutter (or a glass) cut rounds, and roll out till thin. place on greased or non-stick baking sheet. in center place small amounts of chicken sausage, cheese and pizza sauce and fold over semi-circle style and seal. cook at 375 for 20-25 minutes. ours opened and spilled, but the were SO delicious!

blueberry muffins

This is a lightly sweetened muffin where you can substitute peaches, strawberries, or even chocolate chips.

1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk (or vanilla creamer)
1 egg
1/3 cup butter, melted
1 cup fresh blueberries
1 t vanilla (if didn't use the vanilla creamer)
raw sugar

mix dry ingredients and wet ingredients in separate bowls then combine. grease muffin cups, pour in and top with raw sugar. Bake at 400 degrees for 20-22 minutes or until golden.

avocado salad

this was so light, and fresh. I only made a small amount, and wish I had made cups and cups of it, it was SO good.

1/2 avocado diced
1/4 cup thinly sliced red onion
1/2 cup cucumber thickly diced
10 grape tomatoes cut in half
1 T EVOO
2 T rice wine vinegar (or whatever kind of vinegar that's available)
pinch salt and pepper

mix together, let sit for 20 minutes in the fridge to meld the flavors.

salmon cakes

these were perfect for a summer dinner, light, quick to make, and of course...healthy!

1/2 lb skinless salmon
1/8 cup panko
1 clove garlic
1 scallion
1 T dijon mustard

in food processor blend salmon, garlic and scallion. process until smooth, then quickly pulse panko and mustard. with greased hand, form 6 cakes and sautee in EVOO for 3 minutes each side or until cooked through.

grilled pizza

I'd always been intimidated by making a grilled pizza, but after some research I decided to give it a try. Albeit a very packaged try.

1 package pizza dough (fresh and easy has a rosemary focaccia that we like to use)
pizza sauce
mozzarella or favorite cheese
pesto
Parmesan cheese

spread out the dough on an oiled pan.
heat grill to low on all burners
brush oil on grates
carefully slide (or maneuver however you can) the dough onto the grill
wait until bubbles appear on the top
flip over onto pan used earlier off the heat. this will give you a chance to add all the toppings without being rushed.
we did this with half pesto half pizza sauce.
slide pizza with toppings back onto grill and cook until done (every grill will vary)

This was a delicious, smoky dinner that needed 4 hands for sure, but fun to do with hubby.

stuffed portabella mushrooms

this is one of my absolute favorite recipes, and one of the few that we repeat with any regularity.

portabella mushroom caps, stems removed
clean the outside
salt pepper and 2 teaspoons balsamic vinegar
stuff with chicken sausage, your favorite flavor
bake at 350 for 35 minutes or till sausage is cooked through.

it takes 5 minutes to prepare, and has so much flavour because the juices from the sausage meld with the flavors of the mushroom.

tortellini salad

I made this cold salad to serve at work. It is so yummy!

boil, drain, oil and chill cheese tortellini (depends on how much you want to eat)
8 oz pepperoni chopped
1/2 vidalia onion chopped fine
1/4 cup chopped roasted red pepper
1/4 cup chopped marinated mushrooms
1/4 cup chopped marinated artichoke hearts
1/4 cup chopped green and black olives
salt and pepper to taste

mix above ingredients. Pour 1/4 cup balsamic vinegrette (or home made dressing) and 3 T EVOO and mix. Chill.

Buffalo Chicken Dip (ode to Marisa)

My sister-in-law Marisa, who is an amazing cook like her mother, served this recipe the first time I met the family. It was so delicious that I got the recipe and made it for my coworkers whom I love cooking for.

8 oz. block of cream cheese, softened
1/2 cup shredded rotisserie chicken
1/2 cup blue cheese dressing
1/2 cup buffalo sauce
sprinkle cheddar cheese on top to cover

Mix first 4 ingredients. Sprinkle cheese. Cover with tin foil and bake 20-25 minutes at 350. Uncover, cook additional 20 minutes. or place in crock pot without cheddar on top, heat till everything is melted then add cheese to top.

dip tortilla chips into dip.

Tuna Melt

This starts with a great base recipe of tuna salad. Very fresh and crunchy.

2 stalks celery washed and diced
1/4 vidalia onion (when in season, otherwise use red onion)
1/4 cup water chestnuts chopped
salt/pepper to taste
2 cans of your favorite tuna
1/2 cup Olive Oil mayonaise (more or less to texture)

Mix above and refrigerate.

To make melt, put 2/3 cup onto 1/2 whole wheat bagel and cover with any kind of shredded cheddar cheese and broil in toaster oven until bubbly. Serve with cauliflower salad.

Cauliflower Salad

Served cold this is a delicious low cal salad

1 head cauliflower cut and washed
sesame dressing*

sesame dressing
2T sesame oil
1/2 t dijon mustard
1/2 t grainy mustard
1T rice wine vinegar
2/3 t soy sauce
pinch of sage powder
1/4 t garlic powder
drizzle olive oil and wisk till blended.

Pour over cauliflower and marinade over night in the fridge.

this dressing is our standard salad dressing.

Tortellini with Sauce

This turned out so beautifully, I wanted to eat more of it.

1 lb cheese tortellini boiled in salted water and drained
store bought red spaghetti sauce (i buy it when its on crazy sale)
2 links chicken sausage (or sausage of preference)
1/2 vidalia onion (or yellow) sliced
4 mushrooms cleaned and sliced
1-2 T EVOO

(if the sauce you bought has no extra flavorings, add small amounts of dried basil, oregano, and garlic powder)

Cook onion over medium heat with EVOO until soft, add mushrooms cook 4 more minutes. remove from pan and set aside. Remove chicken sausage from casing and cook in pan over medium heat until cooked through. Add mushroom and onion, top with 1/2 jar of spaghetti sauce. Warm through. Add tortellini, stir and warm. Top with parmesan cheese.

Serves 3 comfortably with a salad.

*EVOO is extra virgin olive oil