Spaghetti and Meatballs

I'm not Italian, but I do think I make a pretty good marinara sauce! This is my first time making meatballs like this- it's a modified version of a recipe from cooksillustrated.com.

Sauce:

1 tbsp extra virgin olive oil.
2 15 ounce cans unseasoned tomato sauce
3 cloves garlic, minced
1/2 large sweet onion, minced
handful of fresh basil, chopped
1/2 tsp black pepper
salt, if desired/needed

Directions:

In a large sauce pan, or dutch oven, heat olive oil. Add onions and saute until just soft. Add garlic and saute another 30 seconds. Add tomato sauce, basil, salt and pepper. Heat on medium heat about 10 mins. Reduce heat to low, and simmer for at least an hour, but the longer it simmer, the more the flavors meld and the better it tastes!

Meatballs

Ingredients:

1/2	cup breadcrumbs (I used italian seasoned)
1/2	cup sour cream (can't get this thing to stop underlining!)
1/4	cup fresh parsley leaves , chopped
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	large egg yolk
1/2	teaspoon table salt (I did not add salt b/c I used the seasoned bread crumbs)
1/4	teaspoon crushed red pepper flakes
1	pound ground beef
1	ounce parmesan or Romano cheese , grated (about 1/2 cup)

Directions:

Preheat oven to 375
Combine all ingredients in a large bowl and mix with your hands. Shape into 12-16 balls, per your size preference. Bake on a cookie sheet for 20 mins.


About 20 mins before you want to eat, add the meatballs to the sauce, and increase heat to med/low. Continue cooking til meatballs are cooked through.

The result: YUMMY! These were quite possibly the best meatballs I've ever had! I decided to use sour cream b/c the recipe called for buttermilk, and I didn't have any. I used light sour cream. They were so moist and delish. The sauce was tasty, as usual. Next, I think I want to try making my own pasta, to complete the "home made" dish.

Carrot Ginger Cookies??!!

When I first started this blog, I posted Ginger Cookies to Gobble Up. Today I made them, with a twist. I substituted 1/4 cup of baby food carrots for 1/4 cup of butter. I also used Smart Balance for baking, instead of regular butter. Other than that I followed the recipe (no splenda or whole wheat flour this time). The cookies turned out really tasty! I would never have guessed they had veggies in them. I think next time I make these I'm going to go back to regular butter, with whole wheat flour and splenda blend. I miss the gooeyness of cookies made with butter!

Baked Chicken with Dijon and Lime

I love that my sister in law, Jen, keeps sending me more recipes! This one she said she hasn't mad yet, but she found it in People magazine....I had no clue that People had recipes, but here goes...

Baked Chicken with Dijon and Lime

Ingredients:

0ne 3 and a half pound chicken (or precut chicken), 8 pieces
3 tbsp. Dijon mustard
1 tbsp. mayonnaise
1 clove garlic, minced
Finely grated zest and juice of 1 lime
3/4 tsp. pepper
Salt
Chopped parsley for garnish

Directions:

1. Preheat the oven to 400. Rinse the chicken and pat dry; place in a large
bowl. In a small bowl, whisk together the mustard, mayo, garlic, lime zest
and juice and pepper. Season the chicken generously with salt. Pour the
mustard and mayo mixture over the chicken, tossing well to coat.

2. In a large baking pan, arrange chicken to fit in a single layer. Bake until
it is cooked through; breasts will take about 30 minutes, legs will need 5
to 10 minutes more.

3. Serve the chicken with the pan juices drizzled over the top and garnish w/
chopped parsley. If desired, sprinkle a little more lime zest on chicken as
garnish.

The result: This one is definitely a keeper! I used chicken breasts that I cut into tenderloins, b/c it was what I had. I forgot about the parsley, so I didn't use that (even though I have it growing fresh in my back yard!). I served it over rice, with corn on the cob. I will definitely be making this again, without any changes!

Chicken Piccata and Pasta Salad with Arugula and Sundried Tomatoes

I'm running a little behind on here! I made this last week! The recipes are off of cooksillustrated.com.

Lighter Chicken Piccata

Serves 4.

One cutlet per person makes a skimpy serving, so we call for a total of eight cutlets for serve four people. We prefer the flavor of whole milk in the sauce; however, 2 percent milk or half-and-half will also work. Do not use 1 percent or skim milk. This recipe was published in our cookbook The Best Light Recipe.

Ingredients

Cutlets
1/2	cup unbleached all-purpose flour
4	boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat, tenderloins removed, and sliced into cutlets (see illustrations below)
	Table salt and ground black pepper
2	tablespoons vegetable oil
Piccata Sauce
1	medium shallot , minced (about 3 tablespoons)
	Salt
2	medium garlic cloves , minced (about 2 teaspoons)
1 1/2	cups low-sodium chicken broth
1/2	lemon , ends trimmed, sliced thin
2	tablespoons whole milk
1	teaspoon cornstarch
2	tablespoons fresh lemon juice
2	tablespoons capers , rinsed and patted dry
1	tablespoon minced fresh parsley leaves
	Ground black pepper

Instructions

1. For the cutlets: Spread the flour in a shallow dish. Pat the cutlets dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour and shake off the excess; set aside.

2. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Lay half of the cutlets in the skillet and cook until lightly golden, about 3 minutes. Flip the cutlets over and continue to cook until the meat is no longer pink in the center and feels firm when pressed with a finger, about 2 minutes. Transfer the cutlets to a plate and cover with foil; set aside. Repeat with the remaining oil and cutlets.

3. For the sauce: Add the shallot and 1/4 teaspoon salt to the oil left in the skillet, return to medium-low heat, and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth and lemon slices (I DO NOT RECOMMEND ADDING THE LEMON SLICES!!!), scraping up the browned bits. Bring to a simmer and cook until the mixture measures 1 cup, about 5 minutes.

4. Pour any accumulated chicken juices into the simmering sauce. Whisk the milk and cornstarch together, then whisk into the simmering sauce. Continue to simmer the sauce until it has thickened, about 1 minute. Off the heat, stir in the lemon juice, capers, and parsley, and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.

Pasta Salad with Arugula and Sundried Tomatoes

Serves 6.

We like the sweet flavor and pliable texture of oil-cured sun-dried tomatoes. Rinse them well to remove any excess oil. This recipe was published in our cookbook The Best Light Recipe.

Ingredients

1/4	cup oil-packed sun-dried tomatoes , rinsed, patted dry, and minced
2	tablespoons minced red onion
3	tablespoons red wine vinegar
	Salt
8	ounces penne pasta (about 2 1/2 cups)
2	cups arugula (lightly packed)
1	tablespoon minced fresh parsley leaves
2	tablespoons extra virgin olive oil
2	teaspoons Dijon mustard
1	small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1/8	teaspoon red pepper flakes
1	ounce grated provolone cheese (about 1/3 cup)
	Ground black pepper

Instructions

1. Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar, and 1/4 teaspoon salt together; set aside. Bring 4 quarts of water to a boil in a large Dutch oven. Stir in 1 tablespoon salt and the pasta; cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer it to the bowl with the vegetables. Add the arugula and parsley; toss to combine.

2. Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic, and pepper flakes together in a small bowl, then toss with pasta and vegetables until combined. Stir in the provolone and season with salt and pepper to taste.

The result: The chicken picatta was SOOO bitter from the lemons being cooked with the sauce. When I make this again- I will b/c it had so much potential, I will NOT cook the lemon slices in the sauce. Definitely the first recipe I've found on cooks illustrated that needs to be changed. The pasta salad was really light and tasty. I will definitely make this again, and not make any changes to it! Don't be afraid to add the pepper flakes- they added zing and flavor, but not too much heat.

Gas Grilled Stuffed Flank Steak

So...what's a food blogger to do when the internet is down, guests are coming for dinner, and her recipes are online?? Go from memory...of a recipe I've never made. But I DID watch the video of how to make it a couple days ago, and bought the ingredients for it. So, obviously now I have internet, and after reviewing the recipe, I didn't do so bad. I didn't put the herb mixture inside the roll, instead I rubbed it on the outside before slicing it, and on each individual slice. I also thought that there was supposed to be spinach in it, but there wasn't, so mine had spinach. I did not use any olive oil or shallot. I substituted country biscuit ham for prosciutto. I know that sounds absurd, but the flavors are actually VERY similar. The commissary didn't have any packaged prosciutto, and I didn't want to wait in line with my kids at the deli. I sauteed the ham for a minute on each side prior to putting it in the roll. Here's the recipe, another from Cook's Illustrated:

Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

Depending on the steak’s size, you may have between 8 and 12 pinwheels of stuffed meat at the end of step 2. Freezing the steak for 30 minutes will make butterflying easier. You will need both wooden skewers and twine for this recipe.

Ingredients

2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	small shallot , minced (about 2 tablespoons)
2	tablespoons fresh parsley leaves , finely minced
1	teaspoon sage leaves , finely minced
2	tablespoons olive oil , plus extra for oiling grate
1	flank steak (2- to 2 1/2-pounds) (see note)
4	ounces thinly sliced prosciutto
4	ounces thinly sliced provolone
8 - 12	skewers soaked in water for 30 minutes
	Kosher salt and ground black pepper

Instructions

1. Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.

2. Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).

4. Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

The result: these were so insanely good. Not only did they taste good, they looked beautiful. I'll definitely be making them again. I didn't soak my skewers long enough, so most of them burned on the grill. I bought silicone rubber bands to hold the meat together, instead of twine. They worked really well. I served this with roasted potatoes and steamed broccoli.

Lighter Chicken Enchiladas

I've made chicken enchiladas many times, but this was my first time using this recipe. It's another one from Cooks Illustrated. I love their instructions b/c they are so detailed, it's hard to mess up (for most...I'm sure I'll figure out a way to botch something!).

Serves 6. Published July 15, 2008. From Cook's Illustrated.

Make sure that the cooked chicken is finely shredded, or the edges of large pieces will tear through the tortillas. Serve these enchiladas with lime wedges, low-fat sour cream, diced avocado, shredded lettuce, and hot sauce.

Ingredients

1	medium onion , chopped fine
1/2	teaspoon vegetable oil
	Salt
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
3	tablespoons chili powder
2	teaspoons ground cumin
2	teaspoons sugar
	2 cans (8 ounces each) tomato sauce
1	cup water
1	pound boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat
	Ground black pepper
8	ounces 50 percent light cheddar cheese , shredded (2 cups)
	1 can (4 ounces) pickled jalapeños , drained and chopped
1/2	cup minced fresh cilantro
12	(6-inch) soft corn tortillas
	Vegetable cooking spray
1	lime , cut into wedges (for serving)

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.

2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.

3. Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.

4. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.

5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.

6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.

The result: These were great! I used colby/jack instead of the low fat cheddar b/c it was what I had. I think next time I'll skip the onion straining step b/c I don't think having them in the sauce would be a problem. I'm also not sure why spraying the enchiladas with Pam is necessary...but yet I still did it...

Skillet Penne with Sausage and Spinach and Greek Cherry Tomato Salad

My friend Lauren just introduced me to Cooks Illustrated. I know they have a written publication, but she clued me into the website. I think I'm in love. I know I'll continue to use allrecipes.com, but it will be nice to have another option. The nice change about cooks illustrated is that it does NOT have reviews. The recipes have already been perfected by their experts. They also include some possible substitutions, and videos to demonstrate techniques. It does cost $14.95 a year, but I think I'll get my money's worth out of it. Here are the recipes I'm using today:



Skillet Penne with Sausage and Spinach (directly from cooksillustrated.com)

Use either hot or sweet Italian-style turkey (or chicken) sausage here. Pork sausage can be substituted, but you will have to drain off the extra fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Ziti can also be used here.

Ingredients

1	tablespoon olive oil
1	pound hot or sweet Italian turkey sausage , casings removed
3	cloves minced garlic
2 1/4	cups low-sodium chicken broth
2 1/4	cups water
8	ounces penne pasta (2 1/2 cups)
1/2	cup oil-packed sun-dried tomatoes , rinsed and chopped fine
	Table salt and ground black pepper
1	(6-ounce) bag baby spinach
1/2	cup grated Parmesan cheese
1/4	cup pine nuts , toasted

Instructions

1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.

3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.

Greek Cherry Tomato Salad (I used grape tomatoes)

Serves 4 to 6. Published July 1, 2008. From Cook's Illustrated.

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket. Cut grape tomatoes in half along the equator (rather than quartering them). If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (the cooking time will be shorter).

Ingredients

2	pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
	Table salt
1/2	teaspoon sugar
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1/2	teaspoon dried oregano
1	medium shallot , minced (about 3 tablespoons)
1	tablespoon red wine vinegar
2	tablespoons extra-virgin olive oil
	Ground black pepper
1	small cucumber , peeled, seeded, and cut into 1/2-inch dice
1/2	cup chopped pitted kalamata olives
4	ounces feta cheese , crumbled (about 1 cup)
3	tablespoons chopped fresh parsley leaves

Instructions

1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

2. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.

3. Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve.

The result: both of these dishes were insanely good! There isn't anything that I will change for next time. The tomato salad was a bit more labor intensive than I would have expected, but the wonderful flavor was worth it. I halved the tomato salad recipe b/c I only had a pint of tomatoes (from my backyard :o).

And if anyone is noticing a trend....yes, I'm drawn to "one dish wonders". That is, dishes that have meat/starch/veggie all in one. I just love knowing that all I have to think about is MAYBE a salad to add to it- and that's optional. The salad today was actually where most of the prep work was needed.

Chicken Bruschetta

This is definitely one of the easiest recipes that I make on a regular basis. I "discovered" it a few years ago when I was trying to figure out what to make for dinner and just looked on the back of the stovetop box. Today I used fresh basil, and 1/2 parmesan cheese b/c I didn't have enough mozerella, but it's great as written.

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:

Preheat oven to 400 degrees F.

1. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

2. LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

3. TOP with stuffing. Bake 30 min. or until chicken is done.

I threw out the box, and I'm writing this a couple days later, so I had to go to Kraft's website for the recipe. Here's the link.

Ziner's Dad's Potato Salad and Lemon Green Beans

I was never actually given this recipe, but after tasting it for the first time (5 years ago), I was determined to duplicate it. I had to alter it a bit today, b/c I didn't have any green onions, so I diced a shallot, and threw it in with the potatoes to roast.

Ingredients:

6-8 large red potatoes, cut into bite size pieces
12 slices of bacon, cooked til crispy and crumbled
5 eggs, hard boiled and diced
3 green onions, thin sliced
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup mayo, to taste

Directions:
1. Preheat oven to 400 degrees F.
2. Place potatoes on a greased baking sheet, sprinkle with pepper and garlic powder and stir to coat. Bake for 30-40 mins, until potatoes are browned and tender.
3. Allow potatoes to cool. Bacon and eggs should also cool.
4. Mix all ingredients in a large bowl.

I really liked these with shallots instead of the green onions, and recommend doing this if you don't like a raw onion taste. It helps to mellow it all out. I really don't have anything bad to say about this potato salad! I served it with steak, green beans, and melon. Enjoy!

Oh, the green beans....my Mom has this really good lemon infused olive oil (I miss Wegmans!!). This was my attempt to replicate it, and it was actually pretty good!

Ingredients:

2 pounds (guessing) green beans, ends removed
2 tbsp lemon juice
2 tbsp extra virgin olive oil
salt and pepper, to taste

Directions
1. Bring a pot of salted water to boil.
2. Add green beans and continue cooking for 8-9 mins (until tender-crisp)
3. Drain beans. Add lemon juice, olive oil, salt and pepper. Stir to combine.

Pasta with Chicken and Asparagus and Spinach and Ham Pinwheels

Tonight's a repeat night (as far as the blog's concerened). We're having Pasta with Chicken and Asparagus and Spinach and Ham Pinwheels. My sister in law Jen gave me the recipe for the pinwheels...they didn't have a title, so that's what I'm calling them :o) Here's the recipe:

Ingredients:
1 8oz. can Pillsbury Refrigerated Crescent Dinner Rolls
6 tbl garlic herb spreadable cheese
6 slices cooked deli ham
24-30 fresh spinach leaves

Directions:
Heat oven to 350. Separate dough into 4 rectangles, pressing perforations to seal. Spread rectangles w/ cheese to within 1/4 inch of edges: top with ham and spinach. Starting at the shortest side, roll up each rectangle, press edges to seal after you roll. Cut each roll into 6 slices. Place Cut sides down on ungreased cookie sheet. Bake 12-18 min or until golden brown. Makes 24 appetizers.



The result: For starters, I greased my cookie sheet, b/c I don't trust it! The pinwheels were AWESOME! I totally could've eaten the whole pan! If you don't like salty stuff, they're probably not for you, but I loved them! I used the Aloutte garlic and herb spread- it seemed to work well! Next time I'll be sure to wrap them really tight, b/c I felt like some of them were falling apart after I cut them, but they still turned out fine.

A quickie add on- Tomato Salad. This is something I've thrown together many times, it's based on a recipe my friend Kim uses. It's a great way for me to use the grape tomatoes growing in my garden.

Ingredients:
1 cup grape tomatoes, sliced in half lengthwise (can also used other diced tomatoes)
2 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
1/3 cup shredded or diced mozzerella (I LOVE fresh mozzerella the best, but didn't have any today)
3-4 fresh basil leaves, chopped
salt and pepper, to taste
1 clove garlic, finely minced

Directions:
Combine all ingredients. Cover and refrigerate for at least one hour

Tom Yum Goong and EASY fried rice

My husband asked to "guest blog" on our dinner from last night. We had Tom Yum Goong and fried rice. He'll be blogging on his "spicy soup".

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Tom Yum Goong
Thai Hot and Sour Soup with Shrimp

Ingredients:

6 cups water
1-1/2 tbsp soup base
1 package baby bella mushrooms
2 shallots
2 stalks lemon grass *
2 pieces galangal (thai ginger) *
6 thai chillies
6 kaffir lime leaves *
2-3 limes
1 lb tail on shrimp
3-4 tbsp fish sauce (to taste) *
chili paste (individual bowls to taste) *
cilantro


*these ingredients can be found in any asian grocer, I don’t recommend substitutions because they are provide the distinctive flavor of Tom Yum

Directions
1. Bring water to a boil, dissolving the soup base into the hot water. I recommend better than bouillon (http://www.superiortouch.com/btb.htm), the lobster and chicken bases both work well.
2. While the water is heating, prepare the vegetables. Rough chop the mushrooms and shallots. Remove the outer layer of the lemon grass, then chop into 2 inch chunks and smash with a mallet or the flat side of your knife. Slice the galangal lengthwise. Score the chillies and remove some of the seeds to adjust for the desired spiciness (I remove about half the seeds). Tear the center vein from the Kaffir lime leaves. Juice the limes and set aside for later. The cilantro is mainly for a garnish, but you can chop some stems to add to the water as well.
3. Once the water has reached a boil, add the vegetables EXCEPT for the lime juice. Regain your boil, then cover and simmer for about 20 minutes, so that the mushrooms have cooked. The soup will be VERY aromatic.
4. Now add the shrimp and remove from heat, they cook up very fast. Add the lime juice and fish sauce. The soup should be spicy from the chillies, sour from the limes, and a little salty from the fish sauce. Balance these three flavors by adding more of these basic components a little at a time only if you need to. When you are satisfied, ladle into bowls and garnish with a fresh sprig of cilantro. If you want more heat, add a tbsp of chili paste to your bowl, but usually I don’t.
5. Don’t eat the galangal, lemon grass, or lime leaves, the fibers are all too tough to digest. Do leave them in your bowl, though, they make the dish attractive and continue to add aromatic flavor. Enjoy!

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Now for the fried rice. This was actually one of the first things I ever cooked when I still lived with my parents (as a teenager). Back then, I used a mix for seasoning (the kind in the yellow packet). It was really good, but I think this way is just as good, and easy to make with what you have on hand. I make it a little different each time, but this is the basic recipe.

Easy Fried Rice


Ingredients:
1 cup white rice, steamed and cooled in the refrigerator (it is VERY important to cool it)
1 tbsp sesame seeds
1 tbsp butter
1/4 cup soy sauce
1 shallot, thinly sliced, or 1/4 cup onion, diced
2 eggs
salt and pepper, to taste

Directions:
1. Melt butter over medium heat in a large frying pan or wok. Add onion/shallot and saute until soft.
2. Add rice, soy sauce and sesame seeds.
3. Continue cooking, over medium heat, stirring every 2 mins, for about 10 mins.
4. Push the rice to the side, and add 2 eggs. Scramble in pan (with rice pushed to the side of pan).
5. Mix all ingredients together in pan. Season with salt and pepper, to taste.

This recipe can be made with meat also. I have also added zucchini, which is very good.

In case anyone was wondering what my 3 year old eats on spicy food days:

Pasta Ruffles Florentine

As much as I love to cook, sometimes it's nice to have a break. The past two nights, and tonight, we have dined out with friends. Tonight I was asked to bring a pasta salad. My sister in law Lynne gave me this recipe years ago (it's even on a recipe card, instead of in my email inbox!) and I've made it MANY times since. It calls for walnuts, but I've also used pecans and almonds- today I'm using pecans. I'm also using fresh basil today, and it's the first time I've done that.

Ingredients:
1/2 cup walnuts
2-3 cloves garlic, peeled
1 10 oz package frozen chopped spinach, thawed, undrained
1/2 cup grated parmesan cheese
1/2 cup oil (I use EVOO)
1/4 cup water
1 tsp salt
1 tsp dried basil (or 2-3 tsp fresh basil)
14-16 oz box pasta ruffles (or other noodles) cooked and drained

Directions:
1. In a food processor, combine walnuts and garlic; process until well chopped.
2. Add spinach, parmesan, oil, water, salt and basil. Process until well blended.
3. Spoon over pasta; toss to coat well. Serve hot or cold. Makes 8 cups.

I have never eaten this warm, but I bet it would be good! If you don't like raw garlic, be sure to cut back on it! I think the pasta ruffles work best with this recipe, but Walmart didn't have any, so today I used spirals!

Orzo with Wilted Spinach and Pine Nuts

This will be my first time making this recipe. I love spinach and pine nuts, so I really figured it would have to be good! It's from allrecipes.com. I'm planning to reduce the olive oil to 2 tbsp, butter to 1 tbsp, and use 2 cloves of garlic. Also, I will use fresh basil from our garden! I sadly just noticed that I only have 1/2 cup of pine nuts...but doesn't a whole cup seem a little excessive??

Ingredients:

• 1 (16 ounce) package uncooked orzo
• 1/2 cup olive oil
• 2 tablespoons butter
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 cup pine nuts
• 1 (10 ounce) bag baby spinach
• 1/8 cup balsamic vinegar
• 1 (8 ounce) package crumbled feta cheese
• 1/2 fresh tomato, chopped
• salt to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
2. Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
3. Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

The result: This one is DEFINITELY a keeper! It was soooo good! I have no regrets about decreasing the oil and butter- I don't think it needed any more. I think you could use different pasta, but it was really good with the orzo. Don't be afraid to use the full 1/2 tsp of hot pepper flakes- it's not too spicy at all. I added the feta, balsamic vinegar, and tomatoes (with a little feta and tomatoes reserved) to the entire dish at the very end, instead of adding it to each portion. This makes a ton, so it would be a good dish for company. I just served it with grilled chicken, but I think it would be nice with a salad, as well. I'll definitely be making this again and again! Next time I might even try the whole cup of pine nuts- forget excess- you can't have too many! :o)

"Fabulous White Trash Recipe"

My sister in law, Jen, sent me this recipe, and this is my first time making it. It didn't have a title, other than what's above. I guess from looking at the recipe, I'd call it taco lasagna or taco casserole. Today is a "gym day" for me (I go to a class at 445, and my hubby gets dinner ready), so he'll get to pop this in the oven, and we'll have it with salad.

Ingredients:
1 lb ground beef
1 can (10 3/4 oz) Campbell's Condensed Tomato Soup
1 cup Pace thick & chunky salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas (6-8 inch) cut into 1 inch pieces
1 cup shredded cheddar cheese

Directions:
In skillet over medium-high heat, cook beef until browned, stirring to
separate meat. Pour off fat

Add soup, salsa, milk, tortillas and HALF the cheese. Spoon into 2 quart
shallow baking dish. COVER.
Bake at 400 for 30 min or until hot. Sprinkle w/ remaining cheese.

The result: I forgot to take a picture, but as my hubby said, "it wasn't pretty". But that says nothing for how it tasted. It was really good! It was kind of a disassembled burrito or enchilada. I wondered if the tomato soup would make it too sweet, but it didn't. I did use colby/jack cheese instead of cheddar b/c it was what I had in the fridge. I know I said earlier that I'd call it "taco" something, but having tasted it, I wouldn't. It didn't have any taco seasonings in it. This is a good one for kids b/c the flavors were pretty mild. My son kept saying the tortilla pieces were chicken, and although it took some encouragement, he ate quite a bit of it.