Pizza with Panache

Pizza is a dish that lends itself to creative thinking. You can make it traditional, innovative, sweet, or savory. My favorite pizzas are light on sauce with a few great tasting toppings. Whenever I go home to St. Louis I try to get a St. Louis thin-crust pizza with hamburger and onion (sometimes black olives too). The best part of St. Louis pizza (and salads at the pizza places) is provel cheese. Provel cheese comes in ropes, it was created about 50 years ago for the purpose of topping St. Louis pizzas. It’s a combination of provolone, white cheddar, and Swiss. It melts well, doesn’t get stringy, and stays hot (watch out for burned mouths).

When I’m here in Boston and thinking about pizza, I prefer to make it at home. It’s faster than delivery and we can make it exactly the way we like. Homemade pizza is also a great way to use up all those leftover ingredients in the fridge.

We had picked up some premade pizza dough and the grocery store and set it out on the counter to warm up to room temperature. Like the start of most of my kitchen adventures, I looked in the fridge and pantry to see what we had on hand.

From the freezer I pulled out at tin of Pestos with Panache’s Succulent Strawberry Pesto. I’ve enjoyed corresponding online with the pesto maker, Lauren, and had a chance to meet her in person at the SoWa Market earlier this summer. The strawberry pesto isn’t sweet – it’s a fabulous traditional pesto with the addition of bright red strawberries.

To top of the pizza, I chose shredded Monterey jack cheese and a few golden delicious apples.

This is a quick meal and perfect for a light dinner. You could also make the case for serving it at breakfast accompanied by some fluffy scrambled eggs and a cup of tea.

Pizza with Panache
1 container/bag of prepared pizza dough (or a pre-baked crust like Boboli)
1/4 cup Pestos with Panache Succulent Strawberry Pesto
1-2 golden delicious apples, cored and sliced into thin slices (I did not peel my apples)
Monterey Jack cheese, as cheesy as you like
Sprinkle of corn meal for the baking surface

Preheat the oven to 425 degrees
Measure out pesto (it is frozen) and warm for about 10 seconds in the microwave to make it more spreadable and set aside (don’t completely melt it)

Stretch out, toss, or roll out pizza dough to desired shape and thickness
Place the dough on a pizza stone or baking sheet covered with the cornmeal, this helps to prevent sticking
Bake the crust for 6 minutes

Remove the prebaked dough from the oven
Using a silicone brush, spread pesto all over the crust
Top with the apple slices, spreading evenly over the crust
Top with as much cheese as you’d like

Return pizza to the oven and cook for 10-12 minutes, until cheese is bubbly and the edge of the crust is golden brown
Remove from oven and let the pizza sit for a minute or two, so you don’t lose all the cheese when you slice it

Serve with a lightly dressed salad and try to save a few pieces for lunch the next day!

Summary:
Prep Time: 10 minutes
Cook Time: 16-20 minutes
Pizza stone, cutting board, knife, bowl, pizza cutter, serving utensils

Daring Kitchen: Homemade Nut Butter and Asian Noodle Salad with Cashew Dressing

This year I’ve been a lot of different nut butters to add some nutrition and variety to my breakfast routine. I was excited to see this month’s challenge – DIY nut butter – because buying it at the store can get pretty expensive!

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

Now I’m no stranger to using nuts in recipes, but I never considered starting with nut butter (even though I probably have without knowing it).

It’s been hot here in New England and with no air conditioning in the house I chose the recipe that involved the least amount of cooking – Asian Noodle Salad with Cashew Dressing. We’ve made a version of this before with peanut sauce, so homemade cashew butter dressing sounding like a tasty twist.

We opted for a meat-free version. I was going to include tofu, but it wasn’t on my list which meant it didn’t end up in my grocery cart. Oops! A quick look in the pantry produced a box of Thai rice vermicelli which was perfect for the recipe. To brighten up the flavor of the dish even more, I added some freshly harvested lime basil from my garden. The plants are producing leaves like crazy and the flavor is really delicious.

This was a great meal for a hot night and the leftovers were a perfect lunch the next day. Next time I run out of nut butter, maybe I’ll whip up my own instead of running to the store!

Recipe notes:
I used roasted, unsalted whole cashews and added a little canola oil to smooth out the butter
I rinsed the noodles in cold water and served everything cold

Asian Noodle Salad with Cashew Dressing
Yield: 4 servings
Adapted from recipe provided in challenge

Cashew Butter:
1 cup cashews

Cashew Dressing:
½ inch slice of fresh ginger, chopped
4-5 cloves garlic, more or less to taste, chopped
½ cup cashew butter
¼ cup soy sauce
3 Tablespoons sugar
3 Tablespoons vinegar
3 Tablespoons toasted sesame oil
¼ cup plus 1 Tablespoon water

Noodle Salad:
1 box rice vermicelli
1 large red bell pepper, cored and seeded, cut into thin strips
1 cucumber, peeled, seeded, sliced
1/4 cup sliced green onions
1/4 cup chopped fresh lime basil
Lime wedges (optional)

Directions:
Make cashew butter:
Grind cashews in food processor for about 2 minutes until smooth. I added about a half tablespoon of canola oil to help smooth out the cashew butter.

Prepare cashew dressing:
Combine ginger, garlic, cashew butter, soy sauce, sugar, vinegar, sesame oil, and water in food processor with the cashew butter. Process until smooth. Be sure to process long enough to puree the ginger and garlic. The dressing should be pourable, about the same thickness as cream. Adjust consistency – thinner or thicker -- to your liking by adding more water or cashew butter. (If the cashew butter was unsalted, you may want to add salt to taste.) Makes about 1 ½ cups dressing. Store any leftover dressing in the refrigerator.

Prepare noodles according to package instructions in salted water. Rinse and drain noodles. Set aside.

Slice basil into thin ribbons. Combine noodles, bell pepper, cucumber, onions, and basil in a large bowl.

Plate individual servings of noodles and toss each with about 2 tablespoons of dressing. Top with the vegetables and basil and serve with a lime wedge.

It's Hot...and We Haven't Gone Grocery Shopping...

The combination of a few hot days in Boston, no AC in the house, and a busy week left us looking into a pretty bare fridge tonight with little motivation to cook a big meal. We rarely eat out on weeknights and had already made one exception to that rule this week. I mustered up all the creativity I could and pulled out whatever looked good in the fridge and pantry.

According to the hubby, "It was an old-standby with a refreshing addition". We have two meals that we usually end up making when we are tired and out of ideas - eggs and bagels or rice and beans. Tonight we went with the rice and beans.

My new lime basil plants have been really growing, and I had a lot of leaves that needed to be used up. Digging around in the fridge uncovered a jicama I thought that lime basil and jicama sounded like an interesting combination. I pulled out my Rick Bayless cookbook for inspiration on a dressing and found a recipe for a cilantro lime vinaigrette. Since I had neither of those, I used what was on hand to make a lime basil orange vinaigrette. To make the salad even more exciting I threw in a handful of pepitas (roasted pumpkin seeds). This gave the salad a nice crunch and extra flavor dimension. Thanks to Oh!Nuts for sending me some tasty products to try out.

For the rice and beans, I will admit that I used the microwave to cook them both. Hidden in the pantry was one of those 90 seconds rice packages and some black beans. I heated them up and then tossed the black beans with a little of the extra vinaigrette. It was delicious!

The end of the week calls for a summery cocktail - my Thursday night concoction was a spiked strawberry lemonade. A cold, refreshing addition to the meal.

What's your favorite go-to meal when you don't feel like cooking? Favorite pantry staples?

Jicama Salad with Lime-Basil Orange Vinaigrette
1 medium jicama root
1 teaspoon salt
1 teaspoon sugar
Handful of pepitas

Peel jicama with a knife (the vegetable peeler doesn't get enough skin off)
Dice into your desired shape, I cut mine into about 1 inch cubes
Put into a bowl and toss with the salt and sugar

Vinaigrette
3/4 cup olive oil
1/3 cup fresh squeezed orange juice
1/2 teaspoon orange zest
1/4 cup fresh lime basil
Dash of salt

Put all ingredients into a food processor or blender
Blend until smooth
Pour 1/4 cup on the jicama salad and reserve the rest of the dressing for another use
Top with pepitas and serve

Lazy Thursday Black Beans
Open a 14 oz. can of black beans and drain
Put into a bowl and mix with 1-2 tablespoons of the vinaigrette
Cover loosely and microwave for 2 minutes
Serve on top of rice

Super Strawberry Lemonade
Chill a glass of your choosing
Muddle 2-3 fresh strawberries in the bottom of the glass
Add a serving of vodka
Fill the remainder of the glass with strawberry-lemonade (or lemonade)
Garnish with a strawberry on the rim and enjoy

Here's to cooler weather!

Two Meals - Turkey Burgers with Tomato & Spinach and Ravioli with fresh sauce

This week I stopped at the store mid-week after work to pick up some ingredients for dinner. We'd already had beef for a few dinners, so I was looking for another source of protein for dinner. I asked the hubby for suggestions, and he mentioned chicken Florentine (we had some spinach in the fridge). For some reason, I just wasn't interested in chicken for dinner. Looking at the meat case, I saw that ground turkey breast was on sale. Turkey burgers are not a regular item on our menu, but I decided to give them another try.

Knowing we had spinach in the fridge, I thought about making a Mediterranean style burger with the spinach, tomato and feta. I picked up the ingredients along with some foccacia style buns and marinated olives then headed home to get cooking.

Sticking with the Mediterranean theme, I made a quick cucumber salad with some leftover mint (from the fresh rolls), minced red onion, and a little olive oil and vinegar.

I like at least three components with dinner, so I needed one more dish on the side. I found some red lentils in my pantry while digging around and put those on the stove while making the burgers. I completely overcooked the lentils and they came out extra mushy. I mixed in some balsamic vinegar and the hubby really like them. Next time I'll try this recipe and watch the pot a little better!

For the burgers, I put a little of the topping in the burger and then topped them with the same ingredients. Turkey burgers are quick cookers - so don't forget to watch the pan while you cook. Read down past the recipe to see what I did with the leftover spinach and tomatoes.

Mediterranean Turkey Burgers
Makes 2 Burgers

Printable Recipe

1/2 pound ground turkey breast (white meat turkey)
1 teaspoon Greek seasoning (I have a blend - salt, garlic, oregano, thyme, onion)
1 tablespoon crumbled Feta cheese
1/4 cup spinach and tomato (see recipe below)

Heat a little oil in a medium non-stick skillet over medium heat
Mix all ingredients together in a small bowl
Divide into two patties
Cook the patties for about 2-3 minutes per side, until cooked through

Spinach and Tomatoes
Inspired by a post on Playing House
1 small plastic container of cherry tomatoes
3-4 handfuls of fresh spinach, chopped
Salt
Olive Oil

Heat a small amount of olive oil in a small-medium skillet over medium heat
Add spinach and a little salt to the pan and cook until just wilted, set aside
Add the tomatoes and a little salt to the pan and cook over medium heat for about 10 minutes (until they squish when you press on them)
Remove from the heat and set aside
Serve as a topping or side dish to the burgers.

Serve the burger on your favorite roll with the sides!

Summary for burgers and spinach/tomatoes
Prep time: 10 minutes
Cook time: Spinach/tomato: 15 minutes; Burgers: 10 minutes
Skillets, knives, cutting board, bowl, utensils

Meal 2: Ravioli with Fresh Spinach, Tomato, Basil Sauce

We had plenty of spinach and tomato left over after dinner. I turned it into a quick fresh sauce for some ravioli. We picked up the grilled asparagus and artichoke ravioli at our local winter farmer's market. I bought some local basil at our warehouse club store (they do carry local products!). I threw it all in the food processor, brought to a quick boil, then simmer.

Added to the ravioli and we had a fresh tasty meal! Remember - you can always turn your leftovers into something tasty (well, most of the time).

Summary:
Prep time: 5 minutes
Cook time: 5-10 minutes
Food processor, sauce pan, pasta pot, serving utensils

Chili Cheddar Potato Skins

When I'm feeling stuck for dinner ideas, I pull up my google reader and search for interesting dishes. A few weeks ago I saw a delicious looking post from my friend Amy over at Playing House. I love a good potato skin, but I don't like that they are usually just full of greasy bacon, cheese, and topped with extra fatty sour cream. Amy whipped up a healthier baked version filled with turkey bacon, broccoli, cheddar, and a rich and smooth avocado cream.

Cooked broccoli is not on our list of favorite foods, so I decided to take Amy's inspiration and create my own version. To make a heartier meal I filled the potato skins with bean and veggie chili, shredded cheddar-jack cheese, turkey bacon, and a smooth guacamole. We love cilantro, but you can leave it out if it's not your thing I'd put these up against any restaurant potato skin - they were that good.

The method for making the potatoes was so easy and I'm a little upset that I never thought of it before. We used the leftover potato guts for cheesy mashed potatoes served as a side dish to the leftover chili.

To make this efficiently, put the potatoes in the microwave first, and make the chili while they are cooking. While the potatoes are in the oven, you can make the guacamole.

Chili Cheddar Potato Skins with Smooth Guacamole
Bean and Veggie Chili
Approximately 4 servings
1 jalapeno, ribs and seed removed, diced
2 cloves of garlic, minced
1 bell pepper, diced (any color)
1 quarter of a yellow onion, diced
1 can black beans, drained
1 can kidney beans, drained
1 can petite diced no-salt added tomatoes (drain about halfway)
1 tablespoon ground chili powder
1 teaspoon ground cumin
Salt and Pepper
Extra virgin olive oil

In a medium pot, heat about a tablespoon of olive oil at medium-high heat
Add in minced garlic and jalapeno and cook for 2 minutes, being careful not to burn the garlic
Add in onions and bell pepper, and cook 2-3 minutes until softened
Stir in chili powder, cumin, and salt and pepper
Add beans and tomatoes and stir
Bring to a boil and then reduce to low
Simmer until ready to serve

Potato Skins
Adapted from Amy at Playing House (who adapted from Ellie Krieger)
Serves 2 (1 potato/person)
2 Idaho potatoes scrubbed and dried
2 teaspoons canola oil
1/4 teaspoon salt
2 pieces turkey bacon
1/4 cup shredded cheddar-jack cheese

Preheat the oven to 450 degrees
Stab the potatoes a few times with a fork and wrap in paper towels
Microwave on high for 13 to 15 minutes, until the potatoes are cooked through
Take out the microwave and cool until the potatoes are easy to handle
Cut the potatoes in half lengthwise
Using a spoon, scoop all but 1/8 inch of the inside of the potato, being careful not to break the skin (save the potato guts for another use)
Brush both inside and outside of potatoes with oil and sprinkle with salt
Put the potatoes, skin-side down, on a foil-lined baking sheet
Bake until skins are crisp and edges are golden brown, about 20 minutes

For the bacon, cook in a small skillet over medium heat, turning often, until crispy
Dice into small pieces

Smooth Guacamole
1 medium Haas avocado
Juice from 1/2 a lime
1/4 cup cilantro leaves
1/2 a scallion, thinly sliced
Dash of salt and pepper

Roughly chop the cilantro, set aside
Squeeze the lime juice into a bowl
Cut open the avocado and add to the bowl with the lime juice
Using an avocado masher (or fork), mash until smooth
Stir in the cilantro and scallion
Season with salt and pepper

When the potato skins are done, remove from the oven and put on plates
Fill the skins with chili
Divide the cheese evenly among the four potato halves
Top with the turkey bacon
Spoon the smooth guacamole evenly over the four halves
Top with a few cilantro leaves for garnish

Summary
Prep Time: 10-15 minutes
Total Cook Time: 30-ish minutes
Chili pot, baking sheet, small skillet, cutting board and knife, bowl, avocado masher (or fork), serving utensils

Friday Night Dinner - Time to Catch Up

Friday night dinners are pretty low-key here at the Good Cook Doris house. We usually have something quick and easy, or if we're feeling especially lazy we'll go out for Indian or sushi. Last week's Friday night was the former.

We picked up some bagels, cream cheese and lox at the store. We had eggs and some parsley in the fridge for omelets. I thinly sliced up some red onion and cucumber to complete the lox platter. On the side was our typical Thursday and Friday reading - US Weekly, Sports Illustrated, Entertainment Weekly and ESPN Magazine. By the end of dinner our heads were filled with a lot of useless pop-culture and sports information, and the knowledge that some people just wear it better than others (you US weekly fans will understand).

Have a great weekend!

Grilled Tilapia - Quick and Tasty

Things have gotten busier around here with school starting, so my food and menu planning has changed. Now meals are falling into two categories: quick and easy and good for leftovers. Having less time doesn't mean that the meals are any less fun and creative!

This meal falls into the quick and easy category. I challenged myself to only buy only items on sale for my trip to the grocery store. From the fish case I picked up two tilapia filets for dinner. In an effort to support the local farmers, I also bought some local zucchini. From the pantry I used some couscous and some mushrooms that we already had on hand. This was a 5-10 minute prep meal (depending on your chopping speed) and 5-8 minute cook time. Dinner was on the table is about 15 minutes for us.

I decided to fire up the grill to cook the fish. I stood in front of the fridge for a few minutes thinking up a quick marinade. Tilapia takes well to a variety of flavors - I decided on a jalapeno lime marinade with a little ginger and garlic. The couscous was a box with a garlic and olive oil spice pack. I sauteed the zucchini along with some diced crimini mushrooms for the side dish. Here's how to do it at home:

Grilled Jalapeno Lime Tilapia

2 half-pound pieces of tilapia
Juice of 1 lime
1 jalapeno, sliced into rings (keep seeds in)
1 teaspoon ground ginger (fresh grated if you have it)
1-2 shakes of garlic powder (fresh minced if you have it)
2 tablespoons olive oil

Place tilapia in a pie plate (or shallow bowl with flat bottom)
Cover with lime juice, olive oil and spices, turning to coat
Place jalapeno rings on the top
Cover and marinate while you chop the veggies for the couscous

Heat the grill to medium
Make sure to rub oil on the grill before putting the fish down (ours stuck a little)
Cook the fish for about 3 minutes per side, until just cooked through

I've posted versions of the couscous before, so I won't bore you with it again. Just a photo of the veggies. Have I mentioned how much I love to chop vegetables?

Same Ingredients, Different Dish

To manage our food spending and stretch out our dollars, I've been trying hard to use up food items and waste as little as possible. Instead of buying for only one meal, I try to think of multiple meals incorporating the same ingredients (without repeating anything).

At our little dinner party this past weekend we started with a cheese plate and fresh crusty french bread (I can't take credit for the bread). We had some leftover Crystal Brook Farm's goat cheese from the farmers' market. It's marinated in olive oil and Mediterranean spices. You can't just have one cheese on a cheese plate - you need at least two (preferably 3). To go along with the goat cheese, we had a nice nutty manchego and fig jam. The perfect start to a meal (with my two favorite foods - bread and cheese!). No picture, we ate it too quickly!

The next night we were still recovering from our busy weekend and didn't feel like putting a lot of effort into dinner. A quick scan of the kitchen turned up some pizza crusts, the leftover manchego and fig spread, and some local apples. I spread some of the fig spread on the crust, topped that with thin apple slices, then put thin slices of the cheese on the top. I baked it at 450 degrees for about 10 minutes. Here's how it looked out of the oven:

I think next time I'll bake the apples and fig spread for about 5 minutes and then add cheese for the last 5 minutes, as it got a little rubbery.

I scrambled up a few eggs on the side to add some protein to the meal. This was very tasty. It would be great with a variety of seasonal fruits and different combinations of fruit jams. This would also be a great brunch dish for company (or just for yourself!).

I think my next adventure will be to try to make my own fig jam.

One Sauce - Two Dishes

In one of my many trips to Whole Foods to enjoy free samples, I came across a brand of barbecue sauce that is a now staple in our house (Angus Sauces). They are a Massachusetts company and their founder was at the store sampling. I picked up one bottle of their traditional sauce and have buying ever since! This trip I picked up a bottle of the Tumbleweed Thai cooking sauce and figured I could find a way to use it for whatever I was making.

We had come home from our weekend trip and had plans to make dinner for a few guests (and about 3 hours to get ready). Instead of coming up with a fancy, complicated menu, I decided to stick with something easy and quick. The menu was chicken breasts marinated in the Tumbleweed Thai sauce served with veggie couscous. Served with a little extra sauce on top, this was a great summer meal. With no AC in the kitchen I am always looking for summer menus that require very little oven or stove time.

This is a couscous dish that I make a lot in the summer. I dice up all the leftover veggies in the fridge, saute them until they are just softened, and then toss them with the warm couscous. You can serve it warm or cool - it's a great make-ahead dish. This version included zucchini and purple and orange bell pepper.

The next night we were still tired from our busy weekend away and didn't feel like cooking. We eat out very rarely on weeknights, so I scanned the pantry and put on my thinking cap. Since I had I only used about half the bottle of sauce on the chicken I decided to incorporate that in dinner. We also had plenty of pasta, some frozen edamame, and some ground turkey breast. I decided to throw it all together for a quick version of a noodle dish that I made last month. The meal required no chopping, just cooking and assembling. It was great and reheated well for lunch the next day. You could easily use leftover chicken or tofu in place of the ground turkey breast. Here's the photo and recipe:

Quick Tumbleweed Thai Noodles
Note: I made about 3-4 servings adjust your quantities as necessary

1/2 package of spaghetti
1/2 pound ground turkey breast
1/2 cup (appx.) frozen edamame (already shelled)
Handful of peanuts
1/2 bottle of Thai Tumbleweed cooking sauce

Spread the peanuts in a single layer on a foil covered toaster pan
Toast for 2-3 minutes, making sure not to burn them
Set aside until later

Boil water for the pasta
Add pasta and edamame to the water and return to a boil
Cook until desired texture (approximately 10 minutes) and drain

While the pasta and edamame are cooking, brown the turkey in a non-stick skillet over medium heat
Drain any excess fat if necessary

In a large bowl, combine the noodles, turkey and edamame
Pour the sauce over the top and toss well
Top each serving with the toasted peanuts

Summary:
Prep time: 5 minutes
Cook time: 15 minutes
Skillet, pasta pot, serving plates and utensils

Summer Zucchini with a story

It's that time of summer where freshly picked zucchini is everywhere - here in Boston is no different. My coworker and her husband are not big fans of vegetables and she offered me a few zucchinis from her neighbor's garden. I couldn't imagine them going to waste, so I accepted!

The real story here is that my hubby and our friends Aaron and Amanda used to live in the same house that my coworker now lives in. Amanda built and planted a nice veggie garden out back so she could eat sustainably. So in fact, this zucchini came by way of Amanda (just 6+ years later). Thanks Amanda!

I wanted to make zucchini bread, but a quick scan of the fridge didn't show too many ingredients. I googled a recipe for zucchini bread + 1 egg (the ceaseless wonders of search engines) and went with the first recipe that popped up - Lemon Zucchini Bread. One thing I've learned is to check out the reviews with recipes. I followed the tip to add in some vanilla to the batter. It turned out great and we ate it all!

After the bread, I still had another zucchini left. We were getting to head out of town for wedding #3 of the season and wanted to use it up before we went. I cut it up and pondered something quick and easy to make. With the hot summer temperatures I wanted something that didn't completely heat up the house.

I sauteed the zucchini with some olive oil and salt and added it to some tri-color rotini. In the spirit of grow-your-own food, I added some fresh basil from our plant and kept it simple with olive oil and lemon juice. The hubby topped his with grated Parmesan and proceeded to clean his bowl - the sign of a tasty dinner.

Noodles with Lime, Peanut, and a Lot of Green Veggies

After coming home from a great vacation, I was too tired to come up with a dinner idea. I surfed over to my friend Amy's blog and caught up on the posts I missed while I was gone. I came upon her regular feature where she cooks an Ellie Krieger recipe. It looked so delicious that I knew we had to try it!

One of our favorite cuisines to eat out is Thai. The hubby loves pad Thai, but I always want something with more veggies. This dish was perfect - it combined sweet and tangy flavors and was nice and healthy. Another bonus is that it was quick cooking and not too messy.

I followed Amy's version of the recipe (http://www.playinghouseblog.com/2009/07/ceimb-aromatic-noodles-with-lime-peanut.html) and also included the edamame. Next time I would omit the snap peas and just stick with broccoli, snow peas, and edamame. We wanted whole wheat noodles for this and could only find spaghetti (not linguine). This would also work well with a shorter pasta with lines to hold the sauce.

I won't repost the recipe here, visit Amy for that. Enjoy the photo. This recipe is a definite keeper!

Farmer's Market Finds - Part 1

One of my favorite things about working on Fridays in the summer is my trip to the Copley Square farmer's market. I bring my reusable bags and head out (rain or shine) to see what interesting things are for sale each week. It's fun, but a little slow, to go without a plan and just pick up whatever catches my eye. I usually pick up something for lunch and then take about four laps around the market before committing to any purchases.

This week's finds included one of my new favorite spring finds - English peas. They are bigger than the standard frozen peas and have a great flavor. I also picked up some rainbow carrots and garlic scapes. I had never heard of a garlic scape, but for $1 I figured that they were worth a try! They are a curly green shoot that grows out of the garlic. The sign on the basket said that they could be cut and sauteed like green beans and that they have milder garlic flavor.

Another bonus at this market is that there is a stand that sells steaks, ribs, and other meats. I picked up a nice sirloin steak for us to eat along with all the new vegetables.

Here's what I came up with for Friday night dinner with the farmer's market finds. Stay tuned for the Saturday morning breakfast post and more fun with the farmer's market finds.

This was a quick meal - the veggies take 5 minutes and the steak takes about 20-25 minutes or so to cook.

Grilled Sirloin Steak
Sirloin Steak
Your favorite seasoning (we used more of the leftover coffee rub from the BBQ)

Heat the grill for about 5-10 minutes to medium-high (like 400-450 degrees)
Rub the seasonings on the steak and let it sit while the grill is heating
Grill for 5ish minutes per side (depending on thickness)
Remove the steak and let it rest for at least 5 minutes before cutting it (this lets the juices redistribute)

Sauteed Farmer's Market Veggies
About 1/2 cup of fresh shelled peas
4 garlic scapes, cut into 2 inch pieces
1/2 cup baby rainbow carrots, peeled and cut into small pieces
1 tablespoon olive oil
Dash of salt and pepper

Heat the oil to medium in a small skillet
Rinse and pat the veggies dry
Add to the skillet and cook for 5 minutes, stirring occasionally
The veggies will still have a little crunch (I hate mushy cooked carrots)

Serve with your favorite rice or couscous and a nice glass of wine!

"When He Fends For Himself"

This post is the first edition of what will be a regular feature on this blog titled, "When He Fends For Himself". More often than not, at least one night a week the main cook has evening plans which puts me on my own for dinner. Because I knew I wanted to blog about how I managed without her, the meal I choose for this week is a classic, a staple, and my favorite go to meal.

Macaroni and Cheese. In recent years I've switched from Kraft to Annie's. It was a great move on my part. Annie's is all organic (so I think it's good for me) and instead of yellow goop, the cheese is a nice white cheddar. Also, instead of traditional macaroni, it is in shell form. It is very tasty and I highly recommend it.

For this meal, we had run out of the microwavable three-minute version, so I went the old-fashioned route and boiled some water. What I like to do when I boil water is turn on the burner to about half-way (this drives my wife nuts) so that the water can really ease its way into the boil. While I'm waiting for it to boil, I usually check my email, surf the net, watch TV, or just try to stay awake because the stove is on.

Once it's reached a boil, I pour in the shells, stir it once, and walk back to whatever it was I was doing as I was waiting for the water to boil. At some random time (8-12 minutes later, most likely), I return and strain the water. I then add a nice hunk of margarine. I like to add the margarine first so that it can begin the melting process. I then add some milk (half 'n' half makes it taste extra good) so that there is sufficient moisture available before mixing in the cheese.

Once the cheese is mixed in, I'll dump the whole contents of the pot into an extra large bowl (see picture) and dig in. About a minute later all the shells have been eaten and I am completely satisfied.

Really, the best part about eating macaroni and cheese alone is that I can eat the whole box. If the wife is around, she will say things like "Don't you know there is more than one serving in that box?" So, I'm guilt free until she gets home. Don't get me wrong, I've got to be the luckiest husband on earth because not only am I married to a beautiful, funny, and smart woman, but she also loves to cook. But there are nights when I'm on my own, and when I am, I'll let you know how I managed...

Sunday Night Pizza Night

It's not delivery....it's homemade! For less time and less money we had a delicious pizza night to cap off our weekend.
Somehow we haven't made this in a while - it used to be a frequent addition in our menus. Last week I was watching a cooking show (can't remember who) and they were giving tips on how to make pizza. What I did take from the show was to use cornmeal on the counter to make sure the dough doesn't stick and to just push the dough with your fingertips (no rolling pin or fancy tossing).

This was a quick and easy dish. I'll break down the cost of the ingredients below. Some are pantry items and some are items that I bought just for the pizza. If I only used a portion of a package I adjusted the cost accordingly.

I like the crust a little crispy so that the piece stands on its on when you pick it up. To achieve this, I put my dough on a pizza stone and precook it for about 5 minutes before putting any toppings on. This keeps it from getting soggy.

We had a nice green salad alongside our pizza with goat cheese, portobello mushrooms, and diced tomatoes (no sauce).

Homemade Pizza
Pantry Items:
Fresh basil from our new plant
Olive oil
Cornmeal
Salad Dressing
Salt and Pepper

Items Purchased Just for Pizza:
$2.00 - Whole wheat pizza dough
$2.25 - Half a small log of fresh goat cheese
$1.50 - 1 portobello mushroom (from a pack of 6)
$1.00 - 2 plum tomatoes
$.15 - 1 clove of garlic

Items Purchased for Salad:
$2.50 - Salad mix
$.75 - A few slices of vidalia onion

Total: $10.15

Preheat oven to 425 or 450 degrees

Dice portobello mushrooms into small pieces
Mince garlic
In a small skillet, heat a few tablespoons of olive oil over medium heat
Add in garlic and mushrooms and saute until just softened - 3-4 minutes
Remove from the heat and set aside

Cut open the tomatoes and scoop out the seeds
Dice the tomatoes into small pieces and set aside

Tear a few leaves of basil into small pieces and set aside

Put a piece of wax paper on the counter and put down a light dusting of cornmeal
Put the dough on top and use your fingertips to push the dough out until desired thickness
Transfer to a pizza stone or baking sheet (be sure to put a little cornmeal on the stone first)
Bake for 5 minutes and remove from oven

Drizzle a little olive oil on top of the pizza dough
Sprinkle tomatoes and mushrooms evenly on top of the pizza
Crumble goat cheese evenly on top
Sprinkle half the basil on top of the pizza

Bake for approximately 15 minutes (or longer for crispier crust)
Remove from oven, top with the remaining basil
Cut and enjoy!

Trying a New Recipe

I've become a regular reader of www.playinghouseblog.com, written by my friend Amy. She has a great "Foodie To Do List". I couldn't decide what to have for dinner, so I browsed her list and a link to Sushi Rice Salad caught my eye. Tonight I was on my own for dinner - my dining partner and resident dishwasher is on his way to a work conference for a few days - so I wanted something that didn't require too many dishes! With Grease 2 on the TV (don't laugh at me), I got to work preparing this quick meal.

A note about the rice. I was home sick today and ran out to the closest store (Whole Foods) to pick up a few ingredients for this recipe, including brown rice. Apparently there had been some disastrous spill in the Asian food aisle - also the rice aisle. After waiting for them to finish mopping, which they didn't, the very nice customer service man offered to get me the rice I needed. I didn't know I wanted, so he led me slowly down the aisle to pick it out. Once I was in this dangerous area I surveyed the rice options. Turns out that WF does not have any 10-minute brown rice or any quick-cooking plain brown rice of any kind. Strike! But I felt like I had to pick out something for all the trouble of shuffling down the aisle practically holding hands with the WF man (it was NOT that slippery, guess they are terrified of lawsuits). One of my upcoming meals will be accompanied by sesame ginger rice. I checked out and headed across the street to Trader Joe's. Trader Joe's had a completely opposite rice selection. Almost everything was pre-cooked rice in packaging designed to go in the microwave for 1-3 minutes for instant eating. So, I gave in and bought a pack of plain brown rice that cooked up in 1 minute.

For the recipe, I followed it pretty closely just tweaking the amount of some ingredients. For the original recipe check out http://danatreat.com/2009/04/sushi-rice-salad/. I'll retype it below with my tweaks. Next time I'll make sure to get the right rice and will add more of it. Also, I will leave out the pickled ginger. I'm not a huge fan of it, but I left it in for this first try. I also added the wrong measurements for the dressing ingredients (which I didn't realize until I started typing up the recipe for this post). It still tasted great, but could have tasted a lot better. That's what I get for trying to follow a new recipe when I'm in a sudafed state. Next time will be better!

This would also be delicious with some sushi-grade tuna or salmon diced up in place of the tofu. Those are my notes - enjoy!

I love to chop veggies - so this recipe was perfect for me. Here's a shot of my chopping:

Sushi Rice Salad
Adapted from www.danatreat.com

1 package of pre-cooked brown rice (according to package, 3.5 servings of ½ cup each)
1/4 cup + 3 tbsp. rice wine vinegar, divided
1/4 cup sugar
1 1/2 tsp. salt
1 tablespoon sesame seeds, lightly toasted
2 tablespoons finely chopped pickled ginger
3 scallions, thinly sliced
1 carrot, shredded
1 English cucumber, seeded and chopped
8 oz. extra firm tofu, cut into small cubes
2 sheets nori (dried seaweed)
1 avocado

In a small saucepan bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat
Cook rice, transfer rice to a large bowl and stir in vinegar mixture
Cool rice and drain excess liquid
Stir in sesame seeds, remaining 3 tbsp. vinegar, ginger, scallions, cucumber, tofu, and carrot
Cut nori sheets into 1 inch wide strips
Cut open and pit avocado
Score avocado with a sharp knife, making cubes
Use a spoon to remove from the skin and add avocado to salad with nori
Toss well

Dressing
2 teaspoons wasabi paste (I accidentally did 2 tablespoons – SPICY!!)
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (from the jar of pickled ginger)

In a small bowl, whisk all ingredients together
Drizzle dressing over salad and mix carefully.

Serves 4-6

I didn’t use all the dressing I made, partly because I made the wrong amount! Reduce the amount of wasabi if you don’t want it as spicy.


Summary:
Prep Time: 15 minutes of chopping and assembling
Cook Time: Less than 5 minutes
Cutting board and knife, bowls, sauce pan and spoon, serving bowl and utensils

And of course - fun chopsticks! I got these at Sunfest in Florida a few years back. They make it fun to eat!

Sun-dried Tomato Pesto...from scratch!

Inspired by the new basil plant that I bought over the weekend and some leftover sun-dried tomatoes from the couscous salad last week, tonight's dinner was penne pasta with homemade sun-dried tomato pesto. Instead of searching for a recipe to try - I made this one up! It was delicious and would be great on a baguette as an appetizer or on a sandwich with mozzarella. Yum!


I'm not sure if I've mentioned this, but bread is my favorite food (followed closely by cheese). So what better to go with pasta than more carbs! I made biscuits (Jiffy mix) but for a special twist I added about 1 teaspoon of lemon zest to the batter. I can't believe I haven't tried this before. The lemon gave it a nice fresh, bright taste and tied in with the lemon in the pesto.

Sun-dried Tomato Pesto

8-10 leaves of fresh basil
7-8 sun-dried tomatoes packed in oil
About 1 tbsp. lemon zest
2 cloves of garlic
About 1/4 cup of olive oil

Add basil, sun-dried tomatoes, lemon zest and garlic to a food processor
Put the lid on and begin to pulse
As you are pulsing slowly pour in the olive oil through the hole in the lid
Continue pulsing until you get a consistent texture

I mixed in some grated Parmesan cheese after pulsing it in the food processor

Quick note: traditional pesto calls for toasted pine nuts. I didn't have any on hand so I just skipped them. I was planning to add in walnuts for another flavor, but I totally forgot too add them in.

Cook pasta according to instructions on the package
Drain and return to the warm pot
Add pesto and toss until well combined
Garnish with fresh basil leaves and serve!

Summary:
Prep Time: 5 minutes
Cook Time: 10 minutes
Food processor, pasta pot, colander, serving dishes and utensils.

Fresh Flavors....Jicama!

Some nights you just really don't feel like making a labor-intensive dinner. We had grilled some sirloin tips along with the mushrooms from the other night and were planning to take the steak for lunch. Instead, we heated them up and served them with homemade guacamole and a jicama salad. It's easy to get into a vegetable rut - asparagus, green beans, peas - and just keep repeating. One of my goals is to use more variety in our meals. This is a simple as checking out the new arrivals in the produce section and choosing seasonal veggies.

Since the steak was already cooked, it just needed a quick warm up. Guacamole is our favorite condiment and can be done in less than 3 minutes. The jicama salad is also very easy and quick. You just need a sharp knife and your ingredients! I used an assortment of veggies that we had in the fridge to create the salad. You could add and subtract ingredients according to your taste. It tasted great the next day too!


Jicama Salad with Citrus Dressing
1 jicama root, peeled

1/2 of a seedless cucumber (English cucumber)

1/4 of a red onion, sliced into 1/4 inch slices

1 orange (any variety)

Juice of 1 lime

Juice of 1 lemon
1-2 teaspoons of cilantro
Dash of salt

Peel jicama root, removing the outer skin
Using a sharp knife, cut the jicama into 1/4 inch sticks and place in serving bowl
Cut cucumber into 1/4 inch sticks and place into bowl
Slice onion and add to bowl
Cut the orange in half, then cut each half into 2 pieces
Using a knife, cut the peel way from the flesh making sure to cut off all the white pith
Cut into small wedges and add to bowl
In a measuring cup or small bowl, combine the lemon and lime juice and cilantro
Pour over the salad and toss well
Refrigerate for about 20 minutes before serving

Makes about 6 servings as a side dish.

Summary:
Prep time: 10 minutes
Cook time: None!
Sharp knife, cutting board, measuring cup or small bowl, serving dish, serving utensils


Lara's Guacamole
1 avocado
About 2-3 tablespoons of diced red onion
Diced fresh jalapeno (seeded) - amount varies based on personal taste
Juice from half a lime
Salt
Pepper
Cilantro

Using sharp knife, cut avocado in half and remove the pit
Score the avocado into cubes on the inside (it will come out in cubes)
Scoop out the avocado into a serving bowl and mash until desired consistency
Add onion, jalapeno, lime juice and seasoning
Stir and serve immediately

Serves 2.

Summary:
Prep time: 2-3 minutes
Cook time: None!
Knife, spoon, fork or masher, and bowl

Post-Vacation Eats....Fresh Ingredients!

After a long weekend full of delicious (but not so healthy) meals, I'm back in the kitchen cooking up some new recipes. We stopped at the store on the way home from work and wanted a quick meal to eat. When I was checking out the current sale items on the Whole Foods website, I saw a recipe for cous cous salad with sundried tomatoes and salami. It caught my eye and I decided to put it on the menu. I used the recipe as a guideline and put my own twist on the ingredients. For a main dish, we decided on grilled portobello sandwiches. This meal can be made completely vegetarian by omitting the salami in the cous cous salad. It's a gourmet meal that is easily made by anyone!

I grilled an extra mushroom to throw in my salad for lunch the next day. The cous cous salad was even tastier the second day! It would also be a great dish to take to a pot luck.

Grilled Portobello Sandwiches with Goat Cheese
Portobello mushrooms (1 per person)
Bread for the sandwich - tonight I used ciabatta bread
Olive oil
Your favorite herbs and spices (I used dried basil and garlic powder)
Salt and Pepper
Fresh goat cheese, sliced into 1/4 inch rounds (1 per sandwich)

Heat your grill to medium heat (or you can also use a grill pan on your stovetop)
Wipe the mushrooms off with a dry towel or paper towel
Brush the mushrooms with olive oil
Season with salt, pepper, and herbs.
Grill 2-3 minutes per side

Warm sliced rolls/bread on the grill for 1-2 minutes
Place 1 mushroom on the roll, top with goat cheese and enjoy!

Cous Cous Salad with Sundried Tomatoes and Salami
1 cup of cous cous, prepared according to the box
Approximately 1/4 lb. of genoa salami slices, cut into quarters
1/8 cup of fresh parsley, chopped
A handful of arugula
1/4 cup sundried tomatoes, packed in oil
2 tablespoons of lemon zest
Juice of 1 lemon
Juice of 1 lime
2 tablespoons olive oil
A dash of red pepper flakes (one or two shakes from the jar)
Salt and pepper

Prepare the cous cous according to the directions in on the box
Remove from the pot and put into a serving bowl
Let cool to room temperature

Stack salami slices and cut into quarters
Chop parsley roughly
Chop sundried tomatoes into pieces about the size of the cut salami

Combine lemon zest, lemon juice, lime juice, olive oil, red pepper flakes, and salt and pepper to taste

Toss in the salami, parsley, sundried tomatoes and arugula with the room temperature cous cous Pour dressing over the salad
Toss to combine

Summary:
Prep time: 10-15 minutes
Cook time: 5-10 minutes for the cous cous
Pot and lid, cutting board and knife, zester or small grater, measuring cups, tongs for tossing, serving dish, and serving utensils

Tuesday Night Indian - with a little help

We're getting ready to head on vacation, so we didn't stock up on too much at the grocery store over the weekend. Tonight's dinner was a delicious Indian meal - courtesy of Trader Joe's. It will probably take me longer to type up this post than it did to cook (3 minute cook time). This was a one box, three pouch meal. Lentils, rice, and potatoes and peas. On the side I made two pieces of naan (also from Trader Joe's). It was under $5 - great for the budget as well as the schedule.

Do you have a good weeknight meal that you'd like to share? Send it my way and I'll try it out and post the results!

Last Week's Menu

Here are a few items that don't require recipes.

First up, my quick version of a traditional English breakfast. I wasn't feeling 100% so I wanted a quick meal. Instead of my usual fallback of eggs and bread, I scrambled some eggs, crisped up some hash browns, and cooked some tasty baked beans (from a can). It was delicious!!!

Next up, romaine salad with roasted beets. For perfect roasted beets, check out this post from my friend Amy's blog: http://adouble.blogspot.com/2009/04/roasted-veggies.html. It looks easier than the way I did it!