Wednesday, June 16, 2010

Fettuccine with Spinach Pesto

the goods:

12 oz. fettuccine noodles

Course salt and ground pepper

1 (10 oz) pkg. frozen chopped spinach, thawed

1/3 c. grated Parmesan cheese, plus more for serving

2 T. pine nuts, plus more for serving

1 garlic clove

1 tsp. grated zest, plus 2 T. juice from 1 lemon

1/4 c. EVOO

  1. Cook pasta in pot of boiling salted water until al dente, according to package directions. Reserve 1/2 c. pasta water; immediately drain pasta and then return to the pot.
  2. While pasta is cooking, place spinach, Parmesan, nuts, garlic and lemon zest and juice in a food processor. Process until a paste forms. While the processor is running, add oil and 1/4 c. cold water; process until smooth and creamy. Season with salt and pepper. Add to pasta; toss. Adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water).
  3. Serve. Sprinkle with additional Parmesan and pine nuts, if desired.

    photo, compliments of martha stewart

Saturday, June 12, 2010

Croissant French Toast with Fresh Strawberry Syrup

This is SO completely yummy, it's scary. A friend of mine had this for Mother's Day and posted the recipe on her blog. I had to try it. So here it is..........

the goods:

4 large day-old croissants

3/4 c. milk

2 large eggs

1 tsp. vanilla

2 T. butter

3 T. powdered sugar

  1. Slice the croissants in half lengthwise.
  2. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
  3. Melt 1 T. butter in a large skillet over medium heat. Add 4 croissant halves, and cook for about 4 minutes on each side or until a golden brown.
  4. Sprinkle with powdered sugar; top with sweetened whipped cream and fresh strawberry syrup.

Fresh Strawberry Syrup

1 quart fresh strawberries, sliced

1/2 c. sugar

1/4 c. orange liqueur or orange juice

1 tsp. grated orange rind

  1. Combine all ingredients in a saucepan and let stand for 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.

Vegetarian Burrito Bar

the goods:

1 c. brown rice

1 3/4 c. chicken broth or vegetable broth

1 (15 oz) can refried beans

flour tortillas

sour cream

shredded cheddar cheese

romaine lettuce, shredded



In a small pot, bring rice and broth to a boil. Cover, reduce heat to low and cook for 30 minutes (if white rice reduce cooking time to 15 minutes). Remove pan from heat and let it stand, covered, for 5 minutes.

Meanwhile, in another saucepan, warm beans and 1/4 c. water over low heat, stirring occasionally.

Wrap tortillas in foil and place in the oven at 350 degrees to warm them, about 8-10 minutes.

Let everyone build their own burrito and chow down!

Spinach, Ham and Rice Casserole

This was a new recipe that we tried the other night, and we really liked it. My girls actually ate it too. Surprisingly they like spinach! YEA! This is another recipe that is super easy when you want to hurry and throw something together and let it bake.
the goods:
2 pkgs. (10 oz. each), frozen spinach, thawed and squeezed dry
2 c. prepared rice
2/3 c. whole milk (i don't use whole milk)
2 large eggs
1 c. Gruyere cheese, grated
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 c. dry white wine
1/2 lb. ham, chopped
  1. Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 c. Gruyere cheese, 1 and 1/4 tsp. salt, and 1/4 tsp. pepper.
  2. In a large skillet heat oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until heated through, about 2 minutes.

Add ham mixture to the spinach mixture and stir to combine. Transfer to an 8-inch baking dish; top with remaining cheese.

Bake until warmed through and golden brown on top, 25-30 minutes.

Chicken and Asparagus Stir-Fry

This is one of our favorite meals. Chad and I Chinese food. So I'm always looking for new things to make to help our cravings so we're not eating out all the time. This recipe is not only yummy, but extremely easy!

the goods:

2 T. cornstarch
1/4 c. cooking wine (optional)
1/4 c. vinegar
1 T. oil
1 clove garlic, minced
1 tsp. dried ginger
2 chicken breasts, sliced
1/4 c. green onions
6 1/2 oz. fresh asparagus (i usually put the amount that we like as a family in)
2 T. soy sauce
1/4 c. water
1/3 c. slivered almonds
brown rice
  1. Heat pan or wok over high heat, add oil and swirl to coat.

  2. "Velvet" chicken. Add cornstarch, cooking wine, and 1/4 c. vinegar in a bowl. Mix. Add sliced chicken and coat with mixture.

  3. Meanwhile, add garlic, ginger, and chicken. Stir-fry for 1-2 minutes, or until the chicken changes color.

4. Add green onions and asparagus and stir fry for a further 2 minutes or until onion is soft.
5. Stir in soy sauce and 1/4 c. water. Cover and simmer until chicken is tender and veggies are tender crisp. Sprinkle with almonds.

Serve over brown rice or noodles.

Mountain Pancakes

We used to have these all the time growing up. I think they are technically called German Pancakes, but as a child we always called them Mountain Pancakes because when they came out of the oven, they really looked like mountains.

the goods:

3-4 T. butter

1 c. milk

1 c. flour

6 eggs

1/2 tsp. salt

  1. Pre-heat oven to 425 degrees.
  2. In a 9x13 pan, melt butter in the oven.
  3. Meanwhile, mix the next for ingredients with a mixer. Blend well.
  4. When butter is melted, pour mix into your hot pan and place immediately back in to the oven.
  5. Bake @ 425 degrees for 25 minutes.
  6. Cut into squares and serve with jam, honey, syrup, or powdered sugar.

Wednesday, April 7, 2010

Chicken and Spinach Pasta

picture compliments of rachael ray

the goods:

1 lb. whole wheat penne rigate

3/4 lb. boneless skinless chicken breasts

1 bay leaf


2 T. butter

1 onion, finely chopped

3-4 large cloves garlic, finely chopped

black pepper

2 slightly rounded Tablespoons flour

1/2 c. dry white wine (or chicken stock)

1 c. chicken stock

1 c. cream or whole milk

a few grates of nutmeg

1 c. grated asiago cheese or provolone

1 (10 ounce) box chopped frozen spinach, defrosted, wrung dry and separated

1 (14 ounce) can artichoke hearts in water, drained well and chopped

freshly grated parmigiano-reggiano

  1. Bring a large pot of water to a boil for your pasta. Salt you water and cook pasta al dente.
  2. Meanwhile, poach chicken. Place chicken in a small pan, and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with 2 forks.
  3. While chicken cooks heat EVOO in a large, deep saute' pan over medium heat. Melt butter into oil and add onion and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir one minute then whisk in white wine (or chicken stock). Add 1 c. stock and cook 1 minute and then add cream and season with nutmeg. Let sauce thicken for a couple of minutes over low heat then stir in spinach and artichokes and heat through. Melt asiago or provolone cheese into sauce and turn off heat.
  4. Drain pasta and toss with sauce and chicken to combine, adjusting salt and pepper to your taste. Garnish with freshly grated parmigiano reggiano cheese.