Meal Plan 9/30-10/6

Obviously, I am making this post a week late.  The bonus, I can include my reviews since there were a couple of new recipes tried.  Two that were absolutely amazing and I am sure will become regulars around here...which is saying a lot.

We are officially dropping below freezing every night here now.  So, last week we had to harvest all of our tomatoes.  Oh man, do we have a lot of tomatoes.  I made three batches of roasted salsa, a huge batch of marinara, and I chopped and froze about 15 quarts...and we still have a ton on the counter.

Meal #1:  Turkey burgers with avocado and green salad

Meal #2:  Penne with turkey meatballs (with parsley and onion) and marinara with sauteed zucchini...this marinara was really yummy...very flavorful...I will definitely make again.

Meal #3:  Mushroom grilled cheese with green salad...OMG, this was completely heavenly.  I didn't have white wine on hand and just used water...still out of this world.

Meal #4:  Avocado egg salad sandwiches with green salad.  I am a huge avocado lover and this sandwich was Ah-mazing.  I only used half of an avocado and I subbed the mayo with greek yogurt and also used half the curry powder suggested since mine is hot.

Meal #5:  Banana chocolate chip muffins with homemade turkey sausage patties (for breakfast).  This sausage was really good...too spicy for the little one, but perfect for mom and dad!

Treat:  Me and the bean also made some princess crown cookies with oodles of sprinkles from this recipe...the cookies really held their shape and are yummy.

What does everybody else do with all of their tomatoes?

Have a great week!

Meal Plan 9/9 - 9/15

This is my first post in about 10 months.  Wow...how did I let that happen?  I guess life just got away from me.  I was inspired to start blogging again after getting the loveliest email from a reader who just completed her version of the Little Bean Circle Quilt.  She was so kind to take time out of her day to thank me for the project and she sent me pictures of her amazing quilt as well (which I will share in a separate post).  So, I am going to start back slow with a meal plan for the week.  Hopefully, tutorials and recipes to come...

Here is what we are eating this week:

Meal #1: Omelets with Avocado and Cheddar with Cucumber and Tomato Salad with homemade Balsamic Vinaigrette (gotta use up all of that produce from the garden!)
Meal #2: Spicy Tofu and Mint Avocado Salad (I baked the tofu sans the bread crumbs and added orange wedges to the salad)
Meal #3:  Slow Cooker Vegetarian Split Pea Soup and 30 Minute Rolls (1/2 whole wheat flour)
Meal #4:  Cauliflower Quinoa Casserole with Grilled Chicken Breasts (I use homemade cream of mushroom soup that I keep in the freezer in ziploc bags)
Meal #5:  Margherita Pizza with tomatoes and basil from the garden and Green Salad

Also, this week, I made 3 large batches of this Classic Roasted Salsa to use up tomatoes, peppers, and onions from the garden.  It's delish!

I hope you all have a great week!

Cooking Motivation

No doubt, the bean and I have been enjoying our summer.  However, I have been lacking a little in the craft and culinary areas.  I have either been putting my effort in keeping up the outside or we've been out having fun in the sun while we can.  Oh, and my little bean stopped napping too, which of course gives Mommy even less time.

So, in an attempt to get some of my mojo back, I have given myself a little challenge.  I went to our little local health food store and picked up some spices that I don't regularly use and I am going to try to plan recipes around the spices.  I have also purchased a half a dozen cookbooks in the past month or so (now if I could find the time to sit down and go through them all).

First up:

Chipotle Chili Powder

Here are some of the recipes that I have found:

Chipotle Flourless Chocolate Cake

Fiery Chipotle Baked Beans (I'd omit the chorizo though)

I want to try using it in place of regular chili powder in my butternut squash and black bean chili

Also want to try in tacos

And next:

Smoked Paprika
Goat Cheese With Paprika, Garlic, Sun-Dried Tomatoes and Capers a Bruschetta recipe
Smoky Black Bean Soup
Baked BBQ Tofu (always wanted to try backed tofu - worth a shot!)

 Fennel Seeds
Fennel Seed Focaccia with Kalamata Olives
Spicy Turkey Sausage With Fennel Seeds
Marinara Sauce (always looking for a new take)

Garam Masala
Butter Chickpea Curry
Chicken Makhani

I also ordered za'atar from Amazon.  It's an Arabian spiced commonly used simply on bread brushed with oil.  Absolutely delicious!  I grew up in the Middle East, so it is very nostalgic.

I will report back if I find any to die for recipes.  And by all means if anyone has a recipe using any of these spices, please share a link!!!

Banana Walnut Coconut Cake

I made this cake for my father-in-laws birthday celebration last night.  It turned out sooo good, I had to share.  Excuse the bad photos..I had about 3 seconds to take them.  My FIL announces after we finish dinner..."I have to leave in 20 minutes to get home in time for the game to start!"  Yeah.

Here is the recipe:

Banana Walnut Coconut Cake

For the cake:
1 1/3 c. sugar
1 stick butter, softened
2 eggs
3 ripe bananas
2 c. flour
1 tsp. baking soda
1/4 c. milk
1 tsp. vanilla
1 c. chopped walnuts
1 c. shredded coconut

For the syrup:
1c. sugar
1 c. water
(or substitute 2 T. of water with rum)

For the frosting:
1 stick butter, softened
4 c. confectioner's sugar
1 c. chopped walnuts
1 c. shredded coconut
1 tsp. vanilla
~1/4c. water

1.  Preheat oven to 350 degrees.  Spray two 9" cake pans with cooking spray.
2.  In a stand mixer, or bowl with hand mixer, cream together butter and sugar.  Mix in eggs, bananas, milk, and vanilla.
3.  Add in the flour and baking soda.  Mix just until moistened.
4.  Fold in the walnuts and coconut.
5.  Pour batter into prepared pans.  They will bake for about 40 minutes, turn pans halfway through.  They are done when the cake bounces back after being pressed in the center.
6.  To make syrup, add water and sugar to a saucepan.  Heat until boiling.  Remove from heat and cool completely.
7.  To make frosting, cream together butter, vanilla, and confectioner's sugar.  Slowly add in the water.  When it has reached a thick but spreadable consistency, stop.  Fold in the walnuts and coconut.
8.  To assemble.  Place one cake layer on a stand.  Brush generously with syrup using a pastry brush.  Spread 1/2 of the frosting on top.  Place other cake layer on and repeat.

Source:  Modified from AllRecipes

Dinner...On The Cheap (Beans and Rice Made Fantastic)

I get a little thrill when I can cook dinner for the family (that the whole family is willing to eat!) for just a couple of bucks.  Last night I came up with this little concoction:

I call it Revamped Beans and Rice

3 c. cooked black beans (I cook my own in the crock pot at one time and store them in individual bags in the freezer)
1 14.5 oz. can diced tomatoes
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
1/4 tsp. pepper
~2 c. white rice (raw)
sour cream and guacamole for serving

1. Throw the beans, tomatoes with the juices, and spices in a pot and bring to a simmer.
2. Meanwhile, bring several quarts of water to a boil (no need to measure).  Once it is at a rolling boil, add your rice to the pot (yes, seriously).  Boil rice for exactly 13 minutes.  Drain.
3. Um, well, that's it.  Serve beans over rice.  Add sour cream and guac.

And, isn't that the best rice you've ever had?  It comes out perfect every time!  No sticky mess, just flaky delicious rice.  Who knew?

Jeremy's Granola

My husband has become a foodie.  Unless I am out of town, then he eats turkey dogs and mac and cheese from the box.  But the point is, he has high expectations when it comes to my cooking.  He now won't eat boxed granola, so I make it for him.  I really don't mind though, because it ends up being less expensive and it is definitely a healthier option.  It took me a while to get the proportions of what he/the budget like.

Jeremy's Granola

1/2 c. light brown sugar
1/2 c. pure maple syrup
1/2 c. vegetable oil
1 tsp. cinnamon
1 tsp. pure vanilla extract
9 c. oats (not the quick cooking kind)
1 c. almonds
1 c. craisins

1. Preheat the oven to 350 degrees.
2. Whisk together the brown sugar, syrup, and oil in a large bowl.  Add cinnamon and vanilla.
3. Stir in oats.
4. Spread over two sheet pans in an even layer.
5. Bake for 20 minutes, rotating half way through to ensure even cooking.
6. Stir the granola around with a spatula when it is still hot to prevent it from sticking to the sheet pan.  Allow to cool completely.
7. Once cooled, add almonds and craisins (Jeremy prefers the almonds to be raw because they are healthier that way, but if you prefer to have them roasted, then mix in with the granola in step 3.

Of course, you can add just about anything you want to the basic recipe to cater it to your needs.  My favorite part - the super cute jar that I found to store it in.  Doesn't that look so much nicer than a cereal box?


Oh - one last thing...your house will smell AMAZING all day when you make this!

Summer Squash and Chicken (Yes, I said chicken) Lasagna

I was really craving lasagna this week and was too lazy to hit the grocery store.  So, I made do with what I had on hand.  And may I say that it was unbelievable?  I highly, highly recommend that you try this.  My toddler (who is the pickiest eater, ever) even gobbled it up and my husband went back for thirds, yes, thirds.

Summer Squash and Chicken Lasagna

For the sauce:
3 - 14.5 oz. cans diced tomatoes with the liquid
1 - 6 oz. can tomato paste
1 c. onion, finely diced
1 T. olive oil
3 cloves garlic, crushed
1 T. italian seasoning
1 tsp. salt
1/2 tsp. pepper

Remaining ingredients:
10 whole wheat lasagna noodles (the kind that you have to boil)
2 small yellow squash, thinly sliced
~5 oz. fresh spinach
1 lb. grilled chicken, shredded
8 oz. whole milk ricotta
16 oz. part skim ricotta
1 lb. mozzarella, shredded (shred your own, the pre-shredded kind has a substance in there to prevent caking that affects texture).

Directions:

1. Start the sauce.  Saute the onion in the olive oil until translucent.  Add garlic, cook just until fragrant.  Add tomatoes and their liquid, tomato paste, and spices.  Let simmer at least 30 minutes. 
2. Roast squash.  Spray the bottom of a cookie sheet with cooking spray or olive oil.  Place squash in a single layer.  Roast in a 400 degree oven for about 20 minutes or until cooked and a few brown patches (not burned, just a little bit brown).
3. Boil noodles until al dente. 
4. In the bottom of a 9x13 pan, spread just a little bit of sauce.  Place 3 noodles lengthwise.  Layer on top half of your two ricotta cheeses, a third of the mozzarella, the squash, half of the spinach, and a third of the remaining sauce.  Place three more noodles down.  Layer the remaining ricotta, another third of the mozzarella, the chicken, the remaining spinach, and another third of the sauce.  Place 4 noodles on top.  Spread over the remaining sauce and sprinkle on the remaining cheese. 
5. Bake at 350 degrees for 30-40 minutes until hot and bubbly.

Please leave me a comment if you get the chance to try this...I would love to hear how you like it.

Mediterranean Dinner Party

Every summer, my husband invites his staff and their families over for a dinner party.  Usually, he has just returned from Alaska with a ton of fish and this takes place in August when it's hot.  We got going on this a little late this year and he didn't get the chance to go to Alaska.  So, it was cold and rainy and I had to rethink the whole BBQ plan.

So, here is the Mediterranean inspired menu plan that I came up with:

Spinach Artichoke Dip with chips
Garlic Lemon Chicken Kebabs
Composed Greek Salad
Hummus
Pita Bread
Stuffed Grape Leaves
Moroccan Carrots
Lime-Pistachio Tart

The pita bread and the stuffed stuffed grape leaves  were store bought, but the rest was homemade.

Composed Greek Salad

3 ripe tomatoes, sliced
2 large cucumbers (washed, but not peeled), sliced
1/2 red onion, cut into thin rings
1/2 c. feta cheese
Balsamic vinaigrette

So, I simply laid out the cucumbers and tomatoes in rows and then sprinkled on the onions and the cheese and drizzled with the vinaigrette.  So easy, yet it looks so much prettier than a tossed salad.

Hummus
1 2/3 c. cooked and cooled chickpeas (or 1 can drained and rinsed)
1 1/2 T. sesame tahini
3 T. fresh lemon juice (usually 1 lemon)
2 garlic cloves
1/2 tsp. salt
2 T. olive oil

This is so easy to do, you won't buy storebought hummus anymore.  Just throw everything into the food processor and blend until smooth.  Done.

This is one of Layla's favorite foods, too.  Who would have known?

Moroccan Carrots

This is the food that always scares people the most, but it's the recipe that everyone always wants at the end of the meal.  These are AMAZING!  I got this recipe from my mom ages ago, but have no idea where it came from.

2 lbs carrots (for convenience, I buy the baby carrots - otherwise you need to peel and chop them to a similar size)
8 cloves garlic, crushed
1/4 c. cumin
1/4 c. paprika
1 T. salt
1 T. pepper
1 bunch parsley, finely chopped
1 c. olive oil
1 c. red wine vinegar

• Steam the carrots just until tender.  Do not overcook.
• While the carrots are steaming, whisk together all of the other ingredients. 
• Pour hot carrots into sauce and stir. Stir occasionally while cooling.  Serve at room temperature.

Here's a pic of the garlic lemon chicken kebabs, just because they are so pretty:

Now, the original Lime Pistachio Tart recipe from Martha Stewart does need some modifications.  First of all, it makes way too much filling...way more than would fit in my 9" springform.  This is good news, because this is not an easy recipe and it is definitely NOT an inexpensive one.  I also changed the crust too.  So, here is what I did:

Lime-Pistachio Tart Adaptation

For the crust:
1/2 container shortbread cookies (I used Sandies)
1 c. pistachios
1/2 stick butter, melted

For the filling:
1 c. whole milk ricotta cheese (do not drain, there is no point)
1 c. mascarpone cheese
8 limes, zested and juiced
15 egg yolks, plus 1 egg
1 1/2 c. sugar

For the crust:  pulse the cookies and the pistachios in the food processor until most crumbs are fine.  Pour in butter, pulse a few more seconds until it is just combined.  Press crumbs into the bottom and up the sides of the springform.  Place in refrigerator to chill.  You do not have to bake this.

Follow the steps in the original recipe for the filling.  Again, be sure to skip draining the ricotta...if you use whole milk ricotta, it will not drain.

This makes a beautifully tangy and fluffy dessert.  Definitely a hit!

All in all, the evening went very well.  Everyone seemed to enjoy the food, even the kids.  So, it was worth the extra work this time around.  Next year is definitely an Alaska year though!

Zucchini Bread With a Hint of Orange and Spice

I do not believe in fat free baking.  However, I do believe in making baked goods as healthy as possible while still maintaining their integrity (so to speak).  This zucchini bread definitely does that.  It's my daughter's favorite breakfast food and I don't feel too bad giving it to her now and then.

Here is the recipe:

Zucchini Bread with Orange and Cinnamon

3 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
zest of one orange
3 large eggs
1 c. vegetable oil
1 2/3 c. sugar
3 tsp. vanilla
4 c. grated zucchini

1. Grease two standard size loaf pans.  Preheat oven to 325 degrees F.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and orange zest (if you whisk this, you don't need to sift)
3. Whisk together eggs, oil, sugar, and vanilla.  Mix wet ingredients into dry just until they are incorporated.  Don't overmix.  Fold in zucchini.
4. Pour batter into prepared pans and bake for 45-50 minutes or until cake bounces back when pressed in center. 

See, not too bad, eh?  Tons of fiber from the zucchini and the whole wheat flour and just enough sugar to make it slightly sweet.  Adding the orange zest, cinnamon, and vanilla give it lots of flavor.  The bread still turns out light, moist, and delicious and not a dense lump like so many "health" foods out there.

Enjoy!