Monday, October 18, 2010
Monday, September 27, 2010
I strongly urge you to make this dish as the summer is winding down- you won't be sorry. Aren't those heirloom tomatoes from Trader Joe pretty?
- 6tablespoons extra-virgin olive oil
- 1pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices
- 1pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
- 2teaspoons table salt
- 1 1/2pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
- 3/4teaspoon ground black pepper
- 1 medium garlic clove, pressed
- 1 T. minced fresh thyme leaves
- 1C. bread crumbs
- 1 C. grated parmesan cheese
- 1/4cup chopped fresh basil leaves
- 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
- 2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
- 3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
- 4. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Slightly overlap tomato slices in single layer on top of zucchs. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
- 5. Combine bread crumbs, remaining tablespoon oil, and Parmesan in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Monday, August 30, 2010
Monday, August 23, 2010
Wednesday, August 18, 2010
Tuesday, August 17, 2010
Friday, August 13, 2010
1 C. teriyaki sauce
4 slices pineapple
4 slices tomato
4 leaves lettuce
4 T. mayonnaise
Marinate the chicken in the teriyaki sauce in the fridge for a few hours. Grill the chicken and pineapple. Assemble sandwiches.
Monday, August 9, 2010
Ideas for increasing veggie intake:
- Dice veggies small, or add pureed veggies to favorite meals or soups. Puree your own with Cuisinart Smart Stick or use pureed baby veggies.
- Add spinach to smoothies.
- Make breads and muffins with veggies (i.e., pumpkin or zucchini bread)
- Make sweet potato french fries with EVOO and favorite seasonings (I like salt, pepper, onion powder, and garlic powder).
What are YOUR tricks??? Do you have a recipe your kids love or an idea for squeezing more veggies into your kids diets?
School is starting up for us this week... I am trying to keep a positive attitude. I am hoping to send some extra special lunches from home to remind my first-grader how indispensable her mom is. :)
Monday, August 2, 2010
If you live in Mesa or anywhere in the vicinity, I beg of you to try out Caffe Boa Bistro if you haven't already. I love the original on Mill in Tempe, but am completely smitten with its little sister in Mesa. Cannot say enough good about it. Look over the menu and see for yourself. Try the house-pulled mozzarella, SoCal Love, and any of the handmade pastas (my husband loved the linguini with mushrooms). The starter course of bread with pesto aioli, olive oil and hummus is unforgettable. Best restaurant in Mesa without a doubt.
Tuesday, July 27, 2010
Monday, July 19, 2010
Tuesday, June 29, 2010
Wednesday, June 16, 2010
Monday, June 7, 2010
Tuesday, June 1, 2010
* Fresh and Easy honey and flax granola
* Trader Joe's buttermilk pancake mix
* Fresh and Easy vermont maple syrup
* Fresh and Easy freshly squeezed orange juice
* a bag of fresh strawberries
* a spatula
* tea towel from Ikea
* napkins from Homegoods
Monday, May 24, 2010
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 T. lemon juice
- 1 1/4 C. mayo
- 1/2 C. freshly grated Parmesan
- 1 1/2 C. frozen peas, defrosted
- 1/3 cup pine nuts
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Friday, May 7, 2010
This was our dinner last night and it couldn't have been yummier! It is so flavorful, but so easy- I love crock-pot recipes.
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped (of course I left this out!)
- 1 1/2 cups beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 6-8 hours. (mine was done in about 5, but my crock-pot must get really hot! Just check it every so often and when the veggies are soft, it's done.)
Tuesday, April 27, 2010
Monday, April 19, 2010
Thursday, April 15, 2010
Split pea soup: Looks like barf, tastes delicious. Ever since I was little I've loved this soup, and I'm really not sure why. What kid likes something that looks like so sick?? Well, I did. I think I just loved the little bits of ham in it. SO tasty. And so, I thought that if it was good from a can, how much better would it be from scratch? Answer: A lot better. I think this soup is so so good, inexpensive, and pretty nutritious too. This recipe is simple and really easy. It basically makes itself! Thanks, Dave Lieberman, for a quality recipe.
Monday, April 12, 2010
Wednesday, March 31, 2010
This was for dinner tonight and it was delish! My only complaint would be that because it cooks in the crock-pot, the chicken doesn't brown up so it didn't look super appetizing, but the flavor is awesome. I think next time I would brown it in it a skillet first, then stick it in the crock-pot. The kids inhaled it and asked for seconds and thirds. I served it over a bed of lettuce that was tossed with lemon juice, salt and pepper, and a side of baked sweet potatoes.
Lemon- Rosemary Chicken
1/2 c. lemon juice
1 lemon, sliced
1 T. olive oil
1 garlic clove, crushed
1 bunch fresh rosemary (I used about 2 t. dried rosemary)
1/4 t. salt
1/4 t. pepper
4 boneless, skinless chicken breasts
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Seal bag and marinate in refrigerator 3-4 hours, turning bag occasionally. Place chicken in crock-pot and pour marinade over; top with lemon slices. Cook for 4-6 hours on low, or until tender. You may add frozen broccoli and carrots about an hour before done.
Tuesday, March 30, 2010
Tuesday, March 23, 2010
- 1 storebought pizza dough
- 2 T. butter, melted
- 4 T. cinnamon-sugar
- 2 C. whipped cream cheese
- 1 T. heavy cream
- 2 T. lemon juice
- 1 tsp. lemon zest (from 1 lemon)
- 2 C. mixed berries
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 T. cinnamon-sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining cinnamon-sugar. Slice like a pizza and serve.
Monday, March 22, 2010
Friday, March 19, 2010
Tuesday, March 16, 2010
Monday, March 8, 2010
Monday, February 22, 2010
Friday, February 19, 2010
- 3 Tbs. unsalted butter
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oats (not quick oats)
- 2 tsp. double-acting baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. ground cinnamon (optional)
- 1 1/4 cups milk
- 3/4 cup plain yogurt
- 1/3 cup honey
- 2 eggs
- 1/2 tsp. vanilla extract
- Maple syrup or honey for serving
Melt the butter; set aside. In a large bowl, whisk together the all-purpose and whole wheat flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until very well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Fold in the melted butter.
Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out a hefty 1/2 cup of batter onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until the waffle is golden and set. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest.
Serving: Serve the waffles hot with a topping of maple syrup or honey. These are also good with applesauce, jam or fruit-flavored syrups. For a real change, think about serving these as the "bread" for a tuna salad sandwich: Leave out the cinnamon in the recipe, spread each waffle with a thin layer of mustard, fill with lettuce, tomato and tuna salad, and serve the sandwiches with carrot and celery sticks. They're great for lunch.
Thursday, February 18, 2010
This recipe comes courtesy of Martha Stewie- from her orange baking handbook. Tasty, tasty, tasty. They are delish plain, but in my opinion, even a little better topped with lemon curd. Stephmodo has some great tips on other ways to use the stuff. I've made my own lemon curd a couple times, and it is wonderful. But I will also say that Trader Joe's jarred lemon curd is very comparable.
Tuesday, February 16, 2010
Friday, February 12, 2010
Wednesday, February 10, 2010
Monday, February 8, 2010
Saturday, February 6, 2010
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1 pound salmon
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.