Archive by Author

Potato and Zucchini Gratin

2 Aug

I don’t know about you, but I seem to have zucchini growing out my ears right about now!  It seems that I’m always trying to find new ways to cook this up.  I found this awesome recipe on the food network site and decided to try it.  I added sliced red potato to the mixture and I think mushrooms would be fabulous in it too.

Ingredients:

6 T unsalted butter

1 pound yellow onions, sliced

2 pounds zucchini, sliced

1 pound red potatoes, sliced

2 tsp salt

1 tsp black pepper

1/4 tsp ground nutmeg

2 T all purpose flour

1 cup hot milk

3/4 cup fresh bread crumbs

3/4 cup grated Gruyere

Directions:

Preheat oven to 400 degrees.  Melt the butter and saute the vegetables in a large saucepan.  I started with the onions and potatoes and added the zucchini about 10 minutes later.  Add the salt, pepper and nutmeg and cook for about 5 minutes.  Stir in the flour and then add the hot milk until it makes a sauce.  Add a little bit of the gruyere.  Pour the mixture into a large baking dish.  Combine the gruyere and bread crumbs and sprinkle on top of the vegetables.  Dot with 1 T butter cut into small bits.  Bake for about 20 minutes until bubbly.  Try not to eat the whole dish in one sitting (it’s that good!).

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Quinoa Salad

2 Aug

This recipe is absolutely FABULOUS!  It is kind of like a “beefed up” (with quinoa) salsa/guacamole dip, but you could eat it just as a salad or with tortilla chips.  It’s really yummy and I’m actually making it again for dinner we loved it so much!

Ingredients:

1 cup dry quinoa

1 can black beans

cherry tomatoes, quartered (as many as you want)

1/2 red bell pepper thinly sliced (I cut mine into small squares)

1 avocado cubed

1/3 cup cilantro

the juice of 1 lemon

olive oil

salt and pepper to taste

chicken/vegetable stock

Directions:

Cook the quinoa as directed in the chicken stock (2 cups for 1 cup quinoa).  Put the beans, tomatoes, pepper, avocado, cilantro and lemon juice in a bowl.  Add the quinoa.  Mix and add olive oil and salt and pepper until desired taste.  Enjoy warm or cold.  Yum, yum, yum!  This is SO simple and so yummy 🙂  You really do have to make it–now!

Original Recipe Found Here: http://delightfuldelicacies.blogspot.com/2009/05/to-market-to-market.html

Ricotta and Bacon Pasta

1 Jul

I made this last night for dinner when I had some ricotta and bacon that I needed to use up from my fridge.  It was really yummy, especially if you like the flavor of bacon!

Ingredients:

1 pound pasta (whatever kind you like, I used the corkscrew kind)

8 slices bacon (cut them up into small pieces as you put it in the pan)

1 large onion, chopped

8 oz of ricotta (about half of a small tub from the store)

Parmesan cheese

Basil or other herb for sprinkling at the end

Directions:

Cook the pasta until al dente.  Reserve some of the pasta water for use later.  In a skillet, fry the bacon and onion together until crisp.  Add the pasta to the skillet and mix in the ricotta and parmesan (about 1/4-1/2 cup to taste).  Add the reserved pasta water a ladleful at a time until desired consistency.  Serve warm and sprinkle herbs on top!  This was delicious 🙂  I think next time I would try adding spinach or mushrooms–yum, yum!

Stove-top mac and cheese

26 May

I found this recipe when I was looking for something to use up some evaporated milk with.  It is really a fabulous (maybe not all that good for you) and nice and creamy–just the way the box stuff is SUPPOSED to be by the looks of it.  It’s my adaption of a recipe from Alton Brown on the food network.  Enjoy!

Ingredients:

12 ounces elbow macaroni, cooked

4 T butter

1 large egg

6 oz evaporated milk

1 tsp. salt

1/2 tsp. freshly ground black pepper

3/4 tsp. dry mustard

10 ounces sharp cheddar cheese

Directions:

Cook your macaroni until it is al dente, according to package directions. Drain well and return to the pot.  Add the butter and toss to coat.  IN a small bowl whisk together the eggs, evaporated milk, salt, pepper and mustard.  Stir this mixture into the hot pasta and then add the cheese.  Reduce heat to low and continue to stir and cook until cheese is melted and mixture is creamy.  Serve.  It is SO YUMMY and creamy.  If you’re in the mood for mac and cheese, this takes just as long as the box mix and tastes better!  Yum!

Veggie and Noodle Stir Fry

26 May

I love clipping the recipes out of “Parents” magazine.  Most of them have been really good!  This one is no exception.  I really loved this yummy way to “beef” up the veggies in our dinner!

Ingredients:

2 Zucchini

4 tsp sesame oil

1 onion

1 tsp grated ginger

1 clove garlic

1 cup green beans

1 T soy sauce (or Yoshidas–yum)

3 cups cooked Chinese eegg noodles or linguini

Directions:

Saute onion in sesame oil.  Chop zucchini into long, think sticks.  Add ginger, garlic, zucchini and green beans to sauteed onion.  Cook 3-4 minutes.  Mix in 1 T soy sauce (or Yoshidas–which is my favorite and I usually put a bit more than a T) and toss in the linguini.  This is such a simple meal, but it is so yummy and it made me realize that I actually like zucchini!

Pesto, Tomato and Rice Soup

26 May

I made this in my crock pot and it turned out great.  I also used my immersion blender and fell in love with it all over again 🙂  Enjoy!

Ingredients:

1 cup chopped onions (2 medium)

1 cup shredded carrots (2 medium)

3 stalks celery with leaves, chopped ( 1 1/2 cups)

1 14 1/2 ounce can Italian-style stewed tomatoes

1 6-ounce can tomato paste

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp. pepper

3 cups water

1 14 ounce can chicken or vegetable broth

2 cups cooked rice or quinoa

1/2 cup pesto

parmesan cheese (for top)

Directions:

In your crockpot combine all the ingredients except for rice, pesto and cheese.  Cover and cook on low for 8 to 10 hours (or high for 4-5).  Turn off cooker and use your immersion blender to blend it all together (if you want this creamier, you could add some milk or cream after it’s blended). Stir in the rice/quinoa and pesto and ladel into soup bowls.  Sprinkle with parmesan cheese if desired.  This is really yummy and a pretty healthy dinner for you too.  I’ll be making it again come fall/winter!

Cheesy Broccoli & Potato Soup

26 May

My immersion blender is one of my best friends…along with my food processor (LOVE IT), Kitchen Aid, etc…  I love the immersion blender, especially for making soups.  You can make some really creamy soups without even adding cream!  It’s fabulous.  This is one of those soups.  It’s really just veggies and a bit of cheese.  I’m sure that kids would eat this up and I will definitely be making it again!

Ingredients:

2 tsp. olive oil

1/2 onion chopped

1 medium potato, peeled and diced into pieces

3 cups broccoli, chopped

3 cups low-salt vegetable or chicken stock (I used chicken bouilon cubes with water)

1 cup Monterey Jack cheese, shredded

Directions:

Heat oil and saute the onion for 5 to 7 minutes in a large stockpot.  Add the potatoes, broccoli and stock and bring to a boil.  Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender.  Remove from the stove and use your immersion blender (or pour into a blender) to puree the soup.  Add the cheese during this process reserving a little for the top.  Ladle into bowls, add a little cheese on top and enjoy!

Serves about 4.