Fusilli with Golden Beets, Beet Greens and Toasted Walnuts

Summer orientation started this week, so life is busy, busy, busy.  I was on maternity leave last year so I missed the whole shebang.  But this year, I am making up for it.  Presentations, presentations, presentations.  It's the name of the game right now.  Last week I was talking to parents about dropping their child off at college.  Don't ask me how I am qualified to speak on this topic.  I'm not; but I did a lot of research, and I had an amazing team helping me put it all together. It's a tough time...and I am SO glad I don't have to deal with it for another 14 years!   

Believe it or not, one of the best parts of my job in summer is that we eat in the UCSB dining commons.  They are award winning.  They use as many local and sustainable ingredients as they can.  And, they have a huge variety of food at every meal.  Last week they had an amazing beet salad that I missed out on, so I was inspired to find my own beet recipe.  This one was great.  I was a little sceptical about beets and pasta, but the combo was super tasty.  And easy...noticing a theme in this blog?!  So, try this out for a quick, easy, fresh summer pasta; no orientation needed.  

Recipe slightly adapted from Epicurius,

1/3 cup walnuts, chopped


4 tablespoons extra-virgin olive oil, divided

2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)

3 garlic cloves, minced

2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips

12 ounces fusilli pasta

1/3 cup grated Parmesan cheese plus additional for serving

Heat heavy large skillet over medium heat. Add walnuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.


Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by tablespoons to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with walnuts. Serve, passing additional cheese.

Kale Chips

The kale chips aren't all that pretty, hence the pic of the raw kale!

We are making progress on our front yard.  I am embarrassed to tell you, however, that we started this project when it was still 2010.  The neighbors must roll their eyes at us.  We work in fits and spurts, with long breaks in between.  I guess they should be happy we've done anything at all.  The yard was, BAD when we moved in, and it stayed that way for three years.  So, removing the juniper bushes, painted green cracked cement walkway, and the AstroTurf covered porch was a huge improvement, even if we were left with a large mud pit.  We replaced the crumbling retaining walls and the walkway is now a nice cobblestone path.  But we still have big areas of what could only be referred to as "weeds".  Between the kids, full-time jobs, and life, it is tough to get anything done.  That's why I love simple, easy, delicious recipes like this one.  We got to use some of our homegrown kale, which was great, and made us feel like we had actually accomplished something.  You can add any seasonings you like, but garlic and paprika are particularly good.  We tried making some with salt and vinegar and it came out pretty well - although we preferred the garlic and paprika. 

Recipe - word of mouth, although there are loads of recipes online

1 bunch of kale, rinsed and chopped
olive oil to lightly coat kale
sea salt, to taste
fresh ground pepper, to taste
1-2 cloves garlic, minced (or use garlic powder to taste)
light dusting of paprika, to taste

Preheat oven to 400 degrees.  Spread chopped kale in a single layer on a large cookie sheet.  Drizzle with olive oil and toss until well coated.  Dust with the sea salt, pepper, garlic, and paprika and toss again.  Bake in the preheated oven for 10 minutes.  Stir and return to the oven for another 10 minutes or until crispy.  Enjoy!

Pasta and Veggies with Rosemary

Okay, what just happened?  Oh yeah, I had a second baby, went back to work full-time, and adopted a dog.  Guess what took a back seat?  Blogging, right..along with just about every other non-essential thing I usually enjoy doing.  Things come up and I ask myself, "Is this going to take more than 10 minutes?"  If the answer is yes, I'll usually pass.  That's okay, I wouldn't trade it.  But, I have had to scale back a lot of things, including time-consuming cooking projects.  The other night I threw this together last minute and we really enjoyed it.  It was quick, easy, and super tasty...just my style right now. 

1/2 an eggplant, salted, drained, and then cubed in 1/2" pieces
1 zucchini, diced
1 tomato, diced
10-15 black olives, sliced
1 bunch spinach, chard, or other greens
3 Tablespoons good quality olive oil
2-3 cloves garlic
1/2 teaspoon chopped fresh rosemary
Parmesan cheese
salt and pepper
1/2 pound pasta, any shape

Cook pasta according to package directions.  In a frying pan, saute garlic gently in olive oil for 1-2 minutes.  Add eggplant and zucchini and stir occasionally 2-3 minutes.  Add spinach or greens and stir occasionally until tender.  Add remaining ingredients until well mixed.  Season with salt, pepper, and Parmesan cheese to taste. 

NOTE: Salting and draining the eggplant will keep it from absorbing all the oil when you put it into the frying pan, so don't be tempted to skip this step.  It really does make a difference. 

Savory Bread Pudding

Remember the Easy Bake Oven?  I loved that thing growing up.  What a great idea; independent cooking for kids.  You didn't have to ask Mom to open the oven for you or help you stir thick batter.  You just opened a little pouch of mix, added a couple tablespoons of water, got out a cereal spoon, and viola, ready to be poured into a cake pan the size of an English muffin, and put into the Easy Bake Oven to be cooked by the heat of a light bulb.  Ten minutes later and you were enjoying a thumbprint-sized cookie or a small mouthful of cake.  Yum!  Once I tried to create my own recipe.  I put some strips of raw potato in hoping to net a few french fries.  I got distracted and came back to three charred inedible black potato strips.  My Mom kindly showed me how to use the timer to "remind" myself to check the oven.  This memory came back to me as I pulled my bread pudding out of the oven and thought, hmm, a little browner than I had intended.  Glad I caught it before it got too dark. 

We ate this for dinner, and really enjoyed it.  It would also make an excellent dish for a brunch or Sunday breakfast.  It's so versatile too.  You could add any number of different vegetables and/or some chirizo or bacon if you feel the need for some meat.  Just do yourself a favor and set the timer!

From Edible Santa Barbara, Winter 2010

 3/4 loaf or about 1/2 pound of day-old bread
4 eggs
2 Cups whole or skim milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
black pepper
4 ounces grated cheese (Gruyere or cheddar)
1/4 Cup chopped fresh parsley leaves
Olive oil

1 onion or 2-3 leeks, white portion only, diced
1 clove garlic, minced
Pinch of red pepper flakes
1 small bunch of chard (or kale, or any other green), stems removed and leaves cut into thin slices
1/4 grated Parmesan cheese

Preheat oven to 350 degrees.

Cut bread into 1-inch cubes to loosely fill an 8-inch souffle dish or 2 quart baking dish.  In a large bowl, whisk together the eggs and milk.  Add the dry mustard, salt, and pepper.  Add the bread cubes and combine until bread is thoroughly moistened.  Stir in the grated cheese and chopped parsley and set aside.  

In a saute pan over medium heat, add enough olive oil to lightly coat the bottom.  Add the onions, garlic and red pepper flakes and cook until softened.  Add the greens and a little salt.  Reduce heat, cover and cook until greens are tender, 5 to 15 minutes depending on the thickness of the leaves.  Add a little water to the pan if it dries out.

Place half of the bread mixture in the baking dish, then add the greens and onion mixture.  Then add the remaining bread mixture.  Top with the grated Parmesan cheese.  Bake for 45 minutes or until pudding is set and lightly browned on top.  Let sit for a few minutes before serving.          

Red Chard Gallette

December is typically a busy time of year.  But here in Santa Barbara we are on a mad dash to finish all of our house projects before the family arrives for Christmas.  Evenings and weekends have been devoted to our front yard, outdoor lighting, and our dining room.  Projects in our house tend to drag on and on, but having family arriving next week has motivated us to get in gear.  It makes me wonder if we need planned visitors every time we start a project!  Needless to say, these projects have left me with little time for cooking, so I've been cycling through some quick and easy dinners.  I will try to post some of them soon.  For now, here's one of my favorite (quick and easy) appetizers.  Greens are always delicious, but in this gallette, they really shine.  This is also a great crowd pleaser for all those holiday parties! 
1 red onion, sliced
1 bunch red chard, stems removed, and chopped
2 Tablespoons olive oil
1 Tablespoon butter
pinch of sugar
2 Tablespoons parmesan cheese
2 Tablespoons pine nuts
salt and pepper to taste

Caramelize the onions by frying in the olive oil and butter.  Add a pinch of sugar as the onions start to cook.  The onions should get good and brown.  This will take about 15 minutes.  Remove onions from pan and set aside.  Add the red chard and pine nuts and cook until red chard is wilted and pine nuts are toasted, about 5-7 minutes.  Remove from heat and stir onions in.  Add parmesan cheese and salt and pepper to taste. 

Roll out prepared pie crust on a greased cookie sheet.  Place filling in the center leaving about an inch and a half or two around the edges.  Fold the edges up.  Place in preheated 400 degree oven for 30-40 minutes or until golden brown.  Let sit for 10 minutes before cutting and serving. 
 

Roasted Butternut Squash with Goat's Cheese

It's been a week of turkey leftovers, and I am, to put it bluntly, a little over it.  I hate wasting food, so I've made a couple of notes to myself for next year: BUY A SMALLER TURKEY!  It's either that or INVITE MORE PEOPLE!  In which case, I'll need to make another note to BUY A BIGGER HOUSE, and then FIND A HIGHER PAYING JOB!  


Needless to say, after a week of turkey soup, turkey sandwiches, and turkey curry, I was ready for something totally different, and most importantly, vegetarian.  This recipe did not disappoint.  We used a butternut squash from our garden, but didn't have a second one, so used an acorn squash as the second squash.  Both were delicious.  I preferred the acorn squash, but Andrew preferred the butternut squash.  I recommend trying both, and trust me, you won't have any leftovers!


From BBC GoodFood


Serves 2-4
2 small butternut squash (or 1 butternut and 1 acorn)
1 garlic clove, minced
3 Tablespoons olive oil
Pinch of dried chili flakes
1 tsp. thyme, chopped
1 zucchini, cut into 1/2 inch chunks
1 red pepper, cut into 1/2 inch chunks
2 small red onions, cut into thin wedges
handful of cherry tomatoes
1/4 Cup pine nuts
1/2 Cup goat's cheese, crumbled
1 Tablespoon bread crumbs
1 Tablespoon parsley - chopped
1 Tablespoon Parmesan cheese


1. Heat oven to 400 degrees.  Cut the squash in half lengthwise and scoop out the seeds.  Then cut a criss-cross pattern over the cut-side of each one.  Mix together the garlic, 2 tablespoons olive oil, chili flakes, and thyme and brush this mixture over the flesh.  Bake for 40-50 minutes until the flesh is tender.


2. To make the filling, put the zucchini, pepper and onion in a roasting pan and drizzle with remaining tablespoon of olive oil.  Season and roast for about 20-25 minutes until tender and starting to brown at the edges.  Add the cherry tomatoes and pine nuts and cook another 10 minutes. 


3. Mix the breadcrumbs, parsley, and Parmesan.  Arrange the roasted vegetables and goat's cheese in the squash halves.  Scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.

Beets, Beet Greens, and Orange Butter Chicken

Waste not, want not, right?  I certainly learned this lesson growing up!  If there were a few mere tablespoons of a dish left at the end of dinner, my Dad would insist we wrap it up and put it in the fridge.  Once a week we'd have leftovers and I'd have to fight my brother for the couple of spoonfuls of our favorite dishes.  Don't get me wrong, it's a happy memory.  I did rather enjoy the rock, paper, scissors games to determine who got to eat the last of the tuna casserole.  So, I guess that's why I was drawn to this recipe, a recipe where you use every part of the beet.  After working hard to grow these gorgeous vegetables, it did seem a shame to throw the luscious leafy bits into the composter.  And what a shame it would have been.  The beet greens were the highlight.  (In the spirit of full disclosure, I'll let you in on a little secret: I didn't even know you could eat beet greens before seeing this recipe...)  Shh!  Don't tell anyone!  I promise.  I will never waste them again!   


Slightly adapted from Bon Appetit, November 2009
Serves 2

1 1/2 Tablespoons butter, room temperature, divided
1/2 teaspoon finely grated orange peel, divided
1 Tablespoon fresh orange juice
1 Tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 Tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
3 teaspoons Sherry wine vinegar, divided (or use balsamic vinegar)
1/3 Cup water


Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl.  Season to taste with salt and freshly ground black pepper.


Heat 1/2 tablespoon oil, 1/4 teaspoon orange peel, and the orange juice in medium skillet over medium-high heat.  Sprinkle chicken breasts with salt and pepper.  Add to skillet and saute until cooked through and golden brown, 4 to 5 minutes each side.  Place one chicken breast in center of each plate; tent with foil to keep warm.


Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat.  Add shallots; stir until tender and beginning to brown, about 1 minute.  Add beet greens; toss until leaves are tender but still bright green, about 2 minutes.  Add 2 teaspoons Sherry wine vinegar; stir 30 seconds.  Season to taste with salt and freshly ground pepper.  Spoon greens alongside chicken; cover to keep warm. 


Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally.  Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute.  Add remaining 2 teaspoons vinegar; stir 30 seconds.  Season to taste with salt and pepper. 


Spoon beets onto plates.  Spoon orange butter atop chicken and serve.


Note: Be sure to season your chicken breast well.  Also, I added some orange zest while cooking which gave it a nice flavor. 

Linguine with Roasted Butternut Squash Sauce

I admit it.  I grocery shop without a list.  If any of you have been under the false assumption that I am supremely organized and have it all together, I have news for you.  I'm not and I don't.  I've survived this long in life simply because I have a decent memory, and after two children, I have to say, that too seems to be going.  What was I talking about again?  Oh right, my memory, yeah.  Anyway, I don't totally meander about the store.  I have a mental list, or shall we call it a feeling for what I need?  But, rarely do I enter the store with anything written down.  That would involve taking the time to scribble it and then remembering to bring it and then remembering to look at it.  Who has the time?  It probably won't shock you to hear that I often end up missing one or two ingredients for a recipe.  I've been wanting to make this pasta dish for a long time now, but not surprisingly, I always seemed to be one or two ingredients shy and didn't want to sell it short by making substitutions.  I'm so glad I didn't.  You've got to try this.  It was amazing, and definitely unforgettable!        

Recipe by Marina (see her blog: http://www.yummymummykitchen.com/)
Serves 4

1 medium sized butternut squash

1 head of garlic, halved crosswise

1/2 a medium onion, sliced

pinch of sugar

1 cup freshly grated Parmesan cheese, plus more for garnish

8 sage leaves, torn

extra virgin olive oil

2 tablespoons butter
1 lb linguine, rigatoni or other favorite pasta, cooked al dente


Preheat oven to 425 degrees F. Slice squash lengthwise and brush with olive oil. Drizzle the garlic halves with olive oil and wrap loosely in foil. Place squash and garlic on a baking sheet and roast until tender, about 45 minutes for the squash and 30 minutes for the garlic. Cool enough to remove skin.  Save half of the squash and garlic for a later use.   
 While squash and garlic are roasting, heat 1 tablespoon olive oil over medium heat. Add the onions and a pinch of sugar, and cook until caramelized, about 10 minutes.


In a food processor, pulse the peeled squash, peeled roasted garlic, Parmesan cheese and caramelized onions until smooth.

In a small saucepan over medium heat, melt the butter. Add the sage and simmer until fragrant and butter just begins to brown. Stir into the squash mixture. Thin with pasta water and/or milk until desired consistency. Season with salt and pepper to taste.  Stir in cooked pasta and top with more Parmesan cheese.

Zucchini Carpaccio Salad

The things I love most about growing our own vegetables are the little "surprises" we get.  Maybe it's because we are amateurs, or maybe it's like this for all vegetable gardeners.  I'm not sure.  But we always think we know what we are planting, eagerly await the crop, and then somehow get a lot of some things and none of others.  Sadly, our vision of the crop, and the reality, do not always match.  We've had lots of luck with peas, squash, eggplant, onions, lettuce, and tomatoes, sporadic luck with beets, zucchini, herbs, and cucumbers, and absolutely no luck with peppers, broccoli, or brussel sprouts.  This year the zucchinis decided they wanted in on the 'no grow' list.  A few of them rotted and the only other one stayed little but developed an unappealing hard skin.  We did get a couple tiny ones that we ate, but nothing to brag about.  So, imagine my surprise when I looked under the enormous leaves and saw 2 medium, beautifully formed zucchinis!   I was so excited and I couldn't wait to search out a recipe.  This was a great and healthy way to enjoy the fresh zucchini and makes an excellent side dish or light dinner.  
  
Adapted slightly from Gourmet, July 2006


1 pound zucchini (about 2 large)



1 teaspoons salt


1/3 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (4 cups)


1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/3 - 1/2 cup, or use pre-grated)


2 tablespoons extra-virgin olive oil


Juice of one lemon


1/4 teaspoon black pepper


handful of walnuts (optional)


Special equipment: an adjustable-blade slicer (I didn't have one.  So, I just sliced my zucchinis very thin with a sharp knife.)


Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl and let drain 20 minutes.


Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.


Put arugula greens in a large bowl. Sprinkle with half the Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini slices over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining Parmigiano-Reggiano, walnuts, and pepper.

Roasted Cauliflower Pasta Bake

The best thing about living in a house with no air conditioning, on the hottest day on record in Southern California, is...you can turn your oven on and it really doesn't make your house any hotter! Two days ago it was 110 at my house.  Not the best day for a casserole, but oh well.  This one was a keeper.  There was just one thing that would have made it even better: 60 degree weather!




Adapted from a recipe in Rachel Ray magazine. 


1 large head cauliflower, cut into small florets
1/2 Cup extra virgin olive oil
salt and pepper
3/4 pound bow tie or ziti pasta
One 14.5-ounce can fire-roasted crushed tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon pasta seasoning
1 Cup shredded mozzarella cheese
2 Cups pitted kalamata olives, drained and chopped
1/4 Cup flat leaf parsley
1/2 Cup bread crumbs
2 Tablespoons Parmesan cheese


1. Preheat oven to 425 degrees.  On a rimmed baking sheet, toss cauliflower with 1/4 cup olive oil and season with salt and pepper.  Roast, stirring halfway through, until browned, 20-25 minutes.  Remove from oven.  Lower the temperature to 350 degrees. 


2. Meanwhile, in a large pot of salted water, cook the pasta until al dente.  Drain, reserving 1/2 cup of the cooking water.  Return the pasta and cooking water to the pot and stir in the crushed tomatoes, mozzarella, olives, the remaining 1/4 cup olive oil and half each of the parsley, bread crumbs, and Parmesan cheese.


3. Pour the mixture into a 2-quart baking dish; top with the roasted cauliflower and remaining bread crumbs and Parmesan.  Bake until heated through, about 10 minutes.  Sprinkle remaining parsley on top.

Stuffed Tomatoes

Okay, I just realized this is my second post in a row that starts with "stuffed."  It must be some metaphor for how I am feeling right now, 38 weeks pregnant and "stuffed."  Perhaps it is theapeutic to take out my uncomfortableness on vegetables.  The more I stuff into them, the less I focus on how stuffed this baby is into me!  You better hope this baby comes soon, otherwise watch out, I'll be stuffing broccoli stems! 


My two year old actually helped me create this recipe.  I was telling her that I was thinking about what to make for dinner and she said she wanted to help me chop tomatoes.  The thought entered my mind, let's have stuffed tomatoes for dinner.  I asked her what we should put in them and she suggested rice and cheese.  And thus, the recipe was born.  I didn't measure anything while I was making it, so this is my best guess.  Basically you just need to make enough of the stuffing for the number of tomatoes you want to cook.  I made four and that fed the two of us just fine (me and my husband (not my toddler - she just enjoys helping make them, not eating them)). 


4-6 Roma or Beefstake tomatoes, tops sliced off and internal contents removed
1 Cup brown rice
1/4 Cup bread crumbs
1/4 Cup chopped bell peppers (I used yellow since that is all I had)
1/4 Cup black beans
1/4 Cup roasted corn
3 Tablespoons Parmesan cheese
1/4 Cup tomato pieces (salvaged from what you scooped out)
2 Tablespoons olive oil
1 teaspoon oregano
1 teaspoon rosemary
salt and pepper to taste


De-seed and remove centers of tomatoes and set aside.  Mix all remaining ingredients.  Spoon into tomatoes and replace tops.  Place in a well oiled baking dish, drizzle a little olive oil on the top and sprinkle with a little Parmesan cheese.  Place in pre-heated 350 degree oven for 40-50 minutes, or until tomatoes seem soft.  I served them on top of some grilled sourdough bread that I brushed with olive oil, sprinkled with garlic powder, and toasted on the BBQ for a couple of minutes.   

Stuffed Zucchini with Garlic, Paprika, and Cheese Crustinis

My mom forwarded me one of those cliche email forwards that talks about the specialness of being a mom.  It was actually quite touching and made me laugh a few times with memories from my teenage years, specifically, learning how to drive.  Shortly after getting my learner's permit I was out with my mom practicing in the Dodge Caravan and took a corner a little fast.  We went rolling around the corner on two wheels.  I found it funny.  She, was petrified.  Now that I have my own daughter, and another making an appearance very soon, I realize how terrifying it can be at times to be a parent.  Will they make good decisions?  Can I trust their friends?  Who is watching over them when I am not there?  Will everyone be kind to them?  Will they be kind to others?  Will they eat their vegetables? exercise? take care of themselves?  The list goes on and on and on.  The scary part is that most of the time I am not in control of any of these things, and neither is my husband.  All we as parents can do is try to model the way, teach them values and morals, and hope for the best.  I made this recipe tonight in hopes that we might get a vegetable and some meat down our toddler.  No luck.  Instead she ate plain bread, a few bites of mac and cheese, and some applesauce.  When I offered her some of our food she told me she didn't like it, but maybe she will when she gets bigger.  I guess we have something to look forward to in the teen years. If she keeps this up long enough it really will balance out all the new driver/first date/you did what? experiences.     

 

Stuffed Zucchini (adapted from a recipe that came with a bottle of Smoking Loon merlot!)

4 medium zucchinis (mine were small so I used six)

2 Tablespoons olive oil

1 Tablespoon butter

1/2 Cup onions, chopped

1 Cup ground turkey

1 clove garlic, pressed

1 egg, lightly beaten

1/2 Cup fresh bread crumbs

6 Tablespoons Parmesan cheese

1/2 teaspoon oregano

salt and pepper, to taste

Boil zucchini about 10 minutes, then cut in half lengthwise and scoop out most of the pulp.  Set shell aside and chop pulp.  Heat butter and oil in a skillet, cook onions and ground turkey.  Add zucchini pulp and garlic, cook for about 5 minutes, stirring frequently.  Drain.  Into this mixture, add the egg, bread crumbs, 2 teaspoons of Parmesan cheese, oregano, salt and pepper to taste.  Spoon this into hollowed zucchini shells, mounding tops slightly.  Place into a shallow, oiled baking dish, sprinkle with remaining cheese and dribble a few drops of olive oil over each shell.  Cover dish tightly with foil and bake for 30 minutes at 375 degrees.  Remove foil, bake an additional 10 minutes to brown.  Serve and enjoy.  Serves 4-6 people.

Garlic, Paprika, and Cheese Crustinis

8 slices of nice sourdough bread (or whatever your preference is)

butter or olive oil

garlic powder

paprika

Parmesan cheese

dried parsley

Lay bread slices on a baking sheet and butter one side of each slice (or brush with olive oil).  Sprinkle each slice with remaining ingredients.  Put in the oven with the zucchini for the last 10 minutes of cooking.  Brown under the broiler for a minute or two if needed. 

Quick and Easy Frittata

We are in a little bit of a lull right now with the garden.  We have a lot growing but not too much ready for picking, with the exception of lemons, which seems to always be in season.  We've had so many lemons on this little tree of ours that we ended up calling the Food Bank to donate the fruit.  They came and picked our tree of every single ripe lemon just a couple of weeks ago, and today I could have filled another few bags with even more.  We are hoping the peach tree looks up to the lemon tree as an extraordinary role model.  Last year it failed to notice the exemplary behavior, and we ended up with just one so-so peach.  But this year, we think it may have taken notice.  There are a lot of budding peaches!  And, there are a lot of budding apricots, and orange and grapefruit blossoms, and blueberries, and strawberries.  If I wasn't so worried about jinxing it all I might mention something about jam and pie recipes being in my future.  (Shh!  Pretend I never said that.)  Said what?  Right, you get the picture.  Don't count your chickens before they hatch.  One thing we are counting however, is peas.  There are a lot of those.  And, we get a few sprigs of asparagus here and there and an occasional onion.  It's not a lot to make a meal of, but thrown into various dishes they add a great burst of fresh vegetable flavor. Hence, the frittata.  When you have some odds and ends, a frittata is a perfect solution.  And the beauty is, you could add just about anything.  I've listed a recipe and instructions below, but it's meant to be a guideline more than a recipe.  You can have fun and clean out the fridge at the same time!  


Serves 4


6 eggs, beaten and thinned with some milk
Seasoning salt
Seasoning pepper (or just use some regular salt and pepper and any favorite seasonings)
1 1/2 Cups of cooked filling (vegetables, meat, cheese, any combo that sounds good to you.  I like caramelized onions, mushrooms, and spinach the best, but this time used peas, asparagus, broccoli, bacon, and parmesan cheese)


Beat eggs, thin down with a little milk, and season well.  Set aside.  Assemble fillings and place in a heated 10" non-stick skillet.  Pour eggs evenly over filling.  Cook uncovered over medium-low heat ~15 minutes or until nearly cooked through.  Pre-heat broiler.  Finish frittata in broiler.  Let cook in pan or slide onto a plate.  Serve warm or cold. 


          

Roasted Acorn Squash Stuffed with Quinoa and Spinach

Sometimes you just can't go wrong with a vegetarian meal.  It can be hard to make something filling enough for people who are used to having meat with their dinner.  But, I think this recipe does the trick.  It is packed with high protein quinoa and the squash is equally satisfying.  It is also really easy to make and makes a nice quick dinner for two. 

Adapted from "Squash Boats with Quinoa" recipe on www.sproutedkitchen.com

Serves 2

1 acorn squash

1 1/2 Tablespoons Agave nectar (or honey)

1 Tablespoon olive oil

Pinch of salt and pepper

3/4 Cup Quinoa

1 teaspoon ground cardamom

1 Shallot, minced

2-3 Tablespoons lemon juice

1 Tablespoon olive oil

1 Tablespoon Agave Nectar (or honey)

1/4 Cup chopped walnuts (or pine nuts)

1 1/2 to 2 Cups fresh spinach

Salt and ground pepper to taste

Preheat oven to 425 degrees.  Cut squash in half  and scoop out seeds.  Mix the olive oil and agave nectar and rub generously onto the flesh of the squash.  Roast cut side down for 20 minutes.  Then turn the squash cut side up and roast another 15-20 minutes or until soft. 

While squash is cooking, prepare quinoa.  Bring 1 1/2 cups water to a boil and add the quinoa.  Cover and simmer 10-12 minutes, or until water is absorbed.  Meanwhile, saute minced shallot in 1 Tablespoon olive oil until soft.  Add spinach and heat through just until it begins to wilt.  Set aside.  Once quinoa is done, transfer to a mixing bowl and let cool for five minutes or so.  Add the lemon juice, cardamom, a glug of olive oil, agave nectar, nuts, and a little salt to taste.  Stir well.  Then add the sauted shallot and spinach and stir.  

Remove the squash pieces from the oven and let them sit about 5 minutes to cool down.  Fill each cavern with desired amount of quinoa mix.  Sprinkle the top with salt and fresh ground pepper and serve.   

Roasted Beet Risotto

We planted six beets this year and the birds ate all but one of the plants.  So, having hoped to get half a dozen beets, we ended up with one.  We looked at it a few times and debated if it was ready to pull out of the ground.  We certainly didn't want to pull it out too soon, especially if it was our only chance at a fresh beet.  Today, it looked just right.  About half of it was poking up from the top of the soil and the leafy bit was fairly big.  It turned out to be perfect timing.  Now...what to do with this beet, hmm.  We knew we couldn't go wrong with roasting it and putting it over some greens.  But, I wanted to do something a little more interesting.  I had bookmarked this recipe awhile back and thought it looked interesting.  Having never made it before though, I hoped we wouldn't waste our only beet if it didn't turn out so great.  And, I have to say, I am not generally a huge fan of risotto.  It always seems like a lot of effort for a lackluster meal.  Andrew feels the same way, so this really was a leap of faith.  Well, I am now converted.  This risotto was so good.  The contrast of the tangy onions and the sweet beets all topped off with a little sour cream and dill.  What could be better?  It's comfort food at its ultimate best.   

Adapted slightly from www.bbcgoodfood.com, called Creamy Beetroot Risotto.  See the web site if you want the British measurements!
Serves 2 (easily doubled)

1 medium fresh beetroot
1 Tbsp olive oil
1 Tbsp of butter
1/2 an onion , finely chopped
1 garlic clove , finely chopped
250g risotto rice
1/4 Cup of white wine
2 Cups hot vegetable stock
handful grated parmesan
4 Tbsp sour cream
handful chopped fresh dill


1.Heat oven to 400 degrees. Peel and trim the beets and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 45 minutes - 1 hr until the beets are soft.



2.Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.


3.Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beets from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beet purée and chopped beet through the risotto, then serve with some sour cream dolloped over and the dill and extra Parmesan scattered on top.

Veggie Tofu Tacos

I know what you are thinking...tofu tacos?   No thanks.  I'll just find a blog with a good recipe instead.  It's okay.  I take no offense.  I was once a member of the just say no to tofu club too.  In all fairness, I had never had it, but I had already put it on my no-try list, along with other bland, slimy, meat substitutes.  I obviously did try it, eventually, and was sad to have missed out for so long.  I mentioned this to a friend once and he replied, "Really?  I thought tofu was one of those things like cottage cheese.  No one actually likes it." 

I got home tonight and had limited time to throw dinner together.  I started making this with no intention of posting the recipe.  It was the first time I had tried making tofu tacos, and, honestly, I wasn't expecting much, and certainly didn't expect it to be blog worthy.  But, after Andrew scarfed down his tacos and I had just one left, we looked at each other and said, "This was really good.  Better get a picture."  So, for the skeptics out there, just give it a try.  After all, my meat loving husband loved it.  If I really haven't persuaded you, the good news is that it's just as good with chicken.  Vegetarians - you can pretend I didn't say that.        

Serves 2 (but easily doubled)

1/2 block of tofu, cut into 1/2 inch cubes
1/2 Cup carrots, sliced
1/2 Cup broccoli, chopped
1/2 Cup zucchini, sliced
1 medium tomato, diced
lettuce
6 corn tortillas
butter
seasoned pepper
cumin
cayenne pepper
garlic powder
sea salt
1 Tablespoon juice from a jar of pickled peperoncinis
1/2 Cup cheddar cheese, grated
taco sauce, salsa, diced onion, sour cream (optional)

Heat 1 tablespoon of butter in a frying pan over medium-high heat until it starts to brown.  Add the tofu and saute until browned.  While it is cooking, sprinkle it with seasoned pepper, ground sea salt, a dusting of cayenne pepper and garlic powder, to taste.  Add a tablespoon of juice from a jar of peperoncinis.  Let the juice evaporate as you continue to brown the tofu.  When tofu is browned (about 10 minutes), remove and set aside.  Put vegetables in the pan with a little more butter and saute 5-10 minutes or until they reach desired softness.  Sprinkle with a little seasoned pepper and 1/2 tablespoon peperoncini juice while they cook.  Once vegetables are cooked, return tofu to the pan and saute 1-2 more minutes.  Meanwhile, heat up the tortillas on the stove or in the microwave.  Place two tortillas on a plate, add some filling, a little letuce, some cheese, and some chopped tomatoes.  Serve with taco sauce or salsa, onions, and sour cream, if desired.     

Gnocchi with Spinach, Ricotta, and Portobello Mushroom Sausage

For better or for worse, this whole growing our own vegetables thing has dramatically reduced my trips to the grocery store. I love that I can figure out a whole meal simply by walking outside. But, at some point, you need some basic ingredients to actually pull together a dinner. Tonight I opened up the cupboard to some rice, a granola bar, a few canned goods, a bag of pasta, and a bag of gnocchi. I turned to the fridge…butter, yogurt, salad dressing, some ricotta cheese, half a jar of pasta sauce…sigh. The freezer was equally disappointing with a few frozen vegetables, a couple of leftover sausages, and a carton of ice cream. In the past, I’d just shrug it off, make us some pasta, and call it a night. But, tonight, I couldn’t deny it any longer. I was having that dreaded, “what’s for dinner?” moment, and I could see it in Andrew’s eyes too, not boring pasta again, please not pasta again. Okay, okay, I’ll search my recipes and find something.  I approached this task with skepticism, but sure enough, you really can make something out of nothing.  I found this recipe on the BBC Good Food web site: www.bbcgoodfood.com, added some chicken portobello mushroom sausages and viola!  It was delicious.  I had to use frozen spinach rather than fresh, but it didn't seem to make much of a difference.  If I made it again, I might throw in some roasted zucchini to add another dimension.  But, if you are looking for a tasty and simple dinner, this is your recipe. 

Serves 4

2 cups tomato basil sauce

1 Cup fresh spinach

1 package gnocchi, cooked

1/3 Cup ricotta cheese

2 chicken portobello mushroom sausages, grilled and sliced

parmesan cheese, grated

Preheat the broiler.  Heat the tomato basil sauce in a sauce pan until warm.  Add the spinach and simmer a couple minutes until the spinach wilts.  Season the sauce if needed.  (I usually add some Italian seasoning and garlic powder to sauce that comes out of a jar.)  Meanwhile, cook the gnocchi as directed on the package and grill the sausages on the barbecue untill browned.  Mix the gnocchi, sauce, and sausage and put into an oven-proof dish.  Spoon small bits of ricotta cheese onto the top.  Sprinkle with grated parmesan cheese and put in the broiler for 10-12 minutes, or until golden brown.  Serve immediately.    

Veggie and Caramelized Onion Galette

As a little kid I was horrified by anything with onions in it, or near it, or ever remotely close to it.  I could spot an onion from a mile away, and smell it from double that distance.  The taste was so bad to me that I couldn't even eat a dish that my Mom picked all the onions out of.  The flavor was still there.  I remember my frustrated parents telling me that they knew I'd grow to like them eventually.  NEVER!  I'd say.  But, here I am, thirty-some years later, posting a recipe full of onions on my cooking blog.  I hate to admit it Mom and Dad, but you were...dare I say it...right.  And, dear me, it's not the first time.  I like tuna now, and olives, and I drink coffee, daily.  

It's still a little hard, even for a convert like me, to admit that the onions really make the recipe.  But, this one is a case in point.  The beauty of this recipe is that you could make it with anything.  I used zucchini, summer squash, mushrooms, and spinach, but any combo of vegetables, with the onions, would probably be terrific too.  I cheated a little, since it was a week night, and used store bought frozen pie crust for the pastry.  It was great, but I'm sure homemade would be even better.  So, if you're feeling ambitious, knock yourself out, and let me know how it is.  Also, I didn't really measure as I went along, so this is my best guess of the amounts.  But feel free to add more onions! 

Serves 2-4

2 small zucchinis, diced

1 small summer squash, diced

1/2 an onion, thinly sliced

1/4 Cup frozen spinach, thawed and drained

5 or 6 crimini mushrooms, sliced

1/2 teaspoon salt

Pinch of sugar

1 Tablespoon of butter

1 Tablespoon olive oil

1 clove garlic, crushed or finely chopped
1/8 Cup feta cheese, crumbled

1 12-inch frozen pie crust, the flat rolled kind that comes in a box

Preheat the oven to 400 degrees. 

Caramelize the onions by cooking in a heavy skillet over medium heat with 1 tablespoon of butter, a little salt, and a pinch of sugar.  Stir occasionally until soft and lightly browned, about 15-20 minutes.                

In a separate skillet, heat the olive oil and a little butter.  Saute zucchini, summer squash, mushrooms, garlic, and salt over medium heat until softened, about 10-15 minutes.  Add spinach in the last few minutes.  

Combine onions, vegetables, and feta cheese in a bowl and set aside.  Taste, and add salt if necessary.  Roll out the frozen pie crust on a floured work surface and transfer to an ungreased baking tray.  Spread filling evenly, leaving about an inch and a half around the edges.  Fold up the edges, pleating as you go to make it fit.  The center will be open.   

Bake until golden brown, about 30-40 minutes.  Let sit for five minutes after removing it from the oven.  Then, slide onto a serving plate and cut into wedges.  Serve hot, warm, or at room temperature. 

Vegetarian Lebanese-Style Stuffed Eggplant

I had a friend E-mail me today asking if, when riding an escalator, English people stand to the right or to the left.  He was also curious if, upon coming face to face with someone in England, and needing to move out of the way, you'd step to your left or to your right, as we do in the States.  It made me recall the many dances I've had with strangers over my various trips to the U.K.  I never seemed to be walking or standing in the correct place, not to mention looking the appropriate way when crossing the street.  That sense of being out of your element is exactly how I felt when we first started gardening.  I had never grown anything before, nor did I know what we were going to make with it all (assuming things would grow, of course).   I loved to cook, but I hadn't done much real cooking in years.  I was too busy dealing with a new baby, a full-time job, and our fixer-upper house.   It has taken us some time to get everything right.  Did we plant these far enough apart?  Oops, it says to plant this in summer, it's January...How much water should we be giving this or that?  How partial is partial sun?  Why are all of our flower beds filled with vegetables and not flowers? (My question, not Andrew's...)  What will we do with all this produce? (Another one of mine.)  But, just as quickly as I learned to step to my left in the U.K., I started to love this new adventure.  It was fun to plant seeds, to watch them take off, and to eat the fruits of our labor.

With growing eggplant though, we have a new mantra, "two plants, not six, two plants, not six, two..."  Let's just say, we have A LOT of eggplant.  I hesitated to post another eggplant recipe so soon after my first one, and so soon after lots of other food bloggers have posted this recipe.  But, it was soooo good.  I made a few changes to substitute a few ingredients I was missing, but it came out delicious.  And now you've got two options, the vegetarian way I made it or the meat-eater way the original recipe was written (see parentheses below).  You won't regret this one!           

Adapted slightly from Gourmet Cooking...

6 Japanese eggplants (6-7 inches long)

1/2 Cup brown rice (or long-grain Jasmine rice)

1/4 Cup olive oil

3 Tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 Cups chicken stock
1 (14.5 oz) can diced tomatoes in juice
1/2 Cup firm tofu crumbled (or ground lamb or beef chuck)
1/2 teaspoon pumpkin pie spice (or allspice)
1/2 of a lemon
3 Tablespoons chopped fresh parsley

Hollow out each eggplant using a melon-ball cutter or by digging in with a sharp ended potato peeler.  Leave about 1/3 inch eggplant flesh along interior walls.  Rinse rice in a sieve under cold water until water runs clear.  Drain well.

Heat oil in a 12-inch or larger heavy skillet over medium-high heat until it shimmers.  Fry pine nuts, stirring frequently, until golden brown, about 3 minutes, then transfer with a slotted spoon to a bowl.  Saute onion and garlic, stirring occasionally, until golden brown, 6-8 minutes.  Transfer 1/2 cup onion mixture to bowl with pine nuts.  Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.

Add rice, tofu, pumpkin pie spice, a pinch of salt and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands. 

Stuff eggplant with tofu mixture, being careful not to pack tightly (rice will expand during cooking).  Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes-1 hour (cut one in half to test). 

If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary.  Return stuffed eggplant to sauce.  Squeeze lemon over dish and sprinkle with parsley before serving.