Asparagus, Potato & Goat Cheese Pizza

I know this is at the end of asparagus season but I just couldn't let a good pizza recipe pass us by.  As soon as I found this recipe for asparagus, potato and goat cheese pizza and saw that it got good reviews, I was intrigued.  Okay, a little scared (potato on pizza?) but definitely intrigued.

Actually, this sounded like such an unusual combination that I ended up making a second pizza (with our normal veggie toppings) just in case this one didn't work out.  And my husband, who was even more skeptical than I was, ended up being the one who liked this pizza the most.  The potato actually gives great chew to the pizza and dressed with a simple olive oil sauce, the asparagus

Friday night is homemade pizza night so this is definitely a new one to add into our pizza rotation!

Asparagus, Potato & Goat Cheese Pizza
Taken from: Epicurious
Makes 1 pizza

• 1 ball pizza dough (I've been using this King Arthur pizza recipe lately)
• Cornmeal (for sprinkling)
• 5 ounces potatoes (red, Yukon gold, or fingerling; I actually had no idea how much 5 ounces was so I used about 3 small Yukon golds)
• 2 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, pressed
• 4 green onions, thinly sliced, divided (I substituted red onion instead)
• 1 1/3 cups grated mozzarella cheese (about 6 ounces - I used about half of this fresh mozzarella and half regular)
• 2-4 ounces soft fresh goat cheese, crumbled
• 8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces

1. Halve potatoes for faster cooking.  Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10-15 minutes (you want them tender enough that you can run a paring knife through them). Drain. Cool. Once cool enough to handle, cut potatoes into thin slices.
2. Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over (if using), then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza, then lightly salt and generously pepper the pizza.
3. Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.

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Refried Beans (Slow Cooker)

I've finally found a great recipe for slow cooker refried beans (and obviously, I had to share it).  I've tried several recipes but for something simple, it seemed like the other recipes just weren't quite right. But this recipe works.   I think the secret here is that you boil the pinto beans for about 15 minutes before hand (which I think helps the pinto beans cook faster and more evenly).  This recipe also has a small (but delicious) ingredient list - a few spices, salt, beans, onions, garlic, jalapeno and vinegar.  I even forgot the vinegar the last time I made this and honestly didn't notice!

So in case you couldn't tell, we love this recipe. It's easy, healthy and delicious.  This is probably the fourth time I've made this in the past few months (which is saying a lot for me).  I love it as a side dish for all kinds of meals - Mexican (obviously) but we last had it alongside some fish, corn and a salad, which was delicious.  Then my one year old recently finished off the leftovers with scrambled eggs, sauteed bell peppers and guacamole.  I was pretty jealous, I must admit.  I'm going to have to make that for the whole family soon!

PS - Have you noticed that my pictures are no longer safe from a certain toddler? She's quite the help these days!

Slow Cooker Refried Beans
Taken from: Mel's Kitchen Cafe
Makes about 8 cups

• 1 pound dry pinto beans, rinsed, remove any stones or shriveled beans
• 1 teaspoon salt plus more to taste
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 medium white or yellow onion, peeled and cut into large chunks
• 4 cloves garlic, peeled and smashed
• 1 jalapeno, seeded and membranes removed, chopped
• 1 tablespoon white vinegar or same amount of liquid from a jar of jalapenos or banana peppers

1. Rinse beans and place in a medium or large saucepan and cover with water by at least an inch. Bring the beans and water to a boil and cover, cooking for 15 minutes (be aware that the beans will expand as they absorb water and cook so make sure your pan isn't overly full to begin with).
2. Remove from the heat and drain and rinse the beans. Place the beans in the slow cooker insert and cover them with about 2 inches of water. Add the salt, onion, garlic, and jalapeno. Cover and cook on high for 4-6 hours or on low for 8-10 hours.
3. When the beans are tender, ladle out about 1 to 1 1/2 cups of the cooking liquid and reserve in a bowl or liquid measuring cup. Drain the beans and veggies in a colander until most of the liquid is gone but there are still a few drips (you don't want the beans bone dry).
4. Place the beans and veggies and 1 tablespoon white vinegar in a food processor or blender (you may need to do this in batches).  Or if you have an immersion hand blender, you can put the beans and veggies back into the slow cooker, add the vinegar and blend in there.  
5. Add about 1/4 cup of the leftover liquid (more if needed).  Blend to your desired consistency (we like ours a little on the chunkier side).  Taste the beans and add additional salt or spices, if needed.
6. Serve and enjoy! If you want to freeze any leftovers, let the refried beans cool and then spoon them in 1-2 cup amounts into freezer ziploc bags, press them flat, remove as much air as possible and seal.

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Stuck-Pot Rice with Lentils

This was the main dish that we had with the curried roasted carrots.  To be honest, I didn't get the title at first. I had never heard of "stuck-pot" rice or anything like it.  But the basic idea is that the bottom of the rice gets a little crispy which adds a great flavor and texture to the dish.  And I love anything with lentils so this rice/lentil/sauteed onion dish was right up my alley! It's very similar to the Mediterranean dish mudajara.  I added chopped spinach and roasted eggplant to this dish, both of which were a great addition!

I actually made it several weeks ago and we liked it so much, I'm planning to make the exact same meal (curried roasted carrots and all) for my parents tonight!

Stuck-Pot Rice with Lentils
Taken from: Smitten Kitchen
Serves 4-6

• 1 cup brown or green lentils, washed and picked over
• 1 1/2 cups white basmati rice, rinsed well
• 1/4 cup olive oil, divided
• 1 large onion, thinly sliced
• 1/4 cup plain yogurt, preferably whole-milk though low-fat will work, plus additional for serving
• 2 tablespoons lemon juice, plus additional lemon wedges for serving
• 1/3 cup water
• 2 teaspoons ground cumin
• Freshly ground black pepper or red pepper flakes
• 3 cups baby spinach, chopped
• Optional: 1 small eggplant, chopped into 1-inch cubes (to roast)
• Optional: Chopped fresh flat leaf parsley, cilantro or mint for garnish

1. If roasting eggplant, preheat oven to 425. 
2. Bring a medium-sized heavy pot with a tight fitting lid (so you can use one pot for all the steps) of salted water to a boil. Add lentils and rice and return to a boil. Simmer the mixture for five minutes without stirring. Drain mixture and transfer to a large bowl.
3. Heat the same pot over medium-high heat. Once heated, add 1 tablespoons oil; once oil is warm, add onions and a couple pinches of salt and cover with a lid. Cook, stirring occasionally, until lightly caramelized and brown, about 10 to 12 minutes.
4. Add onions to bowl with rice and lentils. Stir in yogurt, lemon juice, water, cumin and pepper, plus additional salt to taste.
5. Heat pot again over medium-high heat. Once fully hot, add remaining 2 tablespoons oil. Once that is hot, return rice mixture to pot, pressing it in. (It will sizzle.) Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Reduce heat to very low. Cook undisturbed about 25 minutes; rice should smell toasty but not burned and you might need to check on it once or twice if you’re making it for the first time. Add chopped spinach on top of the mixture and then close the towel-wrapped lid again. Remove the pot from heat, and let sit 5 minutes more.
6. If roasting eggplant, while the rice dish is cooking, combine eggplant with 1 tablespoon olive oil and season with salt and pepper.  Spread into a single layer on a baking sheet and put in preheated oven.  Cook for about 15 minutes, then stir the eggplant.  Cook for about 10 minutes more until eggplant is soft and some of the pieces are caramelized.
7. Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Stir in the roasted eggplant, if using.
8. Garnish with chopped parsley and cilantro, and serve with lemon wedges and additional plain yogurt.

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Black Bean Soup (Slow Cooker)

I've decided that Wednesdays will be our slow cooker dinner days.  It's the day that (ideally) one of us goes to a Bible study after dinner.  So our Wednesday evenings go something like this: husband comes home and works out...baby girl wants to play/help/fuss while I try to make dinner...baby girl decides she is STARVING while I'm still trying to make dinner...we finally eat...someone dashes out the door for Bible study while the other puts baby girl to bed.  So the crockpot seems key to help eliminate some of the fussing baby and distracted mama steps.

This was our meal last Wednesday.  While neither of us actually made it to Bible study, we still really enjoyed this black bean soup.  I prepped everything in the morning, threw it all in the slow cooker and moved on with the day.

This created a thick, creamy, healthy soup that the three of us really enjoyed. My husband thought it was similar to a chili but it actually doesn't have chili powder.  I loved the consistency (and the toppings!) for this soup.  And besides all the toppings listed below, I served this with cornbread muffins and a salad, which was a great combination (although next time, I might try cubing and roasting sweet potatoes as a side dish instead)!

Black Bean Soup (Slow Cooker)
Taken from: Cook's Illustrated
Serves 6-8

• 2 tablespoons extra virgin olive oil (I actually used stored bacon fat; you could also use coconut oil)
• 1 onion, diced
• 2-3 celery stalks, diced
• 2-3 carrots, diced
• 6 cloves garlic, minced
• 4 teaspoons ground cumin
• 1 teaspoon dried oregano
• Optional: 1/2 teaspoon red pepper flakes (I omitted)
• 3 cups water
• 3 cups chicken broth
• 1 pound dried black beans, rinsed well
• 2 bay leaves
• 1 tablespoon minced chipotle chiles
• 2 teaspoons adobo sauce
• juice of 1 lime
• Toppings: chopped cilantro (about 1/4 cup), diced red onions, lime wedges, plain Greek yogurt or sour cream, shredded cheddar cheese, sliced avocado

1. Heat a large skillet over medium high heat. Add oil, then add onions, celery, carrots, cumin, oregano, garlic, red pepper flakes (if using) and 1/4 teaspoon kosher salt. Saute, stirring occasionally, until vegetables are soft and golden-brown, about 10 minutes. Add 1/2 cup water to skillet, scraping bottom with a spatula or wooden spoon.
2. Transfer vegetables to slow cooker. Add remaining water, chicken broth, beans, bay leaves, chipotles, and adobo sauce. Cover and cook on high for 6-7 hours or low for 8-10 hours. 
3. Using a hand blender, blend to desired consistency (we prefer ours chunkier, so I only blended about half the beans). If you don't have a hand blender, ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot.
4. Taste, season with salt (1-2 teaspoons depending on broth) and black pepper. Add the juice of one whole lime.  Add more water, if needed to reach desired consistency. Serve with desired toppings.

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Vegetable Fried Rice

Thanks to my favorite little sous chef for the hand modeling!

Over the years, I've made fried rice quite a few times.  I love that it's fast, pretty easy, and can be chock-full of vegetables.  I've experimented with the sauce, trying lots of different ingredients but the taste has always been just okay.  Pretty good but nothing remarkable.  I figured the best way to fix this was to keep adding MORE ingredients to the sauce until I found that Cook's Illustrated uses just TWO ingredients in their sauce -- oyster sauce and soy sauce.  That's it! It created a slightly sweet sauce and I was amazed at how good it was.

With fried rice, you definitely want all the ingredients prepped before you start cooking.  It cooks quickly, so you want all the vegetables chopped and near the stove.  Also, this calls for cold rice -- I made mine a few hours before dinner and then promptly chilled in the fridge but it would be just as easy to make it the day or evening before and keep in the fridge until ready to use.  (It's important to cool rice rapidly in the refrigerator or freezer to prevent bacteria from growing.)  I definitely want to try this with quinoa next time!

At last, my homemade fried rice is fast, pretty easy, full of vegetables AND has a delicious sauce!

Vegetable Fried Rice
Taken from: Cook's Illustrated
Serves 4-6

• 1/4 cup oyster sauce
• 1 tablespoon soy sauce (plus more to taste)
• 3 tablespoons coconut oil, divided (could also use canola oil)
• 2-3 large eggs, beaten lightly
• Veggies: feel free to use whatever you have on hand but I typically use sliced mushrooms, sliced bell peppers, frozen peas, chopped onions, chopped bok choy, shredded or chopped carrots, chopped broccoli, etc. -- you can also use frozen vegetables here
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 6 cups cooked rice (cold), large clumps broken up with fingers - can use cooked white or brown rice
• Optional toppings: 1/2 cup bean sprouts, 1/4-1/2 cup thinly sliced scallions (I omitted both of these but would like the add the scallions next time!)

1. In small bowl combine oyster sauce and soy sauce; set aside.
2. Heat 12-inch nonstick skillet or a wok over medium heat until hot, about 2 minutes; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring until they just begin to set, about 20 seconds. Scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
3. Return skillet to burner, increase heat to high, and heat skillet until hot, about 2 minutes. Add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add the veggies and cook, stirring, for about 3 minutes (if using frozen vegetables, you'll have to cook for several additional minutes until heated all the way through).  Stir in garlic and cook until fragrant, about 30 seconds. 
4. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs.  Also add bean sprouts and scallions, if using; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.

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Kale, Parmesan & White Bean Patties

This is a recipe where the sum is definitely more than its parts. I had bookmarked this kale, parmesan & white bean patties recipe for a while but was a little unsure of the ingredients (especially kale, which I like in kale chips and kale & quinoa pilaf but often find it a little too...much).  However, when I found myself with some leftover kale and parmesan, I figured it was the perfect time to try this out.

And, since this recipe made it onto this blog, you know that we really liked it! A surprising amount.  All three of us, including the one-year-old (well, she likes everything). We have meatless patties often (although never as a substitute for a real burger) and this has become one of our favorites.  I definitely recommend giving this a try, even if you're a little skeptical of the name!  The kale cooks down nicely so I didn't even notice its normally more pungent flavor.

We served this with some sweet potatoes wedges and while I was going to have a salad on the side, I was too hurried to get dinner on the table and forgot.  Fortunately, this meal has some built-in vegetables!


Kale, Parmesan & White Bean Patties
Taken from: The Catskill Kiwi
Makes 6-8 patties

• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 2 large leaves kale, stems removed, leaves chopped small
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon paprika
• 1 - 15 oz. can white beans (or 2 cups cooked), rinsed and drained
• 1 teaspoon red wine vinegar
• 1/4 cup finely grated parmesan
• 1/4 cup chopped sun-dried tomatoes (optional; I omitted)
• 1/2 cup breadcrumbs
• 2 eggs
• 3 tablespoons coconut oil (or olive or canola oil), separated
• salt and pepper to taste

1. In a skillet (I used nonstick), heat 1/2 tablespoon of coconut oil over medium heat. Saute garlic and onion for about 3-5 minutes. Add kale, water and spices and cook until kale has wilted. Remove from heat and allow to cool slightly.
2. Using a food processor or hand blender, pulse half the beans with half of the kale mixture until a chunky puree forms. Stir in or pulse in the grated parmesan, red wine vinegar, sun-dried tomatoes and rest of beans and kale to the bean-kale mixture. Add in the eggs and breadcrumbs, stirring until mixed in completely. Form into 6-8 patties.
3. Wipe out skillet and heat over medium heat.  Add rest of coconut oil and then add patties in a skillet.  Cook for approximately 5-8 minutes per side until both sides of the patties are browned and golden.

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Lentil & Quinoa Salad with Curry Vinaigrette

October was quite a month in this household.  Lots of family and the time went by too quickly.  It also meant not much time for blogging (even though we still ate well -- I made sure of that).

I was hoping to get back to blogging right away but unfortunately, I came down with a cold (as did our baby girl) so my grand plans for the week's dinners suddenly changed to soup and pizza.  I finally felt like cooking again last night but seeing that I hadn't gone to the grocery store in about 2 weeks, the options were limited.  We like lentils and quinoa so I decided to go with that.  Just about the only vegetable in our house is carrots so I googled "lentils and quinoa with carrots" and stumbled on this recipe.  I was intrigued by the curry vinaigrette so we had to give this a try.

We really enjoyed this! Not only did it use everything we had on hand but this also came together very quickly (a must when your sick baby just wants to be carried).  And it doesn't really get much healthier than this which is just what I wanted.  I imagine the leftovers will be just as delicious -- if not better!

Lentil & Quinoa Salad with Curry VinaigretteTaken from: Playing with My Food
Serves 4-6

• 6 cups cold unsalted water (for the lentils)
• 1-1/2 cups French green lentils, rinsed (I actually had sprouted lentils so I made those according to the package directions instead)
• 2 cups cold unsalted water (for the quinoa)
• 1 cup quinoa, rinsed
• 4 medium carrots, peeled and coarsely grated
• 1/4 cup cilantro, chopped (I used a combination of cilantro and parsley from our herb garden)
• salt and pepper, for serving
• sriracha, for serving (optional)

GINGER CURRY VINAIGRETTE:

• Juice of 1/2 large lemon
• 2 Tbsp red wine vinegar
• 2-3 tsp. Madras curry powder (I only used 2)
• 1-inch piece of fresh ginger, peeled and finely grated
• 1 garlic clove, minced
• 1/2 tsp. salt
• 6 Tbsp olive oil

1. Place water and lentils in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until tender but not mushy.
2. At the same time, cook the quinoa in another saucepan. Bring to a boil, then lower the temperature and simmer for 10-15 minutes until slightly translucent.  (Alternatively, you can add 2 cups of water and 1 cup quinoa to a rice cooker and turn it on.)
3. Drain both the lentils and quinoa and add to a large salad bowl.
4. Add the grated carrots
5. Add the chopped cilantro.
6. In a small bowl, whisk all ingredients except the olive oil. Add the olive oil in a stream, whisking as you go until blended.   (Instead, you throw everything into a jar, screw on a lid and shake well to blend the vinaigrette.)
7. Pour the vinaigrette over the salad and toss to mix. Serve warm, at room temperature, or chilled.

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Pasta with Kale, Cranberries, Kalamata Olives & Feta

We don't eat much pasta in this house.  I always have a box or two in the pantry and I think it's a great last resort dinner.  But even though I do like it, it seems carb-heavy and I often still don't feel full after dinner.

But I was intrigued by this combination of flavors. It sounded a little crazy at first (cranberries, kale and kalamata olives in the same dish?) but got great reviews, so I decided to give it a try.  It ended up being a great combination of salty and a little sweet.  Also, besides kale chips and quinoa, I'm always on the lookout for kale recipes I like (I just can't handle it raw in salads or in my smoothies).  I'm so glad I found a new one! I think cooking the kale really helps to tone down the harshness.  Finally, you can never really go wrong with kalamatas and feta in my book.  We both really enjoyed it and my husband asked for the leftovers to take for lunch the next day.

It's also a huge bonus that this is truly a 30-minute meal, from the time I started chopping and boiling water to the time we set it on the table.

Definitely a keeper!

Pasta with Kale, Cranberries, Kalamata Olives & Feta
Taken from: Two Peas and Their Pod
Serves 4-6

• 2-3 Tbsp. olive oil
• 1 Tbsp. butter (could substitute olive oil)
• 8 cloves garlic, cloves peeled and garlic thinly sliced
• 1/2 medium red onion, finely chopped
• 1/2 cup dried cranberries
• 1 large bunch of kale, stems removed and leaves coarsely chopped
• 1/2 cup water
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 pound spaghetti or other pasta (we use whole wheat)
• 1/2 cup kalamata olives, pits removed and cut into slivers
• 1/2 - 1 cup crumbled feta cheese

1. Bring a large pot of water to boil.
2. Heat olive oil and butter in a heavy skillet over medium heat until it shimmers, then add garlic, stirring frequently, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
3. Cook onion in the remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add dried cranberries and cook until plumped, about 1 minute.
4. Add chopped kale leaves into onion mixture with water and 1/2 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.
5. Meanwhile, cook pasta until al dente. Reserve 1/2 cup pasta-cooking water and drain pasta.
6. Add pasta to skillet with kale-onion mixture and then toss with olives. Add reserved water, if necessary. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.

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Hummus

If you've read this blog for a while, you know that I'm trending more and more to make-it-at-home kind of recipes.  However, I still hadn't been satisfied with homemade hummus.  For starters, I really like hummus (most Greek food, for that matter) so the recipe needed to be great.  And Trader Joe's happens to have a hummus (the Mediterranean one) that we love.   I've tried a few recipes but nothing seemed to compete with Trader Joe's.  Until this recipe.

This one just seemed to have the right proportions of everything.  Also, a trick that my husband learned from his mom was that peeling the skins off the chickpeas makes hummus super creamy.  It is an extra step but totally worth it.  (I grumbled about it...until I tasted the hummus.)  Finally, I also like the hummus to refrigerate for several hours before serving so the flavors can meld together and I typically add a few tablespoons of water right before serving if it needs to be creamier.

The result is a super creamy, easy, delicious hummus that is excellent with cut up vegetables or pita bread (can I suggest homemade?).  And I don't have to go to Trader Joe's to get it.

Hummus
Taken from: Barefoot Contessa

• 3 garlic cloves
• 2 cups chickpeas, drained, liquid reserved (can be canned or cooked at home)
• 1 teaspoon kosher salt plus more to taste
• 1/3 cup tahini (sesame paste)
• 1-2 tablespoons freshly squeezed lemon juice, plus more to taste
• 2 tablespoons water or liquid from the chickpeas
• Optional: 8 dashes hot sauce (I omitted); feel free to add extra flavors if you'd like as well!

1. Optional step but will make your hummus super creamy: peel the skins off of all (or almost all) chickpeas.  It does take about 15 minutes or so.
2. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. 
3. Taste, for seasoning, and serve chilled or at room temperature. (I always think hummus is better if it's had a few hours to sit.  Also, I often add a few tablespoons of water before serving to thin it out a bit and make it creamier.)

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Black Bean & Quinoa Casserole

While I don't like eating at Mexican restaurants too much, we really like Mexican food at home (it just seems so much tastier and better for you that way!). And since I needed an idea for dinner, had some salsa in the fridge to use up, and we happened to have the rest of the ingredients on hand, a black bean-quinoa casserole was born.  A delicious black bean-quinoa casserole, I might add.

I actually wasn't planning on blogging about this (hence the picture taken after we had had dinner) but we enjoyed it so much that I had to document it! It was healthy, easy and tasty -- what more do you want in a recipe?  Of course, feel free to use different proportions (or whatever you happen to have on hand!).

Black Bean & Quinoa Casserole
Quinoa cooking instructions taken from The Kitchn

• 3/4 cup quinoa, rinsed (rinsing helps remove the bitterness, so I highly recommend it  -- just use a fine mesh strainer)
• 1 cup water
• 1/2 cup chicken or vegetable broth (could also use water instead)
• 2 cups black beans, cooked (about 1 can, rinsed and drained)
• 1/2 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/4 tsp. dried oregano
• 1/2 - 1 jalapeno, minced (seeds and ribs removed)
• 3 cups fresh spinach, chopped
• 1 bell pepper, chopped
• 1 garlic clove, chopped
• 1/4 red onion, chopped
• 1/2 cup shredded cheese (I used a combination of shredded mozzarella and shredded cheddar; also, feel free to use more or less cheese to taste)
• 2 Tbsp cilantro, chopped
• Toppings (optional): salsa (could be homemade), guacamole (could be homemade), plain yogurt (could be homemade); even tortilla chips would be great!

1. Quinoa cooks very well in a rice cooker -- just toss in the rinsed quinoa with the water, broth and a pinch of salt and you're good to go! If you don't have a rice cooker, add quinoa, broth, water and a pinch of salt in  a saucepan, cover, and bring to a boil.  Once boiling, turn heat down to the lowest setting. Cook for 15 minutes.  After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.  (Feel free to chop vegetables and preheat oven while quinoa is cooking.)
2. Preheat oven to 375.
3. Once quinoa is cooked, in an 8x8 baking dish (you could also use a 9x13 dish), combine all ingredients except cheese and cilantro.  Let bake for 15 minutes, then top with cheese and bake an additional 5 minutes until cheese is melted.  Top with cilantro.
4. Serve with salsa, guacamole and/or plain yogurt, as desired.

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Thai Chickpea and Cauliflower Curry

I really like Thai food.  Most of the time, I settle for having it at a restaurant (although I've made pad thai and pad see ew at home).  However, Thai curries are so easy to make at home.   And another bonus? They are fast, too!  Except for maybe cooking the brown rice (which takes 30-40 minutes), this was a 30-minute meal.

I've actually made a Thai curry with pork before but  now that we eat meatless several times a week, I was curious to try this with cauliflower and chickpeas instead.  I definitely didn't miss the meat -- in fact, I might have enjoyed this meal even more.

Surprisingly, we really enjoyed the rice as well! Usually I serve rice in order to soak up the sauce but this coconut rice was pretty tasty in its own right.  I only used 1 cup of dried rice, which barely worked for 4 servings.  However, if you like more rice, increase the amount below!

Thai Chickpea and Cauliflower Curry
Adapted from: How Sweet Eats
Serves 4-5

coconut rice:

• 1 cup brown rice
• 1/4 cup canned coconut milk (I used 1/4 cup from the coconut milk below)
• 1 cup coconut water
• 1/2 cup water (or use however much your brown rice needs as described on the package -- my rice cooker needs about 1 3/4 cup water for every 1 cup rice)
• 1/4 teaspoon salt

chickpea curry:

• 1 1/2 tablespoons coconut oil
• 1 small onion, chopped
• 1 red and/or green bell pepper, sliced
• 1 head of cauliflower, chopped into small florets, about 1 inch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 teaspoon freshly grated or minced ginger
• 2 tablespoons red curry paste + more to taste
• 1 tablespoon fish sauce
• 1 (14-ounce) can full-fat coconut milk (I used everything but 1/4 cup which was used in the rice above)
• 1 1/2 - 2 cups cooked chickpeas
• 3 tablespoons freshly torn cilantro
• crushed red pepper, to taste

1. Cook rice according to directions, adding additional water if needed. (I use a rice cooker so I just follow those instructions.  However, if you don't have one, follow the instructions on the brown rice package.  Brown rice typically takes 30-40 minutes to cook.)
2. While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the onion, and cook until they have slightly softened, about 4-5 minutes. Add in the garlic, ginger and curry paste and stir to coat.  Cook for 1 minute until fragrant.  Add in cauliflower, coconut milk, and fish sauce.  Cover, bring to a boil.  Once boiling, reduce heat to medium-low, simmer and cook for 8-10 minutes until cauliflower has softened. Stir in the chickpeas and cilantro and cook for 3-5 minutes more. Taste and season additionally if desired.  If you prefer slightly spicier, add crushed red pepper, to taste.
3. Serve immediately with the coconut rice.

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Eggplant Parmesan (Lightened)

Before we left for Texas, one of our last meals in our old apartment was this lightened eggplant parmesan.  I had actually made this recipe before, about a year or two ago, but finally got around to making it again and actually taking a picture of it.  This was also a special request from my uncle since one of his favorite meals happens to be eggplant parmesan (he's also so easy to cook for since he seems to enjoy almost everything I make!).  This is a lighter take on eggplant parmesan -- there's no frying and panko breadcrumbs only go on the top half of the eggplant.  However, it's still delicious and four of us devoured almost the whole thing, with just a simple salad on the side.

I did some of the prep work in advance, which made meal time easy.  You could even prep the whole thing in advance (and then bake it right before dinnertime), although the breadcrumbs won't be as crispy. I stopped short of baking the eggplant rounds since I wanted the breadcrumbs on the crispier side.  The recipe includes a marinara sauce which I made but feel free to use another recipe (or jarred would work just as well).

Lightened Eggplant Parmesan
Taken from: Cook's Illustrated
Serves 6

For the sauce:

• Two 28-ounce cans diced tomatoes
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon olive oil
• 1/8 teaspoon red pepper flakes (optional)
• ½ cup chopped fresh basil
• Salt and pepper

For the eggplant

• 2 eggplants (about 1 pound each), ends trimmed, sliced into 1/3-inch-thick rounds
• Salt
• Vegetable oil spray
• 1 ½ cups panko (see note)
• 1 tablespoon olive oil
• 1 ounce Parmesan cheese, grated (about 1/2 cup)
• ½ cup unbleached all-purpose flour
• 1 ½ teaspoons garlic powder
• Pepper
• 1 egg
• 1 tablespoon water
• 8 ounces reduced-fat mozzarella cheese, shredded (about 2 cups)
• 2 tablespoons chopped fresh basil

1. For the sauce (can be made a day in advance): Pulse 1 can of the tomatoes, with their juice, in a food processor until mostly smooth, about 11 pulses. Transfer the tomatoes to a bowl. Repeat with the remaining 1 can tomatoes; set aside. Cook the ­garlic, tomato paste, oil, and pepper flakes (if using) in a medium saucepan over medium heat, stirring frequently, until the tomato paste begins to brown, about 2 minutes.
2. Stir in the processed tomatoes, bring to a simmer, and cook until thickened, 20 to 25 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.
3. For the eggplant: Meanwhile, toss half of the eggplant with 1/2 teaspoon salt, then place in a large colander set over a bowl. Repeat with the remaining eggplant and 1/2 teaspoon more salt, and transfer to the colander with the first batch. Let the eggplant sit for 30 minutes to drain.
4. Spread the eggplant over several layers of paper towels. Firmly press the tops of the eggplant dry with more paper towels.
5. While the eggplant is drying, adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 475 degrees. Line 2 rimmed baking sheets with foil and lightly coat with vegetable oil spray.
6. Combine the panko and oil in a 12-inch skillet, and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the panko in a shallow dish and let cool slightly, then stir in the Parmesan. In a second shallow dish, whisk the flour, garlic powder, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg and water together.
7. Season the eggplant with pepper. Lightly dredge one side of each eggplant slice in the seasoned flour, shaking off the excess. Dip the floured side of the ­eggplant into the egg, then coat the same side with the panko, pressing to help the crumbs adhere. Lay the eggplant slices, breaded-side up, on the baking sheets in a single layer.
8. Lightly coat the top of the eggplant slices with vegetable oil spray. Bake until the tops are crisp and golden, about 30 minutes, switching and rotating the baking sheets halfway through.
9. Spread 1 cup of the tomato sauce in the bottom of a 13 by 9-inch baking dish. Position half of the eggplant slices, breaded-side up, on top of the sauce, overlapping the slices to fit. Distribute 1/2 cup more sauce over the eggplant and sprinkle with half of the mozzarella. Layer in the remaining eggplant, breaded-side up, and dot with 1 cup more sauce, leaving the majority of the eggplant exposed so it will remain crisp; sprinkle with the remaining mozzarella.
10. Bake until bubbling and the cheese is browned, about 10 minutes. Let cool for 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce separately.

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Skillet Pasta Primavera

Wow, this has probably been my longest blogging hiatus yet.  But between finding out at the last minute that we had to move ourselves (thanks, military...for nothing), actually driving halfway across the country, closing on our home, and then finding out the previous owners left the home really dirty (who does that?), blogging has taken a backseat.

However, the cooking continues since I did bring enough kitchen equipment with us in the move.   And thankfully, there are recipes like this skillet pasta.  This isn't so much a recipe as it is an incredibly simple method for cooking pasta.

I've always heard that you need a LOT of water for cooking pasta.  And since I just brought a non-stick skillet and a sauce pan, I clearly didn't have a pot big enough for that.  But Cook's Illustrated found a way to make pasta dishes truly one-dish meals.  Instead of cooking the pasta in a large pot of boiling water, you actually cook it in a 12-inch non-stick skillet.  And it tastes just the same! I added whatever vegetables I had on hand to make it a pasta primavera and topped it off with marinara sauce.  However, feel free to add any meats or vegetables you like.  I have serious doubts that I'll ever go back to the boiling water method!

Skillet Pasta Primavera
Method taken from: Cook's Illustrated
Serves 4

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2-3 cloves minced garlic
• 4 1/2 cups of water or chicken broth or a combination (I just used water)
• 8 ounces (2 1/2 cups) penne pasta (I used bow-tie pasta so feel free to use any short pasta)
• Any vegetables you like: I used about 4 ounces of baby spinach, leftover cooked broccoli, and frozen cut bell peppers and onions
• For serving: grated Parmesan cheese (optional; I omitted), marinara sauce

1. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add onion and cook, stirring occasionally, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Simmer Penne: Stir in broth/w, water, penne, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.  Add additional water if needed until pasta is tender.
3. Add vegetables and simmer for a few minutes, stirring occasionally. Serve with Parmesan and marinara sauce.

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Crispy Buffalo Corn & Quinoa Patties

It certainly has been a while.  We've been a little busy...getting ready for a move, going on vacation, buying our first home...yikes! And I have a feeling it'll only stay busy until we're finally settled in.

But enough of that and onto food. I absolutely love meatless patties (these are some of our favorites!).  Don't get me wrong, when I want a hamburger, it will definitely be beef (preferably topped with bacon and cheddar).  But for a weeknight meal, meatless sliders fit the bill.  They don't take much time to make, can be made ahead of time, are pretty healthy and have tons of flavor combinations that you can try.  This one had a buffalo wing sauce flavor.  The buffalo wing sauce added a nice kick of heat, which went well with the sweet corn.

We served ours on hamburger buns with a salad on the side (actually, one of these patties on top of a salad would also be excellent)!

Crispy Buffalo Corn & Quinoa Patties
Taken from: How Sweet It Is
Makes about 8 patties

• 2 cups cooked quinoa
• 1 cup sweet corn (cooked or raw)
• 4 scallions, sliced
• 2 garlic cloves, minced
• 2 tablespoons freshly chopped cilantro
• 1/3 cup finely grated romano cheese (I omitted)
• 1/4 cup panko bread crumbs
• 2 tablespoons flour (I had to add about 1 additional tablespoon to help the patties hold together)
• 2 large eggs
• 2 tablespoons buffalo wing sauce + more for topping (you can use 1 tablespoon of melted butter plus 1 tablespoon of hot sauce to make buffalo wing sauce)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2-3 tablespoons olive oil
• Toppings: cheddar cheese, lettuce, tomato, pickle, etc
• 8 smaller buns or dinner rolls, toasted (I used these hamburger buns)

1. In a large bowl, combine quinoa, corn, scallions, garlic and cilantro. Mix well to combine. Add in cheese, panko, flour, salt and pepper, tossing again to mix. Stir in eggs and buffalo wing sauce until the mixture is moistened, then using your hands, form patties by pressing the quinoa together (you can squeeze it together into your hands to form a patty, and then smooth out the sides). Set the patties on a plate.  At this point, you can refrigerate the patties until ready to cook.
2. Heat a large skillet over medium to medium-high heat and add olive oil. Add patties and cook until crispy, about 3-4 minutes per side.

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South Indian Lentil Cakes with Raita

This seems like an unlikely recipe to share.  Just by looking at the picture, you think, "Wow, that's...green." But even if the color catches you off guard, we really enjoyed these Indian lentil cakes!  Of course, it didn't hurt that it's served with a yogurt sauce called raita (I happen to be a huge fan of yogurt sauces like tzatziki).

I did alter the recipe to suit what we had on hand.  The mint at the store looked terrible so I just omitted it in both the raita and the lentil cakes.  Mint is such a distinct flavor that I'm sure it would have changed the taste of the cakes. I used up my cucumber in another dish so I had to omit that from the raita, too (although I'm sure it would have been delicious!).

Finally, this recipe reminded me of how much we LOVE roasted garlic. I hadn't made it in forever but since making these lentil cakes, I've roasted garlic twice in the past few weeks.  If you've never made roasted garlic, it takes away any sharpness or harshness from the garlic and creates a smooth, mellow flavor.  I highly recommend it!

The lentils and rice in this recipe do need to be soaked for several hours -- you can do this a day in advance if you'd like and just drain and refrigerate it.  I served this with naan and roasted cauliflower.

South Indian Lentil Cakes with Raita
Taken from: The Sweets Life
Serves 4-6

For the Raita-

• -1 head of garlic
• -1 tbsp extra-virgin olive oil
• -kosher salt & freshly ground pepper
• -1/4 tsp ground cumin
• -1 cup plain yogurt
• -1/4 cup finely chopped peeled seeded cucumber (I didn't have on hand so I omitted)
• -2 tbsp fresh cilantro, chopped
• -2 tbsp fresh mint, chopped (I didn't have on hand so I omitted)
• -1/2 tsp (or more) fresh lemon juice

For the Lentil Cakes-

• -1 cup lentils
• -1/2 cup basmati rice (I used regular white rice)
• -2 garlic cloves, minced
• -2 tsp chopped peeled fresh ginger
• -1 jalapeño, seeded and minced
• -1 cup spinach
• -1 cup peas, thawed
• -1/2 cup fresh cilantro, chopped
• -1/2 cup scallions, chopped (I used chopped onion instead)
• -1/3 cup fresh mint, chopped (I didn't have on hand so I omitted)
• -2 tsp kosher salt
• -2 tsp freshly ground pepper
• -2-3 tbsp extra-virgin olive oil

1. Rinse the lentils and place in a medium bowl with the rice. Add water so that everything is covered by 3 inches and set aside at room temperature for 3-5 hours.
2. Preheat oven to 450F. Cut the top half inch off of the head of garlic and place garlic on a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and roast for 40-45 minutes, until tender. Let cool.
3. Place lentils and rice in the bowl of a food processor. Add remaining lentil cake ingredients (except for olive oil) and puree until a thick paste forms.
4. Add about 1 tbsp olive oil to a large nonstick skillet over medium-high heat. Use a 1/4 cup measuring cup to place balls of the lentil mixture on the skillet. Flatten slightly with a spatula to form cakes. Cook for approximately 4-5 minutes per side, until cake is golden brown on each side. Repeat with remaining batter, adding additional oil as needed.
5. Meanwhile, make the raita by combining the yogurt, cumin, cucumber, mint, cilantro, and lemon juice. Season with salt, pepper, and more lemon juice, if desired.
6. Serve cooked lentil cakes with raita and roasted garlic cloves.

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Broccoli Pesto Pasta

I happen to really like broccoli.  I know some people hate it (and the smell) but I'm not one of those people. So I can't speak to broccoli-haters if this broccoli pesto pasta will convert you.  But it's so delicious, I think it's worth a try.

One really nice thing is that you can make the pesto ahead of time.  This was great because I could make the pesto during Babycake's nap and then all I had to do for dinner was make the pasta and reheat the pesto. So easy!  We like our sauces on the chunkier side so I used an immersion blender and didn't blend the entire pesto.  It was perfect for us but go with whatever consistency you like best.

The original recipe says that it yields about 8 servings but we got 5 out of it.  However, I like a lot of sauce so I tend to double up.  I also thought the pesto was delicious for dipping carrots as well!  I served this with a salad.

Broccoli Pesto Pasta
Taken from: Annie's Eats
Serves 5-8

• 1 lb. broccoli
• 1 lb. pasta
• 2 tbsp. unsalted butter (I used 1 tbsp.)
• 2 tbsp. olive oil
• 1 small onion, finely chopped
• 3-4 cloves garlic, minced or pressed
• ½ tsp. red pepper flakes
• 1 tsp. salt
• Up to ½ cup Greek yogurt or heavy cream (I used 1/4 cup 2% Greek yogurt)
• Freshly ground black pepper, to taste
• Reserved pasta water or regular water
• Grated Parmesan, for serving (I omitted)

1. Bring a large pot of water to boil.  Meanwhile, chop the broccoli crowns into florets.  Use a vegetable peeler to remove the tough outer skins of the broccoli stems, and chop the stems into ½-inch discs.  When the water is boiling, add the broccoli to the water to boil briefly just until fork-tender, about 3-4 minutes.  (Alternatively, add a steamer basket above the water and steam the broccoli until fork-tender.)  Remove to a bowl, leaving the water in the pot.  (Use a skimmer or strainer to remove the broccoli if you boiled it.)
2. (SKIP THIS STEP IF MAKING THE PESTO AHEAD OF TIME:) Maintain the water at a boil.  Add the pasta to the pot and cook according to the package directions until al dente.  Reserve 1½ cups of the pasta water and then drain the pasta well.  Set aside.
3. Return the pot to the heat.  Add the butter and olive oil to the pot over medium-high heat, heating until the butter is melted.  Add the onion to the pot and cook, stirring occasionally, until the onion is tender, about 5 minutes.  Stir in the garlic, red pepper flakes and salt and cook 1-2 minutes more.  Return the cooked broccoli to the pan and cook 1-2 minutes more to heat through.  Season with pepper to taste.
4. Transfer the broccoli mixture to a food processor or blender (or use an immersion blender).  Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped.  Add in the cream or greek yogurt and process until smooth.  If needed, add the reserved pasta water or regular water a little bit at a time just until the sauce is smooth and creamy.  (I used about 2/3 cup.  But don't overdo it - you don't want a watery sauce!)  Season with freshly ground pepper to taste.  In a large bowl (or in the pot), toss the pasta with the sauce.  Serve with freshly grated Parmesan.

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Slow Cooker Lentil & Sweet Potato Stew

My husband thought this lentil and sweet potato stew tasted similar to lentil soup and I have to agree! That's definitely a good thing in my book because I love lentil soup. (Also good because I got a little carried away and I bought a ridiculous amount of lentils the last time I was at the bulk food store.)  This lentil and sweet potato stew made for such a healthy but hearty meal.  I'd have to agree with The Sweets Life when she said this tasted like healthy comfort food!

Not only were the flavors great but the more slow cooker recipes I have under my belt, the better.  I just love that dinner was ready as soon as my husband walked in the door.  I originally was going to serve this with homemade bread, but since the bread wasn't quite ready at dinner time, we had the stew first and bread later.  Fine by me but they would have been great together for dinner!

I had read some comments on the original recipe site that some people thought the carrots and sweet potatoes were too mushy by the time the lentils cooked through.  To remedy this, I added the sweet potatoes and carrots 2 hours after I started the slow cooker.  In the end, both veggies were very soft but still held their shape, which was perfect.  I changed the recipe below to reflect that but feel free to combine everything at once if you can't or don't want to add the sweet potatoes and carrots later.


Slow Cooker Lentil & Sweet Potato Stew
Taken from: The Sweets Life
Serves 4-6

• 5 cups vegetable broth (I actually used 2 cups tomato juice which I save from draining canned tomatoes, 1 cup water and 2 cups chicken broth)
• 1 1/2 cups dried lentils, rinsed
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground ginger
• salt and pepper
• 3 medium-sized sweet potatoes, peeled and cubed
• 3 medium carrots, cut into chunks
• 1/8 tsp red pepper flakes, plus more for topping
• 4-5 cups fresh spinach, chopped
• 1/2 cup fresh cilantro, minced (I forgot to add and though it still was great)

1. Combine the broth through the ginger in the bowl of a slow cooker. Mix to combine.  If you would like, you can add the sweet potatoes and carrots 2 hours after you started the slow cooker.  If not, add them with the rest of the ingredients.  Cover and cook on low for 6-8 hours until lentils are tender (I had to cook mine for at least 7 hours to get the lentils tender).
2. Thirty minutes before serving, stir in spinach. Season with salt and pepper as needed. Top with cilantro and extra red pepper flakes to taste.

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Mediterranean Orzo Chickpea Salad

I love that you can make this Mediterranean salad ahead of time. With a new baby, meals that I can prep in advance become especially important.   I combined everything but the spinach, feta and orzo in a large bowl in the afternoon and then let it sit in the fridge until dinnertime. (I'm also guessing this actually helps the flavors meld together, too.)  For dinner, all I had to do was cook some orzo and chop some spinach.  It couldn't have been an easier meal to put together!

My husband and I both really, really enjoyed this.  We ate it warm (because of the freshly cooked orzo) for dinner although I also enjoyed the leftovers cold from the fridge for lunch the next day.  I actually served this as a main course along with some roasted butternut squash but I think it would also make a great side dish and could even be easy to transport to someone's house as well.


Mediterranean Orzo Chickpea Salad
Taken from: Tasty Kitchen
Serves 4-5 as a main dish

• 3 Tablespoons Red Wine Vinegar (I used 1 tablespoon red wine vinegar and 2 tablespoons lemon juice)
• 1 teaspoon Dried Oregano
• 1-2 cloves Garlic, Minced
• ¼ cup Extra Virgin Olive Oil
• ½ teaspoon Kosher Salt
• ½ teaspoon Freshly Ground Black Pepper
• 1 1/4 cup Orzo
• 1/2 cups (1 15 Ounce Can) Chickpeas, Drained And Rinsed
• 1-2 cups Baby Spinach Leaves, Chopped
• ½ pints Cherry Tomatoes, Halved (I omitted the tomatoes because it's the dead of winter but would be great in the summer!)
• ¼ cups Pitted Kalamata Olives, sliced
• ¼ cups Crumbled Feta Cheese
• ½ whole Red Onion, Diced (I omitted)
• 1 red bell pepper, chopped

 

1. Whisk together the vinegar, oregano, and garlic in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.
2. Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, according to package instructions for al dente.
3. Meanwhile, combine the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion in a large bowl. Drain the orzo and add to the bowl. Add the dressing and toss to coat.

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Fast Creamless Tomato Soup

Now that we have a sweet new baby in the house (!!!), let's just say that my cooking style has changed in these past 2 weeks.  Instead of my usual do-it-yourself type cooking, I'm now buying bread, granola, yogurt and tortillas.  (For now.  But I'll be back because everything's just so much tastier -- and cheaper -- made from scratch.)  But right now, I'm not looking for the best recipe per se but the fastest.   Luckily, fast can still be delicious.

I made this tomato soup one afternoon when we needed a quick lunch.  It only needs a few ingredients and didn't take long to make.   There's no cream in this tomato soup but a surprise ingredient is bread which I think gives it a good consistency.  Who would have guessed?  We like our soups on the chunkier side so I only partially blended our soup. 

Altogether, this made a fast and wonderful meal (especially with a grilled cheese sandwich). The leftovers were also great for lunch for the next couple days.

Creamless Creamy Tomato Soup
Taken from: Cook's Illustrated

• 1/4 cup extra virgin olive oil (I probably only used about 2 Tbsp total)
• 1 medium onion, diced (about 1 cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• pinch red pepper flakes
• 1 bay leaf
• 2 (28-oz) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
• 2 cups low-sodium chicken broth
• 1/4 cup chopped fresh chives (I omitted)

1. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until the onion is translucent, about 3-5 minutes. 
2. Mix in the tomatoes and their juice. Using a potato masher, mash the tomatoes to break them down into smaller pieces (no bigger than 2 inches). Stir in the sugar and bread then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Remove the bay leaf.
3. Turn off the heat under the pot, add the remaining 2 tablespoons of oil and puree the soup with an immersion blender (or, if you don't have one, in a traditional blender - you'll probably want to do it in 2 or 3 batches. Split the remaining 2 tablespoons of oil over the batches as you puree.) Blend to your preferred consistency (we like a chunkier soup) -- you can alsostrain the soup through a fine-mesh strainer if you want a perfectly smooth consistency. Stir the chicken broth into the soup and return the soup to a boil. Season to taste with salt and pepper. Garnish with the chives when serving.

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Butternut Squash Risotto

I went over to my sister's house yesterday which was so fun.  We got to chat, she let me raid her closet for clothes and we made dinner together.  We didn't necessarily have a plan in mind for dinner (should we eat out or stay in?) but decided it would be more fun to make dinner together.  She had a butternut squash and using that as our basis, we flipped through her magazine cutouts until we found this butternut squash barley risotto. 

Selfishly, this recipe sounded perfect to me -- not only do I love making risotto (stroll through the recipe index and you'll see this is the third risotto recipe) but squash just so happens to be my fall/winter obsession every year. (Squash was one of the few foods my dad doesn't like so we never had it growing up - I'm making up for lost time!)  And finally, my sister had all the ingredients on hand. 

This was an amazing risotto.  The squash ends up giving the risotto an (even more) incredibly creamy texture.  The barley had a wonderful chew to it which was a nice contrast.  It probably took us close to an hour from start to finish but I didn't feel there was a ton of prep or hands-on work (more time for us to chat!).  It also makes a one-pot meal so cleanup was very, very easy. 

Highly recommended!
Butternut Squash Barley Risotto
Adapted from: Real Simple
Serves 3-4 for main course, 6-8 for side dish

• 2 tablespoons  olive oil
• 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• kosher salt and black pepper
• 1  cup  pearl barley
• 1/2  cup  dry white wine (I used 1/2 cup water and 1 tbsp lemon juice instead)
• 3  cups  low-sodium vegetable or chicken  broth
• 5 ounces baby spinach
• 1/4 - 1/2 cup grated Parmesan (1-2 ounces), plus more for serving
• 1  tablespoon unsalted butter

1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, about 3-4 minutes. Add butternut squash and cook for 2-3 minutes more. 
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine/water and cook, stirring, until evaporated, about 1 minute.
3. Reduce heat to medium.  Add 1 cup broth and cooking until absorbed, stirring occasionally. Add the rest of the broth, 1 cup at a time, stirring until each portion is absorbed before adding the next.  Altogether, this should take about 30-40 minutes.
4. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan if desired.

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