Spinach with Garlic Vinaigrette

This is a very simple side salad that would be great paired with a wide variety of meals.  It’s too bad spinach has such a bad rap, it is delish!

Spinach with Garlic Vinaigrette (from Cooking Light)

Ingredients:

• 1 1/2  tablespoons  extra-virgin olive oil
• 1  tablespoon  white wine vinegar
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 2  garlic cloves, minced
• 6  cups  baby spinach leaves (about 6 ounces)
• 1/4  cup  vertically sliced red onion

Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

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A Christmas Salad

We hosted Christmas dinner this year and were looking for a fresh and festive salad to serve as our first course.  Inspired by a salad I had at The Mixx last weekend I found this recipe through a quick Google search.  I made a few adjustments based on what I had on hand and it turned out great.  Everyone loved it!  It is especially perfect for the holiday season with the cranberry dressing.

Pear, Pecan, and Blue Cheese Salad with Cranberry Vinaigrette  (adapted from Cooking Light)

Vinaigrette:

• 1/2  cup  canned cranberry sauce (I only had the jellied kind and it worked just fine)
• 1/4  cup  fresh orange juice (about 1 orange)
• 1  tablespoon  olive oil
• 2  tablespoons  balsamic vinegar
• 1  teaspoon  sugar
• 1/4  teaspoon  salt

Salad:

• 2  cups  sliced peeled pear (about 2 pears)
• 1  cup  (1/8-inch-thick) slices red onion, separated into rings
• 1/3  cup  (2 ounces) crumbled blue cheese
• 2  tablespoons  coarsely chopped pecans, toasted

Preparation:

To prepare the vinaigrette, place the first 6 ingredients in a medium bowl; stir well with a whisk.

To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon pecans. Drizzle each serving with about 2 1/2 tablespoons vinaigrette.

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Spaghetti with Zucchini, Walnuts, and Raisins

We bookmarked this recipe over the summer and Tyler whipped it up for dinner tonight, subbing the raisins for craisins.  It was quick and flavorful, and a really filling vegetarian meal.  Loved it!

Spaghetti with Zucchini, Walnuts, and Raisins (from Real Simple)

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 3 tablespoons olive oil
• 1/2 cup walnut halves, roughly chopped
• 4 cloves garlic, thinly sliced
• 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
• 3/4 cup raisins
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

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Mushroom-Herb Mac n Cheese

I’ve stayed out of the kitchen as much as possible since starting my new job in June, but I finally got up the energy and inspiration to make dinner this weekend, and try a new recipe to boot.  Tyler was happy to have a break I’m sure (and I’m happy to have a break from doing the dishes!)  I bookmarked this recipe months ago and found it sitting there waiting patiently in my Google Reader the other day.  We love cheese and mushrooms so we knew we’d love it.  And love it we did!  Next time I will probably try a different herb mix, or cut back on them a bit as I felt like they overpowered the flavor of the cheese when all was said and done.  The recipe is definitely a keeper though, and it felt good to be in front of the stove again.

Mushroom Herb Mac and Cheese (from Annie’s Eats and Brown Eyed Baker)

Ingredients:
1 lb. pasta shapes
6 tbsp. unsalted butter, divided
1 lb. cremini (baby bella mushrooms), roughly chopped
1/4 cup chopped red onion (HyVee was out of shallots, boo)
2-3 cloves garlic, finely minced
Salt and pepper, to taste
1 tbsp. white wine vinegar
3 tbsp. all-purpose flour
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 cups whole milk
6 oz. (1½ cups) shredded Gruyere cheese, divided
6 oz. (1½ cups) shredded white cheddar cheese, divided
½ cup panko breadcrumbs

Directions:
Grease a 9 x 13″ baking dish.  Bring a large pot of salted water to a boil.  Cook the pasta according to the package directions, just until al dente.  Drain the pasta, return to the pot, and set aside.

Meanwhile, melt 2 tablespoons of the butter in a 12-inch skillet over medium heat.  Add the chopped mushrooms and onion to the pan and sauté until the mushrooms are tender and almost all of the liquid has evaporated from the pan, about 5-7 minutes.  Stir in the garlic and sauté about 1 minute more, just until fragrant.  Remove the pan from the heat, season the mixture with salt and pepper, and mix in the white wine vinegar.  Set aside.

In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat.  Once the butter is completely melted, whisk in the flour to form a paste.  Cook for 1-2 minutes, stirring constantly, until golden.  Stir in the fresh herbs and cook for 30 seconds, just until fragrant.  Whisk in the milk and cook the mixture, stirring frequently, until the mixture simmers and begins to thicken.  Once the mixture has thickened, remove from the heat.  Whisk in the shredded Gruyere and cheddar cheeses until completely melted and smooth.

Pour the cheese sauce over the cooked pasta.  Add the mushroom and shallot mixture to the pot as well.  Toss well to thoroughly combine.  Transfer the mixture to the prepared baking dish.  In a small bowl combine the panko breadcrumbs with the remaining 1 tablespoon of butter, melted.  Toss with fork to coat the crumbs evenly.  Sprinkle the breadcrumbs evenly over the pasta in the baking dish.

Bake for 15-20 minutes, until browned and bubbly.  Let stand 10 minutes before serving.

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Frozen Pesto

Our garden is doing fabulous this year, but with 3 basil plants I have to work to stay on top of it now that they are proliferating so quickly.  I decided over the weekend to try my hand at freezing pesto, and to try the ice cube tray method for the first time, so we can better portion it.  I’ve used this pesto recipe in the past, but decided to try a different one this time, and I think I liked it better.  It froze really well too, this picture is pre-freezing, I popped them out of the tray today after running some hot water over the bottom to loosen them up a bit.  Then I put them in ziplock bags (usually 3-5 cubes per bag) and stuck them back in the freezer for later use.

Fresh Basil Pesto (from Simply Recipes)

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Preparation:

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

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Eggplant, Zucchini, and Tomato Tian

This recipe caught my eye in the recent issue of Cooking Light.  However I forgot how much I dislike eggplant, so next time I will leave it out.  It upsets my stomach and the texture just weirds me out.  This was a great dish though.  I can’t wait to make it again later this summer when we can use zucchini and tomatoes from our garden.  We used herbs from our garden this time, definitely a money saver when you only need a couple of tablespoons!

Eggplant, Zucchini, and Tomato Tian (from Cooking Light)

Ingredients:

• 1  pound  eggplant, cut diagonally into 1/4-inch-thick slices
• 1  pound  zucchini, cut diagonally into 1/4-inch-thick slices
• Cooking spray
• 1  pound  large beefsteak tomatoes, seeded, and cut into 1/4-inch-thick slices
• 1 1/2  tablespoons  extra-virgin olive oil, divided
• 1/4  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 4  ounces  French bread baguette
• 1  cup  (4 ounces) grated fresh Parmigiano-Reggiano cheese
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  teaspoons  chopped fresh oregano
• 1 1/2  teaspoons  chopped fresh thyme (I used dried)
• 2  garlic cloves, minced
• 1/4  cup  fat-free, less-sodium chicken broth

1. Preheat oven to 375°.

2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

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Hot and Sour Soup with Tofu

This recipe was Tyler’s pick, but I indulged it (with a big glass of milk to combat the spiciness and you betcha I pulled those hunks of tofu out of my bowl after I photographed it!)  I would put wontons in this soup rather than tofu, but that’s just me.  It really was a great, easy to make soup!

Hot and Sour Soup with Tofu (from Cooking Light)

Ingredients

• 1  (14-ounce) package firm water-packed tofu, drained
• 1 3/4  cups  water, divided
• 1  (1/2-ounce) package dried sliced shiitake mushroom caps
• 4  cups  fat-free, less-sodium chicken broth
• 1/4  cup  white vinegar
• 2  tablespoons  less-sodium soy sauce
• 1  tablespoon  finely chopped peeled fresh ginger
• 2  teaspoons  sugar
• 3/4  teaspoon  white pepper
• 1  garlic clove, minced
• 2 1/2  tablespoons  cornstarch
• 1/2  cup  canned sliced bamboo shoots, drained and cut into julienne strips
• 1  large egg, lightly beaten
• 1/2  cup  thinly diagonally sliced green onion tops

Preparation

1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.

2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

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Chipotle Bean Burritos

These burritos were delicious, and much healthier than a 1200 calorie burrito from Chipotle.  These are meatless as the name suggests, but incredibly filling and packed with flavor.  Serve with a side of guac if you are a fan of the green stuff like me!  Sorry for the mediocre picture.  I didn’t want to get off the couch to seek out better lighting because 1) I was freezing and getting up involves removing the blanket from my lap and 2) I could not wait to devour this meal!  In my defense, burritos are kinda hard to photograph  These will be going into our regular meal rotation, I especially love that they are meatless (in other words, CHEAP EATS!)

Chipotle Bean Burritos (from Cooking Light)

Ingredients

1  tablespoon  canola oil

1  garlic clove, minced

1/2  teaspoon  chipotle chile powder

1/4  teaspoon  salt

1/3  cup  water

1  (15-ounce) can organic black beans, drained

1  (15-ounce) can organic kidney beans, drained

3  tablespoons  refrigerated fresh salsa

6  (10-inch) reduced-fat flour tortillas (such as Mission)

1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

1 1/2  cups  chopped plum tomato (about 3)

1 1/2  cups  shredded romaine lettuce

6  tablespoons  thinly sliced green onions

6  tablespoons  light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

7 WW pts per burrito

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Vegetarian Bolognese

Yeah that is Tyler’s portion, not mine I am swamped with schoolwork now that the end of the semester is in sight (2 days, yikes!)  Tyler planned the meals, did the shopping, and the cooking this week.  It is rare we cook with red wine, but this was worth the extra trip to the liquor store (stupid Kansas not selling wine in grocery stores!)  We both thought this was an excellent vegetarian meal!

Vegetarian Bolognese (from Cooking Light)

Ingredients

1/4  cup  dried porcini mushrooms (about 1/4 ounce)

1  tablespoon  olive oil

1 1/2  cups  finely chopped onion

1/2  cup  finely chopped carrot

1/2  cup  finely chopped celery

1  (8-ounce) package cremini mushrooms, finely chopped

1/2  cup  dry red wine

1/4  cup  warm water

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

1  (28-ounce) can organic crushed tomatoes with basil, undrained

1  (2-inch) piece Parmigiano-Reggiano cheese rind

12  ounces  uncooked whole-wheat penne (tube-shaped pasta)

1/2  cup  (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.

2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.

3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.

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Au Gratin

Tyler bookmarked this recipe in this month’s Cooking Light and I was skeptical, but it won me over!  I don’t usually eat sweet potatoes or squash because they are so….sweet.  However, drench them in swiss cheese and I’m a big fan!  This recipe took some time to pull together, but it was worth the wait!

Sweet Potato and Butternut Gratin (from Cooking Light)

Ingredients

2  tablespoons  butter

1  ounce  pancetta, chopped

1/4  cup  chopped shallots

2  garlic cloves, minced

1.38  ounces  all-purpose flour, divided (about 5 tablespoons)

1  teaspoon  chopped fresh thyme

2  cups  2% reduced-fat milk

3/4  cup  (3 ounces) grated fresh Parmigiano-Reggiano cheese

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

1/8  teaspoon  ground red pepper

1  pound  baking potato, peeled and cut into 1/8-inch-thick slices

8  ounces  sweet potato, peeled and cut into 1/8-inch-thick slices

8  ounces  butternut squash, peeled and cut into 1/8-inch-thick slices

Cooking spray

1/3  cup  (1 1/2 ounces) shredded Gruyère cheese

Preparation

1. Preheat oven to 375°.

2. Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.

3. Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook butternut squash in boiling water 4 minutes or until almost tender; drain. Sprinkle vegetables evenly with remaining 1 tablespoon flour. Arrange potatoes and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère. Bake at 375° for 40 minutes.

4. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

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