Monday, June 30, 2008
Sunday, June 29, 2008
Saturday, June 28, 2008
Three Bean Salad
1 can (15 oz) black beans
1 can (15 oz) dark red kidney beans
1 can (19 oz) chickpeas
1 bunch green onions (for about 1/4 cup chopped)
1/2 red bell pepper
1/3 green or yellow pepper
1 clove fresh garlic
1/4 c red wine vinegar
3 T olive oil
1/4 t ground cumin
1. Drain and rinse all of the beans. Place in a medium sized bowl.
2. Slice the whites and enough of the green tops of the green onions to make 1/4 cup. Add to the beans.
3. Seed and finely chop the bell peppers and add to the bowl.
4. Make the dressing by mincing the garlic and whisking with the vinegar, oil, and cumin.
5. Drizzle over the beans and toss well to coat
6. Serve immediately or refrigerate!
This salad keeps well in the refrigerator for up to 3 days!
Thursday, June 26, 2008
I was a little overzealous in my fruit purchases last week and so I found myself with very ripe raspberries and strawberries by the weekend. Throwing caution and my cookbook to the wind, I decided to come up with my own sort of cobbler/crisp to put the berries to use. Very dramatic stuff here.
Overall, I was pleased with the result. My husband thought it needed a little more sweetness and I thought it was maybe a little too sweet...and usually we're the opposite of that so I'm not sure what that means! :) Next time I will use a smaller baking pan to get a thicker crisp, too.
Strawberry & Raspberry Crisp
1 lb strawberries, hulled and halved
12 oz raspberries
1/2 cup granulated sugar
1 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar, packed
1/2 cup butter, melted
Dash of cinnamon
1. Combine strawberries, raspberries and granulated sugar to make filling. Pour into greased 13x9 pan.
2. Combine remaining dry ingredients until well mixed. Add melted butter and mash into dry ingredients until crumbly.
3. Spoon the crumbly mixture over the fruit and bake at 350 for 35 minutes, or until golden brown.
Wednesday, June 25, 2008
Tuesday, June 24, 2008
I'm not big on basting so I ended up mixing the 2 T of marinade directly in with the ground turkey. The result was an anything but dry, incredibly tasty turkey burger! Even my husband raved and he knew it was turkey (I usually have to try to sneak that by...and I'm usually unsuccessful!). We grilled the onion rings in the recipe too and they were excellent on top of the burgers with freshly shaved parmesan and spicy mustard. We'll definitely be making these burgers again...soon!
Sunday, June 22, 2008
(Adapted from Bon Appetit, May 2008)
Friday, June 20, 2008
But clinging to the fact that "tomatoes attached to the vine appear to be safe", I couldn't resist trying out these blue cheese tomatoes the other night with our rib-eye steaks. Surely after a thorough washing and grilling over indirect high heat we're safe, right? So far so good....
I don't typically mess around with food poisoning, but for these tomatoes, I just might be convinced to do it again! They were so simple but looked so fancy. And the melty blue cheese topping mixed with breadcrumbs and a bit of olive oil was perfect over the warm, grilled tomato. The leftovers were great with our blue cheese burgers last night!
Blue Cheese Crusted Tomatoes
(Source: Bon Appetit, July 2008)
1. Heat the grill to high leaving on side unlit.
2. Mix 1/2 cup fine breadcrumbs and 1 T olive oil in a small bowl, mashing to coat.
3. Cut top 1/4 from each of 12 medium tomatoes.
4. Season tomatoes with salt and pepper and top with 1 T of blue cheese. Sprinkle with breadcrumb mixture.
5. Arrange tomatoes on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.
Thursday, June 19, 2008
Wednesday, June 18, 2008
6 cloves garlic, coarsely chopped
Tuesday, June 17, 2008
2. Heat oil in a large skillet over medium heat. Cook fish about 5 minutes on each side or until desired doneness.
Monday, June 16, 2008
We started the day with fresh peach bellini's and spinach and sun-dried tomato frittatas! These individual frittatas were so tasty and paired wonderfully with fruit salad and whole wheat toast. They definitely gave us enough energy to do quite a bit of shopping! With minimal prep work and a short baking time, this recipe also allowed us to do a lot of catching up without spending all morning in the kitchen!
Spinach and Sun-Dried Tomato Frittata
(From: SELF, April 2007)
Vegetable oil cooking spray
2 t olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 T chopped fresh basil
1/4 t salt
1/8 t freshly ground black pepper
4 slices whole wheat toast
2 cups fresh berries
1. Heat oven to 425. Coat 4 small baking dishes with cooking spray and set aside.
2. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, about 2-3 minutes.
3. Add spinach; cook 2-3 more minutes. Remove from heat.
4. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach ,mixture, salt and pepper.
5. Spoon into baking dishes and bake until firm in center, about 12-14 minutes.
6. Serve with a slice of toast and 1/2 cup berries.
The recipe as posted serves 4. I halved the recipe (except that I used the full cup of spinach) and the result was very flavorful. I had to hurry and post this recipe because my mom is anxious to get back home and try it!
Congratulations on your retirement, Mom!
Sunday, June 15, 2008
Thursday, June 12, 2008
I'm not entirely sure where this "recipe" came from or if it even qualifies as a recipe! But having it last night for dinner made me excited about summer time and made me want to take dinner outside (the 90+ degree weather and torrential downpour prevented that though)!
Vidalia Onion Casserole
2 Vidalia Onions, sliced
4 T butter
1 Sleeve Reduced Fat Ritz Crackers, crumbled
1 3/4 cup Shredded Sharp Cheddar
1. Saute onions in melted butter until tender.
2. Place 1/2 of onions in small, greased casserole dish.
3. Top with 1/2 of crumbled Ritz crackers and then 1/2 of cheese.
4. Repeat layers and bake at 325 for 20 minutes, or until browned.
I honestly don't know why I bothered with the Reduced Fat Ritz...maybe a little bit of guilt since I work in a cardiovascular surgery practice and this side dish isn't exactly heart healthy! :) But it is tasty!
*The weather last night put a damper on our plans to grill chicken. So instead, I used the same pan that I used to cook the onions and seasoned the chicken with a little freshly ground pepper and rosemary. It turned out wonderfully with that little bit of sauteed onion flavor cooked in!
Wednesday, June 11, 2008
It turned out amazing (if not quite as pretty as Susan's!)! The cake is really light and the brown sugar and butter glazed peaches and cherries are a fantastic topping. We like the cake best served warm with a little bit of whipped cream.
*One little tip: I don't own a cherry pitter so I had to improvise for this cake. I found a plastic decorating tip for spreading frosting that worked perfectly for pitting! I just removed the cherry stems, inserted the small end of the tip where the stem had been, and pushed the pit out to the other side.
I've never met a dessert I didn't like...just ask my family. But at least this one has fruit, right?!
Tuesday, June 10, 2008
Monday, June 9, 2008
South of the Border Breakfast Sandwich
1/2 cup egg beaters (or 2 large egg whites)
2 pieces of cheese
2 slices of bacon, cooked and halved
2 whole wheat english muffins
1/2 avocado (sprinkle with fresh lemon juice), coarsely chopped
1 green onion, chopped
5 dashes of hot pepper sauce
1 small tomato, seeded and small diced
1/4 cup red onion, diced
salt and pepper to taste
1. Prepare the guacamole topping by combining avocado, green onion, hot pepper sauce, tomato, red onion, salt and pepper. Set aside.
2. Season egg whites with salt and pepper and poach to desired doneness. I cheated and used the microwave poacher....easiest way I know to get fluffy eggs quickly!
3. Toast English muffins and top with eggs, cheese, bacon and then guacamole. Enjoy!
Saturday, June 7, 2008
It's not all bad, though, because it gave me a chance to try out these Southwestern Chicken Wraps from the good people at Martha Stewart Living. They were so easy to throw together and made a great lunch paired with a fresh fruit salad. I adapted the recipe a bit to just make 2 wraps (read: 2 incredibly enormous wraps). And I opted to use a bit of cilantro and a fresh jalapeno rather than pickled...I'm pretty sure I've never met a pickled anything that I liked!
1/2 cup fat free sour cream
1/2 jalapeno, small diced
1 T fresh lime juice
1 T cilantro, chopped
Salt and pepper to taste
2 sandwich whole wheat wraps (10" each)
1 cup Baby Spinach
2 cups shredded cooked chicken
1/2 of 15oz can of black beans, rinsed and drained
1 med tomato, thinly sliced
1/2 of small red onion, thinly sliced
1/2 of avocado, thinly sliced
1. In a bowl, whisk together sour cream, lime juice, jalapeno, and cilantro. Season with salt and pepper.
2. Spread the sour cream sauce over wraps leaving a 2" border. In the center of the wraps, layer baby spinach, chicken, black beans, tomato, onion, and avocado. Fold 2 sides of each wrap over the filling and roll tightly ending seam side down.
Friday, June 6, 2008
Becoming a wife (2 years ago! Hard to believe!) and being responsible for what someone else had for dinner led me to start spending more time in the kitchen. And in the process, I found out I really ENJOY cooking and baking (the planning of meals and grocery shopping I could do without though!). So now I'm taking it to the world wide web, I guess! :)
I don't so much have any fabulous recipes or pictures of the results just yet....but stay tuned! In the meantime, here's a picture of our little furbaby, Deacon (what else did you expect from 2 Wake Forest alums). He's a 6 month old Golden Retriever and we're definitely teetering on the edge of becoming "those" people that are completely obsessed with their dog! He's been a lot of fun, a lot of laughs, and a little bit of pure destruction!