Meatless Monday: Tomato Florentine Soup

Fall is here.  I think?  It has been surprisingly warm and humid here in Ohio recently.  But this past week there was a cool, rainy day and I thought hey.  Soup's on for dinner!

I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog.  This one is worth it.  It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach.  Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!

I don't think I have to tell you that tomato soup goes well with grilled cheese, right?  Still, I have another delicious sandwich suggestion that I'll be sharing later this week...

This soup is best fresh because the pasta will suck up the soup as it sits overnight.  I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day.  It was still good but benefited from the addition of extra broth (or water) to make it soupy again.  Still, nothing can fix that, slightly-too-mushy pasta texture.  So yes, eat up my friends!  (I ate 3 bowls...)

One Year Ago: Southern Comfort (Drunken) Caramel Apple Pie, Banana Pumpkin Nutella Bread, and Breakfast Skillet
Two Years Ago: Pumpkin Pecan Loaf and Brown Sugar Spice Cutout Cookies with Maple Icing
Four Years Ago: Sugary Sweet Chili

Tomato Florentine Soup

Ingredients

• 2 TBSP unsalted butter 
• 1 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved 
• 1 (28 oz) can sliced stewed tomatoes, drained and juice reserved
• 1 medium onion, chopped fine 
• 1 TBSP packed brown sugar 
• 1/4 tsp crushed red pepper (or to taste) 
• 2 rounded TBSP all-purpose flour 
• 3 garlic cloves, minced 
• 4-5 cups low-sodium chicken broth or vegetable broth (adjust the liquid amount depending on how "soupy" you like your soup to be!)
• 4 oz (1 cup) small macaroni, ditalini, tubettini, or other small shaped pasta
• 10 oz (10 cups) fresh baby spinach 
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Melt butter in a Dutch oven over medium-high heat.  Add tomatoes and onion and cook until the tomatoes get dry and begin to brown, about 10-12 minutes.  
2. Add brown sugar, red pepper flakes, flour, and garlic.  Cook until fragrant, about 1 minute.  Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps as you go.
3. Stir in the pasta and bring to a boil.  Reduce heat to a simmer and cook until pasta is tender, about 10-12 minutes, stirring occasionally.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.  Taste and adjust seasoning with salt and pepper as desired.

Source: Slightly modified from Pink Parsley as adapted from The America's Test Kitchen Quick Family Cookbook

Cones for the Cure Winner and Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette

Hi fans!  I'm here to announce the Cones for the Cure Giveaway Winner and while I'm at it, I wanted to share a recipe for Summer's last hurrah as Fall seems to be rapidly upon us!  Oh, and in other news, we finally took the plunge and bought one of those fancy dSLR cameras so we could take lots of great pictures of our little cutie.  This also means better (hopefully!) food photography coming your way.  What do you think??

First thing's first, congratulations Kesha G. for winning the prize pack.  I've sent you an email with details on how to claim your prize.  I hope you enjoy the goodness!

Now for this recipe.  I loved grilled veggies but it never fails that when I send my husband out to grill em up, many of them end up as grill casualties when they slide down between the grates during transfer and/or flipping.  With this recipe, I skewered the vegetables for him so that they'd stay intact.  Good thing too because while the recipe said it served 4-6, I doubled it and it still only seemed to serve 4-6 which was a bummer considering I was trying to serve 10.  I made changes to the below so that you can get sufficient quantities and not be disappointed with your yield.  The flavor was wonderful so it was too bad we had to ration it...loved that caramelized flavor with the brightness of the lemon!  You can use whatever veggies you have on hand.  The farm had sent us zucchini and yellow squash so that's what I used.  I would have loved to add eggplant if we had it.  Yum!

One Year Ago: Chicken Fajita Lettuce Wraps
Two Years Ago: Foil-Baked Fish with Black Beans and Corn
Three Years Ago: Pineapple Teriyaki Chicken
Four Years Ago: Sausage, Pepper, Onion, and Green Pepper Fra Diavolo

Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette 

Ingredients

• 1 lb zucchini, sliced into 1/3-inch rounds 
• 1 lb yellow summer squash, sliced into 1/3-inch rounds
• 1 red onion, sliced into 1/2-inch rounds 
• 1/2 cup + 3 Tbsp olive oil 
• Salt and pepper, to taste
• 2 cloves garlic, minced 
• Zest and juice from 1 lemon (preferably organic)
• 2 tsp spicy brown mustard 
• 6-8 large basil leaves, chopped

Directions

1. Heat grill to medium and prepare skewers by soaking in water per the instructions on your package.
2. Carefully thread the onion rounds onto prepared skewers, taking care to ensure the skewer goes through every onion ring.  If desired, thread the remaining vegetables onto skewers as well.  
3. Brush onions, zucchini, and yellow summer squash rounds with 1/2 cup olive oil and season liberally with salt and pepper. 
4. Grill vegetables 9-10 minutes each side, until nicely caramelized. 
5. In a small bowl, whisk garlic, lemon juice, zest, mustard, remaining 3 tablespons oil, and a pinch of salt and pepper together.
6. Place cooked vegetables on a platter, drizzle with dressing, and top with chopped basil leaves.

Source: Barely modified from Confections of a Foodie Bride

Meatless Monday: Veggistrone

Is it still Winter where you're living?  Here in Ohio I think Mother Nature can't decide if it is Winter or Spring.  Just this past Friday we were greeted with a yucky "wintry mix" of sleet, freezing rain, and snow to start the morning commute and then by the time the evening commute rolled around, it was 50 degrees.  There are also weeks where some days will have a high of 60 while others will be plunged below freezing.  Schizophrenia some?

Good thing I can count on a comforting soup no matter how cold or warm it is outside.  This one is a spin on minestrone.  The main difference is that it lacks the bits of pasta and has a much heartier serving of vegetables per spoonful.  Hence the name "veggistrone", I guess.  Each 2 cup serving of this soup has just 169 calories and is packed with an assortment of colorful vegetables that fill your belly right up!  It was inspired by a popular Weight Watcher's recipe for those of you that are into that.

There's a lot of slicing and dicing involved in making this recipe so to make things easier I actually prepped the ingredients the evening before and then threw everything into the pot the following day for a faster dinner.  It also reheats well so feel free to make it in advance and then heat it from the fridge.  Oh and this recipe makes A LOT.  My giant dutch oven almost overfloweth so it's a good thing that this soup freezes well :).

By the way, have you entered to win my Kona Coffee giveaway yet?  It's easy to enter and you can earn up to 12 entries!

Two Years Ago: Simple Creamy Chicken and Vegetable Soup and Peanut Butter Crisscross Cookies
Three Years Ago: Red Lobster's Parmesan Crusted Tilapia

Veggistrone

Yields: 10 servings (2 cups each)

Ingredients

• 2 Tbsp extra-virgin olive oil
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 medium stalks)
• 1 cup chopped green bell pepper (1 medium)
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 3 cups chopped cauliflower (about 1/2 medium)
• 2 cups chopped carrots (4 medium)
• 2 cups green beans, cut into 1-inch pieces or frozen, thawend
• 8 cups low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney or pinto beans, rinsed
• 1 bay leaf
• 4 cups chopped fresh spinach or 1 (10 oz) package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• Freshly grated Parmesan cheese

Directions

1. Over medium heat, heat oil in a large soup pot or Dutch oven (8-quart or larger).  Add onions, celery, bell pepper, and garlic.  Cook until softened, 13 to15 minutes, stirring frequently.  Add cabbage, cauliflower, carrots, and green beans.  Cook until slightly softened, about 10 minutes more, stirring occasionally.
2. Add broth, water, tomato sauce, tomatoes, beans, and bay leaf.  Cover and bring to a boil then reduce heat and simmer while partially covered until the vegetables are tender, 20 to 25 minutes.  Stir in the spinach and simmer for 10 minutes more. Discard the bay leaf.  Stir in the basil.
3. Ladle soup into bowls and then top with freshly grated Parmesan cheese.

Source: Eating Well

Per serving (2 cups): 169 calories; 5 g fat ( 1 g sat , 3 g mono ); 4 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 7 g protein; 8 g fiber; 641 mg sodium; 718 mg potassium.  Vitamin A (123% daily value), Vitamin C (87% dv), Folate (23% dv), Potassium (21% dv), Calcium (16% dv)

Meatless Monday: Sweet and Spicy Tofu with Green Beans

This week I'm going to be sharing some Authentic Chinese and Asian-inspired recipes in honor of the upcoming Chinese New Year.  Because this holiday follows the lunar calendar, it falls on a different date each year sometime between January and February.  This year, February 10th is Chinese New Year and it will be the year of the Snake.

First up is a vegetarian dish for Meatless Monday.  Getting my husband to eat a vegetarian dish let alone one that features tofu is generally a chore.  My cousin once told him that they are "estrogen cakes" and if eaten too much, would cause him to grow boobs.  As crazy as that sounds (and I'm sure he doesn't actually believe it), this is the excuse he uses to NOT eat tofu lol.

But this recipe was different.  The sauce made everything dripping with deliciousness and I wouldn't hesitate to use it again on other meats and vegetables.  It has hoisin sauce (essentially Chinese BBQ) which I always love.  There were definitely fewer complaints from my husband about this dish than normal so that was a win in my book.  I left out the water chestnuts due to personal preference.  It's a texture thing for me...I just don't dig it but feel free to keep it in if you enjoy the wet crunch.

Two Years Ago: Quiche Lorraine

Sweet and Spicy Tofu with Green Bean

Ingredients

• 1 block of tofu, cut into 1 inch pieces
• 2 tbsp olive oil
• 1 tsp sesame oil
• 2 tbsp hoisin
• 1.5 tbsp brown sugar
• 3 tbsp soy sauce
• 3 tbsp dry cooking sherry
• 2 tsp chili garlic paste
• 2 cloves garlic, minced
• Large handful of fresh green beans, trimmed into 1-2 inch pieces
• 1/2 small onion, sliced into 1-2 inch pieces
• 1/2 can water chestnuts, sliced into 1-2 inch pieces
• 1/2 c low-sodium chicken or vegetable broth 

Directions

1. Heat olive oil and sesame oil in a large saute pan or wok
2. Add tofu; cook until browned on all sides, about 12 minutes.  Remove to a plate lined with paper towels.
3. Add a touch more olive oil to the pan.  Add garlic and onions, saute 1-2 minutes.  Add water chestnuts and green beans, saute 1-2 minutes.
4. Mix hoisin, brown sugar, soy sauce, sherry, chili garlic paste, and broth.  Add to the pan and bring to a simmer.
5. Return tofu to the pan; let cook a few minutes. Reduce heat and let simmer if you want the sauce to thicken.
6. Serve over rice or noodles.

Source: Mary Ellen's Cooking Creations

Meatless Monday: Chickpea, Spinach, and Tomato Curry

Did anyone make a New Years Resolution to eat more vegetables, eat less meat, eat healthier  and/or to save money?  One way to do this is to plan at least one meal each week that is vegetarian.  It's better for your health, the Earth, and your wallet!  And, to help you in your journey to a better healthier you, I'll try to feature as many Meatless Monday posts whenever possible.

I found this recipe through my friend and old college roommate Rebecca.  It looked easy enough and had great reviews.  I added spinach for extra color and nutrition.  Feel free to substitute your favorite on-hand veggies to make this meal your own.  It turned out spicier than I was expecting (maybe my curry powder which is authentic from India) and surprisingly delicious!  I didn't miss the meat at all in this recipe :).

Two Years Ago: Football Snackadium, Buffalo Chicken Casserole, and Chicken Parmesan Meatloaf
Three Years Ago: Ham and Potato Soup

Chickpea, Spinach, and Tomato Curry

Yields: 6 Servings

Ingredients

• 1 Tablespoon olive or vegetable oil 
• 1 medium onion, chopped (1/2 cup) 
• 3 cloves garlic, finely chopped 
• 1 Tablespoon finely chopped ginger
• 1 Tablespoon curry powder 
• 2 cans (15 oz each) chick peas, drained, rinsed 
• 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained 
• 2 cups fresh baby spinach
• 1/2 cup finely chopped fresh cilantro 
• 1 Tablespoon fresh lemon juice 
• 1/2 teaspoon coarse salt (kosher or sea salt) 
• Hot cooked rice
• Plain yogurt, if desired

Directions

1. In a 3-quart saucepan, heat oil over medium heat.  Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring frequently, until the onion is tender.
2. Stir in the chickpeas and tomatoes.  Heat to boiling.  Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.  Remove from heat then stir in the spinach and allow the latent heat to make it wilt.  Stir in the cilantro, lemon juice, and salt.
3. Serve over rice; top each serving with yogurt, if desired.

Source: Barely modified from Betty Crocker

• Per Serving: Calories 270
• (Calories from Fat 50),

• Total Fat 6g
• (Saturated Fat 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 380mg;
• Total Carbohydrate 42g
• (Dietary Fiber 10g,
• Sugars 5g),
• Protein 12g

Farro Spaghetti with Beets, Brown Butter, and Poppy Seeds

This is the story of the recipe that made me LOVE beets.

The first time I ever had a beet was a couple years ago when I joined a CSA (community supported agriculture).  Often times I would get vegetables that I wouldn't normally buy and sometimes, I wouldn't even know what the mystery vegetables were in my box.  But it's okay.  I'm an adventurous person.  As I used my beets in the past for things like Greek Salsa or simply roasting them or pickling them, I adored their bright pink color (except for when they stained my hands...and anything else the beets came in contact with...).  But in terms of taste, I could take it or leave it.  Beets are slightly sweet and very earthy.  They were just okay.

It was not until I came across this recipe that I fell in love.  I wasn't too sure about them at first but am so glad to have made it because it changed my life.  I happily ate it at dinner and then the leftovers again the very next day for lunch.  Now, it could be that I love pasta...and cheese...and butter (yeah, who doesn't love real butter?  Browned butter?  Even better.).  But the beets, with their regular beautifully bold hot pink color and slightly sweet, earthy flavor, were perfectly complemented by the rich browned butter, toasted poppy seeds, and salty yet creamy goat cheese.  Okay, so I accidentally bought feta at the grocery instead of goat.  Still fabulous but I bet the goat cheese would have added a wonderful melty tang.

I beg of you, try this!!  It will change your life.  Even if you don't like beets or are indifferent.

One Year Ago: Thai Peanut Turkey Burgers

Farro Spaghetti with Beets, Brown Butter, and Poppy Seeds

Ingredients

• 1 pound red beets, cleaned
• 1/4 cup olive oil
• 1/4 cup water
• 1 pound good-quality farro or whole wheat spaghetti (I used penne because I was out of spaghetti...how does that happen??)
• 6 Tablespoons unsalted butter
• 1 heaping Tablespoon poppy seeds
• 1 teaspoon kosher salt
• Red pepper flakes (optional - I added this because I like a little heat to my pasta)
• 1/4 cup pasta water
• 1/4 pound goat's milk cheese (Feta is yummy, too!)

Directions

1.   Preheat the oven to 400F.  Place the beets in a glass or ceramic baking dish.  Cover with olive oil and water.  Bake until a tester easily passes through the beets, about 1 1/4 hours.  Let cool.  Note: This step can be done the evening in advance and stored in the refrigerator to expedite the next evening's dinner.
2. Bring a large pot of salted water to a boil.
3. Peel the cooled beets and cut into chunks.  Add to the bowl of a food processor fitted with a metal blade and process to a rough puree.  Add the spaghetti to the boiling water and cook according to the package directions.
4. In a large skillet over high heat, add the butter.  Brown the butter, about 2 minutes.  Add the poppy seeds and toast for 2 minutes more.  Add the pureed beets, salt, a couple dashes of red pepper flakes (if desired) and 1/4 cup pasta water.  Stir to full incorporate.
5. Using a wire-mesh skimmer or tongs, remove the spaghetti from the pot and place them directly in the skillet with the sauce.  Stir to combine.
6. Divide the spaghetti into equal portions and place on warm plates.  Use two round or oval soup spoons to form little balls of the goat cheese.  Place a ball on top of each serving of pasta.  Serve immediately.

Source: Barely modified from Epicurious, December 2009 and Pasta Sfoglia by Ron and Colleen Suhanosky 

This recipe was shared at Foodie Friends Friday Linky Party!  Thanks to This and That for being a hostess and letting me know about the party :).

Creamed Corn

This. Is. Bliss.  And, there's not much more that screams "summer" to me than sweet corn.  I'm saddened by the corn crop shortage this year and thus higher-than-normal pricing but if you can manage to get some good corn this year, you should give this recipe a try.

I used to eat and love the type of creamed corn that was swimming in butter or *gasp* even the stuff that comes from a can.  It wasn't until I tried this recipe that I realized creamed corn could be so much more.  This recipe opened my eyes to how creamed corn should taste.  And it was worth risking the possibility of running into an icky worm in the tip of my organically grown CSA corn to access its freshness at its very peak.

The sweet corn flavor shines through and the cream and butter play supporting roles.  It's not thick with creamy texture but rather, a subtle creamy flavor.  Fresh basil kicks it up a notch to gourmet territory.  Even if you have an aversion for the canned stuff, you just might fall in love with this fresh, homemade version.

One Year Ago: Bob's Mexican Stuffed Chicken

Creamed Corn

Ingredients

• 8 ears of corn, husked
• 2 Tbs butter, divided
• 1/2 cup finely chopped Vidalia onion
• 3/4 cup heavy cream
• 1 tsp sugar
• 2 Tbs minced fresh chives
• 1 Tbs minced fresh basil
• kosher salt and freshly ground black pepper

Directions

1. Cut the tip off of each cob of corn, and stand in a shallow bowl.  Use a knife to remove the kernels by slicing downward.
2. Over another bowl, use the back of a spoon scrape the kernels clean of the pulp.
3. In a large skillet, melt 1 tablespoon of the butter.  Add the onion and cook until just softened, 3-4 minutes.  Add the corn kernels, pulp, and 3/4 cup water.  Bring to a boil.  Reduce the heat, cover, and simmer until the corn is tender, 10 to 15 minutes.  Add the cream and sugar, and bring to a simmer.  Cook until the cream has thickened, 4 to 6 minutes.  Use an immersion blender to puree part of the corn - just pick 5-6 spots in the pan to puree.  Add the remaining tablespoon of butter, the chives, and the basil.  Season with salt and pepper to taste, and serve.

Source: Adapted by and as seen on Pink Parsley from Martha Stewart

Pasta with Grilled Plum Tomato Sauce

Who has fresh vine ripened tomatoes ready to be eaten?  Or, have lots of green tomatoes that are soon to be ripe?  My tomato plant is looking rather sad.  It got burned up by the 100+ degree heat wave that we had recently and despite my daily watering, the leaves are rather crisp.  But, I did get a few good tomatoes off of it and also am getting some lovely heirloom tomatoes from my Cedarmore CSA share.  And my oh my what lovely flavor these home and farm-grown tomatoes have when compared to their tasteless grocery store counterparts!

This recipe is very simple and relies on the grilling to add depth.  I'd only consider making this with farm fresh Summer tomatoes and the highest quality ingredients.  It's the simple pleasures in life that you have to come to appreciate :).

One Year Ago: Peanut Butter Banana Chocolate Chip Cookies
Three Years Ago: Honey Lime Grilled Chicken - to this day still one of my favorite grilled chicken recipes!


Pasta with Grilled Plum Tomato Sauce

Ingredients

• 10 medium plum tomatoes (about 2 pounds)
• 4 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• Pinch red pepper flakes (add more to taste)
• 1/4 cup minced fresh basil leaves
• 1 Tbs minced fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 pound pasta (I used Angel Hair)
• Parmesan cheese, for serving

Directions

1. Prepare grill. Lay the tomatoes on a large baking sheet and brush with 1 tablespoon of the oil.  Bring a large pot of water to a boil. Place the tomatoes on the grill and cook, turning once, until the flesh is streaked with dark grill marks and the skins are charred and blistered, about 8 minutes. 
2. Transfer the tomatoes to a cutting board and cool them slightly. Peel and discard the tomato skins, and chop the tomatoes.  Transfer to a large bowl, and combine with the garlic and oil, basil leaves, parsley leaves, and salt and pepper to taste.
3. Meanwhile, salt the boiling water and cook the pasta until al dente, and drain.
4. In a small skillet, heat the remaining oil over medium heat, and add the garlic and red pepper flakes.  Cook until just fragrant and beginning to turn golden-brown, one to two minutes.  Remove from heat.
5. Toss the pasta with the tomato sauce and mix well.  Divide evenly among serving plates, sprinkle with Parmesan, and serve immediately.

Source: Originally from The Complete Italian Vegetarian Cookbook, by Jack Bishop as seen on and adapted by Pink Parsley.

Spicy Beans and Rice Burritos

This recipe is for my facebook fans Lauren and Sara who requested that this be my next post.

I really enjoyed this vegetarian meal and Chris called it like homemade Chipotle but better.  This was a light and refreshing meal that came together easily.  It made a lot of burritos (6) so I had many burritos for lunches that week.  I also saved some of the extra beans and rice mixture to serve with taco salads that we had for dinner that same week.

Enjoy!


Spicy Beans and Rice Burritos

Ingredients


For the filling:

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 pepper from a can of chipotles in adobo, minced
• 1 tablespoon sauce from a can of chipotles in adobo
• 1 teaspoon ground cumin
• Several dashes cayenne pepper
• 1/3 cup water
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can pinto beans, drained and rinsed
• 2 cups cooked rice (brown rice, if desired)
• 1/4 cup fresh salsa of preferred spiciness

For serving:

• 6 burrito-sized tortillas, warmed (we like to use Flatout Flatbread Wraps)
• 8 ounces shredded cheese
• Shredded lettuce
• 4 green onions, chopped
• Fat-free Greek yogurt (or sour cream)

Directions:

1. Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
2. Divide mixture evenly among the center of each tortilla. Top with cheese, lettuce, green onions, and greek yogurt. Roll up and serve!  Make extra burritos and wrap in foil for an easy future meal :).

Source: As adapted by and seen on A Bitchin' Kitchen from Cooking Light

Recipe Swap: Spinach and Artichoke Stuffed Portabellas

The theme for this Recipe Swap was Vegetarian.  I submitted my favorite veggie meal - Sauceless Garden Lasagna and received this recipe from Jenna's Cooking Journey.  See the full round-up at Taste of Home Cooking.

I love mushrooms and I love spinach artichoke dip so I thought this recipe would be a no-brainer home run for me.  But I have to admit that it fell a little bit flat in terms of flavor.  I'm not sure where it went wrong since most others that have made it had raved about it.  Maybe I didn't put enough salt?  Or maybe it was my substitution of Greek yogurt for the mayo?  Whatever the reason, something just seemed to be missing from this recipe for me and I probably won't be making it again as written.  Possibly I'd consider trying the concept with my favorite Hot Spinach Artichoke Dip, though.  At least I got my veggies in for the day!

One Year Ago: Baked Chipotle Sweet Potato Fries - So good!
Three Years Ago: Jamie's Minestrone - Still one of my absolute favorite soups to date!

Remember, last chance to enter my Daelia's Biscuits with Cheese Giveaway.  It ends at midnight and your chances of winning are pretty good!

Spinach and Artichoke Stuffed Portabellas

Ingredients 

• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced, divided
• 4-5 medium-large portabello mushrooms, wiped clean and stems removed
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, at room temperature
• 3 tablespoons mayonnaise (I used Greek yogurt)
• 1½ teaspoons dried Italian Seasoning
• 10 oz. frozen chopped spinach, thawed and squeezed dry
• 1 small jar of marinated artichoke hearts, drained and coarsely chopped
• ½ cup coarse Panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup finely grated Asiago cheese 

Directions

1. Preheat the oven to 450˚ F.
2. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. 
3. Scrape the gills from the inside of the mushroom caps.  Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture.  Season with salt and pepper.  Bake for 10 minutes.
4. Meanwhile, mix the filling.  Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the Italian Seasoning, and the spinach in a medium bowl.  Stir together until evenly blended.  Gently stir in the artichokes.  Season the mixture with salt and pepper to taste.  Spoon the filling mixture over the roasted mushroom caps.
5. In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, Asiago and remaining 1 teaspoon of Italian Seasoning.  Stir with a fork to blend.  Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom.  Bake for 10 more minutes or until golden and warmed through.  Serve immediately.

Source: Adapted and submitted by Jenna's Cooking Journey from Annie's Eats

Panera Mac and Cheese

I already have a favorite mac and cheese recipe.  But this one is right up there with it and if you're a fan of Panera, you'll probably love this version because it comes from their own website!

Oddly enough, I've never had the mac and cheese at Panera but I do love everything else there.  When I think of Panera, I'm reminded of my cousin Jen who lives in Arizona where the chain does not exist.  So, anytime she visits somewhere that has one, it's usually at the top of her list to visit.

This mac and cheese was served at my Father's Day lunch this year to accompany AB's Who Loves Ya Baby Back Ribs.  It was picked especially for my father-in-law and he approved.  Eating firsts, seconds, and THIRDS.  It was very saucy and creamy, just the way I like my mac to be.  The only reason I still think the other mac edges this one out is because I think that one is a bit more creamy and uses a sharper cheese, which I prefer.

One Year Ago: Summer Strawberry Salad with Poppy Seed Vinaigrette (Another Panera inspired recipe!)
Two Years Ago: Firecracker Shrimp
Three Years Ago: Pasta Salad


Panera Mac and Cheese

Ingredients

• 1 lb. pasta shapes, such as shells
• 4 tbsp. unsalted butter
• 1/3 cup all-purpose flour
• 2½ cups milk or half-and-half
• 1 tsp. salt
• 1½-2 tsp. Dijon mustard
• ¼ tsp. hot sauce
• 4 oz. white American cheese, finely chopped (available at the deli counter of most grocery stores)
• 8 oz. white cheddar cheese, shredded

Directions

1. Bring a large pot of water to boil.  Cook the pasta according to package directions until al dente.  Drain well.  Return to the pot off the heat.
2. Meanwhile, in a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2  minutes.  Slowly whisk in the milk until no lumps remain.  Stir in the salt, mustard, and hot sauce.  Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.
3. Remove the sauce from the heat.  Stir in the cheese a handful at a time, mixing until fully melted before adding more.  Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot.  Mix well until the pasta is fully coated in the sauce.  Serve immediately.

Source: As adapted by and seen on Annie's Eats from Panera Bread

Creamed Chard and Spring Onion Pasta

Spring is here and this means lots of leafy greens!  Here's another one of those recipes that I made using my Cedarmore Farm CSA from last year but am just now getting around to sharing.  You can either make it as a sauce for pasta (per directions below) or as a side dish (see the original recipe at Smitten Kitchen).  It's very simple and perfect for busy days and/or meatless Mondays.

One Year Ago: Lemon Raspberry Layer Cake
Two Years Ago: Blonde Brownies


Creamed Chard and Spring Onions

Ingredients

• 1/2 pound pasta, cooked
• 1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
• 3 spring onions, ends trimmed, white and some green parts sliced into thin coins
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 1/4 cup parmesan cheese
• Salt and pepper, to taste

Directions

1. Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
2. Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
3. Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Add parmesan cheese and stir until melted.  Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.  Serve over hot pasta.

Source: Smitten Kitchen

Southwestern Stuffed Sweet Potatoes

Look what I have for you today...ANOTHER "stuffed" recipe!  You'd think I have a slight obsession but oddly enough, I had this recipe chosen for our Cinco de Mayo themed Dinner Club well before any of the other stuffed recipes were planned for my blog postings.

I've seen this recipe called several things: Healthy Mexican Stuffed Sweet Potatoes, Mexican-Inspired Stuffed Sweet Potatoes, and Southwestern Stuffed Sweet Potatoes.  It's a mouthful to type or say.  So, let's just put aside our differences and as in the age old potAYto versus potAHto argument we'll just call them "delicious".

You will have leftover filling.  That is, unless you're like me and start eating it by the spoonful.  But, if you do happen to have some left, I hear they make an awesome quesadilla filling!

Look for my other Cinco de Mayo Dinner Club dish later this week!

One Year Ago: Guacamole
Two Years Ago: Summer Corn and Vegetable Soup

Southwestern Stuffed Sweet Potatoes

Photo Credit: Emily H.

Ingredients

• 3 medium sweet potatoes
• 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
• Salt, to taste
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp Mexican oregano (optional)
• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 c cilantro, chopped
• 1 oz cream cheese (light is fine)
• 1/4 c sour cream (light is fine), plus more for serving
• 1 to 3 chipotle peppers in adobo sauce, minced or pureed (adjust to your spice tolerance)
• 6 Tbsp shredded Mexican cheese (or other preferred flavor)

Directions

1. Preheat oven to 350 degrees F. Place sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.
2. While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
3. Wipe the skillet clean and heat the olive oil. Add the onions and cook until just translucent and tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to mix.
4. Cut the cooled sweet potatoes in half, lengthwise. Scoop the flesh into a large mixing bowl, leaving the skins intact (leaving a thin layer of potato helps to hold the skin together.) Add the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.
5. Preheat the broiler. Fill each potato skin with the mashed potato mixture, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream, if desired.

Source: As seen on and adapted by Pennies on a Platter from Pinch of Yum

Stuffed Crust Pizza

Okay.  I decided that after sharing the Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls earlier this week I might as well stay with the stuffed theme...and am on a roll...*ba dum dump*.  Okay.  Enough bad puns already.

But really, who can say no to pizza with gooey, melted cheese?  How about having some of that cheesy goodness in the crust in addition to on top of the rest of the pie?  I remember when stuffed crust pizza came out at Pizza Hut.  It seemed like the greatest invention ever at the time.  The commercials featured people diving into their pizza slices crust first.  Suddenly,  the crust became a desirable part of the pizza and so many crusts were spared from ending up in the trash.  Because let's face it.  Before stuffed crust pizza, generally speaking unless you had some yummy Papa John's garlic butter or equally delicious dipping sauce the crust was really just filler.

When I saw this recipe in the cookbook that my mother-in-law gave me for Christmas I knew it was a "must make".  The answer to execute to make this "dressed up" pizza at home was so simple: string cheese!  Let's just say that this recipe didn't disappoint and came together surprisingly quickly and easily.  Though there's yeast in the dough you don't need to let it rise or anything before baking.  It'll be on our menu again for sure!

One Year Ago: Churro Bites 

Two Years Ago: Slow Cooker Carnitas

Stuffed Crust Pizza

Prep Time: 25 Minutes; Cook Time: 25 Minutes

Yields: 8 slices

Ingredients

• 2 to 2-1/2 c all-purpose flour
• 1 package (0.25 oz) quick-rise yeast
• 1 tsp salt
• 1 c water
• 2 Tbsp canola oil
• 8 pieces string cheese
• 1 c tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp pepper
• 1/8 tsp garlic powder
• Dash of cracked red pepper flakes
• 1-1/2 c (6 oz) shredded mozzarella cheese
• Pizza toppings of choice
• Olive oil

Directions

1. Preheat oven to 425 degrees F.
2. In a large bowl, combine 2 cups flour, yeast, and salt.  In a saucepan, heat water and oil to 120-130 degrees F.  Add to dry ingredients and beat until just moistened.  Stir in enough remaining flour until it forms a soft dough.  Let rest for 5 minutes.
3. On a lightly floured surface, roll dough into a 14-inch circle.  Transfer to greased 12-inch pizza pan, letting dough drape 2 inches over the edge.  Place string cheese around the edge of the pan.  Fold the dough over the cheese and pinch to seal (obviously make sure you get a good seal or your cheese will all melt out of the crust and that would be sad!).  Prick the dough pizza bottom thoroughly with a fork.  Bake at 425 degrees F for 10 minutes.
4. Meanwhile, combine tomato sauce and spices.  Spread sauce over pre-baked crust.  Sprinkle with mozzarella and add desired toppings.  Lightly brush pizza crust edge with olive oil.  Bake for 15-20 minutes or until cheese is melted and crust is golden brown.

Source: Barely modified from The Taste of Home Cookbook, pg 145

Caramelized Onion Mashed Potatoes

Do not let this mundane looking photo fool you.  These are no ordinary mashed potatoes.  In fact, these mashed potatoes are SO FULL OF FLAVOR that they don't even need gravy.  Everybody (especially my now blog-famous friend Emily) knows that caramelized onions make any dish irresistible.  And that, my friends, is what sets this mashed potato recipe apart from any other.  Those craving more flavor can add a hit of garlic (roasted for more mellow flavor or raw for a bite) and parmesan cheese.

Caramelized Onion Mashed Potatoes

Yields: 4 Servings

Ingredients

• 2 pounds potatoes, washed, peeled, cubed
• 1 large onion, thinly sliced
• 2/3 cup hot milk
• 2 Tbsp parsley, finely minced
• 3 Tbsp butter
• Garlic (optional, roasted or raw)
• Grated parmesan cheese (optional)
• Salt and pepper, to taste

Directions

1. Put prepared raw potatoes into a large pot and submerge in water.  Bring to a boil and cook until tender, about 20 to 25 minutes.  Drain and allow to steam dry.
2. Meanwhile, in a large saute pan, heat butter until it begins to bubble.  Add sliced onions and season with a pinch of salt and pepper.  Reduce heat to low and cook for 20-30 minutes, stirring occasionally, until soft and browned.
3. Transfer half of the onions and all of the milk to a blender and blend until smooth.
4. Mash the potatoes and stir in the hot onion milk.  Add a little extra butter and check the seasoning.  Stir in the remaining caramelized onions and the minced parsley.  If desired add garlic and parmesan cheese for a boost of flavor.

Source: Kayotic Kitchen

Recipe Swap: Strip House Potatoes Romanoff

These potatoes were, in the name sake of my recipe swap partner for the week, DeLish!  My husband went in for second servings (shhh, nobody tell him that there's a good helping of sour cream in this dish!) and we easily cleaned out half of the casserole dish (supposedly 6 servings) between the two of us.

It's a bit time consuming to make with the pre-baking of the potatoes prior to the final casserole assembly and bake but cheesy flavor is amazingly comforting.  I'm sure in a rush you could substitute hash brown potatoes and go straight for the final bake.  I may try that in the future but if someone else gets to it first please let me know how it goes.

I baked my potatoes and assembled the casserole in the same day (still allowing to cool to room temperature first).  My potatoes were on the small side since they came from my farm share and probably could have benefited from a reduced pre-baking time to shred more easily.  I did not have white cheddar so used a combination of sharp cheddar and some leftover three cheddar cheese (which, I guess technically has *some* white cheddar in it).  In lieu of shallots which I forgot to buy I just used a medium onion and 2 garlic cloves.  Also, I cut back the salt to 1.5 tsp but still found it to be a little too salty.  Might scale it back to a single teaspoon in the future.  I used fat free sour cream with success to trim some calories.  I'm sure hubby will be asking for this dish again!

Please visit A Taste of Home Cooking for the swap roundup and check out the equally cheesy and comforting Stovetop Mac and Cheese recipe (my go-to!) that I submitted and Hezzi D's Books and Cooks recieved in this week's swap.

Strip House Potatoes Romanoff

Yields: 6 Servings


Ingredients

• 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed  
• 3/4 cup minced shallots  (I used a medium onion and 2 cloves garlic, which I grated on the small side of the grater)
• 2 1/2 cups grated white cheddar cheese (I used 1 & 1/2 cups sharp and three cheese cheddar)
• 2 tsp. kosher salt (I used 1.5 tsp but would recommend trying 1 tsp)
• 1/4 tsp. freshly ground white pepper 
• 1 1/2 cups sour cream (I used fat free)

Directions

1. Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
2. The next day, preheat the oven to 350ºF. 
3. Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions. 
4. Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. 

Source: Originally from Strip House as seen on DeLish

Napa Cabbage Salad

Typically I find such "Asian salads" to be a crock but this.  I really liked this.  I questioned the dressing based on the ingredients but it really worked and tasted delicious.  There's something about the crunchy ramen topping that makes it pretty irresistible....and in no way healthy.  It IS ramen noodles after all.  Even my husband, who originally turned up his nose at this salad, wanted to add this to the rotation.  Imagine that...he wanted to add a SALAD to the rotation!  Of course, I had to jazz it up with some chicken to round it out and make it a meal that he would approve of but you can leave it off if you prefer.


Napa Cabbage Salad

Yields: 6 Servings

Ingredients

• 1 head napa cabbage (you can use coleslaw or even regular lettuce in a pinch)
• 1 bunch minced green onions
• 1/4 cup butter
• 1 (3 oz) package ramen noodles, broken into bite-size pieces
• 2 Tbsp sesame seeds
• 1 cup sliced almonds
• 1/4 cup cider vinegar
• 3/4 cup vegetable oil
• 1/2 cup sugar
• 2 Tbsp reduced sodium soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Cooked and cubed chicken (optional)

Directions

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. To make the crunchies: Melt the butter in a saute pan. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Cook and stir until ingredients are lightly toasted.
3. To make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
4. Combine dressing and cabbage then add the crunchies. Serve right away or the crunchies will get soggy.

Source: Slightly modified from All Recipes