Yummy stuff to grill

I know this sounds really lame coming from someone who loves to cook, but I went almost two years without a grill. And this sounds extra lame, but one of the reasons I went so long without a grill is that grills scare me a little. I've always viewed them as sort of a "man thing." Perhaps it's the open flame, the big chunks of meat, or the endless commercials featuring men holding court over their grills, opening a new set of tongs for father's day, or donning a cheesy apron that says "Grill on grill action."

Anyway, I decided that if I'm going to call myself a decent cook, I had to get over my grill issues. So, a short trip to Home Depot and a few hundred bucks later, we became the proud owners of a new grill. It's nothing fancy--just a regular old gas grill.
But this time, I refuse to shy away from it.

So here are three recipes I've made on the grill over the last few months. They are all awesome and highly recommended by me and the people I've fed. One thing that all of these recipes have in common is big, bold flavor. I know that the act of grilling itself imparts a delicious charcoal flavor to food, but if you're a fan of slightly spicy, power-packed flavors, these recipes are for you.

1) Chile-Rubbed Grilled Chicken with Salsa

A lot of grill aficionados say to avoid grilling boneless, skinless chicken breast, as it can be dry and rubbery. I made this recipe three times, and not once was it dry or rubbery. The key is to use the freshest, highest quality chicken you can find, and to be careful not to overcook it.

*A note: When I first made this dish, I didn't read carefully and I ended up using all 4 teaspoons of lime juice in the rub (you were supposed to use 1 tsp and save the rest for the salsa...whoops). BUT, it turned out awesome! It made the rub a little more moist and kind of paste-like, so it adhered to the chicken better. Consequently, I recommend making the same mistake I did. I also OD'ed a little bit on the chipotle powder, which I also recommend if you like things spicy.

2) Grilled Pork Tenderloin with Corn on the Cob (aka Grilled Pork Tenderloin with "Vomit Sauce")

Yes, I am aware that including the word "vomit" in a recipe is really disgusting and probably the least appetizing thing one can do. But what can I say? It was a nickname that stuck. Here's the thing...the sauce that accompanies the pork in this recipe (which includes apple cider vinegar, ketchup, brown sugar, and red pepper flakes) smells really terrible while it's cooking. It really does smell like, well, vomit. It got so bad that my husband made me set the pot outside until it was time to eat.

But when you serve it alongside the spice-crusted pork? Pure deliciousness! I did tweak it a bit though. When I followed the recipe for the sauce exactly, it was a little too vinegary. So I added some more sweetness (a little extra brown sugar, as well as some maple syrup), and a little more heat (some hot sauce).

Oh, and I didn't make the corn part of the recipe, so I can't vouch for that. But the pork and sauce was definitely a keeper. I just hope my kids don't go to school and tell their teacher they have vomit sauce for dinner sometimes.

3) Chipotle-Mango Barbecue Chicken with Cilantro Chimichurri

This dish is definitely a labor of love. It requires peeling mangos (which I find to be a huge pain) and using a food processor or blender two separate times--once for the chipotle-mango sauce and once for the chimichurri. Therefore, I recommend making this for a special occasion or weekend BBQ, not a Tuesday night dinner. The leftovers heat up well, though, so you could make a bunch and have it twice in one week.

Also, although I didn't do it myself, I am sure either or both sauces would be excellent used in a different dish - perhaps with shrimp or another seafood.

Best crock pot recipe ever (brined pork chops)

It's been a while since I've made a blog-worthy meal, and it's also been a while since I've made anything worth mentioning in a crock pot. I have a bit of a love/hate relationship with crock pot meals. Obviously the idea of throwing a bunch of stuff into a pot in the morning, and having a delicious meal all ready and waiting at dinner time is a wonderful one... But usually all of the crock pot recipes I make turn out to be riffs on mushy meat stew in some sort of a tomato-based sauce.

I was excited when I saw this recipe for Alton Brown's slow cooked pork chops featured as the "Recipe of the Day" on the Food Network website. For one, I'd been making so much chicken lately that my whole family was really chickening out (Sorry, I heart cheesy puns). Secondly, it was something unique, unlike typical crock pot fare.

This recipe was super flavorful, and really tender. Pork chops can tend to be dry and flavorless, and these were just the opposite.

I do have to warn you, this dish is pretty labor intensive, as crock pot dishes go. First you have to brine the pork chops overnight (not a big deal, but it takes some advance planning). Secondly, you have to spend probably 30-45 minutes the next morning browning the pork chops before they go into the crock pot. So if you're looking for something where you can just dump some stuff into the crock pot and turn it on, this recipe isn't for you. But if you're looking to make a delicious, guest-worthy meal that you can prepare well ahead of dinner time, then you need to try this.

Note: Make sure you buy fairly thick, bone-in pork chops for this dish. And go ahead and make more than you think you'll need...the leftovers are fabulous too.

Another note: Some of the reviews on the Food Network website mention that the dish is too salty/peppery, but I disagree. I made it exactly as directed and thought the flavor was spot-on. Then again, I do love me some salt. If you're not a big salt fan, you can tone it down by using water or some wine in place of the chicken broth at the end.

Slow Cooker Pepper Pork Chops (from Alton Brown via www.foodnetwork.com)

Ingredients:

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tbsp black peppercorns, slightly crushed
1 lb ice
4 , 1 to 1 1/2 inch thick pork chops, bone in
2 tsp kosher salt
3 oz dried apple slices
2 tbsp olive oil
1 large onion, julienned
1 1/2 cups chicken broth (and perhaps a smidge of white wine)
1 tbsp black pepper
1 tsp dried thyme

Directions:

Combine the broth, salt, brown sugar, and peppercorns in a medium sauce pan over medium high heat. Cook until the salt and sugar dissolve, and remove from heat and add the ice. Place the pork chops into a large ziplock bag and pour the mixture inside. Seal and refrigerate overnight.

In the morning...remove the chops from the brine, rinse and pat dry. Season on both sides with kosher salt and set aside.

Place the apples in the slow cooker. Heat 1 1/2 tsp of the olive oil in a large saute pan. Over medium high heat, sear both sides of the pork chops until golden brown, about 5-6 minutes per side. Once browned, put the chops into the crock pot atop the apples.

Add the remaining olive oil to the pan and saute the onions until soft and beginning to brown. Add the chicken broth to the pan to deglaze. (I used a little bit of white wine to deglaze, and then added the chicken broth). Add the black pepper and thyme. Transfer to the slow cooker. Set to high for 1 1/2 hours, and then turn to low. Continue cooking another 4-5 hours or until the pork is tender and falling away from the bone.

*If you're not going to be home to turn down the crock pot, just set it to low the whole time.

These chops would go great with just about any side dish you can think of. The sauce would be great to soak up with some rice, roasted potatoes, cauliflower, etc.

30 minute meal (for real): Sausage with white beans and kale

I recently read an article about how the abundance of cooking shows and "food tv" does both good and bad things to the morale of the home cook. On one hand, the 'round the clock cooking shows often provide great recipes and solid instruction. On the other hand, it often makes us feel insecure if we can't come up with an inspired, expertly executed dish with a handful of ingredients and a ticking clock (ie: the Iron Chef).

One such show that's often encouraged, yet discouraged me, is 30 Minute Meals with Rachel Ray. Rachel's mantra is that anyone can throw together an amazing, multi-course meal (sometimes even with homemade dessert!) in 30 minutes. The problem is that those 30 minutes don't account for all of the pre-rinsing/chopping/measuring that goes into her recipes, nor the fact that she has more ovens and kitchen gadgets than most home cooks. Perhaps most importantly, it ignores the major clean-up that has to occur when one uses multiple pots, pans, and utensils to make that cute little 30 minute meal.

That's why I love this new recipe that I recently made. It was something that I really did throw together in its entirety in under 30 minutes. It's hearty, healthy, and contains only a handful of ingredients. And the whole thing only requires one pan. I know...kale seems kind of scary to the vegetable-averse, and it really took me a long time (I'm talking years) to work up the courage to cook with it. But I promise you it's good in this recipe. My kids even ate it. Here you go...

Sausage with Kale and White Beans

Ingredients:

2-3 large links of quality lean sausage (I usually use chicken basil sausage made at our grocery store)
1 large bunch of kale
2 cans of white beans (cannellini or navy beans)
chicken stock
1 clove of garlic, chopped (optional)
white wine (optional)
lemon (optional)
salt

Directions:

Saute the sausage in a large saute pan or stock pot until nicely browned and cooked through. Remove to a cutting board and slice on the diagonal into 1/2 inch slices.

Separate the kale from the stem and roughly chop into bite-size pieces. Return the pan that the sausage was cooked in to the stove and set at medium-low. Pour in a little bit of stock or white wine, stirring and scraping with a wooden spoon until the browned bits come up from the bottom. Add the kale leaves to the pan and cook, stirring occasionally, until it begins to wilt. Add the beans, some chopped garlic, and enough stock to make it slightly soupy without actually being soup. Continue cooking until the beans and kale are soft. Add some salt to taste. If you want to boost the flavor a bit, you can also squeeze in a little lemon juice and/or add a splash of white wine.

Add the sausage slices back into the pan until everything is warmed through. Serve in a bowl with, of course, some crusty bread.

Cajun turkey burgers and sweet potato "chips"

My friend Meredith recently shared a recipe that she absolutely loved: Sandra Lee's recipe for cajun turkey burgers. It took me a while to make it, but I finally got around to it this past weekend. Now I wish I hadn't waited so long! I love that it contains pureed vegetables; and when you top it with some red onion, lettuce, avocado, and the sauce containing chopped tomatoes, it tastes really fresh and healthy, while still feeling like a treat.

The burgers are moist, flavorful, and have just enough kick without being overly spicy. The true test was that I enjoyed the burger without a bun since I am currently experimenting with a gluten free diet. I've always thought a bunless burger sounded about as appetizing as a pickled pig's foot, but because this one was so tasty and not at all fatty, I truly didn't miss the bun. (For those who know my affinity for crusty bread, this is a bold statement.)

Note: If you google Sandra Lee "cajun turkey burger" recipe, you will find two versions: one is on the Food Network website, and one is on her own personal website. The recipe I used was from her website. I've reproduced it below, with some minor adjustments.

Sandra Lee's Cajun Turkey Burgers

*This makes about four generously sized burgers, so double if you want more.

Ingredients:

2 tbsp thinly sliced scallions

3 tbsp celery, coarsely chopped

1/2 cup roasted red peppers

2 tbsp chopped fresh parsley

1 tbsp cajun seasoning

1 1/4 lbs ground turkey

2 tbsp plus 1/2 cup tartar sauce

1/4 cup plain bread crumbs (I used corn flake crumbs to avoid gluten)

1 large egg, beaten

salt & pepper

hot sauce (optional)

1 roma tomato, diced

1 teaspoon finely minced or mashed garlic (the original recipe calls for Gourmet Garden's garlic blend, but if you can't find it or don't feel like buying it, just mash up some fresh garlic)

lettuce, red onion, and/or avocado for topping

Directions:

1. In a food processor (I used a magic bullet...a blender would also suffice), combine the scallions, celery, red peppers, parsley, and Cajun seasoning. Cover and process until smooth. Transfer mixture to a large bowl. Add turkey, 3 tbsp tartar sauce, bread crumbs, and egg, and mix well. Season with salt, pepper, and hot sauce. Shape mixture into four equal size patties.

2. Preheat broiler. Place patties on a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from the heat for 5 to 7 minutes on each side, until internal temperature reaches 165 degrees. (*Or you can just cut into it to make sure it's done)

3) In a small bowl, stir together remaining 1/2 cup tartar sauce, diced tomato, and garlic. Serve burgers on a toasted bun with lettuce, onion, and tartar sauce mixture (perhaps some avocado as well).

And now for my side dish....

I call this "Sweet potatoes for people who hate sweet potatoes." It was born out of my theory that almost any vegetable will taste good if it is slice thinly enough. To make these potato "chips," simply peel and thinly slice a sweet potato. If you have a mandoline, that would be the best way to ensure evenly sliced potatoes; but a steady hand and a good knife will do the trick as well.

Put the potato slices into a bowl and drizzle with olive oil, salt, and pepper. Toss until the potatoes are evenly coated. Arrange on a baking sheet and bake at 350 until they are cooked through and tender. FYI: unless you slice them super thin, they won't really take on a crispy chip texture - it will be more like a soft, slightly chewy chip.

Fine, fine, I'll make the Roman Style Chicken already!

Every time I've gone to the Food Network website in the last month (which is pretty often), I've seen the same recipe featured: Giada DeLaurentis' Roman Style Chicken. It's appeared on all sorts of lists: healthy meals to kick off the new year, one-skillet meals, reviewers' favorite meals...

So, after seeing it featured for the zillionth time the other day, I just had to make it. A quick read through of the ingredients told me I'd like it. I've determined that you really can't go wrong with a recipe that includes garlic, white wine, and capers.

After making it, I have to agree with the reviewers that it's definitely a keeper. It's simple to prepare (and a lot of the prep can be done ahead, which I LOVE), it's healthy, and it's sure to please almost any palate. My kids have an aversion to bell peppers, but they still enjoyed the taste of the chicken and sauce. I served it over couscous, but it would also be good with some cappellini or my personal favorite: crusty bread. Just make sure you include some sort of starch to sop up the delicious, flavorful sauce, which is the best part of the dish.

Turkey leftovers: BLT turkey sandwich with herbed mayonnaise

I know this post is a little late to be useful this holiday season, but hopefully it will serve as inspiration the next time you make a giant roast turkey (or any meat for that matter) and have lots of leftovers.

It had been a while since I made turkey. I've been fortune to skip Thanksgiving cooking duties the last few years, and the last few Christmases I've gone off the grid, experimenting with short ribs, pork loin and other non-traditional meats.

But since I can never resist experimenting a little, I decided to make a stuffed turkey breast instead of a whole turkey. I stuffed it with herbs and bacon, and it was delicious and very tender. (I promise to share that recipe next time a holiday rolls around).

The butcher claimed I needed at least a 6-7 lb breast for 5-6 people, but we were left with a ton of leftovers. And since one of my new years resolutions is to avoid wasting food, I needed to find a use for them. I have a million food magazines with a million ideas for turkey leftovers, but none of them inspired me. Most involved chopping up the turkey and creating some sort of casserole with leftover mashed potatoes and/or or cranberry sauce. Blech.

Since the turkey already had an herb-y taste, I wanted to keep the flavor profile the same. So I bought some yummy ciabatta rolls and made a BLT type sandwich with herbed mayo. It was SO good, and it didn't scream "leftovers" the way that some other recipes do. Plus it was easy. Here's what was in it:

Ingredients

Ciabatta rolls
Arugula
Thinly sliced tomato
Sliced avocado
Bacon, nuked until crisp
Slices of leftover turkey
Herbed mayo (simply chop up whatever herb or herbs you have on hand and whisk together with a little mayo. I used sage, but plenty of other ones would work...thyme, oregano, tarragon...)


Directions

Slice the ciabatta rolls in half and tear out some of the inner bread to make it more light. Spritz with olive oil and broil for a few minutes until crispy. Spread a thin layer of the herbed mayo on both sides of the bread. Layer on the other ingredients. Close the bread and either cook in a panini press, or just push down hard with your hands until it flattens out a little bit (what I like to call the lazy girl's panini).

I really looooove making gourmet sandwiches at home--it's such an easy, satisfying meal. Ever since I've discovered the ciabatta roll, I've been hooked. I know it's not the healthiest grain in the world, but it freezes really well, so it's easy to stock up in the freezer and have them on hand as a vehicle for leftovers, eggs, last minute guests, or just about anything you can think of.

Happy New Year!

A home cook tackles chef Jonathan Waxman's famous roast chicken & salsa verde...and wins!!!

A recent issue of Food and Wine Magazine featured some of our country's most famous chefs and their signature dishes. The one that immediately caught my eye was Jonathan Waxman's Roast Chicken with Salsa Verde (aka: pollo al forno), which is a staple at his NYC restaurant, Barbuto. The main thing I liked about it was its simplicity. The actual chicken requires no marinating or complicated sauces...you basically just cut it up, stick it in a pan, and stick it in the oven. The second thing I loved was the salsa verde. Having eaten at one too many Tex-Mex restaurants, when I think of "salsa verde," I immediately think of a concoction of tomatillos, cilantro, onion, and green chiles. So I was surprised to see Waxman's Italian salsa verde, which is a mixture of fresh herbs, capers, arugula, garlic, lemon juice, and some other yummy stuff.

What daunted me most about the recipe was the idea of cooking a whole chicken. Now I've cooked plenty of chicken in my life, but only one part at a time: breasts, legs or thighs...all pre-cut, nicely arranged in pretty little rows inside a neatly wrapped package. But a whole chicken? With all its weird innards, bones, and ligaments? It scares me.

What gave me the courage to try it was this youtube video I found of Jonathan Waxman himself cooking the aforementioned chicken. As soon as I watched the video, I couldn't NOT cook the chicken. Watch it yourself and tell me you don't feel the same way.

Everything about the video--the music, the fresh herbs strewn on the cutting board, the flickering flame inside the oven, Waxman's laid back "anyone can do this" vibe--inspired me. Again, I challenge anyone to watch that video and NOT want to make that chicken. So I went to the store, bought the freshest whole chicken I could find, and set to work.

If someone had been in my kitchen, the video of me trying to prep the chicken might have become a youtube sensation of its own. See, the part where Jonny (I feel like I can call him that since I've made his chicken) takes his scissors and neatly cuts through the chicken's back like he's cutting a piece of tissue paper? Well when I did that, it looked like I was trying to chop down a tree with a pair of pruning shears. And that part where Jonny takes his hands and, with one slight shove, cracks the chicken's spine in two? Well I literally had to climb on top of the chicken, mount it, and bounce up and down until I got it to crack. But the point is, I DID it. It wasn't as pretty, but I guarantee the end result was just as tasty.

As for the salsa verde, it's pretty foolproof. If you don't have the same herbs he recommends (parsley, mint, tarragon, and rosemary), you can substitute or omit at will. In fact, the printed version of his recipe apparently uses different herbs than he does in the video. You can find the print version here. I used basil instead of mint, and it turned out awesome. I don't think you can go wrong. Since he didn't give measurements in the video, I just eyeballed the amount he used and aimed for the same amount.

After talking this dish up so much (I texted my husband something along the lines of: "BTW, when you get home tonight, you will be transported to Manhattan's West Village, where you will eat the signature dish of a Top Chef Master. It's a $19 dish!"), I was a little nervous about actually serving it. But it totally lived up to the hype. It's a simple dish, yet it tastes totally upscale. It's comfort food, yet its healthy. It's something the whole family will enjoy eating. And the leftovers can be made into an excellent soup (but that's another whole post...one I'll hopefully get to one of these days). 

The bottom line is: watch the video, make the chicken. You won't regret it! 

Spaghetti carbonara, the healthy version (with a mystery ingredient)

"Ewwwww! What's that for?" my husband said as I tried (unsuccessfully) to bury a tiny tin of anchovies into the bag of groceries I was packing for our family getaway to the mountains. 

"Don't worry about it," I said dismissively. But he wouldn't let up. "You're not cooking something with those, are you?" he said, his face contorted just like our three-year-old's when I try to serve her anything resembling a vegetable that's not a pea or a carrot.

"You'll like it!" I yelled. I tend to get a little testy when people complain about food they haven't even tried...just ask my kids.

Trust me, I don't like anchovies either. I'm not ordering them up on pizza or popping them in my mouth right out of the can. But in my adventures in cooking, I've learned that a teeny weeny bit of anchovy can add some yummy brininess to a dish without making it taste fishy. And when my husband finally tasted the end result: "Spaghetti with Anchovy Carbonara," he admitted he'd judged the little fishies too hastily. My four-year-old even declared it delicious and polished off her whole bowl!

Spaghetti carbonara is one of those dishes that always pops up on "guilty pleasure" or "comfort food" shows." Traditionally it's made with pasta, bacon and lots of egg yolks and cheese, so it's pretty much a giant bowl of cholesterol problems waiting to happen.

In a recent issue of Food & Wine magazine, I came across a recipe for carbonara that actually looked healthy, not to mention tasty and simple to prepare. I tore it out and took it along on my family's weekend in Flagstaff, where we were planning to spend our time snuggled up in front of a fire, cooking and eating a lot. I wanted to make something that would be comforting, warm, and filling. This fit the bill. The sauce is made up of some herbs, garlic, lemon zest, a few egg yolks, and - yes - some anchovies. But they dissolve! So you really can't even see them. And the best part was that it was done in under 30 minutes. 

Try it - you'll like it! If you like caesar salad, you'll like this pasta. If you don't, you're free to leave me nasty comments.

Spaghetti with Anchovy Carbonara (from Food & Wine magazine, April 2011)

**I recommend doubling the ingredients for the sauce. There was just enough to coat the pasta, but I definitely could have used more.

12 oz spaghetti (I used whole wheat)

1/4 cup extra-virgin olive oil

3 large garlic cloves, chopped

One 2-oz can flat anchovies, drained and chopped

a pinch of crushed red pepper (I left this out because of the kiddies)

1/2 tsp finely grated lemon zest

1 tbsp chopped oregano

1/4 cup chopped flat leave parsley

2 large egg yolks

salt and freshly ground pepper

1. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta reserving 1/2 cup (I say 1 cup) of the cooking water.

2. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from heat.

3. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

The best smell in the world

Is there anything better than walking into a house and smelling something delicious cooking? It may sound a little June Cleaver-y, but I feel all warm and fuzzy inside when my husband, my girls, or a guest walks into my kitchen and says "Something smells great in here!"

Plenty of foods can inspire that sentiment...cookies in the oven...pasta sauce bubbling on the stove. But of all of the food scents out there, nothing does it for me like the smell of garlic, olive oil, and white wine simmering together. It transports me to my happy place, where I'm sitting on a lovely deck overlooking Napa Valley vineyards, a cool glass of chardonnay in hand, reading a cooking magazine while soft jazz plays in the background.

Any time I see a recipe that involves simmering garlic in white wine, I know it's going to be a winner. And when you throw in some shrimp, tomatoes, lemon zest, and fresh parsley, it would be pretty impossible to go wrong.

This recipe was largely inspired by Ina Garten's "Roasted shrimp with feta," but since I omitted quite a few things, and adjusted the presentation, I thought I'd rewrite my version of the recipe here. I went for a simpler approach, eliminating things like Pernod (who has Pernod on hand?) and fennel, and forgoing the breadcrumb topping in favor of serving the dish alongside my favorite thing in the world: crusty bread.

"Roasted shrimp with feta" (or, as I like to call it: "Roasted shrimp in garlic, tomato and white wine broth") Recipe semi-stolen from Ina Garten.

Ingredients:

Several tbsps of good olive oil
3 cloves of garlic, minced
1/4 cup dry white wine
1 can diced tomatoes (or use fresh)
2 tsp tomato paste
1 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 lbs shrimp (peeled and deveined, with tails on)
5 ounces feta cheese, crumbled
2 tbsp minced Italian parsley
2 lemons (plus the zest from one of them)

Directions:

Pre-heat the oven to 400 degrees. Heat the olive oil in a large skillet that can be safely transferred to the oven. Add the garlic and saute over medium-low heat for one minute. Add the wine and bring to a boil. Cook for 2 to 3 minutes, until the liquid is reduced. Add the tomatoes with liquid, tomato paste, and oregano. Add salt & pepper to taste. Simmer over medium-low heat for 10-15 minutes, stirring occasionally.

Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet.* Scatter the feta evenly on top. In a small bowl, combine the lemon zest and parsley with 2 tbsp of olive oil. Sprinkle over the shrimp. Bake for 15 minutes, until the shrimp are opaque and tender. Remove from oven and sprinkle the juice of one lemon on top.

*I have to admit that I struggled with the whole "arranging the shrimp artfully" thing. My shrimp didn't really stand up in the pan...they kind of just fell over on top of one another. So when I removed the dish from the oven, I ended up dumping everything into a big bowl and serving it like that. I actually think it came out kind of better that way, since we could just dish the shrimp and tomato mixture into individual bowls, and then sop up the juices with that crusty bread I was talking about earlier.

Next time I make this, I might leave out the oven altogether, and just saute the shrimp right in the pan. I think the only real reason to bake it was to brown the breadcrumbs, but since the breadcrumbs are excluded in my version, the oven is probably unnecessary.

No matter how you end up cooking the shrimp, you can't really go wrong with this recipe. It's great for  entertaining, and--like so many of my favorite recipes--it can work as either an appetizer or a light dinner. It could also be served over pasta if you're looking for a heftier meal. And it would work perfectly fine without the feta, if you don't feel like buying it, or want to go dairy-free.

Shrimp and avocado tostadas & pulled pork tacos with fennel slaw

I have quite a few strengths as a cook, but timing is not one of them. I am at my best when I am making a dish that I can ease into, adjusting seasonings as I go, hovering and poking to test doneness. Or I enjoy things that I can make ahead and either serve cold, room temperature or reheated.

Meals that need to be carefully orchestrated, with several components being finished at exactly the same time, really stress me out. Take, for example, my husband's father's day request: surf and turf. There's nothing spectacularly difficult about this dish...no fancy ingredients or complex preparations. But the simple fact that I had to serve a perfectly cooked filet, perfectly cooked lobster tail, roasted potatoes, and broccoli, all steaming hot, ALL AT THE SAME TIME... Well, it gave me an anxiety attack. Yet, I managed to pull it off:

Anyway, the point of this post wasn't to brag about my surf and turf (although my husband did say it was delicious), it was to talk about the type of dish I prefer to make. The first is Shrimp and Avocado Tostadas. This dish makes a perfect appetizer, lunch, or light dinner. It's served cold or room temperature which means it's great to make ahead or to serve on a hot summer night. Here's how to make it:

Shrimp and Avocado Tostadas

Ingredients:

1 lb shrimp, cooked, peeled, deveined, and chopped
1 or 2 limes
1 or 2 ripe avocados, chopped
a few handfuls of grape tomatoes or small cherry tomatoes, halved
minced red onion
chopped cilantro
salt

Directions:

Once the shrimp have cooled, mix them in a bowl with the avocado and tomato. Squeeze in some lime juice. Add the onion, cilantro, and salt to taste. Mix together gently and serve atop crispy tortillas, or with tortilla chips. **If you want to make this a "make ahead" dish, wait to chop and add the avocado until just before you're ready to serve; otherwise it will turn brown.

The second dish I have to recommend is Melissa D'Arabian's "Pulled Pork Tacos with Fennel Slaw." This dish is definitely a bit labor-intensive, and has quite a few ingredients. But, it is a delicious recipe, and a perfect thing to make on a leisurely weekend afternoon. The pork cooks for three hours, so you can make it at lunch time, shred the pork in the late afternoon, and have it sitting on the stove ready to serve at dinner time and/or when your guests arrive. Click above for Melissa's recipe. I followed it pretty much exactly, except that I left out the sour cream and parmesan to make it dairy-free.

Lame blog post, awesome recipe

I'm in between vacations, so I don't have time to write a proper blog post. But I did want to take a few minutes to share this awesome recipe I made last night, which I stole from another blogger, who stole it from Food & Wine Magazine.

The recipe is for chicken breasts marinated in a yummy mustard sauce and then coated with crushed hard pretzels (I used Snyders). Everyone, including the kids, gobbled it up so it is definitely something I will make again and again!

You can find the blog post here and the recipe here.

Spring has sprung! Smoked salmon bruschetta

I seem to be incapable of finding the right cooking vs. blogging balance. When I'm cooking a lot I can't find the time to write about what I'm cooking, and when I do have the time to blog it usually means I'm eating frozen pizza (just kidding...sort of).

Anyway, our April house guests, combined with the warm weather, brought out the inner healthy chef in me. I've made a bunch of great new dishes which I will be sharing in the coming weeks. (And to the people who faithfully read my blog--all three of you--I promise to post more often so that you can continue to be inspired by the delicious concoctions I create).

The first is a recipe I found in my trusty Food Network magazine, which caught my eye because 1) it's pretty to look at, 2) it's easy to make ahead, and 3) it works as either an appetizer or a light lunch. It's also delicious! The actual name of the recipe is "Smoked Salmon Rillettes with Tomato Salad," but I didn't know what in the heck a "rillette" was so I called it bruschetta. (OK, so I just looked it up and "rillette" is similar to a pate, which I like to eloquently describe as "mashed up meat mixed with other stuff." Actually, when you look at this recipe you'll see my description is pretty dead on. If all else fails, I might apply for a writing job with the Oxford Dictionary!)


Smoked Salmon Rillettes with Tomato Salad (courtesy of foodnetwork.com)
(otherwise known as Smoked Salmon Bruschetta)


Ingredients


For the salmon:

1 shallot, minced

2 tablespoons extra-virgin olive oil

1/2 pound salmon fillet, skin removed, cut into 4 pieces

Kosher salt and freshly ground pepper

2 tablespoons dry white wine

1/4 pound smoked salmon

1 stick unsalted butter, cut into pieces and softened ***I used mayo to make it dairy-free

1 tablespoon fresh lemon juice

1/4 teaspoon freshly grated nutmeg

For the salad:

1 pound grape tomatoes, halved

1/4 teaspoon sugar

Kosher salt

1 tablespoon red wine vinegar

1 tablespoon dijon mustard

1/4 cup extra-virgin olive oil

1/4 cup heavy cream ***I left the cream out to make it dairy-free

2 tablespoons chopped fresh tarragon

1 tablespoon chopped fresh chives

Freshly ground pepper

Sliced crusty bread, for serving ***I drizzled the bread with EVOO and toasted under the broiler before topping with the salmon spread & tomatoes

Directions:

Prepare the salmon: Cook the shallot with the olive oil in a skillet over medium heat, 2 to 3 minutes. Season the salmon with salt and pepper; add to the skillet. Add the wine, cover and cook over low heat until opaque, 3 to 4 minutes per side. Transfer the salmon to a plate and let the pan juices simmer, 2 minutes. Let cool.

Pulse the smoked salmon and butter in a food processor to make a coarse paste. Flake in the cooked salmon; add the pan juices, lemon juice, nutmeg and 1/4 teaspoon salt. Pulse until incorporated. Spoon into a bowl, cover and chill at least 1 hour.

Make the salad: Toss the tomatoes, sugar and a pinch of salt in a bowl. In a separate bowl, whisk the vinegar, mustard and 1/2 teaspoon salt, then whisk in the olive oil. Whisk in the cream, tarragon and chives. Toss in the tomatoes and season with salt and pepper. Serve with the salmon rillettes and bread.

Roasted beet chopped salad with citrus vinaigrette

Up until a few years ago, I had a serious aversion to beets. If anyone even asked me to try one, I would scrunch up my nose like a whiny little kid and yell "Ewwwwww...gross!"

Then everything changed. My husband and I were at an elegant restaurant, celebrating a birthday, and I couldn't help but notice a gorgeous concoction being delivered to the table next to us. "What is that?" I asked the waiter as he passed by. "It's our roasted beet salad," he replied. "It's one of our best dishes."

"Beets? Yuck!" screamed the voice inside my head. But then the rational adult voice stepped in, reasoning that if I was ever going to learn to like beets, this would be my chance. I ordered it.

When it arrived at the table, I spent a few minutes admiring it before I dug in. It was so artfully arranged: a perfectly round bed of goat cheese, topped with thin slivers of beets, standing on end and wrapped around each other to look almost like a tulip with a hollowed out middle. In the middle was some frisee lettuce dressed with a tangy orange vinaigrette. All three components of the dish complemented each other perfectly. The sweetness of the beets (which is what I don't like) was tamed by the tartness of the dressing and the sour tanginess of the goat cheese. I know I ordered some sort of expensive entree that night, too, but all I remember about the restaurant was that beet salad.

I've yet to replicate the exact salad I had that night, but I've come up with a similar, easier version. Aside from the flavors and the health benefits, the great thing about this dish is that it's beautiful to look at. As they always say, "We eat with our eyes first."

Ingredients:

2-3 roasted red beets* diced into small cubes
1 cucumber, diced into small cubes
2 handfuls of greens, chopped (I used spring mix lettuce, but you could experiment with almost any type of green)
crumbled goat cheese
shelled, chopped pistachios (if you want extra crunch, toast the pistachios in a dry pan before adding them to the salad)
Citrus vinaigrette (below)

*To roast the beets, wrap them in aluminum foil and roast in the oven at 375 degrees until tender (usually takes about an hour). Peel them after they've been roasted.

For the vinaigrette: Combine several splashes of champagne vinegar and orange juice in a bowl. Add salt, a few squeezes of fresh lemon juice, and a dollop of dijon mustard. Whisk in some olive oil until it forms a nice consistency. Adjust ingredients/seasonings to taste. You want it to have some bite, but not be overly vinegary.

Combine all of the salad ingredients in a bowl, except the pistachios. Add just enough vinaigrette to lightly coat. To serve fancy restaurant style: fill a small cup or glass with several scoops of salad, place a plate on top, and overturn. Lift up the cup and...voila! Sprinkle the chopped pistachios on top.

A Laos-y Feast: chicken baguette sandwiches with hot chile-garlic sauce, and turkey lemongrass lettuce wraps

When I lived in Los Angeles I had a ritual of ordering Thai yellow curry and Tom Yum soup every Sunday exactly at 5:00, when the Thai place down the street opened its doors. Even though that was years ago, I still find myself craving spicy Asian cuisine on Sunday afternoons.

This past Sunday, I decided to get exotic after reading an article in February's Food and Wine Magazine about the cuisine of Laos. I don't know much about Laos, but since it's wedged in between Thailand, Vietnam, and China, I figured the food there must be good. Almost all of the dishes in the article used a combination of some of my favorite ingredients, including lemongrass, cilantro, chiles, shallots, fresh lime juice, and garlic. The photos of the food and scenery were equally gorgeous, and while my weed-filled backyard doesn't quite compare to the plateaus, floodplains and thatched homes in Laos, I figured I could at least attempt to replicate some of the foods in the article.

Despite what the title may connote (I'm just a sucker for bad puns), this was actually a delicious meal. The first recipe I made was called "Ground Turkey Laap," which is a Laos-y name for lettuce wraps. These differ from the type of lettuce wraps you'd find at a Chinese restaurant (or the Cheesecake Factory for that matter) in that the sauce is herbal and fresh-tasting instead of covered in a sweet soy glaze. The laap was pretty simple to make, except for tracking down lemongrass. Usually it will be in the same area as the herbs, but not all grocery stores carry it. Even Whole Foods only had a few stalks which were shoved in an unlabeled bin.

Using lemongrass was an exciting experiment for me because I've never used it before, and it scared me a little. Turns out lemongrass isn't scary at all. If you want to use it to flavor soups or curries, you can chop up the stalk and let it simmer in the broth--just make sure you remove it before eating. The other way to use lemongrass is to peel the tough outer leaves until you find the tender white core in the middle (about the same diameter as a thin straw). Then you can finely chop or puree that core and mix it into just about anything.

Here is the recipe for Ground Turkey Laap (courtesy of Food and Wine). It makes a great appetizer or a light lunch; it's easy to store and reheat later too.

Ingredients:

1 tbsp long-grain white rice
1 tbsp vegetable oil
1 lb ground turkey
1/4 cup plus 2 tbsp chicken stock
1 tbsp plus 1 tsp Asian fish sauce
salt & pepper
1 tbsp fresh lime juice
2 large stalks of lemongrass--tender inner core only, minced
2 scallions, thinly sliced
1 medium shallot, thinly sliced and separated into rings
1/2 cup chopped cilantro
1/2 cup chopped mint
1/4 tsp crushed red pepper
small romaine or Belgian endive leaves, for serving

Directions:

In a small skillet, toast the rice over high heat, shaking the skillet a few times, until the rice is golden brown. Transfer to a spice grinder (or coffee grinder) and let cool completely. Grind the rice into a fine powder.

In a large skillet, heat the oil and cook the turkey over medium heat, breaking up the meat evenly, until no pink remains. Add the stock and cook, stirring, until bubbling. Remove from heat and stir in fish sauce. Season with salt and pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallots, cilantro, mint, crushed red pepper, and rice powder.

Arrange the lettuce leaves on a platter, and spoon the turkey mixture on top.

Lao-Style Chicken Baguette Sandwiches  (courtesy of Food and Wine Magazine)

While my husband and his friend lapped up the laap (see - I can't help myself!), I got to work on the main course: the baguette sandwiches. Food and Wine named this dish "Lao-Style Chicken Baguette Sandwiches with Watercress," but unfortunately I wasn't able to find any watercress. I just used plain old green leaf lettuce, which worked perfectly fine.

At first glance this looks like any old chicken sandwich: sliced chicken breast, tomato, carrot, mayo and lettuce on a baguette...the key ingredient that makes it Laos-y is the chile-garlic sauce. I have to admit, I was tempted to just buy the jar of chile-garlic sauce I saw at the store when I was hunting down the ingredients for my recipe. But I decided to take on the challenge of making an Asian condiment on my own. I'm really glad I did--the sauce was definitely a little labor intensive, but the flavors were well worth the work.

Chile-Garlic Sauce

1/4 cup plus 3 tbsp vegetable oil
1 large shallot, thinly sliced and separated into rings
3 large garlic cloves, coarsely chopped
2 1/2 tbsp minced fresh ginger
1/4 cup Korean coarse red pepper powder*
2 tablespoons sugar
1 1/2 tbsp Asian fish sauce

*I couldn't find Korean coarse red pepper powder at the store, so I found the closest thing to it: some sort of Indonesian chile powder. If you live near an Asian grocery store, you could probably find the Korean stuff there. But my substitute seemed to work perfectly fine so you can also experiment with any other type of powdered chiles or red peppers.

In a small skillet, heat 1/4 cup, plus 2 tbsp of oil. Add the shallot rings and cook over moderate heat, stirring a few times, until golden brown and crisp. With a slotted spoon, transfer shallot rings to a bowl. Add the garlic to the oil, and cook over moderately low heat until golden. Transfer the garlic to the bowl. Add the ginger to the skillet and cook until fragrant, about 2 minute. Add red pepper powder and sugar and cook, stirring for 30 seconds. Scrape the sauce into the bowl. Stir in the fish sauce and the remaining tbsp of oil.

To make the sandwiches:

Season chicken breasts with salt and pepper, and saute in some oil until no longer pink inside. Let rest on a cutting board for a few minutes; then slice crosswise into 1/4 inch strips.

Spread the chile-garlic sauce on both halves of a sliced baguette. (How much you slather on will depend on your tolerance for spice). Then spread mayo on top of the chile-garlic sauce. Add a layer of chicken, thinly sliced tomato, lettuce, and shredded carrot, and close the sandwich. Enjoy!

Make sure you use the best, freshest baguette you can find...as my husband loves to say: A sandwich is only as good as the quality of the bread.

Family dinner success: herb-crusted chicken cutlets

One of the only times I really lament having to make dairy-free family dinners is when I think about chicken parmesan. There's just something so delicious and soul-satisfying about that dish...especially when it's homemade. I've done dairy-free spaghetti and meatballs, even dairy-free pesto, but I thought it would be impossible to attempt chicken parmesan without the parmesan.

Then I stumbled across this recipe from Rachel Ray. I immediately printed it out and ran to the grocery store. It was one of those recipes that I knew would be a crowd pleaser, and it was indeed. The trick that makes the chicken extra tasty is that you make your own breadcrumbs out of a toasted baguette. It definitely makes the dish worlds better than it would have been with boxed breadcrumbs.

I didn't read the recipe thoroughly, and accidentally processed the bread in the food processor before toasting it. But when I figured out my mistake I just went ahead and stuck the breadcrumbs in a pan and toasted them that way, stirring them a few times until they were evenly browned. Personally I think this is a case of a "mistake gone right" because it meant that all of the bread was evenly toasted and extra-crunchy.

Here is my version of Rachel's recipe, with a few minor modifications, and a little more user-friendly (in my humble opinion)

Chicken Cutlets with Herbs (adapted from Rachel Ray)

Ingredients:

1/2 loaf of baguette bread (day old is fine)
4 chicken breasts, cut in half crosswise if they are thick, pounded until 1/4 inch thick
salt and freshly ground pepper
all-purpose flour, for dredging
1 large egg
several sprigs fresh thyme, leaves finely chopped
2 to 3 sprigs fresh rosemary, leaves finely chopped
handful of fresh chives, finely chopped
1 1/2 tsp poultry seasoning
olive oil, for sauteing cutlets

Directions:

Heat the oven to 400 degrees. Tear baguette into pieces and put in a food processor. Pulse until ground into breadcrumbs. Place the breadcrumbs on a shallow pan/cookie sheet. Toast in the oven until deep golden brown. When they are toasted, pour into a shallow dish and add the herbs, poultry seasoning, and some salt (how much salt you use should depend on whether or not your poultry seasoning contains salt).

Put flour into a shallow dish. In a separate shallow dish, beat the egg with a little water. Create an "assembly line" of dishes next to the stove: flour, egg, then seasoned breadcrumbs.

Heat a thin layer of olive oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Dredge the chicken in the flour, then coat in egg, then coat in breadcrumbs. Saute in the pan until golden and cooked through, 3-4 minutes on each side. You may need to add more oil when you flip the chicken...don't be stingy with the oil, as that's what will give the chicken a nice golden crust.

I served the chicken alongside a simple salad of red lettuce, cucumbers, tomato and avocado. It would be equally good served over pasta. The other nice thing about this recipe is that it's a great way to use up a day-old baguette and whatever herbs you happen to have on hand or in your garden. The rosemary was key (and I loooove rosemary), but I'm sure the thyme and chives could be swapped with something else without changing the flavor too dramatically.

This definitely will be made time and time again in my house.

Chicken and rice with spicy tomatillo and Mexican squash sauce (and homemade guacamole)

I always get excited when something I cook turns out well, but I get particularly giddy when it's something I invented myself. It's been a while since I got experimental in the kitchen, so the other night I decided to get a little crazy with my newest batch of veggies from Bountiful Baskets.

My basket contained a mystery ingredient I'd never cooked with before. It was gray squash (also known as Mexican squash). Through a Google search, I learned that it's kind of like zucchini, but tastes better and doesn't get quite as mushy when cooked. That sounded promising.

Since it was nicknamed Mexican squash, I figured I'd use it in a Mexican-inspired meal. I had a bunch of tomatillos, some jalapenos, tomatoes, and onions, so I decided to do some chopping, roasting and pureeing to create a tangy, spicy sauce to serve over chicken and rice. It also gave me a chance to work on my new chopping techniques courtesy of the Knife Skills class I took at Sur la Table (highly recommended, by the way).

Feeling extra creative, I decided to make my own Mexican rice instead of using the boxed pre-seasoned stuff. And I also made some fresh guacamole with the avocados in my basket.

Chicken and sauce:

canola or olive oil
8 tomatillos
1-3 jalapenos (taste them to see how spicy they are before deciding how many to use)
1 small onion, chopped
2 gray/Mexican squash, chopped into smallish cubes
1 or 2 garlic cloves, chopped

2 large tomatoes, diced (or substitute canned tomato)

about 1 cup of chicken broth

salt

tomato paste
a handful of chopped cilantro

Chicken breasts, pounded thin

Peel the papery skin off of the tomatillos, and rinse them. Roast the tomatillos and jalapenos under the broiler until the skin starts to blister and turn black; flip over so both sides are roasted. Puree the roasted tomatillos and jalapenos in a blender or food processor until fairly smooth. Set aside.

Saute the diced onions, garlic and squash in some oil for several minutes, until tender. Transfer to a large sauce pan/soup pot. Add the tomatillo and jalapeno mixture to the pot. Pour in the chicken broth and add the tomatoes. Simmer for a few minutes, and add salt to taste. If it's too tangy, add some tomato paste to sweeten it a little bit. You can also add some more chicken broth if it's too thick. If it's too runny, let it simmer for a while until it reduces down.

While the sauce is simmering, heat some oil in a saute pan. Season both sides of the chicken breasts with salt and pepper. Saute, turning once, until no longer pink. Serve the chicken over the rice, and ladle the sauce on top. Guacamole can be served on the side, or mixed in with the dish.

Rice:

I followed this recipe, substituting cilantro for the parsley. I also used canned diced tomatoes instead of tomato sauce.

Guacamole:

If I have really pretty, perfectly ripe avocados, I keep the guacamole simple: mashed avocados, freshly squeezed lime juice, salt, chopped cilantro, and possibly some chopped tomatoes.

Herb-marinated pork tenderloin

December was a month filled with many fun things, but exciting, nutritious new recipes were not among those things. Due to the chaos of the holidays, a lot of convenient, no-frills meals were consumed at my house. Now that it's a new year, I'm eager to restock my fridge with fresh foods and get back into the kitchen.

My Christmas day meal was quite delish, but last night I made a pork tenderloin that I believe trumped my Christmas version, and was a lot less difficult. It was a completely last-minute meal--I had learned less than 24 hours earlier that my good friend Jessica would be coming into town for one night on a business trip, and I wanted to make us a great dinner. Without time to get to the store, I had to make due with what I had on hand.

Luckily, I had purchased a nice piece of pork tenderloin at Whole Foods on Sunday for no real reason other than that it looked pretty in the display case. But what to do with it? A quick search of pork tenderloin recipes on the Food Network website turned up a winner by Ina Garten (click here for the recipe). Not only was it rated 5 stars, but it used ingredients that I happened to have on hand. It helps that I have a lemon tree and a rosemary bush in my backyard!

I plucked six juicy, ripe lemons from the tree, pulled off a couple stems of rosemary, and got to work creating the marinade. I only had the chance to marinate the pork for a little over two hours instead of the recommended three, but it was so flavorful I can't imagine that an extra hour would have made a difference.

I served the pork alongside some corn (from the freezer), a spinach salad with pears and gorgonzola (the same one I made at Christmas, minus the pomegranate seeds), and some crusty whole wheat rolls (Alexia's frozen rolls, which are great to have on hand). The meat was super-moist, and SUPER-flavorful. I always find it so hard to make meats that are truly infused with flavor from the inside out, but this recipe was a home run.

I do think there were several contributing factors to why it was so good: 1) high quality meat, and 2) freshly picked and perfectly ripe lemons & rosemary). But I bet that even regular old pork chops and dried rosemary would taste great in this marinade. I'm sure I will be trying it out in several different incarnations over the years--especially since my girls even gobbled up this meat, and getting them to eat meat is one of my biggest challenges in life.

Now, to further inspire me in 2011, I am headed to a knife skills course at Sur La Table. Hopefully I won't maim anyone or chop off one of my fingers.

My favorite "I really need some greens" salad

I recently had the good fortune of traveling to Costa Rica for a friend's wedding (which is why I've been so neglectful of my poor blog). It was an amazing trip, but I don't think I ate a vegetable for five days, unless you count salsa. Between snickers bars at the airport, breakfast croissants heaped with cheese, bacon and eggs, and mountain-sized piles of rice, beans, and chicken, I wasn't exactly doing my best to eat healthy, well-rounded meals. Hey - that's what vacation's about, right?

So when I returned home, I found myself craving a giant bowl of greens. Enter my favorite salad: the arugula & spinach cobb salad. I love this salad because it contains good healthy greens (arugula and spinach vs. iceberg), as well as some decadent ingredients (bacon and avocado) that make it feel like a meal instead of a side dish. It's a good way to detox from decadent eating without getting too crazy on the healthy stuff.

This cobb salad can take on different forms, depending on what you have on hand. Here is a breakdown of what a typical "I really need some greens" cobb salad consists of:

Must haves:

Lots of baby arugula
Bacon, cooked well-done and crumbled.
Chopped avocado
Chopped hard-boiled eggs

Might haves:

Chopped tomato
Baby spinach
Sliced red onion
Meat/seafood such as turkey, chicken or shrimp

Dressing:

Some champagne vinegar
A few squeezes of fresh lemon juice
A healthy teaspoon of dijon (I always use Grey Poupon)
Some sprinkles of salt
Some dashes of pepper
Good olive oil

*I believe the correct ratio is 1 part vinegar to 2 parts EVOO. Whisk it all together and adjust ingredients to taste. It's OK if it tastes pretty tart - it just means you'll need less of it.

After eating this salad, I feel ready to face the world, and the gym, again. With Christmas approaching, I plan to fit this salad into heavy rotation over the next few weeks.

Sunday supper: Pasta e fagioli

For some people, "Sunday suppers" are big affairs...lots of boisterous family conversation, potluck dishes lining lace tablecloths in grandparents' houses, and old family recipes being prepared lovingly for the thousandth time.

I admit I love the idea of a traditional Sunday dinner. But since there are only four of us in our house, and most of our relatives are a 5-hour plane ride away, I can't muster up the energy to make it a big thing. Instead I've come up with a new take on Sunday supper. I call it Sunday Supper Soup.

I'm not talking about cracking open a can of Campbell's chicken noodle. I'm talking about a made-from-scratch, simmering-on-the-stove-for-hours, seasoning-and-tasting-until-it's-just-right kind of soup. There's just something about Sunday afternoons that inspires that kind of cooking; especially now that the weather has cooled down.

Last Sunday, I was really excited to try out a recipe for Pasta e Fagioli that I found on The Foodinista's website. When I saw it was her father's recipe and required a lot of pureeing, seasoning, and tasting, I knew it would be perfect for Sunday Supper Soup.

I did spend quite a bit of time laboring over this soup. It requires some TLC, not because the recipe is difficult but because there are a few different steps; it's not the kind of soup that just requires you to dump a bunch of stuff into a pot and bring it to a boil (although those can be great too). The thing is, the TLC pays off. This soup tastes rich and nourishing in a way that none of those "throw stuff in a pot" soups can. My husband actually declared it to be one of the best things I've ever made. And I've made a lot of great stuff, let me tell you.

I've never made pasta e fagioli before, so I can't compare this recipe to any others. But I really can't imagine finding a better one. I do agree with The Foodinista that it can get a little thick, but adding a little more broth or water will fix that right up. And, of course, like any quality soup, this needs to be served alongside a big chunk of crusty bread.

Noodles & meatballs!!

The title of this post is exactly what my daughters both scream whenever I ask them what they want to eat for dinner. I have to say, I owe a lot of my sanity to noodles and meatballs. It's not the most creative meal in the world, but it's something that my whole family likes, and it fills everybody up so that nobody's nosing through the snack shelf an hour after dinner ends.

Over the last few months, I have started making my own meatballs from scratch. First, it allows me to ensure that they are dairy-free (many store bought and restaurant meatballs contain parmesan cheese). Second, I like using high quality ground beef in my meatballs since my girls eat them so often and so voraciously. Third, I find it to be kind of satisfying. It just feels good to contribute something rustic and homemade to this standby pantry meal.

My earliest attempts at meatball-making were not 100% successful. Sometimes they were too dry, sometimes too mushy, sometimes bland, sometimes overly salty. But, having recently produced two deliciously tasty, perfectly textured batches of meatballs in a row, I feel like I've mastered the process. Here's how I make them:

Alyssa's Delicious Meatballs 

Ingredients:

1 lb of ground beef
2 eggs
a few spoonfuls of pesto (I use a dairy-free pesto, but any pesto will work fine)
a few generous dashes of salt
a few generous dashes of oregano
just enough breadcrumbs so that you can form the mixture into a ball and it stays that way
1-2 jars of marinara sauce

Cooking process:

Using your hands, mush everything together until it's well-mixed. I liked to start with a small amount of breadcrumbs, and then keep adding until the consistency is just right. You can always add more breadcrumbs, but you can't take them away if you put in too much.

Form the meat mixture into balls as small or large as you want. I've had the best luck with balls about 1.5 inches in diameter. Drizzle some oil in a large skillet until it thinly coats the bottom. Once the oil is starting to get hot, place the meatballs in the skillet, leaving some room between them. (Even if you have a really big skillet, you will probably need to cook these in two batches.) After a few minutes, turn the meatballs with some tongs. Keep flipping/turning them around until they are browned all over.

Transfer all of the meatballs to a pot. Pour the marinara sauce over the meatballs and simmer until the meatballs are cooked all the way through. Serve over the noodles of your choice. For us, that's usually macaroni (girls) and cappellini (adults).

And if you don't have any dairy issues, this recipe can always enhanced by a generous handful of parmesan cheese.