Homemade Ranch Dressing

Y'all, I've tried a million different recipes for homemade ranch dressing. Sometimes the taste is there, but it's too thin, or the thickness is there, but the taste is sub-par. But today, I think I mastered the perfect ranch dressing/dip. This one has a little kick, but if you don't like that, you can leave out the sriracha. This is super easy to whip up and a little goes a long way. Mix it up with different herbs (use dill, parsley, chives, tarragon), use a homemade mayonnaise like I did. Stop buying the stuff in the store that is filled with carrageenan, gums, and all sorts of other fillers. This dressing/dip is the best because you know every single ingredient in it. Yum.

Homemade Ranch Dressing
Ingredients:
1/2 cup mayonnaise (homemade is best)
1/2 cup sour cream (the real deal here - no light, no fat-free)
1/2 tbs Dijon mustard
1/4 cup fresh chopped herbs
1/2 tsp sriracha (or more if you like it)
1/4 tsp freshly squeezed lemon juice
salt and pepper

Combine all ingredients in a jar. Mix thoroughly. Season to taste. Refrigerate immediately.

30-minute Beef and Vegetable Soup

Y'all know how crazy I am about soup, and I'm thrilled that we're heading back into SOUP SEASON! Whoop whoop! So, Andy and I went to the farmers' market this morning and loaded up on all sorts of goodies, and when we came home, after I did a complete clean out of my closet and drawers and packed away all my summer clothing, I decided to make soup. I had this recipe from Cook's Country for a quick beef and vegetable soup that looked worth trying. I made a few alterations to it, but whipped it up in roughly 30 minutes, and it is quite tasty. I don't think I've ever made a beef soup with ground beef, but it's really good.

Now, in case you want to know the original recipe, it called for a 14.5 oz. can of diced tomatoes, where I used fresh heirloom tomatoes instead, and the recipe did not call for Worcestershire sauce or lemon juice. But, I gotta tell you ... if you take nothing else away from this post, don't leave out the lemon juice! On any broth-based soup, if you finish it with a little squirt of fresh lemon juice, you'll amplify the taste like nobody's business! It wakes up the taste buds and brings out every other flavor in the soup. Seriously, don't leave out the lemon juice! Okay, enough talking ... let's get to that recipe. And in case you're wondering, there is no typo when you don't see oil or butter in the ingredient list. You don't need it in this soup ... it is flavor packed ... cuts down on calories, too.

30-minute Beef and Vegetable Soup
Ingredients:
1 lb. 90% lean ground beef
1 onion, chopped
2 carrots, cut into 1/2-inch pieces
1 tsp dried oregano
Salt and pepper
4 cups beef broth
14.5 oz. fresh tomatoes cut into chunks (plus all the juices!)
8 oz. Yukon Gold or small white potatoes (NOT Russets), cut into 1/2-inch pieces
6 oz. fresh green beans, trimmed and cut on bias into 1-inch lengths
2 tbs fresh parsley
1 tbs Worcestershire sauce
2 tsp fresh lemon juice (FRESH is key)

1. In Dutch oven over medium-high heat, cook onions, beef, carrots, oregano, 1 tsp salt, and 1/2 tsp pepper until beef is no longer pink, about 6 minutes.

2. Add broth, tomatoes, and their juice, Worcestershire sauce, and potatoes. Bring to boil, reduce heat to low, and simmer, covered until potatoes are almost tender, about 10 minutes.

3. Add green beans and cook, uncovered, until vegetables are tender and soup has thickened slightly, 10-12 minutes. Season with salt and pepper to taste. Add lemon juice and stir to combine. Serve, sprinkled with parsley.

Asiago Cheese Rolls (quick rise)

Y'all, we love bread in this house. I don't mean some namby, pamby, I-like-you-and-you-like-me relationship. We have some serious feelings for bread up in this house. And you know how I feel about homemade bread, and could they just already make a candle that smells like yeasty bread rising? I mean, I'd buy them out. So, when I saw this recipe for 30-minute Asiago cheese rolls, I just about died. I was already making Lemon Chicken Orzo Soup, so these rolls were the perfect complement. They were SO easy to make, and even easier to eat, if you know what I mean! My boys used the leftovers to make little sandwiches for their lunches the next day. Thank you, THE RECIPE CRITIC, for this recipe. Genius. I used Parmesan cheese, because I didn't have Asiago on hand, but let's just be real for a minute ... these rolls would work well with Cheddar, Provolone, Pepper Jack, Gruyere, Swiss ... I could go on for days. But instead, I'll just share the recipe. See the original on The Recipe Critic - you'll love her blog.

Asiago Cheese Rolls (quick rise)
Ingredients:

Dough Ingredients:
1 & 1/2 cups warm water
2 Tbsp. sugar
1 Tbsp. yeast (I used active dry yeast)
3 & 1/2 cups flour
1 tsp Salt

Egg Wash Ingredients:
1 egg
1 tablespoon milk
4 oz Asiago Cheese, shredded (I used Parmesan cheese)

1. Preheat oven to 400 degree and line a cookie sheet with parchment paper or Silpat or other silicone baking sheet.

2. To make the dough: Mix warm water, sugar and yeast together. Let that sit for 5 minutes.

3. Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my Kitchenaid mixer with the paddle attachment (though you could easily use the bread dough hook).

4. Divide the dough into 12 sections. Roll each section into a ball and place on a parchment lined baking sheet. Let rest for 10 minutes.

5. Whisk the egg and the milk in a small bowl. Brush on the top of each roll with the egg wash. Sprinkle generously with cheese. Bake for 12-15 minutes or until golden brown.

THAT'S IT! Seriously. Heavenly.

Lemon Chicken Orzo Soup

My mom was here visiting this last week ... what a joy and a treat to have her here, even if it was just for a couple of days. While she was here, the temperature took a little dip and Fall is definitely in the air (insert happy dance: my favorite season!!!). For her last night here, I wanted to make a special dinner and it began with this soup. I had chicken cooking in the crockpot all day, so it was falling off the bone and ready to be shredded. I ran across this recipe for Lemon Chicken Orzo Soup on the Girl Who Ate Everything blog. I made a few minor modifications (as in, I was out of orzo but already in the middle of making the soup!!!), and away we went! The soup was delicious, hearty, warm, citrus-y and just lovely. This one's a keeper.

Lemon Chicken Orzo Soup (as seen on the Girl Who Ate Everything Blog)
Ingredients:
9 cups chicken stock
2 teaspoons olive oil
1 & 1/3 cups carrots, chopped
1 & 1/3 cups onions, chopped finely
1 cup celery, chopped - I was out of celery; I just omitted
1 garlic clove, minced
1 teaspoon fresh thyme
1 bay leaf
2 & 1/2 teaspoons lemon peel, grated
2 teaspoons salt
1 rotisserie-cooked chicken, shredded (about 3 cups)
8 ounces orzo pasta, uncooked (about 1 & 1/2 cups) - I was out and used Anchellini instead
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice - definitely use freshly squeezed ... makes all the difference!
1/2 teaspoon black pepper, coarsely cracked

1. Heat the olive oil in a large Dutch oven or large pot.

2. Add the carrot, onion, celery, garlic, thyme, bay leaf, lemon zest and salt. Saute ingredients over medium heat until vegetables begin to soften.

3. Add the chicken stock and lemon juice. Bring to a boil.

4. Add the chicken and orzo. Simmer until orzo is cooked through.

5. Just before serving add parsley and remove bay leaf. Garnish with salt and black pepper if needed.

Chicken Apple Hash

This is a modified version of a recipe I got from a clean foods website. It was super easy to make, really filling, and quite delicious. I made a double batch of this so it made four whopping servings, which could easily be for six people with a salad as a side. If you're not a fan of sweet potatoes, you could use regular here; it wouldn't be quite as filling, but it would still be yummers!

Chicken Apple Hash
Ingredients:
2 all-natural chicken sausage, cut into rounds
4 eggs
1 apple, cubed
2 medium sweet potatoes, cubed
1/2 cup yellow onions, chopped
Olive oil

1. Heat skilled or large frying pan to medium heat. Add olive oil.

2. Place cubed sweet potatoes on a microwave safe plate. Microwave for 2 minutes.

3. Add everything but the egg to the pan (including the sweet potatoes). Cook for 10-15 minutes until the sausage is browned and the veggies are getting soft and turning slightly brown.

4. Mix the eggs in a separate bowl. Add directly to the skillet and cook with the hash. Serve warm.

Strawberry Shortcake Scones

I had some strawberries in the fridge, and while I could eat strawberries plain any day, I wanted to make something a little different. I've had this recipe sitting out on my buffet for a while wanting to give it a shot, so I finally took the plunge. I gotta say - while making these, I was a little concerned they weren't going to turn out well. The dough seemed a little gummy and getting those strawberries to blend into the dough took a little work. But it was worth it. These are delicious. I have been eating them warm with a little dollop of mango/pineapple compote on them. And they are perfect with a cup of tea. This recipe is from Better Homes and Gardens.

Strawberry Shortcake Scones
Ingredients:
1 cup chopped fresh strawberries
2 1/2 cups plus 1 tablespoon all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1 egg, lightly beaten
3/4 cup whole milk ricotta cheese
1/4 cup whipping cream
Whipping cream
Coarse sugar

1. Preheat oven to 400 degrees F. In a small bowl, toss together strawberries and 1 tablespoon flour. In a large bowl combine the 2 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside. (I did this in my food processor.)

2. In a medium bowl combine the egg, ricotta, and 1/4 cup whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.

4. Place rectangles 2 inches apart on a parchment paper-lined baking sheet. Brush with additional whipping cream. Sprinkle with coarse sugar. Bake about 16 minutes or until golden brown. Remove scones from baking sheet. Serve warm.

Gnocchi with Creamy Tomato Sauce

I'm always looking for a fast but delicious side dish to go with dinner. I slow braised a brisket today, cooked up a mess of green beans, but I still needed a side dish to round the meal out. This dish cooks up in about 30 minutes and is always appreciated by the fam, and tastes downright delicious. I use the vacuum-packed gnocchi from Trader Joe's for this recipe. It's par-cooked and heats up very quickly.

Gnocchi with Creamy Tomato Sauce
Ingredients:
1/4 cup extra-virgin olive oil
1 lb. vacuum-packed gnocchi
1 onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
1/2 cup water
Salt and pepper
1/2 cup heavy cream
2 oz. Parmesan cheese, grated (1 cup)
1/2 cup chopped basil

1. Heat oven to 475 degrees. Heat 2 tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add gnocchi and cook until lightly browned, about 4 minutes; transfer to a plate.

2. Add remaining 2 tbs. oil and and onion to skillet and cook until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, water, 1/2 tsp salt and 1/2 tsp pepper; cook until slightly thickened, about 5 minutes.

3. Add cream and browned gnocchi to pan. Reduce heat to low and simmer, stirring occasionally until gnocchi are tender, 5-7 minutes; transfer to a 2-quart casserole dish. Sprinkle with Parmesan and bake until cheese is well browned, about 8 minutes. Sprinkle with basil and serve.

One-Pot Taco Casserole

We make a lot of pulled pork. And while we absolutely love it, I tend to make a lot ... more than my family can eat. So, when I saw a recipe for a one-pot taco casserole, I thought I could modify it to make use of leftover pulled pork, and make a delicious and satisfying Mexican-style meal in the process. This was a hit! It was super easy, and we ate it with tortilla chips like it was nachos. But you could serve it with tortillas or taco shells. Next time, I'll make sure I have sour cream and guacamole on hand. And there will be a next time! Delicious!

One-pot taco casserole
Ingredients:
2 lbs pulled pork (already cooked)
2 cups frozen corn
1 can black beans
1 small onion sliced or diced
1.5 cups salsa
1 pkg taco seasoning (I made my own and used THIS recipe)
Queso fresco or cotija cheese (or shredded cheddar or jack cheeses)
Cilantro (garnish)
Guacamole (optional)
Sour Cream (optional)

1. Heat the oven to 475.

2. Put the pork, onions, and salsa in a large bowl. Mix well.

3. Add the corn, beans and taco seasoning. Mix well.

4. Pour into a 9x13 baking dish.

5. Cook for 25 minutes.

6. Remove and add cheese on top. (I used queso fresco.)

7. Cook for 15 more minutes. Broil for 3-4 minutes at the end for crispy edges.

8. Garnish with cilantro, guacamole, and sour cream. Serve with tortilla chips, tortillas, or taco shells.

Pasta Salad

Eating Well had a nice spread on the new pasta salad, emphasis on the salad. Their article got me thinking how I could makeover the traditional pasta salad based on their proportions and lighten it up while still having a ton of flavor and texture. The result is a fun and delicious salad that has endless possibilities of variation. I'm providing my variation below, but use the quantities to make your own version of a pasta salad. And feel free to whip up your own ranch dressing, if you prefer a creamier version of pasta salad.

Pasta Salad
Ingredients:
4 cups cooked pasta (2.5 cups dry pasta) (I used orecchiette)
4-6 cups vegetables (I used red peppers, cucumber, kale raab, spinach, snap peas, and leeks)
2 cups protein (I used chicken)
1/2 cup flavor boost (I used provolone cheese and toasted slivered almonds)
3/4 cup dressing (I used a homemade muscat orange champagne vinaigrette)

1. Cook the pasta according to package directions. Drain but do not rinse. Cool on a sheet pan.

2. Cut vegetables, protein and flavor boosters in similar shapes.

3. Combine pasta, vegetable, protein and flavor boosters in a large bowl. Toss with the dressing. ENJOY!

Options:
Pasta: try to pick something that will allow the dressing to grab onto it (fusilli, elbow, orecchiette)

Proteins: chicken, eggs, turkey, beef (flank steak would be very nice), tuna, ham, beans (chickpeas!)

Vegetables: broccoli, onions, tomatoes, kale, carrots, celery, fennel, mushrooms, peas, zucchini, arugula

Flavor Boosts: nuts, pepperoncini, prosciutto, sun-dried tomatoes, salami, cheese, olives

Dressings: whatever you love!

Toasted Coconut and Chocolate Chip Scones

Andy asked me to make scones the other night. This isn't a request I hear often, not that we're scone haters - quite the contrary - but usually, I'll hear a request for brownies or something of the like. As it happened, I was flipping through my Better Homes and Gardens' magazine, and they had four different fun recipes for scones! Kismet, right? Two of the recipes caught my eye, one for a strawberry shortcake scone, and these toasted coconut and chocolate chip scones. I chose the latter because I had all the ingredients on hand, and I was pleasantly surprised to see only one tablespoon of added sugar in these scones. I, of course, swapped out the AP flour for my stand by, whole wheat pastry flour, which did the job beautifully, but I kept everything else the same. These turned out really well. We cut up some strawberries, I whipped up some whipped cream, and we enjoyed a little strawberry shortcake with toasted coconut and chocolate chip scones standing in excellently for the shortcake!

Toasted Coconut and Chocolate Chip Scones (via Better Homes and Gardens)
Ingredients:
1 cup shredded unsweetened coconut
2 1/4 cups all-purpose flour or whole wheat pastry flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold butter
1 egg, lightly beaten
3/4 cup whipping cream
1 cup semi-sweet chocolate pieces

1. Preheat oven to 400 degrees. Spread one cup coconut on a baking sheet and bake 5 to 7 minutes or until golden, stirring once. Cool slightly. Transfer to a food processor. Process until finely ground; set aside.

2. In a large bowl combine the flour, sugar, baking powder, and salt. Using a pastry blender or food processor, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

3. In a medium bowl combine egg and 3/4 cup whipping cream. Add egg mixture all at once to flour mixture. Add toasted coconut and chocolate pieces. Using a fork, stir just until moistened. Do not overmix! Your scones will be tough.

4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles. (Mine made 14!)

5. Place rectangles 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream. Bake 13 to 15 minutes or until golden brown. If desired, top scones with additional shredded coconut the last 5 minutes of baking. Remove scones from baking sheet. Serve warm.

Homemade Instant Oatmeal

I love instant oatmeal. Those little packets are addicting, probably because of the crazy amount of sugar they put in those things! I've had to abstain from buying them because I don't want all that sugar cluttering up my oatmeal. I never thought about making my own instant oatmeal (I really can't explain why not - the thought just never entered my mind), until I purchased The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila. Her recipe is simple, delicious and only uses 1/2 cup of brown sugar for 6 cups of oats! I made a slight variation in my version, only pulsing 3 cups of the oats, and combining with 3 cups of whole oats, but the rest is hers. You can add cinnamon, dried fruit, whatever you'd like. I kept it simple here and just went with oats, salt and brown sugar.


Instant Oatmeal
Ingredients

6 cups old-fashioned rolled oats
1/2 cup brown sugar
1 teaspoon salt
Dried or dehydrated fruit (optional)
Cinnamon (optional)


1. Preheat oven to 325°. Spread oats on a baking sheet and toast for 20 minutes.

2. In the bowl of a food processor, combine 4 cups of the toasted oats (I did only 3 cups here), the brown sugar (and cinnamon, if using) and salt. Pulse until the mixture resembles a rough powder.

3. Combine with remaining oats and stir by hand. Pour mixture into an air-tight jar or container, stir in dried fruit (if using), and top with the lid.

4. To make oatmeal, pour 1/2 cup dry mixture into a cereal bowl, add 1/2 - 1 cup boiling water, and stir.

Oatmeal mix keeps in a covered container at room temperature for 4 weeks, in the refrigerator for 3 months, or in the freezer for 6 months.

Pre-Workout Energy Muffins - via Running on Veggies

Kara Goucher, a top notch women's elite runner and a running hero of mine, has been referencing recipes from a website called Running on Veggies. Today, I checked them out and ran across this muffin recipe. This is super because they are easily modified based on what you have or want to put in it. I'm re-posting the recipe from their website, but I used blueberries instead of apples, and I didn't have Maca, so I didn't use that. I'm currently out of almond milk, so I used non-fat milk. My batch made 15 regular muffins, and they are quite tasty. I'm already planning the next batch.

Pre-Workout Energy Muffins
Ingredients:
2 1/2 cups of oats
1/4 cup ground flaxseeds ( do not use whole flaxseeds)
3 tablespoons of Maca ( you can omit, but I love this superfood great for energy and endurance)
2 teaspoons of cinnamon
2 teaspoons of baking powder
Wet:
3 ripe bananas
1/2 cup unsweetened apple sauce
1 cup unsweetened almond milk (any non-dairy milk can work)
1 teaspoon of vanilla extract
1 apple pealed and cubed
optional
8 teaspoons unsweetened fruit jam
1 cup sliced strawberries

1. Preheat oven to 350 degrees.

2. Grind oats in a food processor until you get a “flour”- such as oat flour. Add the rest of your dry in ingredients. Then add Wet ingredients, (besides apple) into the food processor making sure your bananas are mashed!

2. Once everything is combined, fold in your apple that is cubed (pears may work, or blueberries whatever you like). You can omit this step but it takes the muffin to another level!

3. In a muffin pan, scoop a tablespoon worth of batter into the mold, then take a teaspoon worth of jelly fill the middle with jelly and a slice of strawberry. Then cover with more batter around a tablespoons worth. top with strawberry. Bake for 15 minutes.

Banana Bread Granola

I stumbled across this website, the Minimalist Baker, while looking for a new granola recipe. I love their premise: "sharing simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare." I was already hooked, and then I saw their recipe for Banana Bread Granola, and it was over. You gotta go over there...the pictures of the granola are mouthwatering. I've given you a few pictures to hold you over, but you really should visit their site. I made a few changes to this recipe, not because the original didn't sound delicious, but because I was out of walnuts and vanilla extract. I kind of like the addition of almonds and almond extract though. Quite delicious. I made mine with honey because I'm out of agave and maple syrup at the moment, and because I make my banana bread with honey, so it just made sense to keep it consistent. If you're a granola fan, and you like banana bread, you'll love this one.

Banana Bread Granola
Ingredients:
3 cups rolled oats
1/2 cup almond slivers
3/4 cup pecans
3 Tbsp raw sugar
1/2 tsp sea salt
1/2 Tbsp cinnamon
1 Tbsp flax seed
1/4 cup coconut oil
1/3 cup + 1 Tbsp maple syrup, agave or honey
1 tsp almond extract
1 medium ripe banana, mashed (~1/2 cup)

1. Preheat oven to 350.

2. Mix the oats, cinnamon, sugar, salt, flax seed and nuts together in a large bowl.

3. In a small saucepan over medium low heat, warm the coconut oil, honey, and almond extract. Once it becomes liquid, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.

4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn't get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.

5. Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.

Wilted Brussels Sprouts Salad with Warm Bacon Vinaigrette

I love Brussels sprouts, and I know that not everyone does, but I saw this recipe and decided I wanted to make it for Thanksgiving this year. I thought I'd test it out beforehand to see if it was worth making. And yes, yes it is. This salad is delicious! I'm thinking of adding some chopped hazelnuts with it at Thanksgiving, just to add some crunch, but it really doesn't need it, because this salad is just tasty as is. The recipe came from my November/December edition of Cuisine at Home.

Wilted Brussels Sprouts Salad with Warm Bacon Vinaigrette
Ingredients:
1.5 lbs Brussels sprouts, end trimmed
8 oz. thick-sliced bacon, diced
1/4 cup diced shallots
1/4 cup cider vinegar
1 tbs. light brown sugar
1 tbs. stone-ground mustard
Salt and Pepper to taste

1. Shred Brussels sprouts in a food processor using a slicing blade.

2. Cook bacon in a large nonstick skillet until crisp; transfer to a paper-towel-lined plate. Drain all but 2 tbs. drippings.

3. Add shallots to skillet; cook over medium heat, 2 minutes. Deglaze skillet with vinegar, and whisk in brown sugar and mustard; season with salt and pepper. Add Brussels sprouts and bacon. Toss to wilt sprouts, 2-3 minutes.

Creamy Gnocchi and Pork Soup

Fall has arrived with lower temperatures and our Washington rain. Today, I felt like making soup. Honestly, I feel like eating soup pretty much any day of the year. It's such a versatile dish that you can modify to suit your needs. Today, I made mine based on what showed up in my CSA box. This recipe is a hodgepodge of a couple different soup recipes, and I am super happy about how it turned out.

Creamy Gnocchi and Pork Soup
Ingredients:
1 pork tenderloin, cut into 1" chunks
Olive oil
Salt and pepper
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
2 tbs fresh thyme or 1/2 tsp dried thyme
2 cups chicken broth
2 tbs flour
2 tbs white wine
1/2 cup 1% milk
1/2 cup half-n-half
17.6 oz. packaged gnocchi (I buy mine from Trader Joe's)
Toasted slivered almonds (garnish)
Sliced scallions (garnish)

1. Season your cut-up pork tenderloin with salt and pepper. In a cast iron skillet over medium high heat, cook the pork tenderloin in 1 tbs of olive oil. Cook until no longer pink in the middle. Remove from the heat and set aside.

2. In a heavy-bottomed pot over medium heat, warm 1 tbs. olive oil. Add the onion, celery and carrots. Cook for five minutes until the vegetables begin to soften. Add the flour and stir around for one minute to remove the flour taste. Add the wine to deglaze the pan. Stir. The wine will begin to evaporate and be absorbed into the flour and vegetable mixture.

3. As soon as the liquid has evaporated, add the chicken broth, pork, gnocchi and the thyme. Season with salt and pepper. Bring the soup to a boil then turn the heat down to medium low. Simmer for 10 minutes.

4. Add the milk and stir until combined. Remove from heat. Garnish with toasted almonds and scallions.

Chicken and Roasted Vegetable Tart

I love tarts. I love roasted vegetables. Fine Cooking did a beautiful thing when they proposed marrying the two together in the most recent issue of the magazine. This looks like a lot of steps, but it's not really, and this meal came together so quickly...I can't even tell you how tasty and amazing this tart is, you guys. The tart dough is so delicate and flaky, and the rich flavor of the roasted vegetables add depth to this light tart. Fine Cooking suggested prosciutto, which is what I intended to use, but mine seems to have disappeared...I know a certain boy in my house who loves it and could eat it like water...so I'm thinking it went the way of a lunch. Instead, I used roasted chicken thighs, but you could use bacon, chicken, or any other meat you wanted to add, or you could keep it vegetarian. Either way, it's delicious!

Chicken and Roasted Vegetable Tart
Ingredients:

For the filling
Olive oil, for the pan
1-1/2 cups 1/2-inch-dice butternut squash
3/4 cup sliced carrot (1/2-inch-thick half-moons)
3/4 cup sliced leek, white and light green parts only (1/2-inch-thick rounds)
3/4 cup coarsely chopped red bell pepper
3/4 cup coarsely chopped cauliflower
1 Tbs. finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
I cup finely chopped, cooked chicken (I used thighs that I had previously roasted)
For the crust
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
6 oz. cold cream cheese, cut into 1-inch pieces
3/4 tsp. kosher salt
For assembly
4 oz. cream cheese, softened
1 large egg, beaten

Make the filling – (I did this step the day before)
1. Position a rack in the center of the oven and heat the oven to 375°F. Lightly oil an 8x8-inch baking dish.

2. Toss the vegetables and rosemary with 3/4 tsp. salt and 1/2 tsp. pepper in the baking dish. Add the lemon zest, juice, and thyme; toss to combine. Cover with foil and roast until fork-tender, 30 to 40 minutes. Remove the foil and let cool.

Make the crust (you could do this by hand – just a lot faster in the food processor)
1. Turn the oven temperature up to 400°F.

2. Pulse the flour, butter, cream cheese, and salt in a food processor until the dough begins to clump together, about fifteen 1-second pulses.

3. Transfer the dough to a well-floured work surface and gently knead once or twice to help it come together. Dust a 12x17- inch sheet of parchment with flour.

4. Roll the dough on the parchment into a 16-inch round that’s about 1/8 inch thick (two sides will go beyond the paper). It’s OK if it’s not a perfect circle and the edges look rough.

Assemble and bake
1. Spread the cream cheese on the dough, leaving a 1-1/2-inch border. Transfer the dough on the parchment to a 13x18-inch baking sheet; the edges will hang over the sides.

2. Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center. Top with the chicken. Fold the edge of the dough over the edge of the filling to create pleats that are 1-1/2 inches wide. Brush the pleated dough with the beaten egg.

3. Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving. (Good luck waiting that long.)

Chicken Mulligatawny Soup with Coconut Rice and Salsa

I just received my most recent issue of Cuisine at Home, and it's full of delicious recipes and fabulous soups! This one caught my eye right off the bat, and I made it last night for dinner, and it was a BIG hit! My kids weren't fans of the fruit salsa on top, but I loved it! But everyone agreed that the flavor of the soup and rice was spot on. The soup has a wonderful warming effect with just the right amount of heat, and the coconut/lime flavor of the rice just gave a hint of sweet and tart. Perfect! This one goes in the permanent files.

Chicken Mulligatawny Soup with Coconut Rice and Salsa
Ingredients:
SOUP
3 Tbsp. vegetable oil
2 lb. boneless, skinless, chicken breasts or thighs, cut into 2’ pieces, seasoned with salt and pepper
1 cup onion, diced
3 Tbsp. curry powder
3 Tbsp. fresh ginger, minced (or less of dried)
2 Tbsp. garlic, minced
2 jalapenos, seeded, minced
1/2 tsp. red pepper flakes
4 cups chicken broth
1 cup tomatoes, seeded, diced
1/4 cup chopped fresh cilantro
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 cups fresh spinach, chopped
1 can coconut milk (14oz)
Toasted coconut

COCONUT RICE & SALSA
1 1/2 cups water
1 cup canned coconut milk
2 tsp. sugar
1 tsp. kosher salt
1 cup basmati or jasmine rice
2 Tbsp. fresh lime juice
1 Tbsp. unsalted butter
1 mango, peeled, pitted, diced
1 Granny Smith apple, diced
Juice of one Lime

SOUP
1. Brown chicken in oil on all sides in a large pot over medium-high heat; transfer to a plate.

2. Add onion, curry powder, ginger, garlic, jalapeno, and red pepper flakes to the pot; saute 3 minutes.

3. Stir in broth, tomatoes, cilantro, and reserved chicken. Bring to a boil, reduce heat to medium, and simmer 10 minutes. Remove and strain enough of the soup broth out to measure 2 cups (return any strained out solids to the pot). Set the strained liquids aside.

4. Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Gradually add the strained soup, simmer for 1 minute, then whisk the mixture into the pot of soup. Simmer 2-3 minutes to thicken and cook out the floury taste.

5. Finish with spinach and coconut milk, and garnish with coconut.

COCONUT RICE & SALSA
1. Bring water, coconut milk, sugar and salt for the rice to a boil in a saucepan over medium-high heat.

2. Stir in rice, cover, reduce heat to low and cook 15 minutes. Remove from heat; let stand for 5 minutes.

3. Finish rice with lime juice and butter. Fluff with a fork and keep warm.

4. Toss all ingredients for the salsa together in a bowl; serve on top of the soup with rice on the side.

Green Rice Salad with Nectarines and Corn

Looking for a cool summer salad? Look no further! I got a new cookbook called Vibrant Food, and it is just filled with gorgeous pictures of delectable food. This salad is the first one that caught my eye. It is filled with ingredients I adore...cilantro, jalapeno, brown basmati rice, nectarines, queso fresco...drool! Pulling this salad together requires a bit of chopping, but it actually comes together pretty easily. And if you're looking for a new cookbook, try out Vibrant Food (you can find it on Amazon).

Green Rice Salad with Nectarines and Corn
Ingredients:
3/4 cup brown basmati rice
1 1/4 cups, water plus 1 to 2 tablespoons more for the sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh flat-leaf parsley leaves
1 small jalapeño, seeded and chopped
Zest and juice of 1 small lime
1 tablespoon extra-virgin olive oil
fine salt
2 small ears fresh corn, husks and silk removed
Extra-virgin olive oil
Fine sea salt
1/2 lime
2 tablespoons fresh flat-leaf parsley leaves, plus more for garnish
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
2 medium-ripe nectarines, pitted and thinly sliced lengthwise
1/2 cup crumbled queso fresco

1. In a small saucepan, combine the rice and water, cover, and bring to a boil. Lower the heat and simmer, covered, until the liquid has been absorbed and the rice is tender, about 30 minutes. Let the rice stand for a few minutes, then fluff. Set aside to cool to room temperature.

2. Preheat the broiler or your grill.

3. To grill the corn, lightly oil both ears of corn and place in a small baking dish. Broil about 6 inches from the heat, turning every few minutes, until golden and blackened in spots, 10 -15 minutes. Or grill the corn (husk free) on your outdoor grill for 8-10 minutes. Transfer to a plate and set aside until cool enough to handle. Using a large, sharp knife, cut the kernels from the cob to yield about 1 cup. If you have more than this amount, save it for another use. Transfer the kernels to a bowl and toss with a pinch of salt and a squeeze of lime. Set aside.

4. Transfer the rice to a large bowl. In a blender, combine the cilantro, parsley, jalapeño, lime zest and juice, olive oil, a pinch of salt, and 1 tablespoon water. Blend until smooth. Add up to 1 more tablespoon of water to thin the sauce if it’s too thick. Spoon the mixture over the rice, scraping any remaining sauce out of the blender with a spatula, and mix until the rice is evenly coated.

5. To finish, add the corn and additional parsley and cilantro to the rice. Toss to combine. Transfer the rice to a serving platter. Sprinkle the nectarines and queso fresco over the rice in even layers. Garnish with additional parsley and cilantro. Best served immediately. Can be made up to a day in advance;bring to room temperature before serving.

Cypriot Sausage Kebabs with Tahini Sauce

We use the grill a lot in the summer. We don't have air conditioning in our house, so when the temps kick up into the 80s and 90s, the last thing we want to do is turn on the oven. So my gas grill comes in handy. I saw this recipe in my Fine Cooking magazine and thought it looked so delicious that I put it on the menu for that very week. This turned out to be a big winner. They are super flavorful and the tahini sauce is heavenly...smooth, nutty and cooling to the palate. Andy said I must keep this one for the future, so it has officially gone in the menu box for future use.

Cypriot Sausage Kebabs with Tahini Sauce

Kebabs:
Ingredients:
1 lb. ground pork butt (I used Italian sausage)
1/2 small yellow onion, finely chopped (1/3 cup)
3 Tbs. chopped fresh flat-leaf parsley
1 medium clove garlic, minced
1 Tbs. fresh lemon juice
1 tsp. dried mint
1 tsp. dried oregano
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
6 12-inch flat skewers (soaked in water for 30 minutes if wooden)

Tahini Sauce:
Ingredients:
1/4 cup tahini (sesame paste)
2 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice; more to taste
1 small clove garlic, minced
1/2 tsp. kosher salt; more as needed
1/8 tsp. cayenne; more as needed

Make the kebabs
Using your hands, gently mix all of the ingredients in a large bowl until combined. Wet your hands and divide the pork mixture into 6 portions. Rewetting your hands as necessary to avoid sticking, squeeze each portion of the pork tightly around a skewer to form a long, ridged cylinder. Transfer to a baking sheet, loosely cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.

Make the tahini sauce
Put all of the ingredients and 1/4 cup water in a food processor and process until smooth. (Alternatively, whisk in a large bowl; the texture of the sauce will be a bit more coarse.) Season to taste with more salt and cayenne. Set aside. (You can make the sauce up to 1 day ahead; cover and refrigerate.)


Grill the kebabs
Prepare a medium (350°F to 375°F) gas or charcoal grill fire for direct grilling. Oil the grill grate. Brush the kebabs with oil and grill, turning occasionally as grill marks form, until browned and just cooked through (cut into one to check), 8 to 12 minutes. Serve with the sauce.

Double Chocolate Banana Bread via the Smitten Kitchen

Still on the hunt for soft foods, today I decided to try out Smitten Kitchen's Double Chocolate Banana Bread. If you haven't tried recipes from Smitten Kitchen, you should definitely try one out soon. They are so delicious. I haven't made one that I've been unhappy about. This one is no exception. The richness of this chocolate bread is amazing. You feel like you're eating dessert, but not because it's so sugary; rather, it's due to the double dose of chocolate you get in this bread. It has beautiful flavor with the banana in the background sending its unique sweetness through the quick bread.

Double Chocolate Banana Bread via the Smitten Kitchen
Ingredients:
3 medium ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour or whole wheat pastry flour
1/2 cup cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips

1. Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

2. Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients until just combined. Stir in chocolate chunks or chips.

3. Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.