Spanish Rice

Growing up, my mom made her own version of Spanish rice which I faithfully made for the first few years of my marriage.  When we moved abroad, several years ago, I stopped making my mom's recipe and sort of forgot about it.  And then we moved to Texas and I've eaten more Tex-Mex in the past two years than the rest of my life combined.  All that to say, I needed a Spanish rice recipe like the ones I've been eating in the restaurants and not like the one I grew up on.  So for the past year I've been making this recipe anytime we have Mexican food for dinner and we've loved it.  (And--funny thing--it wasn't until I started making this recipe that my husband admitted that he never liked my mother's recipe in the first place!)

Spanish Rice
(adapted from Simply Recipes)
Printable Recipe
Serves 6

Ingredients
2 tablespoons olive oil
2 cups basmati rice
1 onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
1-2 cloves minced garlic
2 2/3 cup chicken or vegetable broth
1 (15 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro (optional)

Directions
1) Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice is golden. Add the onion and cook, stirring frequently another 3 minutes, until they begin to soften. Add the garlic and bell pepper, cooking until the onions are translucent and softened, about a minute more.
2) Add the broth, diced tomatoes, salt, oregano and dried cilantro (if using) to the rice. Bring to a simmer, cover the pan, and lower the heat to barely maintain a low simmer. Cook for 15-25 minutes, or until liquid is absorbed and rice is soft. Remove from heat and let sit for 5 minutes.  Enjoy!

Brussels Sprouts with Browned Butter and Breadcrumbs

I went to the store several weeks ago and noticed a bag of pre-shredded Brussels sprouts.  Hellooooo Brussels sprouts!  I picked up the bag, mulled over what I could do with them, but eventually decided not to stray from my grocery list.  The following week, I was again drawn to the shredded Brussels sprouts, and decided that two weeks of wanting Brussels sprouts must mean that I needed to just make some already!

So glad I did.  Because that meant I had the opportunity to make try out this recipe.  The pre-shreddded bag definitely saves on time (although you could shred them yourself, or use whole Brussels sprouts and just boil them until tender), and the browned butter and bread crumbs give them a wonderful taste and texture.  I think I made this recipe three times before my bag of sprouts was used up.  And I enjoyed it every time.

Brussels Sprouts with Browned Butter and Breadcrumbs
(adapted from Leelalicious)
Printable Recipe
Serves 4-6 as a side dish

Ingredients
1/2 teaspoon salt, more to taste
2 cups Brussels sprouts, shredded
1 tablespoon butter
1 tablespoon bread crumbs

Directions
1) Add about a 1/4 inch water to a skillet and bring to a boil.  Add 1/2 teaspoon salt and the shredded Brussels sprouts; return to a boil and allow sprouts to cook until tender, draining any excess water.
2) Remove sprouts from skillet and set aside.  Add butter to skillet and cook on medium heat until butter has browned.  Add bread crumbs and cook until crumbs are lightly browned.
3) Stir the Brussels sprouts into the butter and breadcrumb until well coated.  Season to taste and serve warm.  Enjoy!

Plov (Russian Rice Pilaf)

This is one of my husband's favorite dishes, but I'd never attempted to make it before.  However, we recently experienced some bad plov (sticky rice, lacking flavor) and I figured I couldn't do any worse than we'd already had, so I might as well give it a try!  Plus, think or all those good wife points I'd be earning!

Plov may look like just a meaty rice pilaf (ok, it is a meaty rice pilaf), but when it's done right, it's amazing.  The rice itself is so flavorful that when you get a bite of meat, it's like a tasty surprise.  And don't be put off by the time it takes.  As I've learned over the years, if your Russian food doesn't take all afternoon to make, it probably won't taste very authentic.  I've tried many plovs over the years (and my husband even more so!) and this one does it right.

Plov
(adapted from Olga's Flavor Factory)
Printable Recipe
Serves 8

Ingredients
1 lb beef chuck (you can also use lamb), cut into 1/2 inch pieces
1/4-1/3 cup canola oil
2 onions, chopped
4 carrots, peeled and shredded
salt and pepper to taste
3 dry bay leaves
1 teaspoon ground cumin
1 1/2 teaspoon paprika
1 1/2-1 3/4 cup water
3 cups basmati rice
4 cups hot water
1 head of garlic

Directions
1) Blot the meat chunks with a paper towel until they are dry from any excess moisture and set aside.
2) Using a large pot or Dutch oven, heat 1/4 to 1/3 cup oil (enough to generously cover the bottom of the pot) over high heat until it is smoking hot.
3) Add the meat to the oil and cook 5-7 minutes until the meat is a deep golden brown color, but not cooked through.  Reduce the heat to medium and add the onion; cook for 5-7 minutes more until the onions are tender and slightly golden.
4) Add the shredded carrots, stirring to combine, and season with salt, pepper, bay leaves, cumin and paprika.  Cook for 5 minutes more, until the carrots become tender.
5) Pour enough water in the pot to barely cover the meat mixture, 1 1/2- 1 3/4 cup.  Cover with a lid and simmer for 45 minutes to 1 hour, until the meat is tender.
6) Meanwhile, while the meat is simmering, rinse the rice thoroughly.  This is done by placing the rice in a large bowl.  Fill the bowl with water, about 2 inches higher than the level of rice.  Using your fingers, move the rice around in the water.  The water should become cloudy.  Drain the water and repeat until the water stays clear.  After rinsing the rice, set it in a bowl of water to soak and set aside.
7) When the beef is tender, drain the water from the rice and spread the rice out evenly on top of the beef mixture.  DO NOT MIX TOGETHER.  Pour in about 4 cups of hot or boiling water, enough to cover the rice by about 1 to 1 1/2 inches.  Season with salt.  Bring water to a boil, reduce heat to medium-high and cook, uncovered, until much of the water is absorbed.
8) Insert a whole garlic head into the middle of the rice and make a few holes in the rice, to help the water cook out faster (I use the handle of a long wooden spoon to create the holes); cover the pot, reduce the heat to low and cook for another 10-15 minutes, just until the rice is cooked through.

9) Take out the roasted garlic and mix the whole dish together, incorporating the beef, onion, and carrots with the rice. You can press some of the roasted garlic through a garlic press and add it to the rice, as well.  Serve hot and enjoy!

*Plov freezes well!

Couscous with Spinach, Feta, and Roasted Cauliflower

My grocery store let me down.  What this dish needs is a bright orange or purple cauliflower for a little pop of color.  But there was none to be had.  Besides the lack of visual appeal, this dish was perfect.  I'm mildly obsessed with roasted cauliflower right now--expect more cauliflower recipes in the future--and had some spinach and feta that were getting to their expiration point.  Throw it all together with some couscous and--voila!  A delicious light dinner!

Couscous with Spinach, Feta, and Roasted Cauliflower
Printable Recipe
Serves 4 as a main dish, 6 as a side

Ingredients
3 tablespoon olive oil, divided
1/2 large head cauliflower, cut into 1-inch pieces
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried dill
1 teaspoon dried mint
2 teaspoons dried oregano
4 cups fresh spinach, chopped
3 tablespoons lemon juice
4 cups cooked couscous
salt and pepper to taste
4 ounces feta, crumbled

Directions
1) Arrange cauliflower on a cookie sheet in a single layer.  Drizzle 1 tablespoon olive oil, sprinkle with salt and pepper and toss until covered.  Roast at 400 degrees for about 20 minutes, or until cauliflower begins to turn golden and cauliflower is tender.  Set aside.
2) In a large skillet, saute onion in 2 tablespoons oil on medium heat until they soften and become translucent. Add garlic, oregano, and dill and saute until fragrant.
3) Stir in the spinach, lemon juice, couscous and cauliflower.  Cover and cook for 3-4 minutes, stirring occasionally until spinach is wilted.
4) Salt and pepper to taste and top with feta.  Serve immediately or chilled.  Enjoy!

Creamy Cabbage and Potatoes

Because of the cabbage and potatoes, this is sort of like a colcannon-type dish.  And, although I first made this recipe a while ago, realized I could totally use this as some sort of St. Patrick's Day recipe and instantly be all cutesy on my food blog.  You know, Irish stuff!  Leprechauns!  Pot of gold!  Shamrocks!  Lucky Charms!

What was I talking about again?  Oh right.

So I was a little afraid that this dish would taste too cabbagey and be off-putting, but not at all!  It was just creamy potato deliciousness which we thoroughly enjoyed.  And my hubby loved it the next morning fried on a skillet as a kind of potato pancakes.

Happy St. Patty's Day!

Creamy Cabbage and Potatoes
(adapted from Serious Eats)
Printable Recipe
Serves 4

Ingredients
3 tablespoons butter, divided
1 large onion, chopped
1 pound green cabbage, cored and chopped
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
dash of nutmeg

Directions
1) Heat 2 tablespoons butter in a large pot over medium heat until it stops foaming and then add the onion.  Cook, stirring occasionally, until the onions are soft and just beginning to brown.  Stir in salt and pepper and then toss in cabbage.  Continue to stir until cabbage and onion are combined and cabbage is beginning to wilt.  Pour in the vinegar and 1 tablespoon water; cover the pot and turn the heat to low.  Cook for about 10 minutes, stirring once or twice, until the cabbage is tender.
2) While the cabbage is cooking, peel the potatoes and mash them roughly with a fork or your fingers.  Set aside.  Melt the remaining 1 tablespoon butter in a large skillet over medium heat.  Add the flour and cook, stirring constantly for about 2 minutes.  Stir in the milk and continue to stir until mixture thickens.  
3) Add potatoes, nutmeg, and cabbage mixture, stirring to combine.  Adjust salt and pepper to taste.  Transfer mixture to a 13x9 baking dish, smoothing the top with the back of a spoon.  Bake at 400 degrees for 15-20 minutes and serve warm.  Enjoy!

Curried Carrot Soup

Recently, we had dinner at a fancy schmancy restaurant with some of my husband's co-workers.  Curried carrot soup was on the menu and someone made a doubtful remark about whether or not he should order it.  Without hesitation, and without ever having tried it before, I told him it was my type of food.  I knew I would love it.  And I knew I needed to make it for myself.

This recipe was pretty close to how I remembered.  Creamy, and slightly spicy, it has a wonderful curry flavor without being overpowering.  It tastes complicated, but it's simple and delicious.

Curried Carrot Soup
(adapted from Serious Eats)
Printable Recipe
Serves 4

Ingredients
6 tablespoons butter
1 medium-sized onion, diced
3 cups peeled and roughly chopped carrots
3 cups chicken or vegetable broth
2 teaspoons curry powder
pinch red pepper flakes
1 1/2 cups milk
salt and pepper to taste
plain Greek yogurt, for garnish

Directions
1) In a large saucepan, melt butter over medium heat until foaming subsides.  Add onions and saute until translucent, 5-8 minutes, stirring often so they won't brown.
2) Add carrots and stir to coat with butter, cooking until almost soft, 10-12 minutes.  Sprinkle with curry powder and red pepper flakes over vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute.  Add broth and bring to a boil; simmer until carrots are completely soft.
3) Transfer soup to a blender and blend, in batches if necessary, or use an immersion blender, until soup is completely pureed.
4) Return soup to saucepan and whisk in milk.  Return to a simmer and season with salt and pepper to taste.  Dollop yogurt on individual portions, if desired.  Enjoy!

Asian Quinoa Salad

Oh this salad!  How I love this salad!  I've definitely been on a salad kick lately because of all that pesky Texas weight (i.e. the weight you gain when you move to Texas) lingering around my love handles, but this one is a new favorite!  It is so easily adaptable, it's a breeze to make--especially if you substitute a cole slaw mix for the shredded cabbage and carrots--and we all loved it!  I'm already planning on making this again next week!

Asian Quinoa Salad
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 4

Ingredients
SALAD:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 1/2 cups chopped red cabbage
1/2 cup shredded carrots (or substitute the cabbage and carrots for 2 cups cole slaw mix)
1 cup cooked edamame or peas
1 red bell pepper, diced
1 cup cucumber, diced
2 tablespoons sliced almonds or chopped peanuts

DRESSING:
1/4 cup lite soy sauce
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion
salt and pepper to taste

Directions
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove quinoa from heat and fluff with a fork.  Set aside to cool.
2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.
3) Place cabbage, carrots, edamame, and bell pepper in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with cucumber and almonds or peanuts.  Serve chilled or at room temperature.  Enjoy!

Curried Couscous with Broccoli and Feta

Couscous is not one of those things I grew up eating.  In fact, I don't think I'd even tried it until I was visiting my in-laws house one day.  It is one of the things that my husband grew up eating, so when I made this recipe, I knew he'd love it.  His eyes lit up when he saw what we were having for dinner, and honestly, that usually doesn't happen unless there's some sort of meat involved.

I was pretty sure my kids would like this, too--which they did!--but the big surprise for me was how this dish became the catalyst for them to rediscover their love for cashews.  Suddenly they can't get enough of them!  And anytime they find a new food they love--be it cashews or couscous--it makes me happy.

Curried Couscous with Broccoli and Feta
(adapted from Cooking Light)
Printable Recipe
Serves 4-6

Ingredients
1 3/4 cup water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup red onion, diced
1/3 cup shredded carrots
1/4 cup golden raisins
2 tablespoons apple cider vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1/4 teaspoon ginger powder
3/4 teaspoon salt
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup dry-roasted cashews, roughly chopped
3/4 cups crumbled feta cheese

Directions
1) Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2) While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
3) In a large bowl, combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cashews and feta before serving.  Enjoy!

Greek Rice Pilaf

We had some great friends in Virginia that would occasionally make themed desserts or dinners with us.  Some of the most memorable were the cake night (it was a lot of cake!), Indian food night (I made chicken tikka masala), and Greek food night (I brought my husband's favorite "nirvana chicken" and tzatziki sauce).  My dear friend contributed to Greek night with a great veggie salad and this rice pilaf.  And I could not get enough of this rice!  It is perfect in its spinach, peas, and feta goodness.  It's a fabulous side dish, but I admit I've been known to eat it by the plateful and call it dinner.

Greek Rice Pilaf
(adapted from Food)
Printable Recipe
Serves 6 as a side dish

Ingredients
2 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon dried dill
1/8 teaspoon black pepper
4 cups spinach, chopped
3 tablespoons lemon juice
4 cups cooked rice (couscous also works great)
1 cup peas, fresh or frozen
4 ounces feta, crumbled

Directions
1) In a large skillet, saute the onion in oil on medium heat until they soften and become translucent.
2) Add the garlic, oregano, dill, and pepper and saute until fragrant.
3) Stir in the spinach, lemon juice, rice and green peas.  Cover and cook for 3-4 minutes, stirring occasionally.
4) When spinach is wilted and rice is hot, top with feta and serve immediately.  Enjoy!

Garlic Green Beans

Sorry for the complete lack of blogging for the past, oh, three months, but things have been crazy.  To be brief--we moved!  Good-bye Virginia, hello Texas!  It was a pretty quick move for us, but I think we're finally starting to get settled.  At least, that's what I'm telling myself (as I write this post instead of emptying more boxes).

The food scene is definitely a little different here.  I'm already missing the Middle Eastern options, which are now a prohibitively far drive away.  However, we luckily live really close to several Indian restaurants (imagine the blank stares from our new neighbors when I asked them about the nearby Indian options), and there are exponentially more BBQ and Mexican places here than our last neighborhood.

Another plus for Texas?  I love how enormous the produce section is in my local grocery store, as well as being able to show my kids some vegetables that they've never seen before.  Since we moved here, our grocery store has never failed to have at least three different kinds of cauliflower at a time.  And if my little guy points out the orange or purple or green cauliflower and asks me if we can get one, who am I to deny him?  I made this for dinner last night with an orange cauliflower, as well as my go-to garlic green beans to go with it.

Basically, this entire story was a long way of saying that I realized that I have never actually posted the recipe I use for garlic green beans.  It's ludicrous, really, because I use the recipe all the time.  We are a family of green bean lovers, afterall.  This recipe comes together quickly, and is so easy, that I have no problem picking up a pound or two of green beans whenever I feel like it.  Because I know we'll be eating them up in no time--and will plenty of cauliflower to go with them.

Garlic Green Beans
(adapted from Good Housekeeping)
Printable Recipe
Serves 6-8 side dishes

Ingredients
3/4 teaspoon salt, divided
2 pounds fresh green beans, trimmed and washed
1 tablespoon butter
2 cloves garlic, minced
1/4 teaspoon black pepper

Directions
1) In a large skillet, heat 1 inch of water and 1/2 teaspoon salt on high until boiling.  Add beans and return to boiling.  Reduce heat to low and simmer, uncovered, for 5 to 10 minutes or until beans are bright green and tender-crisp.  Remove beans and drain any excess water.
2) Increase to medium heat, and add butter and garlic to skillet.  Cook until fragrant.  Add beans and cook about 2 minutes or until beans are hot and garlic butter is well incorporated.
3) Remove skillet from heat and toss with 1/4 teaspoon additional salt and 1/4 teaspoon pepper.  Serve warm.  Enjoy!

Festive Vegetarian Stir-Fried Rice

I love introducing my kids to new foods (even if they don't always love it), and books are a great way to get them interested.  Many picture books about food also include recipes of some sort, which we usually try making before the book is due back at the library.  We've tried some such recipes, with varying success, but it is such a let down when the book you enjoy doesn't have a dynamite recipe to match.  In fact, this is the first time a recipe from a children's book has made it on the blog.  Because, seriously, this fried rice is fantastic!  It really puts my other fried rice attempts to shame.

I just love a good book.

Festive Vegetarian Stir-Fried Rice
(adapted from The Runaway Wok)
Printable Recipe
Serves 4-6

Ingredients
2 eggs
1/4 teaspoon salt, more to taste
1/4 teaspoon ground ginger
2 green onions, diced
3 tablespoon olive oil, divided
3 cloves garlic, minced
1 1/2 cups frozen peas
1 red bell pepper, diced
3 cups cooked rice, cooled (works best with a white, long-grain variety, like jasmine)
3 tablespoons golden raisins
3 tablespoons soy sauce
toasted sesame seeds, for garnish

Directions
1) Beat eggs, salt, ground ginger, and green onions in small bowl. Heat 2 tablespoons olive oil in a nonstick wok or skillet over medium-high heat; swirl to coat pan. Add egg mixture; swirl to evenly cover bottom of pan. Cook, without stirring, for 30 to 40 seconds or until eggs are firm and brown on bottom. Turn eggs and brown other side. Cut eggs into small pieces with spatula. Remove from pan.
2) Heat remaining 1 tablespoon oil in same pan. Add garlic; stir-fry until fragrant, about 30 seconds.
3) Stir in peas; cook, stirring constantly, for 1 minute. Add bell pepper; cook, stirring constantly, for 1 minute. Stir in rice, dried raisins, and soy sauce; cook, stirring constantly, until rice is heated through.
4) Return egg mixture to pan; mix well. Adjust salt to taste and garnish with toasted sesame seeds, if desired. Serve hot and enjoy!

Quinoa Patties

One of the problems with being a mostly vegetarian, is that there are a lot of side dishes that I love eating that sometimes need a main dish to complete the meal.  No matter how many times I make twice-baked potatoes, my husband still insists they are not a complete meal on their own--even if I throw in some steamed corn or broccoli as sides to go with them.  It's frustrating.  But we're vegetarians (mostly), and I'm still not a TVP fan, so what's a girl to do?  Serve up a slab of tofu with her twice-baked potato?  I don't think so.

Enter quinoa patties.  These could definitely be a side dish, if you're so inclined, but put next to those other sides, they look downright hearty and, well, main dish-y.  At least, in the world I live in.  Plus, if you didn't already know, quinoa has complete protein in them!  Perfect!  These have great flavor, lend themselves to a variety of other dishes, and are so easily adaptable to whatever your tastes happen to be, that I know I'll be making them a lot in the future.

Quinoa Patties
(adapted from Mels Kitchen Cafe)
Printable Recipe
Makes about 6 patties

Ingredients
1 1/4 cups cooked quinoa (cook in broth for more flavor), room temperature

2 large eggs, lightly beaten
1/4 teaspoon salt, more to taste
1/8 teaspoon black pepper
1/8 teaspoon onion powder 
1 teaspoon dried parsley 
1 clove garlic, finely minced
1/4 cup freshly grated Parmesan cheese 
1/2 cup bread crumbs, plus more if needed
1 tablespoon extra-virgin olive oil

Directions
1) Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in the onion powder, dried parsley, garlic and cheese. Add the bread crumbs. Stir the mixture until combined. (If the mixture seems overly wet, add a tablespoon or two more of bread crumbs. If it seems too dry, add a tablespoon or two of water or broth, letting it stand for about five minutes so the liquid can be somewhat absorbed.)
2) Using a 1/4 measuring cup as a guide, form quinoa into little patties.
3) In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot. Add a single layer of patties and cook until the bottoms are well-browned, about 5-7 minutes, lowering the heat as necessary to prevent burning or increasing heat if the patties are not browning well. Flip the patties and cook about 5 minutes more until the second side is golden brown. 
4) Remove from the skillet and repeat with the remaining patties, adding more olive oil to the pan, if needed. Serve warm or at room temperature.  Enjoy!

Curried Lentils with Sweet Potatoes and Spinach

More than once recently, we've wanted to show off our tikka masala recipe to dinner guests, but didn't have a satisfying side dish to go with it.  Lentils are kind of a no brainer Indian side dish, but it took a few failures before we found a recipe that we enjoyed enough to want to share.  These lentils have great flavor to the point that, I'll readily admit, I make them as the main dish more often than using it as a side.  The original recipe uses Swiss chard instead of spinach, but I always have spinach on hand and it makes a great substitute.  And now if I ever do need a great Indian side dish, I know what recipe to use.

A side note: the recipe calls for garam masala, which is a cumin-laden spice akin to curry powder.  In fact, I've substituted curry powder for garam masala in several recipes and not been disappointed.  I happened to buy some garam masala at some point, so I used it in this recipe as stated, but if you don't make Indian-type foods very often, there's no reason to purchase another spice for this dish alone.

Curried Lentils with Sweet Potatoes and Spinach
(adapted from New York Times)
Printable Recipe
Serves 4 for main dish, 6 for side dish

Ingredients
1 tablespoon extra virgin olive oil
1/2 medium red onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon garam masala
3/4 teaspoon curry powder
1 jalapeño pepper, seeded, then minced
2 to 3 cups vegetable broth as needed
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
3/4 cup dried lentils
1/2 teaspoon crushed bay leaf
5 ounces spinach, roughly chopped
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
1 1/2 teaspoons lime juice

Directions

1) In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.

2) Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in spinach and salt and pepper, and continue cooking until lentils are tender and spinach is wilted, about 10 to 15 minutes total.

3) Just before serving, stir in cilantro and lime juice. Serve over rice, or alone as a side dish.  Garnish with chopped cilantro, if desired.  Enjoy!

Spaghetti with Sauteed Chickpeas and Spinach

I'm not sure how it's taken me so long to blog this one, since we've eaten it repeatedly.  (And yet, somehow I still don't have a picture.  Sorry about that!)  It's a really quick, filling meal and, although I sort of hate the word "yummy," that's what this is.

Spaghetti with Sauteed Chickpeas and Spinach
(adapted from Aggie's Kitchen)
Printable Recipe
Serves 3-4

Ingredients
1/2 box spaghetti
2 tablespoons olive oil
1/2 onion, chopped or thinly sliced
2 cloves garlic, minced
1 can (15 ounces) chickpeas, drained and rinsed
2-3 handfuls spinach, coarsely chopped
1/4 cup grated Parmesan, more to serve
pinch red pepper flakes
salt and pepper, to taste
additional oil to serve, if desired

Directions
1) Cook pasta according to box directions.  Drain pasta, reserving about 1/4 cup of pasta water.  Set aside.
2) While pasta is cooking, heat oil in a large saute pan. Add onion and garlic to pan and cook over medium heat for 5 minutes or until slightly soft. Add chickpeas to onions and saute for another 5 minutes. 
3) Add fresh spinach; add cooked pasta and pasta water over spinach and gently toss. Turn off heat.  Add 1/4 cup Parmesan and toss to combine.
4) Season to taste with salt and red pepper flakes. Before serving add an additional drizzle of olive oil over pasta, if desired. Serve with additional Parmesan cheese.  Enjoy!

Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing

The summer if coming to an end.  Even if the temperature isn't quite showing it yet, I'm already starting to anticipate it.  And I've never looked forward to and dreaded something so much in my life.  My son is going to be starting preschool and, although I know he's more than ready and completely excited, I'm sure I'll be feeling a little lost without him for those few hours every week.

So, all of that being said, in order to ease the transition, I made this salad.  It's a good mix of the summertime and the coming autumn.  It's delicious and easy and comes together so quickly--perfect for when you're trying to enjoy every moment with your son.

Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing
(adapted from Holly Clegg)
Printable Recipe
Serves 6-8

Ingredients
SALAD:
6 cups sweet potatoes, peeled and cut into chunks (about 2 1/2 pounds)
1 tablespoon olive oil
salt and pepper, to taste
1/2 red onion, chopped
1 red bell pepper, chopped
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1/4 cup fresh cilantro, chopped

DRESSING:
2 tablespoons olive oil
3 tablespoons lime juice
1 clove garlic, minced
1 jalapeno, seeds and ribs removed, roughly chopped

Directions

1) Coat foil lined baking sheet with nonstick cooking spray.  On prepared pan, toss together sweet potatoes,  1 tablespoon olive oil, and salt and pepper. Roast at 425 degrees for about 30 minutes.  Add the jalapeno chunks to the baking sheet and roast an additional 10 to 15 minutes, or until potatoes and jalapeno are soft and beginning to brown.  Set aside to cool.

2) Meanwhile, in a large bowl, combine red onion, red bell pepper, black beans, corn, and cilantro.  Gently stir in sweet potatoes.
3) For the dressing, puree the lime juice, garlic, 2 tablespoons olive oil and roasted jalapeno in a blender. Toss with potato mixture until well coated.  Enjoy!

Spinach and Orzo Stuffed Peppers

I read an article recently about the benefits of eating and drinking hot things during hot weather.  Sounds crazy, right?  But apparently it's not.  Regardless, I'm going to use it to my advantage as much as I can by pretty much cooking whatever I want, even if I have to turn on the oven, no matter what the temperature.  (Our A/C is included in our rent, so I can do things like that.)  Besides, sometimes you just have to bite the bullet and cook what your body is asking for.  And mine pretty much asks for stuffed peppers every week.  This time it's of the spinach and orzo variety which, if I do say so myself, are delightful.  

Spinach and Orzo Stuffed Peppers
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 6

Ingredients
1 tablespoon olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups fresh spinach leaves, roughly chopped
2 (15 ounce) cans diced tomatoes
4 cups vegetable or chicken broth
1 1/2 cups orzo
1/2 cup shredded mozzarella cheese, plus more for sprinkling on top
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling on top
1 teaspoon dried basil
Salt and pepper, to taste
6 red, yellow, or orange bell peppers 

Directions
1) In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. 
2) Stir in the spinach. Cook until spinach is wilted. Remove from heat.  Add the tomatoes to the pan stir until incorporated with the spinach mixture.  Set aside.

3)  Meanwhile, bring the broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. (The orzo should be only partially cooked because it will finish cooking in the oven.) Strain the orzo, reserving the broth.

4) Add the orzo to the tomato spinach mixture. Stir in the cheeses and season with basil, salt and pepper, stirring until incorporated. 
5) Slice the tops off the peppers and remove all ribs and seeds. If needed, cut a very thin slice from the base of the peppers so they will stand up in the baking dish.
6) Place the peppers into a 3-quart baking dish and spoon the orzo mixture into the peppers. Pour the reserved broth in the baking dish, around the peppers. Cover the dish with foil and bake at 400 degrees for 40-45 minutes. Remove the foil, sprinkle the top of each pepper with additional cheese and continue baking until the cheese is golden, about 15 minutes.
7) Remove from oven and let peppers sit for five minutes, serving while still warm.  Enjoy!

Pepperoni Pizza Puffs

This is a fun, easy meal for the next time you want to please your child (or husband) with a twist on pizza.  Texturally, they are definitely more of a puff than a muffin (reminiscent of Cheddar Cheese Puffs), but their lightness makes you appreciate the pepperoni even more.  And they're delicious!

Pepperoni Pizza Puffs
(adapted from Every Day with Rachel Ray)
Printable Recipe
Makes 1 dozen


Ingredients
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded
4 ounces thick pepperoni slices, roughly chopped
1/2 cup spaghetti sauce


Directions
1) In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
2) Stir in the mozzarella and pepperoni; let stand for 10 minutes.  Stir the batter and divide among greased muffin tin cups.
3) Bake until puffed and golden, 20 to 25 minutes.  Allow to cool 5 minutes.
4) Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the spaghetti sauce for dipping.  Enjoy!

Cheesy Herb Zucchini and Red Onion Flatbread

I saw a picture of this dish and thought it looked too beautiful not to make.  I knew my husband is not a big fan of zucchini (gasp!), but I can sometimes get away with making it anyway.  And it looks so impressive with so little work!  How could I not make it?  Sadly, I don't feel like my picture does it justice.  I was only able to snap a quick one before my camera died.  (My husband hides the power cord in the most logical places!)  But believe me, this flatbread is easy, delicious, and just so pretty.  Whip this up for your next luncheon.


Btw--the directions state to spread half the herb mixture on the long half of the dough and then fold it over on itself so there's a lovely pocket of herb cheesiness.  However, if you're crunched for time, you can easily skip this step altogether and spread the herb cheese mixture over the entire thing and continue in the directions as stated.

Cheesy Herb Zucchini and Red Onion Flatbread
(adapted from Bon Appetit)
Printable Recipe
Makes 1 large flatbread


Ingredients
3/4 cup cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried dill
1/4 teaspoon black pepper
salt to taste
1 pizza dough
1 cup grated parmigiano reggiano or parmesan cheese, divided
1/2 large red onion, sliced
1 medium-sized zucchini, sliced
olive oil


Directions
1) In a medium sized bowl, combine the first eight ingredients (through salt to taste).  Set aside.
2) Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment and spread out dough, if needed. 
3) Carefully, so as not to rip the dough, spread half of herb cheese mixture over the long half of dough, leaving 1/2-inch border. Sprinkle with half of parmigiano reggiano. 
4) Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Carefully, spread remaining herb cheese mixture over top.  
5) Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with olive oil; sprinkle with remaining parmigiano reggiano and salt and pepper, to taste. 
6) Bake bread at 400 degrees until puffed and deep brown at edges, 20-25 minutes.  Enjoy!

Southwest Orzo Salad

This summery dish is so easy--and delicious!--and is just screaming for your improvisation.  I desperately wanted to add some shredded carrots or cabbage or zucchini.  Next time my husband won't be so lucky!  Btw--to make this more of a main dish, try adding diced chicken or a can of chick peas.

Southwest Orzo Salad
(adapted from Cooking Light)
Printable Recipe
Serves 4 as a main dish, 6 as a side dish

Ingredients
1 cup uncooked orzo
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
16 grape or cherry tomatoes, halved
1/2 green pepper, diced
3 green onions, sliced
1/4 cup milk
3 tablespoons chopped fresh cilantro, more to taste
2 tablespoons fresh lime juice
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder

Directions
1) Cook orzo according to package directions, omitting any salt or fat. Drain well and set aside until cooled.
2) Place orzo, corn, beans, tomatoes, green pepper and onion in a large bowl; toss.
3) In a small bowl, combine all remaining ingredients, stirring well with a whisk. Drizzle over orzo mixture; toss to combine. Garnish with additional cilantro, if desired.  Serve at warm or chilled.  Enjoy!

Homemade Cheese Potato Casserole

This dish goes by a lot of names: funeral potatoes, cheese potato casserole, au gratin potatoes.  Growing up, they were just called "cheese potatoes," and they were my most requested dish.


I've made cheese potatoes several times over the years, but had never found a recipe that didn't require a can of condensed cream-of-something soup.  Finally, I had the tremendously bright idea of emailing Mel from Mel's Kitchen Cafe (and supplier of Homemade Hawaiian Haystacks) whether she had a good recipe for cheese potatoes that didn't require canned soup.  She promptly wrote back saying she would soon be trying such a recipe, and was kind enough to email it to me. 


Over time, I altered the recipe a bit to taste more like the cheese potatoes I remember growing up.  Let me tell you, it is pretty dang close to what mama used to make.  And definitely worth not opening that can of soup.

Homemade Cheese Potato Casserole
(adapted from Mel's Kitchen Cafe)
Printable Recipe
Serves 6-8


Ingredients
3 tablespoons butter
2-3 green onions, diced
1/4 cup flour
1 3/4 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
1 cup milk
2 cups shredded cheddar cheese
8 cups frozen hash brown potatoes, shredded or cubed
1/2 cup sour cream


Optional Topping:
3 cups crushed cornflakes combined with 2 tablespoons melted butter


Directions
1) Melt butter in a large pot over medium-high heat.  Add green onion and cook until tender.  Add flour and cook, stirring constantly, about 1 minute. 
2) Slowly whisk in salt, pepper, broth, and milk, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes.  Turn off heat and stir in cheddar until smooth. 
3) Fold potatoes into sauce until combined; stir in sour cream until well mixed. 
4) Scrape mixture into 9x13 dish; add topping, if desired. Bake at 350 degrees until golden brown, 45 to 50 minutes. Let cool 10 minutes.  Enjoy!

Make ahead: Prepared potato mixture can be refrigerated in baking dish, covered with foil, for up to 2 days. To finish, bake potatoes at 350 degrees for 20 minutes. Uncover; add topping, if using, and bake 40 to 50 minutes, until golden.