A grown up version of a childhood classic.
From Smitten Kitchen.
Ingredients:
1 stick butter
10oz marshmallows
6c rice krispie cereal
heaping 1/4 tsp coarse salt
Melt butter in large, high sided pan over medium high heat, stirring constantly until it browns and smells nutty. Remove from heat and dump in marshmallows. Stir until smooth. There should be enough residual heat to melt all the marshmallows, but if not, you can put it back on the burner on low.
Add salt and cereal and stir well. Pour into a buttered 8x8 pan and push flat with buttered hands or a silicone spatula. Allow to cool and cut into squares.
Saturday
Mexi Salad Dressing
I used this as a dressing on romaine with sweet corn and black beans when I served carne asada. Creamy, lime-y, a hint of sweet -- very tasty.
Ingredients:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Mix all ingredients with an immersion blender.
Recipe from Food Network
Ingredients:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Mix all ingredients with an immersion blender.
Recipe from Food Network
Tuesday
Shrimp Enchiladas
Ingredients:
1 pound cooked bay shrimp
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage or cole slaw mix
1 carrot, peeled and grated
~3 cups baby spinach (I used a whole container of baby spinach which was probably 4ish cups)
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
8 tortillas
2 cups Monterey Jack cheese
1/4c butter
1/4c flour
1 - 15oz can of chicken broth
1c sour cream
1 - 4oz can diced green chilis
Heat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Heat 1 tablespoon olive oil in a large, high sided skillet. Cook onion , stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook until fragrant about 1 minute. Add cabbage, carrot, spinach, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add green chilis and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 - 1/2 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
Pour the cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
Adapted from Damn Delicious
1 pound cooked bay shrimp
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage or cole slaw mix
1 carrot, peeled and grated
~3 cups baby spinach (I used a whole container of baby spinach which was probably 4ish cups)
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
8 tortillas
2 cups Monterey Jack cheese
1/4c butter
1/4c flour
1 - 15oz can of chicken broth
1c sour cream
1 - 4oz can diced green chilis
1/4c chopped cilantro
Heat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Heat 1 tablespoon olive oil in a large, high sided skillet. Cook onion , stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook until fragrant about 1 minute. Add cabbage, carrot, spinach, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add green chilis and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 - 1/2 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
Pour the cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
Adapted from Damn Delicious
Sunday
Butterscotch Sauce
This sauce is for drizzling on ice cream, pound cake, poached pears or what have you. The longer you cook it the thicker it will be. Following these recipes on a light boil I got a pretty loose sauce when cool.
Yield: About 2/3 to 3/4 cup sauce
Yield: About 2/3 to 3/4 cup sauce
Ingredients:
1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition. I ended up using a full teaspoon of flaky salt and the listed amount of vanilla to get a butterscotch sauce with a very loud, impressive butterscotch flavor but the strength of your vanilla and intensity of your salt may vary.
From Smitten Kitchen
1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition. I ended up using a full teaspoon of flaky salt and the listed amount of vanilla to get a butterscotch sauce with a very loud, impressive butterscotch flavor but the strength of your vanilla and intensity of your salt may vary.
From Smitten Kitchen
Brown Butter Layer Cake
This cake is made with a vanilla bean frosting and is meant to be topped with a drizzle of salted caramel sauce. The recipe is also from an Australian blog, hence the measures in grams.
Makes a 4-layer 6" or a 3-layer 7", 2-layer 8" cake
For the brown butter cake:
300g (2 & 2/3 sticks) butter (I used salted, add 1/4 tsp salt if using unsalted)
360g (approx 2 & 1/2 cups) plain/all-purpose flour
4 tsp baking powder
240ml (about 1 cup) milk
2 tsp pure vanilla extract
330g (approx 1 & 1/2 cups) granulated sugar (I used caster/superfine)
4 large eggs
Prepare the brown butter ahead of time as you will need to chill it:
Place butter in a small saucepan on low-medium heat and stir until it melts completely.
Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5 minutes longer (or as long as it takes to turn golden brown). Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
Scrape the melted butter and browned bits into small bowl and chill until solidified (about half an hour in the freezer, an hour or so in the fridge). When ready to make cake, remove from the fridge long enough that the butter is soft enough to be beaten with an electric mixer.
For the cake:
Preheat oven to 180°C (350°F) and grease four 15cm (6 inch) or three 18cm (7 inch) or two 8 inch round cake tins. Line the base of the tins with baking paper.
Combine flour and baking powder in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.
Using an electric mixer on low speed, beat sugar and brown butter in a large bowl until blended. Increase speed to high and beat well until very pale and creamy, at least 5 minutes.
Reduce speed to medium low, add eggs 1 at a time, beating well after each addition.
Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionally scraping bowl with a spatula.
Pour equal amounts of mixture into prepared tins and bake until a skewer inserted into the centre comes out clean and the outside is golden, about 30-35 minutes (will vary depending on your cake tin size). Take cake not to overbake or cake will be dry.
Cool in tins for 15 minutes, then carefully turn out on to a wire rack to cool completely. Can be stored in an airtight container overnight if you want to prep the cakes a day ahead.
400g salted butter (add 1/4 tsp salt if using unsalted), softened
600g icing sugar (confectioner's sugar), sifted
1/3 cup milk
2 vanilla bean pods, seeds scraped (or 2 tsp vanilla bean paste)
Place butter in a large mixing bowl and beat with an electric mixer on high.
With the mixer on low, gradually add icing sugar and mix until incorporated.
Add vanilla bean seeds and milk and beat on high until very pale and fluffy.
Place first layer of cake on your cake stand or plate. Spread a layer of icing over the top of the cake, using an offset spatula. Sandwich with another layer of cake and then repeat with remaining cake layers.
Crumb coat cake and then chill cake for about 30 mins.
Cover cake with the remaining icing and chill again for another hour before pouring salted caramel over the top of the cake.
Keep cake chilled in the fridge, remove 30 mins before serving to allow it to come back to room temperature.
Wednesday
Broccoli Salad
A great recipe from Smitten Kitchen. A delicious alternative to cole slaw, in my opinion.
Ingredients
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped using the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.
Ingredients
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped using the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.
Thursday
Spicy (or not) Peanut Sauce
As a sauce for noodles or chicken or what have you.
Ingredients:
5 tablespoons peanut butter
5 tablespoons water
5 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon white vinegar
1 teaspoon minced garlic
diced jalapeño pepper to taste, or omit completely
½ cup peanuts
Ingredients:
5 tablespoons peanut butter
5 tablespoons water
5 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon white vinegar
1 teaspoon minced garlic
diced jalapeño pepper to taste, or omit completely
½ cup peanuts
Mix all the ingredients with an immersion blender, leaving the desired level of peanut chunkiness.
Adapted from http://pinchofyum.com/spicy-peanut-chicken-soba-noodle-salad
Wednesday
Cheeseburger Casserole
I was entirely skeptical of this, but the hubby really likes burgers. We did use ground beef, but I'm confident we could sub ground turkey.
Ingredients
2 cups whole wheat elbow macaroni, uncooked
2 tsp extra virgin olive oil
½ onion, diced
1 Tbsp garlic, minced
1 lb lean ground beef
½ tsp burger seasoning
½ tsp salt
¼ tsp black pepper
2 - 14.5 oz cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Dijon mustard
2 cups reduced-fat, shredded cheddar cheese
non-stick cooking spray
Optional: ¼ cup hamburger dill chips, chopped
Ingredients
2 cups whole wheat elbow macaroni, uncooked
2 tsp extra virgin olive oil
½ onion, diced
1 Tbsp garlic, minced
1 lb lean ground beef
½ tsp burger seasoning
½ tsp salt
¼ tsp black pepper
2 - 14.5 oz cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Dijon mustard
2 cups reduced-fat, shredded cheddar cheese
non-stick cooking spray
Optional: ¼ cup hamburger dill chips, chopped
Preheat oven to 350 degrees, and spray a 9x13 inch casserole dish with nonstick cooking spray.
In a large stock pot, cook pasta according to package directions, drain and set aside.
In a medium skillet, add olive oil and cook onions and garlic for 1-2 minutes.
Add ground beef and cook until browned. Add salt, pepper and burger seasoning to ground beef while cooking.
Add in tomatoes, tomato paste and mustard.
Allow the mixture to cook and thicken until bubbly.
Add the pasta to sauce and mix to cover evenly.
Transfer mixture to casserole dish.
Top with cheese and bake for 20-25 minutes.
Remove from oven and top with chopped dill pickles before serving (optional).
In a large stock pot, cook pasta according to package directions, drain and set aside.
In a medium skillet, add olive oil and cook onions and garlic for 1-2 minutes.
Add ground beef and cook until browned. Add salt, pepper and burger seasoning to ground beef while cooking.
Add in tomatoes, tomato paste and mustard.
Allow the mixture to cook and thicken until bubbly.
Add the pasta to sauce and mix to cover evenly.
Transfer mixture to casserole dish.
Top with cheese and bake for 20-25 minutes.
Remove from oven and top with chopped dill pickles before serving (optional).
1cup = 6WWP+
Monday
Lasagna Rolls
This recipe definitely exceeded my expectations. Simple, delicious, filling and healthy.
Ingredients
8 whole-wheat lasagna noodles (cook 1-2 extra in case you get one that breaks while cooking)
10 oz frozen spinach, thawed
15 oz part-skim ricotta cheese
½ cup grated Parmesan cheese
1 egg
¼ tsp Italian seasoning
⅛ tsp salt
⅛ tsp black pepper
~24 oz jar Marinara sauce
½ cup low moisture, part-skim, shredded mozzarella cheese
Preheat oven to 350 degrees. Pour half of the pasta sauce in a 10x7 baking dish.
Ingredients
8 whole-wheat lasagna noodles (cook 1-2 extra in case you get one that breaks while cooking)
10 oz frozen spinach, thawed
15 oz part-skim ricotta cheese
½ cup grated Parmesan cheese
1 egg
¼ tsp Italian seasoning
⅛ tsp salt
⅛ tsp black pepper
~24 oz jar Marinara sauce
½ cup low moisture, part-skim, shredded mozzarella cheese
Preheat oven to 350 degrees. Pour half of the pasta sauce in a 10x7 baking dish.
Begin boiling water for your lasagna noodles and defrosting the spinach in the microwave. After the spinach is thawed, press and drain out the extra water. (I like to use my potato ricer for this.)
Place spinach in a medium size bowl with ricotta, parmesan, egg, and seasonings. Stir until combined.
Cook your lasagna noodles until al dente. Strain and pat dry. Place a piece of wax paper on the counter and lay out lasagna noodles. Spread about ¼ cup of the spinach mixture evenly over each noodle. Roll noodles carefully and place seam side down onto the baking dish.
Pour the remaining sauce over the rolls. Spoon sauce over any uncovered noodle areas. The sauce will keep the noodles hydrated and soft while baking. Top each one with mozzarella cheese.
Loosely cover the baking dish with foil and bake for 40 minutes.
From Skinny Mom
5 WWP+ per roll
Pour the remaining sauce over the rolls. Spoon sauce over any uncovered noodle areas. The sauce will keep the noodles hydrated and soft while baking. Top each one with mozzarella cheese.
Loosely cover the baking dish with foil and bake for 40 minutes.
From Skinny Mom
5 WWP+ per roll
Sunday
Dr. Burnett's Chicken
This is one of those silly viral recipes on Pintrest that I finally tried. Deemed a success, it has been renamed for Becky Burnett, who loved the recipe but not the name. The original recipe calls for chicken thighs, but I prefer this with chicken breast.
Ingredients:
1.5 lbs Chicken breast
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 Tbs Rice wine vinegar
Fresh rosemary
Salt and pepper
Ingredients:
1.5 lbs Chicken breast
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 Tbs Rice wine vinegar
Fresh rosemary
Salt and pepper
Preheat oven to 450*
Line 13x9 pan with tin foil. Mix together mustard, syrup and vinegar. Place chicken in pan, salt and pepper liberally. Pour sauce over chicken and turn chicken to coat. Place in oven. Baste chicken 15 minutes in. Cook until internal temp is 165. Approximately 30-40 minutes.
Frosting Recipe
Although my default preference is generally cream cheese frosting, I needed a mint frosting for a mint chocolate chip cake for my sister's birthday celebration. This was light, fluffy and not cloyingly sweet. I'll definitely use it again. I also used this site's recipes for frosting tints. Turns out, 10 drops of blue and 10 drops of green makes a convincing mint chip color.
Ingredients
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I put mine in the bowl of my Kitchenaid stand mixer with the paddle attachment and let it run on low speed for a while to assist in the cooling. I did drop it in the fridge for 5-10 minutes, but make sure you have it at room temp before you start. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy.
Variations:
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature
Ingredients
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I put mine in the bowl of my Kitchenaid stand mixer with the paddle attachment and let it run on low speed for a while to assist in the cooling. I did drop it in the fridge for 5-10 minutes, but make sure you have it at room temp before you start. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy.
Variations:
Mint Chip: Rather than vanilla, add 2.5tsp mint extract instead. Then add finely chopped dark chocolate before frosting the cake.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature
Wednesday
One Pan Orecchiette with Chickpeas and Olives
I've tried another one pan pasta dish and was a little underwhelmed. The sauce seemed too runny and the pasta was sticky. This, on the other hand, worked great.
I adapted this from a Martha Stewart recipe and expanded it to 16oz of pasta rather than 12oz (since I wanted to use my whole box up). So I didn't really measure my pastes. These are reasonable estimates, but you could totally adjust based on preferences.
1# orcecchiette pasta
1 can (15.5oz) chickpeas, drained and rinsed
~1c kalamata olives (I kept them whole, but halved might distribute them more evenly)
~3 Tbs tomato paste
~1 Tbs Unami Paste
~3 Tbs Better than Bouillon chicken stock paste
3-4 cloves of garlic, thinly sliced
1 - 6inch sprig of fresh rosemary
3 Tbs extra virgin olive oil
1/4 tsp red pepper flakes
coarse salt and pepper
Parmigiano-Reggiano for serving
Baby arugula for serving
In a straight sided pot, add 6.5 cups of water and all the ingredients except for the cheese and arugula. Bring to a boil. Once boiling, turn heat down to medium-high and cook uncovered and stirring occasionally for 12-15 minutes. The liquid will reduce and make a sauce that coats the pasta.
Remove from heat. Remove rosemary and divide between bowls. (Makes 5 generous servings.) Top with cheese and a handful of arugula.
Adapted from Martha Stewart: http://www.marthastewart.com/1062404/one-pan-orecchiette-chickpeas-and-olives
I adapted this from a Martha Stewart recipe and expanded it to 16oz of pasta rather than 12oz (since I wanted to use my whole box up). So I didn't really measure my pastes. These are reasonable estimates, but you could totally adjust based on preferences.
1# orcecchiette pasta
1 can (15.5oz) chickpeas, drained and rinsed
~1c kalamata olives (I kept them whole, but halved might distribute them more evenly)
~3 Tbs tomato paste
~1 Tbs Unami Paste
~3 Tbs Better than Bouillon chicken stock paste
3-4 cloves of garlic, thinly sliced
1 - 6inch sprig of fresh rosemary
3 Tbs extra virgin olive oil
1/4 tsp red pepper flakes
coarse salt and pepper
Parmigiano-Reggiano for serving
Baby arugula for serving
In a straight sided pot, add 6.5 cups of water and all the ingredients except for the cheese and arugula. Bring to a boil. Once boiling, turn heat down to medium-high and cook uncovered and stirring occasionally for 12-15 minutes. The liquid will reduce and make a sauce that coats the pasta.
Remove from heat. Remove rosemary and divide between bowls. (Makes 5 generous servings.) Top with cheese and a handful of arugula.
Adapted from Martha Stewart: http://www.marthastewart.com/1062404/one-pan-orecchiette-chickpeas-and-olives
Thursday
Chinese Lemon Pepper Shrimp
The original recipe was to coat the shrimp in corn starch and fry them in oil. I used pre-cooked shrimp and simply warmed them in the sauce at the end.
Ingredients:
1# cooked shrimp, peeled
green onions, for garnish
1 tablespoon vegetable oil
2 tablespoons fresh garlic (chopped)
½ teaspoon fresh ginger (minced)
Ingredients:
1# cooked shrimp, peeled
green onions, for garnish
1 tablespoon vegetable oil
2 tablespoons fresh garlic (chopped)
½ teaspoon fresh ginger (minced)
4 lemon slices
1/3 cup soy sauce
¾ cup water
2 teaspoons cornstarch
¼ cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons course ground black pepper
1/3 cup soy sauce
¾ cup water
2 teaspoons cornstarch
¼ cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons course ground black pepper
Prepare by dissolving cornstarch into 3/4c of cold water. Heat oil in wok or frying pan, add garlic, ginger and lemon slices and fry for 30 seconds. Add soy sauce, cornstarch and water and bring to a boil. Add brown sugar, lemon juice and black pepper. Cook for 2 minutes until sauce thickens. Add shrimp and cook until warmed through. Serve over rice and garnish with green onions.
adapted from http://blogchef.net/chinese-lemon-pepper-shrimp-recipe/
Monday
Tangy Vinegar Coleslaw
Ingredients:
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or use white vinegar, if you prefer)
3 tablespoons honey
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon dry mustard (or 1/2 Tbs prepared Dijon)
1/2 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Pour the dressing over the cabbage. Toss to combine.
Allow the slaw to cool, then refrigerate until cold. Serve chilled
From http://foodformyfamily.com
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or use white vinegar, if you prefer)
3 tablespoons honey
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon dry mustard (or 1/2 Tbs prepared Dijon)
1/2 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Pour the dressing over the cabbage. Toss to combine.
Allow the slaw to cool, then refrigerate until cold. Serve chilled
From http://foodformyfamily.com
Blender Hollandaise
My favorite hollandaise sauce shortcut. All the butter, none of the whisking.
Ingredients:
10 Tbs butter
3 egg yolks
1/4 tsp salt, less if you are using salted butter
1/8 tsp cayenne
1 Tbs lemon juice
Heat up your blender by pouring hot water into it and letting it sit while you prepare everything else.
Heat the butter up (microwave or stove top). Don't boil it excessively so that you lose moisture to steam, but do get it bubbling hot.
Once you're ready, blend the egg yolks, lemon juice, salt and cayenne in the blender for about 30 seconds. Then, with the blender running, slowly pour a thin stream of butter in. Blend just for a second or two after you've added all the butter. Taste for salt and lemon. If you add anything, blend for 5 seconds. If it is too thick, you can add hot water and blend briefly to incorporate.
Ingredients:
10 Tbs butter
3 egg yolks
1/4 tsp salt, less if you are using salted butter
1/8 tsp cayenne
1 Tbs lemon juice
Heat up your blender by pouring hot water into it and letting it sit while you prepare everything else.
Heat the butter up (microwave or stove top). Don't boil it excessively so that you lose moisture to steam, but do get it bubbling hot.
Once you're ready, blend the egg yolks, lemon juice, salt and cayenne in the blender for about 30 seconds. Then, with the blender running, slowly pour a thin stream of butter in. Blend just for a second or two after you've added all the butter. Taste for salt and lemon. If you add anything, blend for 5 seconds. If it is too thick, you can add hot water and blend briefly to incorporate.
Chia Breakfast Pudding
A high energy pre-made breakfast with low calories.
Ingredients
¼ cup plus 3 tablespoons raw chia seeds
1 cup almond milk
Ingredients
¼ cup plus 3 tablespoons raw chia seeds
1 cup almond milk
1 cup nonfat greek yogurt
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
Mix together in a large bowl. Cover with plastic wrap and let sit in fridge for at least 4 hours. Divide into indiviual servings (approximately 1/2c). Keeps refrigerated for at least a week.
Top with fruit, nuts or whatever you please.
A batch makes 4 servings, each serving is 4 WWP+.
Lazy Turkey, Bean and Spinach Soup
The best thing about this - it's very quick to make. The original recipe had some processed items I steer clear of (faux parmesean, for example), but when you upgrade the ingredients this was a nice weeknight dinner with leftovers.
Ingredients:
2 tablespoons extra virgin olive oil
1 pound extra lean ground turkey
1 medium yellow onion, diced
1 clove garlic, minced
pinch of red pepper flakes
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (15.8 ounce) can great northern beans, drained and rinsed
8 ounces fresh baby spinach
3 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for garnish
Ingredients:
2 tablespoons extra virgin olive oil
1 pound extra lean ground turkey
1 medium yellow onion, diced
1 clove garlic, minced
pinch of red pepper flakes
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (15.8 ounce) can great northern beans, drained and rinsed
8 ounces fresh baby spinach
3 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for garnish
Heat the oil in a large pot over medium-high heat.
Saute the onions until beginning to turn translucent. Add garlic, red pepper flakes and pepper and cook until fragrant (1 min). Add the ground turkey and cook completely (about 7 minutes). Add the oregano, basil, tomatoes and beans. Stir to combine. Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine. Add broth, stir, and increase heat to medium. Continue to cook until heated through - about 5 minutes. Remove from heat, stir in cheese, and serve.
Adapted from http://www.rachelcooks.com/
Kitchen Sink Salad Dressing
This was one of those funny recipes you see on Pintrest - "world's best salad dressing" or another hyperbolic claim. But it looked interesting and different so I did give it a try with a few tweaks and it was a nice change.
Ingredients:
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon soy sauce
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (to taste)
1/4 teaspoon black pepper
Ingredients:
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon soy sauce
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (to taste)
1/4 teaspoon black pepper
1 teaspoon granulated onion
1 small clove garlic, grated on a microplane
Put all ingredients in a glass jar. Seal tightly and shake vigorously. Will store refrigerated up to 1 week.
Adapted from http://www.anediblemosaic.com/
1 small clove garlic, grated on a microplane
Put all ingredients in a glass jar. Seal tightly and shake vigorously. Will store refrigerated up to 1 week.
Adapted from http://www.anediblemosaic.com/
Chicken Florentine Pasta
Ingredients
1 lb boneless skinless chicken breasts, cubed + cooked
8 oz whole wheat pasta
5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
1 cup low-fat cottage cheese
⅔ cup Parmesan cheese, grated
1 Tbsp extra virgin olive oil
2 Tbsp flour
15 oz can reduced-sodium chicken broth
2 large garlic cloves, minced
1 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
Cook pasta according to package directions for al dente, drain - set aside.
Mix spinach, cottage cheese, and Parmesan cheese together until smooth.
In a large pot, heat olive oil. Add flour and whisk for 30 seconds.
Add chicken broth and stir until thickened, about 3 minutes. Add lemon juice and garlic and bring to a simmer.
Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
Spread evenly baking dish dish.
Bake for 30 minutes.
1 cup = 7WWP+
1 lb boneless skinless chicken breasts, cubed + cooked
8 oz whole wheat pasta
5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
1 cup low-fat cottage cheese
⅔ cup Parmesan cheese, grated
1 Tbsp extra virgin olive oil
2 Tbsp flour
15 oz can reduced-sodium chicken broth
2 large garlic cloves, minced
1 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
Cook pasta according to package directions for al dente, drain - set aside.
Mix spinach, cottage cheese, and Parmesan cheese together until smooth.
In a large pot, heat olive oil. Add flour and whisk for 30 seconds.
Add chicken broth and stir until thickened, about 3 minutes. Add lemon juice and garlic and bring to a simmer.
Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
Spread evenly baking dish dish.
Bake for 30 minutes.
1 cup = 7WWP+
Skinny Spinach Quiche
Quick, simple and low cal quiche filling.
1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)
1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)
Pre-cook the crust and let cool.
Preheat oven to 400*
Sprinkle the drained and squeezed spinach on top of the crust.
Whisk together all other ingredients and pour into crust.
Bake at 400* for 10 minutes. Reduce temperature to 350* and cook for another 25-30 minutes.
Let set for 5 minutes before serving.
1/6 of the quiche is 6 WWP+
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