Haddock and Quinoa - Everyday Food

Ingredients

• 1 cup quinoa
• Coarse salt and ground pepper
• 2 1/2 teaspoons extra-virgin olive oil
• 1 pound boneless, skinless tilapia fillets, divided into 8 pieces
• 3/4 teaspoon paprika
• 1 cup English cucumber (6 ounces), diced small
• 1/3 cup roughly chopped fresh dill
• 1/3 cup feta (1 1/2 ounces), crumbled
• 2 teaspoons fresh lemon juice (half lemon)

Directions

1. In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
2. In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

So to start my blog, I have a story to share. All of my clothes are fitting me tight, like really tight. I had to change my shirt three times on Wednesday so my stomach didn't show its true size. I've come to the realization I need to be more active and eat a little better. I think for the most part my dinners have been pretty healthy and I try to balance them. I just don't eat well during the week and I've made an April resolution to be healthier :) I usually don't like "health" food so tonight I branched out and thought outside for what I normally eat. This meal turned out really good.

A few item changes; Shaws didn't have fresh tilapia so I used haddock. I didn't have time to thaw anything out, but frozen fish is fine to buy. Tilapia, haddock, and cod are really similar tasting. I will say that tilapia holds up a little better in the skillet and the haddock was a little hard to cook as it kept breaking.  Whatever fish you like best I would use, except maybe salmon. I also didn't add any oil to the quinoa, I forgot actually but it tasted really fresh and I think the oil might have taken away from that.

Admittedly I was hesitant to use quinoa. My mom had made it once for breakfast and we all responded with, well thanks for making us breakfast, at least we know we won't make this again. I keep reading about how healthy it is and I figured I would try it again. I followed the recipe for making the quinoa exactly as it says above. The only think I wasn't sure about is how much 2 teaspoons of fresh lemon juice is in ratio of how much lemon to cut; I used half a lemon and that seemed to be perfect.

Everyone really liked dinner tonight so the quinoa was a success! I might try to make it for breakfast again, sweeten it up. If I do, I'll keep you all posted!

Pesto-presto chicken - Rachael Ray

Ingredients

• 3 tablespoons pine nuts
• 8-10 leaves basil, about a half a cup
• 1/4 cup flat-leaf parsley leaves, a handful
• 1 5.4 ounce round of Boursin garlic and herb soft cheese
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
• 4 tablespoons EVOO - Extra Virgin Olive Oil
• Salt and pepper
• 4 boneless, skinless chicken breasts
• 12 slices 1/2 inch thick of vine ripe tomato, 3 medium tomatoes 

Directions

Preheat oven to 450ºF. In a small pan over medium heat lightly toast the nuts then cool.

In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, 1/4 cup Parmigiano-Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.
Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful). 
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

This turned out awesome. I made it following the recipe exactly. You can substitute the Parmigiano-Reggiano with regular Parm; the Parmigiano-Reggiano is very expensive and sometimes Shaw's doesn't carry it. I served this with a boxed rice pilaf (garlic flavored) and broccoli. So good :)

Spaghetti Squash Gratin - Everday Food

For the Chicken- I lightly floured the chicken, seasoned with salt and pepper, and cooked in olive oil in a pan.
For the broccoli- I steamed the broccoli in the microwave then drained the water. I seasoned with salt and pepper with a little bit of butter.

Spaghetti Squash Gratin

Ingredients

• 1 cup low-sodium chicken broth
• 1 cup whole milk
• 2 garlic cloves, smashed and peeled
• 3 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 1 to 2 anchovy fillets, chopped
• 3 teaspoons chopped fresh sage leaves
• Roasted Spaghetti Squash (see previous blog for roasting instructions)
• Coarse salt and ground pepper
• 3/4 cup fresh breadcrumbs
• 2 tablespoons grated Parmesan

Directions

1. Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly. In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
   
2. Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes. 
   
    This was fairly easy to make and is healthier than potatoes au gratin. I wish the sauce had been creamier, I would add cheese (probably fontina) to the sauce next time. I also didn't use anchovies, I haven't really cooked with them and it freaks me out that they "melt" when they are cooked. I used regular store bough plain breadcrumbs, they worked out just fine :)

School vacation is officially over as of tomorrow :( 20 schools days in March. The countdown for the end of school is on! I'm counting down as I have decided to move out west to California and start a new adventure. I'll definitely keep sharing recipes though :) Happy eating.

Mexican Stuffed Shells - Blog

 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Directions:
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

This was super easy to make and came out awesome.
I found that Sargento makes a shredded cheddar cheese and monterey jack cheese combo. So exciting and cheaper. I also didn't use 2 cups worth of cheese. I always use 1/3 reduced fat cream cheese, especially in dishes with other types of cheese. It's a healthier option. I also used ground turkey instead of beef; my dad doesn't eat red meat and turkey has less fat.
I used about 20 shells; I have no idea what 'jumbo' shells are but mine seems fairly normal :) 
I served mine with shredded lettuce, tomato, and a slice of avocado. The blog I took this from didn't add any veggies and I like to serve something fresh with dinner. It was a nice addition to dish.

Check out the blog I got this recipe from: http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/

Quick Turkey Bolognese with Spaghetti Squash - Everyday Food

Prepare the Squash

Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.

Ingredients

• 3 bacon slices, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 1 large carrot, diced small
• 2 small celery stalks, diced small
• 3 garlic cloves, minced
• 1 pound ground turkey breast or chicken breast
• 2 cups crushed tomatoes (from a 28-ounce can)
• Red-pepper flakes (optional)
• Coarse salt and ground pepper
• 6 cups of roasted spaghetti squash
• Grated Parmesan, for serving

Directions

1. In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.
   
   
   The challenge this week was to use more of what we already had in the fridge - ground turkey and the left over sauce from last week. The rolls in the picture also needed to be used. I only bought the spaghetti squash, carrots, and celery. This dish was really easy to prepare and the squash is a great substitute for real spaghetti; the magazine said you save about 250 calories. 
   I did make some changes. Since I had red sauce left over from last week used that instead of buying the tomatoes again; I also didn't add onions because there was plenty in the sauce.  Other than that I followed the recipe. The sauce went perfectly with the squash, which soaked up the flavor. 
   I really love the Everyday Food magazine; you pick it up at the check out line. They have shopping lists organized and in season vegetables; everything I have made from there has been yummy!  The issue this is from is currently out - next week I'm hoping to make some of the super bowl food ideas.
   
   
   GO PATRIOTS!! :)  
   

Red Sauce - Emeril Lagasse, Chicken Parm - Everyday Food

My hiatus is over :)

Basic Red Sauce - Emeril (foodnetwork.com)

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped yellow onions (1 medium yellow onion)
• 1/2 teaspoon minced garlic (2 cloves of garlic)
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
  
• 1/8 teaspoon ground black pepper
• 1 (28-ounce) can whole peeled tomatoes
• 1 (15-ounce) can tomato sauce
• 4 1/2 teaspoons tomato paste
• 1 cup water
• 1/2 teaspoon sugar

Directions

In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.


Chicken Parm- Everyday Food

Ingredients

• 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
• 1/2 cup plain breadcrumbs
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds fresh mozzarella cheese, sliced thin

Directions

1. Working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
2. In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the bread-crumb mixture. Repeat the process with the remaining pieces of chicken.
3. Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil to the pan as needed.
4. Preheat the oven to 400 degrees Fahrenheit. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

I decided, for some reason, I needed to learn how to make red sauce. I think what I liked most about making it was that I knew exactly what was in it and it tasted really fresh. I substituted dry basil for fresh, I should have added more. I also would add more garlic; I also really love the taste of basil and garlic. This sauce is really simple, there aren't any crazy flavors but I would definitely recommend it.

I haven't made chicken parm in forever. I figured if I was making sauce, I should make a whole dish! The breading in this recipe is really light; I don't like my chicken heavily breaded and this breading is just enough to cover and flavor the chicken. If you prefer a heavier breading, use the flouring technique of: chicken in flour, dip in egg, and then place in bread crumbs. I served it with spaghetti but really you could use any pasta.

Sunday Dinners are back! Happy cooking :)

 

Mac & Cheese - My Mom

Pasta:
2cups of dried elbow macaroni
Sauce:
1/4 cup of butter
2 tablespoons all-purpose flour
2 cups of milk
4 ounces (half a package) of cream cheese, softened
2 teaspoons of Dijon mustard
1 package of yellow cheddar cheese; half shredded half cubed
1 package of white cheddar cheese; half shredded half cubed
salt, eyeball it
pepper, eyeball it
Topping:
1 cup of bread crumbs, i use the Italian seasoned
2 tablespoons of butter

Heat the oven to 400*. Cook the macaroni according to its directions.
While that is going on, melt the 1/4 cup of butter in a saucepan until sizzlng, stir in flour. Cook over medium heat, stir until the flour is smooth and bubbly in the butter. Add milk, mustard, salt and pepper. Add cream cheese (i like to cube it to make it easier to melt). When the cream cheese has melted, add the white and yellow shredded cheese. Stir until melted.
Add cheese cubes to the cooked and drained macaroni. Add sauce and stir together. Pour into a baking pan/casserole ungreased.
Add crumb topping (which is stirred in a small bowl). Bake for about 20mins/until golden brown.

Homemade Mac & Cheese is the best. I used to make this all the time for my roommates in college, they used to plan other meal items around this. My mom modified this from another recipe and its definitely hard to stop eating. With it being so cold, it was great to have comfort food :) 
My only suggestion is to not use deli cheese. I use Cabot, deli cheese seems to be really salty and it gives it a weird taste. I always use a little less salt or pepper because someone can always add more.