Archives: Recipes Page 8 of 9

Greek Pizza with Spicy Yogurt Sauce

Do you have a few dinner recipes in your arsenal that you go to when you need a quick, healthy dinner? Veggie burgers, bean and cheese burritos, and popcorn are mine. I know popcorn isn’t technically dinner but on occasion, paired with a glass of wine, it is the best I can do.

It can be easy to outsource dinner to take-out or delivery but its January and we are committed to sticking with our healthy eating goals, right? Right! So, let’s skip take-out and add some new quick and healthy recipes to our collection.

What I love about this recipe is not only quick and healthy but the Greek flavor profile is delicious too. The only cooking involved is chopping the veggies and roasting them in the oven. Everything else is just an assembly job. The pizzas can be totally customized to suit your taste and the tastes of your families. Hate olives? Skip them. Love artichoke hearts? Add them.

Use a whole wheat pita as a base. You can use regular white pita too, of course, but using whole wheat bumps up the nutrition. Hummus is the sauce. You can use prepared hummus or homemade. I love making hummus at home but there are so many delicious commercially prepared tubs of hummus out there that I almost always pick up a few containers to keep in the fridge when I grocery shop.

The only step in this recipe that can be considered cooking is this one. You will chop up vegetables into uniform pieces to encourage them to roast together in harmony. If some of the veggie pieces are huge and others small, the small pieces may burn before the large ones cook through. So, uniformly chop your veggies and drain then rinse a can of garbanzo beans. The roasted beans add a little crunch to the pizza.

Warm the pitas in the oven while the veggies roast and all you have left to do is assemble pizzas and pat yourself on the back for sticking to your resolutions.

Fiesta Buddha Bowl

I live on Buddha bowls. I cook the components for Buddha bowls as part of batch cooking for the week. When I first started making them I didn’t know that they were called Buddha bowls. I just called them bowls. But, I love the name Buddha bowls now, so that is how I always refer to them. For the uninitiated, a Buddha bowl is simply a meal that consists of a grain, a green, and a bean.

The grain can be rice (brown, white, red, black, or wild), quinoa, wheat berries, or any other grain that you fancy. Be adventurous and try some new grains. Peruse the bulk bins at your grocery store and find a new grain to try. You can buy a small amount of a few different types and see which ones you like. You can google how to cook any grains for instructions on how to prepare them.

For greens, I like to use raw greens which are hearty like chopped Romaine or kale. Or, sometimes I will use sauteed greens like Swiss chard or spinach. But, I often substitute other veggies in my bowls like roasted broccoli, Brussels sprouts, or cauliflower. This isn’t science, just use what you like!

I always have cans of beans in my pantry. I couldn’t pick a favorite. I love them all. They each offer unique character to a dish. On any given day, you can find garbanzos, black beans, white beans, kidney beans, and pinto beans in my pantry. I also keep a stash of dried beans handy. They are so cheap, easy to cook, and a great source of fiber and protein.

As you can see, Buddha bowls are perfect for make-ahead meals. Cook a big batch of your grains over the weekend, open a can of beans, and then decide what vegetables you want to include. Then, you will have a quick easy dinner and left overs for lunch.

I often will see an ingredient at the store that will inspire my Buddha bowl for the week. This week I found avocados on sale at my local market. Instantly, I know that a Fiesta Buddha Bowl was going to happen this week. Over the weekend, I made a batch of brown rice. I had black beans, Romaine lettuce, salsa, corn, onions, salsa and pepitas in my pantry. Along with the avocados, I was set!

I will be featuring ideas different Buddha bowls in the coming months. But, there are seriously so easy that I encourage you to come up with some combinations of your own featuring ingredients that you love. I would love to know if you have any favorite bowl combinations. Feel free to leave me some ideas in the comments below.

Parmesan Broth with White Beans and Kale

You don’t throw away those end rinds of Parmesan cheese, do you? Please don’t. Ever. Take them and place them in a freezer baggie and freeze them for future use. Or, next time you are at a grocery store that has a nice cheese section, look around, sometimes stores will sell the rinds. Buy them. Every single one that you can find and stash them in the freezer like you are a squirrel hoarding acorns for the winter. These little flavor bombs are perfect to add to soups, stews, a pot of beans, and, of course, making Parmesan broth.

Making a pot of Parmesan broth is ridiculously simple. Plus, the smell of Parmesan broth cooking on your stove top will infuse your kitchen with the most delectable smell. The broth can be ready in under an hour. Then, you can decide whether add a few more ingredients and have dinner on the table or if you want to use the broth later, place it in the fridge or freezer for future use.

To make the broth you will put water, an onion, cloves of garlic, and the Parmesan rinds into a pot or Dutch oven. You don’t even have to peel the onions and garlic! Simmer for 45 minutes. Then, strain the soggy solids out which will have given up every ounce of flavor, and there you will have Parmesan broth. Now comes the fun part. What ingredients will you add to transform this broth into a scrumptious bowl of soup?

The world is your oyster here! Feel free to add whatever soup ingredients that you like. I decided to add a can of white beans, some leftover cooked quinoa, and kale. The addition of these ingredients transforms the Parmesan broth into an incredibly satisfying and hearty meal.

This recipe was inspired by the incredible Julia Turshen cookbook ‘Small Victories’. I would encourage you to track down a copy. Julia is a cookbook author, food writer, and hosted the first two seasons of Radio Cherry Bombe which featured interviews with amazing women in the world of food.

In the recipe from Small Victories, Julia added peas and some small pasta to her Parmesan broth. One of the features of the cookbook that I really enjoy in that she offers variations for all her recipes. I find that those suggestions inspire my creativity and also encourage me to look around my fridge, freezer, and pantry to use ingredients that I already have on hand rather than running to the store. One of her variations recommended beans and greens which I almost always have on hand. Plus, I had some leftover quinoa in the fridge so I threw that into the pot too. The result was an perfectly warming meal on a frigidly cold night.

Chipotle Rosemary Roasted Nuts

Give me a savory snack any day of the week over a sweet one. I seemingly lack the sweet tooth that so many people talk about which fuels their cravings. For me, just put a plate of cheese and crackers, chips and salsa, or a bowl of these flavorful Chipotle Rosemary-roasted Nuts by my side.

Inspired by a recipe from Ina Garten these nuts are delicious to eat and easy with common ingredients which can be found at the grocery store. This spicy, sweet nut mixture is a perfect for so many occasions. I love to make up cellophane bags to give to neighbors, coworkers, and friends. I also love to have a bowl of these out when friends stop by for a cocktail or glass of wine. You can also be a game day hero by putting out a bowl of these nuts to snack on when the big game rolls around.

Another reason that I love to make these nuts to keep in my pantry is that I prefer my snacks to be as close to whole food as possible. No bags of snack ‘food’ with a laundry list of unpronounceable chemicals for this girl! Nuts are naturally full of protein. They are also great if you like snacks that aren’t carb-loaded. But, keep in mind that they are also high in fat so enjoy in moderation.

I like to make this recipe with a mixture of my favorite nuts. I always include cashews, almonds, and pistachios. This time I also included pecans and peanuts because I had them on hand. You will want 7 cups of nuts in total for this recipe. Including peanuts into the mix can lower the cost of this recipe as they are typically less expensive than most other nuts.

You will also want to buy raw nuts. You will do the roasting and salting in your kitchen so you do not want to buy nuts that are already roasted and salted. A final tip is to make sure you have a metal spatula to stir the nuts while they roast and when then are out of the oven cooling. A plastic spatula will not do the job. I used the spatula from my BBQ.

Kicked-up Goat Cheese Queso

Recipe inspired by Cooking Light

I don’t trust people that don’t like queso. How on earth can you resist the warm, cheesy goodness? I know that I can’t resist a bowl that is for damn sure. Queso and tortilla chips are up there at the top of my comfort -food list. Queso is a perfect snack for game time, which if you are sports-obsessed like us, you are always perfecting your queso game.

There is much chatter in queso circles about whether to processed cheese product, like Velveeta or Cheese Whiz, makes the perfect queso. Many foodies turn up their noses at the idea and prefer to make their cheese sauce from scratch with real cheese. I am an equal opportunity queso eater and lover and don’t discriminate against processed cheese product. It is impossible to deny the perfect melting capability of cheese products.

But, sometimes, you may want to fancy up your queso. Maybe you are having friends or family over for dinner and want to impress your coworkers at the holiday potluck. If this sounds like you, then you are going to be excited about this goat cheese based queso. The goat cheese gives the queso a nice tang. Another unexpected ingredient in this queso is white beans. The beans give the recipe a healthful boast of fiber and low-fat protein, but they blend into a smooth perfection that is undetectable to those not in the know.

This goat cheese queso also ups the queso cred with the addition of leeks. Have you worked with leeks before? They look like really big green onions but have a mild oniony flavor. Leeks need to be cut in half from the root all the way to the top. Then, you will run water over each half getting any sand or grit out between the layers. Here’s a video that shows to clean leeks.

I have also found chopped bags of cleaned leeks at Trader Joe’s stores which are a nice short cut if you aren’t feeling Zen about cleaning leeks. If the idea leeks are more than you can bear then you can substitute onions or shallots instead.

Another way to add some health-inducing benefits to this queso is to serve with your favorite chopped vegetables. I recommend thick strips of red bell pepper, cucumber, carrots, and celery, in addition to tortilla chips.

Cranberry Cider Bourbon Cocktail

Imagine yourself sitting by the lights of the Christmas tree, snow falling outside, and Nat King Cole singing holiday tunes softly in the background. You are sipping a warming bourbon cocktail to celebrate the holidays.

You can share this moment with your partner, best friend, or sibling, whoever you love to spend time with during the holidays. Or, let’s be real, sometimes you have a moment of quiet during December and all you want to do is savor the silence and sip a drink all by yourself. I get you.

Holiday time is cocktail time. Right? Right.

I love to make festive cocktails that are beautiful to look at and filled with holiday flavors. This cocktail pairs bourbon (my favorite) with cranberries and apple cider. I use Trader Joe’s spiced apple cider because it is delicious and not overly sweet. The splash of club soda at the end adds a bit of effervescence.

Another great thing about this cocktail is that cranberry juice, apple cider, and apples all keep well in the fridge so no need to worry about the ingredients spoiling right away. You can pick up the ingredients a week before you plan to imbibe.

So, do yourself a favor and make this cocktail. I garnished mine with a thin slice of apple but instead you could pop a few cranberries and a sprig of mint into the glass if you are fancy. This cocktail would be a nice start to small holiday gathering or a perfect warm-up after an outdoor activity.

I would love to know, what are your favorite holiday cocktails?

The Best Beet and Potato Latkes

I turn into a total mush during the holiday season. I don’t know why. My typically even keel demeanor goes straight out the window during December. I find myself on an emotional roller coaster sobbing during commercials in the glow of the Christmas tree lights. I imagine it has something to do with all the memories of holidays past and the desire to make the holiday season as special as possible. It’s a lot to process.

But, thinking about, preparing, and sharing holidays meals is what keeps me grounded. Food magazines arrive in my mailbox full of beautifully photographed and delicious-sounding foods. I nearly jumped out of my chair with excitement when I saw the article on latkes in the December 2016 issue of Cooking Light. The magazine article features recipes for:

I want to try them all! But, I decided to start with the beet latkes. The recipe below was adapted from Cooking Light version.

Potato latkes have been associated with the celebration of Hanukah since the mid-1800s. If, like me, you love learning about the cultural meanings of food, you can check out this Atlantic article on the history of latkes. People of Jewish faith eat fried foods during Hanukah to celebrate the Miracle of the Oil where one day’s allotment of oil burned for eight days.

In addition to their cultural significance, latkes are just plain delicious. If you have never eaten them I encourage you to give them a try. I love latkes. I am absolutely full of affection for them. At their core, latkes are typically shredded potato and onion, flour, eggs, and seasoning that are fried in a skillet in a thin layer of oil. The potato pancakes turn out golden brown and crispy and are often served with sour cream and apple sauce.

To make beet latkes, you simply replace some of the potato with beets and their beet greens which give the latkes their spectacular coloring. So, when you are buying the beets make sure to buy beets with the greens still attached. The color contrast of the red beets and vibrant greens make this a perfect holiday meal. I am thinking that I need to plan a latke party.

Golden Beet, White Bean, and Orange Salad

I went through the first twenty-five years of my life thinking that I didn’t like beets. My only point of reference was the pickled beets that I encountered sliced up on salad bars. Those pickled beets just didn’t do it for me and never made their way to my plate.

Believe me when I tell you that back in the day, I knew a lot about salad bars. When I was in high school I worked at Burger King and back then BKs had salad bars where diners could make their own salads. I was the queen of that salad bar. I took pride in making sure that the salad bar looked fantastic when I was working. I would painstakingly arrange the kale (which was decorative in those days) around the containers of salad fixings. I would also make sure that the salad bar items were fresh and full and oh so tempting. I took it as a personal affront when people ordered hamburgers instead of a salad! But, I digress; let’s get back to this salad.

I can’t remember the exact moment when I first tried a roasted beet but it was well after my BK days. I just know that at some point I became a roasted beet fanatic. That discovery then led to me realize that I also love steamed beets, especially small beets. Their texture and flavor are well-suited to steaming. In the notes section below you will find cooking directions for steaming, roasting, and microwaving beets. Yes, microwaving. Who knew? I tried the method listed below and it works well. But, I included all three methods because I wanted you to have a few options so you can pick your favorite cooking method.

Beets bring an earthy flavor and wonderful texture to salads. In this salad, I chose to use golden beets for a few reasons. Firstly, I prefer working with golden beets because my kitchen and I don’t end up looking like a crime scene which sometimes happens when working with red beets. Also, don’t the yellow beets look gorgeous with the orange segments and pieces of green pistachios? I can’t help it; I like my food to be colorful and coordinated.

Once your beets are cooked, this salad comes together in a snap. You could cook your beets ahead of time if you need to get dinner on the table quickly during the week or if you want to serve this salad as part of your menu for a dinner party.

The combination of the beets and beans gives this salad some heft making it a light and satisfying meal on its own. But, it can also be paired nicely with fish, chicken, or pork.

If you are a beet lover should also check out my recipe for beet gazpacho.

Roasted Cauliflower with Tahini Sauce and Pomegranate Seeds

Steamed cauliflower stinks. Growing up I couldn’t stand the smell that would permeate beyond the kitchen when my Mom would steam cauliflower. So, for years I didn’t think that I liked cauliflower because it would never make it past my lips based on the smell alone.

Then, one day I discovered roasted cauliflower and my entire world view of cauliflower completely changed. Suddenly, I couldn’t get enough of the stuff. I often have cauliflower in my grocery cart during the winter months especially when the availability of fresh locally-grown produce is sparse.

Have you tried roasting cauliflower? I want to urge you to give it go if you’ve only had it steamed and didn’t care for it. You might find that roasting cauliflower changes your mind. I love cauliflower roasted simply with olive oil, salt, and pepper. But, sometimes you want a dish that has a little more pizzazz.

I think this roasted cauliflower with tahini sauce and pomegranate seeds could be a star of your holiday table. Or, it would brighten up a dreary winter meal. The pomegranate seeds make the dish sparkle!

The cauliflower is seasoned with an array of warming spices including sumac. Sumac is commonly used in Mediterranean and Middle Eastern cooking. If you aren’t familiar with sumac, it is well worth adding this lemony-flavored spice to your pantry. Sumac can be found as Middle Eastern markets or ordered online. Buying new spices is one of the reasons I love shopping at ethnic markets.

Tahini is crushed sesame seed paste and a crucial ingredient in hummus, baba ghanoush (roasted eggplant dip), and halva (a sweet confection which was a childhood favorite of mine). Tahini is available in most supermarkets in the ethnic food aisle. You will want to give the paste a stir before using because much like natural peanut butter, tahini can separate when sitting on the shelf.

Winter Squash & Havarti Puffs

A neighbor once told me that she had never met anyone who pleasure read cookbooks before she met me. She made that comment years before blogs and the internet were a thing. I wonder what she would think if she knew how much time I spent perusing food blogs these days. There are a ton of really, really good ones. I mean they not only have delicious-looking recipes but also breath-taking photographs.

This recipe is inspired by the Kabocha and Havarti Pocket recipe on the I Will Not Eat Oysters blog. I was practically drooling when I saw the photos she posted. Plus, who doesn’t love roasted squash at this time of year? It’s so seasonal, baby!

I have been actively seeking out recipes using winter squash because my friend Laraine had a bumper crop of winter squash this year and generously shared her harvest with me. I used a buttercup squash for this recipe but you could substitute butternut, red kuri, or kabocha squash too. The process will be the same regardless of which squash you chose. You will want to use a really sharp knife to cut through the hard skin of the winter squash. I quartered the squash and scraped out the seeds and strings. If you use butternut squash you will only need to cut it in half lengthwise instead of quarters.

Another modification that I made to the recipe was to add a bit of heat to the roasted squash filling. I added chipotle chili powder, cayenne pepper, and a little drizzle of maple syrup. I thought the sweetness of the squash and creaminess of the Havarti could stand up to the additional spices. I am happy to report that the result was delicious! In keeping with the fall flavors I also used apple cider vinegar instead of the champagne vinegar called for in the original recipe.

These tasty little treats are super versatile too. You can make small puffs which are perfectly-sized appetizers which can be eaten in two bites. Or, you can make larger puffs and serve them as an entree. I would pair the larger puffs with a salad and crisp Sauvignon Blanc.