Carrot Ginger Dressing

Carrot Ginger Dressing

A night out at your local Japanese restaurant will undoubtedly include a salad with crispy iceberg lettuce, shredded carrots, tomato wedges, and cucumber slices topped with a large dollop of Carrot Ginger Dressing.  This zippy dressing tastes like no other with its bite from the ginger root, saltiness of the miso, and bright orange color and fresh taste from the carrots.  It is packed with flavor and is light and refreshing.

I have been making more and more salad dressings recently as the long list of ingredients on the store bought brands scares me.  I am not sure what Polysorbate 60 is and I definitely don't need Yellow #5 food coloring in my salad dressing.  Most homemade dressings contain only a few ingredients that the well stocked kitchen typically has on hand.  And many are combined in a mason jar or whirled in the blender or food processor which makes prep a breeze.

Carrot Ginger Dressing took all of 5 minutes to make in my food processor and that included the assembling and putting away the ingredients.  The recipe makes about 1 cup of dressing allowing enough for a few salads during the week.

Once you taste your homemade Carrot Ginger Dressing you will want to make all your salad dressings from scratch.  This could be the start of something beautiful.


Carrot Ginger Dressing

makes 1 cup

1 tablespoon grapeseed or peanut oil (or substitute a neutral tasting oil you have on hand)
2 teaspoons sesame oil
1/4 cup rice vinegar
1 tablespoon honey
3 tablespoons white miso*
1 inch piece of fresh ginger root, peeled and chopped
4 carrots, peeled and cut in large chunks
3 tablespoons water

Combine the ingredients in the bowl of a food processor and pulse until well combined but still with small bits of carrot.

Dressing can be kept in a covered container in the refrigerator for up to 1 week.

*Miso is available in most well-stocked grocery stores.  It keeps in the refrigerator for several months or in the freezer indefinately.

Chunky Vegetable and Bean Chili

Chunky Vegetable and Bean Chili

There will be lots and lots and lots of eating over the next few weeks.  And most of the food we will be noshing, gobbling, and devouring will be rich and heavy.  Why not have another option to offer the guests that will be dropping by albeit neighbors, college students on break, and numerous family members.

This vegetarian entree comes together in no time and tastes even better after it has had a day or two in the refrigerator for the flavors to meld.  Have sour cream, shredded cheddar cheese, chopped onions, hot sauce, and fresh cilantro on hand so guests can top their chili as they please.  Pick up a loaf of bread from your local bakery, and the meal is complete.  With a batch of Chunky Vegetable and Bean Chili in your refrigerator, you will always be ready to serve up a bowl of hospitality during the holiday season. 

Chunky Vegetable and Bean Chili

serves 8 - 10

2 tablespoons olive oil

1 large onion, about 2 cups chopped

4 large cloves of garlic, chopped

1 jalapeno, diced

1 red pepper, diced in large pieces

1 green pepper, diced in large pieces

1 yellow pepper, diced in large pieces

1 zucchini, diced in large pieces

1 yellow squash, diced in large pieces
2 teaspoons cumin
2 teaspoons chili powder
1 can (28 ounces) fire roasted tomatoes, diced
salt and pepper
1 tablespoon quick cooking polenta

2 cans (15 ounce) black beans, drained

1 can (15 ounce) red kidney beans, drained

Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving

In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red, green, and yellow peppers.  Saute for 6 - 8 minutes until the vegetables begin to soften and the onions are translucent.  Add the zucchini and yellow squash and saute for an additional 2 - 4 minutes.  Add the cumin, chili powder, diced tomatoes and 1 teaspoon salt.  Bring to a boil and then reduce heat and simmer for 15 - 20 minutes.  Stir in the polenta and the cans of beans.  Heat through.  Season to taste with salt and pepper.

Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and chopped cilantro.

Note - This dish can be made ahead of time, cooled and stored in the refrigerator for 3 - 4 days.  It also can be frozen for up to 2 months.  Thaw in the refrigerator and reheat in a pot of low heat.

Pasta Fagioli

Some days, I barely have enough time to walk in the door before one of my kids is asking what's for dinner.  After a long day of cooking for my EAT! personal chef clients, occasionally my brain has a hard time coming up with a meal to serve my family at dinner time.

Pasta Fagioli fits my criteria for an easy, healthy and satisfying weeknight meal.  This thick, stew version of pasta e fagioli makes a great leftover.  Double the recipe and just add a little more stock when reheating if it seems too dry.


Add this to next week's dinner menu.


Pasta Fagioli


adapted from this recipe in the December 2010 issue of  Everyday Food 


1 tablespoon olive oil

3 celery stalks, diced

2 carrots, diced

1 cup sweet onion, such as Vadalia, diced

2 garlic cloves, minced

salt and ground pepper

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 can (28 ounces) diced tomatoes

2 1/2 cups low-sodium vegetable broth

1/4 cup shaved Parmesan for serving

1 cup small pasta, such as ditalini

1 can (15.5 ounces) cannellini beans, rinsed and drained

In a medium sized pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, and broth. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, sprinkle with shaved Parmesan.

Slow Cooker Summer Ratatouille with Parmesan Polenta

The end of summer is turning out to be just as hot as was the beginning of summer. With temperatures creeping back up into the 90s, I decided a slow cooker meal was in order. This time, I went with a vegetarian option - Slow Cooker Summer Ratatouille with Parmesan Polenta. I knew this dinner would be hard to sell to my kids; therefore, The Husband and I enjoyed our veggie-filled dinner while the kids fended for themselves.

I was a little skeptical that an entree consisting mainly of of eggplant, zucchini, and tomatoes would turn to mush after spending 5 hours in my slow cooker. To my surprise, the vegetables were cooked just right and still held their shape after an afternoon of cooking. The garlic and herbs de Provence (a spice mix of savory, fennel, thyme, basil, and tarragon) added just the right kick. Nestled in creamy polenta, the ratatouille was a healthy and filling dinner.

After the success of Slow Cooker Summer Ratatouille with Parmesan Polenta, I see more vegetarian entrees in my slow cooker future.


Slow Cooker Summer Ratatouille with Parmesan Polenta

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Note -- I used a quick cooking polenta which only takes 5 minutes to prepare. Therefore, I made only 2 portions when I made this for dinner. And I used milk instead of water to make it have a richer taste.

serves 6

4 cups eggplant, large dice
3 cups zucchini and yellow squash, large dice
2 cups tomatoes, large dice
1 can (8-ounce) tomato sauce
1 cup red pepper, large dice
1 cup onion, diced
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, chopped
1 teaspoon Herbs de Provence
1 (15-ounce) can cannellini beans, drained
2 tablespoons fresh basil, finely chopped
extra Parmesan cheese for serving

for the polenta (for 2 servings)--
2 cups 1% milk
1/4 - 1/2 teaspoon salt
1/2 cup polenta
1/3 cup Parmesan cheese

In a slow cooker, combine eggplant, zucchini, yellow squash, tomato, tomato sauce, red pepper, onion, salt, pepper, garlic, and herbs de Provence.

Cover and cook on low heat setting for 4 1/2 to 5 hours or on high heat setting for 2 to 2 1/2 hours. About 10 minutes prior to serving, stir in the cannellini beans and basil.

Meanwhile, for the polenta, bring the milk to a boil, add the salt, and pour the polenta into the pot in a steady stream, while stirring. Cook, stirring continuously, for 5 minutes or until the mixture comes together but is still soft. Remove from heat and stir in the butter and parmesan cheese.

To serve, spoon polenta into a shallow bowl and top with the ratatouille. Sprinkle with additional Parmesan cheese.

Announcement!! The winner of the second $100 Visa giftcard Lean Meat Match-Up swag bag is ......... Natalie!!!!

Black Bean and Summer Vegetable Enchiladas

Summer officially started yesterday, and the heat and humidity have settled in on the East Coast for the next few months. We will be adding a few vegetarian options to our dinner table and first up was Black Bean and Summer Vegetable Enchiladas.

Loaded with sauteed red peppers and zucchini, black beans, sweet corn, scallions and two kinds of cheese - spicy pepper jack and sharp cheddar - we did not even miss the usual chicken that fills our enchiladas. The sauce gets its kick from hot chili powder and a smokey taste from ground cumin. The enchiladas are quick to make and can be baked for dinner tonight, refrigerated for up to two days then baked, or frozen for 3 months and pulled from the freezer for a made-ahead dinner.

Black Bean and Summer Vegetable Enchiladas are one of my many quick dinner recipes that is ideal for those evenings when everyone in your family needs to eat dinner at a different time. The enchiladas can be prepared ahead of time and reheated as needed. 3 of the 5 of us ate the enchiladas for dinner. No Thank You Boy was tired from his day spent at football camp and a couple hours of lacrosse practice where he manned the goal. After his long day, he was not feeling like a very adventurous eater. Too many vegetables for him. I let him slide tonight and he opted for reheated deep dish pizza. The Husband, My Oldest and I all agreed that this recipe will be repeated many times. It has a kick, but not an over powering one. The Husband added some extra hot sauce to up the spiciness of his enchiladas.

The recipe makes a dozen enchiladas so we have 6 left in the refrigerator for a few quick lunches or dinners. I don't see them lasting past tomorrow.



Black Bean and Summer Vegetable Enchiladas
adapted from a recipe by Alexandra Ricciuti of Green Delicious Cooking Company

serves 6

1 1/2 teaspoons cumin
1/4 teaspoon hot chili powder
1/4 cup flour
1/4 cup tomato paste
1 (14 - ounce) can vegetable stock, reduced sodium
1/2 teaspoon kosher salt
2 teaspoons canola oil
3/4 cup red pepper, small dice
1 cup zucchini, small dice
2 cups grated pepper jack cheese
1 cup grated sharp cheddar cheese
1 (15 - ounce) can black beans, drained and rinsed
3/4 cup corn kernels
3 scallions, thinly sliced
12 (6-inch)flour tortillas (sub corn tortillas to make gluten free)
sour cream, for serving

To make the enchilada sauce, in a small saucepan, combine cumin, chili powder, flour, and tomato paste. Whisk to combine and cook for about 1 minute. Gradually whisk in stock, salt, and 3/4 cup water. Bring to a boil. Reduce heat and simmer for 3 - 5 minutes or until the sauce is slightly thickened. Remove from heat and set aside.

Heat a saute pan to medium high heat and add the canola oil. Add the red pepper and zucchini and saute for about 3 - 5 minutes. Remove from heat and place in a large bowl. Cool slightly. Add 1 cup of the pepper jack cheese, the cheddar cheese, black beans, corn, and scallions and stir to combine.

To assemble enchiladas, spray a 9 x 13 inch baking dish with cooking spray. Dip tortillas, one at a time, in the sauce. Place on a cutting board and fill with about 1/2 cup of the filling. Roll up tortilla and place seam side down in baking dish. Continue filling and rolling the remaining tortillas. Pour the sauce over the enchiladas and top with the remaining 1 cup of pepper jack cheese.

At this point, the enchiladas can be baked, refrigerated for up to 2 days, or frozen. To bake, place uncovered dish in a preheated 400 degree oven for 15 - 20 minutes until the cheese is melted and the enchiladas are heated through. Remove from oven and serve with sour cream if desired.

To freeze, cover baking dish with plastic wrap (I like to use Glad Press 'n Seal) and then foil. Freeze for up to 3 months. To bake, thaw for 24 hours in the refrigerator and bake as directed above.

New England Clam Chowder



New England Clam Chowder

 I think life will slow down at different times of the year. But, actually it rarely does. It is not that we are super busy in our family. We are each just doing our own activities that as a whole make life seem sometimes a little more than hectic.

Having a few quarts of soup in the refrigerator makes for a quick lunch or dinner. I always have fresh bread on hand to serve with the soup. I wholeheartedly recommend finding a good bakery close to your home because good bread makes such a difference.

I usually make soup about every other week during the fall and winter months. My two oldest usually request a thick and creamy soup and are hoping that I replicate one of the soups served in bread bowls available at our local Panera. I am not sure which they like more -- the soup or the bread bowl. No Thank You Boy likes Campbell's Chicken Noodle Soup minus the little bits of the supposed chicken parts or Ramen noodles. Adventurous. Very adventurous. The Husband likes any kind of soup. He is a simple man.

My most recent pot of soup was New England Clam Chowder. The thick chowder is loaded with chopped clams and potatoes and served in individual bread bowls. I picked up some large, crusty dinner rolls and hollowed them out for the perfect single serving of soup.

After a day of holiday shopping, lacrosse games, and volleyball practice, you will be happy to serve New England Clam Chowder to your family and friends.


New England Clam Chowder

Serve this chowder in large, hollowed out dinner rolls. The two kinds of potatoes add different textures to the chowder. The russet potato gives the chowder a smooth texture while the red potatoes hold their shape making the chowder chunky.

makes about 2 1/2 quarts

2 tablespoons butter
3 tablespoons olive oil
1 1/2 cups chopped onion
3 stalks of celery, chopped
5 cups of clam juice
1 teaspoon dried thyme
1 tablespoon Old Bay seasoning
1 large russet potato, unpeeled and diced
3 red potatoes, unpeeled and diced
3 tablespoons flour
1 cup half and half
3 cans (6.5 ounces each) chopped clams
6 large dinner rolls, hollowed out, reserve bread for dipping in the chowder

In a large stock pot over medium high heat add the butter, olive oil, onions, and celery. Saute for 8 - 10 minutes, stirring frequently. Add the clam juice, thyme, and Old Bay seasoning and bring to a boil. Reduce to a simmer and add the potatoes. Cook for 15 - 20 minutes or until the potatoes are just tender.

Whisk the flour into the half and half and slowly whisk into the stock pot. Cook and stir until slightly thickened. Add the clams and continue cooking until just heated through, about 1 to 2 minutes. Serve in individual bread bowls.

Roasted Vegetable Lasagna

I love lasagna. But usually after I eat a piece of cheese-laden, sausage-stuffed goodness, I need to take a walk or more likely a nap. A few of my clients have been requesting vegetable lasagnas on their weekly menus, so I decided it was time I prepared one for my family.


Roasted Vegetable Lasagna is a lightened up version of a traditional lasagna that is still satisfying even for a meat-loving, pasta eater. I assembled the lasagna in the afternoon and baked and cooled it. When dinnertime rolled around, My Oldest happily had 2 pieces and commented that she loved the cheesiness. My Middle One was so hungry she barely questioned the new look and taste of her favorite lasagna. She gobbled her slice up in no time; I will take that as a good review. No Thank You Boy was at a friend's house undoubtedly eating multiple slices of pizza. His loss. The Husband arrived home around midnight after a cross country flight. Not one to eat too much so late at night, he did have a small piece and was not the worse for wear. I ate some for dinner and for lunch the next day. Next time I will be making a second lasagna for the freezer.

Roasted Vegetable Lasagna is a dish that can be made with a variety of vegetables. Clean out the vegetable crisper and make some lasagna. You know there are a few suspect veggies hanging out in the bottom of your refrigerator. Put them to good use and make a Roasted Vegetable Lasagna today.



Roasted Vegetable Lasagna
serves 8 generously

2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 medium eggplant, sliced in 1/2 inch rounds
2 red peppers, sliced
3 portebello mushrooms, sliced
olive oil
salt
pepper

2 tablespoons olive oil
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
2 stalks of fresh basil or 2 teaspoons dried
1 teaspoon sugar

1 (16 ounce) carton of ricotta cheese
1 egg, beaten
1 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)

Preheat oven to 400 degrees.

Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.

In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.

Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.

Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.

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Caramelized Sweet Corn and Zucchini

Many dinners at our house include grilled steak, chicken, or roasted fish. During the bountiful summer months, fresh fruits and vegetables are overflowing at the market and make preparing side dishes a no-brainer. As the weather grows cooler and even to colder, the farmers' markets close for the season and the variety of vegetables dwindles. I am always trying to add an interesting side dish to make dinner....well....more interesting.

Steaming broccoli or roasting baby carrots are acceptable vegetable sides at our dinner table, but they don't have the "wow" factor. Dinner should be more than just eating food. Gathering with family and friends to talk about the day's events and sharing a delicious meal is what dinner should be about.

The variety of frozen vegetables in the grocery store freezer section is wide ranging. Several freezer staples such as petit peas and corn make acceptable stand-ins for their fresh counterparts. Frozen vegetables make a perfect base for a tasty side dish that takes only minutes to prepare.

Caramelized Sweet Corn and Zucchini combines frozen sweet corn (or fresh if it is available), a fresh zucchini, scallions, half and half, and a sprinkling of Parmesan cheese make for a more tasty version of creamed corn. My Oldest liked the slightly caramelized vegetables while My Middle One commented that the dish would be good mixed with pasta. A budding chef she is.

Serve some Caramelized Sweet Corn and Zucchini tonight. That lonely piece of chicken on your dinner plate won't be so lonely anymore.


Caramelized Sweet Corn and Zucchini
serves 6
2 tablespoons butter
1 (1 pound) package frozen sweet corn or 3 1/2 cups fresh corn
1 zucchini, diced
2 scallions, chopped
1/3 cup half and half
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Heat a large saute pan to medium high and add the butter. When it has melted, add the corn, zucchini, and scallions. Cook for 6 - 8 minutes or until the vegetables begin to brown. Add the half and half and continue to cook until the liquid reduces and thickens, about 3 - 4 minutes. Stir in the Parmesan cheese and season with the salt and pepper.

Chunky Greek Salad

Many of our weekends during May and June are spent at lacrosse or softball tournaments. These hot days include visits to a variety of "snack shacks" which typically offer a menu that is less on the healthy side and appeal more to the kid in all of us. I love a good hotdog, bag of Cheetos, and a Coke just as much as the next person. But after one too many Fruit Roll-Ups, slices of greasy pizza, and nacho chips covered in neon orange cheese, my body is craving just about any vegetable or fruit.

Packing an ice-filled cooler with sub sandwiches, cut up celery, carrots, and broccoli with hummus, wedges of chilled watermelon, single serving yogurts, snack bags of trail mix, and mini pumpkin, zucchini, and lemon poppy seed muffins makes the dining experience along the sidelines of a dusty ball field a much more enjoyable experience. I have been including a few travel-worthy salads in the cooler with the latest favorite being Chunky Greek Salad.

Some sports-filled Saturday mornings start just as the newspaper hits the driveway at 6 a.m. On these early days, I am glad that this salad is prepared in practically minutes. By combining a few crunchy peppers and cucumbers with feta, olives, and bottled vinaigrette dressing, we are out the door and off for our day's adventures.


Chunky Greek Salad

makes about 6 cups or 4 - 5 servings

1 large green pepper, cut in 1-inch dice
1 large red pepper, cut in 1-inch dice
2 kirby cucumbers, cut in large chunks
1/2 of a 15-ounce can of black olives, pitted, more if you love olives
about 1/3 pound feta cheese, crumbled in large chunks
about 3 - 4 tablespoons of Newman's Caesar Dressing or your favorite vinaigrette

In a large bowl, combine the peppers, cucumbers, olives and feta. Add vinaigrette to the ingredients and toss to coat.

Store in the refrigerator. Salad can be served chilled or at room temperature.

California Cole Slaw

You can never have enough options for side dishes. My California Cole Slaw was developed for a cookout with family and friends. Cole slaw is one of my favorite summertime salads so I used a variation on my typical dressing for this dish. A sweet and tangy dressing is tossed with baby spinach, julienned apples, thinly sliced red onions, and shredded cabbage and carrots. A sprinkling of sunflower seeds adds unexpected salty crunch.

Try it. You'll like it.

California Cole Slaw
An alternative to traditional cole slaw which includes baby spinach, apples and sunflower seeds tossed with a sweet and tangy dressing.

serves 6

for the dressing -
3 tablespoons mayonnaise
3 tablespoons plain yogurt
1 1/2 tablespoons honey
2 teaspoons Dijon mustard
1 - 2 tablespoons half and half or milk
salt and pepper to taste

8 cups of baby spinach
2 cups of shredded cole slaw mix
1 large apple, julienned
1 small red onion, thinly sliced
1/4 cup sunflower seeds

In a small bowl combine the ingredients for the dressing. Set aside.

In a large bowl, combine the spinach, cole slaw mix, apple, onion, and 3 tablespoons of the sunflower seeds. Set aside.

To serve, toss spinach mixture with the dressing. Sprinkle the remaining sunflower seeds and serve immediately.

Salsa Fresca

When in need of a quick snack that is a more on the nutritious side than not, I chop up a bowlful of Salsa Fresca. Juicy red tomatoes, crunchy kirby cucumbers, and diced, sharp onion are the main stars of this quick bite.

Served in one of my favorite inventions - the Tostito Scoop - which is a perfect petit bowl to hold a the ideal amount of this fresh goodness. I vary the recipe at times adding some chopped cilantro or julienned basil, but it stands well just on its own.



Add a Sunset Margarita for a happy, happy hour.

Salsa Fresca

2 large ripe tomatoes, diced, 3 cups
1 kirby cucumber, diced (or substitute 1/2 of an English cucumber), 1 cup
1/2 medium onion, diced, 1 cup
salt
pepper
olive oil
tortilla chips

In a bowl, combine tomatoes, cucumbers, and onions. Season with slat and pepper and about 2 tablespoons of olive oil. Toss to coat. Serve with tortilla chips.

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Grilled Balsamic Vegetable and Brie Sandwiches

Grilling vegetables is usually something I save for the summertime. With bushel upon bushel of fresh vegetables available at my local farmers' market and the ease of grilling in the summer months, it is a no-brainer when dinner time rolls around.

With temperatures hovering around 15 degrees, I enlisted my grill pan instead of my grill for dinner a couple nights ago. I made a trip to my favorite market that I previously posted about and picked up a shopping cart full of Japanese eggplants, zucchini, sweet peppers, vadalia onions, portebello mushrooms, fresh rolls, and brie cheese with plans to make Grilled Balsamic Vegetable and Brie Sandwiches. This sandwich was a popular item at the gourmet cafe where I used to work. I occasionally like to prepare some recipes from my days in the cafe's kitchen.

With a hot grill pan and a sturdy pair of tongs, I grilled up a tray of vegetables for our sandwiches. I also made a thick balsamic vinaigrette to accent the grilled vegetables flavor.
We are trying to add a vegetarian meal a week to our menu plan. The Grilled Balsamic Vegetable and Brie Sandwiches were packed with flavor and so satisfying that we did not even miss our usual chicken, beef or fish with our dinner.

Grill up a garden of vegetables to enjoy during the week. It will be a time saver and a nutritious addition to your diet.

Grilled Balsamic Vegetable and Brie Sandwiches

makes 4 sandwiches

3 Japanese eggplants or 1 eggplant, sliced thin lengthwise
2 medium zucchini, sliced thin lengthwise
3 portebello mushrooms
1 large vadalia onion, sliced in thin rings
2 yellow, orange or red peppers, cut in thin pieces
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3/4 teaspoon salt
1/2 teaspoon pepper
2/3 cup olive oil
4 large sandwich rolls, sliced
about 12 - 16 slices of brie cheese

Preheat oven to 425 degrees.

Heat a grill pan to medium high heat. Toss vegetables in olive oil and sprinkle with salt and pepper. Grill in batches until slightly charred and tender, turning once. Remove from pan and place on a tray. Slice the mushrooms in large pieces.

Meanwhile, in a small bowl combine balsamic vinegar, mustard, honey, salt, and pepper. Whisk in olive oil until vinaigrette is well combined.

To assemble sandwiches, place the bottom half of the rolls on a large baking tray and brush with the balsamic vinaigrette. Top with an assortment of the vegetables. Place the top half on the rolls on the baking tray, brush with the balsamic vinaigrette, and place 3 - 4 slices of the brie cheese on top. Place baking sheet in oven to crisp the rolls and melt the cheese. Remove the baking sheet from the oven and put the 2 halves of the sandwiches together. Cut each sandwich in half.

Mashed Turnips with Parmesan

The turnips

There is a fantastic little market about a 10 minute drive from my town. It sells loads of different kinds of produce, has a fish market with a sushi chef, a deli with fresh prepared dishes, and lots of funky packaged products. I like to spend time just walking the aisles, usually I walk them more than once. The prices for the products are typically less than the local chain grocery store, and it is much more enjoyable to shop at this small market.

On a recent trip, I picked up the purple-hued turnips in the photo above. I wasn't sure how I was going to prepare my new produce purchase, but decided to buy them anyway. The turnips sat in my refrigerator for about a week and a half before my Turkey and Wild Mushroom Mini Meatloaf dinner a couple nights ago. My family loves Mashed Cauliflower, therefore I thought made my turnips would be good candidates for a mashed version of themselves.

Ooooooh! They did not disappoint. We liked them even better than the Mashed Cauliflower. Upon mashing, the turnips do not become completely smooth; the resulting dish is more on the chunky side. The addition of the Parmesan cheese is a pleasant contrast to the slightly sweet turnip flavor.

Break the mashed potato habit. Turnips are loaded with vitamin C, and Mashed Turnips with Parmesan are a welcome side dish to your winter dinner table.

Mashed Turnips with Parmesan

Mashed Turnips with Parmesan

serves 5

about 4 turnips, peeled and cut in large dice
1/3 cup shredded Parmesan cheese, with extra for sprinkling to top
3 tablespoons mayonnaise
salt to taste

Place the turnips in a large pot and and enough cold water to cover. Bring to a boil and reduce heat to a gentle boil. Cook turnips for about 20 - 30 minutes or until fork tender.

Drain well and return to pot. Mash turnips until they a slightly chunky. If necessary, turn the heat on medium and cook off any liquid that has accumulated. Add the Parmesan cheese and mayonnaise and stir to combine. Season to taste with salt and sprinkle with extra Parmesan cheese if desired.

Dinner # 7 of the 12 Dinners of Christmas -- Blue Cheese and Mushroom Pappardella

Sometimes my refrigerator gets no love. This week it has been pretty empty. I grocery shopped for 3 of my clients on 3 different days, but I somehow forgot to shop for my family while I was there.

Dinner #7 of the 12 Dinners of Christmas was conceived with what I found in my refrigerator and pantry. Some pappardella pasta, blue cheese, white mushrooms, half and half, and a bunch of parsley were the most attractive items I found. Blue Cheese and Mushroom Pappardella was a hearty vegetarian dinner that cooks up quick and can be prepared as the pasta cooks. This dish would also make a nice accompaniment to beef tenderloin and a glass of champagne on New Year's Eve.

The Kids had pappardella with fresh marinara which left more Blue Cheese and Mushroom Pappardella for me. They thought I was serving them something new because of the different pasta shape. Oh the little things that make them happy.

Blue Cheese and Mushroom Pappardella

serves 3 - 4 as an entree or 5 - 6 as a side dish

olive oil
10 ounces of mushrooms, sliced
salt
pepper
1/2 - 3/4 cup half and half
1/4 cup blue cheese, crumbled - plus more to sprinkle
2 tablespoons fresh parsley, chopped
8 ounces pappardella, cooked and drained

Heat a large saute pan to medium high and add a good drizzle of olive oil and the sliced mushrooms. Saute for 8 - 10 minutes or until the mushrooms start to lightly brown and caramelize. Season with salt and pepper. Stir in half and half and let reduce for a minute or two. Add more cream if you like your sauce a little saucy. Add blue cheese and stir to combine. Stir in parsley.

Serve over hot pappardella with extra blue cheese on top.

Print recipe

Shopping list

Dinner # 5 of the 12 Dinner of Christmas -- Crock Pot Baked Potato Soup

Crock Pot Baked Potato Soup

With less than 2 weeks until Christmas, life can get hectic around the house. Being smack dab in the middle of the holiday season, No Thank You Boy thinks homework should be optional. Every night we have a discussion on why he has to do homework, why his teachers are so mean to even give homework, and his general lack of enthusiasm toward homework in general. I bought him a new 24-pack of shiny yellow #2 pencils yesterday. Hopefully they will bolster his cranial thought process until the much anticipated 2 week break from school. If all it took was a $.94 package of pencils to get him excited about school, I would be getting off easy.

For Dinner # 5 of the 12 Dinners of Christmas, I dusted off the trusty crock pot. Baked Potato Soup is a ridiculously easy recipe. I am embarrassed to post it. Not really because on a cold winter night, a bowl of this soup along with a BLT sandwich hits the spot. I treat this soup like a baked potato and offer a variety of toppings: crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream are just of few ingredients that could top your bowl of soup.

After a week of business travel crisscrossing the United States, The Husband will be kissing my feet when he sees 2 quarts of Baked Potato Soup in the refrigerator.

Crock Pot Baked Potato Soup

makes 2 1/2 quarts

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
1 1/2 teaspoons salt
1/2 teaspoon pepper

toppings - crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream

extra chicken or vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.

To serve, ladle soup into bowls and top as desired.

Note: After the soup is refrigerated, it can become quite thick. Keep some extra stock on hand to thin out soup if you so choose.

Pumpkin Oatmeal with Cranberries and Pecans

I rarely eat breakfast until my family is off to school and work for the day. If it is a work day for me, I usually eat my yogurt and a banana on the way to shop for my client's groceries.

Today is a get-organized-around-the-house-type of day and Pumpkin Oatmeal with Cranberries and Pecans was my breakfast. Besides lowering my cholesterol, my pumpkin enhanced oatmeal loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, is a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. Wow!! and I get all this nutrition before 9 a.m.

Now I won't feel so guilty (not that I ever did) eating my kids' Halloween candy later this afternoon.

Pumpkin Oatmeal with Dried Cranberries

serves 1

1 cup milk
Dash of salt
½ cup old-fashioned oats
¼ teaspoon cinnamon
¼ cup canned pumpkin
1 tablespoon dried cranberries, such as Craisins
1 tablespoon chopped pecans
1 tablespoon brown sugar
1/2 tablespoon butter

Bring milk and salt to a boil. Stir in the oats. Cook for about 3 minutes. Add the cinnamon and pumpkin and cook and additional 2 – 3 minutes.

To serve, top oatmeal with dried cranberries, pecans, brown sugar, and butter.

Tortilla Stacks

Tortilla Stacks

After an evening of trick-or-treating, Tortilla Stacks are a hearty snack to refuel you and your gremlins. I made this Mexican-inspired appetizer/entree/side dish a couple nights ago as go-to item to have on hand for My Oldest. She is famished when she gets home after field hockey, and she loves Mexican food. Her favorite is bean and cheese burritos so this is my take on them for her.

I saw a similar recipe in my Everyday Food: Great Food Fast cookbook and have been meaning to make it for some time. This recipe can be changed to different vegetables (like diced peppers) or spiced up with Tabasco or chipolte powder if you like hot foods.

My Oldest immediately ate half of the Tortilla Stack and reported that, "It tastes just like a bean and cheese burrito. It's really good." My Middle One promptly stated, "You smell like beans." I'll take that as she isn't going to be requesting this dish any time soon.

Tortilla Stacks would make a unique appetizer if cut in thin wedges. It could be a side dish with grilled chicken, steak or fish. Or serve it as a vegetarian entree with a salad.

Tortilla Stacks

Makes 2 stacks

olive oil
1 cup onion, diced
2 (15-ounce) cans black beans, drained and rinsed
2/3 cup chunky salsa
2 cups corn
2 - 2 1/2 cups cheddar cheese, shredded
6 flour tortillas, 6-inch
tomatoes, chopped
sour cream
cilantro

Preheat oven to 400 degrees.

Heat a large saute pan to medium high and coat bottom with olive oil. Add onions and saute for 5 - 6 minutes. Add black beans, salsa, and corn. Stir to combine.

Spray an 8-inch cake pan with cooking spray. Place 1 tortilla in the bottom of the pan. Top with some of the bean mixture and a handful of the cheese. Continue with two more layers of tortillas, beans, and cheese ending with a layer of cheese. Set aside. Make a second stack in another 8-inch cake pan. Each stack should have 3 layers.

Bake for about 10 - 15 minutes or until the cheese is melted and begins to brown. Let cool for about 5 minutes before slicing into wedges. Top with chopped tomatoes, sour cream, and cilantro.

Olive Oil Croutons and Creamy Caesar Dressing

Olive oil croutons

Homemade croutons and salad dressings pack a flavor wallop and and are healthier than the store bought alternatives. I have been making croutons for some time. They are the "crouton of choice" of my kids, and they even like to eat them for a crunchy snack. I recently started making my own dressings which are more flavorful, less salty, and fresher tasting than the dressings available at the grocery store.

Two favorite recipes for our salads are Olive Oil Croutons and Creamy Caesar Dressing. Both can be made in minutes with ingredients you usually have on hand. The lemony and Parmesan laced dressing is mixed in a mason jar which allows me to shake up the ingredients and store the dressing in the same container. I make a big batch of croutons hoping that I'll have enough for a couple days.

Freshen up your salads with your own dressing and croutons. You'll never reach from the store bought brands again.

Olive Oil Croutons

1 loaf of French or Italian bread cut in 1-inch cubes
olive oil
salt
pepper

Preheat oven to 400 degrees.

In a large bowl, place the bread cubes and generously drizzle with olive oil. All the cubes should be covered evenly, but not saturated. Sprinkle with salt and pepper. Spread cubes in a single layer on a large baking sheet. Bake for about 15 - 20 minutes or until the cubes are lightly browned. Watch carefully to insure the cubes do not burn.

Remove the croutons from the oven and allow to cool. Store in an air tight container for up to 3 days.




All the players

Creamy Caesar Dressing

4 tablespoons of mayonnaise
3 tablespoons olive oil
1 teaspoon Dijon or spicy brown mustard
1 teaspoon Worcestershire sauce
juice of half a lemon
1 garlic clove, minced
pinch of salt
pinch of pepper

In a mason jar, add all the ingredients. Screw on lid and shake to combine. If the dressing seems too thick, add a little more olive oil and shake again. Dressing can be stored in refrigerator for about 1 week.

Crustless Quiche Squares

Crustless Broccoli and Swiss Quiche Squares

Besides having a couple dinners in the refrigerator, I like to keep a few healthier breakfast items on hand. After indulging in chocolate chip bagels, Sugar Corn Pops, and those so-called cereal straws I was coerced into buying, I made Crustless Quiche Squares as a more nutritious alternative to my kids sugar-overloaded diet.

This recipe was adapted from one by The Frugal Gourmet - Jeff Smith. He was a television chef in the 1980s before it was in vogue. I did watch his show a few times, but mainly because it came on after Julia Childs' The French Chef. From my endless hours of viewing PBS cooking shows, I was probably the only fourth grader who knew what a pissaladierie was.

This dish can be assembled in about 10 minutes with an additional 30 minutes cooking time. Based on what you like in your quiche, you can change up the fillings you add. I liked this recipe because it did not have a crust (mine is usually soggy) like a traditional quiche, and the vegetables did not have to be sauteed before being stirred into the egg mixture. The finished quiche can be cut in nice neat squares for serving. Refrigerate any leftovers and reheat in the microwave on 50% power for 30 seconds.

Now let's see if No Thank You Boy will swap out his cinnamon swirl toast for a quiche square this morning.


Crustless Quiche Squares

makes about 16 (2-inch squares)

5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cottage cheese, small curd
4 tablespoons butter, melted
1/4 teaspoon ground mustard or a squeeze of prepared mustard
2 cups of vegetables chopped, ham, cooked and crumbled bacon or sausage
1/2 cup grated cheese - cheddar, gruerye, swiss

Preheat oven to 400 degrees. Spray a 9 x 9 inch baking pan with cooking spray and set aside.

In a large bowl whisk together the eggs, flour, baking powder, salt, and pepper. Stir in the cottage cheese, butter, and mustard. Add the vegetables and/or meat and cheese and stir gently.

Pour mixture into prepared pan and bake for about 25 - 30 minutes or until the center is just set. Let cool slightly and cut into squares.

Gorgonzola, Pecans, Apricots, and Honey in Endive

After a weekend that included watching No Thank You Boy play a football game during Tropical Storm Hannah and two softball games played by My Oldest and My Middle One, a relaxing dinner at home was on tap for us. I ran home between softball games today to get dinner going and make a quick appetizer. Gorgonzola, Pecans, Apricots, and Honey in Endive is both sweet and savory; two components that I particularly enjoy.

With all the ingredients on hand, this appetizer goes together in a few minutes. Stave off that pre-dinner hunger with this tasty tidbit.

Gorgonzola, Pecans, Apricots, and Honey in Endive

1 head of endive, separated into leaves
2 tablespoons Gorgonzola, crumbled
2 tablespoons pecans, chopped
2 dried apricots, diced
honey

Arrange the endive leaves on a plate. Divide the Gorgonzola, pecans, and apricots among the leaves. Place the ingredients on the bottom quarter of each leaf. Drizzle each leaf with honey. Can be refrigerated up to 6 hours before serving.