Sunday Brunch Frittata

Frittata is a really hard recipe to write because it can be anything. You can add almost anything to it. The base component of a Frittata is eggs. But you can add veggies, cheese, meat and seasoning to it.  It is just finding a combination that works for you. I love this because it is so great with left overs.  When I put it on the menu it is usually because I have left over veggies in my fridge I want to use up. Last night I made one with mushrooms, onions, red peppers, broccoli, a little pepper jack cheese, potatoes and then some sliced deli turkey slices (chopped the slices into thin strips) I threw in too at the last moment. I used smoked paprika and black pepper as my only seasonings and it was fantastic.  

The one in the photo below, I used for brunch when I had left over roasted peppers and mushrooms. I threw in potatoes and breakfast sausage. A Frittata is great meatless too - I have done cheese, potatoes and spinach and loved it.  I like potatoes in mine because I like the structure of the egg around the potato. But they are good without potatoes too.  

Sunday Brunch Frittata
4 small to medium sized russet potatoes - sliced and cooked - I just boil in the microwave
1/4 cup of bell peppers
1/2 cup of mushrooms
1/4 cup of onions
1 to 2 cups ground breakfast sausage
1 cup shredded cheese
10 eggs
3 tablespoons milk (cream or half-n-half will work too)
Seasonings - your preference - this one I did rosemary, pepper and thyme


Heat oven to 400

In a medium bowl mix eggs, milk and seasonings. Set aside.

In a 10-in. or 12 in. ovenproof skillet, cook sausage over medium heat until browned and almost cooked through. Drain grease and  add in bell peppers, mushroom and onions.  (You could add in potatoes and cook them now too, but I like mine done ahead.) Cook until veggies are tender. Remove from heat and add in cheese. Pour egg mixture over veggies and sausage. Stir once before putting it in the oven.

Cook for 15 to 20 mins until eggs are set.  Cool for 10 mins and cut into wedges to serve.

NOTE
* You can up the veggies to 1/2 cup or 1 cup - I just added what I had left and again that is what is great about a Frittata you really can't go wrong with just adding whatever is in the fridge left over from the previous meals.

Egg in the Hole

This is an easy, versatile breakfast that has many names. I grew up with my Grandma and Mom calling them Toad in the Hole, but my best friend in grade school had a different name for them - Eggs in a Nest. They are simply an egg in a hole. 

The normal way is to do this in a frying pan, but then that means cooking them almost one at a time. If you are doing several, I find baking them much easier. Plus it allows me to walk away and do other things while they are cooking.

We like even having these for a quick dinner when things have been so busy during the day.  

sprinkled with cheese and ham

Ingredients
serves 6 

2 tablespoons unsalted butter, room temperature, plus more for sheet
6 slices sandwich bread
6 large eggs
Salt and pepper to taste

Optional toppings: grated cheese, finely chopped green onion, crumbled bacon, ham, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes 

Directions

Preheat oven to 375 degrees. Generously butter (or use coat with cooking spray) a rimmed baking sheet. 

Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 to 8 minutes. Remove from oven and flip bread.

Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set, but yolks are still slightly runny or cooked hard, 8 to 10 minutes, rotating sheet halfway through (sprinkle with cheese, bacon, ham, onion, if using, during last minute of baking). Serve with desired toppings.

NOTES:
During the holidays - I used heart, star, snowflake shaped cookie cutters.  With Valentine's approaching, I will be doing these for breakfast with crumbled bacon and cheese on top and using a heart cookie cutter on the bread. 

Refried Beans

I am sorry I don't have a photo of these....because honestly I just can't seem to get a good photo of them. I mean it is refried beans...not always the most nice looking dish. But these taste really good. So much better than from a can.

Refried Beans
adapted from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World - review on yesterday's post

1 white onion - quarterd
6 cloves of garlic
4 Serrano chilies - seeded and halved
1 tablespoon cumin (can use cumin seed and ground in coffee grinder)
2 cups dried pinto or black beans
4 cups water
2 cups beer
3 to 4 table spoons vegetable oil
salt to taste

Pre-heat the broiler.  Place the onion, garlic, and chilies on a baking sheet and broil, turning, for  5 to 7 minutes, until blackened and blistered. Remove from broiler and transfer to a cutting board, chop coarsely.

Rinse and sort through the beans.  Place in the slow cooker and add water and beer. Add the onion mixture and the cumin. Stir well. Cover and cook on low for 8 hours or until beans are very tender.

Heat a large saute pan over medium-high heat and add the oil.  Spoon the beans into the pan, a bit at a time, and smash them with a potato masher.  Gradually add all the beans, then any remaining liquid. Cook until some of the liquid evaporates and the beans thicken.  The finished beans should have some texture to them.  IF you want a smoother texture, puree them in a food processor before adding to saute pan.  Stir in salt to taste and serve warm.

NOTES:
Dried Beans - I have to be honest I am hit and miss on dried beans not just for this, but for soups, baked beans or whatever recipe calls for dried beans. Sometimes they work and get to the soft buttery texture, but at times they don't.  I just read Lynne Alley's book 50 Simple Soups for the Slow Cooker and she explained in it that dried beans can become old. They can have trouble hydrating if they are too old.  I have had many batches of beans never hydrate and that is even with soaking them over night. I always felt I was doing something wrong. But now I do think it was they were older beans.  So make sure if you are going to make these, don't just use the beans that have been sitting on your shelf for so long you can't remember when you got them - buy some new beans and you will have better luck - I am positive.   Also this recipe says you don't need to soak the beans over night, but because I have always been hit and miss on beans - I have always soaked them.  But next time I will try to buy fresh beans and not soak them - to see how they turn out.

Serrano Chilies - please google how to handle peppers if you haven't ever done so before - before you cut into them.

 

Community Shared Agriculture -- Week 4

With week 4 comes an awful lot of rain in NJ, and that is starting to be seen in our CSA box of this week.  While some crops, such as asparagus and strawberries, were plentiful, others were not as hearty this week.  This weeks box contained many containers of strawberries, several bunches of asparagus, red leaf lettuce, scallions, carrots with their greens, yellow and red tomatoes, spinach, dill, and a mint plant.

One of the things I have been enjoying are the plants that we have received.  It allows me to place them into pots and have an herb garden right by my back door near my kitchen.  This way fresh herbs are only a pinch away.  For those of you who many not be familiar with cooking with fresh herbs, there is nothing better!  So if you get the chance to find your favorite herbs in a local market try some fresh herbs instead of jarred dried ones.  The taste is distinctly different and adds a color and freshness to even the simplest of dishes.

My children and I also went strawberry picking at the farm this week while the strawberries are at the peek of sweetness.  We now have enough strawberries that we will be baking  a pie later today as well as making some jam.  Below is the recipe we plan to use for our jam.  It's simple yet very tastey.  I was given this recipe from a dear friend who had brought a jar of this to my home recently and we just couldn't get enough of it.  I believe she adapted it from an Ina Garten recipe many years ago.

Easy  Strawberry Jam


Ingredients:

1. 3 pints of fresh strawberries
2. 3 cups of superfine sugar
3. 2 tablespoons orange-flavored liqueur (we recommend Grand Marnier)
4. 1/2 Granny Smith apple, peeled, cored, and diced small
5. 1/2 cup fresh blue berries.

Directions:

• Place the strawberries into a colander and since them under cold running water.  Drain and hull the strawberries.  Cut the larger berries in half or quarters and leave the small berries whole.  Place the strawberries in a deep, heavy-bottomed pot such as a heavy dutch oven and toss them with the sugar and Grand Marnier.  
• Bring the berry mixture to a boil over medium heat, stirring often.  Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer.  This takes about 25 to 35 minutes.
• Skim and discard any foam that rises to the top.  Allow the mixture to cool to room temperature and then store covered in the refrigerator.  It will keep refrigerated for at least 2 weeks.  To keep the jam longer, pack and seal in canning jars. 

It doesn't seem to least more than 2 weeks in my home, so we haven't canned any  yet.  Perhaps this time if we have enough strawberries we can make a now jar and a canned jar or two for future.

I also wanted to share a recipe for using up the greens at the tops of your carrots.  In past years  I always just threw away the greens at the tops of my carrots because I knew we didn't want to eat those.  I was certain of it.  This year I decided to see if there were any yummy uses for these greens as I know they are filled with nutrients that would be beneficial to my family.   One of the women that I see weekly at the farm shared a recipe with me that I plan to try out this week, and thought that you all might want to try it as well if you have carrot greens to use.  enjoy!


Carrot Green, Parsley, and Hazelnut Pesto for Pasta


Ingredients:

1. 3/4 cup hazelnuts
2. 1/8 cup carrot leaves chopped
3. 1/8 cup parsley chopped
4. 1 clove garlic
5. juice of 1 lemon
6. 1/2 cup extra virgin olive oil
7. 1/2 cup fresh grated parmesan cheese
8. sea salt (to taste)

Directions:

• Toast the nuts at 325 degrees for a few minutes to bring out their nutty flavor.  In a food processor, puree the nuts, carrot leaves, parsley leaves, lemon juice, and garlic.  Pour in cheese, salt, and olive oil.  Start with 1/4 cup olive oil and blend.   Increase the oil if the pas to is too thick.  Do not put the whole 1/2 cup in at once as it might be too much oil.
• Cook your pasta anyway you like it, any type that you enjoy.  Toss with the fresh pesto sauce while the pasta is still hot.  

We will be trying this recipe tonight for dinner along with a spinach and strawberry salad from our vegetables in the box.

Community Shared Agriculture - Week 3

It's been so wonderful so far and we are only in week 3.  The weather has been fantastic for growing all sorts of delicious greens, tomatoes, sweet onions, herbs, and berries.  We've had just enough rain in NJ that everything is growing nice and easy and early.  It's making for fantastic boxes for this year's CSA.  We were blessed with another jar of honey from the farm this week, along with more berries, asparagus, onions, tomatoes, red and yellow beets, lots of greens (bib, leaf, spinach, escarole, collards, and argugala), along with carrots, and a basil plant.

With all of last week's delicious produce, my family ate some wonderful healthy foods.  I will share some of those yummy recipes with you at the end of this post.  One of the things I enjoy about the CSA is all the helpful tips for saving produce for future use that the farmer shares with the members of the CSA.  This week is no exception.  This week I learned that one of the best ways, besides pickling, to put up beets for future eating is to scrub, steam, or roast the beets.  Peel them, and cut them into uniform pieces, and then freeze them.  I use my foodsaver to freeze my produce as it lasts longer in the freezer that way, but if you don't own a food saver appliance, just be sure to get out as much air from the freezer bag as possible prior to freezing.  Saving your beets this way allows them to be used in later recipes or salads without them going bad or to waste for not using them timely.  It also helps lock in the nutrients of these delicious vegetables.

I hope you are enjoying all of the produce of the current season.  Remember to eat local as often as possible to help lower your carbon footprint.  

Asparagus and Mushroom Salad

• 1 pound asparagus
• 1/2 pound mushrooms, thinly sliced
• 1/4 cup chopped fresh herbs, such as parsley and chives 1 cup arugula
• 2 to 3 tablespoons fresh lemon juice (to taste)
• Salt and freshly ground pepper to taste
• 1 small garlic clove, minced or pureed
• 5 tablespoons extra virgin olive oil
• 1 ounce slivered Parmesan

Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve. 

Tuscan Bean and Wilted Arugula Salad (see side note)

• 3/4 cup dried white kidney beans
• 1 bay leaf
• 3/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper 5 teaspoons extra virgin olive oil, divided 4 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice 6 cups trimmed baby arugula 3/4 cup thinly sliced red onion

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan. Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay leaf. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5 minutes. Drizzle with 1 teaspoon oil; toss gently to coat.

Heat 4 teaspoons of oil in a small nonstick skillet over medium heat. Add garlic; sauté 45 seconds or just until garlic begins to gently brown. Remove from heat; stir in juice. Place arugula in a large bowl; sprinkle with 1/2 teaspoon salt. Add warm bean mixture, garlic

mixture, and onion; toss gently to combine. 

**note**  my family did not enjoy this recipe.  My children were not fans of argula or the white beans.  I think that if you enjoy this type of green and beans you will definitely enjoy this recipe, but for us this is not a keeper.

Recipe adapted from Cooking Light Magazine

Macerated Strawberries in Honey, Vanilla and Orange Liqueur

• 1 pint strawberries, hulled and sliced 2- 3 T local honey
• 2 T. orange liqueur
• 1⁄2 t. vanilla extract

Mix all of the ingredients together in a bowl. Cover and refrigerate for at least one hour, until a syrup forms. 

**note**  I served this one over freshly baked angel food cake, but it would be equally delicious over frozen ice cream or yogurt, or pound cake.  You also don't need to bake your own, store bought works equally wonderful with this.  You can also serve with some fresh whipped cream for added decadence.

Community Shared Agriculture - Week 2

With the first week of this season's CSA behind me, the girls and I headed to the farm yesterday in the rain.  Farm day at our house is big doings.  The kids look forward all week to feeding all the different animals, climbing hay bales, and sometimes getting to pick their own fruit (depending on what is in season).  We also look forward to whatever goodies await us in the share box.  This week was no exception, except that for the past two weeks the rain has been horrible on pick up day and that has meant we can't do most of our usual farm activities.  Yet with all of the much needed rain beautiful produce abounds.

In this weeks share we were provided lots of yummy greens once again, as well as beets, tomatoes, asparagus, and strawberries.  Asparagus and Strawberries are in abundance right now in New Jersey and there is nothing better in my opinion than freshly cut asparagus and picked same day strawberries.  Both are wonderful additions to a farm box filled with greens and beets.

We were also given a large jar of Clover honey that is simply scrumptious!  The farm raises bees and produces a variety of honey types, but I think Clover honey is one of the best that they sell.  So it was an extra special treat to be given a large jar in our share this week.

I want to talk a little bit this week about raw foods and the importance of having them in our every day diet.  The nutrients and enzymes are often broken down and destroyed in the cooking process of vegetables instead of when we eat them raw.  Raw clean foods give you added energy and help to maintain all of the various body processes.  So try and keep a portion of the foods you eat raw each day and you will start to notice a difference in how you feel.

Last week with the addition of onions and leeks to our share I made a wonderful Fritatta.    One of the things I love about fritattas is that you can serve them for just about any meal.  For breakfast they are simple and easy, for lunch they can be elegant when paired with a fresh salad, and if you hearty up your side dishes they can make a wonderful dinner addition as well.  The best part is that anything goes in a fritatta fairly well so it's a wonderful way to use up left overs of all types.  In order to save time during the week for when I need a quick meal I will often make extra vegetables and set some aside so that at the end of the week I can make a fritatta as one of my meals for my family.  That way its a quick go to meal and most of the prep is already completed.  I hope you enjoy the recipe below:

Leek and Vegetable Fritatta

Ingredients:

•  2 tablespoons butter
• 1 cup chopped leeks (white parts only)
• 1 bunch of asparagus trimmed and cut into 1 inch pieces
• 2 or 3 medium red potatoes peeled and either sliced or diced
• 1 cup of mushrooms sliced
• 8 large eggs
• 1 cup cheese (I used fontina this time but any type of cheese that you enjoy would work)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/3 cup grated parmesan cheese

Directions:


Preheat broiler.  Melt butter in a heavy oven/broiler proof pan (I like using either a cast iron skillet or a nonstick skillet that is safe for oven) over medium heat on your cook top.  Add leeks and sauté 4 to 5 minutes.  Add the other vegetables (if you don't have the vegetables I listed above, you can really use any type that you enjoy).  Sprinkle lightly with salt and sauté until tender.  (about 6 minutes)  Whisk eggs, fontina cheese, salt and pepper into a bowl.  Add egg mixture to skillet; fold in to combine egg mixture with vegetables.  Cook until almost set.  Sprinkle any remaining cheese over the top and put skillet in the oven.  Broil until frittata is puffed and cheese begins to turn golden in color (about 3 minutes).  Let sit for 5 minutes once removed from oven before cutting into wedges and serving.

I am looking forward to sharing some recipes next week with you on the yummy dishes I make using the variety of greens we received this week, as well as the strawberries.  I see a dessert in my future, as well as some fantastic salads or sautéed greens.  So until next week... find a farmers market in your area and pick out some tasty produce and try your hand at eating some raw foods this week.  Happy Eating

March Question Month: 30 Minute Meals

Jan asked, "I would like to know what is your go to dishes that you can make in 30 minutes for dinner? I have a full-time job, kids, serving Master and I just need some quick go to dinners."


I don't have kids but it seems lately I have so much is on my plate that those quick meals are my mainstay. I would say half of my go-to quick dinners are  prepped-ahead and half is just pulling from the pantry right in he moment.

Prep and Make Ahead

I have been trying to do some more make ahead meals so that I can take them from the freezer the night before so they are thaw and ready to pop in the oven for dinner.  No prep often allows me the luxury of 30 to 40 mins baking.  I usually do cooking for 2 to 3 meals on one day for the make-ahead type meals.  Or try to make a double batch of something so we can eat one and freeze the other.

When I come home from shopping, I also like to try to prep a little so that helps me save time in the long run. Such as if I get big family size package of hamburger - 3 to 5 lbs then I brown some of it right away to use in a casserole or tacos (I often brown burger in the microwave), or bake meatballs, or make hamburger patties. Freeze them so I can pull it out and use without much prep.  Sometimes even defrosting in the microwave to use in minutes.  Boneless skinless chicken breasts are another thing I prep at times - I put what I would need for a meal in ziplock and cover it with a marinade and then freeze. I take them out the night before I plan on using and let them marinade while defrosting. I also bake or grill up a few, chop and add to a labeled ziplock so I can use for chicken tacos , on baked potatoes, in soup, or added to a pasta.

I am going to also share that I have a cheat that makes no matter what I make - look like a real meal.  I can serve a salad or soup from a can but because I often make homemade bread with it - it looks like a nicer meal even though it was quick and easy. I use Artisan Bread in Five Minutes a Day.  It is making up a big batch of dough and then using just some of the dough to make a loaf of bread.  It does usually take more then 5 minutes as it doesn't add in the rise time. But it still is fairly quick with little work.

I also use my crockpot a lot so that things can be added in the morning and done for dinner.  I know a lot of time crockpot produces a liquid but I always make sure I add some to begin with too - just so it won't be dry by the end of the day.

Quick and Easy Dinner on the spot

When I need a meal that is going to be quick and easy, I use the microwave and grill.

Such as I want roasted potatoes but normally that would take 40 minutes to an hour to roast in the oven. I chop the potatoes and place in a bowl with some water and microwave so that I am boiling them. I then drain the water, toss with some olive oil and seasonings to add to the oven.

Or I boil sliced potatoes in the microwave to use in a frittata. I do layers of potatoes, veggies and sometimes bacon or ham. I mix up some eggs and pour it over top and bake it.

I microwave baked potatoes too - to help speed up baking time.  I wash them, pierce several times with a fork, wrap in a paper towel and  microwave for 4 to 7 minutes - depending on size of potatoes. After I have microwaved then I bake them for just a bit. I coat them with some olive oil and sea salt, wrap in tinfoil and bake for 15 to 20 mins in the oven.

I steam most veggies in the microwave.  I use frozen veggies often - easy to keep in the freezer and use for meals.

My easiest meals:
* Grilled chicken breasts, baked potatoes, steamed veggies.  Frozen chicken breasts can be thawed in the microwave in minutes.  While thawing those, I prep my potatoes.  After they are thawed, I might marinade for 10 mins while my potatoes or in the microwave. I get the grill warming up.  Then after the potatoes are in the oven, I put the chicken breasts on the grill and add veggies to steam in the microwave.

* Really meat, potato and veggie is my go to easiest meal - I grill burgers, steak,  porkchops or chicken breasts and add a potato and veggies and we have a meal.

* Burritos, nachos or tacos - I either use some ground beef or turkey already browned and ready to go in the freezer or I brown some in a pan or in the microwave.  I drain the meat after browned and then add a can of tomatoes with chili (such as Rotel), heat a can of refried beans up, get cheese and sour cream out and any other fixings .

* Pasta -

• Spaghetti and Meatballs - I usually bake up meatballs ahead of time so I can pull from the freezer to use.  But even making meatballs and baking them in the moment doesn't take too long.  Boil pasta, add meatballs and toss it all with sauce - heat through. If you want some veggies do a side of steamed veggies or add a side salad. 
• Pasta, chicken and pesto - Chicken even if it is not cooked ahead - grill it, chop it up and mix with cooked pasta and then toss it all with pesto. Heat it all through in minutes on the stovetop.   Add in some steamed veggies in with it or as a side.  
• Pasta, white beans, seasoned diced tomatoes - Cook the pasta, drain and then tossed with a can of white beans that are drained and rinsed, a can of seasoned diced tomatoes (such as the Italian or basil and garlic) - heat through and then sprinkle with Parmesan cheese. It has good flavor and is quick. Add in some steamed veggies in with it or as a side.  
• Italian sausages, pasta and sauce  - I microwave Italian sausage to get them cooked through and then toss on the grill for a few minutes or pan fry so the outside browned,  keep whole or slice them and toss with some pasta and sauce or just a can of diced tomatoes. Add in some steamed veggies in with it or as a side.  

* Salads - making a big thing of salad up and using it for lunches and as a side dish for dinner but I also do them for dinner as the main entree. I add some grilled chicken to salad and serve with some bread - it is dinner.

* Variations of Grilled Cheese - I do grilled cheese with sloppy joe mixture, taco mixture, sliced turkey breast from the deli, apples or pears,  or sauteed veggies - adding in any cheese I have on hand - basically taking what I have available in my fridge and making it into a grilled cheese.  On the same note - sloppy joes or taco joes - ground meat on a burger with any topping you desire.

* Breakfast for dinner - eggs, sausage and toast, scrambled eggs with veggies and/or ham, or pancakes and sausage. I add some fruit and that is dinner. We like breakfast for dinner.

*  I do a variation of Martha Stewart's Cheesy Hash Brown Bake. Instead of making chili - I just take 2 cans of chili beans. Those are the kind of beans that have chili sauce in them so they are seasoned and ready to add to chili.  I add browned ground beef to it and mix up so incorporated well pour into a 9 x 13 pan. I don't do the individual pans. I sprinkle cheese on top of the chili mixture and then add the hash browns. I have used frozen hash browns before and they just don't brown up as well but still are cooked and taste good with the chili that is cheesy and bubbling underneath.

* Sloppy Joe Skillet -  Empty contents of one box of cornbread stuffing in a bowl and add 1 2/3 cups hot water. Mix until just moistened and set aside. Brown 1 lb. ground beef, add 1 to 1 1/2 cups veggies (such as chopped mixed bell peppers, sliced mushroom and chopped onions)  and when they are getting soft and the onions translucent.  Add a couple dashes of Worcestershire sauce, a small can of tomato paste, 3/4 cup water, 1 can of  diced tomatoes (don't drain add the liquid in the skillet too) - simmer for about 5 mins until mixture is well incorporated and thick. Then add the stuffing on the top of the mixture and simmer for 3 more minutes covered.  Serve.  I serve with a side salad or steamed broccoli or cauliflower.  This a variation of Kraft's Sloppy Joe Skillet.

I am stopping there but those are on my list of go-to quick dinners. I need them when are so busy with work and I also a chronic illness that makes it at times impossible for me to think about what am I going to make for dinner so going to this list of things - is the best option for me.

Mondays are Meatless

One of the things we are trying in the new year is to incorporate lots of new recipes into our weekly and monthly meal plans. One of the areas we are trying to boost up is the amount of vegetables that we eat. While we do eat vegetables with meals, it isn't the main focus of our meals. So for 2012 I plan to change that for at least one meal a week if not more than one meal a week. This past week I made a really great dinner that was all vegetables to I thought I would share it here. I had tried to take a picture of the end result but sadly it did not photograph well at all, so rather than posting one very ugly looking dish I will leave you with one very tasty recipe.


Spagetti squash with spicy tomato sauce

Ingredients:
1 spagetti squash, halve lengthwise and seeded
2 tablespoons of olive oil
1 onion, chopped
1 can of diced tomatoes
1/2 cup of fresh basil chopped
1/2 cup of black olives sliced
1 clove garlic, minced
1/2 to 1 tsp. hot pepper flakes

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. While this is baking in the oven, combine the remaining ingredients to make a spicy tomato sauce to put over your spagetti squash. let it simmer together on the stove in a sauce pan until the squash is done in the oven.

4. Once your squash is out of the oven and able to be handled, scrape out the squash meat (it will resemble spagetti strands as it comes out). Using a fork is best for this task.

5. Spoon spicy sauce over and serve with a tossed salad on the side.

We are trying to not add cheese or bread to our vegetable meals this year, but this would certainly be yummo if you sprinkled some parmesan cheese over it while it's hot, as well as serve with a nice crusty bread and some softened butter.

But even without these additions we found this to be a very satisfying, healthy, low calorie meal. I almost didn't miss having the pasta or meat. I won't say that I didn't completely miss those things as I do love pasta and a good hearty bolognese sauce however this truly was satisfying.

So perhaps in 2012 you will challenge yourself to eat one vegetable meal a week as well. it's a great way to add some healthy stuff back into your meals as well as shed some calories throughout the month in your meals.

enjoy!

Dijon Mustard Vinaigrette

The guest post yesterday for Vegetable Cheese Quiche was made for a lunch when visited. I asked if I could bring something and my friend requested a salad.  I thought with quiche a salad of spring mixed greens with thinly sliced/chopped onions, feta cheese and seedless grapes would be good. I would have added a nut such as walnut or pine nuts but Master doesn't like nuts.  And the salad was fine without them.  Served a dijon mustard vinaigrette on top. I based it off of a recipe on Epicurious.  

3/4 cup olive oil

1/4 cup red wine vinegar

3 tablespoons Dijon mustard

1 garlic clove, halved

pinch of black pepper

pinch of sugar

I put all ingredients in a bottle and shake until well mixed.  But you can also put in a blender or food processor to mix.  It can be made 3 days ahead. Just mix well before adding to the salad.  

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