Parmesan and Spinach Orzo

This is simply delicious.  I tried it out when I had half a bag of spinach that I needed to use quick before it went bad.  So next time you have leftover spinach (or next time you just want more spinach), pull out this recipe.

Source: http://damndelicious.net/2014/02/10/parmesan-spinach-orzo/

Ingredients:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 onion, diced
1 tbsp all-purpose flour
1- 1 1/4 cup milk (original recipe calls for 1, I needed an extra 1/4 cup)
1 1/2 cups spinach, roughly chopped
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste


Ingredients:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.

Serve immediately.

Tex-Mex Quinoa Stuffed Avocado

I got this recipe from HERE and it's called Spicy Quinoa Stuffed Avocado...but I'm not sure why.  It's not spicy.  So I changed the name.  A great vegan recipe- I even tried making the vegan sour cream topping as well and it turned out great.  My sister was visiting and ate most of the leftovers.  I'm usually not into things masquerading as dairy or meat but I wanted to try making this just for kicks.  Turned out good.  If you're not dairy free, I wouldn't bother.  But if you are, this (the vegan sour cream topping) is a great recipe.

Ingredients:

1/2 cup cooked quinoa
1 can black beans, rinsed
1/2 chopped red pepper
1/2 cup corn
1/4-1/2 cup chopped red onion
1/4 cup chopped cilantro + some for garnish
1 tbsp taco seasoning (you can use some from a packet or if you want to make your own, I like THIS recipe)
1 avocado per person

Cilantro "Sour Cream":
1 cup cashews soaked for AT LEAST 2 hours
2 tbsp cilantro
1 tsp apple cider vinegar
dash of salt
(you can play with the ingredients till it tastes the way you want)

Directions:

Chop the red onion, red pepper and cilantro and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is cooked and has cooled, add it to the vegetable mixture.

Put the mixture in the refrigerator to cool.

Drain the cashews and place them in a blender. Add ¼ cup water, apple cider vinegar, and salt and blend. You may want to add more water until the mixture is silky and smooth but I recommend doing so a little at a time. Once the consistency you want, pour into a bowl and place in the refrigerator to cool.

To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.

Scoop as much of the quinoa mixture into each avocado as you can fit.

Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.

(I had leftover quinoa salad after making a bunch of these.  I just ate it for lunch the next day.)

One-Hour-Skillet-Focaccia

So I've been sick the past couple days.  Parents really shouldn't be allowed to get sick- it is so unfair.  Thankfully, yesterday was a holiday so my husband was able to take care of me.  Today it was back to normal even though I wasn't.  So it was soup and bread for dinner.  I decided to try this one hour focaccia recipe I pinned on Pinterest forever ago.  SO easy.  SO delicious.  One hour from start of prep till eating it at the dinner table.  Totally doable.  Get your cast iron skillets....ready, set, go!

Source: http://www.crunchycreamysweet.com/2013/02/25/one-hour-skillet-focaccia/

Note: This recipe uses a parmesan italian spice topping but you can do whatever you want.  I'll try a homemade garlic butter with lemon zest and parsley soon.

Ingredients:

Dough:

3/4 c warm water
1/2 tsp granulated sugar
1 1/2 tsp yeast
2 tbsp olive or canola oil
2 c all purpose flour divided in half
1/2 tsp salt

Topping:
3 tbsp butter, melted
2 tbsp parmesan, grated
1/2-1 tsp italian seasoning
1/2-1 tsp kosher sea salt (the nice big crystals that you would sprinkle on pretzels and other things as a finishing touch)

Note: I don't have a mixer at home, so I just did this by hand with a wooden spoon in a big mixing bowl.  Either way works fine.

Directions:

Place water and sugar in a large mixing bowl of a stand mixer.  Stir until sugar dissolves.

Sprinkle yeast over the water and stir a few times.  Let sit until foamy (about 5 minutes).

Turn the mixer on low speed and add 1 cup of flour and the salt.  Mix until combined.

Add oil and mix well.

Gradually add as much of the remaining cup of flour as you can (it may only be about 3/4 of it) and mix until the dough pulls away from the sides of the bowl.

In the meantime, preheat the oven to 220 degrees F and when it's ready, turn it OFF.  Keep the door closed.

Grease the skillet.

Place dough on floured surface and fold the dough a few times until you feel it's smooth and not sticky anymore.  Shape into a ball.

Roll out the dough into the size of your skillet.

Place in skillet.  Stretch part way up the sides.  Cover with a kitchen towel and place in the oven for 20 minutes to rise.

Take the skillet our of the oven and preheat oven to 400 degrees F.  Make indentations in the dough with your fingers (poke gently at the surface).

Brush/dab half the melted butter onto the dough.  Sprinkle half the parmesan, salt and seasonings on top. 

Place the skillet in preheated oven and bake for 20 minutes.  Brush with remaining butter and sprinkle rest of cheese, salt and seasonings.  Let cool a few minutes before cutting into it.

Caprese Garlic Bread

This is a nice way to jazz up a side of garlic bread from your family or guests.  I didn't have any fresh mozzarella around so I just used grazed mozzarella.  The fresh would obviously be more delicious but it wasn't in my budget since it was just the garlic bread.  I just used premade garlic bread from the store for this since I was in a hurry and it was on sale.  I usually make my own garlic bread.  I like to put lemon zest and parsley in with my garlic, salt and butter (or try roasted garlic for a nice mellow flavour).

Source: http://www.twopeasandtheirpod.com/caprese-garlic-bread/

Ingredients:

homemade or store bought garlic bread
(I used 1 1/2 tomatoes for half a french loaf)
handful of basil
fresh or grated mozzarella
balsamic vinegar

Directions:

Pour 1/2-3/4c of balsamic vinegar into a small saucepan and put on medium heat to simmer and reduce by half- this is your balsamic drizzle.

Take your prepared (buttered) bread and place the fresh mozzarella on top or sprinkle the grated cheese.  Bake for 10-15 minutes until bread is toasted and cheese is melted (I just used 350-the original recipe calls for 400...do whatever you feel comfortable with while toasted bread/melting cheese in your oven).  Take the bread out of the oven and place slices of tomato on top.  Sprinkle chopped basil and drizzle reduced, thick balsamic over top. Slice and enjoy!

Baked Garlic Cilantro Fries

A great way to enjoy a craving for fries- flavourful, crispy- BAKED!

Note: best way to get crispy baked fries is to soak cut fries in icy salt water before baking (blot dry before baking)

Ingredients:

6 yukon gold or red potatoes or 3 russet potatoes
2 tbsp oil
1 tsp garlic powder
1/2-3/4 tsp salt
pinch of pepper
1/4 cup chopped cilantro


Directions:

Cut potatoes (skin on) in fries.  Use salt water bath if desired (you should!)- then dry. Toss with oil and seasonings.  Place on a rack on top of a baking sheet or else on a greased baking sheet.  Bake at 425 for 20-30 minutes.  If you are using a rack, there's no need to flip the fries.  If you are using a greased sheet, check every 7-10 minutes to toss to make sure they are baking evenly and not sticking.  When they are done, toss with cilantro and any extra salt if you think they need it.

Makes 3 servings

Jalapeno Cheddar Popovers

During the fall and winter months, I am often making homemade soups.  I love finding new recipes to accomany them.  These jalapeno cheddar popovers are easy, and a lovely addition to any soup night.

Ingredients:
3 eggs
1 cup flour
1 cup whole milk
1 cup shredded sharp cheddar
1/4 cup diced jalapeno
1/2 tsp salt

Directions:
Preheat oven to 400 degrees.  Liberally brush muffin tin with oil and place in oven to get really hot.  Whisk all ingredients together and pour in prepared muffin tin 2/3 full.  Bake 20-25 minutes until tops are risen, firm and golden brown.

Cheesy Zucchini Rice

A great alternative to your usual rice dish.  Again, no picture, but it looks just like it did from the site I got it from: bunsinmyoven.com/2012/06/28/cheesy-zucchini-rice/

All four of us at the table took seconds.

Ingredients:

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
• 1 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder (didn't have any so I used half a clove of garlic grated in at the same time in the directions as the powder- very nice!)
• salt and pepper, to taste
• splash of milk, as needed (totally forgot about this part, but it was great without it)

Directions:

1. Heat the olive oil in a medium sauce pan over medium heat.
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
3. Pour in the chicken broth, add 1/2 tsp of salt, bring to a boil, turn heat to low, and cover.
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic (powder). Stir until well incorporated. Cover and let sit for 5 minutes.
6. Stir again and add pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Sweet Potato Latkes

Inspired from a recipe shown on The Chew.  Very important to get as much liquid out of your grated vegetables/fruit as possible.  Great as a side to dinner or breakfast.  We love having them with poached eggs on a breakfast for dinner night. 

Note: when poaching eggs add a tbsp of vinegar to your water to help your egg whites stay together

Note: when shallow frying anything, keep your heat around medium and you will know it is hot enough to start cooking when bubbles form around the base of your wooden spoon when you touch it to the bottom of the pan. 


Ingredients:

1 sweet potato
1/2 onion
1 apple
2 egg whites lightly beaten
1/4 Cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper

Directions:

Drop by spoonful in a small layer of oil (shallow frying) in a pan on medium heat.  Flip after a few minutes.  Remove to a paper towel to sop up some of the extra oil and sprinkle with a little finishing salt while still hot.

PS- I have tried it with yam and sweet potato.  Sweet potato is by far the better tasting root for this recipe.  I didn't like the yam version at all.

Quinoa Cakes

Jalapeno Cheddar Quinoa Cakes

This recipe was adapted from THIS site.  I made a non vegan version but if vegan is what you're looking for, check out the site.  Really yummy.  I served them with a garlic aioli (3 garlic cloves minced, 1/3 c mayo, juice from half of a lemon or lime, salt/pepper). 

Ingredients:

2 cups cooked quinoa (cooled)
1/4 cup flour
2 eggs, beaten
1/2-3/4 cup Cheddar Cheese
salt to taste (about 1/2 tsp)
pepper to taste (about 1/2 tsp)
1/2 tsp paprika (or you can use chili powder)
1/4 tsp cayenne pepper
 2 tbsp fresh chopped cilantro
1 chopped, de-seeded jalapeno pepper

Directions:

Mix everything together.  Drop by 1/2 cup full in a hot pan with some olive oil.  Sear on both sides then transfer to a 350 oven on a cookie sheet lined with parchment paper...for like 10 minutes or so.
(I didn't take a picture but because I altered the recipe, mine ended up looking more like quinoa cake from the site provided for the recipe below-Quinoa Burger)


Quinoa Burger

I made these a while back in a big batch and froze them for lunches in packets of 2.  They are less than 150 calories each.  Super yummy- I usually melted a little cheese on top and ate them with a little sour cream! From THIS site.

Ingredients:

2 rounded cups cooked quinoa, cooled

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon garlic powder

Olive oil for frying

Directions:

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 5 minutes on each side.   Makes approx. 14 burgers.

Zucchini Sticks with Onion Dip

Another zucchini recipe.  Cole did not like this one.  So if you don't like zucchini, this isn't the recipe to try.  I loved it and even my 10 month old daughter ate a few.

Found on pinterest of course, recipe off THIS site.

For 2 people:

Ingredients:
-1 large zucchi chopped into sticks
-1 heaped tsp salt

-2 eggs, whisked
-1/2 c panko
-1/4 c parmesan
-1 tbsp italian seasonings
-red chili flakes if you like heat

-1 onion, chopped
-1 1/2 tbsp apple cider vinegar
-1 1/2 tbsp dijon mustard
-1 tbsp honey
-1/2 c mayo


Zucchini Sticks Directions:

-place your zucchini sticks in a collander over the sink or a bowl and sprinkle the salt over them.  let them sit for an hour to release some of their water
-after an hour, pat the zucchini dry
-one or two at a time run through the egg and then the seasoned breading
-place on an oiled baking sheet and bake for 12 minutes at 425 then flip the zucchini and bake another 12 minutes.  serve with onion dip. great for kids and adults alike.

Onion Dip Directions:

-carmelize onions over medium/low heat with oil, salt, pepper and a little brown sugar (about 20 mins)
-run onions through processor with vinegar, mustard and honey
-mix onion mixture in with mayo

I served them as "fries" along side a burger

Zucchini Cakes

I like zucchini...Cole doesn't.  So I've been searching out recipes that use zucchini that Cole and I could enjoy together.  This one was a success.  

Ingredients:

1 large zucchini, grated
1 large egg
1 c. panko bread crumbs
Salt and pepper to taste (I used about a tsp of each)
1 tbsp. Adobo spices (I used 1 tbsp of chili powder)
1/2 c. Parmesan cheese, grated

Directions:

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a tbsp of olive oil in a large pan on medium. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a couple minutes, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and finish them off in the oven at 400 for a few minutes while you finish up whatever the rest of your dinner happens to be.  I sprinkled a tiny bit of salt on the outside of these as they came hot out of the oven.

(makes 12 patties, about 63 calories each)

Cole doesn't like zucchini but ate all the leftovers.

Old Fashioned Onion Rings

http://allrecipes.com/recipe/old-fashioned-onion-rings/

Ingredients:

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup PANKO breadcrumbs
• salt
• oil for frying (I shallow fry so I only use as much as would cover the onion rings half way- you can deep fry, too)
  

Directions:

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). If you are shallow frying, like me, heat oil in your pan at medium high heat.
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with salt as soon as they are taken out of the oil.

these were served along side a Po' Boy Sandwich

The Best Cheese Biscuits I'VE Ever Had

These are OUR favourite cheese biscuit.  I love a drop biscuit...so easy.  These are pretty versatile..the original recipe makes them garlic, but I also play around with other combos...green onion, jalapeno, etc.

Makes 15-18 biscuits

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tsp garlic powder
• 1/2 teaspoon baking powder
• 5 tablespoons butter
• 1 cup milk
• 1 cup shredded Cheddar cheese

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, sift together flour, salt, garlic powder and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet- I sometimes lightly grease it...it makes nice crunchy cheese bottoms...mmmm.
3. Bake in preheated oven for 12 to 15 minutes, until lightly browned. 

To make garlic biscuits: Brush garlic butter (melted butter and grated garlic) over hot baked biscuits.
To make scallion cheese biscuits: add chopped scallion to the cheese and milk stage. Same for jalapeno.
My mom tried this with dill...dill and cheese biscuits...not my fav.

These ones have scallions, cheese, garlic powder and a little bit of cayenne.

Buttermilk Cornbread

Cole and I enjoyed barbecue at Smokin Georges last night. Everything was pretty great, but we agreed we liked my cornbread better.  It was the first one I tried years ago and it's been our favourite ever since.  Maybe you have a better one, but this is the best one I've ever had.  (I have not been down in the South end of the US- you will find better cornbread there, I'm sure of it!)

I almost always double this recipe.

Ingredients:

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup whole wheat flour (tried it was AP and WW was just better- nice balance with the sugar)
• 1/2 teaspoon salt

For jalapeno cheddar cornbread add:

• 1 cup shredded sharp cheddar
• 1 chopped jalapeno

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan or 2 loaf pans for the single recipe; grease a 9x13 pan for double the recipe.
2. Melt butter in large pot or skillet. Remove from heat and stir in sugar. Quickly add eggs and whisk until well blended. Combine buttermilk with baking soda and stir into mixture in pot. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 20 to 30 minutes (longer if you double the recipe), or until a toothpick inserted in the center comes out clean. Sometimes I brush the hot cornbread with butter just to gild the lily.