Sausage, Escarole & White Bean Stew

23 Nov

escarole arrived in our veggie box – so i did a quick search and found this recipe. i’ve already made it twice it was super yummy! served it with some garlic toast.. even yummier!

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Sausage, Escarole & White Bean Stew
adapted from finecooking

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
1 package chicken sausage, sliced
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. cider vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook until lightly browned. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Slow Cooker Indian Chicken Stew

20 Nov

served this with some garlic naan from tj’s yum!

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Slow Cooker Indian Chicken Stew
adapted from sheknows

Ingredients
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoons ground black pepper
1/4 teaspoons cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
2 14.5-ounce cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons fresh lime juice
1 9-ounce package fresh spinach

Directions
add the chicken, onion, and garlic, curry powder, ginger, cayenne, salt and pepper to crockpot. Stir the mixture to combine and then add the beans, tomatoes, broth and bay leaf.
Cover the cooker and cook on high-heat for 4-1/2 hours.
Uncover the cooked stew and stir in the lime juice and the spinach. Let stand for 3 minutes.

Banana Crumb Muffins

19 Nov

there was a time a few weeks ago that the people in this house stopped eating bananas. i think they just wanted me to bake them into something. so banana muffins it was :) yum!

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Banana Crumb Muffins
adapted from mybakingaddiction

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

For the Crumb Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon. In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.

3. Make the Crumb Topping: In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

deep dish spinach + tomato pizza

13 Nov

this was a really good twist on pizza! yum!

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deep dish spinach + tomato pizza
adapted from girlversusdough

Ingredients:
pizza dough
1 28-oz can diced tomatoes, thoroughly drained
3 teaspoons minced garlic
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
salt and pepper, to taste
3/4 lb sliced provolone cheese
1 1-lb bag frozen chopped spinach, thawed, cooked and thoroughly drained
1 cup grated Parmesan cheese
olive oil, for drizzling (optional)

Directions:

Coat the bottom and sides of a 12-inch cast-iron pan or 2 9-inch round cake pans with 3-4 tablespoons olive oil. Preheat oven to 425 degrees F.

Stretch dough into a circle large enough to cover the bottom and almost all the way up the sides of your prepared pan. Press dough evenly into pan.

When oven is ready, place pan in oven and bake 10 minutes, or until crust is set and barely turning brown.

Meanwhile, make the filling: In a large bowl, combine tomatoes, minced garlic, sugar, Italian seasoning and salt and pepper to taste. When crust is set, remove from oven and cover bottom evenly with sliced provolone cheese. Top with chopped spinach, then with tomato mixture. Sprinkle with Parmesan cheese and drizzle lightly with olive oil, if desired. Return pan to oven and bake until filling is bubbling and crust is a deep golden brown, about 25-30 minutes. Remove from oven and cool at least 15 minutes before slicing. Serve warm.

lemon pesto penne

12 Nov

the original recipe here called for oven roasted tomatoes which i didn’t have nor had the time to roast. so i just used plain cherry tomatoes… this came out eh.. maybe if you use the oven roasted tomatoes it’ll be better :)

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LEMON PESTO PENNE
adapted from pinchofyum

INGREDIENTS
1 box pasta
one bunch broccoli rabe
1 cup cherry tomatoes, halved
1 teaspoon minced garlic
¼ cup pesto
¼ cup feta cheese
juice of ½ lemon
fresh basil, cut into ribbons

INSTRUCTIONS
Cook the pasta according to package directions. Add the broccoli rabe to the pot of boiling water for the last 1-2 minutes of cooking. It should turn bright green. Drain and return to the pan over medium high heat.
Add the tomatoes and garlic to the pan with the pasta and broccoli rabe; saute 1-2 minutes or until fragrant. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.

Cranberry-Apple Pork Roast

6 Nov

this came out a little too sweet with both apples and cranberries, but it was still good – served it over rice…

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Cranberry-Apple Pork Roast
adapted from parents magazine

Ingredients
1 14 ounce can whole-berry cranberry sauce
1 1/2 teaspoons grated orange zest
1/4 cup orange juice
1/3 cup shallots
1 tablespoon cider vinegar
1 inch section of fresh ginger, peeled and grated
1 teaspoon Dijon mustard
2 pounds bonelesss pork loin roast, trimmed and patted dry
Salt and pepper to taste
2 tart apples, peeled, cored, and cut into 1-inch pieces

Make It
1. Stir together the first seven ingredients in the slow cooker.

2. Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast.

3. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking.

chocolate chip biscotti – SRC

3 Nov

this month for secret recipe club i was assigned Francesca from della cucina povera. Francesca is a first generation Italian-Iranian-American living in Amsterdam – how cool is that! i LOVED Amsterdam! There were so many recipes to choose from and i pinned a bunch to try later like this persian beef, the Zereshk Polo, and baklava! ultimately i made the biscotti! i substituted chocolate chips for the almonds. YUM! this came out delicious… and huge! perfect for my MIL’s visit this week!

chocolate chip biscotti
adapted from dellacucinapovera

INGREDIENTS
3 eggs
1 cup sugar
3/4 cup vegetable oil
3 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

INSTRUCTIONS
In a bowl, beat eggs until thick and lemon-colored. Gradually add sugar, then vegetable oil.
In another bowl, sift together your flour, baking soda and salt. Gradually add this to egg mixture. Beat until smooth. Fold in chocolate chips.
Line a tray with parchment paper. Wet your hands and shape your dough into a fat rectangle, about ¼-inch thick, and 6inches by 10 inches. Bake at 375 degrees for 20 minutes.
Remove from oven; Allow the log to cool just so you can cut the dough into ¾-inch strips. Bake again at 375 degrees for 10 minutes or just until golden brown. Remove to wire racks to cool.

asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

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asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

baked chicken parm & chickpea tomato salad

21 Oct

i’m not a big fan of most stereotypical italian foods all that red sauce all that cheese… blah…..
baked chicken parm i can do occasionally! less oil, less cheese.. hopefully its not swimming in sauce :) served it with a chickpea tomato salad… didn’t really go together all that well.. but the salad was good. just not with the parm.

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baked chicken parm
adapted from foodnetwork

Ingredients
1 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup shredded part-skim mozzarella cheese

Directions
Preheat the oven to 400 degrees F.

Add bread crumbs to bowl. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Chickpea and Tomato Salad with Fresh Basil
adapted from greenlitebites

1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

Korean Tacos with Asian Slaw

20 Oct

i had a red cabbage from our veggie box i needed to use and this recipe seemed like a good idea… it was ok.. nothing special

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Korean Tacos with Asian Slaw
adapted from womans day

ingredients
2 tablespoon(s) rice vinegar
1/2 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) low-sodium soy sauce
2 teaspoon(s) low-sodium soy sauce
1/2 small (about 1 pound) cabbage, cored and thinly sliced
1 medium carrot, cut into matchsticks
2 tablespoon(s) light brown sugar
2 clove(s) garlic, very finely chopped
1 tablespoon(s) grated fresh ginger
1 pound(s) ground turkey
1 tablespoon(s) canola oil
1 small onion, finely chopped
8 small flour tortillas, warmed

directions

In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes.
Fill the tortillas with the beef and top with the slaw.

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