I've been dairy free for over 4 months, and the thing that's the hardest about it is missing out on "creamy" dishes. While this pasta isn't the same as pasta with alfredo sauce...or mac 'n cheese...(yum) it does have a bit of a "creamy" factor. I ate it hot with dinner, then cold the next day for lunch...thus the reason for the double name ;)
1 to 1 1/2 dry pints cherry tomatoes, roasted
1 box rotini pasta (or whatever shape you want)
1 box frozen artichoke hearts, thawed
1/3c. kalamata olives, halved
1 bag baby spinach
1/2c. panko bread crumbs (I used Italian seasoned)
butter or olive oil
Zesty Italian Dressing
Salt/pepper
Optional: Grated Parmesan cheese
To roast the tomatoes, preheat oven to 400. Cut tomatoes in half, toss with a bit of olive oil and salt. Roast for about 15-20 minutes, until starting to turn golden on the edges.
Cook pasta in salted water, until firm (usually a minute or so less than the suggested time on the box). Drain, reserving about 1c of the pasta water.
In a large pan, heat the butter/olive oil over medium heat. Saute the artichoke hearts until they begin to caramelize slightly. Add the spinach and about 1/2 c. of the pasta water, cover and cook until the spinach is wilted. Stir in the tomatoes, olives, and bread crumbs, adding more cooking water if needed to get the consistency you want. Add a few tablespoons of dressing, and s/p to taste. Once everything is mixed and heated thru, stir in the pasta and serve hot or at room temp, topped with parm if you want!
Friday, February 18, 2011
Thursday, February 10, 2011
Breakfast (Crockpot!) Casserole
Since my wonderful neighbor is telling people about my blog (Hi Carrie!! :)) I guess I need to update on a semi-regular basis, huh?!
I signed up to take breakfast casserole to Wesley's school for Teacher Appreciation week...and then realized I really didn't want to wake up way early in the morning to cook! So, off I went to the handy-dandy internet, in search of a crockpot casserole. There are actually a bunch out there, so I just kind of picked thru them and made up my own recipes. Yes, I made two. Yes, I actually own THREE crockpots. Yes, I know that is not normal.
Ham and Cheddar Breakfast (Crockpot) Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 lb. diced ham
1 medium onion, diced
1 bell pepper, diced
2+ cups shredded cheddar cheese
1 dozen eggs
1 c. half-and-half
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, ham, onion, pepper, and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden (I left mine for close to 10 hours and the edges were too dark...but it depends on the crockpot).
Southwest Veggie (Crockpot) Breakfast Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 large bag of frozen spinach--thawed and all liquid squeezed out
1 box of frozen broccoli--thawed and drained
1 container of sliced mushrooms
1 medium onion, diced
3 bell peppers, diced (I used a red, orange, and yellow)
2+ cups shredded Mexican blend cheese
1 dozen eggs
1 c. half-and-half
garlic powder
cayenne pepper
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, veggies, garlic powder (about a tsp. I think I used?) and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, cayenne (maybe 1/2 a tsp, but to your taste), salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden. Serve with salsa, sour cream, and chopped green onions.
I signed up to take breakfast casserole to Wesley's school for Teacher Appreciation week...and then realized I really didn't want to wake up way early in the morning to cook! So, off I went to the handy-dandy internet, in search of a crockpot casserole. There are actually a bunch out there, so I just kind of picked thru them and made up my own recipes. Yes, I made two. Yes, I actually own THREE crockpots. Yes, I know that is not normal.
Ham and Cheddar Breakfast (Crockpot) Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 lb. diced ham
1 medium onion, diced
1 bell pepper, diced
2+ cups shredded cheddar cheese
1 dozen eggs
1 c. half-and-half
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, ham, onion, pepper, and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden (I left mine for close to 10 hours and the edges were too dark...but it depends on the crockpot).
Southwest Veggie (Crockpot) Breakfast Casserole
~Use a 5 quart crockpot!~
32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 large bag of frozen spinach--thawed and all liquid squeezed out
1 box of frozen broccoli--thawed and drained
1 container of sliced mushrooms
1 medium onion, diced
3 bell peppers, diced (I used a red, orange, and yellow)
2+ cups shredded Mexican blend cheese
1 dozen eggs
1 c. half-and-half
garlic powder
cayenne pepper
salt and pepper
nonstick cooking spray
Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, veggies, garlic powder (about a tsp. I think I used?) and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, cayenne (maybe 1/2 a tsp, but to your taste), salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden. Serve with salsa, sour cream, and chopped green onions.
Monday, June 14, 2010
Ummm, maybe a change of plans...
Okay, not really, because I have already bought the groceries for the week, but I have a feeling I'll be making The Pioneer Woman's Chicken with Olives next week. Sounds fantastic!!
This Week's Menu!
Monday: Was going to be hamburgers, buuuut, I'm tired, hot, and not up for playing with raw meat. So, Stoufer's "boat pizzas" it is (aka French Bread Pizzas) with watermelon.
Tuesday: Chicken, black beans, and yellow rice! One of my favorite meals of all times!
Wednesday: Spaghetti with turkey meatballs, salad
Thursday: Hamburgers (maybe Ranch Burgers?)
Friday: Traveling again! Spartanburg for Father's Day
Nothing too exciting this week, just trying not to melt in this heat! I'll do a post later in the week about my favorite meal, black beans and yellow rice.
Tuesday: Chicken, black beans, and yellow rice! One of my favorite meals of all times!
Wednesday: Spaghetti with turkey meatballs, salad
Thursday: Hamburgers (maybe Ranch Burgers?)
Friday: Traveling again! Spartanburg for Father's Day
Nothing too exciting this week, just trying not to melt in this heat! I'll do a post later in the week about my favorite meal, black beans and yellow rice.
Wednesday, June 9, 2010
A few FIRSTS tonight!
Well, we didn't make it to the Farmer's Market last night to get veggies to go with leftover London Broil tonight, so I decided we'd run by the grocery, and get some veggies to make stir-fry. I don't know what got into me in the produce department, but I ended up getting boc choy AND broccolini...two veggies I've never even cooked (and I've never eaten broccolini!). I also got mushrooms, a red bell pepper, and yellow squash. I have to say, I made some pretty awesome veggie stir-fry!! (And in just a bit I'll be making fried rice with the LB since I think Wes would cry if I tried to feed him only veggies for dinner! He went to play golf tonight, though, so Wesley and I just ate the veggies). I did get some tips for this from www.steamykitchen.com
1 bunch bok choy, chopped in 1/4 to 1/2 inch chunks
1 bunch broccolini, cut in 1-2 inch pieces
1 container baby portabella mushrooms, sliced
1 red bell pepper, sliced in thin strips
2 small or 1 large sqash, cut in long 1/4 inch thick matchsticks
3 cloves of garlic, grated or very finely chopped
~3T canola oil
~1/4 c. beef broth
~1/4 c. soy sauce, mixed with 1T cornstarch
Okay, have everything ready before you start...this goes fast! Put the oil in a large frying pan or wok, add the garlic (to the cold pan!), and turn to med-high (according to www.steamykitchen.com, this will infuse your oil with garlic without scorching it over high heat...great idea!!). Once the oil is hot and the garlic is golden, dump all the veggies in, and use tongs to toss very well...and quickly! Toss for about 30 seconds, until everything is good an coated in the garlic oil. Pour in the broth and cover, letting steam for about a minute. Uncover, toss in the soy sauce mixture, and cover for about another minute. Toss once again before serving! You can add toasted sessame seeds on top if you'd like, but we didn't becaue Wesley is allergic :(
Delish and quick! Woohoo!
1 bunch bok choy, chopped in 1/4 to 1/2 inch chunks
1 bunch broccolini, cut in 1-2 inch pieces
1 container baby portabella mushrooms, sliced
1 red bell pepper, sliced in thin strips
2 small or 1 large sqash, cut in long 1/4 inch thick matchsticks
3 cloves of garlic, grated or very finely chopped
~3T canola oil
~1/4 c. beef broth
~1/4 c. soy sauce, mixed with 1T cornstarch
Okay, have everything ready before you start...this goes fast! Put the oil in a large frying pan or wok, add the garlic (to the cold pan!), and turn to med-high (according to www.steamykitchen.com, this will infuse your oil with garlic without scorching it over high heat...great idea!!). Once the oil is hot and the garlic is golden, dump all the veggies in, and use tongs to toss very well...and quickly! Toss for about 30 seconds, until everything is good an coated in the garlic oil. Pour in the broth and cover, letting steam for about a minute. Uncover, toss in the soy sauce mixture, and cover for about another minute. Toss once again before serving! You can add toasted sessame seeds on top if you'd like, but we didn't becaue Wesley is allergic :(
Delish and quick! Woohoo!
Monday, June 7, 2010
It's been a while!
Well, not a while since I've cooked, but a while since I've blogged! I'm trying really hard to plan out our meals for the week, based on coupons and store sales...we'll see how it goes! So, here's this week (maybe if I post every Sunday/Monday, it will keep me more accountable!)
Sunday: Wes had leftovers; Wesley and I had awesome Mustard Glazed Salmon* and a Caesar Salad
Monday: London Broil, Biitch Potatoes*, Sugar Snap Peas
Tuesday: Spaghetti
Wednesday: Leftover LB and/or Spaghetti, and Farmer's Market Veggies
Thursday: Tacos
Friday: Out of town for the weekend
- - - - - - - - - - - - - - - - - -
Mustard Glazed Salmon:
I basically followed Giada's Recipe. I didn't have any white wine, so I used just a splash of water, and I used MORE dijon mustard and LESS whole-grain mustard, because I don't really like the whole-grain that I have right now. A little tip, though...don't try to cut this recipe in half (or at least not if you're going to use the mini food processor!). There's not enough glaze to actually get "processed" that way. Also, I broiled my salmon fo the 2 minutes, then for about 9 more minutes. It was phenominal...and Wesley gobbled it up too!
- - - - - - - - - - - - - - - - - -
Biitch Potatoes:
Okay, I found this on a message board, and the potatoes were affectionately (ha) named after a disliked--but good cook--neighbor! Super easy...just take baking potatoes, slice them "accordion style" (not cutting all the way thru) in maybe 6 or so slices, depending on the size. In each slice, put a small sliver of butter, and a thin slice of onion. Sprinkle the top of the potato with salt, and wrap tightly in foil. Grill for about 45 minutes. The onion will practically disappear! They are so good! We had them last week too :)
- - - - - - - - - - - - - - - - - -
And a tip I am going to try out today...boiling ground beef! Yeah, it sounds kind of gross, but from what I've read, it's a great way to cook a large amount of ground beef. So, I'm going to boil 2 lbs for the spaghetti and tacos this week, and I'll let you know how it goes. Basic directions seem to be this: put beef in a large stock pot, cover with water, bring to a boil, reduce to a good simmer. Break apart with a spoon, and cook until no longer pink. Drain in a collendar placed over a large bowl. Refrigerate the broth that you strain out, and the next day remove the fat from the top. Voila...cooked ground beef (that's healthier b/c you get so much of the fat out!), and homemade beef broth! There is varying advice on seasoning the water. I think I'm going to though.
Update: Okay, why had no one told me about this before?!? I may never fry ground beef again. It took maybe a total of 15-20 minutes to cook 2 lbs of ground beef, and by the way, I now have homemade beef broth too!! I used 1/2 an onion (cut in 1/4ths and held together with a toothpick), salt, pepper, and parsley to season my water.
Sunday: Wes had leftovers; Wesley and I had awesome Mustard Glazed Salmon* and a Caesar Salad
Monday: London Broil, Biitch Potatoes*, Sugar Snap Peas
Tuesday: Spaghetti
Wednesday: Leftover LB and/or Spaghetti, and Farmer's Market Veggies
Thursday: Tacos
Friday: Out of town for the weekend
- - - - - - - - - - - - - - - - - -
Mustard Glazed Salmon:
I basically followed Giada's Recipe. I didn't have any white wine, so I used just a splash of water, and I used MORE dijon mustard and LESS whole-grain mustard, because I don't really like the whole-grain that I have right now. A little tip, though...don't try to cut this recipe in half (or at least not if you're going to use the mini food processor!). There's not enough glaze to actually get "processed" that way. Also, I broiled my salmon fo the 2 minutes, then for about 9 more minutes. It was phenominal...and Wesley gobbled it up too!
- - - - - - - - - - - - - - - - - -
Biitch Potatoes:
Okay, I found this on a message board, and the potatoes were affectionately (ha) named after a disliked--but good cook--neighbor! Super easy...just take baking potatoes, slice them "accordion style" (not cutting all the way thru) in maybe 6 or so slices, depending on the size. In each slice, put a small sliver of butter, and a thin slice of onion. Sprinkle the top of the potato with salt, and wrap tightly in foil. Grill for about 45 minutes. The onion will practically disappear! They are so good! We had them last week too :)
- - - - - - - - - - - - - - - - - -
And a tip I am going to try out today...boiling ground beef! Yeah, it sounds kind of gross, but from what I've read, it's a great way to cook a large amount of ground beef. So, I'm going to boil 2 lbs for the spaghetti and tacos this week, and I'll let you know how it goes. Basic directions seem to be this: put beef in a large stock pot, cover with water, bring to a boil, reduce to a good simmer. Break apart with a spoon, and cook until no longer pink. Drain in a collendar placed over a large bowl. Refrigerate the broth that you strain out, and the next day remove the fat from the top. Voila...cooked ground beef (that's healthier b/c you get so much of the fat out!), and homemade beef broth! There is varying advice on seasoning the water. I think I'm going to though.
Update: Okay, why had no one told me about this before?!? I may never fry ground beef again. It took maybe a total of 15-20 minutes to cook 2 lbs of ground beef, and by the way, I now have homemade beef broth too!! I used 1/2 an onion (cut in 1/4ths and held together with a toothpick), salt, pepper, and parsley to season my water.
Tuesday, April 6, 2010
Eggplant Lasagna
Okay, first a disclaimer...I haven't actually eaten this yet! I made it last night, and we're having it for dinner tonight, but I don't think there's any way it could taste bad considering the ingredients :)
1 large eggplant
1 large tomato
about 2-3 oz. fresh parmesian cheese (I used shaved)
15 oz. part-skim ricotta cheese
1 24 oz. jar spaghetti sauce (I used Classico Tomato-Basil)
8 oz. fresh mozzarella (I found "pearls"...teeny-tiny little mozz balls!)
Olive oil spray
Salt/pepper/garlic powder
Fresh* basil (okay, so I used the refrigerated squeeze from a tube kind...I need to plant an herb garden!!)
Preheat oven to 350. Slice the eggplant into very thin rounds (less than 1/4" if possible). Spray with olive oil, sprinkle with salt and pepper, and spread in one layer on cookie sheets. Roast in the oven until soft and beginning to brown, about 5 minutes. Set aside.
Slice tomato in thin slices as well. Mix the ricotta cheese with salt, pepper, garlic powder and basil to taste.
In a large casserole dish that you've sprayed with olive oil, cover the bottom with a single layer of eggplant, then a layer of tomato, then about 1/3 of the spaghetti sauce. Then, add a layer of 1/2 of the ricotta mixture, sprinkle with parm, and top with 1/3 of the mozzarella. Repeat all of the layers once more, then top with one more layer of eggplant and sauce, and top with the remaining parm and mozzarella.
As I said before, I haven't actually eaten this yet, but I'm thinking it should cook for about 30 minutes in a 350 oven. I'll update later if this isn't correct. I'll be serving it with noodles tossed in olive oil and herbs, since I have a feeling that Wes will be pulling the eggplant out with his nose turned up :)
1 large eggplant
1 large tomato
about 2-3 oz. fresh parmesian cheese (I used shaved)
15 oz. part-skim ricotta cheese
1 24 oz. jar spaghetti sauce (I used Classico Tomato-Basil)
8 oz. fresh mozzarella (I found "pearls"...teeny-tiny little mozz balls!)
Olive oil spray
Salt/pepper/garlic powder
Fresh* basil (okay, so I used the refrigerated squeeze from a tube kind...I need to plant an herb garden!!)
Preheat oven to 350. Slice the eggplant into very thin rounds (less than 1/4" if possible). Spray with olive oil, sprinkle with salt and pepper, and spread in one layer on cookie sheets. Roast in the oven until soft and beginning to brown, about 5 minutes. Set aside.
Slice tomato in thin slices as well. Mix the ricotta cheese with salt, pepper, garlic powder and basil to taste.
In a large casserole dish that you've sprayed with olive oil, cover the bottom with a single layer of eggplant, then a layer of tomato, then about 1/3 of the spaghetti sauce. Then, add a layer of 1/2 of the ricotta mixture, sprinkle with parm, and top with 1/3 of the mozzarella. Repeat all of the layers once more, then top with one more layer of eggplant and sauce, and top with the remaining parm and mozzarella.
As I said before, I haven't actually eaten this yet, but I'm thinking it should cook for about 30 minutes in a 350 oven. I'll update later if this isn't correct. I'll be serving it with noodles tossed in olive oil and herbs, since I have a feeling that Wes will be pulling the eggplant out with his nose turned up :)
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