Roasted Veggie Sandwich

Whenever I roast vegetables I always make more than needed so I'll have leftovers.  Odd? Maybe...but for me, it's an easy lunch to heat and eat.  Sometimes I'll scramble an egg with them, stuff a tortilla as a wrap or make an open faced sandwich.

The vegetables I roasted the day before were not cooked in oil but in broth for added flavor.  Cook on high heat in the oven (400 degrees) for about 25 minutes.  Every once in a while stir and sprinkle with some broth.  You can add any herb or spice you like.  Of course, mine is herbs de Provence, sometimes paprika and garlic powder, or thyme and rosemary.

The dollop on top of this "creation" is non-fat yogurt cheese.  All you do is put about 1 1/2 cups of  plain yogurt into a colander or straining device that has either cheesecloth or a paper coffee filter with a bowl to catch the liquid underneath.  Put the whole thing in the refrigerator (covered) for a day or overnight.  All the liquid will pass through and you'll be left with yogurt cheese you can make dips with, etc.  It tastes a bit like sour cream.  Not bad!

Ingredients:

(serves 1)

1 piece of good whole grain bread

1-2 Tbsp of hummus (I used roasted red pepper)

enough roasted veggies to cover the bread (I used potato, fennel, carrot and onion)

a handful of spinach/arugula mix

a drizzle of fat free vinaigrette

dollop of yogurt cheese

Heat the veggies, spread hummus on the bread followed by the rest of the ingredients.  Nice presentation..even nicer to eat!

Pinto Bean Hummus

During the last couple of weeks I've made a commitment to eat other sources of protein instead of meat.  That means...beans, beans and more beans!  Fortunately I have an arsenal of recipes that I've drawn from over the years and a few I've made up along the way.

I made a large batch of pinto beans one day, ate some plain, sprinkled  a few on salads, yet found myself  still yearning for more spice and zing.  After a bit of experimentation I slathered this pinto bean hummus onto a toasted bagel thin, topped it with a layer of spinach arugula combo and melted reduced fat mozzarella.  I know it sounds a bit strange, but don't knock it unless you've tried it.

Pinto beans are a complete source of protein and loaded with fiber.  Their origin dates back to the ancient Andes people.  The way I look at this is that if the beans have been around that long, my body knows how to digest them, right?  Re-fried pinto beans defeat the purpose and don't qualify as "healthy".

Ingredients:

1 1/2 cups pinto beans, precooked or canned

1 tsp sriracha hot sauce

2 Tbsp non-fat plain yogurt

1 Tbsp chopped fresh cilantro

dash of garlic powder

2 Tbsp chopped onions

salt, if needed

Mix all the ingredients in a food processor pulsing until well blended.  Use on sandwiches or as a dip for chips or veggies.

Butternut Squash and Shrimp Risotto

Lately, I've been enjoying the bounty of Fall vegetables.  Soups and pastas made with pumpkin or butternut squash and herbs or spices like sage and nutmeg are finding their way into my kitchen.  One of hubby's favorite meals is ANYTHING rice based.  I could boil some rice and cover it with almost anything and he'd like it.  Risotto is one of those items on a menu he would gravitate to especially if it was seafood risotto.

Risotto needs your undivided attention with all the stirring involved, but it's worth the trouble and actually very easy to make.  The trick is to have all your ingredients ready at your fingertips.  Or at least enlist a "master stirrer" to help out.

Ingredients:

4-5 cups of chicken broth

1 Tbsp olive oil

1/4 of a large yellow onion, chopped

2 bella mushrooms (not the large portabella ones), thinly sliced

3 cloves of garlic, chopped

2 sage leaves, minced

1/4 cup white wine

1 cup butternut squash, cooked and mashed

1 cup arborio rice

dash of nutmeg

about 10 cleaned and deveined shrimp sliced in half lengthwise

handful of chopped fresh parsley

1/4 cup Parmesan cheese

salt and pepper to taste

First of all don't let the big list of ingredients scare you.  Risotto is simple to make.  In a 3 qt saucepan have your broth heated on low.  You'll be ladling this as the liquid evaporates.

In a large soup pot cook the onions, mushrooms, garlic and sage in the olive oil on medium heat.  Add the wine and start to stir.  This will quickly cook down.  Now add the squash and the rice and 1 ladle of broth stirring as you go.  The heat can be turned down to low/medium.

As the liquid is absorbed keep adding a ladle at a time of the broth.  When you are to your last ladle of broth, add the shrimp and nutmeg, while you remain stirring.  The shrimp will cook in no time.  Right at the end rice should be tender and creamy as you add the cheese, parsley and salt and pepper.

Ravioli Filling for Roasted Red Pepper Pasta

You would think that the remaining ravioli deep in my freezer were gold nuggets!  I will admit these were a little labor intensive (not for the beginner) since I made the pasta and filling from scratch.  If you're not feeling as ambitious it's okay to use wonton wrappers for your ravioli.  I've found that some chefs go that route, but because home made ravioli was on my "food to make" list,  I muddled through the process.

I won't post the actual red pepper pasta recipe until it is refined.  All I can say is that pureed roasted red pepper, an egg, oil, salt and copious amounts of flour were the ingredients.  Then came time to prepare the filling as I spread out, utilizing every corner of counter space.  

For the filling I used Italian chicken sausage, because that's what I had.  The recipe yielded about 3/4 cup of filling for approximately 100 ravioli (the smaller round size).  Was it worth the time and trouble to make these?  ABSOLUTELY!

Ingredients:

2 Italian sausages, removed from their casing and crumbled

1/4 cup onion, chopped

2 cloves of garlic (I had roasted garlic on hand)

1/8 tsp fresh grated nutmeg

1/2 tsp dried sage

1/2 tsp fennel seeds

1/2 cup Parmesan cheese, grated

1 Tbsp of an egg

In a skillet brown the sausage first with the onion and garlic if not using roasted.   Cool slightly and add to a food processor with all the remaining ingredients.  Pulse until blended well.  Fill your ravioli with the mixture.  

To freeze:  Put the ravioli on a parchment/floured sheet pan.  Place in the freezer for at least an hour and transfer to freezer bags.

To Cook:  No need to defrost from a frozen state.  For fresh add to rapidly boiling salted water.  When they rise to the top (usually about 2-3 minutes) they are done.

You can put your favorite topping/sauce but there was so much flavor from the red pepper pasta with the spicy filling I opted for simple olive oil and a sprinkling of cheese.  Enjoy!

Worth a Re-Make Cold Care Soup

From now on the "go to" soup for the cold season will be this one.  This last week found hubby with a nasty cold.  He says it is just a "minor inconvenience" which, compared to other's challenges lately, proves to be true!  Still, as I watched and listened to his coughing jags, I felt I had to do something to make him feel better.  

Searching my refrigerator and pantry I came up with ingredients that would help (not cure, unfortunately)  his symptoms.  The bones of a good soup usually start with onions, celery and carrots.  From there anything goes or gets thrown in.   Besides cooking I like to research the health properties of certain foods and incorporate them in as many meals as I can.  The way I look at it is, if the Chinese and other cultures have been using these remedies for centuries, there must be something to it.  While this blog does not make health claims, what's the harm in throwing more herbs, spices and healthy veggies in your food?

Did you know that:

LEEKS act as an antiseptic and helps the body fight against infections?

SRIRACHA HOT SAUCE stimulates the immune system and acts as a decongestant?

GARLIC may reduce the severity of an upper respiratory tract infection and also boosts immunity?

GINGER has been widely used for cold care among other purposes?

So, fix a pot of this soup the next time a cold starts to rear its nasty head.  

Ingredients:

1 Tbsp olive oil

1 leek (4-5 inch piece, cleaned and sliced)

2 carrots, sliced

2 celery ribs, chopped

2-3 garlic cloves, chopped

4 cups chicken broth

1 cup water

1 tsp sriracha sauce

1/2 cup green beans (cut into bite size pieces)

1/2 cup chopped kale, optional

1 inch piece of ginger root, peeled and chopped

2 Tbsp parsley

salt and pepper to taste

1/2 cup rotelli pasta  

In a large pot add the oil, leek, carrots, celery and stir until soft on low/medium heat.  Add the garlic, broth, water and sriracha, stirring as you go.  Increase the heat to a boil and throw in the beans, kale, ginger and parsley.  Cover loosely,  reduce the heat back down to a simmer (low) and cook for approximately 30 minutes.  Add the rotelli, parsley, salt and pepper during the last 10 minutes. (or the time it takes to cook the pasta).

If you want to add small pieces of uncooked chicken do it before you boil.  If you want to add cooked shredded chicken wait until after the boil, during the simmer time.  I made two batches in a matter of 3 days and varied some of the ingredients.  You can too!

Chicken Roulade Stuffed with Garlic and Prunes

If you want to make an elegant entree for your significant other, this fits the bill.  A roulade is just a fancy name for roll as in yule log.  In Italian it's a braciola, stuffed and rolled, simple.  Once you get the hang of it the rolade comes together quickly and you'll want to use this technique over and over again with a  different stuffing.  Be creative!

My chicken stuffed with garlic and prunes would be a great dinner party item.  It can be  doubled or tripled  with ease.  And if prunes aren't your '"thing", substitute dried apricots.

Ingredients:  (serves 2)

2 skinless chicken breasts, butterflied and pounded

1/2 cup chopped prunes

1 tsp lemon zest or dried lemon verbena

1 clove of garlic, minced or a 1/2 tsp of garlic powder

1/4 cup flour

1 egg, beaten

1/4 cup panko bread crumbs

1 Tbsp butter

1 Tbs olive oil

string to tie the roulades

splash of white wine

splash of chicken broth


Preheat oven to 350 degrees.  Butterfly and pound the chicken breasts and lay flat.  Mix the prunes and garlic in a small bowl.  Spread the mixture on both breasts, close to one of the ends.  In a couple of plates/pie tins have the flour in one, egg in another and panko in the last.  

This is where it gets messy.  Roll the chicken while enclosing the prunes in the middle.  Secure each with 2-3 pieces of string each.  Now dredge each chicken into the flour first, then egg, and lastly the bread crumbs.  Gently set aside.

In a large skillet that is oven proof, melt the butter and oil and bring to medium heat.  Begin to brown the "rolls" turning gently so all sides are light brown.  Splash in the white wine and broth and bake in the oven for 20-25 minutes until done.  Remove from the oven, cool slightly and cut into pieces being careful to also remove the string.  Wonderful and what an impressive presentation!

Time Tested Pumpkin Bread

Sometimes I think I was a pioneer woman  in a past life, who created meals from nothing and stretched a can of pumpkin to its limits.  Of course, pumpkin was probably not in a can yet!   Did you know that from a small can of pumpkin puree you could makes pumpkin biscotti, pumpkin bread and a batch of pumpkin gnocchi?  This is how I spent the last few days.

pumpkin biscotti

Also, during my weekend baking blitz I finished making a large batch of limoncello for the holidays.  Hope it lasts until then!  Next, came two batches of "cold cure" chicken soup for the hubby.    
After that, I blanched an overabundance of brussel sprouts to freeze for later use.  Buying in bulk is not smart for empty nesters!

batch #1

batch #2 without kale

brussel sprouts for an army!

I also prepared a pot of pinto beans for salad toppers and nibbling, plus some quinoa to eat as a snack.  No, I haven't gone mad, just on another eating plan which is mostly beans, grains, fruits and vegetables.  I'll keep you posted on the process and outcome.

For now, try this pumpkin bread recipe.  I've made this for years and at times given loaves away as Christmas gifts.  This loaf will not last much longer as you can see masculine hands scooping it up before I had a chance to photograph it.

Pumpkin Bread

1 cup sugar

1/2 cup firmly packed brown sugar

1 cup fresh cooked or canned pumpkin puree

1/2 cup vegetable oil

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp each of salt, nutmeg, and cinnamon

1/4 tsp ginger

1 cup raisins

1/2 cup chopped nuts (I used pecans)

1/4 cup water

Preheat oven to 350 degrees.

In a large mixing bowl, combine the sugars, pumpkin, oil and eggs.   Beat until well blended.  Sift together the flour, baking soda, salt and spices.  Add to the sugar mixture and stir.  Stir in the raisins, nuts and water.  Prepare a 9x5x3 loaf pan by spraying with  pan spray or rubbing with oil.  Bake for about 65-70 minutes or until done and golden brown.  Cool and slice.  These freeze well, especially if you use the smaller tin loaf pans.  Just remember to reduce the cooking time if you use those!

Mediterranean Turkey Meatloaf

Growing up my family had a lot of meat loaves!  The only time we had turkey was usually at Thanksgiving time.  Turkey just wasn't trendy or as readily available as it is now.  These days as you wander down the grocery aisle you see an overabundance of turkey products, rubbed, marinated, ground, breast only, leg only, you get the idea.  I usually pass by those "convenience" meat products opting for meat either organic or at least close to its natural state.  Again, I like to know what's in my food.  

 For a long time I chose ground beef to make meatloaf because turkey was too dry.
A friend came along and gave me pointers on how to spruce up the dry turkey so it was edible without adding fat to it.  This was a first successful attempt by adding in caramelized onions.  Let me know what you put in your turkey meatloaf ...I'd like to hear from you.

Ingredients:

1/2 cup caramelized onions (cook about a cup of sliced onions in a small amount of either butter or oil or a mix of both.  Cool and cut up.)

1 1/4 lb ground turkey

1 Tbsp chopped parsley

1 clove garlic, minced

4 button type mushrooms, finely chopped

1/2 tsp Greek/Mediterranean seasoning (Italian seasoning can be used)

1/4 tsp salt

1/8 tsp pepper

1 beaten egg

1 hot dog or hamburger bun, wet with water, squeeze excess out with hand and crumbled.  If you don't have any buns around use a slice of any bread.)

Heat oven to 350 degrees.  Prepare the onions first.  In a large bowl add all the ingredients.  Mix well and either place into a loaf pan or form into a loaf on a cookie sheet sprayed with pan spray.  Cook for about 45-55 minutes until done.  Remove from the oven and let it "rest" so it retains some juiciness.  Slice and serve.  It's great served with applesauce to dip in.

Standing in the Soup Line - Sicilian Soup

With much thought and while anguishing over whether to write about the latest election...I decided to go "forward"  Most likely my views will upset approximately 51% of American out there, but last time I checked I had the freedom to "stir it up"!  So, no matter who you voted for or against and for whatever un-Godly reason,  allow me to have my say.  I voted for CHARACTER!  Pure and simple and that lack of will be revealed within the next 4 years!

With that said, Let's get busy and make some soup.  That way you'll know how to make it yourself without having to stand in those long soup lines.  (humor me)  49% of us need a good belly laugh.

Ingredients:

3 Italian chicken sausages, removed from casings, crumbled

2 Tbsp olive oil

1 cup yellow onion, chopped

1-2 bella type mushrooms, sliced

2 cups, eggplant, peeled and cubed

2 cups spinach/arugula mix

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

2 tomatoes, peeled and cut (you can use canned)

1/2 tsp Italian seasoning

1 cup chicken broth

2 cups water

1/2 cup white wine

salt and pepper to taste

First brown the sausage in a large soup pot.  Add the oil and saute the onions, mushrooms and eggplant for a few minutes.  Add all the remaining ingredients and bring to a boil.   Reduce the heat to simmer, cover loosely and simmer for about 40 minutes.  Now serve and enjoy!

Roasted Brussel Sprouts with Pancetta

I think this is one vegetable that get the cold shoulder.   Maybe, it's because people are intimidated by it, not knowing how best to prepare these mini cabbages.  That's a shame because they pack  powerful levels of anticancer compounds just like their "cousin" broccoli.    Apparently, don't boil them, since that method of cooking diminishes the anticancer properties.  Who knew?   Yes, I've boiled them, pan fried and microwaved them in the past, but to me, roasting is best. 

Brussel sprouts are thought to be from Brussels, Belgium.  Go figure!  However, certain varieties date back to ancient Roman times. so they're not new kids on the block!  Their growing and ripening pattern are similar to those of hollyhock flowers, sprouting from a long stalk and ripening from the bottom up.   This time of year you see them in the stores displayed on the stalk .  Enough tidbits, let's roast these!

Ingredients:

12-15 brussel sprouts

1-2 Tbsp olive oil

 pepper (no salt necessary when pancetta is being used)

garlic powder

about 3 slices of chopped pancetta  (prosciutto can also be used, but not as good)

Preheat oven to 400 degrees.

Clean and trim off the hard ends and remove any "ugly" loose leaves.  I like to cut them at least in half and quarter some of the larger ones.  

Put the cut up sprouts in a large bowl with oil, pepper, garlic powder and pancetta, mixing thoroughly.  Spread onto a cookie sheet in a single layer.  Roast in the oven for about 20-25 minutes, shaking or stirring a few times during the roasting process.

Serves 4 as a side dish.

This is with prosciutto instead of pancetta

Lavender Chocolate Chip Biscotti

I may have found my calling.  I  imagine life in a small coastal Italian town where biscotti abounds and people come to my shop to taste my latest biscotti creations!  A girl can dream, right?   I'm currently on a biscotti baking bender!  Not those hard tooth breaking kind where a cup of coffee or glass of milk is a requirement for dunking (softening).  My biscotti are crunchy on the outside but chewy till the last bite.

As you know I like to cook or bake with secret ingredients.  This time I sprinkled a bit of culinary lavender into the batter.  What a pleasant surprise!   Now, to figure a way to market them.  Yes, they were that good!  Stay tuned for more flavors and variations of my "Beloved Biscotti".

This recipe makes between 40-50 biscotti. (2 loaves cut roughly into 1/2 - 3/4 inch slices)  I made both with lavender but only one had the addition of blueberry craisins.  Both were quite wonderful.

Ingredients:

1/2 cup chopped hazelnuts (toasted or not)

1 cup sugar

2 tsp baking powder

2 cups + 2 Tbsp flour

1 1/2 tsp culinary lavender, crushed

1/2 cup chocolate chips or small chunks

2 large eggs, for batter

2 Tbsp vanilla extract

1/2 cup blueberry flavored craisins (optional)

2 Tbsp water (depending on dough consistency)

1 egg, beaten for brushing the tops

Preheat oven to 350 degrees.

In a large bowl hand mix the hazelnuts, sugar, baking powder, flour, lavender and chocolate chips.  

In a smaller bowl stir in the 2 eggs and vanilla.  Add to the flour mixture along with the blueberry craisins, if using.  Flour your hands and use a well floured surface (bread board) to start working with the dough.  It will be VERY sticky and will look like a mistake.  Persevere!  It will come together.  If it's too dry, add some of the water.  If it's too wet add a bit of flour.  Form a ball and cut in half.

On the floured surface roll each piece into a log shape approximately 12 inches long, 3 inches wide and only 3/4 inch high.  Do the same with the other loaf.  Arrange on a parchment covered cookie sheet.  Brush with the beaten egg.

Bake for 40 minutes, turning the baking sheet around halfway through.  The loaves should be golden colored.  Remove and cool for 20 minutes before slicing.  Resist the urge to eat them.

After cooling slide them onto a cutting surface.  Using a serrated knife cut into 3/4 inch slices.

At this point you have a BIG decision to make.  For traditional biscotti (harder), reduce the oven temperature to 200 degrees.  Place the cut biscotti onto the same parchment covered cookie sheet.  Bake for an additional 20 minutes.  I like my biscotti softer so I either don't do the second baking or only bake the second time for 10 minutes.  You can choose.  Remove when done, cool and store in an airtight container.

Here are the chocolate lavender blueberry biscotti!