Alright all those who love a good Spring salad this is for you. I love goat cheese and am lucky enough to have a few local farms that supply it, although if I need to keep our food budget in mind, store bought works just fine. The dressing used for this salad is wonderful and it makes ALOT and you only use a little to coat the salad, so plan to store it in a jar and have for salads later in the week.
This recipe is from Cooking Light
Easy Herb Vinaigrette
9 TBS white wine vinegar
1 1/2 TBS honey
1/2 tsp salt
1 cup EVOO
3 TBS fresh chopped basil
3 TBS fresh minced chives
1. Combine all ingredients, stir well with a whisk. Store in mason jar or other container in refrigerator.
Spring Salad
1/4 shelled dry-roasted, pistachios, finely chopped
1/2 cup (4 oz) goat cheese
1 (5 oz pkg) mixed salad greens or spring lettuce
1 cup seedless grapes, halved
1/4 tsp freshly ground black pepper
1. Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set aside.
2. Combine herb vinaigrette and greens in a large mixing bowl, and toss gently to coat. Add grapes to salad and gently toss. Top salad with cheese balls once served on salad plate.
Thursday, March 15, 2012
Sunday, February 19, 2012
Banana-Orange Pistachio topped muffins
I've really been into having a second breakfast snack to take to work with me when I get hungry. Or for elevensies. I used to bring granola bars (still do some days) but I wanted to mix up my snack work a little bit and have been pretty inspired recently with recipes found on Pinterest.
In the last couple months I've made a variety of yummy bars based on the raspberry bar recipe. I made blueberry bars, peach bars and apricot bars too. They were all delicious although the peace was my favorite!
Next came some healthy breakfast cookie. It was good but total health food. Chewy from lack of flour and the only sweetness came from the bananas. I'm not saying these will not find their way into my snack rotation again, but I was ready to move onto something new after the first batch was gone.
Yesterday I did a search for pistachio muffins and came across a healthy yet yummy sounding recipe. No green dye in these either. What is up with that anyway? Who decided pistachio muffins should be green? Gross.
I made a couple alterations to the original recipe such as using sugar in place of agave and adding some wheat germ. Overall I like these. Just a hint of sweetness which makes them nice for a morning snack.
Hope you enjoy them too! Happy snacking!
3 ripe bananas, mashed
2 oranges, grated for zest
1/2 cup fresh squeezed orange juice
2 eggs
3 TBS canola oil
1/2 cup sugar (or more if you like a bit sweeter muffin)
2 cups quick cook oats
1 cup flour
2 TBS baking powder
1/2 tsp salt
brown sugar
pistachio nut meats
Preheat oven to 350 and line muffin tin.
1. Combine mashed banana, orange peel, orange juice, eggs, oil and sugar in a medium bowl. Mix well.
2. Mix together dry ingredients in a large bowl. Pour wet mixture into dry ingredients and stir until just combined. Spoon batter into muffin tins.
3. Sprinkle some brown sugar and pistachios on top of each muffin.
4. Bake 20 - 30 minutes or until toothpick comes out clean.
In the last couple months I've made a variety of yummy bars based on the raspberry bar recipe. I made blueberry bars, peach bars and apricot bars too. They were all delicious although the peace was my favorite!
Next came some healthy breakfast cookie. It was good but total health food. Chewy from lack of flour and the only sweetness came from the bananas. I'm not saying these will not find their way into my snack rotation again, but I was ready to move onto something new after the first batch was gone.
Yesterday I did a search for pistachio muffins and came across a healthy yet yummy sounding recipe. No green dye in these either. What is up with that anyway? Who decided pistachio muffins should be green? Gross.
Hope you enjoy them too! Happy snacking!
Banana-Orange Pistachio Topped Muffins
Altered from original recipe found on Anja's Food 4 Thought
3 ripe bananas, mashed
2 oranges, grated for zest
1/2 cup fresh squeezed orange juice
2 eggs
3 TBS canola oil
1/2 cup sugar (or more if you like a bit sweeter muffin)
2 cups quick cook oats
1 cup flour
2 TBS baking powder
1/2 tsp salt
brown sugar
pistachio nut meats
Preheat oven to 350 and line muffin tin.
1. Combine mashed banana, orange peel, orange juice, eggs, oil and sugar in a medium bowl. Mix well.
2. Mix together dry ingredients in a large bowl. Pour wet mixture into dry ingredients and stir until just combined. Spoon batter into muffin tins.
3. Sprinkle some brown sugar and pistachios on top of each muffin.
4. Bake 20 - 30 minutes or until toothpick comes out clean.
Wednesday, February 15, 2012
Pistou Soup - French Minestrone
Ok ... I'm really loving The Essential New York Times Cookbook. I've made three recipes from the book so far and each has been delicious.
Last night I made Pistou Soup, which according to the cookbook is a sort of French minestrone. I've been using the same minestrone soup recipe for years and while it's good, hubby was never a big fan, and to be honest it was good but not great. I decided to give this recipe a try and it was a winner, passing the hubby seal of approval which is a big deal when it comes to soups. We both thought the soup was full of flavor ... maybe even a bit surprised by how yummy it was!
This soup is really wonderful and just as scrumptious the next day as leftovers .... I'm having some right now as I type. I made the soup vegetarian by using veggie broth rather than chicken broth.
Pistou Soup
1 TBS olive oil
1 onion, diced
1 - 2 carrots, peeled and diced
1 turnip, peeled and diced
4 cups water
2 cups chicken broth (I used veggie ... your choice)
1 TBS salt
2 large white potatoes, peeled and diced
1 large leek, white and pale green parts only, diced and rinsed well
1 zucchini, diced
2 handfuls green beans, cut into 1 inch pieces (I used frozen)
2 TBS finely chopped parsley
2 TBS finely chopped basil (wrong season for fresh basil, I used 1 TBS dried)
2 large cloves garlic, minced
2 large tomatoes, peeled, cored seeded and chopped (uh ... I just cored and chopped)
1 TBS olive oil
1/2 cup undrained canned white beans ( I used 16 oz can of cannelloni beans)
1 handful thin spaghetti broken into thirds
freshly ground pepper
1. Heat oil in large saucepan over medium heat. Add the onion and cook 3 minutes. Add the carrot and turnip and cook 1 minute. Stir in the water and broth, bring to a boil. Reduce to a simmer and cook 10 minutes.
2. Add salt, potatoes, leek, zucchini and green beans. Simmer 20 minutes, skimming foam from surface if needed.
3. While the soup simmers, combine the parsley and basil in a medium bowl. Stir in garlic, tomatoes and live oil. Set aside.
4. Stir in beans and spaghetti into the soup. simmer 8 minutes.
5. Stir in the tomato mixture into soup, season with salt (if needed ... I did not add any more salt), pepper and simmer 2 minutes longer.
Enjoy!
Last night I made Pistou Soup, which according to the cookbook is a sort of French minestrone. I've been using the same minestrone soup recipe for years and while it's good, hubby was never a big fan, and to be honest it was good but not great. I decided to give this recipe a try and it was a winner, passing the hubby seal of approval which is a big deal when it comes to soups. We both thought the soup was full of flavor ... maybe even a bit surprised by how yummy it was!
This soup is really wonderful and just as scrumptious the next day as leftovers .... I'm having some right now as I type. I made the soup vegetarian by using veggie broth rather than chicken broth.
Pistou Soup
1 TBS olive oil
1 onion, diced
1 - 2 carrots, peeled and diced
1 turnip, peeled and diced
4 cups water
2 cups chicken broth (I used veggie ... your choice)
1 TBS salt
2 large white potatoes, peeled and diced
1 large leek, white and pale green parts only, diced and rinsed well
1 zucchini, diced
2 handfuls green beans, cut into 1 inch pieces (I used frozen)
2 TBS finely chopped parsley
2 TBS finely chopped basil (wrong season for fresh basil, I used 1 TBS dried)
2 large cloves garlic, minced
2 large tomatoes, peeled, cored seeded and chopped (uh ... I just cored and chopped)
1 TBS olive oil
1/2 cup undrained canned white beans ( I used 16 oz can of cannelloni beans)
1 handful thin spaghetti broken into thirds
freshly ground pepper
1. Heat oil in large saucepan over medium heat. Add the onion and cook 3 minutes. Add the carrot and turnip and cook 1 minute. Stir in the water and broth, bring to a boil. Reduce to a simmer and cook 10 minutes.
2. Add salt, potatoes, leek, zucchini and green beans. Simmer 20 minutes, skimming foam from surface if needed.
3. While the soup simmers, combine the parsley and basil in a medium bowl. Stir in garlic, tomatoes and live oil. Set aside.
4. Stir in beans and spaghetti into the soup. simmer 8 minutes.
5. Stir in the tomato mixture into soup, season with salt (if needed ... I did not add any more salt), pepper and simmer 2 minutes longer.
Enjoy!
Wednesday, February 8, 2012
Greek Lentil Soup
I was given an amazing cookbook for my birthday this year ... The Essential New York Times Cook Book! It's huge. It's hardback. It's wonderful! I could not wait to choose a recipe to try and waited only a few days before trying a soup.
I love lentil soup although my hubby is not such a fan. In order to please us both I decided to make this soup along with other Mediterranean foods including falaful, pita, tzatziki, hummus, etc. We had a scrumptious Greek buffet for dinner which was fabulous! It's a good thing I decided to include all those side dishes because as it turned out I misread the soup instructions and allowed only two hours cook time rather than three, so there was actually no soup for dinner that night.
The soup was amazing for lunch the next day though!
So, if you like lentil soup (and even if you don't) give this one a try. Allow plenty of time for cooking as it does cook forever but it's worth it. I shared this soup with co-workers and they all raved about it. Even my hubby said it was delicious!
Faki (Greek Lentil Soup) from The Essential New York Times Cook Book
1 lb green lentils
8 cups warm water
1 large onion, chopped
2 - 3 garlic cloves, chopped
2 small stalks celery, finely chopped
5 - 6 canned Italian-style plum tomatoes and their juices
1 large bay leaf
4 sprigs parsley
chopped mint, basil or oregano to taste (I used about 2 TBS mint)
1/3 cup olive oil
salt and freshly ground black pepper
red wine vinegar
1. Wash and pick over the lentils, and place in a soup pot with warm water to cover. Let stand for 1 hour.
2. Bring the pot of lentils to a boil. Add the onion, garlic, celery and tomatoes, cover and simmer for 1 hour.
3. Stir in the herbs and oil and season with salt and pepper. Continue to simmer, covered, for another 1 1/2 hours or until the soup is very thick and the lentils are tender. Stir occasionally. Add 2 TBS red wine vinegar toward the end.
4. Serve hot with additional vinegar on the side if desired.
*** a couple cooking notes suggested in book***
use regular green lentils
be generous with the salt as the lentils really soak it up
it makes ALOT of soup so be ready to share it or freeze it
I love lentil soup although my hubby is not such a fan. In order to please us both I decided to make this soup along with other Mediterranean foods including falaful, pita, tzatziki, hummus, etc. We had a scrumptious Greek buffet for dinner which was fabulous! It's a good thing I decided to include all those side dishes because as it turned out I misread the soup instructions and allowed only two hours cook time rather than three, so there was actually no soup for dinner that night.
The soup was amazing for lunch the next day though!
So, if you like lentil soup (and even if you don't) give this one a try. Allow plenty of time for cooking as it does cook forever but it's worth it. I shared this soup with co-workers and they all raved about it. Even my hubby said it was delicious!
Faki (Greek Lentil Soup) from The Essential New York Times Cook Book
1 lb green lentils
8 cups warm water
1 large onion, chopped
2 - 3 garlic cloves, chopped
2 small stalks celery, finely chopped
5 - 6 canned Italian-style plum tomatoes and their juices
1 large bay leaf
4 sprigs parsley
chopped mint, basil or oregano to taste (I used about 2 TBS mint)
1/3 cup olive oil
salt and freshly ground black pepper
red wine vinegar
1. Wash and pick over the lentils, and place in a soup pot with warm water to cover. Let stand for 1 hour.
2. Bring the pot of lentils to a boil. Add the onion, garlic, celery and tomatoes, cover and simmer for 1 hour.
3. Stir in the herbs and oil and season with salt and pepper. Continue to simmer, covered, for another 1 1/2 hours or until the soup is very thick and the lentils are tender. Stir occasionally. Add 2 TBS red wine vinegar toward the end.
4. Serve hot with additional vinegar on the side if desired.
*** a couple cooking notes suggested in book***
use regular green lentils
be generous with the salt as the lentils really soak it up
it makes ALOT of soup so be ready to share it or freeze it
Wednesday, January 25, 2012
Porter Pork Stew
It's been a long time since I made stew with real meat... wait make that I've never made stew with real meat! I altered the original recipe that called for lamb and Guinness, choosing instead pork and Duck-Rabbit brand Porter. The stew was delicious and totally worth the long cook time. Great for a cold dreary winter evening!
Olive oil
1 large onion, chopped
1 tsp dried thyme OR 1 TBS fresh chopped thyme
3/4 tsp dried rosemary OR 1 1/2 tsp chopped fresh rosemary
3 TBS all-purpose flour
2 lbs local, bone-in pork loin chops, cut into 1 inch cubes
1 tsp salt
3/4 tsp freshly ground black pepper
1 bottle Duck-Rabbit porter (or other dark stout/ porter of your choice)
1 TBS tomato paste
3 cups broth (I used veggie)
1 bay leaf
2 cups cubed peeled, Yukon gold potato
2 cups 1-inch thick diagonally sliced carrot
2 small/ medium turnips, peeled and quartered
1. Heat a large Dutch oven over med-high heat. Add olive oil to pan, swirl to caot. Add onion, thyme and rosemary; saute 5 minutes, stirring occasionally. Place onion mixture in a large bowl.
2. Place four in a shallow dish. Sprinkle pork evenly with salt and pepper. Dredge pork in flour, shake off excess. Return pan to med-high heat. Add 1 TBS oil to pan; swirl to coat. Add half of pork mixture to pan; saute 5 - 6 minutes, turning to brown on all sides. Add browned pork to onion mixture. Repeat the procedure with remaining pork and remaining olive oil.
3. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to about 1 cup (about 5 minutes). Return onion mixture and pork to pan. Stir in tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. cover, reduce heat, and simmer 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and veggies are tender.
Olive oil
1 large onion, chopped
1 tsp dried thyme OR 1 TBS fresh chopped thyme
3/4 tsp dried rosemary OR 1 1/2 tsp chopped fresh rosemary
3 TBS all-purpose flour
2 lbs local, bone-in pork loin chops, cut into 1 inch cubes
1 tsp salt
3/4 tsp freshly ground black pepper
1 bottle Duck-Rabbit porter (or other dark stout/ porter of your choice)
1 TBS tomato paste
3 cups broth (I used veggie)
1 bay leaf
2 cups cubed peeled, Yukon gold potato
2 cups 1-inch thick diagonally sliced carrot
2 small/ medium turnips, peeled and quartered
1. Heat a large Dutch oven over med-high heat. Add olive oil to pan, swirl to caot. Add onion, thyme and rosemary; saute 5 minutes, stirring occasionally. Place onion mixture in a large bowl.
2. Place four in a shallow dish. Sprinkle pork evenly with salt and pepper. Dredge pork in flour, shake off excess. Return pan to med-high heat. Add 1 TBS oil to pan; swirl to coat. Add half of pork mixture to pan; saute 5 - 6 minutes, turning to brown on all sides. Add browned pork to onion mixture. Repeat the procedure with remaining pork and remaining olive oil.
3. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to about 1 cup (about 5 minutes). Return onion mixture and pork to pan. Stir in tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. cover, reduce heat, and simmer 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and veggies are tender.
Sunday, January 15, 2012
Oatmeal Raspberry Bars
I used to stop by a local coffee shop several mornings a week when in college on my way to class. I would usually get a hot tea (briefly off coffee due to headaches) and sometimes the delicious treat of a raspberry bar. Oh how I loved those bars of oats, sugar and raspberries. I went years without them once graduating college and moving away.
It was a few weeks ago when my hubby and I were out grocery shopping and in need of a snack that I came across raspberry bars again. These bars were made fresh in the bakery and I could not resist. That sweet treat tasted just as I remembered. I was hooked again.
Determined to make my own I found a VERY simple recipe and gave it a shot last weekend. And you know what? Fabulous! I love these bars and they are super easy to make. The only change I plan to make for batch number two is to cut back on the salt by 1/4 teaspoon. I'll post the recipe as I found it and if you like salt make them as is. If you are watching your salt or just don't tend to use it much and therefore are sensitive to salty try cutting it back a bit.
This time I plan to try blueberry preserves!
Enjoy! I know I will!
Oatmeal Raspberry Bars
3/4 cup softened butter
1 cup brown sugar
1 1/2 cup flour
1/2 tsp baking soda
3/4 tsp salt (or less)
1 1/2 cup quick cooking oats
1 (10 oz) jar raspberry preserves
Pre-heat oven to 400 degrees.
Beat softened butter with a mixer until smooth and creamy. Add brown sugar and mix well.
In a separate bowl mix together flour, baking soda, salt and oats. Stir well to combine. Add the butter mixture to flour mixture, stirring until well combined.
Grease a 9 X 13 inch baking pan. Press half the oat mixture into the bottom of the baking pan. Spread the raspberry preserves evenly over the oat mixture. Sprinkle remaining oat mixture over the top of the preserves. Bake 18 - 20 minutes at 400 degrees. Remove from oven, let cool slightly. Run knife around edge to loosen. Cool on a rack before cutting into squares.
It was a few weeks ago when my hubby and I were out grocery shopping and in need of a snack that I came across raspberry bars again. These bars were made fresh in the bakery and I could not resist. That sweet treat tasted just as I remembered. I was hooked again.
Determined to make my own I found a VERY simple recipe and gave it a shot last weekend. And you know what? Fabulous! I love these bars and they are super easy to make. The only change I plan to make for batch number two is to cut back on the salt by 1/4 teaspoon. I'll post the recipe as I found it and if you like salt make them as is. If you are watching your salt or just don't tend to use it much and therefore are sensitive to salty try cutting it back a bit.
This time I plan to try blueberry preserves!
Enjoy! I know I will!
Oatmeal Raspberry Bars
3/4 cup softened butter
1 cup brown sugar
1 1/2 cup flour
1/2 tsp baking soda
3/4 tsp salt (or less)
1 1/2 cup quick cooking oats
1 (10 oz) jar raspberry preserves
Pre-heat oven to 400 degrees.
Beat softened butter with a mixer until smooth and creamy. Add brown sugar and mix well.
In a separate bowl mix together flour, baking soda, salt and oats. Stir well to combine. Add the butter mixture to flour mixture, stirring until well combined.
Grease a 9 X 13 inch baking pan. Press half the oat mixture into the bottom of the baking pan. Spread the raspberry preserves evenly over the oat mixture. Sprinkle remaining oat mixture over the top of the preserves. Bake 18 - 20 minutes at 400 degrees. Remove from oven, let cool slightly. Run knife around edge to loosen. Cool on a rack before cutting into squares.
Friday, December 23, 2011
Satsuma Orange Cheesecake
This is by far my favorite cheesecake! Not too sweet, not too heavy and amazingly delicious. The orange and cream cheese combine into a complex orange cream flavor. I took this recipe one step beyond by making homemade whipped cream (with just a bit of sweetness) to dollop on the top. While not needed it is an awesome addition. I would not recommend store bought whipped cream as it would be too sweet for this cheesecake and overwhelm the delicate flavors.
Crust:
1 cup flour
1/4 tsp baking powder
1/8 tsp salt
3 TBS sugar
3 1/2 TBS butter, softened
1 large egg yolk
Filling:
12 oz. reduced fat cream cheese, softened
8 oz. full fat cream cheese, softened
3/4 cup sugar
3/4 cup reduced fat sour cream
2 TBS grated satsuma orange rind
1/4 cup fresh satsuma orange juice
4 large eggs
1. Pre-heat oven to 325 degrees
2. To prepare crust, lightly coat bottom of springform pan with butter.
3. Weigh or lightly spoon flour into a dry measuring cup, level with a knife. Sift together flour, baking powder and salt.
Combine 3 TBS sugar and butter in a food processor, process until light and fluffy. Add egg yolk, process until smooth.
Add flour mixture to food processor, process until just combined.
Firmly press mixture into bottom of springform pan. Bake at 325 for 25 minutes until lightly browned. Cool 10 minutes on a wire rack.
4. Combine cream cheeses in a food processor, process 30 seconds until smooth. Add 3/4 cup sugar, process 30 seconds. Add sour cream, rind and juice; process 30 seconds. Add eggs 1 at a time, processing well after each addition. Scrape down sides of bowl, process 10 seconds.
Pour mixture into prepared crust.
Place pan in large baking pan. Add hot water to baking pan to a depth of 1 inch to form a water bath. Bake at 325 degrees for 50 - 60 minutes until cheese cake center barely moves when touched. Turn off oven, let stand 30 minutes before removing. Remove cheesecake from oven and water bath. Run a knife around the outside edge. Cool to room temperature. Cover and chill.
* optional whipped cream topping can be added just before serving.
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