Ingredients:
3T extra virgin olive oil
2 red onions, sliced into 1/4-inch thick rounds
5 garlic cloves, thinly sliced
1 pound swiss chard, stems and ribs removed, leaves washed well, and coarsely chopped
1 cup canned cannellini beans, drained and rinsed (I used a full can)
1/2 c veggie stock
salt and pepper
corn tortillas
1/3 c soft goat cheese, crumbled (I used cotija cheese)
cilantro sprigs
Directions:
Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed throug, aboiut 4 minutes. Season with salt and pepper.
Heat tortillas. Spoon filling into tortillas and top with cheese and cilantro.
Martha Stewart Living, May 2011
Tuesday, June 21, 2011
Veggie Tacos
Ingredients:
2 T olive oil
3/4 pounds zucchini, trimmed and diced
3 scallions, trimmed and diced
2 t chili powder
1/4 t ground cumin
1/4 t dried oregano
1/4 t salt
1/4 t pepper
1 can (14/5 ounces) pinto beans, drained and rinsed
1 can (8 3/4 ounces) corn, drained and rinsed
2 c baby spinach, chopped
3/4 c salsa verde
1 package hard taco shells
2/3 c crumbled cotija cheese (or queso blanco)
lime wedges
Directions:
1. Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and scallions and cook 5 minutes. Add chili powder, cumin, oregano, salt, and pepper. Cook 1 minute.
2. Stir in beans, corn, spinach, and salsa. Cook 3-4 minutes or until spinach is wilted.
3. Meanwhile, heat taco shells per package instructions. Spoon about 1/3 cub veggie mixture into taco shell and sprinkle with a little cheese. Add a squeeze of lime and serve.
Wednesday, May 11, 2011
The Taste of Wheaton
The Taste of Wheaton 2011
Date: Sun, May 15th 2011
Additional Time Info: 11:00 am to 5:00 pm
Get a “taste” for all the great things downtown Wheaton has to offer at the 16th Annual Taste of Wheaton! The Taste of Wheaton takes place on Sunday, May 15, from 11:00 am to 5:00 pm in the Wheaton Triangle at the corner of Grandview Avenue and Reedie Drive in downtown Wheaton (one block north of the Wheaton Metro station).
It's my favorite time of the year in Wheaton - where you get to eat your way through all the goodness it has to offer. a fun way to have lunch and parking is free.
Tuesday, May 10, 2011
Penne with Butternut Squash and Goat Cheese
I saw Giada making this and she said she could eat the whole thing. I've made it twice now and both times were a hit. If use whole wheat pasta, check out the size of the box, as it's usually less than a pound (talk about charging more for less!). anyway, I basically kept the ratios the same, but this recipe could be easily doubled.
The other good things abou this recipe is that it can be served, warm, room temp or cold.
I've been lazy the past few times I've needed butternut squash and have just paid more to use the pre-cut container at Trader Joes. It doesn't take long to make their chuncks smaller.
When you first mix the goat cheese and water you may think it's too runny, but once it cools the cheese becomes creamy and sticks onto the pasta. the butternut just falls apart as well.
Ingredients
Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan
Directions
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Cook's Note:
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.
The other good things abou this recipe is that it can be served, warm, room temp or cold.
I've been lazy the past few times I've needed butternut squash and have just paid more to use the pre-cut container at Trader Joes. It doesn't take long to make their chuncks smaller.
When you first mix the goat cheese and water you may think it's too runny, but once it cools the cheese becomes creamy and sticks onto the pasta. the butternut just falls apart as well.
Ingredients
Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan
Directions
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Cook's Note:
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.
Monday, May 9, 2011
Whole wheat chocolate chip cookies
I saw this recipe at Orangette and was somewhat skeptical that they could really taste as good as the original recipe. I think I'm a convert. Maybe it's my tastebuds changing as I get older, but I really like the nutty quality that the whole wheat flour gives. They also aren't too terribly sweet. I used a whole bag of chocolate chips, mostly because I didn't really care to measure out 8 oz. They turned out just fine.
I also made mine much smaller, because I like petite cookies... if you want bigger cookies, just drop a little more and cook a little longer.
Whole wheat chocolate chip cookies
Ingredients:
3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) cold unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chips (or an entire bag)
Method:
Preheat oven to 350°F. Line baking sheets with parchment.
Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl.
Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.
Scoop mounds of dough about 1 tablespoon in size onto the baking sheets.
Bake the cookies for 10 to 12 minutes. Transfer the cookies to a rack to cool. Repeat with remaining dough.
I also made mine much smaller, because I like petite cookies... if you want bigger cookies, just drop a little more and cook a little longer.
Whole wheat chocolate chip cookies
Ingredients:
3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) cold unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chips (or an entire bag)
Method:
Preheat oven to 350°F. Line baking sheets with parchment.
Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl.
Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.
Scoop mounds of dough about 1 tablespoon in size onto the baking sheets.
Bake the cookies for 10 to 12 minutes. Transfer the cookies to a rack to cool. Repeat with remaining dough.
Monday, April 18, 2011
Spring Pasta with Artichokes, Mushrooms and Peas
This recipe hails from The Greens Cookbook by Deborah Madison. It's kind of an old-school vegetarian cookbook, some of the recipes are fussy, but more often than not, you get a delicious result. I think if I were to make this recipe again, I'd just use frozen artichoke hearts, rather than trying (and not terribly successfully) trimming the globes down to hearts quickly enough before they turn brown.
Also, I made my own pasta with herbs. While, there really isn't a replacement for fresh pasta, it is a step that could be skipped. I won't go into the details of pasta making here... I'll assume if you're ambitious enough to make pasta you have a recipe.
Spring Pasta with Artichokes, Mushrooms and Peas
Ingredients:
8 oz of fettuccine or linguine
1 lemon
2 large artichokes (or use a package of frozen artichokes)
5 T. butter, unsalted
3 T olive oil
4 shallots, sliced (about 2/3 c.)
1 clove of garlic, minced
1/2 tsp. fresh thyme leaves, chopped
6-8 oz. mushrooms cut into chunks (I used baby bellas)
2 stalks of celery, cut into small squares
1 10-oz. pkg frozen petit peas
1 T parsley, chopped
2 tsp. tarragon, chopped
parmesan
salt and pepper to taste
Method:
Bring a large pot of water for the pasta to boil.
Squeeze the juice of the lemon into a bowl w/ about 2 c. of cold water. Trim the artichokes.. see this video on the how to http://www.youtube.com/watch?v=ZV7iU0NoYSs just be sure to dip in the lemon water as you go, otherwise you'll end up with a brown mess. Dice the heart cubes and keep in the lemon water.
In a large, wide skillet, melt the butter and olive oil. Add the shallots, garlic, thyme, and drained artichokes and stew them together for 1 minute.
Add one cup of the water from the pasta pot, cover and cook over medium heat for 2 minutes.
Raise the heat and add the mushrooms, season with salt and pepper and cook for 2 minutes.
Add the celery and the peas and more water (if the first cup has cooked off). Lower the heat again, cover and cook gently for 3-4 minutes or until mushrooms are done.
Cook the pasta, scoop it out when it's done and add to the skillet. Season with the fresh herbs. Toss with tongs to mix. Season with salt and pepper to taste. Top with Parmesan.
Also, I made my own pasta with herbs. While, there really isn't a replacement for fresh pasta, it is a step that could be skipped. I won't go into the details of pasta making here... I'll assume if you're ambitious enough to make pasta you have a recipe.
Spring Pasta with Artichokes, Mushrooms and Peas
Ingredients:
8 oz of fettuccine or linguine
1 lemon
2 large artichokes (or use a package of frozen artichokes)
5 T. butter, unsalted
3 T olive oil
4 shallots, sliced (about 2/3 c.)
1 clove of garlic, minced
1/2 tsp. fresh thyme leaves, chopped
6-8 oz. mushrooms cut into chunks (I used baby bellas)
2 stalks of celery, cut into small squares
1 10-oz. pkg frozen petit peas
1 T parsley, chopped
2 tsp. tarragon, chopped
parmesan
salt and pepper to taste
Method:
Bring a large pot of water for the pasta to boil.
Squeeze the juice of the lemon into a bowl w/ about 2 c. of cold water. Trim the artichokes.. see this video on the how to http://www.youtube.com/watch?v=ZV7iU0NoYSs just be sure to dip in the lemon water as you go, otherwise you'll end up with a brown mess. Dice the heart cubes and keep in the lemon water.
In a large, wide skillet, melt the butter and olive oil. Add the shallots, garlic, thyme, and drained artichokes and stew them together for 1 minute.
Add one cup of the water from the pasta pot, cover and cook over medium heat for 2 minutes.
Raise the heat and add the mushrooms, season with salt and pepper and cook for 2 minutes.
Add the celery and the peas and more water (if the first cup has cooked off). Lower the heat again, cover and cook gently for 3-4 minutes or until mushrooms are done.
Cook the pasta, scoop it out when it's done and add to the skillet. Season with the fresh herbs. Toss with tongs to mix. Season with salt and pepper to taste. Top with Parmesan.
A taste of Spring
After a long cold winter, it's nice to start to see the first signs of Spring. My very favorite part of Springtime is watching the flowers start to bud and the cherry blossoms and dogwoods start to bloom. In the market, peas, pineapples, and young greens start to appear.
Even though, when I made these dishes, peas hadn't quite appeared in the market yet, but frozen peas were a decent substitute... which means you can have spring green any time you want.
Pea soup
This isn't a recipe as such as I kind of just made it up as I went along.
Ingredients:
4 T butter, unsalted.
3/4 c. shallots minced
4 c. vegetable stock
1 10 oz package of petit peas, thawed--or similar amount of freshly shelled peas
2 T of fresh herbs (I used a combo of thyme, tarragon and mint)
1/2 c. cream
salt & pepper to taste
Method:
In a saucepan over medium-low heat melt the butter and sweat the shallots. (You're looking for them to soften, not brown). Once the shallots are starting to appear translucent, add a healthy pinch of salt.
Add the vegetable stock and bring to a simmer.
Add the peas and cook for 2-3 minutes, or until bright green.
Add the herbs.
Use a stick blender, or transfer to a blender and blend until smooth. (If you want it really smooth, put the soup through a strainer. I didn't really have the patience to do so.)
Stir in cream. Season with salt and pepper to taste.
Serve immediately, or chill and serve cold.
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