Roasted Salsa

Next year I will find a better balance between having so many tomatoes come on at once that I can't get all of them canned/frozen/eaten and my too-staggered plantings that give me just enough for a couple servings of marinara every night.  In the meantime I'm enjoying finding new recipes to try in small batches. Here's one I found last year and have enjoyed making this summer. It is just as easy as a fresh salsa, but with a much deeper flavor.

*1 1/2 lb. tomatoes (large work better, but I've used everything from cherry to Roma to heirloom)
*1 medium white onion, halved
*3 jalapenos (I pull out half the seeds)
*3-4 garlic cloves, unpeeled
*3 TBSP. lime juice, 2 limes
*coarse salt and ground pepper
*1/4 c. chopped fresh cilantro

Heat broiler with rack in top position.  Place tomatoes, onion, jalapenos and garlic on a rimmed baking sheet in a single layer. Broil until vegetables are blistered and slightly softened, rotating sheet and turning vegetables frequently, 6-8 minutes.  If the garlic starts to get too brown, pull it out early. Discard garlic skins.  In a food processor, pulse the vegetables until coarsely pureed.  Add lime juice, salt and pepper and pulse.  Stir in cilantro. Refrigerate up to 3 days or freeze up to 3 months.

Better Brown Rice

There's no question that brown rice offers a totally different level of nutrition than the more familiar, stripped-down, white variety.  The problem usually falls to the texture, which is often gummy or mushy.  Leave it to Martha Stewart to debunk the common water/rice ratio/cooking time issues to solve the problem.  Here's how she suggests it should be cooked.
For long-grain brown rice, use 1 1/4 cups water to 1 cup rice.  For short-grain, use 1 1/2 cups water.
Bring rice, water, and coarse salt (1/4 tsp. per cup of rice) to a boil.  Cover, and reduce to a slow, steady simmer.  Cook for 30 minutes (not a type-o).  Use a wide, shallow pot with a tight0fitting lid to ensure evenly cooked rice.
Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork. Makes about 2 1/2 cups.
Keep cooked brown rice on hand in the fridge for quick additions to soup, casseroles, sides, and salads.  Brown rice also makes an excellent alternative to breakfast cereals - serve warm with a little almond milk and cinnamon.

Whole-Wheat Pasta Salad with Walnuts and Feta Cheese

If anyone still has this blog on your reader, do not fall off your chair to see a post here.  Last week I was trying to get dinner on the table and spent over 20 min searching my books for the recipe, cursed how much easier it would have been to search the blog for it, and here we are.
This recipe from Ellie Krieger has been a pretty regular staple in my lunches lately.  The salad and the dressing each fit the five-ingredient-or-less bill.
*1/2 lb. whole-wheat fusilli or other spiral shaped pasta (I mix up pastas and often use the Barilla Plus for different protein sources)
*1/2 c. walnut pieces
*1/2 c. crumbled feta cheese
*1/2 c. sliced red onion
*1 1/2 c. baby spinach leaves
*2 TBSP. walnut or olive oil
*2 TBSP. red wine vinegar
*1-2 cloves garlic, minced or grated on a Microplane
*1/2 tsp. Dijon mustard
*freshly ground black pepper to taste
Cook pasta according to the package directions.  Drain pasta and rinse in cold running water, then refrigerate.
In a small skillet, toast the walnuts over medium-high heat, stirring/tossing frequently for 3-5 min until fragrant. Set aside to cool, then chop coarsely.
In a large bowl, toss together the pasta, walnuts, feta, onion and spinach.  In a small bowl, whisk together the oil, vinegar, garlic and mustard.  Pour the dressing over the pasta and toss to combine.  Season with pepper.  Serves 4. 420 cal, 49g carb, 13.5g protein, 21.5g fat, 9g fiber
If I'm going to be eating this throughout the week. I mix the pasta, walnuts, feta and onions in a big bowl. Then for lunch I pile a large plate spinach, with the noodles on top and a drizzle of dressing.

Cranberry Butter

This butter is all things good about the flavors of the holidays.  I'd suggest making a batch to serve with Christmas morning toast or any other breads that may come your way this season.
*1/2 lb. butter, softened
*1/4 c. chopped fresh cranberries
*1/4 c. honey
*zest from 1 orange

Combine all ingredients until well-blended.  Keep refrigerated and let soften slightly before serving.

Salsa

Grabbed this recipe from Pioneer Woman...and love it! I usually make a batch a week and use it in soups, burritos, and to dip.

*28 oz. canned tomatoes with juice

*20 oz. Rotel (original)

*1/4 c. chopped onion

*1 clove garlic, minced

*1 jalapeno, sliced thin (I like heat but sometimes if the peppers are hot, this may be too much...)

*1/4 tsp. sugar

*1/4 tsp. cumin (I use about twice this)

*1/4 tsp. salt

*1/2 c. cilantro

*1/2 lime, juiced

Put it all in your food processor and pulse until it reaches the consistency you like.

Hint: If you've got the ingredients and cutting board out, here's a way to make this a little easier for your next batches.  Grab a couple onions, several peppers and garlic along with the bunch of cilantro.  Chop/slice/mince all of it.  Put a few squares of plastic wrap out on the counter and pile up enough of each to make one batch (or even half of this recipe) on each square. You could even freeze the lime juice in an ice cube tray and add the cube to the pile. Fold over the plastic to wrap each 'packet' up and put all of the packets into a zip-top bag and put in the freezer. Then the next time you're craving salsa all you'll have to do is open a couple cans of tomato, throw in the frozen packet and seasonings and you're done.

Hummus - Favorite Version

I've posted some hummus recipes in the past, but have finally finished tweaking this to suit our taste.

*1 1/2 c. chickpeas, cooked, rinsed, drained
*3 cloves garlic, peeled (if you don't love fresh garlic taste, simmer in water for a few minutes on medium)
*1/2 TBSP. fresh chopped parsley
*1 tsp. lemon juice
*2 TBSP. tahini
*1/8-1/4 tsp. cayenne pepper
*1/4-1/2 tsp. ground cumin
*1 1/2 tsp. sea salt
*1/4-1/2 c. extra-virgin olive oil

In a food processor, combine chickpeas and garlic and pulse to make a paste.  Add parsley, lemon juice, tahini, pepper, cumin, and salt.  Pulse to combine.  Drizzle in olive oil until desired consistency. If you plan to refrigerate this before serving you may want to add more oil because it will firm up. Enjoy on pita chips, as a spread on sandwiches or on a toasted bagel.

Orzo with Cilantro-Lime Pesto

We've been trying to cut back a bit on dairy and have been 'forced' to get creative in what we eat. Seriously, 90% of our meals have some form of cheese in them. Turns out people who don't eat dairy still eat great food. Here's one that we loved.

1/4 c. (2 ounces) uncooked whole-grain orzo (rice-shaped pasta)

1 c. fresh cilantro
1 lime, juiced
1 tsp. olive oil
1 TBSP. pine nuts
1 clove garlic, minced
1/2 c. canned black beans, rinsed, drained (or 2-oz. cooked salmon or tuna)
1/4 c. chopped roasted red peppers (in a jar packed with water)
1/4 c. corn kernels (I had frozen and just thawed them with no heat)

Cook orzo according to package directions. In a food processor, puree cilantro, lime juice, oil, pine nuts and garlic to make pesto. Toss cooked orzo with pesto and remaining ingredients and serve.

I first ate this warm and loved it, but it was yummy the next day as a cold lunch salad.

Perfect Crispy Potatoes

This recipe comes from Melissa d'Arabian.

*1/4 c. Canola oil

*3 lbs. russet potatoes, peeled and cut into 1/2-inch cubes

*Kosher salt and freshly ground pepper

*3 TBSP. water

*1 TBSP. unsalted butter

Preheat oven to 375.

In a large saute pan heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute, stirring frequently for 5 minutes.

Turn up the heat to high, add the water, stir and cover pan with a lid. Steam the potatoes until the water evaporates, about 4 minutes. Open the lid every 1-2 minutes to stir so the potatoes don't stick to the bottom. Lower the heat to medium and continue to saute until all traces of water are gone. Toss in the butter and stir to coat all the potatoes. Spread the potatoes on a baking sheet and bake until crisp and browned to your liking, 15-25 minutes. Transfer to a bowl and serve.

I wasn't fast enough to get a photo, and this was all that was left...

Buttermilk Cornbread

Fall is in the air here and a rainy day spurred the need for chili and bread sticks. But then the Crate and Barrel catalog showed up and there was a mix for buttermilk cornbread, which sounded perfect to go with the chili. I pulled and made this recipe and even my non-cornbread-liking husband ate and enjoyed 4 squares.

*1/2 c. butter

*2/3 c. sugar

*2 eggs

*1 c. buttermilk

*1/2 tsp. baking soda

*1 c. buttermilk

*1 c. wheat flour (or AP or blend)

*1 c. cornmeal

*1/2 tsp. salt

Preheat oven to 375. Grease 8x8 pan. Melt butter in a saucepan over medium heat. Remove from heat and stir in sugar. Whisk in eggs. Combine buttermilk with baking soda and add to butter mixture. Stir in flour, cornmeal and salt. Stir to combine, but there may be some lumps. Pour into pan, smooth top slightly and bake about 30 minutes until top is golden brown. Invert onto a cutting board and cut into squares. You'll want to serve this warm, with some butter and honey.

Southwest Quinoa Salad

Here is a much healthier option to a pasta salad. Make it a day ahead because the flavors get really yummy the longer it sits.

*2 c. chicken broth

*1 c. quinoa, rinsed

*1 tsp. cumin

*2 c. black beans or a 15 oz. can of black beans, rinsed and drained

*2 c. frozen corn kernels, thawed

*3 TBSP. cilantro, chopped

*1/2 roasted red pepper, chopped

*1 c. chicken, cooked and chopped (optional)

*1/2 c. Italian-balsamic or sun-dried tomato salad dressing

Bring broth to a boil in a medium-saucepan. Add the cumin and quinoa. Cover, reduce heat and simmer about 30 minutes (check your quinoa for details). Remove from heat and set aside at least 5 minutes. Combine beans, corn, peppers, chicken (if using) and cilantro. Add the quinoa and dressing and toss well to mix. Refrigerate for 1 hour before serving.

Garlic Herb Noodles

There is no real recipe for this, but this is a fresh-tasting side for a summer meal.

*1/3-1/2 lb. small noodles (I often use the mini farfalle)

*1-2 TBSP. butter

*1 clove garlic, minced

*1 handful fresh parsley, minced

*1/4 c. shredded Parmesan cheese

Cook noodles according to package instructions. While draining noodles, melt butter in pot over medium heat. Add garlic and cook until good and fragrant, about 1 minute. Add noodles back to pot and toss to coat. Remove from heat, add parsley and Parmesan cheese, stir well and serve.

Naan

I was making tandoori chicken for dinner and realized it had been way too long since we'd made some naan. This leavened flat-bread is pretty expensive to buy at the store and since it's a pretty easy bread to make, it's definitely worth making at home.

*1 1/4 tsp. yeast

*1/2 c. warm water

*2 TBSP. sugar

*1 1/2 TBSP. milk

*1 medium egg, beaten

*1 tsp. salt

*2-2 1/2 c. bread flour

*2 cloves garlic

*3 TBSP. butter, melted

In a large bowl, dissolve the yeast in water and let stand a few minutes until good and frothy. Stir in the sugar, milk, egg, salt and about 2 c. flour, mixing to form a soft dough. Turn dough out on a lightly floured surface and knead for 5 minutes, or until dough is smooth. Place dough in an oiled bowl, cover with a damp cloth and let rise about 1 hour until doubled.

Peel garlic cloves, and using the side of knife smash and press garlic to make a paste. Punch down dough and knead in garlic paste for 1-2 minutes. Pull off small handfuls of dough (about the size of a golf ball), roll into balls, and place on a baking sheet. Cover with a towel and let rise until doubled (about 30 minutes).

Preheat grill to high heat (if using a grill pan on your stove go for a medium-high). On a lightly floured surface, roll each ball of dough into a thin circle. Lightly oil grill and place dough on grill. Cook for 2-3 minutes until puffy and bubbly. Brush top side with butter and flip. Brush top (cooked) side with butter and continue to cook until bottom is browned, another 2 minutes. Remove from the grill, cover with a heavy dish cloth to keep warm while you cook remaining bread, and enjoy. This makes about 8, 7-inch breads.

Milk Gravy

When my hubby and I started dating I was introduced to milk gravy and mashed potatoes, a Sunday favorite in his home. Unfortunately, this is one of those recipes my MIL could not give me because, "you just make it until it looks right"...which isn't usually much help when trying to recreate a dish.
This is basically a white sauce, and thankfully my 7th grade home-ec class provided me with a basic recipe.
*4 TBSP. butter
*4 TBSP. flour
*1/4 tsp. salt
*1/4 tsp. pepper (I use more than this, but most don't eat as much pepper as we do)
*1/2 tsp. chicken bouillon
*2 c. milk (whole works best, but since we use 1% here, I usually add a few TBSP. cream)

In a saucepan, over low heat, melt butter. Whisk in flour and continue stirring until this forms a nice roux (gets thick and bubbly). Whisk in salt, pepper, and bouillon. Slowly whisk in milk and mix until smooth. Increase heat to med-high, stir constantly and the mix should thicken in a minute or so. The in-laws usually serve this with a Ritz chicken and she stirs in any remaining Ritz crumbs which is so tasty.

Stuffing

Ok, I know stuffing is something everyone has a preference on. Some like it cooked in the turkey, some will add meats or nuts, some like the kind that has to be cut and served like a brownie, some may not even like this staple Thanksgiving side dish, but here's how our family loves it.
*1 loaf bread
*1 large carrot, finely shredded
*1/2 onion, diced
*1 stalk celery, finely chopped
*2 1/2 c. chicken broth
*1/2 c. butter
*1 tsp. poultry seasoning
*1 tsp. sage
*1/2 tsp. onion powder
*1/2 tsp. pepper

Cut one loaf of bread (good old white works great) into 3/4" cubes and allow to dry out on cookie sheets for a day or two.In a saucepan bring the chicken broth to a boil. Add carrots, celery, and onion and simmer until veggies are tender.
In a skillet (use the biggest one you have), melt 1/2 c. butter. Add bread and 'toast' over medium high heat for a couple minutes. Use a ladle to pour the broth over bread (I usually do half of the broth mixture and wait a few minutes before adding more so I don't get this too soggy) and continue to stir every few minutes as it fries (a good 10-15 minutes). Sprinkle generously with poultry seasoning, sage, onion powder and pepper; continue to cook until well-incorporated.
Transfer stuffing to a casserole dish and refrigerate overnight. When ready to serve, heat (covered) in a 350 oven for about 30 minutes. We usually triple this recipe for our Thanksgiving Feast for 20.

Chicken Pasta Salad

I used to work down the street from a fun little cafe with a chicken pasta salad on the menu. Needless to say this was 'what's for lunch' on a regular basis. I salivate just thinking of enjoying the pasta with warm beer bread and whipped butter. I'm not a huge salad dressing fan, so pasta salads had never been very appealing to me, until I met this one. It's perfect for a potluck and I needed an offering for the ugly sweater party we're headed to later, so here you go.
As with any salad, these amounts and ingredients can easily be varied. This will feed 8-10ish for a main meal or about 20+ if there are other foods to load on the plate.

*16-18 oz. pasta (I use the multi-colored, vegetable rotini)
*1 1/2 c. broccoli florets, chopped small
*1 can kidney beans
*1 chicken breast (or leftover rotisserie chicken)
*1 tsp. parsley
*1 tsp. Italian seasoning
*1-2 TBSP. Parmesan cheese
*1-2 c. raspberry vinaigrette
*salt and pepper

In a large pot, bring salted water to boil. Add pasta and stir well. Cook according to package directions. Add broccoli to pasta and water for last minute of cooking. Drain and rinse well in very cold water. Allow to drain again and pour into large bowl. Drain and rinse kidney beans and add to bowl. Season chicken breast with salt and pepper and grill. Allow to cool and chop into bite-size pieces. Add to pasta. Sprinkle with seasonings, cover and refrigerate until ready to serve. Toss with dressing just prior to serving.Notes: I usually pull this from the fridge 20-30 minutes before serving so it is not so cold. Just be careful of the chicken that it doesn't stay out too long. (You can also make this without the chicken and it is still great.) I don't like pasta salad swimming in dressing, so I usually add about 1 c. or more dressing and leave the rest by the side if people would like to add more. My other favorite dressing to use is Caesar Italian if you can find it. I often add small cubes of mozzarella cheese.