baked macaroni and cheese

There is the blue box that you will find in most pantries of homes with kids. You don't find it in this home.  I have never liked macaroni and cheese.  The powdered cheese just freaked me out as a child and I never got over it.  Some moms made it runny and others made it clumpy and chunky and then there were the moms that added things like peas and bacon in it.  I wanted none of it.  It still makes me cringe.  I don't make it for my kids.  I made it once and Brad put ketchup on his and that just took me to a new gross out level.  This is probably going to result in some life long damage to my kids but, I will deal with that in counseling 10 years from now.  Because I never liked the boxed stuff I kinda shunned the homemade gourmet versions as well. At Carter's party I thought I would made a homemade version for the kids.  I tore this out of People magazine and I have been watching Alton on the Best Thing I Ever Ate. I am always pleased with his choices so, I was hoping his mac and cheese would be a winner.  I like the quirky, brainy, foodie guys.  The kids were not a fan.  They like the blue box.  The adults really liked it.  I don't have much to compare it to but, I like that it was not overly cheesy and that you could taste the pasta, creamy cheese and the panko crunch on top was a nice finish.  I would definitely make this again even if the kids revolt.  More for me.  I have a lot of catching up to do on my mac and cheese consumption.

 

baked macaroni and cheese

source: alton brown
 

1/2 pound elbow macaroni

3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

greek cauliflower tabouli salad

Here is the thing.  I wanted 2011 to be my year of health.  I think I have been saying things like "clean living", "life style change", and "cleanse" since the calendar flipped to 2011 at midnight.  They have almost become my mantra but, the strange thing is I have never felt worse.  This has not been the healthiest year of my life.  I am struggling to get over this hump and just feel like myself again.  Making big vegetarian side dishes at the start of the week to add to my dinner plate is a step toward better eating.  Substituting cauliflower for a grain in this tabouli is very interesting if you like cauliflower. I know a lot of people dislike cauliflower ... my husband and kids looked at me as if I was an alien with three heads when I tried adding some cauliflower puree to their mashed potatoes.  I swear someone like Jessica Seinfeld said they would never even notice.  Has she met my husband?  He can detect and completely detest a vegetable from a mile away.  Seriously once the other flavors and textures are layered in the cauliflower does not dominate this light and fresh side dish. This from a total veggie lover who thinks kale would be awesome in this.  Here is to a healthier fall and winter.

greek cauliflower tabouli salad

source: sweetflours

1 head cauliflower

2 plum tomatoes; seeded and diced small

1/2 red onion; small dice

1/2 english cucumber; small dice

4 ounces crumbled herb feta cheese

juice of one lemon

2 tablespoons olive oil

salt and pepper 

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with plum tomatoes, cucumber, red onion, feta, lemon juice, and olive oil.  Season with salt and pepper.

quinoa salad with artichoke hearts and fava beans

When fava beans showed up in my basket this week I knew I was going to be the only one in this house that would eat them.  As I have mentioned before fava beans are a lot of work. They are a lot of work UNLESS you put your two kids to work shelling beans.  I put the bowl of beans between them and they had a blast shelling the beans.  It was a an hour packed with lots of giggles and really cute brother sister time.  Brad may have mentioned the 60 minute segment and putting underage kids to work in the fields but, because there was laughter and no sun beating down on them I did not feel bad cleaning the kitchen while they worked on the beans. This salad packs a lot of vegetables with a fresh springtime taste.  It is good both hot and cold and would probably be good with a bit of feta or goat cheese sprinkled on top.

quinoa salad with artichoke hearts and fava beans

source: sweet flours 

1 pound fava beans, shelled (1 cup)

1 tablespoon olive oil

1 cup chopped sweet onion

1/2 teaspoon chopped fresh thyme

6 oz frozen artichoke hearts, thawed

1 cup chicken broth

1/2 cup uncooked quinoa

1/4 cup chopped fresh flat leaf parsley

grated lemon rind  of 1 large lemon

fresh lemon juice  from zested large lemon

1/4 teaspoon kosher salt

Remove the outer shell from the fava beans.

Bring 2 quarts of water to a boil and add 1/2 tablespoon of salt. Add the shelled beans, simmer for 5 minutes. Remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl of ice water, take them out and remove the outer pod.

Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 15 minutes or until liquid is completely absorbed.

Remove pan from heat. Stir in beans, parsley, rind, juice, and salt. Serve warm or at room temperature.

caribbean succotash

I often make food my family likes or that I want the kids to eat.  My likes and the family likes do not align.  Apparently at this point my taste buds did not get passed along to either child or my husband eats like a four year old.   The later may be true.  Ideally I like to make one big side at the beginning of the week which is packed with vegetables that I can easily add to my plate for dinner.  I may be one of the few but, I really love succotash.  During the summer there is a large bowl in the refrigerator filled with some variation of succotash.  I love how the creamy beans mix with the crisp vegetable to form this simple, colorful yet flavorful side.  This Caribbean succotash is a little different with the sweet coconut milk and spicy cayenne.  The dish alone is good but, when a splash of bajan hot sauce is added to the succotash it takes it to a new level.  I became hooked on the bajan hot sauce on our trip to Barbados.  It is so hot that it is almost bad but, the heat kept pulling me in.  It is made from scotch bonnet peppers with a mustard and vinegar base.  The first time I had it I put way too much in my mouth because the color lead me to believe it was a sweet mango based salsa.  Not fun to have a mouth full of eggs and hot sauce that is beyond hot at a table of your husbands coworkers.


caribbean succotash 
adapted: bon appetit
 
2 cups fresh or canned butter beans
3/4 cup diced peeled carrots
2 tablespoons olive oil
1 cup chopped onion
1 cup diced zucchini
1 cup diced red bell pepper
2 garlic cloves, pressed
1 1/2 teaspoons minced fresh thyme
2 cups fresh or frozen corn kernels, thawed
1 cup diced unpeeled English hothouse cucumber
3/4 cup canned unsweetened coconut milk
Large pinch of cayenne pepper
Large pinch of freshly grated nutmeg
 
Heat oil in heavy large skillet over medium-high heat. Add carrot, chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Saute until beginning to soften, about 3 minutes. Add corn and diced cucumber; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
 

israeli carrots

I don't know what makes these carrots Israeli.  I am not going to claim to know Israeli food.  I do know that this was in the passover menu section of the April Cooking Light and my experience with Jewish food is I really like it.  Typically I enhance the sweetness of a carrot.  This recipe was a different twist for me.  The fresh herb vinaigrette is a nice contrast to the sweet carrot.  It is a quick side that can be served warm or room temperature.  This would be a welcome addition to any spring celebration menu.

israeli carrots

source: cooking light

2 quarts water
1 pound baby carrots, trimmed and halved lengthwise
1 garlic clove, chopped
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 tablespoon fresh orange juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
  
Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3-4 minutes or until crisp-tender. Drain. 

Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.

spaghetti squash and chard gratin

Brad thinks I don't like surprises but, I do.  Each week farm fresh to you posts the contents of the box you are going to receive but, I don't peek.  I want to peek but, I don't.  Reason number one is I cherish Carter waiting at the front door on Thursday morning for the farmer to come.  We unload and name each fruit and vegetable.  Love this!  The second reason is it feels like the unveiling of the mystery ingredient on iron chef.  I look at my bounty and then try to piece together some dishes to highlight the seasonal items.  I knew the spring onions and chard that were delivered would fit into my spaghetti squash and mushroom gratin.  I googled the combo and sure enough up popped this variation.  I made it with some changes.  It was delicious.  Brad even ate it.  It is now gone but, it is going to have a second appearance this week for book club as I received more chard this week and I can't stop thinking about it.  Hope the gals like spaghetti squash as much as I do.  If they don't then I guess I will have to eat the left overs.

spaghetti squash and chard gratin

adapted: kalyn's kitchen

1 large spaghetti squash 2-3lbs (~4 cups shredded)
1 teaspoon olive oil
5 spring onions, whites chopped
salt
fresh ground pepper
1/2 teaspoon dried thyme leaves
fresh ground black pepper to taste
2 cloves garlic; minced
1 bunch red/green chard leaves; chopped  (can use spinach, collards, or kale)
1/2 cup fat free sour cream
1 cup fat free cottage cheese curds (rinse cottage cheese in strainer with cold water)
3/4 cup coarsely grated Parmesan cheese; divided
1 egg, beaten

Preheat oven to 400F.

Put halved squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.  Season with salt and pepper.

While squash cooks, wash chard leaves if needed and spin dry or dry with paper towel. In two batches, stack up chard leaves on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.

Heat olive oil in heavy frying pan, add chopped spring onions, season with salt, pepper and dried thyme. Saute until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped chard all at once. Cook chard about 1-2 minutes, turning a few times. until it's wilted to about half the size it was. (The chard shouldn't be completely cooked, since it will cook more in the gratin.) Turn off heat.

Put cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a gratin dish with non-stick spray.

Using a large fork, gently mix the shredded spaghetti squash into the onion/chard mixture. Combine the sour cream, drained cottage cheese curds, 1/2 cup Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it's evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese.

Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

sweet and spicy asparagus

I am really trying to work on building up a collection of good go to side vegetable dishes.  Typically I am the only one that eats them so, I like to make a large portion that I can stretch over a few days or add into a salad for lunch.  This dish is a twist on the sweet and spicy green beans.  Brad likes the green beans and will eat about five beans so, when I was dishing up his plate and offered these to him I expected him to say yes but, I was also expecting some leftovers for lunch.  This asparagus was that good and now it is gone.  Double batch next time!

sweet and spicy asparagus

source (adapted for size): one perfect bite

1 pounds asparagus, ends discarded and cut into 3rds on the diagonal.
2 tablespoons soy sauce

1 tablespoons rice wine vinegar

2 tablespoons sugar
1/2 teaspoon red chili flakes
1/4 teaspoon fresh ground white pepper
1/2 cup water
1 tablespoons canola oil
1 tablespoons garlic, minced

1/2 tablespoon fresh ginger, minced
1/2 tablespoon sesame seeds, toasted

Whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.

Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp, about 2 to 3 minutes. Pour off any remaining water.  

Add to the pan the oil, garlic and ginger.  Sauté with the asparagus until lightly browned.  Add soy sauce mixture and bring to a boil. Cook until sauce coats asparagus.  Sprinkle with sesame seeds.

corn spoon bread

Corn bread, corn pudding and corn spoon bread ... in this house we like them all.  Typically I tend to lean toward a sweet version of all the aforementioned but, I stumbled upon this savory version of corn spoon bread and the South has done it again for me.  I love Southern food and I have fallen for this spoon bread.  Another comfort food from the South that I welcome at my table any time.  It is light like a souffle and creamy like a pudding but, has a crusty top and filled with kernels of corn and bits of onion and jalapeno.  This recipe makes a lot and speaking from experience it heats up really well the next morning and tastes very good drizzled with a bit of salsa and topped with an over medium egg.

corn spoon bread

adapted: everyday food

2 tablespoons unsalted butter, plus more for baking dish
1/2 small yellow onion, diced small (1/2 cup)
1 jalapeno, diced small
Coarse salt and ground pepper
2 cups whole milk
2 cups fresh or frozen corn kernels (thawed)
1/2 cup yellow cornmeal
1 cup cheddar cheese4 large eggs, yolks and whites separated 

Preheat oven to 375 degrees. Butter an 8-inch square baking dish. In a medium pot, melt butter over medium-high. Add onion and jalapeno and season with salt and pepper. Cook until onion is soft, about 5 minutes. Add milk and corn and cook until milk is very hot but not bubbling, about 3 minutes. Whisk in cornmeal and cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat.  Stir in cheese.  Let cool 10 minutes. Whisk in egg yolks.

In a large bowl, whisk egg whites until soft peaks form. Fold into corn mixture, then pour into baking dish. Bake spoon bread until browned on top and set in middle, 30 to 35 minutes, rotating dish halfway through. Let cool 5 minutes before serving.

roasted mushrooms and kale over butternut squash puree

When Brad is out of town I miss him BUT I get fairly excited about my dinners because I get to eat things I can't when he is home.  The first night I typically have a big bowl of microwave popcorn with milk duds mixed in and sprinkled with salt.  I know horrible but, I have a movie night with the kids (read fun mom) and I indulge in one of my favorite pregnancy cravings.  After I have had that naughty treat I move onto vegetarian dishes.  My csa box delivered a gorgeous huge butternut squash, shallots and purple kale.  I came up with this following dish which is a spin off of a kale and butternut squash bread pudding I make.  This version takes out the bread and highlights the vegetables.  This was delicious, filling and made a ton!  I had this for the two nights following the popcorn dinner so, kinda makes up the nutritionally void meal nights before.

roasted mushrooms and kale over butternut squash puree

source: sweetflours

• 1 pound mixed sliced mushrooms (crimini, portobello and shitake)
• 1 cloves garlic, thinly sliced
• 2 shallots chopped
• A few sprigs of fresh thyme, chopped
• 2 tablespoon extra virgin olive oil
• kosher salt and pepper
• 1 large butternut squash
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cups cheddar cheese
• 1 bunch kale, stemmed and coarsely chopped

Preparation

Preheat oven to 400 degrees F.

Cut butternut squash lengthwise and clean out seeds.  Place squash on jelly roll pan face down with small amount of water. Roast until squash is tender about 45 minutes.  Set aside and allow to cool to touch.
 
On a large baking sheet, dress the mushrooms, garlic, shallots and thyme with 1 tablespoon of olive oil and spread out. Roast the mushroom mixture for 20 minutes, then remove from the oven and season with salt and pepper.
 
Scoop out butternut squash into large bowl and either puree or mash depending on consistency desired.  Season with salt, pepper, and crushed red pepper. Stir in the cheddar until melted.

Lower over temp to 375.  Toss the kale with the remaining 1 tablespoon olive oil and season with salt. Arrange the kale on a cooling rack set over a baking sheet and roast until crisp at the edges, 10-12 minutes.

Combine the mushrooms and the kale and serve on a bed of butternut squash puree.

hearty winter vegetable pilaf

I am really digging this healthy eating thing.  I feel better putting good things into my body.  It is amazing.  I have never liked rice.  Because I did not like rice I just assumed I really did not like grains in general.  Then I went through my no carb phase so this dislike of grains was compounded.  Last year I started to experiment with new grains and well wouldn't you know I really like them.  They have such amazing health benefits and they add texture and substance to vegetarian dishes.  Now I am hooked and have a pantry filled with bags of assorted grains.  The harvest grain blend from Trader Joe's inspired this dish which I brought to book club.  This could easily be adapted to liking by using couscous or quinoa.  This is the kind of side dish I want to make at the beginning of the week so, I can just add to my plate as I dish up dinner.  I could not get any of the other mouths in my house to try it but, I have finished off every last grain.
 
hearty winter vegetable pilaf

source: sweetflours

• 1 1/4 cups trader joes harvest grain blend (or quinoa/couscous)
• 1 1/2 cup vegetable broth
• 2 tablespoons extra-virgin olive oi, divided
• 1 pound mixed mushrooms (shiitake, cremini and baby bella)
• 3 scallions, white and green parts thinly sliced separately
• 1/4 cup walnut pieces
• 1/4 cup dried cranberries
• Salt and pepper
• 1 pound brussel sprouts, quartered lengthwise 
• 1 teaspoon balsamic vinegar

1.  Preheat oven to 400.  Toss quartered brussel sprouts in one tablespoon of olive oil and  season with salt.  Roast brussel sprouts for approximately 20 minutes.
2. Bring vegetable broth to a boil.  Add harvest grain blend.  Bring back to a boil, reduce to low, cover and cook for 10 minutes.
   
3. In a large skillet, heat 1 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until lightly browned, 6 to 8 minutes. Stir in the scallion whites, walnuts and dried cranberries; season with salt and pepper. Cook until the nuts are light golden, about 2 minutes; transfer to a bowl. Remove brussel sprouts from oven and toss with the mushroom mixture and grains. Drizzle with balsamic vinegar and add any additional seasoning per taste.

roasted vegetable salad with goat cheese

I am still in love with my farm fresh to you delivery.  I am trying to embrace the buy local and cook seasonally but, there are so many vegetables that come in the winter that I am just not use to cooking with.  They often stare back at me from the cardboard box taunting me.  I know it is a race against the clock to serve them before they spoil so, I try to develop one side that will use up some of the harder items of the week.  We have been receiving a bounty of kale lately.  Until this year I can't say that I had much kale before. I fell in love with kale last year in my kale chip craze but, beyond that I was at a loss.  This salad uses the kale chip concept as a base (which the kids will eat and LOVE) and then is covered with mixed roasted vegetables.  I like to taste my vegetables so, the salad is dressed with lemon juice which compliments the roasted garlic and salt.  The creamy goat cheese is a nice finish to the salad.  This is light but, very filling.  I intended it to be a side dish but, I had it as my meal partially because I overcooked the pot roast and because I could not stop at one serving.  I am a sucker for roasted vegetables.

roasted vegetable salad with goat cheese
source: sweetflours

6 nantes carrots, sliced on the diagonal 1/4 inch thick
1/4 onions, chopped
8 grape tomatoes
2 teaspoons extra-virgin olive oil, divided
Salt and pepper
1 clove garlic, finely chopped
lemon juice (1/2 lemon)
1 bunch kale, tough stems discarded and leaves sliced
1/2 ounce crumbled goat cheese
 
Preheat the oven to 425°. On a rimmed baking sheet, toss the nantes carrots, onions and tomatoes with 1 teaspoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 25-30 minutes. On a separate baking sheet, drizzle the kale with remaining teaspoon of olive oil, season with salt and toss. Add to oven for last 9-11 minutes depending on how crisp you want the kale. 


Plate the salad with the kale then add the roasted vegetables.  Squeeze lemon juice over salad and top with crumbled goat cheese.

savory bacon and kale bread pudding

The supper club theme this month was Victorian Christmas.  Yep think about that for a minute.  Still don't know what to make of that.  Google it and you will come up with delightful menus filled with oysters, mutton, goose, smelt and plum pudding.  Nothing coming back in my google search for a side dish was screaming make me make me.  I found a menu in a back issue of food and wine for a modern Victorian Christmas ... jackpot!  The sides were brussel sprouts (yum), tomato and goat cheese gratin and a kale bread pudding.  Kale has been intriguing me lately as I learn to cook it.  I had fresh kale from my farm fresh delivery so, kale bread pudding it was.  I needed to do a bit more research and I found a savory kale bread pudding by the beloved Tartine bakery in San Francisco.  Mention of Tartine and San Francisco and I was sold not to mention this version had bacon in it as well.  I think we all hesitantly prepared our dishes and came not expecting much from the menu.  Honestly I think secretly we were all just hoping it wasn't gross.  Boy was I shocked ... the menu was elegant, decadent, amazing and could be served for any holiday and the guests would have been impressed.  We had pomegranate martinis, fresh oysters, brie en croute, roast, yorkshire pudding, brussel sprout gratin, bread pudding and a berry and white chocolate trifle.  Seriously delicious.  We sat down to this elegant meal after a martini or two.  We devoured the meal, drank wine, recalled our top three Christmas memories and some where things went a new direction.  We sat down as proper ladies and left the table crazy girls headed to create a dance party in costumes.  I am still unclear how things moved this direction.  What I do know is this.  I wore a leather dress and a tiara.  I danced on the hostesses coffee table.  I took silly pictures.  I had a great time.  I love my supper club.  Cheers to the Victorian Christmas!

savory bacon and kale bread pudding

adapted: tartine

12 oz day old country or french bread
One leek, white portion thinly sliced
4 large eggs
3/4 teaspoon salt
2 1/2 cups whole milk
2 1/2 cups cream
pinch nutmeg
pinch cayenne pepper
pinch smoked paprika
4 strips bacon
Fresh thyme, chopped
1 bunch kale; chopped
1 1/2 cups Gruyere (divided)

Freshly ground pepper

Preheat the oven to 350 degrees F.

Cut the bread into 1 1/2 inch cubes.  

In a cast iron skillet, cook bacon until lightly crispy. Set aside. Using 2 tablespoons of remaining bacon grease, saute leek until soft, about 4 to 5 minutes. Set aside when done, reserving the skillet (no need to wash).

In a mixing bowl, whisk eggs and salt until well blended. Add the milk and cream and whisk to combine. Then add the nutmeg, pepper, cayenne and paprika. When well mixed, add the bread, bacon, thyme, kale, leeks and 1 cup cheese. Mix well and pour back into the skillet (Note: if you don’t have a skillet use a greased baking dish, instead). The custard should come up to the top but not cover the highest pieces of bread.

Top the pudding evenly with remaining 1/2 cup cheese and lightly pepper. Bake about 1 hour, or until custard is set. Serve pudding hot or at room temperature.

fonitina stuffed potato skins

I don't like potatoes, I have never like potatoes, I swear I am allergic to potatoes but, that is still an ongoing family debate.  Regardless of my dislike for potatoes my husband loves potatoes.  There is an ongoing joke amongst our friends about Brad's love for potatoes and his mom's killer twice baked potatoes.  The guys that Brad grew up with still talk about these twice baked potatoes ... they are a legend.  Brad's mom still makes them for him on special occasions and I still get ridiculed from the guys that Brad will never truly love me until I can replicate or surpass this famous twice baked potato.  I know I will never match these potatoes but, when my organic box was delivered this week with 4 beautiful russet potatoes I knew I had to attempt to make a stuffed potato.  This is a different spin then the aforementioned famous spud and certainly a lighter version but, all in all I think a good first entry in the world of twice baked.  I made up a full batch and then cooked them off during the week and let me tell you having a side ready to go in the refrigerator was awesome and made the dinner prep so much easier.  I think you could even freeze these before the second bake (need to cross reference with the legendary cook).  Brad liked these.  I know he did not want to hurt my feelings and say they did not compare to his moms but, he did finish every last bite and said his only complaint was they were too small.

fontina stuffed potato skins

source: cooking light

• 3 1/4  pounds  russet potatoes (4-6 potatoes)
• 1  cup  whole milk
• 1/3  cup  light sour cream
• 1/4  cup  reduced-fat buttermilk
• 1  cup  (4 ounces) shredded fontina cheese
• 1/4  cup  finely chopped chives
• 2  tablespoons  butter
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 6  tablespoons  grated fresh Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh, leaving about a 1/4-inch-thick shell. Combine flesh, milk, sour cream, and buttermilk; mash with a potato masher to desired consistency. Stir in fontina and next 4 ingredients (through pepper). Divide mixture evenly among shells. Place potatoes in a single layer on a baking sheet; sprinkle potatoes evenly with Parmigiano-Reggiano. Bake at 400° for 12 minutes or until heated.
3. Preheat broiler.
4. Broil potatoes 2 minutes or until browned and bubbly.
Note:  You can bake and fill potatoes up to 2 days in advance.  Bring to room temperature, sprinkle with parmigiano-reggiano cheese and pop in the oven.

buttered green beans and cremini mushrooms

Obsessed ... I am obsessed with my organic box delivery.  It is making me find so many new ways to incorporate this bi-weekly bounty.  The past two weeks there have been long, bright, crisp green beans.  Last week I was not very creative with them.  This week I elevated simplicity with this side dish and ps  it only has 120 calories ... the whole recipe.  When I saute vegetables on the stove I typically prefer them in butter over olive oil.  My go to is butter on the stove and olive oil in the oven.  Not sure why but, that is how I roll.  The butter mixed with the garlic and the salt and coating these fresh beans and mushrooms is a filling and versatile side that leaves you satisfied. I have made it twice this week and I still have more beans!

buttered green beans and cremini mushrooms

adapted: cooking light

• 6 ounces  green beans, trimmed
• 1  tablespoons  butter
• 5  ounces  cremini mushrooms, thinly sliced
• 1/2  teaspoon  kosher salt, divided
• 1/4  teaspoon  coarsely ground black pepper, divided
• 1 garlic clove, minced

1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sauté 8 minutes or until mushroom liquid evaporates. Stir in garlic; sauté 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.

yigandes me spanaki

Opah!  Opah in Greek is a declaration of celebration or joy.  Supper club was Greek theme this month and after my work week and knowing the ladies I would be spending the evening with I was running to dinner and screaming opah down the street as I left my house.  I love my kids but, mama needed some ouzo.  I counted on the company being good but, I had no idea how amazing the meal would be.  Everything from the ouzo heavy greek goddess martinis to the sweat and nutty baklava was down right delicious.  I had a side dish.  I wanted to stretch the bounds a bit and try a traditional greek side.  I love the combination of spinach, leeks and feta so, I was drawn to this recipe.  Many of the side included yigandes beans which are basically a large lima bean.  The fact that this incorporated the bean as well intrigued me.  My box this week happened to include spinach, leeks and tomatoes which was nice to be able to include farm fresh ingredients.  The side dish was good and definitely had the greek flavors.  Next time I will up the spinach slightly and possibly another tomato for a bit more liquid.  The recipe said 1 hour and 30 minutes cook time but, after an hour it was done and possibly a bit too dry.

yigandes me spanaki: 
spinach, bean and feta casserole

adapted: about.com

Ingredients:

• 1 pound of fresh spinach (or16oz frozen chopped spinach)
• 1/2 pound of yigandes beans
• 1 leek, just the white stalk; finely chopped
• 1 bunch of green onions; finely chopped
• 1/2 bunch of fresh dill, thick stems removed, finely chopped
• 6 oz of feta cheese; crumbled
• 2 large ripe tomatoes; seeded, finely chopped
• 1/4 cup of olive oil
• 1/2 cup of dried bread crumbs
• 1 teaspoons of sea salt
• 1/8 teaspoon of freshly ground pepper

Preparation:

* Soak the beans in a large bowl of water overnight. The next day, drain and transfer to a large soup pot. Cover with cold water (at least 3 times as much water as beans) and bring to a boil over high heat. When a full boil is reached, reduce heat and cook at a slow boil for 1 hour. Transfer to a colander to drain and set aside.

* Clean spinach well, trim roots, and discard any damaged leaves. Chop coarsely and put in a large bowl or plastic tub. (If using frozen defrost and let drain in a colander).

* Taking one handful of spinach at a time, squeeze gently but firmly over the sink to remove most excess liquid, and place spinach in a colander. When all the spinach has been squeezed, toss with salt and set aside to drain. 

* Preheat oven to 340°F.  Oil an medium roasting or baking pan (with 2 1/2 inch sides).

* In a large bowl or plastic tub, combine spinach, onions, leeks, dill, and 1/2 the feta cheese. 

* Distribute 1/2 the spinach mixture evenly over the bottom of the pan. Add the beans to make an even layer, and place the remaining spinach mixture on top. Sprinkle with remaining cheese, then add the chopped tomatoes. Sprinkle with pepper. Pour oil over the top, and finish with an even dusting of bread crumbs. 

* Bake for about 1 hour.

Remove from oven and let sit for 20-30 minutes before serving. This dish is generally served warm or at room temperature.

peanut noodles

We had Brad's family over for dinner this weekend to finish off the last of Carter's birthday celebration.  I love having them over but, it gets a bit stressful for me when it comes to developing a menu.  We have a few that don't eat red meat, several non-vegetable lovers, those that don't like spicy and kids that all hardly eat but, they all hardly eat different things.  I came up with a menu this time that I feel had likable components for everyone.  It was based on the cool fall weather and then out of no where an 80+ degree day and I was back to the drawing board.  A mix of asian flavored beef and chicken kebabs were the basis and then a few simple sides.  My sesame peanut noodles that I make are packed with fresh crispy and crunchy vegetable such as cucumbers, carrots, bell peppers and snap peas.  I knew that would not go over well so, I found a more tame version that focused on noodles and peanut butter.  This was a kid friendly dish and made a ton of left overs.  The next day I browned some ground turkey meat in some teriyaki sauce and stir fried it with the noodles and some vegetables for another quick meal.  I think that is what is great about this recipe.  It is a good basic foundation that can be served as is or dressed up with additional ingredients to give it a new more complex twist.

peanut noodles
adapted: allrecipes

• 1/2 cup chicken broth
• 1 1/2 tablespoons grated fresh ginger
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 1 teaspoons hot chile paste
• 3 cloves garlic, minced
• 8 ounces spaghetti or udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanut
• 1 tablespoon sesame seeds

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions, peanuts and sesame seeds. 
3. Serve warm or room temperature.

mixed bean salad

Labor Day has come and gone and even though I enjoyed all of the barbecues and cocktails I need to start eating a little healthier.  Seriously Hawaii is right around the corner!  The weather is still nice so we are still using the barbecue but, I may be able to lighten up the sides a bit.  Bean salad is typically boring and soggy but, this one is colorful and has a nice tang from the vinegar and mustard.  It is simple to make and pairs great with pork, chicken or fish.  It is versatile and healthy and 3 out of 4 of the family members ate it. 

mixed bean salad
Adapted: Everyday Food

1/2 pound green beans
1/4 pound yellow wax beans
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp fresh oregano or 1 tsp dried oregano
1 shallot finely chopped
2 tsp grainy dijon mustard
1 can kidney beans (rinsed and drained)
1 can garbanzo beans (rinsed and drained)
salt and pepper

Trim and cut beans.  Cook beans in boiling salted water for approximately 2-3 minutes.  Drain and rinse under cool water.  In a large bowl whisk vinegar - mustard.  Add beans, kidney beans and garbanzo beans.  Toss to combine and add salt and pepper to taste.

summer vegetable succotash with basil

My supperdish my succotash wish ... I never really knew what succotash was but, I sure LOVED that song.  I just learned that succotash is a dish that is primarily made from corn and shelled beans.  The dish can be adapted easily and made with seasonal vegetables.  I have played around adding different veggies such as baby Yukon gold potatoes, red bell pepper and okra. They were all good but, the combination below is my favorite.   Black-eyed peas, edamame, or lima beans can be substituted or added.  I love the lightness of this side and the use of so many fresh summer vegetables.  This is so easy to make, pairs well with many summer meals, and the left overs taste great.

summer vegetable succotash with basil
Adapted from Bon Appetit Y'all

2 cups butter beans (1.5lbs shelled)
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 tbsp olive oil
1 tbsp unsalted butter
1 vidalia onion, chopped
4 ears sweets corn (cut kernels off cob)
1 yellow summer squash, chopped
1 zucchini, chopped
1 cup grape tomatoes, halved
1/4 cup chopped basil

In a large skillet heat the oil and butter over medium high heat until the foam subsides.  Add the onion, corn, squash, and zucchini.  Season with the salt and pepper.  Cook until crisp tender about 5-8 minutes.  Stir in the butter beans and cook until heated through.  Take off the heat and add the tomatoes and basil.  Taste and adjust for seasoning.  Serve hot, warm or cold.

three day slaw

I love cabbage and I mean love cabbage.  I go through 4 heads of cabbage a week.  I know slightly obsessive.  This falls in line with my tuna, pumpkin, watermelon, oatmeal obsessions of years past.  I like slaw but, I don't like mayonnaise.  This recipe caught my eye to serve aside my black pepper and molasses chicken sandwiches.  I was worried that the cabbage mixture would get soggy.  It definitely softens but, it still has a crisp bite.  The tangy dressing is a nice contrast to the sweet sandwiches. As the recipe name claims this slaw does keep for 3 days and still tastes good.

Three Day Slaw
Adapted: Screen Doors and Sweet Tea by Martha Foose

1/2 cup cider vinegar
1/8 cup sugar
1/2 tsp dry mustard
1/2 tsp celery seeds
3/4 tsp salt
1/2 cup canola or vegetable oil
1 head of green cabbage shredded (or 1 bag slaw)
1 small white onion, halved and thinly sliced
1 red bell pepper, chopped
1 cup shredded carrot

In a small saucepan combine vinegar, sugar, celery seeds and salt.  Bring to a boil over medium heat.  Stir until sugar is dissolved.  Remove from the heat and add the oil.  Cool until just warm to the touch, approximately 30 minutes.

Combine cabbage, onion, bell pepper and carrot in a large bowl.  Pour the warm dressing over the cabbage mixture.  Cover and marinate for 8 hours.  Will keep for 3 days.

guacamole salad

We were invited over to a barbecue this weekend.  The hostess asked us to bring a side dish to accompany her Mexican "street" tacos and grilled corn.  Immediately Ina's guacamole salad popped into my head.  I have made this salad before with rave reviews.  I am not a super fan of guacamole.  I like a few bites on chips but, never would I have it on a taco or in a burrito.  I guess I am a guac snob as it has to be perfectly balanced and slightly spicy for me to want a second bite.  On paper this salad does not appeal to me but, all of the fresh crisp vegetables combined with the creamy avocado and the spice of the jalapeno and cayenne makes a great summer side salad.  I served it over a bed of chopped romaine to give it a bit more substance.  If the hostess was not grilling corn I would have also added an ear of fresh corn.  The dinner was delicious and the evening was a great way to kick off a season of grilling with friends and family.

Guacamole Salad

Adapted: Barefoot Contessa

Ingredients

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 of red onion, diced
• 1 jalapeno peppers, seeded and diced
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (2-4 limes)
• 1/4 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno pepper, and lime zest in a large bowl. 

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Note: Served over bed of chopped romaine.  Fresh corn would also be a nice addition.