Pappardelle with butternut squash, walnuts and kale

Ingredients:

8 oz pappardelle
1 small butternut squash, peeled and diced into 1inch chunks
1-2 cups cauliflower
2 cups kale
2 cloves garlic, minced
6 TBL butter, minced
2 TBL olive oil
1 cup walnuts, rough chopped
juice of 1 lemon
1 TBL honey
sea salt
pepper


Directions:
Preheat oven to 425.  In a baking dish, toss cauliflower and squash in olive oil and sprinkle with salt and pepper.  Roast for 30 minutes.  While veggies are roasting, bring a pot of water to boil and cook pasta according to directions.  Drain and rinse pasta.  In the same pot you cooked the pasta in, add butter and cook on med low till browned.  Browning the butter take butter to a whole new level!  Stir the butter constantly until it just starts to turn brown.  This is the point it could burn, so be careful not to let that happen.  When the butter has browned, quickly add the minced garlic and 1 TBL of olive oil and walnuts.  Saute for a minute, then add kale.  Add roasted veggies and rinsed pasta, lemon juice, and honey.  Sprinkle with sea salt and fresh ground pepper. When kale is wilted and the pasta is hot, the dish is done.
**NOTE**  I used lemon pepper pappardelle from Trader Joes.

Stuffed shells

These are so good, and easy!

Ingredients:

1/2 box shells, cooked and drained
ricotta cheese
8 oz container feta cheese
1 egg
2 heaping teaspoons roasted red pepper dip (Trader Joes) OR
1 jar roasted red peppers
1 sprig fresh basil, sliced
3 TBL olive oil
1 16 oz. bag spinach
4 cloves garlic, smashed
4 green onions, sliced with green
3 cups marinara sauce
8 oz bag shredded provolone & mozzarella cheese
(for this recipe, I used mexican blend and it was fabulous!)
4 oz shredded parmesean cheese

Directions:
Cook noodles according to directions on the box.  Preheat the oven to 350.  Saute the spinach on med low in 2 TBL of olive oil.  Add onions and garlic once the spinach starts to wilt in the pan.  Turn off the heat and set aside when the spinach is completely wilted.  While the spinach is cooking, mix ricotta, feta, egg and red pepper dip (or red peppers) in a food processor.  Process on high till smooth and creamy.  Spoon 1 heaping teaspoon feta mixture into shells, and place into a baking dish that has been rubbed with 1 TBL olive oil.  Spoon spinach mixture over the stuffed shells.  Top with sliced basil, then spoon marinara over all.  Cover shells with parmesean cheese and cover with foil.  Bake at 350 for 20 minutes.  Pull out of the oven and top with shredded provolone/mozzarella mixture and re-cover with foil.  Bake for another 20-25 minutes or until cheese is melted.  Enjoy!

Broccoli stir fry

This was so easy and quick!  I already had the spaghetti noodles cooked and in the frig.  

Ingredients:

16 oz. spaghetti

2 TB olive oil, for saute

1 bag pre-cut broccoli

1 red pepper, diced

1-inch piece of fresh ginger root, peeled, smashed, and rough chopped

6 cloves garlic, peeled, smashed, and rough chopped

1 cup chicken broth

1/4 cup honey

1/2 cup teriyaki sauce

1 TB toasted sesame oil

6 scallion, sliced on the diagonal (for cuteness)

2-3 TB sliced almonds

2 TB sesame seeds

Directions:

Cook spaghetti according to directions on the box.  Steam broccoli for 3-5 minutes, or just until it changes color and is still crisp and set aside.  While spaghetti is cooking, bring chicken broth to a boil and add honey.  When the honey had dissolved, add the teriyaki sauce and sesame oil and reduce to simmer.  In a small skillet, heat olive oil and saute ginger, peppers, and garlic for a few minutes.  Add garlic mixture to chicken broth pan and give it a couple of good stirs.  If you like your sauce thick, you can add a little cornstarch to thicken it.  If not, plate up your noodles and top with broccoli and sauce.  Garnish with almonds and/or sesame seeds and scallions.  You could also toast the sesame seeds first in a dry skillet to bring out the flavor.  Delish!

Honey roasted squash

Oh how I love squash.  Any kind, any way.  This is an awesome side dish for Thanksgiving.  I would also use it for squash risotto or for squash soup.  I always use an ice cream scoop to scoop out the seeds.

Ingredients:
1 butternut squash, quartered
1 acorn squash, quartered
drizzle of olive oil
1/2 cup brown sugar
1/4 cup honey
2 TB rosemary, chopped
1/2 stick unsalted butter, melted

Directions:

Preheat oven to 350.  Clean, scoop and rinse squash.  Line a cookie sheet with foil. (shiny side DOWN)  Place quartered squash on the cookie sheet, skin side down and drizzle with olive oil.  Put about a half inch of water on the cookie sheet as well, it will help keep the squash moist.  Bake at 350 for 20 minutes.  While the squash is baking, make a paste with the honey, brown sugar, rosemary, and butter.  Brush honey mixture on the squash (save a little for the end) and return to the oven to roast for another 30-40 minutes or until golden brown and gooey.

Deep dish personal pan pizza

This pizza was made with the other half of the dough I made for the BBQ chicken pizza.  I like a thick crust!

Here's the dough recipe (this made 2 pizzas):
Ingredients for the crust:
2-2 1/2 cups flour
1 pkg rapid rise yeast
3/4 tsp sea salt
1 1/2 tsp sugar
2/3 cup water 120-130 degrees
3 TB olive oil

Toppings:
a handful of sliced red onions
a handful of sliced roasted red peppers
a pinch of fresh rosemary, chopped
4 fresh mozzarella balls, sliced
olive oil

Mix flour, yeast, salt and sugar in a bowl.  Add water and oil and mix well.  Turn dough onto a floured surface and knead for about 4 minutes.  Shape into a ball and let it rest for 15 minutes.  Divide dough in half and flatten with your hands into a deep dish pan that has been coated with olive oil.  Spread topping evenly over the crust and bake for 15-17 minutes on the top rack of the oven.  This recipe made a small personal pan pizza and a thin crust "flat bread" style pizza.

Butternut squash linguini

I think the secret ingredient is the nutmeg!  This is creamy, thick and full of flavor!   You could make the sauce as thin or as thick as you like.

Zucchini fritters

zucchini fritters

These could be made into "patty sized" for dinner!

Ingredients:

1/2 cup fresh ricotta
2 eggs
2 TB fresh basil, chopped
4 cloves garlic, minced
Zest of 2 lemons
1 medium to large zucchini, shredded
1 1/2-2 cups crushed cracker crumbs
1 cup panko bread crumbs
1 cup shredded Parmesan cheese
1/2 tsp sea salt
sprinkle of fresh ground pepper
olive oil, for frying

Directions:
Make ricotta cheese.  While ricotta is "thickening", preheat oven to 200.  Shred zucchini into a medium sized bowl.  Once ricotta has reached desired thickness (mine was ready in about 30 minutes), combine ricotta, eggs, basil, garlic, pepper and lemon zest in a large bowl.  Add zucchini to ricotta mixture and mix well.    Stir in cracker crumbs until mixture is no longer wet.  In a separate bowl,  add panko bread crumbs and shredded Parmesan.  Heat 1-2 TB olive oil in a large frying pan.  Take about a TB of zucchini mixture at a time and form into little patties.  Dredge in panko/cheese, and fry till golden brown.  Flip, sprinkle with salt, and brown the other side.  Keep warm in the oven while you finish the rest of the fritters.

Roasted red pepper alfredo

This is SO GOOD!

Ingredients:

4 cloves garlic, minced

2 roasted red peppers, chopped

1 eggplant, roasted, peeled and chopped fine (optional)

4 oz plain goat cheese

10 oz good Parmesan cheese

1 TB olive oil

1 TB butter

8 oz heavy cream

1 # linguine

2 TB fresh basil, chopped

Directions:

Cook pasta according to directions on package.  While pasta cooks, heat butter and olive oil in a 2 QT saucepan.  Add minced garlic, red peppers, and eggplant.  Saute for about 10 minutes.  Add cream and turn down the heat to low.  Add cheeses and stir well.  Turn up heat to med low till cheese melts, then with an immersion blender, blend well.  Peppers and eggplant will be finely chopped at this point.  As the sauce heats, it will thicken.  If it gets too thick, add a little milk, or chicken broth.  Add drained, rinsed pasta.  Serve with fresh basil sprinkled on top.

**optional**  You could cheat a little and omit the eggplant and just use Trader Joe's roasted red pepper & eggplant spread.

Lemon Cannelli Bean pasta

This is somewhat of a "go to" meal for me.  It's quick, easy, and full of protein.

Ingredients:
1 lb pasta (whatever kind or shape you like)
1 can cannelli beans, drained and rinsed
3 cloves garlic, minced
1/2 onion, minced
1 container fresh mozzarella "pearls"
Juice of 3 lemons
2 tomatoes, seeded and diced
2 TB cilantro, chopped
2 TB basil, chopped
sea salt
fresh ground pepper
1 TB agave nectar or sugar in the raw
1 TB Trader Joe's roasted red pepper spread OR diced roasted red peppers
olive oil, for saute


Directions:

Cook pasta according to directions on the box.  While the pasta is cooking,  saute onions and garlic in olive oil till translucent.  Mix beans, onions, garlic, tomatoes and mozzarella in a mixing bowl.  Once pasta is cooked, drain, rinse and add to bean mixture.  Add remaining ingredients and mix well.  Top with Parmesan cheese for serving.

Eggplant parmesean

I think there are two secrets to this dish.

1)  Slice the eggplant thin

2)  Soak the sliced eggplant in salt water for a bit before cooking

Ingredients:

1 large eggplant, peeled and sliced thin

2 sleeves TJ golden round crackers, crushed

11/2 cup panko breadcrumbs

2 eggs, scrambled

sea salt

fresh ground pepper

8 oz pasta, cooked

Marinara sauce

Olive oil (for frying)

1 ball of fresh mozzarella

Directions:

Preheat oven to 300.  Crush crackers and mix with panko bread crumbs in a bowl.  Peel, slice the eggplant thin, and soak in a bowl of salt water for about 15-20 minutes.  While the eggplant is soaking, cook pasta according to directions on the box.  Put a plate on top of the eggplant so it gets covered with the salt water.  Beat eggs in a small bowl.  After the eggplant has soaked, drain and rinse well.  Heat the olive oil in a frying pan.  Dip the eggplant in egg, then the breadcrumb mixture.  Fry until golden brown, then turn.  Salt after you turn it over.  Pan fry till golden brown, and keep warm in a pan in the oven.  Slice mozzarella and put a slice on each piece of eggplant.  Melt in the oven for about 5 minutes.  Serve on top of pasta with your favorite marinara sauce and shredded Parmesan cheese.

Orzo comfort

I love orzo period.  Normally I like big, chunky food.  Tonight I diced the veggies small with my Progressive chopper.  Love the way it turned out! 

Ingredients:

4 cloves garlic, minced

1 med onion, diced small 

1/2 red pepper, diced small

1/4 to 1/2 cup butternut squash, diced small 

1/4 to 1/2 cup acorn squash, diced small 

1 can black beans, drained and rinsed
1 cup spinach, stems removed
1 cup orzo
2 1/2 (approx) cups chicken broth
2 TB Agave nectar
Juice from 2 limes
handful of cilantro, sliced
sprinkle of sea salt
fresh ground pepper

Directions:
Cook orzo in chicken broth until all liquid is absorbed.  While orzo is cooking, saute garlic, onion, pepper and squash in a 3QT saucepan till translucent, about 8 minutes.  Add spinach and cook till spinach is wilted.  Add beans, agave, lime juice, salt and pepper and mix well.  When the orzo is done and the liquid is absorbed, mix it in with the bean mixture.  Stir in cilantro just before serving.  YUM!
**variation**  Serve with a sprinkling of feta cheese.

Asparagus & tomato risotto

This dish is creamy, hearty and wonderful on a cool evening.  I love the combo of asparagus, lemon and basil, and let's face it, a little wine!  I like to put wine in the dish, too!  Since we make our own wine, we always have an ample supply.  More about how to make wine later.  I use grape tomatoes (I call them Jael's tomatoes because she loves to pick them off the vine and eat them like candy), but you could certainly use cherry tomatoes!  This dish is great for Meatless Monday!

Ingredients:

1 cup Arborio rice
3 cups vegetable stock (I use Trader Joe's)
1/4 cup diced onion
1 clove garlic, minced
1 TB butter
1 lb asparagus (top halves of the spears only) cut into 1 inch pieces
Juice and zest of 2 lemons
handful of basil, sliced
15 or so grape tomatoes, sliced in half lengthwise
1 5-8 oz tub shredded Parmesan cheese
1/2 cup red or white wine
pinch of sea salt
dash of fresh ground pepper

Directions:

Saute' onion and garlic in butter in a medium sauce pan.  Cook 5-8 minutes or just until the edges of the onion are brown and add the rice.  Stir around and cook for another 5 or so minutes, until the rice starts to brown.  Add one cup of stock, stir and cook until all the liquid is absorbed.  Add another cup of stock, stir and cook until all the liquid is absorbed.  Add the last cup of stock, stir and cook until the liquid starts to absorb.  Add the asparagus, zest and lemon juice, tomatoes and wine.  Cook until all liquid is absorbed and the rice is nice and creamy.  Turn off the heat and add the basil, salt & pepper and parmesan cheese and mix thoroughly.  Serve with a sprinkle of parmesan cheese on top.

Servings: 4-6

White bean nachos

 INGREDIENTS:
 1 can white beans, rinsed and drained ( I use white kidney beans)
 1/4 cup scallions
 1/2 cup diced white onion
 1 jalapeno, finely diced
 8 oz shredded co-jack or Mexican blend cheese 
1 bag blue corn chips

 DIRECTIONS: 
Preheat oven to 350. Cover a cookie sheet with foil. (The nonstick side of foil is the DULL side) Layer nacho chips over the foil. Sprinkle beans, onions, jalapenos and cheese evenly over nachos. Bake at 350 for 5-8 minutes, or until cheese melts. **Note**  These can also be done on the grill without the cookie sheet, just on the foil. Great in the summer when you don't want to turn on the oven! 

Lemon-zuchini pasta

INGREDIENTS:

8 oz. linguine

1/2 cup fontina cheese

8 oz container feta cheese

1 container honey greek yogurt

8 oz. sour cream

3 cloves garlic, minced

1 med zucchini, sliced in  half moon shaped pieces

3 tomatoes, peeled and rough chopped

Juice and zest of 2 lemons

1 TBL olive oil

2 TBL basil, sliced thin

1/2 cup half-n-half

2 TBL red pepper spread (Trader Joes)

sea salt, fresh ground pepper, dash of  sugar in the raw

DIRECTIONS:

Cook linguine according to package directions.   Drain, rinse and set aside the pasta.  While the linguine cooks, heat olive oil till hot and saute' zucchini till lightly browned. . Thinly slice a handful of fresh basil and set aside.   Add garlic, salt, pepper and sugar to the zucchini  and saute' for another 3 minutes.  Add chopped tomatoes and let the veggies simmer.  While the veggies simmer, mix together the half-n-half, cheeses, yogurt, sour cream, lemon juice and zest in a bowl.  When the veggies are soft and browned (about 10 minutes), add the cheese mixture and heat till the mixture bubbles.  Serve over linguine noodles and top with a sprinkling of the fresh basil.   Loving the lemon!!!  

Sweet potato/zucchini cakes

INGREDIENTS:

1 medium zucchini, shredded with skin on

2 small sweet potatoes, peeled and shredded

1 med onion, shredded

2/3 cup parmesan cheese

1 cup Trader Joes baking mix (or flour)

1 egg

a handful of basil, chopped

1 tsp grated lemon peel

a couple of shakes of sea salt and pepper

Mix all ingredients in a large mixing bowl.  Heat 1 TBL olive oil in a pan.  Scoop out zucchini mixture with an ice cream scoop, or just use your hands like I do.  Make a ball, place in pan and flatten.  Cook on med low heat (gas stove) until browned and flip.  Depending on the pan you use, you might need to add a little more olive oil.  Remove from pan when browned to your liking.  I like mine a little dark.  Sprinkle with parmesan cheese and serve.  I got about 8 medium sized cakes with these measurements.  


Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)

  

Zucchini cakes

INGREDIENTS:

1 cup shredded zucchini with skin on

1 cup shredded onion

1 cup shredded white potatoes

1 cup parmesan cheese

1 egg

1 cup Trader Joes baking mix (or flour)

1/2 tsp sea salt and pepper

Directions:

Mix all ingredients in a large mixing bowl.  Heat 1 TBL olive oil in a pan on med low heat.  Scoop out the zucchini mixture with an ice cream scoop or just use your hands like I do.  Roll into a ball, place in pan, and flatten.  Cook until brown, and flip.  Cook until browned to your liking and place on a plate lined with a paper towel to absorb any excess oil.  Sprinkle with parmesan cheese and serve.
**note**  the baking mix is what makes this recipe so good!
"The I Love Trader Joe's Cookbook" (Google Affiliate Ad)

Black bean & corn burgers

These are ah-ma zing!  The pancake mix is the secret!

Ingredients:
3 ears corn, cut off the cob
1 can black beans, drained and rinsed
1/2 cup diced onion
1 cup Trader Joe's pancake and baking mix
1/2 cup cornbread mix
1/2 tsp baking powder
1/2 cup cilantro, chopped
2 eggs
juice of 1 lime
2 TB buttermilk
pinch of sea salt
pinch of pepper
canola oil, for frying


Directions:
 Mix all ingredients in a large mixing bowl.  Heat canola oil in frying pan.  Drop batter into frying pan by a tablespoon, or use a small ice cream scoop (if there is such a thing!)  Flip when the edges begin to turn brown.  After browning on both sides, place into a baking dish and keep the burgers warm in the oven.  Serve with a dollop of sour cream, guacamole, and/or salsa on top.

"Cooking with Trader Joe's Cook Book Skinny Dish" (Google Affiliate Ad)

Tomato season is upon us!

Thank God for cloudy, breezy days!  I have been canning this weekend, outdoors of course.  We've set up an outdoor kitchen of sorts and that's where I do my canning.  Why?  It's easy to clean up, doesn't heat up the kitchen, and I can and will make a mess.  Did I mention that I'm a slob when I cook?  Seriously.  I think that's a trait I inherited from my grandmother.  Anyway, the girls I work with agree on that one!  But at least I clean up my own mess!  One of my fave dishes with fresh-out-of-the-garden tomatoes is tomato pie.  The first time I heard of tomato pie, I thought it sounded disgusting.  Now that I've made it, I love it!  My husband tends to go overboard with the garden plants.  This year we are down to 30 or so tomato plants, however the pepper plants increased to about 36  42 or so!  So anyway the tomato pie is adaptable and best with fresh tomatoes, not store bought.  A couple of notes on this recipe...

*I use a deep dish pie pan and I love, love, love Asiago cheese.  You could easily sub swiss, provolone or whatever kind of cheese you like.  Sometimes I sprinkle the top with parmesan cheese as well.*

Ingredients:

3 1/2 cups Trader Joes all purpose baking mix

1 1/2 cup cold milk ( I use half & half)

1/2 stick softened salted butter

5 or 6 large tomatoes, sliced

a big handful of basil leaves, whole

2 cups shredded Asiago cheese

1 cup mayo (approximate)

Directions:

Preheat oven to 350.  Spray a pie plate with non stick spray.  Add baking mix and butter in a large mixing bowl.  Cut the butter into the mix by using your hands, or use a fork till the lumps look pea sized.  Add milk and stir until moistened.  Roll out the dough on a floured surface to the thickness you like.  Again, I'm a crusty person so I like mine thick.  Place the dough in the pie dish.  Next, layer the tomatoes on top of the dough.  Dot the top of the tomatoes with the basil leaves.  

Next, mix the cheese and mayo together.  You want just enough mayo to moisten the cheese or it will be greasy.  Cover the basil/tomatoes with the cheese as shown below.  

Bake at 350 for 30-45 minutes depending on your oven.  Bake until golden brown.  Cool a few minutes before trying to cut it.  This will melt in your mouth, no kidding!  Enjoy!  

Recipe adapted from my "Gramma"  Rock.

Roasted red pepper frittata

Ingredients:

10 eggs
1 1/2 cup milk

1 TB sugar (or Agave nectar)

4 oz. butter, softened

1 1/2 cup shredded co-jack cheese

3/4 cup flour

2 tsp. baking powder

1 10oz. bag spinach, rinsed

2 red peppers, roasted and sliced into strips or 1 jar roasted red peppers, sliced

1 TB olive oil

Directions:
Preheat oven to 325.  Spray a 9 X 13 baking dish with cooking spray.  Saute' the spinach and peppers in olive oil.  While the spinach/peppers are cooking, mix the remaining ingredients with your Kitchen Aid mixer, or in a large mixing bowl.  Pour the egg mixture into the baking dish and add the spinach/peppers.  Stir around so they aren't all in a clump.  Bake at 325 for 45-55 min or until golden brown.

Enjoy!  

*variation* You could easily use a different cheese or veggies if you like.