Do you have a guilty pleasure food? Back in the day, mine was southwestern egg rolls from Chili’s. I never wanted to eat an actual meal there, but I was perfectly content with a margarita and appetizers. Even when I shunned most chain restaurants, I still craved those egg rolls. What’s not to love about delicious filling in a portable, deep fried pocket? Well, calories for one thing. While this version certainly isn’t healthy, it’s far healthier than any you’ll find in a restaurant. They’re baked, not fried, and you can control what you put in them. They are fantastic as is but would also be great with cooked, shredded chicken or a minced chipotle or two mixed in. It’s hard to beat my all time favorite party food, chipotle ranch chicken taquitos, but these egg rolls definitely come close.

Need something to dip these in? I would recommend roasted tomatillo salsa or chipotle salsa. You can also add chipotle or avocado to my favorite ranch dressing to get something that’s pretty similar to what you’ll find served with these at most restaurants.

I’ve been making my hummus the same way for a few years now. It’s uncomplicated, easily adaptable and yields a tasty snack. It was always missing something, though it never bothered me enough to make me want to figure out what exactly that something was. That all changed when I saw Deb’s post about how to make smooth hummus. It turns out that my old standby wasn’t missing anything but had something extra that needed to be removed – the chickpea skins. I had one of those “why didn’t I think of that moments” and then got over it quickly because, hey, at least I know now, right? I never would have guessed that this is what was holding my hummus back from perfection, but now I’m quite certain that I can never have it any other way.

When I was reading Deb’s post, I couldn’t help but laugh at how she was sure people would roll their eyes when she shared the technique. Clearly I wasn’t one of those people. Pretty much the only thing I thought when reading it was “I hope Clara wakes up soon so I can go to the store.” That’s right, people. I was hoping my child would wake up from her nap so that I could get the ingredients to try this recipe. If that isn’t proof of the level of awesomeness your hummus will achieve with this method, then know that I tried it three times last week and was floored every single time.

Since I prefer flavored hummus, I decided to incorporate my recipe with this method. The result was out of this world – lusciously smooth hummus with the flavor of roasted red pepper and the smokiness of chipotle. It’s totally worth it to peel the chickpeas and doesn’t take much time at all. It was oddly relaxing, peeling the chickpeas while Clara was trying to climb the back of my legs (her new favorite thing to do in the kitchen). I’d tell you more about this amazing recipe, but I think I need to make another batch of hummus now.

Since Clara’s birth, I can’t tell you how many times I’ve heard “and that’s why I could never have kids” in response to something I said. It doesn’t really bother me because I realize not everyone wants (or is ready) to be a parent. Usually, I just smile and nod and remark how easy it is to adjust to life with a baby. People’s horrified faces when they find out Clara stopped sleeping through the night when she started teething tell me that not everyone agrees, and that’s okay. You live through it and maybe drink a little more coffee. No big deal. At least in my experience, the little challenges that have come with being a new parent are nothing compared to the intense love that I have for Clara. I feel a sense of sheer wonderment at the power of those feelings, and it sometimes makes me feel like I’m walking around with my heart outside my body.

I experienced this in the most horrible way not too long ago. You may remember that Clara had an appointment at Children’s Hospital of Philadelphia last month. Let me preface this by saying that everything is fine now, but we did get news we weren’t expecting. First, we were told that Clara’s left thumb is also abnormal, though not as severely as her right. With just one thumb affected, the likelihood of it being a random genetic abnormality was high, but with both thumbs affected, it seemed that there could be an underlying cause. Because of this, the specialist we saw wanted Clara tested for a life-threatening disorder (the test came back negative). As we walked to the lab to have Clara’s blood drawn, I felt like I was suffocating. I couldn’t take a deep breath and tears were streaming down my face. My thoughts were spiraling downward quickly, and I felt a level of fear I haven’t experienced before, not even when we were told earlier this year that Clara could have a heart defect. That is the hard part about being a parent – feeling so strongly for another person, more than you could have ever thought possible. It makes you vulnerable, but it also makes you indescribably happy.

The two weeks that we had to wait on Clara’s results were a roller coaster of emotions. I went from being scared of what might happen to certain that the test would come back negative and then back again pretty much every single day. We needed comfort food, and this soup provided exactly the kind of comfort we were looking for. It’s rich, warm and covered in gooey, toasted cheese. This soup is a far cry from the onion soups I’ve had before, which basically tasted like salt and not much else. The onions in this soup are slowly caramelized, which gives them a depth and richness that can’t be achieved otherwise. If you’re looking for comfort in the form of food, I can’t think of a better recipe than this one. And even if you’re not seeking comfort and simply want something hot and delicious to warm you to your bones on a cold night, this soup is perfect for that too.

Since Earth Day is this weekend, I want to share a few of our eco-friendly habits with all of you. Being green is important to us. We’ve reduced our garbage to only one bag a week because we recycle everything we can. Now that we own our own home, we’re hoping to reduce our waste even more by composting. We’ve got plans to set up a rain barrel soon, which will hopefully provide enough water for our garden. We’re also hoping to grow even more produce this year, possibly in a raised bed garden. Also, when the season is right, we try to buy local foods whenever possible. Virginia is rich with agriculture, which means we have easy access to local produce, dairy, meat, etc. There are so many small things that each of us can do to reduce our impact on the planet. Perhaps the biggest change we’ve made this year is to use cloth diapers and wipes on Clara. It’s been fantastic, and she looks darn cute with her fluffy bum. (You may have seen a few pictures of her in them if you follow me on Twitter or Instagram.) I won’t go into the details here; this is a food blog after all. But if you ever want to know about our experience, feel free to send me an email or a message on Facebook. We’re also into refurbishing old furniture and giving new life to things so that they don’t end up in a landfill. Check out this before and after of Clara’s dresser:

One easy way to make a difference is to eat less meat. Eric and I have significantly reduced our meat consumption over the past few years. We used to have meat with almost every meal, now the opposite is true. At first, our meatless meals were mostly pasta dishes, but this changed as our tastes and skills developed. We’ve got several vegetarian recipes in our repertoire now, but these burgers are my favorite. I posted a recipe for black bean burgers a couple years ago, and that was my go-to recipe until now. Those are delicious but probably work better for lunch. These burgers are thick and hearty, making them perfect for a meatless dinner. They’re moist and flavorful, just like any burger (even a meatless one!) should be. Not only are they delicious, but they’re healthy to boot! Bonus: they can be made ahead of time and cooked later. This recipe just wins all around. I made a batch of these to freeze before Clara was born, and they reheated wonderfully in the oven. I haven’t tried letting them thaw and cooking them in the skillet, but I’ll update this post if I do.

And now for a little surprise: I’m giving away a set of my favorite reusable bags from Envirosax. To enter, tell me what you’re doing to be more eco-friendly. The giveaway is now closed! Thanks to all who entered!

Let me start off by saying that, while this soup is supposed to have tortellini, we could only find ravioli when we made this. So you’ll notice that the pasta in my picture looks pretty big, and that’s because it is. However, this didn’t bother either of us because we were just happy to have a home cooked meal. This soup is incredibly easy – we made it without a fully functioning kitchen, if that tells you anything. The only change I made was to increase the liquid by half a cup, and this is just a personal preference because I like my soups to be a little brothier. The combination of vegetables, cannellini beans and pasta in this soup make it filling without making it heavy. It also makes excellent leftovers. All that, and it can be made in under half an hour.

Tortellini Minestrone
Serves 4-6

Ingredients:
1 tablespoon olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 ounces mushrooms, sliced
4 garlic cloves, minced
1 tablespoon minced fresh oregano, or 1 teaspoon dried
3 1/4 cups low-sodium chicken or vegetable broth
2 3/4 cups V8 vegetable juice
1 (15-ounce) can cannellini beans, drained and rinsed
1 (9-ounce) package fresh cheese tortellini (preferably whole wheat)
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
Salt and freshly ground black pepper
1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
Freshly grated Parmesan, for serving

Directions:
Heat the oil in a large Dutch oven over medium heat. Add the carrots, celery, onion, 1/4 teaspoon of salt and pepper to taste. Cook for 3-5 minutes, until just softened. Add the mushrooms and continue cooking until all the vegetables have softened, 5-6 additional minutes. Add the garlic and oregano and cook about 30 seconds, until fragrant.

Pour in the broth, making sure to scrape up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes. Add the tortellini and zucchini and continue simmering until tender, another 5-7 minutes. Taste and add salt and pepper as needed. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.

Source: As seen on Pink Parsley, originally from Cook’s Illustrated Soups, Stews & Chilis

This winter has been incredibly mild compared to our first two in Virginia. So far, there hasn’t even been any snow. It’s been wavering between spring-like and bitter cold outside, which has me craving comfort food more than ever. When it’s cold, I have a tendency to turn to cream based soups. I’m so glad I decided to make this one instead because it turned out to be exactly what I wanted. It’s rich and hearty without being heavy. Served with a piece of crusty baguette, this simple and unassuming meal was one of the best I’ve had in a while.

This recipe was written as a vegetarian one, but I couldn’t resist adding some andouille sausage to it. We’ve actually had mostly meatless meals lately, and I thought it would be nice to add something a little spicy to this soup. (Spicy foods are one of my few pregnancy cravings and meat has been my only aversion.) However, you can easily omit it without sacrificing any flavor for a vegetarian option. The smoked paprika in this adds a lot of flavor, and that smokiness is enhanced by the sausage. I had originally planned to make this with chorizo, but the andouille worked nicely. I hadn’t yet used lentils in soup and wasn’t sure how well they’d hold up, but their texture was perfect – just tender and not mushy at all. We really enjoyed the different textures from the beans, lentils and tomatoes. Because I was concerned about over blending, I think I may have under blended just a little. Either way, this soup was a big hit and has made for awesome leftovers this week.

Lentil and Black Bean with Andouille Sausage
Serves 4-6

Ingredients:
1 tablespoon olive oil
6 ounces (2 links) Andouille sausage, halved lengthwise then cut crosswise into 1/2 inch pieces
1/2 large onion, chopped
2 large stalks celery, diced
2 cloves garlic, minced
2 teaspoons smoked paprika
2 bay leaves
1 can (14 ounces) diced tomatoes
1 cup dried brown lentils
4 3/4 cup low-sodium vegetable or chicken broth, divided
3 cups water
1 can (14 ounces) black beans, drained and rinsed
1/4 cup chopped parsley
Salt and pepper to taste

Directions:
In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook for about 8 minutes, until well browned. Using a slotted spoon, transfer to a paper towel lined plate to drain. Add more oil to the pot if needed and then add the onion and celery. Cook until the vegetables begin to soften, 6-7 minutes. Add garlic, paprika and bay leaves and cook for about 30 seconds or until fragrant. Add tomatoes and their juices, lentils, 3 cups of chicken broth and 3 cups of water. Increase heat to high and bring to a boil. Reduce heat to medium-high and cook, stirring occasionally, until the lentils are tender, 25-35 minutes.

Remove from heat and allow to cool slightly. Discard the bay leaves. Transfer half the mixture to a blender or food processor, along with half the black beans and 3/4 cup chicken broth. Pulse until combined but not pureed. Add mixture back to pot, along with remaining black beans and 1 cup chicken broth. Taste and add salt and pepper as needed. Stir in sausage and cook soup over medium heat until warmed through. Stir in parsley and serve.

Source: Adapted from Cookin’ Canuck

I spent the better part of last weekend in a scarf and pea coat. I have no idea what happened to fall, but it got really cold here out of nowhere. For me, that means one thing – soup, and lots of it. I remember when Eric and I still lived in Orlando and we rarely made soup. It was a big deal for us to get soup weather down there, but now we make it all the time. I was somewhat hesitant to suggest this soup to Eric, only because I wasn’t sure how he’d feel about cauliflower being the main ingredient. He doesn’t hate it, but it’s certainly not his favorite vegetable. Thankfully, he was all for giving it a try.

Please don’t run away from this post because you think you don’t like cauliflower. It tastes completely different when it’s used in a soup like this. Plus, it’s roasted before being added to the soup, which gives it so much more flavor. Not to mention, there’s an entire head of roasted garlic in this too, and it’s hard to beat anything made with that much garlic. This soup is reminiscent of a velvety, rich potato soup, in both texture and flavor. In fact, I think you would be hard pressed to identify the cauliflower in this soup if you didn’t know it was there. This soup is earthy, hearty and perfect for a chilly night.

I tend to like my soups with some texture and not perfectly smooth. As such, I used an immersion blender to blend this to the consistency I wanted. You can certainly use a blender to get that incredibly smooth texture if you want. To make this vegetarian, simply omit the bacon and substitute 1 tablespoon of butter or oil for the bacon grease.

Roasted Garlic and Cauliflower Soup
Serves 4-6

Ingredients:
1 whole head cauliflower
1 tablespoon olive oil
1 large whole head garlic
3 ounces bacon
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
Olive oil or white truffle oil, for serving (optional)

Directions:
Preheat oven to 400ºF. Cut cauliflower into florets and toss with 1 tablespoon of olive oil. Place on a rimmed baking sheet and season with salt and pepper. Cut off the top of the head of the garlic and place on a sheet of foil. Drizzle with olive oil and wrap tightly. Place on baking sheet with cauliflower. Roast for about 20 minutes, or until cauliflower is golden and tender. Continue roasting garlic an additional 5-10 minutes, or until caramelized and fragrant. Once garlic is cool, press out of skins and set aside.

Meanwhile, cook bacon in a large Dutch oven or pot over medium heat. Once crisp, remove to a paper towel lined plate. Let cool and crumble. Discard all but 1 tablespoon of bacon grease and return to heat. Add the onion, celery and carrot and cook, stirring occasionally, for about 10 minutes. Stir in the spices and flour and continue cooking for 2 minutes.

Whisk in the wine and water, making sure to scrape up any browned bits that may have formed on the bottom of the pot. Add the broth, bay leaf and garlic. Increase heat to high and bring to a boil, then reduce to medium-low and simmer for 10 minutes. Add the cauliflower and continue cooking 5 minutes.

Remove the bay leaf. Working in batches, purée the soup in a blender until your desired consistency is reached. Add additional broth as needed. Return to pot and set over medium-low heat. Stir in half and half and parsley and cook until warmed through. Add salt and pepper to taste.

Serve with a drizzle of olive or white truffle oil, if desired, and top with the crumbled bacon.

Source: Adapted from GoodLife Eats

In season tomatoes are something to truly be savored. Their season is fleeting and is usually gone before I know it, which is all the more reason to enjoy them when they’re at their peak. I’m usually fine making tomato sauce from canned tomatoes, but I can’t bring myself to do that during summer when so many varieties of fresh tomatoes are available from local farmers. This part of Virginia is known for Hanover tomatoes, and there are signs at the farmers market announcing their arrival as soon as they become available. Not being a native Virginian, I have no idea where the tomatoes originated. I can tell you, however, that they make darn fine tomato sauce.

The beauty of this tomato sauce lies in its simplicity. A few ingredients come together to create phenomenal flavor. The original recipe didn’t use garlic or onion, but apparently I’m incapable of making pasta sauce without it (for proof, see my Vodka Pasta post). In addition to the garlic, onion and tomatoes, the only other thing we use in this sauce is fresh basil. We’ve used this tomato sauce for lasagna, stuffed shells and spaghetti, and it makes all of them shine. You really can’t beat the flavor of fresh, in season (and local, to boot) tomatoes, and this sauce really lets that flavor through.

Fresh Tomato Sauce
Makes about 1 quart

4 pounds ripe tomatoes, cored
Small yellow onion, finely diced
3 garlic cloves, minced
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh basil

Directions:
Bring a large pot of salted water to boil. Prepare an ice bath and place near the stove. Using a paring knife, cut a shallow x onto the bottom of each tomato. Carefully add the tomatoes to the boiling water and cook until the skins split, 15 to 20 seconds. Using a slotted spoon, remove the tomatoes and place immediately into the ice bath. When they have cooled completely, removed the skins and discard.

Quarter the tomatoes. Set a fine mesh sieve over a bowl and squeeze the seeds and juice into it. Once all the tomatoes have been squeezed, press on the seeds to extract as much tomato juice as possible. Chop the tomatoes and set aside.

Heat about a tablespoon of olive oil in a large skillet set over medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Cook until sauce reaches a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the tomatoes are tender, 20 to 25 minutes. Add salt and pepper as needed, then stir in the basil. Serve with your favorite pasta.

Note: I haven’t tried freezing this on its own, but I have successfully frozen it with stuffed shells. I think it would be fine to freeze, especially if you want to savor that fresh tomato flavor during winter. If I try it soon, I’ll edit this post with details.

Adapted from Williams-Sonoma

Corn is one of my favorite vegetables, and I buy it pretty much every week throughout summer. I savor the abundance of corn at the farmers market every weekend and dread the day when it’s no longer in season. The thing is, though, I rarely use corn as anything other than a side dish. I love grilled corn on the cob, and there are so many ways to change it up (read: compound butters), but I really wanted to showcase corn as a main course. I’ve only got one other recipe on my blog that does this, which is unacceptable for someone who loves corn the way I do.

This recipe is one of those ambiguous ones that could work for breakfast/brunch, lunch or dinner. The recommended side was deli ham crisped under a broiler. I don’t really like ham and wanted something more substantial than that anyway. Luckily for me, Eric whipped up a batch of bacon and white balsamic vinaigrette, which he tossed with baby arugula, red onion, goat cheese and bacon. It was pretty fantastic, and I liked the play on breakfast by incorporating bacon into the salad and dressing. The salad was perfect with the corn cakes, which turned out much better than I expected. I wasn’t sure how flavorful they’d be, but I was pleasantly surprised by how much I enjoyed them. The corn really shines, which is exactly what I wanted. The zucchini adds a pop of color and an extra dimension of flavor and texture. I especially liked that there was just enough batter to hold the cakes together. The outside was browned and crunchy, and the corn kernels retained their pop. The tangy goat cheese added a nice contrast to the sweet corn and really helped tie the whole meal together. I don’t normally think of corn cakes and a tossed salad as elegant, but this was definitely close.

Corn Cakes with Goat Cheese
Serves 2

Ingredients:
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 1/2 cups corn kernels (from 2 ears corn)
1/2 cup diced zucchini (about half of a small zucchini)
Coarse salt and freshly ground pepper
1 green onion, very thinly sliced
1 egg, lightly beaten
2 tablespoons cornmeal
Goat cheese, crumbled, for serving

Directions:
Heat 1 teaspoon oil in a large nonstick skillet set over medium heat. Add the corn and zucchini and season with salt and pepper to taste. Cook until the vegetables are slightly softened, about 3 minutes. Transfer to a medium bowl and allow to cool for 5 minutes before mixing in the green onion, egg and cornmeal.

Heat remaining 1 tablespoon oil over medium heat. Using a 1/4 cup measure, scoop mixture into skillet. Cook for about 3 minutes, until the bottom is nicely browned. Flip and continue cooking an additional 2-3 minutes until cakes are completely cooked through. Transfer to a plate and sprinkle with goat cheese. Serve immediately.

Adapted from Everyday Food, May 2010

Eric and I love pasta so much that we usually have it once a week. Out of all the recipes I have saved (which is a ridiculously high amount, by the way), pasta recipes appear the most. You’d think, with all those saved recipes, that I would be trying a new pasta dish each week. Sometimes that’s true, but lately I can only think about this pasta. It’s easily become my favorite, and I’m tempted to put it on the menu week after week.

It’s kind of funny how this recipe evolved. The changes started out pretty innocently and ended up turning this recipe into something different, and I think better, than the original. The addition of just a few ingredients really transformed this recipe. It started with me adding garlic. If something can be made with garlic, you can bet that I’ll put garlic in it. Eric and I love garlic so much that we use the full amount called for even when we halve recipes. The next time we made this, we had a can of crushed tomatoes that I thought would be really good in the sauce. I loved the addition of the tomatoes and continued using them. Then another time we had half of a yellow onion, and I couldn’t resist adding it. I love the smell of garlic and onion cooking in melted butter, and I’m not sure why I didn’t think to add the onion sooner.

This sauce is rich, creamy and full of tomato flavor. I like the added texture provided by the onion and tomatoes and actually think the sauce was a little boring without them. The basil provides a nice boost of freshness, which is nice with heavier sauces. While you can’t taste the vodka, I’ve read that vodka enhances the flavor of the tomatoes, making the flavor more intense than it would be without the alcohol. My favorite way to serve this is with crusty garlic bread, which happens to be the perfect vessel for eating leftover sauce. :)

Vodka Pasta
Serves 4 to 6

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3 garlic cloves, minced
medium yellow onion, diced
2 tablespoons tomato paste
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving

Directions:
Cook pasta in well salted water until al dente. Reserve 1/2 cup of cooking water, drain pasta and set aside.

While the pasta is cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Bring to a simmer. Reduce heat to medium and stir in the tomato paste and vodka. Cook until most of the alcohol has evaporated, at least 5 minutes. Stir in cream, red pepper flakes and salt. Bring to a a simmer, then reduce heat to medium-low. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed. Stir in basil and cheese.

Add pasta to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmigiano-Reggiano.

Heavily adapted from Williams-Sonoma

Now that spring is finally here, I find myself craving bright, fruity flavors. Although lemons are available year round, their sunny color just screams spring to me. I’ve been on quite the lemon kick lately. I recently made lemon poppy seed muffins for a guest post over at Beantown Baker, and I’m planning on making a different type of lemon muffin this weekend. However, I wanted to make something other than muffins and was on the search for a savory lemon recipe when I found this one. It’s easy enough for a hectic weeknight, and its lemony flavor and lack of a heavy sauce make it perfect for spring.

I’ve said this before, but it’s worth repeating. It never ceases to amaze me that just a few simple ingredients can turn into something so satisfying. This pasta is a wonderful example of that, and it has easily become one of our favorite meals. Not only is this pasta bright and fruity, it’s also light and refreshing. The sauce is creamy, but it’s definitely not a cream sauce. Rather, the cream helps reduce some of the tartness of the lemon while enhancing the flavors of the olive oil. The flavors of the lemon and olive oil come through the most, but the nutty Parmesan and fresh basil add a lovely touch to the finished dish. Eric was excited when we topped the plated pasta with a drizzle olive oil, saying it was “very Jamie Oliver” of us. Served with a side of garlic bread and a glass of white wine, this dish is the epitome of my ideal spring meal.

Spaghetti with Lemon and Olive Oil (al Limone)
Serves 4 to 6

Ingredients:
Salt
1 pound spaghetti
1/4 cup extra virgin olive oil, plus more for serving
1 medium shallot, minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Freshly ground black pepper
2 tablespoons shredded basil leaves

Directions:
In a large Dutch oven, bring 4 quarts of water to boil. Add 1 tablespoon salt and pasta to water. Cook, stirring frequently, until pasta is al dente. Reserve 1 3/4 cups of pasta water, drain pasta and set aside.

In the now-empty Dutch oven, heat 1 tablespoon of oil. Once hot, add shallot and 1/2 teaspoon salt, cooking until shallot has softened, about 2 minutes. Whisk in 1 1/2 cups of the reserved pasta water and cream. Bring to a simmer and cook for 2 minutes. Remove from heat and add pasta, tossing to coat. Stir in remaining 3 tablespoons of oil, lemon zest and juice, cheese and 1/2 teaspoon of pepper.

Cover and allow pasta to stand for about 2 minutes, tossing halfway through, so that the sauce can thicken and pasta can absorb the sauce. If needed, add the remaining 1/4 cup of pasta water to adjust the consistency of the sauce. Stir in basil and add salt and pepper to taste. To serve, drizzle each individual portion with olive oil and sprinkle with additional Parmesan cheese.

Adapted from Cook’s Illustrated, January/February 2011

You know the weather in between winter and spring? The kind that means wearing a pea coat in the morning and short sleeves in the afternoon? I hate that type of weather, and that’s exactly what we’re currently experiencing in Richmond. The days are mostly pretty, but the mornings and nights are still quite cold. I’m certainly ready for spring, but I’m taking advantage of the cool nights by making my favorite cool weather food – soup. I’m done with the heavy, rich soups of winter, but it’s not quite warm enough for the light, fresh soups of spring.

This recipe is one of those that I just knew I would enjoy. There’s not a single thing on the ingredient list that I don’t love, so adding this to the menu was a no-brainer for me. This chili isn’t the kind I’m used to having. My standby chili is rich, meaty and heavy. It’s the type of chili you eat in the middle of winter when there’s snow on the ground. I like that this one is different from regular chili because they each serve different purposes. This one is hearty, but it lacks the heaviness I normally associate with chili. Instead of meat, this one uses black beans. This chili is the kind that’s perfect for the cool nights right before the start of spring. The thing that really struck me about this chili was that I could taste every ingredient. With some, I feel like everything takes on the same flavor, but that wasn’t the case with this one. I also really liked the addition of corn, something I never thought to put in chili. I did make a couple changes. I love tomatoes in my chili, so I used an entire can of tomatoes instead of half. Since I didn’t want the chili to become too thin because of the extra tomatoes, I also added a tablespoon of tomato paste. The changes I’ve made are reflected below. Also, it’s important to make this chili with a beer you enjoy drinking because the beer flavor definitely comes through. I loved everything about this chili – spice from the chipotle, slight sweetness from the beer, heartiness from the beans and added texture from the red pepper and corn. If the cool nights last, I’ll be making this one again soon.

Black Bean Chili with Dark Ale
Ingredients:
1 tablespoon olive oil
1 chipotle in adobo, minced
1 tablespoon ground cumin
1 medium white onion, finely chopped (about 3/4 cup)
1 medium red bell pepper, diced
3 garlic cloves, minced
1 (14 oz.) can black beans, drained and rinsed
1 (12 oz.) bottle dark ale
1 (14 oz.) can diced tomatoes
1 tablespoon tomato paste
1/2 cup fresh or frozen corn kernels
salt, to taste

Directions:
Heat oil in a medium pot set over medium heat. Add chipotles and cumin and cook for 1 minute, or until fragrant. Add onion, bell pepper and garlic and continue cooking about 5 minutes, until vegetables are soft. Stir in remaining ingredients and bring to a boil. Taste and add salt as needed. Reduce heat to medium-low and allow to simmer, uncovered, for 45 minutes or until thick. Top with extra bell pepper and onion if desired.

Makes 3 to 4 servings

Adapted from Vegetarian Times, March 2009

Like I mentioned in my post yesterday, Eric and I have been on a bit of a soup kick lately. Due to the crazy weather we’ve had (flip flops one day, pea coat the next), I have been craving soup more than usual. I have a few favorite soups that I make when I’m feeling bad, but I wanted to try something different and was so happy when I found this recipe. Most of the potato soups I’ve had get the majority of their flavor from the bacon, cheddar and green onions on top and not the soup itself. I was intrigued by this recipe, and you know I can’t resist anything with garlic in the title.

The thing I loved about this soup is that both the garlic and potato flavors were evident. The soup uses two types of potatoes – russets and Red Bliss. The starchy russets break down, thickening the soup. The Red Bliss potatoes provide more flavor and maintain their shape so that the soup remains somewhat chunky. Three different techniques are used for the garlic in this soup – sautéing, poaching and frying. We’ve never poached garlic before, but the outcome is basically the same as roasted garlic. The poached garlic is used to create a paste to flavor the soup. The recipe instructs to add half, then additional to taste. When Eric was adding it, he said, “You want me to add all the garlic paste, right?” My response was that there was no need to even ask. :) We both love garlic that much. The fried garlic is used as a garnish for the soup and adds a crunchy texture to it. You can also use croutons or fried leeks. However you top it, this soup is rich, delicious and perfect for chilly nights.

Garlic Potato Soup
Ingredients:
3 tablespoons unsalted butter
1 medium leek, white and light green parts only, halved lengthwise and chopped small (about 1 cup)
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
6-7 cups low-sodium chicken or vegetable broth
2 bay leaves
3/4 teaspoon salt
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
salt and freshly ground black pepper, to taste
1/4 cup minced fresh chives
For the Garlic Chips
3 tablespoons olive oil
6 medium cloves garlic, thinly sliced lengthwise

Directions:
In a Dutch oven set over medium heat, melt the butter. Once foaming subsides, add leeks and cook until soft but not browned, 5-8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add garlic heads, 6 cups of broth, bay leaves and salt. Partially cover pot and increase heat to medium-high. When mixture reaches a simmer, reduce heat and continue simmering 30-40 minutes or until garlic is soft enough to be easily pierced with the tip of a knife. Add potatoes and continue to simmer, partially covered, for 15-20 minutes or until potatoes are tender.

Meanwhile, make garlic chips by heating oil and garlic in a 10-inch skillet set over medium-high heat. Cook, turning frequently, until garlic is light golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to a paper towel lined plate and sprinkle lightly with salt. Set aside.

Discard bay leaves and remove garlic heads. Using tongs, gently squeeze garlic heads at the base to remove each clove from its papery skin. Using a fork, mash cloves to form a smooth paste.

Stir cream, thyme and half the garlic paste into the soup. Cook for about 2 minutes, until soup is warmed through. Taste and add additional garlic paste, if desired. Using an immersion blender, carefully process soup until creamy but with some chunks remaining. Alternately, a potato masher can be used to mash some of the potatoes, but the consistency will not be as creamy. Add more broth if necessary to reach desired consistency. Add salt and pepper to taste. Serve soup with garlic chips and chives.

Adapted from Cooks Illustrated, March 2007

I keep thinking spring is just around the corner. That is, until we get hit with another blast of wintry weather. It was cold and rainy here all day yesterday, and that rain eventually turned into snow. I love soup, but I especially love it on cold, snowy nights. We originally planned on making grilled cheese sandwiches to go along with this, but I decided to make croutons instead. This was the perfect meal to warm us up, and it was fun to eat it while watching the snow fall.

This soup is unique in that it doesn’t use any cream (which I realize is obvious from the name). Cream can really drown out that wonderful tomato flavor, so why eat tomato soup if it doesn’t even taste like tomatoes? This soup gets so much flavor from just a few ingredients. I love it when recipes allow the ingredients to shine, and this soup definitely does that. Instead of cream to thicken the soup, sandwich bread is used. It helps tone down the acidity of the tomatoes and also gives the soup a velvety texture. This soup is a far cry from the canned, condensed variety. It’s rich, full of flavor and is incredibly easy to make. Paired with a salad or grilled cheese, or topped with croutons, it makes the perfect meal for wintry nights.

Creamless Creamy Tomato Soup
Ingredients:
1/4 cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes (optional)
1 bay leaf
2 28-ounce cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken or vegetable broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

Directions:
In a Dutch oven set over medium-high heat, heat oil until shimmering. Add onion, garlic, red pepper flakes (if using) and bay leaf. Cook for 3-5 minutes, stirring occasionally, until onion is translucent. Add tomatoes and their juices. Mash tomatoes using a potato masher, until tomato pieces are all smaller than 2 inches. Add sugar and bread. Increase heat to high and bring soup to a boil. Once boiling, reduce heat to medium and and cook, stirring occasionally, until bread is completely saturated and beginning to disintegrate, about 5 minutes.

Remove bay leaf, add remaining 2 tablespoons of oil and use an immersion blender to blend the soup until smooth. Stir in broth and brandy (if using). Alternately, transfer half of soup to a blender and add 1 tablespoon of oil. Blend for 2-3 minutes, or until smooth and creamy. Transfer to a large bowl and repeat with remaining soup and 1 tablespoon of oil. Return soup to pot and stir in broth and brandy (if using). Season to taste with salt and pepper and return to a boil. Sprinkle chives over the top of each serving of soup and drizzle with additional olive oil, if desired.

Adapted from Cook’s Illustrated, September 2008

*I’m submitting this post to Branny’s Charity Souper Bowl. For each post she receives, she’s donating $1 to the ASPCA. Since all three of my precious animals are adopted, this is an event that has a special place in my heart. And since I think all my animals are adorable, here are a few pictures. :)

Chloe

Rabb

Abby

(Photos of Chloe and Rabb taken by my wonderful friend Holly.)

With the holiday season upon us, you might find yourself short on time and energy.  This time of year can be hectic for many people, so I wanted to take a break from my Thanksgiving recipes and post a simple dinner that can be made in next to no time.  When Eric and I went shopping last week, he commented how sad it was that so many people were eating in the mall’s food court, which is filled with mostly fast food restaurants. The lines were outrageous, as well, and I just can’t imagine waiting in line that long for mediocre (at best) food.  To me, this is one of the reasons menu planning is so important.  If I know I have a busy night coming up, I can plan something simple and quick to make for dinner rather than resorting to fast food.  This pasta sauce can be made in less than half an hour, which I think is just as convenient as fast food or takeout.

I love roasted red peppers and I love pasta, so this recipe went on my “to-make” list the moment I saw it. The sauce tastes incredibly fresh, and I love the use of sage in it.  There’s just a touch of heat from the cayenne and some smokiness from the paprika.  Many recipes for roasted red pepper sauce use cream, but this one does not.  I like that because it allows the flavors of the peppers to really shine.  I had everything I needed for this except for anchovy paste, but I fully intend on getting some before I make this again.  The sauce tasted wonderful without it, but I’ve never used anchovy paste (or anchovies, for that matter), and I’m excited to try this dish again with it included.  I’m pretty picky about my leftovers, but this sauce tasted just as delicious the next day.

Roasted Red Pepper Pasta Sauce
Ingredients:
1 tablespoon olive oil
1 small white onion, chopped
3 cloves garlic, chopped
1 1/2 teaspoons fresh sage, chopped
2 anchovies or 1 teaspoon anchovy paste (Use 1/2 teaspoon dark miso paste to make this vegetarian.)
1 tablespoon tomato paste
3/4 cup red wine
2 cups jarred roasted red peppers
1/8 teaspoon smoked paprika
1/4 teaspoon cayenne
Grated parmesan cheese and minced sage, for garnish

Directions:
Drain the roasted red peppers and soak in cold water for 10 minutes to remove some of the acidity. Heat the olive oil in a pot set over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2-3 minutes. Sprinkle with salt as the onion cooks. Add the garlic and sage and continue cooking an additional minute. Add the anchovy paste and cook for 1 minute, then stir in the tomato paste. Continue cooking 2-3 minutes, stirring frequently, until the paste begins to darken.

Stir in the red wine and increase heat to high. Once the wine has reduced by half, add the roasted red peppers and decrease heat to medium. Simmer for 10-15 minutes, until peppers are soft. Meanwhile, cook pasta according to package directions. Transfer the pepper mixture to a blender and blend until smooth, scraping down sides of blender as needed. Return sauce to the pot and cook over medium-low heat until heated through. Stir in paprika and cayenne and serve immediately, topping with parmesan cheese and sage as desired.

Store leftover sauce in the refrigerator up to a week.

4 servings

Adapted from Simply Recipes, original recipe from Hank Shaw

It seems mine and Eric’s tastes are constantly evolving.  I find we’re both more open to trying new dishes than we would have been one or two years ago.  This dish is a perfect example of that.  I can’t believe we only recently tried Indian cuisine for the first time.  I feel like we’ve been missing out!  Now that we’ve made this dish, I foresee us making many more Indian recipes in the future.

I can’t tell you how authentic this dish is, but I can tell you that it tastes absolutely amazing.  The lentils have a wonderfully earthy flavor, and the dish is incredibly comforting.  I don’t think there’s a way to go wrong when crushed tomatoes and cream are involved.  There’s just a bit of subtle heat to this dish, which, along with the fresh ginger, helps cut through the creaminess and richness.  This dish requires very little work, but ends up tasting like something that cooked all day.  It’s perfect for chilly nights and can be served with rice or naan.

The original recipe called for about half a can of crushed tomatoes, but I ended up using the entire thing.  I noticed the dish drying out a bit and decided to add the rest of the tomatoes instead of water.  I thought the lentil to tomato ratio was spot on and loved the flavor and texture the extra crushed tomatoes provided.  For the lentils, I used a combination of red and green, but I think black lentils are more traditional.  However, any type of lentil would be fine for this dish, so use what you can find.

Dal Makhani
Ingredients:
1 cup dry lentils
1 (14 ounce) can crushed tomatoes
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 cup water
4 tablespoons unsalted butter
salt and freshly ground black pepper, to taste
1/3 cup heavy cream
2 tablespoons minced fresh cilantro

Directions:
-In a large saucepan, add lentils and enough water to cover by two inches.  Bring to a boil and reduce heat to a simmer.  Allow to simmer for 10  minutes, until lentils are open and tender.  Drain and return to pot.
-Using a wooden spoon, stir lentils around pot, using spoon to mash some against the side of the pot.  Add tomatoes, ginger, garlic, cayenne, water, butter, salt and pepper.  Cook over medium heat for about an hour, or until thickened.  Periodically check to make sure the water has not cooked out.  If so, add a bit more and cover pot for remaining cooking time.
-Stir in cream, garnish with cilantro and serve immediately.

Serves 3-4

Adapted from Steamy Kitchen

I don’t know when it happened, but at some point, I started to incorporate more vegetarian meals into my weekly meal plans.  At first, they were mostly pasta dishes.  Then I noticed myself looking for and saving recipes that I probably wouldn’t have saved a year ago.  Now, Eric and I are more willing to try foods that were previously unfamiliar to us.  It just goes to show you that a simple change can result in an even bigger one.  :)

These black bean burgers are a great dish if you want to try a vegetarian meal, but are still a little timid about trying something totally different.  I love the flavors the cumin, paprika and Sriracha provide.  The Sriracha also adds just a bit of kick, making these burgers really stand out from others I’ve tried.  In terms of texture, I thought these were perfect.  The burgers firm up nicely in the oven, resulting in a kind of crunchy exterior, while the interior remains soft.  For topping, Eric and I both added a little Sriracha mayonnaise.  I’m not generally a fan of mayonnaise, but something about adding Sriracha to it makes me like it.  It tastes fantastic on these burgers, but they’re certainly quite delicious on their own.  If you’re like us and have leftovers, these freeze and reheat incredibly well.

Black Bean Burgers
Ingredients:
2 (14oz.) cans low-sodium black beans, drained and well rinsed
small yellow onion
1/2 large green pepper, seeds removed
1 large carrot
1 large clove garlic
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon Sriracha or other chili garlic sauce
1 egg
1/4 cup herbed bread crumbs

Directions:
-Preheat oven to 350º and line baking sheet with parchment or nonstick foil.
-Add onion, green pepper, carrot and garlic to food processor.  Pulse to mince and combine well.
-Transfer mixture to a fine mesh strainer and press to remove any excess liquid.  Set aside.
-In a medium bowl, use a fork to smash black beans into a paste.  Add onion mixture and remaining ingredients and stir to combine.  
-Form mixture (which will be a sticky) into bun shaped patties.  Place on baking sheet and bake for 25 to 30 minutes until edges are crispy.
-Serve immediately.
-To freeze leftovers, place in a single layer on a baking sheet in the freezer.  Once fully frozen, package in a freezer bag or other storage container.

Makes 8 burgers

Adapted from Good Things Catered

Fall weather is slowly creeping up on us here in Virginia.  Squash is starting to show up at the market, and soon all the gorgeous summer tomatoes will be gone.  Eric and I bought a butternut squash at the farmers market last weekend specifically for making this soup.  I have a feeling we’ll be getting another one this weekend because this soup is too good not to make again.  I can’t wait to make it when cooler weather arrives.

This soup is not your average butternut squash soup.  Sausage and cannellini beans make it thick and hearty.  It gets a good bit of smokiness from the Ancho chili, and the spices add so much earthiness and depth.  The butternut squash is still the star of this dish, but it’s accompanied by several wonderful flavors.  I imagine this soup could turn even the squash haters out there into squash lovers.

This soup can be adapted to your liking.  Eric and I chose to blend the soup before adding the sausage and cannellini beans, but you could certainly blend all of it for an even thicker soup.  Also, the sausage can be easily omitted for a vegetarian entree.  As much as I enjoyed the sausage in this soup, the soup would still be quite delicious and filling without it.

Roasted Butternut Squash Soup
Ingredients:
1 medium butternut squash
olive oil
salt
freshly ground black pepper
1 lb. ground hot Italian sausage
1 small leek, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
3 large cloves garlic, minced
1 Ancho chili, stem removed
2 tablespoons white wine
3 cups vegetable broth
1 tablespoon fresh rosemary
2 tablespoons fresh thyme
2 tablespoons fresh sage
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
dash ground cloves
2 tablespoons heavy cream
2 tablespoons creme fraiche, plus more for serving
1 can cannellini beans, drained and rinsed

Directions:
-Preheat oven to 400º.
-Cut squash in half lengthwise and scoop out seeds and pulp.  Reserve seeds for roasting, if desired.
-Place squash, on a rimmed baking sheet.  Rub cut side with olive oil, then sprinkle with salt and pepper.    Flip over so that the flesh (cut) side is down.  Roast for about 45 minutes, until skin is blistered and flesh is fork tender.
-Meanwhile, toast the ancho chili in a small skillet over medium high heat for about 1 minute, turning often.  Set aside.
-Brown sausage in a medium pot over medium high heat.  Drain sausage and set aside, leaving about 1 tablespoon grease.
-Once squash is cooked and cooled to touch, remove and discard skin.
-Using the same pot as the sausage, sauté the leek, celery and carrot for 2-3 minutes.  Add the garlic and continue sautéing until fragrant, about 30 seconds.
-Use wine to deglaze the pot.
-Add broth, squash, herbs, spices and chili.  Bring to a boil, then reduce heat to a simmer.  Allow to simmer 15 minutes.
-Using a blender, purée soup until smooth.  Return to heat and add heavy cream and creme fraiche.  Season to taste with salt and pepper.  Add sausage and cannellini beans and simmer for an additional 10 minutes.
-Alternately, add sausage and cannellini beans before blending, if desired.
-Top with additional creme fraiche for serving.

Serves 4

Adapted from Mike’s Table

My name is Courtney, and I’m addicted to mac and cheese.  Okay, that might be an overstatement, but I honestly can’t resist a good macaroni and cheese recipe.  If it looks remotely like something I’ll like, I’ll try it.  I just can’t help myself.  However, after trying this recipe, I don’t know that I’ll ever try another one.  It was just that good.  Plus, I love the fact that it’s made in a cast-iron skillet.  It just makes this dish have a good, down home kind of feel.  My grandmother makes biscuits in a cast-iron skillet, and Eric’s mom makes her cornbread in one (with bacon grease, because that’s just how we roll in the south).

I’ve posted a couple other macaroni and cheese recipes.  The most recent one, with roasted garlic and white truffle oil, was a delicious and modern recipe.  The first one was an easy and adaptable recipe that was tasty, but lacked the oomph of the other two recipes.  This recipe stands on its own.  With white cheddar, Parmigiano-Reggiano and goat cheese, how could it not?  Sour cream and an egg yolk make this dish especially rich, while lemon zest (yes, you read that right) gives it a wonderful brightness I’ve never tasted in macaroni and cheese.  The addition of fresh thyme, my favorite herb, gives the mac and cheese a wonderful aroma and flavor.  The sweet onion is a welcome addition and adds texture to the pasta.  Decadent is the best way to describe this dish, and I promise you will savor every bite of it.  If you only ever make one recipe from my blog, I hope it’s this one.  I know that’s a serious request, but this is easily one of the best things I’ve ever eaten.

If you like wine, I think this dish pairs well with a crisp white wine.

Three Cheese Mac and Cheese
Ingredients:
3/4 pound penne
1 1/2 cups heavy cream or half-and-half
2-3 tablespoons finely chopped sweet onion
2 garlic cloves, minced
2 tablespoons all purpose flour
5-ounce log goat cheese
3 ounces sharp white cheddar, shredded
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream
3/4 teaspoon lemon zest
1 1/2 teaspoons chopped fresh thyme
salt and white pepper (or freshly ground black pepper)
1 extra large egg yolk

Directions:
-Preheat oven to 400º.  Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente.  Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.
-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan.  Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.
-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.
-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce.  Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.
-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano.  Bake for about 25 minutes, until bubbling and golden brown.  Sprinkle with remaining thyme.
-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.  

Serves 4 as an entrée

Adapted from Food and Wine, September 2010

This pasta is perfect for summer.  It’s light and requires very little cooking.  I don’t know what the weather is like where you are, but being in the kitchen for hours when it’s over 100º outside is not something I enjoy.  Though short on cooking time, there’s no shortage of flavor in this dish.  The sauce gets depth and richness from the tahini and peanut butter.  With just a few other ingredients and a bit of pasta water, you’ve got a pasta sauce that is a tasty alternative to heavy sauces.

I made a couple minor changes to the original recipe.  I added snap peas because I thought they would go well with this dish.  This changed the pasta to vegetable ratio substantially, but I like a lot of vegetables.  Use more pasta or less vegetables to adapt this to your tastes.  The original recipe called for 6 green onions, but mine were so large that I ended up only using four.  Next time I make this, I’ll try to remember to measure the green onions and update the recipe. 

Sesame Noodles
Ingredients:
8 ounces whole-wheat thin spaghetti
1 heaping tablespoon tahini
1 tablespoon creamy peanut butter
1/2 teaspoon good quality sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
4-6 green onions, thinly sliced on the diagonal, dark green parts set aside
1 cup sugar snap peas, stringed
1 large carrot, cut into matchsticks (about 1 cup)
2 tablespoons sesame seeds
1 cup reserved pasta water

Directions:
-Cook pasta according to package directions.  (Our fresh pasta only took about 4 minutes, so keep that in mind if you’re using fresh.)
-In a large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and white and light green parts of green onions.  Stir until well combined and set aside.
-Add snap peas and carrots to pasta in the last two minutes of cooking time.  Remove 1 cup pasta water and set aside.
-Drain pasta and vegetables and place into bowl with sauce.
-Add 1/2 cup reserved pasta water and toss to combine.
-Add sesame seeds and allow to sit for one minute.  If pasta sauce is still too thick, add more reserved pasta water as needed.
-Top with remaining green onions, if desired. 

Serves 2-4  

Adapted from Good Things Catered

This hummus is full of flavor from the roasted red pepper and chipotle.  It has a bit of a kick to it, but you could certainly add another chipotle if you wanted it spicier.  It also has a great smoky flavor, and it goes especially well with grilled vegetables.  You can use this for more than just dipping, too.  This hummus would make a fantastic spread inside a wrap or pita.  Just fill with your favorite vegetables, and you’ve got a healthy and delicious lunch.

Roasted Red Pepper and Chipotle Hummus
Ingredients:
1 can (15 ounces) chickpeas, drained, 1 tablespoon of liquid reserved
1/4 cup tahini
2 cloves garlic, smashed
1/2 cup coarsely chopped roasted red pepper, plus 2 tablespoons for serving
1 chipotle in adobo
1 1/2 teaspoons adobo sauce
1 tablespoon fresh lemon juice
1 teaspoon cumin
scant 1/4 teaspoon smoked paprika
pinch red pepper flakes
2 tablespoons extra virgin olive oil, plus more for drizzling

Directions:
-In a food processor, combine chickpeas, reserved liquid, tahini, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms.
-Scrape down bowl and add olive oil, cumin and paprika.  Puree until smooth.  Season with salt, to taste.
-Transfer hummus to serving bowl and drizzle with olive oil.  Top with roasted red peppers and serve with pita bread and crudités.

Makes about 2 cups
Note: This hummus can be stored up to five days in the refrigerator.

Cook Like a Champion original

This pizza’s sauce is made from a flavorful black bean and roasted red pepper puree.  Spiced up with chili powder and cumin, it was good enough to eat on its own.  It tasted even better on the pizza, which was topped with Monterey Jack cheese, grape tomatoes, Anaheim peppers (from our garden!) and green onions.  This pizza isn’t the greasy, guilt-inducing kind, so there’s no need to feel bad about eating it.  That’s a good thing for me because I know I’ll be making it again soon.

Mexican Pizza
Ingredients:
1 cup canned black beans, rinsed
1/2 cup coarsely chopped roasted red peppers
2 cloves of garlic
1 tablespoon chili powder
2 teaspoons cumin
Kosher salt
1 pound whole wheat pizza dough
cornmeal, for dusting
1 cup shredded low-fat Monterey Jack cheese
1/2 cup grape tomatoes, halved
1 green onion, thinly sliced on the diagonal
1 Anaheim pepper, seeded and thinly sliced
1 cup shredded lettuce
3 tablespoons low-fat sour cream

Directions:
-Set the pizza stone on the bottom of the oven and preheat to 450º.
-In a food processor, combine black beans, red peppers, garlic, chili powder and cumin. Puree until smooth.  Taste and season with salt, if needed.
-Roll the dough into a 12-inch round and place on a cornmeal dusted pizza peel.
-Spread the black bean puree on top, leaving a 1/2-inch border.
-Top with cheese, tomatoes, green onion and Anaheim pepper.
-Slide pizza onto the preheated stone and bake for about 12 minutes, or until crust is crisp and cheese is bubbling.
-Transfer pizza to a work surface and cut into 8 slices.  Top each with lettuce and dollops of sour cream and serve immediately.

Serves 4

Adapted from Spike Mendelsohn, Food and Wine, July 2010

The original recipe called for 1/2 cup of olive oil, and Eric and I found that to be way too much.  I’m not sure if it’s because of our nonstick skillets, but I’ve halved the amount here.  You can always add more if you need it.  Also, if you’re making this for two people, I suggest halving the recipe because the leftovers don’t taste nearly as good.

Fusilli with Zucchini and Goat Cheese
Ingredients:
1/4 cup olive oil
4 large garlic cloves, thinly sliced
3 small zucchini, trimmed and cut into matchsticks
1 teaspoon plus 2 tablespoons salt
1/4 pound goat cheese
1 pound fusilli or other spiral pasta
1/4 cup minced flat leaf parsley
1/3 cup slivered basil
freshly ground pepper

Directions:
-Heat oil in a large skillet over medium-low heat.  Add the garlic and sauté until fragrant, about two minutes.
-Increase the heat to medium-high and add the zucchini.  Sauté until lightly browned, about 10 minutes.
-Remove from heat, add 1 teaspoon salt and goat cheese.  Stir to combine.
-Meanwhile, bring water to a boil and add 2 tablespoons salt.  Cook the pasta until al dente, according to package directions.
-Drain, reserving 1/2 cup of the pasta water.
-Add the pasta, parsley, basil and a generous amount of pepper to the skillet with the zucchini.  Toss to combine.  Add the pasta water as needed to loosen the sauce.
-Serve immediately.

Serves 4

Adapted from Williams-Sonoma

Another great thing about this recipe is that the sauce can be prepared ahead of time and refrigerated until you’re ready to make the pasta. This makes for a quick and delicious meal, perfect for busy nights.  The leftovers taste fantastic, too.

Spicy Red Pepper Sauce
Ingredients:
3/4 teaspoon olive oil
1/4 cup white onion, finely diced
2 garlic cloves, minced or pressed
1 large red pepper, roasted (fresh is best, but the jarred kind will work fine)
14 ounce can whole tomatoes, drained and roughly chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
freshly ground black pepper

Directions:
-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside.
-In large stock pot over medium heat, heat oil.
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds.
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining ingredients, stirring to combine.
-If storing, remove from heat and place in airtight containers in fridge once cooled.
-If serving immediately, simmer until begins to bubble and serve.

Spicy Eggplant and Red Pepper Pasta
Ingredients:
3/4 teaspoon olive oil
1 small eggplant, chopped into 1/2 inch cubes
1 large red pepper, sliced into 1 1/2 inch pieces
1/2 pound penne or pasta or your choosing
Spicy Red Pepper Sauce
1 tablespoon chopped flat leaf parsley

Directions:
-In large stock pot with salted water, cook pasta according to manufacturers directions to just al dente.
-In large non-stick pan (important with the eggplant) heat oil over medium high heat.
-Add eggplant and cook, stirring constantly, until beginning to become tender, about 10 minutes.
-Add red pepper and continue sauteing until peppers become crisp tender, about 3-5 minutes.
-Add pasta sauce and stir to combine, bringing to a slight simmer.
-Add pasta and stir to combine.
-Top with fresh parsley

Adapted (to serve 4) from Good Things Catered

We both thought these were delicious. The panko crust was perfectly crunchy. The Fontina and Greek yogurt were the perfect combination of creamy, cheesy and tangy. These could be served any time of the day, too, which makes them quite versatile. I think they would make a great side to any meal, or they could even be used as a main dish served with a green salad.

Chive Risotto Cakes
Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cup cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko
olive oil

Directions:
-Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. -Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
-Drain the rice in a sieve and run under cold water until cool. Drain well.
-Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl.
-Add the cooled rice and mix well.
-Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
-When ready to cook, preheat the oven to 250°.
-Spread the panko in a shallow dish.
-Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
-Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon.
-Pat the balls into patties 3 inches in diameter and ¾ inch thick.
-Place 4-6 patties in the panko, turning once to coat.
-Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
-Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
-Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
-Serve hot.

Serves 6

Source: Barefoot Contessa Back to Basics