Honey Ginger Tofu and Veggie Stir Fry

Never doubt the beloved cast iron skillet. It is the best, most perfect nonstick pan, and is a healthy cooking choice. TRUST. I originally opted for my wok when making this, but regretted it as soon as the tofu was sticking like crazy to the bottom of the "nonstick" pan. I irritably moved the tofu to my cast iron, and everything was peachy again. I'm sorry my dear cast iron for ever doubting you.

Aside from the minor tofu meltdown, this stir fry was very successful. I love a good stir fry! They're super quick, making them perfect for a weeknight, and they're pretty easy to improvise. I used carrots and snow peas, but mushrooms (always say yes to mushrooms), broccoli, or asparagus would be awesome as well. Feel free to switch out the veggies in the recipe, and use whatever you have on hand!  To me, what usually makes one stir fry stand apart from another is the sauce, and this one is super! Full of fresh ginger and garlic, it's savory and delish. You may have a bit leftover, so don't be afraid to get creative. I'm sure it would be crazy good with fried rice, or on top of fish or chicken. Regardless, I'm sure you'll hoover this recipe, just like we did. 

Honey Ginger Tofu and Veggie Stir Fry

Notes: I used coconut oil in place of canola oil to make a healthier stir fry. Coconut oil has a high smoke point, making it work just as well as canola oil. Plus, it's tasty. I shredded the carrots, but I think I'll either chop them next time or use match sticks. Though they were pretty, the shredded carrots tended to clump up, and it was difficult to separate them.

Ingredients

For the stir fry

1 1/2 cups uncooked brown rice

2 tablespoons coconut oil

14 ounces extra firm tofu

2 cups chopped snow peas, or green veggie of choice

2 cups carrots, shredded, chopped or julienned-your call!

3 green onions

For the stir fry sauce

3 cloves garlic

2 tablespoons fresh ginger

2 tablespoons honey (more to taste)

1/2 cup tamari, or low sodium soy sauce

1/4 cup water

1/4 cup rice wine vinegar 

1/4 cup coconut oil

Directions

First, make the sauce. Puree all the sauce ingredients together in a food processor until smooth. Set aside.

Cook the rice according to package directions (remember, brown rice needs about 45 minutes of cooking time!). Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again-there's a lot of water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet (cast iron is dreamy here!) over medium heat. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will splatter a tiny bit. Have a cover, just in case). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.

Return the pan to the heat and add the snow peas, try not to stir too much, as you want the veggies to get a little charred (at least I do!). When the snow peas are bright green and slightly charred, add the carrots and 1/4 cup of stir fry sauce, and toss. Arrange the veggies and tofu over the cooked rice, and cover with more sauce to taste. Sprinkle with the green onions.

Recipe Source: adapted from Pinch of Yum

Zucchini Fritters with Cool Lemon Yogurt Sauce

I've professed my love for fritters both here and here, yet I just don't think to cook them that often. It's a shame really, because I adore them, not to mention they're incredible quick to make, versatile, and filling! I really should make a mental note to make them more regularly. Will you help me remember? Thanks :)

These bad boys contain a few of my favorite things (ha! in the process of watching the Sound of Music for the first time...I couldn't help myself…it's currently intermission). Zucchini and arugula make my heart go pitter pat in the summer, I just love them both so much! Arugula and garlic weren't in the original recipe, but I thought a little extra green couldn't hurt, and who doesn't love garlic? I was right! The arugula added a bit of green peppery-ness that was wonderful and fresh, and paired with the cool lemon yogurt sauce? Heaven. Serve these with a small salad (or baked sweet potato like we did), along with some of fresh fruit, and you have one lovely summer lunch.

Zucchini Fritters

Notes: 

-when prepping the zucchini, squeeze as much water as possible out. You'll be surprised by how much water comes out of those suckers! It's crazy. 

-the original recipe for the yogurt sauce made a TON of sauce. We're not saucy people (heh), so I just used it as a guide and made significantly less, and just tasted as I went. Even still, I ended up with too much. I'll include the measurements below for proportions. Something to keep in mind!

-I used olive oil, but may try coconut oil next time, as it was a bit smokey. It wasn't a big deal, but I may experiment next time with and alternative.

Ingredients 

Fritters

1 pound (about 2 medium zucchini

1 teaspoon coarse or Kosher salt, plus extra to taste

2 scallions, split lengthwise and sliced thin

1/4 cup arugula, chopped

1-2 garlic cloves, minced

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Olive or another oil of you choice, for frying

Lemon Yogurt Sauce (see note above)

1 cup plain full-fat yogurt (can use Greek or regular, or sour cream)

1-2 tablespoons lemon juice

1/4 teaspoon lemon zest

Pinches of salt

1 small minced or crushed clove of garlic

Directions

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. 

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: press against the holes of a mesh strainer with a wooden spoon to extract the water, or wrap it up in a clean dish towel and wring the water out that way (I went with the latter).  This will save the fritters from  sogginess. 

Return deflated zucchini shreds to bowl. Taste if you think it could benefit from more salt (most went down the drain), add a little bit more if needed. Stir in scallions, arugula, garlic, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the batter.

In a large heavy skillet (cast iron always wins), heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3-4 minutes. If you find this is happening too quickly, reduce heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2-3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter. 

For the topping, stir together the yogurt, lemon juice, zest, salt, and garlic, and adjust the flavors to your taste. Dollop on each fritter before serving.

Do ahead: These fritters keep well, either chilled in the fridge for a better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

Recipe Source: adapted from Smitten Kitchen

Blackened Tilapia Baja Tacos

I love fish, but don't think to make it very often! It's silly, considering how healthy and delicious it is, not to mention how quick it cooks. Fish is the perfect summertime fare. A couple weeks ago, I had a mini "day-cation" with my best friend in Sandusky, OH (yeah Cedar Point!). If you follow me on instagram, you may have seen that we had the most AH-mazing fish tacos while we were there. They were seriously stellar. Once I got home, I found myself yearning for more, and that's when I remembered I had some frozen tilapia hanging out in the back of my freezer. These tacos did not disappoint! Honestly, the only thing I didn't like were the tortillas I bought. I don't have the desire to make them from scratch, and all the corn tortillas I buy at the store taste like cardboard (these were from Trader Joe's…ah well). I think I'll just go with flour tortillas next time. Problem solved!

Blackened Tilapia Baja Tacos

Ingredients

1/4 cup low-fat plain yogurt (or reduced-fat sour cream, or plain greek yogurt)

2 tablespoons chopped fresh cilantro

2 tablespoon fresh lime juice

1 jalapeño pepper, seeded and chopped

1 cup thinly sliced white onion

1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 (6 ounce) tilapia fillets

Cooking spray (or 1 tablespoon canola oil)

8 (6-inch) corn tortillas (I'm going with flour next time..can't seem to find decent corn tortillas!)

1/2 ripe peeled avocado, thinly sliced

Lime wedges, to garnish (optional)

Directions

Combine first four ingredients in a food processor, and process until smooth. Combine jalapeño sauce and onion in a small bowl.

Combine paprika and next six ingredients (through ground red pepper), and sprinkle evenly over both sides of the fish. Spray a large cast-iron skillet over medium-high heat. Add fish to pan, and cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Recipe source: adapted from Cooking Light, March 2011

Pasta and Grilled Zucchini Salad

Lately, I've been obsessed with grilled zucchini. Sprinkled with a little Tony's and lightly brushed with olive oil is my favorite way to make it. I add grilled zucchini to veggie wraps, or just eat it by itself...I never tire of it's smokey goodness. When I saw this recipe on Smitten Kitchen, I knew immediately I had to try it. I also knew right away that I wanted to grill my zucchini instead of fry it. There's already a good bit of olive oil in the homemade pesto, and the flavor of grilling your veggies versus frying them can't be beat. 

It may seem like there's a lot of steps involved, but it actually came together pretty quickly. There's very little chopping, and it's pretty easy to multi-task. From start to finish, it only took me about 30 minutes. Not bad at all, and the end result is worth it! I'd like to say it gets even better the next day, but I went on a mini vacay the next day, and Chris ate the rest. Obviously, he thought it was pretty nummy. Can you blame him?

I didn't think so.

Pasta and Grilled Zucchini Salad

Ingredients

Cooking spray

3 medium (or 2 large) zucchini, cut into 1/4 inch thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup fresh or frozen edamame or peas

2 cups basil leaves, coarsely chopped

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces pasta (stozzapreti, penne, etc.)

Zest of 1 lemon

1 1/2 tablespoons capers, chopped (mine were pretty big)

7 ounces buffalo mozzarella, torn into chunks

Salt and pepper

Directions

Bring a large pot of salted water to a boil.

Meanwhile, lightly spray grill with cooking spray. Grill zucchini slices over medium high heat, about 3-4 minutes per side, turning once. Transfer to a large bowl, sprinkle with salt and pour vinegar on top. Set aside.

When the water is boiling, cook pasta until al dente, adding the edamame during the last 3 minutes of cooking if frozen, or during the last 1-2 minutes if using fresh. Drain and rinse under cold water; set aside.

While the pasta cooking, combine half of the basil and all of the parsley and olive oil in a food processor or blender. Process until smooth, then season with salt and pepper. 

Transfer pasta back to the empty pot, or a large bowl. Add zucchini and any juices, basil-parsley oil, lemon zest, capers, and mozzarella. Gently stir together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Recipe source: adapted from Smitten Kitchen who adapted it from Plenty by Yotam Ottolenghi

Herby, Peanuty, Noodly Salad

I first fell in love with soba noodles when Chris and I were living in Beijing (as evidenced here and here). Made with buckwheat flour, it was unlike anything I'd ever had before, sparking a love for all things buckwheat. It was no surprise that the second I saw this noodly salad I had to make it. Full of green and crispy veggies and herbs, it's definitely a winner and perfect for summer! The only thing I may do differently next time is add a hair less lime juice, so taste the dressing as you go to make it to your liking. 

It's also not surprising that this recipe came from one of my favorite cookbooks, River Cottage Veg (note to self: must buy this cookbook). Enjoy this fresh salad, sweet friends!

Herby, Peanuty, Noodly Salad

Ingredients

For the salad:

1/2 cup raw unsalted peanuts

7 ounces soba noodles*

5 ounces sugar snap peas

1/2 cucumber

6 green onions

Small bunch of mint, coarsely chopped

Small bunch of cilantro, coarsely chopped

For the dressing:

2 tablespoons rice vinegar

Zest and juice of 1 lime (or 1/2 a lemon)-or to taste!

1 small fresh red chile, finely chopped

1 garlic clove, minced

1 teaspoon brown sugar

1 teaspoon sesame oil

1 1/2 teaspoons soy sauce or Tamari (what I used), plus extra to serve

Splash of sriracha (optional)

Splash of oyster sauce (optional)

Directions

Toast the peanuts in a dry pan until a little dark and fragrant. Remove and coarsely chop; set aside.

Cook noodles per package instructions. Drain and rinse under cold water. Drain again, and set aside

Meanwhile, make the dressing. Combine all dressing ingredients in a large owl and whisk to combine. Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.

Add the sugar snap peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.

Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.

Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.

Serve with soy sauce for Tamari at the table for people to add to their bowls.

*Soba noodles made only with buckwheat flour are gluten-free, however many are produced with whole wheat flour as an ingredient. Check the labels if you have a gluten sensitivity or intolerance!

Recipe source: seen here, originally from River Cottage Veg

Jalapeño Cheddar Turkey Burgers with Guacamole

I didn't mean to disappear on you all this past month. All I have to say is…wow. My life has changed drastically, and in such a wonderful way. Not only did I finish all my required coursework for my doctorate, but I won a JOB. It's a career I'm not sure I ever saw myself going into, but I couldn't be more excited about it. By hopefully Christmas, I will be playing my flute with the US Navy Band in Washington, DC. That's right, I'm moving to DC!

I am required to go to boot camp (trying to keep calm about it…ouff), but until then I plan on not only getting in shape, but also taking a bit of time to relax and enjoy my summer. It's been a year since I've had an actual break, and I'm planning on soaking it all in. 

I wish we had a grill on our balcony for the summer, but alas, it's against the law in Ohio (hah! try telling my neighbors that). If we did have a grill, I would definitely make these first thing. Thankfully, one of my beloved cast iron pans got the job done just fine. These burgers are so scrumptious and flavorful, and would be a great addition to any Cinco de Mayo party. For the guac, I kept it simple using some of the remaining lime juice, garlic, and salt, which is my favorite way to make it. Be warned, this is a messy burger once you start eating it, but that didn't stop me from hoovering the whole thing in under two minutes…oops. Whatever, I'm not sorry.

Psst…like turkey burgers? Other variations I've made can be found here and here (what is it with summer and burgers? Apparently a turkey burger was the first thing I made at the start of summer last year as well! ha!)

Jalapeño Cheddar Turkey Burgers with Guacamole

Ingredients

1-1 1/2 pounds ground turkey (preferably dark meat if you can find it!)

1 small onion, finely diced

1/3 cup fresh cilantro, minced

2 cloves garlic, minced or pressed

1 jalapeño, seeded, cored, and minced

1 teaspoon ground cumin 

1 teaspoon paprika

Juice of half a lime

1/3 cup shredded cheese, plus more for topping

1/2 teaspoon salt

1/2 teaspoon pepper

Toppings: guacamole, salsa, additional cilantro, etc.

Directions

Heat a grill (or cast iron skillet) to medium-high heat, spray with cooking spray. To make the burgers, combine all ingredients in a large bowl, and mix until evenly combined. At this point, either put in the fridge for an hour to let the flavors marry, or go ahead and cook (I put them in the fridge for 45 minutes). Form the mixture into 4-5 patties.

Cook the patties for about 3-4 minutes per side, flipping only once. A few minutes before the burgers are finished cooking, top with sliced or shredded cheese. Remove the burgers and let rest for a few minutes before serving. Assemble with toasted burger buns and guacamole, and whatever other toppings you desire.

Recipe source: adapted from Annie's Eats

Baked Vegetable Rotini

I craved pasta like a mad woman this winter. Not only pasta, but any meal full of carbs and cheese…mmm. In fact, I'm pretty sure I had pizza every night for a week at one point. I have no regrets. I don't make pasta too often anymore, since Chris is still trying to be mostly gluten-free. I'm not giving up bread and butter any time soon, but I must admit it's better for me as well to limit my gluten intake. Thankfully, this recipe can easily be gluten-free *gasp*. That's right, I used corn pasta, and you know what? It was awesome. I haven't tried any other types of gluten-free pasta, because the corn just seems to work for us, and it's cheap at Trader Joe's. I was concerned how it would hold up in the oven (gummy pasta is disgusting), but it held up perfectly, just like regular pasta. Seriously, you can't tell the difference!

Anyhoo, there's actually not a ton of pasta in this dish, as there are a bunch of veggies to compensate. I sauteed mushrooms and zucchini, which I'm pretty sure is my favorite veggie combo (especially on pizza!). I also added garlic and oregano to the original recipe, to give it an extra kick of flavor. I'm so happy to have hearty pasta dishes like this back in my life, and am glad to have found this wonderful recipe! Bon appetit!

Baked Vegetable Rotini

Ingredients

Cooking spray

1 tablespoon olive oil

1 medium onion, thinly sliced

1 large zucchini, halved lengthwise and thinly sliced

8 ounces baby bella mushrooms, thinly sliced

2-3 cloves garlic, minced

1/2 teaspoon dried oregano

8 ounces rotini (I used corn rotini to make it gluten-free…worked great!)

1 large jar marinara or pasta sauce of choice (about 24 ounces)

1 15-ounce container low fat ricotta cheese

Salt and pepper to taste

1 cup Italian blend cheese

Directions

Preheat oven to 350F. Spray a 9 x 13 baking dish with cooking spray.

Boil a large pot of water and cook pasta al dente and drain.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Add garlic and oregano, and cook for an additional minute or two. Remove from heat.

Add marinara, ricotta, salt, and pepper, and stir until evenly combined. Stir in the pasta until everything is evenly coated with the sauce.

Pour pasta mixture into baking dish. Top with cheese and bake for 30 minutes. If desired broil the last 3-5 minutes of baking to get a nice browned top.

Recipe Source: adapted from Oh My Veggies

Arroz con Pollo

Saturday afternoons are my favorite. You still have one more day before the work/school week starts, and it's completely acceptable to stay in your sweats all day. It's also the perfect time to try out new recipes, especially ones like this that are a bit more involved than others. I'd been eyeing this recipe for over a year now, and was excited to have the opportunity to try it out. This was about a month ago…oops.

Nevertheless, I'm here now and am excited to share. For this recipe, I broke down a chicken for the first time, which was easier than I thought! I used this video to learn how to do it. If you like all the parts of the chicken, this is really the most economical way to do it. I've since decided that I really only care for dark meat, so I think I would just stick to legs and thighs next time. From start to finish, this took a few hours (including the time it takes to marinade the chicken), making it a perfect weekend kitchen project. We happily ate the leftovers for days! Enjoy!

Arroz con Pollo

Ingredients

for the marinade:

1/4 cup fresh orange juice (about one orange)

2 tablespoons fresh lime juice

2 garlic cloves

1 teaspoon salt

1 tablespoon canola oil

for the chicken and rice:

1 whole 4-4 1/2 pound chicken 

1 tablespoon plus 1 teaspoon olive oil, divided

2 pints cherry or grape tomatoes

2 green bell peppers, diced

2 cups yellow onions (about 1 1/2 small onions or 1 large)

2 garlic cloves

2 teaspoons cumin

1 teaspoon paprika

1.5 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon saffron, crushed

1 cup canned diced tomatoes (fire roasted is preferable)

1 bay leaf

3 cups chicken broth

2 cups white rice, uncooked

1/2 cup green peas

1/3 cup pimento stuffed green olives, roughly chopped

Directions

Preheat oven to 400F.

Spread cherry tomatoes on a lined baking sheet and drizzle with a teaspoon of olive oil. Roast for about 25 minutes, stirring occasionally. Remove from oven and set aside.

Break down your chicken, and place in a large shallow dish (I used a deep 9x13 pan). Mix together the marinade ingredients and pour over chicken. Cover with plastic wrap and chill for an hour in the refrigerator.

Once chicken is done marinating, heat the remaining tablespoon of olive oil over high heat in a heavy 5 1/2 quart ovenproof pot. Once the oil is hot, brown chicken in batches on both sides, about 3 minutes per side (it will not be fully cooked, just browning it for now!). Remove chicken and set aside.

After all the chicken is browned, add the onions, diced green pepper and garlic to the hot oil. Saute veggies for about five minutes. Add cumin, paprika, salt, pepper, and crushed saffron to the veggies and mix well. Add roasted cherry tomatoes and diced tomatoes and mix. Add the bay leaf.

Pour chicken broth and bring to a boil. Add the rice, stirring well to combine.

Lay the chicken pieces in the pot, cover tightly with a lid and place in a 350 degree oven for 20-25 minutes. After baking, rice should have absorbed most of the liquid and be fluffy. The chicken pieces should be completely done.

Once cooked, stir in the peas and chopped olives. 

Recipe Source: adapted from Eat Live Run

Creamy White Turkey Chili

I made this chili during the summer when I was yearning for cooler weather. Now it's the opposite! I can't wait for summer. I'm not sure if it's because I'm tired of being in school, or if it's because I want to wear dresses and sandals again. Regardless, warm weather needs to hurry up and get here!

Back to the chili, it will definitely warm you up, and is incredibly satisfying. When I made it before, I followed the original recipe, and cooked cubed chicken breast with the onion (you can refer to those instructions from the recipe source). This time around, I used shredded turkey and turkey stock instead, as I had both lingering in my freezer from Thanksgiving. It worked just as well as chicken would of course, though a rotisserie chicken would add even more flavor I'm sure! Comfort food like this warms my body and soul, and will likely be what gets me through this winter. So far, the cold has already been pretty brutal, and I don't think it's going anywhere any time soon (I hear there will be another polar vortex? Say wha?). Stay warm friends, and enjoy this hearty chili!

I've submitted this recipe to Souper Sundays over at Kahakai Kitchen, so check it out this coming Sunday! There's always a great lineup!

Creamy White Turkey Chili

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

2 cups cooked turkey, shredded (rotisserie chicken would be great with this)

2 (15.5 ounce) cans Great Northern beans, rinsed and drained

1 3/4 cups turkey stock (or chicken stock)

2 (4 ounce) cans diced green chiles

1 cup reduced fat sour cream

1/4 cup cream or half-and-half

Garnish with chopped cilantro, green onions, and/or avocado.

Directions

In a large Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add the onion, and cook,  stirring occasionally, until it begins to soften, about 3-5 minutes. Stir in the garlic, salt, cumin, oregano, black pepper, and cayenne, and sauté 30-60 seconds more, just until fragrant.

Add turkey, beans, stock, and chiles. Bring to a boil, then reduce the heat to a simmer. Let simmer, uncovered, for 30 minutes.

Recipe Source: adapted from Annie's Eats

Tomato and Sausage Risotto

Over a year ago, I made this risotto and found it to be so disgusting most of it went in the trash. It wasn't the recipe, it was me. Here's what happened...

I bought all the ingredients, super stoked to be making my first risotto. I started stirring and breaking up the sausage, and grabbed the wine to pour in the pot. Mind you, I was being cheap and bought one of those small cartons of wine, and thought it would be fine, my first mistake. I started to pour the wine, and OOPS, it's a red wine, (huge) mistake number two. I decided to keep going, since I was so invested now, and plus, it didn't smell bad. Finally, the risotto had finished cooking, and it was time to add the spinach and cheese. I only had the parmesan in the shaker, and again, thought it would be fine. You see where this is going, right? It was a total disaster. Purple, grainy, inedible risotto. Blech...

I've since learned my lesson, and with this major cold snap we're having (the metal on the frames of my sliding glass doors are frozen on the inside if that gives you any idea), I decided I was ready to give this risotto another go. I used wine from a bottle, which was clearly white, and freshly grated cheese. The result was nothing like the purple mush I made last year, and was truly delicious. Live and learn.

Tomato and Sausage Risotto

Ingredients

1 28-ounce can diced tomatoes, in juice

1 tablespoon olive oil

3/4 pound hot Italian sausage, casings removed

1 small onion, finely chopped

Salt and pepper

1 cup Arborio rice

1/2 cup dry white wine

1 bunch flat-leaf spinach (10-14 ounces), tough stems removed, chopped (about 7 cups)

1/2 cup grated Parmesan cheese, plus more for serving

2 tablespoons butter

Fresh basil for garnish (optional)

Directions

In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

In a medium saucepan, heat oil over medium heat. Add sausage and onion, and season with salt and pepper. Cook, breaking up sausage with a spoon or spatula, until sausage is opaque and onion has softened, 3-5 minutes.

Add rice. Cook, stirring until well coated, 1-2 minutes. Add wine, and cook, stirring until absorbed, about 1 minute.

Add about 2 cups hot tomato mixture to rice, and simmer over medium-low heat, stirring occasionally, until absorbed, 4-5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan if desired.

Recipe Source: adapted from Martha Stewart, Everyday Food-Novemeber 2006

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Is it bad that I look forward to holiday food year round? I've had recipes bookmarked from last January that I want to make this season, and I can't wait to get going! I'm also aching to put up my Christmas decorations, but I'm trying to restrain myself and wait until after Thanksgiving. Same goes for the holiday sweets and hearty holiday fare (except Indian food, Indian food doesn't count!).

In an effort to postpone all the holiday indulgence that will soon ensue, I did a quick search for something filling, seasonal, and healthy, and came across this recipe. This quinoa salad fit the bill perfectly! Several autumn veggies are roasted then tossed with cooked quinoa, green onions, and an Asian style dressing. For me, the cilantro is a requirement. You know I love my garnishes! I find it to be pretty filling on it's own, due to the quinoa, but it would also be nice served as a side to a piece of fish or chicken. Hopefully this will tide us all over until Thursday! I wish everyone safe travels and a happy Thanksgiving!

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Ingredients

For the salad:

1 medium sweet potato, peeled and cut into 1/2 inch pieces

6-8 medium Brussels sprouts, trimmed and quartered

1 medium parsnip, peeled and cut into 1/2 inch pieces

1 small turnip, peeled and cut into 1/2 inch pieces

3 tablespoons olive oil

1/2 teaspoon salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1 1/4 cups quinoa, any color or variety

2 green onions, sliced (the whole onion)

1/4 cup coarsely chopped fresh cilantro, for garnish

For the dressing:

2 green onions, thinly sliced

3 tablespoons olive oil

3 tablespoons apple cider vinegar

2 tablespoons peeled and finely chopped fresh ginger (3-4 inches)

2 tablespoons soy sauce (I used gluten free for Chris)

1 teaspoon sesame oil

Directions

Preheat oven to 400F.

In a large bowl, toss vegetables, oil, salt, and pepper. Transfer vegetables to a baking sheet, and arrange in an even layer. Roast the vegetables, stirring every five minutes, until they're tender and cooked through 18-20 minutes. While the veggies roast, cook the quinoa according to the package's directions (I like to cook mine in a rice cooker...so easy!).

Meanwhile, make the dressing by whisking together all the ingredients.

When the veggies and quinoa are ready, toss in a large bowl with the green onions. Add the dressing, and gently stir to combine. Serve warm, and garnish with chopped cilantro.

Recipe Source: adapted from chow.com 

Roasted Tomato, Squash, and Coconut Milk Bisque

Nothing beats a piping hot bowl of tomato soup with a grilled cheese sandwich on a cold, rainy (or snowy) day. Though I like tomato soup, I can usually only eat small bowls of the stuff, as it tends to upset my stomach.

That is why I was so intrigued when I found this recipe. Using coconut milk makes it dairy free, and roasting the tomatoes and squash brings out their natural sweetness (even with out of season tomatoes!), making it at least seem less acidic. The addition of freshly graded ginger also adds a lovely twist. The result was a killer soup worthy of any grilled cheese sandwich. Winter smacked us in the face this week, so stay warm everyone! 

As always, I will be submitting this recipe to Kahakai Kitchen for Souper Sundays!

Roasted Tomato, Squash, and Coconut Milk Bisque

Ingredients

10-12 roma tomatoes, halved lengthwise

4 cups winter squash, peeled, seeded and roughly chopped

1 onion

2 cloves garlic

1-inch piece fresh ginger, peeled

Pinch of cayenne pepper (1/8 teaspoon-more or less depending on taste)

1 13.5-ounce can light coconut milk

2 1/2 cups vegetable stock

Olive oil

Salt and pepper to taste

Directions

Preheat the oven to 400°F. Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt. Rub oil over both sides of the tomatoes. Place the squash on another baking sheet, drizzle with oil and sprinkle with salt. Rub oil over all sides of the squash. Roast the tomatoes and squash for 30 minutes, carefully flipping the squash halfway through. The tomatoes should be shriveling but not bursting and the squash should look nicely browned.

Chop the onion, mince the garlic and grate the ginger. When the tomatoes and squash are almost done, heat about 2 tablespoons of oil in a large pot over medium-high heat. Add the onions, garlic, ginger, and cayenne, and cook, stirring frequently, until the onions are soft and translucent. Add the tomatoes, squash, coconut milk and stock and bring to a boil over high heat. Reduce heat and simmer for 15 minutes, or until squash is very soft. Taste and add salt if needed.

Let soup cool slightly and puree until very smooth with a stick blender or in batches with a countertop blender. Taste and adjust seasoning, adding a squeeze of lemon if soup needs a little brightness. Serve immediately or let cool and freeze for up to 3 months.

Recipe Source: adapted from Eat Your Greens

Balsamic-Braised Chicken with Swiss Chard {Slow Cooker}

Sometimes the ugliest food is the tastiest. I had such a hard time taking a picture of this dish, but I couldn't not share this recipe because it's not pretty enough. This is a food blog after all! Cooked in the slow cooker, the chicken literally falls off the bone, and the sauce is thick and luxurious. I served it over homemade polenta, per the cookbook's suggestion (first time making it...so easy and tasty!), and I loved the combination of textures.

Different from the normal dinner rotation around here, this recipe is definitely a keeper!

Balsamic-Braised Chicken with Swiss Chard {Slow-Cooker}

Ingredients

1 tablespoon extra-virgin olive oil

1 onion, minced

5 teaspoons minced fresh thyme or 1 1/2 tsp. dried

1 tablespoon tomato paste

3 large garlic cloves, minced

1 anchovy fillet, rinsed and minced (or 1 1/2 teaspoons anchovy paste)

1/4 teaspoon red pepper flakes

3 tablespoon all-purpose flour 

1/2 cup balsamic vinegar

1 (14.5 oz.) can diced tomatoes, drained

1/2 cup chicken broth

1/4 cup dry red wine

2 bay leaves

4-6 bone-in chicken thighs, skin removed (number depends on how big your thighs are/slow cooker)

6 oz. Swiss chard, stems removed and leaves sliced 1/2 inch thick

Directions

Heat oil in a 12-inch skillet over medium-high heat until shimmering.  Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and slightly brown, 8-10 minutes.  Stir in flour and cook 1 minute more.

Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps.  Cook until slightly reduced, about 3 minutes.  Transfer to slow cooker.

Stir tomatoes, broth, wine, and bay leaves into slow cooker.  

Season chicken with salt and pepper and nestle into slow cooker in a single layer (however many you can fit!).  Cover and cook until chicken is tender, 4-6 hours, on low.

Gently stir in chard, cover, and cook on high until tender, 20-30 minutes.  

When finished cooking, let the braising liquid settle 5 minutes, then skim fat from surface using large spoon.  Discard bay leaves.  Season with salt and pepper to taste.  Serve with sauce spooned over each chicken piece.    

I served it with basic polenta as recommended in the cookbook. I used this recipe.

Recipe Source: adapted from America's Test Kitchen, Slow Cooker Revolution and Apple A Day

Three-Bean Turkey Chili

After a month of silence, it feels great to finally have something nummy to share with you all today. This past month has been so busy I've hardly cooked or baked anything at all! I can't tell you how wonderful it felt to stand over the stove and give this chili a stir. It was good for my soul. 

I made this chili last year, using a vegetarian three-bean chili recipe as a guide. The result was outstanding, and I can't believe I haven't blogged about it until now! If you want to make it vegetarian, check out the original recipe which uses cubed butternut squash and veggie stock. Based off of the outstanding reviews, I'm sure it would be equally as delicious!! 

I chose to top the chili with shredded jack cheese, sliced green onions, and chopped cilantro. I think some avocado would be divine. Can you tell I'm a girl who loves her garnishes?? :)

I will be submitting this recipe to Souper Sundays at Kahakai Kitchen. There's always a great line up of soups, salads, and sandwiches every Sunday, so check it out!

Three-Bean Turkey Chili

Ingredients

2 red bell peppers

3 tablespoons extra virgin olive oil

1 cup chopped onion

1 pound ground turkey (dark meat if you can find it!)

2 teaspoons ground cumin

1 teaspoon crushed red pepper

1 teaspoon paprika

1/4 teaspoon salt

4 garlic cloves, minced

2 cups chicken broth

1 28-ounce can diced tomatoes, undrained (no salt added)

1 15-ounce can pinto beans, drained and rinsed

1 15-ounce can great northern or cannellini beans, drained and rinsed

1 15-ounce can red kidney beans, rinsed and drained

Garnishes (optional...I guess): sliced green onion, chopped cilantro, shredded jack cheese, avocado, whatever you like!

Directions

Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and chop peppers.

Heat a Dutch oven over medium heat. Add oil to pan, and swirl to coat. Add onion and turkey, and cook until meat is browned. Stir in cumin and next 4 ingredients (through garlic). Cook 2 minutes, stirring frequently. Add bell peppers, broth, and tomatoes, and bring to a simmer. Cook 20 minutes, covered, stirring occasionally. Add beans, simmer 25 minutes or until slightly thick, stirring occasionally. If you want a thicker chili, leave the lid off after you add the beans. I like it a little more soupy, so I just took the lid off for the last 15 minutes or so. Totally up to you!

When ready to serve, top with your favorite garnishes and serve with tortilla chips!

Recipe Inspiration: Cooking Light

Sausage-Stuffed Portobello Mushrooms

Let's just get to the point, shall we? These are little cups of heaven, and you need to make them asap. I'm sad to say that the lone mushroom you see in the pictures is the only one I got to eat! Yes, my mushroom hating boyfriend* ate the remaining FIVE mushrooms, within 24 hours of them coming out of the oven. That is how wonderful they were. Full of sausage, cheese, and veggies, these are the epitome of comfort food. With fall hopefully approaching soon (90 degrees?...c'mon!), this is exactly the kind of meal I want to come home to every day. 

Sausage-Stuffed Portobello Mushrooms

Instructions

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)

3 tablespoons extra-virgin olive oil, plus more for drizzling

12 ounces hot Italian sausage

1/2 cup finely chopped onion

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped celery

2 teaspoons minced garlic

1/2 cup panko bread crumbs

1/2 cup freshly grated Parmesan

1/4 cup plus 1 tablespoon minced fresh parsley leaves

2 teaspoons Essence seasoning

1 egg, lightly beaten

Balsamic vinegar, for drizzling

Directions

Preheat the oven to 400F. Using your hands, lightly rub each portobello mushroom with the olive oil, and place on a baking sheet.

Cook the sausage in a medium skillet until browned, breaking it into bits, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. 

Remove from heat, and transfer mixture to a bowl. Add 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, Essence seasoning, and egg, stirring until well combined.

Divide the filling among the mushroom caps, about 1/3-1/2 cup for each mushroom. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.

*Apparently, Chris likes mushrooms, but not "normal" mushrooms. I'm assuming he means white button mushrooms. Gotta love him. 

Recipe Source: adapted from Emeril Lagasse

Spaghetti with Meat Sauce

It's September. Wow. Where did August go? July? June? Did they actually happen? I don't believe it! For the past few weeks I've been trying to hold onto the last bits of summer, wishing it would stay just a bit longer. However, every time September rolls around, I start to get the itch for cooler weather. School is back in session (bouquets of sharpened pencils!), college football, apples will soon be abundant, I get to where my beloved boots, and comfort food starts to seem like more appropriate dinner time fare.

My teacher has mentioned before that your mom's spaghetti will always be the best to you, which is true. However, I don't think my mom has a set spaghetti recipe (sorry if I'm wrong mom!), and everything she made was (and still is) the best, but I think it's because she made it, not necessarily the recipe itself. I believe my mom would love this version I'm sharing with you today. Tons of peppers and mushrooms, wine, spicy Italian sausage and ground turkey, it's truly delicious, and worthy of your time. This recipe makes a very large amount (I'm guessing at least 10 servings), but that was ideal for me as I am trying to stock my freezer for the semester. Maybe there will be some left when she visits next month and we can enjoy this wonderful sauce together! Happy Labor Day!  

P.S. My Tahini-Dressed Zucchini and Green Bean Salad won last month's challenge for No-Croutons Required (a tie with another beautiful dish). How cool is that!?! 

Spaghetti with Meat Sauce

Ingredients

2 tablespoons olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

20 oz sliced mushrooms

1.5 lbs ground turkey (or beef)

1 lb hot Italian sausage

1 28-ounce can marinara or tomato puree

1 6-ounce can tomato paste

1 24-ounce can tomato sauce

BIG splash red wine (in the end, I probably added about a cup)

6 oz freshly grated Parmesan cheese

1 tbsp dried oregano

1 tbsp dried basil

1 bay leaf

1 tbsp sugar

About 1.5 tablespoons garlic salt

Pepper as needed

Spaghetti noodles & additional grated cheese for serving

Directions

Heat the olive oil in a large dutch oven over medium heat. Once hot, add the onion, bell peppers and sliced mushrooms. Saute for about six to eight minutes, until mushrooms are soft. Add ground beef and sausage meat. Cook until meat browns, stirring frequently with a large rubber spatula.

Add marinara, tomato paste, and tomato sauce to the pot. Stir well. Then, add the wine, cheese, spices, bay leaf, sugar. garlic salt, and pepper. Stir well and bring sauce to a simmer.

Simmer the sauce, uncovered, for an hour and a half over low heat, stirring occasionally. Taste it as you cook, adding more wine, spices, or garlic salt to suite your taste buds.

Serve sauce over hot spaghetti noodles with extra cheese. Sauce can be refrigerated for up to five days or frozen for up to three months. Sauce will taste better the next day, after flavors have time to meld.

Recipe Source: Eat Live Run

Chana Saag

I can't believe summer vacation will soon be coming to a close. It's been a pretty busy summer, and I'm sure the school year will be even more crazy! Chris and I will be traveling to Louisville quite a bit in the coming months, so I decided I was going to start cooking meals now and freezing them, so when we feel too tired to make dinner we won't have to eat out. I'm calling it "The Freezer Project". *Cough*...I may or may not have a word doc on google drive with a list of things I'm planning on making. Yes...totally dorking out over here. What you see here are two things I can now check off my list. That's right, accompanying the saag is homemade naan (recipe coming soon!).

I've made this recipe before, but felt it was lacking in flavor. I loved the idea of using evaporated milk instead of cream and how simple and easy this dish is to pull off, so I gave it a second chance, changing the spices a bit. I'm so glad I did, because it makes for a wonderful meal, and I imagine it will taste even better tomorrow! It makes a fair amount, about six servings, which is perfect for us. We each had it for lunch today, lunch is taken care of tomorrow, and two servings are waiting for us in the freezer. That's what I call perfection! Stay tuned for my favorite naan recipe!

Chana Saag

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 inches fresh grated ginger

1 teaspoon coriander

1/2 teaspoon tumeric

1/4-1/2 teaspoon ground red pepper (I did a 1/4 tsp. and it wasn't too spicy)

1/2 teaspoon garam masala

3/4 teaspoon salt

1 large tomato, chopped

1 lb. bag frozen chopped spinach*

1 (15 ounce) can chickpeas, drained and rinsed

1 (12 ounce) can evaporated milk

Directions

In a very large skillet, heat oil over medium-low heat. Add onion, garlic, and grated ginger (it's easiest to just grate it right over the pan). Saute for about 5 minutes, or until onion is soft and transparent. 

Add coriander, tumeric, red pepper, and garam masala. Stir and cook for about 1 minute. Add the tomato and salt, and continue to cook for another five minutes, or until the tomato starts to lose it's shape.

Add the chickpeas, spinach, and 1/2 cup of water to the skillet, giving it a good stir as to break up the spinach. Bring it to a simmer over medium heat, then continue to let it simmer until the mixture is heated through, about five minutes.

At this point, most of the water should have simmered away. Turn the heat down to medium low, and add the evaporated milk. Depending on how thick you want the sauce, you can just heat it through, or let it simmer until thickened. 

Once cooked, take a cup or so of the mixture and add it to a blender, blending until smooth. Add mixture back to the skillet, give it a stir, and serve with rice, naan or both!**

*Be sure the spinach you purchase is chopped, or you'll be stuck with long pieces of stringy spinach.

**This last step is completely optional, but I like the color and added thickness. Leave it as is if you wish!

Recipe Source: adapted from Budget Bytes