the nitty gritty

hot spinach and artichoke dip

There are these times when I get this intense craving for artichoke and spinach dip, that creamy, gooey combination of tart artichokes, verdant spinach, and piquant cheeses.  I'm giving myself a craving right now actually.

Hot Spinach and Artichoke Dip

inspired by Alton Brown's recipe and Kerrygold's

prep time: 10 minutes, cook time: 30 minutes

• 8 ounces (~1 cup) thawed, chopped frozen spinach
• 12 ounces (one package) thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 block (200g or approx 7 ounces) shredded Irish aged white Cheddar cheese (like Kerrygold's Dubliner)
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1/3 cup grated Parmesan

1. Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
2. Heat cream cheese in microwave for 30 seconds or until hot and soft. 
3. Combine cheese with rest of ingredients, except the Parmesan.
4. Spoon mixture into an 8-inch baking dish and top with Parmesan Cheese
5. Bake for 30 minutes at 300F.  Serve hot with bread, crackers or pita chips.

At this point you need to begin picking and choosing which friends you will be willing to share with.

black bean-quinoa salad with basil-lemon dressing

I was a little dubious at first when I smelled the combination of the quinoa, beans, and lemon-basil dressing but the taste was a rewarding surprise.  And, yes, I will be book-marking this dressing as a salad or vegetable dressing to use in the future.

Black Bean-Quinoa Salad with Basil-Lemon Dressing

from Cooking Light

Yield: 10 servings (serving size: 1 cup)

• 1 1/2 cups uncooked quinoa
• 3 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes (being wary of feeding my children too much estrogen-acting tofu, I used chicken sausage instead)
• 3 tablespoons olive oil, divided
• 1 1/4 teaspoons salt, divided
• 1 cup chopped fresh basil
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon sugar
• 2 teaspoons grated lemon rind
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 (10-ounce) package frozen baby lima beans (the website also recommends using edamame as a tasty substitution)
• 4 cups chopped tomato (about 3 medium)
• 1/2 cup sliced green onions
• 1/2 cup chopped carrot
• 1 (15-ounce) can black beans, rinsed and drained (or 2 cups of cooked black beans)

1. Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat. (or use a rice cooker to prepare quinoa)
2. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
3. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
4. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

roasted asparagus

This recipe is very simple, just like roasting any vegetable, and almost shouldn't be written out because it's more intuitive than anything.

Roasted Asparagus

serves 4, prep time 5 minutes, cook time 12 minutes

• 2 Tbs. olive oil (or less for a healthier side)
• 1 bunch asparagus, hard ends trimmed or snapped off (by holding the asparagus at midlength in one hand and by the end in the other hand, the hard section should snap off when you bend the asparagus)
• coarse sea salt
• fresh ground black pepper

1. Heat oven to 450F.
2. Place asparagus on a rimmed baking sheet like a jelly roll pan.  Drizzle with the olive oil and toss the asparagus to cover completely in olive oil.  (I use kitchen tongs to easily handle the skinny spears.)  Sprinkle with coarse seal salt.
3. Place pan in the oven and roast the asparagus until tips are crispy, 10 to 12 minutes.
4. Remove pan with asparagus from oven and serve immediately.

roasted potatoes

The bulk of this recipe comes from the "Bride and Groom First and Forever Cookbook," one of my favorite cookbooks.  My first roast potato recipe came from an Italian cookbook and used only olive oil, no butter.  But, of course, everything is better with butter!  The potatoes come out even crispier and crunchier than can be believed; you just have to try it yourself.

Roasted Potatoes

serves 4

• 3 Tbs unsalted butter
• 2 Tbs vegetable oil (I like to use olive oil for personal preference)
• 2 large russet potato (about 2 pounds), peeled and cut into 1-inch pieces (I love to use 2lbs. in new red potatoes and leave the skin on for delectable crunchiness)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper

1. Preheat the oven to 450 degrees F.
2. Bring water to boil in a large pot and lightly salt.  Parboil the potatoes by placing them in the boiling water for 3 minutes.  Drain potatoes in a colander.
3. Combine the butter and oil in a large jelly roll pan or roasting pan and place in the oven.
4. When the butter has melted, remove the dish from the oven, add the potato, and toss in the butter-oil mixture until well coated.  Add the kosher salt and pepper and toss to mix.  Arrange the potato pieces ina single layer so they do not overlap.  
5. Roast, turning the potato pieces at least twice, until they are crispy and golden brown, about 1 hour and 15 minutes.  Serve immediately.  When potaotes cool, they lose their crispness.

grilled corn with lime-cilantro butter

This recipe is straight from epicurious.com.  Grilling corn, I have decided, is its divine purpose in life.  I think all cobs of corn dream of growing up and being grilled.  That said, this is a delicious recipe to try.

Grilled Corn with Lime-Cilantro Butter

serves 12

• 8 tablespoons (1 stick) unsalted butter, softened
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon lime zest
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 12 ears fresh corn, shucked

1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.

2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.

3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.

Note:Before grilling the corn, soak the unshucked corn in water. The heat will dry the silk, which will come off when you peel off the husks. Use a paper towel to rub off any remaining corn silk.

turkey burgers and sweet potato fries

Delicious.  This is a dinner you and your unsuspecting children will be happy with.  This recipe is from Tracy Anderson's 30 Day Method book but I changed the recipe by cooking my burgers on the grill instead of sauteeing them in a pan.

Turkey Burgers and Sweet Potato Fries

recipe make 1 serving

• 1/4 chopped onion
• 1/4 c chopped sweet peppers
• 1/4 c chopped celery
• 2 chives
• 4 sprigs parsley
• 2 sprigs cilantro
• 4 oz ground organic turkey
• fresh cracked pepper
• olive oil spray

• 1 large sweet potato
• 1 1/2 tsp olive oil
• 1 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/4 tsp ground black pepper
• 1/4 tsp coarse salt

1. Preheat oven to 450F.  Peel sweet potatoes and julienne into long, 1/2" thick strips.  Spreak them on a roasting pan or a jelly roll sheet.  Drizzle 1 Tbs olive oil and toss to coat thoroughly.
2. In a small bowl, mix paprika, chili powder, pepper and salt thoroughly.  Sprinkle entire mixture over sweet potatoes and stir or toss to evenly coat.  Roast sweet potatoe fries in oven for 35-45 minutes until pungent, dark in color, and beginning to blacken and crisp around the edges.  Reduce oven temperature to 400F.
3. In a food prcoessor, puree the vegetables and herbs to a fine, but not liquidy, consistency.  Add the vegetables to the turkey in a bowl and mix well, seasoning with the pepper.  Mold into two small burgers (they should be about 1 inch thick) and chill for about 20 minutes.
4. Preheat the grill to medium-high heat.  Place the burgers on the grill and cook for approximately 5 minutes on each side, until crispy and firm.  The internal temperature of the burgers should be 165 degrees.  Remove and serve.  

roasted turkey and vegetables with steamed broccoli

Turkey fans will enjoy this low-fat rendition of roasted turkey that is straight from "Tracy Anderson's 30 Day Method".  Non-turkey fans will be better off skipping because the only redeeming flavor here is undeniably turkey.  The spice rub, however, makes a delicious aroma during the roast.

Roasted Turkey and Steamed Broccoli

serves 1

• 1 8- to 12-ounce turkey breast
• 1/2 c chopped carrots
• 1/4 c chopped celery
• 1/4 c chopped onion
• 2 bay leaves
• Cayenne pepper
• Fresh cracked pepper
• 2 c chicken stock, divided
• 1 1/2 c steamed Broccoli

Preheat the oven to 350 degrees.  Place the turkey in a roasting pan on top of a bed of the chopped carrots, celery, onion, and bay leaves.  Season with th cayenne and fesh cracked pepper.  Pour half the stock into the pan.  Roast until the internal temperature of the turkey reads 165 degrees, approximately 20 to 30 minutes.  Remove from the oven and place the turkey on a carving board.

To make the "gravy," place the roasting pan on top of the stove over medium heat; add the remaining broth.  Bring to a boil and loosen the vegetables from the roasting pan.  Reduce the heat and simmer.  Allow the liquid to reduce to a silky consistency.  Strain.

Slice the turkey to your desired thickness, plate next to the steamed broccoli, and dress with "gravy."

spicy orange chicken stir fry

This recipe is from epicurious and we love it.  It doesn't quite take the place of orange chicken take-out but it's healthier, quick, and still delicious.  Substitute short grain brown rice for what the recipe calls for.

Spicy Orange Chicken Stir Fry

from Bon Appetit, June 2009

serves 6

• 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
• 3/4 cup orange juice (I used the juice of 2 valencia oranges)
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons finely grated orange peel
• 2 tablespoons vegetable oil
• 1 small red onion, halved, thinly sliced
• Large pinch of dried crushed red pepper (I omit this for the children)
• 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
• 1 8-ounce package stringless sugar snap peas

preparation

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.

Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

roasted red bell pepper and tomato soup

This is a cheat recipe.  A total cheat recipe.  I use a carton of soup and merely add some pureed roasted red bell peppers from a jar.  Even my children love this and they're not soup fans.

Roasted Red Bell Pepper and Tomato Soup

serves 4

• 1 carton Pacific Natural Foods Organic Creamy Roasted Bell Pepper and Tomato soup (I find this at Trader Joe's, Sunflower Market, Whole Foods or even here on amazon.com)
• 1 jar roasted bell pepper
• artisan boule bread

1. Place roasted bell peppers, without liquid, into a blender or processor.  Puree until completely smooth.
2. Place Pacific soup into a saucepan.  Add pureed roasted peppers.  Heat over medium heat until warm throughout.
3. Serve with a slice of artisan boule bread or in a bread boule.

grilled chicken with potlatch seasoning and grilled asparagus and mushrooms

This is super, super easy and hardly takes any prep time.  Despite that, it tastes fabulous and makes a great, easy-to-please dinner.

Grilled Chicken with Potlatch Seasoning and Grilled Asparagus and Mushrooms

serves 4

• 4 boneless skinless chicken breast halves
• 3 Tbs paprika
• 1-2 Tbs coarse sea salt
• 1 Tbs dried oregano
• 1 Tbs garlic powder
• 1 Tbs onion powder
• 1 Tbs red pepper flakes (optional)
• 1 tsp cumin
• 1 bunch asparagus
• 6 oz sliced baby bella mushrooms
• 5 Tbs olive oil

1. Preheat oven to 450F.
2. Make potlatch seasoning:  in a small bowl, combine paprika, sea salt, oregano, garlic powder, onion powder (if desired), red pepper flakes, and cumin.  Stir to combine well.
3. Hold asparagus while pinching the large end and pinching, with the other hand, about 2 inches above that.  Bend the asparagus and the tough ends should snap right off.  "Trim" the asparagus in this way or use scissors or knives to cut them in that same location.  Place in a roasting pan or a large jelly roll pan with plenty of room.  Do not layer or overcrowd them.  Layer the asparagus with mushrooms.  Drizzle with 3-4 Tbs olive oil and toss to combine.  Sprinkle with coarse kosher or sea salt.  Roast at 450F for 8-10 minutes or until asparagus are bright green with crispy tips and the mushrooms have turned dark and shiny.
4. Heat grill  to medium-high heat.  Lightly rub the chicken breasts with 1 Tbs or less of olive oil.  Rub each side of each chicken breast with a pink of potlatch seasoning.  Place chicken breasts on grill and heat for about 4 minutes on each side or until cooked through.
5. Serve the chicken with the roasted asparagus and mushrooms.