Big's Comfort Food

George woke up from hibernating - finally spring!

Beautiful trip to Crestline with Middle's class

Soaking up the sun

I've had a rough time with all the rain and the lack of sun - last weekend was a huge tease.  It finally felt like summer and got into the 80s (as pictured above) but then today I woke up to rain again.  Such a drag.  

I've been meaning to post this recipe for awhile.  We all like this one baked pasta with chicken and broccoli that I posted about here.  However, I was looking for a lighter version without all the cheese & less dairy and came across this recipe.  It's been a big hit - Big pronounced this her comfort food which is a big compliment!  I have tried making it ahead and it's not as delicious (gets dried out) but it's super quick to the table - as fast as it takes to boil the noodles.  Even though it's on regular rotation, I keep forgetting to take a photo before it gets gobbled up.

Creamy Ricotta Pasta with Chicken & Broccoli (serves 4-6)

1 large head broccoli
1.5 cups shredded chicken
1 medium lemon
1 pound penne (or other short pasta)
1 cup whole milk ricotta cheese
freshly ground black pepper
salt
red pepper flakes
parmesan cheese

Bring a large pot of heavily salted water to a boil.  While waiting for it to boil, cut the broccoli head into small florets.  Finely grate the zest of 1 lemon, and then juice the lemon.  Place the zest, juice, and ricotta cheese into a food processor or blender.  Season with salt, pepper, and red pepper flakes, if desired.  Process until airy and smooth, stopping a couple of times to scape down the sides.

Add the pasta to the boiled water and cook according to package directions.  When the pasta is about 2 minutes from being ready (2 minutes less than al dente), toss the broccoli florets into the pot and cook for the remaining 2 minutes.  Reserve 1 cup of the pasta water and then drain the pasta and broccoli.

Return the pasta and broccoli to the pot.  Add the ricotta mixture and 1/4 cup pasta water.  Stir.  Add more pasta water as needed until the sauce coats & clings to the pasta.  Taste and season with black pepper & parmesan cheese, if desired.  Serve immediately.

Spinach Artichoke Lasagna Rolls

Wow- it's been awhile!  If you're still here, thanks.  I'm hoping to get back to cooking and blogging.  Fall just began and soccer and school are in full swing.  We've had some relaxing weekends and some super busy ones.  This past weekend we went to Catalina Island so Big and Dad could scuba dive (Big is close to becoming PADI certified) and it felt like summer there.

But, with fall on the calendar and some cooler evenings, I've been looking for comfort food.  I made a pot of chili last week and my husband's favorite cassoulet and then tried this new recipe from the Emily Bites blog.  My kids don't love white sauces in general (weird, right?) so I used a jarred marinara for theirs but this turned out gooey, cheesy, and yummy without being too unhealthy.  

Spinach Artichoke Lasagna Rolls (serves 8)
from Emily Bites

8 uncooked lasagna noodles
8 oz brick cream cheese, softened (I used reduced fat)
1/2 cup sour cream
1 cup mozzarella cheese
1 T grated parmesan cheese
1 tsp minced garlic
1/8 tsp black pepper
10 oz package frozen chopped spinach, thawed and squeezed dry
1/2 cup drained canned artichoke hearts packed in brine or water, chopped
15 oz jar light Alfredo sauce (I like the Classico)

Preheat the oven to 350 degrees.  Boil and salt a large pot of water and cook the lasagna noodles to al dente.  Drain, rinse with cold water to cool, and lay them out to dry.

In a mixing bowl, combine the cream cheese, sour cream, 1/2 cup of the mozzarella cheese, parmesan, garlic, pepper, spinach, and artichoke hearts and stir until well mixed.  When the noodles are dry, place a heaping 1/3 cup of the spinach artichoke mixture on to the noodle and spread evenly.  Starting with one end, roll the noodle up over the filling until it becomes a complete roll.  Repeat until all noodles are filled and rolled.

Lightly spray a 9x13 pan with cooking spray.  Spoon 1/3 of the Alfredo sauce into the bottom of the pan and spread evenly.  Place the lasagna rolls seam side down in the dish and spoon or pour the rest of the sauce over the top.  Sprinkle the remaining 1/2 cup of mozzarella over the top.  Cover with foil and bake for 40 minutes.  Let it cool 5-10 minutes before serving.   9SP per roll

Grown Up Gatherings

In the last year, I've been lucky enough to find two great groups of ladies to hang out with - my monthly book club and my Shot Girls tennis team.  It's not as easy to make new friends as a grown up as it is when you're younger, but when you do, it's a lot of fun.  I recently went to a potluck with my tennis friends to kick off the fall season, and I was thinking about the fact that I got to cook something that didn't have to be "kid-friendly."  For me, this means something spicy that my kids wouldn't eat, so I ended up making jalapeno mac & cheese.

This dish doesn't need much of an explanation or much hype.  Jalapeno mac & cheese.  It was amazing!  Only recipe note:  use whatever cheese you like.  I used a sharp cheddar and a little bit of jack cheese to round it off.  You can omit the breadcrumbs if you want to.


Jalapeno Mac & Cheese (8 side dish servings)

1 lb macaroni (or other noodle of choice)
4 T butter
3 T flour
1 c. milk
4.5 c. shredded cheese 
pepper, paprika, cayenne to taste
1 small can (about 4 T) diced jalapenos
1/2 cup seasoned breadcrumbs

Preheat the oven to 350. Cook macaroni (or noodle of choice) until al dente. Drain and set aside. Melt butter in a medium sized sauce pan and whisk in flour until smooth. Add milk and shredded cheese (for best results, add cheese a little at a time and whisk constantly). 

If it seems too thick, add between a few tablespoons and another half cup of milk. Season with pepper, paprika, and cayenne (to taste). Add  diced canned jalapenos. In a buttered pan, combine the macaroni noodles and the cheese sauce. Sprinkle the top with  the breadcrumbs and bake for 20 minutes.

Cold Supper

With hot weather returning to Southern California, cold suppers have replaced my usual rotation of soups and sandwiches.  This new version of a chicken soba noodle salad was a big hit and I wished I had made double the recipe.  It comes together super easy and hit the spot!  Ingredient note:  If you don't want the spiciness of the chili oil, you can leave it out and serve some Sriracha on the side or replace with some red pepper flakes.  You can also substitute whole wheat spaghetti or rice noodles for the soba.

Chicken Soba Noodle Salad with Hoisin Dressing (serves 2)

1 tsp. sesame oil

2 T rice wine vinegar

3 T soy sauce

1 T hoisin

1 tsp. chili oil (optional)

5 T extra virgin olive oil

12 oz soba noodles

1 cup cooked, shredded chicken

4 green onions, thinly sliced

1/2 red bell pepper, thinly sliced

1 cup shredded cabbage

1 cup broccoli slaw

2-3 T chopped cilantro

Whisk together the first 6 dressing ingredients in a large bowl.    Add the chicken, stir, and let it stand at room temperature while you cook the soba noodles and chop the vegetables.  Cook soba noodles according to package instructions, drain, and rinse with cold water.  Add the drained noodles and vegetables to the bowl.  Top with the cilantro.

Pumpkin Pasta 2.0

I have made a very similar recipe previously but when I made it again, I played with the amounts and ingredients a little bit and this turned out absolutely delicious.  It's still fall, folks and this is comfort food at its finest!

A note about method:  You can either cook the bacon up separately (I like it on the crispy side) and add it at the end, or you can start with the bacon in the skillet, leave a little bacon grease in the pan and then saute the shallots and sage in that.  It's a little greasier but adds more smoky bacon flavor.

Pumpkin Pasta 2.0 (serves 2)

2 c. rotini or penne
1 shallot, chopped
5 sage leaves, thinly sliced
1 garlic clove, minced
1 c. chicken or vegetable broth
1 c. pumpkin puree
1/4 c. whole milk
2 tsp. (or more) Sriracha 
nutmeg, cinnamon, salt & pepper to taste
4 slices hickory smoked bacon, cooked crispy

Cook penne according to package instructions.  Reserve 1/2 cup of the pasta water before draining.  Heat a little olive oil in a skillet and add the shallots and sage.  Saute until the shallots are tender and beginning to brown.  Add the garlic and saute one more minute.  Add the broth, pumpkin, cream chili sauce, and seasonings and bring to a simmer.  Simmer for about 5 minutes or until the sauce thickens.  Taste the sauce and adjust the seasonings to taste.  I added a little more Sriracha for some kick.  If the sauce is too thick, add a little of the pasta water.  Chop the bacon up and add it to the sauce with the cooked pasta and toss.  

Greek Summer Pasta

I can't believe I'm writing this, but with temperatures still regularly in the 100s, it's been almost too hot to cook.  I made a batch of pumpkin muffins last week, and some banana bread over the weekend but in the evening, I am hot and tired and turn to some of my summer supper tricks.  This can be served warm or cold and it's delicious!

Greek Pasta Salad (2 servings)

1/2 lb bowtie pasta
1/4 c. toasted pine nuts
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
1.5 cups cooked chicken
3 cups chopped fresh baby spinach

Greek Vinaigrette
1/2 cup red wine vinegar
3 garlic cloves, chopped
3/4 c. olive oil
1 tsp dried basil (or 1 T chopped fresh)
1/2 tsp. dried oregano (or 1 tsp. chopped fresh)
1/2 tsp. dried marjoram
3 T lemon juice
salt and pepper to taste


Make vinaigrette by combining all ingredients and whisking in a bowl or shaking up in a glass jar.

Cook bow tie pasta according to package instructions.  Toss with the rest of the ingredients.  Add Greek vinaigrette until it looks moist enough.  Serve with more vinaigrette on the side.  The vinaigrette will keep in the refrigerator for about a week.

Still summer!

My kids have been back to school for a week now and we're getting into soccer and our fall routine, but it's definitely still summer in southern California1  While I daydream about pumpkin desserts and look at crock pot recipes on Pinterest, the reality is that I'm still cooking like summer - grilling and eating a lot of salads.

Here's one of our favorite recent salad dinners.  I doubled the chicken and marinade and used the grilled chicken for two different meals.  It's really versatile and my kids love it this way.  You can grill or roast the chicken and if you want a gluten free version of this recipe, white rice is a decent substitution for the orzo.

Lemon Orzo Salad with Chicken and Asparagus

2 chicken breasts
1/2 cup plain yogurt
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. garlic salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1 cup orzo
8-12 asparagus spears
2 cups packed fresh spinach
juice of 2 lemons (divided)
1/3 cup feta cheese
salt and pepper to taste

Make the chicken marinade:  Combine yogurt, coriander, cumin, garlic salt, black pepper, red pepper flakes and 2 tablespoons of lemon juice in a large ziplock bag.  Add chicken breasts and massage to completely coat.  Refrigerate for 2 hours (or overnight).

Preheat oven to 415 degrees.  Toss the asparagus with some olive oil, salt and pepper. Spread on a rimmed baking sheet and roast for about 10-15 minutes or until crisp tender.  Chop into 1 inch pieces.
Chop fresh spinach and put in a large bowl.  Cook the orzo according to package instructions.  Drain and stir it together with the fresh spinach (it'll wilt the spinach slightly).  Add the asparagus to the bowl.

Grill or roast the chicken breasts until cooked through (I put mine on the same pan as the asparagus when the asparagus was done and then roasted it at 450 for about 15 minutes).  Slice into thin slices.  Toss with the orzo and vegetables.  Add 2-3 tablespoons of lemon juice, salt and pepper to taste, and toss.  Add more lemon juice or a drizzle of olive oil if it seems dry.

Sprinkle feta on top and serve warm.

Kid Friendly Meals

We have had an illness that's swept through our family for the past week and it's been a drag.  Since I was sitting at home with sick kids, I went through and organized some photos that I recently took and  I came across the ones below.  They made me think about one of the joys of parenting - the opportunity to sit back and observe my kids experiencing joy and the ability to experience the world through their eyes.  

Feeling the sunshine and breathing evening air

Interacting with nature

And exploring new places

Learning to do hard things

And gently touching tiny living things

I wouldn't classify trying to find food the whole family will eat as one of those "joys" but it's a great moment when I make something that everybody eats and enjoys.  This initially didn't sound great to me (maybe the name?) but it's a combination of fresh ingredients and familiar, favorite dishes.

When I took the picture, it was just ready off the stove.  The sauce thickened up as it sat a little bit  and coated the noodles more like macaroni and cheese.  I particularly liked that you can make it in one pot and it only takes about a half an hour.

One Pot Chili Mac & Cheese (4 servings)

from Damndelicious.net

1 T olive oil

2 cloves garlic, minced

1 cup diced onion

8 oz ground beef or ground turkey

4 c. chicken broth

1 (14.5 oz) can diced tomatoes

3/4 c. white kidney beans, drained and rinsed

3/4 c. kidney beans, drained and rinsed

2 tsp. chili powder

1.5 tsp. cumin

salt and pepper to taste

10 oz uncooked elbow / macaroni pasta

3/4 c. shredded cheddar cheese

2 T chopped fresh parsley

Heat olive oil in a large skillet or Dutch oven over medium high heat.  Add garlic, onion, and ground beef and cook until the meat is browned, about 3-5 minutes.  Drain excess fat.

Stir in broth, tomatoes, beans, and seasonings.  Bring to a simmer and stir in pasta.  Bring to a boil.  Cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat.  Top with cheese and replace the cover until the cheese melts, about 2 minutes.  At this point, I stirred it up but you can leave it and serve it with the cheese on top.

Garnish with parsley and serve immediately.

Spring is on the way . . .

I'll be honest - although it was a short month, February kicked my butt.  It's usually one of my favorite months (my birthday!) and there were some fun times, but an emergency appendectomy and a lot of personal and professional stress are probably what I'll remember about February 2015.  I'm easing back into the normal things of life (laundry, cooking, wearing clothes that aren't pjs or yoga pants) and I revisited this old favorite recipe.  Tortellini is something my girls like and it's easy to just boil and open a can of sauce but I like it better prepared other ways like in soup or this tortellini and veggie dish.  While it has a can of diced tomatoes, it's not too tomato-y and I left the chunks of veggies big enough that Big could pick out what she doesn't like.

I'm glad it's March and spring and spring break are on their way - how about you?

Tortellini & Veggies (4 servings)

1 c. chopped onion
1 8oz package of sliced mushrooms
3/4 c. red pepper cut in chunks
2 cloves of garlic, minced
2 T olive oil
14.5 oz can diced tomatoes
9oz package of refrigerated cheese tortellini
1/2 c. water
1/4 c. white wine
2 tsp italian seasoning
1/4 tsp. freshly ground black pepper
2 small zucchini
1/2 c. shredded Asiago or Parmesan cheese

In a large skillet, heat the olive oil and cook onions, mushrooms, red pepper and garlic over medium high heat for about 5 minutes or until the onion is tender.  Stir in undrained tomatoes, tortellini, water, wine, and seasonings.

Bring to a boil.  Reduce heat, simmer covered for 10 minutes.  While tortellini is simmering, cut your zucchini in half lengthwise and then in slices.  Stir the zucchini in and cook for 5 minutes more uncovered (until zucchini is crisp tender).  Sprinkle with cheese before serving.

Recent favorite pasta

Alright, I feel like if I'm going to post so infrequently, I owe you some photos with the post.  Here are a few recent ones of what my life looks like these days . . . not a lot of sleep or rest but plenty of smiles and adventures.

This pasta recipe was another Pinterest "win."  I love sun dried tomatoes and I liked that this recipe has chicken as a lean protein to balance out the carbs.  We've been eating lots of the sausage & kale pasta but I wanted something a little different and this hit the spot.

Chicken Mozzarella Pasta with Sun-dried Tomatoes (4 servings)
from Julia's Album

3 garlic cloves, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil (you can use dried if you want)
1 lb chicken breast tenders
salt
1 c. half and half
1 c. mozzarella cheese, shredded
8 oz penne pasta
1 T dried basil (can use fresh - maybe use more)
crushed red pepper flakes

Cooking Note:  If you're using the sun-dried tomatoes in oil (from a jar), drain them before using them and reserve 2 T of the drained oil for sautéing.  If you're using dried sun-dried tomatoes, use 2 T olive oil.

In a large pan on high heat, sauté the garlic and sun-dried tomatoes (drained) in 2 T of oil (see note above) for 1 minute until garlic is fragrant.  Remove the sun-dried tomatoes from the pan with a slotted spoon and set aside.  Add the chicken tenders, salt lightly cook on high heat for 1 minute on each side.  Remove from heat.

Cook pasta according to package instructions.  Reserve a cup of the cooked pasta water.  Drain the pasta and rinse with cold water.

Slice the sun-dried tomatoes into smaller bits (if you want to) and then add them back to the skillet with the chicken.  Add half and half and cheese to the skillet and bring to a gentle boil.  Immediately reduce to a simmer and cook, stirring constantly, until all the cheese melts and a creamy sauce forms. Add the cooked pasta to the skillet and stir to combine.  Add basil, red pepper flakes (to taste) and stir to combine.

At this point, the creamy pasta sauce will be too thick so add about a 1/2 cup of the reserved pasta water (try a tablespoon or two at a time, stirring, until it's a consistency you like).  Immediately season with salt and more red pepper flakes to taste.  Let it simmer for a few more minutes to combine the flavors.

Back to School

My girls start back to school tomorrow - after Labor Day like when we were kids.  It was an awesome summer . . . one of the best! (Do I say that every year?)  We checked some things off our previous summers' bucket lists like swimming with Dolphins, World of Color, camping in the backyard, the Hollywood Bowl and with our trips, the summer just flew by.  If the following quote is true, my girls got in lots and lots of research this summer!  Here are some photos from our trip to the Pacific Northwest a couple of weeks ago:

Here's something to help you out with the start of school:  An amazing pasta dish that the whole family liked.  What's unique is that you dump everything into the pot (uncooked noodles too) and from start to finish, the meal takes about 30 minutes.  The first time I made it just for my husband and I so I halved the recipe and used a spicy smoked sausage from Sprouts and added some red pepper flakes.  The resulting spicy broth that the spaghetti cooked in was amazing.  Last night, I made it again but for the whole family and I used an italian chicken sausage (a kielbasa or other smoked andouille is fine) and it was milder.  Make sure your sausage is fully cooked / smoked and don't skip the parmesan cheese - it gives a slight creaminess and thickens the pasta at the end.  It might look plain but it tasted outstanding!

One Pot Spaghetti (serves 6)
from DamnDelicious.net

1 pound spaghetti
1 (12-15oz) package smoked andouille sausage, thinly sliced
1 large onion, thinly sliced
3 c. halved grape tomatoes
2 c. basil leaves
4 cloves garlic, thinly sliced
kosher salt and freshly ground black pepper to taste
1 c. grated parmesan

In a large stockpot or dutch oven over medium high heat, add the spaghetti, sausage, onion, tomatoes, basil (I usually hold back about a 1/2 cup for serving), garlic, and 4 1/2 cups water.  Season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until the spaghetti has cooked through and liquid has reduced, about 10-15 minutes.  Stir in parmesan cheese.  Serve immediately.

Sunday supper

On Sundays, we get home from church around 6:30 and with early school & work mornings, we try to have supper and get the kids to bed by 8pm (especially when it's not summer vacation).  I sometimes try to make a crock pot meal but a few weeks ago, I made this new pasta.  It was really tasty and came together quickly.  Boiling the water for the penne took longer than the rest of the prep.  My husband is a fan of pasta without red sauce and I often do a sausage & olive oil pasta but the mushrooms and spinach tasted great in this version. 

Spinach, Mushroom & Sausage Penne (2 servings)

2 links spicy italian sausage
1 large shallot, diced
3 oz cremini mushrooms, diced
3 garlic cloves, minced
2 cups baby spinach
salt and pepper
olive oil
1.5 cups penne pasta
grated parmesan cheese

Cook penne according to package directions until al dente.  Drain.  While the pasta is boiling, brown the sausage in a large skillet.  Remove the sausage from the skillet and drain & wipe out the oil.  Add a little olive oil to the same pan, and then add the shallot and mushrooms.  Saute until the softened and just starting to brown (about 4-5 minutes).  Add the garlic and stir for a minute.  Add the spinach and stir until wilted.  Remove from heat.  Add the cooked penne and the sausage to that skillet.  Drizzle with a little more olive oil.  Add salt and pepper to taste. Stir to combine.  Put it back on the stovetop over medium heat and sauté for a minute or two or until it's all combined and sizzling.  Serve with parmesan cheese.

Tortellini Soup with Pesto

Spring is just flying by.  I can't believe the countdown until kindergarten is over for Big is 3 days and 2 half days.  Her open house, Little Ladies Graduation, Kindergarten promotion, last chapel, and assorted other events are happening between now and then as well - add to that the 120 essays that I collect tomorrow and it's going to make for a very busy weekend!

Here's a little glimpse into our life these days . . . the girls are growing and changing so much.  I've felt really overwhelmed with the thought lately of how blessed I am to be their mom - the person who gets to hear their jokes, fears, and fights, the person who feeds them, tucks them in at night, and comforts them when they cry, the person who gets a front row seat to this amazing part of life where they change constantly as their little personalities are developing.  It's pretty crazy.

An autopia ride (Jacarandas blooming in the background!)

A new, funny scrunchy nose grin

Tennis buddies - playing with the ball machine in the desert

Lounging (posing?) poolside

They love each other . . . despite the frequent arguments and hurt feelings

Getting coffee before music class - an activity the little girls and I have been immensely enjoying.

I realize that soup weather is just about behind us for awhile, but we've had some cooler days in between our 90 degree days and you know how I love making soup!  I've made different variations on tortellini soup but this was probably my favorite.  It reminded me a little of chicken noodle with a twist and since I got sick about a week ago, it was good comfort food.

Tortellini Soup with Sausage (4 servings)

1 T olive oil
2 garlic cloves, minced
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
2 T prepared pesto
4 c. chicken broth
2 cups water
9 oz package fresh cheese-filled tortellini
3-4 links precooked Spicy Italian sausage (sliced)
2 T chopped fresh parsley

Parmesan cheese

Heat olive oil in a large pot over medium-low heat. Cook garlic, celery, carrot and onion about 10 minutes, stirring occasionally.  Add the pesto and sauté for a minute or two.  Stir in broth and water, heat to boiling.  Reduce heat, stir in tortellini and sausage, simmer about 10 minutes.  Top each serving with parsley and freshly grated parmesan cheese.

Ravioli Ideas

Ravioli is a super easy meal - boil it, put some sauce on top and there you have it:  dinner.  I like to use it in a couple of different ways - as a base for other pasta preparations and as a lasagna short cut.  The other night, I made the Lemon Shitake Basil Pasta recipe with ravioli (the arugula ravioli from Trader Joe's) instead of noodles.  It added a good flavor and some extra protein from the ricotta.  I've also made this tortellini recipe with ravioli in a pinch.

For lasagna, you have to decide if you want meat (either meat-filled ravioli or cooked sausage or beef between the layers) or spinach (again, spinach ravioli or sauteed spinach between the layers) or just a cheese, noodle & sauce lasagna.

Frozen ravioli works better but if you don't mind it not holding its shape as well (the slices of finished lasagna), fresh is fine too.  You basically layer the ravioli in place of the lasagna noodles and make sure the top layer is sauce and mozzarella cheese.  If you want, between the ravioli layers, you can add vegetables like spinach or meat (cooked sausage or browned ground beef / turkey).

It's easy to keep a bag of frozen ravioli in the freezer or the containers of fresh ravioli usually keep for awhile in the refrigerator!  What other meals have you made using ravioli as a base?

Mediterranean Chicken Pasta Salad

When I saw this recipe on Simply Recipes earlier this summer, I knew that my family would love it.  This is a tasty, mayo free variation on a traditional chicken salad and offers a lot of flexibility and options.  I used up some frozen cooked pasta  for serving the salad and left the girls portions "plainer" without the red pepper flakes or fresh herbs.  They love olives and this was a big hit.

Often when I make pasta, I cook a whole pound and freeze whatever we don't eat.  Then, when I'm making something like this (or need an easy dinner for the kids), I put the frozen pasta in a colander and boil a tea kettle of water.  I pour the boiling water over the frozen pasta and it's ready to use.  If you want it warmer, you could then put it in a pan with some sauce or whatever you plan to serve it with.  This shortcut has served me well over the years, especially without a microwave.

I'd like to try it again in endive leaves like appetizer "boats" or wrapped in butter lettuce - this is a great idea if you're gluten free.

Mediterranean Chicken Salad (4 servings)
from Simply Recipes

1/2 cup minced red onion
2 T red wine vinegar
1 pound boneless skinless chicken breasts
2 T olive oil
1 T capers
3/4 cup mixed deli olives, sliced
1 pinch red pepper flakes
1 T  chopped fresh oregano
1 T chopped fresh basil
salt and pepper, to taste

Optional for serving:
endive lettuce, butter lettuce, cooked pasta

Mix together the red onion and red wine vinegar and set aside.  Slice the chicken breasts in half and poach in boiling, salted water for 10-15 minutes.  Cool and then slice.  Mix together the red onion mixture, chicken breast, olive oil, capers, olives, red pepper flakes, oregano, basil, and season with salt and pepper.  To serve, you could fill endive leaves or make cups out of butter lettuce.  Or, you can mix the chicken salad with cooked pasta.  Add a little additional olive oil as needed to moisten.

Of Imagination and Lasagna

My girls love pretend play and have great imaginations.  They are always "being" someone and it changes so frequently that I usually hear Middle asking, "Are we still playing ___?  Who are we being?  I forget."  I overheard a conversation between them today and thought I'd share some snippets:  

Middle:  My name is Friendy Friend.  My superpowers are running and dancing.

Big:  Well, my superpower is being a fairy mermaid.  Wait, a fairy mermaid princess.

Middle:  Mom, your superpower can be firing things and freezing things.

later . . . 

Big:  Ok.  You be a dog.  I'll be Rapunzel.  With the short hair.  And you're my dog and you live in the tower but you can talk.

Middle:  Woof woof!

I also read a book recently that I highly recommend:  Memoirs of an Imaginary Friend by Matthew Dicks.  It's narrated by an imaginary friend and I thought it was creative, heartwarming, and an easy read - perfect for summer vacation!  I liked thinking about my imaginary friend as a child and Big's imaginary friends (they're all in a club together and Big is the leader) and what they'd write.  

Now, onto the food.  You know that I like lasagna and I've made lasagna stacks, cheater lasagna, and other variations.  Years ago, these lasagna rolls were in regular rotation but somewhere along the way, I forgot about them and misplaced the recipe.  A couple of weeks ago, I found the recipe by searching Cooking Light online and made it again.  They were yummy & easy - just like I had remembered!

You can play around with the filling (add meat, sub other veggies for the mushrooms) and can make a homemade sauce if you're so inclined.  

Lasagna Rolls (serves 4)
adapted from Cooking Light

8 uncooked lasagna noodles (traditional - not the no boil ones)
4 tsp. olive oil
1/2 cup finely chopped onion
1 8oz package presliced mushrooms
6 oz baby spinach
3 garlic cloves, minced
1 cup shredded mozzarella cheese (divided)
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 tsp. salt
1/4 tsp. red pepper flakes
1-2 cups marinara sauce

Cook noodles according to package directions (omitting salt and fat if included).  Drain and rinse under cold water.  Preheat oven to 375 degrees.

Meanwhile, heat oil in a large non-stick skillet over medium high heat.  Add onions, mushrooms, and garlic.  Sauté for about 5 minutes or until the onion is tender.  Add the spinach and saute another minute or two until the spinach is wilted.  Remove from heat and stir in  1/2 cup mozzarella cheese, 1/2 cup ricotta cheese, 2 tablespoons of the basil, salt, and red pepper flakes.

Place noodles on a flat surface.  Spread 1/4 cup filling over each noodle.  Roll up noodles, jelly roll fashion, starting with the short side.  Lightly spray a shallow baking dish with cooking spray and spread a little marinara in the bottom.  Place the rolls seam side down on the marinara sauce.  Pour a little sauce over each roll, sprinkle with the remaining mozzarella cheese (about 1 T per roll).  Put the pan in the preheated oven and cook for 20-30 minutes or until the cheese is melted and the rolls are thoroughly heated.  Sprinkle with the remaining basil before serving.  (serving size = 2 rolls = appx. 400 cal).

Chicken Penne Florentine

Our family loves baked pasta and I have a few favorite recipes and sometimes I just wing it but last week I tried a new recipe from Cooking Light.  I thought that the cheddar cheese and cottage cheese sounded a little weird but ended up leaving it as is and loved the end result.  I upped the veggie ratio and think that there could be even more spinach (it wilts down a ton).  For the chicken, I used a rotisserie chicken and I think slices of spicy chicken sausage would also work well.  I bought Dreamfields pasta  because it's lower glycemic and lower carb but tastes and has the texture of "normal" pasta.  I liked how creamy the mixture was without a traditional flour & butter white sauce.  The cottage cheese gives the dish a protein boost and I think that even people who don't love spinach will like this casserole.

Chicken Penne Florentine (6 servings)
adapted from Cooking Light

1.5 cups thinly sliced mushrooms
1/2 medium onion, chopped
1/2 medium red bell pepper, chopped
3 cups chopped fresh spinach
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 cup of low-fat cottage cheese
3 cups hot cooked penne (about 6oz uncooked)
2 cups shredded roasted chicken breast
1 cup shredded sharp cheddar cheese, divided
1/2 cup grated fresh Parmesan cheese, divided
1/4 cup low-fat milk
5 oz condensed cream of chicken soup, undiluted (about half a can)

Preheat oven to 400 degrees and prepare a 2 quart baking dish with cooking spray.

Heat a little olive oil in a large skillet over medium heat.  Add mushrooms, onion, and bell pepper.  Saute 4 minutes or until tender.  Add the spinach, oregano, and pepper and saute for a few minutes until the spinach wilts.

Put the cottage cheese in a blender and process until very smooth.  In a large bowl, combine the spinach mixture, cottage cheese, pasta, chicken, milk and soup.  Stir in 3/4 cup cheddar cheese and 1/4 cup parmesan cheese.  Spoon the mixture into the baking dish.  Top with more freshly ground black pepper, and the remaining 1/4 cup cheddar and 1/4 cup parmesan cheese.

Bake for 25-30 minutes until hot, bubbly, and lightly browned.

Lemon Shiitake Pasta with fresh basil

Spring is here!  We started our garden earlier this year and have seen early results.  In addition to two often muddy kids, we have a bountiful supply of arugula and basil.  We're still waiting on our tomatoes, peppers, and strawberries but last week, I made recipes featuring fresh basil and arugula.  One was old and one was new.   If you've never made the Shaved Squash salad, you should definitely consider it - it's even better than I remembered and so healthy.  Our arugula was a little bitter so I added a teaspoon or two of sugar to the vinaigrette to offset the bitterness.

The new dish was a pasta that originally I was a little skeptical of because it seemed like it could be really bland (and I'm not always a huge fan of mushroom centric main dishes).  It turned out light, flavorful, and delicious.  The lemon and basil really complimented each other well and the shiitakes were not slimy.  It would be a nice accompaniment to some grilled chicken for those of you who prefer a main dish with meat.  We ate it with Caprese Stacks and it was a perfect spring meal. 

Lemon Shiitake Pasta with fresh basil (4 servings)

originally from Eating Well

2 T olive oil

3 cloves garlic, minced

2 oz shiitake mushrooms, stemmed & sliced

2 tsp freshly grated lemon zest

2T lemon juice

salt & pepper to taste

8 oz pasta (pappardelle or fettuccine)

1/2 c. freshly grated Parmesan cheese

1/2 c. chopped fresh basil, divided

Bringa large pot of lightly salted water to a boil for cooking the pasta.  Heat oil in a large nonstick skillet over low heat.  Add garlic and stir until fragrant but not browned, about 1 minute.  Add mushrooms and increase heat to medium.  Saute until tender and lightly browned, about 4-5 minutes.  Stir in the lemon zest, lemon juice, salt and pepper.  Remove from heat.  

Cook pasta, stirring occasionally until just al dente, following package directions.  Drain, reserving 1/2 cup cooking liquid.  

Add the pasta, the reserved cooking liquid, the parmesan cheese and half of the basil to the mushrooms in the skillet.  Serve immediately, garnished with remaining basil.