Spinach Pasta

We received a pasta machine for our wedding and we finally made homemade pasta! It was a fun afternoon making it with Ryan and sipping on some wine. This pasta is made w/ whole wheat and spinach and the pasta does have a bite to it. We rolled the pasta out to 3 on the machine, which is thin, but I think the whole wheat flour does change the texture a little bit. This recipe was really great and we finished the pasta w/ lemon zest, fresh parm, pepper and olive oil. With the fresh pasta, I believe it needs a delicate sauce so you really can taste the pasta. Really liked this recipe, but I am interested in trying an all purpose flour next! I used this recipe

 

Spinach Whole Wheat Pasta Dough

 

Serves 4 people

 

Ingredients:
2 cups spinach leaves
2 1/2 cups whole-wheat flour
1/2 tsp salt
1/2 tsp pepper (or to taste)
2 eggs
1/2 cup water (for steaming spinach)

 

Directions:
Step 1: Boil the water and drop the spinach leaves in until they are fully wilted. Drain the water but save it in a bowl for later. Put the spinach into a blender or food processor. Blend the spinach until it liquifies. You may need to add in some of the reserved water.


Step 2: Put the flour into a large bowl and make a well with the flour to crack the eggs into. Then, add the salt, pepper and spinach purée. Mix the well’s ingredients with a fork until they are well blended. Then start incorporating the flour.


Step 3: You’ll quickly get to a point where the fork seems useless and your hands would be better suited for the job. Wipe off the fork and start mixing the ingredients into a dough with your hands. If the mixture seems too dry, add some of the spinach water. Likewise, if it’s too watery, add more flour. Just use your best judgement. Knead the dough for up to 10 minutes to strengthen the gluten.


 Step 4: After kneading the dough, let it rest at room temperature for an hour (or if you want to use it the next day, put it in the fridge). you can either put it in a bowl and cover it with plastic wrap or just completely wrap it in plastic wrap, which is what I did.


Step 5: Roll out the dough on a clean, floured work surface, so it can fit through the pasta machine. Then start using the pasta machine to make desired pasta. Keep dusting the machine and finished pasta with flour to ensure it doesn't stick together.


Step 6: Bring a pot of salted water to a boil and slowly drop your noodles into it. Be sure that your noodles are thoroughly floured so that they don’t stick together. (The excess flour will come off in the water). The thinner they are, the quicker they will cook (4 minutes or less!). Serve up with favorite sauce!



Homemade Chocolate Frosting

A few nights ago I was craving something sweet, so I checked the cupboards, found a cake mix, but no frosting on hand! Luckily I had all the ingredients to whip up a quick frosting.

 

The key thing about making a homemade frosting is to have the butter softened. Would make again in a pinch!

 

 

Homemade Chocolate Frosting

 

Ingredients:

6 TB butter, softened

2 2/3 cup of confectioners' sugar

1/2 cup cocoa

1/3 cup milk

1 1/2 teaspoon vanilla

 Hand or stand mixer

Directions:

-Leave butter on countertop to soften

-Place butter in bowl and beat with hand/stand mixer until creamy
-Add sugar & cocoa, mix until blended
-Add vanilla, then add milk in small batches
-Enjoy on cupcakes or cakes in a pinch

 

Watermelon Salad

This recipe hails from the Newlywed cookbook and this one caught my eye w/ its' use of summer produce!

I will make substitutions on cooking recipes for whatever I have in the house to make sure that I am using the produce quick enough. I used romaine lettuce, since that is what I had on hand, but the recipe calls for a more bitter lettuce like arugula and I do think it would have been great with it too.

Verdict--would make this again for a nice summer meal to accompany any grilled meats. The dish is best served icy cold from the fridge.

 

Watermelon & Goat Cheese Salad

Ingredients:

-Romaine Lettuce/arugula lettuce

-Pistachios

-Watermelon

-Goat Cheese

-Mint

-Balsamic Vinegar

-Good drizzle of Olive Oil

-Salt & Pepper to taste

 

Directions:
-Wash the lettuce and put a small layer on the bottom of a shallow bowl

-Add thinly sliced watermelon, small pieces of mint, pistachios, crumbled goat cheese, salt, & pepper on top.

-Then a light drizzle of balsamic and olive oil

 

Coconut-Lime Rice w/ Black Beans & Mango

This is another recipe from the "Thug Kitchen" cookbook and it is delicious! The original recipe says it serves 4-6 as a side, but truly it could feed 8 or more comfortably! My favorite part of this was that makes a large portion, is nutritious, and has a tropical vibe to it. The ginger and onion makes the rice super flavorful and savory. The coconut milk doesn't make it taste sweet, just a nutty, creamy, and a little tropical taste to it. If mango is hard to find or not your favorite fruit, it would be great without it too.

Verdict--would definitely make again. I ate this for lunch for several days, was good with a runny egg on top, and would be good accompanied with fish, chicken, or pork!

 

Coconut-Lime Rice w/ Black Beans & Mango

Serves 8 people as a side dish

 

Ingredients:

2 cups short-grain brown rice

2 teaspoons of oil

1 cup diced shallots or onion

1 1/2 TB minced fresh ginger

1 cup canned coconut milk

2 1/2 cups vegetable broth

1/4 teaspoon salt

1/8 teaspoon cayenne

1 mango diced into bite size chunks

1 1/2 cup cooked black beans or red beans

Grated  zest and juice of 1 lime

Chopped cilantro or green onion for serving

Directions:
- Rinse rice under cool water. Heat up the oil in medium heat, add onions, and sauté for 5 minutes. Add ginger and sauté for a minute. Add rice and sauté until rice is starting to get golden and a little roasted (about 2 minutes).
- Add the coconut milk, broth, salt, and cayenne.
- Bring up to a simmer, stir, then cover until rice has absorbed most of the liquid (about 30 minutes)
- Add the beans and let the rice finish cooking for another 10 minutes.
- Stir in the mango, lime juice, and zest.
- The chopped herbs are good to add on top right before serving.

Grilled Tofu w/ Avo Sauce

Here is another recipe out of Giada's "Feel Good Food" cookbook. I really do enjoy her light recipes that have bold and fresh flavors! I like to cook up tofu from time to time, which makes for a fast meal with a good source of protein. I usually will cook my tofu by first cutting it, then placing it between paper towels, then place a cutting board on top. This allows for the extra water to be removed, then it can absorb more flavor or be able to get crispy.

 

 

 

Verdict--I did enjoy tofu this way, but the true star was the avo cream sauce that is actually dairy free! I would use that sauce on any Mexican food or as a dip. It was so easy to make and kept well for a few days in the fridge too.

 

 

Grilled Tofu w/ Avocado Creama

 

Tofu Ingredients

1 12oz firm tofu container

2 TB EVOO

1 TB dried herbs de Provence**

3/4 tea salt

1/4 teaspoon black pepper

 

Avocado Creama Ingredients

1 ripe avocado

1/3 cup of EVOO

Grated zest from 1 lime

1 TB lime juice

1/2 cup vegetable broth or water w/ a little salt

1/2 cup of fresh parsley

1 garlic clove, diced

1/2 teaspoon salt

1/2 teaspoon black pepper

 

**If you don't have Herbs de Provence,

than dried Italian herbs or Greek seasoning is a good substitute

 

Tofu Directions:

- Cut the tofu into 1/4 inch slices, then diagonally make another cut, so it is a triangle

- Place the tofu between paper towels, then a cutting board on top to remove the extra water (about 15 minutes).

- Pre-heat grill pan or bbq on medium heat, with a little oil

- Put the herbs de Provence, salt, & pepper on tofu and place into hot pan.

- Cook for three minutes per side or until there are golden grill marks

 

Avocado Creama Directions:

- Place all the ingredients into a blender and blend until smooth

- Spoon the Creama over the tofu and enjoy!

 

 





Mango-licious Tilapia

Only within the last few years have I really learned to love eating fish and making it at home now too! I started out like some seared ahi and realized it was really good, to sushi, to cooked fished too.

 

This recipe caught my attention because when I cook fish, I do like bold flavors to accompany it.

 

Mango-licious Tilapia

 

Ingredients for Fish:

4 tilapia fillets

2 TB olive oil

1 1/2 TB grated orange zest

1/4 cup of oj

Salt, pepper, & red pepper flakes to taste

Ingredients for Salsa:

1 small red onion finely diced

1 avocado diced

2 tomatoes diced

1 lime zested & juiced

1/2 jalapeño pepper, diced

1 TB fresh grated ginger 

1/4 cup chopped cilantro (optional)

salt to taste

 

Directions:

- Pre-heat oven 400 degrees

- Combine all the fish ingredients together and let sit for a minimum of 30 minutes in a baking dish with sides.

- Bake for 10-12 minutes

- While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Vegan Artichoke Dip

Was looking for a quick appetizer to make for when company comes over and this recipe caught my attention with its' simple ingredients, healthy, and quick to get to the table! 

Verdict--would make this recipe in a pinch, but I prefer humus more than this. I also like the artichokes more in pasta or in my families' artichoke dip recipe w/ a fair amount of mayo and parm in it :)

Ingredients

1 14oz can of artichoke hearts drained

1 teaspoon of cumin
1 tablespoon water
1 teaspoon of EVOO 

Salt & pepper to taste

Directions: place all ingredients in mini food processor and pulse together until smooth. If the consistency is off, just add a little more water or oil. Garnish with fresh herbs and splash of oil. Serve with veggies or pita wedges!

Cornmeal Waffles

One big thing I am noticing the difference between what I cook and cookbook recipes, is that usually will make a sauce to accompany the dish. 

This next recipe comes from the Thug Kitchen cookbook. When I first went through the book I notice of course the swearing, but was all the healthy recipes that are filled with fresh produce. Upon second reading of the book I later realized it was a vegan book! 

Some vegan books will use a lot of fake ingredients to replicate non-vegan food (i.e.) cheeseburger, lasagna, key lime pie, etc. Instead, this instead uses good produce and you are just making a version of the recipe without the dairy, egg, or meat. The flavors are bold and very tasty!

The recipe I chose to make was the cornmeal waffles with a homemade strawberry syrup--yum! I am listed the halted portion of the recipe, which was perfect for two people. The waffles tasted a little of corn, great crunch, and the syrup was awesome. We had no problem finishing it! 

Cornmeal Waffles w/ Strawberry Syrup 

Strawberry Syrup Ingredients:

1 lb of strawberries

2 TB of sugar (more if they are tart)

1/2 cup of OJ

1/2 tea vanilla extract

Waffles Ingredients:

1 cup of almond milk

1/2 tea apple cider vinegar or lemon juice

3/4 cup of cornmeal

1/2 cup of whole wheat flour

1 TB brown sugar

3/4 tea of baking powder

1/4 tea salt

dash of cinnamon

cooking spray for waffle iron

For the syrup:

- Wash the strawberries, cut of stems, then cut into pea side pieces, put in sauce pan w/ sugar, oj, and 1/2 teaspoon of vanilla extract 

- Bring up to a simmer and simmer for 15-20 minutes while stirring periodically.

- Some liquid will evaporate and it will thicken to syrup consistency

For the waffles:

- While Syrup is cooling, preheat waffle iron

- Mix the milk and vinegar together and set aside

- Then in a separate bowl, mix all the dry ingredients together-- cornmeal, flour, sugar, baking powder, salt, and cinnamon. 

- Now add the wet ingredients to the dry and mix until well incorporated 

- Use the cooking spray on the waffle iron and add the batter, removed once golden and serve with the syrup!

Mango Vanilla Halibut

Last year for Christmas I received the new Giada cookbook "Feel Good Food". The recipes to me are very California inspired with its' use of light proteins, smoothies, grains, and veggies--which we really enjoy.

This recipe caught my eye with its' sauce made with mango, vanilla, & ginger! It sounded tropical and could immediately take you into vacation mode. Recipe calls for mahimahi or halibut, but thinking any white fish will do. 

Verdict--the sauce was unique and very good, but had a hard time using it all. I used some in iced tea, which was great. I also thought it would be good with some vodka as a martini or with greek yogurt for breakfast. I prefer a mango salsa with fish, but would happily eat this!

Mahimahi w/ mango vanilla sauce

Sauce Ingredients

1 mango, peeled & cut into cubes (could use frozen, but thaw first)

1/2 cup of oj

1/4 of water

1.5 TB of fresh grated ginger

1/2 tea salt

1/2 tea black pepper

1 vanilla bean

Fish Ingredients

1 TB olive oil

4 4 oz of mahimahi or halibut (1 inch thick)

Salt & pepper to taste

For the sauce:

- In blender add mango, oj, water, ginger, salt & pepper, then blend until smooth

- Take the vanilla bean and cut with knife the long way, then take the back of the knife and scrape of the inside on the pod into the pan. Also, put vanilla half into the pan as well.

- Place the blended ingredients into sauce pan on medium heat and bring to simmer for 6 minutes, stirring periodically. 

- Remove from heat and discard vanilla pods

For the fish:

- Use a non-stick skillet and heat on medium-high heat 

- Pat fish dry with paper towel, then add salt & pepper to both sides

- Add oil to pan once hot, then add fish, and cook 6 minutes per side

Lavash Pizza

This was a quick lunch I put together over the weekend! One reason I really like the show Chopped is because home cooks are faced with the same challenge of, "What meal can I make out of these ingredients I already have in my fridge?"

One ingredient I find very versatile and low carb is Lavash bread, which sells at Trader Joe's. I've filed the lavash w/ a curry chicken salad, egg salad, grilled chicken, ham & cheese, and herbed cream cheese w/ bell peppers... so many options! 

This pizza could have been bbq chicken, veggie, or meatball, but I had pesto, basil, & tomato, which was delicious. 

Verdict--definitely keeping lavash in my fridge for more creations.

Lavash Pizza

Ingredients 

1 sheet of lavash

2 TB of pesto

1/4 cup shredded mozzarella

1 tomato finely sliced
red pepper flakes to taste

shreaded basil garish

Directions:

- Pre-heat oven to 400 degrees

- Put a piece of tin foil on a cookie sheet, place the lavash on it, spread pesto over it, add cheese, red pepper flakes, and tomatoes on top. 

- Put in over for approx. 7 mins or until golden and crispy!

- Cut the pizza and sprinkle with fresh basil

Galette

I've been wanting to make a Galette, which is a flat free form pie. You take pie dough, fill with fresh or thawed frozen fruit, with some sugar, corn starch, citrus zest, then lightly fold in the edges. The outcome is a rustic and very tasty desert.

I've made two recently--one fig and one strawberry. I preferred the strawberry, but honestly they both were great and would be excited to try different fruit in it too.

The verdict: would definitely keep making this recipe, it was easy, good use of extra fruit, and tasty!

 

 

Strawberry Galette

(served 4-6)

 

Ingredients:

1 pre-made pie dough defrosted (TJ's, 2 in box)

1 lb Strawberry's (washed and cut in half)

4 Tablespoons cornstarch

3 Tablespoons brown sugar

pitch of salt

1/ Tablespoon orange zest

1 Tablespoon heavy cream or egg white to brush crust

 

Directions:

-Defrost one pie dough

-Wash & cut fruit, put in bowl w/ cornstarch, zest, sugar, and salt, then mix

-Unroll pie dough and place mixture in center with a 2.5 inch boarder. If the dough cracks, that is okay, just use your fingers and make it one again.

-Fold over pie dough over fruit, leaving the center exposed

-Brush crush with either heavy cream or beat egg whites to give the crust a nice sheen and color.

-Cook for 25 minutes or until golden edges and the fruit is bubbling.

-Let cool and enjoy!

Brownies

One beautiful cooking book we received as a wedding present was the "Newlywed Cookbook" by Sarah Copeland. The recipe photos are stunning, straight forward recipes, and a lot of them are made for two portions! Would recommend giving this book as a nice bridal shower gift or wedding present, it really had beautiful stories written in it of how cooking for someone can show your love, which is a philosophy of mine.

One recipe that caught my eye was brownies made from scratch. The best part is you usually already have all these ingredients at home, so when you have this chocolate craving, it can be easily satisfied! The hardest part of this recipe, is letting them cool, so you can easily cut them out of the pan. They taste the best after they cooled in the freezer, giving them more of a chewy consistency.  The brownies are more cake like and fluffy, but would be best freezed and used as a base for an ice cream pie.

Verdict--would make again if I had a crazy chocolate craving and it was late at home, but I prefer the pre-made mix in the box! They were really good once in the freezer

Brownies

Ingredients:

10 TBSP unsalted butter

1 cup sugar

1 tsp vanilla extract

2 large eggs, chilled

1/2 cup of coca powder

1/2 cp of all purpose/plain flour

1 pinch of salt

Directions:

-Pre-heat oven to 325 and butter 8 in x 8 in glass pan, then line w/ parchment paper, then butter the paper

-Cream butter and sugar together w/ electric mixer, then add vanilla & the eggs, mix.

-Once combined, add the rest of the ingredients and mix.

-Cook mixture in greased glass pan for 30-35 minutes or until the toothpick comes out clean

-Let cool before cutting the brownies into squares

Cooking Challenge

I love cooking, watching cooking shows to get inspired, and collecting cooking books, but from time to time I get into a cooking rut and only rotate a few recipes. So my challenge is to cook a new recipe every week! Ideally ones with whole ingredients and that are healthy, but I know I'll also indulge in some sweets!

First recipe is with Shishito peppers! When Ryan and I go out for sushi, we'll usually order shishitos as an appetizer. One out of ten are spicy, but that is what makes then fun! They are almost always a little charred and have a soy lemon sauce poured over them. When I was at Trader Joe's recently, I saw they sell them in the their refrigerator section for $2, so I had to buy them and make a good appetizer that would pair well with a light beer or white wine.

Verdict--have already made these again and will continue to!

BBQ Shishito

(serves 4 for an appetizer)

Ingredients:

1 6 oz bag of Shishitos

1/2 teaspoon EVOO

dash of salt & pepper

1 tablespoon of Panko (optional)

Sauce:

2 tablespoons Soy Sauce

2 tablespoons Lemon

Directions:

-Pre-heat BBQ to 400 degrees

-Cook peppers over tin foil flipping them every 3 minutes for a total of 9 minutes. Want the peppers to be soft and a little charred.

-Can add panko during last minute of cooking to get toasted (optional)

-Place peppers in bowl and serve with soy lemon dipping sauce!