Knoephla

Check out today's Meatless Friday recipe at CatholicMom.com. It's a German potato dumpling soup called Knoephla -- wonderful for these really cold Friday evening dinners.

Potato Eggs

If you read my menus, you know we eat breakfast for dinner quite a bit. I don't cook a big breakfast, except on Sunday, and breakfast food is so good (and inexpensive), my husband and kids like eating it more often than once a week.

This recipe intrigued me, just by looks alone. Potatoes and eggs go great together, but an egg cooked in a potato? Really intriguing. Essentially it is similar to a twice-baked potato, but with a hole created in the filling where an egg is cracked and baked. The recipe called for sausage, but I omitted it to make a meatless meal. It would be delicious with sausage, but also with ham or bacon, for a Sunday brunch. I am listing the recipe as I made it below, but if you have ever made twice-baked potatoes, you know you really don't need a recipe. Bake the potatoes, cut off the top, scoop out much of the potato leaving a thin shell, mash potatoes with butter, parmesan cheese, sour cream or cream cheese, or a little milk and some shredded cheddar or swiss. The combinations are endless -- adding meat or not -- just keep the potato mixture rather firm so that it holds the well needed to crack the egg into.

I cooked for four of us, but essentially use one potato, one tablespoon butter, 2 tablespoons shredded cheese and even two tablespoons of chopped meat (diced ham, cooked sausage or bacon), plus one egg for each person.

Serve with toast or biscuits, and some fresh fruit.

Potato Eggs

4 baking potatoes, scrubbed, pierced, and rubbed lightly with oil

1/4 c. butter, softened

salt and pepper

1/2 c. Parmesan cheese

4 eggs

Heat oven to 400 degrees F. 

Bake potatoes for 45 minutes to 1 hour, until done.

Remove from oven and cool for about 15 minutes.

Cut off the top of potato, creating a "boat." Scoop potato out of potato and place in a bowl. Repeat with each potato. Add butter and mash potato with a masher until no longer lumpy. Salt and pepper mixture and then add cheese (or other optional ingredients). Stir until well mixed. Spoon potato mixture back into potatoes, dividing among them. Place potatoes in a baking dish, lined with foil, or greased lightly. Make a well in each potato, and crack and egg into each well (depending on size of egg it may overflow slightly -- that's alright).

Place baking pan back in 400 degree oven and cook for 10-15 minutes, depending on desired doneness. Salt and pepper to taste.

German Pancake

aka Dutch baby, Monster pancake, Bismark, Dutch puff

The pancakes puffs way up in the oven,

 but it falls fast when it comes out. 

Don't worry -- it tastes the same both ways.

Today's recipe is one I have seen on about a million (slight exaggeration) food blogs, but never got around to making. Each time I came across it, I would think, "I really should make that" and then I would tuck it away in the back of my mind where it stays rather dark all the time. In other words, I would forget about it. But something nudged me this week (maybe a lack of meat in the freezer from not shopping) and I decided to make it.

I can't believe I've gone 50 years and never enjoyed this wonderful dish. I loved it, my husband loved it, and the kids all loved it. A grand slam!

On Tuesday, when I decided that German Pancake would be dinner (along with some eggs, bacon and sauteed apples) I did some hunting for a recipe, but I never really found one that would feed all of us and have just the right taste I wanted -- not too eggy. Thus, I made up my own recipe using the ratios of egg to milk and flour that I wanted. It was easy to make and puffed up just perfectly in the oven. The family was pretty much awed at the whole thing.

In terms of dressing the pancake, I went with a traditional squeeze of lemon juice and powdered sugar. My husband and I scooped the sauteed apples onto our slices, but the kids went with maple syrup. If you think you might not like the lemon juice, omit it, but it was not a dominant flavor, just so you know.

This will definitely be a regular dish in our German home from now on, and I am so glad I didn't wait another day to make it. (Neither my German mother nor my German mother-in-law had ever had this dish before, so I can't say it is authentically German, but it sure sounds good.)

German Pancake

serves 5-6 (or more if children are eating)

5 eggs

1 2/3 c. milk (I don't recommend skim)

1 2/3 c. flour (all-purpose)

1/4 c. white sugar

3/4 t. salt

1 t. vanilla

5 T. butter

1/2 a lemon

powdered sugar for dusting

Preheat oven to 400 degrees F.

In a large (12") cast iron or oven safe skillet, place butter over medium high heat. Heat until butter is melted, but be careful not to brown it. 

Remove from heat and cool butter.

In a large bowl, beat eggs and milk together with a whisk until very smooth (so you can't see any separate parts of the egg -- all one solid pale yellow). Add flour, sugar, salt and vanilla, and then pour cooled butter in, leaving just a coating on the pan. Stir until batter is smooth, then pour batter back in the pan and immediately place in hot oven.

Bake for 20 minutes. Reduce heat to 350 degrees F and then bake until top is golden brown and very puffy, no more than about 10 minutes.

Remove from oven and immediately squeeze the juice of half a lemon over the top. Sprinkle with powdered sugar. Cut into slices like a pie and serve immediately.

The first half of the rise in the oven.

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Fish Tacos with Lime Cilantro Crema

I'm joining Sarah and Pam today to share the best of my time spent online.

It's funny, since I got a Kindle Fire for Christmas, I definitely spend more time online. But it feels like I spend less time online, because I rarely sit at the computer with my back to my family. I think there is something to be said about that. When I am online, I am usually at the kitchen table or in a chair in the living room, facing my family and open to their needs and conversation. I used to feel guilty about being online because I was facing the computer and my family saw my back. I did not feel like I could adequately see what was going on with my children, or take care of meals, while I was online. Now, I can carry "online" around with me, or leave it sit and do what I need to do without feeling like I am peeling myself away from the screen.

Anyway, that brings me to this recipe, which I saw one day recently while I was surfing. I love fish tacos, and whenever I eat out and fish tacos are on the menu, I get them. But I have never fixed them at home. This recipe changed that because they were so simple and delicious, I can make them any time.

I omitted the coriander from the rub for the fish because I detest it. I love cilantro, however, and definitely added the full quarter cup to the Lime Crema. The sauce really made this dish special even though it was so simple to throw together. We topped our fish with the sauce and shredded red cabbage and enjoyed some spicy Peppercorn on the side. I was unable to get red snapper in Columbus, Ohio, which I figured would be the case, so I subbed catfish, which is an equally mild and medium-firm fish. It was great and cheap and available.

Fish Tacos

Crema:

1/4 c. thinly sliced green onions

1/4 c. chopped fresh cilantro

3 T. mayonnaise 

3 T. sour cream

1 t. grated lime rind (I did not use this)

1 1/2 t. fresh lime juice

1/4 t. salt

1 garlic clove, minced

Fish:

1 t. ground cumin

1/2 t. smoked paprika

1/4 t. ground red pepper

1/8 t. salt

1/8 t. garlic powder

1 1/2 pounds red snapper fillets (or catfish or another mild, white, medium-firm fish)

8 (6-inch) corn tortillas

2 cups shredded cabbage 

Preheat oven to 425°.

To prepare crema, combine crema ingredients in a small bowl; set aside.

To prepare tacos, combine spices in a small bowl; sprinkle spice mixture evenly over both sides of fish. 

Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 

Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Lidia's Polenta

During the hot summer months I don't often make a dish that requires a long, slow simmer on the stove. Not only does a long, slow simmer heat up the kitchen, but those heavier meals are often too heavy for hot weather (even when the house is air conditioned). Occasionally, however, a simple meal like polenta and sauce is a nice dish to enjoy on a rainy summer day -- one like this recipe for Lidia's Polenta.

Polenta is a simple dish to prepare, and paired with a really good jarred pasta sauce (or some homemade sauce you stashed in the freezer) and some sauteed Italian sausages, a tasty treat even for a summer evening.

On the evening we ate this meal, I browned some fresh Italian sausages in some olive oil in a large skillet, opened a jar of Tyler Florence's Vodka sauce, poured it over the sausages and simmered them for a half hour or so. Then I sliced the sausages and served them, with the sauce,  over a spoonful of this wonderful polenta, with Parmesan cheese. Simple and delicious (and inexpensive).

I omit the bay leaves when I make it, but other than that, I make it as written.

Lidia's Basic Polenta

2 c. milk

2 c. water

1 T. unsalted butter

1 bay leaf (optional)

2 T. coarse salt (I start with less until I taste it)

1 1/2 c. coarse yellow cornmeal (or polenta if you can find it labeled as such)

In medium saucepan, combine milk, water, butter, bay leaf and salt. Heat to simmer over medium flame. Slowly sift cornmeal into pan through fingers of one hand, stirring constantly until polenta is smooth and thick and pulls away from sides of pan when stirred, about 20 minutes. Discard bay leaf.

Source: Lidia Bastianich

Chicago Style Pizza

One of my lovely readers noticed my absence lately (hi Linda!). I was wondering if anyone was still reading and I am glad to know that one reader is still hanging on.

I tease...and yet. Really. It's kinda lonely in here.

A couple weeks ago my mom and I made a trip with my daughter to Chicago, to the American Girl store. Yes, we drove six and a half hours one way just to take her to the American Girl Sore. For her birthday. Once in a lifetime kinda thing.

I was really disappointed that we never got any Chicago-style pizza while we were there. I was actually really disappointed that we had one good meal the whole time we were there, and that was breakfast, but that's another story. As luck would have it the Monday after we got home the Brown-eyed Baker featured Chicago style pizza. It took about .00001 seconds for me to decide that I needed to make Chicago style pizza for dinner.

Thanks to the Brown-eyed Baker I never have to go to Chicago again (because now the AG store is off the bucket list). This recipe was very easy to follow and it was delicious pizza! My boys love, loved it, and I think it will be making an appearance here often. The dough might look complicated, but it's not. It's easy as...pie.

I think my one mistake was to use shredded Parmesan instead of grated. I think we needed grated, although no one complained.  Next time I will use grated. Also modified -- I used a couple tablespoons of sugar instead of the 1/4 teaspoon Michelle used. We like sweet sauce.

 

Chicago Style Pizza

makes 2 pizzas

For the Dough:
3¼ c. all-purpose flour
½ c. yellow cornmeal
1½ t. salt
2 t. sugar
2¼ t. instant yeast
1¼ c. water, room temperature
3 T. unsalted butter, melted
4 T. unsalted butter, softened
1 t. + 4 T. olive oil, divided

For the Sauce:
2 T. unsalted butter
¼ c. grated onion
¼ t. dried oregano
½ t. salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ t. sugar ( I used at least 2 T.)
2 T. coarsely chopped fresh basil
1 T. olive oil
Freshly ground black pepper

For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups)
(Pepperoni)
¼ c. grated Parmesan cheese

 Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using greased spatula, transfer dough to bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

 Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

 Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

 Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

 For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. 

Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Source: Brown-eyed Baker

Creamy Cauliflower Soup

You might say, after my last post about my family not eating dinner, that you wouldn't eat my dinner either if it was Cauliflower Soup. To that, I say "Pft." ;-)

I saw this soup at Annie's Eats a couple weeks ago and knew I would love it. I have never met a soup I didn't like. In fact, if it was just me here, I'd probably eat soup five nights a week. Even in the summer. Soup is comfort food for me, no matter the flavor. This soup, however, was enjoyed by both of the kids who ate it, and my husband, and that's saying something (he is not a big-on-soup guy).

It's an easy recipe, and I love that the creaminess comes from a potato pureed  in with the cauliflower and onions, instead of real cream. The flavor was just slightly reminiscent of the Dijon included, but you could cut back to 1 teaspoon and I think still benefit without as much mustard flavor. The croutons have Dijon in them as well, but I bet you could cut it out almost entirely and made add some garlic powder to the butter/oil mix for some zest. And speaking of the croutons, I almost skipped them and subbed store-bought, but they are worth the extra effort, which is hardly anything. I used a whole wheat bread and they were really, really yummy. Enjoy, it's soup season!

I modified the recipe only to use the chicken broth instead of vegetable broth.Annie modified it to use vegetable instead of chicken, but I thought chicken would be better. If you are going meat-free, go with veggie! I also baked my croutons longer until they were brown.

Creamy Cauliflower Soup

4-6 servings

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About 6 oz. whole grain bread, cut into ½-inch cubes (I used five slices, including the "heel")
2 T. unsalted butter, melted
2 T. olive oil
1 T. Dijon mustard
Kosher or sea salt

2 T. unsalted butter
2 shallots, minced 

1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups chicken broth
½ head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 t. Dijon mustard

To make the croutons, preheat the oven to 350˚ F.  Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated.  Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt.  Bake for 15-20 minutes or until crunchy.

Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat.  Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes.  Season with salt, then mix in the potato, garlic and chicken broth.  Cover the pot and bring to a boil.  Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender.  Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender.  Stir in the cheese and mustard.

Puree with an immersion blender (or a food processor, vented to allow the steam to escape).  Mix in additional water or broth if the soup is too thick.  Season with additional salt to taste.  Serve warm topped with additional shredded cheese and the croutons.

Source: Modified from Annie's Eats

Polish Pancakes: Naleśniki

When I realized only the two younger children and I would be home for dinner on the Feast of St. Faustina, yesterday, I decided not to make our traditional pierogie dinner. While the kids don't mind plain pierogies, the dish I usually serve on St. Faustina's feast day has peas and onions, and they are not huge fans, though Doug and I very much enjoy it.

Instead I was thinking "pancakes," because it was a dish my mom would often cook for us when my dad was absent from dinner. It was cheap and easy and we preferred it to just about any dinner food. ;-) So pancakes and bacon it was, but these were no ordinary American pancakes. I did a little research and found that Polish pancakes are a real treat, and nothing like their American counterparts. The pancake itself is very thin -- crepe-like. And they are filled with yummy things and rolled up, and often baked or fried again. I decided to make the traditional cheese naleśniki, which reminded me very much of a blintz, which I have a few times and very much enjoy.

I topped my own Naleśniki (according to Google translate pronounced nah-leh-shneek) with warmed up Marion Blackberry jam, as did Faith, but Noah used pancake syrup, even though I told him the Polish don't have Eggo syrup. I served them with bacon, in the American tradition. I have not a drop of Polish blood, and have never eaten authentic Naleśniki, but I did enough research and combine what looked like authentic recipes, so I think we came pretty close. These are a little messy to make, but once you get a rhythm going of making them, they are a pretty easy dish to prepare.

Faith ate one pancake, and was full, so I would count on one for each small child. I messed up one of the "crepes" but would have had ten if not for the first mess-up.


St. Faustina, pray for us.

 Naleśniki

10 pancakes/rolls

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Pancake:

1 cup all-purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs 

1/4 cup butter, melted

3 T. sugar

Pinch salt

three or four tablespoons melted butter

Filling:

2 cups solid yogurt cheese (see note below) or, alternately, ricotta cheese

2 egg yolks

1 whole egg

5 T. sugar

2 T. flour

2 t. vanilla

Place pancake ingredients in a blender and whirl until combined. You could also use a mixer but the blender makes it easy to pour from.

Stir together filling ingredients until combined.

Butter a 9 x 9 dish. Preheat oven to 375 degrees F.

Over medium-high heat, heat a large non-stick skillet. When it is hot, butter it, using a heat-safe pastry brush and melted butter. Pour a very thin layer of pancake batter into skillet and rotate until a large part of the bottom is covered -- just a thin layer, but not so thin that it falls apart. You shouldn't be able to see through it, but it should not be anywhere near as thick as an American pancake -- it should be crepe thin. Cook until edges begin to brown and then dump it -- upside down -- onto a buttered platter.

Butter the skillet again and pour in more batter.

On pancake you dumped out, spread a thin (about 1/8 inch) strip from edge to edge down the center of the pancake. Fold one uncovered third over the filling , and then the other. Then roll it up from one short end. Place seam side down in dish.

Repeat with all pancakes, having one cooking while you are filling the other.

When your dish is full, brush the tops with melted butter and bake for 30 minutes, or until they are lightly browned on top.

* For yogurt cheese, I started in the morning and spooned 2 to 3 cups of good, 2% Greek yogurt into a cheesecloth-lined strainer (you could also use several layers of paper towels, and you can also use whole milk yogurt; I would not use non-fat myself). Place strainer over a bowl to collect whey. Refrigerate all day until you have a very solid ball of yogurt cheese -- it should be the consistency of ricotta cheese. If you start with regular yogurt instead of Greek (in which the straining process has already been about 50% done) you'll need about 4 cups yogurt and you may want to start the night before to leave enough time to get a nice solid ball.

Number 2 Stovetop Mac and Cheese

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My family loves, loves good old-fashioned baked macaroni and cheese. But that's a recipe that I don't make for lunch -- it's a little more involved than I like to get into for lunch when we are sometimes schooling right through the lunch hour. I love this recipe for a quick mac 'n' cheese, but sometimes for lunch my kids beg me (I mean it) not to make the kind with veggies. O.k., sometimes you just want simple comfort food without the veggies.

Rachel Ray's Stovetop Macaroni and Cheese is just right for a quick comfy lunch without the neon orange cheese that comes in the blue box. It's soft and creamy and very cheesy. I call it the Number 2 Mac 'n' Cheese because all the ingredients come in twos -- super easy to remember. It does call for 2 cups of half and half and when I read that the first time my arteries gave me a gratuitous squeeze. I do use half and half, but I water it down -- about 1 1/4 cups half and half with the rest of the two cup measure being water. It tastes just as yummy. I'm sure you could use milk as well, just don't use a really low fat milk (fat = flavor). Don't forget to taste and salt and pepper at the end, and if your people like a little spice, add a dash of cayenne pepper. I use an 8 oz. block of sharp cheddar cheese shredded in the mini cuisinart and reserve a little to put on top of each serving.

Number 2 Stovetop Mac 'n' Cheese

serves 4

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2 cups elbow macaroni 

2 T. butter

2 T. flour

2 cups half-and-half, warmed

8-ounce bag shredded extra-sharp cheddar cheese (about 2 cups)

Salt and pepper to taste

In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.

In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar until melted. Stir in the cooked macaroni and season to taste with salt and pepper.

Source: Rachel Ray .

President Reagan's Macaroni and Cheese

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A few weeks ago, just before the mid-term elections, a girlfriend gave me a cookbook that was published by Mike DeWine's campaign office. DeWine is a former U.S. senator and was running recently (and won the election) for  attorney general for the state of Ohio. The cookbook is just a small one, but is filled with family favorites, and I found more than a few I'd like to try. They are just, for the most part, good homey recipes.

This one caught my eye because it was my favorite president's recipe. I tried it a few weeks ago for a Friday night supper and my family looooved it. I have tried about a million and one recipes for macaroni and cheese and have never found one that was just perfect. I think I can stop trying now. And the best part -- it could hardly be easier. No white sauce necessary, just mix the ingredients and pour over cooked macaroni. I used the sharp cheddar called for in the recipe for a really tangy flavor, but I imagine this recipe could be made with almost any combination of cheeses (but I think you need to stick to sharp cheddar in order to call it President Reagan's Macaroni and Cheese!).

This is good, old-fashioned comfort food at its best. It was great as a main dish, and super for meatless Fridays.

President Reagan's Macaroni and Cheese

8 oz. macaroni, boiled to al dente and drained

1 t. butter

1 egg, beaten

3 cups grated sharp cheddar cheese

1 t. dry mustard

1 t. salt

1 cup milk

Preheat oven to 350 degrees F.

In a buttered casserole dish, pour macaroni.

Toss with butter, egg and 2 1/2 cups cheddar.

In a small bowl, whisk milk with salt and powdered mustard.

Pour milk over macaroni and cheese. Sprinkle with remaining half cup cheese.

Bake for 45 minutes until custard is set.

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Source: Fran DeWine's Family Favorites

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PW's Spaghetti with Artichokes and Tomatoes

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Last week I prepared another of Pioneer Woman's recipes and it was not only yum!, it was easy, and great left over. I had a busy day and threw it together in about 25 minutes -- after racing in the door at about 5:30.

The only thing bad about it was my husband confessed he does not like artichokes. Twenty-five years married and I never knew. He never said! So, I guess I'll save this one for a night when he's not home. All the kids liked it, including my son's girlfriend, and Faith especially. I really enjoyed it as well -- the leftovers, too.

I did not have fresh herbs to sprinkle (well, I did, but didn't think cilantro would go too well) and did not really think it made a difference. The sauce was creamy and tasty without. I think my tomatoes were chunkier than hers (I use this brand), but I was o.k. with that. As the recipe states, salt to taste and I did have to add a couple times, so keep tasting and salt as needed. I doubled the recipe for six and had lots of leftovers, but I don't think one recipe would feed six adults.

Spaghetti with Artichokes and Tomatoes
serves 5 to 6

2 T. olive oil
2 T. butter
3 cloves garlic, minced
½ whole medium onion, finely diced
1 can artichoke hearts (I used quartered), drained
1 can diced tomatoes with juice (14.5 Oz.)
1 cup heavy cream
½ cups chicken broth (more as needed)
½ t. nutmeg
salt and pepper, to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 T. Fresh Chives (or Other Herbs) Chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

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Source: Pioneer Woman Cooks


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Roasted Red Pepper and Avocado Sandwich

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A schedule of softball games several nights a week has provided the opportunity to enjoy sandwiches for dinner -- something my kids really seem to like. I think it must be the absence of a side of hot veggies that appeals to them the most, but we've enjoyed some pretty tasty sandwiches, too, so it could be that, too. This sandwich is modified from the Panera website. If you have Panera locally you know they have yummy sandwiches, but they are pricey. Besides, this sandwich is not on their menu. I did use their bread (which is the point of the Panera-provided recipes), but I think this combination would be good on almost any bread. I will warn you that they were messy -- especially sitting in a lawn chair at the ball field, so have napkins ready.

I used jarred roasted red peppers, but if you want more zip to your sandwich, you may want to roast your own. By using the milder jarred peppers, more of the hummus flavor came through. You can use jarred hummus as well. I used my own -- recipe below. I think any of the ingredients in this sandwich can be increased or decreased according to your taste -- in my opinion, the more the merrier (and messier!).

Roasted Red Pepper and Avocado Sandwich
4 adult-sized sandwiches

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2 Ciabatta loaves, cut in half lengthwise
1 cup roasted garlic hummus
1 medium jar of roasted red peppers
1 avocado, peeled, pitted and cut into 1/4" slices (I used two because I really like avocado)
juice of 1/2 fresh lemon
1 to 2 tomatoes, cut into 1/4" slices
4 leaves of lettuce
salt and pepper


Spread 1/4 of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.
Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick.


Roasted Garlic Hummus

15 oz. can chickpeas, drained and rinsed
4 cloves garlic, roasted*
2 T. tahini
juice of half lemon
2 T. extra virgin olive oil
salt to taste

Place beans in food processor. Squeeze garlic cloves out of their skins and into processor bowl.
Pulse for 30 seconds.
Add tahini and lemon juice and process for about a minute.
With machine running,
slowly stream in oil until hummus is a good creamy consistency (add a tablespoon or so of cool water if needed).
Salt to taste.


*To roast garlic: Coat unpeeled garlic cloves with oil and wrap tightly in foil. Bake in a 375 degree oven for 20 minutes. Cool slightly and peel.

Tuna Noodle

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Tuna Noodle Casserole is probably among one of the most commonly prepared American dishes, especially for those of us who eat meatless on Fridays. My family probably eats it six times a year, which, for my family, is frequent (I know -- we're not normal). I made it for us to eat for Good Friday dinner and my kids said I should put the recipe on my blog -- I guess they are contributing editors!

This is one of the few recipes I have in which I actually use the called-for can of "cream of" soup. I usually substitute a homemade white sauce when a recipe list includes a can of soup, but I must say I don't think this recipe would be the same without it. I use the Campbell's 98% Fat-Free version -- not that it's a low-fat dish, but every little bit helps. I vary my topping -- this last time I used some Keebler Onion crackers and they provided a very tasty topping, but I usually use whatever is in the pantry -- Cheez-its, Ritz crackers, Goldfish crackers -- it's all good.

Tuna Noodle
6-8 servings

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8 oz. wide egg noodles
12 oz. canned albacore tuna, drained and flaked (leaving some chunks)
can Campbell's Cream of Mushroom soup (low fat or regular -- I wouldn't go low salt)
1/2 t. seasoning salt (I use Lawry's)
3/4 c. milk
1 cup shredded sharp cheddar cheese
1 cup finely crushed cracker crumbs
3 T. butter, melted

Preheat oven to 350 degrees.

Heat a large pot of water to boil and cook egg noodles to al dente. Drain and return to pot; let sit for a minute. Add tuna, soup, seasoning salt and milk and stor to combine. Add cheese and stir to melt the cheese (at this point I taste a noodle to check for adequate seasoning -- add more seasoning salt if needed).

Place noodle mixture in a greased casserole dish (I use a round because I like my casserole to stay moist. If you like yours to get crunchy, use an oblong or rectangular dish.)

Heat butter in a small skillet until melted. Add cracker crumbs and stir until moistened. Sprinkle over casserole. Bake at 350 for 20 to 30 minutes just until middle is hot and top is crunchy.

Chopped Nicoise Salad

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Part of learning to eat low fat is finding new recipes, and part is trying to remake those family favorite dishes with low fat ingredients. Sometimes it's a combination of both. One of the cookbooks I've been referring to a lot -- All Heart Family Cookbook -- has a new take on a family favorite that I really enjoyed when I prepared it recently. My old version was pretty healthy -- salmon, green beans, potatoes, spinach, omega 3 eggs, beets, but it was topped with a high-fat salad dressing. My new version is topped with a healthy dressing, and though I altered the recipe a little bit (I just don't think it's Nicoise, prounced "nee-swazh" btw,without the eggs) I think I kept it pretty heart-healthy. The red onion not only added the heart-healthy antioxidant quercetin, it added a flavor punch as well. I forgot to buy beets, so they were not included, but I won't forget next time.

Chopped Nicoise Salad

1 pound small red potatoes, halved
1/2 pound green beans, cut in 2-inch pieces
7 oz. baby spinach or mesclun
12 oz. canned tuna or salmon*, packed in water, drained and chilled
1 small red onion, sliced in rings
1 can red beets, drained and chilled ( pickled or not - your choice)
3 omega 3 eggs, hard boiled and quartered, chilled
1/2 c. herb-Dijon vinaigrette (below)

Place potatoes in a large saucepan covered with water. Bring to boil over medium-high heat. Reduce heat to low, cover and simmer for 15 minutes, or until almost tender. Add the green beans and cook 4 minutes longer, or until potatoes are tender and beans are crisp-tender. Drain and place in a medium bowl. Toss with 1/4 c. vinaigrette. Chill until read to serve.

When ready to serve, wash spinach or mesclun and arrange in a large salad bowl or platter. Top with green beans, potatoes, beets, red onion, salmon (or tuna) and eggs. Drizzle with remaining vinaigrette.




* If using salmon, make sure you buy Alaskan canned salmon which is wild salmon -- the healthiest kind.

Herb-Dijon Vinaigrette*

1/2 t. grated lemon peel
1/3 c. fresh lemon juice
1/3 c. water
2 T. extra-virgin olive oil
2 T. honey or sugar (I used a little more than 2)
1 T. white wine vinegar (I used white balsamic)
1 T. Dijon mustard
1 shallot, minced
1 t. fresh chopped herb -- choose one: dill, thyme, basil or parsley (I used parsley because I had it on-hand)
1/4 t. salt

Place ingredients in a jar or containers with a tight-fitting lid. Shake for a minute or two until completely combined. Chill until ready to use. Taste and adjust sweetness and salt if necessary.

* This recipe makes 1 cup. You can either save 1/2 cup for another use, or halve the recipe for the Nicoise salad.

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Adapted from: All Heart Family Cookbook

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Mac 'n' Cheese with Veggies

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This quick recipe for macaroni and cheese is a lovely compromise between artery-clogging comfort food and healthy eats. I made it a few weeks ago, adding a cup of diced ham for extra flavor and protein, and it was a really delicious, healthy main dish. Paired with some whole wheat bread and fresh fruit, it was a very comforting, satisfying meal.

The original recipe, from Women Heart's All Heart Family Cookbook, did not call for the ham. I noticed, however, when I was making another recipe recently, that some ham steaks are very low in fat. I buy Bob Evans brand and there are only 2 grams of fat per (thick) slice, so the addition of two slices, diced, did not add much fat at all. It did add lots of flavor and texture, however. The recipe would also be very good without ham, for a meatless Friday.

The only other change I would make in the future has to do with the onion. Please tell me your kids balk at onion. Ugh. My kids (all but the youngest who eats almost anything) said they really liked this macaroni and cheese, but wished there wasn't so much onion. I did not think it was too much onion, but in the future, I will cut back to half an onion, and minced it finely. Also, if you have onion detectives, make sure the onion is very soft before adding the milk. The recipe as printed below is also adjusted for quantity, which originally served 4.

Mac 'n' Cheese with Veggies
serves 6

12 ounces shells or elbow pasta

3 c. mixed vegetables such as broccoli or cauliflower florets, sliced carrots, chopped bell pepper (I used cauliflower, carrot coins, and red bell pepper)

2 c. fat-free or low-fat milk

3 T. cornstarch

2 T. extra-virgin olive oil

1/2 medium onion, minced

1 1/2 cup (6 ounces) shredded reduced-fat Cheddar cheese

3 ounces reduced-fat cream cheese

1 c. diced ham (optional)

salt and pepper to taste

Prepare the pasta according to package directions, adding the vegetables to the water during the last 5 minutes of cooking time. Drain and place in a serving bowl.

Meanwhile, in a measuring cup, whisk together the milk and cornstarch. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until onion is soft (but not brown). Add the milk mixture and bring to a boil, stirring constantly. Reduce the heat to medium-low and add the Cheddar and cream cheese and ham (if using). Stir until melted. Pour over the pasta mixture and toss to coat well. Taste and salt and pepper as needed.

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Source: adapted from Women Heart's All Heart Family Cookbook
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Greek Pasta

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I have so many recipes I want to share -- if only I had hours to sit at the computer. I'll keep collecting them, anyway, and when I can get them up, I will.

I prepared this dish a few weeks ago as a side with an oven-roasted chicken. I was attracted to the recipe because I love olives and sun-dried tomatoes, but I was afraid that the kids and Doug would find the flavors too strong. I was wrong. They loved it. In fact, they all said it tasted like restaurant food, which is really the ultimate compliment from them (sad, but true). The flavors of the olives, sun-dried tomatoes, herbs and garlic were just strong enough to balance the whole wheat pasta. Doug is really picky about whole grain pasta, but he said he really liked it in this dish. Though I served it as a side, it would be great as a meatless meal. It would also be awesome with a piece of grilled chicken sliced on top, or even some pan-sauteed shrimp. Yum!

This recipe came from Women Heart's All Heart Family Cookbook, my latest favorite. I love this cookbook because every recipe packs in as many heart-healthy ingredients as possible. This recipe has whole grains, olives and olive oil, garlic, spinach, tomatoes, and herbs -- which all contribute to lowering cholesterol and a healthier heart. It was easy and quick to make as well. I have just a few changes included below.

Greek Pasta
6 servings

12 oz. whole wheat pasta (I used penne)
2 T. extra virgin olive oil
1 clove garlic, minced (I used two)
1/2 c. sun-dried tomatoes, chopped, soaked in water, drained
2 T. chopped fresh parsley
1 T. chopped fresh basil
10 oz. baby spinach, washed
4 oz. fat-free feta cheese (I used low-fat)
1/2 c. kalamata olives, pitted and chopped

Prepare pasta according to directions. Reserve 1 cup pasta water. Drain.

In the same pot, heat the oil over medium heat. Add the garlic and cook for 2 minutes -- do not brown. Add tomatoes, parsley, and basil, and cook, stirring occasionally, for two minutes longer. Add the pasta, spinach, cheese and olives, and toss to coat well. Add a little of the pasta water if necessary to moisten.

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Source: Women Heart's All Heart Family Cookbook

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Fasting in the Wild

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Lent is upon us -- 40 days and 40 nights. Though we will not be fasting in the desert, most of us try to make sacrifices, and often they are food. I think we can all agree that chocolate, sweet treats, and soda are unnecessary to any diet, and so they are good sacrifices. As Catholics, we offer up meat on Friday and I think many families try to eat meatless more than once a week.

Today, I am listing many of our favorite meatless meals. All are tried and true, or they wouldn't be on the list. I've said before that I don't think eating shrimp or other expensive seafood is much of a sacrifice (just look at the price you pay), but that's because I live in Ohio where fresh seafood is extravagant. Therefore, the seafood recipes that are on the list would be only for you if you live where seafood is abundant and not such a treat (that is, if you're following my rules!). ;-)

Balance out any meal with some bread or a green salad -- see my sidebar and click on "Bread/rolls" or "Salads."

Cheese and/or Beans
Bean and Cheese Nachos -- with guacamole and salsa and meal of their own -- low fat
Tortilla and Black Bean pie -- a frugal recipe
Cuban Black Beans and rice -- just leave out the meat and add a few teaspoons of vegetable bouillon when the beans are cooked; these are also very low in fat without the meat
Welsh Rarebit -- good with the bread recipe found at the same link
Chilaquiles -- good with a fresh corn salad like this one

Veggies
Carrot and Squash Bake -- hearty enough for a main course

Pasta
Roasted Vegetable Lasagna
Tomato, Basil and Artichoke Baked Pasta
Gnocchi and Fontina Cheese Sauce -- or served with another past like Bucatini
Potato Gnocchi and Tomato Sauce
Bowtie Lasagna -- after years of eating this dish my kids still don't know it has squash in it
Stuffed Shells
Cheese Ravioli and Balsamic Browned Butter

Soup
Cream of Potato Soup
Creamy Clam Chowder -- we like ours with Corn Bread
Black Bean Soup with Fresh Salsa -- just add a loaf of any good crusty bread; a low fat recipe
Broccoli Cheese Soup -- use vegetable broth instead of chicken and serve in bread bowls for a special treat

Seafood
Shrimp Scampi
Cornmeal Crusted Catfish Nuggets
Spicy Citrus Tuna Salad -- low fat
Fiery Cajun Shrimp
Linguine and Clam Sauce -- all you need is some bread
Deviled Crab -- serve with toast points, rice and a green salad or vegetable
Incredible Tuna Green Pea Salad
Salmon Nicoise Salad -- Budget Version -- low fat with a reduced fat salad dressing
Shrimp Scampi Pizza -- in case you have just a few pesky shrimp hanging around
Hot Pepper Shrimp
Light and Spicy Fish -- great with some garlic mashed potatoes and a green vegetable; great low fat recipe
Salmon Patties -- always served with baked macaroni and cheese and peas at our house

Breakfast for Dinner
Overnight French Toast -- good with a yogurt and fruit parfait or some sauteed apples
Blueberry French Toast --serve with fresh fruit
Cheesy Grits and Tomato Gravy -- serve with scrambled eggs and fresh fruit
Asiago Cheese Bagel Bake -- just add a green or fruit salad


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Pinto Bean and Cheese Nachos -- Low Fat

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Cheese Nachos don't sound like a low-fat treat do they? The way they serve this dish at most restaurants, it's not low-fat at all. But with the right ingredients at home, this can be a really yummy, and filling, and healthy dish-- I served it for dinner and it was really a treat. This recipe will likely make it back to my buffet on Superbowl Sunday. If you're watching your fat grams, you will love having these because you don't feel like you're sacrificing anything.

The first step in building your nachos is choosing low-fat chips. My grocer sells some really good ones near the produce section. I can't think of the brand (in an orange paper sack), but they really are low in fat and they come in both yellow and blue varieties. Finding a low-fat chip is not as hard as you think -- look in the organic foods department of your grocery store if you can't find a low-fat variety in the chips aisle. If all else fails -- bake your own.

The second step is making your own beans -- these are so easy don't even think about buying ready-made. The beans are the bulk of your flavor so you want good ones. And these are really low in fat, so they are better for you.

The other toppings on the nachos are really negotiable. My family likes my salsa, which is so easy to make, but if you have a favorite bottle, go ahead. And the cheese I use is low fat, but if you're not watching your fat grams carefully, go for a nice full-fat sharp cheddar, or even a Mexican Queso Blanco. The guacamole, you may say, is fattening. And you'd be right in some respects. But the fat in avocado is good fat -- monounsaturated -- the kind that can actually improve cholesterol levels. It's also high in potassium and folate, which is good for growing babies (in utero), and for lowering cholesterol. Plus, they are a good source of fiber, so go for the guac!

The recipe is written to serve to a group, but if you are feeding your family each a plate, divide up the ingredients among each plate.

Low-Fat Bean and Cheese Nachos (low fat)

low-fat corn tortilla chips
1 T. canola oil
2 t. ground cumin
1 t. chili powder
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, undrained
low fat cheddar cheese (4 - 6 oz.)
1 cup bottled salsa (or my recipe below)
1 c. guacamole (my version below)
3 T. chopped fresh cilantro
juice of half a lime
low-fat or fat-free sour cream


Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.

Place a layer of chips on a serving plate. Sprinkle with cheese, heavy or light hand depending on your taste. Heat in the microwave until cheese is melted (or in a 450 degree oven if your plate is oven-safe). Spoon bean mixture evenly over tortilla chips. Top with salsa, sour cream and guacamole, or serve those in bowls on the side. Sprinkle with cilantro and squeeze on the lime juice.

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Salsa

1 can tomatoes and chilies (like Rotel)
2 cloves garlic
1/4 red or sweet yellow onions, cut in a few big chunks
1/2 lime
salt
Cilantro to taste (optional) (I use about 2 T.)

Place garlic and onion in food processor bowl with metal blade. Pulse until onions are in small bits. Drain about half the juice of the tomatoes and place tomatoes and remaining juice in food processor bowl with garlic and onion (the level of heat in salsa depends on how much juice you add -- more juice = more heat). Squeeze 1/2 lime over tomatoes, add cilantro if desired, and then pulse until tomatoes are in small bits -- do not puree. Salt to taste, pulse a few times, then taste, and adjust seasoning if necessary.



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Guacamole

2 ripe avocados
3 heaping tablespoons salsa
3 cloves garlic, minced
juice of 1/2 lime
salt
Cilantro to taste (optional)

Peel ripe avocados and break into chunks, removing pits; place in a medium bowl. Spoon salsa on top, add garlic, toss in cilantro to taste (if desired) and squeeze lime over the top. Mash with a potato masher, or the back of a fork, until guacamole is creamy, but not pureed (there should still be small chunks). Salt and stir, then taste and adjust seasoning if necessary.

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