Grilled Potatoes with Chèvre and Cilantro Vinaigrette

Recipe by Dava Parr, Delicious Living

Aug. 30, 2011 1:12pm

Serves 4-6 / Terrific for a Southwestern-themed brunch. Try to find an applewood-smoked goat cheese (such as Colorado’s Haystack Mountain) for this dish. The delicious vinaigrette also enhances roasted cauliflower or pork.

2 pounds medium red-skinned potatoes
Olive oil, for brushing
2 cloves garlic, crushed
2 ounces chèvre (goat cheese), crumbled

Cilantro Vinaigrette
1 large clove garlic
½ cup fresh cilantro
¼ cup fresh basil
1 teaspoon toasted cumin seeds, or ½ teaspoon ground cumin
1 teaspoon toasted fennel seeds
½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
2 tablespoons apple cider vinegar or white wine vinegar
¼ cup extra-virgin olive oil

1. Place all vinaigrette ingredients in a blender and purée; adjust seasoning with more salt and pepper, if desired. (Makes ½ cup.)

2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10–15 minutes. Drain, rinse with cool water, drain again, and slice into ½-inch-thick rounds. Brush with olive oil and season with crushed garlic, sea salt, and freshly ground black pepper.

3. Oil grill grate; then preheat grill. Grill potatoes until nicely browned, 20–25 minutes. Transfer to a serving platter, top with goat cheese, and ladle dressing over all.

PER SERVING: 292 cal, 11g fat (6g mono, 1g poly, 4g sat), 11mg chol, 8g protein, 41g carb, 5g fiber, 160mg sodium

Fall food is flavorful and filling, which I love, but keeping it simple and using healthy ingredients tops it all. This is a recipe that you just can't go wrong with. Added bonus, if you are single or a couple this recipe serves 2, perfect!


Recipe by;

Trina Kaufman, Delicious Living

Aug. 30, 2011 6:11pm

Seared Scallops with Caramelized Onions and Arugula

2 small yellow onions 4 tablespoons extra-virgin olive oil, divided
2 tablespoons white or regular balsamic vinegar
3 cups (packed) baby arugula (about 2¼ ounces)
½ pound large sea scallops, patted dry
½ ounce crumbled chèvre (goat cheese)

1. Cut onions into quarters; then thinly slice (or dice small). In a large, heavy skillet, heat 2 tablespoons oil over medium heat. Add onions and cook, stirring often, until golden and very soft, 15–25 minutes. (Reduce heat to medium-low if they start cooking too quickly.) Deglaze pan with balsamic vinegar. Season to taste with sea salt and freshly ground black pepper. Remove from heat and fold in arugula.

2. Sprinkle scallops with salt and pepper. Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1–2 minutes per side.

3. Mound onion mixture onto plates. Top with scallops and goat cheese.

PER SERVING: 405 cal, 28g fat (20g mono, 3g poly, 5g sat), 40mg chol, 22g protein, 13g carb, 2g fiber, 223mg sodium

I Am In Love With Late July

I love chips, the saltier the better. One might even call me a bit of a chip-a-holic. If I need to drop some weight I have to go through the painstaking process of eating all the chips out of my pantry (not in a million years would I think about throwing them out or giving them away) and then not purchasing anymore, which is not easy.

I am blaming Whole foods on my new found love and addiction to Late July Mild Green Mojo Flavored Chips. They just had to stack them all nice and neat in the main isle as I walked toward the register. Hmm, I thought, these look interesting, ooohhhh they are gluten free, I better test them out for my friend Brook, I thought to myself, because I want to help Brook find new gluten free products. So what happened? I purchased 1 bag, ate the entire thing, texted a picture of the bag to Brook for reference and then went back to purchase 5 more (in my defense they were on special).

Not only are the extremely tasty on their own but add some guacamole to the mix and you have your own little party going on. Oh yeah!

If you don't have a Whole Foods in your area you can also buy them online direct from Late July (they sell by the case, SWEET!).

Fall Flavors Are Back!

Apples, pumpkins, squash oh my...For me it is officially fall when Pumpkin Spice Lattes are back. Okay, I know there are other signs to fall, like the bright orange and red leaves I am currently looking out my window at. Or the cool sweet crispness to the early morning air. However, for my brother and I our official kick off is with pumpkin lattes.

This year I want to go to the farmers market more and cook with a variety of seasonal foods that I otherwise haven't. I tend to stick with the fall basics that I grew up on, but I have a feeling branching out this year will be good.

One of the best lasagna's yet!

Lasagna al Forno

Recipe courtesy Tyler Florence 

Total Time: 2 hr 40 min

Prep: 1 hr 10 min

Cook: 1 hr 30 min

Yield: 12 servings

 

 

 

 

 

 

Ingredients

• 1 pound dried lasagna noodles
• Olive oil
• 1 onion, chopped
• 2 cloves garlic, sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 3 bay leaves
• 1 1/2 pounds ground beef
• 1 pound ground Italian sausage
• 6 ounces tomato paste, (1 can)
• 30 ounces ricotta cheese, (2 containers)
• 1/4 cup Italian flat-leaf parsley, finely chopped
• 2 tablespoons fresh oregano, chopped
• Salt and black pepper, to taste
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 4 cups tomato sauce, prepared
• 1 pound mozzarella cheese, shredded
• Grated Parmesan and mozzarella, for topping

Directions

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.

Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan.

Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Ginger Pear Muffins

One thing I am fairly conscientious about is wasting food. I constantly find ways to use fruits and vegetables that have ripened past my liking. Below is a great example.

Have pears that are ripe past your liking? Make Ginger - Pear Muffins

By now you have figured out I love Mollie Katzen, I own all her cookbooks and sift through them on a regular basis to find the next great recipe.

"Studded with tiny pieces of sweet pear and even tinier bits of crystallized ginger - and laced throughout with gentle heat from grated fresh ginger-these muffins are quite heavenly."

Yield: 8 to 10 muffins
Preparation Time: 15 minutes, plus 20 to 25 minutes to bake (mine baked at 20 minutes just fine)


Nonstick Spray
1 cup finely chopped ripe pear (fresh, peeled)
1 tablespoon fresh lemon juice
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 - 1/2 cup sugar
1 tablespoon grated lemon zest
1/3 cup very finely minced crystallized ginger
1 cup buttermilk
1 large egg
1 to 3 teaspoons vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted

1. Preheat the oven to 375 degrees. Lightly spray 8 standard muffin cups with nonstick spray.
2. Place the chopped pear in a shallow dish, drizzle with the lemon juice, and set aside.
3. Combine the flour, salt, baking powder, sugar, and lemon zest in a medium sized bowl. Stir in the minced crystallized ginger, then comb through the mixture with your fingers to seek out any larger pieces. Cut them into even smaller pieces with scissors.
4. Measure the 1 cup buttermilk into a 2-cup liquid measure. Add the egg, fresh ginger, and vanilla, and beat gently with a fork or a small whisk until smooth.
5. slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over mix; a few lumps are okay. Fold in the pears.
6. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non stick spray and fill with the remaining batter.
7. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Chocolate Ricotta Muffins

I had a dinner party a week ago and served lasagna (recipe forthcoming), there was some left over Ricotta cheese. I had no idea what to do with it. Now I know, thanks to Mollie, it makes amazing muffins.

From "MollieKatzen's Sunlight Café"
Check out the above link for a print friend version of the recipe.

Preparation time: 10 minutes, plus 20 to 25 minutes to bake
Yield: 12 to 14 medium-sized muffins

• These taste best made with whole milk ricotta, but will work with the low fat variety as well.
• Canola oil can substitute for some or all of the butter.

Nonstick spray for the pan
2 1/3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
6 to 8 tablespoons unsweetened cocoa
1 cup sugar
1 cup semisweet chocolate chips
1 cup ricotta
2 large eggs
1 1/3 cups milk
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted

1. Preheat the oven to 350°F. Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
3. Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition. Add the milk and vanilla, and whisk until thoroughly blended.
4. Pour the ricotta mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over mix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
6. Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Very Crunchy Granola

My favorite season time for cooking, Fall. I am giddy when I go outside in the early mornings and late evenings sensing that smell in the cool crisp air kicking in. I even will go as far as to say I saw 3 orange leaves on my neighbors tree.

Below is one of my favorite granola recipes.

Mollie Katzen's Sunlight Café 
Go to the above link for a print friendly version

Yield: 6 cups or more, depending on how many additional ingredients you choose to add

Granola should be crunchy. Very crunchy. And here's a recipe that really works! It's very filling, so if you eat this for breakfast, especially with fresh fruit and any kind of milk or yogurt added, you'll be satisfied for hours afterwards!

Note: If you can't find barley flakes, you can substitute wheat flakes or just use all rolled oats. If you're adding wheat germ, do so right at serving time, directly from the freezer, so the oil won't break down.

Nonstick spray for the baking tray
3 cups rolled oat flakes
1 cup barley flakes
1 cup oat bran
1 cup sunflower seeds
1 cup chopped almonds
3/4 cup canola oil
1/2 cup light honey or maple syrup
1 tablespoon vanilla extract
1 cup soy protein powder
1/2 teaspoon salt
1/3 cup (packed) brown sugar
1 cup pumpkin seeds (optional, but highly recommended!)

Other possible additions:
1/2 cup sesame seeds
Up to 1 cup shredded unsweetened coconut
Up to 1 cup other kinds of nuts, chopped
Dried fruit (add after it is baked)
Wheat germ (add after it is baked)
Up to 1 cup roasted soy beans (add after it is baked)

1. Preheat oven to 325°F. Spray a 13 X 18-inch baking tray with nonstick spray.
2. Place the flakes, bran, sunflower seeds, and almonds in a large bowl. (Also look through the list of "other possible additions" and add sesame seeds, coconut, or other nuts, if desired.)
3. Combine the oil, honey or syrup and vanilla extract, and pour this in. Mix thoroughly. (Use your hands, if necessary.)
4. Stir in the protein powder and salt, and mix thoroughly (again, use your hands).
5. Bake for 40 or 50 minutes, stirring a few times--until golden.
6. Crumble in sugar as soon as it comes out of the oven. and let it melt in. Cool it on the tray, and add the pumpkin seeds as it cools. NOTE: The granola will get crunchy as it cools!
7. Store it in a tightly closed jar in the freezer for maximum freshness.