Thursday, May 28, 2009
Posted by Ashlee at 5/28/2009 04:00:00 PM
Tuesday, May 26, 2009
When planning my weekly menu, I take a good hour or two to see what we've got on hand, see what's on sale, browse some cookbooks, magazines and blogs, and then evaluate what I'm in the mood for. It can be a long process! Usually I do my food shopping Saturday morning, however I was out of town... which tends to screw with my brain and weekly menu! For weekends when I don't have time to do a long menu planning session and food shop, I have a few go-tos! One is the Moosewood cookbooks, and the other is cooking light.
Ever since I got Moosewood's Lowfat Favorites I'd had my eye on this recipe. It sounded like something I'd enjoy, somewhat of a southwest spiced vegetarian pot pie. It has many of the same flavors of my favorite creation, fajita pasta. I have to say it didn't really live up to the expectations. The cornbread topping was not very flavorful, and it was a bit dry. I did play with the recipe, but just a tiny bit and not enough to change the integrity of the dish.
Heat a nonstick skillet over medium heat, add the EVOO, onions and garlic.
Sautee until softened, about 5 minutes.
Add cumin, coriander, oregano, peppers, zucchini and chipotles.
Cook for another 5 minutes, add tomatoes and beans, and cook for another 5 minutes, until much of the liquid is evaporated.
Taste, season with salt and peper.
Spoon into a casserole dish.
Top with cheese.
In a small dish, combine cornmeal, flour, baking powder and salt.
In another combine egg whites, milk and oil.
Fold wet into dry, spoon over the vegetable mixture.
Bake at 350 for 30-40 minutes.
Serve with sour cream, scallions, cilantro, etc.
Monday, May 25, 2009
Heat a large nonstick pan over medium, add 1 tbsp. EVOOl.
Sunday, May 24, 2009
You might have noticed I haven't posted much in the past week. I have good reasons! I was in Columbus, Ohio at the Big 10 Baseball tourney! My husband is the Athletic Trainer, and I had to go support the team and him. I have had such a fantastic time this year attending all of their home games (not to mention the awesome tan I've developed...)! They have just been a phenomenal team, the guys are great, and I am so happy for them. They were the #3 seed, and proceeded to win every single game, keeping themselves in the winners bracket (it was double elimination), outscored their opponents 47-9 in 4 games, and basically kicked ass.
Posted by Ashlee at 5/24/2009 10:19:00 PM
Wednesday, May 20, 2009
Last Friday, I went out to lunch with the accounting department at work for my birthday. I got to choose where we went, and I picked FARM bloomington, which describes itself as Real Food, uses local ingredients, organic products, and is clean and simple food, but truly delicious. I ordered a Tofu and Vegetable Curry Stewpot, which was outstanding. I've been craving it ever since! I remembered I just got a new bottle of curry, so I decided to make a giant pot of vegetables. The curry powder I used had corriander, turmeric, fenugreek, anise, fennel, and cayenne, but I added a few more spices to get the flavor I wanted. This makes a ton of food, and contains so many veggies that you can definitely delete some from the list and it will still make a delicious curry.
I'm so excited to go there again, this time with JJ. One of my co-workers got the BLT and loved it, and their brunch menu looks delicious as well! www.farmbloomington.com
Tuesday, May 19, 2009
JJ absolutely loves the guys on the team, and has had such a great season, so I decided to make some cookies to send with them on the bus to Columbus, OH, where the tourney is.
I have had so much fun going to all of the home games this year, and hope to make it to the tournament this weekend if they're still in it and going strong. If you're in the Big 10 Network viewing area, be sure to check it out! Their first game is tomorrow at 3:30.
Baseball Sugar Cookies: My Famous Sugar Cookies with Royal Icing (I was going to pipe IU's on them, but ran out of red!). I made a double recipe and got 100 baseballs. I used a 3" biscuit cutter to cut them out.
Monday, May 18, 2009
1 c. diced chopped red onion
1 c. julienned carrot
1 c. thinly sliced red bell pepper
1 c. julienned zucchini
2 c. sliced mushrooms
1 tsp. minced tarragon
1 tablespoon chopped fresh basil
salt & fresh ground pepper
Seasoned Bread Crumbs:
1 cup whole wheat bread crumbs
2 cloves garlic, pressed or minced
2 tablespoons finely grated parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
12 sheets phyllo dough
1 tablespoon sesame seed
In a nonstick saucepan saute the onions and carrots on medium heat for 5 minutes.
Stir in the bell peppers and squash or zucchini, and continue to cook for another minute.
Add the mushrooms, tarragon, and basil and cook until the mushrooms release their juices and become tender, 5 to 10 minutes.
Add salt and pepper to taste.
Combine the seasoned bread crumb ingredients in a bowl.
Melt togerher the oil and butter on very low heat.
Prepare a baking sheet with cooking spray or a light coating of oil.
Preheat the oven to 400.
Place the bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush or small clean paintbrush handy.
Work quickly in a draft-free setting because the unoiled filo becomes brittle once exposed to the air.
Unfold the stack of filo sheets next to the baking sheet.
To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion, lift all 3 together and lay the stack, unwrinkled, on the baking sheeet.
Lightly brush the top sheet with the melted butter-oil mixture.
Sprinkle about 1/4 of the seasoned bread crumbs over the filo sheet.
Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and bread crumbs are completely used.
Spread the vegetables evenly on the filo to within an inch of all four edges.
Starting at one of the long sides, roll up the filo like a jelly roll, place the finished roll, seam side down, on the baking tray, and tuck in the ends.
Brush with the remaining butter mixture and sprinkle with fennel, poppy, or sesame seeds.
Bake for 30 to 40 minutes, until golden and puffed.
Serve hot or warm.
Sunday, May 17, 2009
I had Allison over for dinner Saturday night because our husbands were both working. Cooking for Allison is great because she pretty much eats anything. I love cooking for people like that (I know, I'm one of the pain in the neck people who I'd hate cooking for...haha). So anyway, I had some feta in the fridge that I needed to use, and the weather has been so summery, so I went with a pasta salad and turkey burgers. She loves artichokes, and I had some other Greek-ish ingredients on hand, so this pasta salad came together no problem! I wish I had some bell peppers to throw in, but I forgot to get one...
Saturday, May 16, 2009
Finally, the last post from Mother's Day weekend! I made these muffins the morning of graduation. They're pretty filling and full of ingredients, so I thought they'd keep us full until we went to the party later on in the afternoon. I made a few substitutions, but for the most part stuck with Dorie's recipe. This made 8 Jumbo muffins.
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Whisk to combine.
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completely.
Friday, May 15, 2009
For dessert with our Mother's Day/Birthday dinner, I decided to make something light and springy. I love lemon curd in tarts, but since we had lemon cake the previous night, I decided to try out lime curd. It was absolutely delicious! I made it the same way as lemon, just with lime juice. For the tart I simply used a layer of pastry cream then a layer of lime curd/whipped cream and topped it with raspberries. Very simple, and all of the components can be made ahead of time.
1 tbsp lime zest
1 c. fresh lime juice
4 eggs yolks
1/2 stick of butter, diced
Thursday, May 14, 2009
Well, if I postdated this post correctly, it's my birthday!!! I'm the big 2-4 today! Sometimes I forget how old I am... not a good sign :) However, I'm feeling better this year than any other year I can remember! I feel so lucky and fortunate to have the husband, dog, family and friends that I do.
Wednesday, May 13, 2009
Tuesday, May 12, 2009
Monday, May 11, 2009
Posted by Ashlee at 5/11/2009 09:56:00 PM
At my bridal shower 2 and a half years ago, I got a lemon shaped loaf cake pan from Williams Sonoma. I had never used it because I don't make pound cake often. Then I saw Ina make this Lemon Yogurt Cake and I knew it would be perfect for my cake pan! I served the cake for dessert with some fresh whipped cream and macerated strawberries. The cake is very moist and not heavy at all!
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used 1 1/4 c. lowfat Stonyfield Farms)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil (I used 1/4 c.)
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F.
Sift together the flour, baking powder, and salt into 1 bowl.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Monday, May 4, 2009
I absolute love caprese salad. I also love to play around with the flavors and try them out in different dishes, like in pizza and burgers. I also like to take the actual salad and deconstruct it, make it in a different form, or add an element or two to make it new and fun.
I have been craving polenta, and I love when it's cut into rounds. I thought I could make everything the same size, and make little stacks of caprese salad and polenta.
Well, this dish was an absolute hit, the polenta was delicious, and the salad was cool and refresing. It was a vegetable and starch side in one! I served it with some TJ's roasted garlic sausage for a complete dinner.
Note: Rather than buying premade polenta rolls, make your own polenta, chill and cut into rounds (see photo below!) Also, the smoked mozzarella is pretty strong, next time I might just sub fresh mozzarella so it's doesn't overpower the other flavors.
Sunday, May 3, 2009
For dinner tonight, I went back to my favorite cookbook, Moosewood Low-Fat Favorites. I haven't had a single thing from that cookbook that I haven't enjoyed! I had a can of artichokes on hand, so I flipped to the index and found this recipes using them. I don't think I've ever seen a dish that combined lentils and pasta, so I was intrigued. As I read the ingredient list, I was surprised at the combination of flavors. I was expecting an Italian style dish with the pasta, tomatoes, artichokes, onions and garlic, but then I got to cumin, corriander, lemon, feta... much different that what I expected!
The overall dish, however, was a HUGE success! Though it's a tomato based sauce, the lentils add a creamy texture. The lemon, corriander and cumin brighten up the dish, but aren't over powering. The feta adds a nice bite, but is also very creamy when warmed. Overall this was a seriously delicious meal and Moosewood did not let me down!
Note - the original recipe uses farfalle, but the only short cut pasta I could find that was both organic and whole wheat was fusilli.
Also, I halved the lentils and pasta amounts, but kept the sauce and veggies the same.