Tortellini Primavera with Sun-Dried Tomato Ricotta Sauce

One thing I'm working on this year is keeping our grocery budget in check. Sometimes when you're a blogger and you find a recipe or dream up a recipe, you stop at nothing to make it. And you justify your expenses because it's for the blog. It doesn't matter that the cheese is $17.99/lb, or the prosciutto is $11.99/lb... and when you've made the switch to buying all organic meats and dairy, it gets even worse. So I've been trying to focus more on shopping sales and utilizing my freezer as well as make meals where some of the ingredients can be used for another.

So far, it's going ok. I try to get in 'empty the pantry' mode, but then I go shopping and it turns into 'stock the pantry cheaply' mode. I can't tell you how many bags of frozen cascadian farms vegetables and fruit I got last week. They were on sale.... and I had coupons... So I decided to make a meal that used a few of my fully stocked pantry items - tortellini, ricotta, and vegetables. Paired with some vegetables on sale and at the farmer's market, I came out very cheap on this dinner!

Tortellini Primavera with Sun-Dried Tomato Ricotta Sauce

1 package frozen tortellini

2 garlic cloves, minced

2 cups button mushrooms, quartered

1 orange bell pepper, sliced

1/2 lb. asparagus spears, cut into 1" segments

1 cup frozen peas

1 cup ricotta

Juice and zest of 1 lemon

1/4 cup oil packed sun dried tomatoes

Vegetable or chicken stock, for thinning

1 sprig of fresh thyme or basil leaves

Salt and pepper

Heat a large skillet over medium heat.

Add 1 tbsp. EVOO, garlic, mushrooms and bell pepper.

Saute' for 8-10 minutes, until vegetables are softened.

While veggies cook, bring a pot of water to a boil, salt heavily.

Add tortellini, cook according to package directions, during the last minute, drop in the asparagus and peas.

Drain and set aside.

In a food processor, pulse together ricotta, sun-dried tomatoes, lemon zest and juice.

Add vegetables and pasta to the skillet.

Add ricotta sauce, herbs, salt and pepper.

Stir to combine, thin with stock if necessary.

Heat everything through, plate, garnish with crushed red pepper and parmesan, if desired.

Creamy Roasted Asparagus and Gruyere Soup

I've been fighting cold/flu like symptoms for about a week, so a big bowl of soup sounded perfect. I had asparagus in the produce drawer waiting for be used, so creamy asparagus soup it was! I enjoy the taste of steamed asparagus, but my favorite way to prepare asparagus is to roast it. I had a small knob of gruyere in the freezer, and thought the nuttiness from gruyere would play up the nuttiness asparagus develops when roasted. This soup was delicious as a full meal with a chunk of whole grain bread, but also would be a great starter topped with toasted croutons.

Creamy Roasted Asparagus and Gruyere Soup

1 lb. of asparagus spears, trimmed

2 garlic cloves, smashed

1/4 cup yellow onion, minced

1 tbps. EVOO

Salt and fresh cracked black pepper

4 cups vegetable stock, warmed

1/4 cup half and half

4 oz. shredded gruyere cheese

1 tsp. minced tarragon

Preheat oven to 425 degrees.

Place asparagus, garlic and onions on a foil lined baking sheet.

Drizzle with EVOO, sprinkle with salt and pepper, toss and smooth in an even layer.

Roast for 20 minutes, or until asparagus gets a little charred on the tips (depends on how thick your spears are).

Remove from the oven, heat a large soup pot over low.

Add half the asparagus and stock to a blender, whirl until smooth, pour in the soup pot.

Add the remaining asparagus and stock to the blender, puree or leave small chunks, depending on preference, pour into the pot.

*Note: Set aside a few tips for garnish, if desired

Bring the soup to a simmer, add cream, cheese and tarragon.

Stir to incorporate, taste and adjust seasonings.

Ladle into a bowl, serve with crusty bread and an extra sprinkle of gruyere and cracked pepper.

Island Salad with Coconut Curry Dressing

One of my favorite salad dressings is Ginger-Carrot, the kind you get on a salad at a Japenese Steakhouse. When I saw this dressing on Cheeseburger in Paradise's menu, it sounded similar, and I was intrigued. I decided to go for it on a house salad, and it was so delicious.
Though I had this dressing months ago, I haven't gotten it out of my head. Since I had a large lunch, I decided to make a lighter dinner. I had some coconut milk left over, and always keep a few types of curry on hand. One thing I added to this salad that I normally don't is asparagus. They served it on the house salad at CIP, and it was great, so I blanced a few spears and threw them on the salad along with some masala spiced tofu.

Island Salad with Coconut Curry Dressing

Salad:

1 head of romaine, chopped

1 c. mixed cabbage slaw

10 asparagus spears, chopped

1/2 red bell pepper, sliced

1/2 c. mandarin orange segments

1/2 c. snow peas, chopped

4 oz. Firm tofu, any variety, sliced

Dressing:

1/2 c. light coconut milk

2 tsp. curry powder

1/4 tsp. cayenne powder

salt and pepper

1/2 tsp. vinegar

1 tsp. brown sugar

Arrange salad ingredients in a bowl.

Whirl together dressing ingredients in a blender, pour over salad and serve.

Vegan Pasta Primavera

I didn't intentionally make last night's dinner vegan, but while typing up the recipe, I realized it was Though I'm not vegan, I certainly recognize and appreciate the health benefits and environmental benefits of veganism, and do enjoy vegan dishes from time to time. Dishes like this really showcase the healthy benefits of veganism, a rainbow of colorful vegetables, yet still incredible flavorful and filling.
Now if you're not vegan or vegetarian, there are a few additions you can make if you find it necessary. Vegetarians can simply add some parmesan cheese in the pesto, or mozzarella on top.
If you prefer meat, add some sliced organic chicken or turkey sausage which takes no effort at all!

Vegan Pasta Primavera

1/2 lb. rotini

1 tbsp. EVOO

8 oz. cremini mushrooms, sliced

1 yellow onion, halved and sliced

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 lb. asparagus spears, trimmed

1/2 c. frozen peas

Crushed red pepper flakes

Salt and pepper

1/2 c. diced tomatoes with Italian herbs

5 sun dried tomatoes, sliced

Pesto:

1/4 c. Vegetable Stock

2 tbsp. EVOO

20 basil leaves

2 tbsp. tomato paste

1/4 c. pine nuts

5 sun dried tomatoes

2 garlic cloves

Bring a large pot of water to a boil, add pasta and salt. Cook until al dente.

In the last minute of cooking, add the asparagus.

Drain and set aside while vegetables cook.

Heat a large skillet over medium heat.

Add EVOO and mushrooms. Sweat mushrooms until they stop giving off water, add onions and peppers.

Season with salt and pepper, cook until peppers are tender, about 6-8 minutes.

While vegetables cook, add all pesto ingredients to a blender or food processor, pluse until smooth.

Add peas, diced tomatoes, pesto, pasta and asparagus to the skillet with peppers. Toss.

Cover and heat through about 3-5 minutes.

If pasta is dry, add more vegetable stock.

Serve with sun dried tomatoes chopped basil for garnish.

Sweet Pea Ravioli

About a week ago, I saw this recipe on Kelly's Blog. I absolutely love peas, so I checked out the recipe she linked. All of the components of the dish are so healthy and contain so many superfoods and sidekicks!

I chose this recipe to showcase soy, today's SuperFood. I have never used tofu in place of something like ricotta in ravioli, or as part of a sauce. I generally don't branch out from asian cuisine with tofu!

One element to this dish that I loved was the chili oil. I made the regular sized batch, which I plan on using often! It really balanced out the creamy tofu and sweet peas, and cut through the sauce on the bottom, which is really earthy from the spinach and asparagus.

I used wonton wrappers, like Kelly, because I didn't feel like making pasta - this dish is pretty labor intensive - but next time I think i'd make the pasta because some of the wontons didn't hold up well.

Sweet Pea Ravioli

Great Chefs Cook Vegan, Linda Long

Ravioli Dough:
1 pound all-purpose flour
3 tablespoons tapioca starch
1 cup water
6 tablespoons olive oil

Ravioli Filling:
3 shallots, minced
3 cups English peas, blanched
4 ounces soft tofu
1⁄2 cup extra virgin olive oil
Salt and pepper to taste

Pea Cream:
1 bunch asparagus
3 ounces soft tofu
4 bunches baby spinach, cleaned
2 cups English peas, blanched

Chili Oil:
1 shallot, minced
2 cloves garlic, minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon red pepper flakes
11⁄2 teaspoons chopped green onion
1 tablespoon fresh oregano
1 tablespoon dried oregano
1⁄2 tablespoon coarse or kosher salt
11⁄2 cups olive oil

To make the Ravioli Dough: Mix the dough ingredients together to form a smooth dough. Wrap in plastic and refrigerate for 1 hour.

To make the Ravioli Filling: Sweat shallots in a heavy-bottomed saucepan until soft and translucent. Add peas and tofu and slowly heat. Purée in a food processor with oil until smooth. Season with salt and pepper.

To assemble the Ravioli: Roll out Ravioli Dough on a flour-coated surface until paper-thin. Cut into 1-inch strips. Spoon 1 tablespoon filling onto strips of dough at 1 inch intervals. Moisten edges with oil and lay strips of dough on top of filling. Press lightly around each filling mound to seal and then cut into squares.

To make the Pea Cream: Cut asparagus into 1-inch lengths, place in a saucepan, and cover with water. Slowly bring to a simmer. Add tofu and spinach leaves along with the peas. Purée, strain, and set aside.

To make the Chili Oil: Combine all ingredients in a heavy-bottomed saucepan. Simmer over very low heat for about 10 minutes, or until flavors are extracted from ingredients. Be careful not to let spices brown. The chili flavor will be enjoyed in a subtle taste suspended in the oil.

Garnish
2 shallots, minced
1 cup English peas
1⁄2 pound pea tendrils and popcorn shoots (available in the summer)

SuperFoods : Soy (Tofu), Spinach, Capsaicin (Chili Peppers)

Sidekicks: Peas, Asparagus, Shallots

Dinner Challenge: Balsamic Apricot Chicken with Asparagus and Cous Cous

For the last night of my dinner challenge, I wanted to do something a little fancier and something that could be made quickly and cheaply for Valentine’s Day.
I love balsamic vinegar glazed on my asparagus and on chicken, and I love the sweet and savory combo, so I decided to make an apricot balsamic glaze.
A super easy, quick starch side is cous cous, which goes really well with the chicken and asparagus. Sometimes I like to buy plain cous cous and flavor it, but tonight I went with a box of whole wheat garlic cous cous.

Balsamic Apricot glazed Chicken with Asparagus and Cous Cous

2 chicken breasts, pounded thin (on sale for $2.49/lb.)

Salt and pepper
½ c. Balsamic Vinegar (Used 1/4 of the bottle, which I had, so about $1)
1 tbsp. honey (Already had a large bottle, so about $.50)
10 dried apricots, minced (in the bulk bin, 1/4 lb. for $1.25)

1/4 tsp. dried or fresh rosemary (had dried on hand, sub any herb you have)
1 lb. asparagus spears (On sale this week for $1.28/lb, sub green beans or any veggie on sale)
1 box of whole wheat cous cous ($2.99)

Preheat oven to 400 degrees.
Preheat large nonstick skillet to medium-high heat.
In a small pot over medium, add vinegar, apricots, rosemary and honey. Reduce.
Pound chicken in plastic, season with salt and pepper. Add to nonstick sillet and brown each side, about 5-6 minutes.
Toss asparagus with salt, pepper and EVOO. Roast for 10 minutes (I don't wait for the oven to preheat, I get them in asap).
In another small pot, add 2 c. water and bring to a boil. Add cous cous and seasonings, turn heat off and cover. Set aside.
When chicken is cooked, turn heat to low, baste with vinegar mixture to caramelize it.
Fluff cous cous with a fork.
Plate cous cous, asparagus and chicken, drizzle with remaining vinegar mixture.

Total Time - 18 Minutes

Total Cost - $9.51

Total Ingredients - 7

A Year Ago: Classic Valentine's Day Fondue and Spicy Chicken Satay with Peanut Dipping Sauce

Cous Cous, Asparagus and Chickpea Salad with Walnut Dressing

For my last Moroccan meal, I decided to do a giant dinner salad. I love to have salads for dinner when I know we're eating late or I just feel like I want a lighter dinner. I love this one because it's vegetarian, and has many of my favorite veggies! The author doesn't say anything about this recipe, but it does contain many traditional Moroccan ingredeints - like walnuts, cous cous, lemon, chick peas, and paprika. I hope you've enjoyed my Moroccan selections this week!

Cous Cous, Asparagus, and Chickpea Salad

with Creamy Walnut Dressing

2 bunches asparagus spears

2 1/4 oz. snow peas

1 head of butter lettuce

1 bunch of curly endive

2 c. prepared cous cous

10 oz. chickpeas

Sweet paprika, to dust

Dressing:

1/4 c. walnuts

1/2 c. lowfat plain yogurt

2 tbsp. lemon juice

1 tbsp. lemon zest

1 tbsp. thyme leaves (fresh)

Salt and pepper

To make dressing: Place all ingredients in a blender and blend for 1 minute or until smooth. Keep refrigerated.

Steam asparagus and snow peas for 2 minutes, shock in cold water, drain and set aside.

Arrange lettuces on a platter, place cous cous in the center, top with snow peas and asparagus, chick peas, and dressing. Dust with sweet paprika.

Baked Stuffed Pumpkins

A few weeks ago pie pumpkins were on sale at Kroger, so I picked up 4. I cooked 2, and left 2 on the front porch. I was browsing through the many pumpkin recipes online, and saw one for a pumpkin stuffed with cous cous and sausage – sounded great! I didn't bookmark the recipe, but I took the 3 main ingredients I could remember and added in a few things that I thought would pair well! I was looking for butternut squash to add in, but I found a golden acorn squash that looked so pretty, so I used that instead.

Baked Stuffed Pumpkins

2 pie pumpkins, cleaned and seeded

2 links of turkey sausage, casings removed

1 small golden acorn squash, peeled and diced

1 tbsp. EVOO

1/2 red onion, minced

2 garlic cloves, minced

Handful of dried sour cherries

1 c. dried Israeli cous cous

1 1/4 c. organic chicken stock

4 sage leaves, minced

Salt and pepper

½ lb. asparagus tips

Preheat oven to 400 degrees.

Place hollowed out pumpkins in a baking dish. Bake for 30 minutes.

While pumpkins roast, prepare remaining ingredients.

In a small stock pot, add EVOO, onions, and garlic. Sauté over medium heat for 5 minutes. Season with salt and pepper. Add in stock, bring to a boil, add in cous cous and squash, cover, and turn heat off.

In a small skillet, brown sausage, drain, and set aside.

When cous cous is finished cooking, add in sausage crumbles, asparagus spears, sage and cherries. Stir to combine.

Fill each pumpkin with half the mixture. Place in the oven and bake for 15 minutes with the lid off, serve alongside the pumpkin.

I know, I know, once fall is over I'll stop with the photos of Pumpkin and Pumpkins....

they're just too cute!

Chicken with 40 Cloves of Garlic

One classic dish I have always wanted to make is Chicken with 40 Cloves of Garlic. I have seen so many recipes for it made so many different ways, so I read through them all and took elements out of each to create a dish that would cater to my tastes. When I told my husband I was making Chicken with 40 Cloves of Garlic, he looked like I said we were having dirt for dinner. He couldn't comprehend eating a dish with 40 cloves of garlic because sometimes he'll say dinner is garlicky when I only use 2 or 3… but I assured him the garlic cloves would braise for a few hours, and they would not be pungent like in a pesto. Also, the 40 cloves are used when you make a whole chicken, so I scaled this back and used 2 bulbs, about 18 cloves.

One element to the dish that varied greatly was the different types of alcohol used. I saw a few dishes with only white wine, and some with vermouth or Cognac and white wine. I looked up the differences and settled on using brandy and white wine, as Cognac is a type of brandy from the Cognac region of France.

I also noticed some recipes called for the garlic in its skin, and some did not, I opted to peel it and get the most flavor. I also used 2 boneless, skinless breasts because I don't cook whole chickens (we only eat white meat) and I don't like cooking chicken bone-in. I served this over some spaghetti and asparagus spears, which were perfect for absorbing some of the delicious sauce.

The garlic ended up breaking apart some, which made it even tastier!

Chicken with 40 Cloves of Garlic

1 tbsp. EVOO

2 boneless, skinless chicken breasts

salt and pepper

18 cloves of garlic, peeled and whole

1 small shallot, minced

¼ c. brandy

½ c. white wine

1 c. organic chicken stock

4 sprigs fresh thyme

1 bay leaf

2 tbsp. cream or fat free 1/2 and 1/2

½ lb. Ronzoni Smart Taste Spaghetti

1 lb. asparagus spears, trimmed

Heat a dutch oven over medium high, add in EVOO.

Season the chicken on both sides with salt and pepper.

Cook for 3-4 minutes on the first side, or until golden brown, then flip.

Add in garlic and shallots, sauté for 2 minutes.

Add in brandy and white wine.

Turn heat to low, reduce alcohol by half, add in stock and thyme.

Season with more salt and pepper. Cover and simmer for 1-2 hours.

Right before serving, add in cream and pull out thyme stems.

15 minutes before serving, drop pasta into boiling salted water, cook until 2 minutes to go, drop in asparagus and boil for last 2 minutes of cooking pasta.

Drain pasta and asparagus; pour into a shallow bowl, top with chicken and sauce.

California Pasta Toss

Today's NASCAR race is in Sonoma, CA. I wanted to make fresh pasta to toss with some california vegetables in a white wine-sun dried tomato pesto sauce. I hope you enjoy this delicious pasta!

California Pasta Toss

1/2 lb. fresh chive pasta

1 lb. asparagus spears, trimmed

1 15 oz. can artichoke hearts in water

2 tbsp. sun dried tomatoes, minced

1/2 c. vegetable stock

1/2 c. smoke gouda cheese

Crushed red pepper flakes

White Wine - Sun Dried Tomato Pesto:

20 basil leaves

10 sun dried tomatoes

1/2 c. white wine

2 tbsp. EVOO

Salt and Pepper

2 tbsp. walnuts

Prepare pesto sauce, blend all ingredients until well incorporated. Set aside.

Bring a pot of water to a boil, drop in pasta, cook for 3 minutes, scoop out of water.

Drop asparagus spears in the water, blanch for 2-3 minutes. Drain.

Put pot back on burner, add pesto sauce, turn to low, cook out most of the wine. Add pasta, asparagus, artichokes, and sun dried tomato strips.

Toss pasta in sauce, if it's dry, add some stock.

Taste and season with salt and pepper.

Plate, top with smoked gouda and crushed red pepper flakes.

Gorgonzola Penne with Asparagus

For dinner tonight, I wanted to use up some gorgonzola cheese. I wanted to also use some up some pasta, as well as the onions in my pantry. I thought asparagus would pair well, and a some cannelini beans for protein. Everything married perfectly and this dinner was a big hit with JJ!

Gorgonzola Penne with Asparagus and Cannelini Beans

1/2 lb. whole wheat penne

1 lb. asparagus, trimmed and cut into 2" pieces

1 tbsp. EVOO

1 onion, sliced

1 tsp. salt

1/2 tsp. pepper

1 can cannelini beans, drained

1/2 c. white wine

1/2 tsp. fresh thyme leaves

Pinch of crushed red pepper flakes

2 oz. gorgonzola

Bring a large pot of salted water to a boil. Drop in pasta, cook 7 minutes, drop in asparagus for the last 2-3 minutes. Drain, turn off heat, return to pot.

In another skillet over medium, add EVOO, onions, salt and pepper. Cook for 5 minutes, until onions are soft, add beans, turn to high and add white wine. Reduce wine, turn heat off. Add half the gorgonzola and thyme, lightly mix.

Pour wine mixture into pot with drained pasta and asparagus, stir gently to combine, plate.

Sprinkle the remaining gorgonzola on top.

Simple Summer Dinner

About 2 weeks ago, I was at Sam’s Club and found giant clamshells of heirloom tomatoes. I already had my menu for the week planned, so I didn’t buy them, but put them on next week’s menu. Well, I went to Sam’s over the weekend to get them, and they were out! I tried a few other places, and no one had them, so I had to get regular tomatoes on the vine, but they’re smaller and sweeter. This Panzanella salad is a mixture of a few different ones I’ve seen made, catered to my personal tastes.
I wanted to make a small side with some protein. I was browsing through a few magazines and saw bacon wrapped asparagus. To keep with my Italian theme, I decided to sub prosciutto for the bacon. I hope you enjoy this light, delicious, easy and fresh meal.

Panzanella and Prosciutto wrapped Asparagus

1 loaf of slightly old bread, cubed (4 cups)
2 cups of tomatoes, chunked
1 can of artichoke hearts, quartered
1 heaping scoop of olive tapenade
2 cloves garlic, minced
2 tbsp. butter
Dressing:
1 tbsp. Dijon mustard
¼ c. red wine vinegar
¼ c. EVOO
Salt and pepper
Minced herbs, such as basil, parsley, and tarragon


Preheat oven to 400 degrees.
Heat butter in a skillet over medium-low, add garlic and sauté for a few minutes until soft. Add bread cubes, salt and pepper. Toss to coat. Spread on a baking sheet and bake for 10 minutes.
Cut tomatoes in half, squeeze out seeds, and chop. Add to a bowl. Add artichokes and tapenade. Mix to combine. Add all dressing ingredients in a bowl and whisk together.
Add cooled bread to bowl, toss with tomatoes and add dressing, toss to combine. Serve at room temperature, refrigerate leftovers, it gets better as it sits!

1 lb. asparagus spears, trimmed
Prosciutto, sliced thin
Blanch asparagus for 2 minutes, remove from water and shock in an ice bath.

Wrap bundles of asparagus, or one at a time, in slices of prosciutto. Season with salt and pepper, bake at 400 for 5 minutes.

(I put it in this bowl just for you, Katie!)

My First Risotto

I was very excited to try making risotto for the first time, sad, I know. I was up for a challange, but it really wasn't a challange! I really enjoyed making it, and standing over the stove for 30 minutes wasn't a big deal because I was busy making the other elements to the dish. I have since made many variations which will be posted as they're photographed.
I decided to make a bistro like dinner for JJ and I since risotto seemed so elegant, here's what I came up with...

Balsamic Fig Chicken with Risotto and Asparagus

Risotto

1 tbsp. butter

1 cup arborio rice

1 yellow onion minced

1/2 cup dry white wine

2 1/2 - 3 cups chicken stock, warmed

1/4 cup parmaggiano reggiano, grated

salt and pepper to taste

Melt butter in a sautee pan, add onion, let soften 5 minutes. Add rice and let it toast for a few minutes. Add white wine, when most of the liquid is evaporated, add stock a few ladels at a time and stir. I added about 1/3 cup every 2-3 minutes. When rice stops absorbing stock, add in parmiggiano reggiano and salt and pepper. It should cook for about 20 minutes from the time you add the white wine.

Balsamic Fig Chicken

1 cup balsamic vinegar

8 figs quartered

2 chicken breasts

1 tbsp. grill seasoning

In a small saucepot, bring 1 cup balsamic vinegar to a rolling boil. Add in quartered figs and let the vinegar reduce until it becomes a sweet syrup, about 10 minutes.

Season chicken and pan fry in olive oil, cooking for 6-7 minutes on each side.

Steam one bunch of asparagus.

Assemble by spooning risotto onto place, top with chicken breast, asparagus, and drizzle figs and syrup on top.