One Pot Italian Pasta

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So have you heard about this craze thats all over the internet?  The “Italian Wonderpot” some like to call it.  I have been hearing about this ridiculous sounding recipe from my mom for at least a month.  “Honey, you have to try it”.  “Make it for Nick, he will love it”.  Her and my dad both totally enjoyed it and she clearly wanted to share the wealth with me.  But I struggled with the whole idea.  How in the world could something like this taste good and keep a good texture?  And there is no way this will cook and be flavorful in such a short amount of time.  Wasn’t buying it, folks.  Not one bit.

Yesterday came and after a week long plan for “pasta Sunday” I had no real plan at all.  And with EXTREMELY lazy bones, I thought it might be a good day for this so called Wonderpot.  As I headed into the kitchen at 5 o’clock Nick came in.  “What do you need me to do?”.  And then it occurred to me.  Nick is always wanting to help out in the kitchen on pasta Sundays but most of the time my controlling self prefers to do it alone so I tell him I don’t need any help.  But today.  OOOOhhhhhh today was different.  I was not one bit excited about this dish and was pretty darn tired to top it all off.  “Actually, this would be a perfect meal for you to make.  Its super easy and takes no time at all” I told him.  He was signed up before I even finished my sentence; washing his hands and getting the cutting board out-bless his heart.  So we decided this was going to turn into Nicks deal..photos and all.  I bellied up to his workspace and watched (of course I did give a few suggestions..but ONLY when I was asked, I swear!!).

The bottom line is that we were shocked with the results.  Totally, utterly shocked at how something so ridiculously simple could result in such deliciousness.  Nickyboy was proud, to say the least.  And he should have been…he made some really great changes to the recipe that guided us and it turned out just perfect.  The chicken stock adds just the right flavor, the spices are spot on and the parmesan and tiny bit of cream cut the acid of the tomatoes beautifully.  You will love this, I swear.  And now, I present to you….One Pot Italian Pasta…recipe and photos courtesy of some random cute guy that was in my kitchen 😉

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One Pot Italian Pasta

Adapted from this recipe

Ingredients

4 Cups Chicken Stock

2 Tablespoons Olive Oil

14 Ounces Brown Rice or Quinoa Fettuccine

1 (28 ounce) Can Petite Diced Tomatoes

1 Medium Onion, finely chopped

7 Cloves Garlic, finely chopped

1 Tablespoon Dried Italian Seasoning

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Pound Cooked Ground Italian Sausage

4 Cups Packed Fresh Spinach

1 Cup Freshly Shredded Parmesan

1/4 Cup Heavy Cream

Crushed Red Pepper Flakes

Directions

Break pasta in half and add it to a large pot along with chicken stock, olive oil, tomatoes, onion, garlic, italian seasoning, salt and pepper.  Give the ingredients a stir, place over high heat and cover.  Bring the pot to a full boil, remove the lid and turn the heat down to medium.  Boil over medium heat for 7 minutes,  gently stirring occasionally to ensure the noodles are not sticking to the bottom of the pot.  Stir in spinach, sausage, parmesan and cream and bring back to a simmer.  Remove from heat and serve topped with red pepper flakes and additional parmesan, if desired.  Serves 4+

Mahi Mahi with Goat Cheese and Tomatoes

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Although I have chosen to use Mahi Mahi for this post, I have also used this method with both tilapia and halibut with great results.  The combination of creamy, tart goat cheese is wonderful with the sweet juicy tomatoes.  Super fast..super delicious..super healthy.

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Mahi Mahi with Goat Cheese and Tomatoes

Adapted Gourmet June 2009

Ingredients

4 (6 Ounce) Mahi Mahi Fillets

2 Cups Cherry Tomatoes, halved

2 1/2 Tablespoons Olive Oil

1 Tablespoon Red Wine Vinegar

1/2 Teaspoon Salt

1/4 Cup Greek Yogurt

1/4 Cup Mayonnaise

3 Ounces Goat Cheese, crumbled

3 Tablespoons Chopped Fresh Mint

1 Teaspoon Dried Dill

1 Tablespoon Fresh Lemon Juice

Salt

Black Pepper

Directions

Preheat broiler, line a baking sheet with foil and brush 1/2 tablespoon of olive oil over the foil.  In a small bowl mix together tomatoes, 1 tablespoon olive oil, vinegar and 1/2 teaspoon salt.  Set aside.

In a medium bowl whisk together yogurt, mayonnaise, goat cheese, mint, dill and lemon juice.  Lay fish skin side down on the prepared baking sheet.  Season the top with salt and pepper and spread the yogurt/goat cheese mixture evenly among the top of fillets.  Drizzle the remaining 1 tablespoon olive oil over the top of the fish.  Broil the fish about 8 inches below heat until fish is cooked through, about 15 minutes.  Serve with tomatoes.  Serves 4.

Autumn Salad

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This is just simply a wonderful salad.  It’s easy to prepare, packed with nutrition and the taste is outstanding.  My perfect salad contains sweet, savory, salty and many textures, to boot, and this one has it all.  The savory chicken, the sweet squash, pears and vinaigrette, the salty bacon, the creamy goat cheese and the crunch of the walnuts will leave your tastebuds (and dining buddies) very VERY happy.  A perfect way to  celebrate Autumn.  

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Autumn Salad

Ingredients

For the Vinaigrette:

5 Tablespoons Olive Oil

3 Tablespoons Balsamic Vinegar

2 Tablespoons Pure Maple Syrup 

1 Tablespoon Dijon Mustard

1/2 Teaspoon Salt

1/8 Teaspoon Black Pepper

For the Salad:

2 Tablespoons Olive Oil

3 Cups Cubed Butternut squash (1/2 inch-1 inch cubes)

1 Teaspoon Salt

1/4 Teaspoon Black Pepper

6-8 Ounces Mixed Greens

4 Skinless Boneless Split Chicken Breasts, grilled or roasted

4 Slices Nitrate and Nitrite Free Bacon, cooked and chopped  *optional

1 Pear, diced

4 Ounces Goat Cheese, crumbled

1/2 Cup Chopped Walnuts

Directions

For the Vinaigrette:  Whisk all ingredients in a small bowl until well combined.  Set aside.

For the Salad:  Preheat oven to 425 and line a baking sheet with non stick foil.  Place squash on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss well to ensure all the squash is coated.  Spread out evenly in one layer and roast in the oven for 20 minutes or until squash is tender and just beginning to get a crust on it, stirring 1 time in the middle of cooking. Remove from oven and set aside to cool for 5-10 minutes.  

Begin to build your salads.  Drizzle all but 3 tablespoons of the vinaigrette on top of the greens and toss well to coat.  Divide the greens among four plates, top with squash, chicken, bacon, pear, goat cheese and walnuts.  Drizzle the remaining vinaigrette on top of the salads.  Serves 4.  

Slow Cooker Pork Tenderloin Carnitas

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I’m as big of a fan of the slow cooker as the next gal but I just haven’t had too many impressive experiences with it.  The dishes always come out okay..but thats just about it, just okay.  Yesterday I was crunched for time and we had pork tenderloin in the fridge with minimal other ingredients so I thought I’d try to throw something together in the morning that could slow cook all day.  Darn good thing I did because it completely wowed me and we all enjoyed it so much.  These carnitas make the perfect taco but I have plans to use the leftovers for quesadillas and grilled sandwiches as well.  The pork comes out so incredibly juicy and tender..it literally fell apart when I tried to take it out of the cooker with tongs.  And putting it under the broiler after shredding it gives random pieces that nice crust that I love so much.  Keeping this recipe in my back pocket for sure..so simple and full of flavor.

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Slow Cooker Pork Tenderloin Carnitas

Ingredients

2 Pork Tenderloins

1 Tablespoon Olive Oil

1 Teaspoon Salt

2 Tablespoons + 1 Teaspoon Taco Seasoning (here is my recipe)

2 Tablespoons Tomato Paste

1 4-Ounce Can Fire Roasted Diced Green Chillies

1/2 Cup Chicken Stock

Directions

Place pork in the slow cooker, drizzle with olive oil, sprinkle with salt and taco seasoning and rub the oil and seasonings into all sides of the pork well.  In a separate bowl whisk together tomato paste, chillies and chicken stock and pour over the pork.  Cover and cook for 8 hours on low or until pork is fall-apart tender.  Remove pork, place in an oven safe dish and shred it.  Spoon desired amount of the juices over the pork and place under the broiler until pork is just starting to crisp up.  Serve on tortillas with favorite toppings.  Serves 8-10.

Parmesan Mashed Cauliflower

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If you are a mashed potato fan this recipe will be right up your alley.  I learned of this method from Rachel Ray about 10 years ago and I continue to make it over and over.  It’s so simple and easy to switch up and you’re guaranteed an awesome, healthful, extremely quick side dish that your entire family will devour.

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Parmesan Mashed Cauliflower

Ingredients

1 Large Head Cauliflower, broken into florets

3/4  Cup Chicken Stock

1/4-1/2 Cup Milk, preferably whole

1 Cup Freshly Shredded Parmesan

Salt and Pepper To Taste

Chives or Green Onion, optional

Directions

In a large pot bring cauliflower and chicken stock to a boil.  Cover, reduce heat and simmer for 12-14 minutes or until cauliflower is very tender.  Remove the lid, add milk (starting with 1/4 cup) and cheese and mash with a potato masher.  If you would like a thinner consistency add more milk, season with salt and pepper and top with chives or green onion.  Serves 4.

White Chicken Chili

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I can already tell this is going to be a chili kind of weekend.  The air is crisp, the ground is damp and the leaves are falling waaay to quickly.  This one pot meal is a family and friends favorite around here…I get asked for the recipe over and over.  It’s hearty and absolutely delicious…and it couldn’t be more quick and simple to prepare.  We love it served with homemade baked corn tortilla strips (just like in this recipe)  and a little green onion on top.  Perfect cozy-food.

White Chicken Chili

Notes:  This chili is just as good the next day so feel free to make it ahead of time.

Ingredients

2 Tablespoons Olive Oil

1 Large White Onion, diced

6 Cloves Garlic, finely chopped

1/2 Teaspoon Cayenne Pepper

1/2 Teaspoon Black Pepper

1 Teaspoon Salt

1 Teaspoon Chili Powder

2 Teaspoons Ground Cumin

1 Tablespoon Oregano Leaves

15 Ounce Can Fire Roasted Diced Tomatoes

2-4 Ounce Can Fire Roasted Diced Green Chilies

2-15 Ounce Cans Pinto or Great Northern Beans (I prefer to use one of each)

5 Cups Chicken Stock

3 Cups Shredded Cooked Chicken (rotisserie works great here)

1 Cup Sour Cream

1 Cup Shredded Monterey Jack Cheese

Directions

Heat olive oil over medium high heat in a large pot or dutch oven.  Add onion and cook, stirring frequently, until softened, about 10 minutes.  Add garlic, cayenne, black pepper, salt, chili powder, cumin and oregano and cook, stirring constantly, 1 minute.  Stir in tomatoes, chilies and chicken stock and bring to a boil.  Once at a boil turn the heat down and simmer for 10 minutes, stirring occasionally.  Add the chicken and beans and simmer 10 additional minutes.  Add sour cream and cheese and stir until well combined and melted.  Season with additional salt and pepper as desired and serve.  Serves 6-8.

Perfect Applesauce

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We finally made our much anticipated trip to the apple orchard this past weekend and, needless to say, it was all we thought it would be.  The weather was absolutely perfect.  The company?  Well, aside from the fact that they probably ate more apples than they actually picked I couldn’t ask for better.  And the apples?  Ooooohhhhh the apples.  If there was such a thing as an apple coma all three of us would be knocked out by now.  We just cant get enough.

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Nothing screams fall to me like applesauce.  I have been making this delicious recipe for applesauce for quite some time but once I began making baby food for Georgia I was in search of a much more healthful but just as delicious way to prepare it.  I stumbled across this recipe and with a few changes it has become our households new favorite.  Aside from being extremely healthful the taste reflects out of this world apple goodness…you simply can not find this flavor at a grocery store.  It’s sweet and tart, has the perfect hint of cinnamon and will make your entire house smell divine.  Quite honestly I’m convinced that this is what truly made Georgia fall in love with me.  Make this one time and I assure you that you will look as forward to apple season as much as we do each year.

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Notes:  The sauce can be as sweet or as tart as you’d like, depending on the type of apples you use.  I prefer to use a sweet, slightly tart apple such as Honeycrisp (I have a slight obsession) or Pink Lady paired with something fresh and sweet like Fuji or McIntosh…they make great duos in my eyes.

I would always freeze this sauce in ice cube trays for Georgia.  I’d pour the applesauce into the trays and freeze until solid.  Then pop them out, place in a freezer storage bag and return to the freezer.  Pull one or two out for the perfect tiny mouth portion or a handful for a mama-sized portion 😉  Thaw in the refrigerator.

Perfect Applesauce

Ingredients

3.5-4 Pounds Apples, peeled, cored and quartered

Juice From One Orange, about 1/8-1/4 cup

3 Strips Lemon Peel

1 1/2 Teaspoons Ground Cinnamon

1 Cup Water

Directions

Place all ingredients in a large pot and bring to a boil.  Once boiling give it a good stir, cover, reduce heat and simmer for 35-40 minutes or until apples are completely softened.  Stir the apples one time in the middle of cooking.  Remove from heat and allow sauce to cool for 20-30 minutes, remove lemon peel and puree in a food processor until smooth.  Can be stored in an air tight container in the refrigerator for up to two weeks or in the freezer for up to six months.  Makes 1 1/2 quarts.

Pumpkin Pie Cookies with White Chocolate Chips

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Well guys, I thought I should let you know that I have named a new holiday today.  Ah, yes, I’m feeling so brilliant and on top of things.  Lets call it “national cookie day when it’s not supposed to be national cookie day, day”.  You like?  Has a nice ring to it, eh?

Today was a rushed one thus far.  A lot on the to-do list but at the top of my list was to make cookies so I could share the recipe with all of you.  Want to know why?  Well, yeah, because I love you.  But also because my calendar said it was “national cookie day”…a day I have been mentally preparing for for some time.  Contemplating, “do I go all out and give them a splurged out, over the top indulgent recipe”  or “stay consistent and try to keep it somewhat healthful” or “do I make a cookie bar, or just plain old cookies”.  Sleep was practically lost, people.  My husband even called me today to say “dont forget its national cookie day” (clearly he saw that on our “shared” calendar and although I like to think he was just looking out for me…part of me thinks he may have been reminding me so that he could reap the benefits).  So anyway, I got in the kitchen and made these cookies..rushing to have them to you in time to celebrate this monumental day.  And now, as I sit down to tell you about them I realize all of my hopes and dreams and plans are lies lies lies.  I googled “national cookie day” to be sure I was giving you the correct information and guess what?  It’s totally not national cookie day at all.  National cookie day happens to fall on December 4.  I swear to you I read somewhere that today was the day and that is why I put it on my calendar and now I am feeling utter betrayal.  So this is how “national cookie day when its not supposed to be national cookie day, day” began.

So now I must tell you about these cookies.  They are pumpkin pie in cookie form, no doubt.  They are slightly more cake-like then I typically prefer in a cookie because I am partial to crunchy on the outside, chewy and firm on the inside cookies but clearly I must not think they are too bad.  I’ve eaten five.  The taste is top notch.  I adapted them from this recipe and while I swapped out an all purpose gluten free flour, added oats and lowered the sugar there are just a few minor changes.  The results are wonderful and I will definitely be making them again.

On a side note, as I write this my timer just went off to go get my last tray of these cookies out of the oven.  I just went to grab them, opened the oven and guess what?  There were no cookies in there.  I forgot to put them in.  Wow, thinking I may just need to count my losses for the day now 😉

*** Update 10.2.2013 ***  These cookies become extremely soft and cake-like after being stored in an air tight container overnight.  I will only be making these again if I serve them the same day as I was not impressed with how they stored.

Pumpkin Pie Cookies with White Chocolate Chips

Ingredients

2 1/4 Cups All Purpose Flour (I used Bobs Red Mill All Purpose Gluten Free Baking Flour)

1/2 Cup Old Fashioned Oats

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

3/4 Teaspoon Pumpkin Pie Spice

3/4 Teaspoon Ground Cinnamon

1/2 Teaspoon Salt

1/2 Cup Butter, softened

1/2 Cup Granulated Sugar

1/2 Cup Light Brown Sugar

1 Teaspoon Pure Vanilla Extract

1 Cup Canned Pumpkin

1 Egg

1 1/4 Cups White Chocolate Chips

Directions

Preheat oven to 350 and whisk together flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.  With a hand held or electric mixer cream butter and both sugars until combined.  Add vanilla, pumpkin and egg and beat until incorporated.  Add in dry ingredients and mix until combined.  Stir in white chocolate chips.  Drop by tablespoons onto cookie sheets and bake for 11 minutes.  Makes 36 cookies.

Summer Vegetable Quinoa “Risotto”

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It was so tough for me to capture a photo that would do this recipe justice.  I can very honestly say that this was one of the best dishes I prepared all summer; and so simple too.  What a great way to end the season and I’m currently wondering how I can have it just one more time before that beautiful produce is no longer available.  The flavor is over the moon good…fresh, sweet, savory, light, cheesy and gooey all in one perfect bite.  Full of protein, fiber, vitamins and calcium it’s just the perfect meal in itself.  I’m confident your family will love this as much as we did.

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Summer Vegetable Quinoa “Risotto”

Ingredients

1 1/4 Cups Uncooked Quinoa

2 1/2 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Ear Of Corn, kernels cut off (about 1 cup of kernels)

4 Garlic Cloves, chopped

1 Medium Zucchini, grated or diced small

1 Large Tomato, diced

2/3 Cup Half and Half

3/4 Cup Shredded Parmesan

3/4 Teaspoon Salt

1/2 Teaspoon Pepper

1/4 Cup Chopped Fresh Basil

Directions

In a saucepan bring quinoa and chicken stock to a boil over high heat.  Once boiling, reduce heat, cover, and simmer for 12 minutes or until liquid is absorbed and quinoa is cooked and fluffy.

Heat olive oil in a large skillet or dutch oven over medium heat.  Add corn and sauté for 2 minutes.  Add garlic and sauté 1 additional minute.  Add zucchini, tomatoes and their juices and cook, stirring occasionally, for five minutes or until vegetables are just beginning to soften.  Stir in quinoa, half and half, parmesan, salt and pepper and simmer over low heat until liquid is absorbed and cheese is melted, about five minutes.  Stir in basil and serve.  Serves 4

Nourished Zucchini Bread

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Not going to lie, when I put this recipe together and mixed these ingredients up I thought there was no way this was going to work, let alone be tasty.  I thought it would be something to go off of for the next time I try to get it right.  The reason I doubted it?  I mean, it hardly has any sweetener at all.  Like literally 1/4 cup of pure maple syrup and THATS IT.  I added the banana to the recipe in hopes that it would work as a sweetener without being able to taste too much of the actual banana flavor…I wanted zucchini bread,  not banana bread, but i doubted this was possible.  To sum it up…when I put this recipe together my goal was to utilize the beautiful and plentiful zucchini available by making a bread that was just the right texture, truly healthy and, most importantly, tasted sweet and comforting.  

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As I have shared with you before, I am not too much of a baker.  Coming up with recipes for baked goods is a toughy for me.  It takes me try after try to get one right because making baked goods nutritional is just not easy.  And because baking requires a whole lot of science that I prefer to leave to test kitchens such as Cooks Illustrated.  So, for lack of better terms, I’m feeling the need to be a little boastful, folks.  This zucchini bread recipe?  I did it.  When my daughter and I tasted it I couldnt believe how much we enjoyed it, it was so so yummy.  But I thought maybe it was just us.  I mean, after all, I am pregnant and she eats paint so maybe we weren’t the best critics; the true test would be when Nick got home from work.  The minute he had his first bite he said, “this is healthy?”.  Want to know what he said next?  “You should sell this”.  And that, my friends, was my cue to share this recipe with you.  It’s genuinely healthy and packed with nutrients and the best part?  It tastes so good its sellable 🙂  

Nourished Zucchini Bread

Note:  The bread looks a little dark because of the buckwheat flour.  I chose to use buckwheat flour because of its protein, fiber, antioxidants and potential ability to lower blood sugar.  If you do not have buckwheat flour or would prefer not to use it you can replace it with oat flour in this recipe.  

Ingredients

1 1/4 Cup Oat Flour

1/2 Cup Buckwheat Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Cinnamon

1/2 Teaspoon salt

1/3 Cup Butter or Coconut Oil, melted

1/2 Cup Mashed Ripe Banana

1/4 Cup Pure Maple Syrup (no sugar added)

2 Eggs, lightly beaten

1 1/2 Cups Grated Zucchini (grated with a box grater)

Directions

Preheat oven to 350 and grease a 9 X 5 loaf pan.  If you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place the 1 1/4 cups of oats in the food processor and process until they become a flour-like texture.  

In a medium bowl whisk together flours, baking powder, baking soda, cinnamon and salt.  In a large bowl whisk together butter or coconut oil, banana, maple syrup and egg until combined; stir in zucchini.  Stir dry ingredients into the wet ingredients until just incorporated, pour into prepared pan and bake for 30 minutes or until toothpick inserted in the middle comes out clean.  Cool completely before removing from pan and cutting.  Makes 1 loaf.