Vegetable Delights

From time-to-time I dapple in vegetarianism, but alas I love a perfectly grilled steak and am always pulled back to meat-eating ways. Surprisingly though, it is my love of veggies that has introduced me to some of the most flavorful meals I've ever eaten. These are two of my recent flavorful finds.

Eggplant Parmesan

Roasted Red Pepper Tomato Sauce:

1 Tbsp olive oil
½ large yellow onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 teaspoon red pepper flakes
1 roasted red pepper, peeled, seeded & chopped
4 medium tomatoes peeled, seeded & chopped
2 Tbsp freshly chopped basil leaves
1 Tbsp freshly chopped oregano leaves
1 tsp ground cinnamon
Salt and freshly ground black pepper
Honey, to taste

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

Eggplant:

1 1/2 C dried breadcrumbs (made from dried day-old bread, or commercial)
Butter, for greasing the dish
1 Tbsp finely chopped fresh oregano leaves
1 Tbsp finely chopped fresh thyme leaves
Salt and freshly ground black pepper
2 large eggs, beaten
1Tbsp water
2 to 3 small eggplants, cut into 1/2-inch-thick round slices
All-purpose flour, for dredging
Vegetable oil, for frying
Roasted Red Pepper Tomato Sauce
1 C grated mozzarella (not fresh)
1/4 C grated fresh parmesan
Fresh basil leaves, torn

To dry out the bread crumbs:
Preheat the oven to 300 degree F.
Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.

Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 8 by 8 by 2-inch baking dish and set aside.

Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 1Tbsp of water together.

Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a plate. Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a cast iron skill or saute pan over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the Roasted Red Pepper Tomato Sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella and parmesan cheese and some of the basil. Repeat to make 2 layers ending with the sauce. Top with the fresh mozzarella and remaining parmesan and bake until hot and just beginning to brown, about 25 minutes. Let rest 10 minutes before serving.

This is another recipe I acquired from my aunt during my vacation. Even if you don't like cauliflower this is worth a try; the cauliflower loses it's bitter taste and takes on a sweetness from the browning. It's great paired with other vegetables or as a side to any meat dish.

Roasted Cauliflower
1 head cauliflower
1 Tbsp olive oil
Freshly ground salt & pepper

Preheat oven to 425. Wash cauliflower and break into flowerets. Place in a glass baking dish and drizzle with olive oil. Season with salt and pepper. Roast for 25 minutes, stirring occasionally, until cauliflower begins to brown on the edges.

Michigan Cherries - Yum!

My family has vacationed in Michigan for as long as I can remember and each of my Michigan memories involves sweet, juicy summer fruits. Some of the best apples, peaches, blueberries and raspberries I have ever eaten were enjoyed on the walkway along the side of our cottage. It was until I was in college, however, that I discovered plump, tart, succulent dried Michigan cherries. They are my favorite "candy." As an adult no trip up North is complete without a stash of dried cherries to take home. Having just returned from my annual trip I have been savoring these candies, eating them by the handful and in some of my favorite dishes. Here's one of my more successful attempts at incorporating them in a meal.

Chicken Wrap with Blue Cheese, Dried Cherries and Walnuts

1 chicken breast, seasoned with salt and pepper
1 Tbsp balsamic vinegar
Salt and Pepper
2 Tbsp walnut pieces, chopped
2 Tbsp low fat blue cheese crumbles
3 Tbsp roughly chopped dried Michigan cherries
1 Tbsp Maple Grove Farms Strawberry Balsamic dressing
1/4 C baby spinach leaves, tightly packed
1 whole wheat tortilla

Place chicken breast in a grill pan and season with balsamic vinegar and salt and pepper. Cook over medium heat until juices run clear. Remove chicken to a cutting board to cool slightly.

Chop chicken breast into bite sized pieces and place in a bowl along with the walnuts, blue cheese crumbles, and cherries. Add dressing; toss to coat.

Arrange spinach leaves down center of tortilla and top with chicken mixture. Roll tortilla like a burrito and enjoy!

Tomato-Basil Bisque

I adpated this recipe from the September edition of Vegetarian Times. It was so quick and easy that I was able to eat it right away. You know how I love pesto made fresh from the garden, so of course I topped my soup with it for an extra taste of freshness.

Tomato-Basil Bisque

1 Tbsp olive oil
1 small sweet onion, chopped (1/2 C)
3 cloves garlic, minced (1 Tbsp)
2 28-oz. cans Organic fire-roasted diced tomatoes
2 tsp sugar (more if needed
1 tsp balsamic or sherry vinegar
1 tsp fresh basil
1 bay leaf
2 1/2 C low-sodium vegetable broth
1/2 C half-and-half or soy creamer
1/4 C chopped fresh basil, for garnish

Heat oil in suacepan over medium heat. Add onion and garlic, cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf and broth. Cover and simmer 10 minutes. Remove bay leaf.

Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into saucepan; return to simmer. Remove from heat, and stir in half-and-half (I used soy creamer). Season with salt and pepper, if desired. Garnish with basil (I used a dollop of fresh pesto).

Tip: Freezes well

Mediterranean Inspired Spread

This one of my favorite spreads. It is so versitile that it can each be paired with a variety of meats, pastas, sandwiches, etc.

Tip: If you used oil packed veggies, I recommend cutting the amount of olive oil listed in the recipe.

Roasted Red Pepper & Artichoke Tapenade

1 7-oz jar roasted red pepper, drained and coarsley chopped
1 6-oz jar marinated artichoke hearts, drained and chopped
1/2 C minced fresh parsley
1/2 C freshly grated Parmesan (I have omitted this for a lower fat version & it's still delish)
1/3 C olive oil (see tip above)
1/4 C drained & coarsley chopped green olives, or 1/4 C drained capers
4 garlic cloves, chopped
1 Tbsp fresh lemon juice

Combine all ingredients in food processor, using on/off until well blended & finely chopped. Season with salt & pepper to taste.

This tapenade is wonderful on lightly seasoned & grilled chicken or fish, as a dip with pita chips and a spread for sandwiches.

Pork Shoulder with Tomatillos & Pickled Peppers

I got this recipe from my Aunt Michelle while on vacation and have already made it since I back home. It's so fast and tasty! You can adjust the amount of jalapenos if you don't like spicy food. Enjoy!

1 1/2 lb (10-12) medium tomatillos cut into 1/2 in. pieces
3 cloves garlic, crushed
2-3 pickled jalapenos, seeded & chopped (~1/3 of 12 oz jar)
1/2 C chopped cilantro
1 1/2 - 2 lb boneless pork shoulder, cut into 1 in. pieces
1 Tbsp Worchestershire Sauce
2 15 oz. cans Northern White Beans
1/2 tsp sugar, more if needed

Put cubed tomatillos in slow cooker & smooth out layer. Sprinkle jalapenos and 1/2 cilantro over the top. Add 1 1/2 tsp salt and garlic. In a large bowl toss pork with Worchestershire until well covered. Distribute meat over tomatillos. Cover and cook on high for 6 hours. Remove pork to a bowl. Ladle sauce into a blender, add rest of cilantro and puree. Put back in cooker. Add drained beans, salt if needed, and water if sauce is too thick. If too tart, add sugar. Return meat to sauce and beans and heat through. Serve over your favorite rice.

Alternative:
I made a smoked pork tenderloin a few days ago and wasn't thrilled with how it turned out, so I needed to transform the tenderloin into something I was willing to eat. So, instead of using a pork shoulder with this recipe I used the leftover tenderloin. I made the salsa verde (tomatillo sauce) in a saucepan instead of the slowcooker. Icoated the meat in the Worchestershire, but didn't add it to the salsa until after I had pureed it and returned it to the saucepan. The meal was ready in about 45 minutes, versus the 6 hours required for the shoulder. It turned out just as tasty as, albeit a little less tender than, the slowercooker version.

Hiatus

There haven't been any posts for the last few weeks because I've been on vacation...with no internet access. I'm getting ready to post a bunch of great new recipes I discovered during my blogging hiatus, but in the meantime check out this website for some healthy alternatives to your favorite meals.

http://www.eatbetteramerica.com/

Fajita Fiesta

Both of my sisters have Birthdays this month, so we had a Birthday Fiesta yesterday. Our menu included guacamole, salsa, fajitas, black bean and corn salad, and sangria.

Beef Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt, plus salt to taste
1/2 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp chili powder
1/4 C chopped fresh cilantro

In a small bowl, whisk together the marinade ingredients. Pour over beef (skirt or flank steak) and marinate overnight.

Chicken Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp Worcestershire
2 Tbsp vegetable oil
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sugar
1/4 C chopped fresh cilantro
salt & pepper to taste

In a small bowl, whisk together the marinade ingredients. Pour over chicken breasts (thin sliced) and marinate overnight.

Grill meats and slice.

Vegetables
4 bell peppers (assorted colors), sliced
1 red onion, sliced
1 lg tomato, sliced into wedges

Preheat oven to 425. Arrange peppers and onion on a baking sheet and roast for 15 minutes, stirring occassionally. Add tomato and roast another 7 minutes.

Serve meats and vegetables with tortillas, cheese, sour cream, guacamole, and salsa.

Homemade Salsa
2 cans stewed tomatoes
1 can orignial Rotel
1 medium red or sweet onion, diced
1/4 tsp cumin
2 Tbsp fresh cilantro, chopped
1 can chilis
Garlic salt to taste
Salt & pepper to taste

Drain tomatoes and Rotel. Put all ingredients in bowl of food processor and pulse. Salsa should be slightly chunky.

Black Bean & Corn Salsa
2 C corn kernals (5-6 ears, or 1 can)
2 C black beans (or 1 can)
1 red pepper, diced
6-7 green onions, sliced
1 clove garlic, minced
1/2 C fresh cilantro, chopped
Juice of 1 lime
1 tsp salt
1/2 tsp freshly ground pepper
4 Tbsp olive oil
4 Tbsp red wine vinegar

In a 3 quart bowl combine all ingredients. Chill for 24 hours. Taste before serving and adjust seasonings, if necessary.

A Second Life for Cilantro

I love having cilantro in my garden. It's such a great flavor addition to so many dishes, but it doesn't last long in my garden. So, I started researching and found that all is not lost because there are many uses for the cilantro seeds. Dried cilantro seeds, or coriander, can be used for new plantings and in cooking. Once your cilantro has bolted follow the easy steps below to get more life out of your plant.

Drying Cilantro Seeds

The “seeds” are actually two cilantro seeds encased in a husk. The husk is hard, round and is light brown or grey in color. Before you plant them in the ground, you need to prepare the cilantro seeds to increase the chances that they will germinate. Gently crush the seed husk holding the two seeds together. Soak the cilantro seeds in water for 24 - 48 hours. Remove from the water and allow to dry.

Planting Cilantro Seeds

Once you have prepared the cilantro seeds, you need to plant the seeds. You can either start cilantro indoors or out doors. If you are starting the seeds indoors, you will be transplanting cilantro to the outdoors later on.

Put the seeds in the soil and then cover them with about a 1/4 inch layer of soil. Leave the cilantro growing until it is at least 2 inches tall. At this time, thin the cilantro to be about 3-4 inches apart. You want to be growing cilantro in crowded conditions because the leaves will shade the roots and help to keep the plant from bolting in hot weather.

If you are transplanting cilantro into your garden, dig holes 3-4 inches apart and place the plants in them. Water thoroughly after transplanting.

Cooking with Coriander

To prepare the coriander seeds for use, cut the stems and tie them together. Hang them in a cool, dry place to dry out. Make sure to place a container under them to capture falling seeds. When dry, place flower heads in a bag and shake to harvest seeds. Make sure seeds are completely dry before storing.

To use the seeds, crush them in a mortar and pestle or spin them in a coffee grinder or small food processor. Toasting the seeds in a dry pan brings out their best flavor.

Reinventing Lefovers

We've all been there, your carefully crafted dinner was good the first night, maybe even the second time, but the third time is hard to palette. The dilemma: what can you do with leftovers once you're bored of them? Well, I just might have an answer (or two). Recently I have been surprising myself with my ability to reinvent leftovers, so I've decided to post some of my more successful attempts here.

First Meal: Barbeque Pork Chops (these were actually leftovers from a meal out)

Second Meal: Barbeque Pork Carnitas
Leftover barbequed pork chops, meat pulled away from the bone and thinly sliced
2 C white rice
2 C water (if using rice cooker, otherwise follow package directions)
2 Tbsp olive oil, divided
3 Tbsp chopped fresh cilantro
2 Tbsp fresh squeezed lime juice, divided
1 can black beans, rinsed
pinch cayenne pepper
1 tsp ground cumin
Flour tortillas
Shredded cheddar cheese

Cook the rice and water in the rice cooker with 1 Tbsp olive oil, cilantro and 1 Tbsp lime juice.
Heat the beans over low heat with 1 Tbsp olive oil, 1 Tbsp lime juice, cayenne pepper and cumin. Heat until warm, about 10 minutes.
Assemble the rice, beans, meat and cheese in a tortilla as desired. Top with salsa and guacamole (optional).

*I ate this for dinner and then ate the ingredients as a "bowl" (without the tortilla) for lunch the following day.

Blueberries

When I was a kid Blueberries for Sal was one of my favorite books; to this day, I can't eat a blueberry without feeling nostalgic. Perhaps that's because I have so many other fond memories tied to blueberries - fresh pints sold at the old hotel near our family summer cottage, going picking with my cousins, being taught the most amazing cobbler recipe as an adolescent and the Saturdays of my childhood when my bestfriend's mother served us blueberry muffins right out of the oven. Since the blueberry season is approaching, I've been pulling out some old, and new, recipes to make the best use of this amazingly healthy fruit. Below are two of my favorites:

Blueberry Muffins
3 C of all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 C sugar
2 large eggs
1 1/2 C vanilla yogurt
1 tsp grated lemon peel
2 C blueberries

Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

Whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using store bought frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour. If you are using fresh berries you froze yourself, do not defrost them, add them to the mixture while they are still frozen.

Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with butter or cooking spray. Distribute the batter equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve while still warm.

Recipe adapted from Simply Recipes

Blueberry Cobbler

Fruit Mixture:
3 C blueberries
1/2 C sugar
1/2 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract
1 Tbsp butter

Cobbler Dough:
1 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2 Tbsp cold butter
1/3 C heavy cream

Preheat oven to 425 degrees.

Combine berries with sugar, lemon zest, lemon juice and vanilla. Place fruit mixture in a 1 quart baking dish. Cut the butter into several pieces and scatter over the fruit.

Measure the flour, baking powder, salt and sugar into the workbowl of a food processory and pulse twice to sift. Cut the butter into pieces and place on top of the flour; pulse 8-10 times. With the motor running, pour cream through the feed tube. Stop the motor when the dough clumps together.

Turn the dough onto lightly floured surfice and roll to shape the dimensions of the baking dish. Place dough over the fruit mixture. Cut several deep slashes in the dough.

Bake 20-25 minutes.

This recipe was taught to me by a woman for whom I babysat when I was about 14-15 years old. I don't know where she got it, but I cannot claim credit for it. You can also substitute fresh peaches for the blueberries - equally as delicious!

From the Home Garden

My dear friend Culinary Barbie brought me some fresh organic green beans from her garden yesterday. I wanted to do something other than boil them so I started playing around with ideas. This salad is what I came up with. I think it turned out really well. It can be altered to meet your taste and/or the ingredients you have on-hand. I served it with sweet potato fries and barbeque pork chops.

Green Bean Salad
1 lb fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/2 of a large red tomato, diced
1/4 C toasted pine nuts

Dressing
2 Tbsp extra-virgin olive oil
Juice from 1/2 lemon
Coarse salt and pepper

Steam green beans over boiling water covered for 3 or 4 minutes. Remove beans and run cold water over them to cool, drain well. Place beans in a bowl and combine with onions, tomato and pine nuts. Whisk dressing ingredients in a small bowl; drizzle over salad to taste.

Eating Well

I love Eating Well Magazine; the recipes are always tasty, healthy and economical. Each edition is full of amazing dishes using seasonal fruits and vegetables. I am excited to try many of the recipes in the August issue, but since my garden is just starting to yield vegetables I haven't had a chance to make some of them yet. Nonetheless, I decided to share some of them here. Be sure to let me know what you think if you try any of them.

Summer Veggies from Eating Well

Pesto-Topped Grilled Summer Squash

1/2 C chopped fresh basil

1/4 C toasted pine nuts

1 Tbsp extra-virgin olive oil

1 Tbsp grated Parmesan cheese

1 clove garlic, minced

2 tsp lemon juice

1/4 tsp salt

2 medium summer squash (about 1 lb), sliced diagonally 1/4 in thick

Canola or olive oil cooking spray

Preheat grill to medium-high.

Combine basil, pine nuts, oil, cheese, garlic, lemon juice and salt in a small bowl.

Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2-3 minutes per side. Serve topped with pesto.

Note: This is not a traditional pesto, the ingredients are left whole, not ground in the food processor.

Makes 4 servings

Eggplant Pomodoro Pasta

2 Tbsp extra-virgin olive oil

1 medium eggplant (about 1 lb), cut into 1/2 in cubes

2 cloves garlic, minced

4 plum tomatoes, diced

1/3 C chopped pitted green olives

2 Tbsp red wine vinegar

4 tsp capers, rinsed

3/4 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp crushed red pepper

12 oz whole-wheat angel hair pasta

1/4 C chopped fresh basil

Put a pot of water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper, and crushed red pepper and cook, stirring, until the tomatoes break down, 5-7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle with the basil to top.

Makes 6 servings; cost per serving under $2

Tasty Salads from Eating Well

Mediterranean Tuna Antipasto Salad

1 15-19 oz can chickpeas, rinsed

2 5-6 oz cans water-packed chunk light tuna, drained & flaked

1 lg red bell pepper, finely diced

1/2 C finely chopped red onion

1/2 C fresh parsley, divided

4 tsp capers, rinsed (optional)

1 1/2 tsp finely chopped fresh rosemary

1/2 C lemon juice, divided

4 Tbsp extra-virgin olive oil, divided

Freshly ground black pepper to taste

1/4 tsp salt

8 C mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 C lemon juice and 2 Tbsp oil in a medium bowl. Season with pepper. Combine the remaining 1/4 C lemon juice, 2 Tbsp oil and salt in a large bowl. Add salad greens, toss to coat. Divide the greens among 4 plates; top each with the tuna salad.

Makes 4 servings; cost per serving under $3.50

Note: Chunk light tuna, which comes from the smaller shipjack or yellowfin, has less mercury than canned white albacore tuna.

Chopped Greek Salad with Chicken

1/3 C red-wine vinegar
2 Tbsp extra-virgin olive oil

1 Tbsp chopped fresh dill or oregano, or 1 tsp dried

1 tsp garlic powder

1/4 tsp salt

1/4 tsp freshly ground pepper

6 C chopped romaine lettuce

2 1/2 C chopped cooked chicken

2 medium tomatoes, chopped

1 medium cucumber, peeled, seeded and chopped

1/2 C finely chopped red onion

1/2 C sliced ripe black olives

1/2 C crumbled feta cheese

Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Makes 4 servings, about 3 cups each; cost per serving under $3.50

Hummus

These are my two favorite hummus dips. I especially like them because they are made without Tahini, which do not really care for. Both recipes are quick, easy and crowd pleasing. The red pepper hummus is my go-to when I need a last minute party dish.

Sicilian Chickpea Spread (AKA Red Pepper Hummus)
1/3 cup toasted pine nuts
1 15-oz can of chickpeas, drained
1 jar of roasted red peppers
1 clove of garlic
1/4 cup olive oil
2 Tbsp lemon juice
1/3 cup fresh basil leaves (I substitute 1-2 Tbsp basil paste)
1/4 tsp salt
pinch of black pepper

Place all ingredients in the bowl of a food processor and whirl for 2-3 minutes, until light and creamy.

This dip is great served with crackers, on toast, or tossed with pasta and sauteed veggies.

Recipe courtesy of Moosewood Restaurant Simple Suppers

Edamame Hummus
1 cup frozen edamame, pod removed
Juice of half a lemon
1 garlic clove, chopped
1 Tbsp olive oil
1/4 cup water
Toasted sesame seeds to taste

If using uncooked edamame, place the edamame in a steamer rack over boiling water. Steam edamame for 8-10 minutes. Remove from heat and let cool. If using precooked edamame thaw them before doing the next steps. Combine edamame, lemon juice, garlic, oil and a sprinkle of salt in a blender or food processor and pulse several minutes, scraping down the sides of the bowl with a spatula occasionally. Add the water to help bring it to a smoother consistency as needed — adding more or less. Taste for seasoning.

This is great to serve with wanton wrapper chips (cut wrapers into triangles, spray with cooking spray and bake until crispy), pretzle rods, crackers, etc.

Recipe courtsey of Not Eating Out in NY

Avocados...more than just guacamole

Don't get me wrong, I love guacamole (even posted my recipe below, which is the best I've had - not that I'm biased!), but sometimes an avocado is worth more than a tasty dip. Thus, I set out on a trek to find alternate uses for this creamy fruit, and was pleasantly surprised by what I came across.

If these recipes don't strike your fancy check out the California Avocado Commission for additional recipes. Also, Women's Health Magazine has a great article on the best fitness foods for women and guess what's number one on the list....avocado!

Grilled Chicken with Avocado Corn Salsa

Salsa:
1 ear corn, roasted (or 2 cups canned)
1 large avocado, diced
1/4 cup minced red onion
1/4 cup minced red or orange bell pepper
1/2 teaspoon minced garlic
2 dashes hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon chili powder
3 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated. I put the avocado pit in the salsa to keep it from turning brown.

Chicken:
4 boneless chicken breasts
1 cup lemon juice
Olive oil as needed
Salt and pepper

Preheat grill or a grill pan.
Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Top with Avocado Corn Salsa.

I served this with steamed white rice and black beans with some fresh cilantro mixed in.

Recipe courtsey of Food Network.

Guacamole
3 ripe Avocados, peeled & pitted
1 medium sweet onion, finely chopped
1 medium tomato, seeded & finely chopped
1 Tbsp lemon juice
1 tsp salt
1/2 tsp pepper
Garlic salt to taste

Mash avocado, add onions, lemon juice, salt and pepper. Beat until creamy. Gently fold in tomato. Add garlic salt to taste. Cover and refrigerate until served.

Supper Salads

Taking the lead from my friend at pthappyhomemaker I decided to post some of my favorite salad recipes. Enjoy!

Simple Salad with Balsamic Vinaigrette

Vinaigrette
1 clove garlic, chopped
1 Tbsp dried basil leaves
1/4 C. balsamic vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
1 C. olive oil

Put the garlic and basil into a blender or food processor; pulse until the garlic is finely chopped. Add the balsamic vinegar, sugar, salt and peppper and pulse again. Add olive oil and pulse again. Pour into a serving jar or other container.

Salad:
1 head of Romaine or Bibb Lettuce
1 pint grape tomatoes
1 yellow bell pepper

Wash and dry lettuce; tear into bite-sized pieces. Toss the greens with 1/2 cup of vinaigrette to coat. Place in a salad bowl. Wash pepper at slice into thin strips. Wash tomatoes and cut in halves. Top salad with peppers and tomatoes; toss & serve with Balsamic Vinaigrette.

Spinach & Fruit Salad
1 bag baby spinach
1/2 C. Craisins*
Crumbled goat cheese to taste
1/3 C. Bottled Strawberry Vinaigrette, or to taste
2 Tbsp sunflower seeds**

Wash spinach and place in large bowl. Add dressing; toss to coat. Top with Craisins, goat chees, and sunflower seeds.

*Substitute other dried fruits or an assortment of dried fruits
** Substitute pine nuts

More Pesto, Please!

I ventured into the world of pasta making and found it wasn't nearly as difficult as I had anticipated. I love pesto, especially because I can make it from the basil growing in my backyard, so when I saw this recipe I couldn't resist. Now I must give fair warning, this isn't for those with sensitive tummies as it is quite rich, but boy is it tasty!

Gnocchi with Pesto
Serves 4

Kosher salt
2 russet potatoes, about 1 1/2 lb, scrubbed
1/2 C, plus 2 Tbsp freshly grated Parmesan
1/8 tsp freshly grated nutmeg
1 lg egg, beaten
1 1/4 C all-purpose flout, plus more for rolling
6 oz haricots verts or other small slender green beans
1/2 C Pesto (see below)
6 Tbsp butter

To make gnocchi, in a large pot of boiling water, cook the unpeeled whole potatoes until tender when pierced with a small knife, about 30 min. Drain and let cool for a few minutes. Submerge potatoes in a bowl of ice water, skin should peel right off (see Sprint Cuts, How to Peel a Potato on YouTube). Place peeled potatoes in a large bowl. Add the 2 Tbsp grated cheese, 1 1/4 tsp kosher salt, and nutmeg and mash well with a potato masher. Let cool to lukewarm, mix in the egg and then 1 cup of the flour.

Knead the dough, adding more flour 1 Tbsp at a time as needed, until a soft and sticky dough forms, about 3 minutes (I did this in my Kitchenaid mixer). Let the dough rest for 5 minutes, then divide it into 6 equal pieces. On a lightly floured surface, use your palms to roll each piece into a rope 3/4 in. thick. Cut the ropes into 1 in. pieces. To form the grooves in the gnocchi that will hold the sauce, roll each piece over the tines of a fork or down the length of a wire whisk.

In a large pot of generously salted boiling water, cook the hericots verts until tender-crisp, about 3 minutes. Using a skimmer, transfer beans to a colander and drain.

In 2 batches, cook the gnocchi in the same pot of boiling water until just tender, stirring often to prevent sticking, about 5 minutes per batch. Using the skimmer, transfer to a baking sheet.

Put the pesto and remaining 1/2 cup grated cheese in a large bowl. In a large frying pan, melt the butter (I used less thatn 6 Ybsp, but to each his/her own) over medium-high heat. Add the gnocchi and saute until heated through, about 5 minutes. Add the haricots verts and toss for 1 minute. Transfer the gnocchi and haricots verts to the bowl of pesto and cheese and toss to coat.

The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook

Pesto

2 c loosely packed fresh basil leaves
1/3 c pine nuts
2 medium cloves garlic, peeled
1/2 c grated Parmesan cheese
1/4 c extra-virgin olive oil
Freshly ground salt and pepper

Place the basil, pine nuts, garlic, cheese, salt and pepper in the bowl of a food processor. With the motor running, slowly pour the oil through the tube. Stop the motor when you have a thick, slightly chunky paste.

Do-It-Yourself Composting

Not every gardener has the space for a large compost pile, and not all municipalities allow back yard composting. The good news is that it's very easy to compost in a small space. Even if all you have is a patio or balcony, you can use this method of making compost in a trash can. And, if you need to compost on the sly, no one will be the wiser---they'll just see another trash can.

To start out composting, purchase the most inexpensive 32 gallon or larger plastic garbage can you can find. Make sure it has a lid. If rats are a problem in your area, consider purchasing a metal trash can. Then, using a two to three-inch hole saw bit and a drill, drill holes all the way around the trash can (lid, bottom, and sides) six to twelve inches apart. Cover these holes with window screening. Good strong duct tape or epoxy will work. Put your trash can composter in a convenient place. If possible, raise it up on a couple of bricks to get even more air circulation to the contents of the trash can composter.

So, what do you put into your trash can composter?

Fruit and vegetable peels and cores
Leftover cooked veggies (as long as they don't have salt or butter on them)
Produce that's past its prime
Coffee grounds
Tea leaves and tea bags
Egg shells
Shredded newspaper
Weeds, leaves, and spent flowers from the garden

Never add meat or dairy to the composter, as it will spoil (and smell!) and attract pests. Besides that, your compost could then harbor harmful bacteria that could cause illness. It is a good idea, however, to add a shovelful of garden soil to your compost. The soil contains all kinds of microorganisms which will consume the contents of your compost and break it down. If you don't have access to garden soil, don't worry. You'll still get compost, but it will take a little longer.

Most books and articles about composting recommend using specific ratios of “green” and “brown” materials to make perfect compost. You may be able to get away with ignoring ratios if you have a large pile, but in a closed system like this, paying attention to the ratios of your materials is important. If you have too many “greens,” such as fruit and veggie peels, weeds, and grass clippings, the pile will stay too wet and will start to smell. If you have too many “browns,” such as leaves, small twigs, shredded paper, and coffee grounds, the pile will just kind of sit there. Try for a ratio of at least 4:1 of browns to greens. I've seen recommendations as high as 25:1, but the 4:1 ratio works well in my trash can composter.

In addition to a proper ratio of materials,you'll also need to make sure that your compost stays moist, but not wet. In general, your compost should feel like a wrung-out sponge. Any wetter than that, and it will start to smell because it has become anaerobic, meaning oxygen can't get to parts of the pile. If your pile dries out, it will still break down eventually, but it will take much, much longer than it should.

You'll also need to keep your compost aerated. In a traditional pile, this is done by digging into the pile and turning the contents every week or two. You can aerate your trash can composter by simply laying it on its side and rolling it around a few times. Do this once or twice a week, and you should have finished compost in two to four weeks.

Trash can composter courtesy of Anthony at The Compost Bin.