Thursday, September 4, 2014

Salmon Salad with Sauteed Peppers, Corn Cakes & Avocado Dressing

This was a fun salad for dinner!  I've been eying both these homemade summer corn cakes and this avocado dressing on pinterest for quite a while so I decided to make them into a salad including one of our favorite add ins - salmon!






Salmon Salad with Sauteed Peppers, Corn Cakes & Avocado Dressing
Summer Corn Cakes via Ezra Pound Cake
Avocado Dressing via Food Pins Now


Summer Corn Cakes, recipe below
Avocado Dressing, recipe below
1 head red or green leaf lettuce
1 red pepper
1/2 red onion
1 small zucchini
2 salmon fillets
taco sauce

Sprinkle salmon with salt & pepper and cook at 375 for around 15 minutes until they flake easily with a fork.  Slice pepper, onion, and zucchini thinly and saute in a pan with olive oil until tender.  Chop lettuce and place into serving bowls.  Serve salads with salmon, veggies, dressing, and corn cakes, and drizzle with taco sauce.


Summer Corn Cakes 
yields about 12, so I would probably half next time!  
3 ears corn, shucked
1 cup all-purpose flour
1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 cup diced red onion
1/4 cup thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
Canola oil, for frying 

Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife to release the juices into the bowl.  Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.  Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.  Add the eggs, buttermilk and butter, and stir just to combine. 

Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.  One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.  Drain on the lined baking sheet.


Avocado Dressing
1 large avocado
1 Tablespoon fresh lemon juice
1/2 cup greek yogurt
1 teaspoon hot sauce
1/4 extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt

Mix all in a food processor and serve.

Friday, July 11, 2014

Garlic Sweet Potato Fries with Creamy Feta Dip

Alright get ready for this ridiculousness.  This dip is so addicting and can basically make anything more amazing when its added on top.  And the fries, they aren't like regular garlicy flavor, but the garlic gets roasted in the oven when its cooked on the fries and its amazing.  I've made these fries and dip so many times I can't count in the last month.  Addicting.  We love sweet potato fries and they are in regular rotation in our house, but these take them to a whole new level!



Garlic Sweet Potato Fries with Creamy Feta Dip
adapted from How Sweet Eats

3 large sweet potatoes, peeled (if desired) and sliced into thin 1/2-inch (thick) strips
olive oil
6 garlic cloves finely minced (or more!)
 
creamy feta dip
4 ounces feta, crumbled
less than 1/2 cup plain Greek yogurt
1 tablespoons mayonnaise
salt & pepper
garlic powder
basil
 
 
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Set aside.

Add sweet potatoes to a large bowl and toss with olive oil and garlic. Toss very well to coat. Spread sweet potatoes out in a single layer on the wire rack. Bake for 25-35 minutes

Remove and let cool slightly. Dip in creamy feta!

creamy feta dip
Combine all ingredients together and mix well. Season to taste and enjoy!


 
 





Potato, Red Pepper, and Ricotta Quiche

Man there is just something about quiche in our house.  We just love it and can't get enough.  I love making it with whatever we have on hand.  But we stayed in a bed in breakfast about a year and a half ago in Bloomington, and had the most amazing quiche for breakfast in the morning and nothing has really compared since then!  Here is my attempt to recreate it, and although it may not be quite the same, it turned out really amazing in our opinions!  We loved the potatoes in it and the ricotta makes it so creamy.  I always make two quiche, because we love having the leftovers for breakfasts and lunches and it never lasts long. 






Potato, Red Pepper, and Ricotta Quiche
yields 2 quiche

2 pie crusts (I use peppridge farm refrigerated pie crusts)
about 10-12 eggs
about 3/4 cup milk
1 cup shredded cheese
12 oz ricotta cheese
8 small red potatoes
seasonings for potatoes: chili powder, garlic powder, cumin, salt & pepper
1 red pepper, diced
1 zucchini, diced

Start by cooking your potatoes.  Wash them thoroughly and dice into bite size pieces.  Add about a tablespoon olive oil to a saute pan and cook them until tender seasoning with chili powder, garlic powder, cumin, s&p to taste.

Roll out pie crusts into two pie dishes.  Mix eggs, milk, and shredded cheese in a large bowl with a whisk.  Evenly place potatoes, red pepper, zucchini between pie crusts.  Add large spoonfuls of ricotta into pie crusts and pour eggs over everything.

Bake at 450 for 10 minutes, then lower the heat to 325 and bake for an additional 40-50 minutes until quiche is set.  Allow to cool for 10 minutes if possible then serve!   



Monday, July 7, 2014

Roasted Cauliflower and Mushroom Carbonara

Have you ever had carbonara before?  I never had and had no idea what it really was.  Its basically a pasta dish with the sauce made out of eggs and parmesan and let me tell you, it was devine.  Without being overly heavy, it truly tasted like a really really rich dish.  I love both cauliflower and mushrooms so much, but unfortunately they are probably Corey's least favorite vegetable.  However, being me, after seeing this recipe over and over again I just couldn't get it out of my mind.  I had to make it anyway and I just had a feeling he would love it to.  We both did and I have made this one three times in the past few months as well.  It feels so indulgent, but I really don't feel that guilty eating it!


Grrr another picture posting sideways, I don't know why! 





Roasted Cauliflower and Mushroom Carbonara
via Closet Cooking

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice)
4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces (I used 3 strips bacon)
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped (I skipped this)


Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.  Start cooking the pasta as directed on the package.  Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.  Mix the egg, cheese, pepper and salt and parsley in a bowl.  Drain the cooked pasta reserving some of the water.  Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.  Serve immediately!



Soba Noodle Bowl with Kale & Brussel Sprouts

Amazing.  We have made this at least four times in the past month and a half.  I've added in red peppers and bok choy but you can add in any veggies you have on hand.  I totally recommend the bok choy, I used 4 baby ones.  I just love how simple this recipe is and that you get so many good veggies in.  I have no idea why my picture is rotated, or how to change it sorry!



Soba Noodle Bowl with Kale & Brussel Sprouts
via Self magazine I believe

6 oz soba (buckwheat) noodles (you can use any noodles here)
1 tbsp olive oil (I used coconut oil)
10 - 12 brussels sprouts
2 cups quartered mushrooms
3 stalks kale, stemmed and torn into pieces (feel free to use a whole bunch though!)
1 small zucchini, halved and sliced thin
4 baby bok choy (or 1 regular sized head), sliced in bite size pieces, optional
1/2 red pepper, sliced thin, optional
1/4 cup soy sauce
3-4 cloves garlic, minced
1 tsp minced ginger (I just sprinkled in dried ginger)
1 tbsp rice vinegar (or any vinegar)
2 tsp agave syrup (I used honey)
1 tsp sesame seeds
siracha to taste, optional

Cook noodles according to package.  Head a large nonstick pan over medium-high heat for 1 minute.  Add oil to pan and swirl to coat.  Add sprouts, red pepper, and 1 tbsp water; stir-fry for 3 minutes.  Add mushrooms, kale, zucchini, bok choy, and 1 tbsp water; stir-fry 3 minutes.  Stir in soy sauce, garlic, ginger, vinegar, and agave.  Add noodles to the pan.  Cook, tossing, 2 minutes.  Add in siracha to taste if desired.  Top with sesame seeds and serve.


Tuesday, July 1, 2014

Roasted Vegetable Enchiladas with Quick Homemade Enchilada Sauce


You have got to try this!  I was really surprised how easy this homemade enchilada sauce was to make and how much of a difference it makes!  I thought it had much deeper flavor and was totally worth the 10 minutes (plus I love knowing exactly what is in it!).







Roasted Vegetable Enchiladas with Quick Homemade Enchilada Sauce
enchilada sauce via How Sweet Eats

1 sweet potato, diced
1 cup mushrooms, quartered
1 red pepper, sliced
1 pablano pepper, sliced
1 small zucchini, diced
1/2 red onion, sliced
1 cup black beans
8 corn tortillas
enchilada sauce, below
1-2 cups shredded cheese

Toss veggies with a bit of olive oil and salt and pepper if desired and roast for 20-25 minutes at 400 until tender, tossing once midway.  Add about 1/3 cup enchilada sauce to bottom of baking dish and spread to cover bottom of pan.  Divide black beans and veggies between tortillas and rolls them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and cheese. Bake for 30 minutes at 350, until the cheese is golden and melted on top.

enchilada sauce
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper

Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.


Spicy Curried Tomato Lentil Soup

I know its not exactly soup weather, but save this recipe in your mind for a rainy day!  Or make it for lunches for the week if you'll be stuck inside your freezing air conditioned office!  Its delicious, spicy, creamy, and satisfying.  We had it with a big dollop of greek yogurt on top, a piece of crusty garlic bread, and a simple spinach salad.



Spicy Curried Tomato Lentil Soup
via Heather Christo

1 tablespoon butter
½ yellow onion, diced
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
4 cups tomato soup (homemade or boxed, I used a boxed from Trader Joes!)
1 ½ cups cooked lentils (I used the steamed cooked lentils from Trader Joes)
1 ½ cups cooked rice (I used brown rice)
1 ½ tablespoons curry powder
Kosher salt to taste
 
In a medium pot, melt the butter over medium heat and add the onion, garlic and crushed red pepper flakes to the melted butter. Sprinkle with a little kosher salt and cook until soft, about 5 minutes.  Add the tomato soup and stir to combine. Let simmer over low heat for about 10 minutes.  Add the lentils and stir well.  Add the cooked rice and stir well.  Add the curry powder and then season with kosher salt to taste.  Serve hot.