Bunny Trail Mix

Luke and I made our own trail mix filled with lots of our favorite snacks. This is a good activity to do with your kids! Search your cabinets and see what you can come up with to make your own trail mix.

Here is what we filled our bin with....

alphabet pretzels

cheerios

bunny graham crackers

zoo crackers

golden raisins

goldfish

chocolate chips

peanut M&Ms

jelly beans

peanut butter bumper cereal

Battle of the Kugel

Since today is Passover I have 2 recipes here for kugel... one is kosher and the other is definitely not but they are equally delicious!! If you like sweet (as opposed to savory) dishes then both of these are a must try.... Jewish or not!!!!! They go great with any meat, poultry, or pork (which is also not kosher but a good savory compliment) main dish.

Noodle Kugel

6 tbsp butter

1/2 cup sugar

6 eggs, separated

4 tbsp sour cream

1 lb cottage cheese (creamed, if you can find it)

salt

topping:

3 tbsp butter, melted

1/3 cup graham cracker crumbs

1/4 cup sugar

Cook noodles according to package and then drain. Add butter, cottage cheese, sour cream, yolks, salt and sugar to the cooked noodles. Beat egg whites and the fold into mixture. Pour into baking dish. Combine topping ingredients and sprinkle over casserole. Bake at 325 for 45 minutes.

Apple-Matzoh Kugel (I actually halved this recipe because the below amounts makes 12 servings)- from Epicurious

4 large apples, Granny Smith, cored and cut into medium dices

1/2 cup light brown sugar

1/4 cup orange juice

6 plain matzohs

8 eggs 1 tsp salt

1 tsp ground cinnamon

1 1/2 cups sugar

1/2 cup butter, melted

1 cup golden raisins

1 cup dried apricots, chopped

4 tbsp butter, cut into small pieces

Preheat oven to 350. Toss the apples with the brown sugar and orange juice and set aside. Break the matzoh into 2 to 3 inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.

While matzoh soaks, beat the eggs with a whisk in a large bowl. Add the salt, sugar, cinnamon, melted butter, raisins and apricots. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased casserole dish. Dot the top with the 4 tbsp of butter.

Bake the kugel for 1 hour. Cover the top with foil if it begins to brown too early. Remove from oven and cool to room temperature.

Shepherd's Pie

Here is a basic recipe for a simple Shepherd's Pie. It could definitely be made ahead of time and then heated when you are ready to eat. And you can substitute the vegetables for whatever you have on hand.

1 1lb ground beef

1 small onion, diced

3 carrots, chopped

3 celery stalks, chopped

1/2 cup peas, frozen

1 tbsp olive oil

2 large potatoes

1 packet of George Washington seasoning mixed with 6 oz of boiling water or 1/2 cup beef broth

1 tsp Worcestershire sauce

1/2 tsp pepper

3 tbsp butter

1/2 cup milk

Peel and quarter the potatoes and boil in salted water until tender (about 20 minutes). While the potatoes are cooking, heat olive oil in large saute pan. Saute onions, carrots and celery over medium heat for about 10 minutes. Add the ground beef and saute until no longer pink. Add the peas. Add worcestershire sauce, pepper, and 1/2 cup of the seasoning mix or beef broth. Cook, uncovered, for another 10 minutes over low heat.

Drain potatoes when they are tender and put back in pan. Add butter, milk, salt and pepper then mash potatoes.

Place beef mixture in baking dish. Distribute mashed potatoes on top. Cook in 400 degree oven until bubbling and lightly browned, about 30 minutes.

Black Bean Soup

Spring is supposed to be around the corner, however it is still cold outside??!!! This soup was perfect last night when I came inside from playing at the park with my kids.

Black Bean Soup (recipe comes from Jeff Smith, The Frugal Gourmet)

1 pound dried black beans, rinsed

4 cups water

3 cloves garlic, peeled & crushed

1 medium green bell pepper, cored, seeded, chopped

1 Medium yellow onion, peel & chopped

1 pound smoked ham hocks, cut into 1 ½ inch pieces

2 teaspoons paprika

3 teaspoons cumin

2 bay leaves

4 cups chicken stock

¼ teaspoon chili powder

1 tablespoon red wine vinegar

Salt & freshly ground black pepper to taste

Wash the beans and place them in a 6-quart stove-top casserole with 4 cups water. Cover and boil 2 minutes; shut off the heat and let stand 1 hour. Add the remaining ingredients, except the vinegar, salt, and pepper. Cover and simmer 2 hours until the beans are tender. (You may have to add a bit of fresh water to the pot as the beans should be just covered with water when you begin the second cooking stage.)

At completion, de-bone the hocks, chop up the meat, and return it to the pot. Add the vinegar. Add salt and pepper to taste. Bring to a simmer and heat through.

Coconut Macaroons

Around here we celebrate all holidays... so to get into the "Passover" spirit we made coconut macaroons. First of all, I didn't think my son or husband liked coconut and they both devoured them in minutes!! They are chewy on the inside with a little crunch to the outside... absolutely perfect!!! I am a huge coconut fan and these are definitely one of the best macaroon recipes I have ever tried!! Note: the recipe doesn't make that many macaroons, probably about 10, so you may want to double the recipe if you want them to last more than a day!!

1 1/3 cups flaked coconut

1/3 cup sugar

2 tbsp flour

1/8 tsp salt

2 egg whites

1/2 tsp vanilla extract

1 cup semi-sweet chocolate chips

In a small bowl, combine the coconut, sugar, flour and salt. Put the egg whites and vanilla in another small bowl and whisk until slightly frothy. Add to the coconut mixture and mix well.

Drop rounded teaspoonfuls onto greased or parchment paper covered baking sheet. Bake 325 for 18-20 minutes or until golden brown. Cool on wire rack.

Melt semi-sweet chocolate chips in microwave-safe bowl. Dip the bottoms of each macaroon in the chocolate and place on wax paper. Place in fridge to harder chocolate (about 30 minutes). Then take out of fridge and store in air tight container.

Lemon Garlic Roasted Salmon with Roasted Parsnips and Asparagus

My 3 year old really likes fish and I was looking for a healthy dinner for tonight so this is what we ended up eating. It was simple to make and didn't require a lot of prep work.

Lemon Garlic Roasted Salmon (from Splendid Table's How to Eat Supper)

1/2 cup olive oil

5 large garlic cloves

Juice from 1 large lemon

2 tsp sweet paprika

1/2 tsp ground cumin

kosher salt and fresh pepper to taste

2-4 salmon steaks (makes enough marinade for 4 but can easily double the marinade if you are making it for more people)

Preheat oven to 400. In a small food processor, puree together the olive oil, garlic, lemon juice, paprika, cumin, salt and pepper. Place the salmon in a shallow bowl and pour the mixture over them. Refrigerate for 20-30 minutes.

In a shallow baking dish, arrange the fish so the pieces don't touch and bathe with the marinade. Roast in the oven for 5 minutes then test center with an instant reading thermometer for 115 degrees. **Once it is there, turn off the oven, close the door and leave the fish for another 4-8 minutes or until you see a creamy white liquid escaping from the meat. Now it is ready to eat. Spoon juices over the fish and serve hot.

** I am not sure if my thermometer is broken or it just never got hot enough in the oven, but it took me awhile to get the fish to read 115. So, if you start to see the white liquid and you haven't turned the oven off, turn it off then wait a couple minutes and check to make sure it is done- but don't overcook it.

Roasted Parsnips and Asparagus

Cut up the vegetables into 2 inch pieces and arrange on baking sheet. Drizzle with olive oil, kosher salt and freshly ground pepper. Put in preheated 400 oven for 20-30 minutes, flipping halfway through cooking. (You can start this before you put the fish in and let it finish cooking while the fish is in the oven too. If the vegetables start to get too brown while the fish is still cooking, take them out and put them back in for a minute or two before you serve them so they are hot.)

Chicken and Black Bean Enchiladas

Using the leftover chicken I made easy chicken enchiladas for dinner tonight. This is a good dish to make ahead and then just pop in the oven when you are ready to cook it. I got the recipe from a friend who made these for me a long time ago and they tasted just as good the second time around! I served it with a side salad.

2 cups salsa

1/2 cup water

2 tbsp chili powder ** If you are serving to kids you might want to reduce this to 1 tbsp- my 3 yr old ate it but it was a little spicy.

1 tsp cumin

handful of fresh cilantro

8 tortillas

monterey jack cheese (or cheddar, whichever you have)

1 can black beans, rinsed and drained

2 cups chicken, diced and cooked

Mix together the salsa, water, chili powder, cumin, and cilantro. This is your homemade enchilada sauce.

Put 1/2 cup of sauce in bottom of 9x13 baking dish. Set aside the rest of the sauce.

Take tortillas and fill with chicken, black beans and cheese. Roll them up and place them seam side down in dish. When you are done rolling up the tortillas, pour the rest of the sauce over tortillas.

Cover with foil and bake at 350 for 45 minutes.

Take dish out, uncover, and sprinkle remaining cheese. Place back in oven until cheese is melted, which should only take a couple of minutes.

You can serve the enchiladas with sour cream, scallions, hot sauce, avocado or extra cilantro as optional toppings.

Chicken in a Pot with wild rice and bulgur with vegetables

This chicken recipe takes a while to cook but the final product is very juicy chicken and it tastes delicious! The chicken juice that is left after cooking the chicken tastes great spooned over the wild rice mixture. I added steamed asparagus sprinkled with goat cheese to round out the meal. Lately my kids have been loving asparagus so while it is in season we will be eating it! And I cut up the leftover chicken to use in tomorrow's nights dinner! Check back tomorrow to see what we make with it.

Chicken in a Pot (recipe from America's Test Kitchen)

1 whole roasting chicken (4 -5 pounds), giblets removed and discarded

2 tbsp kosher salt

1/4 tsp ground pepper

1 tbsp olive oil

1 small onion, chopped medium

1 celery stalk, chopped medium

6 medium garlic cloves, peeled and trimmed

1 bay leaf

1 fresh sprig of rosemary (optional)

1/2 tsp fresh lemon juice

Heat oven to 300 and adjust rack to lowest position. Pat chicken dry and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Flip chicken over (use a wooden spoon and insert into cavity of bird) and cook until chicken and vegetables are well browned, 8 minutes. Remove from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 when inserted into thickest part of breast. It took about 1- 1 1/2 hours to cook fully.

Transfer chicken to carving board, tent with foil and let rest 20 minutes. Meanwhile, strain juices from pot through fine-mesh strainer and then use a gravy separator to get rid of the fat. Pour liquid into saucepan and set over low heat. Stir lemon juice into juice to taste and serve with chicken.

Wild Rice and Bulgur with Vegetables (adapted from Gourmet, Jan 2005)

1 quart water

1 tsp salt

1/2 cup bulgur

1/2 cup wild rice

1 leek, cut into 1/4 inch dices

1 1/2 tbsp unsalted butter

2 small carrots, diced

1 large celery stalk, diced

Bring water and salt to boil. Put bulgur in a large glass bowl, then pour half the boiling water over it and let it soak about 30 minutes, uncovered, until tender. Add wild rice to water remaining in pan and simmer, covered, until tender, about 30 minutes.

Drain bulgur and wild rice together in a large colander. Set aside. (Can do this ahead of time).

Wash leeks in a bowl of cold water, then lift them out when ready to cook, don't pour liquid out first because then the sand that you are getting rid of will be back incorporated into the leeks.

Melt butter in a saucepan over medium low heat. Add leeks, carrots, celery and 1/2 tsp salt and cook until tender, about 10 minutes. Stir occasionally. Stir in rice and bulgur and cook, covered, until heated through.

Corned Beef with Veggies over Sauteed Cabbage

So here is my spin on the traditional corned beef and cabbage. I am not a fan of the boiled veggies and cabbage so next time i might leave them all out and cook the corned beef separately. But I have to say, this was very easy.... especially because I used the crock pot and didn't touch it until dinner time. I served this with Irish Soda Bread... my favorite!!

Corned Beef

Place carrots, parsnips, onion and potatoes in bottom of crock pot. Put corned beef over vegetables and add enough water to just cover the meat. Cook on low for 8 hours or until fork goes threw easily. Remove meat and vegetables and keep warm, discard liquid. Serve over sauteed cabbage.

Sauteed Cabbage (from Barefoot Contessa)

2 tbsp unsalted butter

1 small cabbage

1 1/2 tsp kosher salt

1/2 tsp freshly ground pepper

Cut cabbage in half and slice it very thinly. Discard the core. Melt the butter in a large saute pan over medium-high heat. Add the cabbage, kosher salt, and pepper and saute about 15 minutes, stirring occasionally, until cabbage is tender and starts to brown. Serve hot.

Irish Potatoes

Another treat for St. Patrick's Day.... and my favorite one too!!!

1/4 cup butter, softened

1/2 (of a 8 ounce) package of cream cheese

1 tsp vanilla

4 cups confectioners' sugar

2 1/2 cups flaked coconut

1 tbsp ground cinnamon

In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Mix in the coconut. Roll into balls or potato shapes and then roll in cinnamon. Place on a cookie sheet and chill to set.

Dinner Spanakopita

I decided to make this favorite appetizer of mine into a dinner meal. I made the filling from the Barefoot Contessa and put it into a casserole dish because I was too lazy to roll each triangle individually.

1 tbsp olive oil

1 cup chopped onion

3 scallions, white and green parts, chopped

1 (16-ounce) package frozen, chopped spinach, defrosted

4 large eggs

3 tbsp freshly grated Parmesan cheese

3 tbsp dry bread crumbs

1 tsp freshly grated nutmeg

2 tsp kosher salt

1 tsp freshly ground black pepper

12 ounces small diced feta cheese

3 tbsp toasted pine nuts

20 sheets frozen phyllo dough, defrosted

1/2 stick butter, melted

Preheat oven to 425. Heat olive oil in a medium saute pan, add the onion and cook for 5 minutes. Add the scallions and cook for another 2 minutes until the scallions are wilted. Meanwhile, gently squeeze most of the water out of the the spinach and place it in a large bowl.

When the onion and scallions are done, add the spinach. Mix in the eggs, Parmesan cheese, bread crumbs, nutmeg, salt and pepper. Then carefully fold in the feta cheese and pine nuts.

In a 13x9 baking dish, layer 10 sheets of phyllo and brush in between each layer with the melted butter. Spread in the spinach filling. Then layer another 10 sheets of phyllo brushed in between with the melted butter. Tuck the edges down and score the top into serving size pieces. Bake for about 40-45 minutes.

St. Patrick's Day Cookies

Ok let's get into the spirit of St. Patrick's Day! Here are my basic sugar cookies decorated for the upcoming holiday!

2 sticks unsalted butter, softened

1 cup sugar

1 egg

1 1/2 tsp vanilla

3 cups flour

1 1/4 tsp baking powder

egg wash= 1 egg mixed with 1 tbsp water

sprinkles

Cream together butter and sugar. Add egg and vanilla and mix well. Then add flour and baking powder and mix until well incorporated. Put dough on a piece of wax paper or plastic wrap, roll into a disc and wrap up with wax paper. Refrigerate 2 hours or until ready to make cookies.

Preheat oven to 375. On a floured surface, roll out some or all of the dough using a rolling pin and use cookie cutters to shape cookies. Place cookies on cookie sheet, brush with egg wash, and decorate with sprinkles. Bake 375 for 7-8 minutes.

Cool on cooling rack and enjoy!

Crab Cakes with Roasted Vegetable Salad

We typically have pizza on Friday night but tonight we changed it up a bit! Easy crab cake recipe and "semi-homemade" salad.... delicious!

Crab Cakes

2 1/2 cups panko breadcrumbs

2 tbsp olive oil

2 tbsp unsalted butter

1 lb. jumbo lump crabmeat

6 tbsp mayonnaise

2 tbsp finely minced flat-leaf parsley

1 tbsp finely chopped shallot

zest of 1 lemon

1/2 tsp old bay seasoning

1/4 tsp freshly ground pepper

1 tbsp fresh lemon juice

1 large egg

Place breadcrumbs on a baking sheet in a 250 degree oven for 10-15 minutes until lightly toasted. Set aside.

Combine the crab, mayo, parsley, shallot, lemon zest, old bay and pepper and toss well trying not to break up the crab pieces. Form into 7 or 8 patties. Chill, if you have time, so they set up better. Mix the lemon juice and egg in a small bowl.

In a large saute pan, add the olive oil and butter over medium heat. Gently dip the patties in the lemon/egg mixture and then place it on the tray in the breadcrumbs. Lightly press the crumbs on all sides of the crab cake. Once the butter is melted turn heat up to medium high and cook patties for 3-5 minutes per side. You want each side to be lightly browned and crispy.

Serve immediately.

Salad

Spinach lettuce

roasted vegetables (we used artichokes, eggplant and peppers)

goat cheese, crumbled into pieces

Layer above ingredients and then drizzle with olive oil and balsamic vinegar.

Apple Coconut Muffins

Today I did a lot of baking... starting making some St. Patrick's festive treats... which I will post later but here are some delicious and very easy muffins! They were made for a special person and I hope she likes them!

1/2 cup unsalted butter

1 cup sugar

1/2 tsp vanilla

2 eggs

1/2 cup milk

2 1/2 cups whole wheat flour (or all purpose flour)

2 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp freshly grated nutmeg (if you need to buy it, buy the whole nutmeg and use a grater to grate it.... it keeps longer than the ground nutmeg and it produces a much better flavor)

1 cup plus 2 tbsp shredded sweetened coconut

1 1/2 cups finely chopped, peeled apple

Preheat oven to 350. Grease 12 muffin tin cups. Cream together butter, sugar and vanilla. Beat the eggs and milk together in small bowl. Combine well the flour, baking powder, salt and nutmeg. Alternately add the wet and dry ingredients to the creamed mixture. Blend until just combined. Stir in the coconut and apples. Fill the cups full and bake for 25-30 minutes. Cool 5 minutes and then remove from the tins to cool further on a cooling rack.

Garbanzo Burgers with Roasted Potato Wedges

So I definitely didn't think my 3 year old would eat these because they were made with cilantro and sprouts but he did and he said he liked them!! He dipped them in ketchup along with his "fries." My sister came for dinner and we both really enjoyed these. There are so many different things you could fill them with... so be creative and let me know what you do!

2 1/2 cups canned garbanzo beans, drained and rinsed (about 1 1/2 cans)

4 large eggs

1/2 tsp kosher salt

1/3 cup chopped fresh cilantro

1/2 small onion, chopped

grated zest of 1 large lemon

1 cup micro sprouts (alfalfa or broccoli sprouts)

1 cup panko bread crumbs

1 tbsp olive oil

Filling ideas:

avocado

more sprouts

guacamole

cipollini onions (sweet onion)

tomatoes

dollop of sour cream

ketchup

Combine the garbanzo beans, eggs, and salt in a food processor. Pulse until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the bread crumbs, stir, and let sit for a couple minutes so the crumbs can absorb some of the mixture. Now make into 12 mini patties. If the mixture seems to be too moist, add some more bread crumbs. At this point you can put the patties on a baking sheet and store in refrigerator, covered with plastic wrap, until ready to cook them.

Heat olive oil in a large skillet over medium heat. Add half the patties and cook for 7-10 minutes, covered, until the bottoms begin to brown. If they are not brown after 10 minutes, turn the heat up a little bit. Flip the patties over and cook, covered, another 7 minutes or until golden. Remove from the skillet and cook the remaining patties.

Carefully cut each patty in half and insert your favorite fillings. (I used more broccoli sprouts and avocado.) Enjoy immediately.

Roasted Potato Wedges

4 Idaho potatoes

Preheat oven to 425. Cut potatoes into wedges. Put potatoes on baking sheet and sprinkle with canola oil and kosher salt. Put in oven and roast until browned, turning half way with a spatula.

Chicken Breasts Stuffed with Goat Cheese and Barley with Green Onions, Walnuts and Asparagus

Ben said this dinner was 5 stars!!! The best he has had in awhile... not sure what that means but I'll take it! It really was delicious with lots of flavors yet comprised of very simple and healthy foods. Definitely a must try!! My 1 year old loves barley and he ate it all!! The chicken can be done ahead of time (about 4 hours) and refrigerated until time to bake.

Chicken

4 boneless, skinless chicken breast, (pounded thin- I used a meat mallet and pounded between two pieces of wax paper)

1/2 cup fresh goat cheese

2 green onions, thinly sliced

1 tsp dried, crumbled basil

kosher salt

freshly ground pepper

1 egg, beaten

1/2 cup dry breadcrumbs

1 tbsp unsalted butter, melted

Preheat oven to 350. Combine cheese, green onions, basil, salt and pepper in a small bowl. Spread mixture lengthwise over half of each chicken piece. Tuck the smaller ends in and roll chicken up, starting on one long side. Brush chicken with egg, and then roll in breadcrumbs.

Place chicken in baking dish and pour melted butter over them. Bake until cooked through, about 30 minutes. Cut chicken into rolls crosswise and fan on plate.

Barley (adapted from recipe in Super Natural Cooking Cookbook)

2 cups chicken broth

1 cup barley

1 tbsp olive oil

6 green onions, coarsely chopped

1/2 tsp kosher salt

1/2 bunch asparagus, trimmed and cut into 1 inch pieces

grated zest of 1/2 a lemon

1/2 cup toasted walnuts (put in oven on baking sheet while chicken is cooking for about 10 minutes to toast them)

creme fraiche, optional

freshly grated parmesan cheese, garnish

Combine broth and barley in saucepan and bring to a boil. Cover and reduce heat to simmer, stirring occasionally, until barley is tender, about 45 minutes.

Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped green onions and saute for 5 minutes. Stir in a pinch of salt. Using a hand blender or mini food processor, lightly puree them, but don't over do it.

When the barley is almost done, stir in the asparagus. Let them cook until asparagus is a vibrant green color. Some of the broth may still be in the pot, but as the barley continues to cook off the heat it will be absorbed. Stir in the zest, walnuts, and 1/2 tsp salt.

Put on plate and top with dollop of creme fraiche, a sprinkle of parmesan and the green onion puree.

Rice Krispie Treats

And since both boys napped today I had 15 extra minutes to make dessert... nothing special but always delicious!! (And sprinkles on top because I am obsessed with them!)

Lemon Chicken, Mashed Sweet Potatoes and Carrots, and Snow Peas

So I typically don't cook dinner on Friday night... but I am back from vacation so I decided to give my husband a good meal since I have no clue what he has been eating while we were gone.

I make this chicken all the time and we love it. The mashed sweet potatoes/carrots were a new recipe and we all ate them so I would say the review was definitely favorable.

Lemon Chicken

4 chicken breasts, boneless, skinless (and pounded very thin, I always ask my butcher to pound them for me so I don't have to do it)

3/4 cup flour

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

3 tbsp canola oil

1/4 cup fresh lemon juice

1/4 cup white wine

1/4 cup butter

1/4 cup fresh parsley, chopped (if you don't have it, you can definitely make it without)

Rinse and pat dry chicken. Combine flour, salt and pepper in a shallow dish. Heat oil in large saute pan over medium high heat. Dredge chicken in flour mixture on both sides and then place in the oil. Brown chicken about 3-4 minutes each side (depends how thin chicken has been pounded- you want it to be cooked through). Remove from skillet and keep warm. Add lemon juice and wine and cook 1 -2 minute until thickened. Swirl in butter. Add chicken, turning to coat in sauce then sprinkle with parsley and serve.

Mashed Sweet Potatoes and Carrots with Sweet and Sour Walnuts (Bon Appetit Nov. 2005)

1 pound sweet potatoes

3 tbsp butter, divided

1 pound carrots, peeled and cut into 1/2 inch slices

2 tbsp water

pinch of kosher salt

1/4 cup honey

1/4 cup sherry wine vinegar

1/2 cup walnuts

Preheat oven to 400. Bake potatoes until tender, about 45 minutes. Cool slightly then peel. If you have a food mill, put them through it into a large bowl. Or if you don't you can use a kitchenaid mixer fitted with the paddle attachment and mix until mashed. Set aside.

Melt 1 tbsp butter in a large pot over medium heat. Add carrots, 1 tbsp water and salt. Cover and bring to a boil, reduce heat to medium and simmer until carrots are tender, about 20 minutes, stirring occasionally. (Add the second tbsp of water if they get dry). Add 2 tbsp butter. Using a potato masher, mash carrots coarsely and stir potatoes into carrots. Season with salt and pepper. Can cover and chill at this point for up to 1 day or serve.

Stir honey and vinegar in a small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly (if they cool too much they will stick together and you will end up with one big block of walnuts... if this happens just reheat it to melt the syrup.) Serve on top of potatoes.

Snow peas

Saute snow peas in 1/2 tbsp butter over medium heat until cooked through.

Roasted Red Potatoes & Roasted Asparagus

I am still in Florida so haven't been cooking this week.... but tonight we did eat in and these are the side dishes we had with stone crabs. Simple, easy and delicious!

Red Potatoes

small red potatoes (amount depends on how many people you are feeding), cut into quarters

1 small onion, chopped

olive oil

kosher salt

freshly ground pepper

Preheat oven to 450. Spread potatoes on a baking sheet and drizzle with olive oil, salt and pepper. Roast 20 minutes. Take out of oven and add onion. Toss potatoes with onion and put back in oven for another 20 minutes.

You can do this ahead of time and then reheat them in the oven when ready to serve.

Asparagus

Cut off the bottoms of asparagus and spread on baking sheet. Drizzle with olive oil, kosher salt and pepper. Roast at 400 about 15-20 minutes.

If you have thin asparagus watch towards the end of cooking because they tend to shrivel to almost nothing quickly.

Ham Barley Soup

I made this soup over the weekend for family and we ate it for lunch with grilled cheese sandwiches. The soup can be made ahead of time just don't add the green beans until right before serving or they will be overcooked.

1 meaty ham bone

1 tsp olive oil

2 carrots, peeled and chopped

1 small onion, diced

1 small garlic cloved, minced

1 tsp oregano

1 can diced tomatoes

1 cup pearled barley

1 1/2 cup fresh green beans, trimmed, cut into 2 inch pieces

1/2 tsp freshly ground pepper

Place ham bone in large pot and fill almost to cover with water. Bring to a boil, then cover, reduce heat to medium-low and simmer for about 30 minutes. Meanwhile, heat olive oil in small saute pan and add carrots, onions, and garlic. Saute about 5-10 minutes until onions are transulcent.

Take hambone out of water and take meat off bone and chop into bite size pieces. Return meat to soup. Add carrots, onions, garlic, diced tomatoes, oregano and barley. Bring back to a boil and simmer, uncovered, until barley is cooked, about 1 hour. Add green beans and cook 15 minutes.

Lasagne Bolognese

During the layering process (above)... and the final product (below)

I love spinach noodles so this recipe I had to try! It is not a traditional lasagne with ricotta and red sauce but a white sauce with a little bit of Parmesan cheese. It is the second time I made it and I still love it. It requires more attention that a typical weeknight dinner so make sure you have a lot of time when you do it. I served it with a salad and garlic bread.

Ragù
5 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter
1 medium onion, finely chopped
1 carrot, finely chopped
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
4 ounces prosciutto, cut into small pieces
¼ cup tomato paste
1 cup milk
1 cup white wine
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Béchamel
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Lasagna
1 pound fresh spinach pasta sheets, cut into long strips (or dried lasagne noodles blanched for 6 minutes and refreshed)
1 cup freshly grated Parmesan

In a large heavy-bottom saucepan, heat olive oil and butter until butter is melted. Add onion, carrot, and garlic, and sweat over medium heat for about 5 minutes, stirring occasionally until vegetables are translucent. Increase heat and add veal, pork, and prosciutto to the vegetables, and brown over high heat, stirring occasionally and breaking up any lumps. Add the tomato paste, milk, and wine, and simmer uncovered, over low heat, stirring occasionally, until almost all liquid has evaporated but ragu is still moist – about 1 to 1 1/2 hours. Season to taste with salt and pepper, and remove from heat.

Béchamel
Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, about 2 minutes. Do not allow the flour to become colored. Remove from heat. While flour is cooking heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture, no more than a few tablespoons at a time. Stir steadily and thoroughly. As soon as the first 2 T. of milk have been incorporated add 2 more, and continue to stir. Repeat this procedure until you have added ½ cup milk; you can now add the rest of the milk, 1/2 cup at a time, whisking continuously until the sauce is very smooth. Place the pan over low heat, add the salt, and cook, stirring without interruption, until the sauce is as dense as thick cream. Remove from the heat and season with nutmeg.

Assembly
Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: béchamel, pasta, ragù, béchamel, and grated cheese (saving about 1 cup béchamel for last topping), making 5 layers of pasta, finishing with béchamel, and 1/4 cup of the Parmesan sprinkled over the top. Bake in the oven for 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from the oven, allow to cool for 20 minutes, slice, and serve.

Pesto Tofu Pasta

This is definitely a quick meal for one of those busy nights. I love pesto and it is really easy to make plus it freezes well too!

1 box penne noodles

1 container firm or extra firm tofu

2 cups fresh basil leaves

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

1/3 cup walnuts (or pine nuts)

3 medium sized garlic cloves

Kosher salt

Freshly ground pepper

Drain water from tofu package and place on paper towel to dry it off a bit. Cut into cubes. In a small saute pan, heat 1 tsp olive oil. Place tofu in saute pan and cook, stirring occasionally, until slightly browned. Set aside.

Cook pasta according to package. Meanwhile place basil and walnuts in a small food processor. (If the walnuts are not chopped, pulse them a few times before you add the basil.) Add the garlic and pulse a few more times. Slowly add the olive oil in a constant stream while the food processor is on. Scrap down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse until blended. Add a pinch of salt and pepper to taste. (If you want to freeze it, don't add the cheese... it doesn't freeze well. Once you defrost it, add in the grated cheese.)

Once pasta is done cooking and still hot, add some of the pesto and the tofu. Mix well. Sprinkle with some extra parmesan and serve.

White Bean and Butternut Squash Soup with Polenta Sticks

Tonight's dinner was all about the sage! I made a simple meal of soup and sticks. This is a very basic soup recipe but still good. I would use an immersion blender and blend some of it next time I make it so it would be a little bit thicker. And the polenta sticks would make a great appetizer (they make a lot).

White Bean and Butternut Squash Soup

1 cup dried white beans (I used great northern beans)

3 cups chicken broth

4 cups water

2 tbsp olive oil

1 small onion, diced

6 sage leaves

1 bay leaf

1 medium butternut squash, peeled and cut into 1/2 inch cubes

1 tsp salt

Soak beans overnight (or do the quick soak method- put beans in saucepan and fill 2 inches above beans with water. Bring to a gentle boil then reduce to simmer for 2 minutes. Remove from heat and cover, let sit for an hour.)

Drain beans and put in saucepan with chicken broth and 4 cups of water. Bring to a boil, then lower the heat and simmer until the beans are tender. (About 45 minutes). Season with 1/2 tsp salt.

Heat olive oil in saucepan. Add onions, sage leaves and bay leaf. Cook over medium heat until tender, and slightly browned, about 15 minutes. Stir in butternut squash and remaining 1/2 tsp salt and cook for 5 minutes.

Drain the beans but save 6 cups of their cooking liquid to the squash and onion. Cook at a simmer until the squash starts to become tender (about 20 minutes). Add the beans and cook until the squash is very soft. At this point, I would pulse a few times with the immersion blender for a thicker soup. Taste and adjust seasonings. Remove bay leaf before serving.

Parmesan Sage Polenta Sticks

4 cups water

1 1/4 tsp salt

1 tbsp minced fresh sage leaves

1 1/3 cups yellow cornmeal

3 tbsp unsalted butter

1 cup parmesan cheese

Butter a 13x9 inch baking dish. In a large saucepan, bring water and salt to a boil. Add sage and 1/3 cup cornmeal, stirring constantly. Reduce heat to low and add remaining cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, stirring with a whisk, for 1 minute. Remove from heat and add 2 tbsp butter and 1/3 cup parmesan cheese. Stir until butter is incorporated. Working quickly, spread polenta into the prepared baking dish and chill until firm, about 20 minutes. (At this point, polenta can be covered and stored in the fridge to finish the next day).

Preheat broiler. Melt remaining 1 tbsp butter. Cut polenta into sticks and arrange on baking sheet. Brush sticks with butter and broil about 4 inches from heat until golden, about 6-8 minutes. (Watch them). Turn sticks over with tongs and sprinkle with remaining parmesan cheese. Broil until cheese is golden, about 2 minutes more.

Marble Cake with Chocolate Glaze

Without the glaze

With the glaze (with some eaten so you can see the marbling of the cake)

I had some extra buttermilk in the fridge that I needed to use up so I made this marble cake with the remaining buttermilk. We might have had some for breakfast this morning (shhh) before I got a chance to make the chocolate glaze and it was still delicious... it was like a breakfast cake...who said you can't have cake for breakfast, right??!! But my point is, with or without the glaze, still tastes great!

1 stick unsalted butter, room temperature

1 3/4 cups cake flour

2 tsp baking powder

1/2 tsp salt

1 cup sugar

3 large eggs, room temperature

1 tsp vanilla extract

2/3 cup lowfat buttermilk

1/4 cup plus 1 tbsp cocoa powder

1/4 cup plus 2 tbsp boiling water

Preheat oven to 350. Butter a 9x5 loaf pan. Whisk together the cake flour, baking powder and salt. Set aside

In stand mixer with paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time. Mix in the vanilla. Add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside on-third of the batter.

In a bowl, mix the cocoa and the boiling water with a rubber spatula until smooth. Ad the cocoa mixture to the reserved cake batter and stir until combined.

Spoon batter into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate batter to simulate a checkerboard. To create the marble effect, run a table knife or wooden skewer through the batters in a swirling motion. (Don't overdo it!)

Bake, rotating the pan halfway through, until a cake tester comes out clean about 40-50 minutes. Transfer to a cooling rack for 10 minutes. Then turn cake out of pan and let cool completely.

Chocolate Glaze

3/4 confectioners' sugar (sifted if there is a lot of large chunks)

2 tbsp milk

2 1/4 ounces semi sweet chocolate chips

In a small bow, whisk together confectioners' sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add more sugar, if it is too thick ad more milk. Use immediately. Pour glaze over cake letting it drip down the sides. (I always do this while it is still on the cooling rack and put paper towels underneath so it doesn't drip all over the counter.)

Vegetable Chicken Parmesean

Here is a picture of my grill pan in the midst of grilling the eggplant and fennel.

I made this vegetable parmesan dish and added sauted chicken breast underneath it. The vegetables parmesan was delicious!! And the chicken was the perfect addition.

Olive oil

Kosher salt and freshly ground pepper

1 medium eggplant, sliced into 1/2 inch rounds

1 fennel bulb, sliced into 1/4 inch pieces

1 yellow pepper, cut into 2 inch chunks

1 orange pepper, cut into 2 inch chunks

1 jar marinara sauce

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup plain bread crumbs

4 pieces boneless, skinless chicken, pounded thin

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.

Brush eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.

Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes

While the vegetables are cooking in the oven, heat 1 tsp olive oil in the same grill pan you used to cook the vegetables. Sprinkle chicken with kosher salt and pepper. Saute the chicken in the pan until cooked through. Keep warm until vegetable parm is done.

Remove from the oven and cool for 10 minutes before serving.

Serve a piece of chicken with vegetable parm on top.

Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

This recipe was adapted from Giada's Vegetable Parmesan recipe on foodnetwork.com .

Meatball Sandwiches and Cucumber & Red Pepper Salad

Tonight I served this dinner for some close friends. They loved it! The meatballs could also be accompanied by pasta if you want to do it that way. However if you do serve a meatball sandwich make sure you have good rolls... they are key. (If you live local, I got mine at Carlinos).

Meatballs:

1/2 lb ground veal

1/2 lb ground pork

1 lb ground beef

1 cup fresh white bread crumbs (Whenever I have day old bread that I know we won't eat I put into food processor and make bread crumbs with it. Then put in a freezer bag and store in the freezer for the next time I need fresh bread crumbs. They last forever.)

1/4 cup seasoned dry bread crumbs ( I didn't have these so I just added dry bread crumbs with a dash of oregano and garlic powder).

2 tbsp chopped fresh flat-leaf parsley

1/2 cup Parmesan cheese

2 tsp kosher salt

1/2 tsp ground pepper

1/4 tsp ground nutmeg

1 extra large egg (I used a large egg and it was fine)

Canola oil

Olive oil

Sauce:

1 tbsp olive oil

1 cup chopped yellow onion

1 1/2 tsp minced garlic

1 (28 ounce) can crushed tomatoes

1 tbsp chopped fresh flat-leaf parsley

1 1/2 tsp kosher salt

1/2 tsp ground pepper

For Serving:

Provolone Cheese

Fresh Rolls

Place ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs.

Pour equal amounts of canola oil and olive oil in a large skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat. Turn them carefully with a spatula or a fork. This should take about 10 minutes and make sure you don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil when finished but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute for about 5-10 minutes until it is translucent. Add the garlic and cook 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan. Cook until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper.

Return the meatballs to the sauce, cover and simmer on low for 25-30 minutes until the meatballs are cooked through. Serve with provolone cheese on good rolls.

Cucumber and Red Pepper Salad

2 red peppers

3 plum tomatoes

1 cucumber

1/2 a small red onion

6 oz. feta cheese, cut into bite size pieces

Dressing:

3 tbsp red (or wine) wine vinegar

1 large garlic clove, cut into pieces

1 shallot , cut into pieces

1/2 tsp Dijon mustard

1/2 tsp oregano

1/4 tsp dried thyme (if you have fresh use 1/2 tsp)

1 large fresh basil leaf

1/4 cup olive oil

3/4 kosher salt

1/4 tsp freshly ground pepper

Combine the vinegar, garlic, shallot, mustard, oregano, thyme and basil in a small food processor. Then add olive oil thru the top and process until it all comes together. Add the salt and pepper and set aside.

Cut the peppers, cucumbers and tomatoes into large chunks (3/4 inch pieces). Cut the onion into very thin slices. Toss vegetables with dressing. Then add the feta cheese and toss again.

The meatball recipe is Barefoot Contessa and the salad recipe is adapted from a cooking class.

Soft Pretzel Bites

I made these this afternoon to take to a playgroup. The whole plate was gone so I think they were a hit! The kids kept walking by the table and popping them in their mouth! You could make them into actual pretzel shapes but for the kids it was easier to make them bite size.

1 package dry yeast

1 1/2 tsp sugar

1 cup warm water

3 1/4 cups all purpose flour, divided

1 tsp salt

cooking spray

6 cups water

2 tbsp baking soda

1 tsp cornmeal

1 tsp water

1 large egg

2 tsp kosher salt

Dissolve yeast and sugar in the warm water in a large bowl, and let stand for 5 minutes.

Lightly spoon flour into measuring cup and level with a knife. Combine 3 cups flour, 1 tsp salt and the yeast mixture in a stand mixer fitted with the hook attachment. Mix until soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with olive oil or cooking spray, turning to coat top. Cover and let rise for about 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.

Preheat oven to 425. Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Meanwhile, pull off a small portion of the dough and roll into a rope. Cut rope into 1 inch pieces or roll into desired pretzel shape. Cover while you continue to make the rest of the pretzels. Gently lower the pretzel pieces in batches into the simmering water mixture, cook 15 seconds. Turn pretzels over with a slotted spoon and cook another 15 seconds. Transfer pretzel to a wire rack coated with cooking spray and repeat procedure with remaining pretzels.

Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 tsp water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer over the pretzels and sprinkle with kosher salt. Bake at 425 for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

Coconut Chicken, Roasted Carrots and Spinach

I love coconut so I love this chicken dish. My whole family likes it because it has a lot of flavor. My husband and I had a side salad along with our dinner. Also, I started with frozen spinach that I doctored up a bit. I didn't have time to thaw it so it was a little watery but still had a lot of flavor. If you have time, thaw the spinach and squeeze out the excess water before you cook it.

Coconut Chicken (from Cooking Light)

1 tbsp fresh lime juice

1 tbsp hot sauce

1 (14 ounce) can light coconut milk

4 chicken thighs, skinned

4 chicken drumsticks, skinned

3/4 cups panko (Japanese breadcrumbs)

1/2 cup flaked sweetened coconut

1/2 tsp salt

1/4 tsp freshly ground pepper

cooking spray

Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally. Preheat oven to 400.

Combine panko, coconut, salt and pepper in a shallow dish. Remove chicken from marinade and discard marinade. Dredge chicken, one at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake for 30 minutes then carefully turn chicken over with tongs. Bake an additional 20-3o minutes until it is done.

Carrots, cut into sticks

Olive oil

Kosher salt

Pepper

Place carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. I put them in the oven with the chicken after I flipped it and they were done after the second 30 minutes of cooking.

Spinach

1 tbsp shallot

1 garlic clove

1/2 bag frozen chopped spinach, thawed and squeezed dry (if you have a bigger family, make the whole bag)

1 tsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground pepper

1/4 cup whole milk

2 tbsp parmesan cheese

In a small saucepan, heat olive oil over medium heat. Add shallot and cook 4 minutes. Add garlic and cook 1 more minute. Add milk and stir until warmed but not boiling. Add spinach, salt and pepper. Cook 5-10 minutes. Stir in parmesan cheese and serve hot.

Turkey, Rice, Bean Bowl

This is healthy and super easy. You can also vary the ingredients depending on what you have in the kitchen. Any type of beans will work and it also could be made with a different type of ground meat. To spice it up (if you don't have kids) you can use a can of Ro-tel instead of just plain diced tomatoes. And one more thing.... I have a special way to cook rice that doesn't make it stick to the pan and it is never overcooked.

1 pound ground turkey

1 cup brown rice

1 can black beans, drained and rinsed

1 can diced tomatoes

1 tbsp olive oil

kosher salt

pepper

1/2 tsp garlic powder

1/2 cup shredded cheese (cheddar or whatever you have around)

Cooking rice:

Fill a large saucepan with water and bring to a boil. When water is boiling, add rice and cover, adjust heat so it is still boiling but not overflowing the pan. Set timer for 20 minutes. After 20 minutes, drain rice and put back in saucepan and cover. Let sit and steam with top on saucepan for about 10 minutes. And rice is done!

In large saute pan add olive oil and put on medium high heat. Add ground turkey cook until no longer see pink. Add pinch of salt, pepper and garlic powder. Add can of tomatoes and black beans, mix well, and reduce temperature to low. Add rice when it is finished cooking. Sprinkle with cheese and put top on pan until cheese is melted. Serve hot.

Chicken Thighs with Quinoa and Leeks

This is an easy and healthy one pot meal. Quinoa (pronounced keen-wah) is a grain with the highest content of protein. It is packed with all 9 essential amino acids, a great source of fiber, iron and magnesium. For an extra kick in this dish, Ben always puts hot sauce on it, but it is perfectly delicious without it too!

6 skinless chicken thighs, either boneless or bone-in (whatever you prefer or have on hand)

1 cup quinoa (always rinse quinoa before cooking it through a fine mesh strainer)

2 cups chicken broth (again I use my concentrated broth ... see side note on blog)

1 cup leeks (typically they come in bunches of 2 or 3 and I use them all, however this time they were really big so I only used 1)

1 handful grape tomatoes, sliced in half

Cut leeks in half lengthwise and then chop into 1/2 inch pieces (using only the light green and white part of the leeks). Put leeks in a bowl of water. (Leeks are grown in sand so this is the only way to really wash them and get rid of the sand. When you are ready to cook them, swish them around in the water and take them out lightly shaking off the excess water. When you are done taking the leeks out you will see all the sand at the bottom of the water).

In a large saute pan, add 1 tbsp olive oil and heat over medium high heat. Sprinkle chicken with kosher salt and pepper. Add chicken to pan and brown both sides, about 8-10 minutes. Add leeks and saute another 5 minutes. Add quinoa and chicken broth to pan. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. Add tomatoes, cover again and let sit for 5 minutes. Enjoy!