5 TIny Kitchen Confessions

1. I'm taking a spring break! Well, I've been blogging while on my spring break, but the week after spring break, I'm not making anything new or exciting. With having family here for a long weekend, eating out a few times, etc etc, we are going to have quick and easy meals for next week.
2. Most of my pots, pans, and cooking tools have come from my grandmother and great aunt. When my great aunt was moved to a nursing home, my grandmother, who lived next door, brought me over and helped me pack a box of stuff to help with my first apartment. Then she gave me all kinds of her extra things. I haven't had to buy anything since.
3. I'd take savory over sweet, any day. I'm not much of a dessert person, but I love crunchy, salty, and savory foods. 
4. I cook, Jerry does the dishes. It is the perfect arrangement. We do have a dishwasher, though...so...
5. In the summer, I try to never use the oven, but prefer to use the grill. My mom would always get mad if we used the oven in the summer because it made the house hot...I guess it stuck.

-Carly

Low-Fat Artichoke & Sundried Tomato Stuffed Manicotti

One of Jerry's favorite foods is stuffed shells, though it is likely been years since he's eaten it, since stuffed shells really is not the most healthy dish. So, I was very excited when I saw a suggestion for using fat-free cottage cheese in place of ricotta and Parmesan cheese. Adding a larger portion of veggies, makes this dish even more appealing. I desperately search our usual grocery store for whole wheat shells, but I couldn't even find regular white shells! So I opted for whole wheat manicotti, which had great results.

Serves:

2-4 

Ingredients:

• 2 cups steamed artichoke hearts, coursely chopped
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/4 tsp ground black pepper
• 1 Tbsp olive oil
• 1 (16 ounce) container fat-free cottage cheese
• 10 oz fresh spinach, coursely chopped
• 1 cup dried tomatoes, re-hydrated
• 1 egg
• 12 manicotti shells, cooked and drained
• 1 (15 1/4 ounce) jars spaghetti sauce, or homemade if you are up for it!
• 2 Tbsp shredded mozzarella cheese

Cooking:

1. Preheat the oven to 350°.
2. Heat a large skillet over med-high heat, sprinkling your oil over it. Saute your onion, garlic, Italian seasoning until tender.
3. Add the artichokes and cook for about 3 minutes. Finally add the spinach a little at a time, until it is wilted. Remove from heat and stir in the cottage cheese and egg.
4. Carefully stuff each manicotti with the mixture. I find that using my hands rather than a spoon was more frustrating than anything. 
5. Put 1/2 cup of the sauce on the bottom of a 9 x 13 inch pan and arrange the manicotti on top of it.
6. Top with the remaining sauce and your shredded cheese. Bake for 30-35 minutes until hot.
7. Enjoy!

-Carly

Greek-Inspired Turkey Burgers

Feta-cheese, roasted red peppers with hints of mint make these lean turkey burgers incredibly savory and delicious. For a protein-focused meal, these are an easy-to-prepare and extremely satisfying. 

Makes:

4 1/4 lb turkey burgers

Ingredients:

• 1 egg
• 1 cup chopped onion (red or yellow)
• 2 Tbsp dried mint or 3/4 cup fresh mint
• 1/2 cup breadcrumbs
• 1.5 oz crumbled feta cheese
• 2 Tbsp fresh lemon juice
• 1/2 cup dried tomatoes, rehydrated and chopped
• 1 tsp dried dill
• 1 lb lean ground turkey
• cooking spray
• pita or whole wheat burger buns (optional)
• 2 roasted red bell peppers, (bottled peppers work best) cut into strips

Cooking:

1. Beat the egg in a large bowl. Add the onion, mint, breadcrumbs, feta cheese, lemon juice, dill, tomatoes, and ground turkey. Stir to fully combine. Divide the mixture 4 equal parts, making into burger patties, about 1/2 inch thick.
2. Heat a large nonstick skilled over medium-high heat. Spray the pan with cooking spray. Cook the patties for about 8 minutes on each side, or until cooked throughout.
3. Put your burger onto a bun or pita if desired, and top with the roasted red peppers.
4. Enjoy!

Notes:

• These patties can be frozen, if used within 2 months! Be sure they are in an air tight container! I made the four patties and froze 2 for a future meal.
• These would be great on the grill when the weather starts to warm! 
• An olive tapenade would also be delicious as a topping for these burgers.
• I prefer to use dried tomatoes rather than oil-packed sun-dried tomatoes as they are easy to re-hydrate but do not have the added fat from oil. Melissa's has dried tomato products that you simply have to soak in hot water for a few minutes then are ready to go. Another great bonus? They taste just as good!

-Carly

Massaman Curry

Jerry and I have quite an affinity for Thai food. Spicy curries are so filling and satisfying and make a complete meal all in one bowl. They are also easier to make than you might expect! My only suggestion is to have all your ingredients measured and ready to go, as the process of cooking goes very quickly. This recipe has chicken in it, but you can easily omit it, or replace it with beef if you prefer.

Serves:

2-4

Ingredients:

• 1-2 chicken breasts, chopped into small pieces
• 1-2 medium potatoes, cut into 1/2 inch cubes
• 1 14 oz light coconut milk
• 1 red bell pepper, thinly sliced
• 1 medium tomato, sliced into small wedges
• 2 Tbsp vegetable oil or olive oil
• 1/3 cup onion, sliced
• 1 1/2 inch ginger, grated
• 4-5 cloves garlic
• 1 red chili, or 3/4 tsp red pepper chili flakes
• 1/2 cup vegetable or chicken stock
• 3 bay leaves
• 1 tsp turmeric
• 1/4 cup chopped unsalted dry-roasted peanuts or cashews
• 1 tsp ground coriander
• 1 tsp whole cumin seed
• 1/2 white pepper
• 1 Tbsp lime juice
• 4 Tbsp soy sauce
• 1 Tbsp brown sugar

Cooking:

1. Heat a wok, large frying pan, or large soup pot over medium-high heat. Swirl the oil around, adding the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes.
2. Add the stock, bay leaves, turmeric, chopped nuts, ground coriander, whole cumin seeds, white pepper, lime juice, soy sauce, and brown sugar. Bring to a light boil.
3. Add the chicken pieces, stirring to coat. Stir in the coconut milk and potatoes. Bring back to a boil, reduce the heat to low, allowing to simmer. Simmer for 30 minutes, or until the potatoes are just tender.
4. Add the red pepper and tomato during the final 10 -15 minutes of cooking time. Keep the curry uncovered if you like it thicker, or covered if you would like it thinner. 
5. Taste the curry and adjust your seasoning. You can add fresh coriander, if desired. Serve with jasmine or basmati brown rice.
6. Enjoy!

I accidentally poured half a jar of red chili flakes in this when I first made it, and I desperately tried to scoop out as much as I could. Thankfully it wasn't nearly as spicy as we might order it in a restaurant, so it worked out well. Jerry complimented me by saying that this massaman was better than any he'd ever ordered in a restaurant. Always nice to have a satisfied customer!

-Carly

Chipotle Black Bean Burritos

Wraps, burritos, soft tacos...put it in a whole wheat wrapper and it is likely something that we will like and enjoy. These chipotle-flavored bean burritos are low in fat and calories and are perfect for making on a weeknight.

Makes:

6-8 burritos

Ingredients:

• 1 Tbsp olive oil
• 1 clove garlic, mined
• 1/2 tsp chipotle chile powder
• 1/4 teaspoon sea salt
• 1/3 cup water
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed
• 1/4 cup salsa of your choice
• 1 package whole wheat tortillas
• 1 cup shredded sharp white cheddar cheese
• 2 roma tomatoes, diced
• 1 1/2 cups shredded romaine lettuce
• 1/4 cup green onions, sliced
• 1/4 cup fat-free sour cream
• 1 avocado, sliced

Cooking:

1. Heat your oil in a large skillet over med-high heat. Add the garlic to the pan cooking for about 1 minute, stirring constantly. Stir in the chile powder and salt, cooking another 30 seconds, continuing to stir constantly. 
2. Add the water and beans, bringing to a boil. Reduce the heat to a simmer for about 10 minutes. Remove from the heat and stir in the salsa. Partially mash the beans.
3. Warm your tortillas by a method you like best.
4. Spoon about 1/3 cup of the bean mixture onto the wrap. Top with about 2 Tbsp of cheese, a few tomatoes, some lettuce, 1 Tbsp green onions, 1 Tbsp sour cream, and a couple slices of avocado.
5. Roll up the burrito.
6. Enjoy!

-Carly

On this (Partial) Week's Menu...

As an elementary school teacher I am afforded the privilege of school breaks and I am just starting out my spring break this weekend. Not much is planned as Jerry doesn't have spring break, but we have some family coming to visit later this week. So, I only planned meals for the next few days, while I give myself more time to plan for what I can make for our family, especially for Easter on Sunday. That way I can head to the grocery store on Wednesday to re-stock.

Sunday:

Spiced Red Lentils with Poached Eggs, Whole-Wheat Naan & Roasted Carrots

Monday:
Mediterranean-Style Whole-Wheat Pasta Salad

Tuesday:

Tempeh Coconut Curry with Basmati Brown Rice

Wednesday:

Red-Lentil Rice Cakes with Spinach Salad

Does anyone have any new spring dishes they are trying? I had quite a hard time finding red lentils here in Morgantown, but I finally found some, thankfully! I would have been bitterly disappointed to not be able to make the two red lentil dishes this week! Hopefully they will be worthwhile!

-Carly

BBQ Pork Pizza

Oh, this is just the perfect weekend blog post! Jerry and I always treat ourselves to a meal that is, let's just say, a little bit less healthy than our usual fare. This is typically preceded by an extra long run for me and a race or extra hard workout for Jerry. Enter in Jerry's favorite food: pizza. Now there is a wonderful brewery in town that has an amazing wood-fired pizza oven, called Mountain State Brewing. They are lovely and have delicious pizza with creative toppings, yummy sandwiches, and of course, beer (my favorite is the Coalminer's Daughter Oatmeal Stout). We love it there, but in keeping a tight budget we don't tend to go there as often as we might like. One night Jerry had a foot out the door saying, "I want the Cuban pulled-pork pizza from Mountain State!" Not wanting to go out myself, and not wanting to pay $20 for a fancy pizza, I told him: "I can make that for you." Within an hour I was scouring the internet to figure out how to make pulled pork (great, it takes all day...well, I don't have all day...great, you are supposed to cook with a pork butt or shoulder cut of meat, I only have a small pork loin...A SMOKER?!?!), and trying to find a way to not completely mess up my promise of the same pizza to Jerry. Well, somehow I figured out a way to cook the meat in about 30 minutes, and make it taste just like it does at Mountain State. So, either I am a magician or perhaps they don't do all that fancy stewing, smoking, either. You decide!

Serves: 

2

Ingredients:

• whole wheat pizza dough (see here for my whole wheat dough recipe)
• 1 tsp smoky pork rub (I used Mitchell Steak Seasoning from Penzey spices)
• 2 Tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 3/4 lb- 1 lb lean pork loin
• 1/2 cup cider vinegar
• 1 tsp ground mustard
• 2 Tbsp brown sugar
• freshly ground black pepper
• 1/2 cup barbecue sauce, divided
• 4 oz mozzarella cheese, shredded
• 1 green bell pepper, sliced

Cooking:

1. Prepare your dough and preheat the oven to 400°.
2. Prepare the pork loin with the rub.
3. In a cast-iron bean pot with a tight-fitting lid, heat your oil over med-high heat. Once it starts to glisten, add the onions and garlic to the pot, stirring constantly for about 3-4 minutes, until the onions starts to become translucent.
4. Push the garlic and onions to the side, then using tongs, put your pork loin in, searing one side. Keep that side down for 1-2 minutes, or until it starts to brown. Continue until all sides of the pork loin have been seared.
5. Pour in the cider vinegar, brown sugar, mustard, and 1/4 cup of the barbecue sauce. Cover with the lid and place in your oven for about 30 minutes. The internal temp of the pork loin should be 145°.
6. Increase the oven temp to 415°. Stretch out your dough onto a large pizza pan or pizza stone. Then either with a fork and knife, or two forks, begin to pull apart the pork loin. It should look shredded as you go. I remove any pieces of fat that might be present.
7. When the pork is shredded, mix in the remaining barbecue sauce. If it looks dry, you can add more. Then spoon this onto the pizza as your sauce.
8. Top with the mozzarella and green peppers.
9. Pop in the oven for about 13-15 minutes, or until the crust and cheese begin to brown.
10. Slice into 8 pieces.
11. Enjoy.

Notes:

• We will still go to Mountain State and order this pizza! They have a wood-fired oven and you just can't replicate that. But this is a good, less expensive, alternative for a night in!
• The first time I made this the measurements for barbecue sauce, vinegar and brown sugar were spot on, but the second time I needed a little more of each as it was a little dry, so I added more. 
• My cast-iron bean pot is the perfect tool for this dish, as it goes from stove-top to oven without a problem. You could easily use a heavy skillet and then transfer everything to a glass covered casserole dish for baking.
• If it is St. Patrick's Day, you should definitely arrange your bell peppers to that they are in the shape of shamrocks:

Erin go bragh! (Not that this dish has ANYTHING to do with Ireland...I just made it on St. Paddy's Day.)

I was so thrilled when Jerry exclaimed: "This is perfect! It tastes just like it!" Yes! I did it, and I did it without "traditional" (read: time-consuming) means. I hope you will like this too!

-Carly

5 Tiny Kitchen Confessions

Our deck last summer...

1. I love gardening and cooking with fresh vegetables. Unfortunately, since Jerry and I are still renting, we've never had a REAL garden. I try every year to have some sort of a "deck garden" and it has never, never come out the way I expect or hope it will. I will say that growing lettuce greens is SUPER EASY! It also saves a lot of money as fancy baby green are expensive. The growing season is also pretty long. Fresh basil and green onion are also easy to grow. Other than a couple tiny tomatoes, we've never produced much, uh, produce. I have BIG plans for a nice, BIG garden one day...
2. There are many days when I simply don't want to cook. I love to cook, but after being on my feet and on the go all day, sometimes I want nothing more than to sit. Luckily Jerry and I try to go out for dinner at least once every two weeks. I use it as an opportunity to scour the menu and take mental notes of things I want to try to make!
3. I am a master ingredient-substituter...I can be forgetful with my grocery list, or run out of pantry staples, so more often than I'd like to admit, I tend to be on damage-control, looking for alternatives. Thank goodness for Google!!
4. Air-popped popcorn is my absolute favorite snack! I've been experimenting with spices to put on my popcorn, like lemon-dill. You know those gourmet popcorn shops? Well, I think they are GENIUS. Maybe I'll post one of my popcorn topping recipes! 
5. I'm a meat-eater. I make a lot of vegetarian dishes, but I'm not opposed to meat and poultry. We started reducing our meat-eating in college when we started paying for our own groceries, and it has sort-of stuck. Especially since we started eating organic and local only, which means a higher price tag, it just makes sense. We are constantly trying to find balance nutritionally and economically while still trying to enjoy eating our food. We average 1 to 2 meals a week that contain some sort of animal protein. It works for us, so we'll stick with it!

-Carly

(A Little Like) Aloo Palak, a Potato-Spinach Curry

I love, love, love Indian food! When Jerry and I go out for Indian food (there are a few pretty good restaurants here in town) we usually both order some kind of feast...you know the meals that are meant to be shared? We each eat one of our own. Gluttonous? Yes, definitely. But that provides all the more reason for me to try my hand at homemade Indian dishes that are cheaper and healthier. I will further preface this recipe with this side note: This is my interpretation of a traditional dish...I've omitted things that I didn't have and added things that I like. It is not prepared in a traditional way, but rather a way that I am comfortable and will result in the tastiest way. If you like Indian food, spinach, or are feeling the need to expand your culinary horizons, then this dish might be for you! Oh, did I mention that it is super simple to prepare?

Serves:

4

Origin: 

India

Ingredients:

• 3 potatoes, peeled and cubed
• 10 oz spinach
• 1 onion, chopped coarsely
• 4 cloves garlic, minced
• 1/2 inch of fresh ginger, grated
• 1 14 oz water packed extra firm tofu block, 1/2 cubed and pressed, the other 1/2 kept as is
• 2 tsp ground coriander
• 1 tsp ground tumeric
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp whole mustard seeds
• 2 Tbsp olive oil, divided
• sea salt to taste
• 1/4 tsp cayenne pepper (optional)

Cooking:

1. Preheat the oven to 300°
2. Boil the potatoes in lightly salted water. 1/2 inch cube typically takes about 20 minutes. But the smaller you dice, the shorter the boiling time!
3. In a large skillet, heat 1 Tbsp olive oil over med-high heat.
4. Saute the onions, garlic and ginger for about 5-7 minutes or until the onions are translucent. Stir constantly as the ginger will most certainly stick to the bottom of the pan.
5. Add the spinach, a handful at a time, allow it to wilt and cook down. Cook for about an additional 5 minutes.
6. Remove from the heat and allow to cool for a couple of minutes. 
7. When cooled, put the skillet ingredients in a food processor and blend until smooth. Add the 1/2 block of tofu and continue to blend until smooth.
8. Heat the remaining 1 Tbsp olive oil and then add the mustard seeds and ground cumin. When the mustard seeds start to pop, add the cubed tofu and saute until lightly browned.
9. Add the ingredients from the food processor and your remaining spices, as well as your potatoes.
10. Place in a casserole dish and pop in the oven for about 10 minutes. 
11. Spoon out into warmed bowls and serve with naan flatbread.
12. Enjoy!

Notes:

• I've been known to add tiny cubes of mozzarella cheese to this dish...not traditional, but it is the closest texture to that delicious paneer cheese found in Indian food. It isn't supposed to be that difficult to make, but I just haven't gotten around to trying to make it...only day...one day.
• I add the tofu just as a source of protein, not necessarily to improve texture or taste. 
• Use the naan to scoop the aloo palek into your mouth! Yum!
• Sometimes I add just a sprinkle of lemon juice before putting it in the oven. Lemon juice adds a little brightness to the earthiness of the spinach. Give it a taste before you put it in, if it is missing "something" add a little lemon juice. My guess is that it is missing a little acid, is all.

So, it's close enough to satisfy our Indian food cravings, but still is easy to prepare! Did I mention I love to bring it for lunch the next day, too?

-Carly

Russian-Style Macaroni

This is another gem from a Moosewood cookbook. The first time I had it was for lunch left-overs at Jerry's house, in HIGH SCHOOL! His mom made it using the Moosewood recipe and later when we moved out on our own, she gave me the updated version for Christmas. This dish has truly become a comfort food for us. It is creamy and cheesy, but practically guilt-free as the creamy, cheesiness comes from fat-free cottage cheese! Genius. It is also packed with veggies. When I say packed, I mean, I basically clean out the fridge when I make it and put everything I can in it. This has never come out less than delicious. 

Serves:

4

Origin:

A variation of the Macaroni and Cheese Lite from The New Moosewood Cookbook

Ingredients:

• 3 cups uncooked whole wheat macaroni, penne, or any small pasta, really (pictured is gluten-free macaroni, that we had on-hand so I used it. I typically only use whole-wheat pasta for this dish).
• 2 Tbsp olive oil
• 1 onion, chopped
• 3-4 cloves garlic, minced (you can use less, I always put a lot of garlic in everything)
• 2 cups shredded carrots (about 6 whole carrots)
• 1 red bell pepper, 1/2 inch dice
• 3 cups shredded cabbage
• 1 bunch spinach, stemmed
• 1/2 bag of frozen peas
• 32 oz fat-free cottage cheese
• 4 oz shredded white cheddar cheese
• handful of sunflower seeds and flax seeds
• lots of black pepper
• handful of panko breadcrumbs (optional)

Cooking:

1. Preheat your oven to 350° set your pasta water to boil.
2. Cook the pasta according to the box directions, omitting any added salt or oil.
3. Over med-high heat, heat your oil. Add the onions and cook for about 5 minutes, stirring often.
4. Add the garlic and cook an additional minute before adding the carrots and pepper. 
5. When the veggies have softened, add your cabbage to the skillet, stirring in order to prevent sticking or burning, for about 5 minutes.
6. Begin adding your spinach. I typically do this is stages, as it is nearly impossible to add the spinach all at once. Just put in a handful, stir around until it wilts, then add more. 
7. When the spinach has been added, add your peas, cooking an additional 1-2 minutes.
8. Remove from heat.
9. In a large bowl (I usually just use the pasta pot to avoid extra dirty dishes) combine the veggies, pasta, cottage cheese, 1/2 of the cheddar cheese, and the seeds. Add lots of black pepper.
10. Put the mixture in a large casserole dish coated in cooking spray. I have a great oval casserole dish, but I have also used a regular 9 x 13 pan. When I use a deeper dish, baking time is usually increased, as there is less surface area for moisture to be released--just keep that in mind when choosing your pan.
11. Top with the remaining cheddar cheese and if you would like, a little breadcrumbs.
12. Bake for about 25-30 minutes.
13. Remove from the oven and let stand for about 5 minutes. Then spoon out into warmed bowls and serve.
14. Enjoy!

Notes:

• Feel free to leave out the cabbage. Personally, I love it. It has a wonderful texture and adds a nice sweetness to the dish, along with the carrots, but I understand that not everyone would like it with their macaroni. Just add extra spinach to replace it.
• If you are using a lot of spinach or cabbage your casserole will likely stay nice and moist, but if you don't, you might want to add 1/2 a cup of milk to the mixture. I've only done this once or twice, when I've made it in a regular 9 x 13 pan. With the deeper pan and the fact that I put LOTS of cabbage and spinach in, ours never seems to be dry.
• If you want this to be a little richer, use lowfat cottage cheese and maybe a little more cheddar cheese. As it is, it is pretty light and not like a mac 'n cheese, but it really isn't supposed to be. So, if that's what your expecting, then you might as well just make mac 'n cheese then, huh?
• Nice veggie additions include: broccoli, cauliflower, sliced mushrooms, sun-dried tomatoes, artichoke hearts or cherry tomatoes.
• This casserole is great for lunch left-overs! I make a giant batch and then we eat it for dinner and take some for lunch the following days.

Do you have a favorite comfort food? We always come back to Russian-Style Macaroni!

-Carly

Sweet, Sweet Potato Salad

Sweet potatoes are pretty popular around this house. I think it is probably our favorite root vegetable. They are filled with all kinds of nutritional goodies and are versatile in ways of preparation. This recipe is one I've adapted from one of my favorite cookbooks, Moosewood Restaurant Cooks at Home. It's healthy and surprisingly filling. A true gem, in my mind.

Serves: 

2 main course meals; 4 side salad portions

Source: 

A variation of Moosewood Restaurant Cooks at Home recipe

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1/2 inch cubes, which works out to be about 3-3 1/2 cups total
• 1 1/2 Tbsp cider vinegar
• 1 1/2 Tbsp Dijon mustard
• 1 Tbsp honey
• 1/8 cup olive oil
• 1 red bell pepper, diced
• ground black pepper to taste
• 2 Tbsp chopped, fresh parsley
• 2 green onions, sliced
• Fresh spinach or salad greens
• Lowfat ricotta cheese (optional)

Cooking:

1. Steam your sweet potatoes for about 6 or 7 minutes. Watch them very carefully, as you want them to be soft, but NOT MUSHY. 
2. While your potatoes are cooking, whisk the vinegar, mustard and honey together. Slowly add the oil, whisking while you do, so that the oil emulsifies.
3. Remove the sweet potatoes from the steamer and allow to cool for a couple of minutes, then stir them in with the dressing and red pepper. Allow to cool an additional 5 minutes
4. Add the parsley and green onion, gently stirring, along with the pepper to taste. 
5. Scoop some of the sweet potato salad on a bed of spinach or greens and add a couple of spoonfuls of lowfat ricotta cheese.
6. Enjoy!

No notes or variations on this one. It is delicious, nutritious, and filling all at the same time. I will say that if at all possible, use organic sweet potatoes, the color and flavor are just so much better. If you don't believe me, go to the store, buy a non-organic sweet potato and an organic one, cut them open and compare them side by side, you'll be able to see the difference, I promise. Give this recipe a try, you'll love it!

-Carly

Quesadillas with Pesto?

What? Quesadillas with pesto? Well, I like quesadillas and I really like pesto, and somewhere on the interwebs someone offered advice to add pesto to a quesadilla, so this recipe came about as an experiment of sorts. They were pretty good as far as quesadillas go. I was expecting some kind of huge revelation wherein I would exclaim, "My God! Pesto in quesadillas is AMAZING!" but, not so much. They were good, worth a try, but nothing spectacular. I'm posting what I did so you can try it out on your own and let me know what you think, if you have any suggestions, etc. So, here we go!

Ingredients:

• 1 Tbsp cooking oil (I use olive oil)
• 2 small zucchinis, halved and thinly sliced (you can remove the seeds if you like)
• 8 oz of white mushrooms, scrubbed and sliced
• 3-4 green onions, sliced
• 1 jalepeno, seeded and sliced
• 1/2 -3/4 cup pesto
• 4 oz muenster cheese
• 1 package whole wheat wraps

Cooking:

1. Preparation is fairly simple. When your ingredients are all set, heat your oil on mid-high heat. Put the jalepeno in first, for about 1 or 2 minutes. Add the zucchini and mushrooms and stir occasionally for about 6 or 7 minutes, or until the mushrooms are starting to brown and the zucchini softens.
2. Stir in the pesto and green onions and remove from heat.
3. In a large skillet, heat a tortilla over medium heat. Take some of the muenster cheese and spread it around the tortilla. When it starts to melt, put a scoop of the veggies (about 1/2 a cup) and spread it onto one half of the tortilla. Fold the other side of the tortilla over the veggies, flip after about 1 minute and cook the other side for an additional minute, or until the tortilla is toasted and brown.
4. Put the prepared quesadillas in a warm oven until you are ready to serve and continue making them until you have used all the filling ingredients.
5. Cut into triangles, and serve.
6. Enjoy!

Notes:

• These were pretty good. A nice, quick option for  a weeknight dinner. Plus, quesadillas are typically mostly cheese with little nutritional value, but I liked that the pesto and veggies were really the focus of these.
• Usually we would eat quesadillas with sour cream or salsa, but I don't think these would fair well with that. The pesto wouldn't be tasty with salsa, but the jalepeno and green onion wouldn't be tasty with an Italian "condiment" like marinara or dipping oil. They just are what they are with what they have.
• I'm not sold on the muenster cheese...I think a more pungent cheese would be a better choice, like maybe Asiago, or even Gorgonzola. Adding sun-dried tomatoes might be what they need, now that I'm considering it!

These are good enough that they will be worth making again, maybe just re-thinking the ingredients a little bit. I'll update when I try it again in a little while! After all, there is just so much food to make and try...I can't be tied down to the same old, same old. :)

-Carly

On This Week's Menu...

I'm terribly behind on blogging! I have lots of new recipes that will be coming your way, I just have gotten behind with writing them up. Jerry is recovering from a serious upper-respiratory illness and I've just been tired. Spring break is luckily around the corner and I plan to take advantage of the time off. Here's what we're eating this week!

Sunday:

BBQ Pork Pizza

Monday:

Chipotle Black Bean Burgers

Tuesday:

Massaman Curry with Chicken & Rice

Wednesday:

Greek-flavored Turkey Burgers with Brussels Sprouts & Roasted Potatoes

Thursday:

Lentil-Rice Casserole

Friday:

Low-Fat Manicotti

Will you be trying anything new this week?

-Carly

Tastes Like Tamales! (Casserole)

This is a delicious comfort food dish with a Mexican theme. I wanted to try to make tamales one day and then lost all motivation when I found this recipe which provided the flavors of chicken tamales without all the work! It's a win-win! This recipe is a "treat meal" for us, as admittedly it isn't super healthy, though it isn't all bad either. Moderation, moderation, moderation....

Serves:

4

Origin:

Variation of Cooking Light Chicken Tamale Casserole 

Ingredients:

• 4 oz shredded extra sharp cheddar cheese
• 1/3 cup fat-free milk
• 1 egg
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1 can creamed corn 
• 1 box corn muffin mix (you can't go wrong with Jiffy! you can also whip up your own mix)
• 1 jalapeno seeded and chopped
• cooking spray
• 1 can black beans, rinsed and drained
• 1/2-3/4 cups salsa of your choice (we really like tomatillo salsa on this!)
• 2 cups shredded, cooked chicken breast
• fat-free sour cream
• 2 green onion sliced
• 1 bunch cilantro, chopped 

Cooking:

1. Preheat your oven to 400°.

2.  Take 1/4 of your cheddar cheese and mix it with the milk, egg, cumin, red pepper flakes, creamed corn, muffin mix and jalapeno. Stir this until incorporated. It is okay if it looks lumpy!

3. Pour the batter into a 13 x 9 inch baking pan, coated in cooking spray. Bake for about 15 minutes, or until it is just set.

4. Poke some holes in the top of the cornbread with a fork and then spread your salsa over it.Then layer with your beans, chicken, and the rest of your cheese. Return it to the oven for an additional 15 minutes, or until the cheese begins to bubble.

5. Cut into pieces and top with a small spoonful of sour cream, an a sprinkling of green onions and cilantro.

6. Enjoy.

Notes:

• I have substituted regular corn for the creamed corn and just added a little extra milk. It works just as well, the corn kernels are just solid, rather than crushed.
• You could easily spread refried beans on top of the cornbread for something a little different.
• I've used red enchilada sauce instead of the salsa and while I liked it, Jerry prefers the salsa.
• This is great to eat as a left-over, too!!

So, tamale flavor without all the work? It is pretty much a no-brainer! Give it a try and let me know if you agree!

-Carly

African Peanut Stew

My husband really loves peanut butter. He really, really does. So a friend sent him this recipe after he publicly professed his enduring love for the spread. It is super-healthy and super-hearty, especially for a vegetarian stew. If you like peanuts, peanut butter, or sweet potatoes, you'll be sure to love this stew. If you have a nut allergy...well, I'm sorry you can't enjoy this. 

Origin:

West Africa

Serves:

4

Ingredients:

• 1 Tbsp olive oil
• 1 yellow onion, chopped
• 1 green pepper, seeded and chopped
• 1 clove of garlic, minced
• 2 teaspoons brown sugar
• 1 teaspoon grated fresh ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne, or more to taste
• 1 1/2 lb sweet potatoes, 1/2 inch dice
• 1 14.5 ounce can crushed tomatoes
• 2 cups vegetable stock
• 1 can dark red kidney beans, drained and rinsed
• 1/4 cup smooth, natural peanut butter
• 1/2 cup chopped unsalted dry-roast peanuts

Cooking:

1. Heat your oil in a large pot over medium heat. Once heated, stir in the onion and cover, cooking for about 5 minutes, or until the onion is softened. Add the bell pepper and garlic and cover once again for another 5 minutes, or until the pepper is softened.

2. Stir in your brown sugar, ginger, cumin, cinnamon, and cayenne. Cook, stirring constantly, for about 30 seconds to 1 minute. Add the sweet potatoes, coating them in the spices. 

3. Stir in the tomatoes and vegetable stock. Bring to a boil and then reduce the heat to low, simmering for about 30 minutes, or until the sweet potatoes are easily pierced with a fork.

4. Add the kidney beans and cook thoroughly for about 10 minutes. Toward the end of your cooking time, take about 1 cup of the broth out of the stew and put it in a bowl. Add the peanut butter to this and mix together. This will make it easier to add the peanut butter to the rest of the stew.

5. Add the peanut butter mixture and the dry peanuts to your stew and serve.

6. Enjoy.

Notes:

• I've served this with rice or couscous on numerous occasions. 
• If you want a faster cooking time, dice your sweet potatoes smaller!
• You can make this a thicker soup by taking about 1 cup of the stew out and blending it in a food processor, then stirring it back in. I've never tried this before, as I like the stew as it is, but it might be worth a try.
• I always add extra cayenne! We like things spicy so I always add extra.

Would you put peanut butter in your stew? Better yet, would you eat it if you did? Well, you should, because I think you'll like it! 

-Carly

On This Week's Menu...

I have been trying to make myself go to the grocery store all day. If I wait until tomorrow (Sunday) there is always the chance that Kroger will be out of everything I need. But...I just can make myself. I'm hoping that if I get there before 10 am tomorrow, that I'll be ok. But there will be no wine this week (thank you, blue laws). Jerry has a case of the plague and is unable to race this weekend, but we are keeping our fingers-crossed for next weekend. Not trying anything new this week...still trying to find something to strike my fancy.

Sunday:

Russian Macaroni

Monday:

Spicy Noodle Stir-Fry with Tofu

Tuesday:

Chicken Soft-Tacos

Wednesday:

"A Little Like" Aloo Palek & Naan

Thursday:

Kale & White Beans with Soy Sausage

Friday:

Seared TempehWraps

Saturday:

Cuban Pork Pizza

Appears to be a very multi-cultural meals week!

-Carly

Spicy Dill Tomato Soup with Garlicky Ricotta Toast

This flavorful tomato soup is quick and easy to make. I opted to add a gluten-free pasta to make the soup a little more substantial since I forgot to buy ingredients for the side that was supposed to accompany the soup. I kind of made up the toast, but it was a really nice addition. Also, the only reason that we have gluten-free pasta (since neither of us have a wheat allergy) is that the bargain basket at the grocery store had the organic gluten free pasta for a third of the price. We simply can't resist a deal! So if you are looking for a quick comforting soup for a cold night, this tomato soup will do the trick!

Origin:

A variation of a recipe from The New Moosewood Cookbook by Mollie Katzen

Serves:

2 Healthy Appetites/4 Small Appetites

Ingredients:

Soup:

• 1 1/2 cups minced onion (you can use less, as I usually do)
• 3-4 cloves of garlic, minced
• 1 Tbsp olive oil
• 1/4 tsp sea salt
• 2 tsp dill weed
• lots of black pepper
• 1 14.5 oz can of diced or crushed tomatoes
• 1 teaspoon honey or agave
• 1 cup uncooked pasta, about 1 1/2 cups cooked (optional)
• 1 1/2 cups water
• 1 tablespoon fat free mayonnaise or fat free sour cream
• 3 Roma tomatoes, diced
• chopped fresh parsley
• 2 Tbsp sliced scallions

Ricotta Spread for Bread:

1/2 cup lowfat ricotta cheese

1 diced Roma tomato

4 cloves soft roasted garlic

black pepper

1/2 teaspoon dried basil

1 tsp lemon juice

Cooking:

1. If you are making pasta to add to the soup, start your water and follow the package directions. I didn't cook my pasta completely as I knew it would simmer in the soup, continuing to cook.

2. Heat your oil in a large dutch oven or saucepan, over medium-high heat. Throw in the onions, garlic, salt, dill, and black pepper. Continue to stir over medium heat for 5 to 8 minutes, or until your onions start to become translucent.

3. Add the canned tomatoes, water, and the honey/agave. I use diced tomatoes as I can buy an organic brand relatively inexpensively, which yields a more chunky soup. Crushed or concentrated tomatoes also work great, and they make a much more smooth soup. You can experiment with what you have available to you.

4. Cover your soup and allow it to simmer over low heat for about 25 minutes. Within the final 5 minutes of simmer time, add the pasta, if desired.

5. Just before serving, you can add the tablespoon of fat free mayonnaise or sour cream. This makes the soup just a tiny bit creamier. I've gone without it and it is still tasty, just not as thick and creamy.

6. Add your fresh diced tomatoes, scallions and parsley. Heat for about 5 more minutes and serve.

7. The garlic ricotta spread is pretty easy, especially if you have a terracotta garlic baker and a mini-chopper! Roast your garlic (I throw mine in my garlic baker with a little olive oil and put it in the microwave for a minute. I doesn't give you the delicious browning, but since it is going to be blended into a cheese spread, as long as it is soft, you should be okay.) and then throw all the ingredients into a mini-chopper/food processor. Toast your bread and then spread the mixture on top and toast a little longer.

8. Serve and enjoy.

Notes:

• Mayo/sour cream and the honey are optional
• You can run this through your food processor if you like a smoother tomato soup. I kind of like the chunky texture, but it isn't as refined and fancy. If you are refined and fancy, blend away!
• This was the first time I added pasta to the soup. I had forgotten to put something on the list and knowing Jerry, I knew that tomato soup for dinner wasn't going to be substantial enough, so I figured the gluten-free pasta would help it be a little more filling. It definitely did!

It is hard to go wrong with tomato soup and this yummy version is no exception. Let me know what you think!

-Carly

5 Tiny Kitchen Confessions

Here's another tiny glimpse into my kitchen of "secrets." In other words, here's a few things you didn't know about me!

1. I'm not much of a baker. I don't have much of a sweet tooth and I'm not really a dessert person. Every once in a while I try to bake something and it comes out well enough, but nothing to rave about. I do love to try the treats on Chocolate Covered Katie. The girl is an absolute genius! She makes these delicious desserts that are as guilt-free as you can get. The blondies and chocolate chip cookie pie are two of my FAVORITES.
2. I eat the same thing for breakfast 6 days a week. Oatmeal with flax seeds, blueberries and raisins cooked on the stove. I add a cup of fat-free vanilla Stonyfield yogurt, too. It's a healthy start to my day, although I can get pretty sick of it. I have to watch my cholesterol as it is unusually high (though not technically high) for my age, activity level, and overall health. Thank you genetics. But one day a week I let myself have 1 or 2 eggs. It is my favorite day of the week. I like 'em poached, on toast, with a little black pepper on top. Yum.
3. My favorite "cheater" kitchen tool? The mini chopper! When I'm feeling a little lazy or tired, whip-out the mini-chopper and your minced ingredients are ready in a flash!
4. My pantry is a complete and utter mess. I cleaned and organized it about a month ago as part of my New Year's resolution to de-clutter and organize my life/house. Well...there's just too much food and too little space. I mean, you've seen my tiny kitchen lacking cabinet and counter space. I'll try to get it cleaned up again this weekend, I guess.
5. My favorite cookbooks are from the Moosewood Collective. I've never been disappointed with any recipes I've tried from any of their books. They sometimes need a little adjustment to make them healthier, but they are always tasty.

-Carly

QUICKpea and Tomato Curry with Rice

Curry is a filling and healthy choice for a dinner any day of the week. This particular curry is perfect for when you need to make something quick, since you don't have to wait for the veggies to cook and become tender. To make it even easier, you can buy curry powder that has already been mixed so all you have to do is measure. And, as always, it is quite tasty!

Serves:

2

Ingredients:

• couscous or rice (brown, white, jasmine, whatever you like really)
• 1/2 onion chopped
• 1 Tbsp grated fresh ginger
• 2 cloves garlic, finely minced
• 1 Tbsp oil of your choice (I use olive oil)
• 1 Tbsp curry powder (I mix my own, since I have all the spices anyway)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/4 tsp cayenne pepper (or more if you prefer)
• 2 cans of garbanzo beans, rinsed and drained
• 1 14.5 oz can diced tomatoes
• sea salt
• 1 tsp lemon juice 
• 1 Tbsp fresh cilantro, coarsely chopped

Cooking:

1. Decide on your grain and if you need to get it going, start it. Couscous takes only a little over 6 minutes, so it is easy to make in the last minutes of the curry preparation. I always have long grain brown rice on hand, which takes close to an hour to cook, so if there is time, I make it.

2. In a big skillet, heat your oil over med-high heat. Throw in your onion, ginger, and garlic and cook until the onions start to become brown on the edges. Stir VERY often, if not constantly because the ginger tends to stick to the bottom easily.

3. Add the curry powder, seeds, and cayenne to the pan and continue to stir and cook for a minute.

4. Add the garbanzos, tomatoes (including the juice) and bring to a boil. Reduce to a simmer, uncover, to thicken the sauce, stirring occasionally. This would be the perfect time to make your couscous, if you decided to go that route.

5. Taste and add salt if needed. Sprinkle your lemon juice over the top. You can add some water if your curry is thicker than you prefer, or cook longer if it is too thin. Finish by stirring in your cilantro.

6. Ladle into shallow bowls and serve with your couscous or rice, and a little naan or flat-bread!

7. Enjoy!

Notes:

• This is a quick meal with tasty results. We usually have enough for two smaller portions for lunch the next day.
• If you like spicy food and are used to curry, the cayenne pepper portion is perfect. However, if you dislike spicy food, use a smaller portion of the curry.
• I have used dried chickpeas before and simply had to soak them for a good 24 hours before cooking. Didn't take any longer to make, just a little extra planning.

If you like curry and you are in a hurry, this is the recipe for you! Give it a try and let me know how it goes!

-Carly

Lentil-Barley Patties of PERFECTION with Chili-Mayo

Lentils are the best friend of a healthy-eater. A member of the legume family, these are inexpensive, easy to cook, and high in iron, protein, and fiber. Lentils have been a staple in the human diet for thousands of years and, when paired with a whole grain, make a complete protein. Enter in our whole grain of choice: barley. Also inexpensive and easy to cook. It also boasts several nutritional benefits, like eight essential amino acids, and high fiber content thanks to its whole-grain status. When I found a recipe using both of these pantry staples, I could barely contain my glee. In fact, all the ingredients (except for the pita bread) were pantry staples- score! I changed the recipe to suit my tastes and I am not exaggerating in the least when I say: these were delicious. Occasionally, Jerry and I buy veggie burgers for our packed lunches, but after making and eating these, those veggie burgers became completely unappealing. When I'm feeling ambitious I may try to make these with more flavor ingredients (think: Thai-style, Mexican-Style, BBQ- style, Curry-style, etc) and then maybe we can nix our frozen veggie patty habit. 

Recipe Origin:

My interpretation of a Cooking Light Magazine Recipe: Lentil-Barley Burgers with Fiery Fruit Salsa

Serves:

2 Healthy Appetites/ 4 Smaller Appetites (You should know, Jerry ate 4 of these and I ate 2 1/2 in one meal.  Then again, we both are champions at eating).

Ingredients:

• 1 1/2 cups water
• 1/2 dry lentils
• cooking spray
• 1 cup diced onion
• 1 cup shredded carrots
• 1-2 cloves minced garlic
• 2 Tbsp tomato paste
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoons Italian seasoning
• 1/2 teaspoon chili powder
• pinch of crushed red pepper
• 1/4 teaspoon sea salt, divided
• 3/4 cup cooked pearl barley
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• black pepper
• 1 egg
• whole wheat pita bread
• ground fresh chili paste (usually found near the Sriracha) you could substitue Sriracha or any type of hotsauce you like
• fat-free mayo (I love Smart Balance Mayo)
• bunch of cilantro

Cooking:

1. Preheat oven to 400°

2. Ok, first things first: the barley. There are a few options for saving time when making these burgers, since pearl barley typically takes up to an hour to cook. You can either cook it ahead of time (like the night before, when you are making dinner, just put it in the fridge when it is done), or pre-soak your barley to cut down on cooking time. I opted for the second choice, as I forgot to cook it the night before, oops. I put my barley in a bowl the morning I was supposed to cook these burgers with at least twice the amount of water. It worked well, as the cooking time of the barley actually matched the time of the lentils! You simply have to put the barley in a small sauce pan with 3 times the amount of liquid, bring to a boil, reduce to a simmer, cover, and cook until tender.

3. Once you have your barley situation figured out, place the lentils and water in a small saucepan  and bring to a boil. Once boiling, reduce to a simmer, covering, for about 25 minutes, or until tender.

4. Separate the lentils from any remaining cooking liquid (with a slotted spoon or strainer). Take out about half of the lentils and put in a food processor (a mini chopper works great!). When they are smooth, put the whole lentils and the processed lentils in a large bowl. 

5. Heat a large skillet over med-high heat and spray with cooking spray. Add the shredded carrots and onion and cook until tender (about 5 minutes). Stir to prevent sticking (ahem...and burning). Add the garlic and cook for about a minute before adding the tomato paste, cumin, Italian seasoning, chili powder, crushed red pepper, and 1/8 tsp sea salt. Cook another minute. This was sort-of an awkward task as the tomato paste is hard to mix in. But just give it your best.

6. Add the skillet ingredients to your lentils. Then add the barley, parsley, egg, breadcrumbs, and black pepper. If needed, add the remaining 1/8 tsp sea salt. Mix well. In order to easily form your patties, the mixture should cool and therefore stiffen. Stick in your freezer for about 10 or 15 minutes. It should do the trick.

7. When the mixture has cooled and firmed-up. Take out a cookie sheet and spray it with cooking spray. Form your patties (mine were about 3 1/2 inches wide and 3/4 inch thick, though I'll admit I wasn't very uniform). It should make about 8 patties (I had seven, but I did make a couple of big ones). Put the patties on the cookie sheet and bake for about 15-20 minutes, or until they are looking a little toasty. You can always do my trick of 2 minutes under the broiler to speed things up, and set the smoke detector off (at least we know the battery is good).

Un-baked...

Baked!

8. Making the chili-mayo is not an exact measurement. It depends on your personal tastes. I put about 1 1/2 teaspoons of fresh ground chili paste and mixed it with about 2 Tbsp of fat-free mayo, to make a moderately spicy mayo. If you don't like it very spicy, put in less fresh ground chili paste, or if you don't like mayo, just go with some fresh ground chili paste by itself. I'm guessing most condiments would be tasty with these patties, so experiment!

9. Split your pita bread into two-halves, or two pockets. Spread a little of the chili-mayo inside your pitas, shove a little cilantro in there, and finally 1, or 1/2 of one of your patties, in each pita pocket. 

10. Enjoy! Then, have seconds.

Notes:

• The original recipe said to put the mixture in the fridge for an hour. However, this was not an option for our household ("Carly, when is dinner going to be ready? I'm hungry..." & sounds of my own growling stomach). So, I made some room in the freezer and crossed my fingers. It worked great! In fact, the mixture was fairly stiff to begin with.
• They suggest pan-frying the patties and opted not to for a few good reasons. First, pan-frying in oil is not that bad, but it is worse than baking and if you use your broiler, you still get that delightful crispiness that you would from pan-frying. Second: Pan-frying is more hands-on and therefore time consuming for me. Here's why: with pan-frying, you have to stand there and watch it, flip it, etc., which doesn't help with multi-tasking efforts, like tidying up, unloading the dishwasher, making your mayo, checking Facebook, or catching up on emails. And my third and final reason: With baking, they are all cooked and ready TOGETHER, so you aren't letting some cool, or feeding your family before you can sit down with them since you have to finish the last batch. You might want to try pan-frying...but if mine came out this delicious with baking them...
• The recipe also called for additional egg whites, I'm guessing to help the patties bind together. Not really necessary. I hate the thought of wasting the yellows of eggs, so whenever a recipe calls for egg whites, I just throw the whole thing in. 
• In case you haven't noticed from reading the recipes in my blog, I kind of like cilantro. Actually, I love it. If you don't: just put something green in there! I brought the remaining 1/2 patty for my lunch the next day and put some baby arugula on it and it was great. 
• Use pearl barley that you have to cook for a while. I thought about using quick-barley, but then you lose a lot of the texture and nuttiness.
• These burgers would be great to freeze (which I plan to do). Just layer with wax paper and put in a air-tight container.
• I plan to add 1/4 cup of flax seeds to this next time I make it. They are highly nutritious little seeds that will make these patties just that much healthier. I'll let you know how it goes.
• A word on my fresh ground chili paste of choice: I buy Sambal Olek with the rooster on it with a green top. It is made by the same wonderful people that bring you Sriracha, and it too is wonderful. Much like Sriracha, you can put it on everything and everything tastes better with it. Buy some. 

So, there you have it. A new recipe that both my husband and I couldn't help but say, "Oh, they are SOOOOOOOO good!" between bites. Give 'em a try and let me know if you come to the same conclusion!

-Carly