MASHed Potato Burritos with Spinach and Mushrooms

Left-over mashed potatoes? This is the perfect dish to use those extra potatoes in a new and yummy way. I love ordering potato burritos at Mexican restaurants, but I decided that adding mushrooms and fresh spinach made it a more complete meal. You should also know: these are SUPER easy to make!

Serves: 

4

Ingredients:

• 3 medium-sized potatoes (russet or red work well)
• 8 oz mushrooms chopped coarsely (I used organic portabellas because they were on sale, and they never are. However, regular white mushrooms work just fine.)
• 2 tsp cooking oil (of a variety you prefer... I only ever use olive oil)
• 1/2 lb fresh spinach, chopped coarsely
• 2 green onions, sliced
• 1 1/2 teaspoons seasoned salt
• 1/2 cup shredded cheese (I used sharp white cheddar)
• Whole wheat burrito wraps

Cooking:

1. Preheat the oven to 200°

2.Cook your potatoes using any method you like and mash them. Now, I know I said to use 3 medium potatoes, and I only used two, but one of them is absolutely massive, so 2 worked.

3. Heat your oil over med-high heat and add the mushrooms and seasoned salt. Saute the mushrooms until they are just brown.

4. Add the spinach in batches, stirring until it has wilted and remove it from the heat. 

5. Add the spinach-mushroom mixture to the mashed potatoes and incorporate. Add the sliced onions at this time, also. Taste and adjust your seasonings.

6. Put about 1/2 a cup of the mashed potato mixture in the middle of the tortilla wrap and top with a little cheese. Fold in the sides and roll up.

7. Put the burritos on a cookie sheet with a little cooking spray, seam side down. When they are all made, pop them in the oven for about 10 minutes, just to warm them throughout.

8. Enjoy!

Notes:

• Not much to report on this one! It is fairly easy and tasty way to use mashed potatoes in a whole new way...
• Also, it is a really quick meal to make, especially when time is precious!
• Just a tidbit. It is pretty bothersome to me that you spell potatoes with an -es and burritos with just -s. I'm glad this blog is over.

So, what do you think about putting mashed potatoes in a burrito? Give it a try and let me know!

-Carly

First Experience: Whole Wheat Gnocchi with Kale-Walnut Pesto

Gnocchi is a delicious rustic pasta that I've never tried to make before now. I love to order it at fancy Italian restaurants and saw a recipe for a whole wheat ricotta version, I thought, why not? Plus, trying to say gnocchi is always fun. Traditional pesto is delicious on gnocchi, but since fresh basil isn't around this time of year and pine nuts are uncomfortably expensive, I found a great alternative: kale, parsley, and walnuts! This came out really well, and will only need a few tweeks. I would and will definitely make fresh gnocchi again: It was easy and I've found other recipes for whole wheat potato and whole wheat sweet potato gnocchi--YUM!

Serves:

2 

Ingredients:

Gnocchi:

• about 1 cup of whole wheat
• 1/3 cup finely grated parmigiano reggiano
• 1 cup lowfat ricotta cheese
• 1 large egg
• 1 Tbsp olive oil

Kale-Walnut Pesto:

• 1 cup parsley
• 2 cups stemmed kale
• 2 cloves garlic
• 1/2 cup walnuts
• 1/3 cup olive oil
• 1/8-1/4 cup lemon juice (to your taste preference)

Cooking:

1. Beat the egg and stir in the ricotta cheese and parmigiana reggiano. Slowly mix in the flour, until you have a workable dough. I used a little more than a cup of flour.

2. Take a small handful of the dough and roll it into a long dough-snake (I'm not sure of the technical term here), about the diameter of a dime, on a floured surface. Cut the dough-snake into 1 inch pieces. Press a fork onto the top of it so that the grooves show. Re-form the dough if it ends up looking too squished. Put the pasta-pillows on a plate and set in the fridge until you are ready to cook them.

3. Set a large pot of water to boil, adding just a pinch of sea salt.

4. Put your kale, parsley, and garlic in your food processor and blend. Add the olive oil and lemon juice and blend again. Add the walnuts and blend just a little more. Taste and season.

5. When your water is boiling, gently drop your gnocchi into the water. They will sink straight to the bottom. When the gnocchi is cooked, it will begin to float to the top.

6. Heat a large pan with your Tbsp of olive oil. As the gnocchi floats at the top, scoop it out with a slotted spoon or basket and throw into the pan to brown. Stir the gnocchi constantly to prevent sticking. When it is golden brown, put portions into shallow bowls. Put the desired amount of pesto on top. Then top with a little bit more parmigiano reggiano on top, if desired.

7. Enjoy.

Notes:

• For fresh pasta, gnocchi is the way to go! I found it to be SO EASY! Simple and rustic by nature, it is hard to go wrong. Many people dislike whole wheat pasta, but with the creaminess of the ricotta, this gnocchi was delicious.
• I love traditional pesto made with basil- it's hard to imagine any substitute. However, parsley and kale did the trick! The garlic and olive oil take center stage and the kale adds the earthy green taste. The lemon adds a nice brightness, also. I originally threw the walnuts in with the kale, but it blended down too fine and we lacked the texture of the nuts. So I re-wrote the recipe to add them last and hopefully preserve some of the texture.
• This gnocchi would be good with any other sauce you prefer...I'm thinking pink sauce, though that would be for a VERY special occasion. 

If you want to try making a fresh, whole wheat pasta, give this gnocchi a go! It was SO easy. Nothing to be intimidated by! Let me know how yours turns out!

-Carly

On This Week's Menu...

This week I'll be trying one new recipe that will use the kale-walnut pesto I discovered last week. With Jerry's training season starting later this week, I'm trying to stick with low-calorie and high-protein meals that are still flavorful. Luckily, we have 1 day a week that we can incorporate more carbs, and worry less about calories and fats- Hooray for race day!

Sunday:

Chicken Tamale Casserole with Carrot-Raisin Salad

Monday:

Lentil-Barley Patties of Perfection on Pita with Chili Mayo & Greens - Yes, we are going for round two with these! This time, doubling the recipe so that we can pack the patties for lunch all week! :) Look for the recipe breakdown on Tuesday, March 5th!

Tuesday:

African Peanut Stew

Wednesday:

Pesto Quesadillas with Mushrooms and Zucchini

Thursday:

Sweet Potato Salad on Fresh Spinach with Ricotta

Friday:

Out...

Saturday:

Russian Macaroni Casserole- Our meal before race day: carbtastic!

What's on your menu for this week?

-Carly

5 Tiny Kitchen Confessions

This post is a little different. I won't be sharing any recipe, but rather I thought it would be nice to give you a little background on my kitchen, cooking style, and cooking history.

Our very TINY, yet cozy, kitchen.

What the kitchen typically looks like when I'm cooking...Netflix on top of the toaster oven. :)

1. We have a TINY kitchen. We currently rent a terrific townhouse and other than having a tight parking situation (I don't sweat it too much, I drive a tiny car) the only down side is an incredibly small kitchen. It doesn't look too small in the pictures, but let me break it down for you: we have 1 drawer and it only measures 6 inches wide. So we can't have our flatware separated, they are all in a big pile and the drawer barely shuts. We have 2 cabinets. 2! I have a shelf that I put in the kitchen where all the pots and pans go. We do have a SMALL pantry which (barely) holds our dry food. The counter space is what you see above. Luckily the stove is a flat range, so I can spread out onto it most of the time. However, if the dishes aren't loaded into the dishwasher, things can be REALLY tight.
2. I used to burn/overcook everything. I put the heat too high, or left it too high for too long. And sometimes I still burn things to the bottom of the pan. I used to LOVE charred food, and I thought that it was totally normal. Which brings me to my next tiny kitchen confession:
3. My mom is a self-proclaimed terrible cook. I love my mom so incredibly much and she won't deny that her cooking is not very good. This may have contributed to my taste for burnt food. Love you, Mom. Now, my dad is very good cook and has really gotten into cooking in recent years, unfortunately not until after I moved out. He has made himself quite a gourmet kitchen. I can't wait to cook with him in it!
4. My dog, Gus, is terrified of our kitchen. He doesn't like the floors, the crashing of pots and pans, or the fact that there is only one exit. He was a rescue pup and can be a little skiddish from time to time, although he's 1000x better since we first adopted him. However, if I am cooking chicken, guess who tip-toes up behind me, looking all cute? Gus. Food can motivate anyone.
5. I am too scared to use nice sharp knives. In high school, my mom bought new sharp knives that looked exactly like our old dull knives. So I was cutting a tomato in my hand (bad, bad idea) and sliced right through my index finger, to the bone. After looking at it and almost passing out, mom took me to the hospital to get some stitches. I can be pretty sloppy when I'm trying to chop things quickly, so for the sake of my fingers, I stick with crappy knives. Maybe one day, I'll be brave. One day...

-Carly

(Apricot-ed) Chicken & Goat Cheese Pizza

Pizza making has become an artistry of sorts. No longer are your only choices pepperoni or sausage. There is so much variety and versatility with a simple crust and cooking technique. We only eat pizza occasionally and this is a "healthier" pizza that is a delicious and satisfying meal. I found a terrific whole wheat dough recipe that I use anytime we make pizza. It tastes even better than regular old white pizza crust. My husband used to scoff at the prospect of a pizza without red sauce...he used to before this pizza, anyway.

Origin:

This is a variation of a Cooking Light Magazine recipe: Peach and Gorgonzola Chicken Pizza

Serves:

2 Healthy Appetites; 4 Smaller Appetites

Ingredients:

Crust:

• 1 cup warm water
• 1 packet of dry yeast (or 2 1/4 teaspoons dry yeast)
• 1 tablespoon honey or agave
• 2-3 cups whole wheat flour

Toppings:

• 1/4 cup apricot preserves
• 1 /8 cup olive oil
• 1/2 cup shredded mozzarella cheese
• 1 cooked chicken breast, sliced
• 4 oz goat cheese
• 1/4 cup balsamic vinegar

Salad:

• 8 oz baby arugula
• 1/4 cup sliced green onions
• 2 Tbsp lemon juice
• 2 tsp honey or agave 

Cooking:

Crust:

1. To activate the yeast, combine the honey/agave, warm water and then sprinkle the yeast in. Let stand for about 10 minutes.

2. Add the flour a little at a time, until you can no longer stir with a spoon, then knead the dough for a couple minutes until you form a shiny ball, it should neither be sticky nor dry. Adjust your flour and water accordingly. Cover and keep in a warm place for about 45 minutes, or until the dough has doubled its size.

3. Punch the dough down and spread onto your pan. The pan should be lightly coated with cooking spray.

Pizza & Toppings:

1. Preheat oven to 415°

2.Mix the olive oil and apricot preserves in a small bowl. Spread this on your pizza crust as your "sauce."

3. Spread the mozzarella cheese over the crust next. Then layer with chicken and chunks of goat cheese.

4. Bake in the oven for about 15 minutes. The crust should be golden brown and the cheese should be starting to brown.

5. While the pizza is cooking, set your balsamic vinegar in a small pot to simmer and reduce. 

6. To prepare the salad, simply mix the lemon juice and honey/agave in a large bowl and toss in your arugula and green onions.

7. When everything is ready to go, slice the pizza into 8 pieces. Drizzle the balsamic reduction on individual pieces (as it will potentially get soggy if you put it over the whole pizza) and top with a generous portion of the arugula salad.

8. Enjoy! 

Notes:

• Using preserves is perfect for the 10 months a year that peaches and apricots just aren't in season. However, when they ARE in season, skip the apricot "sauce" and just add fresh slices of fruit to your toppings. I've also successfully used ripe mango slices on this pizza.
• Use a decent pizza cutter. I have a "traditional" metal cutter and it is junk. I received a fantastic pizza cutter from a teacher's union representative who was trying to recruit me. If your cutter doesn't cut, but pushes the pizza toppings, find a new one. Or join a teacher's union. Ha!
• Gorgonzola cheese can be a very good option for this pizza, especially if you like cheese. Goat cheese is lighter and less pungent, yet still serves it's purpose in cutting the sweetness of the apricot. 
• The whole wheat crust is essential. A white crust would completely change the taste of this dish. Trust me when I tell you that this crust is DELICIOUS. And if you don't trust me, trust my husband- he thinks it's the best!
• I usually try to cook my chicken ahead of time, either earlier in the week or while the crust is rising. It makes prep so much easier.

So, if you are up for a "different" type of pizza, give this one a go. You'll want to keep coming back for more...I promise!

-Carly

TOFU-rific (Peanut-ty) TACOS

Tofu is a versatile protein source that is fairly easy to cook and make delicious. For this dish, I've added a panko-peanut crust that adds a toasty, crunchy texture that complements the tofu's naturally soft texture. Add some lime-y slaw and slices of avocado, and you've got a delicious taco interpretation. And, of course, this dish comes with my husband's seal of approval.

Serves:

2 Healthy Appetites; 4 Smaller Appetites

Ingredients:

Tofu:

• 14 oz package extra firm tofu, water packed
• 1/2 cup of crushed dry roasted peanuts
• 1/2 cup panko breadcrumbs
• 1/2 cup milk (fat-free milk, coconut milk, almond milk, soy milk, etc.)
• 1 egg 
• 1/2 cup whole wheat flour
• cooking spray

Slaw:

• 3 cups of cabbage, shredded
• 1 jalapeno, minced
• 1 carrot, shredded
• bunch of cilantro, coarsely chopped
• 1/4 cup sliced green onions
• 1 tablespoon honey, or agave
• 4 tablespoons lime juice

Extras:

• whole wheat or corn tortillas
• hot sauce or salsa (optional)
• 1 avocado, sliced

Cooking:

Tofu:

1. Preheat oven to 400º

2. Drain your tofu, then wrap a paper towel around the tofu and layer with additional paper towels, or clean kitchen towels. Leave for about 7 minutes, to help drain off some of the extra moisture.

3. While waiting for the tofu, prepare the peanuts by putting them in a food processor or mini-chopper. Combine the nuts with the breadcrumbs in a dish and set aside. Scramble the egg and mix with the milk in another bowl. Finally, put the flour in a dish. You are essentially creating a breading assembly line.

4. Take the tofu and remove it from the paper towels. Slice the tofu into inch chunks. To bread the tofu, roll it in the flour first, then dip it in the egg mixture and finally cover it with the peanut-breadcrumb mixture. Place the tofu on a baking sheet lightly coated in cooking spray.

5. When all the tofu is coated, spray the tops with cooking spray, and bake in the oven for about 20 minutes.

6. Prepare your cabbage by mixing all the ingredients. Using tongs or your hands works best to make sure that the cabbage and carrots have been coated with the lime juice and honey.

7. When your tofu is almost done (should be golden brown), turn on the broiler for about 2 minutes  to ensure the most crispy and toasty tofu (though, be careful not to burn it!). Remove from the oven.

8. Put 3-4 pieces of tofu on your tortilla and add 1/2 cup of cabbage. Top with the slices of avocado. If you are so inclined, add hot sauce or salsa. Enjoy!

This is a quick meal to prepare and is wonderfully delicious. Even if you think you dislike tofu, I'm pretty sure this recipe might change your mind! Give it a try and let me know how it goes!

-Carly

SOUP-er Carrot-Cheddar Soup

Boy, are you in for a real treat today! This recipe is one that I've been working on for years now. I made it up and have slowly tweaked my ingredients, techniques, and amounts. This soup can be rustic, or refined, it's all up to you. Once, Jerry was very sick and I made two huge pots of this soup in one week because he said it was the only thing he could eat to make him feel better. So, if you are under the weather, or feeling better than ever, this soup is a delicious way to brighten your day! As an added bonus, the left-over soup I find to be even more delicious!

Origin:

My imagination!

Serves:

4

Ingredients:

• 2 Tbsp olive oil
• 1 onion, coarsely chopped
• 3-4 cloves of garlic, crushed
• 1 tablespoon freshly grated ginger root
• 2 lbs carrots, peeled and chopped
• 1 celery stalk
• 32 ounces of vegetable stock (more for a thinner soup)
• 1/3 cup plain Greek yogurt
• 4 oz sharp white cheddar cheese, shredded
• Fresh black pepper

Cooking:

1. Heat the oil in a large pot, over med-high heat. Add the onions, crushed garlic, and ginger to the pot. Cook until the onions are translucent.

2. Add the carrots and celery, stirring for about 3 minutes.

3. Add the vegetable broth and bring to a boil. Once boiling, simmer the carrots, covered for about 20 minutes, or until the carrots are tender. The softer the carrots, the easier they will be to smooth in a food processor. This will be the one time that it shouldn't bother you to have mushy vegetables.

4. Using a large slotted spoon, or basket, drain and separate the carrots, celery onions, and garlic from the broth, placing in your food processor. Add the Greek yogurt at this time. Carefully blend to the desired texture. I typically add some of the broth to the food processor to help with blending.

5. If you are particular about the smoothness of your soup, you may want to put it through a finely meshed sieve.

6. Stir the carrot puree back into the broth, placing on low heat. Stir in the cheddar cheese. Add lots of black pepper. Heat very gently for about 8 minutes, or until tiny bubbles form at the surface of the soup.

7. Serve in a warmed bowl, with bread for dipping.

Variations:

• I've been using vegetable stock for a while now, but have also used beef and chicken stock successfully.  
• For a little bit tangier soup, use fat-free sour cream instead of the plain Greek yogurt.
• A little tip: Freeze your fresh ginger root! It makes it SO much easier to grate and cuts down on the stringiness. 
• The sharper the cheddar, the better. And, I'm not just saying that because I'm from Vermont! A sharper cheese has a more pungent taste, so you don't use nearly as much! I've tried making this soup with more mild versions of cheddar and it just isn't the same. So, if at all possible, get extra sharp, like Cabot's Hunter's Seriously Sharp Cheddar. 
• I've made this soup with a blender, before I inherited my antique food processor. It works just as well, but you have to blend in small batches, which can be time consuming.
• I started out making this soup using cut, frozen bags of carrots and they work out well, as they take less time to cook. HOWEVER, it is definitely worth the time and effort to use fresh carrots. There is a brightness and sweetness that only comes with fresh carrots. Don't deprive yourself of it!