9.25.2011

recipe: vegetable wrap

used some of the leftover grilled vegetables from the last recipe to make a quick wrap for lunch. i added a little goat cheese too (because it's my favorite) but i did not include it in the recipe below. you could use cucumbers, carrots, cilantro, bean sprouts, and a drizzle of soy or hoisin to for a fresh taste too if you don't have the grilled vegetables on hand. serve with some potato chips.


you'll need-
1 whole wheat wrap
2 tablespoons hummus (i used roasted garlic because that's my favorite)
1-2 slices tomato
2 small - medium slices of grilled zucchini
2 small - medium slices of grilled yellow squash
1-2 green onions
1/4 cup mixed salad baby greens

to make-
spread hummus on wrap. place zucchini and squash in the middle with tomato and green onion. top with baby greens. roll it up, slice in half and enjoy!

recipe: grilled veggie sandwich

in an effort to eat a bit more "meatless" as well as an effort to eat more delicious veggies, i whipped up this sandwich. makes a great dinner or lunch. you can substitute other vegetables that are in season or according to your tastes. portabella caps would be great on this too. used the george foreman grill which made this super easy. the amounts in this recipe only make one sandwich so be sure to double up if you're making more.


you'll need:
2 slices zucchini (small to medium)
2 slices yellow squash (small to medium)
1 slice onion (large onion, red or yellow)
6 asparagus spears
1-2 slices tomato
2 tablespoons goat cheese, room temperature
2 teaspoons balsamic glaze (thicker than just balsamic vinegar)
1 roll (i used a chicago hard roll but a baguette or even 2 slices of whole grain oat bread would be delicious too)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
1 clove garlic


to make:
1- slice roll in half and rub it with garlic clove (if using a softer bread, be sure to toast it first). preheat grill. in a bowl, mix together olive oil, salt, pepper, and seasoning. place squash, zucchini, onion, and asparagus in bowl and toss to coat.
2- place vegetables on the grill (if grill is too small, do in batches). cook until tender. while this is cooking, spread cheese on one side of bread. top with tomato slice(s) and then drizzle balsamic on top.
3- once vegetables are cooked, assemble sandwich. and enjoy!

9.18.2011

recipe: risotto with spinach

from the famous tuscany, italy trip my mother and i went on in 2004.

RISOTTO WITH SPINACH
(serves 4-6)
2 tablespoons extra virgin olive oil
1/2 large onion chopped
3/4 cup arborio rice (per person)
1 package frozen spinach (defrosted and squeezed dry)
warm / hot water (bring to simmer in separate pot)
1 tbsp sea salt
1/4 cup shredded parmesean

to make:
heat saucepot over medium heat. add olive oil and onion and cook for 10 minutes. add spinach. and cook for 3 minutes. add rice and cook for 3 minutes stirring constantly. add 2 cups of hot water and sea salt stir. cook until almost completely absorbed. continue to add water until all is absorbed and rice is cooked. finish with parmesean cheese, stir and serve.

9.13.2011

recipe: butternut squash stuffed with farro, walnuts, & goat cheese

here's my attempt at trying to eat a bit more vegetarian. would be vegan but i just couldn't give up the goat cheese in this recipe. definitely adds a great flavor but the salad itself is good without it (in case you aren't a big fan of goat cheese). my boyfriend doesn't usually like squash but i made him a believer after this meal. and as long as you buy "pearled" farro the entire dish can be made in 20 minutes.



you'll need:
1 cup pearled farro, rinsed
3 cups water
1 medium butternut squash (about 2 pounds)
1 red onion
4 tablespoons olive oil (divided)
salt & pepper to taste
1 teaspoon thyme
1/4 cup walnuts, chopped
3 tablespoons balsamic vinegar
4 tablespoons goat cheese

to make:
1- after rinsing farro, place in sauce pot with water. bring to a slow boil and cook for 15-20 minutes (taste after 15 minutes and see if it is "al dente" enough or if it needs to be cooked longer).
2- cut the neck off of the squash. cut the bulb in half and scoop out the seeds. cut a small part off of the bottom of each bulb half so it sits level. peel the neck of the squash and chop into 1/2 inch cubes. peel red onion and cut into eighths.
3- put squash bulb halves and cubes on a baking sheet with the onion. sprinkle with 2 tablespoons of the olive oil, salt, pepper, and thyme (toss to coat). bake at 400 for 15-20 minutes or until bulbs are fork-tender.
4- place walnuts on baking sheet and toast in oven for 3-5 minutes.
5- drain remaining water from farro. place in large mixing bowl and season with salt and pepper to taste. add remaining olive oil and balsamic vinegar and stir. add squash cubes, onion, and walnuts and combine. place a few spoonfuls of salad back inside the squash halves. top with goat cheese.

9.02.2011

recipe: black and white chocolate chip cookies

these cookies are double trouble and sinfully good. great to wrap in cellophane gift bags and give as gifts.

you'll need:
1 1/2 cups flour (all purpose)
1 1/2 tsp baking soda
1/2 tsp salt
1 stick butter (softened)
1/2 cup brown sugar
1/2 cup granulated white sugar
1 egg
1/2 tsp vanilla
2/3-3/4 cup semi-sweet chocolate chips
2/3-3/4 cup white chocolate chips

to make:
1- preheat oven to 350 degrees and line baking sheet with foil.
2- in a bowl place softened butter and mix with wooden spoon. slowly add sugars mixing in 1/4 cup at a time making sure it gets incorporated fully.
3- add egg and vanilla and mix until smooth.
4- mix all dry ingredients in another bowl. slowly start adding that mixture to the wet mixture 1/2 cup at a time until all flour is mixed in. add chocolate chips and stir.
5- using hands, form 2 tablespoons of mixture into flattened disks leaving space in between. bake for 12 minutes.