Roasted Vegetable Soup

This soup recipe by Ina Garten is delicious and healthy...I totally recommend making it on a cold winter evening.  

I am heating up the leftovers for lunch as I am typing!  So good!

Click here for the recipe!











I only roasted carrots, sweet potato and squash as my hubby is not a huge fan of the sweetness of parsnips and it came out just as good!

And cut it in half, since it was only for 2.














And topped it with a little parmesan cheese!  Just needed a little salty cheese :)

ENJOY!

Ravioli Casserole

Over the summer while watching "The Chew" they made a ravioli casserole with summer veggies, which I made and loved. I made this winter version of the casserole Monday night.  Enjoy!

1 bag frozen cheese ravioli

1/2 bunch asparagus, cut into bite sizes

1 small zucchini, diced

1 small onion; chopped

1 large garlic clove; chopped

1 can diced tomatoes

1 small can tomato paste

1 cup light cream

In a pan, saute onions, garlic asparagus and zucchini.  Under cook the veggies, because they will be going into the oven as well to bake.  Add tomatoes, tomato paste (I would add a 1/4-1/2 cup water so it is not so thick next time) and cream.  Heat though until mixed together.

In a large baking pan, add frozen ravioli and top with veggie mixture.  Top with a sprinkle of parmesan cheese. Bake for 45-50 minutes.  

1

Sweet Potato and Shaved Brussel Sprouts

A healthy tasty side dish to any meal!  I served it with breaded chicken breasts :)

1 sweet potato (heat in microwave for  2 min; peel and cut into cubes)

1 cup shaved brussel sprouts

cilantro or cilantro paste

garlic

2-4 tsp olive oil

salt and pepper

In a frying pan add olive oil, garlic, salt, pepper and shaved brussel sprouts.  Cook until heated through and brussel sprouts are bright green.  Place aside in a bowl.  To frying pan add another tsp of olive oil, sweet potato cubes, salt, pepper and cilantro.  Cook until heated through and begin to crisp up.  Add brussel sprouts to pan again 5 min before you serve to heat through and mix flavors. 

Vegetable Stew Over Couscous

As I picked the last of the veggies from the garden and the temperature has cooled WAY down, all I want is a hot comforting meal and this does does just the trick on a cool fall night.

3 cloves garlic; finely chopped

1 small onion; finely chopped

1/2 bell pepper; chopped

1 tablespoon basil

1 teaspoon oregano

4 medium tomatoes; cubed

1 medium zucchini; cubed

1 medium eggplant; cubed

1/3 cup tomato paste

1-2+ cups water (depending how thick you want your stew)

salt and pepper to taste

couscous 

Parmesan cheese

In a large pot add the first 3 ingredients.  Cook until the onion is browned.  Add basil, oregano and tomatoes.  Cook for 5 minutes.  Add tomato paste and desired amount of water; I used about a cup and a half.  Mix.  Add eggplant.  Cook for another 5-8 minutes.  I add the zucchini last because I like them a little under cooked.  Cook on low for 5-8 minutes.  Serve over couscous and top with Parmesan cheese.  Enjoy!

Note:  Couscous takes less than 10 minutes to cook:)  I started the couscous when I put the zucchini in the stew...

Pasta with Zucchini Sauce

When you have an abundance of zucchini, you make sauce!  Here is a new zucchini creation....

2 medium zucchini; cubed

1 onion; diced

5 cloves garlic; chopped (yes 5!)

1/1/2 cups chicken stock

1/2 cup dry white wine

1 tsp. parsley

1tsp. basil

salt and pepper

1/2 -1 cup heavy cream

orecchiette pasta

fresh Parmesan cheese 

Boil water. In another large pot add the first 8 ingredients.  Cover and cook for about 15 minutes.  Once zucchini is soft, use an emulsifier blender to puree the sauce.  Add heavy cream. Boil pasta.

Mix with orecchiette pasta.  Top with Parmesan cheese. Enjoy :)  I also recommend adding sweet Italian sausage to sauce.

Stuffed Artichokes

 

4 artichokes

1 small onion; chopped finely

1 cup seasoned break crumbs

1/2 cup parmesan cheese

2 Tb. butter

salt and pepper

Cut and clean artichokes.  Open up all the layers so it is easy to stuff the leaves.

 In a pan saute onion with butter and salt and pepper.  Add bread crumbs and heat through.  Turn off burner and add cheese.  Divide into quarters.  Stuff artichoke and top with extra parmesan cheese if desired.

In a pot simmer on low for 60 minutes with a lid half on and half off with about a 1/2 inch to 1 inch of water.  May need to add water.

Artichokes are a great substitute for salad before a Sunday pasta dish!  Enjoy :)

Penne with Vodka Sauce

 In need for some excellent Italian comfort food on a Sunday evening.  Penne with vodka sauce and eggplant parmesan will hit the spot.  You will want to make it an early dinner so you have time to digest all the deliciousness.

Ingredients

• 1-28oz can crushed tomatoes
• 1-28oz can tomato sauce
• 1-28oz can tomato puree
• 1 1/2 cup vodka
• 2 cups heavy cream, at room temperature
• 1/2 cup grated Ricotta Salata
• 3 cloves of garlic; whole
• 1 tb. basil
• 1 pound penne

Directions

Simmer the tomato sauce, vodka, garlic and basil in a large pot over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. 

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.  Top with grated ricotta salata!

This recipe made a ton of sauce so I was able to freeze more than half of it :)  Perfect for another night!

We tried eggplant parmesan with the vodka sauce and it was yummy!  The perfect Sunday meal :)

Enjoy :)

Valentine's Dinner!

Happy Valentine's Day!!! Nothin' says love like a full and happy belly! 

Prime Steak, Sauteed Spinach & Crispy Onion Rings

PRIME STEAK:

2 prime tenderloins

fresh cracked pepper

sea salt

butter

Preheat oven to 425 degrees.

Generously season all sides of steak with salt and pepper.  In a cast iron skillet, heat (on high) until hot and add butter.    When butter is melted, sear steak on all sides.  About 2 minuets on each side.  Place in oven for 6 minutes, flip steaks and bake for another 6 minutes.  Let steaks rest for 5 minutes before serving.  

SAUTEED SPINACH:

1 package of baby spinach

2 cloves of garlic; minced

1tb olive oil

Salt and pepper

Heat olive oil and garlic in a pan.  Add spinach and saute in pan until bright green and wilted.  Add salt and pepper to taste.  Serve hot!

CRISPY ONION RINGS

Ingredients:

1/2 cup flour

1/4 cup cornstarch

2 tablespoons instant mashed potatoes

big pinch of cayenne

1 cup cold club soda

2-3 cups Panko (Japanese-style breadcrumbs), or as needed

salt to taste

vegetable oil for frying

2-3 yellow onions, cut into 1/4-inch rings

Mix flour, corn starch, instant mashed potato and cayenne pepper.  Add cold club soda, mix and let it thicken up.  Put panko in a separate dish.  Heat the vegetable oil in a pot about 2 inches worth of oil.  Dredge the onions in the batter then in the panko.  When the oil is hot fry the onions in the oil for at least 3 minutes.  Season the onion rings with sea salt when hot.  

Enjoy :)

Beet Salad with Goat Cheese

I never thought to saute beet greens, but this proves again anything is possible with garlic and oil!  So easy and very nutritious for you!

4 beets with greens

2 garlic cloves

olive oil

salt and pepper

Preheat oven to 400 degrees. Cut stems off beet and wash.  Leave skin on the beet and put in aluminum foil with olive oil.  Bake for 25-30 minutes.  Let cool.  Remove skins and cut into bite size pieces.

In a skillet, saute olive oil with garlic cloves. Cut beet greens up and saute.  Add salt and pepper to taste.  Add beet pieces.  

Top with crumbled goat cheese.  Enjoy :) 

Butternut Squash Soup

In the Food Network magazine last year, I found this recipe in "50 different soups".  This is a great recipe you can make in a flash!  If you want to make it thicker, add heavy cream and for more flavor I fry up some sage leaves and add before serving.  It looks pretty and tastes amazing.  Enjoy :)

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• 6 sage leaves (optional)
• 2 Tb butter (to cook with sage)
• heavy cream (optional)  
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. In a skillet, melt 1-2 TB of butter, once melted, add sage leaves.  Cook until crispy.  Ladle soup in bowl, add sage leaves and serve.

Potato-Fennel Gratin

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Y.U.M.  Creamy, cheesy and a definite comfort food!  Here is another great way to use fennel!

Ingredients

• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Pumpkin Ravioli with Brown Butter Sage Sauce

I love fresh ravioli, especially when I don't have to make a mess in the kitchen and they are just as delish!  The Ravioli Shop in Rochester, has a great variety of fresh and frozen raviolis and their fall seasonal ravioli's are by far my favorite.  They also sell fresh bread and homemade sauce if you are feeling ultimate laziness.  If you're in the mood for ravioli this recipe is simple, elegant and gives you the fresh taste of fall!


ENJOY


1 lb of pumpkin ravioli
1 stick of butter
12-15 fresh sage leaves (cut into thin strips)
fresh pepper


While you are cooking the ravioli, melt butter in a saute pan on medium-low.   Once melted add sage leaves.  Cook until butter is browned.  Add fresh pepper.


Strain ravioli and add to saute pan and mix with brown butter sage sauce.


Trust me, you'll love this! DELISH!

Broccoli Cheddar Soup

This is the recipe on the cover of this months FoodNetwork Magazine.  For those who are looking for a great food magazine, I highly recommend FoodNetwork's Magazine!  It is full of recipes and very little ads, etc.  The fall chilly weather, is perfect for making homemade soups! YUM!

The only thing I did differently in this recipe was not using sweet potatoes and it was still very tasty!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cups low-sodium chicken broth
• 2 cups half-and-half
• 1 pound russet potatoes, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped
• 1 bay leaf
• Kosher salt and freshly ground pepper
• 2 cups chopped broccoli florets
• 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
• Croutons, for topping (optional)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired

Fried Cheesy Potatoes

After a BBQ are you ever left with tons of leftovers, one of them being salt potatoes??  Well, when wanting to use up everything in the fridge I started with chopped onions in a frying pan and soon added salt potatoes (halved), bacon bits, and fresh grated white cheddar cheese.  YUM!

Try it out!

For 2:

6-8 Salt potatoes
1 cup cheddar cheese
2 TB bacon bits (real ones, of course)
1/2 small cooking onion, chopped
olive oil
salt and pepper

Fry onion in olive oil, add potatoes, heat through, add bacon bits.  Add cheese about 2 minutes before you want to serve.  Enjoy :)

Roasted Caprese Salad

Still have tons of tomatoes in the garden, but its in the 50's today...and need a warm side to warm me up!  I'm thinking a new spin on a caprese salad sounds good!

3 ripe tomatoes
3 garlic cloves
fresh basil
olive oil
balsamic vinegar (about 2-3 TB) Will reduce in oven so may want to add more.
panko bread crumbs
fresh mozzarella


Pre-Heat Oven to 275 Degrees

Cube tomatoes.  In a cast iron skillet, I add about 2 tablespoons of olive oil.  I placed tomatoes in pan, added garlic, salt and pepper, and freshly torn basil leaves.  Drizzle balsamic vinegar over tomatoes.  Sprinkle panko bread crumbs over the tomatoes and drizzle with olive oil
Bake for 1 1/2 to 2 hours.