Pasta with Roasted Vegetables

Here's another secret ingredient that is virtually impossible to mess up. Pasta. I can add almost anything to pasta and my kids will eat it. I generally take full advantage of this and go overboard with vegetables. Even if they pick out some elements, I'm guaranteed that they'll eat more than if I had plated the veggies separately from the pasta.

No special sauce or lengthy preparation is required. So while the kids will love the results, you're going to love the preparation!

The flexibility (you've figured out that I'm fond of flexibility, yes?) is that I can add any vegetables that I have on hand. Other options could easily include mushrooms, olives, capers... whatever vegetables you like or maybe a few vegetables that you don't like. Because hey, if they're hanging out with pasta, maybe you'll like them too!

Pasta with summer squash, zucchini, eggplant and tomatoes

Pasta with Roasted Eggplant, Zucchini, Squash & Tomatoes

Serves 4 as an entree

Ingredients

2 yellow summer squash, cut into 1/2" disks and then quartered
2 zucchini, cut into 1/2" disks and then quartered
1 eggplant, cut into 3/4" pieces
1 pint grape or cherry tomatoes
4 shallots, coarsly chopped
4 garlic cloves, crushed
1/4 cup olive oil
Kosher salt and freshly ground pepper
8 ounces short shaped pasta (bowties or smaller)
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
6 or 7 large basil leaves, finely chopped (add more if you LOVE basil!!!)

Directions

Preheat oven to 450 degrees. 

1. In a large bowl toss squash, zucchini, eggplant, shallots, tomatoes and garlic with olive oil and season with kosher salt and pepper.

2. In a single layer, spread on two large, lined baking sheets. Roast for 30 minutes, until tender but not completely soft and mushy.

3. While the vegetables are roasting, cook the pasta as per package.  Drain and return to pot.

4. Add roasted vegetables.

5. Toss in the butter and combine until the butter has melted. 

6. Add parmesan and basil.  Toss to combine.

7. Taste and adjust salt and pepper if necessary.

8. Shred some extra parmesan on top of the finished product.

Eat, Drink & Be Yummy!

TJ's Turkey Ricotta Meatballs

Two and a half years ago, Trader Joe's opened in my neighborhood. My world changed. No longer was the store reserved as a "destination" shopping trip. No longer did I have to suffer the financial indignities of Whole Foods, appropriately nicknamed Whole Paycheck. I was in heaven!

I know that people flock to Trader Joe's for their prepared foods, frozen, fresh and shelf stable. But now that it had become my local grocery store, I found so much fun and flexibility in the basics that it was easy to come up with my own recipes. 

Joy. Sheer joy...Watching my army of perfectly lined up meatballs

Baking these meatballs also ups their status on the healthful index! Plus, the turkey meatballs can be eaten immediately, stored in an airtight container for up to 5 days or frozen and defrosted when you're ready to eat them. Of course this recipe can be recreated using other brand items, but if you happen to be in Trader Joe's it will be a one stop shopping trip!

I frequently make the quantity that I describe below. It's quite a lot and makes about 140 meatballs.  Feel free to freeze the cooked and cooled meatballs or go ahead and half the recipe!

Two packs of ground turkey... this is going to be enough to feed a small army!

Add the ricotta

Add two eggs

Add frozen basil cubes or 1/4 cup fresh basil finely chopped
(make sure you defrost them first... I was too anxious to take the picture here)

Add a cup of panko

Combine all ingredients.
I use an ice cream scoop to make even-sized meatballs

I fit 60 meatballs onto one baking sheet.
Place them close to each other, but don't let them touch.

Baked turkey ricotta meatballs

TJ's Turkey Ricotta Meatballs 

Makes approximately 50 meatballs (go ahead and make half of this recipe for an average family)

Ingredients

2 1/2 pounds ground turkey breast (two packs of ground turkey)
1 cup fat free ricotta cheese
2 eggs
1 cup panko breadcrumbs
4 TJ's frozen basil squares, defrosted (or 1/4 cup of fresh basil, finely chopped)
About 15 turns pepper grinder
1 teaspoon salt

Optional: Splash of seltzer/club soda/water

Directions

Preheat oven to 375 degrees.

1. Combine ground turkey breast with the other ingredients in a large bowl.
2. Optional: add a splash of seltzer water (about 1/4 cup). It will make the meatballs juicier.

3. Using a 1 ounce/1 Tablespoon ice cream scoop, place meatballs onto two large foil or parchment paper lined baking sheets. They can be tightly placed, but don't let them touch.
4. Bake for 23-25 minutes, until juices run clear.
5. Remove from oven and allow to cool. Gently remove from baking sheet.

Eat, Drink & Be Yummy!

Lemon Crinkle Cookies

One of my (many) weaknesses are sugar cookies.  I can't seem to perfect them.  Sometimes I get the dough right, but then have a hard time rolling them out into an even thickness.  Or I mess up the cookie cutters... Or the cutting part works out well, but the cookie itself is dry.  ::sigh::  While I continue to work on a butter cookie recipe that will work for me time and time again, I will continue to ROCK cookies that DO NOT have to be cut with cookie cutters!

Lemon Crinkle Cookies

These lemon crinkle cookies can be eaten immediately or kept in an airtight container up to a week; although you'll see them disappear long before that!  These are fantastic for cookie sharing parties or for holiday presents. Their flavor flexibility also extends beyond any single season... they're perfect anytime!

Combine wet ingredients in a stand mixer, or with a hand held mixer

Combine dry ingredients in a bowl and mix to incorporate.

Stir in dried ingredients, just long enough to combine.
Use a spatula to scrape down the sides of the bowl

Roll dough in powdered sugar

Place cookie balls on parchment paper lined baking sheet

Baked cookies

mmmmm.... Lemon Crinkle Cookies

Cooling the cookies before they're devoured!

Lemon Crinkle Cookies

Makes about 7 dozen teaspoon cookies or about 2.5 dozen Tablespoon cookies

Ingredients

1 cup butter, room temperature
2 cup granulated sugar

1 teaspoon vanilla extract
2 whole eggs
1 Tablespoon lemon zest
2 Tablespoon fresh lemon juice

1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups unbleached all-purpose flour

½ cups powdered sugar in a shallow bowl (for rolling)

Directions

Preheat oven to 350 degrees. 

1. Cream butter and sugar in a stand mixer until light and fluffy, about 2-3 minutes. 

2. Whip in vanilla, egg, lemon zest, and juice. 

3. Sift together all dry ingredients (except for the powdered sugar).

4. Add dry ingredients to stand mixer and mix to combine.

5. Using a teaspoon measuring spoon or ice cream scoop, measure out dough. Roll them into a ball in your hands and then cover in powdered sugar.

6. Repeat ball making, placing each ball at least 2 inches apart on baking sheet.

7. Bake for 10 minutes, or until bottoms are barely brown  and the top has softly crinkled.

8. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to cooling racks.

Spinach & Carrot Puree Brownies

Right around the time I started paying more and more attention to the foods that I was giving to my kids, Missy Chase Lapine and Jessica Seinfeld came out with cookbooks.  The recipes highlighted hiding vegetables in foods where kids wouldn't notice them.  At first, I thought that it was genius... but shortly thereafter I realized that I was doing my kids a disservice.  Shouldn't they know that they're eating vegetables at dinnertime?  

Spinach & Carrot Brownies

I took on a new strategy.  While I used some of the ideas from the books, I wanted the kids to know exactly what was in their dinner. And so began the game of "Guess What Vegetables Are Hiding In Your Dinner?"  If a guess was incorrect, I'd write it down as an idea to incorporate for the next time. Inspiration coming from my smallest sources! Now that they're older, we don't play as often as we once did, but I still use some of the techniques that I picked up from the books.  

Spinach & Carrot Puree Brownies

Adapted from Jessica Seinfeld's Deceptively Delicious Brownies

Ingredients

Canola Oil for pan
5 ounces TJ's pound plus dark chocolate or other semisweet chocolate 
3/4 cup carrot, puree*
3/4 cup spinach, puree** 
3/4 cup light brown sugar, firmly packed (or dark) 
1/2 cup unsweetened cocoa powder 
3 tablespoons butter, melted
3 teaspoons pure vanilla extract 
3 large egg whites 
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt 
Confectioners sugar (optional)

Directions

Preheat the oven to 350°

1. Generously coat a 13" x 9" baking pan with canola oil
2. Melt the chocolate in a double boiler or in the microwave: 30 second increments, stirring in between each increment. Let cool. 
3. To the bowl with cooled melted chocolate, add the vegetable purees, sugar, cocoa powder, butter and vanilla and whisk until smooth and creamy, 1-2 minutes. 
4. Whisk in egg whites. 
5. Stir in the flour, baking powder, and salt with a wooden spoon. 
6. Pour the batter into the pan.
7. Bake for 35 minutes, until a toothpick comes out clean.
8. Cool completely. 
9. Dust with confectioners sugar (optional)
10. Cut into bite size pieces, or larger bars. 

Serve cold or at room temperature. If eaten warm, there will be a hint of spinach flavor.

*To make the carrot puree: steam 1/2 pound of peeled carrots for 10 minutes, then puree with an immersion blender.

**To make the spinach puree: steam 10 ounces of fresh spinach for 2 minutes, then puree with an immersion blender. 

Store unused purees in freezer cubes or add to pasta sauce or combine with cheese for quesadillas!

Eat, Drink & Be Yummy!

Tomato Parmesan Soup

Have you ever felt like having a huge bowl of pasta and sauce... without the pasta?  In the form of a soup?

All of the flavors that you're used to in a hearty pasta dish, lightened up in soup version.  This soup is great year-round as it can be made richer based on what kind of milk you put in (1% or whole milk... or even some cream!) or thicker if you add extra stale bread.

Tomato Parmesan Soup

Tomato Parmesan Soup

Makes 12 servings

Ingredients

1/2 cup butter
1 large chopped onion
4 cups chicken or vegetable stock
1 28oz can of Tuttorosso Crushed tomatoes with Basil

3 super ripe vine tomatoes, diced
1 tablespoon chopped basil

1 stale piece of pita bread, finely diced (more stale bread if you want it thicker)
2 cups 1% milk (whole milk, if you want it creamier)

1 1/2 cups grated parmesan cheese

Directions

1. In a large pot, saute the onion in butter. 

2. Add the stock (or water) and bring to boil. 

3. Add tomatoes and basil. When it comes back to a boil, turn to low and simmer for 10 minutes.  

4. Remove from heat. 

5. Add bread and mix until bread has absorbed liquid.

6. Optional: depending on how smooth you want your soup. Puree in a blender or with an immersion blender.

7. Stir in milk/cream and cheese.  

8. Taste and add salt and pepper to taste.

Eat, Drink & Be Yummy!

Individual Chambord Chocolate Cake

I require flexibility or at least the illusion of flexibility. I might not always capitalize on utilizing that flexibility, but it makes me feel better knowing that I have the option. Baking doesn't really allow itself too much flexibility, as it's more of a science than cooking.

Individual Chambord Chocolate Cake
with Raspberry Coulis and Chambord Whipped Cream

Here are the flexible elements that make this recipe a keeper for me: It can be served immediately or made ahead of time.  It can be made gooey or firmer. The cakes could be served warm or cold or at room temperature. Serve it plain or with the optional raspberry coulis and whipped cream.

I've made these for dinner parties, birthday parties or a great mid-week surprise.

Make a double batch, you won't regret it!

Individual Chambord Chocolate Cake

Makes 4 cakes
Adapted From Dave Leiberman's Mini Fudgey Chocolate Cakes

Ingredients

4 ounces TJ's Pound Plus Dark Chocolate 
4 tablespoons butter 
1 large egg 
1/3 cup sugar 
Pinch of salt 
1 tablespoon Chambord 
1 tablespoon flour 
Canola oil for cupcake pans

Directions

Preheat the oven to 350°F. 

1. Melt the chocolate and butter together in a small saucepan. Remove from heat and allow to cool.
2. In a small bowl, whisk the egg, sugar, and salt together until yellow and light. 
3. Fold in the melted chocolate & butter. 
4. Add Chambord and mix to combine.
5. Mix in the flour until fully incorporated. 
6. Oil the cupcake tins. 
7. Pour the batter into the tins and bake for about 16 minutes. The middle should still be a bit moist but not firm. (For a gooier middle, bake for 12 minutes) 
8. Remove the cakes from the oven and let rest for 10-15 minutes.
9. Gently invert pan and remove cakes from cupcake tin.
10. Reserve for up to 2 days or serve immediately.

Raspberry Coulis

10 ounce bag frozen raspberries
2 tablespoons sugar
1 1/2 teaspoons lemon juice

In a blender, puree raspberries with sugar and lemon juice. Pour through a fine mesh sieve, using a wooden spoon to push out the liquid past the solids.

Chambord Whipped Cream

2 tablespoons sugar
1 cup heavy cream (cold)
1 tablespoon Chambord

Place sugar and cold heavy cream into KitchenAid mixer fitted with a wisk attachment (or large bowl if you're using a hand mixer). Whisk on medium speed until the cream creates stiff peaks. Don't overmix or you will start to create butter!! Add Chambord and gently incorporate with a spatula.

Eat, Drink & Be Yummy!

Curried Quinoa Stuffed Onions

Inspiration comes in all forms. Lately, that form has been Pinterest. Oh, Pinterest. I spend way too much time checking out other people's amazing creations. Countless hours really. The amazing photo of the stuffed onions was enough to lure me in; then I stayed for the seeming flexibility of the recipe.

Generally, I'm intimidated by Indian flavors. But this recipe seemed very Caucasian friendly. A little curry and a little spice in a way that I could definitely handle!

Saute cooked onions and minced garlic

Saute peppers with the onions and garlic

Rinse Quinoa well

Add tomato paste, quinoa and water to the pan,
cover and let simmer for 20 minutes

Fluff the quinoa when the water has been absorbed.

Add cilantro, salt, curry powder and cayenne to the cooked quinoa.
Mix well and adjust seasoning to your taste.

Core out the middle of the cooked onion.

Remove the core from the slightly cooked onions.
Place a piece of onion at the bottom to create a base.

Curried Quinoa Stuffed Onions

Curried Quinoa Stuffed Onions

Adapted from HEALTHYgreenKITCHEN

Ingredients

Yield: makes 6 large & 4 small stuffed onions
(Or just eat the leftover stuffing straight up!)

6 large onions

4 small onions

large pot of boiling water

2 Tablespoons olive oil
2 large garlic cloves, peeled and minced
1/4 to 1/2 cup finely diced
1 cup quinoa (I used rainbow quinoa), rinsed thoroughly in a fine mesh strainer
1 1/2 cups water
2 heaping tablespoons tomato paste
1/2 cup raisins
1/4 cup chopped cilantro (or more to taste), plus more for garnish
1 teaspoon curry powder (more or less to taste)
1/4 teaspoon cayenne pepper (more or less to taste)

Directions

1. Put a large pot of water on to boil and preheat the oven to 400 degrees F.
2. Slice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each onion. 

3. Peel off the outer papery layer and one of the thicker inside layers of each onion.

4. When the water is boiling, carefully add the peeled onions. Cook for about 10 minutes, until softened. 

5. Allow to cool.

6. Remove the center portion of each onion, by scooping it out with a knife, sharp spoon or melon baller. You should be left with 2 or 3 layers of onion.  There will probably be a hole at the bottom of your onion; insert one of the removed layers into the onion to create a base.

7. Repeat with all onions.

8. Chop about 1 cup of onion centers (discard remainder or reserve for future use).

9. Heat olive oil in a large skillet and add the onion and the garlic; sauteeing for just a few moments, as the onion is already softened.

10. Add the red pepper and cook for another minute or two.

11. Add the rinsed quinoa. the water, and the tomato paste. 

12. Turn heat to high and mix well with a wooden spoon to combine the ingredients and dissolve the tomato paste. 

13. When it comes to a boil, reduce the heat to a simmer and cook, covered, for about 20 minutes, until the water is absorbed and the quinoa is tender (it's ok if it's still a little crunchy because it will continue to cook in the oven). 

14. Remove from the heat.

15. Add raisins, cilantro, curry powder, and cayenne, mix well, and taste to see if you'd like to add more seasoning to the quinoa.
16. Gently spoon the quinoa filling into each onion shell.

17. Place filled onions into large baking vessel, not touching, so that they evenly roast.

18. Generously drizzle the stuffed onions with olive oil. 

19. Loosely cover with foil and bake for about 40 minutes. 

20. Sprinkle with additional chopped cilantro before serving.

Eat, Drink & Be Yummy!

Blondies with Macadamia Nuts and Chocolate Chips

Blondies are my kryptonite.  

OK, only ONE of my many weaknesses. I make them on a regular basis because they can be made ahead of time for dinner parties, pot luck dinners and bake sales. They're also versatile enough to modify based on pantry ingredients. Here's my take on blondies with macadamia nuts and chocolate chips.

Blondies with Macadamia Nuts and Chocolate Chips

Blondie with Macadamia Nuts and Chocolate Chips

Makes about 40 squares

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅔ cup unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
2 cup packed light brown sugar
2 large eggs
2 tablespoon vanilla extract
1 cup chopped Macadamia Nuts (I did some small pieces and then some larger chunks)
1 cup dark chocolate chips or chunks

Directions

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

1. Whisk the flour, baking powder, baking soda and salt in a small bowl.
2. Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy (2-3 minutes).
3. Add the brown sugar and beat 3 to 4 more minutes.

4. Beat in the egg and vanilla.5. Add the flour mixture and mix on low speed until just combined.
6. Fold in the macadamia nuts and chocolate chips.
7. Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
8. Let cool in the pan before slicing.

Eat, Drink & Be Yummy!

Garbanzo Bean Chocolate Cake

I usually have a difficult time with good desserts during Passover. It's probably the one time of year that I abstain from most desserts.  Most, not all.  While visiting a friend for lunch in her amazing corporate cafeteria (no sarcasm intended.... it really is an amazing cafeteria), we had a really great flourless chocolate cake that wasn't as dense and most flourless cakes tend to be.  

The secret?  Well, there are two.  First is that they used garbanzo beans (chick peas)!!  Garbanzo beans in a sweet preparation!  Genius! Second secret is that the entire recipe was five, FIVE, ingredients long. I could definitely handle this!

Chocolate Chick Pea cake

Garbanzo Bean Chocolate Cake -Serves 12 

Adapted from Wellness Concepts

Ingredients

1 1/4 cups semisweet chocolate chips  
1 (19 ounce) can garbanzo beans, rinsed and drained  
4 eggs  
½ cup white sugar  
1/2 teaspoon baking powder  
1 tablespoon confectioners' sugar for dusting  

Directions

Preheat the oven to 350 degrees F (175 degrees C). 

1. Grease and flour a 9 inch round cake pan.  
2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
3. Combine the beans and eggs in the bowl of a food processor. Process until smooth; add the sugar and the baking powder, and pulse to blend. 
4. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. 
5. Transfer the batter to the prepared cake pan. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. 
6. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. (I found that a longer cooking time was called for.)
7. Refrigerate for up to 3 days.
8. Dust with confectioners' sugar just before serving.  

Eat, Drink & Be Yummy!

Lighter Green Bean and Mushroom Casserole

I tasted my first Green Bean Casserole in college. Well, let me be completely honest. Not only did I taste it, but I also made it.  Working in the dining hall had it's benefits! It was a seemingly perfect and easy dish: canned string beans, canned condensed mushroom soup and fried onions.  

My, Oh, My... canned green beans PALE in comparison to fresh!

Years later, (yes years later) I realized that this wasn't the healthiest thing that I could be eating.  Was there a better way?  Of course there was a better way!  Fresh green beans? Yes!  Making my own mushroom slurry? Yes! And here's where I hang my head low... frying my own shallots? YES, PLEASE!!!  Despite holding on to the fried onion aspect, I feel that upgrading and elevating the other two elements creates an amazing and healthful version of my college dining hall staple.

Blanched and cooled green beans into baking vessel

Saute mushrooms

LOVE the steam coming off of the mushrooms and chicken stock

Mushroom Slurry

Add mushroom slurry to 1/4 of the fried onions and all of the green beans

Top with remaining onions... and bake uncovered until it bubbles, about 15 minutes.

Lighter Green Bean & Mushroom Casserole

Lighter Green Bean & Mushroom Casserole

(makes about 6 side dishes)

Ingredients

1 pound of fresh green beans, rinsed and trimmed
10 ounces baby bella mushrooms, sliced
Fried Shallots (recipe below) OR 4 ounces of store bought french fried onions
2 Tablespoons of butter
2 garlic cloves, finely minced
1/4 teaspoon of freshly grated nutmeg
2 Tablespoons all-purpose flour (substitute with 1 TBSP of corn starch to make it Gluten Free)
1 cup of Vegetable Broth (substitute with chicken broth or water)
1 cup of 1% milk
a sprinkle of garlic powder
Kosher Salt and Pepper, to taste

Directions

Preheat oven to 400F.

1. Bring a pot of water to boil. Add cleaned green beans and blanch for about 5 minutes, so that the bean still has some crunch to it.

2. Drain into a collander and put into an ice bath, or run them under super cold water.
3. Meanwhile: Melt butter in a skillet on medium-high heat. 

4. Add the mushrooms, along with a sprinkle of garlic powder, salt, and pepper. Saute, stirring occasionally, until the mushrooms begin to give up some of their liquid. 

5. Add minced garlic and nutmeg and continue to cook for another 1 to 2 minutes. 

6. Add flour (or corn starch) and stir to combine. Cook for 1 minute until you can't see the whiteness of the flour.

7. Add the broth. Simmer for about a minute, then decrease the heat to medium-low. 

8. Add milk and cook until the mixture thickens, stirring occasionally, for approximately 8-12 minutes.  

9. Remove from the heat.

10. In an 8x8 baking dish (or similar size) combine green beans with mushroom slurry and about 1/4 of the onions. 

11. Top with the remaining onions. 

12. Place into the oven and bake until bubbly for approximately 15 minutes.

Fried Shallots

From Alex Guarnaschelli

Ingredients

4 cups canola oil
1/4 cup all-purpose flour
2 teaspoons cayenne pepper
3 medium shallots, peeled and cut into thin rounds
Kosher salt

Directions

Pour the oil into a medium frying pan. Heat to 350 degrees F.

In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.

Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.

Eat, Drink & Be Yummy!