Tricolor Ravioli with Homemade Sauce

Pasta Sauce
1 tbs olive oil
1 c sweet onion, finely chopped
1 1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/8 tsp red pepper flakes
28 oz can crushed tomatoes
1/2 c fresh basil, chopped

Place the oil into a sauce pot and heat. Once heated, add the onion and saute for a few minutes. Add the remaining ingredients, except for the tomatoes and basil, and saute until the onions are soft and translucent. Add the crushed tomatoes, bring to a boil, and then simmer for about 20 minutes. Remove from heat and stir in fresh basil.

There are so many varieties of homemade pasta sauce. See this Chicken Parmesan post for another variation. I really love making my own sauce because it's always different, and makes store-bought pasta taste much more decadent! You can add red wine, anchovy paste, garlic, a bay leaf, more red pepper flakes, cream, vodka, etc, etc.

Tonight I served the sauce on top of fresh tricolor cheese ravioli that I found at our local Whole Foods market. When choosing the ravioli, I have to admit to "cheaping out" and not getting the most expensive brand...and, honestly, I could tell. The ravioli were very bland, but good enough. Thankfully I made this flavorful sauce to rescue the pasta. D loved it, and even said that "the basil really makes this sauce".

Since J isn't a ravioli fan in general, I made him some Fusilli which he ate along with some sauce. We had run out of parmesan cheese (one of his favorite toppings), so I substituted with some mozarella, and he seemed to enjoy that just as much. True to form, he tasted the ravioli and then immediately threw it onto the floor.

We ate the ravioli along with some baby carrots and cucumber. J also actually partook in the vegetables too! This was a stellar meal:) D and I dipped our veggies in the leftover Greek dressing from last night's salad.

Food for Thought: Ravioli basically denotes a pillow-like pasta pocket filled with just about any filling imaginable. Variations range from cheese, to meat, to vegetables such as spinach, butternut squash, pumpkin, or seafood such as lobster. The word "ravioli" is a derivative of the Italian word for "wrap"...makes sense:)

Greek Salad and Spanakopita

We are back from our wonderfully sunny and warm vacation, and I am re-entering our kitchen! Since we're back in the cold, I wanted to make something relatively easy for dinner, but something that would be comforting and warming. Spanakopita totally fit the bill, and this was one of the best spanakopitas that I've ever made (D agreed)! I cooked the onions for slightly less time, removing them from the heat before they were translucent, and this resulted in a wonderful crunch in the dish. A perfect change that really added something to the meal. I also used chopped frozen spinach instead of fresh spinach today as well to save some time. I just defrosted the spinach and mixed it with the cooked onions, spices, egg, and feta cheese. J, our nanny, was over for a couple of hours this evening, and she tried spanakopita for the first time tonight, and absolutely loved it:) Our J on the other hand was more interested in throwing his piece on the floor instead of putting it in his mouth! Good thing I had just made a batch of flax-berry pancakes for him, so he had breakfast for dinner.

To flesh out the meal a bit, I made a Greek salad (romaine hearts, cucumber, kalamata olives, and tomato) and dressed that with a homemade Greek Dressing.

Greek Dressing
1/4 c olive oil
3 tbs red wine vinegar
1/2 tsp dried oregano
1/4 tsp dried basil
1/8 tsp salt
1/8 tsp pepper
1/8 tsp anchovy paste

Whisk all ingredients together to emulsify. Serve tossed on the salad.

The dressing was perfectly tangy, and accompanied the salad and spanakopita very nicely. I hadn't eaten so much salad since before we left for vacation, so that was a good thing. J ate some carrots, but wasn't interested in any cucumber.

This week's menu may be filled with a bunch of repeats, but with slightly new twists on the old theme! I'm trying to make re-entry into "real life" less painful;) I hope everyone had a wonderful Thanksgiving holiday.

Chicken Fingers and Oven Fries

Chicken Fingers
1 tbs olive oil
1 c panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp basil
1/8 tsp salt
1/8 tsp pepper
1/2 c egg substitute
3/4 lb chicken tenders

Mix breadcrumbs through pepper in a large shallow bowl. Meanwhile, heat the oil in a large cast iron (or non-stick skillet). Dip the chicken into the egg substitute, followed by the panko mixture. Place breaded chicken into the pan and cook about 5 minutes a side, or until golden brown and cooked through. Serve with ketchup, honey, or both!

Oven Fries
4 medium size russet potatoes, cut into 3" long strips (fries)
1 tbs olive oil
1/2 tsp paprika
1/4 tsp salt

Preheat oven to 450 F. Toss the potatoes with the oil, paprika, and salt. Place into oven. Cook for about 15 minutes, flip, and cook for another 15 minutes. If the fries are not very golden brown, place them under the broiler for a few minutes.

Tonight's dinner was certainly a comfort meal. This is my healthier version of a children's menu standby:) The panko give the chicken a great color and an even better crunch. Plus, the herbs mixed with the panko really flavor the chicken. I find that cooking the tenders in a pan cuts down on the actual cooking time, maintains more moisture in the chicken, and results in a crispier product than cooking the tenders in the oven. The fries were super crispy and tasty, and it was yet another way to use up more farm share potatoes...don't worry, we still have a bunch left! J even enjoyed this meal, and ate almost an entire tender...which for him is a TON of meat.

We are leaving for Florida for a week long Thanksgiving vacation tomorrow morning! We are hoping for lots of warmth, sun, and many nights of me out of the kitchen for a change! So, don't expect to hear from me for a little while. Well, unless I get super excited about something we eat on vacation...

I hope everyone has a wonderful Thanksgiving holiday filled with lots to be thankful for...I know we will!

Pasta with Three Cheeses, Artichokes, and Herbs

1 tbs butter
1/2 c onion, chopped
2 garlic cloves, minced
1 lemon
15 oz can artichoke hearts, sliced
1/4 tsp red pepper flakes
salt
pepper
1/2 c fresh chives, chopped
1/4 c fresh basil, chopped
12 oz rotini
4 oz Mascarpone cheese
1/2 c mild goat cheese, crumbled
1/2 c parmesan cheese, grated
1/4 c water

Bring a large pasta pot to boil, and cook rotini as directed on the package.
Zest the lemon and juice the lemon. Set aside, separately.
Meanwhile, melt the butter in a large saute pan. Add the onion and garlic and saute for about 5 minutes or until the onion begins to brown. Add the artichoke hearts and red pepper flakes, and saute for another 5 minutes or until the artichokes brown. Season with salt and pepper to taste. Remove from heat and add the chives, basil, and lemon zest. Stir.
Once the pasta is cooked, drain and return pasta to pot. Over a low flame, add the cheeses, lemon juice, and water and stir to combine. Once the cheese is smooth and a sauce has formed, stir in the artichoke mixture. Enjoy!

This recipe is a modified version of a recipe I found in the latest edition of Fine Cooking Magazine, and once again, Fine Cooking does not disappoint! This pasta dish was absolutely fantastic! D said that he thought it was one of the best pasta meals I've made! The sauce was creamy and richly flavorful, and the herbs added the perfect amount of complexity to the flavors. The red pepper flakes gave this dish a very mild heat. It was just great!

Too bad J didn't agree. While cooking I gave him a taste of the Mascarpone cheese, and surprisingly he wasn't a fan. Maybe he just needs to try it a few more times before he likes it, but he took about two bites of the pasta and decided that it was not for him. Oh well, that definitely means more for mommy and daddy, so I can't complain too much:) And, J was happy in the end because he ended up with one of his favorites: rice cakes and hummus.

Food for Thought: Mascarpone cheese is an Italian cheese that is made from creme fraiche and is a cream-based cheese. It is rich and wonderfully flavorful. The cheese is thick in consistency, but also soft and easily spread. It is used in both savory and sweet dishes, and is the filling for a traditional canoli.

Falafel Patties

Tonight I made one of our favorites...again! The falafel patties (or burgers) are just so easy to make, and they couldn't taste any better. The best part of tonight's dinner: J ate an entire adult-sized falafel patty covered in Greek yogurt, and then asked for more! D and I both decided that we need to make these more often and freeze them so that we have them available at a moment's notice.

Herbed Eggs on Toast

1/4 c olive oil, good quality
2 garlic cloves, minced
3 tbs fresh parsley, chopped
3 tbs fresh basil, chopped
2 tbs fresh dill, chopped
1 tbs fresh chives, chopped
2 eggs
2 slices of sourdough bread, toasted

Place the olive oil into a large cast iron (or non-stick skillet). Add the garlic and saute for about 3 minutes or until it begins to brown. Pour the oil and garlic from the pan into a heat-safe small bowl. Add the herbs and whisk together. Set aside.
Heat the pan again, and crack in the eggs. Fry until yolk is almost set. Serve on top of the toast, and top with half of the oil-herb mixture. Enjoy!

This meal is a favorite of D and mine. It is so simple, yet so wonderfully delicious. The herbs give the meal such a dimension of flavors, and the garlic-oil seeps into the bread to just make this meal irresistible! While this can definitely be a brunch or fancy weekend breakfast recipe, it works well for a quick dinner too! I used the sourdough bread I recently made, which was the perfect way to use some of it up. J had some bread, and I scrambled him an egg with some shredded cheese and herbs. He seemed to enjoy his just about as much as we enjoyed ours.

Food for Thought: Herbs are such an excellent way to add flavor and punch to just about any meal. Something as simple as an egg or a chicken breast immediately becomes a fancy dish when a bunch of fresh herbs are used. Mixing multiple herbs adds a multitude of flavors, so don't be shy!

Vegetarian Chili

1 tbs olive oil
1 sweet onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 tsp chili powder
1 tsp cumin, ground
1/2 tsp oregano, dried
1/2 tsp basil, dried
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1 28 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 15 oz can of kidney beans, rinsed and drained
1/2 c shredded cheddar cheese

Place the oil into a dutch oven and heat. Once heated, add the onion and cook for about 5 minutes, or as it just begins to brown. Add the pepper and garlic, and cook another few minutes. Add the spices and stir to coat vegetables. Add the tomatoes, followed by the beans. Stir, cover, and simmer for about 30 minutes. Top with shredded cheddar and serve.

This bean chili is one of my favorite fall/winter recipes. It's so simple to make, and the flavors are complex and delicious. With the variety of the types of beans, D even admits that he doesn't miss the meat! This chili is not too spicy, so if you like a good kick, add some more red pepper flakes and/or Cayenne pepper. This chili also works with just about any time of bean combination. Sometimes I substitute either the black or red beans with garbanzo beans, so feel free to experiment! This chili freezes extremely well, so if you have leftovers that you don't want to eat the next day, stick it in the freezer for when you need something fast!

D, J, and I were able to eat together. Of course J had NO interest what so ever in trying the chili...and believe me, I tried! So, he had some spinach, basil, zucchini pesto on pasta. D and I ate the chili along with some of the sourdough bread, and it was delicious.

Cinnamon-Vanilla Challah French Toast

1 tbs butter
2 eggs, beaten
1 c egg substitute
2 tbs milk
3/4 tsp vanilla
1/4 tsp cinnamon
8 slices of Challah bread

Place the butter onto a griddle pan and heat. Meanwhile, mix the eggs, egg substitute, milk, vanilla, and cinnamon into a large shallow bowl. Dunk a slice of bread into the egg mixture and place on hot griddle. Flip bread when the side touching the pan is golden brown. Continue cooking opposite side until golden brown as well. Continue with the remaining slices of bread. Serve with maple syrup, jam, or apple butter.

Tonight we decided to do "breakfast for dinner", a favorite of both J and mine! We had some sliced challah frozen away, so this seemed like a perfect way to use it up. J couldn't get enough of this meal, and D and I really enjoyed it as well. We had some chicken apple breakfast sausage to give it some protein, and some fresh fruit. Of course J didn't want anything to do with either the sausage or the fruit, but he ate two small slices of the French toast, and kept asking for more!


Food for Thought: French toast isn't actually a French creation. It is most often eaten in North America. This being said, versions of what's traditionally known as "French toast" in the states is made in multiple European countries. Basically, it consists of any type of bread, dipped in egg and cooked. It is usually served with jam, fruit, or syrup. French toast can also be stuffed or served in a pudding/casserole type dish.

No Knead Sourdough Take 2

This is the second time I've made this no knead sourdough bread two times now, and each time I've been so impressed with how it's turned out! This time instead of using 3 c of bread flour, I used 2 c of bread flour and 1 c of white whole wheat flour. This resulted in a slightly denser or fuller flavored bread that was still sour and delicious. J fully approves as well;)

Martha Stewart's Pumpkin-Chocolate Tart

Because I don't mess with success, and I follow this recipe to the T, I won't be posting the actual recipe here. Click on the above link to get straight to Martha Stewart Living online:) This is hands down the absolutely BEST pumpkin pie (or really tart) I've had anywhere. When I first made this tart for Thanksgiving in 2003, I couldn't believe how amazingly delicious it was, and the reviews from family and friends were just beyond wonderful. So, this has now become a fantastic Turkey Day tradition, and comes out once a year since. The one thing I did slightly different, was that I used an extra ounce of chocolate for the lattice topping...this just made the tart a bit more chocolaty!

This year, D, J, and I are changing things up a bit and heading off to FL for a week-long vacation, which will include Thanksgiving. Now, this wasn't the easiest decision for me considering that Thanksgiving is my favorite holiday, and I LOVE to cook for it, but D actually had the week off, and we thought maybe we'd try something new. Besides, the last time we went on a D, J, and I-only trip, J was about 3 months old! Because we will be away for Thanksgiving, and this probably isn't the easiest thing to make on the road, D insisted (and I agreed!) that we make it another day. Our friend M has a birthday tomorrow, and what better excuse than a birthday to make a delicious dessert. M convinced me that he didn't need the traditional "cake" for his birthday, and that this pumpkin tart would suffice. I was excited that he agreed to this plan, and got right to work!

M's birthday tart was a total hit. D, M, and I had healthy slices, and enjoyed every bite. Happy birthday M!

Zucchini Pistou Take 2

Tonight we decided to make the zucchini pistou again. It was just as good as it was the first time, and actually this time I think it was even a bit better! I added about 1 tbs of olive oil to the pistou while processing it in the food processor, and I topped the meal with some fresh parsley from our garden (the VERY end of our harvest!). The parsley added another wonderful dimention to the flavors. Maybe the best part of this meal, J couldn't get enough!

Black Bean Enchilada Casserole AKA Mexican Lasagna

2 tbs olive oil, divided
juice from one lime
28 oz enchilada sauce (mild)
1/2 c tomatillo salsa
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 tsp cumin, ground
2 15 oz cans of black beans, drained and rinsed
1 15 oz can of corn, drained and rinsed
3 c pepper jack cheese, shredded
18 corn tortillas
Preheat oven to 450 F. Place 1 tbs of oil into a 9X13" lasagna pan, and grease. Add the other tbs of oil to a large skillet and heat. Add the onion and jalapeno and saute for about 5 minutes or until the onion starts to brown.
Meanwhile, place the enchilada sauce, lime juice, and tomatillo salsa into a medium bowl. Stir to combine, and set aside.
Once the onion has browned, add the garlic and the cumin. Saute for about 30 seconds. Add the beans, corn, and 1/2 c of the enchilada sauce mixture. Stir and heat through. Remove from heat, stir in 1 c of cheese.
Place 6 tortillas on the bottom of the lasagna pan. Overlap is fine. Place half of the bean mixture over the tortillas, top with 1/2 c of cheese, and 3/4 c of the enchilada sauce mixture. Repeat. Top with remaining tortillas, remaining cheese, and remaining enchilada sauce mixture. Place into oven and bake for about 15 minutes or until it's heated through, bubbling, and the cheese has just started to brown. Let it sit for about 5 minutes before cutting and serving.

This recipe was yet another one from the fall edition of Cooks Illustrated 30 Minute Suppers, (although I made a few adjustments), and it was another total hit. I was so fortunate today that our new nanny was over this afternoon/early evening. D always has to stay late at work on Wednesdays, and getting dinner on the table can be challenging, but with her here, it was a breeze! D and I were actually able to eat together at the tail end of J's meal! And, the nanny had some too. Everyone seemed to love the meal, except J of course, who put his tongue to a black bean, made a face, and then moved on! It basically tastes like a Mexican lasagna. The tortillas softened up nicely, and there's a slight heat to the dish, but it's not overwhelmingly spicy by any means.

There's plenty of this casserole left over, and it looks like it's going to freeze really well. D and I just portioned it out, and stuck some into the deep freezer. This will be a great weekend lunch find!

Maple-Glazed Chicken with Apple Brussels Sprout Slaw

Ok, again, sorry for the picture. My camera battery was completely dead at dinner time, so the iPhone had to suffice...
This recipe came from the latest edition of Cooking Light Magazine. Click here for the link:) The recipe appealed to me because it was in their "Super Fast" section, and I knew that I'd be in a pinch to get dinner on the table.

Unfortunately, this meal was somewhat disappointing. It wasn't bad, but D and I both agreed that it was just lacking something. The maple flavor was hardly detectable, and the slaw was somewhat bland, although we both really enjoyed the crisp apples. I substituted the dried currants for dried cranberries (because I didn't have any currants around!), and that was a nice addition. I also added about 1/2 tsp of sugar to the dressing for the slaw because I thought it was a bit too bitter and vinegary. The best part was that it sure was easy to make, and dinner was ready in about 20 minutes.

Food for Thought: Brussels sprouts are a type of wild cabbage, and have been grown and harvested for food as early as the 13th century! Brussels sprouts can be eaten raw, or cooked with some oil in a pan or even roasted. Brussels sprouts are VERY healthy, boasting anti-cancer components, folic acid, lots of fiber, and Vitamin A.

Onion, Broccoli, and Tomato Frittata

1 tbs olive oil
1/2 medium sweet onion, chopped
1 c broccoli florets, chopped
4 eggs
3 egg whites
1/4 c milk
3/4 c roma tomato, chopped
1/2 c cheddar cheese, shredded
salt
pepper
basil
oregano
Preheat broiler. Place the oil into a cast iron (or non-stick oven-proof) skillet. Add the onion and saute for about 4 minutes. Add the broccoli and saute for another couple of minutes. Meanwhile, place the eggs and egg whites into a large bowl and beat. Add the milk and whisk together. Pour the egg mixture over the onions and broccoli and cook for about 5 minutes. Sprinkle with the tomato and cheese, and add salt, pepper, and herbs to taste. Cook on the stove top until almost set. Remove from stove top and place under broiler. Cook for about 3 minutes, or until the frittata is set and the top is browned.


This meal was an easy one, but also a tasty one! And, I am proud to say that J actually ate some of this frittata, vegetables and all:) D enjoyed the meal a lot as well, remarking that it was almost quiche-like or souffle-like. The broccoli was from our farm share, and was part of our last share for the season. We will definitely miss getting all these veggies every week, and it's going to be strange adding a lot more vegetables to our grocery list!

Mexican Brownies with Brown Sugar-Almond Topping

*Adapted from Bon Appetite, August 1996
Mexican Brownies
4 oz unsweetened chocolate, chopped
1/2 c unsalted butter
1 1/4 c brown sugar, packed
1 heaping tbs cinnamon
1/4 tsp salt
3 eggs
1 1/2 tsp vanilla
3/4 c all purpose flour
1 heaping c semi-sweet chocolate chips

Preheat oven to 325 F. Mix the unsweetened chocolate and the butter in a small sauce pan. Heat until melted and transfer into a large bowl. Let chocolate mixture cool for about 5 minutes. Next, add the sugar and cinnamon and whisk together. Add the eggs, one at a time, and whisk. Add the vanilla followed by the flour and whisk until just combined. Fold in the chocolate chips. Place into an 8X8 foil-lined baking pan and bake for about 35-40 minutes or until just cooked through. Let the brownies cool in the pan placed onto a wire rack for at least 30 minutes before adding the topping.

Brown Sugar-Almond Topping
1 c brown sugar, packed
1/4 c whipping cream
1 tbs unsalted butter
1 tsp vanilla extract
1/4 c sliced almonds

Place the sugar, cream, and butter into a small sauce pan and heat until the butter is melted, and the mixture is thickened and bubbling. Remove from heat, and stir in the vanilla. Pour hot caramel onto the brownies and top with the sliced almonds. Let the entire dessert set for at least an hour before serving, but best if left over night.

Since D's brother (also D!) was coming into town, and we had a tailgate party to go to this morning, I thought it would be fun to try out a new recipe. D's brother loves chocolate, just like me, and I wanted to make something easy, but also something a bit different. These brownies seem to fit the bill perfectly, and they were a huge hit with everyone!

The brownie part is thick, chewy, and moist with a very strong cinnamon flavor peeking through all the very dark chocolate. And, the brown sugar topping is crumbly and perfect. The almonds give the whole thing a wonderful crunch. These brownies would be great even without the topping, but this added something a little extra. I have to say, I think these might make more regular debuts now that I've tasted them!

Swedish Meatballs Take 2

Tonight I decided to make one of our favorites, Swedish meatballs again. This dish is perfect for a chilly day, and today definitely started to feel like winter. This time, I used 1/2 lb of ground chicken breast and 1/2 lb of ground chicken thigh. This added a bit more moisture and flavor to the meatballs. I also was able to use up the last bit of parsley from our garden. And, per usual, I served the meatballs with poppy seed egg noodles with frozen peas.

Because I knew that D might get stuck a bit late at work today, I made sure to get these meatballs cooked during J's nap. This meant that all I had to do for dinner time was to boil some water and cook the noodles.

D and I absolutely love this meal, and we hoped J would feel the same way. At first he wouldn't touch any of it, but after sitting in his chair for a while staring at the food, we caught him shoveling in the noodles:) He didn't eat any of the meatball, but that's J for you!

Fillo Wrapped Halibut with Lemon-Dill Sauce

Fillo Wrapped Halibut
15 sheets Fillo dough
3/4 lb halibut, skin removed
1 tsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/8 tsp dried dill
1 tbs butter, melted

Preheat oven to 375 F. Rub the fish with olive oil, salt, and pepper. Place fish onto one side of the fillo dough and roll fish, like you would roll a burrito. Brush the fillo packet with the melted butter and place in the oven to bake for about 30 minutes, or until fillo is browned and fish is cooked through.

Lemon-Dill Sauce
3 tbs fresh lemon juice
1 1/2 tbs butter
1/4 tsp dried dill
1 tsp whole milk

Place the lemon juice into a small sauce pan and cook until about a tsp of the liquid remains. Add the butter and cook until melted. Remove from heat, add the dill and whisk in the milk. Pour sauce over fillo wrapped fish and serve.

Tonight's dinner was an experiment. I decided that I wanted to try a new way of cooking fish. I had looked up a bunch of recipes on fillo wrapped fish, but I didn't come across any that really sounded too wonderful to me. So, I decided to get my inspiration from the fish market. The owner of the market told me that it's the end of halibut season, and the halibut had just come in this morning. He said, "this piece of fish is a real beauty". So, I thought I'd give it a go! As usual, he didn't disappoint, and the fish was fresh and wonderful.

The fillo preparation was almost like cooking fish in parchment paper, except that you actually get to eat the wrapper! The fish was exceptionally moist and flavorful, and the fillo was perfectly crunchy. The sauce was very lemony and went perfectly with the other flavors giving it a nice bite. D and I ate dinner after J was in bed. We both really enjoyed this meal! I served it with some small baked potatoes (from our farm share) and some carrots, cucumber and celery on the side.

Food for Thought: Fillo dough (also spelled "filo" and "phyllo...depending on where you look!) is a paper-thin pastry dough used in many different types of cooking. Originally, fillo was used in Turkish, Greek and Middle Eastern cuisine in such dishes as spanakopita, and baklava. More recently, it has become widely used in a variety of cuisines.

Stove-Top Mac and Cheese

10 oz miniature shell pasta
2 tbs butter
2 tbs flour
1 1/2 c half-and-half
1/2 c whole milk
2 c cheddar cheese, shredded
1/2 c monteray jack cheese, shredded
3/4 c frozen peas

Place the pasta into a salted pot of boiling water and cook until just al dente. Drain and set aside. Meanwhile, in a small sauce pan, combine the half-and-half and milk and heat over low heat until warmed through.
In a medium sauce pan, add the butter and cook until melted. Add the flour and whisk for about 30 seconds. Add the warmed milk and cream and whisk constantly until heated through and very thick. Remove from heat and add the cheeses and frozen peas. Stir until the cheeses are melted. Add the drained pasta and serve!

Let me start this post with yet another photo disclaimer. I was so excited to eat the mac and cheese last night, that I totally forgot to take a picture! So, I decided to photograph my leftovers at lunch today. I think it looked a bit better last night, but it tasted just as good today!

I used to think that I was only a real baked mac and cheese fan...well, my world has been rocked, because I think that this is just about the BEST mac and cheese I've ever tasted! I may be converted to the stove-top variety. This mac and cheese is beyond creamy, and is packed full of delicious, cheesy flavor. Plus, the frozen peas give a perfect textural "pop".

Being the only child that doesn't like mac and cheese, J was not a fan at all. But, D LOVED this dish, and couldn't wait to pack up some leftovers for lunch at work today. This was yet another winner!

Ina's Chicken with Shallots, Sauteed Chard, and Ina's Blue Cheese Dip

Ina Garten's Chicken with Shallots
2 bone-in, skin on chicken breasts
salt
pepper
2 tbs olive oil
1/2 c white wine (I used a Sauvignon Blanc)
1/3 c fresh lemon juice
1/4 c shallots, minced
3 tbs half-and-half
3 tbs unsalted butter, diced

Preheat oven to 425 F. Place oil into a cast iron skillet and heat. Meanwhile, dry the chicken breasts well, and sprinkle with salt and pepper. Once the pan is very hot, add the chicken breasts skin-side down and cook for about 5 minutes without moving. Flip chicken, remove from heat and place directly into the oven. Cook for about 30 minutes, or until chicken is cooked through.

While the chicken is cooking, combine the wine, lemon juice and shallots in a sauce pan and cook for about 5 minutes, and the liquid is reduced to a couple of tablespoons. Add the half-and-half and bring to a boil. Remove from heat and add the diced butter, swirling the pan until the butter is melted. Do not stir, just swirl!

Serve the chicken with the sauce spooned over it.

Sauteed Chard
1 tbs olive oil
2 cloves of garlic, minced
1/4 c white wine
4 c chard, washed and dried

Place the oil into a large skillet. Once heated, add the garlic and saute for about 1 minute. Add the wine and the chard, and saute until the liquid is reduced and the chard is wilted. Enjoy!

This meal was a pretty fancy one for a week night, but since getting Ina Garten's new cookbook (How Easy is That?) I've been inspired. The chicken recipe was adapted slightly from her version, mostly due to portion and pantry items;) It was absolutely delicious, and the sauce was really thick and lemony. Maybe not the healthiest, but certainly tasty! The rainbow chard was from our farm share, and it was equally as delicious.

I even got my act together so we could eat as a family, which I thought would never happen with this meal. But, true to form, J had no interest in eating the chicken...oh well, at least D and I enjoyed it!

I served carrots and celery with Ina's Blue Cheese Dip as an appetizer. This dip was awesome. Kind of like what you'd expect with your Buffalo chicken wings, but even better with these veggies. It was slightly spicy, and after J had a taste he kept saying "hot" and refusing to eat more of it. Well, more for mommy and daddy! D absolutely loved this dip as well.

Ina's Chunky Blue Cheese and Yogurt Dip
1/4 c shallot
1 large garlic clove, minced
2 tbs fresh lemon juice
1 c Greek yogurt
1/2 c mayonnaise
4 oz sharp Blue Cheese (or Gorgonzola)
7 dashes Tabasco sauce
3/4 tsp salt
1/2 tsp pepper
3 tbs fresh chives, minced

This dip recipe was slightly augmented from the original recipe as well. But, I'm really happy to say that Ina's latest cookbook is definitely going to become one of my favorites. It's already looking worn and has a lot of oil splatter from the chicken:)

Food for Thought: Blue cheese is the catch-all phrase for any type of cheese with Penicillium cultures added to it. These cultures result in a "blue" color and very bold flavor. The coloration is due to edible (and healthy!) mold that grows on the cheese. Blue cheese can be used un-cooked, but it does melt, so it can be used heated as well. Popular types of blue cheese are gorgonzola, Roquefort, and Stilton.

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies
1 c pumpkin
1 c brown sugar
1/3 c oil (canola or sunflower)
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Preheat oven to 350 F. Mix the pumpkin through vanilla together in a large bowl. In a separate small bowl, mix the dry ingredients. Add the dry ingredients to the pumpkin mixture and mix well. Place on cookie sheet in about 2" rounds. Bake for about 12-15 minutes or until cookies are no longer raw in the middle.

Cream Cheese Frosting
8 oz cream cheese, room temperature
4 tbs butter, room temperature
1 c confectioners sugar, sifted
1/2 tsp vanilla

Cream the cream cheese and butter together using an electric mixer. Once soft and fluffy, add the vanilla, followed by the confectioners sugar. Beat under well mixed and soft.

I was going to use a pastry bag and pipe the frosting onto the cookies in a pretty design, but in the end I just wanted to try one and didn't want the extra mess to clean up, so I frosted them using a frosting knife:)

These cookies are AMAZING! They taste almost like cupcake tops, and less like an actual cookie. The pumpkin taste is certainly detectable, and the cookies have a nice spice to them. The frosting adds the perfect treat to these seasonal delights.

One other thing to note is that the pumpkin cookies (without the frosting) are actually vegan. Pumpkin is a great binder, and helps baked goods to stay moist and not too dense, much like apple sauce.

D tried one of the cookies last night, but I didn't get a chance to make the frosting and actually frost them until this afternoon. He loved the cookie part, so I bet he can't wait to sink his teeth into the final masterpiece once he gets home from work...

Cheesy Polenta with Roasted Vegetables

Cheesy Polenta
3 c water
1 c polenta
1 1/2 tbs whole milk
3/4 c shredded mozzarella
1/2 tsp salt
1/4 tsp pepper

Bring the water to a boil. Add the salt. Add the polenta and stir frequently with a long wooden spoon. After about 15 minutes, remove from heat and stir in pepper and cheese. Stir until cheese is melted.

Roasted Vegetables
1 1/2 c carrots, cut into 1/2" rounds
1 1/2 c sweet potatoes, cut into 2" pieces
1 zucchini, sliced
1 c beets, cut into 1" pieces
1/2 c pepper, diced
3 tbs olive oil
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350 F. Toss vegetables with the oil, salt and pepper. Place on a baking sheet and roast in the oven for about 60-75 minutes, or until the vegetables are tender.

Tonight was supposed to be girl's night out, but unfortunately my friend J's dog was sick and she was up ALL night with him, so girl's night has been rescheduled! Since we had already planned our menu for the week, I wanted to scrounge around to make something for dinner. And, I wanted a vegetarian meal. So, this fit the bill perfectly, and I was able to use up a TON of farm share vegetables. The only veggie in this meal not from our share was the zucchini.

I roasted the veggies while J was napping, and just reheated them before serving. And, since the polenta takes about 20 minutes from start-to-finish, I was able to get everything on the table in time for a family meal. The polenta was super cheesy and creamy, and went really well with these flavorful vegetables. I gave J a bowl of polenta, but he wasn't at all interested in even tasting it. So frustrating, but I'm sure it's just his way of sticking it to me since I love to cook:) So, he had some hummus with cucumbers and peanut butter on bread. Nutritious, but not exactly what I had planned...


Food for Thought: Roasting vegetables is an excellent and very easy way to create super tasty and rich vegetables. Cooking them in olive oil adds some "good fat" and a lot of flavor. If you're trying to save on calories and fat, roasting vegetables is an excellent way to add a bunch of flavor to a meal without adding all that extra "bad" stuff.