Palak Paneer and Naan...again!

Tonight's dinner was a repeat from a while ago. D had been asking for me to make some homemade naan for a while now, and even thought today was a hectic day, somehow it all came together. There were a few variations to tonight's palak paneer and naan recipes, but it was generally the same as when I made this meal before.

The first was that I ended up using all purpose flour, instead of bread flour for the naan. Why you might ask? Well, after starting to measure out the bread flour, I noticed that it was infested with small bugs! Ew!!!! I carefully inspected the all purpose flour before using, and that was bug-free. I guess it's time for me to clean the pantry! The good news is that the change in flour didn't seem to harm the naan. Although these naans didn't seem as flat as mine usually are (they puffed up a lot during the baking), they just might have been the tastiest ones I've ever made:) D and J agreed.

And, because I always seem to forget something, we didn't have any fresh ginger for the palak paneer. I used a healthy dose (2 tsp) of the dried variety, and it seemed to be a fairly good substitute, although I have to admit to missing the little gingery crunches from the original recipe. Finally, instead of sour cream, I used plain yogurt tonight, and that was another welcomed change. And, the best part of the meal...that just might have been watching J eat it up!

Chicken Club Sandwiches

Last night I made these chicken club sandwiches from the latest Cookling Light Magazine. They were super fast, really tasty, and J got his bacon fix;) Too bad they were really messy to eat! This is not a "first-date" kind of meal...

The genius part of this recipe was the mashed avocado/mayonnaise spread. It was great because the avocado didn't end up squirting out the side of the sandwich, and the lemon added a lot of extra flavor. And, of course, I used turkey bacon here instead of regular pork bacon. Kudos to D who took the picture here;)

Nachos!

The other night I decided to step up the usual nacho recipe, and make something slightly more gourmet. After making my own refried beans during a previous recipe, D couldn't get enough and I'm now afraid will not happily eat the canned ones any more;) These nachos were topped with homemade refried beans (see recipe below), sharp cheddar cheese, monterey jack cheese, mild green chilis, and scallion. They were ready in about 10-12 minutes in a 350 F oven. I served the nachos with some chopped tomato, homemade guacamole and sour cream. They were absolutely delicious, and D, J, and I couldn't get enough!

Refried Beans
1 tbs olive oil
1 yellow onion, chopped
2 tsp chili powder
1 tsp cumin, ground
1/2 tsp salt
1/4 tsp pepper
15 oz can black beans, drained and rinsed

Place the oil in a large skillet and heat. Once hot, add the onion and saute for about 5 minutes, or until it becomes translucent. Stir in the spices and cook for another minute, stirring constantly. Add the black beans, and cook until the bean are hot. Remove from heat, and using a potato masher, mash mixture into a coarse paste. Voila!

Pea Pesto Ravioli

I have to say that I am a bit impressed with how beautiful my raviolis were;)

Tonight's dinner was from a recipe I stumbled across on Joy the Baker's blog. Joy's blog is simply one of those that I just stare at in awe, and wish mine could attempt to compete some day. This recipe for green pea pesto ravioli looked pretty simple, totally delicious, and equally as impressive. I'm excited to tell you that it lived up to its expectations!

The raviolis were really easy to assemble, and with the tips on folding, they were truly beautiful. I was able to stuff and fold an entire package of wrappers in about 15 minutes flat.

My one complaint was really from my own tardiness...as I rushed to get dinner on the table I didn't have ample time to boil the ravioli in small batches. This resulted in a fair number of them getting stuck to the bottom of the pot and bursting open:( Next time, I will certainly work in smaller batches to prevent this problem from occurring!



If I had the time I would have made some homemade marinara sauce, but I had an open jar of Muir Glen Organic sauce in the fridge, and in my mommy-madness time crunch, it just seemed to make more sense. J wasn't too interested in eating the ravioli...he was too busy disassembling the one I gave him (luckily I thought ahead and made him some noodles), but D and I agreed that these were delicious. The peas gave them a little sweetness, and the garlic and shallots added a slight tang. Lucky for me, I have leftover raviolis and pesto for lunches later in the week!

Oatmeal Raisin Pancakes

Inspired by Rachel Ray Magazine
1 c flour
3/4 c rolled oats
3 tbs brown sugar, packed
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 c milk
2 eggs
3 tbs melted butter
1 tsp vanilla
3/4 c raisins

Whisk the flour, oats, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl. In a large measuring cup, whisk the milk, eggs, melted butter, and vanilla together. Add the wet ingredients to the dry and stir until just combined. Heat a griddle, and cook the pancakes, dotting them with raisins once added to the pan.

Yesterday we got a care package from D's mom. In it were some goodies for the kids, and a piece torn from a Rachel Ray magazine with 10 ideas for pancakes! Now, my mother-in-law knows how much this family loves our pancakes, so this was a perfect treat for me...and for everyone else! I loved the idea of these pancakes because it reminded me of a combination between an oatmeal raisin cookie, and a really yummy bowl of oatmeal. J was excited for his "raisin pancakes, without the raisins", so we were all on board:) The original recipe lacked the spices, vanilla, and called for whipping up the egg whites for a fluffier product. D and I agreed that this step was too much effort, and simply not worth it, so I opted for leaving it out...and, I'm not sorry I did!

These pancakes were just as delicious as I had anticipated. They were hearty, but not dense, filled with flavor, and a bit chewy from the oats. The spices and raisins really made these reminiscent of oatmeal cookies, and helped to stave off the usual "glycemic crash" with regular pancakes. I left the raisins out of J's pancakes, and added a few rainbow sprinkles instead, as a little surprise. He was in heaven...and so were we! Another stellar breakfast in our house.

Broccoli Mustard Mac and Cheese

Adapted from Fine Cooking Magazine

16 oz pasta
3 c broccoli florets

Before starting the cheese sauce, preheat the oven to 350 F and boil a large pot of water. Once the water boils, heavily salt it, and cook 16 oz of pasta (shape of your choice...just not spaghetti or long noodles!). A few minutes before the pasta is finished, add the broccoli florets.

Cheese Sauce
4 tbs unsalted butter
1/4 c flour
3 c 2% milk
3 c sharp cheddar cheese, grated
3 c Monterey jack cheese, grated
3/4 c parmesan cheese, grated
1 tsp dry mustard
salt and pepper to taste

In a large sauce pot melt the butter. Once melted, whisk in the flour, whisking constantly until it begins to bubble. Slowly add the milk, constantly whisking. Once hot, bring to a healthy simmer and cook until thickened (more of a cream-like consistency). Remove from heat, and stir in the cheeses until melted. Whisk in the mustard powder, and add salt and pepper to taste.

Topping
1 garlic clove, minced
2 tbs butter, melted
1 c breadcrumbs
1 tbs parmesan cheese, grated

Mix all ingredients together in a small bowl.

Mac and Cheese
Drain the noodles and the broccoli. Pour the cheese sauce over the pasta/broccoli and stir well. Place cheesy pasta into a large lasagna pan, and top with breadcrumb topping. Place pan into oven and bake for about 15 minutes. If the topping has not browned at all, place under broiler for a few minutes, watching carefully to prevent burning.

The latest Fine Cooking Magazine had a bit on macaroni and cheese. It appears in one of their amazing sections with a base recipe, and many different ingredient varieties to come up with a ton of variations on a theme. The recipes ranged from traditional to decadent (lobster mac and cheese!), and all looked yummy!

J can't get enough of mac and cheese, and D has been asking for a "baked" not "stove-top" variety. I have been wanting to change things up a bit, so this recipe was the perfect family compromise. The broccoli added a nice crunch (as did the topping!), and an added layer of flavor. The mustard was barely detectable, but certainly a welcomed addition. When I make this recipe again, I will be sure to add a lot more dry mustard (maybe 2-3 tbs?). This mac and cheese was very hearty and cheesy. This will certainly make an appearance again!

Mushroom, Goat Cheese, and Chive Pizza

Unfortunately I'm not even sure that this picture resembled the pizza, but it was a delicious dinner! I made my pizza dough, using the modified recipe with the 2 1/2 tsp of yeast. I topped the risen dough with some canned pizza sauce, mozzarella cheese, sauteed crimini mushrooms, goat cheese crumbles, and fresh chives! After baking, I sprinkled on a few more chives, and voila! The flavors in this pizza were just terrific, and we are happy to be adding this one to the regular rotation:)

Leftover Citrus-Roasted Chicken Tacos with Cilantro-Lime Cream

Lately around here's it's just about keeping up. So, sorry again for a less than appetizing picture of our meal! These tacos actually tasted WAY better than they looked here:)

We used a very slightly modified recipe for chicken tostadas with black beans and cilantro-lime cream, using the leftover chicken from the previous night's dinner. For ease of operation, we decided to have tacos, instead of tostadas because it meant leaving out the step of frying the tortillas, and made it just a smidge healthier. In addition, I made some fresh guacamole to go on top of the tacos, along with the cilantro-lime cream and queso fresco. Finally, we left out of the chipotle chiles, and I simply seasoned the beans with some chili powder and red pepper flakes.

The homemade "refried" black beans were excellent. D liked them so much he asked if I could start doing this in place of our regular canned refried beans, and I just might have to honor this wish...some of the time! Although D disagreed with me, I did not prefer the citrus-y flavor infused into the beans and the chicken by reheating with the pan juices from roasting the chicken the day before. I felt that the citrus didn't provide the best marriage of flavors, especially when used in a Mexican style dish. This being said, we both loved the radish and the lettuce, which added the perfect amount of textural crunch to the tacos.

I made J a modified taco with some cheese and chicken. Both D and I were surprised at home much he really enjoyed his taco, and at how quickly it was gone into his belly! I was also surprised at how much he loved the queso fresco as well. I guess the thing to remember with two year old is that you never know what meal is going to be a total hit...and it most likely varies depending on the day and the mood!

Citrus-Marinated Roast Chicken and Mashed Potatoes

I've been really behind blogging lately, but I have many excuses...neither of our children have been sleeping through the night, and with D recovering from knee surgery, it's like having a 3rd child. The other night D was up, then L, then J, and then L...it was just like having a newborn all over again. Oh, and that was on the eve of L's 6 month birthday...

Enough of my complaining...last night we wanted to make a real, proper meal. We had stumbled across a recipe for citrus-marinated roast chicken. I liked the recipe because it also offers a few other recipes for using the leftover chicken. Yes, I do hate leftover chicken usually, but we're busy, so it was worth a try...

The roast chicken was pretty good. It definitely was filled with flavor and was decidedly citrus-y. D enjoyed eating the thighs, and I enjoyed the breast meat. I served the chicken with a green salad, and some mashed Yukon gold potatoes. For the potatoes, I simple boiled them, and mashed them with a small amount of butter, milk, salt, and pepper...simple and delicious!

Wild Mushroom Risotto with Chives

2 tbs butter
1 tbs olive oil
1 medium yellow onion, chopped
1 1/2 c arborio rice
8 oz dried wild mushrooms
4 oz shitake mushrooms, sliced
2 oz crimini mushrooms, sliced
2 c chicken broth (or vegetable broth)
1 c water (as needed)
1 c grated parmesan cheese
1/4 c fresh chives, chopped
fresh pepper

Place the dried mushrooms in a large bowl with boiling water. Let the mushrooms soak for 30 minutes. Drain, and retain soaking liquid.
Place the butter and oil into a large dutch oven. Once hot, add the onion and saute until translucent. Add the rice and stir for about a minute. Add the uncooked mushrooms and stir.
Meanwhile, place the reserved soaking liquid and broth into a small sauce pot and bring to a simmer.
Add about 1/2 c of the simmering liquid into the rice mixture and stir. Continue to add the simmering liquid by 1/2 c increments once the previous liquid has been absorbed. Continue to do so until the rice is soft and plump. If you run out of liquid and the rice isn't cooked, add some water to the simmering liquid.
Once rice is soft, add the cheese and stir until melted. Serve topped with some fresh chives. Season with freshly cracked pepper if desired.

Sorry I've been a bit MIA around here lately. After all the craziness going on, D had knee surgery...I know, we can't catch a break. So, even though we've been doing some cooking, I've been completely spacing on taking pictures or blogging.

Tonight we are expecting some snow, and I thought that a hearty wild mushroom risotto was an excellent idea. Everyone enjoyed it, and J, who's not a mushroom fan, even took a bite. The risotto was rich, but not too rich, just the right amount of sticky, and filled with flavor.

Risotto is one of those things that seem to scare people right out of the kitchen. Many are afraid of producing a dense, gloppy product, but with a lot of patience and just the right amount of cheese, it's really quite simple and worth all the effort!

Pizza Mushrooms

2 portobella mushroom caps
1/2 c tomato, chopped
3 tbs basil, chopped
1/2 c shredded mozzarella
2 tbs parmesan cheese
fresh cracked pepper
capers (optional)
olive oil

Preheat broiler
Use a spoon to core the gills out of the mushroom. Place on a baking sheet, bottom side up. Place 1/2 of the tomato, basil, mozzarella and parmesan cheese on top of the mushroom. Sprinkle under cheese with capers if using, and top with some cracked pepper.
Place under the broiler for about 5 minutes, or until the cheese is browned.

D was late coming home tonight, and we needed a dinner that we could eat after the kids were in bed...and since I didn't want to try and make a meal while the kids were around, we wanted something super fast! These "pizza" mushrooms fit the bill perfectly.

2012!!!

I can't believe it's 2012 already. This unseasonably warm weather has been making it even harder to believe. 40+ on January first...almost unheard of!

Since babysitters are hard to come by on New Years Eve, and since the reality of going out late doesn't seem to hold much appeal these days, we decided to ring in 2012 at home. To make it feel a bit special, we did a "fancy appetizer" spread and ate it picnic style in our family room in front of our fireplace, while watching a movie:) It was a cozy and fun evening, filled with delicious munchies! We had some spanikopitas, a couple different cheeses, olives, grapes, and pumpernickel toasts with cream cheese and dilled smoked salmon. D also had some Glenfiddich (scotch). We had a small bottle of champagne that we bought for the occasion, but after all the food, some white wine, and the scotch, the champagne never made it out of the bottle! This was a really low-key, but perfectly lovely way to welcome in the new year, and D and I didn't feel too tired this morning.

Today we had some friends over for the traditional New Years Day brunch. Since I didn't make anything new this morning, I didn't take the time to photograph anything. But, the food was fabulous. We had a winter salad with mustard vinaigrette, the 3 cheese egg bake, some fresh fruit supplied by our friends, coconut cake with chocolate and coconut drizzle, and mimosas with fresh raspberries to round out the meal. The food was all gobbled up, and we were able to enjoy some wonderful conversation and pondering about our new years resolutions (or lack there of!). If the rest of 2012 goes as smoothly and wonderfully as this morning's brunch, we are in for a good year!

Happy, healthy new year to all.