Blueberry and Yogurt Snack Bars

I have made these many times for a nice snack, breakfast and to take to work. They are really great for a quick pickup for energy with low calories.

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour or regular whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 tablespoons butter, at room temperature
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain nonfat yogurt
• 1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan.* Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares. I then pack them in small snack ziplock bags. You know those right? =]

* The batter is REAL sticky and takes a bit of working to get it completely spread out into the pan.

The Start of A New Garden

The raised redwood beds at my house probably have not been used in many years but were FULL of bulbs of some kind. I transferred all the bulbs to a flower bed and prepped the first of two raised redwood boxes that I will sow in seeds and plant herbs, vegetables and salads.

Here is the start - Tarragon, Oregano, Cilantro, Baby Spinach



















































Next: Cherry Tomatoes, Garlic, Asparagus, Basil and other herbs

Here is where the bulbs went: Under the Cherry Blossom tree .. lots of shade.

Ricotta Stuffed Ravioli

This is going to be a little tough without images of the process but here is the recipe and the next time I make these I will take images.

You will need one of these that I picked up at Sur La Table for 5 bucks.

Ingredients

Dough (measure ingredients really well):

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup very hot water

Filling:

• 3/4 cup whole milk ricotta
• 1 egg
• 1/4 cup grated Parmesan
• 2 tablespoons finely chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Sauce:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped fresh basil leaves
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Tools I can't live without

Oxo Good Grip Air Tight Storage Containers
Bed, Bath and Beyond






Microplane Handheld Grater









The best pepper mill. Ikea.









Wire basket with wood handle strainer







Silicon Spatulas & Tongs

Steel Skimmer

Parmesan Mashed Potatoes

Potatoes get a bad rap but these only use a tablespoon of butter on top and have a lower fat and calorie content then other mashed potato recipes. These are a real hit when I make them.

Ingredients

• 2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
• 1/2 cup low-fat buttermilk
• 1/2 cup skim milk
• 4 tablespoons grated Parmesan
• Salt
• 1 tablespoon unsalted butter

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.

While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.

Drain the potatoes, add the warmed milk and mash together (I use my Kitchen Aid mixer) to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

Fail Proof Pesto

Ingredients

• 2 cloves garlic, crushed
• 2 cups, packed, coarsely chopped basil leaves
• Kosher salt
• 1/4 cup toasted pine nuts
• 3 tablespoons Parmesan cheese
• 1/2 to 1/3 cup olive oil
• Lemon zest

Directions

In a food processor, combine the garlic, basil, pinch salt, toasted pine nuts, lemon zest and cheese. Gradually stream in olive oil until everything is sticking to the sides of the processor bowl. Adjust seasoning if needed.

Stuffed Mushrooms To Die For!

This recipe is what I generally always bring to pot lucks or parties, even ones I throw at my house you can be sure these will be on the table. They usually last about 4 minutes and are gone! =]

Alice's craving for these reminded me to add them!

INGREDIENTS:

• 12 whole fresh white mushrooms *
  
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems by twisting them. Cut off dry ends of stem and throw away. Chop remaining stems extremely fine.

Heat oil in a large skillet over medium to low heat. Add garlic and chopped mushroom stems to the skillet.
Sautee until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Sprinkle tops with a tiny bit of paprika.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

* I have tried this recipe with cremini mushrooms but didn't care for them, so I stick with the white buttons.

Cornmeal Cake with Balsamic Syrup

I know this sounds like a very strange recipe but I swear it is one of the BEST desserts I have ever eaten and have now made over and over.

Ingredients

For the Cake:

• 1/2 cup fine yellow cornmeal
• 1/2 cup cake flour
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar, plus more for dusting
• 4 large egg yolks
• 2 large eggs
• 1/2 cup sour cream

For the Balsamic Syrup:

• 1/2 cup sugar
• 1/2 cup balsamic vinegar
• small sprig fresh rosemary

Directions

Preheat the oven to 350 degrees F.

For the cake:

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

For the Balsamic Syrup:

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

Tip: I have two large pots outside with rosemary that I use for this dish.

Butternut Squash, Shrimp & Rigatoni

Ingredients

• 3 tablespoons olive oil, plus 3 tablespoons
  
• 1 pound butternut squash, trimmed and cut into 1-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon salt, plus 1 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
• 1 cup vegetable stock
• 1 pound rigatoni
• 1 pound prawns, peeled and deveined
• 3/4 to 1 cup whole milk
• 1/2 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Pasta Water & Boiling

I use a stainless, lidded, 20-quart stock pot to boil water for my pasta. I bought it at Ross for $10. The thing has held up beautifully. It has a glass top lid with an air pressure hole (see image).

The rule of thumb is to never boil pasta in less then 3 quarts of water to a gallon regardless of how much pasta you are cooking. As well, never use oil in your pasta water - just salt. I generally always crank the heat up on full blast, once the water begins to boil, I throw in a handful of Kosher salt (the only salt I use with the exception of Sea Salt for certain recipes), then reduce the heat to med/high, then add the pasta, stirring gently with tongs. I will stir again a few times during cooking. Depending on the pasta, most will only take 6 - 8 minutes for al dente. At 6 minutes I will pick out a piece, blow on it and give it a taste. =]

Baked Veggie Penne - So Good!

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix
  
• 1 pound penne pasta
• 3 cups marinara sauce (store bought is fine)
• 1 1/2 cups frozen peas, thawed (optional: I skipped peas b/c I think peas are yucky! but some peeps like them)
  
• 1 cup grated fontina cheese (or substitute with what you have on hand)
  
• 1/2 cup grated smoked mozzarella (you DO need the smoked)
  
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a foil covered baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Yummy!

Easy Penne, Pesto and Veggies

Ingredients

• 1 pound penne or whole-wheat penne rigate pasta (reserve a cupful of pasta water before tossing out)
  
• Salt
• 1/2 pound asparagus, trimmed of tough ends **
• 1 small zucchini
• 2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
• 1/4 cup pine nuts
• 1 cup basil, 20 leaves
• 1/2 cup chopped tarragon leaves (10 to 12 stems)
• Handful flat-leaf parsley
• 1 lemon, zested
• 1 clove garlic
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table
• Coarse black pepper
• 1/3 cup extra-virgin olive oil, eyeball it

Directions

Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2 inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2 inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.*

While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.

Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese.

* This is a great way to lighten a lot of cleanup. I cook my veggies with the pasta all the time.

** When you get ready to cut off the ends of a bunch of asparagus, pick up a single stalk, holding each end, and snap it in half. Where ever it broke is where you should cut the whole bunch. Just line them up! =]

Yogurt, Berries & Crystallized Ginger

Ingredients

• 1 pint good quality Greek style plain whole milk yogurt
• 4 to 5 pieces crystallized ginger, grated
• 1/4 to 1/3 cup honey
• 1 orange zested
• 2 pints black berries

Directions

In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.

Tip: Go ahead a buy a nice quantity of crystallized ginger (check your local grocery bulk section). They last forever and you will use them in many dishes and drinks.

What To Keep Stocked Around the Kitchen

Pantry:

• Whole Wheat Flour
• Bread Flour
• White Flour
• Cornmeal
• Baking Powder
• Baking Soda
• Sea Salt
• Kosher Salt
• Extra Virgin Olive Oil
• Organic Sugar
• Garlic
• Crystallized Ginger
• Confectioner's Sugar
• Rubs
• Vegetable Stock
• Balsamic Vinegar
• White Wine Vinegar
  

Canned:

• Tomato sauce
• Whole Tomatoes
• Various Beans
• Coconut Milk
  

Dry Spices:

• Onion Powder
• Italian Seasoning
• Cayenne Pepper
• Cream of Tartar
• Cumin
• Whole Peppercorn
  

Fridge:

• Eggs
• Yogurt
• Berries
• Unsalted Butter
• Skim or Reduced Fat Milk
• Ricotta
  

Freezer:

• Phyllo Dough
• Ginger Root*
• Nuts (Sliced Almonds, Pine nuts, walnuts)
• Pureed Squash
• Chopped Spinach
  

* Buy a nice size Ginger root - use a spoon and scrape off the skin - then put the whole thing in a freezer bag and toss in the freezer. It's great to slice when its a bit frozen and will last a super long time.

I also pick up cheap white and red wines that are on sale at my local grocery store that I use only for cooking.

Blueberry Whole Wheat Pancakes

I think Rob could have these for breakfast, lunch AND dinner. :)

For the Pancakes:

• 1 pint of blueberries (about 2 cups) *
  
• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup 1 percent lowfat buttermilk
• 3/4 cup lowfat milk
• 2 teaspoons honey
• Nonstick cooking spray

Directions

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with as many of the blueberries as you like. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. Serve with maple syrup.

* Originally this recipe called for warmed apples but the process was more time then I wanted to spend in the morning so I substituted the apples with blueberries.

White Sauce for Pasta in a pinch

1 C Ricotta
2 Garlic Cloves
1/2 C Parsley
1/2 C Basil
5 T Parmesan
S&P

Blend until smooth then toss with your favorite pasta.

Grilled Tofu with Pesto

Ingredients

Pesto*:

• 1/2 cup grated Asiago cheese
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped walnuts
• 1 tablespoon (about 5 leaves), chopped fresh sage
• 1 garlic clove, roughly chopped
• 5 tablespoons grape seed oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
  
  * This pesto can be a bit salty so go easy on the salt!
  

Directions

Tofu

• 14 ounces firm tofu, drained and patted dry with paper towels
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

For the Asiago and Walnut Pesto:

Place all the ingredients in the bowl of a food processor. Pulse until smooth.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.

Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.

Mascarpone Rigatoni - Very Easy!

Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 shallots, minced
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
• 1/2 cup white wine
• 1/2 cup vegetable stock
• 1 cup (8 ounces) mascarpone cheese, at room temperature
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh chives

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.