Greek Pasta Salad

  

During any kind of pot-luck you can be sure to find your array of mayo-based salads. While I like them as much as the next person, my first love will always be vinaigrette based salads. They are so much easier to keep fresh, especially when it's hot outside and the salad needs to be transported.

This Greek pasta salad is another one of those "what's in the fridge" recipes that just came about. I knew what flavor profile I was going for and just rolled with it. The end result is extremely tasty and can be enjoyed by itself for a quick lunch, a vegetarian dinner or simply served with some grilled chicken, fish or tofu on the side.

Cucumbers, tomatoes and bell peppers add a freshness to this salad that is enjoyable, especially on a hot summer day. The olives, artichokes and feta add a little richness, and the balsamic vinaigrette balances it all out. This recipe comes together quickly and can be made a few hours ahead to let the flavors mingle. I hope you'll give this Mediterranean inspired salad a try for your next pot-luck or casual summer dinner.

  

Greek Pasta Salad

~Serves 8-10~

(Print this Recipe)

Ingredients: 
1 pound Pasta Fusilli

1 English Cucumber, peeled and diced

2 cup Grape Tomatoes, halved

1 sweet red pepper, diced

1/2 red onion, diced

1/2 cup marinated Artichoke Hearts, chopped

4 oz. pitted Kalamata Olives, halved

6 oz. Feta Cheese, crumbled

2 Tbsp. Olive Oil

6 Tbsp. Balsamic Vinegar

2 tsp. Mustard

1/2 Tbsp. Honey

1 tsp. Dried Oregano

Salt and Pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside.

In a large bowl, add the diced vegetables (cucumber, grape tomatoes, red pepper, onion, artichoke hearts and olives). Add the cooked pasta and gently toss together.

In a small bowl whisk olive oil, balsamic vinegar, mustard, honey and oregano. Season with salt and pepper to taste. 

Add half of the vinaigrette to the pasta mixture and toss. Let the salad sit for about 15 minutes at room temperature. Add the other half of the vinaigrette and refrigerate for at least one hour. Before serving gently fold in the feta cheese.

A Susi's Kochen und Backen Original Recipe

Quinoa Stuffed Portobello Mushrooms

I love mushrooms in every shape or form and Portobello mushrooms rank pretty high on my favorite foods list. I love how versatile they are and how you can turn them into a filling, delicious, vegetarian meal with very little effort.  This recipe came about simply by checking the pantry and refrigerator. What started as a meal to get rid of a few extra vegetables, turned into an unforgettable dinner and inspired me to get back on this computer to write a short post.

While trying to come up with the finished recipe I decided to forgo the usual breadcrumbs as a binder and instead turned to Quinoa, which is quickly becoming one of my favorite grains to incorporate into recipes. By doing so, I was actually able to create a recipe which is not just vegetarian, but also gluten free. Served with a big salad on the side and bowl of watermelon this turned into a great meal that none of us will soon forget.

 

Quinoa Stuffed Portobello Mushrooms 

~Serves 4~

(Print this recipe)

Ingredients:

4 Large Portobello Mushrooms

1/2 cup Quinoa

1 cup Vegetable Broth

1 Tbsp. Olive Oil

1/2 Red Onion, diced

4 cups Baby Spinach, rough chopped

4 Tomatoes, seeded and diced

1/2 cup Fresh Basil, chiffonade

1/2 tsp. dried Oregano

Salt and Pepper

4 oz. Fresh Mozzarella, cubed

1/4 cup Parmesan, grated

Directions:

Clean Portobello mushrooms by removing the stem and cleaning out the gills and gently wiping the mushroom tops. Chop the stems and reserve. 

Meanwhile bring 1/2 cup quinoa and 1 cup of vegetable broth to a boil in a small pot. Cover and simmer for 15 to 20 minutes, or until all the broth is absorbed. Take off the stove and cool to room temperature.

While the quinoa is cooking, heat 1 Tbsp. olive oil in a pan. Add the red onions, and cook until the onions begin to soften. Add the reserved chopped mushroom stems, spinach and tomatoes and saute until the spinach is wilted and the mixture is heated through. Season with oregano and salt and pepper to taste.  Add the basil and remove from the stove. Gently stir in the quinoa and let everything cool to room temperature. Once the mixture has cooled, fold in the cubed mozzarella.

Take the cleaned mushroom caps and brush them lightly all over with olive oil. Season the inside with salt and pepper. Divide the filling equally into each mushroom cap. 

Sprinkle each with Parmesan.

Grill for 15 minutes over medium heat or until the mozzarella starts melting and the mushrooms are heated through.

Serve immediately.

A Susi's Kochen und Backen Original Recipe

My Favorite "Fancy" Salad

As I mentioned in my post about the Easy Candied Walnuts, I adore a well made salad. I love starting my meal with it or making a meal of it (especially in the summer time), but there are certain requirements, that are important to make a salad go from decent to showstopper. 

First off, only choose the highest quality ingredients, trust me, it really makes a HUGE difference in taste. Iceberg lettuce is a big no-no in our house. The only place for it in my opinion is the inside of a taco. It is pretty much tasteless to me and I don't waste my time with it. I love red-leaf lettuce since it so readily available year round, but assorted spring greens (if I can get organic) are just as lovely of an option. Another must, flavorful tomatoes. Again, unless it is prime tomato season and I can get my hand on locally grown, juicy tomatoes, I stay away from adding them to my salads. In that case, I go with a consistent tasting grape or cherry tomato, those usually do not disappoint. Another important ingredient in my salad is onions. I love the taste of red onion, but scallions will do in a pinch as well.

A good salad dressing is also a must, and I always prefer homemade over store bought. I was raised on vinaigrette style dressing, which is what I still prefer to this day. Just keep in mind that less is more in terms of dressing and a little drizzle is usually all you need. Your toppings are what take an ordinary salad to extraordinary height and your options to customize are endless. I tend to go with a mix of cheese (I love a soft goat or blue cheese, which works with most greens and fruit), dried or fresh fruit (depending on the season), and last but not least, a little crunch from some nuts or seeds.

Today's version is one I've been making over and over and my family just can't enough of it. The combination of sweet, tart, crunchy and smooth is one that works every time. It starts with red-leaf lettuce, grape tomato and red onion. A homemade pomegranate-balsamic vinaigrette (recipe to follow) along with dried cherries, goat cheese (I love the Pampered Goat cheese, which I find at my local Costco) and candied walnuts round out this amazing flavor combination. I happen to think that it does not just taste wonderful, but is equally stunning to look at. The recipe is not really a recipe, look at it as as guideline and you'll be the judge of how much you add of each of the ingredients. If you like a good tasting salad, I hope you'll give this one a try and it turns into one of your favorites as well!

My Favorite "Fancy" Salad

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

1 head red leaf lettuce or assorted mixed greens, cleaned

Red Onion, finely sliced

Grape or Cherry Tomatoes, cut in half

Pomegranate-Balsamic Vinaigrette (Recipe to follow)

Dried Cherries

Soft Goat Cheese

Easy Candied Walnuts

Preparation:

Arrange lettuce on plates, add the red onion and tomatoes. Drizzle with the vinaigrette, making sure not to soak the greens, a little goes a long way. Top the salad with cherries, goat cheese and the candied walnuts. Serve immediately.

Pomegranate-Balsamic Vinaigrette

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

2 tablespoons olive oil

4 tablespoons pomegranate juice

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Salt and Pepper to taste

Preparation:

Whisk all the ingredients in a small mixing bowl until combined.

....And the Halloween Food continues

 

The Halloween fun continues today on Susi's Kochen und Backen with a couple more ghoulish treats. Earlier this week I featured fun drinks like "Swamp Juice" and appetizers like "Eye of Newt" and today is no different with a couple more fun party foods like "Vampire Blood Shots" and "Puff Pastry Intestines". Now, who wouldn't want to come to THAT party?

When trying to come up with a themed party my planning always starts with the food. A good mix of finger food is easiest to serve, since it allows your guests to walk around and be social. I like to have a good mix of cold and warm appetizers, some that contain meat and some for all the vegetarians . If in doubt, a vegetable platter, cheese tray or fruit platters are always a hit and they can round out your buffet.  One of my big requirements for "fun" food is that it has to be appealing to the eye as well as the taste buds.

Kicking it off today are the "Vampire Blood Shots". Now, I need you all to humor me and pretend that I'm serving these fun shooters in Test Tubes rather than shot glasses. I had ordered a test tube set to display them in, but of course, I'm still waiting for them to be delivered. Plan B to the rescue. While not quite as cool looking as test tubes, serving the "Blood" in shot glasses works just as well. The blood happens to be a very quickly cooked, but incredibly tasty tomato soup that can easily be made a day ahead. Since tomatoes aren't at their prime anymore, I went with a couple of cans of whole tomatoes which are always flavorful and at their best taste. A smooth soup is key when you are serving it  "drink-style" and with that I relied on my food mill to get the right texture. A fine mesh strainer will do the job as well though.

Second up are the "Puff Pastry Intestines". I found them on The Knead for Speed who had adapted it from canarygirl.com and the second I laid I eyes on this fun treat I was hooked. My boys coming home from school, seeing them on the counter and exclaiming "most awesome guts EVER!" confirmed my excitement. They are pretty simple to make, all you need is a bit of time. Puff Pastry is cut into strips, filled with a meat filling, then pinched together to form one long continuous roll before being placed in a 9 x 13 inch pan (here is a great tutorial). Red food coloring adds a bit of gore. The puff pastry sheets were pretty easy to work with in the beginning, only towards the end it became difficult and started to fall apart on me when transferring to my baking dish. Not a big deal though since intestines aren't all that neat anyway. This recipe can also be made ahead and refrigerated until ready for baking. They are great fresh out of the oven but still tasty at room temperature.

I hope you all enjoyed the recipes featured this week on my blog. I figured with so much candy around and more treats and sweets to come in the next couple of months, it would be fun to show a different food side of Halloween.

Since I'm trying to get ready for this weekend, I'm wishing you all a Happy Halloween at this point! Enjoy yourselves, whether you are hosting a party, going to a party, or simply getting into the fun by handing out candy to all the little ghosts and goblins out there. See you next week!

Vampire Blood Shots

(Print this Recipe)

Ingredients:

1 tablespoon olive oil

1/2 medium onion, finely diced

2 (28 ounce) cans whole tomatoes

2 vegetable bouillon cubes

3/4 teaspoon kosher salt

1/2 teaspoon pepper

Pinch of sugar

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 cup heavy cream

1 tablespoon balsamic vinegar

Directions:

In a large pot heat olive oil over medium heat. Add onion and cook until translucent. Add the whole tomatoes and crush with a potato masher. Add the bouillon cubes, salt, pepper, sugar, basil, oregano and cook covered for about 15 minutes.

Pour mixture through a food mill, discard solids or alternatively pour mixture through a fine mesh strainer, making sure to press all the liquid out of the mixture.

Return strained soup to the pot. Check for additional seasoning. Add the heavy cream and balsamic vinegar. Serve immediately or refrigerate until ready to use and re-heat.

A Susi's Kochen und Backen Original Recipe

Puff Pastry Intestines

(Print this Recipe)

Ingredients:

1 (17.3 ounce) package frozen puff pastry

Meat filling (recipe to follow)

1 egg, beaten

red food coloring

small paintbrush

Directions:

Thaw puff pastry according to package directions. Preheat oven to 400 degrees F and line a 9 x 13-inch baking pan with parchment paper.

Cut each puff pastry sheet lengthwise into 6 strips. Lightly flour a big work area, table, or kitchen island and lay each strip next to one another. (I did 4 strips at a time) Press and seal the seams between the strips.

Spread the filling down the entire length of the dough, leaving a bit of space on each side to pinch closed.

Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.

Carefully lift intestine into your baking dish, seam-side down, and form an "intestine-like" pattern.

Brush puff pastry with beaten egg. Dip small paintbrush into red food coloring and draw "blood" in the creases.

Bake for 15-20 minutes or until golden brown.

Meat Filling for "Puff Pastry Intestines"

Ingredients:

1/2 lb. ground beef or turkey

1/4 medium onion, finely diced

1/2 cup frozen corn, thawed

1 1/2 tablespoons taco seasoning

1/4 cup water

1 tablespoon ketchup

Directions:

Brown meat in a pan until no longer pink. Add onions, corn, taco seasoning, water and ketchup. Cook for about 5 minutes or until water is dissolved. Let cool before filling the puff pastry. 

Adapted from: The Knead for Speed and canarygirl.com

Not Your Mama's Meatloaf

 

Meatloaf can garner strong reactions from a lot of people. In my experience, there are two camps, the ones that love it and always have, and the other ones that loath it, and think it's one of the worst foods ever invented, reminding them of awful cafeteria food. I tend to think that most people who have that preconceived notion have never tried a good meatloaf recipe.  In fact, I would bet that today's featured recipe would convert them all into meatloaf lovers.

Thankfully, our family likes meatloaf, even though there have been a few hits and misses over the years. Anything from sickeningly sweet glazes to plain under-seasoned and bland concoctions. And while no one ever complained much, we didn't know what a truly fabulous meatloaf should taste like until I came across Tyler Florence's version. To us, this is the "ultimate" meatloaf that everyone looks forward to when it's on the menu.

What makes this meatloaf so incredibly tasty and unique is Tyler's use of a homemade Tomato Relish both inside the "meat dough" and also as a glaze. The relish is not hard to make but does require a bit of planning ahead, since it is best not to incorporate the hot relish into your meat. In the past, I've made the relish a day ahead of time and stored it in the refrigerator until ready to use. The meatloaf itself does not call for a lot of fancy ingredients, but does use a mix of ground beef and ground pork. I usually use 93% fat free beef with the pork and the meatloaf turns out perfectly moist, but certainly feel free to use whatever you are accustomed to. Soaking the bread (which is your binder) in milk prior to adding, assures additional moisture in the loaf. And last but certainly not least, the meatloaf is covered with bacon before baking. I mean, come on, there is no way you can go wrong with this recipe at this point. I'm only advising you to use the thick-cut bacon, which can withstand being baked for 1 1/2 hours without shriveling into oblivion or turning to sawdust.

This meatloaf has truly been a family favorite for many years and since it finally cooled down to the low 90's last weekend, my kids have been begging me to make this. There is no way I would attempt turning my oven on for this amount of time in the summer, but this ended up being the perfect weather. I always serve this dish with homemade mashed potatoes and a vegetable on the side. This time my youngest chose my  Peas and Carrots "German Style" which I have featured on my blog before. So if you like meatloaf or even if you've been on the fence about it, I'm urging you to give this very special recipe a try. It makes for an awesome Sunday dinner with loved ones!

Not Your Mama's Meatloaf
(Adapted from Tyler Florence)
(Printable Recipe)

Ingredients:

Tomato Relish (make first):
Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Meatloaf:
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef (I used 93 %)
1 pound ground pork
2 eggs
Leave from 2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon

Preparation:

For the tomato relish: Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish. Let cool.

For the meatloaf: Preheat the oven to 350 degrees F.

Place the torn white bread in a bowl and dd the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meatloaf together.

This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Lightly oil a cookie sheet (I lined mine with foil that I oiled). Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm (mine took the full 1 1/2 hours). Rotate the meatloaf while it's baking every now and then to insure that the bacon browns evenly Remove the meatloaf from the oven and it cool a bit before slicing. Serve with the remaining tomato relish on the side.

Sausage and Mushroom Manicotti

One of the benefits of having a well stocked, fridge, freezer, and pantry is that creating a meal even when time is of the essence is fairly easy. I know, I do feature quite a lot of recipes from cookbooks, magazines and other blogs and find extreme satisfaction if they turn out just like the pictures that accompanies them. However, I also take great pleasure that comes along with the freedom of just "winging" it in the kitchen. Sometimes, these kind of meals make the best dinners. My husband (who is a fantastic cook) loves to cook this way. Unfortunately, many times he cooks something so delicious that he is never able to recreate it a second time, since he never takes notes.

So in order to avoid this, many times I enlist one of my kids to keep me company in the kitchen and take notes of what I'm adding to a recipe. This is how this dish came about. I was tired after our visitors left, fast food was out of the question, but no one wanted to run to the store. After inspecting what my storage had to offer, this is the recipe I created and it happened to produce a wonderful Sunday dinner.

I started the recipe by browning the sweet Italian sausage along with onion, chopped mushrooms and a small amount of salt. After the sausage is cooked and the vegetables are soft, I set the mixture aside to cool. During the cooling time I went ahead and made my basic all-purpose tomato sauce and cooked the pasta. The sauce comes together quickly and I use this recipe as my base for pretty much anything that calls for an Italian inspired marinara sauce. After the meat mixture had cooled, I combined it with some ricotta cheese, eggs, Italian seasonings, parsley and Parmesan. I piped*  the cheese/meat mixture into my cooked Manicotti and placed them in a 9 x 13 pan that had a bit of the tomato sauce spread across the bottom of the dish. When all the pasta is filled and layered into the pan, the rest of the marinara sauce gets poured over the top and finally a generous sprinkling of mozzarella and more Parmesan finish off the dish before baking it for about 1 hour.

I served the Manicotti along side a Caprese Salad and everyone loved it. The kids asked for seconds, and between the five of us the dish pretty much got depleted. I will definitely make this again, there are so many great options of how to make the filling unique by using different vegetables or meats. Certainly a keeper and I hope if you try my version you will enjoy it as well!

* To pipe the filling into the cooked pasta, add the filling to a large gallon size Ziploc bag. Snip off one corner and pipe away. The Manicotti will be filled perfect in no time without the mess!

Sausage and Mushroom Manicotti 
(Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

3 Johnsonville Sweet Italian Sausage Links, casing removed
1/2 medium onion, finely chopped
12 oz. button mushrooms, finely chopped
1/4 teaspoon Kosher salt
15 oz. ricotta cheese
2 large eggs
3/4 teaspoon Kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon dried parsley
1/3 cup loosely packed Parmesan cheese, shredded
Susi's All-Purpose Tomato Sauce (recipe to follow)
8 oz. Manicotti Pasta, cooked according to package directions
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Fresh Basil chiffonade for garnish, (optional)

Preparation:

Preheat oven to 350 degrees F.

Brown Italian sausage in a large pan. Add the onions, mushrooms and salt and saute until soft about 5 minutes. Set aside to cool.

While the mixture cools, prepare tomato sauce. Cook Manicotti according to package directions; drain and rinse in cool water. Set aside.

Beat eggs lightly in medium bowl. Stir in ricotta, salt, basil, oregano and parsley. Add the meat/mushroom mixture and the Parmesan cheese. Stir to combine.

Spread 1 cup tomato sauce over bottom of a 13x9 baking dish. Fill Manicotti with the ricotta mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with mozzarella and Parmesan cheese. Cover with foil. Bake for 45 minutes. Uncover; continue baking another 10 minutes or until cheese is melted. Let sit for about 5 minutes before serving.


Susi's All-Purpose Tomato Sauce

Ingredients:

1 (28 oz.) can crushed tomatoes
1/4 cup red wine
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon granulated garlic powder
1 teaspoon sugar
1 bay leaf
1 tablespoon ketchup

Preparation:

Add all the ingredients to a sauce pan and stir to combine. Bring mixture to a simmer and let cook for at least 30 minutes.

Ragù alla Bolognese

Want to know how I spent my weekend? Besides hanging out with wonderful friends who came to visit we were also baking in the heat and jumping in the pool just to get the slightest bit of relief. Oh yeah, fall is in full swing in Arizona and blessed us with record temperatures of 109 degrees F over the weekend. My head keeps saying, "but it is fall, I want to to wear sweaters, and jeans and eat soups and stews" and my body keeps screaming "cool me off, it's another scorcher, find me the tank top and only feed me ice cream and salads". Quite the conundrum, don't you think?

So seriously, what's a woman (or man) to do when the rest of the country is begging for comfort food, and you as a food blogger have a responsibility to appeal to the crowds? You have to find a happy medium. Something that is comfort food, but also won't make you sit next to your open freezer while you eat that steaming bowl of soup. This is were one of our favorites always helps. Ragù alla Bolognese IS comfort food, but by adding a nice big bowl of salad on the side it fits the "scorcher" requirement as well.

I found this recipe a while back on one of my favorite blogs "Crepes of Wrath". If you haven't visited there, you should. Anyway, I only slightly adapted Sydney's already fabulous recipe to fit our taste and the result ended up "being on the money" as Guy Fieri would say. The recipe starts by sauteing onions, along with celery and carrots in butter. You add in some garlic and bacon, glorious bacon! This gets cooked until the bacon is slightly crisp. Ground beef is added and cooked until no longer pink. Then you throw in crushed tomatoes, diced tomatoes, tomato paste and your usual Italian suspects of basil, thyme and oregano. Season with salt and pepper, some nutmeg, red pepper flakes and bay leaves. This mixture then gets a good dousing of white wine and finally some heavy cream or half-and-half (if you must). The sauce will then hang out for a good hour on your stove which will give you plenty of time to make your salad, cook your pasta and grate your fresh Parmesan (step away from the green can on this dish).

This sauce is out of this world and there are hardly ever any leftovers, but if there are, it tastes just as good if not better the second time around. The sauce is flavorful, rich and has you smacking your lips while eating it. I've served this to friends and family and everyone keeps asking for the recipe which to me always means it is a keeper recipe. I hope you'll give this recipe a try, it is one that works wearing fall gear, but also works while baking in the sun!

Ragù alla Bolognese

(Print this Recipe)

Ingredients:

2 tablespoons butter

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

2 cloves garlic, minced

6 slices thick-cut bacon, diced

1 1/2 pounds ground beef (I use 93 % lean)

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

1/8 teaspoon ground nutmeg

2 bay leaves

1 cup white wine (don't use cooking wine!)

1/3 cup heavy cream or half-and-half

1 pound Pasta

Parmigiano-Reggiano, grated

Directions:

Melt your butter in a large pot or pan over medium heat. Turn the heat up to medium-high heat and then add in the diced onions, diced celery and diced carrots. Cook for 5 minutes until softened then add in the garlic and cook for 1 minute until fragrant.

Add in the bacon and cook for 5 minutes or so until slightly crisp. Add in the ground beef and cook for another 5 minutes or until cooked through. Add in the crushed tomatoes, diced tomatoes, tomato paste, dried oregano, basil, thyme, salt, black pepper, red pepper flakes, nutmeg, and bay leaves. Stir to combine.

Add in the white wine and heavy cream (or half-and-half) and stir. Bring the bolognese to a simmer over medium-low heat and cook for an hour, stirring every so often so that it doesn't burn.

Cook the pasta according to package directions, drain, and add to the bolognese. Stir to combine. Serve and top with some grated Parmigiano-Reggiano. 

Adapted from: Crepes of Wrath

Guacamole Salad

Avocados go on sale quite frequently in my neck of the woods, and when they do I like to buy a whole bunch. Everyone in our house loves them, and it isn't unusual for my kids to split one for a snack after school. I know they are high in fat, but at the same time it's the "good for you" kind. In case you didn't know, Avocados are a fruit and not a vegetable and have the highest protein content of any fruit. They also contain more potassium than bananas, so all in all, despite the fact that they are high in calories, they are really good for you.

Guacamole is always a popular choice in our home and is prepared very frequently, but last week after an abundance of avocados in the refrigerator (it will slow down the ripening process) and having had guacamole a couple of times already, I was ready to find a different recipe using the green fruit. For a second I thought about making Avocado ice cream, but I couldn't quite get "there" mentally, it sounded just a little bit too strange for the time being. So on the internet I went looking. I didn't have to search very long until I found this recipe for Guacamole Salad from none other than the Barefoot Contessa, Ina Garten.

The salad sounded like it would be quickly made and I loved that it had a great Southwestern twist to it. Red grape tomatoes, yellow bell peppers, black beans, red onions, green jalapenos and bright green avocados make this salad a colorful feast for your eyes. The salad is dressed with a simple lime and oil dressing which receives a little additional kick from cayenne pepper, and finally diced avocados are added right before serving (to prevent browning) to the mix.

This salad was delicious! Everyone had seconds and this dish will be made over and over again. I served this alongside Southwestern seasoned grilled steaks with some crusty bread. This salad is a beautiful addition to any dinner table and reminded me that I need to look for more of Ina Garten's recipes, which always seem to turn out well.

Guacamole Salad

(adapted from Ina Garten)

(Printable Recipe)

Ingredients:

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Preparation:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Creamy Bacon, Tomato, and Avocado Pasta Salad

I love BLT's. I love them even more with the addition of avocado, but then ANYTHING tastes better with some of the green creamy goodness in it. It is also no secret if you've been following my blog, that I love bacon. I think just a little bit of bacon goes a long way in flavoring a dish and making it a standout. Tomatoes are another of my favorites, and I use them almost daily in the summer time when they are ripe. So, when I saw the picture for this salad on Photograzing, I had to click on it. I was not disappointed. All of my favorite things rolled into one delicious sounding salad. I was sold!

This salad is another very quickly made dish, which is great, especially during the week with the dinnertime rush a lot of us experience. Bacon is chopped and cooked until crisp.  Meanwhile, pasta is cooked, and while cooking, you can go ahead and chop the tomatoes and make your dressing. A quick dressing of mayonnaise (you can use light mayo as well) with lots of lemon juice, seasonings, and dill is whisked together and then added to the cooked pasta along with the bacon and tomatoes. The salad is chilled for about 30 minutes (fix your sides during this time), and right before serving you add the cut up avocados (any earlier and they turn brown). Done! I told you it was quick.

This salad was a HUGE hit in our house. We loved the tartness of the dressing along with the creamy avocado and smokiness of the bacon. I served it with grilled chicken, but I could certainly eat a bowl of this all by itself and be happy.  The recipe called for dried dill, and while it was good, the next time I will make sure to use fresh dill. This dish will be making many more repeat appearances in our home, and if you like all these ingredients as well, this is a great salad to fix!

Creamy Bacon, Tomato, and Avocado Pasta Salad

(Print this Recipe)

Ingredients:

6 slices bacon, chopped into 1-inch pieces

3/4 pound (12 ounces) dried Rotini pasta

1 cup mayonnaise

Juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 1/2 teaspoons dried dill (or 1 tablespoon freshly chopped dill)

1 1/2 cups tomatoes, seeded and diced

2 avocados, pitted and cubed

Directions:

Cook bacon until crisp. Transfer to a paper towel lined plate. Set aside.

Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.

While your bacon and pasta are cooking, whisk mayonnaise, lemon juice, salt, garlic powder, pepper and dill together in a bowl.

Stir cooled pasta, diced tomatoes, and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Right before serving add cubed avocados.

Adapted from: Life's Ambrosia 

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto

I love looking through bon appétit magazine. Many of their recipes have a certain special touch that make them stand out above other recipe magazines. I do have to admit though, only very seldom will I make a dish from their pages since some of their recipes seem almost intimidating to me, and a little fancier than what I would serve on a daily basis. But, if you are looking for wonderful meals to serve when entertaining guests, this is most definitely a magazine to turn to.

Always on the look out for new dishes, I vowed to take more advantage of all of my magazine subscriptions, which includes bon appétit. So when I received my August 2010 edition, I settled in by the pool and started marking recipes that looked interesting. I couldn't overlook many of their wonderful recipes in this edition that take advantage of the abundance of summer vegetables, which is when today's recipe caught my eyes.

Let's just say this dish is one for the senses. It is crunchy and creamy, salty and sweet and honestly one of the best things I have made in a while. The dish is certainly not hard to make, but does require a little bit of time. Tomatoes are marinated in olive oil and rosemary and then roasted in the oven for 30 minutes. Sliced baguette is brushed with leftover tomato marinade before toasting them in the oven as well. Smooth ricotta is spread on top of the toasted bread slices before layering the prosciutto, roasted sweet tomatoes, and finally, a tiny bit of baby arugula for garnish.

Words don't do this dish justice. This was a flavor explosion in your mouth, and we could not get enough of it.  I made this recipe for a light lunch on the weekend, and my husband and I enjoyed the bruschetta along with a nice glass of red wine. Perfection!

This dish is going in my permanent files and I can't wait to serve this as an appetizer to guests. This one deserves the highest rating available for sure!

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto

(Print this Recipe)

Ingredients:

6 tablespoons plus 1 teaspoon extra-virgin olive oil

2 large garlic cloves, minced 

2 teaspoons finely chopped fresh rosemary

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise

12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)

12 tablespoons ricotta cheese, divided

6 thin prosciutto slices, cut in half crosswise

1 teaspoon fresh lemon juice

1 cup microgreens or baby arugula

Directions:

Preheat oven to 425 degrees F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.

Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).

Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens (or baby arugula) and toss to coat. Top bruschetta with greens. Arrange on platter and serve.

Adapted from:  bon appétit

Zucchini-Creme Soup

Many years ago, the year I had moved out from my parents home, I received a cookbook from my mom and dad. To this day, it is still a cookbook I love looking for recipes in first. The copy of the book has been through many moves, including even one overseas, has food splatters on it, and got soaked in a water main flooding. Still, this book is perfect, and I can't wait to order a copy for my own daughter when she moves out one day. The book is called "Ich helf Dir kochen" by Hedwig Maria Stuber which practically translates to "I'm helping you cook".

Helping me cook, it sure did. I had helped my mom in the kitchen growing up, but was mostly reduced to easy activities like peeling potatoes, cooking the pasta, or stirring the batter for a quick bundt cake. Seasoning the meals was something that my mother always took into her own hands, and she still does  to this day. So after I had moved out, I needed to teach myself how to cook from "scratch". Let's just say, my poor husband got served a lot of Schnitzel, mashed potatoes and mac and cheese (which I had just discovered after meeting him) and for some reason, oodles of white rice and gravy. He didn't seem to mind at the time, since we were young and in love (we are still the latter but certainly not young anymore), although I'm pretty sure he is glad that my recipe repertoire, along with my abilities, have increased over the years.

This soup was actually one of the first recipes I made out of the book. I had received some zucchinis and tomatoes from my mom's garden and was looking for a dish to make. I don't care for eating many soups in the hot summer months, but this one tastes best if made when the plants are ready for harvesting, plus it is so light tasting that I don't mind. The tomatoes definitely need to be at their prime for this soup. The soup takes start to finish about 25 minutes. The zucchini, onions, and garlic are cooked in olive oil for a bit, then fresh tomatoes along with seasonings are added to the mixture. After the vegetables are soft, you can add either chicken or vegetable broth (to keep it vegetarian) and the cooked soup is blended. For the final touch, heavy cream is added to the mixture for a wonderful creaminess.

I love this soup, and so does the rest of my family. I like to serve it for a quick dinner along with sandwiches, but it also makes for a great light lunch. I've certainly come a long way since the days of easy, repetitive meals, but this soup still remains a favorite!

Zucchini-Creme Soup

(Print this Recipe)

Ingredients:

1 pound zucchini, cut into cubes

1 medium onion, diced

2 garlic cloves, minced

2 tablespoons olive oil

5 vine tomatoes, skinned and chopped*

Salt and Pepper to taste

3 cups chicken or vegetable broth

1/2 cup heavy cream

* To skin tomatoes, cut an x in the bottom of the tomato with a sharp knife and submerge in boiling water for a few minutes. Add a few ice cubes, let sit for 30 seconds and drain. The skins should slide right off. 

Directions:

In a large pot, add zucchini and onion to oil. Saute for a couple of minutes, add the garlic, and cook for another minute. Add the tomatoes, season with salt and pepper, and simmer for 10 minutes more. Add the chicken (or vegetable) broth and cook for an additional 10 minutes.

Add the soup to your blender* and puree in a couple of batches, adding the heavy cream to the final batch. Add soup back to the pot and stir to combine.

*Alternately you can leave the soup in the pot, and blend with an Immersion Hand Blender until desired consistency. Add the heavy cream and give it a final whirl.

Adapted from: Ich helf Dir kochen