Pasta Fresca

I tend to find a recipe I LOVE at a restaurant, take it home and copy the flavors and then alter it so much that I can never eat it at the restaurant again because I prefer my alterations.  This recipe started as Noodle's Pasta Fresca but has become a lower fat and higher vegetable ratio version.  It's one that I generally label "mom dibs" in the fridge if I have leftovers.  

1.  Cook a pound of whole grain penne pasta al dente.  Rinse with cold water
2. Slice up a red onion, 2 tomatoes
3. Mix 4 cloves of garlic minced, 2 tsp sea salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1/2 cup olive oil.  I toss mine in a mini blender to really combine the flavors quickly.  
4. In a large nonstick pan on medium heat, toss in a tsp or two of olive oil, and then half your noodles,  Start to sear the noodles for a minute or two and then toss in 1/2 your sliced onions.  If things start to stick in your pan, feel free to pour in a couple tablespoons of the sauce you made in step 3.  (If you have some grilled chicken sitting around, toss some of this in now)  
5. Once the onions have started to soften, pour in 1/2 of your sauce.  Next layer in 1/2 a bag of fresh spinach.  It will overwhelm you since it completely covers the pan, but it goes down quickly!  On the top of the spinach put one of your sliced tomatoes.  Keep tossing the mixture just until your spinach has wilted.
6. Pile onto plates and sprinkle with some freshly shredded Parmesan cheese.
7. Either repeat the process for batch 2 or put the ingredients into the fridge for a quick-prep second round the next day. 

Easy Quiche - pick your flavors!

I've found that I can now make a quiche better than I can buy.  It's a bit of a buzz kill since places that serve quiche are often a real treat to eat at!  However... I must admit that eating a delicious breakfast while lounging in my pajama pants is pretty darn wonderful!  This recipe looks fancy enough to get "supermom points" but is so easy to throw together you'll end up feeling GUILTY cashing them in!

1. Preheat the oven to 375 (convect if you can)
2. Start with a frozen deep dish pie crust
3. Mix together 1 1/2 c egg beaters, 1/2 c half and half, ground pepper and garlic powder to taste
4. Toss in whatever else you happen to have around (this recipe used 1/2 c shredded cheddar cheese, a box of frozen spinach cooked and drained well, and a very thinly sliced tomato for the top).  I also like to use diced mushrooms, onions, and/or cubed ham.  I honestly make up new combinations each time I bake this!
5. Mix ingredients well, and pour into pie crust.
6. Place pie crust on a baking sheet and bake for 20 min
7. After 20 minutes, cover the edges of the pie with foil so they don't burn
8. Continue cooking for 25 min (longer if not convecting)
9. Bake until the top begins to brown.  It will come out with a "puffed" top but will settle as the quiche cools.  
10. Enjoy with a mimosa!  You're at a fancy restaurant after all :o)

Chili-Cheese Enchiladas (they'll never know it's tofu!)

Too delicious to suspect!

If you've ever wanted to start feeding your family tofu, this is a great way to start.  These Enchiladas are phenomenal, and the filling makes an equally great dip for tortilla chips!  You won't need to tell anyone that they're made from tofu.  They won't think to ask.  I adapted this recipe up from CookingLight

Ingredients:
1/2 cup chopped onion
1 tsp of each: cumin, oregano, chili powder
3 garlic cloves, minced
15-oz can black beans rinsed and drained
12-oz bag frozen soy crumbles (I use Morning Star, found in a green bag)
1 cup salsa
3 oz lowfat cream cheese
1 cup reduced fat sharp cheddar cheese
8 whole wheat flour tortillas (can use corn tortillas if you prefer)
10-oz can enchilada sauce
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender.

Fill 'em up!

Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 5 minutes, stirring mixture frequently until mixture is hot.

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Ready to bake

Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.  Serve with lettuce and chips.

Mom Tip: if you reserve about 1/2 cup of the mixture, you can generally bribe someone to do your dishes by offering them the "dip" with some tortilla chips while the enchiladas are baking.  Sweet deal!

Merry Christmas - Brandy Slush

This is a drink we've had at just about every family function I can remember.  I introduced it to the Texas ladies when I lived there, and they INHALED it (especially Melanie, Brooke and Jennifer!!)  Every year I bring it out for our Christmas and Holiday parties.  Enjoy this recipe and always drink responsibly! 

For reference, I can usually get away with one "large" batch for any party that I attend.  Unless it's the Texas, when they drink double... or triple.

 Large Party Size:
In a 5-quart ice cream pail (or other plastic container) combine the following

• 12-oz can of frozen orange juice concentrate
• 12-oz can of frozen lemonade concentrate
• 3 cups of brandy
• 1 cup sugar
• 8 cups water

Mix and put in a deep freezer for a few days.  Scoop out and serve with Mt. Dew or Sprite.  

Broiled Cod (even toddlers will eat!)

Tonight I was deep in a series of puzzles with the twins and didn't have time to think about dinner OR take photos.  However, I have to post this recipe since my boys absolutely inhaled the fish.  Inhaled.  Seriously.  OK, I have to admit that I had to convince one to try his first bite, but after that the plate was cleaned with no bargains, bribes or promises of dessert!  (Not that I'd EVER bargain/bribe over food... um...)

Kudos to Taste of Home for posting this recipe.  Adding this one to the meal rotation for sure!

In a large Ziploc bag, mix 1/2 cup Italian dressing, 1 tsp sugar, 1/4 tsp each of salt, garlic powder, curry powder, paprika and pepper.  Drop in 3-4 thawed cod fillets, seal bag and turn to coat.  Leave in fridge for 15-30 minutes, and keep turning the bag as you think of it.  (I always keep bags of frozen individually wrapped fish in the deep freezer for these kinds of meals.  It's a staple for us now.)

Drain and discard marinade; place the fillets on a broiler pan coated with cooking spray.  Broil 3 inches from heat for 10-12 minutes (check that the fish flakes easily with a fork when done) 

Original recipe suggests putting a teaspoon of butter on the top of the fish before serving, but frankly I didn't think it needed it.  Butter makes everything better, but I'd prefer mine in a Christmas cookie this time of year. 

I served the fish with a box of Chicken flavored rice roni with 1/4 tsp each of paprika and curry powder to match the flavors of the fish.  Steamed veggies rounded out the meal, and I had 4 clean plates at the end of the meal (NOT that we encourage the Clean Plate Club... really!)

Jelly Shortbread Cookies

I have no idea where this cookie recipe originated as my mom has made them for years.  Now that I have my own family I can't seem to have Christmas without them.  I used to think my mom made them JUST for me, and then I realized that they were the favorites of many of my family members too.  Let me tell you, they're not the symmetrical holiday cookie that looks like it belongs in a magazine, but I DARE you to not love them!  They're a shortbread cookie base, with a candy coating made from jelly and a drizzle of almond icing.  To die for!

1. Cream together two sticks butter (warmed to room temperature) and 1/2 cup plus 2 Tablespoons of sugar.  Then slowly mix in a shy 2 1/2 cups flour (maybe remove a Tablespoon or two) until the batter resembles large crumbles
2. dump mixture onto a piece of parchment paper
3. Using the parchment paper, press the dough together and form a long brick.  
4. Wrap brick in cling wrap and refrigerate a few hours.
5. When the dough has chilled, remove it from fridge and then slice it into pieces about 1 cm thick (or less).
6. Preheat your oven to 350, set out your slices on a cookie sheet and let warm up for 15-20 minutes (they'll be easier to manipulate once they've warmed)
7. With your thumb, press in the center of the cookies until you've made a bowl-like shape in each of them.  The deeper each cookie, the more jelly you'll be able to use.  Note: I highly recommend using some sort of cooking pad or parchment paper between your cookies and your pan or you'll hate yourself for the mess!
8. Spoon some jelly (My favorites are blackberry and raspberry) into the center of each cookie. 
9. Bake for 15-20 minutes.
10. Create frosting: 1 cup powdered sugar + 2 teaspoons almond extract + enough water to pour easily and drizzle over cooled cookies.  

11. 

    Step 1

    

    Step 2

    
    

    
    

    
    

    
    

    
    

    
    

Step 3, wrapped

Step 3 unwrapped

Steps 7 and 8

Baked Ravioli

Ready for the oven!

The ultimate dish for a busy gal who secretly desires to sneak spinach to her kids.  Bwahahaha (evil laugh).
This can be a make the night before dish and have ready to pop in the oven when you come home, or a relaxed prep for a busy Sunday evening when I'd rather be decorating for Christmas and playing ANOTHER round of Thomas climbs the mountain (couch).

Ravioli in layer two

3 cups spaghetti sauce
25-oz package frozen ravioli (whichever kind you like, my family prefers Italian or meat)
2 cups lowfat mozzarella cheese
1 package frozen chopped spinach, thawed and then finely diced
handful of basil (optional, but skip it if you're using dried)
handful of shredded (not grated) Parmesan cheese

Low-mess prep.  BIG bonus!

Time yourself, and don't dilly-dally.  This prep should take you no more than 10 minutes.
Spray a 9x13 pan with cooking spray and then toss in a cup of sauce.  Shake the pan around so the sauce evenly coats the bottom.  Layer half the ravioli in the pan (may have to microwave it for a few seconds if they're frozen together, but try to keep them frozen), top with 1/2 to 1 cup of mozzarella cheese and sprinkle half the spinach.  Start again with 1 cup sauce, rest of ravioli, another cup (or less) of mozz cheese, the rest of your spinach and add the basil.  Finish with another 1/2 or 1 cup of sauce and finally the parm cheese.  Bake at 350 (uncovered) for 45 min.  Use the baking time to plow through your dishes and set the table.  Pour a glass of wine and then put your feet up... or grab a toy train and join the fun!