Tuesday, March 29, 2011

Buffalo Tomato Soup

We have been into Buffalo stuff lately. This simple soup was a great play off the combo of spicy, blue cheese and celery.

I made my typical tomato soup, but added a generous amount of Frank's Red Hot Sauce. Then topped it with these crackers, but without the nuts. And garnished with a sprig of celery.


Sunday, March 27, 2011

Corn and Radish Salad

I am always a fan of salads, as we have one of some sort almost every night. Last night I made this simple radish and corn salad. You always have to love recipes where all you do is toss all the ingredients.

Corn and Radish Salad
3 cups fresh corn kernels
3 - 4 thinly sliced radishes
6 tablespoons chopped fresh cilantro
3 1/2 tablespoons fresh lime juice (about a lime and a half)
3 tablespoons olive oil
2 tablespoons minced seeded jalapeƱo chilies

Add the ingredients to a bowl.


Mix. Season with salt. Serve.


Thursday, March 24, 2011

Another Beet Salad

I wasn't always a beet fan, but over the last few years have come to truly love them. They are easy to prepare, store well in the fridge and are a great base for a salad or a simple addition.

This is a simple beet and orange salad I made last night.

Over roasted sliced beets sprinkle feta and top with orange (or other citrus fruit) slices. Squeeze juice from about half an orange and drizzle with Extra Virgin Olive Oil and season with a course salt, such as Maldon, and fresh pepper. Top with lightly dressed greens, here with micro greens from Heritage Prairie Farm, used a lemon oil and apple cider vinegar.


Tuesday, March 22, 2011

Kale with Bravas Sauce

I am always a huge fan of re-using sauces for different uses. I had some left over bravas sauce from tapas the other night and figured it would go great with some rainbow kale.

Rainbow Kale with Bravas Sauce
half onion, thinly sliced
1/2 cup bravas sauce (or more or less)
one bunch rainbow kale, cut into strips
salt and pepper to taste
parsley, chopped

Warm oil in saute pan and cook onions over medium heat to soften. Add the sauce and thin with a little water. Heat until warm.


Add the kale and cook over medium heat adding water to keep from sticking.


Cook for about 10 minutes until kale is cooked though. Season with salt and pepper and top with parsley.


Saturday, March 19, 2011

Roasted squash with chickpea salad

I have been looking to branch out from my typical roasted squash recipes. I thought this nice version with a warm salad would do the trick...I was also looking to clean out the refrigerator.

Roast Squash with Warm Chickpea Salad
1/2 an acorn squash per person
1/2 onion diced
1 - 2 celery stalks diced
1 - 2 cloves garlic minced
about 2 cups chickpeas
one small bunch arugula
salt and pepper to taste
Balsamic vinegar
Extra Virgin olive oil

Half the squash and remove the seeds. Drizzle with oil and vinegar, and season with salt and pepper and za'atar. Roast in 400 deg oven for about 40 minutes until soft.


While the squash is roasting, in a medium pan, warm oil and add the onions, celery and garlic. Cook for a few minutes to warm through. Then add the chickpeas and season with salt and pepper and za'atar. Cook for a few more minutes until warm but not mushy.


In a small bowl, toss the arugula with a drizzle of oil and vinegar, and season with salt and pepper.


To serve, top the squash half with a large scoop of the salad and top with the greens.


Tuesday, March 15, 2011

Squash and Goat Cheese Mac and Cheese

I have truly learned to love the Mac and Cheese, though it rarely is made with macaroni in our house.

Its a great, fairly quick recipe that I know I will always have everything on hand. The other great thing is all the other stuff you can toss in. I made this with left over roasted squash, caramelized onion and goat cheese.

The sauce was extra creamy and the kids loved it.

Squash Mac and Cheese
1 Tbs butter
1 Tbs flour
1 1/4 cup milk
about a cup cooked squash
3 - 4 oz goat cheese
some caramelized onion (maybe about half an onion)
1/2 lb cooked pasta of your choice
salt and pepper

Begin by making roux with the flour and butter. Heat over medium flame until it begins to bind and form a paste.


Add the milk and continue to cook, while stirring, until it thickens.Remove from heat and add the squash, onions and cheese.



Add the pasta a stir to coat. Then place in a baking dish and cook in 400 Deg oven about 10 minutes until warmed through.


You can add bread crumbs to the top or extra cheese.


Monday, March 14, 2011

Sandwiches for Dinner...

Ever since getting my panini machine last year it has been a regular tool in my arsenal. It makes for quick and easy grilled cheeses. Turn it on and 5 minutes later (while you prepare the filling) its ready to go. Pop in the sandwich and by the time the fries come out of the oven and the drinks are on the table the sandwiches are hot and ready.

Tonight featured some great mushrooms from River Valley. I first cooked them using the panini machine with a touch of oil and salt and pepper. Its great because it cooks from both the top and bottom.

Then sliced them up and topped with arugula, avocado and onions. A dash of Bar-B-Que and a couple slices of mozzarella. One great trick is to lay out all the sandwiches at once. That way its quick work to pile them up and toss in the panini grill.


A few minutes later, add some sweet potato fries and its dinner.