What's Been Eating Me?

It's been a while since I last posted, not going to make any excuses, just busy. I missed sharing my dishes! I wanted to catch up on things I have been up to and eating since this summer!

Green Smoothie Kick for the summer, just add handfuls of spinach to any smoothie you make!

Special Edition Mint Mojito Seltzer spree! Drank these all summer!

S'mores Party! Complete with exciting choices for the chocolate! Dark chocolate s'mores are a must!

$5 Trader Joe's Sparkling Pinot Grigio. Did I mention it is only FIVE DOLLARS!!

Vegging out with a girlfriend, glasses of cab, and bowls of edamame!

Olympic Pizza! The peppers make the rings and 2012!

Flatbread Pizza with rosemary white bean spread, caramelized onions, and roasted red peppers!

Pasta with freshly picked tomatoes from my brother-in-law's garden and basil from my own backyard!!

Fruit salad bowls are always a hit at summer parties!

Best and classiest Jello Shots I have ever made! Big hit at the bachelorette party!

Bread box at Lidia's Becco in NYC! White bean dip in place of oil or butter, might try that at my next dinner party.

New York Bagels- even when brought home from NYC still taste better!

Black bean and corn cakes with home made guacamole! New standby dinner in our house!

Finally was able to try grilled Mexican corn! Got an ear at the Brooklyn Flea Market and had it loaded up with everything; mayo, Cojito cheese, and spices!!

I will be attempting to post some new Fall recipes soon! Some crock pot shortcuts are being tested this weekend and I cant wait to share them with you!

Tuna Couscous Salad

The beginning of summer is always exciting! New veggies to eat, a grill to fire up, and for me new ways to try and save money. This week I wanted to try to cook with things I already have on hand. While clearing out the freezer and pantry for ingredients I saw a box of Israeli couscous and canned tuna. Immediately I knew I wanted to make a pasta salad. Searched the fridge for veggies to round out the salad and it was done! I challenge all you readers to see what you can do with what you have this month!

Tuna Couscous Salad
serves 6 for main course, 10 for side salads

Ingredients:
1 1/3 cup uncooked Israeli couscous
1 Tbsp. Olive Oil
1 clove garlic, smashed
1 3/4 Cups boiling water
1/2 cucumber, peeled, seeded, and diced
1 carrot, peeled and diced
2 peppers (red, yellow, or orange), diced
1/4 small red onion, minced
3 handfuls arugula, torn
2 cans water packed tuna, drained
1 can chickpeas, drained and rinsed
1/2 lemon, juiced
1/4 Cup olive oil based salad dressing (like Newman's Own Olive Oil and Vinegar)
Salt and Pepper to taste

mmm golden and toasty!

In a medium sauce pan heat olive oil on medium heat. Add smashed garlic and dry couscous. Toast couscous until golden brown. Keep a good eye on this, stirring constantly because it will happen fast. When toasted fish out the garlic clove and discard.  Slowly add the boiling water and stir together bringing to a boil. Cover and reduce heat to medium low and cook until water is absorbed.

This screams warm weather to me!

While the couscous cooks dice up your veggies and mix together in a bowl big enough to serve the salad in. My husband LOVES when I do this because it means less dishes to do later, and in our house I cook; he cleans! If you do not like the bite of raw onions and would like to mellow them down a bit soak the diced onion in a small bowl of water or a water/vinegar mixture for 10-20 minutes.

Not going to lie, I stole a bite or two after I snapped this one!

When couscous is done mix together with the diced veggies and add arugula. The hot couscous will cause the arugula to wilt down a bit, depending on your love of the peppery green you may want to add more. Add chickpeas and tuna. Mix in the juice from half a lemon, adding the zest if you want more lemon flavor. Season with salt and pepper and then add salad dressing to taste.

Yes, we had bread with pasta...but the veggies balance it out, right?

This can be served warm or kept in the fridge and served cold.  Easily made vegetarian without the tuna, but plenty of fresh veggies and protein for a main dish. This is going to my go-to for party dishes!

Black Bean Burgers with Sweet Potato Fries

Usually a cooking challenge is exciting to me. Our recession budget, eating meatless as often as possible, and healthy living are some I have tackled and documented here on this very blog. Unfortunately the new challenge in our life is not as fun and very unrewarding. Hubby has had some tummy issues lately so we have tried eliminating gluten as a solution. This has been very difficult for me as far as meal planning. We have been eating a lot of rice and making pasta includes two types for the new gluten free variety as well as my regular one. It has also increased our grocery bill - gluten free foods are at least two times more expensive! While its been harder on both of us, it does seem to be working and that makes the battle worth it. Tonight's dinner was so yummy I didn't even miss the bread!

Black Bean Burgers with Avocado Lime Sauce 
and Sweet Potato Fries

Ingredients:
1 16 oz. can of black beans, drained
1/2 cup breadcrumbs (unseasoned, panko, or crushed rice krispies)
1 Egg
2 tsp. Cumin
1/4 tsp. Cayenne pepper
1 Clove garlic, minced
1/2 Avocado, sliced
1/2 cup frozen corn, thawed
1/4 red bell pepper, finely chopped
1/2 shallot, finely chopped
2 tablespoons olive oil
Salt and Pepper to taste
2 large sweet potatoes, sliced into “fries”
1/4 tsp. each: cinnamon, garlic powder, salt, pepper
Pinch cayenne


Preheat oven to 400 degrees. Coat fries with 1 tablespoon of olive oil. Sprinkle with seasoning. Bake for 20 minutes, flipping once, until golden brown.

My little army of yum!

While the fries are baking, heat 1 tablespoon of olive oil over medium high heat in a skillet. Add garlic and shallot, cook until translucent. Add peppers and corn and saute until slightly browned, stirring every so often.

Mash 3/4 of the can of black beans until smooth. Add in breadcrumbs, egg, cumin, cayenne. Then add in the cooked vegetables and stir well to combine. Finally, gently add in remaining black beans and combine. Form into 4 patties. Set aside.

When the sweet potato fries have 5 minutes remaining, cook black bean burgers. Heat a nonstick pan over medium heat. Spray pan lightly with cooking spray. Cook black beans burgers about 4 minutes per side, until nicely browned, and cooked through. Top with avocado sauce (below) and serve with sweet potato fries.

obviously we hated this

Avocado Lime Sauce

Ingredients
1 ripe Haas Avocado
1 lime
1/2 cup plain, non-fat Greek yogurt

In a bowl mash avocado with a fork. Mix in the juice from one lime plus some zest, and the yogurt. Stir to combine. This does not keep well, use same day.

Sausage, Spinach, and Ricotta Pasta

This is an easy one! Several variations of this have become my go to for a quick weeknight dinner, it even warms up well for lunch the next day. As usual, anything with sausage is a winner with my husband. Luckily this comes with a huge serving of spinach and some healthy protein with the ricotta.

Sausage, Spinach, and Ricotta Pasta
serves 4-6

1 pound box elbow, shell, or other medium shaped pasta
1 quart part skim ricotta cheese
3 Tbsp. Olive oil
4 cloves Garlic, minced
Pinch red pepper flake
4 Sweet Italian sausages with casings removed
1 bag Spinach (about 4 cups uncooked), chopped into 1 inch pieces
Salt and Pepper to taste

 Cook pasta according to package directions. Drain pasta and reserve 1 cup cooking liquid.

In a large skillet over medium heat add 1 tablespoon olive oil. When the pan and oil are hot add sausage, breaking into small pieces. Cook until brown and slightly crisp. Drain sausage on paper towels.

 Return pan to the stove and reduce heat to medium low. Add the remaining olive oil, garlic, and red pepper flake. Cook until garlic is fragrant, about 3 minutes. Add spinach to pan. When spinach begins to wilt add sausage, ricotta, and pasta. Stir together and let cheese warm up.

Add reserved pasta cooking liquid to thin sauce. Season with salt and pepper to taste and enjoy!

Baked Mushroom Risotto with Caramelized Onions

This winter has been a pretty mild one for us New Englanders. I mean, with temps in the 40's through all of February it leaves little to complain about (don't get me started on the lack on snow!). But lately I have had trouble shaking the 5:00PM chills that come when the sun starts dropping. Bored with most of what I have been cooking lately for dinners I wanted to switch it up and make a stick to your bones, warm meal. This recipe has been pinned and repinned by lots of people on Pinterest (if you do not have one you are missing out!) It was originally posted on The Kitchn. After on friend posted a successful trial with the recipe I knew I had to make it. Totally worth it, and a big hit with the hubs.

I followed the recipe from The Kitchn, next time I would make several changes. Number 1, vegan shmeagan! I am using what I have on hand, no tofutti! If you need this for your particular diet please make the substitutions necessary for you. For me? I want butter next time! See below for my changes to the original.

PS. Thank you to my husband for the wonderful action shots taken while I was cooking!

Baked Mushroom Risotto with Caramelized Onions
serves 4 to 6

1/2 ounce package dried Porcini mushrooms, finely chopped and lightly rinsed to remove dirt
2 Cups boiling water
2 Tablespoons olive oil or butter
2 medium yellow onions, cut into a small dice (about 1 1/2 cups)
4 cloves garlic, finely minced
1/2 pound Cremini mushrooms, cleaned and sliced
1/2 sprig fresh rosemary, if you are not into this flavor substitute fresh Thyme
1 cup Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1 Tablespoons balsamic vinegar
2 cups vegetable  or chicken broth
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

That's a lot of mushrooms!

Heat the oven to 300°F.

Place the dried mushrooms in a ceramic bowl and pour boiling water over them. Set them aside to steep until needed.

Woo! Look at those onions go! Everyone into the pot!

Heat 2 tablespoons butter in a 3-quart (or larger) Dutch oven over medium heat. If you do not have a dutch oven or stove top safe casserole dish, feel free to use a stock pot and add to a casserole before baking. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes, or until soft and golden.

I am still always amazed when things start like this...

Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan. Add 1/2 the salt.

....and reduce down to this!

Drain the dried mushrooms and reserve the steeping liquid. Add the mushrooms to the pan and mix in with other mushrooms.  Add the rice and cook, stirring once or twice, for about 5 minutes, or until the rice begins to turn transparent.

Ignore the rosemary here, I would save it for the end next time.

Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan to deglaze all the wonderful bits sticking to the pan. Stir in the remaining salt and pepper.

Bring to a boil. Add rosemary spring and cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes. (if you are using a separate casserole now is when you want to transfer from the pot).

While the risotto is cooking, use this time to caramelize some onions to top. Recipe below. When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Serve a heaping serving in a shallow bowl with a  pile of caramelized onions, a little extra pepper and salt to taste.

After 35 minutes in the oven you are greeted by this inviting sight! mmm

Caramelized Onions

2 Medium Onions
2 Tablespoons butter, olive oil, or a combination of both
salt and pepper

Slice onions in half from root to top. Slice each half into strips, again root to top. This method helps avoid the creepy looking worm onions that happen with slicing into half moons. In a medium pan add butter, olive oil, or a combination. Heat over medium low heat. When pan is hot add onions. Sprinkle liberally with salt and pepper, and reduce heat to low. Continue cooking for about 20-30 minutes stirring frequently. Your onions should become a medium to dark brown. Try not to eat them all before the risotto is done.