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!

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!

Roasted Tomatoes Over Pasta

Looking at this list of ingredients I thought to myself, "I don't know about this, seems too simple." But MAN OH MAN was I wrong about that! Not only is this an incredibly easy dish, its so tasty! Using common pantry ingredients only makes it easier to throw together!

Roasted Tomatoes Over Pasta
Serves 4
Ingredients
1 pint grape tomatoes
3 cloves garlic, minced
3 Tbsp olive oil
1/4 C breadcrumbs
1/4 Cup Parmesan cheese, grated
Salt and Pepper, to taste
Handful basil, chiffoned
1/2 lb. thin spaghetti

Heat oven to 400 F. In the bottom of a casserole dish drizzle one tablespoon of the oil. In a small bowl mix together garlic, bread crumbs, cheese, salt and pepper. Slice tomatoes in half and place in casserole cut side up, top each slice with garlic-breadcrumb mixture. Drizzle another tablespoon of oil over the top. Roast in oven until breadcrumbs are toasted and tomatoes let out some juice. Meanwhile cook spaghetti according to box directions. When tomatoes are done toss with spaghetti and basil, add additional olive oil if the pasta seems dry. Season with salt and pepper to taste.

Spinach Pesto Pizza with Roasted Peppers and Portobello

Pizza is always a good quick way to use up leftovers, but sometimes it needs to be mixed up a bit. I get easily sick of the "yooj." I had a leftover portobello cap that I wanted to use, and who doesn't like a good roasted red pepper? Add some feta and pesto, voila! This pesto couldn't be easier to make. Any leftover can be frozen to be used later in sauce, or on another pizza, even a pasta salad!

Spinach Pesto
Ingredients

1/4 cup walnuts
2 cloves garlic
1/2 pound baby spinach (about 10 cups)
1/3 cup olive oil
1/4 cup grated Parmesan
kosher salt and black pepper
1 tablespoon grated lemon zest

In a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil,  Parmesan, and ¼ teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary. Mix in lemon zest and parmesan.

Using my recipe for whole wheat crust, pesto, slices of the leftover mushroom, roasted red pepper slices, and feta cheese I put together a really amazing pizza! Paired with a salad made a delicious dinner!

Roasted Stuffed Mushrooms

This is an easy and quick meal that makes plenty for leftovers! Hearty, healthy and flavorful you will be making this one again!  Using ingredients we normally have on hand makes this even easier. I first saw this printed in Everyday Food, my changes are below.

White Bean Stuffed Portobellos

Serves 2 (with leftovers for 2)

Ingredients

4 large portobello caps (stems removed)

1 tsp lemon zest

1 Tbsp lemon juice

3 Tbsp olive oil

2 garlic cloves, minced

1 can cannellini beans, drained

2 tsp fresh thyme 

1 Cup bread crumbs

1/2 Cup feta cheese crumbles

1 bag baby spinach

Preheat oven to 400F. In a small bowl combine 2 Tbsp olive oil and 2 Tbsp lemon juice, brush over each side of the mushroom caps, season with salt and pepper, place stem side down on a rimmed baking sheet. Roast for 15 minutes. Flip and drain any juices from sheet pan. Reserve two mushrooms for tomorrow's lunch.

In a saucepan heat 1 Tbsp olive oil over medium heat, saute garlic for 1 minute. Add beans, thyme, lemon zest and 1 cup water. Season with salt and pepper, stirring occasionally until liquid is almost evaporated, about 3 minutes. 

Top each mushroom half with a handful of spinach leaves, then 1/4 cup of bean mixture, layer of feta cheese and top with breadcrumbs. Drizzle mushrooms with remaining olive oil. Return baking sheet to oven and roast until breadcrumbs are golden, 5-10 minutes. Serve with a spinach salad and garlic chiabatta toast. 

For your leftover lunch, warm bean mixture and mushrooms. Top a spinach salad with sliced mushrooms and feta. Top a couple slices of toast with the warmed bean mixture.

Mushroom, Pepper, and Potato Frittata

This is a wonderful and easy dish to make for company, a quick dinner, or to use up leftovers from the fridge. Feel free to swap out the ingredients for what you have; add spinach, veggies, cooked meat, etc. Also warms up great the next day in the toaster oven!

Mushroom, Pepper, and Potato Frittata
serves 6


Ingredients
2 tablespoons olive oil
1/2 medium onion, halved and thinly sliced
2-3 red bliss potatoes, peeled and thinly sliced
1 pepper thinly sliced
1 clove garlic minced
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves
1 cup shredded sharp cheddar cheese

In a medium (10-inch) nonstick oven proof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and peppers; season with salt and pepper, and toss to combine. Cover skillet, and cook 10 minutes; uncover. Add garlic and cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.


Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, with salt and pepper to taste.
Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stove, over low heat untouched for 2 minutes. Cook for about 10 minutes longer, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center.

Heat broiler with rack set 4 inches from heat.Sprinkle cheese over the top of the frittata. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.Serve with a mixed green salad and fruit.

Mushroom and Chicken Orichette

This dish is a staple in our house, some people may turn to cereal on nights they don't want to fuss in the kitchen, I turn to this. It is an easy meal, and there are no end to ways to sub out ingredients for what you have on hand. Use defrosted shrimp in place of chicken, add some spinach, spring vegetables would make a nice prima vera. If you don't have wine or choose not to cook with wine it comes out just as good. The recipe below is based on my measurements, it is not perfect, it even gets better with tweaking. Its an easy recipe to make your own, and impress friends and family!

 

Mushroom and Chicken Orichette
Ingredients
Serves 2

1 boneless chicken breast, split
4-5 mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbs butter
pinch red pepper flake
salt and pepper to taste
1/2 lb Orichette pasta, cooked (any small shape works well)
1/2 cup white wine (optional)
fresh chopped parsley (optional)
grated Parmesan cheese(optional)

Season chicken with salt and pepper. Heat 1 Tbsp of olive oil in a skillet over medium heat and cook chicken, you want it to be golden on the outside. Remove chicken from the pan, slice and reserve. Add the remaining olive oil and butter to the pan. Once butter melts add the garlic and red pepper flake. Once garlic is starting to become golden, add mushroom. When mushroom are cooked add sliced chicken back to the pan, turn heat up to medium high and add wine. Cook about 3 minutes, then add the cooked pasta and toss to coat. Serve with parsley and cheese if desired.

Pasta e Fagioli

  

It has snowed and snowed, and then snowed some more over the last month. When it gets cold there is nothing that warms me better than a hearty soup or stew. I came across this recipe in Martha's Everyday Food magazine. I had been saving it for some time, and what a perfect opportunity to make it! Most ingredients I have on hand all the time, and it makes enough for leftover for a day or two. Hot, flavorful, and hearty - perfect for curling up on the couch with a movie or in front of the fire!

Pasta e Fagioli

serves 4

Ingredients

1 Tbsp olive oil

3 celery stalks, small dice

2 carrots, small dice

1 small sweet yellow onion, small dice

2 cloves garlic, minced

salt and pepper, to taste

1 pinch red pepper flakes

1 tsp dried oregano

1 28 oz can diced tomatoes

1 15.5 oz can canellini beans, drained

2 1/2 cups chicken or vegetable broth

1 Parmesan rind (optional) 

1 Cup small uncooked pasta, I used ditalini

1/4 Cup grated Parmesan cheese, for serving

In a medium heavy pot, like a dutch oven or pasta pot, heat oil over medium heat. Add celery, carrots, onion, and garlic. Season with salt, pepper, and red pepper flake. Cook until vegetables are soft, stirring occasionally, about 10 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to medium high and simmer until liquid thickens, about 5 minutes. Add pasta, partially cover pot, and cook for 10-15 minutes or until pasta is done. Add in beans until heated through. To serve remove cheese rind, serve with grated cheese. 

Roast Pork Tenderloin with Fried Rice

Bite Me! No offense, that's just the name of the cookbook my friend Tina gave me for Christmas. The description of the book is "a stomach-satisfying, visually gratifying, fresh-mouthed cookbook." When I was thinking of something to pair with my Teriyaki Pork Tenderloin this was the perfect side. We also recently discovered the joys of steamed edamame and bought a bag of frozen pods at Trader Joe's. Putting the three together for a meal worked out really well. It was totally filling and really tasty!

Fried Rice
(adapted from Bite Me)
serves 6

Ingredients
3 Tbsp Soy Sauce (I use low sodium)
2 Tbsp Oyster Sauce
2 Tbsp Ketchup
2 Tbsp Brown Sugar
1 tsp sesame oil
1/4 tsp freshly grated ginger
1/4 tsp Sriracha sauce or any hot sauce to taste

Whisk together the above ingredients and set aside.

2 Tbsp vegetable oil
1 small yellow onion, diced
1 medium carrot, diced
1 medium bell pepper, diced
1 clove garlic, minced
1 cup frozen green peas
4 cups pre-cooked and chilled white rice (I used Basmati rice from the freezer!)

Over medium heat, heat 1 Tbsp vegetable oil over medium high heat in a wok or frying pan. Add all veggies (except peas and garlic) and cook until tender crisp, or to your liking. Stir in garlic and frozen peas and cook through. Add cooked rice and reserved sauce and cook for about 1 minute until heated through. Feel free to add two scrambled eggs if that suits your fancy.

Stir Fry

Read any magazine and they will tell you that stir fry is the quickest and easiest way to use up the leftovers in your fridge. This is a complete lie. Unless you somehow have all the needed pre-sliced veggies, prepared chicken, rice and other fixings you will be prepping for at least 15 minutes before you begin cooking! Luckily I did happen to have some left over rotisserie chicken to use, but the veggies, well they take a while to chop up! Creating same sized pieces tends to relax me after a hectic day, something I am sure I am alone in. So if you have some free time handy this is a wonderful dish to make!

Glistening soy goodness!

Stir Fry
serves 3-4

Ingredients
1lb cooked Chicken or leftover meat from a Rotisserie chicken, shredded
1 Red Bell Pepper, julienned
1/2 medium Sweet Onion, julienned
2 stalks Celery, julienned
1-2 medium Carrots, julienned
1/2 box Mushrooms, sliced
3 cloves Garlic, minced
1 Tbsp Canola or Vegetable Oil
1 pinch Red Pepper Flake
1 tsp freshly grated Ginger
1/4 cup Sesame garlic Asian sauce (I used Simply Enjoy, from Stop & Shop)
1/2 package Stir Fry Noodles
Sesame Seeds for garnish

In a wok or skillet heat 1 Tablespoon over medium-high heat, add all julienned vegetables and red pepper flake cook until tender crisp, or done to your liking. Add ginger, garlic, mushrooms, and cooked chicken, heat through. Add sauce and toss to coat. Serve over stir fry noodles or rice and garnish with toasted sesame seeds.

Cook It Up Quick!

There are some nights where I don't mind taking an hour to cook a delicious meal. But then there are the rest of the nights when I want it over and done in 30 minutes! This recipe seems like it would take a while too cook, it has 13 ingredients after all! But it cooks up in no time and is very tasty. Would be good over pasta with more of a sauce, or cold as a quick salad. 

Seared Shrimp with White Beans

Serves 2

Ingredients

8-10 medium shrimp, peeled and deveined

1 can canellini beans, drained and rinsed

1/4 cup chicken stock
1 sprig of fresh rosemary 

Olive oil

1 small yellow onion, small dice

5 cloves of garlic, minced

1/2 cup of fresh diced grape tomato
2 handfuls baby spinach, rough chop
1/2 tsp dried basil or 4 fresh leaves chopped
1/2 lemon
Salt and pepper, to taste

Pinch red pepper flakes

Cook beans and chicken stock in a skillet over low heat with salt, pepper, and rosemary. Keep the bean mixture over low heat, it will thicken up a bit. Don't forget to stir and add more chicken stock if needed.

In a separate pan heat one tablespoon of oil over medium high heat. Season shrimp with salt and pepper. When pan is hot add shrimp all at once, cooking about 1 minute on each side. Remove shrimp from pan and set aside. 

In the same pan as the shrimp, heat another tablespoon of olive oil. Add onion and saute until softened. Add garlic, basil, and red pepper flake, let cook until softened, then add tomatoes. When the tomatoes have let out most of their juice add the contents of this pan to the bean mixture. Add shrimp and spinach and cook until heated through, add a squeeze of lemon juice and season to taste. Serve in bowls with a piece of crusty bread.

I made this dinner into a date night with the help of candles and sparkle!

Crazy Pizza Bread

When I came across this recipe I wasn't sure what to expect. It seemed odd and like the name, a bit crazy. But Thanksgiving was coming up and I wanted to try something new to have while watching the Dog Show. Boy am I glad I made this! I have a feeling it is going to become famous at my parties from now on! Check out the recipe below and the changes I made.

Why yes, that is ooey gooey cheese bursting out the side of the loaf!

Crazy Pizza Bread

Ingredients
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 cups favorite toppings, chopped small ( I used stick pepperoni, red peppers, green peppers, sauteed garlic)
4 oz. shredded mozzarella cheese
1 tablespoon olive oil

Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the toppings and combine well. Dough will be tacky.  Let rise for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold into thirds the long way. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

Next time I make this I will add roasted garlic and caramelized onions. This bread is best served hot, I personally liked it as a pizza "biscotti" where I sliced the loaves into one inch pieces and toasted before serving. I would also serve with marinara sauce next time. This is seriously good stuff people.

Roasted Garlic and Potato Soup

Bah, November...I have not seen the sun in almost 5 days. It is cold and cloudy, and I am cranky! The best remedy for this is a pot of homemade soup and bad movies on the couch! This is one of my new favorite recipes! Its plentiful, easy to make, and CHEAP! Thanks to The Kitchn for posting it last year!

Roasted Garlic and Potato Soup
1 head garlic
1 tsp olive oil
1 Tbsp unsalted butter
1 medium onion, chopped
1 tsp fresh thyme
3 cups chicken stock
1 large white potato, peeled and diced
1 inch cube Parmesan or small piece of Parmesan rind
1 cup milk (2% or whole is best)

Heat the oven to 400°F. Slice the top off your garlic and place on a piece of foil. Drizzle with olive oil, and wrap foil up around it. Roast for 40 minutes, or until the cloves are very soft. Remove from the oven and set aside to cool.

Before Roasting...

Delicious Goodness!

Melt the butter in the bottom of a saucepan. Add onion and thyme to the saucepan and cook, stirring occasionally, until translucent (about 5 minutes). Add the stock and potato. Squeeze half the garlic cloves out of their skins and into the soup. Simmer for 10 minutes, or until potato is very soft. Use an immersion blender to blend the soup or use a regular blender. Return to heat and stir in the milk. Cook until just heated through. Taste and season with additional garlic or salt as desired. This serves 4-6 depending on bowl size.

And now, I am on the couch not feeling so grumpy, thanks soup and pizza!