Pasta with Goat Cheese and Roasted Asparagus

I just saw this recipe in the new Everyday Food cookbook Fresh Flavor Fast. I love goat cheese and asparagus, so I knew I would have to make this dish. It was a perfect spring dish that came together quickly.

Pasta with Goat Cheese and Roasted Asparagus
from Fresh Flavor Fast from Everyday Food

2 bunches asparagus (2 pounds), tough ends removed
5 tbsp unsalted butter, cut into small pieces
salt and pepper
12 oz cavatappi or other short pasta
5 oz fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish (omitted)
1/2 tsp crushed red pepper flakes (added)

Preheat oven to 450 degrees.
Place asparagus on large baking sheet.
Dot with 2 tbsp butter and season with salt and pepper.
Roast until tender, tossing occasionally, about 10 to 15 minutes.
Remove from oven and cut into 2 inch pieces.
Meanwhile, bring a large pot of water to a boil.
Cook pasta until al dente according to package directions.
Reserve 1 & 1/2 cups of pasta water, drain pasta, and return to pot.
In a bowl, combine goat cheese, remaining 3 tbsp butter, red pepper flakes, and 1/2 cup pasta water.
Season with salt and pepper, and whisk until smooth.
Add goat cheese mixture and asparagus to pot, toss with pasta to combine.
Add pasta water to create a thin sauce to coat pasta.
Serve in shallow bowls and garnish with chives.

Chinese Chicken and Cabbage Salad

Here is another great light flavorful salad from Weight Watchers.

Chinese Chicken and Cabbage Salad
Weight Watchers

3 (5 ounce) skinless boneless chicken breast halves
1 cup reduced-sodium chicken broth
1 cup water
1 star anise
5 whole black peppercorns
1 quarter-size slice fresh ginger
3 tbsp fresh lime juice
2 tbsp rice vinegar
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp sugar
2 tsp minced peeled fresh ginger
1 medium head (about 1 pound) Napa cabbage, very thinly sliced
1/3 onion, very thinly sliced
1 bell pepper, seeded and thinly sliced

Combine the chicken, broth, water, star anise, peppercorns, and ginger slice in a medium saucepan.
Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through-about 7 minutes.
Remove from heat and let stand, covered for 7 more minutes.
Drain the chicken, reserving the liquid for another use.
When the chicken is cool enough to handle, shred into bite-sized strips.
Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.
Add cabbage, onion, and bell pepper and toss.
Add the chicken and toss again.
Serve immediately, or cover and chill for up to 2 hours ahead.

Per serving (2 cups)=3 points

Thai Shrimp on Baby Greens

This is a light and flavorful salad from Weight Watchers. It was quick to put together and filling.

Thai Shrimp on Baby Greens
Weight Watchers

1/3 cup fresh lime juice
1/2 tsp salt
1 lb medium-size shrimp, cooked and shelled
2 cucumbers, peeled, quartered lengthwise, seeded, and sliced
1/2 cup chopped scallions
1 red bell pepper, seeded and cut into thin strips
3 tbsp dry-roasted peanuts
1/4 cup light coconut milk
1/4 cup nonfat yogurt
1/4 tsp crushed red pepper flakes
1/4 cup chopped fresh cilantro
3 cups baby salad greens

Per serving (2 cups)=4 points

Combine lime juice, salt, and shrimp in a zip-close plastic bag.
Squeeze out the air and seal the bag.
Turn to coat the shrimp.
Refrigerate for 30 minutes.
Place the cucumber slices in a sieve to drain for 15 minutes.
Combine the shrimp, drained cucumbers, scallion, bell pepper, and peanuts in a large bowl.
Combine the coconut milk, yogurt, and crushed red pepper flakes in another bowl.
Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss.
Serve the shrimp salad over the baby greens.

Baked Potato Soup

I received this recipe from my sister who got it from her friend Becky Kittaka. I will admit that this soup took a long time to make (you have to bake the potatoes-hence the name). The result was a nice soup to enjoy on a cold day. I made a few changes to lighten up the recipe.

Baked Potato Soup
by Becky Kittaka

5 or 6 baked potatoes
1/2 cup celery
1 medium onion, diced
1 tbsp butter
1 cup water
salt and pepper
chicken bouillon to taste (used 1 small can reduced sodium chicken broth)
1 cup half and half (omitted)
1 cup milk (used 2 cups)
1 lb Velveeta cheese, cubed (used Velveeta Light)
1/2 tsp cayenne pepper
1/2 lb bacon, cooked crisp, drained, and crumbled (used turkey bacon)

Garnish with shredded cheddar cheese and chopped scallion

In a large pot, saute celery and onion in butter about 5 minutes.
Chop potatoes (I left the skins on) and add to pot.
Add water, bouillon (chicken broth), and salt and pepper.
Cook on 15 minutes on medium heat.
Reduce heat and add milk (and half and half is using).
Add cheese cubes and cayenne pepper.
Simmer on low for 15 to 20 minutes until hot.
Garnish with bacon, shredded cheddar cheese, and scallion and serve.

CSA Week 4

Here are the fruits and vegetables that we received this week from our CSA.

-Scarlett Nantes and/or Red Core Chantanney Carrots

-Scarlett Queen Red Stem Turnips

-Genovese Basil

-Orion Fennel

-Yellow Haricot Vert

-Jalapeno, Islander (round), and Sheepnose Pimento (long) Peppers

-Summer Squash (Patty Pan, Magda, Zephar, Crooked Neck)

Also not pictured
-apricots
-baking apples

Apple Crisp

We received some baking apples from our CSA this week. I used this classic recipe from the Better Homes and Gardens cookbook.

Apple Crisp

5 cups sliced and peeled cooking apples
2 to 4 tbsp granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp nutmeg
1/4 cup butter

Preheat oven to 375 degrees.
Place fruit in a 2 quart baking dish.
Stir in the granulated sugar.
For the topping, mix the oats, brown sugar, flour, and nutmeg in a medium bowl.
Cut in the butter until the mixture looks like course crumbs.
Sprinkle the topping over the fruit.
Bake for 30 minutes or until the fruit is tender and the topping is golden.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad

This is another recipe from the Summer Weekend Wizards cooking group. This was very fast and easy to come together. This was my first time making flank steak, but it will not be my last. The steak was juicy and had great flavor. The salad was a nice contrast with the smooth and creamy avocado. I added an extra jalapeno for some added heat.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad
from Weight Watchers

1 pound lean flank steak
1 medium garlic clove, peeled, and smashed
1 tsp lime juice
1/8 tsp salt
1/8 tsp pepper

Salad
1 jalapeno pepper, minced (added 2 peppers)
1 small corn on the cob, cooked, kernels removed
1/2 medium avocado, peeled, pitted, and diced
1 cup canned black beans, drained and rinsed
4 tsp lime juice
2 tbsp cilantro, minced
1/8 tsp salt
1/8 tsp pepper

• Preheat grill to medium hot.
  
  
• Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.
  
  
• Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.
  
  
• Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.

Hamburger Cupcakes and French Fries

I saw this recipe on a few cooking blogs and I just knew I had to make these. Check out this blog
http://bakerella.blogspot.com/2009/06/fast-food-fun.html
These were a crowd pleaser at 2 cookouts. Kids and adults went nuts for these cute little guys. I used a box mix for the brownies and the cake mix to leave more time for the decorating. The french fries were made from sugar cookie dough.

For the cupcakes:
To begin prepare a brownie mix according to the package directions in a 9x13 pan.
Also prepare a yellow cake mix to make 24 cupcakes.
Use baking cup liners for the cupcakes.
While the brownies and cupcakes cool, prepare the icing.
I used a can of vanilla frosting.
Divide the frosting in three small bowls.
Add red food coloring to one bowl (make extra red if making the french fries), yellow to another, and green to the third.
Place the colored frosting in a small sandwich bag.
Begin the assembly of the cupcakes.
Place a sheet of aluminum foil on the counter to prevent the cupcakes from sticking.
With a small round cookie cutter, cut out 24 circles of the brownies.
Remove the paper baking cups from the cupcakes, and cut each cupcake in half.
Cut off a very small corner of each sandwich bag to make the decorating easier.
On the bottom layer of the cupcake, place a thin amount of the red frosting on the outer edge.
Place a brownie on top, then add a layer of yellow then green frosting to the outer edge.
Then place the top of the cupcake on the frosting.
Slightly wet the top of the cupcake and sprinkle on a couple sesame seeds.

For the french fries:
Spray a baking sheet with cooking spray.
Roll out the sugar cookie dough onto the sheet in a thin layer.
Bake the dough until it is golden brown (according to the package directions).
When cool, using a pizza cutter cut the dough into different size strips.
Serve with some of the extra red frosting.

Chicken and Summer Vegetable Tostadas

This was my recipe for our cooking group the Summer Weekend Wizards. My mother-in-law gave us lots of fresh vegetables from her garden, and I knew this was a perfect recipe to use them.

The recipe comes from Cooking Light. You can view the recipe here:
Chicken and Summer Vegetable Tostadas

Second CSA Pick Up

This is out second pick up from our CSA this summer. This was the first of the fruit share. Here is what we received this week:

-Tatsoi

-Hakurei Turnips

-Evergreen Hardy Scallions

-French Breakfast Radishes

-English Peas (In Shell) (not pictured)

We also received 3 quarts of strawberries. These are some of the best strawberries that I have ever had. They are so juicy!!!

Lemon Pepper Shrimp Scampi

This recipe is from my summer cooking group. The theme for the summer is light and healthy dishes. I used this dish to throw together a quick dinner for 11 people. This was a very fast meal to put together, and was enjoyed by all. I was in such a hurry that I just looked at the ingredients and didn't measure anything. I also tripled the recipe to make sure we had enough for 11 people. I will post the original recipe even though I improvised.


Lemon Pepper Shrimp Scampi
from Cooking Light

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons unsalted butter, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Goat Cheese and Heirloom Tomato Bruschetta

This recipe was adapted from a Rachel Ray recipe that I saw on her talk show. I have slimmed it down by not adding the bacon or avocado. I did add some extra flavor by rubbing the warm bread with some garlic.

Goat Cheese and Heirloom Tomato Bruschetta

1 loaf crusty Italian bread
1 tbsp extra virgin olive oil
1 clove garlic
4 oz goat cheese
2 pints heirloom tomatoes, chopped
1 bunch fresh basil, chopped
salt and pepper

Slice bread into 1 inch thick slices.
Grill bread until slightly charred on each side.
Combine the tomatoes, oil, basil, and a pinch of salt and pepper to a bowl.
When the bread is ready, rub the clove of garlic over the warm bread.
Top the bread with a slather of the goat cheese and the tomato mixture.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

This is a quick salad that combines many ingredients that I like in a salad. It contains fruit, bacon, cheese, and nuts.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

1 bag mixed greens
3 slices turkey bacon
1/2 cup dried cranberries
4 oz goat cheese
1/2 cup diced walnuts

I served this salad with a light balsamic dressing.

Cook bacon according to package directions (I microwaved the bacon for 2 minutes and 30 seconds).
Drain any grease from bacon and dice into small pieces.
Add the greens, bacon, cranberries, crumbled goat cheese, and walnuts to a large bowl.
Drizzle salad with balsamic dressing.

Chimichurri Sauce

I grilled up some delicious steaks and wanted a fresh sauce to lighten up the steaks. This was a quick and easy sauce to throw together in the food processor. It is also a great way to use up any extra herbs. The sauce was also different than any I had had before with the addition of the smoked paprika. This sauce is very versatile. It can be used on fish, chicken, pork, beef, veggies, etc.


Chimichurri Sauce
by Bobby Flay

2 cups packed fresh parsley leaves
2 tablespoons fresh oregano leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped.
Add the paprika, vinegar, oil, salt and pepper, and process until smooth.
Scrape into a bowl.
Let sit at room temperature for 30 minutes before serving.
Can be made 8 hours in advance if tightly covered and refrigerated.
Bring to room temperature before serving.

Sangria

This might just be my new favorite summer drink!! I love red wine, but the fruit gave it that summertime feeling and some added sweetness.

Sangria
by Emeril Lagasse

1/2 cup sugar
1/4 cup water
1 large lemon
1 large orange
1 small apple
1 750ml bottle dry red wine
1/2 cup Grand Marnier (I used Cointreau)

Combine the sugar and water in a small saucepan over medium heat and cook until the sugar dissolves.
Remove from heat and allow to cool.
Thinly slice 1/2 of the lemon and 1/2 of the orange.
Add the lemon and orange slices to a large pitcher.
Juice the other halves of the lemon and orange and add the juice and the rinds to the pitcher.
Core and thinly slice the apple, and add it to the pitcher.
Add wine, Grand Marnier, and the chilled syrup to the pitcher and stir.
Refrigerate until chilled, about 2 hours.
Serve straight up or on the rocks with some of the fruit.

First CSA Vegetable Pick Up

Today we picked up our first CSA share from Wayward Seed Farm. We have chosen to get a vegetable and a fruit share. Here is what came in our first harvest:

-Shunkyo Radishes

-Hakurei Turnips

-Braising Mix

-Arugula

-Evergreen Hardy Scallions

-Kentucky Colonel Mint

-Crispino Lettuce

When we picked up the vegetable we received a few recipes to use the vegetables, and nice tote to carry everything in.

Pizza

This was a great pizza that was inspired by a local pizza shop in town.

Pizza

1 prepared pizza crust (used Boboli)
1 tbsp olive oil
1 large onion, thinly sliced
1/2 tsp dried thyme
salt and pepper
2 tbsp apricot preserves
1 cup cooked chicken, cut into bit size pieces
4 oz goat cheese

Place onions into a large skillet on low to medium heat.
Saute onions for about 30 minutes until they caramelize.
Add thyme, salt, and pepper to the onions.
Place the pizza crust on a pizza pan, and top with the apricot preserves.
Top the pizza with the onion, chicken, and goat cheese.
Bake at 425 degrees for 12 minutes.

Chinese Orange Barbecue Cashew Chicken

I saw this recipe on the Rachael Ray Show. It looked quick, easy, and full of flavor. It was right on the money!!

Chinese Orange Barbecue Cashew Chicken
from Rachael Ray

2 tbsp canola oil
1 1/2 lbs boneless, skinless chicken breast, chopped into bite size pieces
salt and pepper
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced (added)
1 onion, thinly sliced
3 cloves garlic, grated
1 tbsp fresh ginger, grated
1 tbsp hot sauce
2 tbsp soy sauce
1/4 cup hoisin sauce
1/4 cup orange marmalade
1/2 cup chicken stock
1/2 cup cashews
3 scallions, thinly sliced

Heat a large skillet over medium-high heat.
Add oil to the pan.
Season the chicken with salt and pepper.
Add the chicken to the pan and stir fry for about 5 minutes, until the chicken is golden brown.
Remove the chicken from the pan.
Add the pepper, onion, garlic, and ginger to the pan and stir fry for 4 minutes.
Mix the hot sauce, soy sauce, hoisin, marmalade, and stock together in a small bowl.
Add the chicken, sauce, and cashews to the pan.
Heat for 2 minutes.
Serve over white rice and garnish with the scallions.

Reuben

Here is another great St. Patty's day dinner. This is another recipe for the weekly cooking group that I participate in. This was my first attempt at making corned beef, and it turned out great! The meat was very tender. I used the corned beef to make a Reuben.

Corned Beef
2 lb beef brisket

Place brisket into a Dutch oven.
Sprinkle meat with the seasoning packet provided with the meat.
Cover meat with water.
Bring to a boil, then reduce to a simmer and cook for 2 hours (about an hour per lb).
Drain the water.
Let the meat rest for 10 minutes.
Thinly slice the meat against the grain.

Reuben
2 slices marble rye bread
butter
thousand island dressing
sauerkraut, drained
corned beef
2 slices Swiss cheese


Heat skillet on medium heat.
Butter one side of each slice of bread.
Place the butter side down into the skillet, and spread a thin layer of thousand island dressing on the bread.
Add a thin layer of sauerkraut.
Add 2 slices of corned beef, and top with cheese.
Spread dressing on the second slice of bread and place on meat with the butter side up.
Cook for about 3 minutes per side or until the cheese is melted.

Guinness Beef Stew

With St. Patrick's Day this week, I knew I couldn't go wrong with this beef stew. It has a bottle of Guinness in it!! This recipe was from http://closetcooking.blogspot.com/2008/03/irish-lamb-stew.html but I used beef instead of the lamb.

Guinness Beef Stew
1 tsp extra virgin olive oil
1 lb beef for stew
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp flour
salt and pepper
1 bottle Guinness beer
14 oz can beef broth
1 bay leaf
1 tsp rosemary
1 tsp thyme
6 redskin potatoes
4 carrots

Heat the oil in a large Dutch oven.
Add the beef and brown on each side.
Add onions and cook until tender (about 5 minutes).
Add garlic and cook for 1 minute.
Add flour and let the mixture cook for 1 minute.
Add Guinness, beef broth, rosemary, thyme, bay leaf, salt, and pepper.
Bring to a boil, cover and reduce the heat to simmer for 1 & 1/2 hours.
Dice potatoes and carrots and add to the pot.
Bring to a boil, and cook for 30 minutes.