Phew! The holidays kicked my butt this year. How did my parents do this? Better yet, WHY did they do it??
Although I try to post only the best of my kitchen attempts, here are some of my absolute favorites from last year. I mean the ones I crave & want to make again & again.
Happy New Year to you!!
1. Gardener’s Pie (vegetarian version of Shepherd’s Pie): This is always a huge hit. I took it to a Christmas pot luck this year and got so many compliments from vegetarian & non vegetarians alike.
2. Best Coffee Cake in the World There are no surprising ingredients in this but it’s simply delicious. Perfect for a special brunch or to warm up a chilly Sunday morning.
3. Kermit Smoothie (green smoothie) Want to sneak a handful of spinach into your family’s gullets? Try this! So yummy, easy & fun.
4. Blueberry Lara Bars. A healthy, yummy & portable snack. Perfect for hiking or just to carry in your purse (or man purse) to keep the munchies at bay.
5. No Knead Bread. If you’ve never made bread before I strongly encourage you try this one! It takes less than 5 minutes to prep and is so rewarding! There’s something wonderful about the smell of bread baking in your home.
6. Glory Bowl. After the holidays many people (ahem, THIS person) feel compelled to eat a little, shall we say, “lighter?” Although this dish contains many light elements the rice & dressing make it so satisfying. I had serious doubts about it when my dear friend Kinga recommended it but now it’s one of my favorites. Try it!! I mean it, really! I wouldn’t put it up here if it weren’t super yummy.
7. Red Velvet Cupcakes. Make these for Valentine’s Day! Or use green food coloring and make them for St. Patrick’s Day.
8. Simple Caesar Salad. This is a cheater’s version of caesar salad. Oh garsh sometimes I crave caesar salad so much but don’t want to get involved with raw eggs & anchovies etc. This is a satisfying remedy when you’re short on time. Now that I make this I find most restaurant salads disappointing. Totally reminds me of an ex boyfriend’s mom (who happened to be an excellent cook) answering the waiter’s “How is everything?” with a tragic look followed by her New York accented, “Mine’s bettah.”
9. Chocolate & Butterscotch Chip Cookies. After trying many recipes, I have to say that these are my favorites for both simplicity & results. Because of the cornstarch they end up a bit pale and can trick you into thinking they aren’t done but they are soooooo sooooooo sooooooo (sooooo) good. Every time I make them I have to double the recipe b/c of all the greedy hands snitching them off the cooling racks (G!!!).
10. Vegetable Pot Pie. I just realized I have a few “best _____ in the WORLD” recipes. Do I exaggerate? Or am I just hungry? Anyway, this pot pie was a sleeper hit! I always loved pot pies. From the nastiest to the high end restaurant ones. But I was tired of paying $5.00 for a tiny Amy’s vegetable pot pie, plus I thought I could feed more than 1 person with a lot less packaging. This recipe takes almost 3 hours to make but is TOTALLY worth it! YUM.
11. Broccoli Gribiche. Last year I started making some dishes from Heidi Swanson’s “Super Natural Every Day” and this was one of the hits. I seriously didn’t make ONE bad dish from that cookbook and still use it every week. This is a surprisingly hearty, satisfying yet tasty meal that can be a main or side. The simple ingredients make it a no-brainer!
12. Moscow Mule. Alcohol is a good way to end a list/night/year so here is a simple, tasty drink that we enjoyed time & again mostly during the summer. Our friend Trish introduced us to them last June when we stayed at her house in Denver. We drank them all summer. Not all day but you know what I mean.
I hope you enjoy these recipes & for all the best to you in 2013!
You know those nights you’re so sick of serving pasta with jar sauce? Yet, you know you’ll still be serving pasta out of some weakness of character? This is the recipe for you!
Our friend, Liana, made this over vacation. It’s the perfect meal for a large crowd – especially a large crowd who just hiked for several hours at altitude carrying toddlers. When we got home she threw this together & everyone loved it!
It’s so easy & satisfying.
You need:
INGREDIENTS:
2 TBSP extra virgin olive oil
2 cloves garlic, minced
1 lb dried pasta (I used whole wheat)
1 head broccoli, cut into small pieces (I use the stems too – peeled & sliced)
1 can diced tomatoes
a couple of handfuls of baby spinach
salt & pepper to taste
fresh parmesan cheese
OPTIONAL: crushed red pepper to taste
Heat water in large pot for pasta. When water has started boiling, add salt & pasta.
Heat your oil in a large skillet. I only have a medium sized skillet. But if I had a large one, that’s what I would’ve used!
Add garlic & cook for about a minute, stirring occasionally.
Add broccoli & stir to coat with oil.
Cover & lower heat to medium-low. Cook for 7-10 minutes, stirring occasionally. Test a piece of broccoli – it should be just tender but still have some crunch.
Remove lid & add tomatoes. This will give it some “juice” too!
Top with a couple of handfuls of spinach, stir to combine & turn heat up to medium.
Meanwhile, cocktail hour Legos.
When spinach has just barely wilted, remove from heat.
When pasta is done, drain & drizzle with olive oil to keep it from sticking.
In a large bowl or pot, combine pasta & veggies. Adjust salt & pepper to taste.
Serve with sprinkled parmesan cheese!
Either my kids loved this or they were starving to death.
Quick & tasty pasta/veggie dish sure to please a big crowd!
Ingredients
2 TBSP extra virgin olive oil
2 cloves garlic, minced
1 lb dried pasta (I used whole wheat)
1 head broccoli, cut into small pieces (I use the stems too – peeled & sliced)
1 can diced tomatoes
a couple of handfuls of baby spinach
salt & pepper to taste
fresh parmesan cheese
OPTIONAL: crushed red pepper to taste
Instructions
Heat water in large pot for pasta. When water has started boiling, add salt & pasta.
Heat your oil in a large skillet. I only have a medium sized skillet. But if I had a large one, that’s what I would’ve used!
Add garlic & cook for about a minute, stirring occasionally.
Add broccoli & stir to coat with oil.
Cover & lower heat to medium-low. Cook for 7-10 minutes, stirring occasionally. Test a piece of broccoli – it should be just tender but still have some crunch.
Remove lid & add tomatoes. This will give it some “juice” too!
Top with a couple of handfuls of spinach, stir to combine & turn heat up to medium.
When spinach has just barely wilted, remove from heat.
When pasta is done, drain & drizzle with olive oil to keep it from sticking.
In a large bowl or pot, combine pasta & veggies. Adjust salt & pepper to taste.
Serve with sprinkled parmesan cheese and/or crushed red pepper if you like it!
You know those days dinner sneaks up on you yet you STILL refuse to boil noodles again? This is the dish for those days…
Wait: isn’t couscous a form of pasta? D’OH!!!! At least some veggies have snuck in here. Or is it sneaked?
You need:
INGREDIENTS:
1 TBSP butter
2 TBSP olive oil
1/2 c pine nuts
1/2 c shallots (or onion if you have no shallots), finely chopped
1-1/2 c Israeli couscous
1/2 cinnamon stick (or 1/4 tsp cinnamon)
1 dried bay leaf
1-3/4 c vegetable broth (I used vegetarian chicken flavored bouillon)
1/2 tsp salt
1/4 c fresh parsley, minced
1/2 – 1 zucchini, finely chopped (OPTIONAL)
zest of 1/2 lemon
black pepper, to taste
small handful of crumbled feta cheese
NOTE: you can omit the zucchini or substitute any other veg you want to use up: broccoli, carrots, corn, frozen veg, greens (add these just before the broth as they need a shorter cooking time). Just be sure the veg is chopped finely.
This is so easy. I didn’t take pictures of the process as I was in a huge rush to feed the girls.
1. Over medium-low heat, melt butter in a large saucepan. Add pine nuts & stir until golden brown. WARNING: only a minute or two max! Remove from heat & put aside in a small bowl.
2. Using the same saucepan, heat oil over medium heat. Saute shallots until golden (for about 3-4 minutes), stirring occasionally. Add zucchini or whatever other veg you have on hand! Cook for another minute or two. Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly. Yes, the couscous is uncooked when you first put it in!
3. Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.
4. Remove from heat and stir in parsley, pine nuts, lemon zest & feta. Season with black pepper to taste.
Tasty warm salad or side dish! You can adjust the amount of veggie to your liking.
Ingredients
INGREDIENTS:
1 TBSP butter
2 TBSP olive oil
½ c pine nuts
½ c shallots (or onion if you have no shallots), finely chopped
1-1/2 c Israeli couscous
½ cinnamon stick (or ¼ tsp cinnamon)
1 dried bay leaf
1-3/4 c vegetable broth (I used vegetarian chicken flavored bouillon)
½ tsp salt
¼ c fresh parsley, minced
½ – 1 zucchini, finely chopped (OPTIONAL)
zest of ½ lemon
black pepper, to taste
small handful of crumbled feta cheese
NOTE: you can omit the zucchini or substitute any other veg you want to use up: broccoli, carrots, corn, frozen veg, greens (add these just before the broth as they need a shorter cooking time). Just be sure the veg is chopped finely.
Instructions
Over medium-low heat, melt butter in a large saucepan. Add pine nuts & stir until golden brown. WARNING: only a minute or two max! Remove from heat & put aside in a small bowl.
Using the same saucepan, heat oil over medium heat. Saute shallots until golden (for about 3-4 minutes), stirring occasionally. Add zucchini or whatever other veg you have on hand! Cook for another minute or two. Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly. Yes, the couscous is uncooked when you first put it in!
Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.
Remove from heat and stir in parsley, pine nuts, lemon zest & feta. Season with black pepper to taste.
Notes
This would be enough for 2 people as a main dish or 4 as a side. Great for leftovers!
2.2.1
Guess where I got this? The back of the Trader Joe’s package!! I don’t trust these things normally but this is great. I just made a few adjustments.
This afternoon I wrestled two tiny heads of red cabbage out of the garden. They’d stayed about the same size for two weeks now so I assumed they were DONE. Since all I had in my cupboard were some carrots, onions and a ginormous bag of CA grown garlic (COSTCO!!! wink wink), I looked on the internets and found this mayo-less slaw. You remember a few weeks ago I posted a mayo-friendly broccoli slaw. G did not like that one. Here’s this one, G. Just for you, Baby!
You need:
Looks like I am plumb out of maple syrup but I had another full one in the cabinet. Also, forgot to put the sesame seeds in the pic.
INGREDIENTS:
Slaw
1/2 a red cabbage (I used a whole one since my cabbages were so teeny tiny), sliced thin
2 medium carrots, shredded (I used 4 small ones)
1 small onion, sliced thin
3 green onions, sliced
Dressing
2-1/2 TBSP rice vinegar
1 TBSP maple syrup
1 TBSP crushed red pepper (OR hot chili paste)
2 cloves garlic, minced
2 tsp sesame oil
1 tsp salt
2 TBSP toasted sesame seeds
1. Whisk together the dressing ingredients in a small bowl. Taste and adjust anything to your wildest desires! It will be kind of thick due to the sesame seeds. Yum!
2. Combine slaw ingredients in a large bowl. Drizzle 3/4ths of the dressing over it and toss to coat. Add more if desired!
3. Let your slaw sit for about 15 minutes before serving if you have the time!
FINALLY!!! A recipe the kids like. M even professes to liking avocados again after this one.
INGREDIENTS:
1-1/2 c orzo (whole wheat if you can find it)
5 c raw broccoli cut intros small florets & stems
2 cloves garlic, peeled
2/3 c pine nuts, toasted
1/3 c parmesan cheese
juice of 1 lemon
1/4 c olive oil
1/4 c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this at the last minute!)
1. Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
2. Cook the broccoli. While we’re on the subject – you can use the flowers and the stems in this recipe. Just be sure to peel the skin off the thick stems and then you can slice small coin shaped pieces. They are really tasty and that way as little as possible goes to waste.
Bring 3/4 c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
3. Make the pesto. (Yum!) Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
4. Just before serving, toss the orzo and remaining cooked broccoli with about 2/3rds of the broccoli pesto and the lemon zest. (I totally forgot the zest but will do it next time!) Thin with a little warm water of you like, then taste and adjust the salt, lemon juice and/or pesto. Mine needed more pesto.
Two ways to serve:
For a group – fold in avocados, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
For individual servings – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice.
Ooooooooooooooo
Ahhhhhhhhhh….avocado porn!
This is a delicious & pretty comfort food. Both my kids loved it which makes it a big hit and a small miracle.
NOTES: You can make the separate parts ahead of time and refrigerate. I made them the afternoon before as I had a couple of friends coming by the next day. I ran hot water over the orzo & broccoli to take the fridge chill out and then tossed with the pesto.
Author: Christina Cox (slightly adapted from Super Natural Every Day)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
This is called a “salad” but I like to think of it as a yuppie’s macaroni & cheese. A tasty, healthy kid-friendly meal. In other words: a small miracle!
Ingredients
1-1/2 c orzo (or any other small pasta)
5 c raw broccoli cut into small florets & stems
2 cloves garlic, peeled
⅔ c pine nuts, toasted (see NOTE for how to toast)
⅓ c parmesan cheese
juice of 1 lemon
¼ c olive oil
¼ c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this just before serving!)
Instructions
Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
Cook the broccoli. Bring ¾ c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
Make the pesto. Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, ¼ tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
Just before serving, toss the orzo and remaining cooked broccoli with about ⅔rds of the broccoli pesto and the lemon zest. Thin with a little warm water of you like, then taste and adjust by adding salt, lemon juice and/or pesto.
Notes
TOASTING PINE NUTS: Heat oven to 400. Spread pine nuts evenly on a cookie sheet. Toast a few minutes until golden brown. Do NOT walk away & forget the pine nuts!
Two ways to serve:
1. For a group – fold in avocado slices, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
2. For individual servings (and if you plan to have leftovers) – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice. (This way your whole salad will not turn brown overnight!)
Maddie is on a high carb diet.
