Tortellini Minestrone

Well, that's a title!  I raided my refrigerator for vegetables today and came up with a great soup.  Probably not the best weather for soup, as it's nearly 70 right now, but still good!  I sauteed 4 chopped scallions, a handful of baby carrots and some zucchini for about 5 minutes.  I didn't want them completely softened.  Then I added 2 cloves chopped garlic and sauteed for another minute.  I added 1 can diced tomatoes, 1 rinsed and drained can cannellini beans, 2tsp dried basil, 1/2 tsp dried thyme, and 1 qt vegetable stock.  I brought this up to a boil and added about 1/2 bag of tortellini.  I lowered the temperature to a simmer and cooked until the tortellini was floating, about 5 minutes.  Yummy!

Pesto Breakfast Quesadilla

I used up some leftovers for lunch today and it turned into something pretty good.  We went out to dinner last night and the kids both got cheese quesadillas.  I warmed these up in the oven and made some scrambled eggs while they were warming.  I added a spoonful of leftover Spinach Pesto (recipe is listed earlier) to the eggs while I was mixing them.  I topped the warmed quesadillas with the scrambled eggs.  I also added some leftover bacon to some of them.  I put them back in the oven for about 5 minutes, just to let everything get happy together!  The eggs were sooo good with the pesto!

Spaghetti with Vodka Sauce

This is an easy one, right out of the jar!  I browned a pound of Bob Evans Italian Sausage, drained it, and added a jar of Vodka sauce.  I think I usually use Classico, but Bertolli was all that Wal-Mart had.  I mixed it with 3/4lb of spaghetti and dinner was served!  I've actually served this over cauliflower, and it was also delicious and filling. 

Chicken Chili

Last night I finally made Chicken Chili.  Ever since my sister's boyfriend made it in February, I've been trying to remember to put it on my menu!  Here's what I used:

3 boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, chopped
1 jar salsa (however hot you like)
1 large can crushed tomatoes
1tsp dried oregano
1 can black beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 cup frozen corn

I salted and peppered the chicken, then browned in olive oil in my dutch oven.  When they browned, I took them out and sauteed the onion and garlic.  When they were soft, I added the salsa, crushed tomatoes, oregano and brought it up to a simmer.  I added the chicken back in and simmered for about 20 minutes, or until the chicken was cooked through.  Then I took out the chicken and added the beans and corn.  They cooked while I shredded the chicken.  I added the chicken back in and we were ready to eat. 

Black Bean Fajita Quesadillas

Everyone loves a quesadilla!  For today's quesadillas, I sauteed 1 sliced onion, 1 clove garlic, and 2 peppers.  I used a red and an orange pepper.  When they were about halfway soft, I added 1 can rinsed and drained black beans, 1/2 coriander, and 3/4 tsp cumin.  I sauteed for just a couple minutes more until the beans were warmed.  I took out a portion for my quesadilla, then I added about 1/2 c salsa.  I wanted the kids to get the benefits of the salsa, without making a mess on their quesadilla.  Then I put a whole wheat tortilla on top and waited until it was ready to flip.  When mine was done, I topped it with sour cream and salsa, but the kids I left plain. 

Buffalo Wings

We threw a surprise anniversary party for my parents this past weekend.  My sister and I made homemade wings on Thursday, then warmed them in a crockpot for the party on Saturday.  My other sister's boyfriend made the sauces, but the actual method we used for the wings worked really well.  It was pretty simple.  Thaw the frozen wings - this is an important step!  My sister and I are not super scientists and forgot what happens when water mixes with oil.  We had to unthaw our wings in the oven, after making a HUGE mess.  Season the wings with Lawrey's or any other seasoned salt.  We fried them at 375 for about 6-8 minutes, or until they floated.  The color was perfect and they tasted exactly like restaraunt wings.  You could add sauce and eat immediately.  Since we were doing this work ahead, we put them in crock pots.  They weren't crispy when we ate them, but they did not get soggy and tasted excellent at the party!

Tomato Soup with Black Beans

I loved that homemade tomato soup so much, I had to make it again.  This time I added black beans.  I sauteed 1 chopped onion, a handful of baby carrots chopped, 2 cloves of garlic, and 1 red pepper chopped.  Once they were soft, I added 1 can whole tomatoes, a few shakes of crushed red pepper, and 1c vegetable stock.  I simmered this for 20 minutes, then added 1c whole milk.  I blended it with my immersion blender, then added 1 can rinsed and drained black beans and simmered it together for another 15 minutes.  We had cheese quesadillas with it, which were really good.

Chicken with Smoked Gouda and Sun-Dried Tomatoes

I came across some Smoked Gouda when I was getting groceries last night and knew I need to make something with it.  I salted and peppered 4 boneless, skinless chicken breasts then browned them in olive oil on both sides.  When they were browned, I deglazed the pan with 1/2c white wine.  I used a Sauvignon Blanc because I thought a sweet wine would go well with the Gouda.  I wanted Riesling, but of course, didn't have any!  The Sauvignon Blanc was great.  I let the wine reduce for a few minutes, then added 1c chicken stock.  I was going to add heavy cream, but when I measured it out (which I usually don't do, I just pour it in), it had curdled!  Good thing I measured! 

In a separate bowl, I shredded 1c of the smoked gouda and mixed with 1/2c chopped sundried tomatoes.  I pressed this mixture into the chicken, then baked for about 20 minutes at 350.  This step didn't turn out like I had planned.  I thought the cheese would get melty and mix with the stock and wine and make a really great sauce.  It just kind of melted a little where it was and even browned a little bit.  So, when the chicken was done, I took it out of the pan and sliced it up.  The cheese all fell off the chicken, so I just added it to the sauce.  I turned the heat on under the sauce and wisked in all of cheese.  It melted and then turned into a delicious sauce!!!  I think the next time I make it, I will add some more liquid (maybe stock, cream, or the next best thing - whole milk) and use my immersion blender.  There were chunks of sundried tomatoes in it, which were good, but I think they would also be good blended up....

Tortellini and White Bean Soup

We also made a delicious soup for lunch on Friday!  It was good eats all week!  For the soup, I sauteed the following vegetables in olive oil:

1 onion
2 cloves garlic
2 carrots
2 stalks celery

Once they were soft, I added 2quarts vegetable stock and brought it up to a simmer.  I added 1 whole bag of cheese tortellini and 1 can rinsed and drained white beans.  I think it would have been better with 2 cans of beans, but I only had 1 on hand.  (Do you see a pattern where I never have the things I need in my pantry?!)  I cooked the tortellini for about 5 minutes according to the package directions, then added 1 bag spinach.  I stirred up the spinach to wilt, then we ate! 

Roasted Pork Tenderloin

I have tried many times to make pork tenderloin, but it always came out dry.  I started the South Beach diet about a year ago, and made the pork tenderloin according to their directions and it came out perfect!  I use the same method everytime now, I just change up the glaze.

The method:
Spread 1T olive oil all over the tenderloin, then liberally salt and pepper.  Place under the broiler until brown and crusty on all sides.  This will take different amounts of time depending on whether you are using the whole tenderloin or just the center cut.  Once it is browned, take it out, spread the glaze on all sides, and bake at 350 until the center registers 150 on a meat thermometer.  Let it sit for about 10 minutes before slicing.  It will come out perfect everytime!

The glaze: 
This week, for the glaze, I finely chopped 2 cloves garlic.  Then I added about 1/2c sour cream and 2T dijon mustard.  Usually I add Herbs de Provence, but somehow they got lost in the move!  So, I added about 2t dried rosemary, and 1t dried thyme.  I've used fresh and it is just as good, but I didn't plan ahead, so I had no fresh on hand.  You use just need to use more if you use fresh.  Then I added salt and pepper and just a splash of red wine to thin it out. 

Scallops Provencal

Friday was seafood night, so we went with Barefoot Contessa (my mother's idol!) and her Scallops Provencal.  There is A LOT of butter in this dish, but soooo well worth it!  As a side, I made Spaghetti with and Arugula Butter sauce.  In case you're wondering, we did not weigh ourselves after this meal!

For the pasta, I boiled box whole wheat spaghetti.  While that was cooking, I melted 1/2 stick of butter over low heat.  I added about 1c arugula and 1 1/2tsp pepper.  I folded the arugula into the butter to wilt it.  When the pasta was done, I added it to the pan along with a lot of grated parmesan.  I mixed it all together and added about 2 ladles of pasta water, just to make it creamier.  We served the scallops on the spaghetti and poured some of the scallop sauce on it as well.  My 2 year old son ate 6 scallops!!! 

http://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe/index.html

Chicken, Artichoke, and Cannellini Bean Spezzitino

My mom was here last week, so we cooked lots of great food.  I didn't have time to post it all, so here goes!  We both DVR Giada at Home, and saw the Spezzitino that she made last Saturday and thought we had to have it!  We made it exactly like her directions, except for 2 things.  I forgot to buy tomato paste, so before adding any liquid, I added a little bit of flour and make a roux.  Then I added a can of diced tomatoes along with all of the liquids.  We also used  a can of drained artichoke hearts because we couldn't find frozen artichokes and we both LOVE the taste of the brine.  As always with Giada, this was delicious!!!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-artichoke-and-cannellini-bean-spezzatino-recipe/index.html

Spinach Ravioli with Pesto

Today's lunch was very simple, but very delicious!  I boiled a pack of Spinach and Cheese Ravioli according to the directions.  When it was about done, I added in 1c peas and boiled for another couple minutes.  I drained them and put everything back in my pot.  I added 1/2 jar of pesto and about 1/4 cup or so chopped roasted red peppers.  The kids loved it!!!  I also thought it was delicious - I think peas and pesto are one of the best combinations ever!

Pot Roast with Onion Gravy

Another meal inspired by Giada, therefore another great meal!

Here are the ingredients:

5lb chuck roast
olive oil
2 onions chopped
1handful baby carrots, chopped
5 cloves garlic, chopped
1c dry red wine
1 3/4c beef stock
1/2tsp rosemary

Preheat the oven to 350.  Heat olive oil in a heavy bottom oven-safe dutch oven.  Liberally salt and pepper the roast and brown on all sides.  This will create a crust and make great flavor for the sauce!  It will take about 10 minutes to brown.  Remove the roast and add the onion and carrots.  Saute until tender, then add the garlic and saute for 1 more minute.  Deglaze the pan with the wine and allow to boil for 1 minute.  Add he beef stock and return to a boil (Giada added dried porcini mushrooms at this point, but I don't like mushrooms).  Put the roast back in, cover, and put in the oven.  Braise the meat for about 3 hours, or until tender and juicy.  Flip the roast halfway through.  Once the meat is tender, take out of the oven and pull out the roast.  Let the roast sit for about 15 minutes, tented.  Skim the fat off the sauce in the pan, add the rosemary, then blend in the blender or use an immersion blender.  Giada says to slice the roast and serve with the gravy, but my roast was so tender, it wouldn't actually slice.  I added it back in to the gravy and served it over brown rice.  It was delicious! 

Pizza

Last night, I made homemade pizza.  We love homemade pizza!  You have to plan, though, so that you're not starting the crust when you're ready to eat!

For the crust:
1c whole wheat flou
1c flour
1tsp salt
3T olive oil
2tsp dry yeast
3/4c warm water (105-110 degrees)

Combine the water and the yeast and let sit until yeast is dissolved, about 5 minutes.  Mix the flour, salt, and olive oil in a food processor.  Add the yeast/water mixture and blend just until it combines.  Pour out onto a floured surface and knead until it forms a ball, about 1 minute.  Put the ball in a greased bowl and let rise until it is doubled in size.  Punch down and you're ready for pizza!  Depending on the size of your pan, this will make 1 or 2 crusts.  I use the rectangular Pampered Chef stone (it's easier to roll out than the round one!) and this will make 1 crust.  It's kind of in the middle of a thick and thin crust which my family really likes.

I topped with sauce, pepperoni, and the 1/2lb of spicy sausage I had leftover from Saturday's tomato soup.  Then I added cheese and sprinkled with pepper and Italian seasoning.  I baked for about 20 minutes at 425.  Let it sit for 5 minutes before you cut it.