Broccoli and Arugula "Cupcakes"

So it was a fairly normal Thursday at my house except for the nasty ragweed allergy season that has struck, oh and the poison ivy.  Yeah.  Poison freaking ivy.  I had gone to pick up the children from school and stopped by my favorite farm for my last load of veggies before Elizabeth went on vacation ***insert sadness***.

Anyways!  I went home, washed everything and started cooking my face off.  Not sure what the hell phase the moon was in but I started making 1 new dish that turned into 3 new dishes.  Alright, it could be the undiagnosed ADHD that I probably have but, whatever.  That's when it happened.  A knock at the back door, my dog going nuts and my neighbor, Kim, standing there with an enormous basket of veggies!  Obviously I welcomed her, and all the kale a girl could possibly want, into the house...and poured her a glass of wine.  I may or may not have then poured myself a vodka tonic but let me not get sidetracked.  Elizabeth, the best farmer on the planet, had sent her to me bearing gifts!  And what gifts they were!  I usually like going with one new recipe at a time but with everything staring me in the face I couldn't resist.  I had seen an intriguing recipe on Pinterest (shocker) for these baked cheddar broccoli rice cups and while I didn't have all the ingredients, it did get me thinking.  Love that!  This is my version of what came of it and I must say, it's amaze-balls!

This photo could totally be better but Kim insisted this needed to be my next post!  LOL!

Here's what you need:

• 1½ cups Brown Jasmin Rice, cooked
• 10 oz Broccoli, frozen or roughly 2 cups fresh, blanched.  I used fresh and chopped it.
• 1½ cups Arugula, chopped
• ¾ cup Cheese, ½ cup Monterey Jack and ¼ Parmesan
• 2 large Eggs, beaten
• ¼ cup Trader Joe's Red Pepper Spread with Eggplant, trust me...you need this in your life.
• 6-8 sprigs Thyme
• Muffin tin, regular or large

Preheat your oven to 350℉.

Sooo, throw all of it (except the Parmesan!) in a bowl large enough to get a good mix on things.  Seriously. All I ask is that you do spend the time to really incorporate the ingredients.  Then once the ingredients are all mixed thoroughly, divide your batter into your muffin tin.  They won't be rising so just fill those buggers to the tipity top.  Then top the "cupcakes" with your Parmesan.

Now, I used the large muffin tin and this made six FULL "cupcakes".  Next time I won't be so short sighted and I will double the recipe.  It was that big of a hit.  You all know how I feel about recipes that all 3 of my lovelies enjoy!  Once they are filled, pop them in the oven for 30 minutes or so.  I would start checking them at 20 minutes since the old cooker can vary dramatically from one to another.  I served them with some sauteed trombocino squash and onions but a salad and nice bread would work great here as well.  I liked that the Parmesan was nice and golden and...damn, now I want to make these again!

And don't you worry...the other two recipes will be coming your way soon!  ❤

Bon Appetit...it's time to eat!

Kathi

Quinoa and Arugula Stuffed Mushrooms

This recipe is delicious any time of the year, but for me it's especially amazing when I can get most of the ingredients fresh from my favorite Fat Moon Farm.  The owner, Elizabeth, always teaches me something new when I go and I love seeing all the changes every week.  So, obviously not all of you have the luxury of a farm close by, but even buying your produce seasonally makes a huge difference in their tastes.  That being said, I do buy things from Trader Joes or another grocer out of season, I just know that it always makes my belly and my family a wee bit happier to have things taste their best.  And isn't that the greatest?
Let's talk about a few of the ingredients here first.  Quinoa is actually a seed...A SEED!  It's delicious and so good for you.  I beg you to give it a try.  It's got a great "chew" to it and is so versatile. I think I've talked before about most days having a big resealable bag of quinoa and another of either a brown or wild rice in my fridge.  I will usually make them on a Sunday and if it's football season it's not a huge bother because you just let it set on the stove top with the cover on!  I always find things to use it for and it also makes my life easier when I want something good but quick. 
Arugula...it's a green and it's amazing, but I will admit I'm not a huge fan of it raw.  Cooked and it's fantastic.  It wilts like spinach but doesn't lose it's body or get mushy like spinach does and it has so much flavor where spinach doesn't really do it for me unless I'm adding to it.  So good.  Elizabeth was telling me that she has a ton of it but no one is really buying it.  WHAT?  Fresh arugula isn't being purchased and scarfed down?  Oy.  I make a tremendous pesto with it as well...I really need to get on that post too!  ☺

Here's What You Need

• Portabello Mushrooms (8)
• Olive Oil
• 4-5 Cloves Garlic, chopped
• 1 Leek, chopped in half moons
• 1 Medium Zucchini
• 1 Yellow Squash
• ½-1 teaspoon Oregano, depending on how much you love the herb
• ½ Cup Peas, fresh or frozen
•  Arugula, 3 large handfuls
• Quinoa, 2 cups (cooked)
• Wild Rice, 1 cup (cooked)
• 1 Cup Feta
• ¼ Cup Pine Nuts, toasted
• 3 Tablespoons Basil
• 2 Tablespoons Parsley
• Tomato Sauce, My Version of Sauce or from a jar works too
• Mozzarella

I have to use two 9½ x 11 dishes for this recipe, of course if you don't need 8 stuffed mushrooms just halve this recipe.  No biggie.  Brush the mushrooms with olive oil and place them gill side up in your dish.  A bit of pepper does nice things at this point as well...just saying.  Place them in a 375℉ oven for 20-25  minutes to roast.  While that's doing it's thing you can easily get the filling done.  This roasting is an important step because the filling will be completely cooked.  The first time I made this dish I didn't roast them first and then the quinoa was too crunchy on top from being in the oven too long.  Don't make that mistake.  Eeeek!

Leeks need to be cleaned really well.  They have layers and sand get's in there and biting down on gritty leeks is definitely one of my least favorite food things.  Cut the leek in half lengthwise then chop it in half moons.  I then take a large bowl, put it in my sink and add the leeks with as much water as possible.  Then I roll up my sleeves and rub the leeks between my hands, this breaks the moons up and the grit falls to the bottom while the leeks stay clean and pretty at the top.  Whatever you do, don't skip this step.  It takes 3 minutes.  Once you're done here, dry them a bit on a clean kitchen towel and add them to a large saute pan with 2 Tablespoons of olive oil.  Cook them for 2 minutes or so just to soften them then add in your garlic.    Now after 45 seconds the garlic should start smelling amazing.  The smell of garlic makes me instantly hungry.

Feel free to add in your squashes and oregano now and throw some salt and pepper in there while you're at it.   As I have said before, I like my vegetables to have some color on them so I like to caramelize mine a good deal.  If you like yours just softly sauteed then do that.  My recipes are all pretty forgiving and easily adjusted to your tastes.

While this magic is happening in your pan please get a large bowl and add in your quinoa, rice, feta, basil and parsley and mix them all to get aquainted.  If you have a party at your house you introduce people right?  Same with this only the party is in the bowl instead of your family room!  Actually, all good parties end up in the kitchen or wherever the booze is in my experience! 

Check on the squash mixture and if it's where you want it to be color wise,  add in your peas and arugula.  Don't forget to add in a little more of your S & P and you may also need to add another Tablespoon of olive oil too!  It should be nicely wilted in 2 minutes.  Now take the whole saute pan and add the contents to your rice bowl.  More guests have joined the party...introduce them and mix!!!

Now let me confess.  I burn things.  More specifically, nuts.  So when I have them in a recipe I always make sure I don't have anything else that needs my attention, I stand over that pan and watch them like a hawk.  Honestly.  If you are capable of toasting the pine nuts while introducing the rice and quinoa and sauteing squash, go right ahead.  Brag about it in the comments below if you must.  I will applaud you.  I am a master nut roaster only when it's all I have to do!  LOL!  Once yours are done, get them in the quinoa bowl and mix.

Please, before you try stuffing your mushrooms let them cool a bit.  I take them out of the pan they roasted in and cool them on another dish so I can add some sauce to the bottom of that pan.  Then add them back on top of the sauce.  Depending on the size of your shrooms they will take ⅓ to ½ cup of filling, I overfill mine.

Once every mushroom has been filled I top each with ¼ cup of additional sauce and then mozzarella.  Is it shocking that I REALLY pile on the cheese?  It just makes everything right in my world.

Everything is cooked at this point so you really just need to heat it all through and get your cheese all nice and melty.  Fifteen minutes should do the trick but if you want to brown the top of your cheese a bit you can also then throw on the broiler for a minute or two. 

There you have it.  Great meal, full of protein and happiness.  Serve it with a simple salad and dinner is ready.  Amazingly these can also be made the day before (I wait to top with the cheese until it's time to go in the oven though) and life is really easy!

Bon Appetit...it's time to eat!

Mushroom and Pea Risotto

Let me warn you, I'm not starting this post the way I necessary should...but I never said I was a good rule follower. 
I used to really suck at risotto.  Badly.  My first attempt (probably 12 years ago) was delicious and my husband looked forward to the dish in the future.  It rarely happened ever again, it was always a hit or miss.  I didn't know why and it really pissed me off.  Over the years I have tortured him with "experiments", always with another dish on deck in case the risotto didn't pan out, pun intended.  Over the past year or two I have always managed to make risotto that everyone, all 5 of us, has raved about.  I think I have figured out what the problems where and they weren't that difficult.  Risotto is really a simple dish as long as you follow some easy steps.  I don't lie about these things! 
So my oldest baby (she's 10, whatever) had to have 4 teeth removed and needed a soft diet for a few days.  She requested a risotto dish and a Frittata Dish.  No problem.  Anything for my poor cherub!  This was what I came up with and everyone was thrilled!  Not an easy feat for a family with three girls, albeit amazing girls! 

 
Here's What You Need

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter, unsalted
• ½ Large Onion, Chopped
• 2 Large Portabella Mushrooms, Chopped
• 1 Cup Arborio Rice
• ½ Cup White Wine, Pinot Grigio is my "go to"
• 5-6 Cups Vegetable Broth
• 3½ Ounces Goat Cheese
• ⅓ Cup Parmesan Cheese, I used my microplane
• Zest of ½ Lemon
• 1 Cup Frozen Petite Peas
• Salt and Pepper, always

Start with the usual suspects...Olive Oil and Butter, in a large saute pan and the onions.  Cook them down for 2 minutes or so with some salt and pepper, then add in the mushrooms.  This should all cook for about 5 minutes until there is some nice color on them and then add in the rice.  Stir it around and get it coated in the mixture completely for 2-3 minutes.  Don't skimp on this step.

Now is the time to add in the wine!  I measure out the correct amount for the pan and then have a glass handy to fill for my own personal consumption.  It's my favorite step.  Don't judge me. 

Stir the rice until the wine is absorbed then it's time to add in the the broth.  Now I know I wrote "Vegetable Broth" on the ingredients list but please, feel free to use whatever you like.  I have a standard size ladle (not the over sized version) and add in two ladle fulls.  Stir, stir, stir.  Once it has been absorbed by the rice, add in two more.  I don't sit over the pan stirring the whole time, but quite often.  I am always close by and keeping an eye on what's happening.  This whole process takes about 25-30 minutes, it always varies for me, just like the amount of broth does.  I haven't figured this one out...but who cares.  It's delicious.

Risotto should be al dente.  Stick a spoon in that pan and try it at around 22 minutes to see where it is, you may have to add one more ladle and try it again in a few minutes.   Good?  Now add in the peas.  I like the petite peas rather than the regular ones but again, use what you have.  Stir it around then add in the cheese.  I break the goat cheese up to melt it a bit easier then once that's incorporated add in the Parmesan.  Stick another spoon in and try it again.  Check for salt at this point.  I never add too much in the beginning because the cheese tends to have a good amount of salt.  If it needs it, add it...if it's good, just enjoy it.

I serve this with roasted vegetables or grilled shrimp.  Sometimes I use it as a main dish and sometimes a side.  It's quite versatile in that way.  

Today because of "Toothless" I roasted  2 zucchini,  2 yellow squash and ½ of a sliced onion with olive oil, salt, pepper, 1 teaspoon of dried rosemary on 400℉ then add in  ¼ cup of both basil and flat leaf parsley.  It was perfect for her and scrumptious for the rest.

Bon Appetit...it's time to eat!

Frittata with Cheddar

Frittata's are one of my "I Have No Idea What I'm Making For Dinner And Have 3 Hungry Children Demanding Food Or They Will Die" meal.  I make it for everything...breakfast, appetizers for play dates, lunch with a salad, dinner with salad, side and grilled bread.  Name it...this works for it.  Unless it's a dessert party.  This would suck for that.
So this was the other request I had gotten from the largest one after she had to have 4 teeth extracted to make room in her mouth for big teeth and eventually braces.  The dentist tells me she has a small mouth but she sounds so freaking loud at home that I really had to sit back and question his degree.  I may have to go online and find out if he graduated from  an accredited school or an online version.  I'm not joking.
She also requested Risotto.  I made that too!  My poor baby!
Notice that adult beverage in the background?  My husband and I fight over who gets the pink straws...tonight I lost the battle but he was the one making the Vodka Tonics so I really didn't mind too much!  I'm not very happy with the picture but until I make it again, this is the best I can do for you.  My bad.

Here's What You Need

• 1 Tablespoon Butter
• 3 Tablespoons Olive Oil
• ½ Onion, I use Vidalia or a sweet type usually
• 1 Large Portabella Mushroom, chopped small
• 1 Medium Zucchini, quartered and sliced
• 1 Bunch Beet Greens, about 3 cups chopped
• ¼ Cup Parsley
• 10 eggs, beaten
• ½ Cup Milk
• 1 Cup "Seriously Sharp" Cheddar

Preheat your stove to 350˚.

As usual I start with a large pan, oven safe this time, butter, olive oil and onion.  Stir them around with some salt and pepper for a few minutes and then add in your mushrooms.  After a few minutes of these two getting to know one another add in the zucchini and saute them all until they are to your liking.  Personally I like mine with some color.  Next comes the beet greens...if you are afraid of them add in something else like spinach, arugula or kale.  I will say beets and their greens are some of my favorite things on the planet.  No joke.  While the veggies are working their magic crack the eggs, add the milk and whisk away.  I like to get a little bit of air into them.   Once your green of choice has wilted down enough to your liking (spinach will take no time, while kale will still keep it's body) spread the filling around the pan evenly and add in the egg mixture gently so as to not disturb the filling.  I keep the heat on medium/low to medium.  This is when you add your cheese...spread it around the top of the mix and just leave it.  Wait until the edges are just set, the middle will still be liquid and then put it on the middle rack of your stove.  This is where the oven proof pan comes in handy.  You will have to wait 13-15 minutes or just until the middle is set and not jiggling.

We cut ours like a pie and have hot sauce on the table.  If you're serving the frittata as an appetizer I cut it into 16th's.  If it's a main meal I cut it into 8th's and I serve it with a salad or other side.

Bon Appetit...it's time to eat!!!

Pea Shoot Pesto

It started off being a "normal" Thursday for us.  Then I got an email from my favorite farm Fat Moon giving me a heads up on what they were picking today.  Apparently my girl Elizabeth (head cheese at Fat Moon Farm) was overloaded with pea shoots and felt the need to send me an email about it.  I love her. Elizabeth also let me know she was holding some garlic scapes aside for me (more to come on those soon too!).  She could possibly be the best "foodie" I know!

I grabbed my babies from school and made a bee line to the farm.  My middle one had a hard day at school (damn girl drama!) and one of the women that works at the farm immediately took my brood to go pick our shoots.  Apparently she had been a preschool teacher for many years and made everyones life a little brighter today.  I like that the farm is our family happy place...I will be writing quite a bit more about them in coming posts!

So with my children happily plucking pea shoots from the earth and Elizabeth and I catching up on all things food (and girl drama!), she says to me that she needs a recipe for pea shoots and was thinking of may be a pesto...I was so excited!  I had thought the same thing last week but the children and I ate all of the pea shoots right out of the bowl before we could make anything with them!  I packed up all my greens and children and flew home (not over the speed limit of course!) to pull something together.

The largest went to ice her broken finger and the smallest scattered as soon as we arrived back at home but the middle one stayed with me to create.  We turned on some music and got to cooking and little by little we came up with something that we were both happy with...a small miracle!

Here's what you need:

• ¼ cup Pine Nuts (toasted)
• ¼ cup Walnuts (toasted)
• 7 cloves Garlic
• 5 cups lightly packed Pea Shoots
• 1 cup Parsley (I use flat leaf)
• 1 teaspoon Salt
• ½ teaspoon fresh Pepper
• zest and juice of 1 Lemon
• 1 cup Parmesan
• 1 ½ cup Olive Oil

First step is in a small saute pan toast the pine nuts on low...if you're like me, don't leave the stove.  Ever.  I have burned more nuts walking away "just for a second" more than I care to admit.  LOL!

Once they are a golden gorgeous color put them in your food processor (this can also be done in a blender!) then move on to the walnuts and repeat.  Make sure you peel the garlic and then add them as well.  Now turn that baby on and puree the hell out of them.

Once the nuts and garlic are pureed add in the pea shoots a cup or two at a time.  Next comes the parsley, juice, salt and pepper, zest and parmesan...add them and buzz away.  Once you start adding the olive oil (slowly please, don't just dump it in!) things should start coming together nicely.

I am pretty excited with this version of "pesto" but since Elizabeth had so many pea shoots, we have plenty more to experiment with.  Tonights fun was tossed with some pasta and everyone under this roof loved it.  The two that take lunch to school were already requesting it for lunch before they were even done with dinner!  

Bon Appetit...it's time to eat!  

Black Bean Soup

Let's talk about soup for a minute.  I love it and I don't care what the weather is outside.  I always pack mine full of goodness so it makes me feel like I'm being well behaved also.  Ha!
So I started my "Let's Try and Be Mindful of What I Am Eating Diet" today and I had everything I needed to make this fantastic soup for lunch.  I mean it's really incredibly easy so I always make sure I have the ingredients tucked away in my pantry.  Yes.  My pantry.  You can make this recipe with completely fresh ingredients by fire roasting the tomatoes, shucking the corn and removing the kernels, soaking the beans the night before then cook them forever...I mean really.  I could go on but if you have a great  brand of beans and frozen corn at the ready, this recipe comes together in 20 minutes tops.  I don't like spending more than 20 minutes on preparing lunch personally so it's always about repurposing the leftovers or something super quick.  It's just how I like do to things.  Don't get me wrong here, most of the time I  use fresh ingredients over canned but when it comes to canned beans and frozen corn, both are good substitutes.

Here's what you need:

• Olive Oil 2-3 Tablespoons
• 1 Onion, Chopped (about a cup, if it's a little more it won't kill the dish)
• 4 cloves Garlic, Chopped
• 1/2 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Thyme
• 3 Bay Leaves
• 1 can Chopped Green Chili's
• 1 can Fire Roasted Tomatoes
• 2 cups Corn, frozen or fresh
• 2 cans Black Beans, drained and rinsed
• 6 cups Vegetable Stock (Chicken Stock works here too)

I always use a large stock pot for this recipe and add the olive oil and onions to saute.  After about 3 minutes add in the garlic and let it cook for a minute or so.  Again, do not let it burn!  I've said it a million times and I will continue to say it...burned garlic is nasty and bitter.  You can also add in the spices, get them nice and toasty for the bean party.  I get happy at this point because it smells amazing.  Oh happy day!  Here comes the hard part...throw everything else into the pot.  Try not to break out into a sweat.  Have you all gotten used to my sarcasm yet?   ☺
I have also made this in my crock pot in the morning and it's ready by lunch.  The only difference is that I get the onions and garlic nice and golden in a saute pan then the spices go in to toast and off to the crock pot they go...then add the remaining ingredients into the pot.  Mine works great on simmer but use your judgement with yours.
 I often pair this soup with a green salad or a fantastic fresh bread if I'm not on my "Let's Try and Be Mindful of What I'm Eating Diet"!
Bon Appetit...it's time to eat!

Grilled Stuffed Zucchini

I was having some of my favorites, Bianca and Paula, come over for a "Mama Lunch" today,  and decided I was going to make them my personal taste testers and help me out with this blog.  If you're a Mother I would hope you know what a Mama Lunch is...for those of you who are newly "Mama'd" or not "Mama'd" let me explain.  A Mama Lunch involves alcohol.  Wine.  Beer. Vodka.  Whatever.  We get together for a midday meal, laugh, blow off steam, talk about our kids (or anything but) and have some cocktails.  Don't judge us.  I also do these lunches with non-Mama's and have an equally great time, yet I still call it a Mama Lunch.  I don't like change.  Deal with it.
So this recipe was inspired by an appetizer The Husband and I get from one of our few favorite chain restaurants, Burton's Grill.  It's as copy cat as I can get it and it's amazing if I do say so myself.  It can be an appetizer, side dish or light lunch with a salad.  Love the versatility!  You can feel free to use a jar sauce or your favorite recipe.  If you don't have a favorite, try mine.  It's pretty freaking good My Version of Tomato Sauce, if I do say so myself.
Sadly only Paula was able to make it, one of Bianca's babies ended up being sick.  Poor baby...see why we need Mama Lunches?!?   On the upside...I have another serving sitting in my fridge right now waiting for me to devour it.  Is that wrong?  Yeah, a little bit.  It's just so damn good!

Here's what you need

• 1 zucchini per person you are feeding
• Alouette, Garlic and Herb Cheese
• Sauce, jarred or homemade
• Mozzarella, shredded, 1/4 cup per dish

First start your grill and get it smoking hot.  I have gotten pretty comfortable with my grill this spring season...not sure why I have been afraid of it until now?  I'm bad ass.  LOL!

You are going to need to cut your zucchini lengthwise, I can usually get 4 good middle slices out of mine.  The ends wind up being my little snacky snack!

I put the slices into a zip top bag and add salt, pepper and a few tablespoons of olive oil.  Zip it up and make sure you take most of the air out then rub the bag in between your hands to spread everything around all nice.  

Lay the slices out all pretty on the grill and shut the cover.  

Leave them alone for 2-3 minutes to get some delicious grill marks on them...I love this part!  Flip them over and do the same thing to the other side.  

Once they are gorgeous and all grill marked put them on a plate or cookie sheet to cool before stuffing them.  

I used a cutting board to assemble mine.  Preheat your oven to 375˚ and add a few tablespoons of sauce to the bottom of your oven proof dishes.  This prevents the zucchini from sticking and later when the zucchini is sitting in your stomach you have something to dip your bread in.  Always think to the future people.  Side note...yes that is a Ziplock bag with my sauce in it, and yes, I label it "Mama's Sauce".  Too funny!

Lay a zucchini slice down and place 1 1/2 teaspoons of the Alouette cheese at the end of the slice.  

Then roll it up in a cute little package.  Ignore the red spots on my fingers...it's permanent marker so you may see it again!  LOL! 

and place it in your oven proof dish...oh happy day!  It looks good already doesn't yet?  Just wait.

I put a few more tablespoons of my sauce on top of the goodness that is the stuffed zucchini

and then pile on the Mozzarella.  Grated Parmesan or Fontina would also be good here.  OMG cheese! It looks insanely good even though the pic is upside down.  I tried fixing it.  And gave up.  

I covered the dishes individually and placed them on a cookie sheet.  It made it easier to get them in and out of the oven.  After 20 minutes check to see if they are bubbly and the cheese is melted.  If you're good to go, leave the foil off and blast them under the broiler for a minute to brown the cheese up a bit.

Mmmmmmm cheesy goodness...that's it!  I'm going back down to the fridge and eating that last serving!  Sorry Bianca!

Bon Appetit...it's time to eat!  Again.