Savory Ricotta and Spinach Pancakes

Every self respecting Italian girl has some ricotta in her fridge. It's a staple that most of us have grown up on. It's creamy and easy to eat and something most of our Nonna's gave us even before we had teeth. So what exactly is ricotta anyway?

Ricotta isn't exactly a cheese. It's actually the delicious by-product (made from the whey) of the cheese-making process. The word "Ricotta" in Italian means "re-cooked" or "cooked again". In Italy, it's traditionally made from sheep, cow, goat or water buffalo cheeses which gives it a nuttier, only mildly sweet taste. Here in America, most of our commercially prepared ricotta is the by-product of cows milk cheese such as mozzarella and provalone. It's usually milder and more sweet than it's Italian counterpart, making it perfect to add creaminess and a unique texture to dishes without overpowering their other flavors.

If you didn't grow up on ricotta like I did, you might think it's only useful in pasta dishes. That couldn't be further from the truth. True, it's delicious in Manicotti, Ravioli, Stuffed Shells and Lasagna but, it's also an ingredient that can be used in a host of other delicious dishes from savory to sweet. Pancakes, cheesecakes, smoothies, cookies, gnocchi, frittatas, ice-cream and casseroles are just a few ways to utilize it's creamy deliciousness.

These pancakes came together on a whim. Tonight, as usual, I was scrambling to find a side-dish to go with our dinner. I looked in my fridge and saw some spinach and my trusty ricotta and thus, these babies were born. My son loves all things pancake, so I knew these would be a hit. They took less than 10 minutes to make and are the perfect accompaniment to any protein or delicious on their own alongside a salad for a quick vegetarian meal. They even taste great at room temperature, so I am definitely adding these to my sons lunchbox repertoire.

Give them a try and let me know what you think!

Savory Ricotta and Spinach Pancakes

Makes 6 mini pancakes

1/2 cup ricotta

1 egg, lightly beaten

1/4 cup all-purpose flour

1 cup baby spinach leaves, finely chopped

1/4 cup Parmigiano Reggiano cheese

1/2 teaspoon black pepper

1-2 tablespoons olive oil

1. In a medium sized bowl, combine ricotta, egg, flour, spinach, Parmigiano cheese and black pepper. Mix well.

2. Preheat olive oil in a large non-stick skillet over medium heat. Spoon one heaping tablespoon of mixture for each pancake into skillet and cook for 2-3 minutes or until golden brown on each side. Enjoy!

TIPS:

Flavor these up anyway you like. Red pepper flakes, lemon zest, dill and garlic are just a few delicious additions that would work perfectly in these pancakes.

How mama got her groove back...

This is the first adapted recipe I have ever featured on this blog. I have nothing against adapted recipes, since that's the way most people cook and learn to cook. I personally just never end up cooking from magazines or books. I may thumb through them and get inspired, but most of the time, I'm too stubborn to stick to a recipe and end up coming up with my own concoction. Sometimes it works, and sometimes it doesn't. I guess thats why I am a recipe developer, right? All that being said, lately work has me cooking A LOT more. And on days where I've developed, styled and shot more recipes than I can count, sometimes, my brain just won't spare me anymore cells to make dinner for my own family. Horrible!!! Me?! The one who preaches to you on this blog about family meals!? The one who truly believes that the family that eats together, stays together?! ME!? If I can't come up with a decent dinner, how can I expect others to? Yes, It's true, but I know I'm not alone in my frustrations and I KNOW that by writing this, at least one person will commiserate.

Don't get me wrong, I manage to cook for our family every day. I haven't resorted to take-out, YET! But I gotta say, the meals have been getting more boring and more basic with each passing day. I've definitely been struggling. Work has been kicking my butt. Between my full-time day job, my freelance work and my home life, I am really burning the candle at both ends. On top of all of this, I am 5 1/2 months pregnant. All things considered, things are great! I have a wonderful family and a job! So what's wrong with me? Why aren't our clean clothes put away? Why hasn't the dishwasher been unloaded? Why don't I feel like cooking a dinner for my family on a day when I've already developed six other recipes for work? Why? Why? Why? Like most parents, I'm falling into a trap. I am pushing myself to the limits and feeling bad for not going past them. I'm learning and guilt is part of the learning process. I know it will take a while, but I will find my balance. We all will. I am dedicated to making it work. I am dedicated to my family and making sure we all eat healthy meals, together! And if on some nights that means take-out, so be it. In my case, it was looking for recipe inspiration in the pages of a magazine. In the midst of my frustration, I was thrilled to see this recipe in Food and Wine this week. It fit the bill because it was simple, inexpensive, healthy and delicious. I knew I had to give it a try! And you know what? It was everything I had hoped for! Even my two year old son (who is going through a picky phase), ate it all up. I swear, I never heard such delightful squeals coming from his little body. "Mama, MMMmmmm this is DELLISEEEOUS" ! I served it alongside some sauteed spinach and we ate a flavorful (not boring) meal, on a weeknight. And just like that, I got my groove back. Enjoy!

Chicken Scarpariello

(adapted from Fran Parisi's recipe in the Oct 2010 issue of Food and Wine magazine)

Serves 4

3 pieces of nitrate free bacon, chopped

8 skinless, boneless chicken thighs

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup all-purpose flour

1/4 cup extra virgin olive oil

3 cloves of garlic, smashed

2 sprigs of rosemary

2 1/2 cups of low-sodium chicken stock

juice of 1 lemon

2 tablespoons unsalted butter

1/2 cup Peppadew peppers (or any picked peppers you like)

1. In a large skillet, cook the bacon until crisp. Transfer to a paper towel to drain. Leave whatever bacon drippings that rendered in the pan (to add flavor).

2. Season chicken with salt and pepper and dust with flour. In a large skillet, heat the olive oil oil. Add the chicken and cook over high heat, turning once, until browned on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes., until garlic is golden in color. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

3. Add the stock to the skillet and cook over high heat, scraping up any brown bits from the bottom of the pan. Reduce liquid by half, about 5 minutes. Add the lemon juice and butter and stir until emulsified. Return the chicken to the pan along with any accumulated juices. Add the peppers and cook, turning the chicken until coated in the sauce, about 3-5 minutes more. Top chicken with crispy bacon and serve alongside some sauteed spinach and some crusty bread. The juice is to-die-for!!! I didn't have bread, to sop it up, I just used my fingers! LOL

Tapenade + Pasta ='s one great dish

Note on pic: I apologize for the lack of green in this pic and the steam clouding the shot (although ,it does create atmosphere-lol). Had a seriously hungry family nipping at my heels to eat this. It may not look the prettiest but I can assure you, it was gobbled up in under 5 minutes, which is about how long it took to prepare.

Tapenade is a Provencal dish usually consisting of pureed or finely chopped olives, capers, anchovies and olive oil. It is a simple dish that is easy to make and oh-so delicious. My husband and I were lucky enough to spend our honeymoon traveling through France and sampled many delicious tapenades while staring out at the gorgeous olive trees that helped create them.

Every time I make it as a dip or spread for a party, people ask me for the recipe. And my son inherited my husbands love for olives so I make it a lot! The beauty of tapenade is that it's not just a dip or spread for crackers or crusty bread. It can be spread on fish or thinned out and tossed into pasta for a unique, no-mayo pasta salad. In this recipe, I broke tradition (like I so often do), by leaving out the anchovies and adding basil and lemon zest. This recipe is fool proof so go ahead, personalize it. Mix up the olives and the flavors a bit, make it your own. Whatever you do, ya gotta bring this dish to your next picnic or BBQ. I just know your friends will be begging for the recipe. Tell them you got it in France. Even if you've never been, I won't tell!

Tapenade
Makes 1 1/4 cups

1 cup pitted olives (any kind. my fave are black oil cured)
1/4 cup olive oil
1/4 cup basil
1 tablespoon lemon zest
1 small clove garlic

1)- Place all ingredients into the bowl of a food processor. Process until mixture is well combined. Be sure to stop the machine to scrap down the sides of the bowl. Process until mixture is a thick paste, about 2 minutes. Serve immediately or place in airtight container in the refrigerator for up to 1 week.


Great uses for Tapenade:

As a main dish:

Stir in 1/2 cup Tapenade into warm pasta (see above image). Add in extra olive oil or pasta water to thin out the sauce if needed.

As a fancy-schmancy but oh-so simple appetizer:

Slice a baguette into 1/2-inch pieces. Toast in broiler until light brown. Spread 1 teaspoon of tapenade on each piece of bread. Top with chopped basil or parsley.

As a sandwich spread:

Spread 1 tablespoon of tapenade on a crusty roll. Top with fresh mozzarella, basil, sliced tomatoes and a drizzle of extra virgin olive oil. This ain't yo mama's caprese sandwich!

Veggie Tale + Why beet greens are so good for you!

I ventured into the exciting world of vegetarianism when I was fourteen years old. And after talking with many of my friends, fourteen seems to be a popular age for making this change. Must be something about rebellion- LOL. Seriously, I am not sure why I decided to do it, except that I wasn't a huge meat lover and it seemed like a natural step for me. Of course, this news was much to my mother's horror. She was worried I wouldn't be getting the right nutrients. I ate pretty healthy as a teen. Luckily for her and me, I never went through the "binge on pasta/pizza/cheetos" phase that many young vegetarians fall prey too. However, I know this is a real concern for parents who have kids that aren't eating meat. Vegetarianism can be wonderful, if it's done right.

Through the years, my friends loved to ask me "What do you miss most about eating meat?" I think they were expecting me to say "STEAK!". Much to their surprise, I would always say that the thing I missed the most was the ease and convenience of a sandwich. I wasn't a fan of the prepackaged meat substitute "veggie" products. I never found those items appealing so I avoided them completely. Nothing beats a good sandwich and when you are a vegetarian who refuses to eat prepackaged meat substitutes, the options are slim beyond a veggie and cheese sandwich.

These days I've added some chicken and fish back into my diet, but only about once a week. I find that in general, less meat is better for me and for my family. Despite the amazing health benefits of vegetarianism, eating less meat is more economical, especially when you are buying organic meat and poultry.

This recipe came about when I was looking for a way to use up beet greens. Many people (including me), eat the beet and toss the leafy tops. It's such a waste because the tops contain three times as much iron as the roots. The tops are also an excellent source of vitamin A. This burger rocks because it has simple ingredients and packs a protein punch. These also taste great at room temp so they make perfect sense for my toddlers lunchbox.

The moral of this story? Don't toss those greens and don't fret if your kid decides to be a vegetarian. Teach them how to cook so they can make good choices. Make this burger and they will be 'aight!

Veggie Burger

Makes 4

2 tablespoons olive oil

1/2 cup mushrooms, finely chopped (about 4-5 medium sized 'shrooms)

1/2 cup beet greens or fresh spinach, finely chopped

1 clove garlic, minced

1 egg, beaten

3/4 cup seasoned breadcrumbs

1 -15 ounce can red kidney beans (or any bean you like), rinsed and drained

*optional- 1 teaspoon salt (I find this necessary if you are using organic canned beans. They are not as salty as conventional canned beans and often need a bit of salt.)

1)- In a large skillet over medium heat, add 1 tablespoon of olive oil mushrooms, greens and garlic. Saute for 4-6 minutes or until veggies are tender. Remove from heat and allow to cool, about 5 minutes.

2)- In a medium bowl, combine egg, breadcrumbs, beans and cooled veggies. Using a potato masher or your hands, mash the ingredients until the beans become mushy and the entire mixture comes together. If mixture seems a little dry, you can add a dash of water. Form the mixture into four evenly sized patties.

3)- Heat the remaining tablespoon of olive oil in a large clean skillet over medium heat. Fry the patties until golden brown on each side, about 4-6 minutes per side. Serve on a toasted bun with lettuce, tomato and ketchup.

Dinner in less than 10 minutes-Pasta and Peas in Creamy No-Cook Basil Sauce

Being a full-time working mom is tough. It's especially hard when you are committed to cooking dinner every night. I admit it's a stress I put upon myself, but so worth it. When I get home from work, I have about 15 minutes to get dinner on the table for one very hungry toddler. Any meal I attempt on a weeknight must be healthy, and fast! It's not easy trying to make dinner with a toddler at your feet, but it is not impossible. I achieve this most nights by keeping things VERY SIMPLE. It's definitely a challenge and sure, there are nights when we go out or order pizza. Luckily, those nights are few and far between thanks to a repertoire of quick recipes like this one. This dish is super fast. In the time it takes to boil the pasta, you're done!


Pasta in Creamy No-Cook Basil Sauce
Serves 4

1/2 cup grated parmigiano reggiano cheese
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup basil, plus more for garnish

1 pound pasta (I used Barilla's Tri-color Fiori Shape here)

1/2 cup frozen or fresh peas
*extra virgin olive oil, for drizzling at the end


1)-In a food processor, combine the parmigiano, ricotta, salt, pepper and basil. Process until mixture is smooth, about 1 minute. Set aside.

2)-Bring a large pot of salted water to a boil. Add pasta and cook until tender but still firm (al dente). About 30 seconds before the pasta is done, toss in the peas. Drain pasta and peas, reserving 1/2 cup of pasta water. Place pasta, peas and basil sauce into a large serving bowl. Toss well to coat. Use some of the reserved pasta water to thin out the sauce if needed. Top with extra parmigiano cheese, extra basil and a drizzle of extra virgin olive oil. Serve immediately.

Broccoli and Cheddar Pancakes

Some days I'm just too tired to think. Today was one of those days. The weather was gorgeous and I spent more time outside than I should of. Before I knew it, it was 6 o'clock and I hadn't even thought about dinner. Dog-tired with an almost empty fridge, what was a mama to do? I desperately wanted to order takeout, but our neighborhood doesn't have many great options. I ran to the fish store and bought some grey sole to broil quickly. I knew I could easily whip up some veggie pancakes with the staples I had left, plus some steamed broccoli from our previous nights dinner. My anxiety lifted and before I knew it, I had a simple and healthy meal on the table in less than 20 minutes.

These pancakes are always a favorite in our house because they are delicious and super simple to make. Served along side a green salad, broccoli and cheddar pancakes make a perfect light dinner. And I gotta say, I even like them at room temp, which makes them perfect for tomorrow's lunch box.


Broccoli and Cheddar Pancakes
Makes 8 pancakes

1/2 cup sour cream or ricotta cheese
2 tablespoons fresh dill, finely chopped
1 cup broccoli, steamed and finely chopped
1/2 cup shredded cheddar
1/3 cup whole wheat flour
1 large clove garlic, minced
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons olive oil


1)- Combine dill and sour cream in a small bowl. Cover with foil or plastic wrap and refrigerate.

2)-In a large bowl combine broccoli, cheddar, flour, garlic, salt and egg. Mix with a wooden spoon until combined. For about 8 pancakes using about 1/3 cup of mixture for each.

3)- Place olive oil in a large skillet over medium heat. Fry pancakes until golden brown, about 3-4 minutes on each side. Serve warm with a dollop of dill sour cream.

TIPS:

-Use zucchini instead of broccoli.
-Swap out the cheddar for your favorite cheese.

Another Great Combo:

-Make it Italian- Swap out the brocolli and cheddar for chopped spinach, sun dried tomatoes and mozzarella.

Fave Friday & Recipe for Slow-Cooked Carnitas Tacos

My family is lucky to be surrounded by some incredible Latin chefs whose amazing creations are always influencing us. And even though I'm Italian, I cook more Spanish and Mexican food than anything else. In fact, my husbands favorite recipe is my Pernil. It may seem like crazy-talk, but it's true! I once roasted five of them (they take 6 hours each) for his 30th birthday bash. Can you say true love?

This week my Fave Friday goes to my good friend, Daisy Martinez. Her new book, Daisy: Morning, Noon and Night recently hit the stores and it's a must have! Daisy great passion for food and family really shows in this awesome new book. I highly recommend it to anyone who loves to cook but doesn't have all day to do it. In true Daisy style, the recipes are easy to make and not at all time consuming. Daisy is someone who loves to feed people. She's a mama to four amazing kids, so she really understands the pressures and time constraints of cooking for the family. Her recipes will help you feed your family but still be able to spend the bulk of your time enjoying their company. Made with love from the inside out, THIS BOOK ROCKS!

Slow Cooked Carnitas Tacos

Makes at boat load of tacos (at least enough for 8 people)

1 teaspoon salt

1 tablespoon Adobo

1 teaspoon black pepper

1 1/2 tablespoons brown sugar

1 1/2 tablespoons dried oregano

1 teaspoon chipotle chili powder

1/3 cup apple cider vinegar

1 cup water

2 large bay leaves

5-6 pound bone-in pork shoulder, trimmed of most (not all) of it's skin and fat

To assemble tacos, you will need:

1 package of corn tortillas (these are also super simple to make on your own & the flavor can't be beat)

1 whole avocado, diced (or some guacamole)

1 cup shredded red cabbage

hot sauce- our fave is El Yucateco's Green Habanero Sauce

Note:

Corn tortillas are very stiff right out of the package. I prefer to heat them directly over my gas range. For optimal deliciousness and step by step directions, read rock star Chef Rick Bayless' tips for heating tortillas

1)- Place salt, adobo, black pepper, brown sugar, oregano, chipotle chili, vinegar, water and bay leaves in the pot of a large slow cooker. Whisk until combined. Place pork into the pot and cover.

2)- Cook on low setting for 7-8 hours. Remove pork from cooker and shred with two forks. Serve and enjoy!

Confetti Quinoa and Lentil

Quinoa! Pronounced (KEEN-wah). Scary word for those of you who have never heard of it. An even scarier word if you've tried cooking it and said, "bleh!". I'll admit, I wasn't a huge fan of the taste when I first tried it. Cooked straight up, it tasted a lot like dirt. Encouraging intro, no? Anyway, my initial experience didn't deter me from trying it again. Even though I wasn't a fan of the taste in it's natural state, I was a HUGE fan of its nutritional value. Without going too far into specifics, (after all I am no Nutritional Anthropologist-lol), simply put, Quinoa is often considered a grain, but its actually a relative of leafy green vegetables like spinach and Swiss chard. It's high in protein which makes it an excellent choice for vegans, vegetarians and mamas like me who don't eat much meat and can't get their babies to eat a lot of meat either.

I make this dish on a Sunday night and store it in the fridge. It's ready and waiting for me as a quick lunch for the family or as a yummy side dish for dinner. The veggies in this are colorful (like confetti) and chopped small, making it a great dish for your little ones. My son has been eating this dish since he was 9 months old. He LOVES the taste and I feel good feeding it to him, knowing he's getting veggies and protein in one quick and easy meal! Hurrah!


Quinoa and Lentil Confetti
Serves 4-6

2 tablespoons olive oil
1 large carrot, finely chopped
1 zucchini, finely chopped
1 small onion, finely diced
1 clove garlic, finely minced
1/2 cup red lentils (or any quick cooking lentils you have on-hand)
1 cup quinoa (i prefer the red variety but used the white variety in this recipe)
3 cups water (or low sodium chicken stock)
2 teaspoons salt (may need more, as mine took quite a bit of salt. taste it first!)
pepper, to taste
1/2 cup frozen peas



1)- Heat olive oil in a large stock pot or deep skillet over medium heat.

2)- Add in chopped carrot, zucchini, onion and garlic. Cook until slightly soft, about 6 minutes.

3)-Stir in lentils and Quinoa. Pour in water and season with salt and pepper. Cook over medium heat. Bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Fluff with a fork.

4)- Stir in peas at the last minute and serve.


** Will keep in the fridge for up to 5 days.

Salami and Provolone Stuffed Beef Braciola

As much as I dislike winter (my mother always said never to use the word hate), there is something about the smells coming from my kitchen during winter months that brings back loads of great memories. Maybe it's because the smell of salad just doesn't waft through your house the way a warm pot of stew or an apple pie does. Ahhh... Heaven! Or maybe it's because so many of my greatest childhood memories are related to family meals. Whatever it is, food and memories go hand and hand in my book. Part of the reason I started this blog was because I wanted to help families eat better and help people understand that sharing meals together is so much more than good for our bodies, it's good for our souls. Even if your parents weren't great cooks, I bet you have stories to tell about how your mom burns her Thanksgiving turkey EVERY YEAR! Or how dad manages to boil the life out of any green vegetable set before him. The point is, you have those stories and those stories are priceless. And every time you smell turkey you will think of your mom and how great it was to be together, at that moment, as a family because every moment is precious.

We are all WAY too busy. But we must remember, there will never be another day like today. Please take some time to cook and eat with the ones you love. Even if it's just to burn a grilled cheese sandwich. I promise you, the laughs and the stories you will share will be some of the most delicious memories of your life.

**I dedicate this dish to my son Griffin. It reminds me of my mom and I hope someday when he's making it for his children, it will remind him of me.


Salami and Provolone Stuffed Beef Braciola
Serves 6 people

1/2 cup olive oil, divided
1 1/2 cups seasoned breadcrumbs
1/4 c flat leaf parsley
2 large garlic cloves
1 large egg
2 lb flank steak pounded out to 1/2 inch thickness
1 tsp salt
1/2 tsp pepper
1/4 lb Genoa salami, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1 12 oz can of crushed tomatoes ( I use Pomi)
1 cup water
1 cup red wine
1 tsp red pepper flakes
1/2 cup torn basil

1. Place 1/4 c olive oil, breadcrumbs, parsley, garlic cloves and the egg in a food processor and process until mixture looks moist and holds together slightly when you squeeze some of it in the palm of your hand.

2. Lay flank steak out on a flat surface and season with salt and pepper. Spread breadcrumb evenly mixture over meat, leaving a slight border (about 1/4inch). Layer the Salami and Provolone evenly over the bread crumb mixture. Roll up the meat tightly as if you are making a jellyroll, then secure the roll in several places with cooking twine (I usually use unflavored dental floss because I never remember to buy twine).

3. Heat remaining 1/4 cup of olive oil a large dutch oven over medium high heat. Add the roll to the pot to sear. Turn the roll with tongs so it gets evenly browned on each side, about 10-12 minutes. Adjust the heat to low and add in the crushed tomatoes, water, red wine, red pepper flakes torn basil plus some extra salt and pepper (if necessary). Cover with a lid and simmer for about an hour. Place the meat on a serving platter or cutting board and allow to rest for about 10 minutes. Thinly slice the meat and serve topped with sauce.

Makes great leftovers too! Enjoy!


TIPS:

-Want an even heartier dish? Drop some baby potatoes into the sauce 1/2 hour before the Braciola is cooked.

-Serve over Pasta or with Creamy Soft Polenta.

-Use leftovers for a sandwich the next day.

-Swap out the Provolone and Salami for your favorite cheese/meat combo. Prosciutto and Mozzarella are great too!

Uncle Tom's Hungarian Ghoulash

Growing up in NYC, I was lucky to have the opportunity to experience a lot of different cultures through food. Some of my fondest food memories are not necessarily family dinner table memories, they are memories of my mom and I eating out at different ethnic restaurants. As I have said before, you don't have to be chained to your dinner table. It doesn't matter where you are eating, as long as it's together! Food should be fun! It's super exciting for a kid to try Japanese food sitting on the floor, eating with chopsticks or eating with their fingers at an Ethiopian restaurant. My mom worked full-time and raised me as a single parent and most of our time was spent hanging, exploring the world together. Money was tight but we saw the world together, through food.

Even if you don't live in a city that is as ethnically diverse as New York, these adventures can still be had at home. You can explore faraway places with your family through food without ever having to leave the comforts of your own home. Visiting different ethnic markets or even ethnic sections of your local grocery store can be a blast! In these tougher economic times, not everyone can take a vacation to places like Hungary; but we sure as heck can go there through our stomachs. Pick a country, any country and use the Internet to look up the regional dishes for the country you've selected. Print out a copy of their flag to decorate your table and get cooking! Even if you can't find all of the ingredients you need, improvise and you may find that you have stumbled upon something great! Check out my links below for some great recipe links as well as some great Internet resources for hard-to-find ingredients.

P.S. I didn't misspell Goulash by accident. We already discussed my obsession with Halloween so I thought I would rename one of my childhood favorites in honor of my favorite holiday/non-holiday-Halloween. Serve this one up on Halloween eve. It's sure to warm the bones of even your scariest Ghosts and Goblins.

This recipe is dedicated to my Uncle Tom who is a great cook. He used to make this for me as a child. Just the smell of it brings back great memories.


Uncle Tom's Hungarian Ghoulash
Serves 6

1/4 cup olive oil
2 1/2 pounds good chuck beef, cut into 1 1/2-inch cubes
8 cups water
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons Hungarian paprika (the sweet kind not the Spanish smoked kind)
2 bay leaves
1 small onion, finely diced,
2 large carrots, cut into 1/2-inch chunks
2 large celery stalks, cut into 1/2-inch chunks
1 large turnip, cut into 1//2-inch chunks
1 large parsnip, cut into 1/2-inch chunks
2 cloves of garlic, finely chopped
1/2 cup dill, finely chopped plus more for garnish

For Dumplings:

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2-3/4 cup of water



1. Heat olive oil in a large dutch oven over medium heat.

2. Add in about half of the beef cubes and brown evenly on both sides, about 5-7 minutes. Remove cooked beef and set aside. Brown remaining beef.

3. Add cooked beef back into the pot and cover with cold water.

4. Stir in the salt, pepper, garlic powder, paprika and bay leaves. Bring to a boil, then lower to a simmer. Continue cooking uncovered for 1 hour.

5. Add in all of your chopped veggies and cook covered for another 1/2 hour, stirring occasionally.

6. While the veggies are cooking, prepare your dumplings. Stir together the flour, salt, pepper, paprika and garlic powder. Combine with the water and olive oil, mixing lightly. You may need more or less water, it really depends on the day and the humidity in your house. Mixture should appear wet and sticky. After the stew has cooked until tender, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 10 additional minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam.

7. Stir in dill and serve.

Enjoy!


Travel around the world via these fun dishes:


Fideua - a Spanish dish similar to Paella made with seafood and noodles. Great use for broken spaghetti. Don't like seafood? Swap in some sausage like this one.

Tabbouleh (parsley, Bulgur, mint) or Hummus (chickpea dip)- both yummy Middle Eastern Dishes and perfect toddler food!! Easy to make and even easier to eat and serve to guests.

Gyoza/Jiaozi (ground meat or veg dumplings)- aka pot stickers which have both Japanese and Chinese origins. Another great finger food and soo fun for dipping!!!

Panzanella- (Tuscan bread salad) - soo many possibilities and combos for this dish and great use for stale bread! Check out my girl Chowmama Stacie's version here.



Great sites for hard to find ingredients:


Ethnic Foods Co.

Amazon.com

E Food Depot

BLT&E- Bacon, Lettuce, Tomato and Egg Salad Sandwich

My fabulous Twitter buds (and there are many) decided to throw a Friday BLT luncheon. Our mission was to virtually meet each other for "lunch", each bringing our own spin on the classic BLT Sandwich. Of course, my week was crazy and all of my fancy plans went out the window. I had planned on making a Pasta with Bacon and Tomato in a Creamy Parmesan Lettuce Sauce, but it wasn't gonna happen. And maybe that was for the best because the more I thought about it, the more I wanted this classic sandwich to remain, a classic sandwich. I didn't want to get too far away from what makes this diner classic so special. So, I decided to combine it with another classic sandwich, egg salad. Et voila! There you have it folks, my BLT&E sandwich. Enjoy!


Shout out to @CheryllTan88 and @PinchMySalt who made this luncheon happen. If you don't already follow them on Twitter, you are missin' out.



BLT&E Sandwich
Serves 4

8 hard boiled eggs, chopped (I swear by this method)
4 slices of bacon, cut into 1/2 inc pieces
3/4 c mayonnaise
salt and pepper to taste
1 tsp dried mustard you can use dijon or regular mustard in place of the dried)
4 pieces of whole wheat bread, toasted
4 pieces of romaine lettuce, cut in half
1 large tomato, diced


Hard boil your eggs according to this method.

In a medium frying pan over medium heat cook bacon for 6-8 minutes or until crisp. Allow to drain on paper towel.

In a medium bowl combine, chopped eggs, mayonnaise, salt, pepper and mustard.

Place a romaine leaf on each of the 4 slices of toast and distribute egg salad evenly. Sprinkle each with bacon and chopped tomato. Top with the remaining romaine leaves and toast slices.

Enjoy!

Uncle Franks Meatloaf with Double Tomato Crust and Roasted Potatoes with Rosemary and Grape Tomatoes PLUS Lunch Idea!

It's been raining for what feels like 6 years here in NYC, and the pessimist in me can't believe that Summer is every coming. So, I have decided to keep warming my family's bones with winter meal staple recipes. My Uncle Frank taught me this recipe and it has been a family fave ever since.

Meatloaf is something I can easily whip up on any weeknight and I do (my husband has this once a week and then again for lunch the next day). It's a dump and mix recipe that requires little clean-up and makes a great lunch for my husband the next day.

P.S. I usually don't serve this with a side dish (already told you about my side dish issues-lol) but had some extra family members over last week and I figured I'd make it extra special. The Roasted Potatoes are extra special due to the yummy grape tomatoes which burst and get extra sweet in the oven.


Note: I don't eat red meat so I usually cut the entire recipe in half and only make 1 lb of meat. One Pound usually yields enough for my husband to have dinner and lunch the next day. Cutting the recipe in half allows you to cook the meatloaf in about 30-40 minutes.


Meatloaf with Double Tomato Crust
Serves 6 people

2 lbs of ground chuck beef (you can certainly substitute a healthier beef or even ground turkey or chicken but my husband likes fattier stuff-LOL)
2 eggs, lightly beaten
1/2 c apple sauce
2 tablespoons plus 1/4 c ketchup (for topping)
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 Tablespoon mustard
2 cloves, garlic, minced
1/2 c seasoned breadcrumbs (I prefer 4 C breadcrumbs)
1 can tomato paste


Preheat the oven to 375 degrees.

Line a rimmed baking sheet with aluminum foil (for easy clean-up) and coat with olive oil.

In a large bowl, combine the beef, eggs, apple sauce, 2 tbsps ketchup, Worcestershire sauce, pepper, mustard, garlic and breadcrumbs. Mix until just combined. Do not over mix or you will toughen the meat.

Transfer meat to baking sheet and shape into a loaf shape that is about 10 inches long and 3 inches wide.

Using a butter knife or offset spatula, spread entire can of tomato paste over the meatloaf. Using the same knife, spread remaining 1/2 c of ketchup on top of the tomato paste.

Place in oven and bake until meat is completely cooked through, about 1 hour.


Roasted Potatoes with Rosemary and Grape Tomatoes
Serves 6 people

4 large white skinned potatoes, washed and cut into 1/2 inch chunks (no need to peel unless you don't like the skin)
2 cloves of garlic, smashed
1 pint cherry tomatoes
salt and pepper, to taste
1/4 c olive oil

Preheat oven to 375 degrees.

Oil a rimmed baking sheet and set aside.

Toss all of the ingredients in a large bowl and spread on baking sheet and bake.

About halfway though the cooking, flip potatoes around to make sure they are browning evenly.

Bake for about 1 hour or until potatoes are golden and crisp and tomatoes burst.


TIP: Cook meatloaf and potatoes at the same time. Place the meat loaf on the bottom wrack and the potatoes on the top rack of your oven. Halfway through cooking, switch them around.

TIP: I like to prepare this meatloaf in the morning so it's ready and waiting for me to bake when I get home from work.

LUNCH IDEA:

This is one of my husbands favorite lunches.

Meatloaf and Cheddar Sandwich on a Crusty Roll
Serves 1

1 crusty roll
2 slices of last nights meatloaf (see recipe above)
2 slices of extra sharp cheddar cheese ( I used white cheddar)

Place cheddar on one half of the crusty roll and toast under the broiler until melted.

Cut 2 1/2 inch slices of day old meatloaf and place on roll. Wrap in foil and send 'em packing!

Cheesy Spinach Chicken Roll-ups

Truth be told, I am not so great at making traditional "well rounded" meals. When I say "well rounded", I mean the type of meal you see on Leave It To Beaver. Meals that have a protein, a starch and a vegetable. I don't know what my deal is, but I can't seem to get it together enough to make anything elaborate as a side. I guess I don't really buy into the whole "well rounded" meal concept. Plus, I hate dirtying a ton of pots and pans. Most nights we eat some form of protein and a vegetable. On the nights when I am super tired, our "side dish" is either a green salad topped with chickpeas and avocado or some sort of bean.

Since I have no patience for fancy side dishes on weeknights, I love it when I make a meal that feels complete all on it's own. Cheesy Spinach Chicken Roll-ups combine a protein and a veg all in one neat little package (with some yummy cheese as the "glue" that ties it all together). This recipe is another take on one of my husbands favorite meals, my Sun-dried Tomato Chicken Roll-ups . I didn't have any sun-dried tomatoes on-hand that night, but I always have chopped frozen spinach in my freezer. We really enjoyed this combination and hope you will too. Even Griffin loved eating the cheesy spinach filling.

Note: This looks way fancy but is a cinch to make! It only takes 30 minutes from start to finish but can also be prepared ahead of time and kept in the fridge so that it's ready to bake-off when you get home from work.


Spinach and Ricotta Chicken Roll-ups
Serves 4 ( 2 roll-ups per person)

1 cup ricotta cheese
1/2 cup shredded mozzarella
one 10oz package, frozen chopped spinach, thawed and squeezed dry
pepper to taste
8 thinly sliced chicken breast cutlets
2 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup extra virgin olive oil


Preheat your oven to 400 degrees.

Line a rimmed baking sheet with aluminum foil and coat with about 2 tablespoons of olive oil.

In a medium bowl, combine the ricotta, mozzarella, spinach and the pepper and mix until well blended.

Dip each of the chicken cutlets into the beaten egg and then into the breadcrumbs. Make sure you press the cutlet firmly into the breadcrumbs so that the coating sticks well. Place about 2 tablespoons of the ricotta mixture into the center of each cutlet. Roll up and secure each with a toothpick.

Drizzle remaining olive oil over the roll-ups and bake for 20 minute or until the chicken is golden and the cheese is bubbly.

Remove toothpicks and serve.


Enjoy!

Chickpea Pasta Salad with Agave Vinaigrette

Agave syrup is a healthier alternative to processed and most other natural sugars, such as honey. It's glycemic index is significantly lower than other non-nutrative sweeteners. I try to substitute agave where I can. Try adding it to your coffee or tea, it's great! When I make pasta salad, my vinaigrette always contains a little honey. So, in this recipe,I figured agave nectar would be the perfect swap out for honey. The crazy thing is, I actually like it better than my old version. This pasta salad is easy to throw together for a last minute BBQ and can be made the night before. No mayo means it won't spoil and makes it perfect for the beach or a picnic in the park.


Chickpea Pasta Salad with Agave Vinaigrette
Serves 6-8 people

1 lb fusilli pasta (click here for a cool site showing pasta shapes)
1 large red bell pepper, cut into 1/4 inch pieces
1 cup, grape tomatoes
1/2 small red onion, finely chopped
1 -15oz can chickpeas, rinsed and well drained
1/2 cup parsley, chopped
1/4 c red wine vinegar
2 tablespoons, lemon juice
1 teaspoon salt
1 teaspoon pepper
2-3 tablespoons, agave nectar
1/2 cup extra virgin olive oil

Cook pasta in a large pot of salted water according to the package directions (I personally like to cook the pasta a little short of what the package says in order to ensure that my pasta is al dente). Drain the pasta and allow to cool for 5-10 minutes.

Place cooled pasta in a large bowl and add the bell pepper, grape tomatos, red onions, chickpeas and parsley. Toss to combine.

In a small bowl combine vinegar, lemon juice, salt, pepper and agave. Whisk to dissolve the salt and agave nectar. As you continue to whisk, slowly stream in the olive oil until the mixture is well combined. Pour dressing over pasta salad and gently mix to combine.

Place in the refrigerator for at least an hour. Can also be made up to 2 days in advance.

Enjoy!

Cereal Crusted Chicken Tenders with Red Pepper Dipping Sauce

Tonight was rough. Although we are technically finished with our kitchen renovations, little dramas keep popping up. Last night, it was the outlets and the circuit breakers and tonight it was the leaking garbage disposal in the middle of dinner preparations. My poor husband is about to lose his mind and believe you me, I am not taking it easy on him. I said "poor guy" didn't I?

Like many working moms, I live a C-AA-RAZY life! I get home at 6:30 (on a good night) and then the real race begins. I try and spend "quality" time with my son while I am making him a quick dinner. After dinner, it's bath-time, story-time (this consists of me reading the title of a book and Griffin opening and closing the cover several times before I say "The End") then bed-time. Somewhere in between bath time and story time, I have a spare 15 minutes to make dinner. Yes, somehow, we manage to eat dinner ourselves before we put or boy to sleep at 8:15pm. Like I said, C-AA-RAZY life! Tonight was extra nuts with the flood and all, but somehow I managed to make AND photograph this recipe.

After reading Chowmama's recipe for a Spanish Tortilla (aka Tortilla Espanola) I was craving the food we had when we went to Spain. Except, all I had defrosted in the fridge was chicken tenders. The pantry was pretty pathetic too, but I did have cereal, a jar of roasted red peppers and what good Italian girl doesn't have some garlic and olive oil on-hand at all times? In the midst of Niagara Falls in my kitchen, I came up with this recipe.

Coating chicken or fish in a cereal crust is a great way to make your food extra crunchy without having to fry it. If you haven't tried it before, you must! And this roasted red pepper sauce was loosely inspired by the delicious Romesco sauce that is a Catalonian staple. Romesco is DELICIOUS! I say my sauce is "loosely" inspired by the traditional Romesco Sauce because, I only had 5 of the 9 ingredients needed to make a proper Romesco Sauce on-hand. Still, my husband said it was "pretty good" ("pretty good" in my husbands world means it was a HIT! more on why this term erks me another time-LOL.).

This sauce is good with almost anything. Pour it over chicken, fish, red meat, you name it. It's even delicious spread on a nice piece of crusty bread and eaten as a snack. If you have more time and the ingredients on-hand, give the real version a try. But I gotta say, my stressed out, empty pantry version was pretty darn good too. Plus, who doesn't LOVE dipping anything into sauce? My Roasted Red Pepper Dipping Sauce is a great way to get your kids or husband out of the ketchup rut and it's WAY more nutritious.

Enjoy!

Cereal Crusted Chicken Tenders with Roasted Red Pepper Dipping Sauce
Serves 2-4 people (depending on how hungry you are)

8 chicken tenders
2 large eggs, beaten
2 1/2 cups cornflake type cereal, crushed (I used and LOVE with this new Newman's Own Cereal)
1 (6.5 ounce) jar roasted red peppers (I used the Goya kind which yields about 3 medium sized peppers)
1 medium sized clove of garlic
1/4 c, flat leaf parsley
1 tablespoon, red wine vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste
1/2 teaspoon, red pepper flakes


Preheat the oven to 450 degrees.

Line a baking sheet with aluminum foil and spray foil with cooking spray or rub with olive oil.

Place the chicken tenders in a bowl with the beaten eggs. Make sure the tenders are completely coated in the beaten egg. Dip each of the tenders one at a time into the crushed cereal. Press the chicken firmly into the cereal crumbs so that the coating sticks well.

Place the tenders on the prepared baking sheet and spray again with cooking spray. Place in the oven and bake for 25 minutes.

While the chicken is cooking, assemble the sauce.

Place the red peppers, garlic, parsley and the red wine vinegar in a food processor or blender and puree until smooth. With the motor running, stream in the olive oil. Add in the salt, pepper and red pepper flakes.

Serve chicken with sauce drizzled on top or put the sauce in a small bowl for your dipping pleasure.

Enjoy!

TIP: Add some Parmigiano Reggiano cheese to the cereal crumbs before you coat the chicken for some crunchy, cheesy goodness.

Shepherd's Salad with Crunchy Pita Croutons

Shepherd's Salad is one of my favorite things to eat when we go to our local Turkish restaurant. It's also one of my favorite things to bring to a BBQ or Summer Pot Luck party (just pack the pita chips separately add at the last minute). It's quick and delicious make-ahead recipe. Crisp and cooling, just what you need on a hot summer day (here's to hoping NY'ers).


Shepherd's Salad with Crispy Pita chips
Serves 4-6 people

2 teaspoons paprika
2 large whole wheat pitas, cut into wedges
1/4 c red wine vinegar
1/2 lemon, squeezed
salt and pepper, to taste
1/2 c olive oil, plus more for brushing on pita
1 large seedless cucumber, cut into 1/4-inch chunks
3 medium tomatoes, seeded, squeezed of excess juice and chopped into 1/4-inch chunks
2 red or yellow bell peppers, seeded, deveined and chopped into 1/4-inch pieces
1/2 small red onion, finely chopped
1/2 c parsley, chopped
3/4 c feta cheese (our favorite is Bulgarian Feta, it's inexpensive and delicious!)!)


Preheat oven to 400 degrees. Brush both sides of each pita with olive oil (about 1/2 tablespoon of oil for each pita). Sprinkle the pitas evenly on both sides with paprika and salt. Cut the pitas into 8 wedges. Separate the two layers of the pitas. Place triangles in a single layer on a aluminum foil lined cookie sheet. Bake until crisp-about 8 minutes.

In a small bowl, combine the red wine vinegar, lemon juice, and salt and pepper. Whisk in the olive oil and set aside.

In a large bowl combine the cucumbers, tomatoes, red onion and parsley. Pour over the dressing and toss to evenly coat.

Top with crumbled feta and pita chips.

Note: If you are making this ahead of time and want your veggies to stay very crisp, leave off the dressing, the feta and the pita chips. Assemble everything right before service.

This salad can be fully assembled ahead of time and will keep in your fridge (minus the pita chips)for about 3 days.

Breaded Pork Chops and Baked Sweet Potato Fries

This is a meal that I make for my husband James at least once a week. It's a SUPER easy weeknight meal. The pork is fried for a few minutes then finished in the oven. I balance out the fried part by baking the fries. These fries are ridiculously delicious and super healthy. You won't even need ketchup. We chop them up into smaller bits and give them to our 9 month old. Happy family!


Breaded Pork Chops
Serves 2

2 center cut pork chops (about 3/4lb each and 1/2 inch in thickness).
1 large egg, beaten
1/2 c seasoned breadcrumbs
3 tablespoons of olive oil

Preheat oven to 400 degrees.

Dip the chops into the egg and then press into breadcrumbs until both sides are coated evenly.

Heat the olive oil in a large oven safe skillet over medium heat. Place the chops into the skillet and cook on each side for 3 minutes , until they are just turning golden brown Place the entire pan into your oven and bake the pork chops for 20-25 minutes (just until cooked through).

Serve immediately.



Baked Sweet Potato Fries
Serves 2

2 medium sweet potatoes, washed and peeled (you can also leave the skins on after a good washing to add extra fiber and vitamins- we like this!)
1 tablespoon of extra virgin olive oil
salt and pepper to taste
2 tablespoons, chopped parsley (optional)


Preheat oven to 425 degrees.

Cut the potatoes length-wise into 1/4-1/2 inch thick pieces (depends on how large you like your fries).

Toss the potatoes with the olive oil and the salt and pepper. Place fries in a single layer on a foil lined baking sheet and bake for about 25-30 minutes tossing with a spatula halfway through.

As soon as you remove the fries from the oven, sprinkle with parsley and more salt if needed.

Serve immediately.

Leftovers again? Yes, please!

Call it Pasta Pie or Pasta Frittata. Either way, it's a quick and delicious Breakfast, Lunch or Dinner. The best part is, it utilizes leftover pasta. Add any ingredients you like for a simple and nutritious anytime meal.


Alternate Meal:

Mexican Tortilla Pie-Instead of using pasta, mozzarella, parsley and tomatoes, use rotisserie chicken, corn, cilantro and chopped up leftover tortillas for a Mexican spin on this tasty dish.


Italiano Whole Wheat Pasta Pie

3 tbsps olive oil
8 eggs, beaten
6 sun dried tomatoes, coarsely chopped (i like the marinated kind)
1/4 c parsley, chopped
salt and pepper, to taste
3/4 c left over whole wheat penne pasta (or any smaller cut pasta)
1/2 c mozzarella, cut into 1/4-inch dice


Preheat oven to400 degrees.

In a large mixing bowl, combine, eggs, sun dried tomatoes, parsley and salt and pepper.

Heat the olive oil in a 9-inch skillet over medium heat. Be sure to spread the olive oil to coat the bottom and sides of the pan evenly.

Pour the egg mixture into the pan and reduce the heat to low. Cook until the eggs start to set around the edges but are still runny (about 2-3 minutes).

Add in the cooked whole wheat penne and the mozzarella. Spread it out and try to nestle in into the eggs.

Remove the pan from the heat and place it in the oven for about 5-10 minutes or until the eggs appear set. After the eggs have set, put the oven on broil and broil for 1 minute or until golden brown.

Allow the pie to cool slightly. Use a rubber spatula to loosen the pie from the pan. Invert to serve. Enjoy!

Columbian-style Pork Cutlets with Avocado Salsa

Jazz up your everyday pork or chicken cutlet recipe by pureeing some herbs into your egg dip. The flavor is outrageous and it's a little secret that no one will be able to pinpoint. This recipe was inspired by a Colombian dish my husband enjoyed at a little place in Queens, NY. The best thing is, it's under 10 ingredients including salt and pepper!





Colombian-Style Pork Cutlets with Avocado Salsa
Serves 4


1 large egg
2 tbsps milk (you can use water too)
1 clove garlic
½ c cilantro, chopped
1 tsp Salt
1/2 tsp pepper
1 c plain breadcrumbs (you can use seasoned as well if that's all you have)
4 large pork cutlets, pounded thin
1/4c olive oil (use more if needed)


Directions

To make the egg mixture: Combine eggs, milk, garlic, cilantro and salt and pepper in blender or food processor and puree until smooth. Transfer to a large shallow platter with sides.

Place the pork cutlets into the egg mixture and cover with plastic wrap. Place in the refrigerator for 10 minutes (if you are short on time just dip them in the egg mixture and move on).

Place breadcrumbs in another shallow dish with sides. Press the pork into the breadcrumbs to make sure that both sides are coated evenly.

Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 minutes per side.

Serve with some lime wedges, your favorite rice and avocado salsa (see recipe below)


Avocado Salsa

1 large avocado, chopped into small dice
1/4 small red onion, finely diced
Juice of 1/2 lime
1 medium tomato, diced
salt and pepper, to taste
cilantro, as garnish

Mix all of the ingredients together and top the pork cutlets. Garnish with cilantro.

Mediterranean Lemon Chicken and Potatoes

This is my favorite go-to meal. It takes no time to prepare and is always a hit because it has great flavor and it seems fancier than it is. It's also a great meal to feed a lot of people on a tight budget. This recipe is so quick and simple that I managed to make it after work last night and even gave my son a bath while it was baking in the oven. It was ready just as I was putting him to bed. Perfect!

Full Disclosure- The package of Bay Leaves did go flying into the air after I placed my towel wrapped son on the counter. A small price to pay to the dinner gods for such a delicious dinner and Griffin didn't seem to mind getting a butt-full of Bay-LOL! Enjoy!



Mediterranean Lemon Chicken and Potatoes
Serves 4

8 chicken thighs (you could substitute white meat if you prefer)
3 large potatoes, cut into 2-inch chunks
2 large lemons, cut into wedges
2 cloves of garlic, coarsely chopped
1 large onion, cut into 1-inch chunks
salt and pepper, to taste (not too much salt because the olives and the lemon are salty)
2-3 large bay leaves
1/4 c olive oil
3/4 c olives (I like to mix large green olives and black cured olives)


Preheat oven to 400 degrees.

Cover a large baking sheet or roasting pan with aluminum foil (this makes clean-up way easier).

Place the chicken, potatoes, lemon wedges, garlic and onions in a large bowl. Sprinkle with salt and pepper, add in bay leaves and pour in olive oil . Toss until everything is well coated.

Dump the contents of the bowl onto your roasting pan/baking sheet. Roast for about 45 minutes then add the olives. Continue roasting for another 15 minutes or until the chicken is cooked through.