Appetizers for Dinner: White Bean Dip

I had not one but two bridal showers to attend last weekend, and while they were definitely fun, they were also full of sugar. As a result, on Monday night I felt like a nice light dinner, so I decided on crostini (fancy word for little toasts) topped with White Bean Dip and my thrown-together bruschetta (not on the same toast, though). The dip was very easy- just cannellini beans pureed with red wine vinegar, olive oil, rosemary (I subbed thyme because I didn't have rosemary), and plenty of salt and pepper. It's a nice change from hummus- nice and creamy, with some bite from the rosemary and pepper.

I liked the bean dip, but I LOVE anything that combines tomatoes, fresh mozzarella, basil, and olive oil. All I did was mix them together and top my toasts, though I could eat that stuff straight. Served with a simple spinach salad, I had a light and healthy spring meal.

Chocolate Ricotta Mousse

Another dessert that I tried out over Easter weekend was less successful. I thought Chocolate Ricotta Mousse sounded quite intriguing, so I made a half batch to try. It's from the January/February 2011 issue of Everyday Food (aka the "Light" issue), so it's healthier (or at least less bad for you) than traditional chocolate mousse. It was quite a process to make, and required a lot of equipment- food processor, double boiler, and a hand mixer. Basically you mix the ricotta and cocoa in the food processor, make a meringue-like substance with the egg whites and sugar, and then fold to combine.

My mom thought this recipe sounded questionable- and she was right, sort of. The taste was great- rich and satisfyingly chocolatey. However, the texture was the big issue with this dish. I pulsed the ricotta pretty well, and it was still... grainy. Chocolate mousse is supposed to be smooth and silky, and this definitely did not pass that test. I don't think I'll try this one again- I'll just go for the full fat version instead. That being said, we all finished our mousse and licked the bowl...

Lemon Cream Pie

I went to the QC for Easter weekend, and managed to get some cooking/baking in. For Easter dinner, I contributed this yummy and light(er) Lemon Cream Pie from Cooking Light magazine. I love all things lemon, and when I saw this recipe, I knew I had to give it a try. My family agreed to be guinea pigs... and I think they were pretty happy with the results.

The main show in the pie is the lemon custard, which is a bit of a process to make- you need to be very careful cooking the eggs to make sure you don't have lemon/scrambled egg pie. It calls for lighter ingredients, such as 1/3 less fat cream cheese and skim milk to cut some of the fat and calories. Though it's a bit involved to make, I was very happy with how it turned out- it didn't taste light at all! The rest of the pie was pretty simple- just store-bought pie crust and cool whip on top! It was especially pretty with a bit of grated lemon zest as a garnish.

Overall, I was pretty happy with the pie- I'd definitely make it again. Next time, though, I think I'll try a graham cracker crust, which I tend to prefer. I'll also up the lemon quotient. I put in the amount of rind/juice called for, but it still could have been more lemony for me. If you aren't a cool whip fan, you could always use some real whipped cream instead- that would be even more delicious! I'd definitely recommend trying this one if you're a lemon and/or pie fan!

Spinach Queso Dip

I got this idea for a twist on queso dip from my mom, and it's ridiculously tasty and easy. I've made it for a couple of parties recently, and it's gone over well both times. It calls for a grand total of three ingredients- Velveeta cheese, Rotel tomatoes, and frozen spinach. Basically, just heat and stir!

Once everything is melted and combined, serve with tortilla chips and enjoy! I like the think the inclusion of spinach means that there's a touch of nutrition in there too! 

Pasta Al Pomodoro

It's been an insane few weeks, but I finally had time to get back in the kitchen and make a real dinner tonight. I was getting really sick of takeout and boxed dinners! I read this article about whipping up great pasta in the latest issue of Bon Appetit, and I felt like I had to try it- pasta is one of my ultimate comfort foods.  Here's a shocker- pasta is even more delicious with some good cheese and a pat of butter mixed in the sauce. Who'd have thought? Though I'll probably try this technique again, I decided to start with a nice simple pasta al pomodoro.

The recipe was pretty simple- olive oil, tomatoes, garlic, onion, basil, red pepper flakes... oh yeah, and cheese and butter. Since I was being fancy and cooking a recipe from Bon Appetit, I decided to go all out and spring for some fresh basil. It's expensive, but man, it's tasty. The pasta turned out quite well, and I have to admit, I learned some things from the article. The butter certainly helps, but adding a good amount of pasta water also added a nice creaminess to the pasta. About half an hour after starting, I had a delicious pasta dinner!

Blueberry Cookie Bars

I finished up my baking for the library spring party tonight by trying a new recipe- Blueberry Cookie Bars. How could I resist the combination of almond shortbread and blueberry preserves? (The almonds and blueberries mean that it's healthy- they're both superfoods, right?) I used Smucker's Orchard's Finest Northwoods Blueberry preserves, and I'm really glad I splurged- it was not too sweet and chock full of whole, juicy blueberries. The recipe made considerably more cookie dough than I was expecting, so I ended up using a 9 x 13 pan instead of the 9 x 9 pan that was called for. All that means is more cookies!!!

They turned out just a tad on the dry side, though I may have overbaked them since I used a bigger pan than was called for (the recipe calls for 35-40 minutes, and I gave them about 30). They were still delicious though- just the right amount of sweet. A few seconds in the microwave and a nice cup of tea make them even better!

Lemon Icebox Cookies

The library spring party is later this week, so I started prepping tonight by making some Lemon Icebox Cookies. I love lemon, and these cookies are light and refreshing. They're also pretty easy, and the dough freezes well. Once you've got the dough mixed, you just roll it into a couple of logs and freeze.

You can bake an hour later or a month later- whenever you're ready for crispy lemony goodness. When you're ready to bake, the recipe suggests rolling the log in sugar and then slicing thinly. I changed it up a little though- I sprinkled the tops with some sugar for a little sparkle. Delicious! 

Spring Vegetable Couscous with Chicken

I've recently given asparagus another try, and to my surprise, I found that it's actually pretty good. As a result, this week I made Spring Vegetable Couscous with Chicken. This dish was light and satisfied my craving for something green. I cut back on the butter, which probably didn't make it quite as flavorful as it could have been. However, the addition of lemon added some great flavor and really complemented the vegetables- definitely don't omit the lemon! 

Overall, I was very happy with how the dish turned out- it tasted like spring in about 15 minutes. (I really love how quickly couscous cooks- it's like magic!)

Vegetarian Chili

Even though it was actually pretty nice out today, I still felt compelled to make some vegetarian chili after work today. I've made it once before, and I didn't really think that I liked chili that much until I tried this one. I mostly remained loyal to the recipe, although I added in a red pepper, which adds an extra hint of sweetness. Even though the recipe says it serves 6, it makes a huge batch. Very generous servings!

I served my chili with some shredded cheese on top and some garlic bread (a little strange, I know, but it works). It's also really good with a few crushed tortilla chips. Overall, it's a deliciously healthy vegetarian take on chili.

Pineapple Jerk Chicken and Rice

I'm a big fan of jamaican jerk chicken and stir fry, and I really enjoy this combination of the two- Pineapple Jerk Chicken and Rice. I followed the recipe pretty faithfully, except for a few adjustments to the ingredients. First, I added a chopped red pepper to up the veggie quota. Also, rather than using the marinade mix, I use a combination of a tasty spice blend and pineapple juice.

Once you've got all the ingredients prepped, this meal comes together pretty quickly- just saute the chicken and veggies and throw in the spices and juice. I suppose the parsley's not strictly necessary, but it adds a touch of color and makes the meal look more appealing. A great sweet heat combo!

Cinnamon and Spice Hot Cocoa

Hopefully there aren't tooooo many long cold Iowa winter nights left this year... but until we're done, one of my favorite evening treats is a hot cup of cocoa. As a result, I couldn't resist trying this spicy twist on a classic.

It's pretty simple- just add a dash of cinnamon and cayenne pepper to your traditional cocoa ingredients, and you're good to go! An easy, reasonably healthy treat.

Pineapple and Black Bean Salsa

Chris and I are meeting up with some people for snacks and board games tonight, and in addition to my all time favorite appetizer, I'm also bringing some Pineapple and Black Bean Salsa. Alas, I got this recipe from the newest issue of Everyday Food, so it has not yet been posted online. However, it's so simple, you probably don't even need the recipe if you'd like to try it. It calls for black beans, pineapple (I used fresh, because it's ultra-delicious, but I imagine that canned would be alright too), red onion, jalapeno, lime juice, and cilantro (since I'm one of those people who really hates cilantro, I substituted parsley).

All you need to do is chop things up pretty finely, drain and rinse the beans, squeeze in some lime, and mix! I made this last night, and it seems like the flavors have been combining over time, so it's definitely fine to make in advance. I just love the flavor combination- the creaminess from the beans, the sweetness from the pineapple, the heat from the jalapeno, the bite from the onion, and the tang from the lime. It just tastes fresh like spring to me!

Oven Fries

I LOVE french fries, and while I get them out once in awhile, at home I only make oven fries. When I saw this recipe for oven fries in Everyday Food, I knew I had to give it a try. Part of the recipe involves soaking the potatoes in water for awhile, which I've never done before when making oven fries. I was curious, so I went online to see if I could find out what soaking is supposed to do. I did find an article saying that it's supposed to reduce carcinogens, and I've also heard that it reduces starch and makes fries crispier. Anyone know why some recipes call for soaking? 

Anyway, my first batch turned out pretty well, though I cut them too thin. On subsequent attempts, I cut thicker fries, and they turned out much better- creamy potato-ness on the inside, while crisp and spicy on the outside. This recipe was simple but good!

Quick Chicken Marsala

One of my favorite things to order when I go out to eat is chicken marsala, but many of the recipes that I've found for this dish seem a bit more complicated than I usually feel like tackling at home. In response, I've come up with my own quick home version that has many of the same flavors. I start by dredging chicken cutlets in some flour seasoned with salt, pepper, and thyme. I saute the cutlets in a bit of olive oil and then stick them in the oven to keep them warm. Mushrooms are a key ingredient in chicken marsala, so I saute those for a bit next. After they've gone for a few minutes, I add a splash of marsala wine (another key ingredient). At this point, the chicken goes back in to meld with the mushrooms and wine. Right before I'm getting ready to serve it, I also like to add a splash of cream. Half and half works too, but it doesn't incorporate into the sauce as well. 

I like to serve the chicken with hot buttered noodles and a vegetable. While it's not as good as good restaurant chicken marsala, it satisfies the craving!

One Pot Chicken and Brown Rice

This healthy chicken and rice recipe is on my regular rotation, even though the brown rice takes quite awhile to cook. I've made a couple minor adjustments to the original recipe- but overall I follow it pretty faithfully. The only major change I've made is using a bone-in skin-on chicken breast instead of chicken thighs. I cook the breast with the rice and veggies, and then toward the end I pull out the chicken and shred it to mix back in.  This recipe is also great for using up some vegetables that are getting a little old, since they simmer in the pot until they're nice and tender. The onions just dissolve into pure yummy flavor. 

Once the wait for the rice to cook is over, I'm left with a healthy and tasty one dish meal. Because it cooks on the stove top, it's okay for any time of year, but I find it especially comforting on a cold winter night.

Vegetable Pad Thai

Chris and I whipped up a simple Vegetable Pad Thai the other night, and while it didn't measure up to the best restaurant pad thai I've ever had, it definitely satisfied the craving. Part of what I love about this recipe is that it's so simple- it contains mostly ingredients that I always have on hand, like lime juice and soy sauce. I also throw in a little sriracha sauce for heat and some extra veggies to bulk it up. The only thing a little exotic is the rice noodles (which I highly recommend picking up at the Asian market, not the grocery store- much cheaper).

We served the pad thai on Chris' classy lighthouse plates, topped with chopped peanuts, green onion, and a squeeze of lime. A tasty vegetarian dinner!

Oatmeal Chocolate Chip Cookies

I had the day off of work because of the snow today, which is a perfect excuse to bake some cookies. I've been craving chocolate chip cookies, and I decided to make a slightly healthier version and throw in some oatmeal. I used a recipe that I got from  How To Cook Everything: Simple Recipes for Great Food. This is one of my favorite cookbooks to refer to for the basics. 

The cookies turned out to be surprisingly fluffy- I don't know if the photo does them justice. They tasted more like a light cake than a chewy cookie. Since I tend to prefer my cookies chewy, I'll probably try a different recipe the next time a cookie craving hits. Still, there aren't too many cookies that I'll turn down...

Sticky Chicken

Chris really likes Sticky Chicken, so last time he visited for the weekend, I made him some. This isn't really a stir-fry, but it definitely includes some Asian flavors, like ginger and soy sauce. It's got quite a bit of sugar in it (that's what makes it sticky), but at least it's low in fat... It does need to marinate for awhile, so getting it started the day before is ideal.  I've also just let it sit for a couple of hours before, and it's still turned out fine.

It's kind of hard to see in the picture, but the chicken should end up covered in a fairly think syrup. Be careful not to burn it though- I've done that before, and it was pretty disappointing. The chicken goes really well with jasmine rice, which helps to soak up the sauce!

Candied Citrus Peel

I'm not much of a winter person, but I do love all the citrus fruit that's around this time of year. I came across this recipe for Candied Citrus Peel, and I thought it was worth a try. It was very simple- all you need is fruit, sugar, and water. To start, you just peel the fruit with a paring knife and boil the pieces for a bit. After that's dried off some, you boil it with some simple syrup until it's candied. Once it's dry, you roll it in sugar and consume!

Though it took awhile, once you've got the oranges peeled it's mostly hands off. I'm not sure whether it's a good or a bad thing, but the recipe didn't make as much as I thought it would (perhaps good because I can't stop popping pieces of it- it tastes almost exactly like those jelly orange slices). On the plus side, I was left with some tasty orange simple syrup to mix in tea as a byproduct.

Chicken Cutlets with White Wine and Garlic

One of my favorite ways to eat boneless skinless chicken breasts is to make Chicken Cutlets with White Wine and Garlic.  It's very quick to make if you marinade the chicken beforehand. I usually get it started the night before, but you can also freeze it or do it about half an hour before you plan to eat.  The recipe calls for fresh thyme, but I've always used dried, and it's turned out just fine.

I served my chicken with some egg noodles and green beans, but it's also really awesome with some sauteed mushrooms and a splash of marsala. This is a quick dinner that's on a pretty regular rotation for me.

Beef Stew

On a really chilly winter night, I tend to crave comfort food, and while I'm not a huge red meat eater, I've recently been wanting my mom's beef stew. It's very basic, but it really hits the spot. I started by dredging the stew meat in a mixture of flour, garlic salt, and pepper. I then browned the meat in a bit of oil. Once the meat was browned, I added some beef broth and a bay leaf and let things simmer for awhile. Once the meat gets tender, I added in some vegetables. I stuck with the basics- carrots, onion, and potatoes. 

I like the sauce to be a little on the thicker side, so toward the end I thickened it with a little broth and cornstarch. You could also use flour mixed with butter, but I usually just use cornstarch since it's easier. I ended up with a very simple and hearty stew that reminds me of home.

Six Ingredient Chicken Noodle Soup

It's been good soup weather in Iowa lately, so I thought I'd try this easy take on a classic- Six Ingredient Chicken Noodle Soup. As the title might suggest, it was pretty basic, and I actually made it even easier than the original recipe. Since I had some shredded chicken left over from making a roasted chicken awhile back, I just used that instead of poaching raw chicken in the broth. While poaching in the broth may have added more flavor, I thought the soup still turned out pretty tasty. I did stick with the recipe on the vegetables front and used only carrots and frozen peas. It'd be easy enough to add in whatever you like and have on hand though.

Overall, the soup was pretty good- not the best chicken noodle soup I've ever had, but a far cry from the worst, and  it was definitely better than canned. The main thing that I would alter if I make this again is substituting some egg noodles for the spaghetti- the spaghetti did not want to stay on the spoon.  As a bonus, I also discovered that it made way more than 4 servings- I'll get more like 6 out of it. As a result, I have some extra waiting in my freezer for a quick weeknight meal.

Bean and Cheese Burritos

I've been looking for more reasonably balanced vegetarian recipes, and so I decided to try these Bean and Cheese Burritos from Everyday Food. They sounded pretty easy, and I had a lot of the ingredients on hand. I did end up modifying it slightly- I had some leftover tomato sauce, so I added that to the rice for the filling. If you have extra tomato sauce on hand, it's a nice thing to throw in for more flavor.

Once the rice is cooked, all that's basically left is assembly of the burrito. This is the hard part for me- while I do understand how it's supposed to be folded, I almost always put in too much filling and have it all fall apart on me. I guess that's okay though- it tastes good when eaten with a fork too! In fact, with the leftovers I kind of gave up and just made a burrito bowl. While this recipe took a little longer than I thought, I was pleasantly surprised by the amount of food that it made. It's supposed to be 4 servings, but I still had tons of leftover rice that's been thrown in the freezer for another day.

Ham and Cheese Puff Tart

I had some leftover puff pastry that I was looking for a recipe for, and when I came across this Ham and Cheese Puff Tart in the November 2010 issue of Everyday Food.  It's a very decadent and more elegant take on the classic ham and cheese sandwich, and it was a definite hit- Chris and I were fighting over the leftovers the next day. 

Basically, the recipe involves making a simple bechamel sauce- with a twist of nutmeg. I changed the recipe here and used skim milk instead of whole and a little extra butter- it turned out just fine, though I don't think I lightened it any. The tart is filled with deli ham, gruyere cheese, and the sauce, and then baked until golden brown.

Since the tart was so rich, I served it with leftover Pasta e Fagioli. I just pulled the soup out of the freezer and added a handful of pasta, and it was just as tasty as the first time!