Polenta w/ Veggies and Tomato Sauce and a side of growth

Mmm...polenta.  Tasty, warm, and perfect for a chilly day.  It's a great alternative when you are burned out on pasta, but in the mood for a great tomato sauce, and a simple way to have dinner at home for your 2 year 6 month, monthiversary (say it with me, "Aww.")

If you haven't eaten polenta before, it has the consistency of firm grits, and is super easy to cook, just stock and polenta, and you are good to go.  While I like to be a making-it-from-scratch kind of gal, today, I went with prepared polenta because that's what I had on hand.

My fella and I switch out grocery shopping every week and this weekend was his turn.  He bought the prepared polenta, although I would've preferred to make it from scratch. I'm the first to admit I can be particular and down right anal about items from the grocery store, but I've learned a thing or two in 2 years and 6 months.  If I make a fuss about the type of polenta he bought, then he will feel bad, and eventually, I'll feel bad when I realize how incredibly stupid I'm being.  In addition, if I try to project my particular craziness onto him, that's not going to work and he'll eventually refuse to go to the store, because I'm being crazypants. Sometimes, you need to just tone down the diva.  I'd like to say it's a lesson I always remember, but hey, at least I remembered it this time!

The benefit of prepared polenta for this dish is that it makes life simpler.  If you make the polenta from scratch, you'd need to cook it, which take about 15 minutes, then refrigerate it, THEN slice it and sear in a pan. As my fellow blogger and HILARIOUS woman, Eimear commented in her post for pot pies about using prepared puff pastry vs from scratch, "Now tell me who in God's name has a) the time, or b) the inclination to do that?  Just buy it.  You're keeping someone in a job.  Good for you." So what I'm basically saying in a very round about way, is that my fella actually did me a solid by buying the prepared polenta, but I won't give him the satisfaction of saying so.

Polenta with Veggies and Tomato Sauce
Prepared polenta, one tube (Look for it in the refrigerator aisle)
1/2 tbsp and 1 tsp Olive Oil
2 cloves garlic, minced
1/2 onion, chopped
1/2 yellow squash, chopped
1/2 cup of mushrooms, chopped
1 tsp oregano
1 cup tomato Sauce
1/4 cup red wine
Salt and Pepper
Parmesan Cheese (optional)
Peperoncini Peppers (optional)

Slice polenta 1/2 inch thick. Begin searing, 2-3 minutes per side in a hot non-stick pan with 1 tsp oil.  Keep warm in oven as you prepare the sauce. While polenta is cooking, heat rest of oil in a skillet.  Saute garlic for about 1 minute, then add onion.  Cook until translucent, 2-3 minutes, then add squash and mushrooms.  Cook until mushroom and squash begin to break down, and add oregano and salt and pepper to taste.  Add tomato sauce and red wine and simmer for 5 minutes to develop flavor, longer if you have the time.  To serve, sprinkle with parmesan cheese and have peppers on the side for added flavor.

Homemade Granola!

I love making things like granola.  There is something about making something from scratch that is readily available in the store that makes me feel fancy.  Especially with ingredients like "flax seed" and "agave syrup."  I know, right?  Who am I, Ina Garten?

Greek yogurt and granola make a great snack or a great breakfast and making a big batch of granola ensures time for breakfast when you are lazy to get out of bed, which for me, is most of the time.  It's not MY fault the bed is so comfy...stupid bed.

Making granola healthy can be tricky since syrups and sugars can abound, and this one is no different, but as long as you don't eat the whole batch at once, the healthy factor outweighs the sugar content. Overall, I think the granola was a little sweet for my taste, so next time I made it I'll make some adjustments.

Since it was the first time I made it, I stuck pretty close to the recipe but made some substitutions/omissions for things I didn't have on hand.  I found the recipe in my January/February 2011 issue of Food Network magazine and it can be found online.

I left out pumpkin seeds, because I didn't have any, and used dried cranberry instead of mango.  Overall, it was tasty and crunchy.  The recipe says it makes 4 servings, but I think I'll get 8-10 servings because I'm not a giant, so I won't be eating massive fistfuls of granola.

Shrimp with Chimichurri sauce

Shrimp are one of the easiest things to cook: quick to defrost, quick to cook, and can hold up to big flavors.  Grilling is one of my favorite ways to prepare food because it's healthy and more importantly, my boyfriend is the grillmaster so all I have to do is prep the food and relax with a beer.  Not a bad way to spend an afternoon.

We fixed this last weekend but with all the craziness of work, I haven't had time to post it.  Stick with me, faithful readers, and I'll be more on point in the future.  Homecoming is now over so my life will resume a more normal pace, at least as normal as it can when you are a student life professional.

The whole reason I wanted to cook shimp was actually for the chimichurri.  I needed something to do with the mint that is taking over my flower bed, and possibly the greater Bossier area.  Chimichurri is an Argentian sauce, typically just herbs and oil, so feel free to use whatever you have on hand.  This bright condiment can also be used on other proteins.  For the shrimp, I made a seasoning blend with some of my favorite flavors.

Shrimp with Chimichurri Sauce
Shrimp                          1 tbsp Smoked Paprika
1 tbsp Garlic Powder    Chili Powder
Canola Oil                    Salt and Pepper to Taste
Wooden Skewers

Mix all ingredients in bowl.  Pat shrimp dry then stir into the seasoning.  Soak wooden skewers for 1-2 minutes to prevent a possible fire issue while grilling.  Put shrimp on skewers and grill for 2-3 minutes, per side, until firm.

Chimichurri Sauce
1/2 cup mint                   1/2 cup cilantro
1 tbsp Lemon Juice        One clove garlic
Olive Oil

Put first four ingredients in a chopper or food processor until smooth.  Add oil (start with 1/4 a cup) until a sauce forms.

Treat Yourself to French Toast

Well, hello there, internet.  How goes things? It's been a while.  Things got crazy with travel for work and planing homecoming, and then my iPhone camera decided to go kaput.

Fun fact: if your iPhone camera gets out of wack like mine did, the only apple recommended solution is to restore the phone to factory settings, thereby serving as a significant inconvenience and forcing you to email yourself 500 photos to yourself, 5 photos at a time.  Fun like a fox!

All complaints aside, I made this french toast forever ago and am happy to share it with you now.  French toast is beyond simple, and a useful recipe since it tastes best if you use old bread.  I had some delicious whole wheat sour dough from Whole Foods that fit the bill.  Also, since I'm not a sweet fanatic I like the balance of sourness that sour dough adds.




French Toast
Bread (white, wheat, whatever)      1/2 Cup of Milk      
Vanilla                                            1 Egg                      
Cinnamon                                       Butter

The basic ratio to remember is 1/2 cup of milk to 1 egg, per serving.  Add in a touch of vanilla and a sprinkle of cinnamon and put all ingredients in a dish big enough to soak the bread. Soak the bread for a few minutes, too long and the bread could be soggy.  Heat a skillet with a little butter and cook the bread 3-4 minutes per side.  Serve with fresh strawberries and a sprinkle of powdered sugar.

A breakfast like this could be over indulgent, but if you use low fat milk and don't go overboard with toppings or syrup, it can satiate a craving for sweets without cause a complete guilt spiral.

Making a Pasta Dinner: Demystified

Oh pasta, you are yummy.  People say we shouldn't be together too much because of your carbs, but I say, well, their probably right.  Even so, as long as you don't eat it all day every day, you should probably be fine.  I tend to go with whole wheat pasta which has a bit more nutritional value, and it also has a nutty flavor which I like, and my boyfriend tolerates. :)

What I really love about cooking pasta for dinner is that recipes aren't necessary.  I'm a recipe lovin' gal, but sometimes you just don't feel like walking back and forth, measuring things and reading a recipe.  Sometimes, you just want to wing it.  Also, it very simple.  Most pastas cook in about 6-8 minutes so if you start cooking your pasta while prepping the other ingredients, you can have dinner on the table in about 10-15 minutes.

Incorporate whatever you have a hankering for: meat, veggies, herbs, cheese.  I'll give you my basic pasta dinner formula, then the ingredients I used to make the deliciousness seen above and to the left.

1. Start with a pan on medium with about a tbsp olive oil.  Add onions and garlic and cook for about 1-2 minutes.

2. If cooking meat, add this now.  Cook most of the way through and drain for sausage/ground meats.  Cook all the way through for chicken, or use cooked chicken.

3. Start cooking pasta in pot according to package directions.  Salt the pasta, but oil isn't necessary in the pasta water.

4. Add veggies to sauce based on how long it takes to cook then, and how much you would like them cooked.  Cut vegetables the same size for routine cooking times.  Salt and pepper and add dried herbs such as thyme, oregano, and red pepper flakes.

5. Add some wine for flavor (optional step).  Red wine goes great with pasta, I typically use something dryer because that's what I like to drink.  When the pan is starting to dry out from cooking the veggies, add the wine and let simmer for a little while.

6. Add sauce at the end, tomato-based, cream, pesto, whatever suits your fancy.  Use something store bought, or make your own by simply adding in canned tomatoes, or cream/milk, or both! Some folks use cream, but due to the health factor, I just can't.  I typically add in a bit of milk at the end, depending on if I think more liquid is needed. Salt and pepper again, to taste.

7. Finish with some fresh herbs: italian parsley or basil are both great.  If you've got wee tomatoes, I suggest throwing a few in right at the end, just enough to warm them.  They add another texture to the dish and burst with flavor.

It's really that simple.  Also, remember the pasta cooking NEVER and ALWAYS.  NEVER rinse your pasta.  This makes it difficult for sauce to stick to the pasta.  In fact, if you add a little pasta water in to the sauce, it'll help it to coat the pasta, which brings me to the always.  ALWAYS toss your pasta in the sauce before serving and coat thoroughly to ensure pasta sticks to sauce.  An alternative, we'll call this ALWAYS PLAN B is to at least put a little olive oil on the pasta to keep it from sticking and serve pasta on the side.

And now, the ingredients of my deliciousness, in order of entry into the dish:
Buitoni Whole Wheat Tortellini, Extra Virgin Olive Oil, Onions, Garlic, Salt, Pepper, Mushrooms, Oregano, Thyme, Red Wine (about a cup), Sun-dried Tomato Pesto (store bought, from Whole Foods), parsley, fresh tomatoes.

Use my idea, or come up with your own.  (And by the way, making pesto couldn't be simpler.  Typical pesto is pinenuts, basil, parmesan cheese, and olive oil, but substitute any nut and herb and make your own combo.  Freeze leftovers in an icecube tray, then pop out the cubes and put them in a plastic bag.)

Happy Pasta-ing!

Easy Peasy: Stuffed chicken, mashed cauliflower, and rosemary peas.

If you are looking for something healthy and flavorful to impress your guests, look no further than this dish.  Pretend the camera angle is different and you can see that the chicken breast is stuffed with feta and mint!  This is the kind of dish that looks like you worked a lot harder than you did, but I won't tell if you won't.

Stuffed Chicken Breast


1. Cut boneless, skinless chicken breasts in half and slice a pocket in the side.  Depending on the size of the chicken, you may want to pound it out a little to have a more even cooking time. Salt and pepper both sides of the chicken.

2. Mix together whatever cheese and herbs you have on hand.  My favorite combinations are feta and mint or basil and goat cheese, but feel free to experiment.  You can also do this step ahead and put the mixture in the freezer, wrapped in saran wrap and rolled into a tube.  This will make for much easier stuffing.

3. Stuff chicken breasts with cheese/herb mixture.  Be careful not to overstuff or cheese will spill out during cooking process.

4. Heat 2 tsps of olive oil in an oven-safe skillet to medium high on the stove.  Sear chicken on both sides because as Anne Burell says, "brown food tastes good!"

5. Place chicken in a 350 degree oven until cooked through and enjoy!

And what's better than mashed potatoes?  Oh, I know, MASHED CAULIFLOWER!  Don't knock it 'til you've tried it.  If you're hesitant, substitute in a little bit of potato: baby steps.

Mashed Cauliflower


Ingredients
1 head cauliflower                          4 cloves garlic, crushed/peeled
1/3 cup nonfat buttermilk*             2 tsp extra-virgin olive oil
1 tsp butter                                     1/2 tsp salt
1 tbsp reduced fat cream cheese    Pepper to taste

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12-15 minutes.

2. Place cooked cauliflower/garlic in a food processor.  Add all other ingredients and process until smooth and creamy.  Enjoy!

*Note: No buttermilk?  Make "sour milk" by mixing 1 tbsp lemon juice to 1 cup of milk

Rosemary Peas


1. Cook frozen peas according to package directions and add rosemary, salt, and pepper.  Easy peasy!  (Get it...peasy?  Clever girl.)

And now you have a complete meal, from start to finish.  It can come together pretty quickly, but for more make-ahead ease, cook the cauliflower the day before and save the processing until day two.

Simplify Your Life: Slow Cooker Chicken Taco Soup!

Today, girls and boys, we are going to talk about simplification.  One of the reasons that people buy lunch during their work day or grab food on their way home is because they think they are taking the "easy" way out.  Cooking may seem daunting and time consuming but I am here to tell you that's just not so.  So listen up, and learn how to simplify...your...life!  (Thunderous clapping from a studio audience.)

First of all: the dreaded work lunch. Dreaded because the last thing you want to do after a long day at work is come home and plan for the next one.  Eww.  A salad is your simple solution, especially if the thought of cooking makes you uneasy.  Salads are stirring, no cooking necessary!

For the base of this salad, I used spinach and arugula.  Anything leafy and green could work: spring mix, lettuce, etc.  I also added wee tomatoes (grape, cherry, whatev) and shredded rotisserie chicken.  Note: this salad isn't earth-shattering: I'm a bit of a salad purist.  For most of my life, I was a basic lettuce, tomato, dressing sort of gal, but I'm now livening things up with CRAZINESS like chicken...and arugula!  (My salad growth is a slow process.)  

The key to making your super easy take-to-work lunch healthy is the dressing.  If you have a fatty, mayonnaise laden dressing, you might as well be having a burger.  Most store-bought creamy dressings (ranch, bleu cheese, thousand island) are delicious, but unhealthy, so my solution to my homemade version is to swipe out the mayo and swipe in fat free greek yogurt.  You get the same creamy texture and tang without the fat/cholesterol.  For my homemade honey mustard dressing, use equal parts honey and mustard and enough yogurt to pull it all together.  Taste and adjust as necessary.

And now...dinner.  Crock-pots are the best because the cooking is done in your absence.  Thanks, technology!  This slow cooker chicken taco soup from allrecipes.com is one of my favorites, both for simplicity and crowd-pleasing, lip-smacking deliciousness.  The only additional step is that midway through cooking,  you take the chicken out, shred it, and return it to the pot.

When I serve, I add cilantro, throw in some corn chips, and use low fat yogurt in place of sour cream.  (I'm a bit fond of yogurt, if you hadn't guessed).  For other toppings you could use cheese, avocado, or fresh onion.  This recipe makes 8 servings, so you'll be set for a few days, or can freeze and eat later.  For a vegetarian option, just leave out the chicken.

The most important thing is to use good seasoning mix to pull it all together.  Here's mine: 1 tbsp chili powder, 1/3 tsp garlic powder, 1/4 tsp red pepper flakes, 1/3 tsp oregano, 1/2 tsp smoked paprika, 1 1/2 tsp cumin, 1 tsp salt, 1 tsp black pepper.

• Slow Cooker Chicken Taco Soup

  Ingredients

• 1 onion, chopped                            1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans          1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce          1 (12 fluid ounce) can or bottle beer or water
• 2 (10 ounce) cans rotel, undrained  3 whole skinless, boneless chicken breasts
• Seasoning Mix
• 
  

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add seasoning mix, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve with toppings as desired.