Greek Salad Dressing

    I had shrimp out for dinner.  While chatting with my pal Ali after school today, I asked her for some dinner ideas.  She mentioned a Greek salad, which sounded great.  The weather outside was sunny and finally warmer, it felt like a salad night.  Ali rattled off some instructions and ingredients and when it came time to make the dressing for the salad I drew a blank.  Ali is the kind of person who can just throw something together.  Although I am getting more comfortable modifying recipes, I'm not ready to just wing something yet.  A quick google search and I found a new blog to read, A Veggie Venture.

Greek Salad Dressing

Ingredients
3 tbsp white wine vinegar (the recipe called for red, I only had white)
1 tsp olive oil
1 garlic clove
1/4 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
2 tsp feta cheese

Method
1. Combine all ingredients in the food processor and process until the dressing is creamy.

The Taste Test
This was a very simple dressing to make and tasted great with dinner.  This recipe made about 1/3 cup of dressing, if serving a larger crowd, I would suggest doubling the recipe.

Fish and Chips

   Ever since Lent began and we gave up meat, Arnauld and I have talked about making our own fish and chips.  Well tonight was the night!  I googled a recipe, aiming for something lighter than traditional fish and chips.  I found a recipe that seemed easy enough on the Good Housekeeping website.  I opted to use a recipe for french fries that we had previously tried and enjoyed.

Fish and Chips

Ingredients
1 tbsp olive oil
3 tbsp whole wheat flour
1 tbsp corn meal
1/4 tsp salt
1/4 tsp pepper
1 lb cod
lemon cut into wedges
Method
1. In a small bowl, mix together flour, cornmeal, salt, and pepper.  Coat the fish in this mixture.
2. Heat the olive oil in a skillet over medium-high heat.  Add fish to skillet.
3. Cook fish 4-6 minutes, until fish is opaque.  Turn once.

Tarter Sauce

Ingredients
1/3 cup light mayonnaise
1/3 cup plain Greek yogurt
1 tbsp fresh parsley, chopped
1 tbsp capers, chopped
1 tbsp sweet relish
1 tsp Dijon mustard
1 pinch Cayenne pepper

Method
1. Mix all ingredients together in a small bowl. 

The Taste Test
I loved this meal!  The fish was light and didn't leave me feeling disgusting and bogged down with oil.  I didn't need a towel to blog the excess oil because there wasn't any.  The tarter sauce was not the best.  The Better Housekeeping recipe didn't list relish as an ingredient, but when I tasted this sauce without the relish, it definitely needed something else.  In the future I might look for another tarter sauce recipe, but when paired with the fish it wasn't bad.  It could have also been the Greek yogurt that made the taste a little off.  The french fries came out great.  I even cut up a sweet potato, which is one of my favorite things.

An Easter Cake

    May's Real Simple magazine had a big spread on cake...one of my favorite things!  The cakes featured were simple yet they looked delicious and classic.  I was ready for a simpler creation after the birthday cakes I made most recently for Jaxon and Ace's birthdays.  I couldn't wait to try one of these recipes, so I figured why not Easter.  I made two of the same cakes, one for my Grandma's house and one for Arnauld's mom's.

Chocolate Cake

Ingredients
1 cup unsalted butter, at room temperature
3/4 cup unsweetened cocoa
2 cups whole wheat flour (the recipe called for white, but I substituted here)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cup sugar
2 tsp vanilla extract
1 1/2 cup unsweetened almond milk

Method
Preheat oven to 350
1. Butter your pan/pans and then line the bottom with parchment paper.  Butter the bottom again and dust with extra cocoa powder.
2. Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
3. Use an electric mixer to beat the butter and sugar on medium high, until the mixture is fluffy.  This should take about 2-3 minutes.  Add the vanilla and the eggs one at a time.
4. Reduce the mixer speed to low.  Add the flour mixture, about one cup at a time alternating with about half of the milk.  You'll make an AB pattern, flour, milk, flour, milk-gotta love being a teacher!
5. Transfer the batter to your pans and bake until a toothpick comes out clean.  Cook for 15 minutes before turning onto cooling racks.

I made 2 9 inch round cakes and it took about 30 minutes to bake.  You can also use:
2 eight inch pans and back for 30-35 minutes
1 9x13 rectangle and bake for 35-40 minutes
24 cupcakes baked for 20-25 minutes

Vanilla Frosting

Ingredients
2 cups unsalted butter, at room temperature
1 pound confectioners' sugar (about 3 1/2 cups)
1 tsp vanilla extract
1 pinch salt

Method
1. Use an electric mixer to beat the butter on high until it is fluffy.  This should take about 3-5 minutes.
2. Reduce the mixer speed to low and gradually add sugar and then the vanilla and salt.  Beat until the frosting is smooth.

This frosting came out a lot better than the mess I made for Jaxson's birthday cake.  I used this frosting straight from the mixer instead of putting it in the fridge so I think that helped.  It was a lot easier to frost.  Thank goodness!

When I saw these candy roses in Real Simple, that was my whole motivation to make this cake.  They were so dainty and sweet.  Although the Real Simple roses were a lot daintier than mine,  mine are a bit more massive.  They are made by using a rolling pin to flatten gumdrops.  When you do this, dust your rolling service with granulated sugar.  I used a similar method for the letters on Ace's rocket ship cake.

Eggs and Zucchini-A Grandmas Recipe

     It wouldn't be Easter time without the mention of eggs.  Last week my Grandma whipped up this quick and easy dish, something she said she saw on tv.  My Grandma is the kind of cook that just throws things together, she does things the way she always has and completely from memory.  The only way to replicate one of her dishes is to make it along with her and keep a close eye on her every move.

Eggs and Zucchini

These daffodils came from my Grandma's yard so I thought they 

deserved a place in this post about my Gram.

Ingredients
1 tbsp Smart Balance
1 medium zucchini, chopped
4 eggs
3 tbsp Parmesan cheese
salt and pepper to taste

Method
1. Melt the Smart Balance in a large skillet over medium heat.  Add the zucchini and cook until the zucchini begins to soften.
2. Whisk together the eggs in a small bowl.  Pour over the zucchini and mix together until the eggs begin to resemble scrambled eggs.
3. Sprinkle with Parmesan cheese and stir everything together.
4. Seasons with salt and pepper.

The Taste Test
Somehow my Grandma's eggs are always fluffy and perfect.  I don't know how she does it.  Either way, this is a quick and easy dish suitable for any meal of the day.

Oatmeal Pancakes

     This week, while on vacation, I went through the basket full of magazines I have that is getting out of control.  I have been pulling recipes that I might want to try sometime and trying to organize them into my recipe binder I made at Christmas time and haven't really used yet.  All the magazine browsing has reminded me of recipes that I had marked  and now I feel refreshed and full of great ideas.  This recipe for oatmeal pancakes is from the September 2010 Cooking Light magazine.

Oatmeal Pancakes

Ingredients
1/4 cup whole wheat flour
1 cup old fashion oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1 cup low-fat buttermilk (I bet you could use any kind of milk, I happened to have buttermilk)
2 tbsp smart balance (or butter), melted
1 egg
Cooking Spray

Method
1. Combine first seven ingredients and whisk together in a large bowl.
2. Whisk together the egg, buttermilk, and butter.
3. Combine milk mixture and flour mixture, stirring just until everything is moist.
4. Heat a griddle over medium heat.  Spray with cooking spray.  Spoon 2 1/2 tablespoons of the mixture to form pancakes on the griddle.  Turn when the pancakes begin to bubble and the bottoms are lightly browned.

The Taste Test
  These pancakes didn't bubble like traditional pancakes so as I waited for bubbles, the bottoms of a few of my pancakes got a little too dark.  I had to persuade Arnauld to eat my pancakes this morning, he really wanted no part of them.  However, he went back for seconds and seemed to really enjoy them.  I also liked these pancakes.  In the past we used the just add water mix, but it felt nice to know what was actually in my pancakes.  The oatmeal added a bit more texture to the pancakes but they were still light and fluffy.  Paired with fresh fruit, they made a great breakfast.

Sweet Potato, Corn, and Kale Chowder

   I bought a bunch of kale at the store over the weekend and every time I opened the refrigerator it reminded me that I needed to do something with it.  I turned to one of my newer cookbooks, Clean Food, and found this recipe for a chowder, something I haven't tried yet.

Sweet Potato, Corn, and Kale Chowder

Ingredients
1 tbsp olive oil
1 small onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 cups canned or frozen corn
3 medium sweet potatoes, peeled and diced
1 tbsp dried thyme
2 cups vegetable stock
2 cups almond milk (you can also use regular milk or rice milk)
1/4 cup raw cashews
1/4 cup water
1 bunch kale, cut into small pieces

Method
1. Heat oil in a large pot and add the onion.  Cook for 2-3 minutes.
2. Add celery, carrots, sweet potatoes, corn, vegetable stock, and thyme.  Cook for about 5 minutes.
3. Add milk and bring to a boil.  Reduce heat to a simmer and cook until vegetables are soft, about 20 minutes.
4. Remove pot from heat.  Add in cashew butter that has been dissolved in 1/4 cup of hot water.  Use an immersion blended to partially blend the mixture.
5. Add kale and return to heat.  Cook until kale is tender.
6. Season with salt and pepper.

The Taste Test
Yum!  I didn't have cashew butter, so I used 1/4 cup of raw cashews and threw them in the food processor with 1/4 cup of hot water.  I got a little nervous throwing all that kale in the pot, but it really wilted down nicely.  This soup is really filling and very tasty.

Scallops with Paprika Syrup

     I have never been a fan of scallops.  They were the food I would sit tight lipped at the dinner table as a child for what seemed like hours, refusing to eat even one.  The thought of it still makes me shudder.  So when Arnauld said scallops were something he really enjoyed, I had to suck up my life long distaste.  This recipe was one I marked from April's Cooking Light, knowing that the day when I'd have to try and make scallops would come.

Scallops with Paprika Syrup

Ingredients
1/4 cup sugar
1/4 tsp paprika
1/8 tsp ground red pepper
Juice from 1 lemon
2 tsp olive oil, divided
1/2 lb scallops
1/4 tsp pepper

Method
1. Combine sugar, paprika, red pepper, and lemon juice in a small saucepan.  Heat up and bring to a boil.  Let cook for 4 minutes and then allow to cool slightly.
2. While the paprika syrup is cooking, heat a medium skillet over medium-high heat.  Add 1 tsp oil and swirl to coat.  Pat the scallops dry using a paper towel.  Sprinkle them with pepper and add to skillet.  Cook 2 minutes per side.

The Cooking Light recipe suggests serving the scallops over spinach, I made broccoli because it was what I had.  Drizzle paprika syrup over the scallops and veggies.

The Taste Test
     Scallops are not as horrible as I remember, but I still don't think I would go so far to say I like them.  Masked with broccoli, I was able to swallow them without plugging my nose.  I let the paprika syrup sit too long and it was sticky and chewy like a peppery fruit roll up.  I had to heat it up a bit to try and get it to "drizzle" over the scallops and broccoli.  I don't think I'll be attempting that again.  The method for cooking the scallops was very quick and easy, so if I do make them again, I would consider making them in the skillet.

Lentil Burgers

    I am having a great time blogging.  This blog has helped me connect to people in ways I never imagined. Who would have thought a year ago that people would be asking me for suggestions for what to make for dinner?  I was the girl with dinner anxiety!  My confidence has grown and now I love trying out new things-knowing that sometimes they'll be a hit and others times will end up in the garbage disposal.
     There are blogs about everything.  If I let myself, I can get lost in blog land, a lot like some people get lost in reality television.  There are so many creative people out there doing amazing every day things and blogs give you a little glimpse into that.  I find it inspiring.
    One of the first blogs I ever stumbled across was What I Wore.  Jessica Quirk blogs almost every day about her clothes.  I love her style and how she mixes up her clothes to reinvent new outfits-something I try to do myself.  Jessica recently wrote about a site she turns to for recipes, called Clean Eating, which I in turn checked out.  That's where I got this recipe for a new kind of veggie burger.

Lentil Burgers

Ingredients
1 cup dried green lentils, rinsed
6 cloves garlic, minced
1 medium yellow onion, diced
2 celery stalks, chopped
2 tbsp flax seeds-the recipe said ground-I threw them in whole
5 tsp Dijon mustard
3 tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 cup cooked brown rice
2 tbsp extra virgin olive oil

Method
Preheat oven to 375 and line a baking sheet with parchment paper
1. Cook rice and lentils according to the directions on the package.  When the lentils are done, mash them a bit with the back of a fork.
2.  Mix lentils, rice, onion, garlic, celery, flax seeds, mustard, tomato paste, and spices in a large bowl.
3. Heat oil in a skillet over medium heat.  Form the lentil mixture into 6 patties.  Cook in the skillet for 2-3 minutes per side.
4. Transfer burgers to the baking sheet and bake for 15 minutes.

Serve over salad.

The Taste Test
     These were very easy to mix together.  I actually prepared the ingredients the night before so that I could just make the burgers the next day.  Somewhere along the way, something didn't go right because these burgers would not stay together for anything.  I'm thinking maybe I didn't cook the lentils enough because they didn't mash so well.  If they had been less firm, maybe they would have helped to keep everything together.  If you could get over the sight of the jumbled mess I served over salad, these burgers were pretty tasty.  I'll have to experiment with them a bit more to see if I can get them to come together a little better.

Asian Grilled Salmon with Parmesan Roasted Asparagus

     If you haven't been able to figure it out yet, I like simple recipes with the fewest amount of ingredients...most of the time.  I think this helps to keep the favors simple, the meals healthy, and when it really comes down to it- I don't want to spend every spare minute I have in the kitchen.  When choosing recipes, the ingredient list really makes it or breaks it for me.  If there is something I don't have or I don't think I'll use often, I'm on to the next possibility.  That was the case tonight when looking for something to do with salmon on the grill.  I found this recipe on The Food Network website.

Asian Grilled Salmon

Ingredients
1 lb salmon
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp soy sauce
1 tsp minced garlic

Method
1. Whisk together oil, mustard, soy sauce, and garlic.
2. Spoon over salmon, reserving some for later.
3. Grill salmon on oiled grates, about 5 minutes per side.
4. Remove from grill and spoon remaining marinade over fish and let sit for 10 minutes before serving. 

Roasted Parmesan Asparagus
Ingredients
1 lb asparagus, trimmed
1 tbsp extra virgin olive oil
3 tbsp grated Parmesan cheese
sea salt to taste

Method
Heat oven to 400 degrees
1. Toss asparagus in oil.
2. Sprinkle with cheese and salt.
3. Roast in oven for 20-25 minutes.

The Taste Test
    I didn't follow my own directions.  4-5 minutes a side!  It looked too pink out on the grill and I worried the fish would be undercooked, even though the recipe I was working from said the fish would continue to cook on the plate, that's why you let it sit for 10 minutes.  I got nervous.  The fish was a little dry, but not completely ruined.  The sauce was light and added just enough flavor.  Luckily there was extra sauce to help moisten it up a bit!  Next time I'll follow the directions.

Coconut Cookies

    We are going to my Grandma's house for "dinner" today.  Dinner at Gram's house typically takes place at 2 o'clock in the afternoon.  Of course when I asked Gram what I could bring, she said nothing.  She never comes to my house empty handed so I am going to bring dessert.  My Grandma makes great dinner-she's good at pasta, meatballs, stuffed shells, lasagna...all that good stuff.  She isn't known for her desserts.
     I had about an hour to execute a dessert.  I knew I had a bag of shredded coconut in the pantry so I decided to go from there.  I found a recipe on Martha Stewart's website that involved mixing all of the ingredients in the food processor, something I've never done before.

Coconut Cookies

Ingredients
1 14oz bag of shredded coconut, sweetened
1 cup sugar
1/2 tsp salt
1/4 tsp baking powder
1/2 cup unsalted butter, cut into small pieces
1 egg
1 tsp vanilla extract
1 1/2 cup flour

Method
Preheat oven to 350 degrees.
1. Set aside 2 cups of coconut on a plate.
2. Place the rest of the coconut, sugar, salt, and baking powder in the food processor.  Process until it is all finely ground together.  Add butter and process until there are no lumps.
3. Add in the egg and the vanilla and process until smooth.
4. Add flour to the food processor.  Pulse until the batter is mixed and crumbly.
5. Scoop out leveled tablespoons of batter and drop onto the plate with the coconut.  Roll in coconut and form into balls.  Place on a cookie sheet. 
6. Bake cookies for 23-25 minutes.  The cookies should be lightly golden.  Leave on the cookie sheet for 1-2 minutes before transferring to a wire rack.

The Taste Test

Angel Food Cake with Pineapple and Homemade Whipped Cream

    So I'm really upset because I took really great pictures of this cake last night, but when I went to upload them today my computer froze and I ended up loosing the pictures.  Technology!  So I mentioned in my last post that we had a last minute dinner party last night.  I wanted to make something for dessert, but didn't have a lot of time...or energy!  I remembered a recipe my sister's friend had shared with us a while ago that had just two ingredients.  Just what I needed.  I quick trip to google to double check the method and I was good to go. 

Pineapple Angel Food Cake

Ingredients
1 box of angel food cake mix
1 20 oz can of crushed pineapple in pineapple juice

Method
1. Combine angel food cake mix with the can of crushed pineapple, juices and all.
2. Bake cake according to directions on box. 

Homemade Whipped Cream

Ingredients
1 cup heavy whipping cream
1 tbsp powdered sugar
1 tsp vanilla extract

Method
1. Whip heavy cream in a metal bowl with a hand mixed until stiff peaks form.
2. Whip in sugar and vanilla.

The Taste Test
    This cake was light and moist and will satisfy your sweet tooth.  I think it's worth keeping a box of cake mix and can of pineapple stocked in your pantry because this was so easy to throw together and was a big hit with our guests!

Shrimp Cobb Salad

    My May Cooking Light magazine came in the mail this week, which means new inspiration!  This month's magazine has a Shrimp Cobb Salad featured on the cover, which looked simple and scrumptious. I made this easy meal for my entire family last night as we had an impromptu dinner party. 

Shrimp and Cobb Salad

(I doubled this recipe, which was plenty for 8 people)

Ingredients
1 lb shrimp, peeled and deveined
1/2 tsp paprika
1/4 tsp black pepper
Cooking Spray
1/4 tsp salt, divided
Juice from 1/2 lemon
1 1/2 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
1 Bunch Romaine Lettuce
2 cups cherry tomatoes, halved
1 cup shredded carrots
1 cup frozen whole-kernel corn, thawed
1 ripe avocado, cut into chunks

Method
1. Heat large skillet over medium-high heat.  Coat skillet with cooking spray.  Sprinkle shrimp with paprika and pepper.  Add shrimp to the pan and cook about 2 minutes on each side.  Sprinkle with 1/8 tsp salt.
2. Combine 1/8 tsp salt, lemon juice, olive oil, and mustard in a large bowl.  Whisk together and mix into a large bowl with the lettuce, tomatoes, corn, carrots, and avocado. 
3. Top with shrimp and enjoy!

The Taste Test
This dish was a big hit with everyone.  Even Annie, my brother's girlfriend who doesn't eat fish, liked the salad topped with my leftover tofu sticks.  The corn was a nice addition that made this salad taste a little more unique than your typical salad.  The dressing was very light and complimented all of the flavors nicely.

Haddock with Almonds

     Three ingredients or less?  Yes please!  I have never made haddock before, so when it was on sale at the grocery store this week, I figured, why not?  Many of the recipes I found when searching for something to do with this fish suggested breading it and making fish and chips.  This would be a great weekend meal, but we typically like to go simpler and healthier during the week.  Here is what I finally decided on:

Haddock with Almonds

Ingredients
1 lb haddock
1/2 cup sliced almonds
2 tbsp olive oil
salt and pepper to taste

Method
Heat oven to 350 degrees.
1. Place fish in a baking dish coated with cooking spray.
2. Mix almonds and olive oil together in a small bowl.  Use a spoon to spread over the fish.
3. Season with salt and pepper.
4. Bake for 20 minutes, or until fish is flaky.


The Taste Test
    This was another very easy dish to throw together in just minutes, perfect for a quick weeknight meal.  There wasn't a ton of flavor but it was simple and tasted very light.  Adding different spices might help to add a little more excitement.

Sesame Crusted Tofu Sticks over Vegetables

    It's been a while since I made tofu, so this past weekend when I was flipping through my cooking light book, a recipe for Sesame Crusted Tofu sticks with a Vegetable Saute caught my eye.  Last night Arnauld was working late so I whipped this up for my dinner and it was delicious!  I made a few modifications to make it a bit healthier, such as cutting out the flour and reducing the amount of sesame oil and breadcrumbs I used.  I loved the way the tofu tasted and can imagine making it the same way another time and using it on top of a salad or other vegetables.  If you don't normally like tofu, I suggest trying this recipe!

Sesame Crusted Tofu Sticks over Vegetable Saute

Ingredients
Tofu
1/2 tsp salt
1/4 tsp pepper
1 large egg
1 large egg white
1/2 cup whole wheat bread crumbs
1 1/2 tbsp sesame seeds
1 package extra firm tofu, drained and cut into 18 sticks
1 1/2 tbsp sesame oil

Vegetables
1 (6oz) can of pineapple juice
Cooking Spray
1 medium shallot
2 garlic cloves, minced
10 shiitake mushroom caps
1 cup cherry tomatoes, halved
1 tbsp thyme (dried or fresh)
2 tbsp balsamic vinegar

Method
1. Prepare tofu by combining egg, egg white, salt and pepper in a small bowl.  Combine the breadcrumbs and sesame seeds in a shallow dish.
2. Dip the tofu in the egg mixture and then in the breadcrumb mixture.  You can repeat this process for extra crunch if you like.
3. Heat 1 tbsp sesame oil in a large skillet.  Add half of the tofu and cook for 4 minutes.  Turn the tofu to brown all of the sides.  Remove and keep warm while repeating the process with the second half of the tofu.
4. Prepare the vegetables by pouring the pineapple juice in a pan (I used the same pan that I used to cook the tofu).  Bring it to a boil and cook for about 5 minutes.
5. In a separate pan coated with cooking spray over medium heat, add the shallows, minced garlic, and mushrooms.  Saute for about 4 minutes.  Add the tomatoes and thyme and cook one more minute.
6. Stir in the pineapple juice and balsamic vinegar.  Cook for another minute.
7. Arrange about 1/2 cup of vegetables on a plate to serve.  Top with 3-4 tofu sticks.


The Taste Test
    I loved everything about this tasty little dish.  It would probably taste great with other vegetables thrown in the mix.  It was relatively quick and easy.

Vegetable Lasagna

     In addition to making a cake for Jaxson's birthday celebration, I also made vegetable lasagna.  I'm not usually a big lasagna fan.  I don't like all the cheese and the idea of vegetable lasagna sometimes draws me in but leaves me disappointed because vegetable lasagna usually means cheesy lasagna with a few stray vegetables thrown in to make it sound healthier.  It was my mission to make a true vegetable lasagna, full of vegetables!  I have never made lasagna before.  My mom suggested using the no bake noodles, but I was a little weary of that.  Instead, I decided to get the full lasagna experience, noodle boiling and all.

This recipe comes from my Cooking Light cookbook.  I doubled the recipe because I made a big dish of lasagna.  If you cut the recipe below in half, you can use an 8 inch baking dish.

Vegetable Lasagna

Ingredients
2 tsp olive oil
1 box whole wheat lasagna noodles
1 medium eggplant, peeled and sliced thin
1/2 red onion, chopped
4 large carrots, peeled and chopped
1 medium zucchini, sliced thin
2 packages sliced portabella mushrooms
3 cups tomato sauce, I used sauce I had made previously and froze but you can use anything
30 oz fat free ricotta cheese
4 tbsp pesto
1 cup part skim shredded mozzarella
cooking spray

Method
Preheat over to 375
1. Prepare lasagna noodles.  Bring a large pot of water to a rapid boil.  Add 2-3 noodles at a time.  Boil for 10 minutes.  Drain and separate noodles onto waxed paper until ready to use.

2. Heat the oil in a large skillet over medium heat.  Add the mushrooms, carrots, zucchini, eggplant, and onion.  Cook for about 5 minutes and then add the tomato sauce.  Bring to a boil and then reduce heat to simmer the mixture for about 10 minutes.

3. Combine the pesto and the ricotta cheese in a bowl.

4. Spray your cooking dish with cooking spray.  Lay down a layer of noodles.  Cover the noodles with a layer of the ricotta mixture and top with half of the vegetable mixture.  Repeat with an additional layer.  Top your lasagna with a layer of noodles, a bit of the vegetable mixture, and sprinkle with mozzarella cheese.
5. Cover with foil and bake for 30 minutes and then remove foil and bake for an additional 20 minutes.

You can make this dish ahead of time and store in the fridge.  When you are ready for baking, let the dish sit for 30 minutes before baking.

The Taste Test
     This dish took a lot of prep work but it was worth it.  I'm glad I know have a lasagna experience under my belt.  There were definitely a lot of veggies, which I enjoyed.  Arnauld was disappointed with the minimal amount of cheese.  I guess we all just have different lasagna preferences.

Happy Birthday Jaxson!

    Jaxson's third birthday is coming up this week.  My sister had a little celebration for him yesterday.  Ever since I made Ace's rocket ship cake, Jax and I have been talking about what kind of cake he might want for his birthday.  For weeks, it was a t-rex.  In my mind I was going to be making a 3-D t-rex.  However, Chuggington has recently stolen Jax's heart.  What is a Chuggington?  That's what I found myself wondering.  Jaxson quickly pulled out his Chuggington suitcase filled with a cast of train characters including Wilson, Coco, and Rooster.  He informed me that Wilson, the red train was the one he wanted.  Out the window went the t-rex and in chugged Wilson.
     Before even thinking about how to execute a train cake, I had to decide on what kind of cake to make.  I thought about making the same coconut cake I used for Ace's cake, but I wanted to try something new.  I found a recipe for a peanut butter sheet cake that sounded different yet delicious.  This cake suggested a peanut butter frosting, but I knew that would be hard to turn red, so I found a butter cream frosting by Martha Stewart that I decided to try instead.

Peanut Butter Sheet Cake
Ingredients
1/2 cup natural creamy peanut butter
1 cup water
2 sticks of butter
2 cups of flour
2 cups of sugar
1 tsp salt
1 tsp baking soda
2 eggs
1/2 cup buttermilk

Method
Preheat over to 350 degrees.
1. Bring the peanut butter, water, and butter to a rapid boil until everything melts together.
2. Mix flour, sugar, salt, and baking soda together in a large bowl.
3. Pour the peanut butter mixture over the flour mixture.
4. Mix and stir in the eggs and buttermilk.
5. Pour the batter into a greased and floured cake pan.  Bake for 20-25 minutes.

Butter Cream Frosting

Ingredients
3 sticks of unsalted butter, softened
1 pound of confectioners sugar
1/2 tsp vanilla extract
Method
1. Beat butter with a mixer on medium-high until it is creamy-about 2 minutes.
2. Reduce the speed of the mixer to medium and add 1/2 cup of sugar at a time.  Beat the mixture for 5 minutes after each addition of sugar.  Continue this process until all of the sugar has been added.
3. Add the vanilla and beat until the frosting is smooth.

Use immediately or store in the refrigerator for up to 3 days.  If you plan to store the frosting in the fridge, return it to room temperature and beat on a low speed until smooth before using.

     I broke out my Kitchen Aid for this project.  My mom bought it for my birthday last year, but because of space issues, I never even took it out of the box.  Sad, I know.  When I saw that I would need to be mixing this frosting for about 40 minutes, I knew it was a job for the Kitchen Aid.  I wish I had taken it out of the box earlier-the thing is amazing!
     I was also inspired to break it out because after a visit to my friend Erin's house earlier this week. Her's was sitting proudly on her counter and it just looked so professional and fun.  Using the Kitchen Aid made me feel like a real baker, which was short lived.  As soon as I began assembling the the cake, I was quickly reminded that cake making and decorating is hard!  There were crumbs in the frosting, the train was lopsided, and overall the whole process was just nerveracking.  I just kept reminding myself that no matter what, Jaxson would be excited to see a giant red blob, loosely resembling Wilson on a tray with candles for his birthday.
     Well he was excited.  He knew right away that this cake was indeed Wilson.  Jax was happy to have everyone finally singing Happy Birthday to him and having the chance to blow out the "fire" all by himself instead of having to assist others on their big day.  He was even eager to taste the cake.  Well as soon as the first bite was in his mouth, he promptly spit it out saying, "Gross, that is disgusting!"  It should be noted that he is not a good judge of taste since he has a very limited diet at this point (his own choice) and he never even chewed the cake.  He would have preferred a funfetti cake with pink frosting.  However, everyone else liked the cake, comparing the taste to a peanut butter cookie.  The frosting wasn't my favorite-especially with the peanut butter cake.  Maybe a chocolate frosting would have been a better choice.

Happy Birthday Jax!

Auntie loves you, so so much!

xox

Birthday Scones

    Tomorrow is my friend Elena's birthday.  It has become a first grade tradition to celebrate special occasions with meals together.  So for Elena's special day we opted for breakfast.  I saw a recipe recently for scones that interested me.  Of course, when I went to find it, I couldn't.  Instead I used the internet to find a recipe for "healthy" scones and discovered one that called for buttermilk instead of heavy cream and also included oatmeal.  It sounded good to me.  I was excited to try this recipe out since I've never attempted a scone before.  They were very easy to put together, except for the cutting in butter.  I have come across a few recipes that tell you to either use a pastry blender or two knives to cut in butter.  I don't have a pastry blender-at least I don't think I do.  Honestly, I don't know what a pastry blender looks like.  When I try to use two knives to mix in pieces of butter, I just end up flinging flour all over the kitchen.  Maybe I need to watch a video or talk to someone who knows what they're doing!

Cranberry Oat Scones

Ingredients
1 3/4 cups flour
1/2 cup sugar
1/4 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1/2 cup unsalted butter cut into small pieces
3/4 cup rolled oats
1/2 cup dried cranberries
zest of 1 lemon
2/3 cup buttermilk
Egg Wash
1 large egg
1 tbsp almond milk (you can also use milk or cream)

Method
1. Preheat over to 375.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
3. Add the butter using two knives or pastry blender until the mixture resembles coarse crumbs.
4. Add the rolled oats, cranberries, and zest.  Mix until combined.  Stir in the buttermilk and mix just until the dough comes together.
5. Transfer the dough to a lightly floured surface and knead the dough four or five times.  Pat or roll the dough into a circle that is 7 inches round and 1 1/2 inches thick.  Cut the circle into 8 triangles and place them on the baking sheet.  Mix the egg and milk and brush the mixture over the triangles.
6. Bake for 15-18 minutes pr until lightly browned and a toothpick inserted in the middle comes out clean.  Remove from the oven and transfer to a wire rack to cool.

Chili Rubbed Tilapia with Asparagus and Lemon

     Google is amazing!  Tonight I took a quick survey of what was in the fridge-tilapia and asparagus.  I did a quick search for tilapia and asparagus recipes and "poof" an instant dinner idea.

Chili Rubbed (Not rubber as I first published.  Thanks to my dad for calling me out on my typo!) Tilapia with Asparagus and Lemon

Ingredients
1/2 lb tilapia
1 lb asparagus
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1 tbsp olive oil
juice from 1 lemon

Method
1. Bring one inch of water to a boil and use a steaming basket to steam asparagus for about 4 minutes.  Then transfer to a plate to cool.
2. Combine chili powder, garlic powder, and salt in a plate.  Dip fish into the mixture and rub to coat the fish completely.
3. Heat oil in a skillet over medium-high heat.  Cook fish for 5-7 minutes total, turning once.  Fish should be opaque.
4. Move fish to a separate dish and add lemon juice and asparagus to the skillet.  Cook for 2 minutes to heat through.
5. Serve fish with asparagus.

Happy Birthday Dee!

    Today is my sister, Dee's 25th birthday.  To celebrate we decided to have breakfast for dinner.  When I shared my success with Huevos Rancheros, my family quickly requested we add the dish to the birthday menu.  I had been looking forward to trying to make crepes for about two weeks, ever since I received an email with a super simple recipe.  But out the window that plan went.  So since I am cooking up Huevo Rancheros...again... I decided to give poaching a try.  Risky, I know.  I just read about a "simple" way to do it, so I am going to test it out.  Wish me luck!

How (Not) to Poach an Egg  

1. Lay some plastic wrap, about 1 square foot, over a small bowl.  Spray the wrap with cooking spray and push the wrap into the bowl slightly.

 

 

2. Crack and egg onto the plastic and use a string or a twist tie to close the little bundle.

3. Drop the bundle into simmering water, not boiling.

4.  Cook for 3-4 minutes before fishing the bundle out with a slotted spoon.

5. Cross your fingers and hope for a perfectly poached egg.

 

   I'm not going to lie and say that I think I will try poaching an egg again this way any time soon!  The end result wasn't bad, but it didn't go as smoothly as I had envisioned.  I think I dropped the eggs into the water too soon, so it took longer than 4 minutes.  The string also loosened once the bags were in the water and I think some water got into the bundles.  I only ended up "poaching" four eggs because I was worried it wasn't going to work.  I may try a different method some other time...when I'm not entertaining guests!

Mom's Baked French Toast

Recipe Coming Soon!

Fruit Salad

Breakfast for dinner was a big hit!

A group effort to get all those candles blown out.

Happy Birthday Dee!

xox

Yellow Split Pea Soup

     Since the weather is still cold and balmy, I guess I'll keep making soups for lunch.  I bought a bag of yellow split peas at the store last week because I liked the color.  This week I browsed the internet for a recipe to use them.  This is what I came up with.

Yellow Split Pea Soup

Ingredients
1 bag yellow split peas, rinsed
6 cups water
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
1 tsp cumin
1 tsp dried basil
1/4 tsp pepper
1 pinch salt
1 pinch cayenne pepper

Method
1. Combine all ingredients in the crock pot and cook on high for 3-4 hours.

Huevos Rancheros

    Last week in the city, Arnauld ordered Huevos Rancheros from Norma's.  Once again we found ourselves analyzing the dish so that we could try to replicate it on our own.  Luckily my best pal Heather had a recipe posted online that we used as a reference.  I was nervous as Arnauld took his first bite.  I anxiously asked, "Do you like Norma's better?"  His reply was, "No.  I like this better!"  Success!

Huevos Rancheros

This was Arnauld's plate.

Ingredients
2 Medium Sized Tortillas (per person)
1/2 Cup Mexican Shredded Cheese
1 can black beans, drained and rinsed
1 medium onion, chopped
1 tbsp olive oil
2 tsp cayenne pepper
2 tsp cumin
1 tsp garlic salt
fresh salsa
4 large eggs
1 avocado, mashed with a pinch of salt
sour cream (optional)

Method
1. Heat the oven to 350 degrees. 
2. Heat the oil in a skillet over medium heat.  Add the onions and the galic.  Cook until softened and then add the beans, cayenne pepper, cumin, and garlic salt. Cook until hot, about 5 minutes.
3. Sprinkle cheese, about 1/4 cup, between the two tortillas to create a cheese and tortilla sandwich.  Bake on a cookie sheet for about 7 minutes or until crispy.
4. We fried some eggs, over easy to put on top of our tortillas although Heather suggests poaching them.
5.  Assemble your Huevo Ranchero by layering the beans, salsa, and then eggs over your tortilla and sprinkle with cheese.
6. Add a dallop of avocado and sour cream and enjoy!

My more boring dish.

The Taste Test
There was so much going on in this dish, but it all worked so well together.  I'm usually not a big fan of salsa, but something about all of the different flavors here really came together.  I was very full but very happy when I was done.  Also, if you time everything right, this can be a very quick meal.  We started cooking pretty late last night and since I've never poached an egg before, I decided I would leave that experiment for another time.  Thanks Heather for the inspiration!

Baked Shrimp with Tomatoes and Feta

     This was a simple dish that took only minutes to put together and then just 12 minutes in the oven.  Perfect for a weeknight meal.

Baked Shrimp with Tomatoes and Feta

Ingredients
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cans of diced tomatoes
2 tbsp parsley
1 lb raw shrimp
1/4 tsp salt
1/4 tsp pepper
2/3 cup of crumbled feta cheese

Method
1. Preheat the oven to 425 degrees.
2. Heat the oil in an oven proof skillet if you have one.  Add the onion and cook until softened, about 3 minutes.  Add the garlic and cook for another minute.
3.  Add the tomatoes and bring to a boil.  Reduce heat and simmer for 5 minutes or until the tomato mixture begins to thicken.
4. Remove from heat and add parsley and shrimp.  Season with salt and pepper.  I wasn't sure about putting my skillet in the oven, so at this point I just transferred everything to a baking dish and sprinkled the feta over the top.
5. Bake in oven until the shrimp are cooked, about 12 minutes.

The Taste Test
     This was a very light and fresh tasting dinner.  I bet it would also taste great with fresh tomatoes.