Brocolli & Potato Frittata

I finally got apples and cider!  From Beccari's Farm Market.  I will definitely be going back!  They have the best Apple Cider ever!  They actually call it liquid apple because there is no added sugar (it doesn't need it), no water, and no preservatives.  We finished 1 gallon in less than a week...of course we did have more guests than usual so it wasn't just us drinking it. I plan on making some apple desserts within the next couple of days...so I will probably be posting them on here.  Fall is delicious!

I also bought myself a bag of Chex Mix when I was at the grocery store last Sunday...a moment of weakness.  I thought John and I would share it...but he wasn't as interested in it as me, or maybe I just didn't give him a chance to eat it...who knows.  The bag lasted about 5 days so that's not to bad is it?  So with my Chex Mix in one hand and my hot apple cider in the other, I was a happy girl.

But Chex Mix and Apple Cider weren't the only things I ate last week, of course.  I found this frittata in the November 2011 issue of EveryDay with Rachael Ray and adapted it just a little.  It was pretty delicious.  I've never thought to add potatoes to eggs before but it turned out well.  This can work for dinner, breakfast, brunch, or lunch so it's pretty versatile.

Brocolli & Potato Frittata

-Olive oil or coconut oil (I've been using this a lot recently because I got a jar while in amish country)
-2 white potatoes, peeled and cut into small pieces 
-4 cloves garlic minced
-1/2 small onion
-2 cups broccoli florets
-4 whole eggs and 4 egg whites
-1 half c skim milk
-4 oz. pepperjack cheese
-salt and pepper

Heat oil in a skillet (preferably a cast iron that has been well seasoned).

Add the potatoes and onions and cook, stirring occasionally to keep from sticking until potatoes are tender.  About 10 minutes. Transfer to a plate.

Add a little more oil to pan.  Add garlic and broccoli.  Season with salt and pepper and cook until broccoli is tender.

Return the potatoes to the pan and smooth the veggies into an even layer.

Put rack in oven on the very top and preheat broiler.

Whisk together the eggs, milk, cheese, salt and pepper.  Pour over the potatoes and broccoli.  Cook until the eggs are set around the edges but still wet on top.  Then broil until just set and starting to brown a little on top-about 4 minutes.

Slice and serve.  Can be served with a variety of different side dishes depending on what meal it is for, or just alone.  It has most of the food groups in it already.

Pumpkin Peanut Soup

Yesterday John and I did the Step Trek in the South Side slopes of Pittsburgh.  It was a walk that explored a lot of the different stairs around the area.  It was fun because we were able to explore an area of Pittsburgh that we otherwise wouldn't have, we saw some pretty cool views of the city, and of course we got exercise (1,322 steps..not counting the thousands of steps we took just walking to the different stairs).  Needless to say my calves are pretty sore.  After that we went to my favorite place, The Milk Shake Factory.  They not only have 55 milkshake variations, you can also come up with your own flavor. AND they have sundaes, plain old ice cream cones with probably about 12 ice cream flavors, and homemade fancy chocolates.

After we got home we relaxed for about a half hour then went on a bike ride at the North Shore.  We were hoping to see some filming of 'One Shot' so we could see Tom Cruise but they weren't there.  But it was still a nice ride because of the insanely beautiful weather.  We just had to take advantage of it!  And I think we did a good job.

Anyway, I thought this soup would be a good idea for a relaxing night after our busy day.  I've been loving cooking with pumpkin and squash and all of the delicious tastes that fall brings.  I may be overdoing it just a tad, but there are so many recipes and options that it's hard to not take advantage.  John hasn't complained yet...but we'll see what December brings after his 15th bowl of some variation of pumpkin or butternut squash soup.  This recipe was especially delicious because it had the peanut taste to compliment the pumpkin.  I got the recipe from the October 2011 issue of Women's Health.

Pumpkin Peanut Soup

-2 tsp coconut oil (or olive oil)
-1 small onion (about 1 c)
-3 cloves garlic
-1/2 tsp paprika
-1/2 tsp crushed red pepper
-1 can pure pumpkin puree (15 oz.)
-1 1/2 c vegetable broth
-1 jar drained roasted red peppers (7 oz.)
-1/3 c smooth peanut butter
-1 tsp sugar
-1 tbsp lemon or lime juice
-salt and pepper

Heat oil and onion and cook until onion is slightly browned.  Add garlic and cook for 2 more minutes.

Add paprika and crushed red pepper, pumpkin puree, broth, peppers, and peanut butter. Stir and bring to a boil.  Reduce heat and simmer for 5 minutes.  Add sugar, lemon juice, salt and pepper.

Blend until smooth.  Serve and enjoy!

Spaghetti Squash Pesto

So a week and a half ago, on a Sunday,  I planned out what I was going to make for dinner the next two weeks.  To reduce the stress of deciding the day of.  So I went through these recipes last week and they were mostly flops.  Well..maybe not complete flops just not worthy of my blog.  Then this week I was excited to make dinners but turns out with one thing or another we're not even going to be around all that much.

This past weekend we spent the weekend in Huntingdon, PA with our good friends Sara and Jared (who live there) and Melanie and Dave (who came from Philadelphia).  It's a good mid way point, in the middle of nowhere PA.  But anyway, Sara took Mel and I to all of these Amish Farms in Bellville, PA to get all sorts of fresh goods.  I got 2 huuuggggge butternut squash, an acorn squash, Spaghetti Squash, sweet potatoes, and gourds to decorate with.

After getting my gourds, I decided it was about time I started decorating for fall.  So I spent Monday night after work at Pier 1, Crate & Barrel, and Etsy.com.  I get decorating anxiety but I think I'm happy with the fall decor I got.  Now I just have to clean the house so it looks better.
I just couldn't wait to try the spaghetti squash so I made that for dinner on Monday Night.  After shopping...so we didn't eat until 9:00 PM...needless to say even after brushing before bed I had the worst garlic breath in the morning.

Spaghetti Squash Pesto


I used this link on How to Cook a Spaghetti Squash 


Then I made Pesto:

3/4 c basil
1/2 c spinach
1/4 c parmesan cheese
2 garlic cloves
walnuts or pine nuts if you have them (I didn't)
olive oil
salt and pepper

Combine in the food processor:

After I got all of the "spaghetti" threads out of the squash, I added a chopped tomato and the pesto and voila!  I wasn't very hungry so I'm still not entirely sold on the spaghetti squash thing but John really liked it! So ya know, that's always a good thing.

If anyone has any must try recipes using a spaghetti squash please give me the recipe!

Corn soup with Jalapeno Puree

I have declared Mondays as meatless.  But let's be honest, there will be more than one meatless day in my house.  I could definitely be a vegetarian.  As it is now I only make and mostly only eat chicken and turkey.  I will eat other meats though if I am eating at someone's house.  I never want to inconvenience anyone so I just eat what they prepare.  I make beef maybe once a year, for Johns birthday.  Meatloaf...he loves it.  I told him I would make a turkey meatloaf and he didn't really like that idea.  Every time I buy beef though I just feel gross...and it looks gross and ya know, it's just not appealing to me in the least.  But have me over for dinner, and I will eat your bloody steak without one complaint.

Anyway, meatless Mondays are a good idea because you never know what we ate over the weekend.  For some reason I really don't want or like to cook on Saturdays or Sundays (unless it's breakfast) so we normally go out to eat, or have a frozen pizza.  But it's good to start the week off healthy.  And of course continue to eat healthy throughout the week, and then splurge on the weekends.  That's my mentality...probably not the best one but I like it.

As I was going through old magazines ripping out recipes, I came across one for Corn Soup in the July 2010 issue of Real Simple (I love this magazine!)  So this recipe is modified from that.

Corn Soup with Jalapeno Puree

Jalapeno Puree

2 jalapeno peppers with seeds removed
a quarter of a green bell pepper chopped (about 1/4 cup) I used the frozen bell pepper mix from Trader Joe's
2 tbsp chicken or vegetable broth

Put peppers on baking sheet and broil for about 10 minutes until slightly charred.  Let cool for a little then blend in blender with 2 tbsp broth.  Pour into a small bowl, clean out blender, and set aside for later.

Corn Soup

2 tbsp butter
1 small onion chopped
2 1/2 cups chicken or vegetable broth
5 cups white corn kernels (Ok so I have to be honest here, I was to lazy to chop the corn off of about 10 ears of corn so I just used the frozen white corn from Trader Joes)
salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper)
plain yogurt
cilantro leaves

Melt butter in a large saucepan, add onions and cook until soft but not browned.

Add corn, broth, salt and pepper and bring to a boil.  Cover and simmer for 10 minutes.

Blend soup in blender (or with your immersion blender if you are so lucky) until smooth.

Serve the soup with a spoonful of plain yogurt in it and the jalapeno puree on top.  Garnish with fresh cilantro.

I am so happy to soup season is here!

Quinoa with Corn/Basil Topping

I am no good at making original names for recipes...as you can probably tell.

Anyway,  I had three ears of corn and wanted to make something new besides just corn on the cob.  I was thinking soup or something like that, but although it's been a little chilly I don't think it's time just yet to start making soups.  I do think that this dish looks pretty festive though for the upcoming season.

Quinoa with Corn/Basil Topping
Serves 2 but you can double or triple the recipe

Quinoa

1/2 c quinoa
1/2 c chopped carrots
1 1/4 c water
a little bit of salt

Prepare as box says.

Corn/Basil Topping

Cooked corn cut off of 3 ears (about 2 cups)
1 tbsp melted butter
1 tbsp milk
1 clove garlic
1/4 c fat free feta
a few shakes of crushed red pepper
salt and pepper to taste
1/2 c fresh basil cut into small pieces

Combine all ingredients except basil in the food processor until mostly smooth.  Stir in basil.
Top Quinoa mixture and serve.

Black Bean Corn Salad

I know what you're thinking, something else made with black beans???  I know I know...but this salad is perfect to bring to picnics or end of summer dinners.  My mom used to make this all the time, but she couldn't find the original recipe.  I pretty much remembered how to make it...but used google just to spur my memory.  Most recipes call for a red bell pepper however Trader Joe's happened to be out the day I went so I got a green one.  To be honest though, I can't really tell that much of a difference between green and red bell peppers.  Are my taste buds messed up?  I'd really like to know.  I do think that the red bell pepper would make for a better picture....but what's done is done.

Black Bean Corn Salad

1/2 c red onion (about 1/2 of a medium sized onion)
1 bell pepper (green or red)
1/2 c cilantro leaves
1 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp lime juice
1 can corn drained
2 cans black beans drained and rinsed
salt and pepper to taste


Chop the onion, bell pepper and cilantro leaves.  I used my chopper (like a slap chop but not) and it was a lot of fun. I don't know why I don't use it more often.  Mix together.
Add black beans and corn.  Mix well.
Finally add olive oil, vinegar, lime juice and salt and pepper.  You can add more of the liquids if it seems to dry or to taste.

Roasted Sweet Potatoes and....Broccoli?

So here's a fact no one cares about, when I eat dinner alone I almost always eat roasted sweet potatoes with a whole lot of steamed broccoli.  However, tonight I was thinking what if I roasted the sweet potatoes and broccoli together??? Because I've recently come to the realization that all vegetables taste better when they are crispy.  And I have to say, I was not disappointed.

Roasted Sweet Potatoes and Broccoli

Sweet potatoes
Broccoli
Olive Oil
Salt
Pepper
Cajun seasoning

Preheat oven to 400 degrees F.

Wash sweet potatoes,  Roughly peel or peel completely whichever you prefer (I keep some skin on for the extra fiber...), chop into rounds, and place on one side of baking sheet.  Chop Broccoli or use frozen and put on the other side of baking sheet.  Toss both with olive oil, salt, pepper, and cajun seasoning.

Roast for 18-22 minutes stirring or flipping mid way through.

I might try roasting or grilling lima beans next....

Grilled veggies with quinoa

So...There is no picture for this one.  Sometimes I totally make something up with leftovers and things I already have in the cabinet.  Not thinking it will really be all that good.  But even though there is no picture for this one I thought I would still document the recipe...because I loved it.

Also, I have been using my George Foreman all the time.  I wish I had a real grill (someday) but the George does work pretty nicely.  Plus, John cleans it for me since I always burn myself when I try.  Bonus!

I don't have the exact measurements for this recipe as I mostly just used leftover fresh veggies, so it can be altered depending on the number of people...or what veggies you have.

Grilled Veggies with Quinoa

red bell pepper
green bell pepper
zuchinni
sliced onions
grape tomatoes
green beans (fresh or frozen)
olive Oil
salt
pepper
A handful of fresh chopped:
Thyme
Sage
Rosemary
garlic cloves
Quinoa (I used 1/2 cup prepared as the box suggested)
Parmesan cheese

Prepare quinoa as box suggests.  Add half of the chopped thyme, sage, and rosemary to quinoa before cooking.

Chop veggies as desired, toss in olive oil, minced garlic, salt, pepper, and the remaining herbs.  Grill (on George or your nice real grill) until cooked through and slightly charred.  Toss with cooked quinoa, add salt and pepper as needed.  Serve topped with Parmesan cheese.

Who knew grilled veggies could be so good?

Black Bean Sweet Potato Burritos

I received this recipe from my beautiful friend Melanie.  She sent it to me after a discussion over how we like making vegetarian dishes but our husbands also like meat.  She said her husband even said about these burritos "it tastes like there is meat in here!" so that is a bonus!
I knew right away that I was going to love it due to the fact that it has two of my favorite ingredients in it: black beans and sweet potatoes.  I was not wrong in assuming this and knew I had to put it on my blog ASAP.  These will be a staple in the Marlowe house I know that for sure!

Black Bean Sweet Potato Burritos:

3 cups sweet potatoes, peel and diced
1/2 c onion chopped
olive oil

Saute sweet potatoes and onions in 1 tbsp olive oil until tender.  Add water as needed to prevent sticking.  About 10-15 mins.

2 c black beans
1 tsp cumin
3/4 ground cinnamon
1/2 tsp salt
A shake or two of cayenne red pepper

(since I love spices, I always tend to add more than recipes call for...so do what you think is right)

Add all of the above ingredients and cook until heated through.

8 flour tortillas (I actually used whole wheat, low carb tortillas from Trader Joes. Low cal, plus lots of fiber. Bonus!)
1 1/2 c shredded cheddar cheese

Preheat Oven to 350.

Divide bean mizture and cheese among tortillas and roll up. Place in a pan.  Cover pan with foil and bake for 20-25 mins.

Garnish with sour cream, salsa, and fresh cilantro!  YUM!

Sweet Potato Quinoa Patties

Sweet potatoes and quinoa are a staple in the Marlowe house.  When I am just at a loss for dinner ideas, I either make some kind of chicken with sweet potatoes done some way, or mix random ingredients with quinoa. However, I actually did find a recipe for these and it couldn't be more fitting for my tastes.  It was pretty time consuming so I can't say that I would make it all to often but it was really delicious as a final result.

Sweet Potato Quinoa Patties


1 large egg

1 tbsp curry powder
1/2 tbsp dry ginger
 3 small cloves minced garlic
1/4 c flour
3/4-1 c cooked quinoa
1 c grated sweet potato
salt to taste
pepper to taste
canola oil

Salsa for on top

 1/2 c diced pineapple
1/4 c diced bell pepper (whatever color you would like)
1 tsp chopped fresh cilantro
1 tsp brown sugar

Combine all of the ingredients for patties minus the canola oil and refrigerate for a half hour.

In the meantime, combine all of the ingredients for the salsa and refrigerate until ready to serve.

Heat oil in pan and form small patties.  No more than 3 tbsps in each for optimal cooking and sticking together.  Cook in pan about 3 minutes per side, sort of flattening it with the spatula a little as it cooks.

Serve with salsa on top


This recipe sounds like a weird combination but it really is good with the sweet salsa offsetting the spicy patty.

Someday I might just combine all of the ingredients for the patties and make a casserole type dish without.  I think it would shave off a little time and still taste delicious.

Delicious Asparagus Pizza, Honey Wheat Pizza Crust, Pesto

So I've been loving experimenting with different pizza recipes recently.  When I saw the idea for this I knew I had to try it.  Based on the recipe of the week at Soergels Orchards which is one of my favorite places.  Especially in the fall.

So this pizza can be as simple or as hands on as you want it (store bought crust and pesto, or handmade), but in the end it's all pretty easy.  So here's the basic recipe, with the crust and pesto recipes to follow if you are so inclined.

Delicious Asparagus Pizza

-Pizza Crust (Homemade, Boboli, Trader Joe's Whole Wheat already prepared Dough)
-Pesto
-A big handful of spinach
-3 roma tomatoes
-2 cups chopped fresh (or frozen) asparagus
-Fontina Cheese
-olive oil
-salt and pepper

1.  Preheat oven to 400 F.  Chop up asparagus and toss with olive oil, salt, and pepper.  Put in oven until soft (about 5-10 mins)

2. Spread pizza crust with pesto.  Layer Spinach, chopped tomatoes, asparagus, and thinly sliced cheese.

3.  Bake  at 400 F for 10-15 minutes until cheese is melted and slightly browned.

I was afraid that John wouldn't be a huge fan of this pizza because of all the vegetables, but he had half of the pizza, so guess I was wrong.  I love how he isn't picky.  I was also wondering if the tomatoes would get cooked enough, because I love them when they are cooked but raw not so much.  However, the flavors and vegetables blended perfectly and it was a delicious, filling, and semi healthy dinner overall.  Success! 


Honey Wheat Pizza Crust

Pizza crust really is simple to make.  I don't know why I've never done it before.  I will be from now on I can tell you that.

-1 package (1/4 ounce) yeast
-1 cup warm water
-2 cups whole wheat flour
-1/4 cup oat bran
-salt (I just did a couple twists on my salt grinder)
-1 tbsp honey

1. Dissolve yeast in water and let sit for 10 minutes.

2. Mix flour, oat bran, and salt.

3.  Add honey and yeast mixture.  Stir and knead together.

4.  Cover and let sit for a couple minutes to rise.

Roll out on floured pizza pan.  I baked my crust for 5 minutes then took it out added my toppings and baked with them for 15 minutes and it came out perfectly. 

Pesto

I LOVE pesto.  On crackers, on veggies, in pasta, on pizza. I just love it.  I've been making big batches and putting it in the freezer.  It really defrosts well and is great for a quick dinner, for pizza, or when you really want it to dip your crackers in it.

Also, it's a hard recipe for me to write out because I make it all sorts of ways based on what I have.  But I will provide a basic recipe, that is always good.

-1 1/2 cups fresh basil
-1 c spinach
-1/2 cup parmesan cheese
-3 garlic cloves
-1/3 cups pine nuts or walnuts (last time I made it I used sliced pecans and it still turned out delish)
-olive oil
-salt & pepper

Put all ingredients in the food processor, add olive oil and blend until smooth.

Chana Masala

My friend introduced me to a delicious authentic Indian Restaurant in Monroeville, PA called 'Udipi Cafe'  It is our favorite restaurant to go to together.  She came over the other day so I wanted to try to make what is my favorite entree to get there which is 'Chana Masala'  I used this recipe as a reference: (Chana Masala) but made some changes.

The main ingredient in this is chick peas.  I read on a review for this website that they call the water surrounding the chick peas 'caca' water..and that you should always drain and rinse the chick peas well and not use the water that they are surrounded in.  I had never heard this before so I was definitely glad to, and will do that from now often.  Anything called caca is not for me.

Chana Masala

-1 can chick peas + 1/2 cup water
-1/2 onion or 1/2 cup frozen diced onion
-4 cloves garlic
-olive oil
-2 tbsp lemon juice
-1 tsp curry powder (I used 1/2 tsp sweet curry powder, and 1/2 tsp red curry powder)
-1 1/2 tsp garam masala
-1 tsp dry cilantro
-1/2 tsp cumin
-1/2 tsp salt
-2 cups frozen spinach

(as for the spices you can switch up the amounts as you seem fit.  I tend to taste my food as I am cooking it and always think it tastes bland so I keep adding spices.  Needless to say most of my dishes end up a little spicier than they really should be...)

1.  Sautee onions and garlic in olive oil until soft.

2.  Add chickpeas and 1/2 c water.

3.  Add spices and lemon juice.  Cover and simmer for 10 minutes, stirring occasionally and adding more water if needed.

4.  Add spinach, stir, cover, and cook a couple more minutes until spinach is cooked.

I served it over Quinoa, but you could eat it plain, served over rice, or stuffed inside Pita bread.