Feb 24

Tomato and Feta Orzo Salad

One of the chefs I love to watch is Curtis Stone. The food he prepares always looks so simple yet so delicious. That is where this salad comes from and it has become a favorite. Although this is a great summer salad I think it is great year round. It’s light and fresh with a simple red wine vinaigrette. Fresh tomatoes and basil, creamy feta and pine nuts, what’s not to love! The orzo and the vinaigrette can both be made ahead of time and refrigerated separately. Let them sit at room temperature for 30 minutes before finishing the salad. Enjoy!

Tomato and Feta Orzo Salad
Salad:
1 1/2 C. orzo pasta
3 C. (not packed) fresh baby spinach leaves
15 grape tomatoes, cut in half
1/2 C. pine nuts
2 Tbsp. chopped parsley
1/2 C. coarsely crumbled feta cheese
2 Tbsp. chopped fresh chives

Vinaigrette:
2 Tbsp. red wine vinegar
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 C. extra-virgin olive oil
1/4 C. thinly sliced fresh basil
Salt and Pepper

Bring a large saucepan of salted water to boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo, and set aside to cool completely.

Meanwhile in a large bowl, Whisk the vinegar, shallot and garlic. Slowly drizzle in the oil while whisking to blend well. Stir in the basil and season with salt and pepper to taste.

To the vinaigrette add the orzo, spinach, tomatoes, nuts and parsley. Toss to coat. Fold in the cheese and season with salt and pepper. Sprinkle with chives and serve.

Feb 18

Flour

I wanted to share with you a couple of types of flours that I have discovered and have incorporated into my cooking.

Einkorn Flour

The wheat we use today is not like the wheat that was used thousands of years ago. Einkorn wheat contains higher levels of protein, essential fatty acids, phosphorous, potassium, B6, lutein and beta-carotene. As far as gluten, Einkorn has a different gluten compared with modern wheat so if you are gluten sensitive this might be an alternative for you. Einkorn flour is not sold in stores yet and can be ordered on-line.

Chickpea Flour

Chickpea flour, also know as garbanzo bean flour, is ground from dried chickpeas. It is often used in dishes in India. I have been using this flour when I need to thicken a sauce. One cup of chickpea flour has 356 calories, 21 grams of protein, 6 grams of total fat and 53 grams of total carbohydrates. You don’t get that with processed white flour!

Feb 01

Sun-Dried Tomato, Feta, & Barley Salad

Barley is a cereal grain with a nut-like flavor and an chewy, pasta-like consistency full of fiber, vitamins and minerals. Besides the barley, this salad is all about the sun-dried tomatoes and feta cheese which are two things I love. The dressing is very simple and uses the olive oil the tomatoes are stored in which adds more flavor to the salad. I’m not a big fan of zucchini, but in this salad it is shredded and you don’t notice it. Enjoy!

Sun-Dried Tomato, Feta, & Barley Salad
2 1/2 C. chicken or vegetable stock
1 C. barley
Juice of 1 lemon
1 tsp. honey
1/4 C. (reserved) olive oil
1/4 tsp. sea salt
1/2 tsp. pepper
1/4 C. diced sun-dried tomato (oil reserved)
1 small zucchini, shredded ( about 1/2 cup)
1/4 C. diced onion
4-oz. feta cheese, crumbled
1/4 C. golden raisins
1/4 C. chopped, pitted, Kalamata olives
1 C. chopped fresh parsley

Bring barley and stock to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand to room temperature.

In the meantime, whisk lemon juice, honey, and reserved oil in a small bowl. Season with salt and pepper; set aside.

Once the barley is cool, toss the tomatoes, zucchini, onion, feta, raisins, olives, and parsley in a large bowl. Add to the cooked barley. Drizzle oil mixture and toss to coat. Season with salt and pepper if necessary.

Jan 25

Quinoa Salad with Lemon, Dill & Avocado

If you haven’t tried quinoa yet, or if you have and didn’t care for it give it another try. I do not care for it by itself, but love it in a salad. Quinoa (KEEN-wah) is high in protein, fiber, and minerals, but doesn’t contain any gluten. This salad has crunchy bites of vegetables, a light fresh taste from the shallots, dill and lemon, with nuts and dates to round out the dish. Enjoy!

Quinoa Salad with Lemon, Dill & Avocado
1 C. golden quinoa
1-3/4 C. chicken or vegetable stock
8 small red radishes
1/3 seedless cucumber, unpeeled
1 large shallot
2/3 lightly filled cup dill fronds, without stems
1/2 lemon, zested and juiced, about 1-1/2 Tbsp.
3 Tbsp. olive oil
1/2 Tbsp. balsamic vinegar
1/8 tsp. liquid smoke*
1/2 C. sliced raw almonds
1/2 C. pitted dates, roughly chopped, or raisins
1/2 C. grated Parmesan cheese
Salt and pepper to taste
1 avocado, to serve

Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the stock, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Drain.

Spread the cooked quinoa out over a cookie sheet or plate to cool.

While the quinoa is cooking, finely dice the radishes, cucumber, shallot, and dill fronds and toss with the quinoa in a large bowl.

Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa.

Fold in the almonds, chopped dates or raisins, and Parmesan. Taste and season with salt and pepper. When ready to serve, top with chopped avocado.

*Note: 1 tablespoon smoked olive oil, can be substituted for the liquid smoke and 1 tablespoon regular olive oil.

Serves 4 to 6 as a side dish

Jan 17

Creamy Potato, Sausage, and Vegetable Soup

This soup is perfect for the cold, windy, damp day we have had. It’s warm, creamy and comforting. If you are looking to cut a few calories and fat you can always use turkey bacon, chicken sausage and sweet potatoes. Instead of all-purpose flour in this dish I use chickpea flour. It thickens, adds flavor, and is good for you. Enjoy!

Creamy Potato, Sausage, and Vegetable Soup
6 thick slices bacon, diced
3 Tbsp. butter
1 large onion, chopped
6 medium (2 C.) carrots, thinly sliced
1 tsp. dried thyme
1 tsp. dried basil
3 cloves garlic, minced
1/4 C. all-purpose flour
4 C. chicken stock
1-lb. mild ground Italian sausage, cooked and drained
4 C. potatoes, peeled and diced
2 C. kale, packed tight, stem-removed and chopped
1 bell pepper, any color, chopped
1 C. heavy cream
Salt and pepper, to taste
Shredded Parmesan cheese

Cook the bacon in a large pot or Dutch oven until crispy and browned; remove to a paper-towel lined plate to drain. Drain off some of the bacon drippings, leaving a few teaspoons in the pan. Add the butter to the pan and heat over medium heat. Add the onions and carrots and cook, stirring until the onions are just tender ( about 4-5 minutes).

Increase heat to medium-high, and add the thyme, basil, and garlic. Continue cooking, stirring for 1 minute longer. Add the flour and cook, stirring continuously, until the flour is incorporated into the mixture.

Add the chicken broth and bring to a boil (uncovered), stirring frequently. Cover, reduce heat, and simmer for 10 minutes. Add the diced sausage and potatoes; cover and cook for 15 minutes longer. Add the kale; cover and cook for 5 minutes, and then add the bell pepper and cook an additional 5 minutes until all of the vegetables are tender.

Stir in the cream. Taste and add salt and pepper, as needed. Heat through.

Top each bowl with crumbled bacon and Parmesan cheese.

Yields: 8 servings

Jan 07

Catalina Dressing

I love making my own salad dressings, and this is now one of our favorites. They are so quick and easy to prepare, and it’s so easy to change-up the ingredients to suit your family’s taste. If you are not using white sugar you can try honey or maple syrup. Instead of red wine vinegar you could choose from a list of vinegars to use. Enjoy!

Catalina Dressing 1/2 C. olive oil
1/4 C. sugar
1/4 C. ketchup
1/4 C. red wine vinegar
1/4 C. grated sweet onion
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
Salt and pepper to taste

Whisk all ingredients together, seasoning with salt and pepper to taste.

Makes 1-1/2 Cups

Dec 10

Butternut Squash Soup

If you have been to Panera Bread and enjoyed their squash soup, you will love this soup recipe. This is considered a copycat recipe and I think it is dead on. The apple cider, honey, curry, and cinnamon add perfect sweetness and spice. Though this is delicious with a side salad or a sandwich, I think it is a perfect first course dish to serve in fall and winter. Enjoy!

Butternut Squash Soup
1 butternut Squash
1 small onion
2 Tbsp. olive oil
15-oz. can pure pumpkin
2 C. chicken or vegetable stock
1-3/4 C. apple cider
1-1/2 C. heavy cream
2 Tbsp. honey
1/4 tsp. curry powder
1/2 tsp. cinnamon
2 tsp. salt
1/2 tsp. black pepper
Pumpkin seeds (for garnish)

Preheat oven to 450 degrees. Peel and seed squash and cut into chunks. Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes, then allow to cool at least 10 minutes.

Puree in blender or a food processor. In a large sauce pan, combine squash puree, pumpkin, stock, apple cider and cream. Bring to a low boil over medium heat.

Add honey and spices and simmer for 10 minutes. Garnish with pumpkin seeds.

Dec 01

Caramel Pumpkin Spice Lattes

Do you love the pumpkin spice lattes at Starbucks? Well, now you can save money and calories by making them yourself. These are so quick and easy to make you can enjoy them anytime of day. If you like salted caramel use that instead for extra deliciousness. If you don’t have pumpkin pie spice, remember to check out my recipe here at Stirmypot, you might just have everything you need in your pantry. Enjoy!

Caramel Pumpkin Spice Lattes
2 Tbsp. canned pumpkin
2 Tbsp. maple syrup
1/2 tsp. pumpkin pie spice
1-1/2 C. milk
1 Tbsp. vanilla extract
1-1/2 C. strong-brewed coffee, warm
Whipped topping, caramel sauce, and cinnamon for serving

In a medium saucepan over medium-high heat, bring pumpkin, syrup, and spice to a low simmer. Slowly whisk in milk and vanilla. Bring mixture to a low simmer then remove from heat.

Transfer milk mixture to a blender or food processor. Pulse several times until mixture is foamy and frothy. Be careful as the mixture is hot.

Divide hot coffee between 3 coffee cups. Pour hot milk mixture over coffee in each cup. Pipe whipped topping on top and hot coffee and drizzle with caramel sauce. Sprinkle with cinnamon. Serve immediately.

Nov 15

Hot Black Bean & Corn Dip

Need a new quick and easy appetizer for this coming holiday season? Look no further, this dip is full of flavor and one bite won’t be enough. Depending on your crowd you may just want to double the recipe! Rotel and cream cheese provide a creamy tomato sauce seasoned with chili powder, garlic powder and cumin. Add your corn, black beans and cheese and you have a great tex-mex dip. Enjoy!

Hot Black Bean & Corn Dip

1 (15-oz.) can yellow corn, drained (fresh or frozen work great)
1 (15-oz.) can black beans, drained & rinsed
1 (10-oz.) can Rotel (diced tomatoes with green chiles)
1 (8-oz.) cream cheese, softened & diced
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
pinch ground cayenne pepper
1 C. shredded cheese of choice, divided

Preheat oven to 350 degrees. In a medium bowl, add the corn, black beans, Rotel, cream cheese, chili powder, garlic powder, cumin, cayenne, and 1/2 cup shredded cheese. Stir together to incorporate.

Pour into a 2-quart baking dish and spread evenly. Top with remaining 1/2 cup shredded cheese.

Bake for approximately 25 to 30 minutes, until cheese has melted and mixture is bubbly.

Nov 03

Apple Cinnamon Swirl Bread

This quick, easy and super moist bread is bursting with holiday flavors of apple and cinnamon. Perfect idea for a hostess gift! Though it is delicious on its own, you can choose to drizzle the simple glaze over the bread. Either way……enjoy!

Apple Cinnamon Swirl Bread
Cinnamon Filling:
1/4 C. light brown sugar
2 Tbsp. butter, softened
2 tsp. cinnamon

Apple Filling:
2 apples (about 2 cups) peeled, cored and diced
1 1/2 tsp. all-purpose flour
1 tsp. sugar

Bread:
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, room temp.
3/4 C. sugar
2 large eggs
1/2 C. milk
1 tsp. vanilla

Glaze (optional):
1 C. confectioners sugar
1 1/2 Tbsp. milk

Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside. In a small bowl, combine the cinnamon filling and set aside. In another small bowl prepare the apple filling and set aside.

For the bread, in a medium bowl mix together the flour, baking powder, baking soda and salt. Using an electric mixer cream butter and sugar. Stir in eggs one at a time then milk and vanilla. Gradually add in flour mixture until combined. Fold in apples. Pour batter evenly in prepared loaf pan. Dollop mounds of cinnamon filling on top of bread. Using a kitchen knife swirl filling in bread.

Bake on center rack for about 55-60 minutes until toothpick inserted into the center of bread comes out clean. Remove from oven and set on a cooling rack to cool completely.

If you are adding the glaze, in a small bowl mix confectioners sugar and milk until creamy. Drizzle over bread.