Polenta & Vegetable Bake

Polenta & Vegetable Bake

I've been in a bit of a food rut lately, and wanted something different but wasn't really in the mood to do too much cooking. I found this recipe and it was exactly what I wanted! A definite keeper!

Microwave Potato Chips

Microwave Potato Chips
I know, I know...microwave? What? Try them once and you'll be convinced!

Skillet Gnocchi with Chard & White Beans

Skillet Gnocchi with Chard & White Beans

Cheesy Spinach Garlic Bread

Cheesy Spinach Garlic Bread

4 c packed spinach
1 c grated parmesan
1 stick butter, softened
4 cloves garlic, smashed
salt and pepper
crusty bread

-Preheat the oven to 425.
-Puree all ingredients except bread.
-Spread the spinach butter liberally on the bread and place on a baking sheet.
-Bake until crisp, 8 - 10 minutes.

Parmesan, Spinach and Artichoke Baked Ziti

Parmesan, Spinach and Artichoke Baked Ziti

1 c mayonnaise
1 c grated parmesan
2 garlic cloves, diced
10 oz frozen chopped spinach, thawed
14 oz artichoke hearts, drained and chopped
1 box whole wheat penne

-Cook penne al dente, drain.
-Combine all other ingredients.
-Cover and bake at 350 for 35 minutes. Remove foil and bake for 10 minutes.

Tomato Basil Soup

Tomato Basil Soup

4 large whole tomatoes
4 c tomato juice
20 basil leaves
1 c milk
3 T butter
1 t pepper
1 t salt
1 t sugar

-Cut tomatoes into chunks and remove seeds.
-Combine with tomato juice and cook over medium heat for 30 minutes.
-Puree with the basil leaves.
-Add remaining ingredients and cook on low.

Hamburger Buddy

Hamburger Buddy

Beer Cheese Soup

Beer Cheese Soup

4 T butter
2 carrots, finely chopped
2 leeks, finely chopped
salt
pepper
1/3 c flour
3 c milk
12 oz beer (amber ale, preferably)
1 1/2 T dijon mustard
3 1/2 c shredded cheddar

-Melt butter over medium heat.
-Add leeks, carrots, salt and pepper.
-Cook, stirring, until softened - about 10 minutes.
-Add flour and cook, stirring constantly for 2 minutes.
-Add milk slowly, stirring constantly.
-Raise the heat to medium-high and add the beer and mustard.
-Bring to a boil while stirring constantly, then reduce heat to low and simmer for 10 minutes.
-Remove from heat and stir in cheese.

Mini Chile Relleno Casseroles

Mini Chile Relleno Casseroles
Like so many of the delicious recipes from Eating Well, there seems to be a bit of miscommunication in regards to the titles of the recipes. This dish is more of a Green Chile Souffle than Chile Relleno - it is baked egg with chiles rather than the traditional stuffed chile - but it is easy, tasty and well worth it. I look forward to interpreting this dish with my own style...I'm thinking about including cream cheese and topping with bread crumbs. Also, the diced chiles I used were from a can and I look forward to dicing some fresh ones.

Butternut Squash & Leek Lasagna

Butternut Squash & Leek Lasagna
A perfect autumn dinner...
**I add 1/3c bleu cheese crumbles to the leek and milk mixture, as well as a sprinking with the walnuts in the middle layer. I also use about half the amount of squash.

Squash & Leek Lasagna

Apple Crumb Cobbler

Apple Crumb Cobbler
graham cracker pie crust
21 oz apple pie filling
½ c flour
¼ c sugar
1 ½ t cinnamon
¼ c cold butter
¾ c chopped pecans
-Preheat oven to 375.
-Spoon pie filling into crust.
-Mix flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs; stir in pecans.
-Sprinkle over pie filling.
-Bake for 25 to 30 minutes or until topping is golden brown.

Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup
2 T olive oil
2 T butter
2 c diced onions
2 c diced carrots
2 c diced celery
3 cloves chopped garlic
1 T curry
1 t cumin
1 t nutmeg
pinch red pepper flakes
1 bay leaf
15 oz diced tomatoes
30 oz canned pumpkin
1 c half and half
2 c vegetable broth
salt and pepper to taste
-Heat olive oil in pot.
-Add carrots, onions, celery and butter to pot; saute for 3 minutes.
-Add garlic, curry, cumin, nutmeg, pepper flakes and bay leaf; saute until soft.
-Add tomatoes and bring to a boil.
-Remove bay leaf and add remaining ingredients; puree well.

Fettuccine with Light Alfredo and Zucchini

This is a delicious alfredo dish, not nearly as heavy as most creamy sauces, with almost unnoticeable veggies mixed in.

Fettuccine with Light Alfredo and Zucchini

1 1/2 c vegetable broth
8 large garlic cloves
8 oz whole wheat fettuccine
2 zucchini, cut into matchsticks or grated
4 t cornstarch mixed with 2 T water
4 T sour cream
pinch nutmeg
ground pepper
1 1/2 c grated parmesan
2 T fresh parsley, chopped
1 roasted red pepper or a handful of sundried tomatoes, chopped

-Boil water for pasta.
-Combine garlic and broth in a small saucepan; bring to a boil over high heat.
-Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
-Begin cooking pasta, drop zucchini in for the last 2 minutes.
-Meanwhile, puree the garlic and broth mixture, as well as the roasted red pepper or sundried tomaoes until smooth. Return the mixture to the pot and bring to a simmer over medium high heat.
-Add cornstarch mixture, whisk until slightly thickened, about 20 seconds.
-Remove from heat and mix in sour cream, nutmeg and pepper.
-Combine sauce, pasta, parmesan and parsley, toss well.

Enchilada Casserole

Enchilada Cassarole
I love this recipe! I changed it up just a bit - I added vegetarian "beef" and subbed pinto beans for black...easy and delicious.

Chilaquiles Casserole

Burger & Fries

I'm all for "food classics" so to speak, but I like to make it (at least a little bit) healthy.Tonight, I'm having a veggie burger on a whole wheat bun with lots of spinach and the requisite burger accompaniment - french fries! I went for sweet potato fries, though, and even scored some with chipotle seasoning! Delicious...and healthy! Yum.

Macaroni & Cheese

Macaroni & Cheese

-1 blue box

Some days just seem to be made for childhood favorites. I try to be healthy, to make my favorite dish from scratch; on lazy days I buy the organic variety with whole wheat pasta. Some days, though, nothing but the original blue box will do. This is when I take a night off, enjoy the simple (almost non-existent) prep work and indulge in childhood bliss. While I do not recommend a diet solely of mac & cheese, I do recommend to enjoy the things you love in moderation.

Thoughts From A New Blogger

This is such a new forum to me! I know, I know...blogging has become an insanely popular and modern  way to communicate your thoughts with everyone or no one. Sooo...here I am. I have no grand desire to communicate with, well...anyone, really. I do, however, have a grand desire to help everyone live a healthy and fulfilling life, so long as their body gives them the opportunity to do so. Am I perfect? Hell. no! I still want to live a long and rewarding life, despite my own caveats. I'm here to share my journey...it is one of healthy foods, delicious foods, fresh foods, and the occasional junk foods, and how they all co-exist in perfect harmony. I am quite skeptical, I must admit. Regardless, I am here to eat! Eat well, that is - and be well, too. I am HOPE - and I hope that you will follow me on this journey of eating well, eating fresh, and eating delicious!

Chicken, Mushroom & Wild Rice Casserole; Fresh Raspberries with Vanilla Ice Cream and Dark Chocolate Sauce

Chicken, Mushroom, and Wild Rice Casserole
I recommend using 1 cup of rice - 1/2 cup is just not enough.
Chicken, Mushroom & Wild Rice Casserole

Fresh Raspberries with Vanilla Ice Cream and Dark Chocolate Sauce
Enough said!

Tomato Cheddar Soup; Tortellini with Wild Mushroom Sauce

Tomato Cheddar Soup

3 c vegetable broth
28 oz whole tomatoes in juice
1 c chopped celery
1 c chopped carrots
2 T butter
3/4 c chopped onions
2 T flour
2 c shredded cheddar cheese
1/2 t worcestershire sauce

-Bring the broth to a boil. Add the tomatoes, carrots, and celery. Simmer uncovered for 30 minutes.
-Meanwhile, melt the butter over medium heat. Add the onions and cook for 3 minutes.
-Stir in flour until absorbed.
-Stir in broth mixture and bring to a boil.
-Puree, then return to pot and stir in cheese and worcestershire sauce, stirring until heated through.

Tortellini with Wild Mushroom Sauce

11/2 T olive oil
2 T minced shallots
3 c coarsely chopped wild mushrooms (portobello, shitake, and/or crimini)
1 1/2 c vegetable broth
1/2 c water
2 T marsala wine
1/4 t dried thyme
1/8 t salt
1/8 t pepper
2 T butter
3 T flour
3 T heavy cream
2 T grated parmesan
1/4 c chopped fresh parsley
24 oz fresh tortellini

-Heat oil over medium-high heat. Add shallots and cook for 30 seconds.
-Add the mushrooms and cook, stirring, for 4 minutes.
-Add the broth, water, marsala, thyme, salt and pepper. Bring to a boil.
-Reduce heat and simmer uncovered for 10 minutes.
-Meanwhile, melt the butter over medium-high heat and stir in flour until absorbed.
-Stir in the mushrooms and broth for 2 minutes, until boiling.
-Add the cream, parmesan, and parsley.