Scrumptious Saturday and Menu for Week

It's hard to believe that my visit is over. Today is being spent doing cleaning, laundry, and other household activities that I GLADLY ignored for the past week while I was out of town and then had company. I am not at all ashamed to admit that it is 11:16 and we are still in our jammies! It has been raining so hard for the past 12 hours that I am thinking I might need to start building an ark. Unfortunately, building supplies didn't make the grocery list last week.

I need to do a little make up here. Today I am going to post the recipes I made Saturday night as well as my rough menu for last week. I always make a menu, but life happens, and it never goes exactly to plan. On this week's menu you'll notice a couple meals that were on last week's menu that never got made. That makes things easy since I already have the ingredients.

Also, by request, I will soon be posting a delicious zucchini pancake recipe that you can freeze (I didn't forget Amy :-)

Eggplant Bolognese

Yield: 6 servings (1 cup sauce, about 3/4 cup pasta, and 2 tsp basil);

323 calories per serving

2 tablespoons olive oil

2 1/4 cups chopped onion

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1/2 pound ground sirloin

8 cups chopped eggplant (about 1 1/2 pounds)

1 Tablespoons minced garlic (about 3 to 4 cloves depending on size)

1 tablespoon tomato paste

1/2 cup red wine

1 (28 oz) can whole tomatoes, undrained

1 tablespoon red wine vinegar

10 ounces uncooked whole wheat fettuccine*

1 tablespoon kosher salt

1/4 cup small fresh basil leaves

1. Heat olive oil in a large dutch oven over medium-high heat. Add onions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef (I do this on the side since I don't prefer to eat it); cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned buts. Add tomatoes; bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.

2. Cook pasta according to directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce, sprinkle with basil leaves.

*I had pasta for lunch the day I made this, so I made whole wheat cous cous instead of pasta. It worked great. I served the cous cous first and topped it with the sauce.

Buttered Green Beans and Mushrooms

Yield: 8 (1/2) cup servings; 44 calories per serving

3/4 pound (12 oz) green beans, trimmed

2 tablespoons butter (I personally thought 1 was enough)

6 ounces cremini mushrooms, thinly sliced

4 ounces shitake mushroom caps, thinly sliced

3/4 teaspoon kosher salt, divided

1/2 teaspoon coarsely ground black pepper, divided

1 teaspoon minced garlic (about 2 cloves depending on size)

1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge green beans into ice water, drain. Pat dry with a towel; set aside.

2. Melt butter in a large non-stick skillet over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute 8 minutes or until mushroom liquid evaporates. Stir in garlic, saute 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.

Rough menu for the week:

Monday:

Lunch- Grilled cheese with fresh mozzarella, fresh basil, and Roasted Red Pepper, Garlic, and Eggplant spread from Trader Joes. Side of fresh cantaloupe and carrots

Dinner- Black Bean Soup and Southwest Turkey Burgers

Tuesday:

Lunch- Tomato Basil Soup with Ricotta Dumplings and bulgur pilaf

Dinner- Quinoa and Parsley Salad and Butternut Squash Soup

Wednesday:

Lunch- Leftovers

Dinner: Baked pasta with spinach, lemon, and cheese served with a side of citrus green beans

Thursday:

Lunch: Prosciotto, Pear, and Blue Cheese Sandwich

Dinner: Tuscan Baked Chicken and Beans

Friday:

Lunch: Leftovers

Dinner: Mushroom and root vegetable pot pie, steamed broccoli

Food is better when shared with friends

I am SO THANKFUL that my dear dear friend Bekah (holla!) is visiting me from good ol' Ohio. It has brought joy to my all parts of my heart to be able to have time to REALLY talk and visit. I will admit that we talk about food a lot :-) Mostly because she is pretty much the only other person I know who eats like I do. We like the same things and have the same convictions. She is a vegetarian who married a carnivore, and I almost never eat meat while Brian needs meat at every meal (in case you were wondering- I cook all the beef or pork on the side for all the dishes I make and everything still tastes great. I don't alter the recipes when I post them for you since I know most people eat meat!). We literally have almost identical likes and dislikes when it comes to food. It sure makes cooking when she visits SO MUCH FUN!

So, in the spirit of sharing- here are our recipes from yesterday!

Edamame Pate

Yield- 4 Servings

1 1/4 frozen, shelled edamame- thawed

1/2 cup walnuts

1/3 cup mint leaves

1 green onion

1/2 tsp salt

3 tablespoons lemon juice

8 slices of whole grain bread

4 jarred roasted red peppers

2 small cucumbers

1. Puree edamame, walnuts, mint, green onions, and salt in a processor until finely chopped.

2. Add lemon juice and water until motor is running. Process until smooth.

3. Spread each of 4 slices of bread with 1/2 cup pate. Top with arugula, cucumbers, and peppers.

Mushroom and Sausage Ragu with Polenta

Yield: 4 Servings (1 cup polenta, 1 cup ragu); 428 calories per serving

1 1/2 tablespoons olive oil, divided

8 ounces hot turkey Italian sausage

1/2 chopped onion

1 pound cremini mushrooms, sliced

2 large garlic cloves, minced

1/4 teaspoon kosher salt, divided

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

2 1/2 cups fat free, lower-sodium chicken broth (I used veggie broth and added an extra pinch of salt)

1 1/2 cups water

1 cup uncooked polenta

4 ounces 1/3 less fat cream cheese

1 tablespoon butter

1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; saute 3 minutes, stirring occasionally. Add mushrooms; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium, simmer gently for 15 minutes.

3. *Bring broth and 1 1/2 cups water to boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium and simmer 20 minutes, or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.

* I used pre-cookd polenta. Just heat in a saucepan. You can add a little broth to make it smooth. Then I added the salt and cheese and stirred until hot. It worked great.

Vegetable Curry

It is so great to be home and cooking in my own kitchen! After the long drive, this dish was super easy to make and tasted delicious!

Vegetable Curry

Yield: 4 (1 cup curry and 2 tbsp yogurt) servings; 231 calories per serving

1 1/2 teaspoons olive oil

1 cup diced peeled sweet potato

1 cup small cauliflower florets

1/4 cup thinly sliced yellow onion

2 teaspoons Madras curry powder (or 1.5 teaspoons regular curry + 1/2 teaspoon red pepper)

1/2 cup organic vegetable broth

1/4 teaspoon salt

1 (15 oz) can of chickpeas (garbanzo beans), rinsed and drained

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

1/2 cup plain 2% r4educed fat Greek yogurt

1. Heat olive oil in large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring constantly. Add broth and next 3 ingredients (through tomatoes); bring to boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

I made this with some Whole Wheat Cous Cous-

Mix 1 cup water with 1/2 tsp salt and 1 Tbsp butter in medium saucepan. Bring to boil. Remove from heat, add 1 cup dry whole wheat cous cous, cover and let stand for 4 minutes. Fluff with fork and serve. I also added some fresh chopped cilantro- delish!

Fend for yourselves!

I wanted to let you know that I haven't dropped off the face of the earth and left my family to fend for themselves. My daughter and I are up in ohio visiting family. I will once again grace you with my presence (aren't you so excited) Wednesday afternoon when I return home. However, I will not leave you empty handed! Here is my menu for Wednesday through Sunday:

Wednesday:

Dinner- Fall Vegetable Curry

Thursday:

Lunch- Edamame Pate and Black Bean Soup

Dinner- Mushroom and Sausage Ragu with Polenta; Braised Kale

Friday:

Lunch- Quinoa and Parsley Salad

Dinner- Tuscan Baked Chicken and Beans

Saturday:

Lunch- Hoping to go to one of the BEST places to eat in Lexington- Doodles!!

Dinner- Eggplant Bolognese and Buttered Green Beans and Mushrooms

Sunday:

LEFTOVER- hey- it's supposed to be a day of rest, right??!!

Saturday Make-up

Sorry I missed yesterday :-( I was a little tired. We had a fun but full day and with it being almost 70 and sunny- we spent a lot of time outside. So here it is Saturday, and I am playing a little catch-up as well as getting things ready for my hubby as I head out of town for about 3 days.

Today we are making Mushroom and Barley Risotto and a Lemon-Splashed Shrimp Salad (20 minute recipe!)

Mushroom and Barley Risotto

Yield: 4 (1 2/3 cups) servings; 487 calories per serving (I must add that these are healthy calories)

2 cups boiling water

1/2 ounce dried procini mushrooms

2 tablespoon olive oil

1 1/2 cup chopped onion

1 (8 ounce) package cremini mushrooms, sliced

5 cloves garlic, minced

2 cups uncooked pearl barley

3 tablespoons brandy

1 3/4 cup water

1 cup fat free low- sodium chicken broth

2 ounces fresh pecorino Romano cheese, divided

1/2 teaspoon kosher salt

1/4 cup chopped fresh flat-leaf parsley

1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Grain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

2. Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushroom and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds; stirring constantly. Add brandy; bring to boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

3. Stir in reserved mushroom liquid, water, and broth; bring to a boil. Cover, reduce heat, and simmer 55 minutes or until liquid evaporated and barley is tender, stirring occasionally. removed from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce of cheese over top.

Lemon Splashed Shrimp Salad

Yield: 4 (1 3/4 cup) servings; 250 calories per serving

8 cups water

2/3 cup uncooked rotini (I use whole wheat)

1 1/2 pounds peeled and deveined large shrimp

1 cup halved cherry tomatoes

3/4 cup sliced celery

1/2 cup chopped avocado

1/2 cup chopped seeded poblano pepper

2 tablespoons chopped fresh cilantro

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 teaspoons extra virgin olive oil

3/4 teaspoon kosher salt

1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.

Hope you all get to enjoy some time with loved ones this weekend :-)

Fear of Vegetables

I am hoping that none of you have a fear of eating vegetables :-) I am talking about the fear of cooking with vegetables that are not familiar. Come on now, we have all been guilty of scrolling through a recipe and if it has an ingredient that we've never used, we say "forget it!" Today, I am going to encourage some of you to move outside of your comfort zone. Today we are making Fennel and Spinach Soup with Roasted Pepper Yogurt. This soup is amazing hot, at room temperature, or chilled. It is very versatile, and it is so good for you. I would offer a prize for giving it a try, but I got a whole lots of nothing! So, the reward will be a satisfied tummy!

Fennel and Spinach Soup with Roasted Red Pepper Yogurt

Yield: 8 (3/4 cup of soup and 2 Tablespoons of yogurt) servings;

96 calories per serving

2 red bell peppers

2 large fennel bulbs with stalks

2 tablespoons extra virgin olive oil

2 cups chopped leek (about 2 medium)

1 cup chopped shallots (about 2 large)

1 tablespoon chopped fresh thyme

3/8 teaspoon salt

2 cups fat free low sodium chicken broth

1 cup water

1 bay leaf

4 ounces fresh spinach

1/4 teaspoon freshly ground black pepper

1/2 cup fat free Greek yogurt

1 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

Dash of ground red pepper

1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel abd chop; set aside.

2. Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure aout 4 cups.

3. Chop leeks starting at the white end to measure 2 cups. Chop shallots.

4. Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, shallots, thyme and salt; cover and cook for 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.

5. Pour half of fennel mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.

6. Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.

7. Ladle about 3/4 cup soup and top with 2 tablespoon yogurt mixture. Garnish with fennel fronds.

Salad rewarded with dessert

You are probably thinking, "Salad again....really?" I was thinking the same things myself as I was cooking dinner. Thankfully this salad was a great surprise and turned me into a "I can eat salad for dinner 2 nights in a row and not feel like I am missing something" believer. I mean, I could eat salad for lunch everyday and be ok with it. But dinner is a whole other story! Anyway, here goes...

Grilled Chicken and Tomato Salad

Yield: 4 servings; 305 calories per serving

4 (6 oz) skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

Cooking spray

5 cups arugula

1 cup halved cherry tomatoes

1/4 cup thinly sliced red onion

1/4 cup oil and vinegar salad dressing, divided

10 pitted kalamata olives, chopped

1/2 cup crumbled goat cheese

*I used 2 tsp olive oil and 1 tsp balsamic vinegar in place of the 1/4 of dressing.

1. Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side, or until done.

2. While chicken cooks, combine arugula and cheese. Combine tomatoes, onion and olive; toss with dressing and add to arugula mixture. Toss to combine

3. Cut chicken into slices; add to salad mixture; toss to combine.

Now that you just enjoyed a salad for dinner there is no need to feel guilty about dessert :-) However, you never need to feel guilty about this dessert anyway!

Blueberry Oatmeal Muffins

Yield: 18 muffins; 168 calories per muffin

Ingredients

• 1 2/3 cups quick-cooking oats
• 3 ounces all-purpose flour (about 2/3 cup)
• 2.33 ounces whole-wheat flour (about 1/2 cup)
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons all-purpose flour
• Cooking spray
• 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 400°.

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Heathly Comfort Food and Salad

I was looking forward to the day that I would share this recipe with you. I got this recipe from an amazing cook who is an even better friend- that is saying a lot (shout out to Bekah!). Whether she knows it or not, she has taught me a lot about about balance in my eating and in my general life. This recipe is so tasty and easy. It has become a comfort food for me. I make it at least once a week and never get sick of it. I'm sure all you cooks can jazz it up in lots of different ways, but I love the regular recipe.

Bulgur Pilaf

1/2 cup chopped carrot

1/2 cup chopped onion

1/2 cup sliced almonds

1 cup bulgur

1 tsp parsley

1 tablespoon lemon juice

cracked pepper

Melt 1 TB of butter or olive oil in a skillet. Cook 1/2 cup chopped onions and 1/2 cup chopped carrots until crisp tender. Push off to the side of the skillet. Add 1 TB of butter or olive oil and 1/2 C sliced almonds and cook until golden brown. Stir in 1 cup bulgur and 14 1/2 ounces of vegetable or chicken broth. Bring to a boil, cover and simmer for 15 minutes, or until the bulgur is tender and liquid is absorbed. Add 1 tsp parsley, cracked pepper and 1 TB of fresh lemon juice. Toss and serve.

While salads sound light, this one actually fills me up and it's so tasty.

Shrimp and Spinach Salad

Yield: 4 servings; 316 calories per servings

6 strips bacon cut into small pieces (I used turkey bacon which will lower the calories, but really I'm just not a huge pork fan!)

1 red onion, sliced

1 cup sliced mushrooms

8 oz. shrimp, peeled and deveined

Salt and Pepper to taste

2 Tablespoons pine nuts

3 Tablespoons red-wine vinegar

1 Tablespoon Dijon mustard

Olive oil (optional)

6 oz. baby spinach

2 hard boiled eggs, sliced

1. Heat a large skillet on medium. Cook the bacon pieces until they're crispy, 5 to 7 minutes. With a slotted spoon, transfer them onto a paper towel.

2. Add the onion and mushrooms to the hot pan and cook them until the onion begins to brown, about 3 minutes. Season the shrimp with salt and pepper and add them to the pan, along with the pine nuts. When the shrimp are pink and firm (2 to 4) minutes, stir in the vinegar and mustard, and season again with salt and pepper. if the pan looks dry, add a splash of olive oil.

3. Divide the spinach and eggs among four plates and top with the hot shrimp mixture, some of the dressing from the pan, and the bacon.

Honesty.....and Salmon

So, let me just be honest and say that just because a menu is planned for the week doesn't mean that it actually happens. Last night I was planning on making sushi. I've never made sushi. However, I have eaten A LOT of sushi. I had all the ingredients, and my hubby got me all the necessary utensils and some beautiful serving dishes for Christmas.

I should have been able to make sushi and serve it beautifully. However, when I saw how long it takes to make sushi rice I threw in the towel before I started (I will try again someday...promise). Let's just say it had been one of those days. You know what I mean- one of those 8 errands to run with kid in tow plus dance class days where your cart keeps rolling away while you are trying to load groceries in your car because the store parking lot is a hill (what idiot planned that?). The type of day where you run 2 hours later than planned, spend $30 more than planned, and your favorite pen ends up in the toilet at Whole Foods (don't ask). Yeah. Enough said.

So, instead of making salmon sushi, I made salmon for my husband and fed my kid cereal for dinner. Yup- just being real. At least the salmon was awesome! Here's the recipe-

• Baked Salmon
• 
  
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

*I actually marinated them in an 8 inch square baking dish and then baked them in the same dish with foil covering the top. Worked like a charm.

My husband said this was the best salmon he ever had, and my daughter kept stealing bites right before she went to bed! I hope you all are able to try this dish minus the day that lead to it!

Sunday Night Blahs and Menu Planning

I try to always plan my weekly menu and grocery list on Sunday evenings. However, life happens, and today was no exception. It was a busy day! I am not complaining. It was a good day. It was just one of those days when you actually sit down at 8:00, the last thing you want to think about is doing more work! My hope is that some of my work will save YOU time :-)

I will post the recipes throughout the week, but here is the plan...

Monday:

Lunch leftovers (gotta eat up that yummy eggplant parm!)

Dinner: Sushi- using salmon, crab, and avocado

Tuesday:

Lunch: Butternut Squash Soup and Bulgar Pilaf

Dinner: Shrimp and Spinach Salad with Bacon Dressing

Wednesday:

Lunch: Banana and PB sandwich and veggies (lunch on the go!!)

Dinner: Grilled Chicken and Tomato Salad

Thursday:

Lunch: Fennel and Spinach Soup with Roasted Pepper Yogurt

Dinner: Mushroom and Barley Risotto, Steak, and California Vegetables

Friday:

Lunch: Leftovers (yay- a break!)

Dinner: Lemon Splashed Shrimp Salad , Carrot and Parsnip Soup

Saturday:

Lunch: Quinoa and Parsley Salad and some sort of a sandwich

Dinner: Somewhat of a surprise (which means I have no idea....yet)

Valentine Treats

The no preservative stance makes eating normal store-bought "treats" somewhat difficult. If they are expensive gourmet ones, then they usually have good ingredients, but the practical (and baker) side of me would prefer to make my own treats! So, here is my favorite cake/cupcake recipe. These are vegan and they are FANTASTIC! It is a "dump" cake as well so it is super easy. The recipe is a tradition from Brian's family, so I can't take the credit :-)

Miller Family Chocolate Cupcakes

Yield- Approx. 18 cupcakes

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1/2 tsp salt

1 teaspoon vanilla

1 tablespoon ac vinegar

1/3 cup oil

1 cup cold water

Mix the flour, sugar, baking soda, and salt together in a medium bowl. Make three wells in your mixture. Pour vanilla, vinegar, and oil each into their own well. Pour water over entire mixture and stir until combined.

Bake at 350 for approx. 15 minutes or until toothpick comes out clean. Cool in pan for 5 minutes and then remove cupcakes to a cooling rack to cool completely. Once completely cool, frost with your favorite frosting.

Speaking of frosting- these are GREAT with a seven minute frosting. I will have to look up my recipe to post it later because to celebrate the special occasion I used pink homemade buttercream.

Rachel's Amazing Buttercream

Yield- Approx. 2.5 cups

1/2 cup butter, softened

1/2 cup shortening

1 teaspoon vanilla

approx. 3.5 cups powdered sugar

1 - 2 tablespoon(s) milk

Cream butter and shortening before adding vanilla, and then sugar. Add milk as needed to achieve your desired consistency. This recipe isn't as sweet as some. It is plenty sweet, but allows the butter flavor to come through. It's awesome (although, I may be biased)!

I hope you all get to enjoy some sweets with someone you appreciate this Valentines Day.

T.G.I.F.

Thank God it's Friday! I thank God for many things, and it being Friday is no exception! Friday's are exciting. My husband gets to be home on Saturday, and this happens to be the weekend to celebrate Valentines Day. Normally I am not real big into celebrating manufactured holidays. But, when you've been through the ups and downs of almost 10 years of marriage like I have (holy cow, I'm getting older), you start to feel like you should celebrate whenever you can because it CERTAINLY is a feat of God that you are still married.

So, now that I am past my celebration of the fact that it's Friday, I realize that I still need to make dinner (scratch lunch after not getting home from errands until 3:30 thanks to the mile long line at the car wash. See, it was a good thing I ate a tasty breakfast!). Hmph. I am excited for what I have planned to make (still keeping you in suspense), but by this point in the week, I am often tired of cooking. But, alas, I will BUCK UP and deal with it! If I didn't already have a meal planned, we would SOOO be doing take out or PB and J for dinner. This is my plug for planning your menu in advance. It will relieve SO much stress and you will eat better too!

Tonight for Dinner we will be having a healthy version of Eggplant Parmesan and some Garlic-Roasted Kale. Sound scary? I dare you to give it a try. I've never been one to back down from a dare....are you?

EGGPLANT PARMESAN

Yield: 10 (1 slice) servings; 318 Calories per serving

Eggplant:

2 large eggs, lightly beaten

1 tablespoon water

2 cups whole-wheat panko (using regular panko may result in soggy eggplant. Yuck.)

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch thick slices

Cooking spray

Filling:

1/2 cup torn fresh basil

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/2 teaspoon crushed red pepper

1 1/2 teaspoon minced garlic

1/4 teaspoon salt

1 (16 ounce) container part-skim ricotta cheese

1 large egg, lightly beaten

Remaining Ingredients:

1 (24 ounce) jar premium pasta sauce

1/4 teaspoon salt

8 ounces thinly sliced mozzarella cheese

3/4 cup (3 ounces) finely grated fontina cheese

1. Preheat oven to 375

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375 for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9 inch glass baking dish coated with cooking spray. Layer half of the eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375 for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375 for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Garlic Roasted Kale

Yield: 10 (2/3 cup) servings

*note: this dish may scare some of you, but it is amazing. It is delicious served straight from the oven. The leave lose their crisp texture as the dish stands.

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

3 garlic cloves, thinly sliced

1 1/2 pounds kale, stems removed and chopped

2 teaspoons sherry vinegar

1. Arrange oven racks in center and lower third of oven. Preheat to 425. Place 2 large jelly roll plans in over for 5 minutes.

2. Combine first four ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425 for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Hot Morning

Let's get to know each other. I feel like sharing recipes is kind of a personal thing. I am not one of those people who won't share my favorite family recipes or anything like that, but what we put into our bodies is so important. I guess what I mean is that I think it requires some trust for you all to want to keep coming back to this site (please!). So I thought I should tell you a little bit about myself. If you want to know more or ever have questions about recipes, feel free to email me.

I am a used to be middle school math and science teacher (LOVE those 7th graders!) who recently became a Stay At Home Mom (SAHM) for my 4 year old daughter. I first fell in love with baking working as a baker at a summer camp when I was 17. I have since learned to love to cook (that was definitely a more learned behavior!).

I strongly believe in the important of feeding our bodies good food, and that we reap what we sow. This DOES NOT mean that I never eat food that is considered fattening or "bad for you." Did I mention that I have a sweet tooth? Actually, I think I have several. What this DOES mean is that you will never find a recipe of this page that isn't from scratch or uses prepared mixes of some sort. I feel SO MUCH BETTER since I cut all preservatives and man-made chemicals out of my diet. Now if I try to cheat (with say a bag of cheetos...yum), I get physically ill. So, in the name of protecting my family's health and saving them from dealing with a sick mama.....no preservatives here.

I also believe in the quality of ingredients. Yes, I will freely admit that I am part of the movement that believes in gardening, local farmers markets, and basically just knowing where my food comes from. That is all I will share of my soapbox (for now!). I also want to share that I am practical at my core. That means that I still buy certain things at Aldi (love that store!), and I am always looking to save money without compromising my family's safety or health.

I guess that is me (as a cook) in a nut shell.

So, on to the food that I actually wanted to post about this morning!

I am a stickler for breakfast. It is my favorite meal of the day, and I pretty much have to have a hot one everyday. There is something about a hot breakfast and a cup (or three) of dark coffee that gets my morning off to a good start (minus my kid whining for marshmallow cereal- I told you we are normal, right?). However, many mornings are rushed, so I have a rotation of about three or so hot breakfasts that I can quickly do throughout the week.

Today was delicious! Steel cut quick oats topped with fresh strawberries, blackberries (on sale at Whole Foods this week!), a small squirt of organic blue agave. To the side I enjoyed a poached egg and a slice of turkey bacon. I normally don't have any turkey bacon, but I used some for a recipe and cooked up the rest to use throughout the week. My husband thinks he's gone to heaven! This whole meal took only 7 minutes to prepare (and probably less time to eat!).

Come back later! Lunch and a very special dinner still to come! Happy Friday!

Thursday is Saturday

My family is all together on Thursdays. It is wonderful to get to cook for more than just a somewhat thankful 4 year old who will feel free to inform me that my AWESOME gourmet burgers are "almost as good as McDonalds". Seriously.

The good news is that we had some awesome and easy food today!

Lunch:

Tomato and Basil Soup with Ricotta Dumplings

Yields ~ 2 (1.5-cup) servings; 250 calories per serving

Soup

1 tsp. basil oil or olive oil

1 garlic clove, pressed

1 can crushed tomatoes, undrained

1 ½ cups vegetable broth

¼ cup snipped fresh basil leaves

Dumplings

¼ cup part-skim ricotta cheese

2 tbsp. grated fresh Parmesan cheese

1 egg white, lightly beaten

½ tsp. salt

¼ tsp. coarsely ground black pepper

1/3 cup all-purpose flour

Thinly sliced fresh basil leaves

For soup, combine oil and garlic in saucepan; cook and stir over medium heat 1 -2 minutes or just until garlic begins to turn light golden brown. Immediately, add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.

Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in a small bowl; mix well. Add flour; stir just until combined. Scoop dumpling mixture by tablespoon directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.

*Make sure soup is simmering when dumplings are added. Do not boil soup or the tender dumplings may break apart. Serve soup soon after cooking dumplings to maintain their texture.

Citrus Green Beans with Pine Nuts

Yield: 4 servings (1 cup each); 86 calories per serving

1 pound green beans, trimmed

2 teaspoons extra virgin olive oil

3/4 cup diced shallots (about 2 large)

1 teaspoon grated orange rind

1 tablespoon fresh orange juice

1/4 teaspoon black pepper

1/8 teaspoon coarse sea salt

1 tablespoon pine nuts, toasted

1. Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 2 minutes or until tender. Add green bean; stir well. Add rind, juice, pepper and salt; saute 2 minutes. Spoon onto a platter; sprinkle with nuts.

Dinner:

English Cottage Pie

Yield: 6 (2/3 cup) Servings; 288 calories per serving

1 tablespoon all-purpose flour

1 tablespoon butter, softened

Cooking spray

1 1/2 cups chopped onions

1/2 cup chopped carrot

1 (8 oz) package cremini or button mushrooms, thinly sliced

1 pound extra lean ground beef

2 tablespoons no-salt-added tomato paste

1 cup low sodium beef broth

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

3 cups mashed potatoes (can totally be from leftovers!)

3/4 cup (3 ounces) shredded sharp white cheddar cheese, divided

Paprika (optional)

1. Preheat oven to 350

2. Combine four and butter; stir well. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute 5 minutes or until lightly browned. Removed vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste and cook for 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minutes or until thick, stirring constantly.

3. Spoon meat mixture into an 8 in square glass or ceramic baking dish greased or sprayed with cooking spray, spreading evenly. Combine the potatoes and half of the cheese, spread the potato mixture evenly over the meat mixture. Top with remaining cheese and sprinkle with paprika, if desired. Bake at 350 for 20 minutes or until bubbly.

Ok, so I have to admit that I didn't even get to taste the dinner. I made it for my husband to take to a buddy's house for the guys and kiddos to share. Let's just say that the empty dish brought home spoke very highly of it. It was a hit with the guys and kiddos alike! I enjoyed a grilled cheese made with fresh mozzarella, fresh basil leaves, and roasted red pepper garlic and eggplant spread (from Trader Joe's). It was FANTASTIC! Maybe I'll get to try the Cottage Pie next time.

My kitchen is clean, my baby is asleep, and I'm tried. Goodnight!