One-dish Kielbasa Dinner

Some things go hand-in-hand, like peanut butter and chocolate or kids and dirt. Magic happens when you mix potatoes, onions and peppers with smoky, grilled turkey kielbasa. The real magic though is when your family eats it. All. Gone. If you don't have or like kielbasa, use Italian or other link or even crumbled sausage (of course frying up crumbled sausage would make this a two-dish dinner, but it is yummy), or even good quality hotdogs if you're really desperate to get your kids to eat a protein. I never know what's going to get my pickiest eater to try something. Comparing the kielbasa to a hotdog was enough to get him to clean his plate. Then he smiled and said, "This tastes just like sausage. I love sausage." Just smile and nod, Mom.

One-dish Kielbasa Dinner

1 package (two links) smoked, turkey kielbasa
2 yukon gold potatoes
1/2 large red bell pepper
1/2 large green bell pepper
1/2 cup sliced yellow onion
1 Tb olive oil
2 Tb balsamic vinegar
salt, pepper
herbs to taste

1.) Grill the kielbasa (or pan fry it if you want) until heated through. Half the kielbasa links and then slice each half in 2-inch long pieces. Set aside.
2.) Wash your veggies and slice them--the peppers and onions in long strips and the potato in thin, 1-inch pieces, skin on. You can play with the veggies here. Try squash, zucchini or sweet potatoes.
3.) Heat the olive oil in a pan on medium-high heat. If you've pan-fried your kielbasa, just use the same pan.
4.) Saute your veggies until tender. I add a splash of water to the pan and put the lid on to steam them and help the potatoes soften up faster. Just a couple of Tbs of water will do the trick.
5.) When the veggies are tender, slide the kielbasa into the pan. Add your balsamic vinegar, salt, pepper and herbs. I used one spear each of fresh lavender and rosemary, chopped. If you don't have fresh herbs on hand then 1 Tb dried Italian herbs (oregano, basil, rosemary mix) will do the trick. Serve with warm, buttered rolls for a satisfying, homey meal.

Labor Day Appetizer: Roasted Red Peppers

Here's a great idea if you a.) are looking for a way to use up sweet red or red bell peppers from your garden or Produce Box or b.) need something different to serve at your Labor Day party this weekend. The idea comes from the September issue of Martha Stewart's Everyday Food. It's so simple though that I'm not even going to post a recipe. All you need are a few tips. Trust me. You can do this.

1.) Move the top rack on your oven as high as it will go. Preheat the oven on broil at 500'.
2.) Rub a little canola oil on the peppers. Arrange them whole on a baking sheet. This works best with red bell peppers but these (...ah, anyone know what these are?) worked too.
3.) Roast the peppers until blackened, turning to cook all sides evenly. Salad tongs make this job much easier. I've also roasted peppers over the flame on my gas stove top and on the grill. Grilling or broiling works better for peppers this size. The broil method takes around 10-15 minutes. The skin will be slightly charred, bubbly and start separating from the flesh. Peppers will be tender and collapse slightly.

4.) Place the peppers in a bowl right from the pan and cover with plastic wrap. Let sit and steam in the bowl for 15 to 20 minutes.

5.) Take the peppers out of the bowl and rub off as much of the thin sheets of skin as you can.

6.) Chop off the stem and slit the pepper down one side. Use a knife to scrape the membranes and seeds from the inside and chop the flesh into large strips.
7.) Arrange the peppers on a plate. Drizzle with salt, pepper, olive oil and balsamic vinegar. You can serve them just like that or sprinkle with feta cheese, capers, chopped olives and/or fresh herbs. I served the platter above with storebought grilled flatbread and roasted red pepper hummus.You can make these hours ahead of time and have them waiting in the fridge, although I think I'd like these best slightly warmed or room temperature.

Grilled White Eggplant with Pesto

Eggplant is one of those foods, like okra, that has to be cooked just right to be enjoyed. Depending on how it's prepared it can be, in my mind, bitter or slimy. My husband has always hated eggplant until I made it this way. I used the basil pesto I made earlier in the summer but you can find pesto in your own produce section or with the spaghetti sauces. (And you don't need 6-8 cups of basil to make pesto on your own. Just follow the ingredients list and adjust amounts based on how much basil you can get your hands on.)

Here's what a white eggplant looks like, in case you've never seen one. They were new to me. They remind me of fat little ghosts, but that could be because my oldest boy is playing a lot of Super Mario right now.

I paired the eggplant with a Veggie Flatbread (although I actually used garlic naan for the variation below) for dinner and made use of all of the peppers and squash we have on hand right now. So tasty you forget it's all good for you. What did the kids think? Well, they still wouldn't touch the eggplant but my hubby gobbled it up.

Grilled White Eggplant with Pesto

1 large white eggplant (purple is fine too)
olive oil
salt
1/4 cup pesto, fresh is best

1.) Quarter the eggplant and slice the quarters into 1/2-inch thick slices. Salt and lay out on paper towels for at least an hour. Rinse and pat dry.

2.) Toss lightly in olive oil and grill on medium heat until soft and grilled nicely.
3.) Drizzle with pesto and serve hot.

Syracuse Salt Potatoes

A yummy way to use your baby potatoes this season, Salt Potatoes are an Upstate New York tradition that originated in Syracuse. You'd think with the amount of salt in the recipe that they would be inedible. But if you use baby potatoes (see the photos below for sizing) and leave the potatoes whole they'll come out with a thin crust of salt on the outside and tender, buttery centers. They're heaven in their potato-y-ness.

Syracuse Salt Potatoes

1 lb of baby red potatoes

8 cups water

1 1/2 cups kosher salt or iodized sea salt

4 Tb butter

3 Tb fresh chopped chives

cracked black pepper to taste

Baby potatoes in the basket with regular red potato on counter.
The ones on top of the pile are the biggest in the basket.

1.) Add the water and salt to a medium pot and bring to a boil.

2.) Add the potatoes, cooking until tender and give little resistance when pierced with a fork.

3.) Drain and set aside for a few minutes.
4.) Add the butter and black pepper to taste. Sprinkle with chopped chives and serve.

Red & Gold Tomatoes with Purple Basil in Basalmic Dressing

No recipe here, just inspiration. Look at those gorgeous colors. Arrange the sliced tomatoes on a platter, drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper and pile on the fresh herbs. If you see these Carolina Gold tomatoes at your farmer's market, grab some. They're non-acidic and like no other tomato I've ever tasted. They're sweet, almost like a grape tomato but meaty and juicy like an heirloom tomato. Fabulous with the balsamic dressing.

Our herb garden and Grilled Pesto Potatoes recipe

I don't know why I didn't think of this sooner. Instead of maintaining flowers in the bed out front of my house and vegetables or herbs in a separate garden I decided to plant my herb garden and a few tomato plants right in my front beds. I mixed in some gold and yellow marigolds and crimson snapdragons for color. We get a lot of sun and the soil is pretty good in those beds since we've amended it so much over the years. The same can not be said of the soil or shade anywhere else in our yard. Here's a side view and then a front view. If I had it to do again I wouldn't plant the snapgdragons. Apparently they're toxic, and I've caught the kids trying eat them while they're grazing on the herbs. Green good; red bad, boys.So the two plants right of the lavendar (above) are my sweet basil plants. Two plants in these beds produced more than when I planted six plants last year in my shady raised garden out back. The basil started to go to seed so I probably should have harvested these two weeks ago but we've been on vacation off and on this month.

 I left a couple sprigs of basil behind, hoping to have some to use for salads still this summer. I'm also thinking about re-planting basil and making more pesto at the end of the summer.

I picked these during nap time so the bees and bugs were in full force. I sprayed the plants down lightly with the hose to cut back on bugs and then took the picked basil inside to rinse once more in the sink and dry on towels.

Here's my post from last year with a recipe for the pesto. I made a double batch this year. I was short on lemons and the leaves turned brown quickly (thank you, oxidation) so make sure you use fresh lemon juice and plenty of it! I also used walnuts instead of pine nuts this year and I wonder if the acid in the walnuts affects the color of the pesto? Another way to keep the pesto nice and green is to blanch them--toss them in lightly boiling water, then ice water immediately. Never tried it but know some who swear by it.

 

A little side note. I squeezed the lemons in a reclosable sandwich bag. It makes it a lot easier to pick out the lemons and if you have any abrasions on your hands then you avoid the pain of squeezing lemon juice into them.

So now that you have lots of pesto, what do you do with it? Well, freeze it for the rest of the year, but you can also try this: Grilled Pesto Potatoes. I served them with roasted green beans and grilled chicken. Enjoy!

Grilled Pesto Potatoes

6 medium red potatoes

olive oil

sea salt, cracked black pepper

4 Tb fresh pesto

1. Wash and slice the potatoes in 1/4" pieces.
2. In a bowl, toss in olive oil, salt and pepper.
3. Grill the potatoes on medium to high heat until blistered and slightly crispy and tender in the center.
4. Return to the bowl. Add the pesto and toss lightly. Serve hot with extra pesto drizzled over top if desired.

Summer Quinoa Salad

Our second Produce Box arrived this week with bok choy, romaine lettuce, English cucumbers, hothouse tomatoes, garlic scallions and strawberries. This Summer Quinoa salad makes use of the cucumbers, tomatoes and garlic scallions. Serve it as a side salad for dinner and use leftovers for lunch the next day. If you've never heard of quinoa, it's somewhere between a rice and couscous in texture but packs amounts of protein and amino acids the others can't touch. Cooked quinoa also doesn't absorb the salad's dressing as quickly as rice or pasta would, so you don't have to use as much to have an impact (read: fewer calories). It will keep in the fridge for two to three days, covered. If you use fresh basil, be aware that the basil's leaves will brown over time.

Summer Quinoa Salad

1 Tbs olive oil

3 Tbs red wine vinegar

salt and pepper to taste

1 cup cooked quinoa, cooled

3 small hothouse tomatoes, chopped

1 English cucumber, chopped

2 garlic scallions or regular scallions, chopped

2 Tbs chopped fresh herbs like basil, parsley and oregano

1 oz. feta, cubed

1.) In a small bowl, whisk the olive oil, vinegar and salt and pepper until combined.

2.) In a separate bowl, gently toss the quinoa, tomatoes, cucumbers, garlic scallions and herbs together.

3.) Add the dressing to the quinoa mix and toss to combine.

4.) Add the chopped feta and toss just until combined. You don't want stir it so much that the feta disintegrates and turns to mush. Keep the feta in nice chunks for a better texture. It's also great without the feta.

First produce box of 2011 arrives

I did a little happy dance after they arrived and snapped this picture. This week's box contained a huge helping of fresh spinach, a couple of purple sweet potatoes, a small bunch of spring garlic, a quart of strawberries and three little herb plants. I planted my herbs and then made this...

This salad is so easy I'm not going to post an actual recipe. I used three of the hothouse tomatoes and two of the spring garlic bulbs (use shallots or scallions if you don't have them) from my box and a small fistful of assorted fresh herbs from my garden (basil, parsley, oregano and rosemary). Chop the tomatoes and slice the garlic. Toss in a bowl with a sprinkling of red wine vinegar, a splash of olive oil, a pinch of salt and fresh ground pepper. Top with crumbled chunks of feta or mozzarella. If the tomatoes are too tart or you overdo it with the vinegar, add a tiny sprinkle of sugar. Let marinate in the fridge for an hour or so and serve chilled. Mmmmm... I love spring.

Tortelloni in Lemon Cream Sauce with Spring Vegetables--$1 off coupon

Pre-made tortelloni or ravioli are a huge hit at our house. We usually eat them one of two ways--in red sauce or with olive oil, salt and pepper, and Parmesan. Boring after a while, and not so diverse on the dietary scale. So here's a little something to liven them up and get lots of yummy veg while still being quick and easy. I substituted half and half for heavy cream to cut out hundreds of calories and a load of fat. If you can find whole wheat or low-fat tortelloni, all the better. This might be one of our new favorite meals! And if it's Buitoni that you like, here's a way to get a $1 coupon on your next purchase.

Tortelloni in Lemon Cream Sauce with Spring Vegetables

20 oz package pre-made tortelloni, cooked according to instructions

3 cups chopped veg, such as carrots (thinly sliced), yellow squash, zucchini, asparagus, peas and bell peppers

3 cloves garlic, minced

1 Tb olive oil

Sauce:

1 cup half-and-half

1 Tb butter

1 lemon (zest and 3 Tbs juice)

pinch of salt and pepper to taste

1.) Saute vegetables and garlic in olive oil or add a splash of water and place the lid on the pan to steam the veg just until tender.

2.) Meanwhile in a separate sauce pan, heat butter and half-and-half until butter is melted. Cook 10 minutes or until cream thickens slightly. Stir in lemon juice and zest. Add salt and pepper to taste. Let cool slightly.

3.) Cook tortelloni according to package instructions and drain.

4.) In a large serving bowl, gently combine the tortelloni and vegetables with the sauce. Stir to coat.

5.) Serve with Parmesan cheese and any fresh herbs if you have them on hand.

Pasta with Spinach, Beans and Cheese

Recipe from the Complete Cooking Light Cookbook, 2000.

Pasta with Spinach, Beans and Cheese

 8 cups of chopped spinach leaves

6 oz. spiral-shaped pasta

2 Tb olive oil

1/4 tsp salt

1/4 tsp pepper

19-oz can of white beans, such as Navy or cannellini, rinsed and drained

2 minced garlic cloves

1/2 cup shredded cheese such as Parmesan or Asiago

1. Drain and rinse beans in a strainer.
2. Boil pasta until al dente. Drain in the strainer with the beans to warm up the beans.
3. Toss all ingredients in a bowl while pasta is still hot and spinach wilts slightly.
4. Top with extra cheese if desired and serve warm. Also great as a cold salad the next day.

Pasta Margherita

Pasta Margherita, inspired by the pizza of the same name, is an easy way to take ordinary pantry items and liven them up with fresh herbs and cheese. If your family isn't big on large chunks of tomato, you can also puree the sauce before tossing it with the spaghetti. I used shaved Parmesan on this meal but it's also good with the grated kind, in the green canister. Enjoy--the dinner and your free time, because this whips up in a snap!

Pasta Margherita

2 cans diced tomatoes (with Italian seasonings if available)

pinch red pepper flakes

3 cloves garlic, minced

fresh basil

olive oil, salt, pepper

1 box spaghetti

grated Parmesan cheese

1.) In a sauce pan, combine diced tomatoes, minced garlic, red pepper flakes, and oil, salt and pepper to taste. Cook on low until heated through.
2.) Meanwhile, boil pasta until al dente. Drain.
3.) Add the pasta to the sauce and toss. I use tongs for this and add the pasta a little at a time to the sauce. Err on the side of having it too saucy. The pasta will soak up some of the liquid and you don't want it too dry.
4.) Chop basil and toss with pasta.
5.) Serve with grated Parmesan.

Fruit & Veggy Snack Tray

 

Just thought I'd share this little trick that's helping our family get more fruits and veggies and make healthier snack choices. As you know, our New Year's resolution this year was to cut back on the meat in our diet and insert more fruits and veggies and whole grains. One way I've started doing this is to cut up and wash an assortment of fruits and veggies at the beginning of the week and keep them in a snack tray in the fridge. I replenish the dish throughout the week with fresh choices.

My boys are loving this. The snack tray has really come in handy during Monster Hour, that time right before dinner when they're the hungriest (and grumpiest) and I'm trying to cook. They think it's neat to eat out of a tray we usually reserve for parties, and they get to snack while they wait for their meals. Maybe they're ruining their appetites for dinner, but it's with foods I want the to eat anyway, so it's a win-win. The other advantage of the snack tray is that if I'm cooking with a recipe that calls for the items in the tray, they're already prepped. And dinner time salads just got a whole lot easier. I hand out bowls of lettuce and let everyone choose their own ingredients.

I don't usually include a dipping sauce, but some of my boys' favorites are Italian dressing and any of the Newman's Own low-fat vinaigrette dressings--lime, raspberry or ginger. For fruit, try yogurt, pudding or peanut butter or mix up a cream cheese "frosting" with cream cheese, lemon juice and a little bit of powdered sugar. Have fun with it!

Thai Peanut Chicken Spring Rolls

In honor of the recent wave of beautiful, warm weather here in North Carolina, I optimistically present a recipe for spring rolls. I've used these wrappers all of two times now and will admit that they are a bit...homely. I'm sure there's a better way to roll these than I've shown here. But I love the combination of the fresh vegetables, savory chicken and salty peanuts, and it's always fun to eat an Asian meal wrapped up like a Mexican burrito. I serve everything chilled or at room temperature. And for the little ones, I set aside the vegetables, chicken and pasta separately. Same meal Mom and Dad eat, just served differently.


FREEZER TIPS: As long as you're going to the trouble to make these, double this recipe and put aside a second meal in the freezer for another week. Place half of the marinated chicken--uncooked or cooked--in a quart-sized freezer bag. Place 1/2 the pasta in a separate freezer bag. Staple the two bags together and place them in the freezer. The spring roll wrappers will keep in the pantry indefinitely. My Mom brought me these wrappers last Easter and I've just now worked up the nerve to use them. Thanks Mom for the inspiration!

Thai Peanut Chicken Spring Rolls

Makes 4 large rolls

Pasta sauce/chicken marinade:

• 1 Tb brown sugar
• 2 Tb smooth peanut butter
• 1 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 Tb grated fresh ginger
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• Juice of 1/2 a lime

Remaining ingredients:

• 1/2 box spaghetti noodles, cooked (I like the "Plus" pastas for fiber and protein. Soba are great if you have them on hand.)
• sesame seeds
• sliced green onions
• 2 chicken breasts, cut into strips
• 4 spring roll wrappers, soaked in water until softened
• 1/2 red pepper, cut in thin strips
• 1/2 cup shredded carrots
• 1 cup chopped Bibb lettuce
• 1/2 cup chopped, salted peanuts
• soy sauce

1.) Blend together all the marinade/sauce ingredients with a whisk.
2.) Add 1/4 cup of peanut sauce to the cooked noodles along with some sesame seeds and sliced green onions. Stir with tongs to combine. Set aside.
3.) Add remaining 1/4 cup of peanut sauce to chicken and coat. Set aside to marinate 1 hour, turning halfway through. Grill chicken and cut into smaller strips if needed.
4.) Pour warm tap water into a 9"x13" pan. Place the spring roll wrappers one at a time in the pan, completely submerging them. Let stand until softened, about 30 seconds.
5.) Gently lift one spring roll from the water and drape across a dinner plate. Arrange chicken, peppers and carrots in the center of the wrap, then top with lettuce, peanuts and noodles. Season with soy sauce to taste.
6.) Close wrap by pulling two opposite sides together, overlapping to seal. Repeat with the remaining two sides. Flip and serve.