Ice Cream Affogato

Hello, Coffee?  Meet Ice Cream.  That, my friends, is "Affogato" (which means "drowned" in Italian).  To be precise, I suppose it really means espresso (which is technically hot water forced through tightly packed coffee grounds at high pressure to produce an intense, bittersweet and creamy-tasting little sip of coffee) poured over gelato (dense Italian-style "ice cream").  But, we have the crummiest espresso maker known to man (and that was even before the tamper disappeared--probably dumped in the trash by a helpful toddler).  Thankfully, I can make strong coffee and I am sure more of you have a coffee maker than an espresso maker anyway!

This is a lovely, impromptu dessert that despite its simplicity is elegant and delicious.  I always loved coffee ice cream and this combines the bitter and acidity of the strong coffee with the creaminess of ice cream.  Also, you can play with the ice cream flavors.  Vanilla is certainly a classic but the pictures  feature Sweet Chai Latte flavored ice cream (a new flavor by Haagen Daz which I am having a hard not plowing through because it is so awesome).  Chocolate also would be yummy for those of you who are Mocha fans. 

Ice Cream Affogato:
serves 4
1 pint high quality ice cream, any desired flavor that would go well with coffee
4 small cups very strong brewed coffee or espresso (2-4 ounces a piece)

Just before serving, scoop ice cream into individual bowls or large coffee mugs.  Serve coffee or espresso alongside each bowl for each person to pour over their ice cream.  Enjoy immediately.

*Also, adding a small amount of liqueur (such as amaretto or Frangelico etc.) to each adult serving  would fancy things up a bit, if you'd like.  Just add to the ice cream alongside the coffee.

Inspired by recipe from Martha Stewart's Dinner at Home

15 Minute Blackened Fish Tacos

Everyone needs a few recipes on hand that you can throw together in the blink of an eye.  This is one of those recipes that comes together in 15 minutes (yippie!).  When I was throwing out dinner options tonight (and I was secretly hoping for the boys to pick soup because it's been cold and rainy all day), my four year old jumped on the fish tacos option.  I guess what I'm saying is that if fish tacos was a kid's first choice, they really are a crowd-pleaser.  We all (should) know that adding more fish to our diet is a good thing for our health and this is an easy and appealing way to add a serving.  This recipe uses tilapia, which I've heard called "the gateway fish."  It's mild flavored, economical and doesn't have a fishy taste.  Other good options besides tilapia would be cod, red snapper or catfish.  Oh, and "Blackened" just refers to the cooking style--rubbed with Cajun style seasonings and cooked in a really hot skillet to form a crispy crust!

Blackened Fish Tacos
serves 4 
1-1 1/4 pounds tilapia fillets (about 4)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground paprika
1/4-1/2 teaspoon ground cayenne pepper (optional)
     (*also, you can substitute Cajun or Blackening Seasoning for the above spices)
2 tablespoons olive oil

corn tortillas (about 8-12--double layer them for best plate to mouth handling)
bagged coleslaw mix or shredded cabbage
1/4 cup fresh cilantro leaves, chopped
1/4 cup sweet onion (such as a Vidalia), finely chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
lime wedges
(diced avocado would be nice too, I just didn't have any)

Directions: In a small bowl, stir together cilantro and diced onion.  Set aside.  In another small bowl, stir together mayonnaise, sour cream and lime juice.  Set aside.  Heat olive oil in a large skillet (preferably cast iron) over medium high heat.  Stir together salt and spices and season tilapia fillets generously with spice mixture.  When the skillet is good and hot, place the fish fillets in a single layer in the skillet.  Cook, untouched, for about 4 minutes or until edges of fish are opaque.  Also, there should be a crispy looking crust formed on the bottom side.  Flip over and cook additional 2-4 minutes or until the second side is browned, and fish flakes easily with a fork.  Remove from heat.  Break into large chunks. Squeeze a lime wedge or two over top of the fish

To serve, double layer the corn tortillas.  Spread a thin layer of the sour cream mixture on tortillas.  Top with chunks of fish, a handful of coleslaw mix and sprinkle with cilantro-onion mixture.  Serve with additional lime wedges, as desired.  ¡Olé!

Carrot Ginger Soup

I love the combination of carrot and ginger but had somehow forgotten about it until Easter when my friend, Raelene (a really amazing cook!),  brought a delicious carrot and ginger soup to our Easter lunch celebration.  Since then, I haven't been able to stop thinking about it and decided to come up with my own version the other day.  The sweetness of the carrots and the bite of the ginger combined in a smooth, creamy soup is really fantastic.  We topped ours with some plain Greek yogurt (and the leftovers with honey yogurt which was great too!) and garnished with some sweet little chives that are starting to poke up in my Dad's garden.  Ahh, Spring.  Now, if the weather would just start acting like it (we had flurries on May day here in Minnesota today!)... 
 

Carrot Ginger Soup
2 tablespoons olive oil
1 small onion, diced (about 1 cup)
8 oz. carrots, peeled and cut into bite sized pieces
1 2 inch piece fresh ginger root, peeled and chopped 
4 cups chicken or vegetable stock
large pinch of nutmeg (about 1/8 teaspoon)
1/2 cup half and half
salt and pepper to taste
plain Greek yogurt and fresh snipped chives for garnish and serving, optional

In a large sauce pan, saute onion in olive oil over medium high heat until softened.  Add carrots and ginger root and saute for about two minutes more.  Pour in chicken stock, cover and bring to a boil.  Reduce heat to medium low and simmer until carrots are very tender (about 15-20 minutes).  Using an immersion blender (or if you don't have one, puree in batches in either a blender or food processor--but be very careful to avoid burns!), puree the soup until smooth.  Stir in half and half and season to taste with salt and pepper.  To serve, ladle into bowls or mugs and top with a dollop of yogurt and top with chives (optional).  This soup is good served hot or cold.

Moroccan Cauliflower and Chickpea Curry

I confess, I can not attest to how authentically "Moroccan" this dish actually is.  I just thought with the the bold flavors and colors and being served over couscous and all, it sounded a lot better than "Curried Cauliflower with Tomatoes, Sweet Potatoes and Chickpeas over Couscous."  That would've been a mouth full. Phew!

Anyway, last week, Good Friday and Earth Day fell on the same day.  In honor of my Catholic, Lent-observing roots and in attempt to reduce our Carbon Footprint for the day, we had this delightful Vegetarian meal.  I'd had a head of cauliflower in the fridge and for some reason had really been wanting to pair it with curry.  Now curry can be a bit of an acquired taste, but once you like it, it's hard to stay away.  Coming from someone who took awhile to appreciate curry, if you don't think it's for you, keep trying.  One of these times I think you'll end up pleasantly surprised! 

Finally, this is one of those magical recipes that tastes even better the next day.  Make extra (or leave some leftovers) and pack into individual servings for lunch over the week.  You'll feel prepared and exotic!

Moroccan Cauliflower and Chickpea Currymakes about four large servings
1-2 tablespoons olive oil
1 head cauliflower (about 1 pound), cut into bite-sized pieces
1 small sweet potato, peeled and cut into bite-sized chunks
kosher salt
2 tablespoons butter
1 small onion, finely chopped
1 piece fresh ginger (about 1 inch chunk) peeled and minced
2 tablespoons curry powder 
2 small tomatoes chopped, or 1/2 15.5oz can of petite diced tomatoes
1 15.5 oz can chickpeas, drained and rinsed
salt and pepper to taste
fresh chopped cilantro leaves (about a 1/4 cup or more to taste)
hot cooked couscous or rice (a gluten-free option!) for serving

Preheat oven to 425 degrees.  On a baking sheet, toss cauliflower and sweet potato pieces with olive oil and sprinkle with Kosher salt.  Spread in a single layer (using two baking sheets if necessary) and  roast, tossing occasionally, until sweet potato chunks are tender but still firm and the edges of the cauliflower pieces are browned (about 20-25 minutes).  Remove from oven and set aside.

Meanwhile, in a large skillet, melt butter over medium high heat.  Saute onion, ginger and curry powder stirring frequently until onion is softened and the curry and ginger are fragrant, about 2-3 minutes.  Add tomatoes and cook, stirring to break down the tomatoes.  Add 1/2 cup water, chick peas, cauliflower and sweet potato and raise heat to high.  Cook, stirring frequently for a couple minutes until sauce is reduced and thickened.  Season to taste with additional salt and pepper, if needed.  Stir in about 2 tablespoons of chopped cilantro, reserving the rest for garnishing individual servings.  Serve over hot cooked rice or couscous.

Grapefruit Drop Scones

A couple weeks ago, I thought myself very lucky to have been gifted a very giant bag of citrus fruit fresh from Arizona.  Does it strike anyone else as ironic that there are a ton of grapefruit grown in a state where there is a large, ahem, "mature" population who uses medication prone to dangerous reactions with grapefruit?  Apparently, there are RV parks down there where people can not even give  grapefruit away.  So many grapefruit left uneaten...so sad...

Anyway, now that a couple of weeks have passed, we ran out of steam using the grapefruit and until this morning, a couple were still languishing in my fruit bowl.  I am such a hypocrite.  Determined to use them and needing to bake up something for my Bible study this morning, I came across a recipe for Grapefruit Scones and was intrigued.  They ended up light and tender, and had just a hint of grapefruit flavor hidden in their flakey, biscuit-y goodness.  I made drop scones (instead of the recognizable triangular shape) because the dough ended up pretty sticky, and what can I say, I'm lazy like that.

Grapefruit Drop Scones
2 small-ish grapefruit or 1 large beast of a grapefruit
1/4 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
2 tablespoons honey
1/2 cup plain yogurt

Preheat oven to 425 degrees F.
Remove zest from grapefruit and place in a small bowl.  Add sugar and stir together to make really lovely, fragrant grapefruit sugar.  Set aside.  Cut the remaining peel off of the grapefruit and lop off the top and bottom to show a nice, naked grapefruit.  Using a small paring knife, cut out segments by running your knife along the lines of the membrane out of the grapefruit.  It's okay if some of them fall apart.  Sometimes grapefruit are even so cooperative that you can just peel the membrane off with your fingers.  However you do it, just remove the flesh of the grapefruit and set it aside as well.

In a medium mixing bowl, combine flour, baking powder, baking soda, salt and half of grapefruit sugar mixture.  Cut in butter with a pastry blender or two knives (or your fingers if you work fast and not too much) until flour mixture is crumbly and there are still tiny chunks of butter (about the size of small peas) in your flour mixture.  Fold in honey, yogurt and grapefruit segments just until the mixture is combined and comes together.  Drop by large tablespoonfuls a couple inches apart onto a greased cookie sheet (or if you want pretty, shaped scones, you can turn dough onto a floured surface, pat it out into a dish and cut wedges a la a pizza pie, then place evenly spaced apart onto greased cookie sheet).  Sprinkle remaining grapefruit sugar evenly on top of scones, pressing lightly if needed.  Bake at 425 degrees for 15-17 minutes or until golden brown on top.  Allow to cool for about 10 minutes on baking sheet. 

Recipe adapted from: Grapefruit, Honey and Yogurt Scones by Joy the Baker

Carrot Cake

Last week was my Father-in-Law's Birthday.  He loves carrot cake and for the last several years, this is the recipe for the cake I've made for him.  It's a purist's carrot cake: no nuts, no raisins, no pineapple, no coconut.  Carrot cake, pure and simple.  And, after trying a lot of carrot cakes over the years, I have to say this one is my favorite.  Another plus is that it is the only carrot cake I've ever tried that doesn't feel greasy or heavy.  Thank you, Alton Brown, your cake recipe is a winner!  This would make a really lovely addition to your Easter (or another Springtime celebration).  Also, for a really impressive presentation (and serious, cake-eating crowd), double your cake and frosting recipes for a two-layered mammoth of a carrot cake. 

Carrot Cake
makes one 9 inch cake
12 oz carrots, peeled and grated, medium grate (approx. 6 medium carrots)
2 1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg (freshly grated, if possible)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup brown sugar
3 large eggs
6 ounces (2/3 cup) plain yogurt
1 teaspoon vanilla extract
6 ounces (2/3 cup) vegetable oil
cream cheese frosting, recipe follows

Butter and flour a 9 inch cake or spring form pan and line with parchment or waxed paper cut to fit in the bottom.  Set aside.  Preheat oven to 350 degrees.  In a food processor (which by the way is a lovely way to grate the carrots if you happen to have one), combine flour, spices, baking powder, baking soda and salt.  Pulse for about 5 seconds to combine thoroughly.  If you do not have a food processor (and had to painstakingly grate those carrots by hand), just stir together the dry ingredients in a large bowl.  Add the carrots and toss flour mixture and carrots together until carrots are coated with the flour mixture.

In the bowl of the food processor (or in a blender if you didn't have the food processor--they really are great kitchen tools, though!), combine the sugars, eggs, yogurt and vanilla extract.  With the processor or blender running, slowly drizzle in oil.  If you are really unfortunate and have neither food processor nor blender, combine all the wet ingredients in a bowl, mixing well.  Then, slowly drizzle in oil mixing continuously.  The important thing here is to get a good emulsion (where the oil is incorporated into the other ingredients--think like shaking up a salad dressing).  That will get you an ungreasy carrot cake.  Pour this mixture into the carrot mixture and stir just until combined.  Pour into prepared pan and bake at 350 degrees F. for 45 minutes.  Then, lower oven temperature to 325 degrees for another 20 minutes or until toothpick comes out clean.

Remove the pan from the oven and allow to cool in the pan for about 15 minutes.  Turn cake out onto a cooling rack and allow to cool completely.  Frost with cream cheese frosting after cake is completely cooled.

Cream Cheese Frosting:
1 8 oz. package Reduced Fat cream cheese (or regular, I just was trying to cut back where I could), softened to room temperature
1/2 stick (4 tablespoons) butter, softened to room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

With an electric mixer, beat together cream cheese and butter in a large bowl until well combined.  Mix in vanilla extract.  Slowly add powdered sugar in small increments (about 1/2 cup at a time), beating after each addition.  Beat until smooth and fluffy.  Allow frosting to chill in the fridge for about 10 minutes before frosting the cake.

*Also, some helpful frosting tips: a cold cake is easier to frost than a room temperature one.  Wrap your cake in plastic wrap and freeze overnight or chill in the fridge beforehand.

If desired, you can just generously frost the top of a carrot cake for a rustic appearance.  For a more polished look, frost the entire cake.  For easiest results, frost a chilled cake with a very thin layer of the frosting (a "Crumb Coat") to ensure you don't get all kinds of crumbs in your frosting.  Chill crumb coated cake in the fridge for at least 10 minutes and then cover with additional, thicker layer of frosting for a finished cake. 

Recipe heavily adapted from Alton Brown's Carrot Cake

Brooklyn Blackout Cupcakes

I get it.  I realize that dessert is more exciting than broccoli or salad (seriously more exciting than when you pair the two together!).  Therefore, let me share a mother of desserts (seriously, I don't know of a mother who wouldn't like this cupcake--granted, I haven't done any formal research...), a serious chocolate fix, Brooklyn Blackout Cupcakes.  The story goes that there used to be a famous bakery in Brooklyn that served "Blackout Cake," an intense chocolate cake that was filled and frosted with rich chocolate pudding and topped with crumbled chocolate cake crumbs.  Yummy!  The bakery closed long ago, but the memory of the cake lives on, has been introduced to new generations of chocolate lovers and is now being passed on to you in a personal-sized cupcake form.  Enjoy!

Brooklyn Blackout Cupcakes
1 recipe Darn Good Chocolate Cake, baked into cupcakes (see below)
1 recipe filling and frosting (see below)

Once cupcakes and frosting are fully cooled, remove paper from and crumble 4+ (more as needed) cupcakes onto a plate or in a wide, shallow bowl.  Set aside.  Using an offset spatula or butter knife, spread a generous amount of the frosting (about 1-2 tablespoons) onto each cupcake.  Sprinkle with crumbled cake crumbs to decorate.  Store in the refrigerator until ready to serve.

Note: you can use an injector or pastry bag fitted with a pointed tip to add some of the frosting inside the cupcake as filling.  I have done this before and have decided that it's more work than it's worth and would rather just have extra filling on top of my cupcake but I thought I would throw it out there as an option if you feel more Martha Stewart than I usually do!

"Darn Good Chocolate Cake," adapted from "The Cake Mix Doctor"
1 box Devil's food chocolate cake mix
1/2 cup warm water
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1 small package instant chocolate pudding
1 cup milk chocolate chips

Preheat oven to 350 degrees.  In a large bowl, combine all ingredients except for chocolate chips. With an electric mixer on low speed, mix to combine. Raise speed to medium and blend for about 2 minutes, stopping to scrape down the bowl. Stir in chocolate chips. To bake into cupcakes, spoon batter into paper lined muffin cups and bake at 350 degrees for 18-23 minutes or until cupcakes spring back when touched lightly.  Remove from oven.  Allow cupcakes to fully cool before frosting.

note: for a more intense, deep chocolate flavor, substitute miniature semi-sweet chocolate chips.

Chocolate Pudding Frosting:
1 package (3.4 ounces) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla

Whisk together pudding mix and milk in a 2-quart saucepan over medium heat.  Stir constantly over medium heat until mixture comes to a boil.  Boil for one minute, still stirring constantly.  Remove from heat.  Stir in butter, vanilla extract and chocolate chips.  Stir until chocolate melts and mixture is smooth.  Pour into a wide flat dish (like a pie pan) and immediately cover with plastic wrap placed directly against the surface of the pudding so that a skin doesn't form.  Allow to cool completely in the refrigerator.


-or, if you don't have cook and serve pudding mix-


1/2 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

In a medium saucepan, combine sugar, cocoa, corn starch and salt.  Whisk to combine.  Slowly add milk, whisking constantly to fully dissolve cocoa mixture into milk.  Stir constantly over medium heat until mixture comes to a boil.  Boil for one minute, still stirring constantly.  Remove from heat.  Stir in butter, vanilla extract and chocolate chips.  Stir until chocolate melts and mixture is smooth.  Pour into a wide flat dish (like a pie pan) and immediately cover with plastic wrap placed directly against the surface of the pudding so that a skin doesn't form.  Allow to cool completely in the refrigerator.

Broccoli Madness Salad

We are fortunate enough to live in a state that has the salad bar restaurant, "Sweet Tomatoes" (aka "Soup Plantation" in some states).  There, they have this magnificent salad known as "Joan's Broccoli Madness" that is comprised of crunchy, raw broccoli studded with raisins, bacon and cashews all tossed in a creamy dressing.  I will tell you in all honesty (and this is coming from a true vegetable-loving person) this is one of the very few ways I'll even eat raw broccoli.  It's so good.  My husband and I like it so much that he and I ate the entire batch in one sitting and because it's a lightened version, didn't feel too guilty.  This recipe is a great addition to showers (I think I first tried a version of this salad at my sweet friend, Helen's classy, Southern-style, Bridal luncheon and it forever holds a dear place in my heart because of it), cook outs and pot lucks. Getting your serving of veggies never tasted so good.

Broccoli Madness Salad
1 pound raw broccoli florets, cut into bite-sized pieces
1/2 cup raisins
1/2 cup cashew pieces or sunflower seeds (for a just as delicious, more budget-friendly option)
1/4 cup finely diced red onion
1/2-3/4 cup extra crispy bacon pieces
1/2 cup light mayonnaise
2 tablespoons white vinegar
2 tablespoons white sugar
1-2 tablespoons milk
fresh ground black pepper
1/4 teaspoon garlic powder

In a large bowl, toss together broccoli florets, raisins, cashews and red onion.  Reserve bacon pieces until after adding dressing so that they stay crispy (I can't stand wiggly bacon, yuck!).  Set aside.  In a small bowl, whisk together mayonnaise, vinegar and sugar.  Add milk, as needed, until it reaches a thick, pourable consistency.  Season to taste with pepper, garlic powder and any additional sugar or vinegar, if needed.  Pour over broccoli mixture, tossing to combine.  Add bacon pieces and allow salad to sit for about 10 minutes to allow flavors to meld.

Variation: substitute 1/2 cup dried sweetened cranberries (Craisins) for raisins.  I have also heard of adding shredded sharp cheddar cheese to the mix but I guess I'm a purist and leave it out, but feel free to add it to the party if you feel so inclined! 
Inspired by Joan's Broccoli Madness Salad by Sweet Tomatoes restaurant 

Easy Fried Rice

I know I have mentioned this before, but growing up, my very few experiences with restaurant food was almost entirely relegated to Asian take out.  What can I say, my Dad hasn't met an egg roll he didn't like.  Fried rice was always a staple of our order and it always seemed like a real crowd-pleaser.  I have just realized that I imagine Chinese restaurants are very happy when people order fried rice.  Why, you ask?  Because it's best made with LEFTOVER rice!  What a great way to cut down on product waste!  That said, it's a delicious use of leftovers and so unbelievably simple to recreate at home, it makes me think twice about ordering it in a little paper box again.  

Easy Fried Rice

(makes two large meal sized portions or four sides)
2 cups leftover cold cooked rice
3 eggs
cooking spray
salt and pepper
1/2 cup diced carrots
1/2 cup pea pods (optional)
1-2 tablespoons vegetable oil
1 tablespoon sesame oil
1-2+ tablespoons light soy sauce
1/2 cup frozen peas
1/2 cup bean sprouts (optional)
3 green onions, green and white parts, thinly sliced
1/2 cup leftover cooked meat of your choosing, cut into bite-sized pieces *see note*
 
Lightly beat the eggs and scramble with salt and pepper in a wok or large frying pan coated with cooking spray.  Once eggs are scrambled, break up into bite-sized chunks (if they aren't already), remove from pan and set aside.  Return pan to stove and over high heat, add diced carrots and pea pods (if using) and 1/3 cup water.  Boil vegetables uncovered until water evaporates and vegetable are crisp-tender (watch closely so they don't burn, the water will be gone quickly).  Remove from pan and set aside with the eggs.   Return the pan to high heat, add 1-2 tablespoons of vegetable oil and sesame oil so you have a decent film over the bottom of the pan.  Add the rice and stir fry for a couple minutes, stirring frequently to break up any chunks of rice.  Once rice is heated through, add soy sauce to taste.  Return eggs and vegetables to rice mixture.  Add frozen (the heat of the rice will thaw them quickly) peas, bean sprouts (if using) and any diced, cooked, meat desired to the pan and cook an additional minute, stirring frequently, until mixture is heated through.  Serve immediately, chopsticks optional. 

*Note: If you like meat in your fried rice you have a lot of potential options.  I used leftover chicken from a chicken and broccoli stir fry I had made the night before but pork chops basted with hoisin sauce is a really delicious addition and brings back happy memories of when my mom would make "Young Jewel Fried Rice" from the LeeAnn Chin Chinese Cookbook--was that just a Minnesota think?).  Really, just about anything works--you could even use leftover Thanksgiving turkey (I have done it and it turns out great!).

*You could even make fried rice from leftover restaurant take out (if you have any left--we always seem to have leftover white rice that starts to petrify in its little paper box).  And, you can use some remaining meat from an entree to turn your fried rice from side to main dish.  

Black Bean Burgers and Chili-Cumin Sweet Potato Fries

I don't know what took me so long to try this.  I have always loved veggie burgers and you can often find a box of Boca Burgers or some Morningstar Farms in my freezer.  That was until Christmas when my sister gave me the cookbook, How to Cook Everything Vegetarian, by Mark Bittman (thanks, Elise!).  After realizing how easy (and insanely cheap--the most expensive thing in them is a can of beans and a handful of shredded cheese) it is to make my own veggie burgers, I will be hard pressed to shell out for pre-made ones again (and will not be able to bring myself to order another one at Chili's restaurant the rare time I find myself there!).  Also, you probably have everything on hand to make some variation of bean burgers right now.  How is that for a healthy desperation dinner?  See this recipe as just a starting off point and feel free to come up with your own variations using different beans and seasonings. 

Black Bean Burgers
2 cups well-cooked black beans (or 1 14oz can, drained)
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground cayenne pepper, optional
1/2 cup rolled oats (or cooked brown rice or dry breadcrumbs)
1 egg
or
1/2-1 cup shredded cheddar cheese (or both! They each act as binders to help form the patties and cheese adds great flavor)
liquid as needed (water, milk, stock, wine, etc. if necessary--not likely)
olive oil or vegetable oil as needed

Burger Fixings: (we used toasted buns and dressed them with shredded lettuce, sliced tomatoes, sliced avocado and crumbled goat cheese)

Directions: Combine beans, onion, oats, seasonings, egg and cheese in a food processor or blender and pulse until chunky but not pureed, adding a little liquid if needed to produce a moist but not wet mixture (if yours is too wet, you can add some more oats or breadcrumbs.  Let the mixture rest for a few minutes.  With wet hands, shape into whatever size patties you want and allow to rest again if time allows.  You can also make the mixture and refrigerate up to a day ahead (just bring to room temperature before cooking).  Pour a couple tablespoons of oil into a large nonstick or cast iron skillet.  Turn the heat to medium and allow to heat for about a minute.  Add patties and cook until browned on one side (about 5 minutes).  Turn carefully and cook on the other side until firm and browned.  Melt additional cheese on top if desired.

Suggestions: Add up to 1/2 cup veggies (more and they'll be too wet or have a hard time staying together).  Spinach, carrots, bell peppers, corn, cooked potato or sweet potato, etc. are great.  Cut into chunks and add with the onion.


Variation: Use a can of white beans, omit chili powder and cumin.  Substitute 1 teaspoon rosemary or Italian seasoning.  Add 1 cup cooked spinach (or 2 cups fresh), 1/2 cup quartered mushrooms and 1/2-1 cup shredded mozzarella, Parmesan, crumbled feta or goat cheese (or any combination).  Mix and cook as directed.

Also, you can use your bean to form into smaller "meatball" shapes and serve with sauce and pasta or cook into crumbles to use as a filling for tacos, burritos, sandwiches, topping for pizza.  You are only limited by your imagination!

Recipe Source: How to Cook Everything Vegetarian by Mark Bittman

p.s. We served these with Chili-Cumin Sweet Potato Fries.  To make, toss cut sweet potatoes in a couple tablespoons of olive oil until evenly coated.  Spread in a single layer on a cookie sheet and sprinkle with kosher salt.  Roast in a 425 degree oven flipping occasionally until browned on the outside and tender inside (25-45 minutes, depending on size of the fries).  Sprinkle with ground cumin, chili powder and additional salt to taste.

French Style Lentils

It seems like lentils get a bad rap.  They have some sort of reputation as bland and something to be forced down (like only someone as mild as "pigeon and oatmeal loving" Bert from Sesame Street would sing the praises of lentils).  Well, I'm here to dispel that myth.  Lentils are delicious, healthy, economical and can have a real earthy, French Peasant flair to them--especially when prepared in this manner.  Inspired by a dish from the Barefoot Contessa (which was inspired by her favorite Bistro in Paris), the use of a mustard-y vinaigrette stirred into the lentils makes for something really spectacular. Serve as a side, main course in bowls or alongside some chicken sausages and pretend you're enjoying them in the French countryside.

French Style Lentils
4 tablespoons olive oil, divided
1 leek, white and light green parts, sliced 1/4 inch thick
2 carrots, peeled and 1/2-inch diced
1 parsnip, peeled and 1/2-inch diced (optional)
1/2 cup celery, finely diced 
3 garlic cloves, minced
1 cup green lentils
4 cups water (or chicken stock)
1 teaspoon dried thyme
1 whole onion, peeled
1 tablespoon butter
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1-2 teaspoons kosher salt
fresh ground black pepper

Heat 2 tablespoons of the olive oil in a large dutch oven/soup pot.  Add the leek, carrots, parsnips (if using) and celery and cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute, set aside.

Remove the vegetables from the pot and set aside.  In the same pot, combine, lentils, 4 cups of water or stock, thyme and onion and bring to a boil.  Lower the heat, add the reserved vegetables and simmer uncovered for 25-30 minutes, or until the lentils are almost tender.  Remove from heat and discard the onion (you can also drain off the liquid if you prefer your lentils as more of a side dish and less "soupy").  Stir in the butter.  Meanwhile, whisk together the remaining 2 tablespoons olive oil, the mustard, vinegar and salt and pepper.  Add to the lentils, stir well.  Adjust seasonings to taste.  The longer the lentils sit, the more salt and pepper you'll want to add.

Roughly adapted from "Barefoot Contessa's How Easy is That?"

Roasted Broccolini and Spaghetti con Aglio e Olio

Oh, broccolini, you are our new favorite vegetable!  Broccolini, or "Baby Broccoli" is not actually baby broccoli at all.  It is a cross between broccoli and Chinese kale and is similar to broccoli but is sweeter and has slim, tender, fully-edible stems (no waste!).  It's been available at SuperTarget lately in a package for $1.88.  Sweet! Normally, I'm not crazy about SuperTarget's produce (sorry, I love just about everything else about you, Red), but the broccolini has been a great find.  Roasted with a little bit of olive oil and salt, it makes a great side or addition to pasta (as shown here with Spaghetti con aglio e olio--garlic and olive oil--and sauteed chicken).  Roasting is great technique to apply to all kinds of vegetables (just follow the preparation below but adjust the time depending on what you're roasting--cauliflower is amazing, carrots are incredible, sweet potatoes cut into matchsticks are healthy fries! Delicious!). 


Roasted Broccolini
1 8 oz. package broccolini, washed (or substitute broccoli florets)
1-2 tablespoons olive oil
kosher salt and pepper

Preheat oven to 425 degrees.  Spread broccolini in an even layer on a baking sheet.  Drizzle with olive oil and sprinkle with salt.  Roast in oven for 12-15 minutes, or until crisp-tender and the edges begin to brown.  Season with pepper and additional salt to taste. 

 Spaghetti con Aglio e Olio
This is a super-simple, quick pasta dish that you probably already have almost all the ingredients on hand.  Don't be worried about the large amount of garlic, the flavor mellows and sweetens as it cooks.  Enjoy plain or add some sauteed chicken or shrimp and vegetables like the roasted broccolini (above).
(Closely adapted from Barefoot Contessa's "How Easy is That?")
kosher salt
1 pound dried spaghetti
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving (I won't judge you for using the pre-shredded either since that makes a frequent appearance at our house)

Bring a large pot of water to a boil.  Add two tablespoons of salt and the pasta and cook according to package directions.  Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.  Return the pasta to the cooking pot and cover to keep warm.

Meanwhile, heat the olive oil over medium heat in a large skillet.  Add the garlic and cook for 2 minutes, stirring frequently, or until it just begins to turn golden on the edges--don't overcook it! Burned garlic turns bitter and cannot be salvaged.  Add the red pepper flakes and cook for 30 seconds more.  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.  Lower the heat and simmer for about 5 minutes, until the liquid is reduced by about a third.

Pour the garlic sauce over the warm pasta and toss to combine.  Off the heat, add the parsley and Parmesan and toss well.  Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.  Taste for seasoning and serve warm with extra Parmesan on the side. 

Lemon Cornmeal Poundcake

We have officially entered Spring and even though that's not a guarantee for good weather, it makes me so happy to see the tulips and daffodils starting to poke out of the ground.  I am also very excited about the fact that it means sales on delicious, sweet strawberries in the stores.  To make use of some of those strawberries, this pound cake is an excellent alternative to the traditional strawberry shortcake.  It has a complex flavor and rustic crumb from the cornmeal and is moist from the ricotta (see about making your own) and is great with berries and whipped cream or just plain sliced. 

Lemon Cornmeal Poundcake
cooking spray
1 tablespoon cornmeal
1 cup sugar
1 stick (8 tablespoons) butter, softened to room temperature
Grated zest of 1 lemon (about 2 teaspoons)
1 teaspoon vanilla extract
3 eggs
1cup ricotta cheese
1 cup all purpose flour
1/2 cup cornmeal
1/2 cup stone ground grits or polenta (a really coarse cornmeal--for a less grainy texture, use an additional 1/2 cup cornmeal)
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 325 degrees.  Coat a loaf pan with cooking spray and dust with cornmeal.  In a large bowl, combine butter, sugar, lemon zest and vanilla extract.  Beat with an electric mixer at medium speed until light and fluffy.  Add eggs, 1 t a time, beating well after each addition.  Beat in ricotta cheese.

Combine flour, cornmeal, grits, salt and baking soda.  Stir into to wet ingredients and stir just until combined.  Pour into prepared loaf pan.  Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 15 minutes on a wire rack.  Remove from pan and cool completely on rack.

Recipe adapted from The Best of Cooking Light

Homemade Ricotta and a use for it

 I am not sure what took me so long to catch on to this idea: Homemade ricotta cheese.  I stumbled across the recipe in Barefoot Contessa's new book, "How Easy is That?" and was really surprised at how truly simple it is to make at home.  Before this, I thought home cheese making was relegated to hermits in Vermont, Lancaster County and the Little House on the Prairie series.  Yet, in 20 minutes I had homemade cheese that was fresh, creamy, pure-tasting and ready for all ricotta cheese uses (and there are a lot of them beyond just Italian pasta dishes, although that tends to be my favorite--see post on Artichoke and Pesto "Stuffed Shells" Bake.  I did use some of my leftover ricotta to make a lemon cornmeal pound cake, but that is a post for another day).  See below for another extra fast(!) pasta dish using your homemade ricotta cheese (here's a teaser).

I don't plan on making my own Artisan Smoked Aged Gouda or the like anytime soon, but I will definitely be making my own ricotta in the future!  

Homemade Ricotta
Makes about 2 cups
5 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
3 tablespoons white vinegar

Set a large sieve over a deep bowl.  Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 

Pour the milk and cream into a heavy-bottomed pot.  Stir in the salt.  Bring to a full boil over medium heat, stirring occasionally.  Turn off the heat and stir in the vinegar.  Allow the mixture to stand for 1 minute or until it curdles.  It will separate into the thick parts (the curds) and liquid parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature until desired consistency.  The longer you let the mixture drain, the thicker the ricotta (mine ended up on the thick side, almost like crumbled goat cheese...I will probably catch it sooner next time). Transfer the ricotta to a bowl, discarding the cheesecloth.  Discard the liquid whey (unless you want to save it for another use--I read in a blog that a cheese making expert suggests boiling pasta in the liquid but I haven't tried that yet.  It just seems a shame to throw out so much liquid if there is a good use for it).  Use immediately or cover with plastic wrap and refrigerate.  Use within 2-3 days.  

recipe heavily adapted from Barefoot Contessa How easy is that?

                                              Pasta with Ricotta, Parmesan and Spinach

This is really a non-recipe recipe.  I needed to use up some of my homemade ricotta and we needed some lunch fast.  It was great as is or topped with jarred marinara sauce, it tasted like spinach lasagna.  The best thing was that the longest part was waiting for the pasta water to boil. 

Pasta With Ricotta, Parmesan and Spinach
serves 2-4
8 oz. dry shaped pasta (I used small shells because that's what we had on hand)
1 cup ricotta cheese
1/4 cup shredded Parmesan cheese, plus extra for serving
small pinch of ground nutmeg
salt and fresh ground pepper to taste
big handful of fresh baby spinach
jarred pasta sauce (optional)

Cook pasta to al dente according to package directions, reserving a cup or so of the cooking water to use as needed.  Drain and set aside.  In the pot, combine ricotta and Parmesan cheese.  Add some of the reserved pasta water, a little at a time, thinning to make a sauce until desired consistency.  Season with nutmeg, salt and pepper.  Stir in pasta, tossing to combine.  Reheat over medium heat stirring frequently, if necessary.  Toss in a big handful of fresh spinach and stir just until wilted.  Pour into bowls and top with additional shredded Parmesan and warmed jarred pasta sauce, if desired. 

Creamy Chicken Enchilada Casserole

"Waste not, want not" I think is how the saying goes and although it's cliche, some really great meals have come out of trying not to waste food.  Hence, this particular enchilada dish.  Leftover rotisserie chicken, leftover taco shells and leftover onion dip mixed with the new Philly Cooking Creme (savory cream cheese sauce ready to be mixed into quick meals) I scored for free with coupons.  It's not very highbrow, but it was met with raves from the family and the urgent insistence from my husband that I record the recipe.

As for the new Philly Cooking Creme, I am pretty impressed and think that it's something to keep on hand for throwing together quick meals and I am excited to use some of the other flavors in different dishes (and, I was not prompted to say that by any means...although I would be happy to say nice things for some means--just in case anyone from Kraft is reading... : ). 

Creamy Chicken Enchilada Casserole
12 Hard taco shells, broken in halves (or use broken tortilla chips)
2 cups cooked shredded chicken (great time to use leftover rotisserie chicken)
1 can black beans, drained
1 12 oz. jar salsa verde, divided
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 container Philly Cooking Creme (plain or Santa Fe flavor) (or one 8 oz package cream cheese, softened)
1 cup French onion sour cream dip (or 1 cup sour cream)
1 cup Mexican blend shredded cheese, divided
Shredded lettuce, diced tomato, diced avocado, chopped cilantro, sour cream etc. for garnish (optional)

Lightly grease an 8x8 baking dish.  Layer half of broken taco shells in bottom of baking dish.  Set aside.  In a large bowl, combine chicken, black beans, half of salsa verde, cumin, garlic powder and chili powder.  Stir to combine and pour into baking dish on top of taco shells.  In same bowl, mix together Cooking Creme, sour cream dip, remaining salsa verde and half of shredded cheese.  Pour half of Creme mixture over top of chicken mixture, and spread evenly.  Top with remaining taco shells.  Spread remaining Creme mixture over taco shells and top with remaining shredded cheese.  Bake at 350 degrees for 45 minutes or until casserole is bubbly and browned on top.  Or, if you're in a big hurry (not me, I ALWAYS plan ahead!), microwave on high until casserole is heated through (about 10 minutes) and then brown in 400 degree oven for about 5 minutes. 

Mango Ginger Granola and Shortcut Greek-Style Yogurt

All I want to say about this post is that granola and Greek yogurt are two items that are pricey in the store and extremely easy and inexpensive to replicate at home.  Give these a try, you won't regret it.  They're becoming a staple in our house. Also, (as I am always the bargain-hunter) I wanted to share that the best deal on honey I've found is at Walgreens.  Every few weeks they will sell a 32 oz. bottle for $3.99 with an in-ad coupon.  Now that I've shared that, please leave some for me!  Finally, this granola would make a great edible gift for someone.  Put it in a pretty glass jar or cellophane bag and tie with a pretty ribbon.  They'll be impressed! 

Mango Ginger Granola
1/4 cup vegetable oil (canola)
1/4 cup agave syrup (or extra 1/4 cup honey)
1/4 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
3 cups old fashioned rolled oats (not instant)
1 cup chopped almonds (I just smashed whole almonds in a baggie with a rolling pin and really like the rustic texture that gave them but you can sub slivered or sliced)
2 tablespoons sesame seeds
2 tablespoons wheat germ
1/4 teaspoon salt
1/4 cup toasted sunflower seeds
1 cup diced dried sweetened mango (can substitute other dried fruit such as raisins, cherries, apricots etc. or a combination for other varieties)

Greek yogurt for serving (see note)

Preheat the oven to 325 degrees.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.  Mix the oil, agave syrup, honey, cinnamon, ginger, brown sugar and vanilla in a small bowl, whisking until smooth.  In a large bowl, stir together oats, almonds, sesame seeds, wheat germ and salt.  Pour wet ingredients over dry and stir, making sure everything is evenly coated. Spread the mixture evenly over the prepared baking sheet.  Bake at 325 degrees, stirring occasionally for 25-30 minutes or until golden brown.  Remove the granola from the oven and allow to cool completely.  Toss in diced mango (or other dried fruit) and sunflower seeds.  Store in an airtight container.  Serve with Greek yogurt (or milk, or over ice cream or handfuls right out of the container...).
Note on Greek yogurt: Greek style yogurt is much thicker and smoother tasting than traditional yogurt.  Until a few years ago, I had never heard of the stuff, but now it is readily available and showing up in more major brands all the time.  It's higher in protein than regular yogurt and I really love its "spoonability."  That said, Greek yogurt is a bit pricey.

You can make your own cheaper, shortcut version by buying and straining containers of regular yogurt (of course you can make your own yogurt from scratch too, but let's not get to crazy today!).

To make shortcut Greek yogurt, line a fine-meshed sieve with a cheesecloth or paper towels and place over a bowl.  Spoon regular yogurt (we usually do plain, any flavor or milk fat will do) from a large container into the lined sieve and place in the refrigerator.

Allow yogurt to sit until desired consistency (at least a couple of hours).  The extra liquid will drip into the bowl underneath and the yogurt remaining will be thick and rich.  If you let it go for more than a few hours, it will get almost as thick as cream cheese (actually called yogurt cheese and good for some uses, but probably not for eating with granola any more).  Also, you can use the leftover liquid mixed with some milk in pancake batter. 

it was a hit with the small one (as seen by his scraping the dregs...)

Granola recipe heavily adapted from Bobby Flay's Mango Agave Granola

Crowd Pleasing Pasta Bake

You may have noticed I do quite a few baked pasta dishes.  This is because they're economical, can easily feed a crowd, able to be made ahead and who can't resist some form of pasta, sauce and cheese?  They're a perfect dish to bring to someone who needs a meal or to feed a crowd when you're hosting. 

This is a recipe that has gone over quite well with our gang and is a snap to put together.  I almost always have ingredients on hand to do some variation of it.  The staples are the usual: pasta, marinara and mozzarella but with a tangy surprise of a layer of cream cheese (I will maintain that few things are not improved by the addition of a little--or lot--of cream cheese).  This time, I used turkey Italian sausage, sliced mushrooms and roasted red peppers and it was a particularly delicious combination (feel free to modify the mix ins based on your own individual tastes--sauteed onion and bell pepper would be great, shredded rotisserie chicken, olives, artichoke hearts, chopped spinach, you get the idea...).  Also, there's a variation at the bottom that allows you to cut down on the prep time even more if you are able to make it ahead!

Crowd Pleasing Pasta Bake

1 20 oz. package turkey Italian sausage, casings removed (or 1 pound ground beef or turkey)
1 16 oz box shaped pasta (penne, rotini etc.)
1 jar of your favorite pasta sauce
8 oz fresh mushrooms, thinly sliced
1/2 cup roasted red peppers, thinly sliced
1 8 oz package cream cheese (I used 1/3 less fat Neufchatel), softened to room temperature
1/2 cup sour cream (I used reduced fat)
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

In a large skillet, brown sausage or ground meat over medium high heat, stirring frequently to break up into small pieces.  When fully cooked, drain if necessary and set aside.  Prepare pasta according to package directions, making sure to drain it when it is still very firm (a bit harder than you would want to eat it).  Drain, return to cooking pot and set aside.  Add pasta sauce, mushrooms, red peppers and cooked sausage into pot with cooked pasta.  Stir until well combined.  In a small bowl, stir together cream cheese and sour cream until smooth and well combined.  Lightly grease a 9x13 pan with cooking spray.  Pour half of pasta mixture into bottom of baking dish.  Spoon cream cheese mixture over pasta spreading as evenly as possible.  Top with remaining pasta mixture.  Sprinkle with mozzarella and Parmesan cheeses.  Cover with foil and bake at 350 degrees for 30-40 minutes, or until pasta is heated through and bubbling.  Remove foil for last 10 minutes of baking to allow cheeses to brown.

Variation: A shortcut if you're preparing the night before, do not cook pasta.  Add 1 1/2 cups water to pasta sauce and continue assembly directions as above.  Cover and refrigerate overnight.  Bake covered at 350 degrees for 40 minutes.  Remove foil and bake for additional 10 minutes.

Sweets for the Sweet: Apple Brownies

This week has been really challenging.  Nothing catastrophic, just felt like I was hitting tons of road blocks.  Well, in my opinion, one of the best ways to combat frustration is dessert.  Cue Dessert One: Apple Brownies.  Made for last night's small group (along with Samoas Bars which will be coming soon), these had a crisp, sugary crust covering a gooey, buttery blondie filled with sweet tart apple chunks.  Topped with some whipped cream (yes, the kind from a spray can...it's easy), sublime.  The dear husband had two in one sitting (yes, I just ratted you out, Honey). 

Apple Brownies
1/2 cup butter (1 stick)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 medium apples, peeled and roughly chopped (about 2 cups)
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Directions: Preheat oven to 350 degrees.  Grease an 8x8 square baking dish.  In a medium microwave safe mixing bowl, melt butter.  Blend together sugars, butter and egg until well combined.  Stir in vanilla.  In a separate bowl (or on a piece of waxed paper to save a dish), combine flour, salt, baking powder, baking soda and cinnamon.  Add to wet ingredients.  Stir just until moistened.  Fold in apple chunks.  Pour into baking dish and bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.  Serve warm or at room temperature with whipped cream or vanilla ice cream.

Peasant Pasta

Penne pasta and Italian sausage tossed with a zesty pink marinara sauce and dotted with green peas. Tonight's meal was inspired by one of Rachael Ray's 30 Minute Meals.  It definitely came together in a snap and was a hit with the big and small ones alike (and I don't even really like sausage).  There's lots of room to play around with this one depending on what you have on hand.  And, it's one of those meals that if you have some sausage and peas in the freezer, you can keep all the ingredients on hand and throw it together when you're feeling pressed for time and inspiration.  Also, try substituting sauteed spinach and mushrooms for the peas for another variation.

Peasant Pasta
serves 4-6
1/2 -1 pound penne pasta, (we used a 13 oz box of whole grain penne and had some leftovers from two adults and two kids)
1 pound bulk sweet Italian sausage (I used chicken, feel free to substitute pork or turkey as well.  If you get links, you can squeeze the raw sausage out of the casings right into the pan.  Gross, but fun! )
1 15 oz can diced tomatoes with basil and garlic
1 15 oz can tomato sauce (can substitute crushed tomatoes)
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 cup half and half (can use heavy cream or evaporated milk instead)
1/2 cup frozen green peas
shredded Parmesan cheese for serving

Directions:
Prepare pasta according to package directions, making sure it is al dente.  Drain and keep warm.   While pasta is cooking, brown sausage over medium high heat in a large skillet.  Once sausage is cooked through, drain off any excess grease and stir in cans of tomatoes.  Add garlic and basil.  Bring sauce mixture to a boil, reduce heat to medium low and allow to simmer for about 5 minutes.  Stir in half and half and peas.  Allow to warm through.  Toss sauce with pasta.  Top with Parmesan cheese for serving. 

Shrimp Lo Mein

"They"--whoever "they" may be--say that necessity is the Mother of Invention.  That would sum up tonight's dinner.  It's approaching the end of the month and therefore, my grocery budget for January has been used up.  Time to get creative and also to use up the odds and ends that are in the fridge and pantry.  What did I have?  Some frozen shrimp, some random veggies, soy sauce...time for stir fry.  Except, I had no rice.  Oops.  What I did have, however, was a box of spaghetti and thus, a stir fry morphed into lo mein.  And, my noodle-loving boys were happier because of it!  Feel free to use this recipe as a springboard to use up what you have on hand--you can substitute a different kind of meat and use up just about any random vegetables that you have threatening to languish in the crisper drawer.

Shrimp Lo Mein
1/2 box (about 8 oz) long shaped pasta (I used a 14.5 oz box of "Ronzoni Smart Taste" thin spaghetti)
1/2 pound medium shrimp, peeled, de-veined and de-tailed
4 tablespoons soy sauce, divided
3 tablespoons sesame oil or combination of vegetable and sesame oil, divided
4 cups desired vegetables, cut into bite-sized pieces (we used broccoli florets, thin sliced red bell    pepper, shredded cabbage and 1/2 a bag of frozen stir fry blend)
1 tablespoon fresh ginger, peeled and minced (about 1" chunk)
3 garlic cloves, peeled and minced (about 1 tablespoon)
1/4 cup green onions (white and green parts), thinly sliced (about three green onions)
1/2 cup chicken broth
optional: 1/2-1 cup leftover cooked meat (i.e. chicken breast or pork--we used leftover pork tenderloin)

In a small bowl, toss shrimp with 1 tablespoon soy sauce.  Set aside until ready to stir fry.  Prepare pasta according to package directions.  Drain, toss with 1 teaspoon sesame oil and set aside.  In a large skillet or wok pan over high heat, heat 2 teaspoons oil.  Stir fry vegetables, in batches and adding chicken broth one tablespoon at a time as needed (for example, sturdier vegetables like broccoli and carrots may benefit from the extra moisture to cook more quickly) until vegetables are crisp tender.  Remove vegetables from pan, set aside and repeat with remaining vegetables until all are stir fried.  Heat one additional tablespoon of oil.  Add ginger, garlic and green onions and stirring constantly, cook until fragrant (about 30 seconds to one minute).  Add shrimp and stir fry one additional minute.  Add remaining chicken broth and soy sauce and bring to a boil.  Add pasta and vegetables back into the pan and toss to coat until heated through.  Drizzle with remaining tablespoon of sesame oil and any additional soy sauce to taste.  Serve immediately.  Chop sticks optional.