Ricotta Gnocchi in Sage Brown Butter

Last Wednesday was one of those extra-crazy, hectic evenings.  Mealtime rolled around and there was nothing even remotely ready to sit down for.  Quick! Feed the kids whatever randomness you can gather from the fridge!  Never mind that it doesn't entirely cover all the food groups and your five-year-old goes to bed wailing that he didn't get to eat "real dinner."  Jay and I agreed that I would put together something for us once the little darlings were tucked away for the night.

Once the kids were in bed, I set to work on a dish I had been wanting to try for awhile.  It made use of the remaining container of ricotta cheese I had used to make Summer Lasagna the week before and some fresh sage leaves I actually happen to be (trying) to grow this year.  I put on a pot of water to boil, browned some butter and within a short time, we were settled on the couch in front of the tv together with our respective pasta dishes (what a treat nowadays since having kids--the whole eating in front of the t.v.--for our family, that is).  Traditionally, "gnocchi" are little dumplings made from potatoes and flour and served with pesto or pasta sauce.  That said, gnocchi (which translates literally into "lumps") can actually be made from many ingredients.  These Ricotta Gnocchi were incredibly simple to make and are creamy and light, Italian comfort food.  I served them with sage brown butter, as recommended by Mark Bittman, the recipe's author.  You don't have to wait for a night when the kids are already in bed to make them (I would think they would be kid friendly--especially if they got to help), but I don't blame you if you do. 

Ricotta Gnocchi
1 15 ounce container ricotta cheese (preferably whole milk)
1 1/4 cups shredded Parmesan cheese (this is a time where freshly shredded improves things greatly)
2 eggs, beaten
freshly ground black pepper
salt
3/4-1 cup all-purpose flour
3 tablespoons unsalted butter
8-10 fresh sage leaves

Bring a large pot of water to boil.  In the meantime, in a medium bowl, stir together ricotta cheese and Parmesan.  Mix in eggs and stir until well combined.  Add salt and pepper to taste.  Add in 1/2 cup flour, adding more until mixture comes together in a very sticky dough.  Put one spoonful of dough into the boiling water.  If the dough holds its shape while it boils, the dough is ready, if not, add more flour.

Put the butter in a large skillet and melt it over medium heat.  Continue to cook butter until it becomes a nutty brown color.  Add the sage leaves and fry in the butter until crispy looking (just a minute or so).  Turn heat to low and just keep warm.

Place spoonfuls of the dough (working in batches of about six at a time) into the boiling water.  When gnocchi rise to the surface, remove from water with a slotted spoon and add to the skillet with the sage butter.  Continue to boil gnocchi and transfer to skillet until dough is used up.  Once all the gnocchi are in the skillet, toss with the sage brown butter, taste and adjust seasoning as needed and serve immediately.
Serves 4

Source: Ricotta Cheese Gnocchi by Mark Bittman

Cold Peanut Sesame Noodles

Currently, my 17 month old son's diet consists of four food groups: milk, eggs, fruit and spoonfuls of peanut butter.  Seriously.  Hoping to appeal to his love of peanut butter and wanting to avoid heating up my kitchen this evening, I whipped up these Cold Peanut Noodles (he wasn't convinced, but the rest of us liked it!).

This is one of those recipes that comes together as quickly as it takes to boil water and cook the noodles.  A quick Asian-style peanut-sesame dressing and crunchy vegetables are tossed with pasta for an easy and delicious warm weather dish.  Feel free to personalize the dish with your own favorite veggies--I think sliced snow peas or thawed frozen shelled edamame would be great!  Although substantial enough on its own, we rounded our noodles out with some grilled chicken on the side!

Cold Peanut Sesame Noodles
8 ounces thin spaghetti or angel hair (can substitute rice noodles as well)
1 small cucumber
1/2 red bell pepper
1 medium carrot
3 green onions
1/2 cup fresh cilantro
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup white wine or water
2 tablespoons freshly squeezed lime juice
1 tablespoon sesame oil
1 tablespoon honey
1 clove garlic
1-inch piece fresh ginger or 1 teaspoon ground ginger

Prepare noodles "al dente" according to package directions.  Drain in a colander and rinse with cold water until cool.  Shake the colander to remove as much water as possible and transfer to a large bowl.

(This next part can be done while waiting for the water to boil and the noodles to cook)
Cut the cucumber into matchstick sized pieces. Thinly slice the red bell pepper.  Peel the carrot and cut into thin matchsticks.  Thinly slice the green onions, white and green parts, reserving a small amount for garnish at the end.  Roughly chop the cilantro, also reserving some for garnish.  Add everything except reserved garnishes to the bowl of noodles.

In a blender or food processor, combine peanut butter, soy sauce, wine, lime juice, sesame oil, honey, garlic and ginger.  Blend on medium speed until smooth, adding a tiny bit of water, if necessary, if mixture is too thick.  Once dressing is completely smooth, pour over noodle and vegetable mixture, tossing to combine.  Transfer to a serving platter, if desired, and garnish with reserved green onion and cilantro.  Serve immediately.

Greek Style Quinoa Salad

If you have never tried quinoa, it's time to stand up and take notice.  Pronounced "Keen-wah," it is a South American grain that is actually a complete protein, making it a versatile, economical and gluten-free(!) option for a main dish or hearty side.  It can usually be found in the bulk or health food section of the grocery store.  Done as a Greek style salad, this is a refreshing, Summer-y way to enjoy it.  Oh, and make sure to rinse your quinoa in a fine mesh strainer before cooking (it has a natural pesticide on it that can make it taste bitter if not washed off).  

Greek Style Quinoa Salad
1 cup quinoa, rinsed
1 1/2 cups chicken broth (or water)

Salad Fixings (the "optional" marking indicates I didn't have them on hand for this particular rendition although would've added them if I did--but it turned out great without them!):
1/2 cup diced cucumber
1/2 cup diced tomato (or halved grape tomatoes)
1/2 cup fresh spinach leaves, roughly chopped
2 tablespoons finely diced red onion (optional)
1/4 cup diced kalamata olives (optional)
2 tablespoons chopped fresh parsley or fresh mint (optional)
1/2 cup crumbled feta cheese

Greek Vinaigrette:
1/4 cup red wine vinegar or 1/3 cup freshly squeezed lemon juice
2 teaspoons brown mustard
1 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1 teaspoon sugar
1/4 cup olive oil
salt and pepper to taste

In a small saucepan or rice cooker, combine quinoa and chicken broth and bring to a boil.  Reduce heat to low, cover and cook until all the liquid is absorbed and quinoa is tender (and has become translucent with a little white curlicue tail on each grain).  Remove from heat and allow to cool to room temperature.

Meanwhile, chop the salad additions and prepare the vinaigrette.  To prepare the vinaigrette, whisk together vinegar or lemon juice, mustard, herbs and sugar.  Whisk in olive oil until mixture is smooth.  Add salt and pepper to taste.  Pour vinaigrette over quinoa.  Stir in all the salad fixings except for the feta cheese.  Once salad is combined, gently fold in most of the feta cheese.  Reserve a small amount for sprinkling on top as a garnish.  Serve immediately or chill in the fridge.

Zucchini "Fettucini"

Even though it has seemingly been all the rage and "all the cool people are doing it,"  I don't think I could ever go low carb.  I just like bread too much.  And pasta, I love pasta.  Still, there are some times when maybe it's nice to go a little lighter (perhaps in exchange for a really decadent dessert).  In those cases, this might be in order.  Zucchini squash is shaved into thin ribbons to resemble strands.  It comes together in just a few minutes and the "pasta" is light but sturdy and incredibly satisfying.  I topped mine with Chicken Sausage and Pea Pasta Sauce from the Peasant Pasta recipe.  I did not even miss regular pasta--those low carb-er's might be on to something, at least once in awhile!  File this recipe away, especially for this summer when gardeners are begging you to take their zucchini off their hands.

Zucchini Fettucini
serves 2
1 pound small sized zucchini
1 tablespoon olive oil
salt and pepper taste
Freshly shaved or shredded Parmesan cheese
favorite tomato sauce

Wash and dry zucchini.  Using a vegetable peeler, peel thin slices off of one side of the zucchini until you hit the seeds.  Rotate and peel again until hitting seeds.  Continue to rotate until all the sides have been peeled down to the seeds.  Discard the core.  Heat oil in a skillet over medium high heat.  When hot, add zucchini and a sprinkle of salt.  Cook, stirring frequently, for about 2-3 minutes until zucchini is softened and begins to turn translucent.  Do not overcook.  Transfer to a serving dish, season with salt and pepper.  Top with Parmesan cheese and sauce, if desired. 

Recipe source: NY Times Zucchini 'Pasta'

Steamed Corn with Fresh Herb Butter

Having a husband from Iowa, there are some pretty strong feeling about sweet corn in this household.  According to my husband, just about the only corn worth eating is found in August and is purchased off the back of a pick up truck from a kid in overalls.  That said, I thought I'd take my chances with a new crop of corn that was on sale last week (6 for $1 at Sunflower Market for anyone who's interested).  I think even mediocre corn would be proud to wear the herb butter, but we were actually pleasantly surprised.  The easy steaming method saves time (no big pot of water to have to wait on) or there's also a variation for the grill below.  The only disappointing thing was only picking up four ears!  

Steamed Corn with Fresh Herb Butter
4 ears of sweet corn
water for steaming (Mark Bittman in How to Cook Everything Vegetarian also suggests you can substitute milk for the water to produce extra sweet and tender corn, especially if the corn is less than ideal--I'll have to try that method sometime)

herb butter:
2 tablespoons butter, softened to room temperature
1 garlic clove, minced or grated as finely as possible
1/4 cup fresh mixed herbs, finely chopped (I used basil, parsley and cilantro but chives or rosemary or tarragon or chervil would all be good too)
salt and pepper

In a small bowl,  add garlic to butter, along with fresh herbs and stir until well mixed.  Season with salt and pepper as desired.  Set aside or chill in fridge until ready to use.  Remove husks and silk from corn and set aside.  Add 1-2 inches of water to a tall pot.  Bring water to a boil over high heat.  Place ears of corn in pot, standing up and leaning against the sides.  Cover the pot and steam the corn very briefly, about 3 minutes.  Remove from the pot, spread with the herb butter and serve immediately.

Variation: The herb butter is also really delicious on grilled corn.  To grill, peel back husks (but keep attached to the base of the ear).  Spread each ear of corn with 1/2-1 tablespoon softened herb butter and replace husks.  Grill over medium-high heat, turning the ears of corn occasionally until corn reaches desired doneness (I just like to take the "raw" taste off), about 10 minutes.


Note: sweet corn is best when cooked and eaten as quickly as possible after buying (really after picking, but we don't always have control over that).  The sugar in corn starts converting to starch immediately after picking and affects the flavor in a bad way.  Hence, why sweet corn bought off a truck in the middle of August (having been picked that morning) tastes like pure summer heaven...

cooking method inspired by Mark Bittman's How to Cook Everything Vegetarian

Spinach and Goat Cheese Baked Risotto

I think most people when they think of risotto (and that's if they think of it at all...) would consider it a "restaurant food."  I know that I always loved to order the creamy rice dish (preferably with lots of shrimp and scallops in it) when I'm eating at Italian restaurants that are not the Olive Garden (nothing against the OG and its amazing salad and breadsticks, I just can't remember it ever being on the menu...).  I guess risotto is intimidating because it's supposed to be so hands on in its preparation (read: constant stirring for long periods of time).  Enter: baked risotto.  All of the yummy, creamy, heart-warming goodness and none of the arm-cramp-inducing stirring.  And, when you add garlicky, sauteed spinach and tangy goat cheese to the mix, you end up with something glorious.  Thank you to Martha Stewart and Jamie Oliver for your recipes, when I married them together, they made quite a delicious baby!


Spinach and Goat Cheese Baked Risotto
2 tablespoons olive oil, divided (plus more for serving)
4 tablespoons butter, divided
1/2 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine (optional)
2-2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
kosher salt and pepper
2 cloves garlic, peeled and minced
5 1/2 oz fresh spinach, washed and dried
ground nutmeg, preferably fresh
a big handful or two of freshly grated Parmesan cheese
1/2 lemon, zest removed and reserved
7 oz. soft goat's cheese, crumbled 



Preheat oven to 425 degrees. In a large skillet, heat one tablespoon each of oil and butter over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute. Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.  Pour rice mixture into an ovenproof baking dish and cover.  Transfer to the oven, and bake, covered, until most of the liquid has been absorbed by the rice, 20 to 25 minutes. 

Meanwhile, place an additional tablespoon each of olive oil and butter along with garlic in a large skillet over medium heat.  When butter is melted, add spinach.  Cook, stirring constantly, until spinach is wilted down.  Season with salt, pepper and grated nutmeg to taste.  Chop finely or blend up in a food processor.  Cover and set aside to keep warm.
When rice is cooked through, remove from oven and stir in spinach mixture, 2 additional tablespoons butter, a good squeeze of lemon juice, Parmesan and half of the goat cheese.  Stir until butter and goat cheese is melted and rice is creamy.  Season with additional salt and pepper to taste, if needed.  Spoon into bowls and top with additional crumbled goat cheese, a sprinkle of lemon zest and a drizzle of olive oil.  Serve immediately as a main dish or hearty side.  

Recipe adapted from: Martha Stewart's Oven-Baked Risotto and Jamie Oliver's Spinach and Goat Cheese Risotto from Cook with Jamie

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.  

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. 

Spinach "Souffle" and Riso Verde

I realized I still had leftover egg whites from the most recent banana cream pie I had made.  If I had been smart and 1) combined the leftover egg whites from all my pie-making escapades last week and 2) had been careful to make sure I didn't get any yolk in one of the batches of egg whites (egg whites won't stiffen up if there's even a smidge of fat--i.e. egg yolk--in them) I would have made an angel food cake.  I adore angel food cake...
That said, with the original egg whites, we just had some very healthy scrambles last week and with the three most recent egg whites, I thought I would try and do a quick, healthy version of Stouffer's frozen spinach souffle.  If I had had more time, I probably would have made the riso verde (see recipe and notes below), but I think this was a pretty good (and guilt-free!) substitute!


Spinach Souffle
(makes about 2 servings, feel free to double all the ingredients except for the egg whites--up that to four--to make a bigger batch)

6 oz. frozen chopped spinach, thawed and extra water squeezed out
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons half and half
1/4 cup Italian blend shredded cheese
3 egg whites, beaten until stiff
cooking spray
grated Parmesan cheese

Preheat oven to 400 degrees.  Combine spinach, seasonings, half and half and shredded cheese.  Fold in egg whites and transfer mixture to small baking dish coated with cooking spray.  Sprinkle top with grated Parmesan. Bake for about 20-30 minutes or until souffle is browned and no longer "jiggly."
(or, if you're in an even bigger hurry, microwave on high for 2 minutes and then finish off in the oven for about 5 more)

The inspiration for the above recipe was this Riso Verde.  I think the original recipe came from one of my mom's friends.  I loved this as a kid and have recreated it many times since then.  It's very rich and has a lot of room for nutritional improvement (I have experimented quite a bit by reducing the amounts of butter and cheese), but this is pretty close to it's indulgent glory.

Riso Verde (Green Rice)  Serves 6-8

1 8 oz. package frozen chopped spinach thawed and drained (can substitute broccoli, if preferred)
1/4 cup chopped green onions
1/4 cup chopped parsley
4 cups cooked white rice, cooled
4 oz. grated Parmesan cheese
8 oz. shredded Swiss or Monterrey Jack cheese
1/4 cup melted butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 eggs, separated

Beat egg whites until stiff.  In a separate bowl, stir together egg yolks, cheeses, seasonings, onions and spinach.  Add rice and stir until well-combined.  Fold in egg whites just until combined.  Pour into greased baking dish and bake at 350 degrees for 35 minutes and top is lightly browned.

Better than a restaurant...and in just over 30 minutes!

Pork Milanese with Whole Wheat Spaetzle
and Baby Green Salad with Lemon-Mustard Vinaigrette




Having a husband from Iowa, I knew that he would be pretty excited if I tried to make ANY version of a breaded pork tenderloin (I think it might be the State dish and if it isn't it should be). Not only was he thrilled, I got rave reviews from both of my boys (the ones that are eating solid food, of course--the baby seemed to enjoy his pureed squash but was looking pretty envious). Even better, I dressed things up a bit (a usual tenderloin would be served on a bun with some combination of ketchup, mustard, pickles and onion), so I felt like it was healthier and company-worthy.

Also fun about this dish is that you can feel anywhere from humble to cosmopolitan depending on what name you give it and what you serve along side. "Breaded Pork Cutlet," totally down-home. "Pork Schnitzel," very Germanic. "Pork Milanese," so very sophisticated...anyway you call it, every single part of the meal was done in just over thirty minutes. See? No excuses! I think it gives "pork chop night" a whole new appeal! I've included the separate recipes for all the components and down below, I'll give instructions on how to prepare everything at the same time to be done in just over a half an hour.

Breaded Pork Loin:
4, 1-inch thick boneless pork loin chops
Canadian steak seasoning
3 Tablespoons all purpose flour
1 egg, beaten
1/3 cup breadcrumbs, unseasoned
1/4 teaspoon garlic powder
3 Tablespoons grated Parmesan cheese
2 Tablespoons olive oil

Directions:
Lay out a piece of plastic wrap big enough for each pork chop to be spaced about three inches apart and with some overhang. Lay pork chops evenly spaced apart. Cover with another piece of plastic wrap. With a meat mallet or rolling pin, take out any pent up aggression by pounding pork chops until they are an even thickness (1/2 to 1/4 inch thick).

In a shallow dish, mix together breadcrumbs, garlic powder and Parmesan cheese. Have beaten egg in another shallow dish waiting. Pull off plastic wrap and sprinkle steak seasoning on both sides of meat. Rub flour into each side of chop and then dip into beaten egg. Finally, dredge in breadcrumb mixture on both sides.

In a large skillet, heat olive oil over medium-high heat. Place pork chops in a single-layer in skillet and brown about three minutes. Flip and brown on other side (lower the temperature a bit if getting browned too quickly) about 3.5 minutes. Voila! Your pork is finished!

Whole Wheat Spaetzle:
3 eggs
1/2 cup milk
3/4 cup whole wheat
3/4 cup white flour flour
3/4 teaspoon salt
2-4 Tablespoons butter, depending on taste
chopped fresh parsley (optional)

Fill a medium sauce pan with water and bring to a boil. Reduce to a simmer. In a medium-sized mixing bowl, beat eggs until well combined. Whisk in milk. Combine flours and salt and whisk into egg mixture. It should look like thick pancake batter. Take spoonfuls of batter and using a spatula, scrape the batter across the large holes of a cheese grater into the simmering water. It will form small, irregular-shaped dumplings that will sink to the bottom and then quickly rise to the surface again. Give a gentle stir and then, with a slotted spoon, remove spaetzle dumplings and place in a bowl to hold. Repeat process until you've used up all of your batter. Melt butter in a large skillet over medium-high heat. Place spaetzle in skillet in a single layer. Allow to brown (2-3 minutes) in butter and then turn to brown on the other side. Remove from heat and toss with parsley to garnish

Baby Green Salad with Lemon-Mustard Vinaigrette:
1 clove garlic, peeled
1 teaspoon kosher salt
2 Tablespoons stone ground mustard
3 Tablespoons lemon juice (about one lemon), reserving zest for garnish
3 Tablespoons extra virgin olive oil
fresh ground pepper to taste

1 bag of salad greens (I used one that was on sale at the supermarket, Mache, it's sort of like a combination in texture and flavor of spinach, watercress and arugula). Baby spinach or arugula would go beautifully, but use what you can find!

Remove zest from lemon and set aside. On a cutting board, mash down on garlic clove with the side of a large kitchen knife. Chop into smaller pieces and then sprinkle salt over top. Using the side of the blade again, drag the salt through the garlic pieces repeatedly to form a paste out of the garlic and salt (this way you won't have sharp bites of garlic pieces in your dressing). Scrape garlic paste into a small bowl. Whisk in mustard and lemon juice and stir to combine. Finely drizzle in olive oil while whisking constantly to form a smooth vinaigrette. Season with fresh ground pepper. Toss with salad greens. Feel free to garnish with lemon zest or fresh tomato for color.

Meal Preparation Instructions:
Bring spaetzle water to a boil. While waiting for water to boil, pound out and bread pork chops as well as mix together spaetzle batter. Let pork chops rest while you are simmering spaetzle. Then, after all the spaetzle have been cooked, brown pork chops. While pork chops are browning, prepare salad dressing. Flip the pork chops and brown spaetzle in another skillet (or wait until the pork chops are out of the skillet and use the same skillet to melt the butter and brown the spaetzle). Toss dressing with salad and you're ready to plate! Ha! Don't you feel like Rachael Ray???