Shortcut Gnocchi with Vodka Tomato Cream Sauce

My goal this week is to cook all our dinners because we’ve been eating out way too much this month. We’re busy like everyone else, but I need to get control of this time crunch issue.

Today’s recipe is a combination of an easy gnocchi recipe and my favorite vodka sauce from Cooks Illustrated.

Shortcut Potato Gnocchi

This recipe uses a food processor, but can be made in a stand mixer with a paddle attachment instead. Each batch serves about 3 people, if you need more gnocchi make a second batch.



1 cup water

1 egg

1 teaspoon butter, softened

1/2 teaspoon
salt

1/8 teaspoon garlic powder

1 cup unbleached all-purpose flour or whole-wheat pastry flour

2 cups instant potato flakes 



1. Bring a large pot of salted water to a boil.



2. Meanwhile, place the water, egg, butter, salt and garlic powder in the food processor. Process until combined. Add the flour and pulse to mix in. Add the potato flakes and pulse to combine.



3. Move dough to a clean surface and knead for about 20 seconds. Grab chunks of dough and form into snakes. Cut 1/2 inch wide pieces from snakes and roll each piece into a ball with a fork. Pull the fork back toward you for a roll or two to make gnocchi shape.



4. Gently boil gnocchi until they float to the top and then cook for two more minutes. Remove gnocchi with a slotted spoon and serve with your favorite sauce.



Gnocchi with Vodka Tomato Cream Sauce
Print Both Recipes
There's enough sauce here for two batches of gnocchi.

1 or 2 recipes Shortcut Gnocchi, above
1 (28 ounce) can whole tomatoes, drained and liquid reserved

2 tablespoons extra-virgin olive oil

¼ cup minced onion

1 tablespoons tomato paste

2 cloves garlic, minced

¼ teaspoon red pepper flakes

Salt

1/3 cup vodka

½ cup heavy cream

2 Tablespoons minced fresh basil

Grated Pecorino Romano cheese, for serving


1. Make gnocchi, set aside on wax paper.


2. Start heating heavily salted water for pasta. Puree half of the tomatoes in a food processor until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a 2-cup liquid measuring cup. Add reserved liquid to make 2 cups.



3. Heat the oil in a large saucepan. Add the onion and tomato paste and cook, stirring occasionally, until the onion is light golden around the edges, about 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.



4. Stir in the tomatoes and ½ teaspoon salt. Remove pan from heat and add the vodka. Return the pan to medium high heat and simmer, stirring often for 10 minutes to cook off the vodka. (Lower heat to medium if simmering is too vigorous.) Stir in the cream and cook for 1 to 2 minutes until hot.



5. Cook the gnocchi according to the above directions. Drain and place gnocchi in a serving dish. Top with sauce, season with a little salt, pepper and handful of Pecorino Romano.

Gnocchi original recipe source from About.com. Adapted by Laura Flowers for a one bowl method. Sauce recipe from "The Best of America's Test Kitchen, Best Recipes and Reviews 2008". Picture by Laura Flowers.

Brown Spanish Rice & Healthy Tostadas

I don’t have many recipes to share this week, mainly sticking to already posted favorites.

Meals have been easy. Things like vegan tostadas, grilled thinly sliced apple and sharp cheddar sandwiches, Slow Cooker Spicy Bison Chili, Coaches Oats Multigrain Pancakes with pan fried apples and toasted walnuts and doctored up jarred pasta sauce over linguini. Dessert was a low sugar banana pudding recipe that needs more testing.

I have a favorite new tea too. Stash Peppermint with an ounce of sugar-free vanilla syrup and a splash of milk. This past month has been a struggle to break my caffeine and sugar habits, but I feel I’m finally over these addictions.

Brown Spanish Rice has been a gem in my staples lately. Here as a base for flavorful tostadas.

To make these healthy tostadas, warm corn tostadas as directed on the package, smear on Spanish Brown Rice, sprinkle with warm pinto beans, shredded lettuce, fresh salsa and black olives.

Brown Spanish Rice
Print Recipe
You’ll need a rice cooker for this recipe. Though you can cook this one entirely on the stovetop, I don’t recommend it unless you want to switch out the brown rice for white because it tends to be crunchy. For white rice on the stove, place a tight lid on your sauté pan and cook for about 30 to 35 minutes on a low-simmer, or until the liquid is absorbed.

1 tablespoon olive oil
1 cup long grain brown rice
1 cup chopped onion
1 red bell pepper, chopped
2 cups veggie, chicken or beef broth
1 cup tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt

1. In a skillet, heat oil over medium-high heat. Add onion and bell pepper and cook until the onion softens, about 5 minutes. Add the rice and cook for 2 to 3 minutes until toasted. Move the rice mixture to a rice cooker.

2. Add the broth, tomato sauce, chili powder, cumin, garlic powder and salt to the rice cooker. Select the proper setting according to your rice cooker and press start.

Nutrition per half cup of rice: 93.6 calories. 3g fat. 14.6g carbohydrates. 2.8g protein.

SparkPeople recipe adapted for a rice cooker by Laura Flowers.

Butternut Squash Ravioli with Potato & Pea Cream Sauce

I think the best gifts I receive are food related, specifically fresh produce. So I felt lucky this weekend when my Dad walked me out to their garden and dug up enough vegetables to last us a week.

I don’t have specific plans for most of it, but the potatoes and peas were first on my list to use. At my parents, meals are centered around meat with veggies as a side, but I thought I’d turn their creamed potato and pea recipe into a late summer vegetarian pasta dish.

Jesse and I enjoyed this interpretation on a classic recipe, and using frozen ravioli kept it quick and inexpensive.

Clara on the other hand just ate the potatoes, but as a picky 9-year-old she believes ravioli should only come in cheese.

Butternut Squash Ravioli with Potato & Pea Cream Sauce
Print Recipe
If your peas are fresh from the garden they might take about 7-10 minutes to cook, but if they come frozen, only boil them for 3-4 minutes.

1 pound waxy baby potatoes
1 cup shelled English peas
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
2 cups milk
25-ounce package frozen butternut squash ravioli (I used Safeway Select)

1. Bring a large pot of salted water to a boil for ravioli.

2. If potatoes are large, half or quarter them into bite size pieces. Bring a large pot of water to a boil over high heat. Boil potatoes for 10 to 15 minutes, or until tender. About two-thirds of the way through cooking time, add the peas. When both are tender, drain the pot.

3. In a saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste.

4. Meanwhile, cook the ravioli according to package directions. With a slotted spoon, move cooked ravioli to a platter. Cover with potatoes and peas then poor sauce over the top.

Recipe and photograph by Laura Flowers.

Spinach Apple Salad with Honey Mustard Vinaigrette

Another spinach salad? Yes, sorry. I couldn’t help myself.

Homemade salad dressings are in my top favorite food items. They tend to be inexpensive, super fresh and the flavor options are unlimited. I also like that I can control the calories by what I add or leave out.

This particular honey mustard vinaigrette adaption from Vegetarian Times Fast and Easy is one of my favorites.

Honey Mustard Vinaigrette
1 shallot, minced (About 3 tablespoons)
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil.

Place all the ingredients together in a vinaigrette bottle and shake well to combine.

Spinach Apple Salad
Print Salad and Dressing Recipe
This recipe was written as a side salad for six, but serves about three as a main course. For a vegan version leave off the blue cheese and add extra sunflower seeds and apple slices.

16-ounce bag of baby spinach, rinsed and dried
1 large apple, thinly sliced
1/4 cup unsalted toasted sunflower seeds (bulk section)
1/2 cup crumbled blue cheese (Shredded Sharp Cheddar works too.)
Honey Mustard Vinaigrette, above

Divide spinach among 6 salad plates. Evenly divide the toppings and drizzle with dressing.

Servings 6. Per serving 149 cal; 4g prot; 11.5g total fat (2g sat. fat); 10g carb; 4mg chol; 309mg sodium; 4g fiber; 7g sugars.

Recipe adapted from "Vegetarian Times Fast and Easy". Photo by Laura Flowers.

Potato, Egg and Spinach Salad with Roasted Red Pepper Dressing

Well we did it. We bought a condo in one of our favorite locations. However, it’s in bad enough shape we’re on our way north to perform condo demolition before we can even think about allowing real live humans in there.

I’ll take some before pictures and grab a macro shot of the furry mold growing on the walls. Doesn’t that make you hungry? No?

Well then, I better stop talking and let this flavor-packed salad do it for me.

Potato, Egg and Spinach Salad with Roasted Red Pepper Dressing Print Full Recipe
For a vegan version, skip the eggs and Parmesan and add toasted walnuts.

1 recipe Red Pepper Dressing, below
12 baby red potatoes, halved
1 tablespoon roasted garlic olive oil (I used Annie's Naturals)
Salt & pepper
4 hard boiled eggs, sliced
10 cups baby spinach
4 tablespoons shaved Parmesan

1. Preheat oven to 400 degrees. Toss the halved potatoes with olive oil and season well with salt and pepper. Make on a foil lined baking sheet for 35 to 45 minutes, or until fork tender. Turn off the oven and let set for another 20 minutes to brown.

2. Divide the ingredients among 4 plates starting with the spinach. Top each salad with 2 tablespoons red pepper dressing and 1 tablespoon each of shaved Parmesan.

Servings Per Recipe: 4 


Amount Per Serving of Salad without Dressing: Calories 194.4 Total Fat 10.3 g Saturated Fat 3.0 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 5.0 g Cholesterol 215.6 mg Sodium 197.9 mg Potassium 402.7 mg Total Carbohydrate 17.2 g Dietary Fiber 2.8 g Sugars 1.0 g Protein 11.4 g


Roasted Red Pepper Dressing
White vinegar has a less stringent flavor than wine vinegars, making it possible to increase the vinegar and reduce the oil for a flavorful, but still balanced lower calorie dressing.

12 ounce jar sweet roasted red peppers, drained
1/2 cup white vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon dried thyme
Dash of cayenne pepper

Puree the ingredients together with a food processor or blender until smooth.

Makes about 16 two-tablespoon sized servings.

Amount Per Two Tablespoons of Dressing: Calories 33.7 Total Fat 3.4 g Saturated Fat 0.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.5 g Cholesterol 0.0 mg Sodium 209.4 mg Potassium 0.2 mg Total Carbohydrate 0.8 g Dietary Fiber 0.0 g Sugars 0.8 g Protein 0.0 g

Recipe and photograph by Laura Flowers.

Vegetables in Curried Coconut Milk

It’s difficult to get my curries not to look like cat food, so you’ll just have to trust me that this one tastes good. I’m guessing this is the reason I see more curry recipes without images than with.

This creamy vegetable filled curry is even better the next day. So pack it up for lunch and know that you’re taking something healthy and flavorful with you.

Vegetables in Curried Coconut Milk
Serve as a main dish over steamy brown rice.
Print Recipe
1 large onion, sliced

6 cloves garlic, minced

3 large carrots, diced

2 tablespoons olive oil

1 large potato, cubed

1-1/2 cups cauliflower florets, sliced

8 mushrooms, sliced

1 1/2 tablespoons curry powder

1/2 teaspoon cumin

1/2 teaspoon turmeric

Pinch of cayenne pepper

14.5 ounce can vegetable broth (or chicken if you prefer)

1 cup light coconut milk 

1 cup peas

Salt & pepper, to taste

1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent.

2. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes.

3. Add the broth and coconut milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.

4. Stir in the peas. Cook uncovered on medium-high heat stirring constantly until the liquid has thickened.

5. Season generously with salt and pepper to taste. Serve over brown rice.

Servings Per Recipe: 6 Serving. Size: 1/6 recipe. Brown rice not included in calorie count. Per Serving: Calories 159.3 Total Fat 5.4 g Saturated Fat 3.0 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 2.1 g Cholesterol 1.5 mg Sodium 355.9 mg Potassium 737.6 mg Total Carbohydrate 24.4 g Dietary Fiber 5.2 g Sugars 4.7 g Protein 4.7 g

Slimmed Down Single Serve Chicken Pot Pies

Can you imagine a decent size portion of pot pie with 300 calories and 8 grams of fat that still tastes good?

They do exist, but you have to make them yourself. But with a shortcut topping, these pot pies can still be weeknight food.

Slimmed Down Single Serve Chicken Pot Pies
Print Recipe
Placing the filling in 1-cup ramekins is automatic portion control. Unless you go back for a second one, but I can’t really help you there.

1 1/2 pounds chicken
14.5 ounce can low sodium chicken broth
1 cup nonfat milk
3 tablespoons flour
1 tablespoon butter
12 ounce bag frozen mixed vegetables (Steamables are quick and easy.)
1 teaspoon dried dill
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (4 ounce) container reduced fat crescent roll dough
1 egg white, beaten

1. In a large pot, simmer the chicken breasts and broth together over medium-high heat for 8 to 10 minutes. Turn off heat and move chicken to a cutting board to cook when it’s cooked through. Be careful not to overcook the chicken.

2. Cook the vegetables according to package directions. Set aside.

3. Preheat the oven to 375 degrees. Grease six 1-cup ramekins with cooking spray. Place ramekins on a baking sheet.

4. Turn the heat back on under the pot and add the butter. Mix flour and a little of the milk together and whisk until smooth. Add the flour mixture and the remaining milk to the pot. Bring to a simmer and stir until thickened. Add the vegetables, dill, parsley, onion powder, salt and pepper and warm through.

5. Unroll the crescent rolls. Press 8 of the triangles together so that the form rectangles. Cut the rectangles in half with scissors to make two squares each.

6. Divide the chicken mixture evenly among the ramekins. Place a crescent roll square on top of each one and brush lightly with egg white. Cook for 15 to 20 minutes, or until top is golden and sauce is bubbly.

Makes 6 Servings.



Calories 300.6 Total Fat 8.0 g Saturated Fat 3.6 g Polyunsaturated Fat 0.9 g Monounsaturated Fat 2.4 g Cholesterol 71.6 mg Sodium 898.9 mg Potassium 375.1 mg Total Carbohydrate 25.7 g Dietary Fiber 1.6 g Sugars 5.0 g Protein 32.5 g

By Laura Flowers.

Spinach Linguini with Fresh Tomato Sauce and Creamy Ricotta

This is not a Cooking Light recipe. Aren’t you amazed? I have branched out a little from my “cooking from the books mood”. This recipe is from Judith Barrett’s book Pasta Verde.

A simple little dish like this almost isn’t a recipe at all. It’s so crazy simple, dinner can be ready in 15 minutes with the help of jarred tomato sauce. But if you want to make your own who am I to stop such greatness? So I’ve included a recipe for that as well.

Spinach Linguini with Fresh Tomato Sauce and Creamy Ricotta
Printer Version, Both Recipes
The red white and green is fun to eat. I used Lucini’s Rustic Tomato and Basil Sauce, but feel free to make your own. If you want a protein in here I’d suggest slices of freshly grilled chicken breast sprinkled with salt, pepper and a little garlic and herb flavored Mrs. Dash.

1/2 cup ricotta cheese
1 tablespoon cream cheese or mascarpone cheese
1 package spinach linguini or fettuccine
1 tablespoon salt
1 jar tomato sauce or see recipe below
Freshly grated Pecorino Romano cheese

1. Mix together the ricotta and cream cheese. Set aside.

2. Add the salt to a large pot of water. Bring to a boil and cook pasta according to package directions. Drain.

3. Place the sauce in a pan and cover, cook over medium-low heat until warmed through.

4. Place pasta in individual bowls. Top with sauce, a dollop of ricotta mixture and sprinkle with Parmesan.

Fresh Tomato Sauce
3 pounds ripe plum tomatoes
1/4 cup olive oil
1 large clove garlic, pressed or finely minced
Salt for seasoning
1/4 cup coarsely chopped basil leaves

1. To peel the tomatoes: Bring 2 quarts of water to a boil in a large saucepan. Place the tomatoes in boiling water for exactly 1 minute. Drain in a colander and allow to cool slightly.

2. With a pairing knife, cut away from stem end of the tomato and peel off the skin. The skin should slip off easily. If it does not, place the tomatoes back in boiling water for another 30 seconds.

3. Cut around the inside core with the knife, and gently squeeze the core and seeds out. Hold the tomato under cold water to flush out remaining seeds. Coarsely chop the tomatoes.

4. Heat the oil in a large skillet over medium-high heat. Add the garlic, stir and cook for 30 seconds. Stir in the tomatoes. Liberally season with salt to taste.

5. Reduce heat to medium and cook, stirring occasionally, until the watery liquid in the tomatoes has cooked away, about 20 minutes.

6. Turn off heat. Taste for salt and add more if needed. Add chopped basil.

Recipes adapted from Pasta Verde by Judith Barrett. Picture by Laura Flowers.

15 minute Turkey Pesto Shells with Grilled Artichoke Hearts (Plus a vegetarian version)

Since I’m tormenting myself with a math class this summer lets work out a little word problem together.

A typical college math professor can do your 40 pages of math instruction and example problems with time consuming videos and sixty extra homework questions in 4.2534 seconds. Then said professor somehow works out an equation that it should take each student four hours a night to complete what they themselves can do in those measly 4.2534 seconds.

So tell me, how much time did it take a certain student to do those 4 hours of math? Don’t forget on top of this, this student had to figure out a new and very convoluted computer program before she could start.

Ready? If you did your math right it would be 14 hours. Yes, that’s right. 14 hair pulling hours.

So dinners are thrown together this week with whatever’s in the cupboard. Last night was tortilla soup from a mix and this pasta was crazy quick with canned turkey, pesto and artichokes.

Please forgive me for not visiting your blog if you leave a comment right now. I also hope you’re having a nice summer for me and I miss seeing what's cooking in food blog land!

15 minute Turkey Pesto Shells with Grilled Artichoke Hearts
Printer Version
For a vegetarian version, microwave a half-cup of pine nuts in 30-second increments until toasted in place of turkey.

13.25 ounce whole grain medium shells
7.5 ounce jar halved and grilled in oil artichoke hearts (found at Cost Plus World Market)
12.5 ounce can Turkey Breast in water, drained and rinsed
6.25 ounce jar pesto
1/2 cup shredded Parmesan Cheese
Salt and pepper to taste

1. Bring heavily salted water to a boil. Cook pasta according to package directions. Add a couple minutes if you prefer a less whole wheat texture to your pasta. Set aside about 1 cup of pasta water near the end of cooking time.

2. Drain the oil from the artichoke hearts into a large serving bowl. Cut the artichokes into quarters and add to the bowl. Add the turkey, pesto and cheese. Toss to combine.

3. Drain pasta and add it to the bowl. Toss to combine. Add salt and freshly cracked pepper to taste. Add some of the pasta water if needed. Sprinkle with more Parmesan if desired. Serve immediately.

Recipe and photograph by Laura Flowers.

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan

With raw garlic vinaigrette this is not a first date salad. I have breath that could slay a vampire, so if you make this beauty purchase some breath mints.

I’m switching gears to lighter meals in preparation for hot summer months. Or what I hope turn into hot summer months. We woke up to snow and the backyard lawn-swamp is fit for the ducks my neighbor said were roaming around.

I dream of sunny days.

For the past few rainy springs I’ve pulled out Andrea Chesman’s The New Vegetarian Grill for fresh ideas. This variation on her tasty Asparagus Salad doesn’t disappoint and someday I might even be able to make it without rain pouring down my back.

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan
Salad & Dressing Printer Version
For a vegan version, leave off the Parmesan and make your own croutons with olive oil, salt and a sprinkle of granulated garlic.

1 recipe salad dressing, below
1 red bell pepper
1 pound asparagus
6 to 8 cups mixed salad greens of choice
Croutons, store-bought or homemade
Shaved Parmesan
Salt and pepper

1. Make the salad dressing. Refrigerate until ready to use.

2. Meanwhile, heat the grill to hot. Grill the bell pepper until it’s well blacked. Place it in a paper bag and close the top. Steam for 5 to 10 minutes until the skin is easily removed. Skin the bell pepper. Strain pepper juice into the salad dressing. Remove the steam and seeds and slice into small strips.

3. Snap off the woody ends of the asparagus. Coat with a little dressing and grill until done to taste. Slice asparagus into thirds.

4. Wash, dry and place the greens on 2 to 3 plates. Top with red pepper slices, asparagus, croutons and a sprinkle of salt and pepper. Using a vegetable peeler, slice off strips of Parmesan onto the salad. Shake dressing and drizzle over the salads. Serve immediately.

Makes 2 to 3 dinner salads.

Garlic Basil Salad Dressing & Marinade
Make this first and set it aside while you prep the salad. And once you’re done grilling, steaming and skinning the bell pepper, slice the top open and add the juice to this vinaigrette.

3 garlic cloves, minced
1/4 cup finely chopped fresh basil
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
1/2 cup extra virgin olive oil
Juice of grilled red bell pepper, optional

Add all the ingredients together in a salad dressing bottle. Close and shake well to combine. If you don’t have a bottle, whisk the ingredients together in a small bowl drizzling the olive oil in last.

Refrigerate until ready to use.

Recipe adapted from Andrea Chesman’s book "The New Vegetarian Grill". Picture by Laura Flowers.

Shortcut Potato Gnocchi

The Italians may never forgive me for this post, but it has to be said. You can make potato gnocchi from start to table in about 25 minutes with good quality dried potato flakes.

There are benefits other than speed too. There’s no need to adjust the flour depending on the starch or water content of the potatoes. Plus, unlike the traditional method, your gnocchi won't turn gray if you don’t cook them immediately. They stay a beautiful golden color and can be frozen for later use.

Oh, and did I mention they're about a $1.00 a batch to make? I may never slave over traditional gnocchi prep again.

Shortcut Potato Gnocchi
Printer Version
This gnocchi recipe utilizes a food processor, but can be made in a stand mixer with a paddle attachment instead. Each batch serves 2 to 3 people, but I double the recipe in my food processor for five.

1 cup water
1 egg
1 teaspoon butter, softened
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon dried parsley
1 cup unbleached all-purpose flour
2 cups instant potato flakes (from the bulk bin)

1. Bring a large pot of salted water to a boil.

2. Meanwhile, place the water, egg, butter, salt, garlic powder and parsley in the food processor. Process until combined. Add the flour and pulse to mix in. Add the potato flakes and pulse to combine.

3. Move dough to a clean surface and knead for about 20 seconds. Grab chunks of dough and form into snakes. Cut 1/2 inch wide pieces from snakes and roll each piece into a ball with a fork. Pull the fork back toward you for a roll or two to make gnocchi shape.

4. Gently boil gnocchi until they float to the top and then cook for two more minutes. Remove gnocchi with a slotted spoon and serve with your favorite sauce.

Original recipe source from About.com. Adapted by Laura Flowers for a one bowl method. Picture by Laura Flowers.

Tweet

Grilled Guacamole Black Bean Burgers

Oh boy, you need this burger in your life. Warm earthy spiced black beans with melty cheese, guacamole and crunchy tortilla chips. I so totally planned this beauty to the minutest detail.

Or not.

Ok. It was 5 p.m. and I arrived at the grocery store without a list or a plan. Its times like this I actually use food products.

Shh… Don’t tell anyone. OK, go ahead. Yell it out loud. Just don’t tell Michael Pollan. He’d be so disappointed in me.

Well he’d be disappointed in me if he knew who I was. Which he doesn’t. So I’m probably safe. Sometimes food products are yummy and mainly healthy.

I just wish I could eat this burger all over again. Why are there only three meals in a day?

Grilled Guacamole Black Bean Burgers
Printer Version
If you have time, feel free to make your own black bean burgers and guacamole. Or, you can spend 10 minutes prepping dinner and relax for the rest of the night with a good book like I did.

MorningStar Farms 1/4 LB Chipotle Black Bean Burgers
Vegetable oil
Granulated garlic powder
Granulated onion powder
Slices of cheddar cheese
1 package guacamole with tomatoes, or homemade
Tortilla chips
Hamburger Buns
Butter

1. Turn the grill to medium high. Brush burgers with oil and sprinkle with garlic and onion powder.

2, Grill burgers for 4 minutes. Flip and grill for 2 more minutes. Top with cheese and cook until cheese is melted.

3. Meanwhile, brush buns with a little butter. Place on the grill for about 1 minute until toasted.

4. Place bottom bun on a plate. Top with several tortilla chips, then a burger and slather with guacamole. Top with bun and serve.

Recipe and photograph by Laura Flowers.
Tweet

Seasoned Taco Meat from Scratch

This taco filling is a redo from an unnecessarily long recipe. I’m much happier with it now and hope you’ll be able to navigate it quickly.

Seasoned Taco Meat from Scratch
Printer Version
Skip the chemical laden taco spice packets. This re-worked recipe from an old magazine puts those things to shame.

Spice Mixture
2 tablespoons chili powder
1 teaspoon brown sugar

1 teaspoon ground cumin

1 teaspoon coriander
1 teaspoon sweet paprika
1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

1. Place all the spices together in a small bowl and set aside.

Taco Filling

1 tablespoon vegetable oil

1 onion, diced

3 medium garlic cloves, minced
Spice mixture, above

1 pound 90 percent lean (or leaner) ground beef, yak or bison 

1/2 cup plain tomato sauce

1/2 cup chicken broth 


2 teaspoons white vinegar


1. Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes.

2. Add garlic and spice mixture; cook, stirring constantly, until fragrant, about 1 minute. Add ground meat and cook, breaking meat up as you go. Deglaze the pan a little with extra broth if needed at this point. Scrape the pan bottom to prevent scorching, until meat is no longer pink, about 5 minutes.

3. Add tomato sauce, chicken broth and vinegar; bring to simmer. Stir frequently and break meat chunks up completely. Cook for about 10 minutes or so until the liquid is reduced and thickened, but mixture isn’t dry. Adjust seasonings with salt and pepper if needed.

Recipe and photograph by Laura Flowers.

Tweet

Spicy Smoky Red Beans and Garlic Brown Rice, Vegetarian Style

Just because I’m in the middle of freezing cold Idaho doesn’t mean I can’t celebrate Mardi Gras. Well, ok it does. Though I can still enjoy a big bowl of healthy red beans and rice at home.

I don’t think you’ll miss the ham hocks in this recipe. It’s beautifully smoky without it, with lots of spice and flavor.

Spicy Smoky Red Beans and Garlic Brown Rice, Vegetarian Style
Printer Version Both Recipes
I used canned beans. If you prefer, soak 1 pound of dry red kidney beans over night in a large pot of water. Strain and rinse before using. At the end of cooking time, you’ll need a food processor or blender to puree part of the beans.

2 tablespoons olive oil
1 onion, diced
4 to 5 ribs celery, diced
1 large green bell pepper, diced
4 cloves garlic, minced
1 tablespoon adobo sauce from a small can of chipotle peppers in adobo sauce
1 to 2 canned chipotle peppers in adobo sauce, chopped very fine (two will be spicy)
2 teaspoons thyme
1 teaspoon oregano
1/4 teaspoon cumin
1 teaspoon liquid smoke (found in the spice aisle)
12 ounce Corona Beer (Or other similar style beer)
2 teaspoons Tabasco sauce
2 to 3 bay leaves (3 if small)
4 (15.25 ounce) cans red kidney beans, strained and rinsed
1/2 teaspoon ground black pepper
1 to 1 1/2 teaspoons salt, to taste
Cooked rice, recipe below

1. In a large pot, heat the oil over medium high heat. Add the onion, celery, and bell pepper. Cook until vegetables are softened. Add garlic and cook for 1 minute until fragrant.

2. Add the adobo sauce, chopped chipotle peppers, thyme, oregano, cumin and liquid smoke. Cook for 2 minutes. Add the beer, Tabasco sauce, bay leaves and kidney beans. Bring to a simmer, lower heat to continue to simmer and cook for 45 minutes.

3. Add the pepper and salt. Puree 1 heaping cup of the bean mixture and return it to the pot. Stir and serve beans over rice.

Garlic Brown Rice
This recipe is written for a rice cooker. I prefer a fuzzy logic type myself. They make the best brown rice ever. You'll only get about four servings out of this, so feel free to double the recipe if you need.

1 ½ cups brown rice (or 2 rice cooker cups)
1 tablespoon unsalted butter or soy butter for Vegan
Scant 1 teaspoon coarse sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
Water

1. Place the rice in a rice cooker bowl and cover with water and stir. Pour off most of the water into the sink leaving the rice in the bowl. Repeat two more times. This cleans the rice.

2. Fill bowl with water to the two cup brown rice mark. Add the butter, salt, garlic powder and onion powder. Place the bowl in the slow cooker and select brown rice if you have the option. Set aside for the casserole.

Recipes and picture by Laura Flowers.
Tweet

Pesto Pasta Salad with Peas, Pine Nuts & Pecorino Romano

Try to say the title of this one ten times!

Is it spring yet? It’s got to be close, because everything I’ve made or photographed lately has been green. Or maybe I just have a nasty case of spring fever. I’m emotionally done with winter and ready to start riding my bike again.

Too bad Mother Nature has other plans. There’s still heaps of snow over our frozen ground.

So I'll just keep thinking green instead. This cold pasta salad is based off an older Ina Garten recipe. I’ve switched it up a bit, as I couldn’t bring myself to add a whole cup-and-a-half of mayo to a weeknight dinner idea. I also liked Pecorino Romano quite a bit better than Parmesan here, but you can always switch out the cheese for your preferences.

We enjoyed this dish as an easy weeknight meal with toasted bread rubbed with garlic and topped with jarred bruschetta, but it would also be good as a side to sandwiches, meats or even as something to bring for a potluck.

Pesto Pasta Salad with Peas, Pine Nuts & Pecorino Romano
Printer Version
Fresh and green, this pasta salad is ready for spring.

3/4 pound fusilli pasta (in the bulk section)
3/4 pound bow tie pasta (in the bulk section)
1/3 cup extra virgin olive oil
1/3 cup pine nuts
1 1/2 cups pesto, store bought or homemade
1 (10-ounce) package frozen chopped spinach
3 tablespoons freshly squeezed lemon juice
2/3 cup good mayonnaise
1/2 cup freshly grated Pecorino Ramano
1 1/2 cups frozen petite peas, defrosted
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

1. Bring a large heavily salted pot of water to a boil. Add the fusilli and cook for 2 minutes. Add the bow ties to the water and cook until both pastas are al dente. About 8 to 10 minutes total, but taste for doneness. Strain and rinse gently with cold water. Toss with olive oil and set aside.

2. Meanwhile, cook the spinach in the microwave according to package directions. Strain into a colander, rinse with cold water and press out the liquid with the back of a spoon. Set aside.

3. Place the pine nuts on a microwave safe plate. Microwave on high for 30 seconds. Toss and repeat until toasted, about 1 minute total.

4. In a very large bowl, stir together pesto, spinach, lemon juice, mayonnaise, salt and black pepper. Add pasta, pine nuts, peas, and Pecorino Romano and toss together until the pasta is coated. Serve immediately, or chill until ready to use.

Recipe and photograph by Laura Flowers. Recipe based off an Ina Garten recipe from 2001.
Tweet

Pork, Pineapple & Sweet Pepper Kabobs

My generation can proudly proclaim we were the first to grow up with a Costco. That means in our house, food often came from nicely printed big boxes and giant plastic vats with somewhat disappointing reality. Teriyaki sauce specifically comes to mind. Gross, fake brown, overly sticky, corn syrup laden, too sweet, some brand I’d rather forget teriyaki sauce.

Of course, my mother loved it. LOVED. She couldn’t get enough and would chronically buy a jug or two whenever there was a perceived threat of our pantry running low.

It gave me nightmares. But then again, so does fake pancake syrup. I can’t be near it without freaking out. Oh, and don’t make me open the bottle! I start cringing.

Yes, I’m a little weird. But not quite as weird as my brother who can’t take cotton out of pill bottles without gagging.

The other day, I decided it was about time to face my bottled teriyaki sauce fear. Between 1993 and 2011 should’ve given me enough time to get over this little phobia. But how to pick one? The ingredient list? Ok, maybe. By the story on the back? Um, well yes… I hate to admit it, but it was the cutsie story that got me.

It goes something like this: A Jewish boy and Chinese girl start talking about their favorite subject. Cooking. They get together and create some darn good bottled teriyaki sauce and put it on the market. (Ok, the only good bottled teriyaki sauce I know of.) They name it, Soy Vay Veri Veri Teriyaki, and it’s now got a new permanent home in my refrigerator next to the ketchup.

Wait! Don’t say it. I know, it’s true. I’m turning into my mother.

It’s also snowing here, so what better time to grill, right?

Pork, Pineapple & Sweet Pepper Kabobs
Printer Version

Vegetable Fried Brown Rice was a tasty side for these sweet and salty grilled kabobs.

1 pound pork tenderloin
1/2 pineapple
1 red bell pepper
1 red onion
Soy Vay Veri Veri Teriyaki Sauce, or homemade
12 wood kabob sticks

1. Place the skewers in a rimmed dish and cover with water. Set aside.

2. Cut the pork into bit sized cubes. Core and cut pineapple and cut into bit size pieces. Cut the bell pepper and onion into similar size chunks. Place everything in a large bowl. Coat with about 2/3 cup teriyaki sauce. Cover and marinate for 30 minutes.

3. Brush the grill with vegetable oil and turn on to medium high heat. Skewer the kabobs leaving a small space in-between each piece. Grill kabobs, basting often with more teriyaki sauce, for about 4 minutes per side or until pork is cooked through and vegetables are slightly charred.

Recipe & photograph by Laura Flowers.

Lightened Up Fettuccini Primavera With Roasted Vegetables

This week, I’m staying at my parents place two hours north of home while I take a real estate class. Why am I taking this class do you ask? I don’t know. My friend Julie talked me into it?

What does a photographer do with a real estate license anyway? Take house pictures? I have no idea, but I’m having a blast learning something totally outside my field. Brain candy. I haven’t taken a class for pure fun in years.

Though I’m starting to miss Jesse, the kiddo and my constant doggie sidekick, this extra time should hopefully allow me to share a couple backlogged recipes with you.

This lightened up fettuccini primavera is still satisfying, but won’t make you feel like you ate a stick of butter and pound of cheese. I loved creating and eating it and hope you like to too.

Well, I better go hit the books. Weird. I’m not used to this anymore. College was over years ago. Ok, I’m really going to go study now.

Really. Maybe…

Lightened Up Fettuccini Primavera With Roasted Vegetables
Printer Version
Broth adds flavor to the sauce without all the calories from boatloads of heavy cream and cheese.

Roasted Vegetables
32-ounce bag (2 pounds) Vegetable Medley (Broccoli, Cauliflower & Carrots.)
Extra virgin olive oil
Salt
Garlic powder
Onion powder

1. Preheat the oven to 425 degrees. Place the vegetables on a rimmed baking sheet. Halve or quarter any extra big pieces of cauliflower and broccoli. Coat vegetables well with oil and season generously with salt, garlic powder and onion powder.

2. Bake for 25 minutes. Toss and bake for another 10 to 15 minutes until the vegetables are tender but not mush. Set aside.


Fettuccini Alfredo
1 package fettuccini noodles
1/4 cups flour
1/2 cup Parmesan Reggiano
1/4 cup heavy cream
1 (14.5 ounce) can chicken or vegetable broth
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper


1. Roast the vegetables first (above). Near the last half of cooking time make fettuccini according to package directions in salted water. Drain noodles and toss with a little olive oil to prevent noodles from sticking together.

2. Meanwhile, in a small bowl toss together flour and Parmesan. Stir in heavy cream and 1/4 cup of the broth. Set aside.

3. In a large saucepan melt butter over medium heat. Add the garlic and sauté for 30 seconds. Add salt, pepper and the rest of the broth. Bring to a high simmer. Stir in the flour mixture. Bring back to a simmer and cook for several minutes until thickened to taste.

4. Plate noodles, spoon on veggies and sauce. Sprinkle with more Parmesan if desired.

Recipe and photograph by Laura Flowers.

Grilled Sweet Pepper and Black Bean Quesadillas and Fighting Snowmageddon 2011

Are you experiencing vast amounts of snow? Are you chilled to the bone and fed up with winter? Do you miss the taste of grilled food? Well it’s time. Time to rebel against Snowmageddon 2011.

Go ahead. Put on your boots, your hat, gloves and apron. Defiantly march out into that vast white tundra and dig out your grill. Carefully fire it up. Take the tank inside to warm if it doesn’t ignite. Try again.

Now, take your tongs and point them toward the sky and yell at the top of your lungs the mighty battle cry “TONGS!” as loud as possible, and follow with a “Die Evil Snow Die!”

Then grill. Grill and grill and grill like snow is simply a miserable memory and the sun is truly shining down on your happy face. Yes, we will prevail. We will win against Snowmageddon 2011.

We will.

One more thing. Run. Run and hide, because your neighbors have called the state mental hospital and the van is on its way to pick you up.

Grilled Sweet Pepper & Black Bean Quesadillas
Printer Version
If you have a cast iron skillet you can finish cooking quesadillas on the grill, if not take them inside to warm on the stove.

2 to 3 Roma tomatoes
1 red bell pepper
1 green bell pepper
1 large onion
Olive oil or vegetable oil
Garlic powder
Onion powder
Salt & Pepper
15 ounce can black beans, drained and rinsed
1/4 cup chopped cilantro
8-ounce package shredded Mexican cheese
Hot sauce
6 soft taco sized tortillas of choice

1. Preheat grill to medium high.

2. Slice tomatoes and place on a paper towel lined plate. Season with salt and pepper and cover with another paper towel. Set aside.

3. Slice peppers and onions into 1 1/2-inch wide strips. Place in a large bowl and coat with oil. Season well with garlic powder, onion powder, salt and pepper. Toss to coat.

4. Place peppers and onions on the grill. Turn once when bottom caramelizes. Cook until done to preference.

5. Have all ingredients at hand. Heat a skillet (preferably cast iron) over medium high heat with a small amount of oil. Place a tortilla in the skillet and top with some of the peppers, onions, black beans, tomato slices, cilantro, cheese, hot sauce and a sprinkle of salt and pepper. Fold over top of tortilla. Once toasted, flip the quesadilla over and cook the other side. Repeat with remaining tortillas.

Topping Ideas
Sour cream
Salsa
Guacamole

Recipe and food photographs by Laura Flowers. Snowmageddon photograph courtesy of friend and Iron Cupcake queen Sandy Ploy as all our snow has melted. Muahahaha!

Weekend French Onion Soup

What’s better than sautéing a sliced onion in a little butter?

Sautéing five pounds of onions in a lot of butter of course! Besides the toasty buttery caramelizing onion smell, making this soup comes with a bonus. The pungently odiferous eye-watering factor of all those raw onions will drive noisily protesting 9-year-olds into hiding. Leaving you with an afternoon of peace and quiet.

Ahhh peace and quiet. I think I’ll make French Onion Soup again today, and maybe tomorrow too.


Weekend French Onion Soup
Printer Version
To me, this is weekend food. Although simple to prepare, it’s about a three-hour investment from start to finish. For a special weeknight meal and a deeper flavor, make this soup on a Saturday or Sunday. Then warm it up and do the final prep on Monday or Tuesday.

Soup Prep
5 pound bag yellow onions, cut in half and sliced into 1/4” pieces
1 stick (1/2 cup) butter
2 teaspoons salt
2 teaspoons sugar
2 cups water
1 tablespoon Worcestershire
1/2 teaspoon dried thyme
1 teaspoon garlic powder
2 bay leaves
1/2 teaspoon black pepper
1/4 cup dry sherry
4 cups beef broth (Recommend Pacific Beef Broth or homemade)
4 cups (1 quart) chicken broth (Recommend Swanson’s MSG free Organic)

1. In a large soup pot or Dutch oven, melt the butter, salt and sugar over medium high heat until the foam subsides. Add the onions and cook for 10 minutes stirring occasionally. Turn the heat down to low and cover pot leaving the lid slightly ajar.

2. Cook onions for 1 1/2-2 hours stirring about every 15 minutes. Remove the lid and turn the heat to medium high. Cook out the liquid and caramelize the onions until deeply browned.

3. Deglaze pan with water scrapping the flavorful burnt bits from the bottom. Stir in the rest of the ingredients and bring to a high simmer. Turn down the temperature until soup is at a low simmer, cover and cook for 30 minutes to let the flavors develop.

Final Prep
1 small baguette, cut into 1/2 inch thick slices
Shredded or sliced Swiss or Gruyere (Or both. Why not?)
Oven Safe bowls

1. Place the oven rack in the upper 1/4 of the oven and turn on the broiler.

2. Place the bread slices on a baking sheet and place in the oven. Remove when toasted. Leave the broiler on. (You can do this in the toaster if you prefer.)

3. Ladle the soup into bowls. Place the bowls on a baking sheet. Place some cheese in the bowls, a couple toasts side by side and then more cheese on top. Broil until the cheese is bubbly and browned.

Note: For a vegetarian version, I'll sometimes make French Onion Soup with good quality or homemade vegetable broth.

It's also quite good with homemade lamb broth in place of beef broth.

Recipe and photograph by Laura Flowers.

Savory Onion Cheddar Polenta with Roasted Root Vegetables

I suppose these recipes would qualify as side dishes and I can envision them snuggled up to roast chicken, lamb or maybe even a rosemary rubbed pork loin. But over the years as I’ve skirted in and out of being vegetarian, I’ve come to feel that side dishes can be a satisfying and filling meal on their own. So more often than not, I serve this meal by itself.

I’ll leave that choice to you of course. You can also make one dish without the other, serve them side by side, or as I do piling the vegetables atop plated beds of this flavorful polenta.

Roasted Root Vegetables
Printer Version
This is not a real recipe, but a method. Any combination of root vegetables works, so feel free to add or subtract as you please.

Parsnips
Carrots
Sweet potatoes
Yams
Onions
Beets
Olive oil
Salt
Pepper

1. Preheat the oven to 425 degrees. Set out a rimmed baking sheet.

2. Peel sweet potatoes, yams, onions, beets, carrots and/or parsnips if using. Cut into equal sized pieces (as best you can). Place vegetables on baking sheet.

3. Coat vegetables in a generous about of oil, salt and pepper. Toss and spread the vegetables out so they are in a single layer. Do two trays if needed.

4. Bake vegetables for 25 minutes. Flip vegetables over and bake for another 15 to 25 minutes or until tender and caramelized.


Savory Onion Cheddar Polenta
Save yourself the trouble of having extra cornmeal to store and purchase a small amount of polenta in the bulk section.

2 tablespoons butter
1/2 cup well diced onions
1 1/2 teaspoon salt
1 quart (4 cups) chicken broth or vegetable broth
1 cup polenta (coarse ground cornmeal)
1/4 teaspoon ground black pepper
1/2 cup shredded aged white cheddar (Local Cougar Gold is my favorite.)

1. In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the onions and salt. Cook until onions are soft. About 5 minutes. Add the broth. Turn the heat to high and bring to a boil.

2. Slowly sprinkle in the polenta stirring as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.

3. Turn off heat and stir in pepper and cheddar. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

Recipes and pictures by Laura Flowers.