Pastina with Peas and Carrots

This week at I Heart Cooking Clubs we have Spring Fever.  Except...I have a confession to make.  I'm not ready for spring.  To me, spring means less time in the kitchen and more time outside.  I'm not really an outside person.  I am a kitchen person.  You see the dilemma.  It may sound crazy, but I love winter because it's quiet and peaceful and I don't have to feel guilty about spending hours in the kitchen. But when spring rolls around....LOOK OUT!  The action is nonstop and I always find myself short on time.  So I know it sounds kinda crazy, but spring is a little bittersweet for me.  I look forward to the warmer weather, the fresh produce, and trips to the farmers market, BUT (and it's a big but) I really miss the solitude of my kitchen that only winter can bring.  I wouldn't dare tell this to anyone else for fear that it sounds somewhat strange, but it's true.  Plus, I think you guys will understand where I'm coming from.

Now that I've shared that, I should tell you that this recipe is one that I can see myself making over and over and over.  It initially caught my eye because I thought the pasta, with it's peas and carrots, would be perfect for our Spring Fever theme.  I knew the family would enjoy it, but I was surprised by how much we loved it!  It's a very pleasing and mild dish, but yet it has quite a bit of flavor to it.  This pasta is a combination of all sorts of yummy ingredients: baby farfalle pasta, onion, peas, carrots, and both mascarpone and cream cheese. This recipe is very much like a macaroni and cheese and is a successful way to get kids to eat their veggies.  What's not to like about that?

Pastina with Peas and Carrots

Recipe sourced online from Food Network

Serves 6

• 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 cup low-sodium chicken stock
• 1 cup frozen petite peas, thawed
• 1/2 cup (4 ounces) cream cheese, at room temperature
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• Kosher salt
• 2 tablespoons chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Notes/Results:  I can see myself making this recipe numerous times in the future.  It's one of those good standby recipes that the whole family enjoys.  It's not that it's mind-blowing or anything like that, it's just something that is surprisingly delicious, easy, and a very good alternative to serve the family.  For all of these reasons, I think it's probably one of my favorite Giada recipes in the past six months.  Definitely a winner!

Head on over to vote for the next male chef.  Pick from Rick Bayless, Bobby Flay, or Jamie Oliver!

French Fridays with Dorie February Roundup

 There were four recipes for FFwD this month: Basque Potato Tortilla, Pancetta Green Beans, Orange-Almond Tart, and Short Ribs in Red Wine and Port.  I ended up making three out of four.  I just couldn't bring myself to make the short ribs.  I've braised way too much meat this winter and I just didn't have it in me.

My hands down favorite of the bunch was Dorie's Orange-Almond Tart.  I have to say that I was really skeptical about this recipe.  It just seemed strange to bake oranges and serve them in a tart. I'm not sure why I felt this way, but I did.  I shouldn't have worried though because this tart was insanely delicious.  We devoured it.  The crust is very much like a shortbread cookie and the almond cream filling ....wow is that stuff good.  When the almond cream bakes in the oven it forms a thick crackly surface but remains rather gooey underneath.  The thick cookie-like crust along with the delicious almond cream and the sweet pop of the oranges make this an incredibly pleasant dessert.  I'd love to try several variations on this recipe from using cherries, to figs, or even pears.  I don't really think you could go wrong.  

 Taking second place in the roundup are these Pancetta Green Beans.  I ended up using bacon in place of pancetta, but we still loved these green beans that were tossed in bacon fat, butter, and slices of bacon.  A delicious side dish that was requested again.

This Basque Potato Tortilla was simple and classic.  A Spanish version of a frittata with eggs, diced potatoes and a sprinkling of Pimenton.  We enjoyed it, but I wouldn't necessarily make it again. 

Moosewood Mondays: Homemade Protein Bars

For the past few weeks I've been successfully going to the gym.  There are two reasons why I've been successful.  The biggest reason is that my friend joined the gym and we have been going together. Just knowing that she is waiting for me is enough to get me up and out of the house.  It's a great motivator.  The second reason I've been successful is because my friend and I LOVE the Aqua Zumba class.  Neither one of us looks forward to putting on our bathing suits, but we do look forward to the class.  It's fun, it's somewhat relaxing being in the water, and it's just a great workout.

Even though I grab something to eat before the class, I am absolutely famished, starving, and ready to eat everything in site when I'm done with the class.  Being in that water makes you really hungry!  Last week I was unprepared and made some really bad food choices.  This week I am trying to get a bit more organized and think ahead.  I decided to make these Homemade Protein Bars so that I could pack them in my gym bag and have something to eat on the way home.  These homemade protein bars are great for anyone on the go.  They're delicious, filling, and very satisfying.  I think they'll do the trick just fine!

Homemade Protein Bars

Adapted from Sunlight Cafe by Mollie Katzen

Yields about 20 bars

Nonstick spray

1 cup soy protein powder

1/2 cup all-purpose flour

2 cups rolled oats

1/2 cup oat bran (I subbed wheat germ)

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 to 2/3 cup (packed) brown sugar (I used 2/3 cup)

1 cup semisweet chocolate chips

1-1/2 cups plain or vanilla yogurt (I used vanilla Greek yogurt)

1/4 cup canola oil (I subbed 1/2 peanut butter) *see list of variations below

2 teaspoons vanilla extract

Preheat the oven to 350F (325F for a glass pan).  Lightly spray a 9-by 13-inch baking pan and a baking tray with nonstick spray.

Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl.  Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.  Stir in the chocolate chips.

Measure the yogurt, oil, vanilla into a second bowl, stirring until well combined.  Add the wet mixture to the dry, and mix patiently until thoroughly blended.  (You may have to use your hands - it will be a thick batter, verging on a dough).

Transfer the mixture to the prepared pan, patting it evenly into place with your hands.  Bake in the center of the oven for 15 minutes, the remove from the oven and cut into bars of any size or shape.  Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges.  (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.)  Remove the bars from the oven, and place them on a rack to cool.

Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer.  For maximum crispness, "refresh" them in a toaster oven after defrosting.

VARIATIONS & PROTEIN BOOSTERS

Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).

Replace the flour with quinoa, ground to  a powder in a blender or an electric spice grinder.

Replace the yogurt with mashed silken tofu (soft or firm).  Add an extra pinch of salt.

Add 2 - 3 tablespoons powdered egg whites.

Add up to 1 cup chopped nuts and/or sunflower seeds.

Notes/Results:  I think I'm somewhat obsessive about making homemade granola bars of any kind.  I always feel drawn to these types of recipes because of all the variations.  I made a couple of substitutions with these bars.  I subbed peanut butter for the canola oil, used wheat germ in place of oat bran, subbed milk chocolate chips for semi-sweet, added about 1/2 honey roasted peanuts, and added about 1/4 cup honey.  Also, I baked mine in the pan for the full 30 minutes and then removed them to let them cool on the countertop.  The recipe indicates to bake them for 15 minutes and then cut them into bars, place on a cookie sheet, and bake individually for another 15 minutes.  I felt like doing all that was too much work and also that the bars wouldn't have held together.  I think that baking them 30 minutes in the pan was definitely the way to go and I would do that again.   

I loved the bars and will make them again.  They remind me of  very thick and dense oatmeal cookies, but with peanut butter and nuts.  I found them to be very filling and satisfying.  Next time I'd like to make them with the ground quinoa just to up the protein in the bars. 

Gorgonzola and Porcini Mushroom Risotto

Winter is quickly coming to an end here in Kentucky and I'm on a mission to squeak out a couple more  ultra-comforting recipes like this Gorgonzola and Porcini Mushroom Risotto. What's not to love about risotto cooked in a quick porcini broth and lots of creamy Gorgonzola and Parmesan?  This is a beautiful and indulgent risotto that is very rich and satisfying.  A little bit of this risotto goes a very long way.

 
Gorgonzola and Porcini Mushroom Risotto

Adapted from Giada at Home

Serves 4-6

4 cups (1 quart) chicken broth

1-1/2 ounces dried porcini mushrooms

3 tablespoons unsalted butter

1 medium onion, finely chopped

1-1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

3/4 cup (3 ounces) crumbled Gorgonzola cheese

1/4 cup chopped fresh chives

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

In a medium saucepan, bring the broth to a boil over medium-high heat.  Add the porcini mushrooms.  Remove the pan from the heat and set aside for 30 minutes.  Using a slotted spoon, remove the mushrooms and set aside.

Reheat the broth to a simmer and keep hot over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat.  Add the onion and mushrooms and cook until the onion is tender but not brown, about 3 minutes.  Add the rice and stir to coat with the butter.  Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

Add 1/2 cup of the broth and stir until almost completely absorbed, about 2 minutes.  Continue adding broth, 1/2 cup at a time, stirring constantly, and allowing each addition to be absorbed, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes in total.

Remove the pan from heat.  Stir in the Parmesan, Gorgonzola, chives, salt and pepper.  Transfer the risotto to a serving bowl.  Serve immediately.

Notes/Results:  This is an extremely rich, comforting, and satisfying risotto that is beautiful enough for special occasions.  The flavor of the porcini is so wonderfully savory and inviting.  I personally loved the little chunks of Gorgonzola as I found they didn't melt all the way into the risotto.  We served this risotto on it's own as a meatless meal, but it would also pair well with steak as part of a very indulgent dinner.

Now Celebrating the Recipes of Giada De Laurentiis

Starting next week we will be voting in a new male chef at I Heart Cooking Clubs.  Please stop by to place your vote!

Food 'n' Flix: Spicy-Sweet Pretzel Mix and Pomegranate Sodas

Over the winter months, my family and I have at least one movie night per weekend.  So far this year, it's been a winter full of old 80's movies (Goonies, Back to the Future, Karate Kid, Poltergeist, Spacecamp, you get the idea).  It's been a lot of fun watching the look on my daughter's face as she discovers how different things were back in the 80's.  A lot of things have been very shocking to her and we've had a lot of good laughs. My husband likes to joke that each old movie must be torture to her, but I can honestly say that she has loved each and every old movie we have chosen.  How could she not?  They're classics for a reason, right? 

On family movie night we always have popcorn.  Lots of popcorn.  I've tried to deviate from this, but it's just not pretty. Things just get ugly. So, during the week, when everyone is at work or school, I pick my very own movie and make my very own snack.  Most of the time this involves chocolate, but this time it was this Spicy-Sweet Pretzel Mix and a special drink just for me, a pretty pale pink Pomegranate Soda with a maraschino cherry floating on top.

 IT'S MOVIE TIME!

Once I have my snack, I pop in a movie of my very own choosing.  No cartoons, action flicks, or teeny bopper shows.  Only chick flicks.  It's time for girly, romantic, sappy, ridiculous, over-the-top, dramatic, passionate, and funny movies.  Even better if the movie involves cooking, like this month's Food 'n' Flix pick, Woman On Top. A very passionate love story about both love and cooking, it was the perfect choice for some down time. 

Spicy-Sweet Pretzel Mix

Adapted from Everyday Food September 2008 issue

Martha says this serves 8 (I say more like 2)

2 cups thin pretzel sticks

1 cup natural almonds

2 tablespoons unsalted butter 

2 tablespoons dark-brown sugar

1/8 teaspoon cayenne pepper

Preheat oven to 300 degrees.  Line a large rimmed baking sheet with parchment paper.  In a large bowl, toss together pretzels and almonds.

In a small saucepan, bring butter, sugar, cayenne, and 1 tablespoon water to a boil, stirring occasionally.  Pour over pretzel mixture in bowl; gently toss to combine.

Spread pretzel mixture in a single layer on prepared sheet.  Bake until almonds are crisp, about 20 minutes, tossing occasionally.  Cool on sheet before serving (To store, keep at room temp, up to 5 days).

Pomegranate Sodas

Adapted from Everyday Food September 2008 

Serves 8

1 cup sugar

1/2 cup pomegranate juice

club soda, for serving

maraschino cherries (optional)

Ice

In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)

To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.

Notes/Results:  A very satisfying snack and drink combination that really caters to those sweet and salty cravings.  The sweet and spicy pretzel mix is delicious, a little more sweet than spicy, but it does have a gentle heat to it.  If you enjoy your food a little more spicy, go ahead and add 1/4 teaspoon cayenne in place of the 1/8 teaspoon. The crunchy pretzel mix pairs perfectly with the sweet pomegranate soda, a fun and delicious match.  I really enjoyed the pretzel mix, but I LOVED, LOVED, LOVED the pomegranate soda.  The soda is just plain fantastic! Not only is it a gorgeous pale pink color, but it is also sweet, bubbly, refreshing and just plain fun to drink.  Decorated with some maraschino cherries, this would be fun for a family, your next party, a group of girls (any age), or even just on a day when you're on your own and need a fun treat.  

Now Watching Woman On Top

Symon Sundays: Chicken and Dumpling Soup and Lizzie's Roast Chicken with Salsa Verde

 

On Monday morning I went to a water aerobics class, Aqua Zumba, to be exact.  My friend and I loved the class.  In fact we loved the class more than I can even say.  Afterward we felt great and immediately made plans to go again.  We were both feeling on top of the world.  However, when I woke up Tuesday morning, everything (and I do mean everything) ached.  Apparently Aqua Zumba is an awesome workout because I have NEVER been this sore.....not in all my life.

I had to laugh when I rolled out of bed, planted my foot on the ground, and found that even the arches in my feet were sore. Turns out walking on your tip toes against the current works the muscles in your feet.  The good news is that my feet should be in great shape for flip flops and sandals this year.  The bad news is that I could hardly move yesterday. 

By the middle of the day I was able to move around enough to make Symon's Chicken and Dumpling Soup.  This recipe was possible because it really didn't require too much on my part.  I had already made the chicken stock and cooked the chicken.  It was just a matter of slicing some veggies throwing them in a pot and making some dumplings.  I'm talking quick and easy, and the best part...no squatting involved!  

 Chicken and Dumpling Soup

Adapted from Michael Symon's Live To Cook

Serves 6-8

Soup

1 tablespoon unsalted butter

2 carrots, finely diced

1 onion, finely diced

4 garlic cloves, minced

Kosher salt

4 cups Chicken Stock (homemade preferably)

2 cups shredded chicken

1 bay leaf

Dumplings

1/2 cup chicken fat (skimmed from the top of your homemade stock) 

OR

1/2 cup unsalted butter

1 cup milk

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon grated nutmeg

1 cup all-purpose flour

3 large eggs

Optional garnish: chopped parsley

To make the soup:  Melt the butter in a large soup pot over medium heat.  Add the carrots, onion, garlic, and a good three-finger pinch of salt.  Sweat the veggies, stirring occasionally, for 2 -3 minutes.  Add the stock and bring it to a simmer.  Allow stock to simmer while you make the dumplings.

To make the dumplings:  Combine 1/2 cup chicken fat (or 1/2 cup butter) in a saucepan with the milk and bring to a simmer over medium heat.  Add the salt, pepper, and nutmeg.  Remove the pan from the heat and add the flour, stirring with a heavy wooden spoon until the flour has absorbed all the milk and the resulting dough pulls away from the sides of the pan.  Add the eggs, one at a time, stirring until each eggs incorporated.

Drop, scoop, or cut the dough one tablespoon (I made mine much larger) into the soup.  My method is to wet a cutting board and press portions of the sticky dough into thin sheets about 1/4 inch thick and 1-1/2 inches wide, then cut into about 1/2-inch pieces, and scrape them into the soup.  Add the shredded chicken and simmer all for about 10 minutes, garnish with parsley (if using), and serve.

Notes/Results:  I did alter Symon's recipe quite a bit.  I used the 3lb chicken to make his recipe for homemade chicken stock so that I could use both the chicken stock and chicken fat for the soup and dumplings.  Since my chicken was already cooked, I skipped the step of cooking it in the soup itself.  Additionally, Symon adds both parsnip and celery root to his soup, but there was no way I was running to the store so I just went with what I had on hand.  And finally, I halved the recipe for the soup and used the whole recipe for the dumplings, creating a chicken soup with double the dumplings.  The recipe above reflects my changes.  I'm very glad I let my homemade stock sit overnight in the fridge so that I could use the chicken fat in the dumplings.  I think the chicken fat really helped to give the dumplings, and overall, the soup a great flavor.   This was a perfectly wonderful meal that certainly helped to warm my aching muscles.  I would make it again!

 

Next up is Lizzie's (Symon's wife) Roast Chicken with Salsa Verde.  Let me go ahead and say right now that I didn't do this recipe justice.  I should have used a meat thermometer to make sure it was completely done before I went to serve it, but I didn't.  Instead I cut the chicken open, hoping to serve dinner, and found out that it wasn't done.  Argh!  Note to self: buy a good meat thermometer.  Also, I should know by now that when the inside of your chicken is stuffed full then it usually always takes a bit longer to cook.  In the end it was all good though because this chicken was super moist, really flavorful, and worth repeating.  I believe there are two secrets to why this chicken was so good.

1. The chicken gets salted, liberally, the day before cooking and is refrigerated overnight.
2. The chicken is allowed to come to room temperature for an hour prior to cooking.

Lizzie's Roasted Chicken with Salsa Verde

Adapted from Michael Symon's Live To Cook

Serves 4

1 (3-4-pound) chicken

1 tablespoon kosher salt

1 lemon, thinly sliced and seeded

2 fresh bay leaves

1 small onion, peeled

3 garlic cloves

1 small bunch of fresh thyme

2 tablespoons olive oil

A day before cooking, rinse the chicken inside and out under cold water and pat dry.  Salt it liberally, cover, and refrigerate.

Remove the chicken from the refrigerator an hour before cooking it.  

Preheat the oven to 425F.

Lift the skin off each chicken breast and wedge 3 lemon slices and a bay leaf between the skin and each breast.  Put the onion, garlic, thyme, and remaining lemon in the cavity of the chicken.  Rub the entire chicken liberally with the olive oil.  Put the chicken in an ovenproof saute pan or in a roasting pan breast side up, slide it into the oven, and roast it until the thigh reaches 160F or until the cavity juices run clear, about 1 hour.

Remove from the oven and let rest for 10-20 minutes.  Cut the chicken into 8 pieces and serve with the salsa verde.

Salsa Verde

Makes 1-1/4 cups

1/4 cup thinly sliced fresh flat-leaf parsley

2 tablespoons thinly sliced fresh mint

2 salt-packed anchovy-fillets, rinsed and minced

1 garlic clove, minced

1 shallot, minced

grated zest and juice of 1 lemon

2 tablespoons salt-packed capers, rinsed and chopped

1 jalapeno, seeded and minced (about 1 tablespoons)

1/2 teaspoon crushed red pepper flakes

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, red pepper flakes, and olive oil in a bowl and stir to combine.  Add some salt and pepper to taste.

Notes/Results:  I definitely recommend salting the chicken the day before and also pulling the chicken out one hour prior to roasting.  I think this is a great roast chicken recipe and it's one that I would make again.  I'd just be sure to use my meat thermometer next time.

I am submitting both recipes to Symon Sundays which is being hosted by Ashlee of Veggie by Season.


In the meantime I'm off to help my daughter's girl scout leaders lift and move 300 cases of girl scout cookies.  Wish me luck.  If I don't have to squat then I just might make it.  LOL!

Moosewood Mondays: Fresh Strawberry Mousse

 

My four-year old son, Jackson, has a long list of food allergies.  The allergies include, but are not limited to: beef; pork; turkey; eggs; wheat; all nuts, beans, legumes and lentils; and soy.  His diet is pretty limited, so I'm always on the hunt for recipes that he can enjoy. This recipe for fresh strawberry mousse is perfect for him since it doesn't call for eggs or flour, neither of which he can have.  I'm always thrilled when I can find something new for him that we can all enjoy together as a family.

Fresh Strawberry Mousse

Adapted from www.molliekatzen.com

Serves 4-6

4 cups sliced strawberries

6 tablespoons cornstarch

2/3 cup sugar

1/2 cup fresh lemon juice

1 teaspoon grated lemon rind

1/2 pint heavy cream, whipped

OR 

1 cup firm yogurt (nonfat ok), stirred until smooth

Place the strawberries in a medium-sized saucepan.  Cover and cook over medium heat for 5-8 minutes, until it looks like soup.  Transfer to a medium-sized bowl and set aside.

Without washing it first, use the same saucepan for this step.  Combine the cornstarch, sugar, and lemon juice in the pan, and whisk until uniform.

Pour the still-hot strawberry soup back into the cornstarch mixture, whisking constantly. Return the pan to the stove, and cook over medium heat, stirring constantly until thick.  (This should take about 5 minutes.)  Remove from heat, and stir in the lemon rind.

Transfer back to the same bowl the strawberries had been in, and cool to room temperature.

Puree until smooth in a food processor or blender, and return to the bowl.  Cover tightly and chill until cold.

Fold in the whipped cream or yogurt and serve.

 

Notes/Results:  We all loved it! The mousse was sweet and creamy with quite a bit of thickness to it which made it a very filling dessert. I halved the recipe and still had enough for 4 large portions.   I used the whipped cream this time around but also like the option of subbing yogurt, specifically Greek yogurt, in place of the whipped cream in this recipe.  Either variation would make for a heavenly dessert.