Today we hit a historic record... 88 degrees in April! When it is so hot, I just hate to heat up the house with the stove or oven. There is nothing I want more than to grill, grill, grill! There is no extra heat in the house, mess to clean up, or frying in fat.
This super easy recipe makes for the perfect, fast, healthy, tasty, side.
INGREDIENTS
4-6 Belgium Endives
1/4 Cup Salad Dressing
INSTRUCTIONS
Rinse and dry the Endive. Slice each of the Endives in half, length wise.
Brush each of the Endive with a thin coat of salad dressing- I used River House- Parmesan Herb, but any dressing will work. I especially love this with any Italian style dressing.
On a medium - high heated grill, place Endive flat (sliced ) side down, on the grill. Allow to cook for about 4 minutes. Flip Endive and grill the other side for about 4 minutes.
This easy homemade Calzone is well worth the time it takes to make it! Not only is it Delicious and versatile, but is sure to impress anyone you serve it to!
INGREDIENTS
Pizza Dough (our favorite grocery story makes one in house, but you could use any pre-packaged dough or make your own!)
1/2 Cup Shredded Mozzarella Cheese
1/2 Cup Roasted Red Pepper
1/4 Cup Roasted Garlic
1/4 Cup Pizza or Pasta Sauce
1 Egg
1/4 Cup Water
pinch of flour
INSTRUCTIONS
Lightly sprinkle flour on a sheet tray size of parchment paper (this will help the dough not to stick when you roll it out).
Using a floured rolling pin, begin to roll the dough into a rectangular shape. It doesn't have to be perfect, just a general rectangular/oval shape.
With a sharp knife, begin to make slits into the long side of the dough. Depending on how big you rolled your dough. Mine were about an inch long. Do this on both sides of the dough, making sure you have the same number of cuts on each side.
In a small bowl or cup, create an egg wash by mixing the egg and water. Gently brush or spoon onto the slits. This is going to act as "the glue" to really hold everything together.
Begin to assemble your Calzone by layering your fillings down the middle (pizza sauce, topped with cheese, garlic, and spinach)
You can really put anything inside of this, however if are using an ingredient that holds a lot of water (for example...peppers, mushrooms, fresh tomatoes) you will want to saute them on the stove before putting them in. This will help to reduce some of the moisture. Otherwise you will end up with a soggy calzone.
6. Next you will finish assembling your calzone. Starting with the ends, fold each end inward. By starting on the left side of the calzone, take the first cut slit and pull it across the calzone. As you pull this piece across the filling, push it down to secure it to the third slit on the right side. Now, take the first slice on the right side and pull it over the filling and dough to the third slit on the left side. You will continue this process until you reach the end of the calzone. This is going to create a beautiful weaved top.
7. When you reach the end of your calzone, begin to just tuck the cut slits under the end of the calzone if there are not two left on the opposite side. After all pieces are tucked in, gently brush the entire calzone with the egg wash. This is going to help it become beautiful and brown in the oven.
8. Lift up the entire piece of parchment paper (with the calzone on it) and set it on a sheet tray. Lightly cover it with tin-foil and bake in a 425 Degree oven for about 40 minutes. Remove the tin-foil and if the top is not golden brown, bake for about another 5-10 minutes (keep a close eye on it so it doesn't burn)
9. Allow the calzone to cool for a few minutes, cut it into slices using a bread knife and serve with marinara on the side (optional)
I find that I don't usually crave pasta dishes, I know, I know... my husband thinks I'm crazy too! However, every once in a while there is nothing I want more than a delicious, cheesy slice of Lasagna. This recipe is simple, meatless, and packed with vitamins from the spinach. It satisfies those cheesy desires, without leaving you feeling weighed down. This recipe serves about 6 portions.
INGREDIENTS
4 generous cups of fresh Spinach
3 cloves of Garlic
1 Egg
Lasagna Noodles (boiled until almost soft) (I used Bionature- Whole Wheat)
pinch of salt
pinch of fresh ground pepper
1 1/2 Cups Ricotta Cheese (check out my super easy, 3 ingredient, homemade ricotta cheese recipe here: Homemade Ricotta)
1 cup shredded Mozzarella Cheese
1 cup Red Pasta Sauce
INSTRUCTIONS
Place spinach, garlic, salt, and pepper into a food processor (or blender) and blend the mixture until the spinach is chopped and there are no large pieces of garlic. If you are having a hard time getting it to blend, add a little water (I used about 1/4 cup).
Gently fold the ricotta, mozzarella and egg, salt and pepper into the spinach/garlic mixture until combined.
Assemble your Lasagna
Begin by putting a couple spoon full of pasta sauce in the bottom of your pan, followed by a layer of noodles.
Spoon a layer of spinach/ricotta mix on top of the noodles (use just enough to cover the noodles-I used around 1/4 cup), followed by a couple spoons full of pasta sauce. Place another layer of noodles on top of the sauce and continue to layer the cheese/sauce/noodles until you reach the top of the pan or run out of filling. Top with a small sprinkle of mozzarella.
4. Bake in 325 degree oven (uncovered) for about 45 minutes.
If you find that it is drying out, cover the dish with tin foil, however due to the amount of moisture in the cheese and spinach, I found it better to leave it uncovered the entire time it baked.
After the Lasagna bakes, I always find it best to let it cool for about 10 minutes. This will help it to set up, making it easier to serve.
Do you ever have left over rice, that you don't know what to do with? You know how left over rice gets dry in your fridge? Or, do you find random vegetables beginning to go bad in your fridge? One of our favorite ways to solve either of these problems is with this quick and healthy Fried Rice! You can eat it as a side to any of your favorite dishes, or even have it as a meal. This version does not have meat, but feel free to add any meat of your choosing. I am also including some ideas of other vegetables that would work well in this dish.
INGREDIENTS
1 Tablespoon Coconut Oil (or Olive Oil)
½ Tablespoon Sesame Oil (optional)
1 Leak (chopped)
1 Red Bell Pepper (chopped)
1 Yellow Bell Pepper (chopped)
½ Eggplant (chopped)
1 Cup Spinach (chopped)
3 Green Onions (greens & whites-thinly sliced)
1 Clove of Garlic (chopped)
2 Eggs
1/4 Cup Soy Sauce
1 Tablespoon Sriracha (optional)
4 Cups Cooked Brown Rice
1 Tablespoon Garlic Powder (optional)
1 Tablespoon Ginger Powder (optional)
Other InGREDIENTS
Onion (any kind)
Bok Choy
Peas
Peppers (any kind)
Cauliflower
Broccoli/Broccolini
Mushrooms
Tomatoes
Green Beans
Water Chestnuts
Meat (Chicken, Pork, Beef- anything!)
Tofu
Shrimp
Any greens (Kale, Chard)
INSTRUCTIONS
Start by chopping all of your vegetables (leak, bell peppers, eggplant, spinach, green onions, garlic). This will be the most time consuming part of this dish!
Place both the coconut oil and sesame oil into a wok or pot. Add in the vegetables you chopped for step one. Saute the vegetables until they are tender (about 10 minutes)
If you don't have sesame oil you can omit it and add another tablespoon of a different oil, but the sesame oil brings such a great flavor I would highly recommend it.
While the vegetables are cooking, crack 2 eggs into a dish and scramble them with a fork or whisk.
Dump the eggs into the wok with the vegetables, giving it a few stirs to keep them from clumping together.
While the veggies continue to cook, in a seperate bowl mix together the soy sauce, Sriracha, garlic powder, and ginger powder. If you like it spicy, add more Sriracha!
When the vegetables are tender, stir in the cooked rice. Finish by adding the Sriracha/Soy mixture, making sure it is evenly distributed throughout the rice. Cook for 1 more minute and serve!
If there is one type of food I could never get tired of, it is Thai! From Phad Thai, Coconut Sticky Rice, to Red and Green Curry, I find that Thai food really satisfies any craving I am having- sweet, spicy, sour, bright and rich all at the same time. We are currently in the process of planning a trip to Thailand this summer, where we will live and work at our good friend Nee's school (check out more information about Nee and the awesome work she is doing here: https://samethread.com/blogs/news/69278403-meet-a-changemaker-suppunee-pargul/) With all the excitement of planning our first trip to Asia, we just can't seem to get enough Thai food! Earlier this week we went to dinner at a restaurant that served Massaman Curry. This peanut based curry was rich and bold without the over powering heat that curry can sometimes have. Serve over brown rice.
INGREDIENTS
1 Tablespoon Coconut Oil
3 Tablespoons Massaman Curry Paste
3 Tablespoons Tamerind Paste
3 Tablespoons Fish Sauce
1 Clove chopped Garlic
1 Inch Fresh chopped Ginger
½ Cup Peanut butter
½ Cup sliced Carrots
½ Thinly sliced Red Onion
1 Thinly sliced Red Bell Pepper
8 oz Bamboo Shoots
8 oz Water Chestnuts
14 oz Coconut Milk
2 Cups Water
INSTRUCTIONS
In a wok or pot, heat coconut oil and curry paste for a few minutes. This will help to really awaken the curry. After you saute the oil and curry, add the tamarind paste, fish sauce, garlic, and ginger.
If you cannot find Massaman Curry Paste, you can substitute Red Curry Paste, however Red Curry is quite a lot spicier than Massaman, so reduce the curry paste to about 1 Tablespoon (you can always add more if it is not spicy enough!)
After sautéing the spices for a minute add the peanut butter, coconut milk, and water. Stir until the peanut butter is evenly incorporated.
Add the remaining vegetables (carrots, onion, red bell pepper, bamboo shoots, water chestnuts). Saute until the carrots and bell pepper are tender (about 20 minutes). If you find the sauce getting too thick, add additional water.
Serve the Massaman Curry over brown rice, topped with peanuts.
Growing up in the heart of Wisconsin, Cheese was always a staple in our fridge, however with some amazing cheesemongers down the road I never thought about making my own cheese. Recently my husband gifted me a Mozzarella Cheese making lesson at a local farm. While I learned some valuable tips of the trade, I found making Mozzarella as being labor intensive and needing special products that are not found in every household. This recipe only has three ingredients and is so easy! It will yield about 1 ½ cups of fresh Ricotta Cheese.
INGREDIENTS
½ Gallon Whole Milk
⅓ Cup Distilled White Vinegar
Dash of Salt
Optional: Herbs or other spices
Additional Notes about Milk:
The Milk you chose is very important. If possible, you should try to find whole milk, from a Jersey Cow. Most major brands will not list what type of cow is used, however if you can find a product that states they use Jersey Cows, that is the best! In their milk, Jersey Cows have the highest fat content, which = more cheese! Additionally, even if you cannot find Milk from a Jersey Cow, it is important to milk that has not been Ultra High Temperature (UTH) pasteurized. The UTH process will prevent the milk from separating into curds and whey.
INSTRUCTIONS
Heat the Milk on the stove in a pot over medium heat. Stir the milk every few minutes, to make sure it is not burning to the bottom of the pot.
At this point, if you want, you can add in Herbs to the steeping milk. This will flavor the Milk, and thus your Cheese. Ricotta Cheese is such a delicate flavor, that I prefer it without additional flavors.
Using a food thermometer, heat the Milk until it reaches 200 Degrees F.
After the Milk reaches 200 Degrees, quickly stir in the Salt and Distilled White Vinegar. You will only have a few seconds to stir it before the Milk begins to separate into Curds and Whey.
After giving the Milk and Vinegar a quick stir, LEAVE the pot. DO NOT touch or stir the pot for at least 10 minutes. This is very important, DO NOT stir or mess with the pot or your milk will not properly separate.
While the Milk is separating, place a strainer (lined with cheesecloth) inside a large bowl.
Slowly pour the Curds and Whey into the cheesecloth lined strainer. Allow the Whey to drain from the Curds for 10-45 minutes (depending how "wet" you like your Ricotta Cheese.) If you find that your Ricotta gets "too dry" for your taste, stir in a small amount of the Whey to loosen the Cheese.
Enjoy your Ricotta Cheese fresh, or store it for up to 5 days in the refrigerator.
Have you ever had Moussaka? If not, I would describe it as the Greek spin on Lasagna. It is rich and delicious, without the heaviness that leaves you feeling weighed down and sluggish. I put some spins on this dish, by using turkey (instead of lamb, which is typically used) and Greek Yogurt instead of heavy cream for the white cheese sauce. This warm casserole type dish is the perfect comfort food meal, without all the guilt.
INGREDIENTS
1 pound Ground Turkey (browned and drained)
1 Large Eggplant (sliced into 1 inch rounds)
5 oz Tomato Paste
1 Yellow Onion (thinly sliced)
1 Red Bell Pepper (thinly sliced)
5 cloves of Garlic (minced)
½ Teaspoon Ginger Powder
½ Teaspoon Cinnamon Powder
¼ Teaspoon Allspice
1 Tablespoon Salt
1 Cup Water
Healthy Béchamel Sauce
1 Tablespoon Butter
5 oz plain Greek Yogurt
2 Cups Water
¼ Cup Parmesan Cheese
Dash of Salt & Pepper
Parsley & Oregano (optional)
INSTRUCTIONS
Pre-heat the oven to 350 degrees.
Being by browning the ground Turkey, drain and set aside.
While the Turkey is browning, slice the Eggplant into about 1 inch rounds. Lightly oil each side, season with salt and paper, and place on a parchment lined baking sheet. Roast the Eggplant for 10 minutes on each side, or until tender. After the Eggplant is finished roasting, turn the oven to 400 degrees.
In a pot on the stove, saute the sliced Onion and Red Bell pepper for about 5 minutes.
After the Onion and Pepper begin to soften, add the Turkey, minced Garlic, Ginger powder, Cinnamon powder, and Allspice, Salt, Tomato paste, and 1 Cup of Water into the pot. Stir and let simmer for about 10 minutes, until it thickens.
While the Turkey filling is simmer, make the Béchamel Sauce. This sauce will be used to top the Moussaka.
In a pot on the stove, melt Butter. With the melted butter, wish in the Flour.
Once the Flour and butter are combined, add in Greek Yogurt, Water, and Salt & Pepper. Stir until the sauce is combined and smooth.
Add in the Parmesan Cheese. Since Parmesan Cheese is a hard cheese, it will take a few minutes to melt, but continue to wish quickly while the cheese melts. If you find that the cheese is not incorporating with the other liquid, keep mixing! Trust me, it will come together.
Assemble your Moussaka!
In an oven safe baking dish, being by putting a few spoonfuls of the Turkey filling into the bottom of the pan.
Put half of the Eggplant rings in the bottom of the pan.
Spoon more of the Turkey filling over the Eggplant. Continue to layer with the remaining Eggplant and Turkey filling.
Top the Moussaka with the Béchamel Sauce.
Bake the Moussaka for 30-40 minutes until the Moussaka thickens and the Béchamel begins to brown.
